Skyr, a staple among Icelandic dairy products, flavored with wild Icelandic blueberries, locally-produced organic flower honey and kelp from Breiðafjörður Bay is set to hit the market.
Skyr. Photo by Eygló Svala Arnarsdóttir.
Research has been underway in Iceland on how to tap into the underutilized resource of marine algae.
Scientists at Matís Food and Biotech Research and Development Institute and students at the University of Iceland have been working on developing several products which are now expected to hit the market.
The idea for the kelp skyr came from students at the University of Iceland who competed in Ecotrophelia, the European competition for the creation of innovative food.
Barley pasta enriched with algae is also expected to make it to stores.
As reported earlier, according to one Icelandic dairy company, exports of skyr have increased significantly this year.
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