TCBY is kicking off 2013 by satisfying the sweet tooth of customers nationwide. Beginning at the start of the year, TCBY will offer, for a limited time, nonfat Frosted Sugar Cookie, nonfat Double Fudge Brownie, and 97 percent fat-free Wedding Cake soft-serve frozen yogurt. Frosted Sugar Cookie and Double Fudge Brownie flavors will pack a punch of prebiotics, vitamins, protein, calcium, and live active probiotic cultures, qualifying for the Super Fro-Yo classification. An Excellence in Innovation award winner, Super Fro-Yo flavors are considered among the healthiest frozen yogurt in the industry.
“We understand that our customers view the New Year as the perfect time to evaluate food choices and pledge to make healthier decisions in 2013,” says Dr. Wayne Geilman, product development manager and food scientist at TCBY. “Our new flavors, Frosted Sugar Cookie, Double Fudge Brownie, and Wedding Cake, are not only decadent and delicious, but they also are filled with vitamins and nutrients, making them the perfect choice for those looking for healthier alternatives. By maintaining the flavor profiles, all while enhancing the nutritionals, we are able to provide our customers with more value and satisfaction when they choose to enjoy one of our new flavors.”
Frosted Sugar Cookie will arrive in participating stores in January, Double Fudge Brownie in February, and Wedding Cake in March. Both Frosted Sugar Cookie and Double Fudge Brownie are nonfat, while Wedding Cake is 97 percent fat free. All flavors include protein and calcium and contain real California milk.
Flavors are available in participating stores nationwide for a limited time.
In addition to its tremendous health benefits, Super Fro-Yo flavors also meet the following guidelines per serving:
· Minimum three grams of fiber
· Minimum four grams of protein
· Minimum seven types of live active probiotics cultures
· Minimum 20 percent DV of vitamin D
· Minimum 20 percent DV of Calcium
Even with an indulgent flavor profile, our Super Fro-Yo classics also contain 120 calories or less, a minimum of 10 percent DV of Vitamin A, one gram or less of saturated fat, and a minimum of 20 billion live active probiotics cultures per serving at manufacturing.