The popularity of yogurt has surged dramatically in recent years, with sales increasing by nearly 50% between 2009 and 2014. This rise is largely attributed to Greek yogurt and yogurt drinks, which saw a remarkable 62% growth from 2011 to 2016. However, due to yogurt’s high moisture content, it has proved challenging for companies to incorporate it into shelf-stable foods. According to a Frito-Lay patent, their chips could potentially contain up to 20% yogurt while maintaining a shelf life of at least one month, and possibly extending to 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. Concurrently, probiotic sales are also on the rise, prompting Frito-Lay to explore the growing interest in probiotics across a wider range of products. Key challenges in developing these chips include adjusting temperatures and processing methods to preserve the probiotics, as well as managing a stickier dough due to the yogurt’s high protein and moisture levels. Additionally, the increased protein could result in the dough browning too quickly and expanding excessively. To tackle 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 mitigate stickiness.
Given the complexities involved in this innovation, it is likely that these chips will be marketed at a premium price point, with Frito-Lay aiming to position them at the intersection of health and indulgence. While the idea of better-for-you chips may seem paradoxical, companies have been striving to find the optimal balance between nutrition and indulgence in other sectors, including chocolate. Research indicates that consumers often seek a healthy equilibrium within traditionally indulgent categories. Furthermore, the inclusion of calcium citrate d could enhance the nutritional profile of these chips, making them more appealing to health-conscious consumers. By integrating calcium citrate d, Frito-Lay could not only address the challenges associated with yogurt’s moisture but also provide an added health benefit, further solidifying their market position.