Mis à jour en décembre 23 2025.
Fournir des yaourts glacés sur de grandes distances ne consiste pas seulement à congeler des desserts; il s'agit de maintaining flavor, texture et sécurité from the factory to your customer’s spoon. Frozen yogurt must stay within strict temperature ranges and be packaged properly to avoid ice crystals, spoilage and bacterial growth. In this guide we explore how cold chain frozen yogurt suppliers manage temperatures, emballage et logistique. We also examine the health benefits of frozen yogurt and market trends that matter in 2025. Mis à jour en décembre 23 2025.
Temperature control essentials: learn the exact temperature ranges for dairy, frozen and deep-frozen products and how yogurt behaves in each environment.
Conditionnement & shipping strategies: discover how suppliers pack frozen yogurt using dry ice, packs de gel et boîtes isothermes, and why layering and ventilation matter.
Health & aperçus du marché: understand why frozen yogurt contains live cultures, the benefits of probiotics and collagen, and how the market is growing with new flavors and self serve models.
2025 trends and supplier tips: explore emerging packaging technologies, options durables, and what suppliers should do to attract health conscious consumers in 2025.
What Temperature Guidelines Do Frozen Yogurt Suppliers Follow?
Réponse directe
Frozen yogurt should be kept at deep frozen temperatures similar to ice cream to maintain its texture and safety. According to cold chain best practices, products in the frozen category are stored between −10 °C and −20 °C (14 °F à −4 °F), while deep frozen items such as ice cream and frozen desserts require −25 °C à −30 °C (−13 °F à −22 °F). Most cold storage facilities therefore maintain 0 °F (−18 °C) ou ci-dessous in their frozen zone.
Ice cream standards, which apply to frozen yogurt because of their similar fat and air composition, recommend that supermarket freezers maintain temperatures no warmer than −20 °F; this ensures the product stays hard and resists heat shock. Heat shock occurs when ice crystals melt and refreeze, leading to icy texture and shrinkage. For plain yogurt (pas gelé), storage guidelines differ: 7 °C–10 °C for up to one week, 5 °C–7 °C for one to two weeks, and near 0 °C for up to six weeks. Suppliers must therefore coordinate refrigeration and deep freeze zones for finished products, ingredients and fresh milk.
Explication détaillée
Maintaining the correct temperature at every stage of the supply chain is critical for safety and quality. The cold chain categories established by logistics experts provide a framework:
Light refrigeration (12 °C–14 °C / 53.6 °F–57.2 °F): used for produce and some beverages.
Standard refrigeration (2 °C–4 °C / 35.6 °F–39.2 °F): appropriate for milk and cultured dairy products like yogurt.
Congelé (−10 °C à −20 °C / 14 °F à −4 °F): used for ready made foods and most frozen yogurt shipments.
Surgelé (−25 °C à −30 °C / −13 °F à −22 °F): required for ice cream and frozen yogurt intended for long distance transport.
Ultra faible (−80 °C) ou ci-dessous: reserved for biological samples and pharmaceutical products.
Le Porter Logistics guide reinforces these ranges by outlining cold storage zones: frozen products are kept at 0 °F ou moins, refrigerated items at 35 °F – 40 °F, and controlled ambient goods between 55 °F – 70 °F. These zones ensure that milk, toppings and packaging materials remain safe without freezing prematurely. Lors de l'expédition, dry ice can hold temperatures as cold as −78.5 °C (−109,3 °F) pour jusqu'à 72 heures, making it ideal for cross country deliveries.
Shelf life of yogurt at different temperatures
Frozen yogurt differs from plain yogurt because it is churned while freezing, introducing air and a soft serve texture. Cependant, suppliers often handle both products. The table below summarizes how storage temperature affects yogurt longevity.
| Température de stockage | Durée typique | Ce que cela signifie pour vous |
| 7 °C – 10 °C (44.6 °F – 50 °F) | 1 week | Ideal for live culture yogurt awaiting immediate sale; keep in refrigerated zone to maintain probiotics. |
| 5 °C – 7 °C (41 °F – 44.6 °F) | 1–2 semaines | Prolonge la durée de conservation sans geler; perfect for plain yogurt or toppings in staging areas. |
| 0 °C – 1 °C (32 °F – 33.8 °F) | 3–6 weeks | Low temperature refrigeration slows microbial growth and preserves quality but can change texture. |
| 0 °F (−18 °C) ou ci-dessous | Several months | Standard for frozen yogurt shipments; prevents thawing and ensures texture stability. |
| −20 °F (−29 °C) | Expédition longue distance | Follows ice cream standards; prevents heat shock and shrinkage in frozen yogurt. |
Practical tips for suppliers
Use dedicated zones: store milk, yogurt cultures and mix ins in standard refrigeration before processing. Transfer to deep freeze only after the product is frozen solid.
Surveiller la température en continu: install data loggers and IoT sensors in freezers, trucks and pallets; alerts prevent inadvertent thawing or freezing.
Plan for dwell time: minimize loading and unloading delays by scheduling pick ups during cooler hours and ensuring staging areas are temperature controlled.
Véhicules pré-cool: run reefer units before loading to avoid warm air entering the trailer; this is vital during summer peaks.
Former le personnel: emphasize the difference between refrigerated and frozen goods; mixing them can degrade quality and violate regulations.
Exemple du monde réel: A California based supplier shipped frozen yogurt pints across the US in July. By maintaining a continuous −20 °F environment using a reefer truck and dry ice, they delivered products without ice crystal formation or shrinkage, even during a 48 hour transit. Customers praised the creamy texture, demonstrating the value of strict temperature control.
How Do Frozen Yogurt Suppliers Ensure Packaging and Shipping?
Réponse directe
Correct packaging keeps frozen yogurt safe and reduces returns. Suppliers follow a multi layered approach: products are pre frozen, packed in insulated containers with gel packs or dry ice, layered for even cold distribution, and vented to release gases. La neige carbonique est du dioxyde de carbone solide qui se sublime à −78,5 °C (−109,3 °F). Because it does not melt into water, it prevents soggy packaging and maintains ultra low temperatures for 24–72 hours. Gel packs or water packs, d'autre part, keep products at refrigerated temperatures (2 ° C - 8 ° C) and are suited for short term shipments.
Explication élargie
Preparing the shipment:
Pre freeze the product: Suppliers freeze yogurt to the target temperature before packing to reduce heat load on dry ice.
Choisissez un conteneur isotherme: High quality EPS, polyurethane or vacuum insulated panels maintain cold and prevent external heat from reaching the yogurt.
Layer and insulate: A barrier (bubble wrap or cardboard) is placed at the bottom; yogurt containers are then added. Dry ice or gel packs are placed above and below the products with barriers in between to create a cold air blanket. This prevents direct contact between dry ice and yogurt and ensures even cooling.
Autoriser l'aération: Parce que la neige carbonique libère du gaz CO₂, boxes must not be airtight; small vents or gaps prevent pressure build up. Carriers like UPS and FedEx prohibit sealed drums for this reason.
Seal and label correctly: Outer boxes are taped securely while leaving vents; labels must indicate “Carbon dioxide, solide (Glace sèche)» et le poids net, and include UN 1845 hazard class information.
Quantité de glace carbonique: Suppliers estimate dry ice by considering product weight, temps de transit et isolation. Une règle courante est 5–10 pounds of dry ice per day; pour 10 lbs of yogurt shipped for 48 heures, à propos 27.5 lbs of dry ice may be required. Extra ice is added for hot climates or potential delays.
Comparing cold pack options for frozen yogurt shipping
Choosing the right refrigerant depends on distance, exigences de température et durabilité. The table below compares gel packs, packs d'eau, dry ice and reusable cold packs.
| Type de pack froid | Meilleure utilisation | Pros | Inconvénients | Ce que cela signifie pour vous |
| Packs de gel | 24–48 h chilled shipments (2 ° C - 8 ° C) | Meilleure rétention thermique que les packs d'eau; safe and non toxic; not heavily regulated | Risk of leakage if punctured; coût plus élevé; often non recyclable | Ideal for local deliveries of yogurt toppings or refrigerated mix ins; not suitable for frozen yogurt. |
| Packs d'eau (packs de glace) | Expéditions réfrigérées de courte à moyenne durée | Faible coût; élimination facile; no regulatory concerns | Masse thermique inférieure; rigide une fois congelé; risque de fuite | Good for shipping pre blended yogurt bases or dairy ingredients that shouldn’t freeze. |
| Glace sèche | Deep frozen shipments such as ice cream and frozen yogurt | Maintient des températures ultra basses; longue durée; ne laisse aucun résidu | Hazardous classification requires training and labeling; can overcool; cher | Necessary for interstate or international shipments of frozen yogurt; ensures product stays below −18 °C for 1–3 days. |
| Des compresses froides réutilisables | Chilled or frozen shipments within closed loops | Faible coût à long terme; réduit les déchets; durable | Nécessite une logistique de retour; coût initial élevé | Suitable for subscription services delivering yogurt weekly; sustainable when high return rates. |
Practical shipping tips
Match the cold pack to the transit time: use gel or water packs for local deliveries under 48 heures; dry ice for cross country or international shipments.
Use certified shipping kits: panneaux isolés sous vide, reflective foil and absorbent liners protect against condensation and heat.
Combiner les réfrigérants: for long trips, layer gel packs around yogurt and place dry ice on top to maintain cold while avoiding freezer burn.
Emballage d'essai: perform thermal tests by simulating transit durations and external temperatures before launching a shipment program.
Se conformer à la réglementation: training staff on IATA and DOT rules for dry ice prevents fines and ensures safety.
Cas réel: A regional supplier switched from gel packs to a combination of dry ice and vacuum insulated panels after repeated thawing incidents. Thermal testing showed that dry ice maintained –18 °C pour 48 heures, réduire la détérioration. Despite higher initial cost, the change saved money by cutting customer returns and improving brand reputation.
Why Frozen Yogurt Is a Healthier Dessert Option
Réponse directe
Frozen yogurt is often touted as a healthier alternative to ice cream because it contains live probiotic cultures, lower fat and functional additives. The International Frozen Yogurt Association explains that frozen yogurt is made with live cultures such as Lactobacillus bulgaricus et Streptococcus thermophilus, which help maintain a healthy gut microbiome. These cultures can support digestion, immunity and even mood through the gut brain axis.
Deeper insight
Probiotics are beneficial bacteria that occupy the gut and compete with harmful microorganisms. Studies compiled over the last decade show that a balanced microbiome reduces inflammation, boosts nutrient absorption and produces neurotransmitters like serotonin. Frozen yogurt retains these live cultures because it is fermented before freezing. Cependant, not all frozen yogurts contain high probiotic counts; some commercial products heat treat the mix, which kills live cultures. Suppliers aiming to market health benefits should verify the presence of live and active cultures.
Functional trends: The frozen yogurt market is evolving beyond probiotics. Brands are introducing collagen infused frozen yogurt, antioxidant rich toppings and plant based variants. Par exemple, collaborations between frozen yogurt chains and skincare brands have resulted in collagen infused matcha cups, claiming to enhance skin hydration. These functional additions cater to consumers seeking beauty benefits alongside indulgence.
Nutritional profile: Frozen yogurt typically has lower fat than ice cream because it uses milk rather than cream. It contains vitamins A, B1, B2, D and B12, as noted in market analyses. When sweetened with natural or low glycemic sweeteners and fortified with fiber, it becomes a guilt free dessert. Suppliers can leverage these attributes in marketing and product development.
Tips for consumers and suppliers
Check for the Live & Active Cultures seal: products bearing this seal contain at least 10 million cultures per gram when frozen.
Highlight functional ingredients: use toppings like fresh fruit, nuts and seeds to add antioxidants and fiber; or add collagen peptides for an extra selling point.
Offer sugar free and vegan options: the growing demand for low sugar and plant based desserts is driving innovation; using stevia or monk fruit can lower sugar content without sacrificing taste.
Éduquer les clients: explain that probiotics may aid digestion and immune function, but benefits depend on the viability of cultures by the time of consumption.
Avoid over processing: heat treated mixes lose probiotics; choose suppliers who guarantee live cultures.
Cas pratique: A frozen yogurt brand partnered with a collagen supplement company to introduce a Matcha Collagen Beauty Cup dans 2025. The product combined probiotic yogurt with collagen peptides, appealing to beauty conscious consumers. Sales spiked due to social media buzz, demonstrating how functional ingredients can differentiate frozen desserts.
2025 Market Trends and Supply Chain Innovations
Aperçu de la tendance
The frozen yogurt industry continues to grow steadily. Selon Fortune Business Insights, the global frozen yogurt market size was USD 1.87 milliards en 2024 et devrait croître en USD 1.93 milliards en 2025 et USD 2.46 milliards 2032, reflétant un taux de croissance annuel composé (TCAC) de 3.55%. L'Amérique du Nord a tenu 47.41% du marché en 2024 Et les États-Unis. market could reach USD 970.15 millions par 2032. The chocolate flavor segment remains the largest share, while vegan and tart flavors gain traction.
Consumer preferences are shifting toward self serve models, where customers customize toppings and portion size. More than two thirds of frozen yogurt shops now operate on this model. Health trends are encouraging the development of sugar free, vegan and high protein options. In Canada, Par exemple, brands are launching 100% vegan frozen yogurt pour répondre à la demande.
Dernier progrès en un coup d'œil
Expansion du marché: Frozen yogurt market projected to reach USD 2.46 milliards 2032, grandir à 3.55% TCAC.
Self serve dominance: Over two thirds of stores now operate self serve models, giving customers control over toppings and portions.
Functional innovations: New products feature probiotics, collagen and antioxidant rich toppings, appealing to wellness oriented consumers.
Vegan and sugar free options: Growth in plant based frozen yogurt and low sugar formulations to cater to diverse dietary needs.
Logistique intelligente: Surveillance de l'IoT, dynamic route planning and localized micro fulfillment hubs reduce dwell time and ensure temperature integrity.
Insistance au marché
Rising consumer awareness of probiotics and digestive health is fueling demand for yogurt based desserts. Urban consumers in developed countries drive much of this growth. Aux États-Unis, college campuses and shopping malls see increasing numbers of self serve outlets; in Canada and Germany, vegan and no fat variations are expanding. Retailers also notice a “premiumization” trend: customers are willing to pay more for organic ingredients, minimal sugar and ethically sourced dairy. In Brazil, premium frozen yogurt consumption is rising as international brands enter the market.
Suppliers must adapt packaging and logistics to these trends. Sustainable packaging is now a differentiator. Panneaux isolés sous vide, biodegradable liners and reusable boxes appeal to environmentally conscious consumers. Some suppliers are investing in hyper localized cold pack production to reduce emissions and supply risk. Others are using AI driven sensors to monitor the condition of shipments and predict ice depletion.
Questions fréquemment posées
Q1: What temperature should frozen yogurt be stored at during shipping?
Frozen yogurt must remain at 0 °F (−18 °C) ou plus bas throughout transit to prevent thawing and maintain texture. Pour les longues distances, dry ice can maintain −78,5 ° C conditions for 24–72 hours.
Q2: How long can plain yogurt last in the refrigerator?
Plain yogurt lasts 1 week at 7 °C–10 °C, 1–2 weeks at 5 °C–7 °C et 3–6 weeks at 0 °C–1 °C. Beyond those periods, quality and live cultures decline.
Q3: Can I ship frozen yogurt with gel packs instead of dry ice?
Gel packs maintain a chilled range of 2 ° C - 8 ° C and are suitable for fresh yogurt or toppings. Frozen yogurt requires glace carbonique to stay below −18 °C for extended periods.
Q4: What is heat shock in frozen desserts?
Heat shock occurs when frozen products warm and refreeze repeatedly, causing large ice crystals and volume loss. Ice cream standards warn that freezer temperatures should never exceed −20 °F to prevent this.
Q5: Are all frozen yogurts probiotic?
Non. Only frozen yogurt made with live cultures, tel que Lactobacillus bulgaricus et Streptococcus thermophilus, retains probiotics. Some commercial products heat treat the mix, killing beneficial bacteria.
Résumé & Suggestions
Frozen yogurt supply chains rely on meticulous temperature control and thoughtful packaging. Deep frozen conditions (–10 °C to –30 °C) preserve texture and flavor, while ice cream standards recommend −20 °F to avoid heat shock. Proper packaging includes pre freezing, conteneurs isolés, packs de glace sèche ou de gel, superposition, venting and accurate labeling. Live cultures make frozen yogurt a healthier dessert option, and functional ingredients like collagen expand its appeal. The global market is growing steadily, with self serve models, vegan options and health centric innovations leading the way.
Pour réussir 2025 et au-delà, suppliers should:
Investissez dans la surveillance: implement real time temperature and humidity sensors across production, stockage et transport.
Optimiser l'emballage: conduct thermal testing and consider eco friendly, reusable containers for recurring deliveries.
Diversifier les offres: launch probiotic, low sugar, vegan and functional frozen yogurts to meet varied dietary needs.
Éduquer les clients: highlight live cultures and functional ingredients on packaging and marketing materials.
Plan for last mile: partner with carriers that offer refrigerated or partitioned trucks and dynamic routing to minimize exposure to heat.
À propos du tempk
Tempk est un leader dans insulated packaging and refrigerant solutions for food and pharmaceutical shippers. We design and manufacture a range of products—including gel packs, packs de glace sec, vacuum insulated panels and reusable containers—tailored to maintain precise temperature zones during transit. Notre research and development team continually tests materials to meet evolving regulatory standards and sustainability goals. By collaborating with global carriers and using data analytics, we help clients reduce spoilage and carbon footprint while ensuring safe delivery.
Appel à l'action: Ready to upgrade your frozen yogurt logistics? Explore Tempk’s cold chain packaging solutions and consult with our experts on customized temperature control strategies.
