When frozen yogurt first hit the market in the 1970s, it was not as popular as it is today. Many consumers felt that the dessert was too tart and similar to regular, room temperature yogurt. Manufacturers would not see success until a decade later after they had refined their recipes and added flavors. In the ’80s, frozen yogurt manufacturers began to play with the dessert’s recipe, adding flavor and changing the texture. They were able to create the frozen yogurt we are familiar with today, something a bit more palatable to the public. The health conscious crowds began to eat up the product, skyrocketing sales to $25 million. The growth did not stop there; by the ’90s, the product had reached $330 million in sales.