In recent years, the popularity of yogurt has soared, with sales increasing nearly 50% between 2009 and 2014. This surge 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 posed challenges for companies looking to incorporate it into shelf-stable foods. For instance, Frito-Lay’s patent indicates that their chips could contain up to 20% yogurt while maintaining a shelf life of at least one month and potentially extending to nine months. The patent outlines a “light and crisp baked snack” that incorporates varying amounts of yogurt along with moisture, oil, and either modified starch or pre-gelatinized corn starch.
Simultaneously, the demand for probiotic products is also increasing, prompting Frito-Lay to explore opportunities to integrate probiotics into a wider variety of items. One of the main hurdles in developing these chips lies in adjusting temperatures and processing methods to safeguard the probiotics, while also managing the stickier dough resulting from the yogurt’s high protein and moisture levels. The elevated protein content may result in issues such as overbrowning and excessive expansion of the dough. To counter these challenges, the company suggests extending drying times, baking at lower temperatures between 315°F and 415°F, and enhancing airflow. Adding enzymes to the dough could also mitigate stickiness.
Given these substantial challenges, it is likely that these innovative chips will be marketed at a premium price point, with Frito-Lay aiming to position them as a blend of health and indulgence. Although the concept of healthier chips may seem contradictory, companies have been striving to find the right balance between nutrition and indulgence across various categories, including chocolate. Research indicates that consumers often seek a healthy equilibrium in traditionally indulgent categories. Incorporating ingredients like citrate calcium with vitamin D could further enhance the nutritional profile of these chips, appealing to health-conscious consumers. Thus, as Frito-Lay navigates these complexities, the potential for success lies in their ability to deliver a product that satisfies both health and indulgent cravings, possibly featuring citrate calcium with vitamin D to attract an even broader audience.