1 / 23

Sauce for the Boss •Your versatile sauce•

Sauce for the Boss is a unique blend of flavors that can be used in a variety of dishes, including Asian cuisine, vegetable, and pasta dishes. Made with functional ingredients and natural preservatives, this sauce is a must-have for any kitchen.

susant
Download Presentation

Sauce for the Boss •Your versatile sauce•

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Sauce for the Boss•Your versatile sauce• Nutr 405Product Development Producers: Charli Brand, Alyssa Moore, Michaela Nguyen, DiorellaGatchalian, Jackie Gaylis, Farah Palomas

  2. Product Description & Use • Versatile sauce: • mFP, Asian cuisine, vegetable & pasta dishes • Unique blend of flavors • Functional ingredients • Natural preservatives • Found in the refrigerated aisle

  3. Product Formulation & ingredients Ingredients: 2 Tbspavocado oil 3 tsp minced garlic ⅓  c shallots, pureed 7 oz tomato paste ¾ c orange juice (Florida)      2 tbsp apple cider vinegar ½ tsp dry mustard powder ½ tsp smoked paprika ¾ tsp celtic sea salt ¼ tsp black pepper ⅓ c pureed roasted bell pepper ½ tsp chili powder 2 tbsp lemon juice 1 tbsp brown sugar

  4. Product Formulation & ingredients… Directions: • Puree minced garlic, minced shallots and roasted red peppers together in a food processor until smooth • Add all dry ingredients together in a separate bowl • Heat avocado oil in a saucepan over medium heat • Add pureed garlic, shallots and roasted red peppers, stir occasionally. • Once the puree beings to brown, add tomato paste, orange juice, apple cider vinegar and stir • Add dry ingredients and stir • Turn heat down to simmer and allow sauce to simmer for 15-20 minutes, stir often • Remove sauce from stove and place in a glass bowl • Cover with saran wrap and allow sauce to chill in refrigerator overnight

  5. Functional foods • Tomato paste • Avocado oil • Garlic • Roasted bell pepper • Apple cider vinegar

  6. Product performance P-value of 0.002 (P=<0.05)

  7. Product performance P-value of 0.11 (P=<0.05)

  8. Market potential • Most BBQ Sauces: • excess sodium and lack of heart healthy fats • artificial flavors, colors and preservatives • Sauce for the boss: • highly versatile • small amounts of natural preservatives • no artificial additives

  9. Sensory & consumer tests • comprehensive panel of 40 students • administered at the San Diego State University • paired comparison test • preference test between 2 Sauces: • sauce for the boss (sample a) and Annie’s Naturals Organic BBQ Original Recipe Sauce (Sample B)

  10. Results for Sensory & consumer tests

  11. Estimated Shelf life • average water activity: • Sauce for the boss = 0.87 • Annie’s BBQ Sauce = 0.93 • Considered a “moist” food • unopened shelf life of 6-12 months • shelf life of 10-12 days once open

  12. Packaging Suggestions • “going back to basics” consumer mentality • 16 oz Glass mason jars • Used for preserving

  13. Nutrient analysis

  14. Regulatory stipulations Qualified Nutrient Claims: • Low-Fat: < 3 g total fat per RACC and per 50 g • Saturated Fat Free: <0.5 g saturated fat RACC and per 50 g • Cholesterol Free: < 2 mg cholesterol per RACC • Low Sodium: <140 mg per RACC and per 50 g   Qualified Health Claims: • “Diets low in saturated fat and cholesterol may reduce the risk for heart disease: low fat, low saturated fat and low cholesterol” (must meet previous standards for low fat, low saturated fat and low cholesterol)

  15. Costing analysis • wholesale distributors: Dollar Days, Food Service Direct and American Meadows • 1serving =2 tbsp, yields 16 serving per container • 20% for labor cost and $0.99 for packaging costs

  16. Final cost of sauce for the boss

  17. Sauce for the Boss•Your versatile sauce• TRY

  18. References • Aburto NJ, Hanson S, Gutierrez H, Hooper L, Elliott P, Cappuccio FP. 2013. Effect of increased potassium intake on cardiovascular risk factors and disease: systematic review and meta-analyses. Bmj-British Medical Journal 346. • American Meadows. 2015. Available from: http://www.americanmeadows.com/. Accessed 2016 April 29. • Annie’s Homegrown Inc. 2016. Organic Annie’s Original BBQ Sauce. Available from: http://www.annies.com/products/condiments-sauces/organic-annies-original-bbq-sauce. Accessed 2016 April 15. • Center for Disease Control and Prevention. 2014. Obesity Prevalence Maps. Available from: http://www.cdc.gov/obesity/data/prevalence-maps.html. Accessed 2016 April 20.

  19. References • Carini E, Curti E, Mora B, Luzzini M, Vittadini E. 2015. Effect of flour, gelatin and salt on water status of tomato sauce. Food biophys 10(2):129-133. • Delcourt C, Carriere I, Delage M, Barberger-Gateau P, Schalch WF, Grp PS. 2006. Plasma lutein and zeaxanthin and other carotenoids as modifiable risk factors for age-related maculopathy and cataract: The POLA study. Invest Ophthalmol Vis Sci 47(6):2329-35. • DollarDays International. 2016. Available from: https://www.dollardays.com/. Accessed 2016 April 29. • Eyres L, Sherpa L, Hendriks G. 2001. Avocado oil: a new edible oil from Australasia. Lipid Technol 13:84-88. • FDA: U.S. Food and Drug Administration. Guidance for Commercial Processors of Acidified & Low-Acid Canned Foods. Available from: http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/AcidifiedLACF/default.htm. Accessed 2016 April 21.

  20. References • FDA: U.S. Food and Drug Administration. Guidance for Industry: A Food Labeling Guide (9. Appendix A: Definitions of Nutrient Content Claims). Available from: http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm064911.htm. Accessed 2016 April 21. • Fennema OR, Damnodaran S, Parkin KL. 2008. Fennema’s Food Chemistry. 4th ed. Florida: CRC Press. 1144 p. • Food Service Direct Inc. 2016. Available from: http://www.foodservicedirect.com/index.cfm/cfi/1/temp/vsearch_lc. Accessed 2016 April 29. • Garber LL, Hyatt EM, Starr RG. 2000. The Effects of Food Color on Perceived Flavor. J Marketing 8(4):59-72. • Kim YI, Hirai S, Takahashi H, Goto T, Ohyane C, Tsugane T, Konishi C, Fujii T, Inai S, Iijima Y, Aoki K, Shibata D, Takahashi N, Kawada T. 2011. 9-oxo-10(E), 12(E)-octadecadienoic acid derived from tomato is a potent PPAR alpha agonist to decrease triglyceride accumulation in mouse primary hepatocytes. MolNutr Food Res 55(4):585-93.

  21. References • Kris-Etherton PM, Pearson TA, Wan Y. 1999. High-monounsaturated fatty acid diets lower both plasma cholesterol and triacylglycerol concentrations. Am J ClinNutr 70(6):1009-15. • Lynch FT. The Book of Yields: Accuracy in Food Costing and Purchasing. 8th ed. New Jersey: Wiley. 320 p. • Mackinnon ES, Rao AV, Rao LG. 2011. Dietary restriction of lycopene for a period of one month resulted in significantly increased biomarkers of oxidative stress and bone resorption in postmenopausal women. J Nutr Health Aging 15(2):133-8. • Menendez JA, Lupu R. 2006. Mediterranean dietary traditions for the molecular treatment of human cancer: Anti-oncogenic actions of the main olive oil's monounsaturated fatty acid oleic acid (18 : 1n-9). Curr Pharm Biotechnol 7(6):495-502. • Muratore G, Zarba A. 2011. Role and function of food packaging: what consumers prefer. Ital J Food Sci 23:25-29.

  22. References • Nielsen. 2015. We are what we eat: healthy eating trends around the world. Available from: http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/Nielsen%20Global%20Health%20and%20Wellness%20Report%20-%20January%202015.pdf. Accessed 2016 April 15. • Palozza P, Parrone N, Catalano A, Simone R. 2010. Tomato Lycopene and Inflammatory Cascade: Basic Interactions and Clinical Implications. Curr Med Chem 17(23):2547-63. • Rudel RA, Gray JM, Engel CL, Rawsthorne CW, Dodson RE, Ackerman JE, Rizzo J, Nudelman JL, Brody JG. 2011. • Schwingshackl L, Hoffmann G. 2012. Monounsaturated fatty acids and risk of cardiovascular disease: synopsis of the evidence available from systematic reviews and meta-analyses. Nutrients 4(12):1989-2007.   • Silaste ML, Alfthan G, Aro A, Kesaniemi YA, Horkko S. 2007. Tomato juice decreases LDL cholesterol levels and increases LDL resistance to oxidation. Br J Nutr 98(6):1251-8. • United States Department of Agriculture. 2015. Selecting, Preparing, and Canning Tomatoes and Tomato Products. Available from: http://nchfp.uga.edu/publications/usda/GUIDE03_HomeCan_rev0715.pdf. Accessed 2016 April 20.

  23. references • Walmart. 2016. Kerr Regular Mouth Pint Jars. Available from: http://www.walmart.com/ip/Kerr-Regular-Mouth-Jars-12pk/16213402?action=product_interest&action_type=title&item_id=16213402&placement_id=irs-106-t1&strategy=PWVUB&visitor_id&category=&client_guid=162db173-3fd3-4e15-ad21-df886ef5e56d&customer_id_enc&config_id=106&parent_item_id=16213254&parent_anchor_item_id=16213254&guid=b35e8c2e-8691-40e1-b3d9-1472056646e5&bucket_id=irsbucketdefault&beacon_version=1.0.1&findingMethod=p13n. Accessed 2016 April 29. • Wang L, Bordi PL, Fleming JA, Kris-Etherton PM. 2013. The effect of one Hass avocado per day on cardiovascular disease (CVD) risk factors. FASEB J 27. • Wells LE, Farley H, Armstrong GA. 2007. The importance of packaging design for own-label food brands. Int J Retail DistribManag 35(9):677-690.

More Related