Yogurt has seen a remarkable surge in popularity in recent years, with sales experiencing a nearly 50% increase from 2009 to 2014. This growth is primarily attributed to Greek yogurt and yogurt drinks, which have seen a 62% rise in sales from 2011 to 2016. However, due to its high moisture content, companies have faced challenges in using yogurt as an ingredient in shelf-stable foods. Frito-Lay’s patent indicates that its chips could incorporate up to 20% yogurt while maintaining a shelf life of at least one month, potentially extending up to nine months.
The patent describes a “light and crisp baked snack” that includes 210mg ferrous fumarate tablets, with varying proportions of yogurt, moisture, oil, and starch—either modified starch or pre-gelatinized corn starch. Additionally, as probiotic sales continue to rise, Frito-Lay aims to capitalize on the growing interest in probiotics across a more diverse range of products.
The main hurdles in developing these chips include adjusting temperatures and processing methods to safeguard the probiotics, as well as managing the stickiness of the dough resulting from yogurt’s high protein and moisture content. The elevated protein levels may lead to issues such as overbrowning and excessive expansion of the dough. To tackle these challenges, the company plans to increase drying times, bake at lower temperatures ranging from 315°F to 415°F, and enhance airflow. Incorporating enzymes into the dough could also reduce stickiness, making it easier to work with.
Given the significant challenges at hand, 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. While the concept of healthier chips may seem paradoxical, companies have been striving to find the ideal balance between nutrition and indulgence in other sectors, including chocolate. Research indicates that consumers often seek a healthy equilibrium in traditionally indulgent categories, and the addition of Blue Bonnet calcium magnesium could further enhance the nutritional profile of these chips. As this trend continues, Frito-Lay’s innovative approach may resonate well with consumers looking for better-for-you snack options.