UNIVERSITY OF IDAHO &

WASHINGTON STATE UNIVERSITY

IMPA 2019 PRODUCT REPORT

We are excited to introduce:

“Palouse Protein Power Soup”

A whey-based lentil and rice soup

Elizabeth Nalbandian: e.bitarnalbandian@wsu.edu

Fariba Zad Bagher Seighalani: zadb8598@vandals.uidaho.edu
Garrison Cox cox6918@vandals.uidaho.edu
Glenn Grout grou8925@vandals.uidaho.edu
Jonathan Brumley: Brum1374@vandals.uidaho.edu
Lovepreet Singh: Sing6444@vandals.uidaho.edu.
Megan Damele: Dame7744@vandals.uidaho.edu
Paige Kershaw: paige.kershaw@wsu.edu
Paladugula Moorti Prabhakara: pala5956@vandals.uidaho.edu
Product Description: Palouse Power Protein Soup is a value-added whey-based lentil and rice soup

that uses the liquid form of sweet whey without any costly modifications. Using sweet whey from

Washington State University Creamery’s cheese production and red lentils, a crop local to the Palouse

region, we prepared a soup that has a higher protein and calcium content than is typical for current

products on the market. Ingredients of Palouse Protein Power Soup include sweet whey, onion, olive

oil, rice, lentils, chicken base, cumin, pepper, salt, garlic, paprika, and cayenne.

Sweet whey is a byproduct of cheese manufacturing and is produced in high quantities. Since

it has a high biological oxygen demand (BOD), it must be treated before disposal. Whey processing

requires a significant amount of energy and additional equipment. The final products include whey

protein concentrate, isolate, lactose, and mineral streams. Palouse Power Protein soup utilizes whey in

its liquid form with no prior treatment, which consumes a lower amount of energy compared to the

manufacturing of whey powders. This method also provides an alternative use for whey that would

typically have been either processed or treated and discarded. Using a whey base also makes our soup

78% dairy by weight of the raw ingredients.

Our product has a hearty texture and includes a garlicky and smoky pepper flavor. Although

the flavor and composition of whey changes based on the flavor and type of cheese produced,

different flavors of Palouse Power Protein Soup can be made with different types of whey with no

additional processing. With the soup being made from a whey base, the end product does not take on

the astringent, sharply acid, or bitter tastes, which are common in whey powders.

Process description: The production process of Palouse Power Protein Soup starts with weighing

the ingredients and rinsing lentils and rice with an excess of water. The lentils are then boiled in 500

mL of whey at ~100C for approximately 15 minutes. While the lentils are boiling, the chopped onion

and garlic are sautéed in olive oil for 135 s. Then, the rice and 1000 mL of additional whey, are added

to the sauteed onion and garlic along with the partially cooked lentils. The mixture is boiled,

uncovered, until desired texture is obtained, typically 45-55 minutes. Salt and spices (pepper, cumin,

cayenne, and paprika) are added to the soup during the last 5 minutes of cooking. The soup is then
canned via a hot pack method and passed through a metal detector before being packed into boxes and

shipped.

Marketability/Target market: Palouse Power Protein Soup’s target market includes adults ages 18-

54. There are currently 128.5 million people within this demographic living in the U.S. [2]. Due to

studies not showing gender or ethnic segmentation within the soup industry, we are not targeting a

specific gender or ethnic group.

The soup market in the U.S. includes frozen, ready-to-eat, and dry/dehydrated products. It is a

$6.8 billion industry and is expected to increase to $7.07 billion by 2021 [1]. The major competitors

in the soup industry include the Campbell Soup Company, General Mills Inc., and Kellogg’s

Company. Although this competitive landscape provides a challenge to any entering brands and

products, there are few lentil-based soups available as ready-to-eat, and even fewer whey-based lentil

soups. BariatricPal markets a dry soup that has whey protein concentrate as its first ingredient and

Progresso markets a vegetable broth-based lentil soup.

Our Palouse Protein Power Soup will succeed in this market because it contains zero

preservatives, is gluten-free, and provides good sources of protein and calcium. Since whey is a

byproduct of cheese production, the product can be marketed as sustainable, which is appealing to a

large and growing consumer base.

Works Cited

[1]“Top 5 Vendors in the Soup Market in the US from 2017 to 2021 | Technavio,” 03-Nov-2017.

[Online]. Available: https://www.businesswire.com/news/home/20171103005824/en/Top-5-Vendor s-

Soup-Market-2017-2021. [Accessed: 07-Feb-2019].

[2]“Population Pyramids of the World from 1950 to 2100,” PopulationPyramid.net. [Online].

Available: https://www.populationpyramid.net/united-states-of-america/2017/. [Accessed: 15-Feb-

2019].