Tyson Launches Sustainable Chicken Crisp Snack

Innovation Lab creation contains rescued vegetable puree and spent malted barley

Tyson Foods' Innovation Lab unveiled a new snack unlike any other on the market. The new offering aims to fight food waste around the world while providing a tasty treat for consumers.

The new brand, Yappah Chicken Crisps, is inspired by "yappa," a tradition in the Andes Mountains of South America that refers to the “little something extra” a merchant gives to a customer to ensure nothing is wasted.

Via a partnership with brewer Molson Coors, Denver, Yappah ingredients include antibiotic-free white meat chicken, tapioca flour, rescued vegetable puree—a common addition to juices—and rescued spent malted barley, a byproduct of the beer brewing process. Tyson sources the vegetable puree and barley near their expiration dates, preventing them from winding up in landfills. Yappah Chicken Crisps are packaged in recyclable aluminum cans.

“The Yappah brand mission is unique, important and far-reaching,” said Rizal Hamdallah, head of the Tyson Innovation Lab. “The brand was created to inspire people and partners to rethink their relationship to food and how it impacts society. Through this launch, we intend to address global food challenges such as food waste.”

Yappah will launch in November in New York through online retailer Jet.com. It will expand to more retailers in New York and Chicago early next year for a suggested retail price of $2.99.

Yappah Chicken Crisps come in four flavors: Chicken Carrot-Curry, Chicken Celery-Mojo, Chicken IPA White Cheddar and Chicken-Shandy Beer.

Yappah is also partnering with the Greater Chicago Food Depository, a nonprofit that fights hunger, to raise awareness and funds for this cause in the Chicago area.

Yappah arrives at a period of innovation for sustainable products. Earlier this month, Chicago-based market research firm Nielsen compared the performance of sustainability claims in the U.S. across various categories to understand consumers’ sentiments toward sustainability. The results were staggering: Dollar sales of items with sustainability claims grew twice as fast as the weighted average dollar growth of the items without sustainability claims.

“Sustainability is no longer a niche play,” Nielsen said. “Your bottom line and brand growth depend on it.”

The Tyson Innovation Lab is a division of Springdale, Ark.-based Tyson Foods Inc. It works to design and launch a product onto the market within six months, about 80% faster than Tyson’s traditional approach, the company said. Tyson Foods produces, markets and exports chicken, beef and pork. Its brands include Jimmy Dean, Hillshire Farm, Ball Park, Wright, Aidells and State Fair. The company was founded in 1935.

Photograph courtesy of Tyson Innovation Lab