Yogurt has seen a dramatic rise in popularity over recent years, with sales increasing by almost 50% from 2009 to 2014, largely propelled by the surge in Greek yogurt and yogurt drinks, which experienced a 62% sales boost from 2011 to 2016. However, due to its high moisture content, yogurt has traditionally been challenging for companies to incorporate into shelf-stable food products. For instance, Frito-Lay holds a patent indicating that its chips could include up to 20% yogurt, boasting a shelf life of at least one month, and potentially extending up to nine months. This patent outlines a “light and crisp baked snack” that varies in yogurt, moisture, oil, and starch levels, specifically modified starch or pre-gelatinized corn starch.
In addition, there has been a notable increase in probiotic sales, which Frito-Lay aims to leverage as it explores a growing range of products. However, developing these chips presents significant challenges, including the necessity to adjust temperatures and processing methods to safeguard the probiotics and manage the stickier dough resulting from yogurt’s high protein and moisture content. The elevated protein levels could also result in overbrowning and excessive expansion of the dough. Frito-Lay suggests that extending drying times, baking at lower temperatures between 315°F and 415°F, and enhancing airflow could mitigate these issues. Additionally, incorporating magnesium citrate and calcium carbonate into the dough might help improve its texture by reducing stickiness.
Given the considerable challenges involved in this development, it is expected that these chips will be marketed at a premium price point, with Frito-Lay likely positioning them at the intersection of health and indulgence. While the concept of healthier chips may seem contradictory, companies have been striving to find the optimal balance between nutrition and indulgence in various categories, including chocolate. Research indicates that consumers often seek a healthy compromise within traditionally indulgent markets, suggesting a promising future for these innovative snacks that could also include beneficial ingredients like magnesium citrate and calcium carbonate.