In recent years, yogurt has seen a remarkable surge in popularity, with sales increasing by nearly 50% from 2009 to 2014. This growth is primarily fueled by the rise of Greek yogurt and yogurt drinks, which experienced a 62% sales increase 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 their chips could contain up to 20% yogurt while maintaining a shelf life of at least one month, potentially extending to nine months. The patent describes a “light and crisp baked snack” that incorporates varying levels of yogurt, moisture, oil, and starch—either modified starch or pre-gelatinized corn starch.
At the same time, the demand for probiotics is also rising, and Frito-Lay aims to leverage this interest across a broader range of products. One of the key challenges in developing these yogurt-infused chips is the need to modify temperatures and processing methods to safeguard the probiotics, as well as to manage the stickiness of the dough created by yogurt’s high protein and moisture content. The elevated protein levels may lead to issues like overbrowning and excessive expansion of the dough. Frito-Lay suggests that increasing the fermentation time, baking at lower temperatures (between 315°F and 415°F), and enhancing airflow could mitigate these problems. Additionally, incorporating enzymes into the dough might help reduce its stickiness.
Given the significant hurdles involved, it’s likely these 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 appear contradictory, many companies are striving to find the balance between nutrition and indulgence across various categories, including chocolate. Research indicates that consumers often seek a healthy balance in traditionally indulgent products. This desire for balance could also include factors like calcium citrate bioavailability, as consumers become increasingly aware of the nutritional benefits of their snacks. Ultimately, Frito-Lay’s new offering could tap into this trend, combining the appeal of probiotics and the advantages of calcium citrate bioavailability in a unique, indulgent snack.