Frozen yoghurts resurge in market interest

Image: Renee Comet, via Wikimedia Commons

The International Frozen Yogurt Association estimates that the global market for the product is US$2-billion and growing fast, which is good given that frozen yoghurt, or froyo as it is often referred to, was only invented in the 1970s in the US.

The early 80s saw frozen yoghurt stores opening up all over the US, capitalising on people who wanted an alternative frozen dessert offering. However, an increase in ice cream and coffee shops saw the early boom peter out and the companies having to vie for an ever-decreasing market share.

In recent years, frozen yoghurt has experienced a resurgence thanks at least in part to the increase in more health-conscious consumers who are looking for something different to ice cream or other desserts. Brand experts also rate the fact that the majority of frozen yoghurt companies have become trendy and exude a much more image-conscious ambiance than in the past. This helps to attract a more youthful market and even celebrities to it. In many ways, the frozen yoghurt experience is focused on customers and their enjoyment of the product.

Today, frozen yoghurt comes in all shapes and sizes. Not only are there sugar-free varieties but also a plethora of flavours and styles. Many companies give customers the option of adding various toppings or of ordering their frozen yogurt in cups or in cones. There are also those who give customers the opportunity to serve themselves and experiment with several flavours and toppings.

Reflecting international trends, the South African frozen yoghurt stores that do well are those who provide customers with a choice between healthy offerings and something a bit more indulgent. The market has grown over the past two years, as people once again are looking for healthier and better-tasting alternatives to other products.

It certainly is an exciting time for frozen yoghurt in the country. Despite the sheer amount of franchises and offerings, there are room for versatility and innovation to continue enticing consumers to try their wares.