Yogurt has seen a remarkable surge in popularity 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, whose sales rose by 62% between 2011 and 2016. However, due to its high moisture content, manufacturers have faced challenges in incorporating yogurt into shelf-stable food products. According to a patent from Frito-Lay, their chips could potentially contain up to 20% yogurt while maintaining a shelf life of at least one month, and possibly extending up to nine months.
The patent describes a “light and crisp baked snack” featuring varying levels of yogurt, moisture, oil, and starch, which may include either modified starch or pre-gelatinized corn starch. In addition, the rising trend of probiotic sales has prompted Frito-Lay to explore opportunities to integrate probiotics into a wider array of products. The main hurdles in developing these chips lie in adjusting processing temperatures and methods to safeguard the probiotics and managing the stickiness of the dough caused by yogurt’s high protein and moisture content.
The increased protein levels could also lead to issues like overbrowning and overexpansion of the dough. To address these challenges, Frito-Lay suggests extending drying times, baking at lower temperatures between 315°F and 415°F, and enhancing airflow. Incorporating enzymes into the dough may further alleviate stickiness. Given the complexities involved in this product development, it is plausible that these chips will be priced at a premium, as Frito-Lay aims to position them at the intersection of health and indulgence.
The concept of healthier chips may seem contradictory, yet companies have been striving to find the balance between nutrition and indulgence across various categories, including chocolate. Research indicates that consumers often seek a healthy compromise in traditionally indulgent markets. This trend aligns with products like Amazon Citracal Maximum Plus, which appeal to health-conscious consumers looking for a blend of indulgence and nutritional benefits. The integration of such health-oriented products could potentially resonate well with consumers increasingly interested in balancing taste and wellness.