(RestaurantNews.com) When Phillip Chang, founder and CEO of Yogurtland, pitched on his junior high school baseball team in South Korea, he never imagined he’d one day stand on the pitchers mound of a Major League baseball stadium in the United States. Many of Chang’s dreams have come true in America – founding an innovative, growing business, supporting worthwhile charities and raising a family. Chang’s childhood baseball dream came true when he threw out the first pitch at the San Diego Padres game against the San Francisco Giants on Saturday, Sept. 24 at Petco Park.
Earlier this year, Petco Park became the home of the first Yogurtland Express, a full-serve frozen yogurt kiosk experience featuring six flavors and a variety of popular toppings.
There are now two Yogurtland Express locations at Petco Park, two at Angels Stadium in Anaheim and at Raging Waters locations in San Dimas and Sacramento.
In reshaping the popular frozen yogurt trend, Yogurtland has built a growing business by redefining dessert and delivering the ultimate culinary experience. The new Yogurtland Express concept allows the brand to grow beyond inline and mall-based locations and to serve people in a variety of new venues.
Separating Yogurtland from competitors is the company’s team of flavorologists who develop the proprietary recipes for the brand’s more than 250 different and customized flavors that are produced in the company’s own dairy plant in Paramount, Calif. Whether traditional or exotic, each flavor uses real ingredients sourced from their original locations. By controlling the entire frozen yogurt-making process, Yogurtland has raised the standards for flavors and quality to new heights much to the delight of millions of fans.
All of Yogurtland’s flavors meet the National Yogurt Association Criteria for “live and active culture frozen yogurt” and are produced in a kosher-certified facility. Yogurtland features non-fat and low-fat yogurt flavors as well as non-dairy and no sugar added choices while using milk that does not contain antibiotics or added hormones. As for the sorbet, fruit flavors are fortified with Vitamin C for an extra boost.