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0 MAGGI CURRY INSTANT NOODLE

Maggi noodles is a brand of instant noodles manufactured by Nestlé. The brand is popular in Australia, India,South Africa, Brazil, Nepal, New Zealand, Brunei, Malaysia, Singapore, Sri Lanka, Bangladesh, Pakistan, and thePhilippines. In several countries, it is also known as "maggimee" (Indonesian/Malay/Hokkien). Maggi noodles are part of the Maggi family, a Nestlé brand of instant soups, stocks, and noodles. In Malaysia, there are fried noodles made from maggi noodles known as Maggi goreng. Maggi noodles recently introduced a new variety of its noodles, to cater for the health conscious like 'No MSG', 'Less Salt', and 'No Trans fat'. A wholewheat flour based noodle variation marketed by the name "Vegetable Atta Noodles" has been introduced in India (Atta flour is used in preparing most forms of wheat based breads in India) and caters to health conscious buyers wary of the refined flour used in the regular Maggi noodles. This move helps the brand in India as suburban mothers, who feed the noodles to children as an afterschool snack, are the primary customers of the brand. Recently, a line of rice noodles and whole wheat with pulses, carrots, beans, and onions has also been introduced in India. In fact, "Maggi" has become a well-known brand for instant noodles in India and Malaysia.

Instant noodles are often criticized as unhealthy or junk food. A single serving of instant noodles is high incarbohydrates but low in fiber, vitamins and minerals. Noodles are typically fried as part of the manufacturing process, resulting in high levels of saturated fat and/or trans fat. Additionally, if served in an instant broth, instant noodles typically contain high amounts of sodium. The current

U.S. Recommended Dietary Allowance of sodium for adults and children over 4 years old is 2,400 mg/day; in extreme cases, some brands may contain over 3,000 mg of sodium per package. Instant noodles and the flavoring soup base also contain high amounts of monosodium glutamate.

various organizations requested changes in the packaging to address these concerns. is the possible presence of oxidation products resulting from poor maintenance of the oil. Proper production standards minimize the risk.The most recent controversy concerns dioxin and other hormone-like substances that could theoretically be extracted from the packaging and glues used to pack the instant noodles. Figure 1: Nutritional value of Maggi noodle per 100g . these oxidation products. Another concern regarding the consumption of fried foods. including instant noodles. It was reasoned that harmful substances could seep into the soup as hot water was added to cup style instant noodles. If the cooking oil is not maintained at the proper temperature or changed as often as necessary. After a series of studies were conducted. which are suspected to pose various health risks. can be present in the foods.

pricing and distribution Concept newness of product can be represented in different formats. It provides the basis for positioning strategy and product formulation.1 Nature of Maggi Instant Noodle Maggi Instant noodles are dried or precooked noodles fused with oil and often sold with a packet of flavoring. Product concept represent a protocol that provides the development team a specific set of expectations as well as direction for the development process and the launch strategy. depends on the relative newness of product and the stage of development. advertising. how it will work.2. It provide a device for communicating to both customers and the development team. the benefits. reasons of being and what problem it will solve for the user.0 PRODUCT CONCEPT A product concept is a printed. It can be in: y y y Simple verbal description More elaborate verbal descriptions incorporating advertising language Storyboard including product description and an illustrations of the package an/or product y y A mock up on the package A product prototype 2. Maggi noodles are available in a large assortment of different flavours other than curry are: y y y y Original Flavour Chicken Kari Letup (Extremely Spicy Curry) in Malaysia Tom yam . plus packaging. that are the nature of the product. pictorial or mocked-up representation and description of a new product.

Stir occasionally. all people are affordable to buy the product. Furthermore. 2.2 The Benefits & Reasons of Being Nowadays. Maggi instant noodle come in with various flavors for the consumer to choose from according to their taste and wants. Maggi instant noodle taste is very nice and tasty and in addition.In order to save time. shrimp or chicken pieces. That is one of the benefits of Maggi instant noodle.1 How To Prepare Maggi Instant Noodle Break the noodle cake into at least four pieces Add noodles and seasonings that have been given in the packet to 225 mL of boiling water Cook for 2 minutes in an open pan.y y y Asam Laksa Sup Tulang (bone soup) in Malaysia Itik (duck) 2. it has been a common habit to eat instant food and fast food in daily life. It can be served with fried egg. Do not drain remaining water Noodle is ready to eat. the working pressure of many people has been increased sharply in modern times. . Another reason is Maggi instant noodle sells at low price and because of it.

Figure 2: Maggi instant noodle before been prepared b) Packaging Component.3 Product Attributes Product concept consists of a number of component that are the: a) Core Component. Maggi instant noodle is pack in a laminated packaging bag.2. Figure 3: Maggi Curry Instant Noodle c) Support Service Component. The price for 5 packs of instant noodle is usually between rm3to rm5 in accordance to current economic situation. It is also come with curry seasonings to enhance the curry taste to the instant noodle. Since Maggi Curry instant noodle is a food product than the most important thing is the expiry date. there is a customer service number for consumer to make any enquiries and also complaint if any. that refers to physical feature of the product. . And at the packaging too. Maggi instant noodle is manufactured in a typical block-like form.

3. Dough passes through two rotating rollers that cut dough into desired shape. the noodle is cut and been pack in suitable packaging. Fresh noodles are waved & steamed in a steaming tunnel for 1-3 min prior to cutting Drying by frying requires steamed noodles to be passed through a frying tunnel for 1-2 min at 140-1500C After drying. .0 PRODUCTION METHOD Dissolve salt or starch and ingredients such as flavors and flour and a dough is prepared Dough is uniformly distributed and hydrated all particles.

Therefore. Figure 4 shows that the teenagers 47%) and the youth (42%) are considered as the main customers of instant noodles. It is vey affordable to them. They do not have to do many things and they just can boil the instant noodle with water and wait for 2 to 3 minutes. . Only 7% is for middle-aged people and 4% is for old people. Middle aged and old people are the least group that like to consume instant noodle because they are very conscious about their health since instant noodle always been related to health problem.4. Teenagers and youth like to have instant noodle as their meal is because instant noodle is easy to prepare. the target group should be the teenagers and the youth. So they are not the primary target. What the most important to them is that the instant noodle that they consume will not make them hungry.0 CONSUMER BEHAVIOUR & TARGET MARKET Figure 4: Main Customers of Instant Noodle This question is to clarify the target market. Teenagers also can save their money by eating instant noodle.

UK.omelette or with PeriPeri sauce. 8x means more noodles. seasoning powder. crunchier. And the favourite flavor is curry. In this product. the world's largest instant noodle manufacturer. seasoning oil. located in Indonesia. Middle East and China.5. The product entered the market in 1982 and is available in many parts of the world including the US. And the nutrition information from 85g pack Indomie is: Figure 5: Nutritional Information of Indomie Instant Noodle . Variants of this dish include serving it with shrimp and scallions. New Zealand. larger in three flavours: Chicken. Onion. In 2006. The ingredients of Indomie instant noodle are noodles. Indomie. more delicious. sweet soy sauce and chilli sauce. Cintan and Mamee brands of instant noodles are closing in behind Maggi. 5. Indomie launchedIndomieMiGorengKriuuk. Australia.0 BENCHMARK & IMPROVEMENT OF PRODUCT The most well-known brand for instant noodle in Malaysia is Maggi itself. Spicy.1 Indomie Indomie is an instant noodles product line made under Indomie brand by the Indofood company.

1994). Oat bran is prepared by separating the outerlayers ofgroats from the starch-containingendosperm by mechanical milling and separatingoperations. It is easy to formulate it into health andfunctional foods. if prepared from defatted oat groats. contain 15% -glucan. So it is not possible to utilize oat bran concentrate as asubstitute for wheat flour to improve the nutritionalquality of instant noodle. The soluble many nutritional -glucan from the oat component is knownto contribute a hypocholesterolemic property tofood (Inglett and Newman. Oat -glucanbiological activity was also demonstrated in hamsters (Yokoyama et al. it is suggested that a nutritive improvement of instant noodle with oat bran. (1995) found thatdiets containing soluble oat extracts improved theglucose an insulin responses of moderately hypercholesterolemic men and women. Oat bran is rich in ß-glucan.5. 1998). which can be increased further. Hallfrisch et al. prepared by dry milling. up to25%. (1997) reported that oat extract containing -glucanwas effective in lowering blood cholesterol in men and woman.S.and nutrition and energy bars. a soluble fiber in oat. such as breakfast cereals. snacks. b). .. Addition of oat bran concentrate (OBC) tothe diet brings benefits. Oat bran concentrates. 1997a.1 Improvement to Maggi Instant Noodle Since Maggi instant noodle is always been taunted as the food that can bring cancer to consumers and also will affect other health to consumers. OBC also brings several processing and texturebenefits. The content of -glucan in oat bran isthereby about elevated to 6-9%. Behall et al. FDAhas allowed a health claim for soluble oat -glucanwhen consumed at a level of 3 g/d (FDA. The U. centrates.

Nutritive improvement of instant fried noodles with oat bran. . ed. World Food Malaysia . 3. 2. p. ed. 1. Nutritive improvement of instant fried noodles with oat branNutritive improvement of instant fried noodles with oat bran [online]. ChomdaoSikkhamondhol and ChawladdaTiangpook (2005). Tan Su-Lyn (2003).128-144.6. Agnes F Vandome. Frederic P Miller. Maggi Noodles. SuparatReungmaneepaitoon.0 REFERENCES 1. America: VDM Publishing House Ltd. Malaysia: Lonely Planet. 188. 1. John McBrewster (2010).

University Kuala Lumpur Malaysian Institute of Chemical and Bioengineering Technology FOOD PRODUCT DESIGN AND DEVELOPMENT CFB 30603 ASSIGNMENT 1 MAGGI CURRY INSTANT NOODLE SYAFIQ AZAM B NOOR RAMLI 55204208332 .

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