Frozen Yogurt FAQs
Q. Do all companies use the same serving size for nutritional information?
A. No! Although most companies use ½ cup as the serving size, the weight of that cup (measured in grams) varies from company to company. It’s confusing because the ½ cup measurement is volume and grams are weight. But the weight of the portion in grams is more important and more accurate. If a company says their ½ cup serving is 40 grams, they are way off. For frozen yogurt, a ½ cup serving weighs about 83 grams. So don’t be fooled.
Q. Can cultures live in powder stored at room temperature?
A. Not normally, but with Nanci’s YES! The most well know cultures are L. Acidophilus, L. Bulgaricus, S. Thermophilus, Bifidus. These cultures must be frozen and do not stay alive at room temperature. Nanci’s has solved this problem with an encapsulated yogurt culture. It stores safely at room temperature, and even hotter and only becomes active when it is reconstituted with water. In fact, it only activates fully once it enters your body. So other companies might say their products contain all the cultures, but in reality, those cultures are dead.
Q. Is fructose the same thing as High Fructose Corn Syrup?
A. No! The public, the media and even some nutritionists have confused pure crystalline fructose with high fructose corn syrup (HFCS). They are not the same product. Pure crystalline fructose (which is used in Nanci’s products) contains fructose alone, while HFCS contains nearly equal amounts of glucose and fructose and that combination makes it similar to sucrose. This difference in composition is nutritionally significant.
Q. Does fructose cause more weight gain that sucrose (table sugar)?
A. No! Biochemist John S. White, Ph.D., a researcher and consultant who specializes in nutritive sweeteners says, “These allegations [about fructose] — such as increased fat production or increased appetite — are based on poorly conceived experimentation of little relevance to the human diet, which tests unphysiologically high levels of fructose as the sole carbohydrate, often in animals that are poor models for human metabolism.”
“There’s no reason to avoid fructose itself,” says Madelyn Fernstrom, Ph.D., CNS, director of the Weight Management Center at the University of Pittsburgh Medical Center. If you’re trying to lose weight, Fernstrom recommends that you limit the intake of simple carbs and cut back on total calories. (CBSNews.com, Does Fructose Get a Bad Rap?)
Q. Does frozen yogurt have to be certified to be yogurt?
A. There is no government agency that certifies yogurt. There are private trade associations that provide a seal, but this is completely voluntary and does not follow any government regulations. If frozen yogurt contains live cultures, yogurt, and is frozen, well…it’s frozen yogurt.
Q. Is it gluten free?
Q. Can I buy Nanci’s for my home ice cream maker?
A. Unfortunately, we don’t sell for home use at this time. You must have a business in order to purchase from Nanci’s. Plus making Nanci’s mixes in a home ice cream maker does not work very well — the product won’t get cold enough and won’t get enough air.
Q. What is Stevia?
A. For many people with diabetes who can’t handle sugar, Stevia is an excellent option. It is an herb from South America that has been used as a natural sweetener for centuries. The leaves of the Stevia plant have a clean refreshing taste and have zero calories, zero glycemic index, and zero carbs. And it’s 300 times sweeter than sugar, so you can use very little of it. And best of all, it is natural!
Check out our Vanilla and Chocolate Stevia Frozen Yogurt mix on our frozen yogurt mixes page.
Q. What soft-serve machine should I buy? Will Nanci’s work in any soft-serve machine?
A. Nanci’s mixes will work in just about any commercial soft-serve machine. We don’t sell machines, but you can visit our Equipment Page for companies we recommend. You can also check out this blog article about buying machines: http://126.96.36.199/~nancisco/tips-buying-soft-serve-machine/
Q. I want to open a frozen yogurt shop. Should I buy into a franchise or do it on my own?
A. This is a great question. It really depends on your situation – your goals, capital, and previous experience/skills. Check out our blog article about this: http://188.8.131.52/~nancisco/frozen-yogurt-franchise-franchise/.
Q. I want to open a frozen yogurt shop. Should I open a self-serve shop or a traditional behind-the-counter store?
A. The overwhelming trend is self-serve frozen yogurt. Unless you have a VERY good reason for doing the traditional behind-the-counter, we’d recommend going with self-serve. Check out this article comparing the two: http://184.108.40.206/~nancisco/self-serve-frozen-yogurt-behind-the-counter/