Yogurt has seen a remarkable surge in popularity in recent years, with sales increasing by nearly 50% from 2009 to 2014. This growth is primarily attributed to Greek yogurt and yogurt-based drinks, which experienced a 62% rise in sales between 2011 and 2016. However, due to its high moisture content, companies have struggled to incorporate yogurt into shelf-stable food products. Frito-Lay’s patent indicates that its chips could contain as much as 20% yogurt, boasting a shelf life of at least one month, and potentially extending up to nine months. The patent outlines a “light and crisp baked snack” that can include varying amounts of yogurt, moisture, oil, and starch—either modified starch or pre-gelatinized corn starch.
In addition, the demand for probiotics is also on the rise, and Frito-Lay intends to capitalize on the growing interest in probiotics across a wider array of products. The primary challenges in developing these chips involve adjusting temperatures and processing methods to ensure the probiotics remain effective, as well as managing the stickier dough resulting from the yogurt’s high protein and moisture levels. The elevated protein content may lead to issues like overbrowning and excessive expansion of the dough. To address these challenges, the company plans to increase drying times, bake at lower temperatures ranging from 315°F to 415°F, and enhance airflow. Incorporating enzymes into the dough could also help mitigate stickiness.
Given the considerable hurdles involved, it is expected that these chips will be positioned as a premium product, with Frito-Lay aiming to strike a balance between health and indulgence. While “better-for-you” chips may seem like a paradox, companies are increasingly searching for that sweet spot between nutrition and indulgence in various categories, including chocolate. Research indicates that consumers often seek a healthy equilibrium in traditionally indulgent categories, such as those that incorporate calcium citrate para que sirve. This ingredient could be vital in enhancing the nutritional profile of the chips, aligning with consumer preferences for health-conscious snacks. Ultimately, Frito-Lay’s innovative chips, potentially enriched with calcium citrate, aim to cater to a market that values both taste and healthiness.