The popularity of yogurt has surged dramatically in recent years, with sales increasing by nearly 50% between 2009 and 2014. This boom is primarily fueled by the rise of Greek yogurt and yogurt drinks, which saw a remarkable 62% growth from 2011 to 2016. However, due to its high moisture content, incorporating yogurt into shelf-stable food products has posed a challenge for manufacturers. A patent from Frito-Lay indicates that their chips could incorporate up to 20% yogurt while maintaining a shelf life of at least one month, potentially extending to nine months. The patent describes a “light and crisp baked snack” that balances yogurt with varying levels of moisture, oil, and starch—either modified starch or pre-gelatinized corn starch.
Simultaneously, there is a growing interest in probiotics, and Frito-Lay aims to capitalize on this trend across an expanding array of products. The primary challenges in developing these chips include adjusting temperatures and processing techniques to safeguard the probiotics, as well as managing a stickier dough resulting from the yogurt’s high protein and moisture levels. The increased protein content may also result in overbrowning and excessive expansion of the dough. To address these issues, the company suggests extending drying times, baking at lower temperatures between 315°F and 415°F, and enhancing airflow. Incorporating enzymes into the dough could also alleviate stickiness.
Given the considerable challenges involved, it is probable that these chips will be marketed at a premium price. Frito-Lay may aim to position them at the intersection of health and indulgence. While the concept of healthier chips may seem contradictory, companies have been striving to find the ideal balance between nutrition and indulgence in various categories, including chocolate. Research indicates that consumers often seek a healthy equilibrium in traditionally indulgent sectors. Additionally, the inclusion of ingredients like calcium citrate malate (CCM) could further enhance the nutritional profile of these chips, appealing to health-conscious consumers and encouraging repeat purchases. The potential for using CCM in these products highlights the ongoing trend of blending health benefits with indulgent snacks, which may resonate well with today’s health-focused market.