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    Hot Frozen Dessert

    TCBY follows up popular vegan chocolate frozen yogurt with new flavor

    Teresa Gubbins
    Jan 28, 2014 | 5:46 pm

    Embracing one of the top food trends of 2014, national frozen yogurt chain TCBY has introduced a new vegan version of its frozen yogurt. Called Silk vanilla almond and made in partnership with soy milk company Silk, the frozen yogurt became available as a permanent offering at all 500 TCBY locations on January 27.

    The vanilla follows up TCBY's introduction in August 2013 of its first vegan frozen yogurt in chocolate, a launch so popular that the chain experienced shortages throughout the fall. Now with both vanilla and chocolate on board, TCBY has created the potential for vegan vanilla-chocolate swirls across the land.

    Now with both vanilla and chocolate on board, TCBY has created the potential for vegan vanilla-chocolate swirls across the land.

    "We wanted all of our customers to be able to enjoy a classic vanilla frozen yogurt, regardless of dietary constraints," says Dustin Finkel, VP at TCBY's parent company, Famous Brands.

    Finkel says the company was inspired by the large number of consumers who shun dairy due to lactose intolerance or ethical issues. They partnered with Silk, which has expanded its catalog to include milks made with almond and coconut. The base of TCBY's frozen yogurt is Silk's almond butter.

    The demand in 2013 for the chocolate flavor took TCBY by surprise, Finkel says.

    "We underestimated the response we were going to get," he says. "One of the areas that I completely missed the mark on in terms of expectation was the vegan audience.

    "I expected a response from health-based and lactose-intolerant consumers. But the greatest response has been from the vegan market, and it's been one of the key drivers in the launch of the vanilla flavor."

    Part of what ramped up the fever for the chocolate was its introduction as a limited-edition item, causing stores such as the TCBY on Mockingbird and Abrams to sell out immediately.

    "We had a shortage of the product," says store manager Doug Sanders. "We'd have it for a week, then it would be gone. TCBY couldn't keep up with the demand nationwide."

    TCBY quickly made it a permanent item and followed suit with vanilla.

    "The Silk chocolate has already leaped to the position of No. 4 or 5 in our library of more than 60 flavors," Finkel says. "With the vanilla launch, we skipped the limited-time portion and put it into our core library right away."

    The chain's most popular flavor is called golden vanilla. So why, when it came to the vegan flavors, did it introduce chocolate first?

    "The almond butter base is a tough flavor profile to work with," Finkel says. "It has strong taste characteristics that made chocolate easier to formulate. Vanilla took eight months. But we always knew we were going to launch vanilla and chocolate."

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    Farm News

    Dallas farm-to-table champion Profound Farms closes produce operation

    Teresa Gubbins
    May 16, 2025 | 12:59 pm
    Profound Microfarms
    Profound
    Profound Microfarms

    A Dallas farm-to-table champion is pulling the plug: Profound Microfarms, the small farm in Lucas that provided locally-grown produce to chefs and the general public for nearly a decade, is shutting down its growing operation and discontinuing deliveries. Their final delivery and pickup day will be May 23.

    According to cofounder Jeff Bednar, they were simply unable to keep the business afloat.

    "It's always been tough for small farmers, and it's only getting harder," Bednar says. "I'd hate to count how many farmers and ranchers we've known in the last 10 years that have gone out of business. Honestly, I know very few farmers that could make it with out having off-farm income from a spouse or other sources."

    Jeff and Lee Bednar first bought their 2.6-acre plot in Lucas in 2014, then spent three years learning hydroponic methods and building industry relationships. In May 2017, they began selling produce to Dallas-area chefs, helping to support DFW’s burgeoning farm-to-table restaurant scene, delivering to restaurants multiple times per week.

    In 2018, Profound Foods received a USDA grant to create a local "food hub" — a business that helps small farmers grow by offering a combination of production, distribution, and marketing services. At their peak, by the end of 2019, they were serving 130 restaurants.

    And then the pandemic arrived. They pivoted, expanding into retail sales in March 2020, offering weekly home delivery and pickup outpost options for home consumers.

    Profound Microfarms lettuceBeautiful lettuces at Profound MicrofarmsProfound Microfarms

    "Unfortunately, running a year-round food hub became tougher than we can sustain right now," he says. "It's disheartening we were not able to make it work after trying for 11 years. But we were able to raise our daughters the way we wanted to and we really had a great run. Profound impacted hundreds of Dallas chefs and thousands of families in our community and we'll continue to do that, just differently."

    Over the years, Profound grew from harvesting greens to aggregating and delivering for other producers, then into community gathering spaces, commercial kitchens, and hands-on education.

    "Profound has never been just a farm — it’s our commitment to connecting North Texans with local food, and that commitment will keep evolving even as the farm operations wind down," Bednar says.

    So while the growing part has gone away, Profound will continue hosting cooking classes and other foodie events. In the interim, they'll also be listing their plants, hydroponic supplies, and greenhouses for sale.

    Some of their stats:

    • Moved more than $4.5 million of truly local food into North Texas kitchens.
    • Sent 75 cents on every dollar to 185 farmers, ranchers, and producers in North Texas.
    • Delivered 34,000+ restaurant and home orders.
    • Donated over 90,000 lbs of fresh food to area charities and food banks.
    • Hosted dozens of interns and hundreds of volunteers for hands-on learning on our farm.
    • Helped over 22 companies launch food-based business in our incubator kitchen and hub.
    • Hosted tours for more than 15,000 people, schoolchildren, and aspiring farmers.
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