The quark brand Lindahls is launching two new products with 20 grams of protein per cup, distinguished by their unique blend of 50% whey protein and 50% casein protein.

• Casein and whey are an unbeatable combination for muscle recovery. Whey is absorbed quickly by the body and is ideal for refueling after exercise, while casein is absorbed more slowly, providing lasting satiety, says Gabriella Stajduhar, brand manager for Lindahls, owned by Skånemejerier.

The new quark varieties are available in two flavours – Strawberry Sundae and Lemon Cheesecake. Both are lactose-free and made with Swedish milk. They join Lindahls’ PROTEIN+ range, which already includes two protein-enriched drinks.

Demand for protein products has surged in recent years, with no sign of slowing down. To spotlight the many benefits of protein – and of quark in particular – Lindahls has rolled out several initiatives. Among them is the publication of the Protein Report 2025, which explains the role of complete proteins. Most recently, Lindahls partnered with the Helsingborg Marathon.

During the race on September 6, participants were offered Lindahls quark products. Thanks to their high protein content and nutritional profile, quark is well-suited before, during, and after exercise.

Read the Protein Report 2025 Here

Read more about Lindahls’ launches Here

Photo: Lindahls

By LWM