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    Frozen Yogurt Ice Cream

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    Arslan Riaz
    Frozen yogurt is produced through a process of combining milk products, gelatin, yogurt culture, and sweeteners. The mixture is homogenized, cultured, aged, cooled, sweetened, flavored, and aerated before being rapidly frozen to create a smooth consistency. Frozen yogurt is now commonly served in stores that offer a variety of flavors and toppings. It is positioned as a healthier alternative to ice cream. A SWOT analysis identifies Yogurtland's strengths in quality and loyal customer base, but also weaknesses in marketing and brand recognition, as well as threats from increasing competition in the frozen yogurt market.

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    Frozen Yogurt Ice Cream

    Uploaded by

    Arslan Riaz
    739 views3 pages
    Frozen yogurt is produced through a process of combining milk products, gelatin, yogurt culture, and sweeteners. The mixture is homogenized, cultured, aged, cooled, sweetened, flavored, and aerated before being rapidly frozen to create a smooth consistency. Frozen yogurt is now commonly served in stores that offer a variety of flavors and toppings. It is positioned as a healthier alternative to ice cream. A SWOT analysis identifies Yogurtland's strengths in quality and loyal customer base, but also weaknesses in marketing and brand recognition, as well as threats from increasing competition in the frozen yogurt market.

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    Frozen yogurt is produced through a process of combining milk products, gelatin, yogurt culture, and sweeteners. The mixture is homogenized, cultured, aged, cooled, sweetened, flavored, and aerated before being rapidly frozen to create a smooth consistency. Frozen yogurt is now commonly served in stores that offer a variety of flavors and toppings. It is positioned as a healthier alternative to ice cream. A SWOT analysis identifies Yogurtland's strengths in quality and loyal customer base, but also weaknesses in marketing and brand recognition, as well as threats from increasing competition in the frozen yogurt market.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    739 views3 pages

    Frozen Yogurt Ice Cream

    Uploaded by

    Arslan Riaz
    Frozen yogurt is produced through a process of combining milk products, gelatin, yogurt culture, and sweeteners. The mixture is homogenized, cultured, aged, cooled, sweetened, flavored, and aerated before being rapidly frozen to create a smooth consistency. Frozen yogurt is now commonly served in stores that offer a variety of flavors and toppings. It is positioned as a healthier alternative to ice cream. A SWOT analysis identifies Yogurtland's strengths in quality and loyal customer base, but also weaknesses in marketing and brand recognition, as well as threats from increasing competition in the frozen yogurt market.

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    Download as DOCX, PDF, TXT or read online from Scribd
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    At a glance
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    The key takeaways are about the ingredients, production process, uses, and SWOT analysis of frozen yogurt and Yogurtland.

    The main ingredients in frozen yogurt are milk solids, sweeteners like cane or beet sugar, milk fat, yogurt culture, coloring, and flavoring.

    Frozen yogurt is produced by combining and homogenizing the milk products and gelatin, adding the yogurt culture at 32°C, cooling and aging the mix, then mixing in sweeteners, colorings and flavorings before freezing and storing.

    Production

    Frozen yogurt usually consists of milk solids, some kind of sweetener, milk fat, yogurt culture, coloring, and flavoring.Milk fat comprises about 0.5-6% of the yogurt. Added in quantities inversely proportional to the amount of milk solids, the milk fat lends richness to the yogurt. Milk solids account for 8-14% of the yogurt's volume, providing lactose for sweetness and proteins for smoothness and increased resistance to melting. Cane or beet sugar provides 15-17% of the yogurt's ingredients. In addition to adding sweetness, the sugar increases the volume of solid ingredients in the yogurt, improving body and texture. Animal gelatins and vegetable additives (guar gum, carrageenan, etc.) stabilize the yogurt, reducing crystallization and increasing the temperature at which the yogurt will melt. This stabilization ensures that the frozen yogurt maintains a smooth consistency regardless of handling or temperature change. Frozen yogurt can be made in an ice cream machine; however, major companies often use assembly lines specifically dedicated to frozen yogurt production. The milk products and gelatin are combined and homogenized. At 32 C, the yogurt culture is added. The mix remains at this temperature until it sets and is ready for cooling. After that, the mix is cooled to 0 to 4 C. Once it has reached the desired temperature and viscosity, the yogurt is allowed to sit in aging tanks for up to four hours. Sweeteners, colorings and flavorings are then mixed in, and the yogurt mixture is cooled to -6 to -2 C. To create extra volume and smooth consistency, air is incorporated into the yogurt as the mixture is agitated. When a sufficient amount of air has been incorporated into the product, the yogurt is rapidly frozen to prevent the formation of large ice crystals, and stored in a cold place to be shipped.

    Uses
    Frozen yogurt has come to be used much like ice cream, and is served in a wide variety of flavors and styles. Many companies allow customers the option of adding various toppings, or ordering their frozen yogurt in cups or in cones. Certain sellers offer sugar-free varieties. Frozen yogurt made by chains such as Yogiberry, Blush Yogurt, Pinkberry, Red Mango, Cherry on Top, and Yogen Frz is tarter and closer to the original recipe, whereas other companies like TCBY and I Can't Believe It's Yogurt focus on making their frozen yogurt taste like ice cream.

    SWOT Analysis
    Strengths 1. Segment Leader 2. Good Reputation Among Customers 3. Lower Cost Provider ($0.30/oz) 4. Quality & Consistency of Product 5. Loyal Core Customer Base 6. Product seen as a healthier snack or dessert choice

    Weaknesses

    1. Marketing Strategy 2. Weak Brand Recognition 3. Low Customer Retention 4. Low Ticket Prices (Total Purchase Per Customer) Opportunities 1. Moving Into New Markets 2. Shifts In Consumer Taste & Desire For Frozen Yogurt 3. Change In Local Population 4. Brand Partnerships

    Threats 1. Becoming a fad (like the 1980s) 2. Shifts In Consumer Taste & Desire For Frozen Yogurt 3. Wide Varity of Direct Competition (other Frozen Yogurt Stores) 4. Large Selection of Product Substitution 5. Potential Price Wars With Competitors

    Critical Issues
    Yogurtland faces several threats (or what well call critical issues). First and foremost is the amount of competition Yogurtland is faced with in the frozen yogurt market. Since Yogurtland opened its doors in 2004, the number of frozen yogurt competitors have been increasing. Some of Yogurtlands primary competitors include: Cherry On Top, Go Bananas, Americas Cup, Pink Berry, Tutti Fruitti and Nubi Yogur, (to name a few). The frozen yogurt consumer based is deluded by the number of options they have. Two solutions to this problem is to attract more consumers from the competition and to create new frozen yogurt consumers who are loyal to the Yogurtland brand. Yogurtland needs a focused marketing program that promotes differentiation. But how do you make the Yogurtland brand standout with so many competing brands in the same industry? That is what our proposed marketing program will address by promoting Yogurtland as a unique brand and as a unique experience for the consumer. The following pages will review Yogurtlands demographics and psychographics and focus on a marketing solution to differentiate

    Yogurtland from the competition.

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