The trend is also taking off around the globe. In the United Kingdom alone, sales of frozen yoghurt have soared 50%, up from £4 million to £6 million.

“The frozen yoghurt concept is currently spilling over from the USA into Europe and Asia Pacific,” Pretorius said.

“The reason why it is so popular is because it is a healthy alternative to normal ice-cream and usually the concept allows consumers to be creative and design their own product using the frozen yoghurt base.

“We are seeing some really unique uses of frozen yoghurt in different stores across Australia and throughout the world. We have clients who use them in smoothies and even protein shakes. Others are setting up self-serve frozen yoghurt outlets where you pay by weight.

“Fruit and vegetable stores are seeing frozen yoghurt as an add-on to their current operations providing them with an additional revenue-making opportunity. Customers are able to purchase ready-to-eat fruit salads and then add frozen yoghurt in-store for example. Cafes are changing their offering to reflect healthier breakfast options and many are introducing frozen yoghurt as part of their menu.

“The opportunities are endless and innovation is the key driver here. In the last three years alone our range went from eight to over 25 frozen yoghurt blends distributed to both Australian and international markets,” Pretorius said.

Frosty Boy has its origins in the soft serve ice-cream market, but started production of YoFrost frozen yoghurt in 1985. The product offering has changed substantially from the first product to Frosty Boy’s current product offering, mainly due to advancements in food technology.

Prebiotics and probiotic fibres are now being added to some products in the Frosty Boy range. Frozen yoghurt stores are able to create their own flavours, allowing for signature ranges exclusive to each store.