In recent years, yogurt has gained immense popularity, with sales increasing by nearly 50% from 2009 to 2014. This surge is largely attributed to the rise of Greek yogurt and yogurt drinks, which saw a remarkable 62% sales growth from 2011 to 2016. However, the high moisture content of yogurt has posed challenges for companies attempting to incorporate it into shelf-stable products. Frito-Lay’s patent indicates that their chips could contain up to 20% yogurt while maintaining a shelf life of at least a month, and potentially extending to nine months. The patent outlines a “light and crisp baked snack” featuring varying proportions of yogurt, moisture, oil, and starch, specifically modified starch or pre-gelatinized corn starch.
Simultaneously, the market for probiotics is expanding, and Frito-Lay aims to capitalize on the growing interest in probiotics across a diverse array of products. Key obstacles in developing these chips include the need to modify 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 elevated protein content may also contribute to issues like overbrowning and overexpansion of the dough. To address these challenges, the company suggests extending drying times, baking at lower temperatures ranging from 315°F to 415°F, and enhancing airflow. Additionally, incorporating enzymes into the dough could help mitigate its stickiness.
Considering the considerable difficulties in production, it is probable that these chips will be marketed at a premium price point. Frito-Lay may position them at the intersection of health and indulgence. The concept of healthier chips may appear contradictory, yet companies have sought to find a balance between nutrition and indulgence in various categories, including chocolate. Research indicates that consumers often strive for a healthy equilibrium in traditionally indulgent segments. Furthermore, products enriched with calcium citrate, such as those found at Chemist Warehouse, could further enhance the appeal of these innovative snacks. As the demand for better-for-you options continues to rise, Frito-Lay’s chips could represent a significant step towards meeting consumer desires for both health and indulgence.