NU 12 #1
Topic: New Product/ Product Improvements:
Sweetened Evaporated Coconut Milk & Other Coconut Product Ideas
by Martino Rafael T. Dagdag
SPEntrep S10
Introduction:
Today I was eating sticky rice and mangoes for breakfast. Usually, my family takes the sticky rice with coconut milk drizzled on top of the sticky rice. I am a fan of taking my sticky rice with just the coconut milk, however I noticed my sister taking adding more sugar into her sticky rice.
This brought me back to my college Thesis: "Development of Lactose free Processed Coconut Cheese."
Product Development:
It would work in the same principle coconut milk is concentrated by dehydrating the coconut milk. Once the milk gets thick we can add sugar to a certain standardized Brix(%sugar) that would suit the persons taste. We can determine this via sensory evaluation.
Next step is to make the milk and sugar mixture more stable. To do this we add stabilizers, to suspend the coconut oil and sugar particles within the milk. The stabilizers will also act as a thickener so that the product has a better consistency. Finally, we have to pasteurize it for longer shelf life.
Application:
Now that we know the basic procedures, How do we market the product? For me I can see this product to be:
a. all purpose coconut milk
b. pre mixes for Filipino "ginataan" dishes, indian and south east Asian curry.
c. lactose free coffee & tea creamers
-although an additional step of removing the coconut oil has to be done in order to lessen the coconut aroma.
Mock up:
[I do not own any of the images bound in the layers of this mock up concept. this was only used for homework purposes]
Entrepreneurial Reflection
I have a feeling that most food manufacturing companies, started out like this, having a product in mind that they felt they can innovate, in formulation, process improvement or new technologies. A nice thing about food processing is its versatility to develop new products. 4
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