Siggi Yogurt Where To Buy
siggi's was founded by Siggi Hilmarsson who, after moving to the U.S. from his native Iceland, began making yogurt in his kitchen in response to American yogurt, which he found too sweet and full of extra ingredients. The recipe was based on skyr, the Icelandic style yogurt Siggi grew up eating in his native Iceland. With seed investment from his former professor, Siggi started selling his yogurt at an outdoor market in downtown Manhattan in 2006. It is now the fastest growing yogurt in conventional grocery. siggi's is a top 5 selling yogurt brand in many mainstream grocery chains including Stop & Shop, Meijer and Publix and recently became the #1 selling yogurt brand overall in Whole Foods1.
siggi yogurt where to buy
siggi's will continue operating out of its New York City office and will remain a standalone company under its current senior leadership team, which includes its founder as CEO, and Bart Adlam as President.
"We're excited to join the Lactalis family which offers the opportunity to further fuel our growth," said Siggi Hilmarsson. "Our core values of clean ingredient label and less sugar will remain 100 percent unchanged. Consumers everywhere are actively trying to reduce sugar in their diets so our offering has a global relevance."
Bart Adlam added, "siggi's topline grew 50% in 2017 and we expect to match this in 2018 as we launch further innovations. We are excited to keep the momentum going with support from the largest dairy player in the world."
"We are delighted to welcome siggi's to the Lactalis Group, which further expands our yogurt platform in the U.S. with this unique and fast-growing yogurt brand. We look forward to supporting siggi's as it continues to bring its retail partners exceptional dollar growth in the yogurt category," said Emmanuel Besnier, President of the Lactalis Group.
J.P. Morgan Securities LLC acted as exclusive financial advisor and The Giannuzzi Group acted as legal counsel to siggi's, and Dentons US LLP acted as legal counsel to the Lactalis Group, on the sale. The acquisition is subject to expiration of the waiting period under the Hart-Scott-Rodino Antitrust Improvements Act in the United States.
siggi's was founded in 2005 by Siggi Hilmarsson who, after moving to New York from Iceland, found American yogurt too sweet so he started making his own yogurt, with less sugar, in his home kitchen. His yogurt recipe was skyr which is the traditional strained yogurt of Iceland and has been made there for over 1,000 years. Siggi started selling his yogurts at an outdoor market in downtown New York in 2006 and in New York's famous Murray's Cheese store. Today siggi's products are available nationwide in retailers such as Whole Foods, Publix, Target, Wegmans and Starbucks. For information visit www.siggis.com.
Thick, creamy, and rich in protein, skyr is the traditional yogurt of Iceland. Siggi's skyr is made with simple ingredients and not a lot of sugar. When Siggi was a kid, his mom used to take plain skyr and mix it up, fifty-fifty, with whipped cream and then add fruit to the mix to create a very satisfying, rich concoction he loved. Our triple cream yogurt is inspired by his mom's simple recipe, which by the way never had a name aside from "skyr and cream"! (from Siggi's)
The company was founded by Siggi Hilmarsson who, after moving to the US from Iceland, began making yogurt in his kitchen, which he said was in response to finding American yogurt too sweet and full of extra ingredients.
siggi's will continue operating out of its New York City office and will remain a standalone company under its current senior leadership team, which includes its founder as CEO, and Bart Adlam as president.
Swiss consumer goods analyst company MainFirst Schweiz AG reported that it estimates the extraordinary profit to be CHF 50m ($51.2m), based on assumptions of siggi's CHF 125m ($128m) revenues, a 14% EBITDA and a 12% EBIT margin.
Although all yogurts start out as plain yogurt, by the time they make it to the refrigerated section of the store, they can contain various added ingredients, like sugar, artificial flavors, dyes, stabilizers, and preservatives.
When selecting yogurt, the better option is to pick brands with the least sugar per serving. This means as little as possible over the around 7 grams per cup (245 grams) that is already present from lactose.
While low fat or fat free dairy may be lower in calories, reduced fat yogurt typically contains more sugar, which is added to compensate for the loss of flavor from fat. So if you choose low fat yogurt, be sure to look for one without added sugar.
Full fat yogurt is also available. Although it does contain more calories than plain low fat yogurt, that does not necessarily make it a less healthy choice. In fact, the fats found in full fat dairy products may be beneficial.
Other research has found that probiotic yogurts may help lower cholesterol, blood sugar, and blood pressure (17). Eating yogurt with probiotic Bifidobacterium may also help improve constipation in adults, though results are mixed (18, 19).
All yogurts contain these live cultures at first, since they are the ingredient that turns milk into yogurt. However, the probiotic content of yogurts can vary greatly depending on several factors, including packaging methods and storage conditions.
The IDFA states that some yogurts may contain live and active cultures without carrying the seal (20). Getting the seal can cost thousands of dollars, and brands may opt to go without it, even if they meet the qualifications.
Siggi Hilmarsson was born in Iceland around 1976. He moved to the United States in 2002 to attend Columbia Business School in New York and earn a Master of Business Administration. Siggi, who grew up on a "classic Nordic, Scandinavian diet," was surprised by the amount of sugar in the country's foods: "There was so much sugar in so many things, including yogurt. Some brands had the same amount of sugar as a can of soda."
In 2004, Siggi began making his own yogurt based on a 1913 recipe his mother had found at a library in Reykjavík. He wanted "less sugar and less ingredients," and also missed the thick texture of Icelandic skyr. He said that his test batches were "sometimes great, sometimes horrible." Siggi gave a test batch to Liz Thorpe, a friend who worked as vice president at Murray's Cheese in Greenwich Village: "One of her buyers got back to me and said 'If you're making this on a regular basis, we'll stock it.' That was my signal to take things from an enthusiast to a businessman." Siggi initially received an investment from his professor at Columbia, and later from friends and family. He began making yogurt experiments full-time in a test dairy plant at Morrisville State College in Upstate New York. After he prepared his first bulk order, it went on sale at Murray's Cheese. He was surprised by the yogurt's success and in 2005, he quit his job as a consultant at Deloitte.
In 2006, Siggi was selling his yogurt at a local market in New York. He also donated some of his yogurt to a Long Island retreat which consisted of artists and environmentalists, as well as an executive for Whole Foods Market. In late 2007, Siggi was contacted by Whole Foods, which expressed interest in the yogurt and its low-sugar concept, and wanted him to provide a presentation in Austin, Texas. In January 2008, his yogurt went on sale in half of all Whole Foods stores across the U.S., rather than starting in a few regions first, which was customary.
During summer 2008, rapid demand outpaced the company's production capabilities. Siggi had to cease production and shipping of the yogurt so he could raise money to purchase the necessary equipment to increase production and meet demands. According to Siggi, "We couldn't keep up with the demand, we couldn't cool the yogurt down fast enough to meet the production volumes. So, we had to shut the plant down for about three or four months and rebuild it". The company nearly went bankrupt during the plant closure. As of August 2010, Hilmarsson's company, Icelandic Milk & Skyr Corporation, had nine employees and approximately 350 cows from six family farms. By the following year, the company was producing 100,000 six-ounce cups of yogurt each week. To handle the potential of growing demand, the company began transitioning to a larger plant in 2013. Within a few years, the company had a backup manufacturing facility in Wisconsin; Siggi said, "When your business grows enough, you don't want to rely on just one plant." As of 2014, Siggi's yogurt was largely only available at Whole Foods and Target stores.
Siggi said that operating the business did not become easy until 2015, describing the previous nine years as tough. As of 2015, Siggi's was available in 8,800 stores across the U.S., and was the fastest-growing national yogurt brand of the year, with sales up 120 percent from 2014. Sales continued to rise during 2016, with availability increasing to 25,000 retail locations across the U.S., including ShopRite, Target, and Wegmans. At the end of the year, Siggi's announced a deal to place its products in 7,000 Starbucks locations.
As of 2017, Siggi's remained the fastest growing yogurt in grocery stores across the U.S., and the best-selling yogurt brand overall at Whole Foods. In 2018, French dairy company Lactalis purchased Siggi's, which continues to be run independently.
Siggi's contains more protein and 25 to 50-percent less sugar than other yogurt brands, and also uses approximately four times as much milk. Real fruit and cane sugar are other ingredients. The brand initially struggled due to its tart taste and minimal sugar content.
Siggi's offers various flavors, including vanilla, blueberry, mixed berries & açaí, and orange & ginger. The company had sold a mint & pear flavor, which was discontinued around 2009 due to supply chain issues involving the fruit. In 2014, The Atlantic favorably described Siggi's yogurt as "tangy" and sour, but noted that it was more expensive than its competitor Chobani. 041b061a72