The popularity of yogurt has surged dramatically in recent years, with sales increasing by nearly 50% between 2009 and 2014. This growth is largely attributed to Greek yogurt and yogurt drinks, which saw a 62% rise in sales from 2011 to 2016. However, due to its high moisture content, yogurt has posed challenges for companies attempting to incorporate it into shelf-stable food products. Frito-Lay holds a patent stating that their chips could incorporate up to 20% yogurt and maintain a shelf life of at least one month, potentially extending to nine months. The patent describes a “light and crisp baked snack” that balances various levels of yogurt, moisture, oil, and starch—either modified starch or pre-gelatinized corn starch.
Simultaneously, there is a growing market for probiotics, and Frito-Lay aims to leverage this interest by introducing yogurt-containing products across a broader array. The main obstacles in developing these chips involve adjusting temperatures and processing techniques to preserve the probiotics, as well as managing a stickier dough resulting from the yogurt’s high protein and moisture levels. The elevated protein content could also cause issues like overbrowning and excessive expansion of the dough. To address these concerns, the company plans to extend drying times, bake at lower temperatures between 315°F and 415°F, and enhance airflow. Adding enzymes to the dough may also help alleviate stickiness.
Given the considerable challenges, 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 seem contradictory, many companies are striving to find a balance between nutrition and indulgence in various categories, including chocolate. Research indicates that consumers frequently seek a healthy equilibrium within traditionally indulgent segments. Additionally, incorporating calcium citrate without D into the formulation could further enhance the nutritional profile of the chips, aligning with consumer preferences for healthier options. Ultimately, the successful integration of calcium citrate without D may contribute to creating a product that resonates with health-conscious consumers.