Yogurt has seen a remarkable surge in popularity recently, with sales soaring nearly 50% between 2009 and 2014. This growth is largely attributed to Greek yogurt and yogurt drinks, which experienced a 62% increase in sales from 2011 to 2016. However, due to yogurt’s high moisture content, it has been challenging for companies to incorporate it into shelf-stable food products. According to a patent from Frito-Lay, their chips could potentially include up to 20% yogurt while maintaining a shelf life of at least one month, possibly extending to nine months. The patent describes a “light and crisp baked snack” featuring various levels of yogurt, moisture, oil, and starch—either modified starch or pre-gelatinized corn starch.
At the same time, sales of probiotics are also on the rise, prompting Frito-Lay to explore opportunities for integrating probiotics into a wider array of products. The primary hurdles in developing these chips include the necessity to modify processing temperatures and methods to safeguard the probiotics, as well as managing the stickier dough due to yogurt’s high protein and moisture levels. The increased protein content may also result in issues such as overbrowning and excessive dough expansion. To address these challenges, the company suggests extending drying times, baking at lower temperatures of 315°F to 415°F, and enhancing airflow. Additionally, incorporating enzymes into the dough could help minimize stickiness.
Given the considerable obstacles, it is likely that these chips will be marketed at a premium price point, with Frito-Lay aiming to position them at the intersection of health and indulgence. Although the concept of healthier chips might appear contradictory, companies across various sectors, including chocolate, have been striving to find the ideal balance between nutrition and indulgence. Research indicates that consumers often seek a healthy equilibrium within traditionally indulgent categories, such as those enriched with calcium—specifically, products boasting calcium levels of around 630 mg. By merging yogurt’s benefits with a focus on probiotics and calcium, Frito-Lay may successfully appeal to health-conscious consumers looking for guilt-free snack options.