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Gyro Sausage with Feta Cheese Prototype Presentation Thomas J. Nack 4-5-05

Gyro Sausage with Feta Cheese Prototype Presentation Thomas J. Nack 4-5-05. Product Aim - To develop a specialty sausage that will diversify and complement existing products -Increase sales by responding to new trends in the marketplace

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Gyro Sausage with Feta Cheese Prototype Presentation Thomas J. Nack 4-5-05

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  1. Gyro Sausage with Feta CheesePrototype PresentationThomas J. Nack4-5-05

  2. Product Aim -To develop a specialty sausage that will diversify and complement existing products -Increase sales by responding to new trends in the marketplace -Build upon reputation of leading local sausage producers when it comes to new innovative products Product Category This product falls into the category of fresh sausage Not cured, smoked, or dried

  3. Progress in the Development of the Prototype • Generated a list of 20 possible prototypes • Used the Sequential Screening Method to select the most feasible prototypes that meet consumer demands • Used data from a Consumer Survey to select the final product idea • Formulated the product • Made two different batches varying spice ratio • Conducted a quantitative descriptive sensory analysis

  4. Gyro Sausage with Feta Cheese “The great taste of a Greek Gyro, without the mess” • The Gyro Sausage will “spice up” the existing sausage line at Haen Meats Inc. • Offers customers an exciting ethnic sausage for the first time

  5. Process Flow and Ingredients Oregano Basil Garlic Powder Marjoram Rosemary Pepper Salt Onion Powder Fresh Spinach Red Bell Pepper Lemon Juice Crumbled Feta Cheese Water Fresh Beef and Lamb Grind Stuffer Mixer Refrigerate Packaging Freeze

  6. Eating Quality and Sensory

  7. Market Potential • Total dinner sausage consumed in Outagamie County = 640 tons/year • Household Data yielded 106 tons/year • Consumer data from class gave us a market potential of 156 tons/year • This will give us a market share of ~25%, which is rather unrealistic • Assuming a market potential of 1%, the Market potential is 6.4 tons/year Anticipated Profit $10000 $13000 Assumes an overall 50% mark-up on the cost of raw materials and 7% net profit Cost of prototype raw materials = $1.62/lb, Selling price = $3.99 per 1 lb pack Assumption: Assume Prototype has 19% profit and make up 5% of sausage sales

  8. Packaging • The product will be wrapped in freezer paper • This is a fresh product, and can’t be packaged under reduced oxygen conditions due to risk of C. Botulinum

  9. Shelf Life • 5-7 days fresh in the retail counter • 6 months frozen • Wrapped in freezer paper Factors Causing Quality Deterioration • Lipid Oxidation • Microbial Contamination • Moisture loss

  10. Nutrition Facts • High in Saturated Fat • No Trans Fatty Acids • No Carbohydrates • High in Protein • Good source of vitamins and minerals

  11. Expected Product Launch • After consulting with the technicians at the plant, we see no issues with scale-up • The prototype should be on store shelves by the start of the summer grilling season Future Recommendations • Develop more new trendy sausages • Expand shipping region • Start selling products on the website • Increase advertising

  12. Questions?

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