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IAM International Inc. Neera’s Mattar Paneer

IAM International Inc. Neera’s Mattar Paneer. Presented by Sylvia Ho Team member: Cecil Ducan & Sachin Sroopani 4/02/2002. Decision Process. Brainstorm Ideas Screening Mango Lasse Mattar Paneer ( Low acid food with pH > 4.6) Chicken Tandoori. Decision Process. CONSUMER SURVEY

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IAM International Inc. Neera’s Mattar Paneer

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  1. IAM International Inc.Neera’s Mattar Paneer Presented by Sylvia Ho Team member: Cecil Ducan & Sachin Sroopani 4/02/2002

  2. Decision Process • Brainstorm Ideas • Screening • Mango Lasse • Mattar Paneer ( Low acid food with pH > 4.6) • Chicken Tandoori

  3. Decision Process CONSUMER SURVEY • 30 % would buy Indian Ethnic Food, 70 % would not buy due to undesirable ingredients • Interesting results: • 100% consumers found Mango Lasse appealing and would buy 1-2 times a month, esp in the summer. • 16 % consumers appeal to Chicken Tandoori • 0 % consumers appeal to Mattar Paneer

  4. Decision Process • Consultation with Neera • Final Product Decision: MATTAR PANEER • Due to time frame • Increase demand from distribution channels

  5. Neera’s Mattar Paneer • Aim: To develop a delicious, high quality, ready to eat Indian gourmet dish • Category of Product: Ethnic Food , Vegetarian, All Natural • Distribution Channel: Specialty /Ethnic grocery stores e.g Trader’s Joe • Consumers • Mainstream consumers who is looking for spicy authentic flavors • Ethnic consumers who are too lazy to cook

  6. Neera’s Mattar Paneer • “ Fresh green peas & Indian cottage cheese in a creamy tomato based curry sauce flavored with garlic, onion and a unique blend of spices and herbs” • Uses: • Spread on Naan Bread, French Bread • Served with Rice

  7. Neera’s Mattar Paneer • Packaging- 15.25oz Glass Jar • Anticipated Shelf Life- At least 6 months with high pressure thermal processing, further investigation on thermal parameters are needed • Due to low acid content, high water activity and diary ingredients

  8. Estimation of Market Potential & Anticipated Profit • U.S population = 215 M • 30% said would buy Indian ethnic food at least once a month • Market share for ethnic food = 35% of which Indian food has a share of 15 % • One competitor in Indian food market – Taj ethnic gourmet. • Assume Neera’s market share = 2%

  9. Estimation of Market Potential & Anticipated Profit • Market Potential Calculations: 215 M * 30% * 35%* 15 %* 2 % = 67,725 bottles per month Product will retail at $ 3.50 per jar ( 15.25oz) • Anticipated Profit Calculations 23% of $ 3.50 = $ 0.81 per jar ( 15.25oz) Total anticipated profit = $ 54,518.62 per month

  10. Main Ingredients • Traders Joe’s Masala Simmer Sauce ( Water, Tomato Paste, Diced Tomatoes, Light Cream, Canola Oil, Dehydrated Onions, Lemon Juice, Fresh Ginger, Fresh Garlic, Sea Salt, Paprika, Dehydrated Fenugreek Leaves, Cumin Powder, Coriander Powder, Tumeric Powder, Ground Red Pepper, Clover Powder & Cinnamon Powder) • Fried Paneer/Indian Cottage Cheese ( Milk, Corn Oil, Citric Acid, Salt) • Green Peas • Peppercorn • Chili Powder

  11. Prototype Ingredients & Preparation • Combine Masala sauce, fried paneer and green peas into hot pot. • Mix and heat until boiling temp. • Add peppercorn and chili pepper immediately. • Mix and bring it to boiling temp. • Simmer for 5 minutes and serve.

  12. Nutrition Facts Serving Size 1 Cup (216g) Servings: 2 ____________________________________ Amount Per Serving Calories 303 Fat Calories. 181 _____% Daily Value*_ Total Fat 20 _____________ 31%______ Sat. Fat___7g______________ 37%______ Cholesterol_79mg___________ 26%______ Sodium____692mg__________ 29%______ Total Carb__14g____________ 5%_______ __Fiber_____2g_____________ 9%_______ __Sugar_____1g_______________________ Protein_____19g____________38%_____ Vitamin A 26% Vitamin C 38%  Calcium 46%  Iron 9 % * Percentage Daily Values are based on a 2,000 calorie diet Nutritional Labeling Neera’s Mattar Paneer

  13. Graphic Design

  14. Sensory Evaluation • Appearance: Lightly caramelerized paneers cubes and small round green peas in golden brown colored sauce • Aroma: Spiced with clove, cinnamon, corianders, garlic and hints of sweetness • Texture: Crumbliness and Chewiness ( Paneer), Crispness ( Peas), Creaminess( Sauce) • Flavor: Spiced and Hot with slight numbing/burning sensation

  15. Sensory Evaluation Appearance Flavor Texture Aroma Scale 1= very weak 15= very intense

  16. Proposed Process Flow Chart

  17. Management Recommendations • Overall a good nutritional value, flavorful, convenient and profitable product with possible line extension • Studies needed to be done on shelf life and thermal processing parameters for this low acid food product • Possible adjustments on fat content, salt content and color • ½ - 1 year before successful product launch

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