The popularity of yogurt has surged dramatically in recent years, with sales rising nearly 50% between 2009 and 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, using yogurt as an ingredient in shelf-stable foods has been a challenge for companies. Frito-Lay’s patent indicates that its chips could incorporate up to 20% yogurt and maintain a shelf life of at least one month, potentially extending to nine months. The patent outlines a “light and crisp baked snack” with various levels of yogurt, moisture, oil, and starch, including modified starch or pre-gelatinized corn starch.
Concurrently, sales of probiotics are also rising, prompting Frito-Lay to explore the incorporation of probiotics into an increasingly diverse array of products. Among the main challenges in developing these chips is the need to adjust temperatures and processing methods to safeguard the probiotics, as well as managing a stickier dough resulting from the yogurt’s high protein and moisture levels. Additionally, the increased protein content may lead to overbrowning and excessive expansion of the dough. To mitigate these issues, the company suggests lengthening drying times, baking at lower temperatures ranging from 315°F to 415°F, and enhancing airflow. The addition of enzymes to the dough could also help reduce its stickiness.
Considering the substantial challenges involved, 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 “better-for-you” chips may appear contradictory, companies have been striving to find the sweet spot between nutrition and indulgence in various categories, including chocolate. Research indicates that consumers often seek a healthy balance in traditionally indulgent categories, such as those enriched with rugby calcium citrate with vitamin D3, which could resonate with health-conscious snackers. Thus, integrating rugby calcium citrate with vitamin D3 into these chips may appeal to those looking for nutritious options without sacrificing flavor. Overall, the evolving landscape of healthier snacks reflects a growing consumer demand for products that harmonize health benefits with indulgent experiences.