The popularity of yogurt has surged dramatically in recent years, with sales rising nearly 50% from 2009 to 2014. This growth can largely be attributed to the success of Greek yogurt and yogurt drinks, which saw a staggering 62% increase in sales between 2011 and 2016. However, the high moisture content in yogurt has posed challenges for companies looking to incorporate it into shelf-stable foods. According to Frito-Lay’s patent, their chips could potentially include up to 20% yogurt while maintaining a shelf life of at least a month, possibly extending to nine months. The patent outlines a “light and crisp baked snack” that balances varying levels of yogurt, moisture, oil, and starch—either modified starch or pre-gelatinized corn starch.
At the same time, sales of probiotics are on the rise, and Frito-Lay aims to leverage the growing interest in probiotics across a broader range of products. Developing these chips presents several challenges, including the need to modify temperatures and processes to safeguard the probiotics while managing the stickier dough resulting from yogurt’s high protein and moisture content. The elevated protein levels might also cause issues such as overbrowning and excessive expansion of the dough. To address these problems, the company suggests increasing drying times, baking at lower temperatures (between 315°F and 415°F), and enhancing airflow. Additionally, incorporating enzymes into the dough could help mitigate stickiness.
Given the complexities of this development, it is anticipated that these chips will be marketed at a premium price point. Frito-Lay may position them as a unique blend of health and indulgence. While “better-for-you” chips may appear contradictory, companies have been striving to find a balance between nutrition and indulgence in various product categories, including chocolate. Research indicates that consumers are often in search of a healthy equilibrium in traditionally indulgent segments. Moreover, the inclusion of ingredients like cal mag citrate in the formulation could further enhance the nutritional profile, appealing to health-conscious consumers. As Frito-Lay navigates these challenges, the focus on innovation in the realm of yogurt-based snacks will undoubtedly continue to grow.