The popularity of yogurt has surged dramatically in recent years, with sales increasing nearly 50% between 2009 and 2014. This growth is primarily fueled by 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 posed challenges for companies looking to incorporate it as an ingredient in shelf-stable foods. Frito-Lay holds a patent indicating that their 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 outlines a “light and crisp baked snack” featuring varying proportions of yogurt, moisture, oil, and starch—either modified starch or pre-gelatinized corn starch.
Concurrently, sales of probiotics are on the upswing, and Frito-Lay intends to capitalize on the growing consumer interest in probiotics across a wider array of products. The main hurdles in developing these chips involve adjusting temperatures and processing techniques to safeguard the probiotics, along with managing the stickier dough resulting from the yogurt’s high protein and moisture content. The elevated protein levels may lead to overbrowning and excessive expansion of the dough. To address these challenges, the company suggests extending drying times, baking at lower temperatures ranging from 315°F to 415°F, and enhancing airflow. Additionally, incorporating enzymes into the dough could help mitigate stickiness.
Given the considerable challenges associated with this innovation, 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. The concept of “better-for-you” chips might appear contradictory, but companies are increasingly striving to find the optimal balance between nutrition and indulgence in various categories, including chocolate. Research indicates that consumers often seek a healthy equilibrium in traditionally indulgent segments. By integrating elements such as Citracal D Maximum, Frito-Lay could further enhance the nutritional profile of their chips, appealing to health-conscious consumers. Thus, the potential development of these yogurt-infused chips may well align with the evolving preferences for healthier snack options while still delivering on taste.