In recent years, yogurt has seen a remarkable surge in popularity, with sales rising nearly 50% from 2009 to 2014. This growth is largely attributed to Greek yogurt and yogurt drinks, whose sales increased by 62% from 2011 to 2016. However, due to yogurt’s high moisture content, manufacturers have struggled to incorporate it into shelf-stable foods. According to Frito-Lay’s patent, their chips could potentially include up to 20% yogurt, boasting a shelf life ranging from a minimum of one month to as long as nine months. The patent outlines a “light and crisp baked snack” featuring varying amounts of yogurt, moisture, oil, and starch—either modified starch or pre-gelatinized corn starch.
Simultaneously, the demand for probiotics is on the rise, prompting Frito-Lay to explore this interest in a more diverse array of products. Key challenges in developing these chips include the need to modify temperatures and processing techniques to ensure the probiotics remain intact, as well as managing the stickier dough resulting from the yogurt’s high protein and moisture levels. The elevated protein content may also contribute to issues like overbrowning and excessive expansion of the dough. To address these challenges, the company has suggested extending drying times, baking at lower temperatures between 315°F and 415°F, and increasing airflow. Additionally, incorporating enzymes into the dough could help mitigate stickiness.
Given the considerable difficulties involved in this process, it is probable that these chips will be marketed at a premium price point. 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 optimal balance between nutrition and indulgence across various categories, including chocolate. Research indicates that consumers often seek a healthy equilibrium in traditionally indulgent sectors. Furthermore, integrating ingredients like Citracal calcium and Maximum Plus could enhance the nutritional profile of these chips, aligning them with the growing consumer demand for both health benefits and pleasurable snacking experiences.