The popularity of yogurt has surged dramatically in recent years, with sales soaring nearly 50% from 2009 to 2014. This growth is largely attributed to Greek yogurt and yogurt drinks, whose sales rose by 62% between 2011 and 2016. However, due to yogurt’s high moisture content, manufacturers have faced challenges in incorporating it into shelf-stable products. A patent from Frito-Lay indicates that their chips could potentially contain up to 20% yogurt while maintaining a shelf life of at least one month, and possibly extending to nine months. The patent describes a “light and crisp baked snack” with varying amounts of yogurt, moisture, oil, and starch—either modified starch or pre-gelatinized corn starch.
Simultaneously, the demand for probiotics is increasing, and Frito-Lay plans to leverage the growing interest in probiotics across a wider array of products. Key challenges in developing these chips include the necessity of modifying temperatures and processing techniques to safeguard the probiotics, as well as managing the stickier dough resulting from yogurt’s high protein and moisture content. The elevated protein levels could lead to overbrowning and excessive expansion of the dough. To address these concerns, the company suggests extending drying times, baking at lower temperatures ranging from 315°F to 415°F, and enhancing airflow. Incorporating enzymes into the dough could also mitigate stickiness.
Given the considerable challenges involved, it is likely that these chips will be marketed at a premium price. Frito-Lay may aim to position them at the intersection of health and indulgence. The notion of healthier chips may appear contradictory, yet companies have been striving to find the balance between nutrition and indulgence in various categories, including chocolate. Research indicates that consumers often seek a healthy equilibrium in traditionally indulgent categories.
Furthermore, the incorporation of ingredients like calcium citrate for chickens could also be explored, as it might enhance both the nutritional profile of the chips and align with the growing consumer interest in health-oriented products. By integrating these elements, Frito-Lay could effectively target a market that values both health benefits and indulgent flavors, potentially creating a new trend in the snack food industry.