Aruna Sauces - Food Development Workshop
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A presentaion by Sarah Nic Lochlainn of Aruna Sauces as part of Enterprise week 2013 - Food Product Development Workshop
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This document is a resume for Patrick Darby providing details of his career history and qualifications. Patrick has over 30 years of experience working in kitchen porter roles for various restaurants and hotels in Dublin. He has excellent communication skills and is a hardworking, organized, and adaptable team player. His resume demonstrates his strong work ethic and experience in food preparation, stock management, cleaning, and following health and safety procedures.
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South guilford wa 6055
Move quickly to acquire this outstanding development site.
The property is zoned "Residential Development" - (There's no R code number)
Please contact the City of Swan for more information about this site and potential uses.
http://www.swan.wa.gov.au/General/Contact_Us_-_Administration_Centre or Phone 9267 9267
Block dimensions as per RPdata
Rear - 56m
Side - 42m
Side - 49m
Frontage - 37m (9m Truncation)
South Guildford is an amazing location - with numerous benefits for the future owners.
Getting to Perth: By Car 28 min, By Bus 42 min, By Bike 58 min
Nearby schools include Jacaranda Bassendean Outside School, Bassendean Primary and Schools Government, Guildford Grammar School
The closest grocery stores are Coles Supermarket, Caltex / Woolworths Bassendean and Ashfield IGA.
Nearby coffee shops include Smalltalk caf, Pancake Pantry and HedgeHogs Coffee Shop.
Nearby restaurants include Big Max Lunch Bar, West Road Deli and China Garden Chinese Restaurant.
Close by Parks: Pickering Park, Bindaring Park and Sandy Beach Reserve, Spring Reserve, Stirling Square and Anzac Terrace Reserve
When you have made your enquiries please contact exclusive listing agent Peter Taliangis
- See more at: http://www.professionalsultimate.com.au/real-estate/property/823527/south-guildford-wa-6055/#sthash.aiwewfSZ.dpuf
Peter Taliangis : Call me on 031 417 345 or email peter@professionalsfremantle.com.au
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Please contact the City of Swan for more information about this site and potential uses.
http://www.swan.wa.gov.au/General/Contact_Us_-_Administration_Centre or Phone 9267 9267
Block dimensions as per RPdata
Rear - 56m
Side - 42m
Side - 49m
Frontage - 37m (9m Truncation)
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Getting to Perth: By Car 28 min, By Bus 42 min, By Bike 58 min
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- See more at: http://www.professionalsultimate.com.au/real-estate/property/823527/south-guildford-wa-6055/#sthash.aiwewfSZ.dpuf
Peter Taliangis : Call me on 031 417 345 or email peter@professionalsfremantle.com.au
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Nature's Bake was established in 1990 to produce healthy breads and flatbreads using whole grains and natural ingredients. They aim to be the leading producer of flatbreads through producing differentiated, high-quality products. Nature's Bake uses a HACCP certified process to bake fresh products daily at their facility which currently employs around 45 people across various production and office roles. Their portfolio includes various types of pita breads, tortilla wraps, and buns made through a yeast-raising process and focused on nutritional quality and taste.
La Plantation - Sustainable Spices Producer
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La Plantation distributes a full range of sustainable spices, produced locally in respect to fair trade principles. We create new blends and recipes every year, bringing the unique
Kampot terroir to tables around the world.
The fresh flavors and exploding aromas of our premium spices are recognized by chefs and spice enthusiasts around the world. In 2018, we shipped orders to 35 countries.
La Plantation spices are packaged manually at the farm, using natural and recyclable
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This document presents the development of an instant puran mix containing split bengal gram dal, organic jaggery, tulsi leaves, nutmeg powder, and cardamom powder. Sensory tests were conducted to determine the optimal ratios. The mix was found to have high nutritional value from the ingredients and antioxidant properties from the tulsi. After processing and dehydration, the product had a shelf life of 1 month. Sensory analysis showed high acceptability over this period. Analysis also found the mix contained 9.5mg of iron and 147.75mg of phosphorus per 100g. The product was profitable and suitable for commercialization.
Food product development
1) The document describes the development of a nutritious double chocolate almond biscotti product and a study of its shelf life.
2) Sensory evaluation was conducted on testers using a 5-point scale to standardize and finalize the recipe. The product scored well for taste, flavor, color and texture.
3) Weekly sensory evaluations over 4 weeks found the product maintained good characteristics for 3 weeks. By week 4, changes in taste and flavor were observed. The shelf life was labeled as 1 month.
4) A nutritional label and polypropylene packaging were developed. Budgeting showed a profit was made from selling 41 packets at Rs. 35 each.
BIM Presentation J Fagan Food Product Development
This document discusses packaging technologies for two case studies - an artisan seafood producer and a smoked meats manufacturer. For the seafood producer, a polypropylene tray with an antifog film top was chosen to withstand pasteurization at 85C for 30 minutes to achieve over 8 days shelf life. A packaging machine costing €27k was selected. For the smoked meats manufacturer considering upgrading packaging, competitor offerings provided inspiration for more visually appealing options that could be automated.
Ideagen food product development for artisan and sme sectors
The document outlines an agenda for a food product development workshop hosted by Teagasc and Enterprise Ireland on October 25th 2011. It included welcome remarks, a presentation on the Ideagen process for innovation, a session on defining innovation, brainstorming product opportunities in teams, and presenting value propositions for feedback. The workshop concluded with information on follow up activities.
Detection of dilution_and_threshold_in_relation_to_food_product
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Training report on soybean processing and food product development.
Training on soybean products and Nutritional advantages, organized vie AQRL
Phenotyping texture and aroma wp5 training session sensory laboratoru eugenio...
The document discusses research conducted by the Sensory Quality Research Group on studying the sensory quality of apples. The research uses a multidisciplinary approach, combining both subjective consumer testing methods and objective instrumental analysis. Consumer tests measure preferences and perceptions, while a trained panel generates sensory profiles using quantitative descriptive analysis. Instrumental analyses measure physical and chemical properties that correlate with sensory attributes. The research also examines dynamic factors like temporal dominance of sensations and interactions between the senses. The goal is to develop a holistic understanding of apple quality using both sensory and instrumental data.
Food product development -- cookies
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The Food and Beverage Industry: Advancing on the Path to Product Sustainability
This Pure Strategies report will help those in the food and beverage industry learn: how to maximize business value to keep pace with competitors' progress in product sustainability; steps for building strong corporate alignment and bringing product sustainability into the core of the business; and where companies in the food and beverage sector plan on focusing their product sustainability efforts in the coming years to address emerging issues.
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The document presents a project to develop a nutritionally enriched cracker called CalciCracker. It contains ingredients like ragi flour, sesame seeds, and pomegranate seeds to increase calcium content. Sensory evaluation was conducted to standardize the recipe and found the taste, color, and flavor of the final product to be very good. A cost analysis showed the product can be sold at Rs. 20 per 25g packet with a profit of Rs. 5 per packet. The crackers will be packaged in transparent air tight plastic containers and labeled with nutritional values.
Sensory functional fermented_dairy_food
This document provides information about sensory evaluation of dairy products. It discusses the requirements for sensory evaluation including having a proper laboratory, selecting and training sensory panel members, and using a scorecard. It describes the ideal conditions for sensory evaluation booths. It outlines the desirable sensory characteristics for fermented dairy products, including appearance, flavor, body, texture, and acidity. It provides a sample scorecard and evaluation techniques for dairy products like dahi. It also lists undesirable sensory attributes to avoid. The goal is to train panel members to consistently evaluate dairy products based on relevant sensory factors.
Food product development
1. Conversion of a product concept into a new product requires knowledge in various areas such as raw materials, processing, consumer reactions, marketing, and the general business environment.
2. It is important to understand consumer needs and wants regarding a product's attributes in order to translate descriptions of a product into measurable quality terms.
3. Developing new products requires technical knowledge of science, testing techniques, procedures, and concepts as well as knowledge of how environmental, social, economic, and political factors can impact product development.
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Tools description for product development process management in food industries
Tools description for product development process management in food industries
Ideagen food product development for artisan and sme sectors
Ideagen food product development for artisan and sme sectors
Detection of dilution_and_threshold_in_relation_to_food_product
Detection of dilution_and_threshold_in_relation_to_food_product
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Training report on soybean processing and food product development.
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The Food and Beverage Industry: Advancing on the Path to Product Sustainability
The Food and Beverage Industry: Advancing on the Path to Product Sustainability
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永久可查学历认证【微信：A575476】【(QMUE毕业证书)英国爱丁堡玛格丽特女王大学毕业证成绩单Offer】【微信：A575476】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：A575476】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：A575476】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
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Aruna Sauces - Food Development Workshop
- 2. Agenda • Aruna Founders • Aruna Story • Critical Path to date • Plans for the future • PR and Marketing • Funding & Finance • Challenges • Coping Strategy
- 3. Aruna Founders Sarajit Chanda (Director) First learned to cook from his mother Aruna in Bangladesh Executive chef in restaurants in Calcutta – Sydney - Dublin since 1997 MD in own food business since 2005 Passion for New Product Development. International experience in recreating authentic ethnic recipes Sarah Nic Lochlainn (Director) BA in languages led Sarah to travel and gain international experience in business Keen eye for opportunities and how to exploit them Experienced in management of business and brands Trained in strategy, production, viability, finance, logistics & marketing Established contacts with media, state agencies, food trade & distributors
- 4. Sarajit Chanda, Chef/Proprietor of Fuchsia House Restaurant uses his mother Aruna’s recipes to create authentic, nutritious, del icious curries
- 5. In 2010 Sarajit and his wife, Sarah spotted a gap in the growing “Dining at Home” market and used Aruna’s recipes to create the award-winning Aruna Sauces range
- 6. Aruna Sauces provide home cooks with the opportunity to create restaurant-quality food in their own kitchens, without compromising on quality or heritage
- 7. Available in Curry, Korma, Roganj osh, Tikka Masala Gluten Free and Madras, Additive Free Aruna Sauces are MSG Free clean label
- 8. Aruna is multi Award-winning and is produced in a BRC Grade A facility
- 9. In 2012, we listed 250 new stockists in Ireland and Northern Ireland. These include Superquinn, Supervalu, Spar/Eurospar, Dunnes. Aruna will be listed in Tesco in April ’13.
- 10. In April, we will move to a Larger pack for same RSP pre-printed pouch which greater value for money for consumers opens Aruna up to family market improves Aruna as follows: RSP €2.49 appeals to cost-conscious shoppers Packaging more robust no breakages Packaging more attractive better stand out on shelf Longer shelf-life, 8 weeks 0% waste Clearer instructions for use Aruna Sauce + Meat = Meal Solution
- 11. Aruna’s USPs: Authentic recipe passed down from mother to son Restaurant Quality food at home prepared by professional chef Gluten Free Fresh, chilled sauce allows consumers to create healthy, nutritious meals with ease and convenience
- 12. 2010 • Founded Aruna • Sold product at local farmers markets • Completed feasibility study • Launched branded range • Won Blas na hEireann Awards • Designated HPSU status by EI • Listed in 20 retail outlets
- 13. 2011 • Won many awards including Best Start-up and Best Overall Business in Co. Louth • Sold Aruna at regional food festivals nationwide • Production outgrew Fuchsia House • Appointed contract manufacturer • Listed in 60 retail outlets • Doubled 2010 sales
- 14. 2012 • Dragons’ Den • Moved production to factory • Meetings with multiples • Appointed distributors • Began exporting • Won Bronze at National Start-up Awards • Listed in 300 retail outlets in ROI and NI • Doubled 2011 sales
- 15. 2013 • Changing product offering based on Market Research • Appointing a distributor for ROI • Launch in Tesco April ‘13 • Developing a strategy for UK • Meeting with ROI, NI and UK multiples
- 16. Projected Sales • 2013 €350-400k • 2014 €1m • 2015 €3m
- 17. PR & Marketing • Local Newspapers and Radio • Ireland AM • National Newspapers – SBP, Times, Indo, FJ • Dragons’ Den • Nationwide • EI & CEB Bulletins • National Women’s Enterprise Day • Facebook & Twitter • Websites & Blogs
- 18. Funding & Finance • Running Costs funded by sales • Growth funded by directors’ salaries • Louth CEB – Feasibility Study • Bord Bia – MAP Grant • Louth CEB – Priming Grant • BOI - €5k overdraft, €5k term loan, €2k credit cards • Dragons’ Den – Gavin Duffy €30k • Applying to BOI for funding to print new packaging
- 19. Challenges • Time management • Cashflow management • Recruitment • Childcare • Creating a “no-brainer” • Social Protection Policy
- 26. sarah@aruna.ie +353 (0) 41 6871122 Aruna Sauces, Fuchsia House, Dundalk Road, Ardee, Co. Louth, R.O.I. Facebook.com/arunasauces @arunasauces www.aruna.ie