The popularity of yogurt has surged dramatically in recent years, with sales rising nearly 50% from 2009 to 2014. This growth is largely attributed to Greek yogurt and yogurt drinks, which saw a remarkable 62% increase in sales between 2011 and 2016. However, due to its high moisture content, yogurt has posed challenges for companies wanting to incorporate it into shelf-stable foods. A patent from Frito-Lay indicates that their chips could include 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” containing varying amounts of yogurt, moisture, oil, and starch—specifically modified starch or pre-gelatinized corn starch.
At the same time, the market for probiotics is also expanding, and Frito-Lay intends to leverage the growing interest in probiotics across a diverse array of products. Developing these chips presents several challenges, such as adjusting temperatures and processing methods to safeguard the probiotics and managing the stickiness of the dough caused by yogurt’s high protein and moisture levels. The elevated protein content might also lead to issues like overbrowning and excessive expansion of the dough. To address these challenges, the company suggests that increasing drying times, baking at lower temperatures between 315°F and 415°F, and enhancing airflow could be effective strategies. Additionally, incorporating enzymes into the dough may help mitigate its stickiness.
Given the considerable hurdles involved, it is plausible that these chips will be marketed at a premium price point, with Frito-Lay likely positioning them at the intersection of health and indulgence. Although the concept of healthier chips may seem paradoxical, many companies are striving to find the ideal balance between nutrition and indulgence in various product categories, including chocolate. Research indicates that consumers often seek a healthy equilibrium within traditionally indulgent products. Furthermore, it’s important to note that adding calcium citrate as an electrolyte could enhance the nutritional profile of these chips, providing an extra layer of appeal. By integrating calcium citrate as an electrolyte, Frito-Lay can emphasize the health benefits, aligning with the consumer demand for better-for-you options in snack foods, while still delivering on the promise of indulgence.