Yogurt has seen a tremendous rise in popularity over the past century, with sales increasing nearly 50% between 2009 and 2014. This surge is largely attributed to Greek yogurt and yogurt drinks, which experienced a remarkable 62% sales growth 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 holds a patent indicating that its 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 describes a “light and crisp baked snack” that incorporates various levels of yogurt, moisture, oil, and starch—either modified starch or pre-gelatinized corn starch. In parallel, the demand for probiotics continues to rise, and Frito-Lay plans to capitalize on the growing interest in probiotics across a diverse range of products.
However, developing these chips presents significant challenges, such as the need to manage temperatures and processing methods to safeguard the probiotics, along with addressing the stickiness of the dough created by yogurt’s high protein and moisture content. The elevated protein levels may also result in excessive browning and expansion of the dough. To mitigate these issues, the company suggests lengthening drying times, baking at lower temperatures between 315°F and 415°F, and improving airflow. Additionally, incorporating enzymes into the dough could help alleviate stickiness.
Given these substantial challenges, it is probable that these chips will be marketed at a premium price, with Frito-Lay aiming to position them at the intersection of health and indulgence. While the concept of healthier chips may seem contradictory, companies across various categories, 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 segments.
Furthermore, these innovative snacks could align well with the benefits of calcium citrate, magnesium, and zinc, which are increasingly recognized for their health advantages. By integrating these nutritional elements, Frito-Lay may enhance the appeal of their chips, tapping into the consumer desire for products that offer both indulgence and health benefits. Ultimately, the potential of these chips could redefine snacking by marrying taste with nutritional value, reflecting the evolving preferences of health-conscious consumers.