Uniqueness of traditional skyr

The goal of this research project is to gain knowledge and do research on traditional Skyr as the first step in the objective of getting international recognition of this unique Icelandic product.  Such recognition is essential in the marketing of Skyr abroad, and it should strengthen the localized production of Skyr across Iceland and be a part of the increasing food tourism in Iceland. The experience gained in this project will be  may be important when working towards similar international recognition of other Icelandic products. 

Skyr is an traditional Icelandic dairy product which seems to have been produced in Iceland since the settlement of Iceland and similar products were produced in Scandinavia in the 9^th century.   The local knowledge of how to produce Skyr was however only preserved in Iceland as the product is not produced in Scandinavia today.  The composition of Skyr was most likely different in the 9^th century from what Icelanders are used to today, both more acid and with a thinner texture. Substantial changes have occurred in the production of Skyr in the last century when Iceland moved into the industrial era with factory produced food. Various versions of Skyr are now available in Iceland, but they all have it in common to be considerably different from the homemade version of Skyr produced in small batches in farms around the country. Skyr is an important part of the Icelandic cultural heritage and therefore it is important to record the methods, composition and properties of traditional Skyr to ensure that the knowledge will not be lost.  

Project manager

• Þóra Valsdóttir
  Research Group Leader
  Tel.: 422 5143

Research field

• Innovation and Consumers