Frozen yoghurt has over time gained popularity with the population. This has largely been attributed to the shift in focus to healthy foods as well as new marketing strategies by the producers. In the contemporary society, people have become more conscious about their own health and this has had its own impact on the eating lifestyles and hence the choices. Obese rates and other health complications have been mainly attributed to poor eating habits and in the need to combat these, the younger generation in particular have turned to seeking health foods. On the other hand, the trendy culture and fashion swings have contributed to the increased demand for frozen yogurt. Today, frozen yogurt joints have become a popular place for most people. This has been a shift from the Coffee-bean and Tea-leaf joints and Star Bucks joints that have been deemed as overcrowded and lacking in fashion due to their insistence on sticking to their original ideologies of production. The following sources prove plausible in accomplishing the health feasibility of these foods as well as providing information that can give a clue as to why frozen yogurt has in recent days become a trendy food.
Datamonitor (Firm). Red Mango case study: Boosting the frozen yogurt sector with a digestive health positioning. London: Datamonitor, 2010. Print.
This report is an analysis that gives a detailed overview of the recent growth of the frozen yogurt industry and how it has ousted other foods such as ice-cream in the market. The report indicates that the market controllers in the frozen yogurt industry such as Pink Berry and Red Mango have shifted their focus on providing a highly healthy sensitive population with healthy products and highly digestive foods as compared to the competitors who have largely focused on trend and fashion as the basis of their growth. “Meanwhile, health claims such as low fat and high calcium are leading claims, highlighting the propensity for frozen yogurt to tout its health benefits. In such a way, market players aim to tempt ice cream followers with similar flavors, meanwhile stressing differentiation with health claims (p. 2).” The report also suggests that the idea of identifying with the potential customers on social media and the internet in general can be attributed to the growing demand for frozen yoghurt. The report is compiled by Data monitor a renowned market observer and consultancy organization. The report offered a detailed analysis of the trends over the last few years and finally offers a conclusive analysis of the trends in the market and the causes as well as future predictions through statistical analysis.
Fischer, J G., V. Burden, S. Elbon, and M. A. Johnson. "Health-seeking Behavior, Product Characteristics, and Social Factors Affect Dairy Product Consumption By Elders." Journal of The American Dietetic Association (1995): n. pag. Print.
This is a report of a study conducted to ascertain the levels of consumption of milk, yogurt, cheese, ice cream, frozen yogurt and cottage cheese. The study involved a total of 495 adults interviewed don phone to determine the daily consumption trends of the foods as well as the reason they use the food (p.9). Among the milk products, the frozen yoghurt was the most common among the participant. However, there were varying reasons as to the consumption of these milk foods. Most of the participants indicated that milk and frozen yogurt consumption was mainly due to the “try to get enough calcium” among the older adults (p. 11). The younger generation indicated that friends and nutritional knowledge had an influence on their consumption of milk products. “Ratings of product taste, healthfulness and/or food value were strong predictors of consumption of all dairy products (p. 37)”. This report is important as it offers empirical evidence to show that milk products and in particular, frozen yoghurt has gained popularity with the population due to the need for healthier foods. This empirical evidence is crucial in offering a basis for the argument that the frozen yogurt has become trendy as a result of its health benefits.
Guinard, J, C. Little, C. Marty, and T. R. Palchak. "Effect of Sugar and Acid on the Acceptability of Frozen Yogurt to a Student Population." Journal of Dairy Science (1994): n. pag. Web. <10.3168/jds.S0022-0302(94)77062-4>.
This article sought to establish the preference of frozen yoghurt to normal yoghurt. Therefore, the details found in this article are supported by a research that was conducted on 41 college students. Moreover, the research sought to understand the effect of gender on preference. According to the author, “There was significantly higher consumption of frozen yogurt among female students.”On the other hand likeability of frozen yoghurt increased with the addition of flavors and sweeteners.
INOUE, K, K. SHIOTA, and T. ITO. "Preparation and properties of ice cream type frozen yogurt." International Journal of Dairy Technology (1998): n. pag. Web. <10.1111/j.1471-0307.1998.tb02506.x>.
Inoue in this article gives details on the preparation of the frozen yoghurt. At the same time, the author gives a detailed background of the frozen yoghurt. According to the article, frozen yoghurt became a famous food in the 1930s following the introduction of the refrigeration technology. Before this humankind was confined to the normal yoghurt which carried comparatively high health risks than the frozen yoghurt. The normal procedure for preparing yoghurt, including curdling is used, although “the taste of frozen yoghurt is enriched by flavors and the freezing that helps to keep its properties intact” (p.121)
Johnston, C. Cooking with Greek yogurt: Healthy recipes for buffalo blue cheese chicken, Greek yogurt pancakes, mint julep frozen yogurt, and more!. N.p., 2014. Print.
Johnston, in this article, gives an in-depth look at the uses of frozen yoghurt and its comparative advantages over other milk products. According to Johnston, Greek yoghurt is ideal for cooking due to its inability to curdle. Greek yoghurt has a relatively high fat content that prevents it from curdling. Cooking with Greek yoghurt has several health advantages, including, natural ability to control fat without necessarily having to avoid milk products. Compared to other milk products, frozen yoghurt has comparatively tiny amount of fats. Another fascinating feature of the Greek yoghurt as Johnson says are, “calcium rich, full of healthy probiotics, and arguably healthier than traditional yogurt, boasting double the protein and half the carbohydrates.”This makes it an alternative to the low protein and high carbohydrate milk products. Moreover, it can be served with a number of flavors that make it more tasty and preferable.
KÄHKÖNEN, P. "CONSUMER ACCEPTANCE OF REDUCED-FAT FOODS - THE EFFECTS OF PRODUCT INFORMATION." (0): Print.
Welland, D A. The complete idiot's guide to eating local. New York, NY: Alpha Books, 2011. Print.
As the title of this article suggests, Welland offers nutritional guidelines to local people who yearn for expensive junk foods sold in most restraints without realizing the health problems that come alongside the consumption of such foods. The author proposes frozen yoghurt that is one of the cheapest and nutritional foods within the reach of many local people .However; people have left out such foods for junk foods. This article also gives a brief history of the frozen yoghurt since the introduction of refrigeration technology. As Welland states, “frozen yoghurt took US by storm,” this implies that frozen yoghurt since its introduction in the United States has gained market momentum especially during this age of increased cases of diabetes and other lifestyle diseases.
Wertenbroch, K. "Consumption Self-Control by Rationing Purchase Quantities of Virtue and Vice." (1998): Print.
Wertenbroch uses frozen yoghurt to explain his concept of, “Consumption Self-Control by Rationing Purchase Quantities of Virtue and Vice.”According to the author, frozen yoghurt gained momentum in the 1970s and became a preferable source of “healthy refreshment.”However, with increasingly hard economic times, customers have seemingly taken control of market prices. Contrastingly, to the 80s when the producer had much influence on the prices of commodities such as the frozen yoghurt, the 21st century customer seemingly controls prices through their buying patterns.