Medical nutrition therapy for renal disorders
Danielle Ballesta
Ilyn Mendoza
Joana Miraflor
Tala Moshref
Norman Santos
Section 4
May 8, 2015
Product development:figgy balls
Cardiovascular Disease #1 killer in America
Preventable
Figgy Balls food products
High quality functional whole foods
Rich in fiber, omega-3s, and antioxidants
No preservatives or additives
Healthy snack providing nutritional value
Product Description and use
Chia seeds
High in fiber, protein, antioxidants, omega-3s
60% ALA, 20% LA
Important ratio, anti inflammatory and prevents chronic
disease
Helps lower TG, LDL
Increases HDL and PUFA
Flax seeds
High in protein, fiber, lignan
Lowers risk of cardiovascular disease, blood lipids
Hypercholestermic agent
Hemp seeds
High in Vitamin E, fiber
High quality proteins, includes all 9 essential AAs
INGREDIENTS
Sesame seeds
Phosphorus, calcium, potassium, vitamin E
Reduced plasma cholesterol and coronary heart disease
Dried figs
Highest in fiber and plentiful minerals
C dried figs contains 11.2% - 15.7% of DV
Highest in Mg, Ca, and Mn
Cacao powder
Polyphenols help reduce LDL and cholesterol, increases HDL
Suppresses atherosclerosis
Walnuts
Energy dense, elevate resting energy expenditure
Increases lipid profiles
Lowers cholesterol levels and CVD risks
Ingredients
Trend in use of chia, flax, hemp, and sesame seeds
Health benefits
Market gap
Many bars use nuts and fruits
Usually one type of seed used
Healthy lifestyle trend
Consumer awareness of healthy food choices
Figgy Balls would benefit from market trend
Market Potential
TA. XT2 Texture Analyzer (prove attachment)
This was used to analyze the firmness/hardness of each
product
Samples
8 samples of Figgy Balls and LRABAR ber
Results
CV > 5%
p 0.05) p = 0.19
Subjects preferred LRABAR ber
Why?
Well known brand similar to established granola bars on
market
Figgy Balls are new, one-of-a-kind product
May not be used to different appearance, texture, or flavor
Limitations
Lack of sensory testing facility utilized
NUTR205 Lab, samples distributed all at once
Panelists were in presence of one another
Sensory Results
Hygroscope Water Activity Analyzer
Determines water activity
Water activity range
0.60 0.80 susceptible to food spoilage microbes
High amount of fats reduce shelf life
< 0.60
Microbial growth not possible / most bacteria will not
proliferate
Results
5 samples each were used
P < 0.001
Shelf Life Estimates
Food and Drug Administration (FDA) requires most prepared food
products to have nutrition labeling under guidelines
Excellent Dietary Source of Fiber
FDA requires 10% - 19% of DV
Figgy Balls contain 5g of fiber
20% of fiber DV
Healthy
10% of fiber DV
< 100g cholesterol
No Sugars Added
Regulatory Stipulations
Figgy Balls will be priced at $3.75 per package
Each package contains 2 Figgy Balls
Final price was calculated by using a 35% mark up on how much it
costs to make each Figgy Ball
Price/Cost Evaluation
Food packaging plays an essential role in shelf life of its
corresponding product
Barrier to:
Oxidation
Loss or addition of moisture
Vacuum packaging produced favorable shelf life results with
granola bar (Padmashree and others 2013)
Packaging suggestions for Figgy Balls
Vacuum packaged
Refrigerated
Package Suggestions
Food Processor Nutrient Analysis
Nutrition Facts Panel
Serving size: 2 Figgy Balls
Fiber
Fat
Sugar
Nutrition Facts
Figgy Balls are a great, new snack product due to its functional
ingredients, product performance and shelf life estimates
Market potential shows promise for growth due to latest health
trends
Figgy Balls can be a great addition to ones diet, especially if
the consumption of a generally healthy diet is ensured!
Conclusions
