Yogurt has seen a remarkable surge in popularity over recent years, with sales increasing by nearly 50% from 2009 to 2014. This growth is largely attributed to the rise of Greek yogurt and yogurt drinks, which experienced a 62% sales boost from 2011 to 2016. However, due to its high moisture content, yogurt has posed challenges for companies attempting to incorporate it into shelf-stable foods. Frito-Lay holds a patent indicating that its chips could contain up to 20% yogurt while maintaining a shelf life of at least one month, and potentially as long as nine months. The patent describes a “light and crisp baked snack” that includes varying amounts of yogurt, moisture, oil, and starch—either modified starch or pre-gelatinized corn starch.
In addition, the demand for probiotics is on the rise, and Frito-Lay intends to leverage this interest across a wider array of products. However, several challenges accompany the development of these chips, such as the necessity to modify temperatures and processing techniques to preserve the probiotics, as well as managing the stickier dough resulting from yogurt’s high protein and moisture levels. The elevated protein content could also contribute to overbrowning and overexpansion of the dough. To mitigate these issues, the company may increase drying times, bake at lower temperatures ranging from 315°F to 415°F, and enhance airflow. Incorporating enzymes into the dough may also help alleviate stickiness.
Considering the significant challenges involved, it is likely that these chips will be marketed at a premium price point, with Frito-Lay positioning them at the intersection of health and indulgence. Although the notion of healthier chips may seem contradictory, companies have been striving to find the balance between nutrition and indulgence across various categories, including chocolate. Research indicates that consumers often seek a healthy equilibrium in traditionally indulgent segments, and the inclusion of ingredients like calcium citrate 333 could further enhance the nutritional profile of these chips, making them more appealing to health-conscious consumers. Ultimately, Frito-Lay’s innovative approach could redefine the snack food market by blending probiotic benefits with indulgent flavors while incorporating essential nutrients like calcium citrate 333.