Bottoms bar: Inspired by toppings bar, bottoms bars are stocked with items for the bottom of your cup. While many fro-yo shops offer cones and waffle bowls, bottoms have expanded to include other items, mostly baked goods. The trend started somewhere in the East Coast or Midwest.
California style frozen yogurt: Generally thought of to refer to the lighter and tangier frozen yogurt made popular by Pinkberry in the Los Angeles area.
Flavor fatigue: The feeling of being bored with a particular flavor (or flavors), often caused when a frozen yogurt shop doesn’t rotate its flavors enough
FROYOLO: A slang expression for the YOLO (you only live once) attitude justifying excessive froyo consumption
Greek style frozen yogurt: Greek yogurt is enjoying a huge surge in popularity at the moment, with Greek yogurt and Greek style yogurt products accounting for 29% of yogurt launches in the US for the 12 months ending in June 2012 and reaching $2 billion a year in sales. Greek frozen yogurt is made with a thicker, strained yogurt, resulting in a frozen yogurt that has more protein, fewer carbohydrates, and creamier texture compared to regular frozen yogurt.
Italian style frozen yogurt: The Italians invented gelato and some believe the origins of tart frozen yogurt as we know it today began with the Italians making tart yogurt gelato. Red Mango’s frozen yogurt was said to contain a yogurt base imported from Italy, according to a 2007 New York Times article. Italian style frozen yogurt is known to be lighter in texture and tart in flavor. http://www.nytimes.com/2007/02/21/dining/21pink.html?pagewanted=all
Kosher frozen yogurt: In order for frozen yogurt to be considered Kosher, i.e., in accordance with Jewish dietary laws, it must be certified by a Kosher certified organization. The Kosher certified organization checks to make sure that only kosher ingredients and processing are used. The frozen yogurt and toppings can only be certified Kosher in their factory sealed containers. Pinkberry, Red Mango, Menchie’s, Tutti Frutti and Yogurtland all serve Kosher frozen yogurt. All YoCream products are Kosher certified.
Live & active cultures seal: Established by the US based National Yogurt Association (NYA), the live and active cultures seal is a voluntary identification seal available to yogurt manufacturers. The seal indicates that the refrigerated yogurt contained at least 100 million cultures per gram at the time of manufacture and the frozen yogurt contained at least 10 million cultures per gram at the time of manufacture.
Low carb frozen yogurt: Low carbohydrate or low carb frozen yogurt was introduced to the market by Good Humor-Breyers in 1984. Low carb frozen yogurt has as little as 4 carbs per half cup compared to 20 – 25 carbs per half cup for regular frozen yogurt. Popular low carb frozen yogurt brands include Only 8, Carbolite, Carb D’Lite and Wow Cow. Menchie’s carries low carb frozen yogurt flavors.
Mochi: A popular chewy sweet rice cake topping found at many frozen yogurt stores, mochi is made typically made with glutinous rice powder, sugar, corn syrup and salt. In Korea, mochi (tteok) is a popular topping for patbingsu or patbingsoo, shaved ice desserts which sometimes include frozen yogurt.
NFYD: National Frozen Yogurt Day, the day that frozen yogurt shops show their appreciation for their customers
NSA: No Sugar Added (NSA) frozen yogurt is frozen yogurt made with no additional added sugar. It is not sugar free. Frozen yogurt cannot be sugar free because it is made with milk and milk has sugar. NSA frozen yogurt has less sugar than a regular version of frozen yogurt.
Popping boba: Popping boba are thin skinned spheres filled with flavored liquid. When you bite into one, the juice “explodes.” Popping boba look like fish eggs and come in flavors like mango, lychee, yogurt, strawberry, and passionfruit. This new type of boba appeared first in boba/bubble drinks and then gained popularity in fro-yo shops. The main ingredients are water and sugar.
Vegan frozen yogurt: Vegan frozen yogurt is made with a cultured dairy milk substitute, typically soy, though it can be made with other types of non-animal milk (e.g., almond milk, coconut milk). Of course there’s always sorbet which isn’t yogurt like because it doesn’t contain yogurt cultures.