nutogurt biotechnology product presentaion

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• Dairy allergens‘/ lactose intolerant• Sportspersons

Target Customers

Facebook Page

Flavors