• Home:
• News:
• Zinga Frozen Yogurt:

Summer “Flavor Explosion” Highlights Zinga! Frozen Yogurt’s Season of Expansion

By: Zinga Frozen Yogurt |  0 Shares     91 Reads

Gelato, custard, Italian ice and gelati increase already diverse offerings.

Denver, Colorado (PRWEB) May 01, 2014 - Last month it was gelato, this month it's frozen custard. And the new flavor momentum doesn't stop there for Zinga! Frozen Yogurt stores. In June the growing chain introduces Italian ice, with gelati to follow in July.

"We still have our 'world's best frozen yogurt and sorbets' but now our operators are adding even more flavorful reasons for families to come in to Zinga stores," said Dave Baer, Zinga National Director of Operations and an owner of five Zinga! Frozen Yogurt stores.

The flavor momentum complements the growth momentum. Recently Zinga has opened stores in New England, Northern Virginia and Florida. There are currently nearly 300 stores in development in 12 states, according to Zinga President John Fitchett.

In January Zinga! Frozen Yogurt was named as one of the Franchise Business Review's "FBR 50 Awards," an annual ranking of franchise companies based on level of franchisee satisfaction. The prestigious awards are part of a national project that looks at franchisee satisfaction at some of the country's most popular franchise brands

Zinga! Frozen Yogurt offers dozens of yogurt flavors including gluten-free, no sugar added and dairy-free options in addition to a number of healthy toppings. And Zinga also offers Greek yogurt in a variety of flavors for those seeking higher probiotic and protein content. Zinga also offers different flavors of sorbet.

The "Flavor Explosion" at Zinga began last month with the system-wide introduction of gelato. According to Livescience.com, Gelato contains less fat and less air, and is served at a higher temperature than conventional ice cream, lending it a more intense, concentrated flavor. In order to be called ice cream the USDA has designated that it must contain 10 percent butterfat.

"Our dairy makes gelato with whole milk, cream, and eggs, and it contains five to eight percent butterfat," Baer said.

May marks the introduction of frozen custard to the Zinga system. "Frozen custard is made at our dairy with whole milk, cream, and eggs, and it contains 10 percent butterfat," Fitchett said. "Eggs are what make this ice cream, indulgent, creamy, and rich. Like our frozen yogurt and gelato, our frozen custard is a tasty source of vitamin D, calcium, and protein," he said.

June will see Zinga! Frozen Yogurt introduce Italian ice, another dairy-free, fat-free dessert option. "Our Italian ice is similar to our sorbets, but with a more vibrant and intense flavor, Baer said.

Zinga's summer new product introductions conclude with the rollout of gelati, a mix of Italian ice and custard. Gelati is an Italian desert made by layering vanilla, chocolate, strawberry or twist custard with any flavor water ice and then topping with another swirl of any flavor custard.

All of Zinga's yogurt flavors meet the National Yogurt Association's criteria for "live and active culture yogurt." All are 100 percent dairy along with live cultures, as Zinga never uses any powders for their yogurt.

About ZINGA

Established in early 2011, ZINGA! "The World's Best Frozen Yogurt," is growing quickly in the self-serve frozen yogurt segment. Its franchise restaurant savvy leadership seeks successful franchise restaurant operators to become early entrants into the segment's fast-growing concept. Zinga President John Fitchett said Zinga Franchise Group has 296 stores currently in development in 12 states. He projects 12 new stores to open in 2014. Fitchett's lengthy career includes stints as area director, franchisee and vice president of development and operations for large franchise restaurant chains.

For more information about ZINGA and franchise opportunities, visit http://www.zingafroyo.com/Franchise/

Contact:

Barry Bronson
Zinga Franchise Group
http://zingafroyo.com
+1 (859) 327-7447

###

Comments:

comments powered by Disqus