Task 2

You work for a company called “Pasta Perfection” and your company is launching a range of products aimed at specific groups in the community. Work in a pair to plan, prepare, present and package a pasta meal suitable for sale to a targeted group of your choice. The product must be designed, presented attractively and packaged in a theme chosen by your pair. 

Each product must be labelled according to the current standards for labeling. The packaging should be environmentally friendly and suitable for the product. All decisions must be made together. Evaluate your efforts and make recommendations for improvement.

1. Define the types of people who make up your target market. Explain what type of needs they may have and how you could meet these needs.

Target Group: 

• Young Children age 4-10 
• Just starting prep of in junior school 

Why have chosen: To provide a healthy, well balanced meal, which is easy for parents on the go. 

Needs they may have: 

Daily Calorie intake for children age 4-10:

Boys = 1715 - 1970 C
         = 7203 - 8274 KJ
Average meal needs to be 571 C

Girls  = 1545 - 1740 C 
         = 6489 - 7380 KJ
Average meal needs t0 be 515 C

Nutrition Needs for children and adolescents: 

Encouraged to:

• eat plenty of vegetables, legumes and fruit
• Eat plenty of cereals, preferably wholegrain 
• Include lean meat, fish, poultry 
• Include milk, yoghurt, cheese
• Choose water a s a drink 

Limit:

• Limit saturated fat 
• Moderate total fat intake 
• Choose foods low in salt
• Consume only moderate amount of sugars and foods containing sugars 

Food Group	Number of ‘child size’ serves required each day for children age 4-10
Vegetables	4-8
Fruit	2-4
Dairy foods	4-6
Meat & meat alternatives	1-2
Bread, cereals, rice and pasta	6-14
Extras (foods high in fat, salt and/or sugar)	Limit to 1-2

Serves should me child size = half an adult size (based on Australian Guide to Health Eating)

2. Consider 3 ideas for your pasta dish and find or make up recipes for your ideas. 

Recipe 1: 

Spaghetti Bolognaise with Vegetables 

Ingredients:

• Farfalle pasta (butterfly pasta) 
• 1 brown onion
• 1 clove garlic
• 500g mince
• 1/2 tsp oregano 
• 1/2 tsp thyme
• 1 500g can chopped tomatoes 
• 1 250 ml passata tomato pasta sauce
• 1 cup chicken stock
• 5 mushrooms
• 1 carrot grated
• 1 zucchini grated

Method:

• Fry onion garlic till onion soft
• Add herbs
• Add meat and cook
• Add grated vegies
• Add tomatoes and tomatoes sauce and chicken stock 
• Summer for about 30 mins 

Recipe 2:

Website: http://family.go.com/food/recipe-633068--creamy-chicken-and-rotini-primavera-t/ 

Recipe 3: 

website: http://www.freshforkids.com.au/recipes/pdf/broad_bean_bacon_pasta.pdf 

3. Decide on which flavor or concept you will produce. Justify your choice

Chosen Pasta Recipe:  Spaghetti Bolognaise with Vegetables

Why we have chosen it: We have chosen this recipe because it is an easy recipe for mums on the go and is freezable. It is soft and easy for young children to eat and supplies most of the necessary nutrients that children aged 4-10 require daily. 

Nutrients in each ingredients:

Cooked pasta:

• 246 calories
• Low in saturated fat and cholesterol 
• High in sodium 

 1/2 Onion:

• 28 calories
• Good source of dietary fibre, vitamin B6, folate, potassium, manganese and vitamin C 

1 garlic clove:

• 4 calories 
• Low in saturated fat, cholesterol and sodium
• Goods source of calcium, phosphorus and selenium 
• Very good source of vitamin C, B6 and manganese 

250 gm Mince beef: 

• 640 calories 
• Low in sodium 
• Good source protein, niacin, vitamin B12, zinc and seleniun 

3 Mushrooms:

• 8 calories
• Low in saturated fat, sodium, cholesterol
• Good source of dietary fibre, protein, vitamin C, folate, iron, zinc, manganese
• Very good source of vitamin D, thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, phosphorus, potassium, copper and selenium 

1 Carrot: 

• 25 calories
• Very low in saturated fat and cholesterol
• Good source of thiamin, niacin, vitamin B6, folate, manganese
• Very good source of dietary fibre, vitamin A, C and K, and potassium 

1 Zucchini:

• 20 calories
• Low in saturated fat and sodium
• Very low in cholesterol 
• Good source of protein, vitamin A, thiamin, niacin, phosphorus, copper
• Very good source of dietary fibre, vitamin C, B6 and K, riboflavin, folate, magnesium, potassium, manganese 

250 gm Canned Tomatoes:

• 9 calories
• Very low in staurated fat and cholesterol 
• good source of Thiamin, Niacin, Calcium and Magnesium
• very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin B6, Iron, Potassium, Copper and Manganese

125mL Tomato Paste: 

• 108 calories
• very low in Saturated Fat and Cholesterol. It is also 
• A good source of Dietary Fiber, Vitamin K, Riboflavin, Niacin, Vitamin B6, Iron, Magnesium and Manganese
• a very good source of Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Potassium and Copper.

1/2 cup of chicken stock: 

• 43 Calories
• This food is a good source of Riboflavin, and a very good source of Niacin.

1/2 tsp oregano: 

• 2 Calories
• very low in Cholesterol and Sodium
• a good source of Vitamin B6, Potassium and Copper
• a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Folate, Calcium, Iron, Magnesium and Manganese.

1/2 tsp thyme: 

• 2 calories
• low in Sodium and Cholesterol
• a good source of Vitamin E, Thiamin, Magnesium, Zinc and Copper
• a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron and Manganese.

Total calories for the recipe: 1135 c
Total calories for 1 kids portion: 283 c

The calorie count for this recipe is ideal because children are constantly snacking all day, especially with foods that are high in sugars and fat. A low calorie meal is perfect for children aged 4-10 because they can have second portions and still be under the calorie intake. 

4. Design packaging and labeling to suit your product

List of information required by the law:

• Name and description of the food 
• Identification of the ‘lot’ number (Food Recall information) 
• Name and Australian street address of the supplier of food
  (Food Recall Information) 
• List of ingredients 
• Date mark 
• Nutrition information panel (NIP) 
• Country of origin of the food 
• Warning and advisory statements 

Environmentally Friendly:

We have decide to use BioPak bowels to serve our pasta in because Biobowls are made from 100% virgin paper fibre board. The board is coated with a thin waterproof barrier layer made from bioplastic.

Features:

•  
• high quality
• Superior strength 
• Carbon neutral 
• Paper from managed plantations 
• Heat safe
• Freezer safe 
• for hot and cold use

How it is made:

1. RAW MATERIAL SOURCE - BioPak products are made from plant materials including trees, corn starch & sugar cane.

2.TECHNOLOGY - Plant materials are converted into bioplastics, pulp recycle and board 

3. CONVERSION - The plant based materials are used to produce packaging

4. RECYLE - After use and depending on the product and available waste, disposal infrastructure, BioPak packaging can be recycled mechanically chemically or biologically.