Nutrition / functional foods
Low-GI noodles
TECH-NFIC-079
Record type
Product / SKU
Product category
Nutrition / functional foods
Popularity
Medium Demand
Machinery available at NFIC
Partially
1. Raw materials / commodities
No publishable commodity links found.
2. NFIC machines required
NFIC-KUP-U03-02
Single Head Pulveriser 7.5 HP — White Powder with Starter
Use: Grinder
Open machine page →
NFIC-KUP-U03-03
Double Drum Roaster Electric
Use: Toaster
Open machine page →
NFIC-KUP-U03-04
Ribbon Blender for Powder Mixing
Use: Mixer; planetary mixer etc
Open machine page →
NFIC-KUP-U04-02
Solar Dryer
Use: Tray drier
Open machine page →
NFIC-KUP-U07-02
Weighing Machine (Scale)
Use: Weighing balance
Open machine page →
3. How the product is made
?
Identify the lot; remove stones, insects, mouldy and damaged material. Sieve/aspirate dry ingredients before weighing.
Validated
Parameters: Record lot, incoming moisture and rejection weight; keep food grain separate from treated seed.
?
Weigh and blend cereal/legume flours and functional ingredients.
Validated
Parameters: Protein, starch damage and flour size affect dough binding.
?
Add potable water progressively and mix to the dough required by the forming system.
Validated
Parameters: Measure water addition and dough temperature; confirm cohesive feed without dry lumps.
?
Sheet and slit noodles, or extrude through the specified die for pasta/vermicelli.
Validated
Parameters: Uniform strand diameter/thickness; avoid torn strands and excessive dough heating.
?
Dry strands in controlled stages and cool before packing.
Validated
Parameters: Air temperature, humidity and loading must avoid surface cracking and wet centres; measure final moisture.
?
Remove broken strands; cook a sample to verify performance.
Validated
Parameters: Cooking loss, firmness, strand breakage and cooking time.
?
Cool in a clean, dry area; weigh, seal and batch-code moisture-barrier food-grade packs.
Validated
Parameters: No condensation; check seal continuity, pack weight and moisture/water activity against the product release specification.
4. Financials and Unit economics
Selling price
₹56.25
per pack
Variable cost to make one pack
₹34.34
Money left per pack
₹21.91
Before shared/fixed costs
Minimum production to cover costs
8 batches/month
Whole batches required
At 12 batches/month
₹23,790 profit/month
Money required to start
₹4.46 lakh
1. What will I produce and sell?
Raw material used in one batch (kg)
47.00
Finished product from one batch (kg)
46.40
Packs produced from one batch
232 packs
Selling price per pack
₹56.25
Planned production
12 batches/month
Packs available for sale/month
2,784 packs
Assumption: All saleable production is sold at the indicated selling price.
2. How much does one batch cost?
Variable costs — these increase when you produce more
Main raw material
₹2,910.00
Other ingredients
₹907.50
Packaging material
₹1,200.00
Production/helper labour
₹1,350.00
Transport / logistics
₹400.00
Other production costs
₹1,200.00
Total variable cost per batch
₹7,967.50
Sales from one batch
₹13,050.00
232 packs × ₹56.25
Variable cost of one batch
₹7,967.50
Money left from one batch
₹5,082.50
Available to pay shared/fixed business costs and thereafter become profit.
Money left per pack
₹21.91
Before shared/fixed costs.
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
NFIC facility charge
₹37,200/month
This includes:
- use of NFIC machinery / shared facility
- electricity, fuel and water
- machine-operator cost
You do not need to separately add electricity or machine-operator cost.
4. Will I make a profit?
Monthly Income Statement
Sales income
₹1,56,600
Main raw material
₹34,920
Other ingredients
₹10,890
Packaging
₹14,400
Production/helper labour
₹16,200
Transport / logistics
₹4,800
Other variable costs
₹14,400
Total variable costs
₹95,610
Money left after variable costs
₹60,990
NFIC fixed/shared facility cost
₹37,200
Estimated monthly profit
₹23,790
At 12 batches per month, estimated profit is ₹23,790 per month.
5. How many batches do I need to sell?
Below break-even
7 batches
Sales: ₹91,350
Loss: ₹1,622
BREAK-EVEN
8 batches
Sales: ₹1,04,400
Profit: ₹3,460
Above break-even
9 batches
Sales: ₹1,17,450
Profit: ₹8,542
You should produce and sell at least 8 batches per month to cover your costs.
Every additional batch sold after this adds approximately ₹5,082 before any other unforeseen expenses.
6. What happens if I produce more?
6 batches/month
₹6,705 loss
7 batches/month
₹1,622 loss
8 batches/month
₹3,460 profit ← Break-even crossed
9 batches/month
₹8,542 profit
10 batches/month
₹13,625 profit
12 batches/month
₹23,790 profit
15 batches/month
₹39,038 profit
More batches sold → the fixed/shared NFIC cost gets spread over more production → monthly profit improves.
7. How much money do I need before starting?
Startup & Working Capital Requirement
Money needed for day-to-day business
₹1,83,755
Other startup requirements
₹2,62,000
Total startup money required
₹4,45,755
Why is ₹1.84 lakh needed for day-to-day business?
Raw material, ingredients, packaging and other expenses have to be paid before all the money from customers comes back.
Working-capital cycle: approximately 39 days
Estimated total money required to start and operate the business
₹4.46 lakh
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | Retail: 180 g / 200 g / 500 g; catering: 1 kg. |
|---|---|
| Label copy status | Ready |
Packaging, labelling & compliance guidanceRead one box at a time.
Economical / sustainable option
- Heat-sealed moisture-barrier pouch; use a protective carton only if long strands break. PP-based mono-material is a candidate for trials; higher barrier may be needed for legume/fat-rich formulations. Keep transport cartons dry.
Retail label essentials
- Before printing, check the applicable rules/exemptions for: true food name; ingredients in descending order; additives; prescribed nutrition panel; veg/non-veg symbol; allergen statement; manufacturer/packer/brand-owner details and applicable FSSAI logo/licence number; net quantity; MRP inclusive of taxes and consumer-care details; batch/lot; manufacture/packing date and expiry/use-by as applicable; storage and preparation instructions.
- Check Legal Metrology declarations, type size and unit-sale-price applicability for the final pack.
- Mandatory information must be in English or Hindi; add clear Telugu for rural AP buyers.
Product name, origin & marketing claims
- Put a simple descriptive food name beside the brand, with the actual variant and net quantity prominent.
- Use honest local-origin/FPO statements backed by records.
- Technology titles in column C are not approved marketing claims.
- Do not imply CFTRI or FSSAI endorses the brand.
- A QR recipe/traceability link is optional and cannot replace mandatory on-pack information.
Ingredients, allergens & cross-contact
- Review every ingredient and processing aid/carrier, including compound seasonings and shared machinery.
- Use the prescribed separate allergen statement when applicable; exemptions exist, including where the product itself is the allergen.
- “May contain” follows a genuine cross-contact assessment and is not a substitute for segregation.
- Milk is an allergen even in a vegetarian food; egg changes veg/non-veg status.
- Do not assume millet/buckwheat foods are gluten-free.
- Declare wheat/gluten, soy, egg or other allergens when used; buckwheat or millet names do not guarantee a gluten-free recipe.
- FSSAI Labelling and Display Regulations, 2020; Version VIII, 09-Sep-2025. Primary regulatory baseline for retail/non-retail labels, allergens and ingredient-specific declarations.
Nutrition & claims
- Nutrition values and claims must match the final recipe, legal calculation/testing basis and serving instructions.
- Check permitted exemptions rather than printing invented values.
Shelf life, storage & after-opening
- Best-before alone is not a universal substitute for expiry/use-by.
- Establish shelf life on the real product/package using safety, sensory and relevant moisture/rancidity/culture tests under intended distribution conditions.
- No expiry duration is supplied in this workbook.
- Print a validated after-opening period where needed, not “consume soon” as the only control.
FSSAI licence, certifications & marks
- Obtain the applicable FSSAI registration/licence and product-category permissions before food manufacture/sale; it is not a product-quality endorsement.
- Ordinary food rows do not establish a separate mandatory certification merely because they use millet or local produce.
- ISO 22000/HACCP certification, retail barcodes and trademark registration are not universal food-label prerequisites, though a buyer may require them.
- Never display BIS/AGMARK/organic/vegan/+F/other marks without qualifying and obtaining the relevant authorisation where required.
- Special-category rows explicitly need further review.
Preparation / use instructions
- State noodles/pasta/vermicelli and actual grain composition, cooking time/water/draining directions established in trials.
Regulatory references
- FSSAI Packaging Regulations, 2018; Version V, 02-Apr-2025. Food-contact compliance and Schedule IV indicative package families. Specific pack sizes and sustainability trade-offs in D/E are recommendations, not prescribed by this source.
Other important guidance
- “Low GI” needs valid evidence on the actual prepared product and a compliant claim; millet content or a recipe calculation alone is insufficient.
- Do not imply diabetes treatment.
- FSSAI Advertising and Claims Regulations, 2018; Version IV, 14-Dec-2022. Claim principles and conditions; later effective amendments must also be checked.