Blog #1: Decisions. Decisions

Decisions. Decisions.

Michael Norris|11-1-17

The first week started off introducing us individually to what we will be doing, before being paired up with other classmates to form a six-person group. First, we discussed our target market. With the latest food trends in recent years being spicy, smoked, and easy to prepare foods. Additionally, with one of our members being allergic to wheat we realized that we could formulate a product that everyone can enjoy regardless health condition. Second, we started brainstorming to come up with three initial products and their ingredients to prepare for our class. Each product must utilize poultry wooden breast meat which is the number one obstacle facing the Poultry Industry on a food quality standpoint. As a group we came up with Spicy Cajun Boudin Balls. Boudin is predominantly a southern Louisiana style seasoned sausage and rice mixture stuffed inside a natural casing. To make it more appealing and easier to prepare we decided to remove the casing and make them into finger foods by turning them into balls that anyone can enjoy and eat. For the second item Mini BBQ Shredded Chicken Wraps were chosen based on the resurgence of smoked foods in America. Finally, for our third product we chose an Indian style finger food known as Spicy Chicken Samosas which consist of seasoned meat, potatoes, and vegetables stuffed in dough and fried. The three foods consist of a shredded, ground, or chopped poultry protein source to combat the tough nature of wooden breast.

Goals:

1. To formulate a product that will appeal to a wide range of individuals.

a. From spicy, smoky, gluten free, and the average person.

2. To make a low-cost product using wooden breast meet with simple ingredients.