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Biotechnology Product Presentation
Hiba Nasir 1248129
Agenda
• Market Trends• NUTOGURT:
– Product design– Health benefits– Target customers– Facebook Page– Flavors
• Brand influence• Less concern to health • More options
Market Trends
• Blend of fermented low fat yogurt and a milky extract of tigernut tubers
• Based on a research carried out in Nigeria.
• “Preparation of kunnu from unexploited rich food source: Cyperus esculentus”
Product Design
• chufa sedge, tiger nut sedge, or earth almond• Sedge family crop• widespread much of the world• Tubers: tigernuts • Flavor- milky, nutty.
Cyperus esculentus
Protein9%
Fats; 18%
Starch; 28%Glu-
cose; 21%
Fiber; 24%
100g
•High energy content•Rich in minerals/vitamins
•In Spain and Nigeria it is used to make a non-alcoholic milky beverage called kunnu or hochuta.
Nutritional Value
Tigernuts' sorting
Tigernuts's washing
Tigernuts' grinding
Tigernuts' sieving
Liquid content heating
Content Sweetening
Content bottling
Cooling/Pasteurization
Addition of extract into yoghurt
Method of Kunno Preparation
• Low fat/fat free alternative to ice cream. • Similar method of preparation as ice cream.• Unique: Streptococcus
thermophilous and Lactobacillus bulgaricus • Only 1% bacterial strains.
Frozen Yogurt
• Low fat yogurt• Milky extract • Active cultures of probiotics.
• Outcome: high nutritional Frozen Yogurt.
Nutogurt
• Balances the CNS and aids body in adaptation to stress.
• Vitamin E- softness and elasticity of skin, promotes fertility.
• Probiotics culture improves the digestion, minimizes allergic reactions.
• Prevents constipation and minimizes the risk of colon cancer.
• Calcium intake reduces the risk of heart diseases. Also, lowers the risk of hypertension.
Health Benefits
• All ages • Diabetic patients• Health conscious • Cardiovascular sufferers• Sportspersons
Target Customers
Facebook Page
Flavors