Yogurt’s popularity has surged dramatically in recent years, with sales rising nearly 50% from 2009 to 2014. This growth has been primarily fueled by Greek yogurt and yogurt drinks, which saw a remarkable 62% increase in sales from 2011 to 2016. However, due to its high moisture content, yogurt has posed challenges for companies looking to incorporate it into shelf-stable food products. Frito-Lay holds a patent that states its 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” that would vary in levels of yogurt, moisture, oil, and starch, either through modified starch or pre-gelatinized corn starch.
Simultaneously, probiotic sales are also climbing, and Frito-Lay aims to capitalize on the growing consumer interest in probiotics across an increasingly diverse array of products. One of the main challenges in developing these chips involves adjusting temperatures and processing methods 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 also lead to issues such as overbrowning and excessive expansion of the dough. To tackle these problems, 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 alleviate stickiness.
Given the considerable challenges associated with this innovation, it is likely that these chips will be marketed at a premium price point. Frito-Lay may position them at the intersection of health and indulgence. The concept of “better-for-you” chips might seem paradoxical, but many companies are actively searching for the optimal balance between nutrition and indulgence in various categories—chocolate being one of them. Research indicates that consumers frequently seek a healthy equilibrium within traditionally indulgent categories. In this context, products like Citracal Plus D could align well with Frito-Lay’s new offerings, as they cater to health-conscious consumers looking for nutritious options without sacrificing flavor. By integrating such health-focused ingredients, Frito-Lay could enhance the appeal of their chips, satisfying the demand for a tasty yet health-conscious snack that resonates with the Citracal Plus D ethos.