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NewBrunsQuikSoups

NewBrunsQuikSoups. Marc Tuazon. NewBrunsQuikSoups. Company: Elijah’s Promise Target: New Brunswick Area Residents -Average income: $36,080 - Less than 20% have more than HS diploma Market Potential: Low budget households $1.50- $1.99 charged per soup mix. Profit.

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NewBrunsQuikSoups

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  1. NewBrunsQuikSoups Marc Tuazon

  2. NewBrunsQuikSoups Company: Elijah’s Promise Target: New Brunswick Area Residents -Average income: $36,080 -Less than 20% have more than HS diploma Market Potential: Low budget households $1.50- $1.99 charged per soup mix

  3. Profit • Soups sold in a case of 80 packets (20x4) • $1.50 to stores with a profit of $0.50 per packet • Assume profit of $480 per store yearly • Sell to approximately 10 stores • Profit of $4800 • Expand to Trenton, Newark, northern, southern New Jersey

  4. Dehydrated Cream of Mushroom Quick Cooking Soup Mix • Ingredients: Non-fat dry milk, dehydrated mushrooms, cornstarch, dehydrated onion flakes, salt, chicken bouillon, black pepper, basil, thyme.

  5. Preparation Procedure • Add packet contents to 2 cups boiling water. • Allow to boil for 5 minutes. • Stir occasionally.

  6. Ingredient Functionality • Non-fat dry milk: viscosity, creaminess, flavor • Dehydrated mushrooms: flavor • Cornstarch: thickening agent • Dehydrated onion flakes: flavor • Salt: flavor • Chicken bouillon: flavor • Black pepper: flavor • Basil: flavor • Thyme: flavor

  7. Serving size: 61 grams. Calories: 170 Calories from Fat: 0 g Fat: 0 g Cholesterol: 15 mg Sodium: 732 mg Total Carbohydrate: 29 g Dietary fiber: 0 g Sugars: 20 g Protein: 14g Daily values Vitamin A: 0% Vitamin C: 9% Calcium: 44% Iron: 5% Nutritional Information

  8. Spider Plot of Sensory Attributes • Attributes • Creaminess • Viscosity • Saltiness • Mushroom flavor • Basil flavor • Thyme flavor • Onion flavor • See handout

  9. Shelf life • Presence of water accelerates • Mold and bacterial growth • Discoloration and off flavor production • Enzyme action • Caking • Dehydration reduces these problems • Anticipated Shelf life: 24 months

  10. Time for Scale-Up and Launch of Product • Scale-up time depends on funding available • Product can be launched as soon as ingredients, equipment, and packaging material are purchased.

  11. Production Process • Purchase ingredients  Weigh desired amount of each ingredient separately  Mix ingredients thoroughly  Package mixture  Store and ship

  12. References • Nutrient Data Laboratory. www.nal.usda.gov/fnic/foodcomp/search • The Nutrition International Pocket Guide to Nutrition Labeling. Nutrition International.

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