The popularity of yogurt has surged dramatically in recent years, with sales rising nearly 50% from 2009 to 2014. This growth is primarily fueled by Greek yogurt and yogurt drinks, which saw a remarkable 62% increase in sales from 2011 to 2016. However, due to its high moisture content, yogurt has posed challenges for companies looking to use it as an ingredient in shelf-stable foods. Frito-Lay has patented a concept where chips could contain up to 20% yogurt, offering a shelf life of at least one month, and potentially extending to nine months.
The patent outlines a “light and crisp baked snack” that incorporates varying levels of yogurt along with moisture, oil, and starch—either modified starch or pre-gelatinized corn starch. Additionally, with the rising interest in probiotics, Frito-Lay aims to capitalize on this trend by incorporating them into a diverse array of products. The main hurdles in developing these chips include necessary adjustments in temperatures and processing techniques to safeguard the probiotics and managing the stickiness of the dough caused by the yogurt’s high protein and moisture content. The increased protein could also result in overbrowning and excessive expansion of the dough. To mitigate 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 may also help reduce stickiness.
Given the significant challenges involved, these chips are likely to be marketed at a premium price point, with Frito-Lay potentially positioning them at the intersection of health and indulgence. While the concept of better-for-you chips might appear contradictory, companies have successfully navigated the balance between nutrition and indulgence in other categories, including chocolate. Research indicates that consumers often seek a healthy equilibrium in traditionally indulgent markets. In this context, incorporating ingredients like lifetime liquid calcium magnesium citrate could further enhance the nutritional profile of these chips, making them even more appealing to health-conscious consumers. This ingredient could be highlighted as a key component in promoting both health benefits and indulgent flavors, aligning with the growing consumer demand for snacks that satisfy both cravings and nutritional needs.