Today I’ve had fun nutritionally analysing some new recipes for Arla Foods using the high protein yoghurt Skyr.  Skyr is relatively new on the UK market, but has been eaten in Iceland for many years, loved for its creamy texture virtually fat free, high in protein and calcium.

Skyr Yoghurt

The recipes were already developed so I was able to input these into my nutritional package and carry out a full analysis, I suggested a few little ‘improvements’ to the recipes to help enhance the nutritional qualities of the dishes.  Then spent some time figuring out the nutrition labelling, health claims and traffic light labelling that could be attributed to the dishes.