Marketing Business

A Closer Look At Frozen Yogurt_1_2_3_4_5_6

Written By: - Jul• 28•14

images1For those who enjoy the smooth and creamy refreshment of ice cream but not the fat and calorie content, frozen yogurt has been a lower fat alternative since about the 1970s. Frozen yogurt, sometimes known as froyo or frogurt, is a popular frozen treat enjoyed by millions of Americans. Because it is made from milk rather than the heavy cream used in ice cream, its fat content is lower than ice cream.

Frozen yogurt made its entry into the frozen dessert market in the 1970s, but initial recipes made the frozen yogurt taste too much like regular yogurt. Consumers complained that it tasted too tart and it was a failure at first. However, frozen yogurt manufacturers persisted. With a lot of experimenting and refining, manufacturers were able to create a better tasting frozen yogurt. In the 1980s as people became more conscious of their health and the foods going into their bodies, frozen yogurt became more and more popular as a lower-calorie alternative to ice cream. Though still tangier, the popular new dessert recipe had been altered to make it sweeter and more similar to ice cream. When sales in the 80s began to spike into the $25 million area, major ice cream brands began to create their own brands of frozen yogurt.

Almost all of the same ingredients and processes used to make ice cream are used to make frozen yogurt except for a few key ingredients. Frozen yogurt gets its unique tart flavor and name from strains of yogurt bacteria cultures, like the cultures used in regular yogurt. The primary ingredient in yogurt, as mentioned before, is milk and milk products instead of cream. Milkfat, which generally takes up less than a percent of total ingredients, adds richness to the yogurt. Other ingredients might include gelatin, corn syrup, coloring, and flavoring. The main sweetener in frozen yogurt is generally sucrose, in the form of cane or beet sugar. Sugar, in addition to its flavor, also adds texture to frozen yogurt in the form of viscosity. Viscosity is how well a substance flows.

Though the initial frozen yogurt recipes were originally too tart for consumers in the 1970s, a tart frozen yogurt trend has emerged in recent years. More like the tartness of traditional yogurt that has been frozen, this type of frozen yogurt has seen a huge surge in popularity recently. But, whatever the flavor, people have enjoyed all types of frozen yogurt for decades and will continue to enjoy the healthier frozen dessert.

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