Frozen Yogurt Day is February 6th, and–believe it or not–that is coming up! Celebrate and visit Frenzi Frozen Yogurt to enjoy your favorite fro-yo with all sorts of toppings to boot! Look through our flavors and toppings here. Read up on the history of fro-yo to know all about our favorite frozen treat:
Frozen yogurt is a refreshing, tangy dessert that combines the flavors and textures of ice cream and sherbet. Frozen yogurt is a relative new-comer in the dessert market. The history of frozen desserts dates back thousands of years to Asia where water ices were first made. Although Roman literature describes how the Emperor Nero was treated to exotic fruit juices and wines chilled with mountain snow, it was not until the 13th century that Marco Polo introduced Asian water ices to Italy. The popularity of these frozen desserts spread throughout Europe and within a few centuries, European colonists introduced ice cream in the U.S.
Technological improvements throughout the 1800s simplified the process of making frozen desserts. The first hand-freezer was patented in 1848. Shortly thereafter the first wholesale ice cream manufacturing company in the U.S. was created by Jacob Fussell of Baltimore. By the turn of the century pasteurization machines and homogenizers were developed, which improved the healthfulness and texture of ice cream. The manufacturing process was simplified further with the invention of the direct expansion freezer and the continuous freezing process. Low-temperature refrigerators developed in the 1940s expanded the frozen dessert industry into new markets, leading to the creation of carry-home packages. Finally, in the late 1960s and 1970s, hightech, high-volume processing machinery allowed the industry to flourish.
Dessert makers had long experimented with a variety of ice cream flavors and styles. In the 1970s, frozen yogurt’s entry into the dessert market was a distinct failure—consumers complained that it tasted too much like yogurt. Despite the initial reaction, manufacturers reformulated and refined their frozen yogurt recipes, and the increasingly health-conscious populace of the 1980s finally took to the low-calorie dessert with a vengeance. Frozen yogurt was soon available in a variety of flavors throughout the U.S. It proved to be just as versatile as ice cream, served in cones and cups, with toppings, on crepes, waffles, and banana splits. Frozen yogurt offered a tangier flavor than ice cream and more depth in flavor and texture than sherbet.
During the 1980s the frozen yogurt market reached sales of $25 million in 1986 with triple-digit growth rates. Major ice cream manufacturers quickly jumped on the band-wagon and started producing their own brands of frozen yogurt, recognizing that the low-calorie dessert was here to stay. By the early 1990s, frozen yogurt captured about 10% of the total frozen dessert market with sales of $330 million on 135 million gallons.
SRC: Read more: www.madehow.com/Volume-2/Frozen-Yogurt.html#ixzz3yHL6Nc00