40 Big Food Thinkers 40 and Under
How often can one man claim to have brought a whole new food to the US? Iceland native Hilmarsson, 34, started making skyrthe thick, tangy yogurt of his homelandand single-handedly popularized it across America. Siggi's skyr uses skim milk from grass-fed, hormone-free cows raised near his New York production facility and natural sweeteners like agave nectar. Coming this fall: a drinkable yogurt.
Photo © Dorothy Hong.