Talk:Frozen yogurt

What is it?

The article in its current state doesn't really explain what frozen yogurt is, in the lead only saying it is "made with yogurt and sometimes other dairy and non-dairy products" and has "similar basic ingredients to ice cream, but contains live bacterial cultures" [and other times not]. Anne Mendelson, currently cited in the article under history for an entry in The Oxford Encyclopedia of Food and Drink in America has the following relevant passage, beginning by speaking on yogurt in the US generally:

Latitude for manipulation was, and is, wide. The US. Food and Drug Administration (FDA) belatedly issued an official standard of identity for yogurt in 1981, omitting any requirement that the finished product contain live bacterial cultures. Consequently, versions that have been pasteurized in the container after (instead of before) inoculation and incubation can be sold as yogurt, though they contain no active yogurt organisms. Frozen yogurt, first introduced in the late 1960s, is even less definable, since FDA has never issued a standard of identity. Most versions are nearly identical to low-fat or custard-style soft ice cream, with a tiny amount of yogurt cultures or prepared yogurt added during manufacture.

Whonting (talk) 11:48, 2 November 2026 (UTC)

Added The entire source is pretty great. There's a lot more that can be gleaned from it. Google Books hosts it. Bremps... 23:56, 2 November 2026 (UTC)

Thanks for bringing this in Bremps. @HenryMP02, I see you think this has been explained; I really don't agree. The only thing that really can be gleaned from the lead is that it is similar to ice cream, and it contains yogurt. Is this then ice cream + yogurt? Ice cream with yogurt instead of something? Etc. Whonting (talk) 08:08, 3 November 2026 (UTC)

History

The history section is weak. The Mendelson piece above discusses Stephen A. Gaymont but doesn't mention anything about him inventing frozen yogurt. It does say "The Hungarian-born Gaymont established Gaymont Laboratories in Chicago in 1944 and began making “yogourt” there after failing in New York". The claim is currently cited to two obits of Gaymont, one of which states "Gaymont also invented frozen yogurt, which he marketed under the name "Yogo"". This kind of thing should be able to be confirmed in newspaper archives, and editors with access to The Wikipedia Library access will be able to find quite a few interesting and helpful references to frozen yogurt immediately - here's a piece in the Orlando Sentinel from 1969, potentially challenging a New England creation depending on where the firm is based, and here's a note in The Globe and Mail from 1970, talking about how frozen yogurt had been introduced to Ontario, with the company introducing it claiming "It has proved popular with the diet-conscious consumers in Quebec". Of course, pains should be taken to avoid original research. Whonting (talk) 12:10, 2 November 2026 (UTC)

Too many citations in lead section?

At the moment, there are 11 citations in the lead. I feel like some of this information could be moved to or repeated in the body. In particular, I don't think we need two citations for the fact that frozen yogurt is sometimes called frogurt. Goobab (talk) 13:30, 2 November 2026 (UTC)

I removed four of the sources, bringing it down to seven in the lead. Please add any back if you think they're necessary or helpful. Goobab (talk) 15:12, 2 November 2026 (UTC)

No "Uses" section

Hello! the article for improvement header suggests expanding the "Uses", "Health", and "Retailing" sections of this article. However, there is no "Uses" section. Is it maybe supposed to be "Types"? NowInHD (talk) 14:23, 2 November 2026 (UTC)

I had a look at the revision history, the "Uses" section was indeed renamed to "Types" in this revision. NowInHD (talk) 14:28, 2 November 2026 (UTC)

I have now fixed this. NowInHD (talk) 14:29, 2 November 2026 (UTC)

I was confused too, like wdym "uses" of frozen yogurt? OrdinariusFingius (talk) 15:37, 2 November 2026 (UTC)

Frogurt??

I understand that we have "reliable sources" (from the 1970's) that this stuff is sometimes called frogurt, but my intuition says that this is more trivia than something that belongs in the lead sentence. Isn't this more a like a name that was used for a while but died out long ago? Ike9898 (talk) 17:33, 2 November 2026 (UTC)

I've added a more recent source. I don't know if the claim is lead worthy though. Nentricks (talk) 20:54, 2 November 2026 (UTC)

Names: FroYo fro-yo?

@Bremps Regarding your recent change, Instead of FroYo (like PetSmart), I think it should be lowercase: fro-yo, which wiktionary uses as the main spelling. As far as I can tell, fro-yo is actually not a trade name or trademark, and it's a pretty old name.

For example, a 1994 article in the Detroit Free Press uses it: "So what better time to assemble a frozen yogurt taste panel?... We chose vanilla because that's the standard by which all fro-yo should be judged."

I've found several other examples of this in news sources. I think the Android source only capitalized it as FroYo that way because that's the name of the Android version. HenryMP02 (talk) 22:00, 2 November 2026 (UTC) HenryMP02 (talk) 22:00, 2 November 2026 (UTC)

I have no objection to your suggestion. It'd be best if we had one of those pop-up hatnote things for different capitalizations. Bremps... 22:01, 2 November 2026 (UTC)

"Physicochemical and rheological characteristics of water buffalo milk and its application in fermented dairy desserts"

Can anyone find this source? Putting it in quotes yields nothing on Google. I also can't find the authors, M.S. Mejares et al. Bremps... 22:09, 2 November 2026 (UTC)

I couldn't find it either, but maybe it isn't indexed? Pinging @Coldbolt who I think added it. HenryMP02 (talk) 22:37, 2 November 2026 (UTC)

Source was added in Special:Diff/1382882276. NewAccount7295 (talk) 23:01, 2 November 2026 (UTC)

It doesn't exist. I just searched the corresponding volume and issue of the International Journal of Dairy Technology, and at the listed page numbers is the paper "Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein-stabilised simulated infant formula emulsion and their corresponding microcapsules" ~2026-58604-67 (talk) 22:55, 2 November 2026 (UTC)

Very odd. I checked another ref:

"Bibi, L.; et al. (2021). "Application of exopolysaccharide-producing lactic acid bacteria in fermented dairy products to improve texture and water-holding capacity". Critical Reviews in Food Science and Nutrition. 61 (14): 2341–2354."

Can't find this one either. Could this be some kind of WP:LLM hallucination? HenryMP02 (talk) 23:08, 2 November 2026 (UTC)

Oh come on. Can anyone check if that was added by the same user? Bremps... 23:10, 2 November 2026 (UTC)

Same problem with

Mandal, S.; et al. (2023). "Galactomannans in frozen dairy systems: A review on structure, functionality, and ice recrystallization inhibition". Food Hydrocolloids. 135: 108120.

This is very likely vandalism or reckless LLM editing. We need to hunt these down ASAP. Bremps... 23:13, 2 November 2026 (UTC)

Yes, they appear to be from the same user, Coldbolt. HenryMP02 (talk) 23:18, 2 November 2026 (UTC)

Thanks for the reversions, @Wracking. Bremps... 23:23, 2 November 2026 (UTC)

(edit conflict) I have removed the content added by Coldbolt. Even when the sources were accessible, I don't see how the source supports the claim (e.g. how However, the increased fat and protein content also complicates the balance between air incorporation (overrun) and melting resistance, requiring precise stabilizer formulation. comes from without OR or hallucination) Wracking ^talk! 23:24, 2 November 2026 (UTC)

Other sources not yet removed (as of writing) that don't appear elsewhere on the internet:

Shah, Nagdendra P. (2014). "Other dairy products: yogurt, kefir, kumys". In Bamforth, Charles W.; Ward, Robert E. (eds.). The Oxford Handbook of Food Fermentations. Oxford University Press. pp. 385–407. ISBN 978-0-19-974270-7.

Clemmings, John; Fazio, Paul; Huang, Victor; Rosenwald, Diane; White, Leigh Hadden (1999) [1992]. "Ice cream and frozen dessert". In Francis, Frederick J. (ed.). Encyclopedia of Food Science and Technology. Vol. 2: Ev–In (2nd ed.). New York: John Wiley & Sons. ISBN 0-471-19256-2.

I'm 90% sure these don't exist but would appreciate if anyone else could look over it. Bremps... 23:29, 2 November 2026 (UTC)

Both exist Wracking ^talk! 23:35, 2 November 2026 (UTC)

Thanks. Brandolini's law is a real mother sometimes. Bremps... 23:36, 2 November 2026 (UTC)

Provide citation

Hello @James Bond 2.0, please provide a citation for your latest edit. Without a citation, readers can't verify info. Someone removed it for now. Best, Bremps... 00:12, 3 November 2026 (UTC)

"Frozen yogurt may come in hard or soft serve forms."

It's probably true, but I can't actually find any source for this. I don't think I've ever seen hard frozen yogurt. Anyone want to take a crack at it? Bremps... 03:00, 3 November 2026 (UTC)

I mean... the first picture on the page??? OrdinariusFingius (talk) 03:35, 3 November 2026 (UTC)

Oh, I assumed hard as in crunchy. Still, we should get a textual source. Bremps... 04:09, 3 November 2026 (UTC)