College of Home Science, Nirmala Niketan

(AFFILIATED TO UNIVERSITY OF MUMBAI)

NAAC ACCREDITED ‘A+’ GRADE
49, New Marine Lines, Mumbai, Maharashtra - 400020

VALORIZATION OF FOOD WASTE THROUGH FOOD

PRODUCT DEVELOPMENT

Product - Instant Soup Mix With Pea Peel Powder as

Value Added Ingredient

Aditi Anil Chaudhary

MSc -1 Food Processing and Preservation
Under the Guidance of Ms. Fatima Nevrekar

1
 College of Home Science, Nirmala Niketan
49, New Marine Lines, Mumbai, Maharashtra -400020

CERTIFICATE

Class: MSc-1 Food Processing and Preservation. Year: 2023-24

This is to certify that Ms. Aditi Chaudhary of MSc-1 FPP roll no.01 has
satisfactorily completed work for the subject Valorization of Food Waste
through Food Product Development for the year 2023-24 as laid down
by the University

Signature of Internal Examiner. Signature of External

Examiner

Date: / / 2024. Department of Food, Nutrition and Dietetics

2
TABLE OF CONTENTS

Sr No Topic Page No
1 Introduction 6

2 Role Of Ingredient 7-8

3 Market Research 10 - 11

4 Consumer Research 13 - 17

5 Standardisation Of Recipe 18

5A Trial 1 19 - 21

5B Trial 2 22 - 25

5C Trial 3 26 - 28

6 Sensory Evaluation 29 - 33

7 Packaging and Labelling 34

8 Budgeting 36

9 Nutritive Value 36

10 Future Aspects / Marketing 38 - 39

11 Conclusion 40

12 Appendix 41

3
TABLE OF FIGURES

Figure Figure Name Page

number Number
2.1 Consumer survey : Preference rate for Value added 14
product

2.2 Consumer survey : Acceptance rate of pea peel powder 14

2.3 Consumer survey : Expectations of consumers form Pea 15

peel powder

2.4 Consumer Survey : Awareness factor in product 15

purchasing

2.5 Consumer survey : Packaging Preferences 16

2.6 Consumer Survey : Shopping preferences 16

2.7 Dehydrated Pea peel powder 21

2.8 Instant soup Mix Trial 2 24

2.9 Soup Prepared From Soup Mix Trial 2 25

2.10 Final Product 28

2.11 Sensory Evaluation Scorecard 31

2.12 Average scores for all attributes of sensory evaluation 33

2.13 Spider Web diagram 34

2.14 Aluminium Foil Pouches 35

2.15 Label ( Front and Back ) 35

2.16 Product Marketing 40

2.17 Peas 41

4
LIST OF TABLES

Table Table Name Page

Number Number
1A Role Of Ingredients 8

1B Market Research at glance 11

2A Ingredients For Soup Mix Trial - 1 20

2B Ingredients For Soup Mix Trial - 2 23

2C Ingredients For Soup Mix Trial - 3 27

3A Start Up Cost ( Fixed Cost) 35

3B Manufacturing Cost (Variable Cost ) 36

3C Per Batch Production And Profit 36

4A Nutritive Value Of Instant Soup Mix 37

5
INTRODUCTION

One of the first domesticated crops and the second most extensively grown pulse crop
globally is the green pea (Pisum sativum L.). This cool-season annual plant, which is a
member of the leguminosae family, is grown across the globe and is farmed on more than
5.9 million hectares, with an annual production of roughly 11.7 million tonnes.

Peas are low-cost, easy-to-grow pulses that are rich in protein and found all throughout the
world because of their broad nutritional value. Furthermore, eating pea seeds may have
positive impacts on one's health, such as being astringent, laxative, antioxidant,
antibacterial, anti-obesity, anti-diabetic, anti-cancer, and cardio-protective. Following the
processing of the peas, a significant amount of waste by-products were obtained due to their
widespread consumption.

Introducing innovative and sustainable culinary creation, the Instant Pea Peel Soup Mix – a
delightful and nutritious option that transforms pea peels into a delectable and convenient
soup experience. Crafted with a commitment to reducing food waste, this unique soup mix
harnesses the often overlooked nutritional goodness found in pea peels. Packed with
vitamins, and a rich natural flavour profile, our Instant Pea Peel Soup Mix offers a quick and
easy solution for a wholesome, plant-based meal. Experience the perfect blend of
sustainability and culinary excellence in the soup, all while contributing to a more
environmentally conscious and flavorful dining experience.

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 ROLE OF INGREDIENTS

INGREDIENT FUNCTIONAL ROLE NUTRITIONAL ROLE

Pea Peel Powder ● Natural Flavour Enhancer ● Increased Fibre

● Texture Improvement ● Anti-oxidant Properties
● Waste reduction and
sustainability
● Base Ingredient

Tomato Powder ● Thicken agent ● Anti-oxidant Properties

● Colour Enhancement ● Potassium ( Electrolytes Balance)
● Flavour Enhancement ● Increased Fibre
● Umami Flavour ● Natural Sugar and Carbohydrates
● Enhanced Palatability
● Base Ingredient

Onion Powder ● Aroma Qualities ● Enhances Digestion

● Flavour Enhancer ● Improves Blood Pressure
● Compatibility with other ● Anti-oxidant properties
ingredients

Corn Starch ● Thickening Agent ● Calorie Contribution

(Quick Thickening) ● Digestibility
● Stabilisation
● Improved Mouth feel
(Mouth coating effect )
● Reheat ability

Black pepper ● Aroma Boost ● Anti-Microbial Properties

● Taste Balancing ● Stimulating Digestion
● Flavour enhancement
● Temperature Contrast
● Adding Spice Level

Chilli flakes ● Enhanced Spice ● Capsaicin ( Health Benefits )

● Enhanced Aroma ● Metabolism Boost
● Adding Texture
● Visual Appealing

Potato Starch ● Heat Stability ● Complex Carbohydrates

● Thickening Agent
● Clump Resistant
● Gluten Free alternative

Maltodextrin ● Humectant Properties ● Calorie Contribution

● Improved solubility
● Enhanced Mouth feel
● Bulking Agent

7
INGREDIENT FUNCTIONAL ROLE NUTRITIONAL ROLE

Salt ● Improved palatability ● Electrolyte Balance

● Microbial Control ● Fluid Balance
● Water Absorption ● Acid - Base Balance
● Flavour Enhancement

Sugar Powder ● Masking Bitterness ● Calorie Contribution

● Caramelization and Depth of
Flavour
● Enhancing Flavour
● Preservation

Red chilli Powder ● Enhanced Spice ● Appetite Regulation

● Enhanced Aroma ● Capsaicin ( Health Benefits )

Sodium Benzoate ● Preservation N/A

Table No : 1A Role of Ingredients

8
MARKET RESEARCH

9
 Product Shelf
Brand name Variations MRP Ingredients Life Serving Remarks
Creamy
Mushroom ,
Asian
Manchow , Dehydrated
Hearty Lentil , Chives , Spices
Golden Spicy Tomato vegetables ,
Urban Vegetable , Tomato Hydrogenated 10 7 sachets (
Platter Soup Chatpata 175 oil Months 112g) No MSG used
Dehydrated
Spices,
vegetables ,
Manchow Hydrogenated 12 5 Sachet No Added
Sharnay soup Sweet Corn 179 oil months (100 g) preservative
Powder miso -
miso , Dried
bonito powder, Nutrient Rich
Powdered yeast and source of
extract , probiotic , Its
Powdered kelp , 12 5 Sachet ( traditional
Voila Miso Soup 299 Dried Seaweed, months 37 g) japanese soup
Milk solids ,
dehydrate
spices and
vegetables ,
Tomato , corn starch ,
Mixed Sweet corn , Thickener and 10
Knorr Vegetable Manchow 55 added flavour months 40 g
Potato starch ,
Dried glucose
syrup,
dehydrated
vegetables, milk
solids , flavour
enhancer ,
yeast extract ,
Ching's Sweet corn , soy sauce 8 5 Sachet (
Secret Mix veg Manchow 50 powder months 75 g)

10
 Tomato ,
Tangy and Corn Starch ,
Italian spicy , African Dehydrated
cream and Tomato and vegetables, Salt 10 4 Sachet ( No added
Keya herbs piri piri 134 , sugar months 44 g ) preservatives
Corn ,
DIBHA - dehydrated
HONEST vegetables,
SNACKIN Hot and sour , maltodextrin , 10 14 cups (
G Tomato Manchow 398 salt , sugar months 140g each)
Maltodextrin ,
Dextrose,
Dehydrated
vegetables ,
spices , Salt & 8
Agri Club Mix veg 390 sugar months 250 g
Vegetable
protein ,
Dehydrated
vegetables , Sustainable
maltodextrin ingredients
dextrose , salt , sourced
Classic Mix hydrogenated 10 directly from
Brew Lab veg Tomato 280 oil , sugar months 250 g farmers

Table No : 1B Market Research at Glance

11
CONSUMER SURVEY

12
INTRODUCTION

In the dynamic landscape of culinary convenience, the popularity of soup mixes has
been on the rise, offering consumers a quick and flavorful solution to their dining
needs. As we navigate a world where time efficiency and quality are paramount,
understanding the preferences, expectations, and experiences of consumers with
soup mix products becomes crucial for both manufacturers and consumers alike.
This consumer survey aimed to delve into the diverse palate of individuals, exploring
their choices, considerations, and feedback regarding soup mixes. By examining the
factors that influence their purchasing decisions, the perceived quality of various
products, and their overall factors influencing their choice for product , this survey
seeks to provide valuable insights into the evolving market of soup mix products.

In order to assess customer acceptance and preferences for pea peel powder in
instant soup mixes, a thorough consumer study was carried out in December 2023.
With a focus on topics including taste preferences, dietary considerations, and the
general acceptance rate, the goal of this study was to gain a deeper understanding
of client attitudes regarding the sustainable product.

In an effort to gauge consumer acceptance and awareness surrounding pea peel

powder, a structured survey was conducted with the participation of 50 individuals.
The survey aimed to explore the attitudes, preferences, and knowledge levels of
consumers regarding the pea peel powder as a value added ingredient . Among the
participants, 63% identified as female, while the remaining 37% were male, providing
a diverse representation of perspectives. The age range of the respondents spanned
from 18 to 48 years old, ensuring a broad spectrum of experiences and preferences
within the surveyed population.

The survey findings highlight a strong emphasis among participants on health

benefits and taste/flavour as critical factors influencing their purchase decisions. A
significant majority expressed positive sentiments towards the concept of
incorporating pea peel powder as a value-added ingredient in products, viewing it as
an innovative and acceptable approach.
Moreover, a notable portion of respondents indicated a preference for sustainable
and eco-friendly choices, expressing a willingness to opt for products that contribute
to waste reduction. This suggests that the environmental impact of products is
becoming an increasingly important consideration for consumers.

Furthermore, the survey participants conveyed a clear correlation between

awareness and product preference. A majority agreed that if informed about the
benefits of pea peel powder, they would be more inclined to choose products
containing this ingredient.

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FINDINGS

Figure : 2.1 Consumer survey : Preference rate for Value added product

This demonstrates that the consumers prefer products with added nutrients and
vitamins over classic products , Hence the marketing of pea peel powder should
have the awareness about benefits of pea peel powder as value added ingredient .

Figure : 2.2 Consumer survey : Acceptance rate of pea peel powder

This data shows that consumers appreciate using waste in a beneficial way . This
shows launching the product needs to be done in the right way with the proper
market segment and target population to be kept in mind .

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 Figure 2.3 : Consumer survey : Expectations of consumers form Pea peel powder

This figure shows that the majority of consumers would like pea peel powder in
Instant soup mixes as a value added ingredient . Hence Choosing soup Mix is
correct preference with peels powder

Figure 2.4 : Consumer Survey : Awareness factor in product purchasing

The figure concludes that 58% of consumers would prefer pea peel powder if they
are being acknowledged to health benefits of it on other hand second majority says
that other factors would still be a factor for purchasing product henceforth this
concludes that product cannot be marketed only on the basis of health benefits but
those factors can be highlighted .

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 Figure 2.5 : Consumer survey : Packaging Preferences

The above data represents that consumers prefer sachet for instant soup mix to be
packed in . Therefore Choosing suitable packaging material and type is motivated by
this .

Figure 2.6 : Consumer Survey : Shopping preferences

This figure gives the idea about shopping preferences of consumers , Most of the
consumers either shop from D-mart or local shop hence , the product needs to be
segmented in Supermarkets like D-mart and other local shops rather than just
keeping online presence on websites .

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In conclusion, the survey results reveal a consumer base that values health, flavour,
and sustainability in their product choices, suggesting a positive outlook for the
acceptance of pea peel powder as a value-added ingredient in the market.
Additionally, there is a demonstrated willingness among respondents to prioritise
products that align with their environmental consciousness and to be influenced by
information regarding the health benefits of innovative ingredients like pea peel
powder.

However, it's essential to acknowledge that factors beyond the inherent qualities of
pea peel powder play a crucial role in influencing consumer choices. Participants
identified price and flavour as significant considerations that could impact their
decision-making process. As such, while there is a positive sentiment towards the
product, its success in the market may be contingent on achieving a competitive
price point and delivering a favourable taste experience.

These insights underscore the importance of a holistic approach to product

development and marketing. In addition to promoting the health benefits and
sustainability aspects of pea peel powder, addressing concerns related to pricing and
flavour will be integral to ensuring widespread consumer adoption

“ Full Questionnaire is attached in appendix”

17
STANDARDIZATION OF RECIPE

In a culinary landscape increasingly focused on sustainability and minimising food

waste, the standardisation of soup mix incorporating pea peels presents a pioneering
initiative in the realm of nutritious and eco-conscious food solutions. Traditionally
regarded as waste, pea peels hold untapped potential as a valuable ingredient that
can elevate the nutritional profile of soup mixes while simultaneously addressing
environmental concerns. By blending pea peels with other carefully selected
ingredients, this standardisation effort aims to not only reduce food waste but also
deliver a delicious and healthful culinary experience. This innovative approach
underscores the intersection of flavour, nutrition, and sustainability, ushering in a new
era of conscientious food production and consumption. As we embark on this
journey of standardisation, the aim is to create a soup mix that not only delights the
palate but contributes positively to both individual well-being and the planet.

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TRIAL 1

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INGREDIENT TABLE

Ingredient Standard Measure HouseHold Measure

Pea Peel Powder 10 g 2 Tbsp

Tomato Powder 20 g 4 Tbsp

Onion Powder 5g ½ Tsp

Potato Starch 5g ½ Tsp

Black pepper 3g ¼ Tsp

Salt 5g ½ Tsp

Sugar 5g ½ Tsp

Table no : 2A - Ingredients for Soup Mix Trial 1

METHOD

Step 1: Clean, Wash, and Chop Pea Peels

Start by thoroughly cleaning and washing the pea peels to remove any dirt or
impurities. Chop the pea peels into smaller, manageable pieces for the dehydration
process.

Step 2: Dehydrate Pea Peels

Preheat the dehydrator to 90 degrees Celsius (194 degrees Fahrenheit).
Spread the chopped pea peels evenly on the dehydrator trays.
Dehydrate the pea peels at 90 degrees Celsius for approximately 2 hours or until
they are completely dried and crispy.

Step 3: Grind and Sieve Dehydrated Pea Peels

Once the pea peels are dehydrated, allow them to cool.
Grind the dehydrated pea peels into a fine powder using a grinder or food processor.
Sieve the ground pea peel powder to ensure a smooth and consistent texture.

Step 4 : Mix all the ingredients

In a bowl, combine the ground and sieved pea peel powder with other dehydrated
ingredients listed.

Step 5: Pack the Instant Soup Mix and Store

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 Figure No 2.7: Dehydrated Pea Peel Powder

REVIEW
The prepared soup from the instant mix powder lacked the desired thickness, and
the viscosity was unappealing. The texture was not palatable, leaving room for
improvement in achieving a more satisfying consistency. Adjusting the powder
quantity or exploring additional ingredients might enhance the overall experience
with this instant soup mix

21
TRIAL 2

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INGREDIENT TABLE

Ingredient Standard Measure HouseHold Measure

Pea Peel Powder 20 g 4 Tbsp

Tomato Powder 20 g 4 Tbsp

Onion Powder 10 g ½ Tbsp

Potato Starch 5g ½ Tsp

Black pepper 3g ¼ Tsp

Salt 5g ½ Tsp

Sugar 5g ½ Tsp

Chilli Flakes 10 g ½ Tsp

Maltodextrin 3g ¼ Tsp

Table no : 2B - Ingredients for Soup Mix Trial 2

METHOD

Step 1: Clean, Wash, and Chop Pea Peels

Start by thoroughly cleaning and washing the pea peels to remove any dirt or
impurities. Chop the pea peels into smaller, manageable pieces for the dehydration
process.

Step 2: Dehydrate Pea Peels

Preheat the dehydrator to 90 degrees Celsius (194 degrees Fahrenheit).
Spread the chopped pea peels evenly on the dehydrator trays.
Dehydrate the pea peels at 90 degrees Celsius for approximately 2 hours or until
they are completely dried and crispy.

Step 3: Grind and Sieve Dehydrated Pea Peels

Once the pea peels are dehydrated, allow them to cool.
Grind the dehydrated pea peels into a fine powder using a grinder or food processor.
Sieve the ground pea peel powder to ensure a smooth and consistent texture.

Step 4 : Mix all the ingredients

In a bowl, combine the ground and sieved pea peel powder with other dehydrated
ingredients listed and mix well .

23
Step 5: Add Sodium Benzoate for Preservation

Step 6: Pack the Instant Soup Mix

Step 7: Store

Figure 2.8 : Instant Soup Mix Trial 2

REVIEW

Trial two of the soup, incorporating maltodextrin and chilli flakes, brought some
interesting elements to the table. The addition of chilli flakes provided a unique
texture, but unfortunately, it was overshadowed by an excessive amount of chilli
flakes, making the overall experience less enjoyable. Despite these efforts, the
viscosity of the soup remained inadequate. It might be beneficial to consider
introducing corn starch in future attempts to achieve the desired thickness. Adjusting
the chilli flakes quantity and incorporating corn starch could potentially strike a better
balance, enhancing both texture and viscosity for a more satisfying soup experience.

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 Figure 2.9 : Soup prepared from Soup Mix Trial 2

REMARKS FROM SENSORY EVALUATION OF TRIAL 2

● The viscosity is less like that of a soup , Corn starch should be added for
achieving the same .
● Chilli flakes are added to the texture, but Ratio of chilli flakes should be
changed to reduce the over texture in mouth feel .
● The hotness of soup can be increased by adding some spices

25
TRIAL 3

26
INGREDIENT TABLE :
Ingredient Standard Measure HouseHold Measure

Pea Peel Powder 20 g 4 Tbsp

Tomato Powder 20 g 4 Tbsp

Onion Powder 10 g 2 Tbsp

Corn Starch 10 g 2 Tbsp

Black pepper 5g ½ Tbsp

Chilli flakes 3g ½ Tsp

Potato Starch 10 g 2 Tbsp

Maltodextrin 5g ½ Tbsp

Salt 7g 1 ½ Tbsp

Sugar Powder 7g 1 ½ Tbsp

Red chilli Powder 5g ½ Tbsp

Sodium Benzoate 0.3 g A pinch

Table no : 2C - Ingredients for Soup Mix Trial 3

METHOD

Step 1: Clean, Wash, and Chop Pea Peels

Start by thoroughly cleaning and washing the pea peels to remove any dirt or
impurities. Chop the pea peels into smaller, manageable pieces for the dehydration
process.

Step 2: Dehydrate Pea Peels

Preheat the dehydrator to 90 degrees Celsius (194 degrees Fahrenheit).
Spread the chopped pea peels evenly on the dehydrator trays.
Dehydrate the pea peels at 90 degrees Celsius for approximately 2 hours or until
they are completely dried and crispy.

Step 3: Grind and Sieve Dehydrated Pea Peels

Once the pea peels are dehydrated, allow them to cool.
Grind the dehydrated pea peels into a fine powder using a grinder or food processor.
Sieve the ground pea peel powder to ensure a smooth and consistent texture.

27
Step 4 : Mix all the ingredients
In a bowl, combine the ground and sieved pea peel powder with other dehydrated
ingredients listed in the table , mix well .

Step 5: Add Sodium Benzoate for Preservation

Step 6: Pack the Instant Soup Mix and Store

Figure 2.10 : Final Product

REVIEW
The first notable improvement lies in the viscosity of the soup. In previous trials,
there was a subtle inconsistency, but this time around, the texture was flawlessly
velvety and rich. The soup clung to the spoon in a way that hinted at a well-balanced
blend of ingredients, creating a comforting and hearty consistency.

The colour palette of this batch deserves applause as well. The hues were vibrant
and appetising, showcasing a harmonious mix of natural tones that not only pleased
the eyes but also suggested a careful selection of high-quality ingredients. It's
evident that the producers have refined their formula, aiming for a visual appeal that
aligns with the promised flavours.
The taste, the most crucial aspect of any soup, reached an impressive zenith in this
trial. The flavours were well-defined, and the balance was impeccable. The savoury
notes danced gracefully with the subtle hints of herbs and spices, creating a
symphony on the palate.
Having achieved this level of satisfaction in viscosity, colour, and taste, it is only
fitting that this batch of Instant Soup Mix proceeds to the next stage – sensory
evaluation.

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SENSORY EVALUATION

29
INTRODUCTION

A comprehensive sensory evaluation was conducted with a diverse panel of 25

individuals to assess the various attributes of the instant soup mix. This meticulous
tasting session aimed to gauge and rank key elements contributing to the overall
sensory experience. Participants meticulously evaluated attributes such as
appearance, colour, texture, aroma, taste, flavour, mouthfeel, viscosity, odour,
aftertaste, and overall acceptability. The diverse range of opinions and preferences
gathered from this discerning group forms a valuable foundation for refining and
enhancing the instant soup mix to cater to a broader and more nuanced consumer
palate.

The sensory evaluation for the instant soup mix took place over the course of three
days, from January 11th to January 13th, 2023. The panellists involved in this
assessment were considered semi-trained, possessing a moderate level of familiarity
with sensory analysis. This approach ensured a blend of both objectivity and diverse
perspectives in evaluating the product. The panellists meticulously scrutinised
attributes such as appearance, colour, texture, aroma, taste, flavour, mouthfeel,
viscosity, odour, aftertaste, and overall acceptability. Their valuable insights,
gathered through this systematic process, contribute significantly to refining the
instant soup mix for a more universally appealing and satisfying culinary experience.

30
SAMPLE SCORE CARD

Figure no : 2.11 Sensory Evaluation Scorecard

31
AVERAGE SCORE CARD

Figure no 2.12 : Average Scores for all attributes of sensory Evaluation

32
RESULTS OF SENSORY EVALUATION

CONCLUSION
In the culmination of the sensory evaluation for the Instant Soup Mix, the verdict is
resoundingly positive. A panel of 25 evaluators unanimously accepted the product,
showcasing a unanimous vote of confidence in its quality. The taste and flavour
emerged as standout attributes, earning commendable rankings. The meticulously
crafted blend of ingredients not only met but exceeded expectations, establishing a
delightful harmony on the palate. The overall palatability of the product received
unanimous acclaim, marking it as a noteworthy achievement in the world of instant
soups. This resounding success in sensory evaluation solidifies the Instant Soup Mix
as a frontrunner in the realm of culinary excellence, pleasing even the most
discerning palates with its impeccable taste and overall satisfaction.

33
PACKAGING AND LABELLING

Figure no 2.14 : Aluminium Foil Pouches

Figure no 2.15 Label Front and Back

34
BUDGETING

Embarking on a journey towards financial stability and strategic resource allocation,

the company recognizes the paramount importance of effective budgeting. As the
heartbeat of the financial management strategy, budgeting serves as a compass
guiding through the complexities of business operations. In this introductory phase,
we delve into the significance of meticulous budgetary planning, emphasising its role
in fostering fiscal responsibility, maximising resource efficiency, and steering the
organisation toward sustainable growth. With a commitment to transparency,
accountability, and prudent financial decision-making, the company embraces the
discipline of budgeting as a key driver for success in the dynamic landscape of
modern business.

START UP COST ( FIXED COST )

EQUIPMENT PRICE
Dehydrator 14,900
Strainer 30,000
Storage 30,000
Gloves, Mixer 30,000
Fssai License 10,000

Rent / Legality 50,000

TOTAL 164,900

Table no 3A : Start up cost

35
MANUFACTURING COST (VARIABLE COST)
MATERIAL COST
Tomatoes 2,000
Pea Peels Available at 0 Cost
Onion 2,000
Corn Starch 1,000
Maltodextrin 1,000
Black pepper 1,000
Salt 1,000
Sugar 2,000
Chilli Flakes 1000

Sodium Benzoate 500

Labour 45,000
Logistics 10000
Electricity 50,000

Packaging / Labelling 25,000

Marketing 20,000
TOTAL 161,500

Table no 3B : Production Cost

PROFIT
Total cost of first production 326,400
Every Batch production 161,500 +- 10,000
Packets produced 58,330
Price per pack 10 Rs
Total revenue 5,83,300
Gross Profit 421,800
Net Profit (First batch ) 256,900
Net Profit after Break
Though point 420,800

Table no 3C : Per batch Production and Profit

36
NUTRITIVE VALUE FOR INSTANT SOUP MIX

Nutritional Information Per 100 g Per serve % GDA**/ serve

Energy (Kcal) 348 63 3
Protein (g) 7 0.9 -
Carbohydrates (g) 73.7 13.3 -
Sugar (g) 29.5 5.3 6
Dietary Fibre (g) 2.3 0.4 -
Total Fat (g) 3.6 0.7 1
Saturated Fat (g) 1.9 0.3 -
Trans Fat (g) 0.003 Trace -
Sodium (mg) 3041 547 32

Table no 4A : Nutritive value of Instant Soup Mix at glance

37
FUTURE ASPECTS
In the coming years, we envision our brand becoming a trusted name in the
health-conscious consumer market. By continually innovating our product line and
diversifying flavours, we aim to capture a significant market share. Strategic
partnerships, expanded distribution channels, and a focus on customer feedback will
be pivotal in shaping our brand's success. We aspire to be recognized not only for
the quality of our products but also for our commitment to sustainability, setting new
benchmarks in the industry.

MARKETING STRATEGIES

Educational Campaigns
Developing informative content through blog posts, social media, and partnerships
with nutritionists to educate consumers about the health benefits of pea peel powder.
Highlight the sustainability aspect, emphasising the reduction of food waste and the
eco-friendly practices adopted in our production process.

Tasting Events and Sampling

Organise tasting events at supermarkets, health fairs, and community gatherings to
allow consumers to experience the unique flavour and nutritional benefits of our
instant soup mix firsthand. Distribute free samples in-store and through online
platforms to encourage trial and generate positive word-of-mouth.

Collaborations with Health Influencers

Partner with health and wellness influencers to promote our product on social media
platforms. Leverage their credibility to endorse the nutritional value and taste of our
instant soup mix.
Encourage influencers to share creative recipes and usage ideas incorporating our
product.

Packaging Innovation
Design eye-catching and informative packaging that communicates the health
benefits, sustainability features, and unique selling points of our instant soup mix.
Include QR codes on the packaging linked to online resources, recipes, and
customer testimonials to engage consumers.

Targeted Advertising
Utilise targeted online advertising through platforms like Facebook and Instagram,
focusing on demographics interested in health and sustainability.
Consider partnerships with digital food and lifestyle magazines to feature our product
in sponsored content.

38
Retailer Partnerships
Establish partnerships with health food stores, specialty grocery chains, and
eco-conscious retailers to expand the distribution network.
Offer exclusive promotions or bundles to incentivize retailers to prioritise our product
on their shelves.

Customer Loyalty Programs

Introduce a loyalty program that rewards repeat customers with discounts, exclusive
content, or early access to new flavours.
Encourage user-generated content by featuring customer reviews and testimonials
on our website and social media platforms.

Data Analytics and Feedback Integration

Leverage data analytics to track consumer preferences and adjust marketing
strategies accordingly.
Actively seek and respond to customer feedback, demonstrating a commitment to
continuous improvement and customer satisfaction.

By implementing a holistic marketing approach that combines education,

engagement, and strategic partnerships, we aim to position our instant soup mix as a
go-to choice for health-conscious and environmentally-aware consumers.

Figure no 2.16 : Product Marketing

39
CONCLUSION
In concluding the journey of developing our innovative soup mix, the experience has
been both enlightening and rewarding. The process involved meticulous research,
experimentation, and collaboration with experts in the culinary and nutritional fields.
One of the key learnings from this venture was the importance of combining
traditional flavours with contemporary health-conscious choices, leading to the
incorporation of value-added pea peel powder. This not only enhanced the nutritional
profile but also contributed to a sustainable approach by repurposing food waste.

Throughout this endeavour, I encountered various new technologies that played a

crucial role in optimising production processes. From advanced mixing technologies
to state-of-the-art packaging solutions, these innovations not only improved
efficiency but also ensured the preservation of the product's quality and freshness.

The revelation that stood out the most was the potential for waste from the food
industry to be repurposed and recycled in a beneficial, profit-making manner. The
inclusion of pea peel powder was a testament to this concept, turning what was once
discarded into a valuable ingredient, both nutritionally and environmentally. This
realisation prompted a shift in perspective, emphasising the need for sustainable
practices within the food industry.

Working on this project has been a wonderful and enriching experience. The journey
involved in developing the innovative soup mix has not only expanded my knowledge
but also deepened my understanding of the intricate processes involved in creating a
product that aligns with both consumer preferences and sustainability goals. The
opportunity to explore and incorporate new ingredients, such as the value-added pea
peel powder, has broadened my culinary horizons. Moreover, navigating through the
integration of cutting-edge technologies in the production process has been both
challenging and rewarding. Overall, this project has been a source of continuous
learning, and the insights gained will undoubtedly influence my approach to future
endeavours in product development and sustainability within the food industry.

Figure No 2.17 : Peas

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APPENDIX
Survey Questionnaire
SECTION - I
Consent

SECTION - II General Information

● Name
● Age
● Gender
● Occupation
● Place of residence

SECTION - III Basic Information

● What are the major factors that dominate your shopping ?
● Do you prefer products that are added with nutrients and vitamins over the
classic products ?
● Do you consider yourself as a person who is aware of food waste problems ?
● Do you consider that Food waste can be used in a beneficial and profitable
way ?

SECTION - IV Awareness Rate

● Do you agree with the fact that Pea peels are considered a waste ?
● Are you aware of any health benefits from Pea Peel Waste ?
● Are you aware of pea peels powder ?
● Have you ever came across any product which has been enriched with pea
peel powder

SECTION - V Acceptance Rate and Preferences

● The idea of adding pea peels powder as a value added ingredient sounds
appealing to you ?
● Would you prefer a product with added nutritive value by pea peels powder
rather than the usual product in the market ?
● Where would you prefer pea peels powder as a value added ingredient ?
● What characteristics do you expect from pea peel powder ?
● If you are aware of the health benefits of pea peel powder, would that make
an impact in your product choosing behaviour ?
● Rate the idea of incorporating a food waste in food products to enhance
nutritive value
● What kind of packaging would you personally prefer ?
● Where do you shop groceries from ?

Sensory Evaluation score cards are attached further

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