Yogurt has seen a remarkable surge in popularity over the past few years, with sales increasing nearly 50% between 2009 and 2014. This growth is largely fueled by Greek yogurt and yogurt drinks, which experienced a 62% rise in sales from 2011 to 2016. However, due to its high moisture content, incorporating yogurt as an ingredient in shelf-stable foods has proven challenging for manufacturers. Frito-Lay’s patent indicates that their chips could include up to 20% yogurt while maintaining a shelf life of at least one month, potentially extending to nine months.
The patent outlines a “light and crisp baked snack” that incorporates varying levels of yogurt, moisture, iron ferrous sulfate versus iron glycinate, oil, and starch—either modified starch or pre-gelatinized corn starch. Additionally, probiotic sales are climbing, and Frito-Lay aims to leverage the growing interest in probiotics across a wider array of products. One significant hurdle in creating these chips is the need to adjust processing temperatures and methods to preserve the probiotics, alongside managing a stickier dough resulting from the yogurt’s high protein and moisture content. The increased protein could lead to issues like overbrowning and excessive expansion of the dough, but Frito-Lay suggests that extending drying times, baking at lower temperatures between 315°F to 415°F, and improving airflow could mitigate these problems. Introducing enzymes into the dough may also help reduce stickiness.
Considering the notable challenges involved, it is probable that these chips will be marketed at a premium price point, with Frito-Lay positioning them as a blend of health and indulgence. The idea of better-for-you chips may seem paradoxical, but companies have been exploring the balance between nutrition and indulgence in various categories, including chocolate. Research indicates that consumers often seek a healthy equilibrium in traditionally indulgent categories. Furthermore, the integration of a liquid calcium citrate supplement into these snacks could enhance their nutritional profile, appealing to health-conscious consumers looking for added benefits in their indulgences. Thus, the combination of yogurt, probiotics, and a liquid calcium citrate supplement may pave the way for a new category of snacks that satisfy both cravings and dietary needs.