Frozen yogurt a hit in hot Germany

Frozen yogurt ices are proving the dairy food hit of this summer in Germany as specialty kiosks open up in most major cities across the land. Throughout the July and August heat waves, low calorie (1.5% fat) frozen yogurt specialities proved a real alternative to traditional ice cream in a country where frozen yogurt has never so far attracted the attention it has in the US or UK.

One of the most innovative suppliers in Germany, “fresh five premium food” from Heilbronn, breaks even newer ground this year with lactose-free versions of its own brand: Tim’s Frozen Yogurts.

The fresh five premium food company is the marketing arm of 300-farmer Schrozberger cooperative (44 million kg annually), all members of which follow the strict biological-dynamic Demeter organic farming system. This approach puts even more emphasis on completely natural production, animal welfare and environmental protection. And this traditional route goes further into the processing aspect. For example, Tim’s Frozen Yogurts feature an “extended souring process” in their production whereby it is claimed that extra aroma and taste are gained through 16 to 18 hours’ fermentation with a balance of acidophilus lactobacilli and bifido bacterium giving up to 95% dextrorotary bacteria.