Businesses put a twist on frozen yogurt

It is common knowledge that Americans love ice cream, but the dessert is losing its status thanks to competition from a lower-calorie substitute: frozen yogurt.

The frozen yogurt industry jumped at an average annual rate of 22.7 percent from 2009 to 2014, and it was expected to generate $1.8 billion in 2014. The ice cream and gelato industry, however, dropped 1.3 percent in the same time frame, and it was expected to generate $3.2 billion in 2014.

This rise in popularity is often credited to Americans’ growing health consciousness, and as this industry continues to grow, Chapel Hill is no exception to its enticing nature.

In the coming months, Abbes Khelfa, owner of Hummus Cafe, will ramp up his bimonthly drives to Boston to get more of his business’ regular supply.

“It’s special in that we can’t just ship it,” he said.

“We have to bring dry ice and drive it back. I use to do it every two months, but the way it looks right now, I have to go get it every month — especially since it’s getting warmer.”

Khelfa’s restaurant is not the only one on Franklin Street to serve this frozen treat.

In fact, his is just one of four businesses that offer it, and in order to break up the monotony, each store serves up its froyo a little differently.

Hummus Cafe

Khelfa began selling frozen yogurt at his former Boston restaurant, and it quickly became a fan favorite, which is why he brought it with him to North Carolina.

“This frozen yogurt, you just can’t find it anywhere else, in particular in North Carolina,” Khelfa said. “You just have to try it.”

The recipe is a closely guarded one, created by the father of one of Khelfa’s friends, and it is so precious to the restaurateur that he drives 11 hours from Chapel Hill to Boston just to pick up his regular order.

“I have been eating it for almost 30 years, and to tell you the truth, when I travel and come back, it’s the first thing I want to have,” he said. “I swear.”

Yogurt Pump

The Yogurt Pump has been a Chapel Hill staple since 1982, and its characteristic frozen yogurt has long been a favorite of college students and townspeople alike.

Owner Scott Stephenson said while the interior seems retro, the yogurt machines themselves are anything but.

“Understanding them, serving with them and working with them makes a large difference in the texture and quality of the yogurt,” he said.

The business, which makes a majority of its yogurt in-house, has spent years crafting creative and innovative flavors.

Sweet Frog

With 360 different branches nationwide, Sweet Frog is one of the largest frozen yogurt chains in the country, and its pink and green frog has sat on Franklin Street since 2012.

Matt Smith, chief marketing officer for Sweet Frog, said the ability to create and serve your own froyo is what customers like best about Sweet Frog.

“You can get the low-fat vanilla with strawberries and blueberries, or you could get chocolate with M&M’s. Each customer can decide exactly what they want,” he said.

In order to maintain continuity throughout its numerous stores, Sweet Frog orders its frozen yogurt from Illinois-based food distributor US Foods, Smith said.

Ben & Jerry’s

It is a company known for its ice cream, but in 2012, Ben & Jerry’s introduced a line of Greek frozen yogurt. The Franklin Street shop offers three flavors.

Store manager Mallory Sturdivant said that while Ben & Jerry’s frozen yogurt is not as popular as its ice cream, it does provide customers a suitable alternative.

“It’s actually Greek frozen yogurt, so it’s a little different from the regular frozen yogurt you would get other places,” she said. “It’s sort of thicker and a little creamier.”

Sturdivant said the Franklin Street location’s frozen treats are produced in Vermont.

So whether they have it swirled, twirled, topped or scooped, Chapel Hillians will definitely not be in a frozen yogurt shortage anytime soon.

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