Ice Cream Times July August 2016 by Advance Info Media & Events

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I ce Cream Times - July- August 2016

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I ce Cream Times - July- August 2016

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‘Nutrition-rich’ ice-cream launched

mitabh Kant, CEO, NITI Aayog, New Delhi releasing "NutrIce Cream" at CFTRI in Mysuru. Ram Rajshekaran Director of CFTRI, and Balaraju, Director, Dairy Day Ice Cream, are present. An ice-cream rich in Omega-3 fat and Vitamin E was launched. It is an initiative of the CSIR-Central Food Technological Research Institute (CFTRI),

Oleome Biosolutions, Bengaluru, and Dairy Classic Ice Creams. Niti Ayog CEO Amitabh Kanth launched ‘NutriIce Creams’ on the CFTRI campus in the presence of CFTRI Director Ram Rajashekaran and Balaraju, director, Dairy Ice Creams. It has been developed using Chia seeds, having the highest content of Omega-3 fat from a vegetarian source. Prof. Ram Rajashekaran told that CFTRI played the role of a facilitator bringing farmers, scientists and entrepreneurs on a common platform and develop this ‘special’ product. CFTRI has developed agro technology for Chia and has shared the seeds to farmers from across the nation. The commercial launch of the ice-cream is expected in the next couple of months, said Mr. Balaraju.

Havmor is ice-cream partner for U Mumba

avmor Ice Cream announced its association with U Mumba, the Mumbai city kabbadi franchise of the Star Sports Pro Kabaddi League. As part of the collaboration, Havmor would run a digital contest, which would give participants the opportunity to meet players of the U Mumba team. Commenting on the association, Ankit Chona, Managing Director, Havmor Ice Cream Ltd, said,

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the partnership is a strategic move to support this traditional sport and reach out to customers. Owned by Ronnie Screwvala, U Mumba was the Season 2 winner of the Pro Kabaddi League in 2015 and has also been a two time runner-up — in Season 1 and Season 3. Kabbadi, the traditional Indian sport, has rapidly gained popularity over the last four years and is fast emerging as a key sport in India. With the birth of the Pro Kabaddi League, the sport has received recognition both nationally and internationally while giving players a platform to showcase their skills and inspiring new talent across the length and breadth of India. The Pro Kabaddi League 2016 – Season 4 commenced on June 25. U Mumba will be playing a minimum of 14 matches out of a total of 60 matches as part of the league. The final is scheduled to take place on July 31. Havmor, which has over 30,000 outlets across Gujarat, Maharashtra, Rajasthan, Madhya Pradesh, Goa, Delhi, Punjab and Telangana, offers a range of 160 ice-creams and has received numerous food awards.

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I ce Cream Times - July- August 2016

Ice Cream News

Controversy over Parsi Kulfi hough the menu and bills simply name it as Kulfi, the waiter introduced it as 'Parsi Dairy Kulfi'. This was to mislead people that it was the same brand from Mumbai

decades behind manufacturing the Parsi Kulfi. What is being sold in the name of Parsi Kulfi is mere substandard Kulfi which nowhere matches superior taste of the original."

Mumbai. After objections were raised, the name was eventually changed to Parsi Kulfi, deleting the word Dairy which still is misleading," Bapuna said.

A delicacy sold in elite clubs and other eateries of the city named as 'Parsi Kulfi' has evoked displeasure of members of Parsi community. For the Parsi Panchayat in the city, it has become a matter of sentiment.

Bapuna said it was found that in one of the elite clubs a 'Kulfi' was sold as 'Parsi Kulfi'. "Though the menu and bills simply name it as Kulfi, the waiter introduced it as 'Parsi Dairy Kulfi'. This was to mislead people that it was the same brand from

The recipe of the Parsi Kulfi is a closely guarded secret and is only available within the community. "So, a Parsi Kulfi has to come from only a Parsi. Even as an ice-cream maker, Dinshaw's does not sell Parsi Kulfi, though it may plan in the

It's not a communal sentiment, but attachment towards a 100-year-old brand ParsiDairy in Mumbai, they say. A well-known name in Mumbai, and famous for its Kulfis, it is also loved by Parsis living elsewhere. Community organised the Parsi Panchayat on Sunday headed by Aspi Bapuna head of the Dinshaw's Group, published a legal notice. It reads "there is a secret of more than seven

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future," said Bapuna. Irani from Paris Dairy, however, confirmed that they have been sending consignments to some vendors in Nagpur. The Panchayat has not informed the management of Parsi Dairy about the issue. Bakhtiyar Irani of Parsi Dairy said that they were not aware of the controversy and it was shocking if people were misled by selling Kulfis using their name.

Ice Cream News

I ce Cream Times - July- August 2016

London Dairy eyes to expand outlets in India

he big exporter of ice cream to India IFFCO is looking to expand the distribution of its ice cream brand London Dairy in India. UAE-based food group isplanning to set up an ice cream manufacturing plant in India in next three years. Shweta Shrivastava, the head of marketing for London Dairy, told the company wanted to build

market had slowed in recent months due to Food Safety and Standards Authority of India (FSSAI) regulations governing international brands in the category involving the full disclosure of ingredients on-pack. However, Shrivastava said London Dairy was targeting growth over the next three years of 36% and has set its sights on a turnover of US$15m by

on the growth it had achieved since entering the market. "Looking at the growth since we entered three years back, we have achieved double-digit growth. We are looking to expand our outlets reach to 5,000 from the current tally of 2,000 outlets across the country." She said London Dairy pointed out India's ice cream

2020. London Dairy competes with other international premium ice-cream brands including Cold Stone Creamery, Haagen Dazs and Movenpick. According to industry experts, the Rs 4,500 crores frozen desserts category is growing at 15-20% annually in India.

Pabrai’s eyes on children taste

ncouraged by ‘Best ice cream for children’ award for his bubblegum ice cream at the Great Indian Ice Cream Contest in Gurgaon ice cream Anuvrat Pabrai, founder of Pabrai’s is now looking at an entire range of ice creams for children in flavour such as peppermint. In contest 50 children tasted different varieties of ice cream but Pabrai was declared winner. The first choice of celebrities like the President of India Pranab Mukerjee, Rahul Gandhi, Priyanka Gandhi and Sachin Tendulkar for ice cream Pabrai’s has on its shelves over 60 flavours of natural ice creams based on different cuisines and regional flavours. Its clients include the Taj Group and ITC Hotels. It has been served at several celebrity weddings. Now, it is trying to introduce ice creams for different age groups. Talking about ice creams, Anuvrat narrates his experiences, trials, different ingredients, and even health benefits of ice cream. Use naturally processed cocoa and your ice cream gets five times more anti-oxidants than green tea and three times more than red wine, he says. Mulethi, an Indian herb used as a cough remedy, is used in the paan ice cream. “As many as 17 ingredients go into making a paan and the Kolkata meetha paan has a blend of flavour and strength. We make a concoction of the ingredients and add it to the paan ice cream. “We developed the concept of cuisine-based ice creams two years ago and now have flavours for Chinese, Thai, Italian, Indian, Vietnamese, and

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Japanese fare. These are mostly sold in restaurants that serve these cuisines.” On the cards are malted and Ayurvedic ice creams. Anuvrat spends hours studying ingredients and making trials. He typically makes two or three combinations and gives it friends and family members for feedback. On that basis, he tweaks the combinations. Sometimes it takes several attempts, which can be frustrating. This is because some ingredients behave differently when chilled. For instance, grapes get subdued when cooled and, in musk melon, the flavour gets exaggerated. “I am like a musician trying to create a note. At the end, it is like conquering a mountain,” he says. Anuvrat Pabrai, started his journey in 1985 when his wife and he started a small ice cream shop in Kolkata. They went on to invest in a factory in 1986 and made Tulika ice cream, which closed down in 2008 because of labour problems. But, the expedition did not stop there. They took over a small factory in Kolkata and decided to make only a niche product — natural ice creams of unusual flavours. So you have ice creams with flavours such as date palm and jaggery (nolen gur of West Bengal), tender coconut, black sesame, jackfruit, and even south Indian coffee. Speaking about business, Anuvrat says, “We are in an exciting phase. We supply to institutions and sell at 24 franchise stores across the country. After a lot of thought and deliberation, we have started our own store in Kolkata.”

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I ce Cream Times - July- August 2016

Ice Cream News

I ce Cream Times - July- August 2016

Uber and Magnum to Launch Indian kid reaped On-Demand Promotion, $ 2000 from Facebook

6-old year Indian kid popular for his cooking videos has actually walked away with a whopping $2000(roughly amounts to Rs 1.36 lakhs) from Facebook for selling the rights of Mickey Mouse Mango icecream recipe video.

#UberIceCream

become Kicha's main hit, which reached almost 60,000 views.

in 20 Indian cities including Bangalore, Bhopal, Bhubaneshwar, Chandigarh, Chennai, Coimbatore, Guwahati, Hyderabad, Indore, Jaipur, Kochi, Kolkata, Mumbai, Nagpur, Nashik, New Delhi, Pune, Surat, Vadodara and Vishakhapatnam.

Started in 2015, the little chef's channel KichaTubeHD was inspired by the popular video blog EvanTubeHD, whose 10-year-old host from the US reviewed toys and video games. Kicha's dad shot the first videos on his iPhone, but now films them with a professional camera. The family, however, ensures that he doesn't spend more than two hours a week on the videos. In most of his videos Kicha demonstrates simple recipes of desserts that involve minimal cooking. "He isn't a professional," his father Rajagopal V. Krishnan told Mashable. After a brief "master class" given by his mom, Kicha prepares a dish his own

Nihal Raj, 6 years old YouTube sensation better known by his pseudonym Kicha, comes from a family of food lovers. The young chef started cooking when he was only four, inspired by his mother, who is a professional baker. This little boy loves to cook and whips up some amazing delicacies and uploads them on YouTube, earning himself a great fan following. Kicha's father was contacted by Facebook representatives, and the two sides struck a $2,000 deal in which the company acquired the nonexclusive rights to a video of the boy making Mickey Mouse mango ice cream. The video has

ber, in partnership with Magnum plans to launch a global on-demand promotion - UberIceCream - in India. The one-of-akind initiative launched in India . Every year, the third Sunday in July, in the United States is celebrated as Ice Cream Day while the month of July is celebrated as National Ice Cream Month.

way. According to Facebook Spokesperson, “In a recent brand promotional campaign, we wanted to celebrate examples of the rich and dynamic ways, people are using the platform. When we came across the public post featuring Nihal Raj cooking, the video felt like a great fit and we were delighted he and his parents agreed to participate.” That’s simply amazing Nihal! Kudos to you and we hope you soon grow up to be a Master Chef. The world can’t wait to try your delicacies little one! You make us proud.

As part of the on-demand promotion, riders can slide to 'UberIceCream' view on July 15 between 11 am and 3 pm and request for Ice Creams to be delivered at the tap of a button right at their doorstep. The riders will also be requested to share their pictures on social media with #UberIceCream Day. With the theme, 'Indulge Together', the campaign will run

The campaign is an attempt for Uber cities around the world to connect on one day and celebrate the shared loved for the frozen treat with people from across cultures and languages. It's also an opportunity for Uber city members to meet the Uber community in-person. Launched in 1989, Magnum now sells over 1 billion units annually worldwide. Uber, which was launched in 2009, is present in over 400 cities across 70 countries. Earlier in 2015, Uber had joined hands with London Dairy for a similar campaign.

Ice Cream Expo

I ce Cream Times - July- August 2016

IICE where Flexibility is match

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Vol. 3, Issue 06, July- August, 2016,

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by your Quality

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his year ice cream industry witnesses one of the most successful years of this decade. Industry is expected to grow not less than 25 per cent this season. Most of the industry leaders agreed that due to excessive heat and life style transformation ice cream industry will see many successful years in future.

Tie your knot, pack your bags and get ready for the Indian Ice-cream Congress (IICE) 2016 in Noida. the country and different parts of the world, in upcoming show.

Experts believes that this growth in demand of ice cream is also due to change in consumer preferences from carbonated drinks to ice cream, fresh and packed juices. There is a decline in demand of carbonated beverages witnessed in India in recent years. India is a big country and carbonated drinks market of the country is one of the fastest growing segments in beverages sector in the world but still it is not growing with same rate of growth it used to grow 5 years back. In US also slumping demand for diet sodas sold by PepsiCo and Coca Cola propelled a decline for the broader industry, as overall sales of carbonated soft drinks dropped for the 11th consecutive year. Total volume declined 1.2% in 2015, an acceleration from 2014’s 0.9% drop, as the biggest three players in the category all reported falling demand, according to a new report from industry tracker Beverage Digest. The group also reported that annual per capita consumption of carbonated soft drinks dropped to about 650 eight-ounce servings in 2015 – the lowest since 1985. This trend in India will further accelerate in years to come due to controversies by various industry watch dogs about the health hazards of carbonated drinks. The benefit will be distributed among fresh juices, packed juices, dairy based beverages and ice creams especially in summers. On the other hand Ice cream industry is consciously looking at the GST and its implications on the pricing of ice creams. According to industry sources ice creams might attract higher slab of GST to the tune of 18 percent. If this happens it will immediately affect the pricing of the branded ice creams across the board. Industry has been demanding for lesser taxation on this consumer product from a long time and if GST is imposed at 18 percent this will change the dynamics of the industry. Ice Cream industry has always been experimenting for newer and better products in the country. India will be one of very few countries which sell ice creams in Rs 5 category. After the news item on Rs 5 selling point in last issue, response from the readers and industry discussions ‘Ice Cream Times’ is of the view that this category is going to be there for some more years. Let the consumer enjoy more. One more encouraging news came from South India, Central Food Technological Research Institute (CFTRI). CFTRI in association with Oleome Bio Solutions and Dairy Classic Ice Creams, has developed Omega-3 and vitamin E nutrition-rich ice cream.

fter a grand success in Bangalore last year one of the most significant events in the global ice-cream industry, Indian Icecream Congress (IICE) is going to held at Expo Center, Sector 62, NH- 24 Noida (Delhi NCR) between 28-29 September 2016. Entering in its 6th year the India’s biggest ice cream show always provides the Hundreds of ice cream manufacturers from different parts of the country and world to exchange their views on this platform. The IICE with its aim of a higher degree of service to its client is laddering its growth by 100% year on year.

Exciting news from Havmor gave smiles to everyone in the ice cream industry of the country, Havmore has sponsored Pro Kabaddi Team of Mumbai named U Mamba, this season. Havmor is yet another success story from Gujarat is also known for its experiments to increase its brand value. In the past they had partnered with various Bollywood movies and endorsed some leading stars for their brand promotions. Over the next three years, Havmor will spend Rs.225-250 crore in setting up a new facility at Faridabad to cater to the northern markets, expand capacity at existing plants in Gujarat from 2.5 lakh litre a day to 3.5 lakh litre, and marketing and communications. Currently, Havmor operates 200 exclusive outlets, is available across 30,000 retail outlets and sells 160 flavours. The company is eyeing expansion in smaller towns and working on possible extensions of the Havmor brand in the country. Yet another successful season, 2016, now see you all in ‘Indian Ice Cream Congress 2016’ in NOIDA this Sep 28-29, till then chao.

Technology and new trend companies like

Tetrapak, Vojta, 3F, Kamani, Bigdrum will also display their best of the services. And many more top ice cream allied companies have already booked their stalls to participate as exhibitors in the expo. Last year in Bangalore IICE 2015 received 2123 visitors, 106 exhibitors and over 618 ice cream companies.

The new product, named Nutri Ice Creams, is aimed at benefiting 39.9% children in India. Amitabh Kant, CEO of National Institution for Transforming India (NITI) Aayog, launched Omega-3-enriched ice cream at CFTRI campus in Mysore. The innovative ice cream has been developed using chia, a super food having high content of Omega-3 fat from a vegetarian source. London Dairy, UAE based ice cream manufacturer from the house of IFFCO Allana has become one of the fastest growing brands now in India. Company has achieved doubledigit growth in just a few years of their India operations. According to the spokesperson of the London Dairy they are looking to expand number of outlets to 5,000 from the current tally of 2,000 outlets across the country."

According to the organizers of IICE the leading companies dealing in refrigeration and ice cream industry have showed their interest in the event. Voltas, Haier, Western Refrigeration, Kap Cones, Consta, IC Ice Make, Rockwell will also be their as cold chain companies.

The show includes all that activities which led ice cream industries as well as manufacturers to their peak. The show will be coorganised by IICMA & AIM Events with Bluestar India as its title Sponsor. IICE with its other event partners like Elanpro, 2m Cocoa, Sobhagya Confectionary, Morde Chocolate,HLM and Unique Equipment is expecting around 200 exhibitors and 3000+ visitors from all over

IICE 2016 is expected to be bigger in size than all previous shows. Indian Ice Cream sector has become one of the faster growing sectors in Indian food processing industry. Investment in technologies and new trends has broken all previous records in the last 3-4 years.

Special Report

I ce Cream Times - July- August 2016

Gujratis crazy for ice creams flavour contests. Last year Havmor was swamped by more than 10,000 recipe suggestions when it tied up with a radio station and held a contest. They included some truly bizarre ones like pav bhaji - a thick vegetable curry usually prepared in butter and served with bread rolls - and chickpeaflavoured ice cream. The company picked up five of the more palatable Some of India's oldest ice cream factories are based here.

ce creams are spiced up with cardamom and chilli flakes or flavour. Ginger is put in popsicles; and red chilli flakes in a vanilla mix, anywhere else in the world, these may sound outrageous but in Gujarat, there are the many eyepopping ingredients in ice creams that the state is famous for.

Vadilal, one of the biggest factories with revenues of 8,000 million rupees ($120m), began delivering homemade ice creams in imported flasks to consumers in 1907. Havmor, the other prominent player in the ice cream game, was set up by an enterprising Punjabi refugee who opened a parlour in Karachi in 1944, fled to India after the bloody partition, and started making ice creams in Gujarat with some fellow refugees. flavoured ice cream, predominantly vegetarian Gujarat is not far behind: you can get ice cream with grated cheese, peanuts, capsicum and green tea leaves here, he added. In his journey of taste Reshii mentioned another popular variant dessert, silver foil topped ice cream made out of a traditional milk-based confectionary called barfi by stuffing it with a mouth-watering mix of choicest mango pulp, ice cream and sweet condensed milk. He said that at the end of their meal, most people will

It helps that Gujaratis love eating sweets and innovating with food, that the summers in the state are long and hot, the milk is top quality (Gujarat is a dairy hub) and electricity is plentiful (aiding uninterrupted refrigeration for retailers). Some like Rajesh Gandhi, chief of Vadilal, say that since alcohol is prohibited by law here, people reach out for ice creams and milk shakes instead. Craze for flavours For children there are

"There's always ice cream in the refrigerator, and it is a part of every family gathering and festival." No wonder then that ice cream making is a veritable cottage industry in Gujarat. There are more than 100 parlours in the main city of Ahmedabad, and some home-made ice creams are a rage. Nearly three decades ago, homemaker Neruben

Desai, began making ice creams out of her home after her husband lost his job. Today, the ageing couple sell some 80 litres of their hugely popular - "fresh and smooth", says a customer - ice cream in 24 flavours every day from three freezers of a small porch in front of her nondescript home in a shaded lane.

Journey didnâ&#x20AC;&#x2122;t last here, spiced ice cream tightly wrapped in a betel leaf - a digestive usually taken after meals - with a cherry on top and a silver foil as a frill make you either crave or cringe. In Ahmedabad, Gujarat's main city, food writer Marryam H Reshii discovered an astonishing variety of frozen delights: lychee ice cream with large chunks of fruit; rajbhog (a Bengali sweet) ice cream, a happy fusion of two desserts; and the "curiously named" dry fruit katri studded with industrial quantities of almonds, pistachios and hazelnuts. Ice cream - unlike other traditional Indian sweets

recipes and sold them as new flavours. "Ice cream is part of the Gujarati culture," says food writer Anil Mulchandani.

flock to the ice cream shops. Then they will sit in the plastic chairs devouring their favourite flavours. Legend at Havmor has it that former US president Bill Clinton loved their mango barfi ice cream when he came visiting years ago.

lollies made of chocolatebased health drinks. In a state with a long history of

Their home churned ice creams come in eclectic flavours - poppy seed and fennel, date and rose - and customers are offered free samples. When they open their home in the evening, the porch fills

Gujarat is India's ice cream country. The state accounts for more than 12% of the country's $1.3bn (ÂŁ1bn) ice cream sales. Business is brisk for some 50 large and small ice cream makers. prohibition, they have even tried to sell a whiskeyflavoured ice cream. Some recipes work, others flop - the whiskey flavoured ice cream was a famous failure- but ice cream makers are undeterred.

- is also the default dessert after a wholesome Gujarati meal. "Ice cream is one of the state's overriding obsessions," says Ms Reshii. "It occupies mind space in Gujarat that you won't encounter elsewhere in India." While Jamaica offers ice cream flavoured with vodka and Japan can surprise you with seafood

"Nothing stops us from experimenting all the time," says Ankit Chona, managing director of Havmor, which churns out 200,000 litres of ice cream in 160 flavours every day. Consumers are so demanding that his company offers out three new flavours every quarter. Such is the craze that ice cream makers even hold

up in no time. "Both of us love ice creams. Our reputation has spread by word of mouth," says Ms Desai. Not to be outdone, her sister-in-law, who lives next door, also sells her ice cream.

I ce Cream Times - July- August 2016

Ice Cream News

I ce Cream Times - July- August 2016

Amul expand to cater North India demand

ith an investment of Rs. 125 cr Gujarat Co-Operative Milk Marketing Federation Ltd (GCMMF) Amul inaugurated a 100,000 litres per day ice cream manufacturing capacity at its Rohtak plant. Jethabhai Patel, Chairman, Gujarat Co-operative Milk Marketing Federation Ltd. and Sabarkantha District Co-operative Milk Producers' Union Limited, Himmatnagar inaugurated the facility. The Rohtak plant already has milk and other fresh dairy products processing capacity of 1 million litres per day. It will now have an additional ice cream manufacturing capacity of 100,000 litres per day. The investment of Rs. 125 crores has been made by Sabarkantha District Co-operative Milk Producers' Union Limited, Himmatnagar. This now takes Amul's ice cream capacity to 700,000 litres per day. The new plant will mainly cater to the ice cream demand of consumers of North India market like

Enjoy monsoon with London Dairy mini sticks

ondon Dairy, a premium ice cream brand of UAE based food group IFFCO has just launched a whole new range of ‘mini sticks’ to enjoy this monsoon. Mini Bites Mega Indulgence Perhaps you don’t want to overindulge after a heavy meal and even craving something sweet but don’t what to cheat on your diet. London Dairy’s new mini sticks, which wrap a collection of flavour, creaminess and colour inside a tiny ice cream bar will be the best option for you. The mini sticks are available in two flavours at all London Dairy outlets for Rs.75 for 60 ml.

The Flavours If you’re a chocoholic, try the Belgian chocolate Mini stick which coats vanilla ice cream with rich Belgian chocolate. It’s made with a range of premium ingredients, including (naturally) Belgian chocolate, cocoa mass, cocoa powder, milk powder and milk fat ice cream

Delhi, Haryana, Punjab, Jammu & Kashmir, The plant shall be manufacturing entire range of Amul ice creams like Tricone, Sticks, Sundaes, Tubs and Take Home range. R S Sodhi, managing director, GCMMF said that this expansion will help in increasing the growth in sales and market share of Amul ice cream, especially in the north. Amul enjoys a 40% a market share in the ice creams market, which it claims is three times that of its nearest competitor. It is a national ice cream brand with presence in more than 1600 cities across India. GCMMF is India's largest food products marketing sales organisation with annual sales turnover of Rs 23,004 crore. It is a cooperative federation of 3.6 million milk producers affiliated to 18,000 village cooperative societies handling 17 million litres of milk every day.

Intertek launches SATELLITE™ Program with Blue Star

ntertek, a leading Total Quality Assurance provider to industries worldwide, announces the launch of its SATELLITE™ Data Acceptance Program, a unique testing and certification model with Blue Star for the Indian market. Intertek's SATELLITE™ program has 4 progressive levels, each of which allows Intertek qualified manufacturer laboratories to use their test results for the certification process and deliver costs savings and flexibility in the product development phase. On the occasion Sandeep Vig, Director, Electrical and Wireless, Intertek India, said, “I am pleased to certify Blue Star under the Intertek SATELLITE™ program which enables them to gain significant control of their launch pipeline, thus bringing speed and cost efficiency to their processes. I congratulate the entire team for making this happen and wish them well as we continue to partner with them to access global markets.” Intertek is a leading Total Quality Assurance provider to industries worldwide. Mr.Vig said that there network of more than 1,000 laboratories and offices and over 40,000 people in more than

100 countries, delivers innovative and bespoke Assurance, Testing, Inspection and Certification solutions for our customers’ operations and supply chains. Jitendra Bhambure, Executive Vice President, R&D and Technology, Blue Star said, “It is a great honor to receive this certificate from Intertek for our facilities in Dadra and Thane. The two key philosophies of Blue Star are delivering high performance and safety for our customers and this recent certification will provide testing and assurance for our export products that follow stringent guidelines. We thank Intertek for holding our hand at every step in making this happen and we look forward to their continued support.” Blue Star, one of India’s leading air conditioning and commercial refrigeration companies recently received a SATELLITE™ Level One certificate for their Dadra and Thane facilities in alignment with the ‘Make in India’ initiative.

I ce Cream Times - July- August 2016

News

I ce Cream Times - July- August 2016

Elanpro Upright Freezer With A Cool Display Quotient

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to its extensive range of commercial refrigeration products. Elanpro Upright Freezer is designed to meet the demanding requirements of Retail industry. The range comprises of models offering maximum choice based on the requirement of the outlet extending from 50 lts Counter top to 200lts, 400lts, 525lts and Double Door in 1200lts. An efficient choice for cooling, the product is available in both options - Frost Free as well as Static version. The new energy efficient range by Elanpro is equipped with Digital Display and controller which ensure accurate temperature. The innovative Low Emissibility Heated triple Glass ensures best display without any frost on the glass. Bringing modern technology to the table, Elanpro Upright Freezer range is fitted with best in class Danfoss or Embraco Compressor which not only ensure very high performance but also offer low power consumption. The new product by Elanpro provides energy efficient, convenient, safe and reliable performance for optimal storage temperature environments necessary for a wide range of retail use. Priced between Rs. 28000/- to Rs. 1,40,000/-, Elanpro Upright Freezers are now available at Elanpro dealer stores.

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I ce Cream Times - July- August 2016

CFTRI Nutri Ice cream to tackle nutrition

to ensure that these researches are commercialized and Indian industries are benefited. We have several programmes for midday meal, but still we end up providing food with less nutrition".

ouncil of Scientific and Industrial Research (CSIR) - Central Food Technological Research Institute (CFTRI), in association with Oleome Bio Solutions and Dairy Classic Ice Creams, has developed Omega-3 and vitamin E nutrition-rich ice cream. The new product, named Nutri Ice Creams, is aimed at benefiting 39.9% children in India. Amitabh Kant, CEO of National Institution for Transforming India (NITI) Aayog, launched Omega-3-enriched ice cream at CFTRI campus in Mysore. The innovative ice cream has been developed using chia, a super food having high content of Omega-3 fat from a vegetarian source. Omega-3 and vitamin E-enriched ice cream will have a positive effect on heart with its reduced saturated fat. Speaking after the launch, NITI CEO said: "Food processing plays a major role in the country's development. I'm happy with the research that CSIR- CFTRI has taken up for the past few

decades. Ice creams, being largely accepted and enjoyed food products, find a special place among many people. By introducing Omega-3-enriched ice creams, CFTRI is trying to combat the problem of nutrition deficiency. There is deficiency of Omega-3 content in many people with them taking greens off the menu. According to a study, 39.9% of children in India are undernourished, and various programmes to address the issue have failed. The research and intellectual work taken up by CFTRI has resulted in NutriIce Creams. They need

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He also appreciated CFTRI director Ram Rajashekharan for taking up the initiative and coming out with a much-needed nutritious food in the form of an ice cream. "It will be liked by people of all age groups. We will also promote the new product by bringing it to the notice of Prime Minister Narendra Modi," he said. On the occasion, Kant called upon the researchers at CFTRI to take up more research on chia. "Rajashekaran has told me that if the mixture of chia and water is given to children during midday meal, their nutrition level will improve. CFTRI scientists should take up research on this and find ways to add the mixture to midday meal. Students must also venture into startups, instead of going for lucrative jobs. India should be a country of job creators, and not of mere job seekers," Amitabh said.

"Not many researches are commercialized. Steps need to be taken to commercialize researches so Indian industries are benefited. There is a close link between the farming community and institutes like CFTRI," Amitabh said, adding: "For India to grow rapidly, food processing industry must play a major role. We need to grow in labour-intensive environment, as it can ensure value addition." On the launching event Central Food Technological Research Institute director Rajashekharan said: "Omega-3-enriched ice cream is a first-of-its-kind product in the world which can supercharge heart and keep it healthy. This project was executed with many trials and careful planning. CFTRI has acted as a catalyst with the technology developer start-up Oleome Biosolutions and Industry Dairy Classic Ice Creams to come out with NutriIce Creams. This ensures good health to consumers besides offering a great value." Balaraju, director of Dairy Classic Ice Creams, said that Rajashekaran is behind the idea of the project. "We have managed to come out with this ice cream after nearly 3 months of research," he added.

Yes, There’s a Museum of Ice Cream And It’s Everything You’d Imagine

t seems that dreams do, indeed, come true. The Museum of Ice Cream is opening for one month only in New York City—and just in time for the often unbearably hot month of August. The museum (which will technically first pop up July 29) will be open from 11:00 a.m. to 9:00 p.m. every day except Sunday, when it closes at 8:00, and Tuesday—the one day

off. A single ticket (yes, we love the pun) costs $18 for admission for one adult plus ice cream, while a double is admission for two plus ice cream. (The price for kids and seniors, however, is $12, and is, of course, called a “mini.”) Considering its location on Gansevoort Street, right by the Whitney Museum of American Art and entrance to the High Line, it doesn’t seem like the museum could be opening in any hotter spot. The ice cream itself (the most important part, obviously) will feature goods from some of the city’s foodie favorites, including Black Tap and ddFellows Ice Cream Co. But the concept may be the most exciting aspect of this delicious venture. Started by “a collective of ice cream–obsessed designers, artists, and

friends,” the museum is specifically geared toward social media interaction. Its website emphasizes that it facilitates a “likable, sharable experience,” and its Instagram account, which is already promoting the pop-up, certainly shows that it knows a thing or two about a well-curated post. So what can the Insta-focused and famished visitors expect in terms of a photogenic trip? A swimmable rainbow sprinkle pool and “immersive” chocolate room, among other things. Sounds almost too good to be true.

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I ce Cream Times - July- August 2016

Baskin-Robbins support military services through their donation program

Baskin-Robbins launches delicious new USO Patriot Pop flavor, new July Flavor of the Month, OREO Birthday Cake, and offers free Waffle Cone upgrade with the purchase of a double scoop throughout the month

askin-Robbins will celebrate National Ice Cream Day with guests nationwide by donating 75 cents from every ice cream float sold on that date to the USO in honor of its 75thanniversary. July-17 is National Ice Cream Month and BaskinRobbins is celebrating all month with the launch of its Polar Pizza, a donation program to support the United Service Organizations (USO) and the introduction of a new ice cream flavor, USO Patriot Pop. Polar Pizza, which is an ice cream treat guests can eat like a pizza, is available in four delicious featured flavor combinations: OREO Cookies ‘N Cream, Peanut Butter ‘n Chocolate and REESE’S Peanut Butter Cup, Jamoca Almond Fudge and HEATH, and Chocolate Chip Cookie Dough. Guests also have the option to create a customized Polar Pizza by combining a tasty Chocolate Chip Cookie or Double Fudge Brownie crust with their favorite ice cream flavor and any combination of fun toppings

circumstances. Guests can also enjoy the new USO Patriot Pop flavor, which is red, white and blue and features cherry, lemon and blue raspberry-flavored ices, by the scoop or in a float. “National Ice Cream Month is our favorite month of the year, and this July we’re celebrating the joy that ice cream brings to people’s lives in a number of ways,” said Carol Austin, vice president, of marketing for Baskin-Robbins. “We’re so excited to introduce ice cream lovers nationwide to our Polar Pizza, which is a completely customizable ice cream treat they can enjoy with friends and family like a pizza. Additionally, we’re honored to help celebrate the USO’s 75th anniversary with our special USO Patriot Pop flavor and to support military service members and their family members on National Ice Cream Day through our donation program.”

In addition, BaskinRobbins’ new July Flavor of the Month, OREO Birthday Cake, features chocolate cakeflavored ice cream with Birthday Cake OREO cookie pieces, frosting bits, and a candy confetti ribbon. This flavor can be enjoyed by the scoop in a cup, cone or as a milkshake. In addition, guests can upgrade to a free, freshly-baked waffle cone with the purchase of a double scoop of their favorite flavor.

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The donation program and new ice cream flavor are in honor of the military nonprofit’s 75th anniversary and steadfast commitment to supporting our nation’s military throughout their service. Baskin-Robbins is also introducing a new July Flavor of the Month, OREO Birthday Cake, and is offering a sweet waffle cone upgrade promotion to its guests. The donations will go towards supporting the USO’s mission of connecting America’s military to their family, home and country, no matter the

Drone delivers ice cream to Mablethorpe beachgoers

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n aerial photography firm says it has successfully completed what it claims to be the first ice cream delivery on a beach using a drone. Two cones were launched from the Rock & Ices kiosk on Mablethorpe seafront after an order was placed using a phone app. Operator Michael Kheng said the drone is fitted with three GPS sensors for additional safety and can carry a weight of 1.2 kg (2.64 lb) - the equivalent of 10 ice creams. He said the delivery service is still at the testing stage, but could be rolled out in the future, if permission from the Civil Aviation Authority is granted.

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I ce Cream Times - July- August 2016

Cold Rock serves up designer burgers for ice cream lovers

ust when you thought Sydney’s fascination with burgers couldn’t get any more intense, a new creation emerges that brings a new sweet edge that will please foodies of all ages. A make-your-own-adventure ice cream slider is the new winter menu item of ice cream specialists Cold Rock, and the concept of filling a hot brioche bun with chilled ice cream really has to be tried to be believed. The man behind the creation is Franchised Food Company CEO Stan Gordon, and he said the idea

is based on something he tasted while travelling in Italy. Humzeh Aziz serves up an Ice Cream Slider at Cold Rock at Sydney Olympic Park. Pictures: Carly Earl “I’m always travelling and looking for new and exciting food concepts to share with our customers” he said. “With the ice cream sliders we took inspiration from Italy, the true home of ice cream, where the dessert of ice cream on a warm brioche bun is quite popular. Choose a mix-in.Choose an icecream.

“Naturally, we wanted to put our own stamp on these for Cold Rock customers and have really tried to arouse their imaginations, along with making our ice cream sliders unique, by offering a variety of tasty and entertaining flavours and textures to enjoy.” Imagination is the only limitation when choosing the flavour of your creation, with customers asked to choose their own ice cream flavours and then a mix in from the candy bar, meaning the options are countless. Cold Rock Ice Cream has launched a new ice cream slider. Mr Gordon said the reaction by customers in the short time these desserts have been on the menu had been really fantastic. “The combination as a whole is unlike anything

you’ve ever tried before — warm but cold, smooth but crispy,” he said. “There really is one to tantalise every tastebud” Cold Rock has stores across Sydney, including at Sydney Olympic Park, and prices start at $650.

Wine ice cream hits international market Long story short, someone was having a really good time, and after a few glasses of wine, they poured some cabernet over a bowl of ice cream. Soon everyone was trying it. Today, Mercer’s exports its wine ice cream to 15 countries former foreign minister U.S), a selfconfessed fan of the boozy frozen dessert, publicly endorsed it. Imagine luscious chocolate ice cream with bitter chocolate chips, steeped in the heady flavour of a Cabernet. Why would you not want a summer filled with wine ice cream, and why isn’t it here in India as yet?

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S-based company launched a wine ice cream, best combination of artisanal ice creams and wine, and we can't wait for it to come to India. Wine ice cream has been leading the trend of food-booze mashups in the US. Suddenly, everyone in the country wants a scoop (or a tub) of wine ice cream. Even Hilary Clinton (presidential candidate and

This is what the former New York senator had to say about the boozy frozen dessert: Three words: wine ice cream. As a senator, I started something called New York Farm Day. We’d bring producers from all over the state to Washington to show off the best New York has to offer. One year, we had a winemaker set up next to a family-owned ice cream maker Wine ice cream is exactly what the name suggests: wine-infused ice cream that includes 5-10 per cent alcohol. New York-based brand Mercer’s has been making wine ice cream since 2006 in flavours such as Red Raspberry Chardonnay and Chocolate Cabernet. Baltimore-based Crossroads Company has been

selling Winecream, its fruit wine and gourmet ice creams at local festivals such as Food and Wine Festival since 2014. Winecream was born on a Christmas night two years ago when inspiration struck after several rounds of wine and ice cream: Why not just mix the two? Wine cream, available in flavours such as strawberry, mixed berry, pineapple and peach is mixed with fruits and nuts after which it is flash frozen in liquid nitrogen at minus 320 degrees F.

I ce Cream Times - July- August 2016

Piccolo Me brings deep-fried Nutella ice cream balls and supersized hot chocolates to Royal Botanic Garden Sydney and 100’s and 1000’s; a warm chocolate brownie with vanilla ice cream, double ristretto coconut shavings, popping candy, and crushed Peanut M&M’s (Brogato); and, for those not as keen on the sweet desserts, The Hashman, which is a tower of eggs, bacon, and golden hash browns on a brioche bun. There’s no confirmation on whether we’ll also see their signature Cheeseburger Croissant on the menu, but we think it’s a safe bet!

s their 200th year anniversary celebration continues, Sydney’s Royal Botanic Garden have welcomed in a new café from indulgent kings Piccolo Me; yeah, the same Piccolo Me that have perfected the Giant DeepFried Nutella Ice Cream Ball, and other lipsmacking treats. Not only have Piccolo Me opened up at the iconic location, but to celebrate winter they have added another eyebrow-raising menu item: the Choco Mintolo – a rich minty hot chocolate topped with crushed Oreos, ice cream, and rich chocolate sauce. Go hard or go home, right? While the café also serves up savoury options, all eyes are on the sweets with even more menu items including an edible Nutella cookie cup topped with one scoop of vanilla ice cream and served with an espresso (Cookiegato); the aforementioned World’s Largest Nutella Fried Ice Cream, which is 1 litre of Nutella and vanilla ice cream topped with crushed Maltesers and warmed salted caramel sauce (in a syringe); a mega Cookies & Cream Shake topped with crushed Cadbury flakes

“We have a strong and loyal fan base who have been waiting eagerly to see what we would do next – and the Choco Mintolo takes the cake”, said Piccolo Me co-founder Roy El Hachem. “What better way to launch our newest Piccolo Me at the Garden than with our newest foodie creation”. Located under charming yellow umbrellas, the cafe stands next to the heart of the garden, right at the Palace Gates entrance which is adjacent to Macquarie Street. It’s an accessible, Europeanstyle kiosk set up that is bound to be a hit for quick lunches or pre-feasts to a journey around the beautiful gardens.

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I ce Cream Times - July- August 2016

This Is the Story of Greek Ice Cream

veryone loves ice cream and it is a fond childhood memory for all. So where does this yummy summertime treat originate from in Greece? How did it find its way to become a central part of Greek summertime culture? Let’s take a look at the history of ice cream in Greece. The three current-day ice cream makers in Greece are Evga which was bought out by Unilever, Delta which has been bought by Nestle and Kri Kri, the only purely Greek company with headquarters in Serres, Greece. But once upon a time there were other companies such as Agno Dairy SA which started operations in 1950 in Thessaloniki as the first industry pasteurization and milk bottling in Northern Greece. Also, in the late 1990s, Pure became a pioneer company in ice cream with a modern factory boasting the latest technology and equipment. However, by 2003 the company acquired much debt and the Agricultural Bank of Greece stepped in and took over the company, transferred Pure to Kolios SA, which experienced large turnovers and gains over the flowing decade, thus accumulating debts.

Now that you have some perspective on the raise and fall of the ice cream empires in Greece, let’s take at look at the history and common qualities of those still standing that has helped them stay in business over the decades. Evga started the craze of ice cream on a stick in Greece in 1936, when Greeks ate their first ice cream on a stick. Generations upon generations of Greeks remember Evga while they were growing up as it is the company that changed ice cream after being established in 1934 by the Souraka brothers, Greek-American immigrants to Athens.

By producing pasteurized cow’s milk, the brothers started the beginning of the economic revolution of the industrialization of the dairy industry in Greece. Imagine how the streets flooded with ice cream lovers as in 1936, there were no refrigerators for ice-cream trucks to cruise the streets with, passing out ice cream. Back then, street vendors had wheelbarrows filled with ice. Thus the profession of “pagotatzi” came about, were vendors wearing a white apron and cap and traveled through the neighbourhoods with the famous three-wheeled carts! Of course, as modern technology advanced, ice cream has ended up in your supermarket freezer section or loaded into musical ice cream trucks. The dairy dynasty of the Daskalopoulos, who began the dairy company Delta in 1890 from a small dairy workshop in Exarchia, Athens, was late to join-in with the ice cream craze. By the time they decided to enter the market in 1967, Evga was quite dominant in the ice cream industry, but that didn’t stop them. In fact, by 1979 Delta acquired an impressive position in the category of fresh milk in Greece and one year later in 1980 it became the leader in the ice cream market in Greece. Between 1996 and 2000 Delta carried out renovations and expansions of its ice cream factories and in 2006 sold 96.53 percent of the total participation of Delta Ice Cream to Nestle.

Kri Kri, the one remaining Greek ice cream company that is controlled by Greeks saw its first sales in 1954 under the guidance of founder George Tsinavo when the company decided to undertake the simultaneous production and distribution of ice cream and confectionery in the city of Serres. The first ice cream distributions made by vendors used special chests made of wood and metal and weighed about 30 pounds each, while the capacity was about 40 pieces of ice cream per chest. The very first ice cream created by Kri Kri was “cassata,” a special cream based on sheep’s milk and was rich in flavour. By the 1960s, Kri Kri put its first modern-day ice cream freezer in the Serres market. By 1971 the ice cream product became well-known outside of Serres.

In 1987 George’s son, Panagiotis Tsinavos expanded the factory and facilities of Kri Kri and that same year the company’s product line of ice cream became available all over Greece. Today it remains the only Greek owned ice cream company and exports ice cream to 22 countries.

This Ice Cream Gives Ben & Jerry's a Run For Its Money

alifornia-based bakery Sprinkles is most known for its pictureperfect cupcakes (and cupcake ATMs!), but what you might not realize is the company's ice cream is just as delicious — if not better. The closest store location to me is over 30 miles away in Palo Alto, but luckily for my co-workers and me, Sprinkles sent the POPSUGAR office a sweet, sweet delivery of of its

very own pints. Celebrating National Ice Cream Month in the best possible way, editors tried the peanut butter cup, salted caramel, cookie dough, red velvet, rocky road, and lemon meringue flavors, and there was no shortage of "OMG"s floating around the kitchen. Don't live near a Sprinkles location, either? Don't worry. The best news is that Sprinkles can ship pints of the organic ice cream on dry ice nationwide . . . complete with a side of homemade cookie dough, no less. Speaking of cookie dough, that flavor clearly reigned supreme at the end of our taste test. Unlike many other cookie dough ice creams, the doughto-ice-cream ratio is perfect. It's a rich vanilla bean ice cream that's chock-full of big chunks of chocolate chip cookie dough, meaning you never have to fish around to find one. Other standouts were the peanut butter cup (just as on-point as the cookie dough), lemon meringue (hellooo, lemon ice cream with marshmallow cream and graham cracker crumble), and salted caramel (it's definitely for the salty-dessert fanatic). Clearly you can't go wrong. The next time you feel like embracing the #treatyoself mantra, I'd highly suggest seeking out a pint or two for you and a friend (or not).

I ce Cream Times - July- August 2016

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I ce Cream Times - July- August 2016

Ice cream to cure pesky hangover that is a staple of Korean restaurant menus. South Korea is exporting its remedies.

People enjoyed ice cream eating contest of ice cream to claim top eater. He was pleased with the experience and shared his strategy for success.

Its most popular hangover beverage, Hutgae Condition, made by a unit of the CJ Corp conglomerate, has been sold in China, Japan, and Vietnam since 2014. The drink also features in the popular 2014 music video “Hangover,” by Korean pop star Psy and US rapper Snoop Dogg.

eople, who have to suffer a working day after heavy drinking, can now soothe themselves after a big night out with hangover-fighting ice cream. A convenience store chain of South Korea has launched the Gyeondyo-bar, which translates as “hang in there” and according to the company is the first ice cream bar marketed specifically to combat the after-effects of alcohol consumption. The grapefruit-flavoured dessert contains 0.7 per cent oriental raisin tree fruit juice, a traditional hangover remedy cited in a Korean medicine book from the 17th century that is included in popular hangover potions Drinking, often in groups of co-workers, is big business in South Korea, and so are hangover cures, which generate roughly 150 billion won ($126 million) in annual sales, according to industry data, ranging from pills and beverages to cosmetics for women who want to keep their skin soft after a boozy night. Those cures exclude the “hangover soup”

South Koreans drink 12.3 litres of alcohol per year, the most in Asia-Pacific, according to a 2014 World Health Organisation report. A study by South Korea’s National Health Insurance Policy Institute estimated that the social cost of drinking, including lost production, hospitalisations and early deaths, was about 9.45 trillion won in 2013. The ice cream bar’s name “expresses the hardships after frequent nights of drinking”, convenience store chain Withme FS, a unit of E-Mart Co Ltd, part of the Shinsegae Group conglomerate, said in a press release.

"I tried not to swallow too fast," he said. "I just tried to stuff as much as a could in my mouth, let the ice cream melt and just keep breathing.”

or the fourth year in a row, to celebrate National Ice Cream day, a proclamation given by President Ronald Reagan In 1984, people gathered at Market Square (US) to cheer the contestant for ice cream eating contest. Family and friends cheered as 14 contestants raced to choke down as much ice cream as they could during the Lofty Pursuits ice cream eating contest at Market Square. Lofty Pursuits gave customers the opportunity to indulge in all the free ice cream they could eat in five minutes. The contestants were broken up into two groups with six competing in the 16 and under group and the rest in the 17 and over group. In the adult competition Ethan Weinrich beat two time champion Jim Groot. While Charlie Edmond secured his third position safely. Weinrich finished five cups

Noah Leonard lead the way for the 16 and under group with Cole Basford finishing second and Jelani WilmerCotton coming in third. “President Reagan asked us to declare the third Sunday of every July National Ice Cream Day and to observe these events with appropriate ceremonies and activities,” said Greg Cohen owner of Lofty Pursuits. “I don’t know what ceremonies you do with ice cream but the activity would be to eat it. So we decide to force feed people ice cream here at Lofty Pursuits.”

I ce Cream Times - July- August 2016

Ice Cream News

I ce Cream Times - July- August 2016

Frost Byte Makes Nitrogen Ice Cream on Wheels in Miami US

n Miami's ever-growing, fast-paced culinary environment, rapidly freezing a batch of ice cream and transforming it into a rich and creamy concoction seems like old news.

gourmet ice-cream sandwiches, and Mr. Bing, which offers shaved creams, have become a frequented sight around the city too. But Miami has yet to see nitrogen ice cream on wheels. That is, until now.

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Platt, who created Frost Byte with childhood friends Tiffany Cardoso and Ryan Ramirez, says the entire process â&#x20AC;&#x201D; from flavor-choosing to first bite â&#x20AC;&#x201D; takes about a minute. Making the ice cream itself, which happens inside the truck and in front of customers, takes about 30 seconds. "We're not a mom-andpop place that uses churners," Platt says.

Putting British dairy farmers on the ice cream map

new interactive, digital map has been launched showing where NFU members across England and Wales are producing real, British dairy ice cream.

In the past year, nitrogen-ice-cream shops have sprouted up across Miami, with places like Lulu's and Chill-N becoming resident frozen-treat staples. And with the rise of food truck concepts, locals have also gotten a taste of innovative ice-cream concepts beyond an old-school ten-flavor truck. Companies such as Wynwood Parlor, which sells

Frost Byte, which officially launched July 4, is one of Miami's newest confection startups. Peddling what the founders call "ice cream of the future," the truck creates made-to-order combinations that are flash-frozen using liquid nitrogen on the spot. "It's been a lot of fun," says Andrew FOR Platt, cofounder of Frost Byte. "The process really captivates an audience because there's a lot of theatrics associated with it. It separates us from conventional places like Cold Stone or HĂ¤agenDazs."

The map is designed to connect the public with local dairy ice cream producers and help people discover top quality British dairy products as well as the stories behind each unique producer. "Sometimes you have to adapt and change with the times or risk getting left in the dust." The three founded the Frost Byte concept in January and has spent the past six months making their distant dream a reality. Platt, who has experimented with nitrogen ice cream for more than ten years, and Cardoso are classically trained chefs, while Ramirez handles the business side of production. The menu, Platt says, is "Miami-centric." Signature flavors include Cuban apple pie, blending salted caramel and cinnamon apples; pastelitos, fused with cream cheese ice cream and guava chunks; and the lemon granita, which is a vegan, organic lemonade variety. Prices range from $5 to $8, and optional toppings cost $1 each. Custom flavors are also available upon request. "We're always working on new flavors," Platt says. "People love our combinations so far. Most haven't experienced something like this, and the reactions have been perfect." Unlike most food trucks, Frost Byte has teamed up with municipal governments to cater local public events.

NFU dairy board vice chairman Tom Rawson, who farms in Yorkshire, said: â&#x20AC;&#x153;With the market volatility that is now the norm in the UK and throughout the global dairy industry, itâ&#x20AC;&#x2122;s good to highlight how some farmers have decided to add value to milk on farm. â&#x20AC;&#x153;We recognised that many of our dairy farmer members produce ice cream so we thought it would be a great idea to create a map to show exactly where the public can go out and buy it. Throughout the summer months the British dairy ice cream map will continue to grow as more NFU members are added. â&#x20AC;&#x153;Real dairy ice cream, made with British milk, has a great taste and a creamy texture. Nothing beats it particularly on a hot, sunny, summerâ&#x20AC;&#x2122;s afternoon. It has all the competition licked.â&#x20AC;? The NFU has teamed up with Yorkshire dairy Brymor to give away free samples of real British dairy ice cream. You can join us to find out more about the interactive map, learn more about Brymor and try one of the 40 wonderful flavours they produce using milk from their herd of Guernsey cows.

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I ce Cream Times - July- August 2016

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I ce Cream Times - July- August 2016

Roha has addednew range of natural products under Futurals and Natracol brands

rom one small office in India in 1972, Roha today has offices in 19 countries, 13 technical application labs in many time zones globally. Manufacturing facilities are Tibrewala Mahesh spread out across 13 countries. Tairector Roha products are marketed in more than 130 countries. Roha’s product range includes industrial colors and inks, animal feed additives, natural extracts (juices and concentrates) and an exclusive range of synthetic colors for the cosmetics and household goods industries. At the core of this company is its 350,000 sq. ft., stateof-the-art production facility in the Roha district of Maharashtra, India, which meets the highest international standards and norms. In support are Roha’s 12 other manufacturing centres in the

US, UK, Spain, South Africa, Vietnam, Indonesia, Thailand, China, Egypt, Brazil, Australia & Mexico. Our Brands: A comprehensive range of synthetic colors manufactured to meet norms of ever individual country across global markets; it covers a spectrum of food products and drugs & pharmaceuticals. Available as water soluble & lake colors in a freeflowing powder for dry applications or in granular sizes or even as dispersions in customized pack sizes, these are a global leader in their category.

As a globally leading manufacturer of food colors, Roha has moved quickly to address the growing global demand for products that are drawn from nature. Roha has a portfolio of natural colors that covers the entire spectrum of our clients’ requirements. Our range comes with the promise of four decades of expertise in customer service and purity standards. Quality standards that ensure consistency in shades, every time.

Futurals is a wide range of brilliant and stable shades of coloring foodstuffs & extracts (juices and concentrates) of fruit, vegetables, herbs, flowers and algae. The entire range of extracts is sourced in a manner that maintains the natural and essential characteristics without chemical

processes or modifications. The range facilitates ‘clean labels’ that consumers across the globe are favoring. While Roha is recognized across the world as a leader in colors for the food, cosmetics and pharmaceuticals industries, there was a gap in the product line. Simpsons has filled this gap with its range of all kinds of dyes and pigments for industries including cleaners, plastics, rubber, inks, automobiles and printing to name but a few. A balance of quality, efficient service and competitive Pricing for business success, Simpsons is ideal for customers

about his company: You have done phenomenally great in the overseas expansions, what are the major success reasons you see for Roha in Global Market? Our vision of bringing in innovation in newer areas and creating a strong bond with the customers led us to the successful expansion. Since inception, our unwavering focus for the color industry has given us the competitive edge. We are committed towards meeting the evolving needs of the consumers and thereby investing in exploring new avenues of business. Our market intelligence fuels improved understanding of vast categories, emerging trends and help provide consumer insight.Our endeavour is to consistently enhance customer needs globally with unparalled quality products at affordable price. Do you have further plans of expansions in global market and In India? We are looking at expanding in newer regions, setting up of an office in Dubai and setting up a plant at Mexico as well, by the end of 2016.

in every part of the world. Roha understands the art and the science of food & feed color like few others. Through a variety of choice ingredients sourced from around the world, and rigorous research, we can help you create animal feeds that make your animal products look as great as they taste.

Roha is one of the most trusted manufacturers of colors for leading Personal Care and Cosmetic companies across the globe. Marketed under the brand name Adora, it is a range that is designed in accordance with stringent legislations to meet the highest standards. Certifications: In recognition of our consistent efforts towards providing superior quality products and services, we have been certified by most leading regulatory bodies across the world In a recent tête-à-tête Mahesh spoke about some exiting developments

Roha has become a one of the biggest brands in coloringbusiness, please brief us about your recent achievements. We have added exciting new range of natural products under Futurals and Natracol brands.Our new production facility at ROHA – India, is now at the verge of completion. This new facility, which has been built using state-of- the- art technology will more than double our production capacity.2015 also saw our new offices in Turkey and Colombia functioning at full strength. The first quarter in 2016 witnessed Brazil & Argentina offices opening doors and performing at their best.The next quarter of 2016 will see setting up of offices in Dubai, Canada and Germany. With addition of projects, we needed to ensure better global co-ordination, management and interaction between offices across the globe. To further this effort, we have successfully implemented SAP throughout the system, as we believe that methodology is driven by processes. Also Roha group set foot upon a new adventure. We have always been a company committed to the planet. To support our green ideology, we were amongst the first to step into green energy with our wind energy project in Sangli, Maharashtra (2007). This was quickly followed by a 25 MW solar energy project in Patan, Gujarat (2012).Further to this, we commissioned a 27.5 MW Solar Power Plant in Badhla, Jodhpur District, Rajasthan, on the 30th of September 2015. What are the focussed industries for your

products apart from food processing? By establishing Simpsons in 2001, Roha expanded its formidable portfolio to include dyes and pigments. The company has quickly evolved into a leading color supplier for industrial applications – primarily Plastics, Paints and Coating, Inks, Agriculture, Rubber and household goods. Roha ranks amongst themost trusted manufacturers of D&C Cosmetics colors relevant to the personal care and cosmetics industries. Roha has also developed animal feed additives that lend animal products. How important is the coloring in food processing and what services you provide to your customers apart from selling colors to them? Color enhances the appeal of the food products and influences the consumer behaviour. As commonly observed we prefer to eat first with our eyes and consequently indulge other senses. It’s safe to say colors create the first impression and must be treated as an important factor appealing the consumers. Mr Mahesh, you are the third generation in your family business do you expect further steep growth of business as you have both traditional and modern mix of business acumen? Belonging to the third generation does offer a definite edge. I have the legacy to follow and imbibe in the decision makings for the future developments. However, it is enthralling to be a part of the cohort of this generation bursting with ideas and driving the soul of innovation. I believe success is imminent when the legacy is married to the new age of innovation. Usually companies acquire overseas businesses to expand their area of sales and production inorganically, your views-especially in your case? In our case, it is simply about growing organically while also contributing to the economy of the market we are present in. Our strategy involves strengthening relationship with the consumers and also creating job opportunities in growing market. It was vision of our founder Late Mr. JagdishprasadJhabarmalTibrewala to contribute to the society as we expand our presence and we are only working towards fulfilling the same.

Ice Cream News

I ce Cream Times - July- August 2016

Canadians prefer chocolate ice cream over vanilla – poll

ore than 30 per cent of Canadians prefer ice cream flavours with chocolate, followed by 21 per cent for the vanilla varieties, according to a survey. The national poll was conducted for BaskinRobbins by Leger Marketing from June 20 to June 23. The results also reveal that four in ten Canadians enjoy ice cream at least once per week and 66 per cent of Canadians enjoy the sweet treat category to satisfy a sweet tooth, with 70 per cent of women choosing the sweet tooth rationale compared to men (62 per cent). Other findings: most Canadians prefer their ice cream served in a cone – two-thirds (65 per cent) of them to be exact – with a cup or waffle bowl trailing closely behind (55 per cent) and an ice cream sundae coming in third (47 per cent). “Satisfying a sweet tooth is more important than one might think,” reveals Natalie Joseph, representative for Baskin-Robbins in Canada. “Pleasing the palate with sweet treats is one of the finer moments in life, and we all need to celebrate these moments. We’re honoured and delighted to be a part of this fascinating industry and to serve a measure of joy and sweetness to our guests day in and day out.” Ice cream lovers also can look forward to the launch of #Celebrate 31, a promotion at participating Baskin-Robbins shops across Canada on July 31. On that day, guests can take home their favourite flavours with 31 per cent off any Grab ‘N Go Pre-Pack Ice Cream*. The special offer will be available on the 31st day of July, August, October and December in 2016.

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“The number 31 represents history and flavour be a neighbourhood gathering place for families. variety for our brand, which offers a different Today Baskin-Robbins Canadaoperates 96 flavour of ice cream for every day of the month,” locations in Ontario, Quebec, Alberta and British Joseph added. “For National Ice Cream Month, Columbia. we’re looking forward to offering Canadians a new reason to walk into our shops, explore our new look, and to take home a variety of flavours offered in our Pre-Pack ice cream category.” Baskin-Robbins prepack flavours include a variety of favourites and classics like Mint B.SC Dairy Technology Chocolate Chip, Gold Medal Ribbon® and ICE CREAM & DAIRY PRODUCT CONSULTANT Pralines ‘n Cream. Guests also may enjoy the July Flavour of the Month, BeaverTails® Pastry, where 10 cents from every BeaverTails® Pastry ice cream scoop sold this month will be donated to SickKids Foundation. Baskin-Robbins was founded in 1945 by two 1, Sanudaraya Park Society, Nr. Methodist Church, ice cream enthusiasts Maninagar (E) Ahmedabad 380008. (Guj) India who shared a dream to Mob. +91 9825074107 Phone: 079 22773978 create an innovative ice E-mail: nitin3978@gmail.com Website: www.icecreamnitin.com cream store that would

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Pre-Show Report

I ce Cream Times - July- August 2016

One & Only Show For

Indian Ice Cream Industry-IICE 2016 All the major ice cream companies came together and established ‘Indian Ice-Cream Manufacturers Association’-IICMA in 2011 as the National Association of Ice Cream Manufacturers. Ever since, IICMA has been leading on all fronts by organising seminars, exhibitions, workshops, meeting with government departments, etc.

ndian Ice-cream Congress (IICE) is one of the most significant events in the global icecream industry, only one of the three of its kind in the world and South-Asia’s only gathering of ice-cream manufacturers. Hundreds of ice cream manufacturers from different parts of the country and world exchange their views on this platform. This is the 6th edition of IICE and it is growing with 100% rate of growth year on year. This is not because we have done something very different but we have actually filled the vacuum in this segment by organizing an event for ice cream industry. Last year in Bangalore IICE 2015 received 2123 visitors, 106 exhibitors and over 618 ice cream companies. IICE 2016 is expected to be bigger in size than all previous shows. Indian Ice Cream sector has become one of the faster growing sectors in Indian food processing industry. Investment in technologies and new trends has broken all previous records in the last 3-4 years.

Companies providing freezing and handling machines, packaging machines and materials, equipment and component suppliers, cone manufacturers, food ingredients companies, cold chain companies especially cold rooms and deep freezers, consultancy services, traders and stockists, raw material suppliers, milk powder and chocolate suppliers, ice cream bands looking for expansions will participate as exhibitors in the show. We are expecting around 200 exhibitors and 3000+ visitors in 2016 at Noida, Delhi-NCR show.

About Indian Ice Cream Industry: Indian ice cream industry is one of the fastest growing segments of the dairy or food processing industry in India at the moment. Broadly we can see this at two levels one is organised which is about Rs 10,000 cr and two is unroganised which is unaccounted and experts say that it is as big as organised sector.

Our consumption is way too low when we compare it with the USA or Australia. It is even lesser than China or Pakistan as well but we have seen in the past 3-4 years it has doubled from 200ML to 400ML which is a significant development. If we carry on with the same rate of growth will soon we can touch the level of China’s per capita consumption which is around a litter. In India ice cream is considered as a seasonal food product and due to various midwife myths people intend to consume it during in summers only. Where in other countries ice cream is considered as a daily dessert or outing food. If we are able to break these myths our consumption will automatically increase. This growth of 400ML to 1000ML will provide enormous opportunities to the allied segments to grow with the industry. Consumption of chocolate, SMP, additives and machinery is already growing in leaps and bounces but future is even brighter. Allied segment has a challenge in front of them how they cater this fast growing industry. They also have a challenge to provide good quality machinery in huge numbers along with tons of raw materials to make the ice creams, to provide them good color, flavour and texture also to provide huge amount of primary and secondary packaging to the said industries. There is another area of growth for the allied industry, the cold chain. This is one of the most important aspects of this trade. Without cold chain nothing can be done or planned. Ice cream industry needs huge amount of cold chain machinery, transportation and display machinery. Right from

the point of processing till the cup or cone ice cream needs continuous cold chain facility. This industry is short of cold chain by about 50%. So this is a green spot for all those who are providing cold chain solutions. Food safety also has been on top of the agendas of the ice cream processing companies and companies have improved significantly processing quality and standards of their products in past few years. Still we need to be vigilant to keep a check on each and every entry and exit of the ice cream processing unites. In India ice cream industry is mostly regional there are hundreds of brands focussing only one or two districts or in some case only upto state level. There are very few national brands that are doing business nationally and the major reason behind slow growth is high perishability of ice cream products. In recent times we have seen many companies have improved their supply chain and going beyond the boundaries. Ice cream industry is the biggest victim of bad infrastructure of road and power supply. Due to this, rural India where power comes just for few hours in a day which is not less than 50% of the country’s population is not able to store ice cream for sale on nook and corners of the inhibited areas. Continuous power supply in these regions will open huge opportunities for ice cream industry to cater all together a new territory for their products. Many international players have also launched their brands nationally with huge investments and tie-ups. This is a very positive trend for the Indian ice cream industry and we see a great future ahead. If the ice cream industry grows consumption of milk and milk products which directly relates with farmers will increase.

Contact For Bookings

Firoz H Naqvi : +91 9867992299 Sameer K: +91 9833325839 Seema Shaikh : +91 8689979988 EDITOR Firoz H. Naqvi

CONSULTING EDITOR Basma Husain

MARKETING EXECUTIVE Sameer K

PRODUCTION MANAGER Syed Shahnawaz

GENERAL MANAGER Gyanandra Trivedi

CIRCULATION MANAGER Seema Shaikh

GRAPHICS DESIGNER Naved H. Kazmi

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