Fifty50 Foods PresentsMixed-Spice pasta

By:Judy MukuriaMarch 30, 2004

Mixed-Spice PastaPasta Choice

IngredientsEthnic market (68% NJ are white non-Hispanic)

Packaging size (16 oz)Aim:A product suitable to diabetics yet

have good taste and eating quality

Mixed-spice pasta is made from a mixture of sorghum flour then various spices are added for flavor.The product is sold as a dry pasta

Sorghum flourXanthum gum2 eggsCanola oilCornstarch½ tsp salt

Black pepperPaprika powderCrushed chili powder

PreparationCombine dry ingredients with spicesCombine egg and oil Mix dry and wet ingredientsExtrude through pasta templateLeave to dry for 24 hours

ProductionBeaten Eggs Spice Mixture Flour Mixture

Mixer

Pasta Extruder Drier

Packager

(Zerega pasta)

Supermarkets

(fifty50)

Package and Labeling

Net Weight 16 oz

Profit MarginThe estimated ingredients costs $300/ton including $200/ton milled sorghum flour.Processing is $0.40/poundTotal expense is $165,000 giving an estimated revenue of $443,000 per year.

Shelf-Life

Unopened Pasta : 1 year

Opened Pasta: 1-2 months

Sensory EvaluationAppearanceAppearance

FlavorFlavor

TextureTexture

AromaAromaSpiciness

Saltiness Curry

Burnt

Smooth

Fracturability

Color

Shape

9

8

9

1

8

7

3

5

Potential Market Diabetic patientsLow-carb diets and weight watchers. Ethnic markets.

Market PotentialAccording to the 2000 census there are about 106 million households in the US and 96% of those households buy pasta.Therefore at least one percent of those households are likely to buy sorghum pasta.Sorghum pasta will be bought at least once a month for 12 months in these households at $1.49/16oz.

Future CommentsMore consumer testing should be donePossibility of marketing as low-glycemic or Atkins approved foodOther diversified curry flavorsNew formulations and recipes to improve the quality and taste of the Pasta

Any Questions?