Good things in every cup.
Frozen yogurt starts with yogurt cultures, and gram for gram a vanilla soft-serve has about half the fat of vanilla ice cream. Here’s what’s in the cup, and where the numbers come from.
Cultured.
Not just cold.
Yogurt is milk that friendly cultures have fermented: that’s where the tang comes from. Frozen yogurt starts the same way, then gets churned cold and smooth.
10million
per gram
The frozen bar
Live and active cultures per gram, at least, when it’s made: what frozen yogurt needs to carry the Live & Active Cultures seal.
100million
per gram
The fridge bar
The same seal’s bar for refrigerated yogurt and other cultured dairy: ten times the frozen one.
on the
label
Look for the seal
Some frozen desserts are heat-treated after the yogurt is cultured, which kills the live cultures. The seal is one way to know they were there when it was made.
Frozen yogurt
vs. ice cream.
The same weight of each, from the USDA’s food tables: a vanilla soft-serve frozen yogurt beside a vanilla ice cream.
Calorieskcal per 100 g
23%fewer
Fatg per 100 g
49%less
Saturated fatg per 100 g
50%less
Proteing per 100 g
14%more
Calciummg per 100 g
12%more
See it as a table
| Per 100 g | Frozen yogurt, vanilla soft-serve | Ice cream, vanilla | Frozen yogurt has |
|---|---|---|---|
| Calories (kcal) | 159 | 207 | 23% fewer |
| Fat (g) | 5.6 | 11.0 | 49% less |
| Saturated fat (g) | 3.4 | 6.8 | 50% less |
| Protein (g) | 4.0 | 3.5 | 14% more |
| Calcium (mg) | 143 | 128 | 12% more |
Ice cream
By US law, at least 10% milkfat and 10% nonfat milk solids.
Frozen custard
Ice cream with egg yolk: at least 1.4% egg yolk solids, on top of the same 10% milkfat minimum.
Frozen yogurt
Yogurt, frozen: cultured milk churned cold. Every flavor is a little different, so each Theo’s pint has its own panel.
Lighter on fat. Big on flavor.
Thirty-two flavors, from Vanilla Bean to Black Sesame, each in its own pint.
Make it
your kind
of good.
Four small things that make the biggest difference to what ends up in your cup.
Look for the seal
The Live & Active Cultures seal means at least 10 million cultures per gram when the frozen yogurt was made.
Read the pint
Fruit flavors and chocolate ones aren’t the same. The panel on the side of each pint has the numbers for that flavor.
Top it your way
The topping bar is where a cup changes most: fresh fruit and nuts, or candy and sauce. Your call.
Pick your cup
Small, medium or large, from the stack by the machines. Fill it as full as you like.
Fruit on top,
if you like.
Berries and granola from the topping bar, on a cup of vanilla. What goes on top is up to you.
- USDA FoodData Central: Frozen yogurts, vanilla, soft-serve (SR Legacy 168815)
- USDA FoodData Central: Ice creams, vanilla (SR Legacy 167575)
- 21 CFR 135.110: the US standard for ice cream and frozen custard
- International Dairy Foods Association: the Live & Active Cultures seal
General information about frozen yogurt, not medical or dietary advice. The nutrition panels on the Theo’s pints are samples on this Lacoura portfolio website.
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