The popularity of yogurt has surged dramatically in recent years, with sales increasing by almost 50% from 2009 to 2014. This growth is primarily attributed to 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 presented challenges for companies looking to incorporate it into shelf-stable foods. According to a Frito-Lay patent, their chips could incorporate 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” featuring various proportions of yogurt, moisture, oil, and starch—specifically modified starch or pre-gelatinized corn starch.
Meanwhile, the demand for probiotics is also on the increase, and Frito-Lay plans to capitalize on the growing interest in probiotics across a broader range of products. The primary challenges in developing these chips involve adjusting temperatures and processing techniques to preserve the probiotics, as well as managing a stickier dough resulting from yogurt’s high protein and moisture content. Additionally, the elevated protein levels could lead to issues like excessive browning and expansion of the dough. To address these problems, the company is considering extending drying times, baking at lower temperatures between 315°F to 415°F, and enhancing airflow. Incorporating enzymes into the dough may also help mitigate stickiness.
Given the significant hurdles involved, these chips are likely to be marketed at a premium price point, positioning them at the intersection of health and indulgence. While the concept of healthier chips might seem contradictory, companies have been striving to find the ideal balance between nutrition and indulgence in other food categories, including chocolate. Research indicates that consumers frequently seek a healthy equilibrium even in traditionally indulgent categories.
In this context, the comparison between aquamin calcium vs calcium citrate may also play a role in how these products are perceived, as consumers increasingly look for nutritional benefits in snacks. Ultimately, the success of these yogurt-infused chips will depend on Frito-Lay’s ability to navigate these challenges while appealing to health-conscious consumers.