N I K K I N I E S

SPICY CAJUN SHRIMP DIP

INGREDIENTS

• 453.59 ml shrimp

• 118.30 ml butter

• 39.43 ml onion

• 39.43 ml bell pepper

• 39.43 ml celery

• 14.79 ml fresh parsley

• 14.79 ml green onion

• 5 ml crushed garlic

• 5 ml Cajun seasoning

• 59.15 ml white wine

• 29.57 ml lemon juice

• 5 ml salt

• 1 ml Tobasco sauce

• 473.18 ml cream cheese

NEED AND TARGET CONSUMER

• Gives kick, new twist to an array of dips already on

market

• Great for all events: parties, family

gatherings, lounging

• Compliments many foods:

chips, vegetables, bread, fruit

• Target consumer:

• Social gatherers, mothers, adolescent, those who favor

savory flavors

NUTRITIONAL INFORMATION

Spicy Cajun Shrimp Dip Serving Size: 2 oz. Servings: 12

Calories 491.4 kcal

Total Fat 33.9 g

Saturated Fat 19.6 g

Cholesterol 141.5 mg

Sodium 431.8 mg

Potassium 254.2 mg

Sugar 0.3 g

Dietary Fiber 0.7 g

Protein 15.1 g

PROCESSING AND STORING

• Processing measures:

• Hygiene measures number of microorganisms per ml of finished product

• Energy efficiency

• Minimization of waste

• Labor

• Minimal cleaning

• Use refrigeration controls, pH thermometer, water activity

meters, cleaning and sanitizing equipment, thermometers

• Storing: refrigerate or keep least 41F

• Shelf life: best if used within first 3 months of opening

PACKAGING OF SPICY CAJUN SEAFOOD DIP

• Offered in various sizes: 6 oz., 12 oz,, 30 oz.

• Clear plastic container with resealablelid

• Nutritional facts on back panel

SENSORY EVALUATION

Food

Description

Tester #1 Tester #2 Tester #3 Tester #4

Appearance 8 8.5 8.5 8

Color 8 9 8 7.5

Salt

Impression

8.5 8.5 7.5 8

Texture 8 8 7.5 7.5

Flavor 8.5 9 7.5 7.5

Overall

Quality

8.25 8.75 8.125 7.75

SENSORY ANALYSIS

6.5

7

7.5

8

8.5

9

9.5

Tester #1

Tester #2

Tester #3

Tester #4

AW AND PH

• Aw:0.94

• Highly susceptible to microbial growth

• Needs to be kept cool, refridgerated

• pH:5.4

• Considered acidic

SAFETY AND REGULATIONS

• Contains

• No additives

• No preservatives

• No enhancements

• No hormones

• Safety and Regulatory Compliances:

• Applicable for Small Business Nutrition Labeling Exemption

SMALL BUSINESS NUTRITION LABELING EXEMPTION

• Spicy Cajun Seafood Dip will be available in limited

quantities

• give ability to gauge consumer reactions

• Qualifies for Small Business Nutrition Labeling Exemption

• Produces fewer than 100,000 units in 12 month period

• Files for annual exemption with FDA

• Annual gross sales less than $500,000

PRODUCT ROLLOUT

• Will be produced and be available for purchase

within next 6 months

• Available at specialty stores: Corrado’s, Market

Basket, Whole Foods, Trader Joe’s, etc.

• http://recipes.sparkpeople.com/recipe-

calculator.asp

• http://www.fda.gov/Food/LabelingNutrition/FoodL

abelingGuidanceRegulatoryInformation/SmallBusin

essNutritionLabelingExemption/default.htm