The Big Freeze

"You'll never forget your first snog."

Or so reads the strapline for the frozen yogurt chain called, coincidentally, 'Snog'. Sensationalist name aside, frozen yogurt is big news. The chain currently operates 5 London-based outlets, as well as shops in Dubai and South America. They're not the only chain operating in London, and it's only a matter of time before we see rapid expansion across other UK cities.

So what, you may ask? Well, frozen yogurt is already big business in America, and these UK bars follow the American model: quality frozen yogurt, sold as a lifestyle choice. Depending on the mix, frozen yogurt is certainly a far healthier alternative to ice cream, with many stores highlighting the fat-free, low-calorie, probiotic benefits of their offering.

Which means this trend won't be restricted to cosmopolitan city-dwellers for much longer. Suited to a huge variety of out of home venues - from QSRs (Quick Service Restaurants), through to Pubs, Hotels, Travel & Leisure and even schools - frozen yogurt is set (no pun intended) to make a big impact on dessert menus everywhere.

Because not only is it a healthy option, it's a versatile one. It taps into that other key foodservice trend of the moment - the desire to 'personalise' your own food, creating an 'added-value' aspect to menus everywhere.

For starters, the basic yogurt itself can be flavoured. So consumers can choose everything from a 'natural' yogurt base through a ones flavoured with green tea, fruit purees, chocolate or even coffee.

And then there's the toppings. Fruit (ideally supplied to caterers as Individually Quick Frozen fruits to ensure quality and variety), inclusions (choc chips through to mini Oreos), nuts and granola. Top it all off with a sauce for a final touch of flavour, and hey presto – you've got a customised dessert-to-go, ready in seconds. You can even blend the frozen yogurt mix to create smoothies, iced coffees and shakes.

From a catering perspective it's easy to see why frozen yogurt ticks all the boxes: a growing trend (that's here to stay), a healthy yet tasty alternative to ice cream, huge versatility and instant value-add to any menu. Which for most operators is even better than a good 'snog'.

Gerard Murphy, Food Development Chef, Kerry

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