Australian frozen yoghurt manufacturer riding global trend
Frozen yoghurt is experiencing a global resurgence, according to dairy company Frosty Boy Australia.
Frosty Boy Australia says the frozen yoghurt concept, which is already big in the US, is also spilling over into Europe. The Company said the growth in the market for frozen yoghurt has allowed them to expand their range from 8 to 25 frozen yoghurt blends over the last three years.
“The resurgence was first evident to us in Korea about eight years ago and until today it is still one of our biggest markets for frozen yoghurt,” Dirk Pretorius, Frosty Boy Australia CEO.
He says the frozen yoghurt trend, which was popular in the 1980s, “has really started to gain momentum in the past two years and shows no signs of slowing down.”
Frozen yoghurt is being marketed as a healthier option to ice cream products to health conscious consumers.
Frosty Boy Australia has also been supplying frozen yoghurt as an ingredient for smoothies and protein shakes. New customers also include fruit and vegetable stores that see frozen yoghurt as a value-adding opportunity to their current operation, 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 Frosty Boy Australia CEO said.
Frosty Boy Australia, which began as a soft serve ice cream business and now has a presence in more than 30 countries, first introduced frozen yoghurt to its range in 1985.
The growth of the frozen yoghurt market could be explained by an increase in sales in the frozen dairy sector more generally. In September 2012, Australian Food News reported that research from Mintel showed that the value of the ice cream, sorbet and frozen yoghurt market in the UK overall had grown by 19 per cent in the last five years. Frozen yoghurt had grown by 50 per cent over two years.
Source: Australian Food News