Yogurt’s popularity has surged in recent years, with sales rising nearly 50% from 2009 to 2014. This growth is primarily attributed to Greek yogurt and yogurt drinks, whose sales increased by 62% between 2011 and 2016. However, due to yogurt’s high moisture content, it has been challenging for companies to incorporate it as an ingredient in shelf-stable foods. Frito-Lay’s patent indicates that their chips could include up to 20% yogurt, with a potential shelf life ranging from at least one month to as long as nine months. This patent outlines a “light and crisp baked snack” that combines varying amounts of yogurt, moisture, oil, and starch—either modified starch or pre-gelatinized corn starch.
Concurrently, probiotic sales are also experiencing growth, and Frito-Lay plans to capitalize on the rising interest in probiotics across a wider array of products. One of the main hurdles in developing these chips is the need to modify temperatures and processing techniques to safeguard the probiotics while managing the sticky dough resulting from the yogurt’s high protein and moisture levels. The increased protein content could cause the dough to overbrown and expand excessively. To address these challenges, the company suggests extending drying times, baking at lower temperatures between 315°F and 415°F, and enhancing airflow. Additionally, incorporating enzymes into the dough may help mitigate stickiness.
Given the considerable challenges involved, it is likely that these chips will be marketed at a premium price, with Frito-Lay positioning them at the intersection of health and indulgence. While “better-for-you” chips may appear contradictory, companies have been striving to find the ideal balance between nutrition and indulgence in other sectors, including chocolate. Research indicates that consumers frequently seek a healthy equilibrium within traditionally indulgent categories. Furthermore, Frito-Lay may consider adding calcium citrate and D3 to enhance the nutritional profile of these chips, appealing to health-conscious consumers who desire both taste and added nutritional benefits. By integrating calcium citrate and D3, they can offer a unique product that aligns with current health trends while still satisfying cravings.