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Chewy Soup Rice cake , Tofu and vegetable soup

Chewy Soup Rice cake , Tofu and vegetable soup. Yi Hui Huang 04/05/2005. Current situation. Company: Elijah’s Promise Target: Low –income population, not-for-profit institutions and other community outreach organizations located in New Jersey Market Potential: Low budget households

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Chewy Soup Rice cake , Tofu and vegetable soup

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  1. Chewy SoupRice cake , Tofu and vegetable soup Yi Hui Huang 04/05/2005

  2. Current situation Company: Elijah’s Promise Target: Low –income population, not-for-profit institutions and other community outreach organizations located in New Jersey Market Potential: Low budget households Price: $1.00- $1.50 charged per soup mix (serving per container 4)

  3. Market Potential Figure 1. Soup sales 2003 21％

  4. Market Potential Table 1. Soup customer potential and Dry soup consumption and production estimates

  5. Preparation Procedure • Pour contents except rice cake into a saucepan with 800 mL cold water. Mix well. • Bring to a boil with continuous stirring. Add rice cake in it. • Partially cover and simmer for 5 minutes with occasional stirring. • Add one fresh egg and stir gently with a fork until egg is well dispersed. • When egg is completely cooked, you can enjoy it.

  6. corn starch maltodextrin carboxy methyl cellulose chicken fat dried mushroom dried spinach dried tofu peppers, salt ,sugar rice cake (glutinous rice, water) ig- enriched monosodium glutamate garlic powder Vit B2, Ca, Fe Ingredient Functionality

  7. Nutrition Facts

  8. Aroma Vegetable like Broth like Egg like Appearance Color (15-lightest) Ingredient (15-most) Size of rice cake (15-L) Taste Salty Spiciness Umami Texture Smoothness Viscosity chewiness SENSORY

  9. Spider Plot of Sensory Attributes

  10. Production Process • Receive ingredients • Weigh desired amount of each ingredient separately • Gently stir to mix ingredients • Package mixture • Apply label to package • Ship to vendors

  11. Package and Shelf life • The aluminum foil cover prevents the attack from light and gas and is easily printed on with attractive pictures for marketing use. • The dry mix contains virtually no water activity and therefore gives it a long shelf life. • Preserve up to 12 months under a room temp. atmosphere.

  12. CONCLUSION • The dry soup not only is easy to carry and make, and is proven to have a significant nutritional value. Also, one can be very creative with the dry soup, mix&match and customize different delicious dishes. ex. Seafood Rissoto

  13. One package of dry soup ,100c.c hot water Rice, seafood, butter , cheese, bake for 15 min

  14. Reference • Source: 2003 Market Trends: Soup Lines. Prepared Foods magazine. www.preparedfoods.com • http://www.cooking.com/advice/adgloss.asp?GlossType=ingr&Item=Cornstarch • http://www.scienceinthebox.com/en_UK/glossary/carbomet_en.html • Nutrient Data Laboratory. www.nal.usda.gov/fnic/foodcomp/search • The Nutrition International Pocket Guide to Nutrition Labeling. Nutrition International. • http://tv.ettoday.com/ettv/article/291-15894.htm • http://www.abcbodybuilding.com/magazine03/dextrose.htm#maltodextrin • http://www.moderncanine.com/ingredients.htm

  15. Questions?

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