siggi’s, a pioneer of lower sugar yogurt with simple ingredients, has launched its first plant-based recipe. The company claimed its product contains three times the protein and 40% less sugar than leading yogurt alternatives. (On average, siggi’s plant-based flavored products have 1.6 grams of sugar per oz. and 1.9 grams of protein per oz. compared to the leading flavored yogurt alternatives average of 2.9 grams of sugar per oz. and 0.6 grams of protein per oz.)
 
The launch of siggi’s plant-based recipe comes after two years of development and fills key gaps consumers have desired from similar non-dairy products, the company said. The recipe contains 10 grams of protein, 8-9 grams of sugar per 5.3-oz. cup, is made with simple, recognizable ingredients, and features a thick and creamy texture. Launch flavors include vanilla cinnamon, mixed berries, raspberry, and mango. 
 
The siggi’s plant-based product line is made with a proprietary blend of coconut, macadamia, and pea protein. True to siggi’s commitment to lower sugar and simple ingredients, this innovation contains more protein than sugar in each cup and features all-natural ingredients that consumers can be easily pronounced.
 
“I am very excited to offer consumers a plant-based option of our popular products. Like our dairy products, our plant-based products are rich, creamy, lower in sugar, and higher in protein than what’s available on the market today. Nearly 15 years ago, we started a low-sugar, simple ingredient revolution with our signature skyr, and now continue to deliver on that commitment in plant-based as well,” said siggi’s Founder and Chairman Siggi Hilmarsson.
 
“We are really excited to enter the plant-based segment and offer a truly unique product that delivers on what consumers have asked for,” said siggi’s President and CEO Carlos Altschul. “siggi’s fans all over the country will recognize our classic creamy texture, not-too-sweet taste, lower sugar, and higher protein content. We are proud to continue to enhance the yogurt aisle through innovation.”