Ice Cream Times January - February 2016 by Advance Info Media & Events

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Vol. 3, Issue 03, January-February, 2016, 20/-

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Ice cream Congress & Expo 2016

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Contactr�for�tStallsr�&otPartners Indian Ice Cream Congress & Expo Firoz H. Naqvi : +91-9867992299 Sameer K +91 9320017843 Seema Shaikh : +91-8689979988

121, 1st Floor, Rassaz Multiplex, Mira Road (E), Thane - 401107. India. Tel: +91-22-28555069 / 28115068.Email: info@indianicecreamcongress.in Web: www.indianicecreamcongress.in

INDIAN ICE CREAM MANUFACTURERS ASSOCIATION

Sudhir Shah-+91-9849025027 (Secretary IICMA)

Samrat A. Upadhyay- +91-76988 69800 (Secretary General – IICMA)

Regd. Ofce : A/801, 8th Floor, “Time Square” Building,C. G. Road, Nr. Lal Bunglow Char Rasta, Navrangpura, Ahmedabad - 380 009, Email: info@iicma.in Web: www.iicma.in

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Vol. 3, Issue 03, January-February, 2016, 20/-

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Cream Bell, Havmor, Scoops, Basant, Gloria, Dairy Day, Cosmos, Naturals, Top n Town, Ideal & Heritage win Awards at the Great Indian Ice-cream Contest 2016

cream in chocolate category.

ow best the moments can be! I-scream, U-scream and We scream for those who have managed to scoop up awards recently at different Ice-cream Awards ceremonies. Great Indian Ice-cream Awards 2016 held under the aegis of the Indian Dairy Association at Gurgaon is one such contest.

Scoops ice cream from Hyderabad won Kool Kid award during the function. Scoops is the leading brand of South India popularly known for its innovative parlours across South India, cream stone.

This annual contest was organised to challenge ice-cream manufacturers and producers to present their best products for popular choice awards. More than 90 ice-cream companies across India participated in the event and competed in four different categories. The contestants had presented nearly 700 samples for the contest. Itâ&#x20AC;&#x2122;s time for celebrations for such known players---Cream Bell who won two gold awards for vanilla and most innovative Ice-cream and acclaimed

Best in class Ice-cream in the Vanilla Category. Havmor, fastest growing ice cream brand in the country won 6 awards in total including best ice

It is slightly different when we talk about Mangaluru born Ideal Icecream which won Best Chocolate Ice-Cream, Gold for Vanilla and Bronze for Choco-Chilli Ice-cream

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in the same pavilion. Cosmos-Hyderabad, Basant Ice Cream-Ludhiana, Dairy Day-Bangalore and Gloria from Lucknow won a number of awards in different categories. Naturals from Mumbai also won two trophies during the awards night. For Hyderabad-based dairy products, Heritage Foods, the recognition comes with four awards include a Gold award in Kool Kids 1st prize for its Mango flavour ice-cream. The ice-cream varieties were primarily judged on their flavour, aroma, texture, body, and presentation. A panel comprising representatives from the ice-cream, dairy and food industry, members of the Indian Dairy Association, and technical and innovation experts, judged the event. The annual contest was open to all ice-cream manufacturers in India. (Contd......on Pg. 9)

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I ce Cream Times - January- February 2016

Icecream News

Ice Cream Fans Count Cost of Calorie Cutting globally

onsumer goods giant Unilever says it is cutting the sizes of single-servings of some of its best-known ice cream brands. The size of ice creams including Magnum, Cornetto, Ben & Jerry and Feast is to be cut back by up to a third by maker Unilever as it seeks to bring all single-serving products under 250 calories. It said the move was designed to help consumers make "healthier choices" but it may not mean being able to tighten their belts. That is because prices will not necessarily fall in line with the reduction in size. A Ben & Jerry's single-serving tub will be reduced from 150ml to 100ml, shrinking by 33%. But the cost will only drop from £2.04 to £1.50, a fall of 26%. Meanwhile the Magnum Almond will drop from 110ml to 100ml. But there will be no famine for fans of Feast, as they are only being cut back by 2ml to 90ml. Some products, worth more than £5m in sales, will be dropped altogether, including the 274-calorie Magnum Infinity Chocolate & Caramel, Magnum Infinity Chocolate and Cornetto Choc 'N' Ball. Unilever said the changes would take effect from

the spring under its "sustainable living plan" which it says is helping millions to take action to improve their health and well-being. It has already acted to cut the number of calories in products in its children's ice cream range to 110 calories or fewer. Noel Clarke, brand building director for ice cream for Unilever UK & Ireland, said: "We have introduced this 250-calorie cap to help make it easier for our consumers to make informed and healthier choices when enjoying their favourite ice creams as part of a balanced lifestyle. "It was important there be no compromise to taste or quality and that's exactly what we’ve delivered. Our products will still taste as good as ever, but through a process of development and resizing we will ensure our entire single-serve ice cream portfolio will contain 250 calories or fewer." Rob Brown, category reports editor for The Grocer, told Sky News: "Magnum is a formidable brand that has enjoyed strong growth over years. It will be interesting to see whether that will continue after this. "It's a pretty established way of brand owners hitting specific price points, such as £1, for a product and raising their margin at the same time. "It's a concern for everyone because there is a price war going on, with costs being hammered down across the grocery sector." The announcement comes days after consumer goods giant Unilever, whose products also include Dove soap and PG Tips, reported a 10% rise in sales to €53.3bn (£40.2bn). But chief executive Paul Polman said it was facing "tougher market conditions and high volatility" this year.

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I ce Cream Times - January- February 2016

Chocolate News

Chocolate makers spend A Massive Cocoa Shortage $1bn to boost cocoa output Could Limit the World's Chocolate Supply

ocoa growers are having a tough time keeping up, as the demand for chocolate is higher than ever before.

An increase in global demand and a recent slump in production is a warning sign that the world could run out of chocolate, the Wall Street Journal reports. The industry giants are shelling out big bucks in an attempt to reverse those trends.

As a result, "cocoa prices have jumped nearly 40% since the start of 2012," and Lindt, Nestle, and Hershey's have all increased prices as a result of the surge. Mondelez, which makes Oreo and Cadbury, has committed $400 million to fueling a cocoa sustainability program through 2022, with employees on the ground in Ghana "[giving] cocoa farmers advice on better ways to space seedlings, apply fertilizer and prune trees."

Other producers like Hershey and Mars Inc. are leading their own sustainability efforts, and in an unprecedented move, the top-ten chocolate producing companies have pledged to share "a wide swath of private data on farming practices and crop yields,” according to a news agency.

companies like Hershey's, Mars (the creators of M&Ms and Snickers) and Mondelez (the makers of Oreos and Cadbury milk bars) are forking over wads of cash—a total of about $1 billion—to try and reverse the downfall of cocoa

hocolate is without a doubt the world's favorite confection—so much so that demand for the sweet stuff hit at an alltime high of about 7.1 million tons in 2015. But, like coffee farmers, cocoa growers are struggling to keep up. The rising need for cocoa, combined with a recent slump in production, has triggered a worldwide warning that we could run out of chocolate. The leap in demand comes from an overall hike in consumption but also from consumers in countries like China and India, who are now buying bars that were formerly considered an unaffordable luxury. At the same time, the Wall Street Journal reports, production in Ghana—the second-largest cocoagrowing country in the world—has continuously dropped since last year. For reference, Ghana's crop yields are only one-third as big as they could be if all farmers were following good agricultural practices.) As a result, cocoa prices have risen nearly 40 percent since 2012. In an effort to save their industry, giant chocolate

The WSJ cites figures from research firm Euromonitor International saying "global demand for chocolate rose 0.6% to a record 7.1 million tons in 2015, led by a 5.9% jump in Asia." Meanwhile, cocoa production is down: Ghana, the world's numbertwo grower of cocoa beans, saw a huge drop in crop yields last season thanks to numerous factors including rough weather and old, diseased cacao trees.

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"They need to change the way they farm," Yaa Amekudzi, a representative from Mondelez's cocoa sustainability operations in Ghana, told WSJ. "We don't have the forest cover we had, we don't have the rain our grandfathers had, and the soil isn't as fertile … Young people often leave to seek a better life in the city." To battle these obstacles, Amekudzi travels among hundreds of villages to meet with community leaders and completely retrain farmers, advising them on tactics like spacing seeds, applying fertilizer, and pruning trees. But there are other issues slightly less under her control, such as old trees, poor weather, and disease like the fungusridden Cavendish banana that's going extinct. What's more, cocoa trees need two to four years to yield pods, which slows output even more. Coupled with long-term global demand, this could eventually cause trouble for candy makers, though it would be an extreme scenario for chocolate to totally disappear. Still, it might be best to keep a small supply on hand because prices will more than likely leap again.

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I ce Cream Times - January- February 2016

News

Awards: Ice crem contest

Heritage Foods wins 4 awards at All India Ice cream contest Our Bureau, Mumbai yderabadbased dairy products and retail chain Heritage Foods has won 4 awards at Great Indian Ice cream Contest conducted by Indian Dairy Association and Dupont in Delhi.

Over 90 companies took part in the contest. "Heritage Foods Limited has been awarded in recognition of its commitment to the excellence, innovation and high quality standards," the company said in a statement. These awards include a Gold award in Kook Kids 1st prize for its Mango flavour ice-cream. The company established its Ice cream business in 2007 in Hyderabad with a capacity of 20,000 liters having a cold room base of 7 lakh cubic feet. It has got its own network of cold room base at Vijayawada, Rajahmundry, Visakhapatnam, Tirupathi, Chennai and Bangalore along with a network of 4,500 outlets.

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9 (Contd.... From Pg.3)

I ce Cream Times - January- February 2016

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I ce Cream Times - January- February 2016

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I ce Cream Times - January- February 2016

Sydney’s Art of Gelato Michelangelo and Gelato Messina win podium position at Gelato World Cup in Italy “In a point aggregate of over 2000, that’s pretty close.”

and fundraising.” As captain of the team, Mr Piccolo did not work in the Australian booth, but sat on the judging panel for the duration of the competition and stepping in to lead the team when they presented. Gelato Messina owner Nick Palumbo led the team while he was judging.

The winning Australian team featuring Martino Piiccolo (second from right) Mr Piccolo, who owns Art of Gelato Michelangelo, was overwhelmed with his team’s success.

artino Piccolo has captained the Australian team, who won third place, at the Gelato World Cup in Italy.

MARTINO PICCOLO promised a podium finish at the Gelato World Cup and he delivered, taking home third prize overall for Australia.

“I’m very proud,” he said. “We’re the first Oceanic team that has made the podium of any major culinary competition in Europe,” he said.

MAMMA MIA! WHAT: The Gelato World Cup is held in Rimini, Italy, every two years WHO: The Australian team, captained by Carramar’s Martino Piccolo, came third behind Italy and Spain The team included Gelato Messina’s Donato Tocce, The Pastry Chef head chef Tiffany Jones, Le Cordon Bleu head pastry chef Andre Sanderson and ice carver William Song

“Us Aussies, we’re getting out there.” Points from several different categories were aggregated to produce the final results.

The gelatier from Carramar in Sydney’s west captained the Australian team in the bi-annual competition in Rimini, Italy in late January.

WHEN: At the 2014 competition, Martino Piccolo won the mystery box challenge

The top gong was awarded to the Italian team with Spain coming second.

Martino Piccolo says he is very proud of the team’s success at the Gelato World Cup.

“There were only four points between us and second place (Spain),” he said.

“We were given Borsci of San Marzano and were commended on how good the gelato was,” he said. The Australian team included Andre Sanderson, Donato Toce, Martino Piccolo, William Song and Tiffany Jones. Australia performed particularly well in the savoury gelato and the mystery box — the category Mr Piccolo won two years ago. “Australians are making a habit of winning that one,” he said.

Treasures of the Pacific was Australia’s theme for the competition and their entry included an ice sculpture of a mermaid, a sugar treasure chest containing a gold bar gelato cake and gelato encased in a pearl made of sugar. “We worked as a team, we covered everybody’s back,” Mr Piccolo said. “There was lots of planning, lots of organising

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I ce Cream Times - January- February 2016

News

I ce Cream Times - January- February 2016

Eggless Belgian Waffles: A rising trend in full gear!

Nitin Mamania

he new trend has shifted to its 4th gear and is running in full speed…… Many of the Industry people, new enthusiastic, small and big cafeterias, chocolaterias,

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Amul associates with WOW

Design for Ice-cream parlours revamp The brand design consultancy had also done the packaging and designing for Amul’s flavoured milk brand – Amul Kool

OW Design, a brand design consultancy has associated with Amul, for a complete revamp of the Amul Scooping Parlours, visually and structurally. Amul the iconic Indian food & dairy co-operative

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brand has had a strong consumer connect with Ice Cream being one of its flagship offering. It boasts an extensive presence through its chain of ice-cream parlours across India; however the traditional & outmoded appearance was somewhere lacking the desired footfall and pickup among the growing young target group. That’s where WOW Design associated with it for a complete revamp. Basis the current problem of lack of lively ambience, WOW Design proposed a visually light, yet abundant & inviting approach to be followed in the design & layout. White & blue were chosen as base colours coming from Amuls strong dairy

background. The base milky white proved as a positive ground to play with vibrant colours inspired from the infinite flavours of ice cream. Basic circular shapes inspired from scoops rendered in contemporary manner were defined as key visual elements along with some droolicious ice cream shots. Light birchwood chairs with blue upholstery with a round table were proposed for a cozy sitting. The rebranded menu cards, and messaging added to the overall contemporary look without losing on the Amul brand connect. Deepti Kshirsagar, Founder- Director, WOW Design, said, “The current Amul scooping parlours looked dull yellow, lacked drool appeal and scored really low on ambience where people could not sit and spend time. It was necessary to pump in loads of freshness and appeal while remodelling the design & layout for easy moving about.” WOW Design is associated with Amul for over 2 years now. Earlier, it had done the packaging and designing for Amul’s flavoured milk brand – Amul Kool.

I ce Cream Times - January- February 2016

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Cold Chain Supply

I ce Cream Times - January- February 2016

INDIAN COLD SUPPLY CHAIN: improved i.e. the cold chain can be improved.

NTRODUCTION Globalization has made the world smaller in many respects. But still the transportation of goods across locations depends on the actual distance between two locations. As the distance of transportation to be done increases, the risk associated with the logistics also increases. Risks like perish ability risk, damage risk etc. exist due to factors like temperature variations, shock during transfer etc. Any damage to the commodity due these risks will ultimately result in the decrease in their value. Hence the onus of damage free transportation lies with the logistics system. It is essential in the global marketplace to get the right goods at the right time to the right place(cf. Baldiwala, 2001). Through this study we aim to analyze one such special system which helps to minimize the risk and achieve the desired objective namely the Cold Supply Chaining the Indian context. The cold chain refers to the transportation of temperature sensitive products along a supply chain through thermal and refrigerated packaging methods and the logistical planning to protect the integrity of these shipments. It is also defined as a logistic system that provides a series of facilities for providing a climate-controlled environment consisting of storage and distribution activities that maintains the product in an ideal environment from the point of origin to the point of consumption or at least retail level. There are two main components of the cold chain logistics system: (a) Surface storage: Refrigerated warehouses for storage of perishable product in consideration (b) Refrigerated transportation: Reefer trucks, containers etc. for transport of perishable Product Various type of cold chain technologies have emerged to cater to the needs of different types of products. The major technologies are as follows: • Dry ice: Solid carbon di oxide is about -80°C and is capable of keeping a shipment frozen for an extended period of time. It is particularly used for the shipping of pharmaceuticals, dangerous goods and foodstuffs. Dry ice does not melt, instead it sublimates when it comes in contact with air. • Gel packs: Large shares of pharmaceutical and medicinal shipments are classified as chilled products, which mean they must be stored in a temperature range between 2 and 8°C. The common method to provide this temperature is to use gel packs, or packages that contain phase changing substances that can go from solid to liquid and vice versa to control an environment. Depending on the shipping requirements, these packs can either start off in a frozen or refrigerated state. Along the transit process they melt to liquids, while at the same time capturing escaping energy and maintaining an internal temperature. • Eutectic plates: The principle is similar to gel

packs. Instead, plates are filled with a liquid and can be reused many times. • Liquid nitrogen: An especially cold substance, of about -196°C, used to keep packages frozen over a long period of time. Mainly used to transport biological cargo such as tissues and organs. It is considered as a hazardous substance for the purpose of transportation. • Quilts: Insulated pieces that are placed over or around freight to act as buffer in temperature variations and to maintain the temperature relatively constant. Thus, frozen freight will remain frozen for a longer time period, often long enough not to justify the usage of more expensive refrigeration devices. Quilts can also be used to keep temperature sensitive freight at room temperature while outside conditions can substantially vary (e.g. during the summer or the winter). • Reefers: Generic name for a temperature controlled container, which can be a van, small truck, a semi or a standard ISO container. These containers, which are insulated, are specially designed to allow temperature controlled air circulation maintained by an attached and independent refrigeration plant. The term increasingly applies to refrigerated forty foot ISO containers. This paper basically aims at finding the issues and challenges faced in cold chain of two different kinds of food products by the help of case study. Here two products of the same sector are taken for consideration. The first section explains the objective of this research. The next section briefs the literature review followed by the methodology adopted for this research. This is followed by a detailed look into two different cold chains and their comparison on various parameters. Lastly, it is concluded with the recommendations for the same. RESEARCH MOTIVE India, a large country with the second largest arable land in the world is amongst the Top 3 in almost all food related agriculture production. India is the largest Producer of Milk, 2ndlargest producer of Fruits and Vegetables, 3rdlargest producer of Food grains. But sadly only a negligible amount of these agro produce gets processed. Hence, India possesses a tremendous potential to grow in food processing sector, where undeniably cold chain will be the back bone of the industry. A heavy wastage of food products during its transit and storage spells between the primary producer and end consumer. The amount of fruits and vegetables wasted comes to the tune of 40% of the total production which is greater than the total production of Great Britain. Hence there is a great need to keep a check on this post-harvest loss. This is only possible if the transit facilities can be

In the light of the above factors, this paper tries to analyze the current scenario of the cold chain in India, find the gaps in their performance and suggest improvements so that the Cold Chain in India can be made in a much better state to enter into the next stage of its growth phase. RESEARCH SCOPE The cold chain industry has its application spread across various domains and geographies. Here in this study we limit ourselves to the agroindustry. The primary research is done with people who are in the industry and operate links in the cold supply chain. The concentration was mainly on the cold storage owners in Andhra Pradesh who deal with Chilli distribution throughout the country. The secondary research covers the magazines, journal publications, articles, internet materials pertaining to the same and also through analysis of companies providing Cold Chain Service in India namely Snowman Ltd, RK food land etc. Aim is to identify the external and internal factors which are major enablers of cold supply chain, as identifying them ensues a better understanding of cold supply chain and also tell as the area of improvements in the chain. Thus reducing the waste and also maintains the quality of the products for end consumer in cost effective manner. LITERATURE REVIEW The use of Refrigeration technology to transport sensitive commodities dates back to 1797 when English Fishermen used natural ice to store their stock piles of Fish. It grew with the colonization activities of the British, where they had to import a lot of product from various countries to them. Namely fresh meat from South Africa, Frozen beef from Australia, Bananas from South Asia etc. The credit to the fact that Banana which was once an exotic fruit turned to be the largest consumed fruit in the world has to go to Cold chain emergence. It will be very interesting to note that banana accounts for the most significant commodity transported in the Food chain industry with 20% of all seaborne reefer trades. The cold Chain as a separate industry grew in US due to various laws enacted by the federal government with respect to transportation of drugs and vaccines. With reference to agro-industry the Cold chain plays a role of preventing the fruits, vegetables, Dairy products and the like from rotting. The same has been an itching problem for the Indian Government which is accused of wasting about 40% of the total produce. Indian Government has also given the Cold chain

an Infrastructure status in its 2011-12 budget so that it reinforces the importance of the same (Anish and Aran, 2011). The losses occur mostly after harvesting based on the level of infrastructure for handling them in corresponding countries. The figure A gives an indication of the facilities available in the countries based on their stage in development. Based on the figure above India can be lassified as in a region between developing and transitioning countries. Post-harvest losses are partly a function of the technology available in a country, as well as the extent to which markets have developed for agricultural produce (Julian Parfitt et al, 2012). METHODOLOGY Basically two approaches were adopted to delve into the issues and challenges faced by this industry. First was the secondary research approach wherein literature for the same was referred. An extreme availability for the comparative study was not directly available making the secondary research not helpful in terms of tangible results. Secondly the primary research was carried by interview methodology in two parts for comparison. In the first part of the research the cold supply chain was studied in the Indian context with focused attention on one of the largest Chilly producer in country. A detailed research based on convenience was conducted in Guntur (Andhra Pradesh) area to understand the various layers of the cold supply chain. The aim of the study was to understand the various subprocesses that add value and cost to the product. Four cold storage owners of Guntur were interviewed extensively to get insights about this market. The second part constituted studying the cold supply chain of Baskin Robbins which is a global ice-cream parlor to which cold supply chain is very much central. This study was done in Shillong by interviewing the Manager of Baskin Robbins in the Shillong outlet, Mr.DevJannat, to understand the intricacies of the cold supply chain given the fact that Shillong has locational disadvantage .Certain insights about their inventory management, infrastructure and their limitations were received by the help of this extensive interview explained in further sections. MAJOR FINDINGS As already discussed there are two elements of cold supply chain logistics system: (a) Surface storage (b) Refrigerated transportation There are many cold supply chains of certain firms that just uses only of these, i.e.; either refrigerated storage or refrigerated transport. COLD STORAGES IN GUNTUR

Cold Chain Supply

I ce Cream Times - January- February 2016

A CASE STUDY right from the construction of the cold storage to insulate the walls of the building properly and ensure high quality for thermal insulation using materials such as thermo-cool sheets, etc.; due to non-uniform demand, the cooling systems have to run when the chambers are under capacity. As there is a high variation in the demand, during the off-season, the cold storage chambers are not completely occupied, i.e., the whole storage space is not utilized but the cooling systems are operational to maintain the temperature for the minimum stock that is there.

Guntur Chilly yard is the Asia’s largest chilly yard where 0.5 lakh chilly bags worth Rs.30 cr arrives daily. It is located in the suburb area of Guntur in Andhra Pradesh. It is the platform where different firms sell their chillies while various buyers (domestic and exporters) buy the chillies. Chillies are the season specific crop and total produce will come to this Chilly yard in the months of January to April. This leads to glut in the market. Red chillies can be stored in rural godowns or in the farmers’ homes for 4-8 months but the quality cannot be retained, when stored under normal conditions room temperature, especially colour and moisture (colour and moisture of the chillies are two important factors that determine the quality and hence the price of the crop). Storing dried chillies in common godowns/homes results in avoiding selling at existing price in the market but deteriorates the quality and results in low price in the market. Also, farmers expecting good price store the chillies to sell during the off-season. Hence, chillies are stored in the Cold Storages to preserve the quality - the colour and moisture of the chillies. Availability of Cold storages will provide congenial atmosphere for storing red chillies for quite a long period without reduction in quality. Five storied multi chamber structure with puff insulation and cooling mechanism for control of atmosphere will help farmers to store the produce during harvesting season without deterioration in quality. Because of the demand for cold storages for chillies, there are around 75 cold storages located near to the chilly yard in Guntur. These cold storages are owned and maintained by individual firms who charge a rent for letting the famers use the space for storing their chillies. These cold storages form an important phase in the cold supply chain of the chillies. A typical cold storage is 5 storied high occupying a volume of 1.2 Kft3(100X200X60 ft3) and can store around 1,00,000 of chilly bags. A cold storage typically is divided into 2 or 3sub chambers. Each of these chambers has different cooling systems, which maintain the temperature between 8 C and 10 C, which is the ideal temperature for storing the chillies. These cooling systems are the major component of the total construction of the cost of cold storage and consume lot of electricity for running. Also, the capacity of these cold storages is in proportion to the volume of space it needs to cool or maintain the given temperature. This process in Guntur is a Labour dependent

process A farmer is charged around 120 – 135 INR per bag as a rent for a maximum period of 10 months. As soon as the bags arrive for storing, the bags are manually moved into the cold storage (by the labour who are contracted from time to time) and are arranged in the cooling chambers as per the layout plan. When the farmer wishes to take out his stock, the bags are again manually moved out as per the removal plan. A labour is paid 8 - 10 INR per bag for taking a bag inside and 6 – 8 INR for taking out a chilly bag.The demand for the cold storage space is varied across the year with more demand during off-season and less demand during the peak season. BASKIN-ROBBINS COLD SUPPLY CHAIN Baskin Robbins, which started in India in 1993, is a global chain of ice-cream parlors with around 425 stores in 95 cities across India. Baskin Robbins has the manufacturing plant in Pune that supplies ice creams to the entire South Asia. The vital components are imported to the Pune plant. To a business of ice creams such as Baskin Robbins, cold chain logistics is central and very critical. BR has tried their in-house logistics but failed due to lack of competence. Hence, the whole logistics and the cold supply chain management in outsourced to a third party cold chain logistics service provider – Snowman Logistics that is the biggest and the only pan- India cold chain logistics service provider. Fig 2 represents the cold chain for Baskin-Robbins across India. Refer Appendix1 for the detailed list of 18 warehouses of Snowman Logistics. Baskin Robbins leveraged on snowman’s 18 ware houses that provide -25 C temperature across India. Besides providing the refrigerated warehouse facilities, Snowman also provides refrigerated transportation on Pan India basis from its Pune manufacturing plant using their dedicated Reefer trucks. During the setup of the different franchises across the country, Baskin Robbins had certain challenges. Though it tried its hand by looking after the logistics by itself using in-house competencies, it failed majorly as cold chain logistics are not its core competency. Realizing this fact, Baskin Robbins outsourced the entire cold chain logistics services to third parties like Snowman. ISSUES & CHALLENGES: A COMPATRITIVE STUDY For the cold storages at Guntur the following are the major challenges: • The cooling systems consume high amount of electricity and results in 25% of the maintenance charges. Though there are many measures taken

• This part of the cold supply chain is highly labour intensive and labour dependent and almost 20% of the annual expenses are labour expenses. Besides, the whole process of taking in and out of the chilly bags is done manually. Since the labour is employed on the contract basis, if there is no labour any given time, the whole process is halted and is waiting for the availability of the labour. These kinds of situations lose the good will of the cold storage and the farmers tend to go only to those cold storages where there is availability of labour as they do not want to take chance on deteriorating the quality of chilies. And the labour generally finds employment with those cold storages where the wages are high. Major challenges faced by Baskin-robins during expansion in Shillong is: • Prebuilt product needed to be stored at the right temperature so that quality is maintained • Power fluctuations and lack of infrastructure are problems • Lack of temperature controlled warehouses on Pan India basis • Variability of demand for ice-creams according to the seasons Table 1 shows a comparative difference between the two cold chains studied. Here, it is seen that although both the products were part of the same segment, the locational difference and the product characteristics difference made it mandatory to possess different strategies for products in the same sector. The challenges faced by them are different and so should be the way to tackle them, CONCLUSION The issues faced by both the supply chain are process specific. Shillong’s locational disadvantage makes the Baskins-Robbins cold chain outlet gets its supplies from Calcutta. Abundant supplies of chillies and old cold storages impact the cold chain of red chillies at Guntur. Some of the steps in order to deal with the challenges faced at Guntur can be: • Quality can be maintained during construction. The walls of the cold storage are puff insulated for thermal insulation. Care should be taken right from the construction phase to make sure that the

desired quality is ensured. In case, the walls of the cold storage are not properly insulated, the cooling systems consume more and more electricity to maintain the required temperature. • Mini cold storages can be introduced. Mini cold storages are similar to cold storages that are smaller in size in terms of the volume and hence can require smaller cooling systems to cool them. A normal cold storage can store around 1,00,000 bags with two equal chambers. A mini cold storage that can store around 10,000 to 20,000 bags can be constructed in every cold storage so that whenever there is less demand, the bags can be stored in the mini cold storage. Hence, we can save on the electricity. • An elevator & conveyor belt can be used to reduce dependency. These cold storages depend heavily on the availability if labour for the movement of the goods that is expensive too. Hence, a conveyor belt that takes the bags into the cold storage and an elevator that carries the bags between each of the storeys in the cold storage. This is a one-time investment but the pay-back period can be very less (within 2- years) as almost Rs. 20 lakhs is expensed for labour wages. The use of automated movement of the goods first ensures that the goods can be taken in and delivered back irrespective of the availability if the labour, which increases the goodwill of the cold storage. In addition, the expense on the wages can be decreased significantly, while the annual maintenance charges of the conveyor belt and the elevator costs lesser than the annual labour wages. • Solar panels can be installed to power the conveyor belt, elevator and the cooling systems. Also, the geographical location of these cold storages is such that the solar energy can be ensured all the year round. The cold supply chain process is a special kind of logistics that handles the goods that requires regulated temperatures for both transportation and storage. In this project, we have studied the importance and necessity of the cold supply chain in agro sector such as fruits, confectionaries, meat, etc. As discussed, there are many challenges that this supply chain faces in terms of awareness and infrastructure available. Due to this, in India, there is a significant shortage of the cold supply chain services. This can be only increased if every sector gets ready to deal with challenges for its different product in a different manner. A focused approach is very much required in this case as a generalized approach will not help in mitigating the present gaps in the cold supply chains for various products across India. This study proves this point very clearly.

I ce Cream Times - January- February 2016

Icecream News

I ce Cream Times - January- February 2016

Researchers in India use curcumin to emanate ‘functional ice cream’

owdered turmeric, a pivotal partial in creation curry, can be found in piquancy cabinets opposite South Asia. Researchers during India’s National Dairy Research forked that, as people are looking for naturally occurring bioactive components in plants, a bioactives of turmeric is a profitable source of nutrients for organic foods. “It has [been] used as a pill given ancient times since of several pharmacological properties,” they wrote. These properties, among other things, embody anti-oxidative, anti-inflammatory, and anti-parasitic activities. Despite mountainous sales of curcumin supplements, curcumin’s focus as a organic food partial hasn’t been widespread—the researchers charge this to “poor water-solubility, intensely low fullness and bioavailability, and fast plunge underneath neutral and alkaline pH conditions.” Published in a latest book of Food Function, their studyfound that a violent curcumin can indeed be dissolved to supplement nourishment to organic dishes when it has been nanoencapsulated regulating sodium caseinate. The best part, to a fun of children and adults alike: ice cream was a successful horde of an organic ingredient. Tiny droplets encapsulated by casein To make a curcumin bioactives dissolve, a researchers incited them into nanoemulsions, that are “transparent extrinsic mixtures of oil in H2O and are stabilized by emulsifiers,” they wrote. Imagine nanosized droplets of orbs encapsulated by a membrane. For this study, a researchers used casein to emulsify and encapsulate a curcumin, this is because, compared to whey protein, casein can form a thicker interfacial covering around a lipid droplets, and since it is simply degraded by a enzymes of a stomach. Another advantage is that a food courtesy already widely uses sodium caseinate (NaCas), so a investigate could copy a possibly organic food design. But afterwards there’s a doubt of shelf-life and stability. “The curative and food sectors are focusing good courtesy on deveping suitable smoothness systems for a union of curcumin oil in H2O emulsions and these need to be fast in food product,” the researchers wrote. “Nanoemulsions are pure extrinsic mixtures of oil in H2O and are stabilized by emulsifiers,” -D.D. Kumar, et al. Blends good with ice cream After several tests regulating opposite oils to disintegrate a curcumin—butter, palm, olive, MCT-60, and sunflower oil—maximum solubility was found in MCT-60, a middle sequence triglycerides-60 procured from Kamani Oil Industries in Mumbai, India. The curcumin itself was performed from Plant Lipids, formed in Kerala, India, wheras a Sodium caseinate came from Thomas Baker Chemicals in Mumbai, India. The group made their ice cream from scratch. Dry reduction (skim divert powder, stabilizier, emulsifier, and sugar) ere churned with a glass reduction (milk and cream) during 70 to 72°C. Afterwards is a homogenization routine around 65°C, when a curcumin nanonemulsion is added. The reduction is afterwards pasteurized during around 85°C, and cooled between 0 to 4°C. After 24 hours of ageing in frozen temperature, essence (mango) and tone was added, before frozen and wrapping it during next frozen temperatures (around -18°C).

Was it good ice cream? “For stability, we celebrated no proviso subdivision after centrifugation,” the researchers wrote. “At physiological pH (7.2 to 7.4) curcumin was inconstant and degraded immediately. To plea a use of a curcumin nanoemulsion in drug smoothness in pharmacological therapy, we solubilized curcumin alone or a nanoemulsion (1 mg mL−1) in PBS (pH 7.4) and celebrated a finish solubilization of a solidify dusty curcumin nanoemulsion compared to local curcumin that is reduction soluble with undissolved flakes” In other words, a nanoencapsulation of lipophilic curcumin by regulating a sodium caseinate as an emulsifier was found fast underneath several estimate conditions: Heat, pH, and ionic strength.

“The recover kinetics information also advises that a plan was fast in unnatural gastrointestinal conditions,” the researchers wrote. “Further, ice cream was comparison as an ideal food complement for a smoothness of curcumin nanoemulsion.” Though serve studies are indispensable in

a margin to investigate a organic attributes and use for healing purposes, it’s protected to contend curcumin can start apropos a some-more widespread partial for organic dishes in a nearby future. Published online Jan 2016, doi: 10.1039/

c5fo00924c. Formulation and Characterization of Nanoencapsulated Curcumin regulating Sodium Caseinate and the Incorporation in Ice cream By: Kumar, D.D. et al.

I ce Cream Times - January- February 2016

Ice Cream News

El Nino might Creambell Ice Cream bags two gold awards at bring happiness 5th Great Indian Ice Cream Contest, 2016 for Ice cream industry in India this summer Our Bureau, Mumbai reambell, a leading player in the Indian ice cream sector, has won two Gold awards for Vanilla and Most Innovative Ice cream as well as the Best in Class ice cream in the Vanilla category in the ‘The 5th Great Indian Ice Cream Contest, 2016’ which was held under the aegis of the Indian Dairy Association at Double Tree Hilton Gurgaon recently.

brand than to be chosen as the best ice cream in its class in the country!” This annual contest is organised to challenge ice cream manufacturers and producers to present their best products for popular choice awards. More than 90 ice cream companies across India participated in the event and competed in four different categories. The contestants had presented nearly 700 samples for the contest.

ndia is likely to face more heat waves this year, after a few thousand people lost their lives in Andhra Pradesh in 2015 due to the weather phenomenon. "As we had El Nino last year, it looks like we will have more heat waves this year," said M Rajeevan, secretary, Ministry of Earth Sciences (MoES). The El Nino forecast issued by the Australian Bureau of Meteorology during the day said, "El Nino remains strong, but continues its gradual decline. Climate models suggest a return to neutral levels in the second quarter of 2016." India Meteorology Department, the official forecasting agency, is set to issue its first long range forecast of summer temperatures this year, helping businesses as well as general public.

Creambell won two gold medals in vanilla icecream category and innovative category and its much loved rich and creamy Vanilla ice cream beat all other brands to be declared the Best in Class ice cream in the Vanilla category. Creambell is a fast growing premium ice cream brand that has emerged as a serious front runner in product innovations in the ice cream market. In spite of being one the most recent entrant into the established Indian ice cream market, Creambell has introduced an astonishing range of innovative ice cream products across all categories in various consumer age groups, taste profiles and price points.

Speaking on the occasion, Nitin Arora, CEO, Creambell Ice cream says “We are privileged to win multiple awards at what is arguably one of the most prestigious Ice cream awards in the country. It is especially heartening to be recognized for our innovative products since that is at the heart of brand Creambell. It is also gratifying to receive the top honours for the Best in Class Award in the Standard Vanilla Category at the Great India Ice cream Contest 2016 because Vanilla is the most popular flavour of ice cream sold nationally. There cannot be better recognition for any ice cream

Andhra Pradesh and Telangana witnessed a severe heat wave last year. This year, according to IMD, the winter temperatures have been markedly above normal (5.0°C or more) in most parts of the country, and appreciably above normal (3.1 to 5.0°C) at most places over East Madhya Pradesh, Jharkhand and Marathwada.

The ice cream varieties were primarily judged on their flavor, aroma, texture, body, and presentation. A panel comprising representatives from the ice-cream, dairy and food industry, members of the Indian Dairy Association, and technical and innovation experts from DuPont, judged the event. The annual contest was open to all ice-cream manufacturers in India. The famous Indian celebrity chef and restaurateur Kunal Kapur (Judge of Master Chef series) was the chief guest for the event and Dr. Rajoria, Vice-President of International Development Association (IDA) was also present on the occasion.

Automatic stickline Machine

Historically, IMD has been issuing long range forecast of only the monsoon rainfall. However, with changing weather pattern and demand from different sections of society, it will now also issue forecast of temperatures for the peak summer months of April, May and June. "We may issue the forecast of summer temperatures by end of February or by first week of March. It will be an advisory, an outlook. We may not tell when the temperatures will rise, etc. But we will give outlook about how much the temperature may remain higher than normal, the frequency of the heat waves, etc," said Rajeevan. Along with agriculture, various industries whose business is dependent on the summer season had been asking the IMD to give forecast of summer temperatures. These include manufacturers of refrigerators, air conditioners, ice cream and cold drinks. The weather agency, which has decided to replace terms like 'drought' with deficient rainfall' while issuing its monsoon forecast in 2016 as it "creates panic", will use its existing ongoing models for the summer temperature forecasts.

Yogurt / Dahi Cup Filling Machine

Rajeenvan said that the El Nino is expected to last for about two more months and that it will not be present during the next monsoon in India. According to the Australian agency, close to the equator, the surface of the Pacific Ocean has now cooled by 0.5 °C since the El Nino peaked in late 2015.

Homogeniser

Ice-Cream Cup & Cone Filling Machine

Based on the 26 El Nino events since 1900, about 50% have been followed by a neutral year and 40% have been followed by La Nina. Models suggest the neutral state is the most likely for the second half of 2016, followed by La Nina, with a repeat El Nimo assessed as very unlikely.

Micron Industries Pvt. Ltd. Address : R-710, TTC Industrial Area MIDC, Rabale, Navi Mumbai 400 701, India. Tel.: +91 - 22-67164242. www.agronfoodprocessing.com

Email: sales@micronind.com

Website: www.micronind.com

Ice Cream News

I ce Cream Times - January- February 2016

First time in India… A Packaged ice made of Bottled water quality purified water!

Rustom Boman Irani Managing Director

ce is a forgotten food in India. When was the last time you thought about the quality of ice you added to your drink? You consume good quality, safe and hygienic food

and water - It's high time you took as much care while consuming ice. A cold glass of water with ice is good for more than just cooling you off on a hot day or quenching your thirst. This simple beverage can have remarkable

effects on your overall health and well-being. However, ice made from unsafe water can have a range of toxic effects. A health-conscious person knows the difference between unsafe tap water and branded bottled water. The same is true of impure ice and packaged ice made of BOTTLED WATER QUALITY purified water. Remember, ICE IS FOOD! Welcome to ICELINGS! India’s first branded packaged ice created from Ozone treated, zero bacteria, mineral quality water. The pure ice tubes are untouched by human hands throughout the manufacturing process and packaged in special food grade LDPE bags. ICELINGS is a leading manufacturer and distributor of premium quality packaged ice in India. ICELINGS is the largest producer of ‘The Premium Packaged Ice’, offers pure quality and hygienic ice. It is certified by FSSAI, AIPIM and IPIA. ICELINGS is manufactured in the ISO 9001:2008 certified facilities with the state-of-theart technology. What Should Consumers Do? As a health conscious person, make sure that the ice you mix in drinks, tea or coffee is made of pure water. As a doting parent, make doubly sure that your children are consuming safe and pure ice. Bring

home ICELINGS the pure and perfect ice for your parties, get together, kitty parties, birthdays or even big functions. Just empty the ICELINGS into an ice pail and add 4-5 ice tubes to serve a cool refreshing drink. Be Sure. Be happy!! What’s in it for the Retailers? A great opportunity to distribute premium quality packaged ice in India and become a partner in India’s Ice revolution Guarantee of Quality and Supply: ICELINGS guarantees the customers a quality food grade product and consistent supply through our distribution channel. A 24X 7 IVR and online order facility for convenient home delivery. Marketing Support: ICELINGS is committed to support retailers on various online and offline media platforms for the brand promotions throughout the year .Have a 360 degree approach across mediums to engage consumers. ICELINGS will also offer various promotional and merchandizing material at the point of sale to create the brand visibility and awareness. Become a Franchise ICELINGS is looking for franchise partner to join them in creating an ice revolution in the country. Interested partners can get in touch at www.franchise@icelings.com . Manufactured & Marketed by CHIRAG ICE FACTORY PRIVATE LIMITED. D-29/12, M.I.D.C., Turbhe, Navi Mumbai-400705. Log onto www.icelings.com Or Call 1800-30007277

Ambrosia

launches premium

frozen custard products

Our Bureau, Mumbai remier Foods plc has announced the launch of UK’s first frozen custard brand. Premier, as a part of expanding its Ambrosia brand will launch two new product lines. The company said its new range of frozen aisle and the “premium” ambient fixture will be sold under the brand Ambrosia. The brand director of Ambrosia, Grace Liljemark said that Ambrosia is one of those brands that shoppers love and trust and has a 31.5% share in the desserts market place.

She added that the new product lineup has been built on the legacy and heritage of the brand and expects them to bring more value to the desserts segment. The new frozen custard products would also mean the company’s entry into ice cream market. The newly-introduced desserts consist of four different flavours: vanilla, vanilla with strawberry marble, vanilla with chocolate swirl and chunky fudge. The ice-cream industry has the second biggest share of the total GBP 856m desserts category. Interestingly, the premium ice cream accounts for a third of this value. The company said they were very optimistic about the newly released products. Ambrosia Frozen Custard will be available via UK grocers in 850ml tubs, with an MSSP of GBP3.75. Ambrosia also plans to roll out a new premium product line, that it calls Ambrosia Deluxe. It will be available in “exciting” flavours, including vanilla with clotted cream, vanilla with creamy toffee and vanilla with salted caramel. These deluxe custards would have the same self life as any normal custards in the grocery shelves. The range will have an MSSP of GBP0.75, GBP1.29, and GBP1.39 depending on the can sizes.

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I ce Cream Times - January- February 2016

Ice Cream News

Cado avocado-based “ice cream” Churned Creamery offers slowcould be game-changer in churned fresh ice-creams non-dairy frozen dessert category And there also seems to be an appetite abroad. "We've received some press recently through Yen magazine, so we have a lot of international requests through our website."

owa company Cado's recent launch of the first avocado-based, non-dairy ice cream brand has left people around the globe anxious to get a taste. The new product uses organic avocados from Mexico to develop a nutrient-rich frozen dessert loaded with monounsaturated fats, providing a healthier option than other ice creams. At www.freshfruitportal.com we caught up with the operator of the family-run business, Meghan Dowd, about the product launch and the company’s plans for the future.

"I can tell there's a strong interest from people all over the world - New Zealand, all over South America, Canada and Europe - where people are wanting to try this product, so we might eventually get it out there." So far sales have been decent despite launching the frozen dessert in winter, according to Dowd. "People are very curious about it, and the one big question we get is, 'does it taste like avocado? Where is the avocado flavor'" "We explain it's an avocado base and the flavors are meant to taste like a regular chocolate flavor, or a mint-chocolate chip flavor." "So it's really just about communicating with a customer about what to expect."

"That heart-healthy fat is a huge selling point of choosing our product over another. This is a really great alternative," Dowd said.

The product was placed regionally by Whole Foods, which was an important boost to the product line, she added.

The company was already producing the nutrientrich product Shaktea kombucha. Dowd explains that Cado had been using avocados in pies and smoothies before experimenting with frozen desserts.

The company is focused on increasing their sales footprint with the current product. Afterwards it will be able to focus on other products in the pipeline, such as bars and ice cream sandwiches, or a cookie, as well as more ice cream flavors.

"Because we're in the food business we thought, this isn't out there yet, but this should be out there."

Currently the company offers flavors including Deep Dark Chocolate, Mint Chocolate Chip and Simply Lemon, which can be found in 90 stores.

"It was natural for us because we're into whole foods, organic foods that have super-food quality. We definitely have the mission of food contributing to your health." The product is currently only available in the U.S., in nine states across the Midwest. However, the company is looking to expand nationally within the next year or so. "All along the West Coast seems to be a good place to be, especially with a cold product too. So that's what we've got our sights set on."

But the company is experimenting with flavors such as Orange Dream, Matcha Green Tea, Mocha Chip, Mexican Cacao and Pistachio. "The higher-end dessert is comparable to other non-dairy frozen desserts, like the Coconut Bliss. Or if people are not lactose intolerant, a premium ice cream would be comparable, Dowd said." "It's a higher-end item because it's organic and because it's avocado-based, so hopefully we'll be able to appeal to everybody."

he men behind the Halal Guys expansion into Southern California are introducing Orange County to yet another new concept: churned ice cream and croissants stuffed with the frozen dessert.

In fact, the type of ice cream that Churned Creamery — opening in February at Union Market Tustin, an artisanal marketplace in The District at Tustin Legacy — produces hasn't been seen anywhere other than Italy, according to marketing consultant Thomas Pham. He and Phillip Hoang opened Halal Guys — a Mediterranean casual-dining restaurant based in New York — in Costa Mesa and Long Beach last year. And they are partnering again on this latest project — but this time only in marketing consultant roles — with Yorba Lindabased Global International Foods. Instead of being shipped in frozen containers, like at many other ice cream shops, the ice cream at Churned Creamery will be freshly made in front of customers in slow-churning blenders. Ingredients like fresh fruit for the sorbets and California-grown pistachios will be poured into the blenders, which will continue to churn throughout the day. The machines are supposed to alert employees if they are running low on a mixture and keep the ice cream at a perfect temperature so it's not too cold but more like a gelato texture. "We control the ingredients that go into the ice cream mix," says Pham."Unlike other ice cream places that normally use a co-packer or paper containers filled with ice cream and placed in a freezer, ours is made fresh in the machines right before your eyes. The machine knows what temperature it should be at, how much should be in there, what consistency and all those great things. The machine is very smart." The churning process isn't the only thing that should make the ice cream good, Pham said,

noting the influence of Global International Foods, which creates ice cream flavors and ingredients for chefs and other companies. Anna Blackman, CEO of Global International Foods, said now is the perfect time for a Churned Creamery and Orange County is the ideal location. "There are so many ice cream shops opening up all throughout Southern California right now," she says.

"We've always been passionate about ice cream, from teaching so many in the restaurant and food industry how to make ice cream all these years to finally being able to offer our own concept. With all of our experience in the ice cream industry and now with these machines, we really believe we have something unique and special that will set us apart from everyone else in the ice cream shop game." Churned Creamery will offer more than 20 flavors of ice cream but only 16 at a time, as flavors are rotated. They include Banana Foster Pie with graham cracker crumbs, Cookie Butter, Coconut Cream Nutella and Organic Matcha Green Tea. Also available will be the CroCream, a freshly baked butter croissant stuffed with ice cream and toppings. It will cost $4.95, while a single scoop of ice cream will be $1 less.Pham, 30, of Newport Beach, insists the cold ice cream won't melt in the warm croissants. He said it is a matter of maintaining the proper temperature of both. "We make our buns in small batches. That way they're always fresh, and we keep them at the exact right temperature make sure they're not too hot to put the ice cream on," he said. "We want it warm, but we don't want the ice cream to melt, so what's really cool about us is we control the temperature of our ice cream, so when we put that cold ice cream in there, it's not going to just melt out. We think we've hit it on the nail that everything is at the right temperature, so when we combine it it doesn't get all mushy." Pham said Union Market Tustin, which also houses The Kroft, Portola Coffee and Front Porch Pops, is the perfect place for this new concept, and he expects it to be successful because of its uniqueness. He said he hopes to open more Churned Creamery locations in Southern California. "The Union Market has some amazing brands," he said. "It's a great place for smaller concepts to be in, and we thought we would be a great fit there.... You can visit 20 different ice cream shops and you won't see anything even close to this." Churned Creamery is set to open in early to midFebruary at the Union Market Tustin, 2493 Park Avenue in Tustin.

Ice Cream News

I ce Cream Times - January- February 2016

FDA Investigates Listeria monocytogenes in Ice Cream Products from Blue Bell Creameries announced disclaimer icon that it has entered into voluntary agreements with the Texas Department of State Health Services and the Oklahoma Department of Agriculture, Food, and Forestry outlining a series of steps and actions Blue Bell will take as part of its efforts to bring Blue Bell ice cream products back to market. According to Blue Bell “the actions include rigorous facility cleaning and sanitizing, revised testing protocols, revised production policies and procedures designed to prevent future contamination, and upgraded employee training initiatives.” The firm also states that the agreements include provisions specific to addressing Listeria. Conducting root cause analyses to identify its potential or actual sources;

Our Bureau, Mumbai n April 3, 2015, Blue Bell Creameries announced disclaimer icon that the firm had voluntarily suspended operations at its Broken Arrow, Okla., plant.

On April 7, 2015, FDA notified Blue Bell Creameries of Brenham, Texas, that Listeria monocytogenes was present in samples of Blue Bell Banana Pudding Ice Cream pints. FDA collected the samples as part of a joint inspection with the Oklahoma Department of Agriculture, Food and Forestry (ODAFF) of the Broken Arrow plant which began on March 23, 2015. During the inspection, the ODAFF collected a sample showing the presence of Listeria monocytogenes from a 3 oz.Blue Bell chocolate ice cream cup with a tab lid, which was part of an earlier recall by Blue Bell Creameries. Blue Bell Creameries expanded the recall of ice cream manufactured in its Broken Arrow, Okla, plant to include additional products that have the potential to be contaminated with Listeria monocytogenes. The company has reported that the recalled products were manufactured on the same production line that produced the ice cream that showed the presence of Listeria monocytogenes and that the products were manufactured between February 12, 2015, and March 27, 2015. The products being recalled are distributed to retail outlets, including food service accounts, convenience stores and supermarkets in Alabama, Arizona, Arkansas, Colorado, Florida, Georgia, Illinois, Indiana, Kansas, Kentucky,Louisiana, Mississippi, Missouri, Nevada, New Mexico,

North Carolina, Ohio, Oklahoma, South Carolina, Tennessee, Texas, Virginia, and Wyoming. Additionally, Blue Bell Creameries has reported that on April 4, 2015, the firm began working with retail outlets to remove all products produced in Broken Arrow, Okla., from their service area. These products are identified with a code date ending in O, P, Q, R, S or T located on the bottom of the carton. On April 20, 2015, Blue Bell Creameries of Brenham, Texas, voluntarily expanded its recall to include all of its products currently on the market because they have the potential to be contaminated with Listeria monocytogenes. Samples taken by the firm showed the presence of Listeria monocytogenes inChocolate Chip Cookie Dough Ice Cream half gallons produced on March 17 and March 27, 2015. Although FDA environmental sampling has not shown the presence of Listeria monocytogenes on food contact surfaces in any Blue Bell facilities, sampling identified the presence of Listeria monocytogenes in other areas of the Blue Bell production facilities in Broken Arrow, Okla.,and in Sylacauga, Ala. Blue Bell Creameries has announced that on Monday, April 27, the firm would carry out an intensive cleaning and training program at all of its production facilities. The FDA has moved quickly to investigate this issue and learn as much as possible to prevent additional people from becoming ill. We recognize that people will be concerned about these illnesses, and we will continue to provide updates and advice. On May 14, 2015, Blue Bell Creameries

Retaining an independent microbiology expert to establish and review controls to prevent the future introduction of Listeria;Notifying the Texas and Oklahoma health agencies promptly of any presumptive positive test result for Listeria monocytogenes found in ingredients or finished product samples, and providing the state agencies full access to all testing;Ensuring that the company’s Pathogen Monitoring Program (PMP) for Listeria in the plant environment outlines how the company will respond to presumptive positive tests for Listeria species; and, Instituting a “test and hold” program to assure that products are safe before they are shipped or sold. On May 20, 2015, the Food and Drug Administration released inspectional observations of FDA inspections at Blue Bell Creameries facilities in Brenham, Texas in 2009 (PDF 170KB), Broken Arrow, Okla., in 2012 (PDF 328KB), Houston, Texas in 2007 (PDF - 196KB),

and San Antonio, Texas in 2014 (PDF - 159). On June 1, 2015, Blue Bell Creameries announced disclaimer icon that it had entered into voluntary agreements with the Alabama Department of Public Health outlining a series of steps and actions Blue Bell will take as part of its efforts to bring Blue Bell ice cream products back to market. According to Blue Bell Creameries, the agreement contains provisions similar to those that Blue Bell agreed to with the Texas Department of State Health Services and the Oklahoma Department of Agriculture, Food, and Forestry on May 21, 2015. On June 10, 2015, the FDA released information on inspections conducted at Blue Bell Creameries facilities including the laboratory results for the environmental and product samples collected by the FDA during its inspections of the Blue Bell Creameries production facilities in Brenham, Texas, Broken Arrow, Okla. and Sylacauga, Ala. in 2015. Integration between federal, state, local, territorial and tribal agencies is key to the success of our US food safety system. The FDA has been working with its partners in Texas, Oklahoma and Alabama throughout the investigation and supports agreements like the ones signed between Blue Bell Creameries and the states of Oklahoma, Texas and Alabama. This collaboration will continue. The FDA will be working with Blue Bell and our state and local partners to review corrective actions taken at the Blue Bell facilities and will be engaged in discussions and decisions on when Blue Bell can safely resume shipment of product. The FDA has moved quickly to investigate this issue and learn as much as possible to prevent additional people from becoming ill. We recognise that people will be concerned about these illnesses, and we will continue to provide updates and advice.

News

I ce Cream Times - January- February 2016

Govt may end excise Sensient Flavors’ develops better Ice-Cream Flavour exemptions for some groceries to fit out GST: Budget 2016 Solutions

Our Bureau, Mumbai ensient Flavors’ APSS (All-Purpose Sweet Solutions) and DairyBoost portfolios help ice cream manufacturers differentiate themselves in the premium market. With demand for better-for-you options in the ice cream segment experiencing notable growth, Sensient’s solutions are designed to reduce fat and sugar significantly while compensating for any associated sensory shortcomings, particularly in terms of texture and mouthfeel. The flavorings are natural, Halal & Kosher certified and also available as organic versions.

Our Bureau, Mumbai

Simon Daw, European Marketing Director, Sensient Flavours, “Ice cream is an indulgent category and will never be as healthy food as fruit and vegetables. However using our technology and solutions we are able to provide healthier options - the added bonus is that the brand and products do not compromise the required 'taste of indulgence',” Daw adds, “We are able to maintain flavor profiles and therefore maintain an 'indulgence' positioning.” High quality botanical extracts derived using state-of-the-art technology to closely match the sensory characteristics of the raw materials are the fundamental building blocks of both ranges. In combination with Sensient’s comprehensive expertise in flavor technology and application know-how, authentic signature taste profiles come to life. APSS and DairyBoost can be used as single solutions to lower either sugar or fat, and in combination to reduce both. By lowering the sugar and fat content, Sensient’s innovative ingredients enable significant calorie reductions while maintaining the indulgent, rich flavor and creamy mouthfeel of traditional ice cream. Both systems can be tailored tomeet customer-specific requirements. Sugar reduction APSS flavourings evoke and enhance the sensation of sugar, and emulate the body and mouthfeel that are often lost when developing low calorie products. Bespoke variants are available and can be engineered to enhance specific taste profiles. Furthermore, APSS can be used to mask the

unwanted aftertaste of sweeteners such as Stevia, which is being increasingly used as a zero calorie sweetener in the ice cream segment across Europe. Fat reduction Sensient’s DairyBoost range is designed to deliver the rich mouthfeel and authentic characteristics of full fat dairy products. Working parallel, the nonvolatile components emulate the authentic dairy mouthfeel and the volatile components capture the true dairy flavour profile. The result is a full fat organoleptic sensation low fat ice creams or frozen yoghurts. Each DairyBoost variant has a rich, heatstable dairy base with signature top notes, and can be used individually or in combination with each other. The range is available in different flavour profiles, including Cream, Coconut, Condensed Milk, Dulce de Leche, Fresh Milk and Yoghurt. “Better-for-you options are becoming more popular in the ice cream segment, but they are still niche products – and this is exactly what allows for interesting positioning possibilities. Our solutions enable manufacturers to set the highest benchmarks by developing low calorie ice creams with premium indulgence”, says Daw. He adds, “Gluten free is becoming more prominent and we are increasingly being asked for gluten free options. It is not always possible to cover every trace allergen due to the practical challenges but we always try meet our customer’s needs.”

a revenue-neutral rate for GST.

our monthly grocery bill could rise after the Budget as the government is considering the elimination of excise duty exemptions for some items and moving up the lowest rate currently applied on many goods to set the stage for the goods & services tax (GST).

The committee had suggested a standard GST rate of 17-18% and a concessional rate of 12%. A call on the proposal will be taken in line with the government's overall philosophy of boosting manufacturing in the country, says the official cited above.

Green tea, dairy spreads, yoghurt, cheese, icecream, frozen food products, pasta, ready-to eat foods, packaged fruit juices and soya milk could see excise duty kicking in or going up to the standard rate of 12.5%. Many of these products currently attract nil to 6% excise. "A number of exemptions in the excise duty have been sitting for years," says a government official. "With GST round the corner, it makes sense to take a relook at the existing structure." He pointed out that a number of exempted items already attract value added tax (VAT) in some states.

That's because exemptions have the effect of undermining industry competitiveness. Excise on inputs used is not usually exempted and this tax then gets embedded, hurting the sector itself. The government has scrapped exemptions on a number of pharmaceutical products as part of its plan to make domestic manufacturing competitive.

The government is expected to give a renewed push to GST in the Budget session by attempting to win the support of Congress for the constitutional amendment Bill that needs to be approved before the new tax can be rolled out. The government's deadline for GST is April 1 but it will be difficult to meet this. More than 300 goods are exempted from excise duty while there's a blanket exemption for manufacturers with a turnover below Rs 1.5 crore. The turnover threshold for levy of VAT in states is Rs 8-10 lakh while that for GST is expected to be Rs 25 lakh. The list of exempted items under GST will in any case need to be revised substantially so that it only contains essential items. This is key to keeping the GST rate low. "The lower the rate and the more the commodities that are taxed at this lower rate, the higher will be the standard rate just as a matter of arithmetic," says the panel headed by Chief Economic Adviser Arvind Subramanian to suggest

Experts said GST provides the government a good opportunity to clean up a system complicated by a plethora of exemptions and make everything subject to simpler but universally applied rules. "An ideal GST regime would mean that there are no exemptions and neither are goods and services taxed at concessional rates," says Anita Rastogi, partner, indirect tax, PwC. "Since GST may not come in April 2016, the government may look at taking steps towards GST by way of removing a few exemptions. This is also because exemptions break the credit chain which then leads to burden of additional cost on ultimate consumers." ET view: Lower GST for food items It makes sense to withdraw exemptions ahead of the roll-out of GST. Multiple rates are not necessarily inimical to GST. Merit goods such as food items should attract a lower rate than, say, the standard 18% rate. Retail prices will drop with GST as manufacturers will get credit across the value and production chain for all the taxes paid on inputs, making production more efficient. Exemptions will snap the value added chain, mess up the tax system and must be eschewed. (Courtesy Economic Times, February 10, 2016)

Baskin-Robbins exclusive new sundaes in Cleveland askin-Robbins, the world's largest chain of ice cream specialty shops, is delighting guests in Cleveland with a special new dessert for a limited time. Beginning today, guests can enjoy Warm Lava Cake Sundaes at participating Baskin-Robbins shops in Cleveland, Ohio. The new frozen treat can be customised with a guest's favourite ice cream flavour, including the February Flavour of the Month, Chocolate Hazelnut, which features chocolate ice cream swirled with hazelnuts covered with chocolate flavoured coating and a hazelnut cookie fudge ribbon.

almonds. For a limited time only, guests in Cleveland can enjoy this rich, chocolatey dessert and customize it to their liking to make the perfect cold season treat. "At BaskinRobbins, we are always looking for ways to surprise and delight our guests by offering them new and innovative treats that they can enjoy," says Jeff Miller, Executive Chef and Vice-President of Product Innovation at Dunkin' Brands. "That's why we're so excited to offer guests in Cleveland our new Warm Lava Cake Sundae that they can customise with their favourite Baskin-Robbins ice cream flavour and toppings."

Baskin-Robbins' Warm Lava Cake Sundae is the best way to warm up during the cold winter months and features a rich chocolate cake with a warm chocolate centre, topped with a guest's favourite ice cream flavour and hot topping, whipped cream, and garnished with a cherry and chopped

Baskin-Robbins is also celebrating the season with its new Teddy Bear Ice Cream Cake. The Teddy Bear Ice Cream Cake has a chocolate icing coat, ears made of OREO® Cookies, is accessorised with a romantic red scarf and features a white chocolate flavored heart that can be personalised with a special message. It can be customised with a guest's favourite ice cream and cake flavour combination, and can be ordered both in-store and online at www.baskinrobbins.com/onlineordering.

Our Bureau, Mumbai

ICecreamNews

I ce Cream Times - January- February 2016

Carmen’s Ice Cream: Spike Sugar-free ice cream maker use natural ingredients the punch with Whisky!

Our Bureau, Mumbai t’s healthy. It has milk,” says Paco Magsaysay, founder and owner of Carmen’s Best, arguably the country’s best artisanal ice cream, made with fresh cow’s milk sourced from their own dairy farm in Laguna. With flavours such as Cereal Milk, infused with the taste of corn flakes, and Secret Breakfast, spiked with whiskey, it’s your secret pleasure.

It was an oversupply of fresh cow’s milk from the dairy farm that produced Holly’s premium farmfresh milk and other dairy products (which was started in 2008 by his father, former Senator Jun Magsaysay) that first got Paco to think of making ice cream. His first customers were his neighbors in Alabang. It started as a small operation that soon grew beyond his initial expectations, Paco relates. In 2011, he launched Carmen’s Best Ice Cream, into which only the best ingredients go. “It’s 80-percent dairy,” Paco says, “and we use only the best ingredients for the balance of 20 percent.” So vanilla, for example, would come from Madagascar, pistachios from Sicily, and chocolate from Switzerland. Naturally, they use

only fresh cow’s milk. At present, they have 264 heads of cattle on their 27-hectare farm in the foothills of Mt. Makiling in Bay, Laguna. The Holstein cows are milked twice a day, every day at 4 a.m. and 4 p.m. They have their own modern processing plant, The Laguna Creamery, which produces different dairy products such as whole milk, low-fat milk, chocolate milk and fermented products such as non-fat and lowfat yogurt, kesong puti, and gouda cheese. “It’s the only fresh milk-processing plant in the Philippines,” Paco says. It uses state-of-theart technology from Israel. “The milk is kept at lower than boiling point. That’s what makes the taste different, unlike other brands that use UHT processed milk,” Paco explains, “because when you pasteurize at ultra- high temperatures, you practically cook the milk. You lose the benefits of the good organisms and degrade the vitamins and minerals in the milk. All the good stuff is lost.” The fresh milk is brought to the ice cream processing plant in Alabang. They are constructing a processing plant in Sta. Rosa, Laguna, and are poised to export to Southeast Asia and the Middle East soon. “We already got approval from Qatar, Etihad and Emirates to serve our ice cream in their flights,” Paco says. They have been serving Carmen’s Best in the business class of PAL longhaul flights to the US, Canada, London, and Japan. Last year, on his PAL flight from Manila to Rome, Pope Francis was served Carmen’s Best ice cream. “He had two flavours: Malted Milk Brown Butter Almond Brittle,” Paco relates.

The capital is being used to help grow the business, and target other supermarket chains, as well as gyms, spas and airlines. The product took more than two years to develop, using £60,000 in various Government grants and Thuillier's own capital."At one point I was eating over a litre of ice cream a day," he says."We failed nine times on flavours, and I even ran out of money before we had cracked the recipe, but at the last minute I won a £2,500 business prize from my university [York], which saved the company." Big businesses, such as Unilever, have pledged to bring down the sugar content in their products. From spring this year, the consumer goods giant will reformulate its entire adult single-serve ice cream range - including the Magnum- to contain 250 calories or fewer. Our Bureau, Mumbai ugar-free ice cream that mimics popular flavours such as salted caramel - using only natural ingredients and nutritious "superfoods" may sound too good to be true, but its inventors have silenced critics by sealing nationwide deals with several supermarket chains. The start-up is on course to turn over almost £1m this year, after just two years in business, with revenues of £3.2m forecast for 2017.

Oppo, which is now stocked in 1,300 stores through listings with Waitrose, the Co-operative, Budgens, Holland & Barratt, and Whole Foods, has created a dairy ice cream, using coconut oil in place of some of the cream, and stevia leaf in place of sucrose.The company smashed its £150,000 crowdfunding target on the Seedrs platform within six hours, and is currently 200pc overfunded and likely to hit £350,000.

This has mainly been achieved through reducing pack sizes, the Oppo founders claim. "It's very hard to reverse engineer what we've done with the ice cream," says Thuillier. "I've had to look at ice cream at a molecular level."I've heard of one big company spending £25m trying to make a healthy ice cream and they still didn't crack it.“The toxic environment circling around sugar and a more health-focused consumer gives opportunities to start-ups like us.”

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Icecream News

I ce Cream Times - January- February 2016

Intelligent Cooling with the New BITZER ECOSTAR · New software functions make the LHV5E and LHV7E particularly reliable · Simple control via Internet, Modbus and Bluetooth · New night mode for areas sensitive to noise

monitoring is also possible via the internal LCD display in the controller housing. A new function in the latest firmware also enables up to four ECOSTAR condensing units to be connected via the Modbus. They then form an ECOSTAR control network and, in optimized interaction, control the temperature of a cold store without having to be connected in the refrigerant circuit. New software functions provide improvements The ECOSTAR condensing units’ optimized software provides a number of improvements: thanks to the revised emergency mode, the compressors and fans continue working at the same speed even if the sensors fail. If the sensor failure only occurs sporadically – for example, due to a loose contact – the emergency mode is automatically overridden. When the sensors function normally again, the unit continues working independently. Also, frequency ranges can be skipped without the need for a BEST converter thanks to the improved avoidance of resonance. The update now enables the external access to be configured: an optional alarm signal can be set that sounds whenever the external access is disabled. In the new night mode, the firmware also limits the maximum speed of the compressor and the fans so that operating noise lies below 45 db(A) (–10°C/32°C/20°C R134a).

R NO PR E W O O

Ben & Jerry's picks up vegan ice cream

Our Bureau, Mumbai he ice cream maker from Vermont has announced non-dairy versions of these flavours: P.B. & Cookies, Coffee Caramel Fudge, Chocolate Fudge Brownie and Chunky Monkey. They'll be available by the pint and at the company's Scoop Shops.

The vegan flavours will be made with ice almond milk instead of cream.Ben & Jerry's is not the first company to produce vegan ice cream. Various ice cream shops and distributors New York City already offer it, including DF Mavens, Alchemy Creamery and Raw Ice Cream Company. Why did it take so long Ben & Jerry's to mix up some ice cream sans dairy? "Creating these flavors with a non-dairy base composition that meets the high expectations of Ben & Jerry's consumers was quite a challenge," says Ben & Jerry's flavour guru Kirsten Schimoler.

The compressor specialist BITZER has brought out the LHV5E series to complement its range of air cooled condensing units. The new series already fulfills the efficiency requirements of the EU Ecodesign Regulation 2015/1095, which comes into application as of July 2016. The new ECOSTAR condensing units in the LHV5E series have already been available to order from BITZER since the start of November. The state-of-the-art, low noise device complements the range of ECOSTAR condensing units for smaller cooling capacities and is extremely energy efficient. Production and first deliveries of the LHV5E started in December 2015. Energy efficient operation BITZER is extending the well-known ECOSTAR series even further: there are three model versions of the LHV5E and eight instead of the previous six of the LHV7E. Both condensing units have an improved mini-channel condenser, which means they require less refrigerant charge while at the same time being more efficient than the current ECOSTAR LHV6 models. The new ECOSTAR condensing units also have EC fans that are particularly energy efficient with the latest generation of active PFC monitoring. Users can infinitely adjust their capacity and that of the internal ECOLINE VARISPEED compressor using a speed control that enables energyoptimized operation with low switch cycles. The new condensing units also boast reliable mileage and low maintenance. Devices can be quickly

installed on-site thanks to the control electronics already being wired in the factory, making them immediately ready to operate. The ECOSTAR internal control automatically adjusts the compressor speed as well as the fan control to the actual cooling load – that is, the ambient temperature – making the total system extremely effective. The user can also adjust the characteristics for unusual applications via Bluetooth with the BITZER Electronics Service Tool (BEST). Flexible utilisation possibilities Depending on the model, the condensing units are suitable for use with the refrigerants R134a, R404A, R507A, R407A, R407C and R407F, which means BITZER enables a wide application range. Additional low-GWP refrigerants – for example R448A, R449A, R450A and R513A – are already stored in the firmware and are available upon request for the time being. The robust and corrosion-resistant housing is designed for use outdoors, but its compact size means devices can also fit in smaller engine rooms. The running noise is extremely low thanks to the internal sound absorber and the sound-optimized airflow, so the condensing units can also be used in locations sensitive to sound – for example, within a hotel complex. Users can control and monitor the new ECOSTAR condensing units remotely via an Ethernet LAN connection for networks or via the Internet and a Modbus RTU. In addition, BITZER has added a menu for the LHV5E and LHV7E to the latest version of its free BEST software so that control is also possible using this method. Bluetooth 4.0 also enables the ECOSTAR unit to be operated using the password-protected controller from a distance of 30 m when within eyeshot. Manual control and

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Icecream News

I ce Cream Times - January- February 2016

Skinny Cow® Ice Cream and Creamy Iced Coffee bags 'Product of the Year 2016' Our Bureau, Mumbai nown for its products that offer decadent taste that are perfectly sized, the Skinny Cow brand announced that Skinny Cow Fully Dipped Ice Cream Bars and Skinny Cow Creamy Iced Coffee Drinks, have been named Product of the Year for 2016. Product of the Year is the world’s largest consumer-voted award for product innovation, backed by the votes of 40,000 consumers in a national representative survey conducted by TNS, a global leader in consumer research.

cream bar fully dipped in rich, chocolate coating and made with low fat ice cream in 2015. Its ‘Fully Dipped Ice Cream Bars’ are available in three luscious flavours: Vanilla Almond Crunch, Double Caramel Swirl and Triple Chocolate Ripple. The Skinny Cow collection of treats expanded into the beverage aisle with the launch of Skinny Cow Creamy Iced Coffee Drinks, also in 2015. A decadent blend of rich roasted coffee whipped with creamy milk, the beverages come in three delicious flavours, Mocha Latte, Vanilla Latte and Creamy Cappuccino.

Skinny Cow Fully Dipped Ice Cream Bars and Skinny Cow Creamy Iced Coffee Drinks have taken home the top honors for the Ice Cream and Coffee Beverage categories, respectively.

“Nearly 50,000 new packaged goods products are introduced each year,” says Rich Fryling, managing director, Product of the Year USA. “Our research shows that 44 per cent of consumers are more likely to purchase a product recommended by 40,000 shoppers just like them.”

“Both of these products represent breakthrough innovation for the Skinny Cow brand. Our Fully Dipped Ice Cream Bars are the first-ever low fat ice cream bar to be fully dipped in a rich chocolate coating, and we entered a completely new category for the brand last year with the introduction of our Creamy Iced Coffee Drinks,” says Leslie Chang, brand manager, Skinny Cow. “The Skinny Cow brand is committed to giving women the freedom to indulge in a way that’s right for them and we’re thrilled that these decadent and delicious products have both been named among the most innovative for 2016.” Skinny Cow was introduced the first-ever ice

Product of the Year accepts entries each year from consumer packaged goods that demonstrate innovation and were launched within the previous year. Entered products are then placed into specific categories such as food, beverages, personal care and household care with a product then being chosen as a winner in its category through research partner TNS. The complete list of 29 winners selected to receive the 2016 Product of the Year title can be found at www.productoftheyearusa.com.

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Tetra Pak's new Ice-Cream filler A3 likely to cut operational costs for producers with simple set-up and easy equipment changeovers. This allows customers to switch smoothly between different cone sizes or cups, as well as ice-cream flavours, in just a few minutes. Peter Lindstrom, Category Director at Tetra Pak says, “The ice-cream market is extremely competitive. Our customers face the challenge of providing quality products to consumers while keeping costs down. Our Bureau, Mumbai etra Pak has recently launched ice-cream filler designed specifically for small to medium producers looking to lower operating costs with minimal investment. The Tetra Pak® Ice-Cream Filler A3 produces up to 18,000 ice-cream cones per hour and features three enhanced components:

A cone dispenser with high reliability and capable of handling different cones and cups; An easyto-operate chocolate sprayer with exceptional accuracy; A precise lid dispenser improving standardisation. These features help manufacturers boost efficiency by reducing waste, minimising stops and increasing overall speed, while ensuring product quality. Furthermore, the modular design of the machine reportedly offers significant production flexibility

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Ice cream News

I ce Cream Times - January- February 2016

Mangaluru's Ideal Ice-Cream bags 4 Medals at ‘Great Indian Ice Cream Contest' Our Bureau, Mumbai angaluru born Ideal Ice cream led by Mukund Kamath have won Best Chocolate ice cream award, Gold Medal for Vanilla Ice cream and Chocolate Ice cream and also Bronze medal for Choco Chilli Ice cream. Connoisseurs of Ice Cream now have an additional reason to visit Mangaluru– to taste the best Ice Creams in India. Truly, Ideal Ice Cream has made Mangaluru proud.

ice cream parlour in spite of there being fierce competition in the segment.

Mukund Kamath says, ‘DuPont Nutrition & Health event was organised in Hotel Double Tree by Hilton at Gurgaon, Delhi. The contest was announced as World’s Biggest Ice Cream Contest and around 94 companies participated in the event. More than 500 samples were showcased in the ice cream contest. Ideal Ice cream participated in three categories that is vanilla, chocolate and most innovative category. Swiss chocolate won the best in India award as well as gold in the chocolate category. Creamy Vanilla won gold in vanilla category and Choco-Chilli won bronze in most innovative category.

Setting out to make the best ice cream possible, he taught himself the art of ice cream making and conducted experiments at home, testing his creations on enthusiastic neighbours. Three months later he launched Ideal Ice-Cream Parlour on Market Road in Mangaluru on May 1, 1975 with 14 flavours. The rest is history. In two short years the ice creams that he

manufactured so tantalised the taste buds of Mangaloreans that people were willing to wait in queue just to get a chance to savour the ice cream. With the growing demand, expansion was inevitable. Today Ideal Ice Cream has four parlours in Mangaluru city, one of which is the largest ice cream parlour in the country, and a restaurant cum Ice Cream shack. Ideal Ice Cream is also available through 500 dealers. Its retail network also stretches across coastal Karnataka, Kerala and Goa.

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EVENTS

Indian

Kamath further says, “This was the world’s biggest Ice Cream contest. Vasco de Sousa, one of the most renowned ice-cream experts was the Judge and we have won 4 Medals by participating along with 93 other ice cream companies of India. On Feb 11, Master Chef Kunal Kapoor was Chief Guest and he handed over the prizes and medals”.

Ice cream Congress & Expo 2016

28th-29th September 2016 Expo Center, Sector-62, Noida,(Delhi NCR)

Meetings Discussions Knowledge Entertainment

Since the very day Ideal made its way into the market not a single national player has been able to penetrate in the market. And even if penetrated, not many have succeeded to reach to the standards of Ideal’s. Ideal’s legacy rules Kudla! Yes, Summer is getting closer, and already with the melting heat of February, there is nothing better than “screaming” for a cooling treat on a hot scorching day. I have a real “soft” spot for ice cream, and I love trying out the different ice cream flavours at any of four Ideal’s Ice Cream shacks in town. Although I haven’t tried all the flavours (there are thousands of different flavours available worldwide!), me and my friends have our own flavour of choice. With so many varieties in flavour, Ideal’s Ice cream is sure to satisfy even the pickiest of eaters! The philosophy at Ideal Ice Cream is simple-“We treat ice-cream like food. We select the purest and finest ingredients and then set out to create what has become one of the best ice creams money can buy. For consistent results we are careful to see that everything is done in the correct way at every stage of manufacturing and it is the reason why the Ideal brand of ice cream today enjoys an iconic status when people talk about ice cream not just in Mangaluru but all over the world” opined Kamath. S. Prabhakar Kamath, the founder of Ideal ice creams started out in business dealing in tailoring material and firecrackers. Seasonal fluctuations in those businesses got him thinking on a more secure line of business that would be in demand throughout the year. So, he decided to start an EDITOR Firoz H. Naqvi

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Firoz H. Naqvi : +91-9867992299

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121, 1st Floor, Rassaz Multiplex, Mira Road (E), Thane - 401107. India. Tel: +91-22-28555069 / 28115068.Email: info@indianicecreamcongress.in Web: www.indianicecreamcongress.in INDIAN ICE CREAM MANUFACTURERS ASSOCIATION Sudhir Shah-+91-9849025027 (Secretary IICMA) Samrat A. Upadhyay- +91-76988 69800 (Secretary General – IICMA) Regd. Ofce : A/801, 8th Floor, “Time Square” Building,C. G. Road, Nr. Lal Bunglow Char Rasta, Navrangpura, Ahmedabad - 380 009, Email: info@iicma.in Web: www.iicma.in

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121, 1st Floor, Rassaz, Multiplex, Mira Road (E), Thane -401107. Tel: +91-22-28115068 /28555069. Email:info@agronfoodprocessing .com, Website :www.agronfoodprocessing.com Printed, Published By -Firoz Haider Naqvi, RNI no- MAHENG13830 Printed at: Roller Act Press Services, A-83 Ground Floor, Naraina Industrial Area, Phase -1, New Delhi -110028, Reg Office :103, Amar Jyot Apts, Pooja Nagar, Mira Rd (E) Thane-401107, Delhi Office: F-14/1, Shahin Baugh, Kalandi Kunj Rd, New Delhi -110025 The views expressed in this issue are those of the contributors and not necessarily those of the news paper though every care has been taken to ensure the accuracy and authenticity of information, "Ice Cream Times" is however not responsible for damages caused by misinterpretation of information expressed and implied with in the pages of this issue. All disputes are to be referred to Mumbai jurisdiction