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Frozen yogurt,[a] also known as frogurt[3] or fro-yo[4] (/ˈfroʊjoʊ/FROH-yoh), is a frozen dessert made with yogurt and occasionally other dairy and non-dairy products. Frozen yogurt is similar to ice cream, but its nutritional composition varies depending on its ingredients and formulation.[5]
Frozen yogurt is typically manufactured from a mixture of milk ingredients, sweeteners, stabilizers, and yogurt cultures. After fermentation, the mixture is cooled, aged, flavored, and frozen while air is incorporated to improve texture and overrun. The product may be distributed as a soft serve dessert or hardened for retail sale.[6] It is commonly eaten with toppings and mix-ins.
Description
The Encyclopedia of Food Sciences and Nutrition defines frozen yogurt as:[7]
a fermented milk or yogurt mix containing a typical yogurt flavor and has been subjected to fermentation by the two yogurt bacteria to a pH of 4.5 or lower or a titratible acidity of 0.9% or higher, expressed as lactic acid.
In the United States, unlike yogurt, the term frozen yogurt is not strictly defined by the federal Food and Drug Administration (FDA),[8][9] but standards for frozen yogurt existed in at least 15 U.S. states as of 2013.[10] Many frozen yogurt products sold in the United States are primarily ice cream, blended with a small amount of yogurt.[11]
The government of the Netherlands defines frozen yogurt as having at least 70% yogurt content with a pH of 5.0 or lower, while the government of Australia defines it as having at least 45% yogurt content with a pH of 4.5 or lower.[12]
Frozen yogurt is produced in numerous flavors and in sugar-free, fat-free, and gluten-free varieties. Some types of frozen yogurt are more tart in taste, whereas other variations may be sweeter and more similar in taste to ice cream.[13][14] Probiotic organisms, such as Bifidobacterium and L. acidophilus, can be added to frozen yogurt if the pH is not too low (around or below a level of 4.0–4.5 pH).[12]
Frozen yogurt is typically eaten from bowls or cups.[15] Frozen yogurt can also be served as a sandwich or a bar.[12]
Dairy-free frozen yogurt may be derived from plant-based alternative are typically produced using plant based beverages, or plant milk, such as coconut, almond, oat, or soy milk as the primary bases.[16][17]
The invention of frozen yogurt has been credited to Stephen A. Gaymont, a bacteriologist who founded Gaymont Laboratories Inc. in New York City in 1939, before moving to Chicago in 1944.[18][19] Gaymont introduced yogurt to the United States and marketed his frozen yogurt under the name Yogo.[18]
1960s–1970s: Early availability
Other sources propose that frozen yogurt was invented in the United States during the late 1960's.[20] The Bloomingdale's department store commissioned Massachusetts dairy producer HP Hood to develop a lower-fat alternative to ice cream. The resulting product, marketed as Frogurt, was served at Bloomingdale's Forty Carrots restaurant in New York City by 1972.[21][22] From 1976 companies such as Danone and Häagen-Dazs were selling frozen yogurt in shops, often with added toppings or mix-ins.[23] By 1977, frozen yogurt was available in Chicago area supermarkets, restaurants, and storefront shops.[24] HP Hood began distributing the product throughout the United States in 1977.[25] In 1978, Boston-based ice cream shop Brigham's Ice Cream created the first packaged frozen yogurt, named Humphreez Yogart.[21]
1980s–1990s: Increased popularity
Frozen yogurt gained further popularity in the United States during the 1980s, partly in response to growing consumer demand for lower-fat alternatives to ice cream. Chains such as TCBY and Tasti D-Lite offered sweetened varieties resembling conventional soft serve. TCBY also introduced the drive-thru concept to their stores in 1990, allowing customers to enjoy frozen yogurt without leaving their vehicles. By the end of 1988, TCBY had expanded to 1,175 stores from a single store in 1981.[26] The market subsequently contracted, with annual U.S. production declining from 117,600,000 US gallons (445ML) in 1990 to 65,000,000 US gallons (250ML) in 2005, according to figures from the International Dairy Foods Association.[27]
The New York Times assessed that the frozen yogurt of the late 1980's was much less tart than it had been, because manufacturers reduced the yogurt content. A professor of food science at Cornell University complained that "frozen yogurt has lost its yogurt".[28]
Tart frozen yogurt experienced a surge throughout the 2000's. In 2003, Dan Kim developed the concept for Red Mango in South Korea,[29] drawing inspiration from Italian yogurt-flavored gelato. In 2005, Shelly Hwang and Young Lee opened Pinkberry in West Hollywood, California, specializing in tart frozen yogurt. Red Mango entered the U.S. market in 2006.[27] After a 2007 lawsuit accused Pinkberry's products of failing to meet California's standards for frozen yogurt, Pinkberry dropped all yogurt branding until 2008, when the lawsuit was settled.[30]
The resurgence was followed by the expansion of self-service frozen yogurt shops. In 2008, 16 Handles opened in New York City, offering customers a selection of flavors and toppings. The growing availability of sweeter varieties contributed to a shift away from the tart flavors associated with the earlier resurgence.[27] The expansion of the frozen yogurt industry was supported by the investment of private equity in chains and the growth of franchising. According to market research firm IBISWorld, the number of frozen yogurt shops in the United States increased from an estimated 983 in 2007 to approximately 1,227 in 2013. IBISWorld estimated that the industry would generate approximately $800 million in revenue in 2013. During this period, private equity firms invested in chains including TCBY, Red Mango, and Sweet Frog.[31]
In 2013, the frozen yogurt market was described by the Wall Street Journal as an oversaturated "retail kudzu" due to the rapid proliferation of identical businesses.[32] By 2014, growth in the frozen yogurt industry had begun to slow amid increasing competition and concerns about market saturation. Some chains diversified their offerings, introducing products such as juices and other desserts.[33] According to market research firm Circana, the amount of American frozen yogurt stores declined 35% from 2017 to 2024.[34]
Mid 2020s–present: Revival
Frozen yogurt experienced renewed commercial interest during the mid-2020s, including the expansion of specialty shops in the United States and the United Kingdom. The resurgence included products made with Greek yogurt and kefir. In the United States, the number of frozen yogurt servings sold between March 2025 and March 2026 increased by 26% compared with the preceding year, according to Circana. Sales of packaged frozen yogurt also increased by 24% over the same period, according to NIQ. Unlike earlier periods of popularity associated with low-fat and low-calorie diets, contemporary reporting identified consumer interest in protein-rich foods as a factor in the renewed demand.[13][35]
Contemporary reporting attributed renewed consumer interest partly to nostalgia, social media, and perceptions of frozen yogurt as a healthier alternative to other desserts.[36] Journalists writing about queues at New York City frozen yogurt stores noted that queuers socialized with each other, and connected the trend to the decline of third places in the United States.[37][38]
Health
Although frozen yogurt is not considered a health food, when compared to ice cream, frozen yogurt typically contains less cholesterol and fewer calories.[24] Frozen yogurt is a good source of calcium, probiotics, and protein.[39] How healthy it is depends heavily on the ingredients. Some brands contain high amounts of added sugar, saturated fat, or other ingredients that reduce its nutritional value.[5] Consuming excess amounts of sugars from frozen yogurt increases the risk of heart disease, type 2 diabetes, and some types of cancer.[39] The addition of toppings can also substantially increase the calorie count.[40] Because formulations differ, products that appear similar can vary considerably in sugar and fat content.[5] Added sugar, serving size, protein content, and ingredients may vary within frozen yogurt.[41]
While frozen yogurt may contain live and active bacterial cultures, such as Streptococcus thermophilus and Lactobacillus bulgaricus, it generally contains fewer active cultures than regular yogurt.[28][42] This is because commercial freezing processes place the microorganisms into a dormant state, and some bacteria lose viability during prolonged cold storage.[5] The survival of these cultures depends on the bacterial strains, manufacturing methods, storage temperature, and duration of frozen storage.[5] Some products sold as frozen yogurt do not contain live cultures due to the yogurt base being heat-treated, which kills the cultures.[43]
Milk solids not containing fat (MSNF) is a mixture of about 55% milk sugar (lactose), 37% protein, and 8% minerals, comprising between 8–14% of the total volume.[47] The protein is added to reduce melting and add smoothness to the dessert. Milk fat comprises about 0.55–6% of the yogurt; added in quantities inversely proportional to the amount of milk solids, it lends richness to the yogurt.[48][failed verification] According to the International Frozen Yogurt Association, the most common sweeteners used for frozen yogurt are:[49]
Production begins by combining a yogurt base with other dairy ingredients, sweeteners, and stabilizers to achieve the desired flavor, consistency, and texture. The mixture is then pasteurized to eliminate harmful bacteria and homogenized to evenly distribute the ingredients. After homogenization, the mixture is inoculated with 1% acidophilus yogurt culture when it reaches 90 °F (32 °C).[failed verification][50] After processing, the mixture is cooled and prepared for freezing. Flavorings, such as fruit or vanilla, can be added before the mixture is placed into a batch. As it freezes, air is incorporated to create a smooth, creamy texture.[51][52]
Retailing
Self-serve frozen yogurt machines from PeachwaveToppings at a frozen yogurt storeThe original Yogen Früz shop located in Thornhill, Ontario, Canada
Starting a frozen yogurt business requires a relatively small capital investment, typically consisting of a storefront and two or three soft-serve machines.[46] Many shops are franchises.[53] Many frozen yogurt businesses are self-serve establishments, allowing customers to add their own flavors and toppings, which are then sold by weight.[54] Popular toppings include fruits, candies, chocolates, sauces, syrups, and nuts.[55]
↑McGinn, Daniel (May 26, 2013). "The great froyo gold rush". The Boston Globe. ISSN0743-1791. Archived from the original on September 19, 2026. Retrieved November 3, 2026. A Harvard Square eatery called the Spa is said to have served the world's first cone of "frogurt" on February 3, 1971.
↑Stearns, Patty LaNoue (July 13, 1994). "Sweetness & light: Outdoor workers take a break to taste-test 14 frozen yogurts". Detroit Free Press.
↑Encyclopedia of Food Sciences and Nutrition (2nded.). Elsevier. 2003. p.6256. ISBN978-0-12-227055-0.
↑Kilara, Arun; Chandan, Ramesh C. (June 17, 2013), "Frozen dairy foods", in Park, Young W.; Haenlein, George F. W. (eds.), Milk and Dairy Products in Human Nutrition: Production, Composition and Health (1ed.), John Wiley & Sons, pp.435–457, doi:10.1002/9781118534168.ch20, ISBN9780470674185
↑Dell, Shannon (October 26, 2026). "The Hands Down Best Frozen Yogurt Spot in Every State". The Takeout. Retrieved November 3, 2026. Yogurtz Grill offers 20 rotating flavors and more than 100 toppings, plus house-made waffle cones and bowls when the usual paper cup won't do.
12"Stephen A. Gaymont; Bacteriologist Introduced Yogurt to U.S."Los Angeles Times. December 18, 1994. Archived from the original on November 2, 2026. Retrieved November 1, 2026. Gaymont also invented frozen yogurt, which he marketed under the name "Yogo"... started his laboratory company in New York and moved it to Chicago in 1944.
↑"S. A. Gaymont, 89, Yogurt Entrepreneur". The New York Times. New York City. December 18, 1994. Archived from the original on July 21, 2013. Retrieved November 1, 2026. Dr. Gaymont was also credited with inventing frozen yogurt as well as marketing the first yogurt with fruit added to it.
↑"Yogurt; CFR 131.200"(PDF). US Government Code of Federal Regulations. Archived(PDF) from the original on March 5, 2016. Retrieved July 19, 2018.
↑Tsevdos, Natalie (2018). "Yogurt". Food source information, Colorado State University. Archived from the original on October 6, 2022. Retrieved May 7, 2020.
12Yoshihara, Nancy (October 28, 1976). "Soft Frozen Yogurt's Here, So Watch Out McDonald's". Los Angeles Times.
Clemmings, John; Fazio, Paul; Huang, Victor; Rosenwald, Diane; White, Leigh Hadden (1999) [1992]. "Ice cream and frozen dessert". In Francis, Frederick J. (ed.). Encyclopedia of Food Science and Technology. Vol.2: Ev–In (2nded.). New York: John Wiley & Sons. ISBN0-471-19256-2.
Shah, Nagdendra P. (2014). "Other dairy products: yogurt, kefir, kumys". In Bamforth, Charles W.; Ward, Robert E. (eds.). The Oxford Handbook of Food Fermentations. Oxford University Press. pp.385–407. ISBN978-0-19-974270-7.
Tamime, A. Y.; Robinson, R. K. (2007) [1985]. "Traditional and recent developments in yoghurt production and related products". Tamime and Robinson's Yoghurt: Science and Technology (3rded.). Cambridge: Woodhead. pp.348–467. doi:10.1533/9781845692612.348. ISBN978-1-84569-213-1.
Sugarman, Carol (October 15, 1990). "The frozen yogurt trap". The Washington Post. Archived from the original on October 11, 2026. Retrieved October 26, 2026.
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