Smoothie Project: Analyzing Production, Shelf Life, and Product Value

This project outlines the process of making a smoothie, focusing on extending its shelf life and analyzing its nutritional value. The smoothie, made with ingredients like muesli, almond milk, and frozen pineapple, aims for a broad market appeal, including children and adults. The project explores methods for preserving the smoothie, specifically using freezers to extend its shelf life by up to three months, and discusses the importance of proper packaging using freezer-safe containers. It also covers the various uses of smoothies, both for domestic consumption and commercial purposes, highlighting their health benefits such as aiding in weight management. The project concludes with a SWOT analysis, emphasizing the need for producers to adapt to customer demands and maintain competitive pricing to ensure profitability and market sustainability. The student provides references to support claims and methodologies.

Running head: making a smoothie.
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Contents
Project Title: making a smoothie.................................................................................................................2
Introduction.................................................................................................................................................2
Description..................................................................................................................................................2
Specification................................................................................................................................................3
Smoothie shelf life and modification...........................................................................................................4
The procedure to increase the shelf life of a smoothie by 3 months span using freezers...........................4
Uses of Smoothies.......................................................................................................................................5
Product analysis...........................................................................................................................................6
Conclusion...................................................................................................................................................6
References...................................................................................................................................................7

Project for making a smoothie.
Project Title: making a smoothie.
Introduction
A smoothie is a thick, cold beverage made from pureed raw fruit blended with ice cream or
frozen yogurt along with other ingredients such as water, crushed ice, fruit juice, sweetened dairy
products. Smoothies are made with different purposes .the intention of one to make a smoothie
may vary depending on the environment or the aim of the one preparing it (Palgan, 2018). A
smoothie has some health positive and negative effects on one's body when consumed.
Description
The prepared smoothie was made using muesli seeds and nuts, almond milk, pineapple frozen.
The company is aiming to extend its life shelf and therefore the business will rise as the products
will have a production scope which will be relatively high.
Smoothies when eaten they contribute to reducing body weight while others have nutritional
values. A domestic smoothie will definitely have a high nutritional value. A smoothie that is
made of fruits and other vegetables and also without chemical ingredients therefore has
contributes to a healthy growth of the body.

Project for making a smoothie.
Specification
The smoothie specifications involve the products and the value of the products the smoothie
made here is rich in saturated fats, cholesterol, sodium, carbohydrates, fiber, proteins, vitamin,
calcium, iron, and potassium. The ingredients value translates a complete diet. The targeted
market will be children, adults meaning anybody can utilize. the products a high dietary value
and therefore the project is aimed to achieve the best.
The shelf of the smoothie the company has been identified that will help in the packaging of the
products so that the business will run under the long shelf to meet the objectives of the company
officials who prepared and analyzed the recipe for the smoothie (Tan, 2018). The practice went
on in that, the recipe was well analyzed with proper ratios of ingredients which had a little
percentage of acid ad indicated in the table. It was made with milk flavor, mango, pineapple and
muesli components among other ingredients were used. The ingredients were rationally mixed
and heated with the addition of some chemicals to enable some component ingredients to peal to
the required level so as to make quite a smooth smoothie.
The recipe was prepared by a university student in New Zealand intending to make the most
delicious smoothie from her ability and therefore it was made of relatively favorable ingredients.
The recipe also depicts the ratios of the ingredients that were used to enhance quality products.
The ratios coincide with the appropriate health ratios that are allowed for human consumption.

Project for making a smoothie.
Smoothie shelf life and modification
When it comes to preservation of smoothie commonly, a smoothie can last fresh for 24 hours. A
company will want to produce the large quantity that requires to be preserved for a longer time.
Refrigerators can preserve for 24 hours but here comes another way of preserving our smoothie
that is made of muesli, pineapple, frozen mango and Almond milk. Since the smoothie is rich in
vitamin C among other dietary values. It helps prevent oxidation of the smoothie. Out of the
previous report that the company did not accredit the use UHT technology, therefore, the
company can increase the shelf life of the smoothie by three months by using the freezing
method the freezers can purpose the process in a procedural manner.
The procedure to increase the shelf life of a smoothie by 3
months span using freezers
When using freezers to avoid burns the mason jars or freezer safe jars should, therefore, be
used as smoothie containers. The containers should be airtight and one should be sure to put
the lid on tight. The best lids are that which come with the container, or BPA free plastic lids.
Probably, one should freeze the smoothie before pumping out the air, if one pumps the air
before freezing, he or she may end up sucking it from from the jar. Also one can freeze using
push up pop or pop side molds. Out of the thorough research, the prolonged smoothie shelf life
of more than 24 hours can be achieved by UHT and use of freezers. For our case freezer can do
better.

Project for making a smoothie.
Uses of Smoothies
Smoothie can be used for domestic consumption or for commercial purpose. Smoothie, when
used for commercial purpose, they earn the cook some capital which can be used for purchasing
its ingredients. Smoothie is, therefore, a commodity that can be used for commercial purpose in
that they have demand in both cool and hot climatic areas. When consumed can cool the body.
Help reduce the body weight of the consumer. Both producer and the consumer benefit from this
commodity and therefore are important.
The one who made to make smoothie had a goal on it. Effects the smoothie should, therefore, be
prepared according to the purpose that it will serve and therefore the consumers are obliged to
choose wisely in order to ensure that there purpose for taking smoothie is projected (Walkling-
Ribeiro, 2018).
The packaging of the smoothie: The packaging of the delicacies that have been an interest to
make need to be done under very clean containers which are immediately sealed after the
product has been put in it. The producing firms, therefore, need to make a decision on how it can
access the packaging. The proposed packaging requires manufacturers to use freezer safe
containers.
Product analysis
Smoothie is made from locally available materials like mangos and other products require that
some particular ratios should be used so that the smoothie prepared will be of the right measure.
Swot analysis

Project for making a smoothie.
Smoothie is nice beverage products that many of the people like them but, the producer needs to
make a Swot analysis that will help him or her to identify the adjustments that are supposed to be
made so as to meet customers demand (Keenan, 2018).
The price used should also be considered so that it may not be less or equal to the production
cost since a business will all ways want to make profits. The price also should be in a position to
keep the production firm in the market. A business that is aimed at making greater profits will
always to overcome its weakness Daniels Jr, 2018)
Conclusion
Smoothies are very important for maintaining average body size, some of the smoothie types that
contribute to weight loss include peanut butter and jelly protein smoothie, coffee banana protein,
dark chocolate peppermint shake, sunrise smoothie and key lime pie shake among many others.
In conclusion, smoothies have a great value in our bodies and therefore the producers should be
encouraged to venture into that business with zeal and agility.
References
Daniels Jr, T. (2018). U.S. Patent Application No. 68(8), 12-18.
Hagl, S. (2018). Colonic availability of polyphenols and D‐(−)‐quinic acid after apple smoothie
consumption. Molecular nutrition & food research, 99(6), 22-25.
Keenan, D. (2018). Flavor profiling of fresh and processed fruit smoothies by instrumental and
sensory analysis. Food Research International, 125(4), 22-30.

Project for making a smoothie.
McCorquodale, K. (2018). Evaluation of sensory and objective changes to a fruit-based smoothie
after the addition of two different quantities of tri-calcium citrate. Journal of the
American Dietetic Association, 202(76), 33-36.
Palgan, I. (2018). The effectiveness of combined pulsed electric field (PEF) and (MTS) for the
control of Listeria in a smoothie type beverage. Food Cont, 99(7), 12-16.
Sun-Waterhouse, D. (2018). Rheological and chemical characterization of smoothie beverages
containing high concentrations of fiber and polyphenols from apple. Food and
Bioprocess Technology, 100(8), 98.
Tan, K. (2018). Daily consumption of a fruit and vegetable smoothie alters facial skin color.
PLoS One, 200(55), 23-33.
Walkling-Ribeiro, M. (2018). Shelf life and sensory attributes of a fruit smoothie-type beverage
processed with moderate heat and pulsed electric fields. LWT-Food Science and
Technology, 88(45), 43-55.
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