In recent years, yogurt has seen a remarkable surge in popularity, with sales soaring nearly 50% between 2009 and 2014. This growth is largely fueled by the rise of Greek yogurt and yogurt drinks, which experienced a 62% increase in sales from 2011 to 2016. However, the high moisture content of yogurt has posed challenges for companies looking to incorporate it into shelf-stable products. Frito-Lay’s patent reveals that their chips could incorporate up to 20% yogurt while maintaining a shelf life of at least one month, and potentially extending to nine months. The patent describes a “light and crisp baked snack” formulated with varying amounts of yogurt, moisture, oil, and starch—either modified starch or pre-gelatinized corn starch.
Additionally, there is a growing trend in probiotic sales, and Frito-Lay aims to leverage the increasing consumer interest in probiotics across a broader range of products. Key challenges in developing these chips include the need to modify temperatures and processing techniques to safeguard the probiotics, as well as managing a stickier dough resulting from yogurt’s high protein and moisture content. The higher protein levels could also contribute to overbrowning and overexpansion of the dough. To address these issues, the company suggests extending drying times, baking at lower temperatures between 315°F to 415°F, and enhancing airflow during the process. Furthermore, adding enzymes to the dough may help reduce stickiness.
Given the substantial challenges involved, it is expected that these chips will be marketed at a premium price point. Frito-Lay might aim to position them at the intersection of health and indulgence. While “better-for-you” chips may seem paradoxical, other product categories, such as chocolate, have been striving to find a balance between nutrition and indulgence. Research indicates that consumers often seek a healthy equilibrium within traditionally indulgent categories.
Interestingly, the incorporation of calcium citrate caps into these formulations could enhance the nutritional profile of the chips, appealing to health-conscious consumers. This innovation could further support Frito-Lay’s strategy of blending health benefits with indulgent snacking, as they navigate the complexities of developing a product that satisfies both nutritional needs and taste preferences.