FROZEN YOGURTA Foodservice Favorite Enjoyed All Day Long
Frozen yogurt provides high-quality protein, riboflavin, calcium and other vitamins andminerals, making it a sweet way to serve nutrition. Large national chains brought frozen
yogurt, aka “Fro-Yo” to Main St. and Mall Food Courts throughout the U.S. As a result,frozen yogurt has become a foodservice mainstay. Once considered an alternative to ice
cream, frozen yogurt has blossomed offering a dynamic array of flavors and sensations.

FROZEN YOGURT FACTS
The primary difference between frozen
yogurt and ice cream is its base, frozen
yogurt is made from milk instead of cream.
The main ingredients are milk, yogurt
cultures and sugar.
Frozen yogurt has become a foodservice
favorite, added to smoothies or served withtoppings as a dessert or snack.
Frozen yogurt contains live cultures, which
are dormant while frozen. Counts varyfrom 10 million to over 1 billion per gram,depending on the product.
Introduced in the 1970s, frozen yogurt
became popular in the next decade andsales surged in the mid-2000s with thelaunch of probiotic powder mixes which
expanded the accessibility.
Frozen yogurt is made by freezing a mixtureof pasteurized milk (with or without othermilk products), flavorings, seasonings,stabilizers, emulsifiers and lactic acidcultures. Frozen yogurt may be served
soft for cones or sundaes, or hard-frozen
for scooping; non-fat, low-fat and full-fat
varieties of frozen yogurt are available.

STORAGE & HANDLING
lFrozen yogurt is manufactured fresh and then
immediately frozen. If kept frozen, the yogurt hasa shelf life of up to two years. The powder mixes
have a longer shelf life and can be stored at room
temperature.

l

The storage temperature for frozen yogurt should
be kept at about -15°F.

lWhen delivering frozen yogurt, the containers
should be kept close together to minimize
temperature change during shipping.
During transit the products are generally
kept mechanically refrigerated at the same
temperatures as in the storage facilities.

l

To thaw frozen yogurt, refrigerate at 33°F to 38°F
for 72 hours. Use within 14 days from the start ofthawing. Once the product is thawed, shake well,and pour into a frozen yogurt machine.

lOnce in the frozen yogurt machine, the productshelf life is approximately five days.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

FOODSERVICE APPLICATIONS
Front-of-the-House
Frozen yogurt provides an ideal neutral base to experiment withmany flavors; additionally, its natural tartness enhances manyflavors. While vanilla remains the most popular, fruit flavors arealso favorites especially strawberry and banana. Mango, coconut
and other tropical options have found strong customer followings.
Other on-trend flavors include crème brulee, tiramisu, red velvet,
and a full menu of coffee varieties such as vanilla latté and cold
brew.
Innovative pairings with toppings are driving sales with fruit andhealthier choices leading the way. Charging by weight takes on
a whole new meaning when self-service includes 10, 20 or evenmore items. The most popular are candy – peanut butter cups,kisses, mints and malted milk balls – as well as cookies, Gummi
bears, and sour candies.
Operators are also setting themselves apart by providing different
experiences for consumers. Some are recreating a coffee shop
ambiance – a cool place to hang out and listen to live music. Fast
food and quick service restaurant are serving frozen yogurt all
day – it’s a popular sweet snack and a dessert. Consumers areattracted to the portability, customization and healthiness offrozen yogurt.

WHAT’S TRENDING
Self vs. Full Serve
Frozen yogurt offers operators
the chance to boost guest checkaverages. Self-serve dispensers
have become a favorite foroperators and patrons alike,surpassing full-service models in
2009. Sixty-nine percent of shops
are currently self-serve, withthe fastest growth of self-serve
kiosks occuring at airports andfood courts. What’s more, theself-serve models allow operators
to reduce wage costs, saving onlabor as well as reducing training
expenses.

Tart Flavors Catching On
Tart flavors have exploded on thescene, in many cases overtaking
the traditional sweet versions
that compete more directly withice cream. According to a recent
survey, 25 percent of consumers
report tart varieties to be theirfavorites. California, America’s
leading fluid milk-producing
state, is considered the domestic
birthplace of tart frozen yogurt.

© California Milk Advisory Board. An Instrumentality of the California Department of Food and Agriculture.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice