Leading the frozen yogurt market in better-for-you, great tasting products, TCBY, The Country’s Best Yogurt and frozen yogurt innovator, takes pride in delighting (and surprising) customers by providing unique flavors and innovative products at TCBY locations nationwide.
To kick off 2012, or what TCBY is calling “the year of flavor and delight,” TCBY will offer, for a limited time, 98 percent fat free Old Fashioned Root Beer Float soft-serve frozen yogurt in January; nonfat Bananas Foster Super Fro-Yo in February; and 98 percent fat free Tropical Coconut Super Fro-Yo in March.
In addition, Chocolate Malt Shoppe, Toffee Crunch, Caramel Supreme, and Peanut Butter Cup will also be added as core soft serve flavors in March, with many more unique and exciting flavors to follow.
“Taste and flavor have always been extremely important to our customers, but health and nutrition are increasingly playing a bigger part in consumer choice,” says Greg Allison, senior director of marketing, Consumer Insights and Product Innovation at TCBY.
“With the healthiest frozen yogurt in the industry, Super Fro-Yo, we are proud to offer consumers great tasting frozen yogurt that they don’t have to feel guilty about eating…and let me tell you, when you try the Bananas Foster, you are going to wonder how on earth it won’t go straight to your waistline.”
Limited Time Offers
Both Old Fashioned Root Beer Float and Chocolate Malt Shoppe are 98 percent fat free and boast seven types of probiotics plus Vitamins A, C and D, fiber, protein, and calcium.
Bananas Foster, a nonfat soft serve, and Tropical Coconut, a 98 percent fat free soft serve, qualify as Super Fro-Yo offerings that meet the industry’s healthiest nutritionals.
Super Fro-Yo is a tasty and healthy soft serve indulgence that contains 120 calories or less, at least seven types of probiotics, 20 percent DV of Vitamin D and calcium, a minimum of three grams of dietary fiber, and four grams of protein, not to mention 10 percent DV of Vitamin A, one gram or less of saturated fat, and a minimum of 20 billion live and active cultures per serving at manufacturing.