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What Are The Differences?

Besides texture, here are some other differences between regular and Greek yogurt:

Protein - Greek yogurt has almost double the protein of regular yogurt.

Fat - Unless you're using the nonfat varieties, Greek yogurt has about three times the saturated fat than regular yogurt.

Sodium - Greek yogurt contains about half the sodium of regular yogurt.

Carbohydrates - Greek yogurt contains roughly half the carbohydrates of regular yogurt, but remember that adding sweeteners to either one will increase the carbohydrate count.

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Frozen Yogurt (Bought Frozen) Frozen Yogurt (Bought Frozen) - Eat25.5% 

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Frozen Yogurt (Bought Frozen) Frozen Yogurt (Bought Frozen) - Eat25.5% 

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Live and active culture yogurt us an excellent source of calcium. Studies show that 60-80% of adults consume less than two-thirds of Recommended Dietary Allowance of 1200 MG of Calcium a day. For adult women and the elderly, an 8 oz. serving of low calorie non-fat yogurt provides nearly half the daily calcium needed. All this for as little as 160 calories!

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According to Tristano, sales reported by frozen dessert shops, in general, have hovered at $6 billion per year, but "consumers have just shifted from ice cream to frozen yogurt." Frozen yogurt chains, in fact, have experienced some of the highest growth of any of the chains he tracks.

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Between the fall of 2010 and the fall of 2011, the number of retail frozen yogurt shops in this country climbed from 3,624 to 4,765—a 31 percent spike.

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In fact, today's frozen yogurt trend is something of a reclamation. Rather than the sweet fro-yo of 20 years ago, which aimed to mimic ice cream, "what you're seeing right now is more about the yogurt—a product that is focused on delivering that tart yogurt flavor, and it's also about a product that's healthier," says Elise Cortina Fennig, spokesperson for the National Yogurt Association.

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Frozen yogurt contains the digestive benefits of probiotics. The health website AskDrSears.com explains that the lactic acid bacteria used to produce yogurt includes Streptococcus thermophilus and Lactobacillus bulgaris. These bacteria enhance digestive function, reduce allergic reactions and may aid in lactose digestion in individuals with lactose intolerance. Yogurt also helps to decrease symptoms of inflammatory bowel disease, or IBD.

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1980 marked the beginning of the first wave of success in the frozen yogurt franchise industry. For the next decade, frozen yogurt franchises sprung up in every street corner and mall plaza, dominating America’s industry for frozen desserts. However, after 10 years of froyo franchise madness, the most popular frozen yogurt franchises like TCBY and I Can’t Believe It’s Yogurt began to lose ground to competing ice cream shops and coffee houses. According to the Agricultural Marketing Resource Center, retail sales of frozen yogurt fell between 1998 and 2003, while ice cream sales grew by 24%.

Although the popularity of the frozen yogurt franchise industry suffered a decline in the late 1990’s, the category has been making a colossal comeback in the last decade, with a new generation of flavors, toppings, and store settings leading the charge. With this new wave of frozen yogurt franchises blossoming, new franchisees will find that this industry is nowhere near its freezing point.

https://www.franchisehelp.com/industry-reports/frozen-yogurt-industry-report/

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Frozen yogurt franchises are on the rise in the US and are one of the most popular categories in the dessert industry. Health conscious consumers are the key driving factor for the frozen yogurt market in North America. Frozen yogurt is considered as a healthy substitute for ice cream, owing to fewer calories, lower fat content, and enhanced nutrient content per serving. To attract customers, frozen yogurt chains such as Orange Leaf, Menchie's, sweetFrog, and Yogurtland display calories-per-serving signage for every flavor offered,” said Vijay Sarathi, one of Technavio’s lead industry analysts for food products.

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People have been creating and eating regular yogurt for over 4,000 years!  Frozen yogurt was first introduced to the world in the early 1970s in New England.
Yogurt can be made by any mammal that produces milk.  Goats, sheep and water buffalo are commonly used in the United States while other countries often use the milk from a yak or camel.
Yogurt benefits the body in a multitude of different ways.  Some of these include:

Boosts your immune system

Lowers serum cholesterol

Help overcome lactose intolerance and aid in the digestion of milk proteins

Prevents some yeast infections

Yogurt is a great source of protein, calcium, potassium and the vitamins B12 and Riboflavin

http://www.cornellcreamery.com/5-fun-facts-about-frozen-yogurt

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Frozen Yogurt vs. Fresh Yogurt: Facts vs. MythsIt’s important to remember that frozen yogurt is not the same as fresh yogurt and does not offer the same healthful benefits. Fresh yogurt contains probiotics, a type of bacteria that helps both prevent digestive problems and boost your immune system.Probiotics, however, do not survive in cold temperatures, and are lost in the freezing process associated with frozen yogurt.

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Frozen Yogurt vs. Fresh Yogurt: Facts vs. MythsIt’s important to remember that frozen yogurt is not the same as fresh yogurt and does not offer the same healthful benefits. Fresh yogurt contains probiotics, a type of bacteria that helps both prevent digestive problems and boost your immune system.Probiotics, however, do not survive in cold temperatures, and are lost in the freezing process associated with frozen yogurt.

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http://share.upmc.com/2016/05/is-frozen-yogurt-healthy/
Sharon

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According to the industry publication "Franchise Times," yogurt shops require initial investments ranging from $330,000 to nearly $500,000 and averaging around $400,000. Per-store sales volumes can range from $200,000 to more than $1.3 million annually; as of early 2013, for example, they averaged $510,000 for Red Mango and $783,000 for Yogurtland. With the self-serve element, labor costs at some shops can run lower than 20 percent of sales.

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The research firm IBISWorld Inc. reported in 2011 that annual U.S. revenue at frozen yogurt stores had reached $1.59 billion. Revenue grew 5.9 percent annually in the five years through 2011 and was expected to rise 2.4 percent annually over the coming five years

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Packaged Facts estimates the U.S. market for yogurt sold at retail to be almost $9 billion in 2014, up 3.4%.  As previously mentioned, this growth can be attributed to one subcategory:  Greek yogurt.  Greek yogurt went from being just 1% of the market in 2007 to becoming the most important trend shaping the industry.  However, growth has slowed considerably in the last year, down from recent years when it was high single digits or more annually.  Nevertheless, the market's outlook remains favorable so long as marketers continue to expand the presence of yogurt into other areas. Looking ahead, Packaged Facts estimates that yogurt sales will hit $10.3 billion by 2017.

While Packaged Facts does not expect Greek yogurt sales to evaporate, yogurt marketers will need to find other ways to keep the market growing.  Some marketers have already started to recognize this. They're now focusing on segments with growth potential, such as babies/toddlers and kids.  Concentrating on this segment, the thinking goes, should help generate future adult yogurt buyers.  The industry is also trying to expand consumption to other dayparts besides breakfast, particularly emphasizing yogurt as a snack.  Presently, the majority of yogurt is consumed before 11 am with very little consumption after 4 pm.

Despite downward trends in the past, the success of big-name frozen yogurt franchises indicate long term expansion in the future. For instance, froyo big shot Red Mango recently raised $12 million and plans on adding 550 locations within the next five years. Additionally, Canadian franchise Yogen Fruz has diversified to several international locations, including Brazil, Vietnam, and Switzerland.  Nation’s Restaurant News food editor Bret Thorn says, “Yogurt will likely be a longer-lasting trend, and I see no reason why the frozen variety should fade out.” NRN also reported that the last two years demonstrated a “steady increase in interest in probiotics,” microorganisms in yogurt cultures that have been proven to improve immune system and digestive health.

Packaged Facts estimates the US market for yogurt sold at retail to be almost $9 billion in 2014, up 3.4 percent.  This growth can be attributed to one subcategory:  Greek yogurt.

“Greek yogurt went from being just 1 percent of the market in 2007 to becoming the most important trend shaping the industry,” researchers say.  “However, growth has slowed considerably in the last year, down from recent years when it was high single digits or more annually.  Nevertheless, the market's outlook remains favorable so long as marketers continue to expand the presence of yogurt into other areas. Looking ahead, Packaged Facts estimates that yogurt sales will hit $10.3 billion by 2017.”