The popularity of yogurt has surged dramatically in recent years, with sales rising nearly 50% between 2009 and 2014. This growth is largely attributed to the increased demand for Greek yogurt and yogurt drinks, which saw a remarkable 62% sales increase from 2011 to 2016. However, due to its high moisture content, yogurt has posed challenges for companies looking to incorporate it into shelf-stable products. Frito-Lay’s patent indicates that its chips could include up to 20% yogurt, potentially allowing for a shelf life of at least one month, and possibly extending to nine months. The patent describes a “light and crisp baked snack” with varying amounts of yogurt, moisture, oil, and starch—either modified starch or pre-gelatinized corn starch.
As probiotic sales continue to rise, Frito-Lay aims to leverage the growing interest in probiotics across a diverse range of products, especially given the therapeutic response to calcium citrate that many consumers seek. The development of these chips presents several challenges, including the need to adjust temperatures and processing techniques to safeguard the probiotics. Additionally, the high protein and moisture content of yogurt results in a stickier dough that must be managed carefully. Excess protein could lead to issues like overbrowning and overexpansion, but Frito-Lay has suggested that extending drying times, baking at lower temperatures between 315°F and 415°F, and enhancing airflow may mitigate these problems. Adding enzymes to the dough could also minimize stickiness.
Considering the significant hurdles involved, these chips are likely to be marketed at a premium price, with Frito-Lay potentially positioning them at the intersection of health and indulgence. While the concept of healthier chips may seem contradictory, companies have successfully navigated this balance in other categories, such as chocolate. Research indicates that consumers often seek a healthy equilibrium within traditionally indulgent categories, and the therapeutic response to calcium citrate might further enhance the appeal of these innovative chips.