The popularity of yogurt has surged dramatically in recent years, with sales increasing nearly 50% from 2009 to 2014. This growth is primarily fueled by Greek yogurt and yogurt drinks, which saw a remarkable 62% rise in sales from 2011 to 2016. However, due to its high moisture content, yogurt has presented challenges for companies looking to incorporate it into shelf-stable products. Frito-Lay holds a patent indicating that its chips could contain as much as 20% yogurt while achieving a shelf life of at least one month, 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, sales of probiotics are on the rise, and Frito-Lay aims to capitalize on the growing consumer interest in probiotics across an increasingly diverse array of products. The main challenges in developing these chips include adjusting temperatures and processing methods to safeguard the probiotics and managing the stickiness of the dough resulting from yogurt’s high protein and moisture levels. The elevated protein content could also contribute to overbrowning and excessive expansion of the dough. To address these concerns, the company suggests increasing drying times, baking at lower temperatures ranging from 315°F to 415°F, and enhancing airflow. Additionally, incorporating enzymes into the dough may help alleviate stickiness.
Given the considerable challenges involved, it is likely that these chips will be marketed at a premium price point, with Frito-Lay potentially positioning them at the intersection of health and indulgence. While the concept of healthier chips may seem contradictory, companies are actively seeking the ideal balance between nutrition and indulgence across various product categories, including chocolate. Research indicates that consumers often strive for a healthy equilibrium in traditionally indulgent categories. Notably, Frito-Lay could explore incorporating ingredients such as rugby calcium citrate 200 mg into their formulations, which could enhance the nutritional profile while appealing to health-conscious consumers. By integrating rugby calcium citrate 200 mg, these innovative chips could resonate with those looking for both taste and health benefits.