In recent years, yogurt has seen a remarkable surge in popularity, with sales increasing nearly 50% from 2009 to 2014. This growth is largely attributed to Greek yogurt and yogurt-based drinks, which experienced a 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 food products. Frito-Lay has patented a concept for chips that could include up to 20% yogurt, with a potential shelf life of at least one month and possibly extending to nine months.
The patent describes a “light and crisp baked snack” that combines varying amounts of yogurt, moisture, oil, and starch—either modified starch or pre-gelatinized corn starch. As probiotic sales continue to climb, Frito-Lay aims to leverage the growing interest in probiotics across a broader range of products. Major obstacles in developing these chips include the need to modify temperatures and processing techniques to safeguard the probiotics while managing the stickiness of the dough created by yogurt’s high protein and moisture content. This increased protein could also result in overbrowning and excessive expansion of the dough. To mitigate these issues, 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 alleviate stickiness.
Given the considerable challenges involved, it is likely that these chips will be marketed at a premium price point, with Frito-Lay positioning them at the intersection of health and indulgence. Although better-for-you chips might seem contradictory, companies across various sectors, including chocolate, have been striving to find the balance between nutrition and indulgence. Research indicates that consumers often seek a healthy equilibrium in traditionally indulgent categories. Moreover, for those considering dietary impacts, understanding whether calcium citrate is good for kidney stones can further enhance the appeal of healthier snack options.