In recent years, yogurt has seen a dramatic rise in popularity, with sales increasing nearly 50% from 2009 to 2014. This surge is primarily fueled by the booming Greek yogurt and yogurt drink markets, which experienced a remarkable 62% growth from 2011 to 2016. However, due to its high moisture content, yogurt has posed challenges for companies looking to use it as an ingredient in shelf-stable foods. Frito-Lay has filed a patent indicating that its chips could incorporate up to 20% yogurt, potentially offering a shelf life of at least one month, and possibly lasting up to nine months. The patent outlines a “light and crisp baked snack” that balances varying levels of yogurt, moisture, oil, and starch—either modified or pre-gelatinized corn starch.
At the same time, probiotic sales are also on the rise, and Frito-Lay aims to capitalize on the growing interest in probiotics across a diverse range of products. The main challenges in developing these chips include adjusting temperatures and processing methods to safeguard the probiotics, as well as managing a stickier dough resulting from the high protein and moisture content of yogurt. This increased protein content could lead to issues such as overbrowning and overexpansion during baking. Frito-Lay suggests that extending baking times, using lower temperatures ranging from 315°F to 415°F, and enhancing airflow could help mitigate these problems. Additionally, incorporating enzymes into the dough may reduce its stickiness.
Given the considerable challenges involved, it is likely that these chips will be priced at a premium, with Frito-Lay aiming to position them at the intersection of health and indulgence. While the concept of better-for-you chips may seem contradictory, companies have successfully sought the sweet spot between nutrition and indulgence in other categories, including chocolate. Research indicates that consumers often seek a healthy balance in traditionally indulgent sectors. Moreover, the inclusion of ingredients such as calcium citrate and calcium carbonate could further enhance the nutritional profile of these innovative snacks, appealing to health-conscious consumers looking for a satisfying treat.