Yogurt has seen a remarkable surge in popularity over the past few years, with sales increasing by almost 50% between 2009 and 2014. This growth is primarily attributed to the rise of Greek yogurt and yogurt drinks, which experienced a 62% increase 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. Frito-Lay’s patent indicates that its chips could contain as much as 20% yogurt while maintaining a shelf life of at least one month, potentially extending up to nine months.
The patent outlines a “light and crisp baked snack” that varies in levels of yogurt, moisture, oil, and starch—specifically modified starch or pre-gelatinized corn starch. As probiotic sales continue to grow, Frito-Lay aims to capitalize on the increasing consumer interest in probiotics across a wider variety of products. The development of these chips presents several challenges, particularly in adjusting temperatures and processing methods to safeguard the probiotics, as well as managing the stickier dough resulting from yogurt’s high protein and moisture content. The elevated protein levels could lead to issues like overbrowning and excessive expansion of the dough. To address these problems, the company suggests extending drying times, baking at lower temperatures between 315°F and 415°F, and enhancing airflow during the process. Additionally, incorporating enzymes into the dough could mitigate its stickiness.
Given these substantial challenges, it is likely that these innovative chips will be marketed at a premium price point, with Frito-Lay positioning them at the intersection of health and indulgence. While “better-for-you” chips may sound contradictory, companies are increasingly seeking to find a balance between nutrition and indulgence across various product categories, including chocolate. Research indicates that consumers often strive for a healthy equilibrium in traditionally indulgent sectors. Furthermore, incorporating ingredients like calcium citrate could enhance the nutritional profile of these chips, appealing to health-conscious buyers who are mindful of their calcium intake. As this trend continues, the focus on percent calcium content within snacks will likely become more prominent, aligning with consumer preferences for health-oriented options.