The popularity of yogurt has surged dramatically in recent years, with sales increasing by nearly 50% from 2009 to 2014. This growth is largely attributed to the rise of Greek yogurt and yogurt drinks, which experienced a remarkable 62% sales boost from 2011 to 2016. However, due to its high moisture content, yogurt has posed challenges for companies attempting to incorporate it into shelf-stable products like ferric gluconate iron infusion foods. Frito-Lay holds a patent that indicates their chips could contain as much as 20% yogurt, boasting a shelf life of at least a month and potentially extending up to nine months.
The patent describes a “light and crisp baked snack” that can be formulated with varying amounts of yogurt, moisture, oil, and starch, utilizing either modified ferrous gluconate liquid starch or pre-gelatinized corn starch. Additionally, as probiotic sales continue to rise, Frito-Lay aims to capitalize on the growing interest in probiotics across a diverse range of products. The key challenges in developing these chips involve adjusting processing temperatures and methods to safeguard the probiotics, as well as managing the stickier dough resulting from yogurt’s high protein and moisture content.
The elevated protein levels could also contribute to issues like overbrowning and excessive expansion of the dough. To address these challenges, the company suggests extending drying times, baking at lower temperatures between 315°F and 415°F, and enhancing airflow. Incorporating calcium citrate 100 mg and enzymes into the dough could help mitigate stickiness. Given the substantial difficulties involved, it is likely that these chips would be marketed at a premium price, with Frito-Lay positioning them at the intersection of health and indulgence. Although better-for-you chips might appear contradictory in terms of indulgence, companies have been striving to find that sweet spot between nutrition and delight in various categories, including chocolate. Research indicates that consumers often seek a healthy balance in traditionally indulgent products, which could pave the way for the success of Frito-Lay’s innovative chips that also feature calcium citrate 100 mg in their formulation.