Skyr

Skyr is a cultured dairy product from Iceland, similar to strained yogurt. It is made by fermenting skimmed cow's milk with specific bacterial cultures, resulting in a thick, creamy texture and a tangy flavour. The whey is then strained off, leaving a concentrated product.

Skyr is used in the UK primarily as a protein-rich ingredient in dairy products. Manufacturers add it to yogurts, particularly 'protein yogurts', and desserts to enhance texture and boost protein content. Its thick consistency also makes it suitable as a base for dips and spreads.

Skyr is a dairy product and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. As a source of protein and calcium, it can contribute to a balanced diet. The NHS Eatwell Guide recommends dairy or dairy alternatives as part of a healthy diet. Evidence does not suggest adverse health effects from consuming skyr at typical dietary levels.