#2 Frozen Yogurt

Demand for frozen yogurt slowed considerably in the late 1990s as Americans turned their attention to high-protein, high-fat diets. Low-fat foods such as frozen yogurt fell out of favor as food trends favored higher fat and lower cost ice cream at the turn of the millennium. Trends changed back to frozen yogurt in the mid 2000s with the advent of live probiotic powder-based mixes invented by John Wudel, pioneer of alternative sweeteners in the frozen dessert industry. Dry base mix made frozen yogurt accessible in many countries outside the United States for the first time. Consumer demand for tart frozen yogurt reached unprecedented levels by 2013 all over the United States and many other countries marking a stark contrast to tart frozen yogurt's initial reception in the 1970s.