Ice Cream Times March - April 2016 by Advance Info Media & Events

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Season News

Ice-cream players make hay while the sun shines, this summer!

Ahmedabad-based Havmor Ice-creams brings its Signature Range of Ice Creams ------Blockbuster, Aam candy, New range of sundaes, Crunchy Chocobar, Royal Rubdi Kulfi, Rajbhog Kulfi, Fruit n Nut pastry, And over and above Chhota Bheem range of 5 exciting ice creams for kids along with free fun toys. In addition to this the all-time summer favourite; Fresh Mango ice cream, made from the finest Ratnagiri Alphonso is now available to cherish the mango season along with 2 new Flavours of the Month Chocolate fusion & Circus ice cream. Amidst the flow of many launches of new flavours, there is also a trend that is picking up for sugar-free ice-cream in the country. According to Mukesh Kothari of Manmohak Ice-cream, Gujarat, sugarfree ice-creams has maximum number of Diabetic patients and a large number of health conscious consumers. The aforesaid Gujarat-based company has recently introduced a fresh mix fruit and sugar free ‘Kesar Pista’ for this season. Shabbir Patel one of the finest ice cream manufacturers from Amod Gujarat informed, ‘Dikkakulfi’, ‘Kajukatri’, ‘Kaju’ and cake nuts have been presented for this season by Kamboliwala ice creams.

all this year’s summer a scorching one for us or a Super-Summer for the Icecream industry! When the scorching heat is seesawing in the northern parts of India and north westerly winds keeping the other parts of the country blusterous, we sense an awful weather in certain parts of our country such as of Maharashtra, Chhattisgarh, Telangana and Andhra Pradesh. Well! Good news comes as it is predicted that the country would soon witness normal monsoon this year post summer, if all goes right. Summer is the season when the ice cream carts come out in every nook and corner of the cities, towns and villages. This is the time when families get into an ice cream parlour during any outing in the day or night. Ice Cream industry in India starts procuring raw materials and other ingredients in the month of January and February and later go on full production during the month of March to cater the growing demand. All the processing lines be it, candies, cones, cups or family packs, works 24x7 to reach your lips. This is the time when the ice cream industry launches new flavours to cater the masses. According to Sushil Verma of Dinshaw ice creams, one of the prominent ice cream brands of central India, company is launching caramel royal bar, raspberry bar, no sugar Anjeer, fruit overload, fruit tree tender coconut tub and many more new flavours this season. “Whereas Frostea Ice Cream from Cuttak has launched lemon,’ Kajukarishma’ and muddy chocolate this season,” says Hasan Akbar Ali, Managing Director of the company and one of the finest ice cream experts of India. In a similar situation, Ujwal Agarwal of Pan Creamery, Delhi informed that the company had already introduced strawberry n passion fruit; mango n passion fruit, choc n mango, kivi n lemon and many more fruit based flavours for this summer. Pan Creamery has four parlours across Delhi on strategic locations to meet the ever growing demand of one of the fastest growing hubs of ice cream industry. On a similar note, it all goes fun again as

Ajay Reddy of Jumani ice cream Hyderabad, supplier of ice creams to the leading retail chains in India like Walmart, updated via text message that they had propelled Praline caramel and bubble gum to their consumers, for this season. Hyderabad is yet another ice cream loving city in India with several successful brands. Almost all the persons mentioned above from different parts of the country agreed that ice cream industry would witness around 25-30 per cent growth, this year. If the summer will stretch a little further due to late arrival of the monsoon the rate of growth could hit higher. However, like previous years, if the rain comes in tits and bits in north India and other parts before the arrival of ‘The Monsoon’, it would affect the growth of the industry marginally.

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No additional TAX on Ice Creams in Budget 16-17

Havmor brings its signature range of Ice-creams this summer

Our Bureau, Mumbai

ately, one of the leading business newspapers (Economic Times; 10 February 2016) reported that Under Budget 2016 ‘Government may end the excise exemptions for some grocery items in preparation for GST.’ This gave jitters to the Ice-cream manufacturers in the country. The news reportedly said that the monthly grocery bill could rise after the budget as the Govt was planning to consider the elimination of excise duty exemptions for some items and move up the lowest rate that was currently applied on many goods to set a stage for ‘GST.’ According to reports, Ice creams are chargeable to excise duty @ 6 per cent. However, ice-creams are also manufactured and sold in many canteens, shops and various organisations in vending machines. There is no duty on ice-cream and non-alcoholic beverages prepared and dispensed by vending machines. [Sr No 29 of Central Excise notification No. 12/2012-, dated 17th March, 2012]. On 19 February 2016, one of the Broking houses Kotak Securities once again said in a research note that it expected the service tax rate to go up by 200 basis points to 16 per cent, to bring it in line with the proposed GST rate of about 17-18 per cent. The note also expected excise duty to be imposed or increased at a

R NO PR O

rate of 12.5 per cent on several goods, particularly in some of the consumer goods such as green tea, dairy spreads, yoghurt, cheese, ice-cream, frozen food products, pasta, ready-to-eat foods, packaged fruit juices and soya milk. Currently, many of those products attract nil 6 per cent excise duty. Interestingly, it is understood after the announcements of the Budget 2016-17 proposed by the Finance Minister Arun Jaitley on 29 February 2016 that such an announcement made earlier by the Government could be a vain attempt. It also meant that what appeared to be joyful news to the Icecream manufacturers (of not adding tax for Ice-creams) came to be dingy and filled with despondency. “The entire earlier had welcomed the news of no adding tax ice-creams,” says Sudhir Shah, Secretary of Indian Ice-cream Manufacturers Association (IICMA). Meanwhile, Rajesh Gandhi, President, IICMA & Managing Director, Vadilal Ice-creams, Pradeep Chona, Managing Director, Havmor Ice-creams, both hailing from Ahmedabad, Gujarat informed that the above mentioned news invoked them to prepare a new price list for ice-creams. They confirmed that it required to add that price in MRP, if there was any such ‘increase’ was made in the Budget proposal.

ith scorching heat wave making its impact on Western India, Havmor Ice cream, the most popular ice cream brand of the region has brought out lot more reasons to enjoy & make you cool this summer. Havmor’s latest summer collection includes, Havmor Signature Range of Ice Creams, Blockbuster, Aam candy, New range of sundaes, Crunchy Chocobar, Royal Rubdi Kulfi, Rajbhog

Kulfi, Fruit n Nut pastry, And over and above Chhota Bheem range of 5 exciting ice creams for kids along with free fun toys. In addition to this the alltime summer favourite; Fresh Mango ice cream, made from the finest Ratnagiri Alphonso now available to cherish the mango season along with 2 new Flavours of the Month Chocolate fusion & Circus ice cream. Besides this all your favourite flavours and ice creams are there to make this summer cool. So what are you waiting for ? this Summer can be more Funn !!

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I ce Cream Times - March- April 2016

Icecream News

I ce Cream Times - March- April 2016

Manpasand Partners Baskin-Robbins with fruit drinks magic at 250 ice cream outlets a joint venture with the Graviss Group. Its first manufacturing plant outside North America opened in Pune.

anpasand Beverages Ltd, has entered into an exclusive tie up with ice cream major Baskin-Robbins. Manpasand's flagship mango-based brand 'Mango Sip' and recently launched 'Fruits Up' brand will be available at 250 ice cream parlours and outlets of Baskin-Robbins across India. This is also the first instance where Baskin-Robbins outlets across the country will offer beverages in addition to ice creams.

"We are excited about this new partnership as this is Baskin Robbin's first association with a fruit beverage company. We hope that this association will add to our available array of delicious fun treats and give consumers a wider choice" said Sanjay Coutinho, CEO of Graviss Foods Pvt. Ltd. This alliance marks the continuation of the aggressive expansion strategy adopted by Manpasand Beverages to tap the fast growing urban markets. With this foray, Manpasand's flagship brand 'Mango Sip,' which is extensively spread out in rural and semi-rural regions, will now be available in urban areas through BaskinRobbin's outlets. Recently, Manpasand Beverages entered into a tie up with ice cream and food retailing major Havmor Ice Cream Ltd as well as Metro Cash & Carry. In the coming days Manpasand is going to forge more such alliances to increase its urban market penetration.

Commenting on the development, Dhirendra Singh, Chairman & MD of Manpasand Beverages said, "This is a significant moment for us as for the first time an Indian beverage company is entering into an exclusive tie up with a global major such as Baskin-Robbins." Offering delicious and fun treats across 150 cities & towns with 550 plus stores, Baskin-Robbins is one of the largest ice cream retail chains in India. Baskin-Robbins entered India in 1993 through

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Ice Cream News

I ce Cream Times - March- April 2016

Meet the Willy Wonka dad who creates Britain's wackiest ice cream flavours - including cut grass and anchovy

ldo Gallone, Britain's answer to Willy Wonka A dad who wants to be Britain's next Willy Wonka has created wacky ice cream flavours in time for summer, including cut grass and anchovy flavour.

new flavours! "My wife decided I needed a challenge so she told me to come up with Anchovy Ice Cream. "The anchovy flavour is as off the wall as it gets. It

"Flavours like this can take up to a year to develop and we have to throw out a lot of ice cream in the process."

Aldo Gallone, 47, runs a Wonka-style factory in Northampton where he comes up with the unusual ice cream flavours. The dad-of-two enjoys creating flavours that remind him of his childhood in the 1980s and has made Blackjack flavoured ice cream, Fruit Salad, TuttiFrutti and Rhubard and Custard.

His family have been making ice cream for over 75 years, creating their first flavours when their Wonka-style factory was first opened in Northampton the 1940s.

But the wacky ice cream man who runs Gallone's has also made bizarre flavours like anchovy, smoky bacon and even cut grass. He said: "I am called Willy Wonka by all my staff and by lots of customers. "I love the comparison. It means I am doing my job right - and that is to come up with amazing

like it. "Parts of the machinery didn't agree with the anchovy flavour and stopped working. Then we gradually experiment with the sweet ingredients, there's hundreds of tweaks here and there until it tastes just right.

was a painstaking process of trial and error. "We start with raw anchovy and boil it down like a soup. It was a bit gross to start with and we knew probably that only 0.1% of the population would

He is the third generation of his family to be running Gallone's, after it was started by his grandparents during World War II. Aldo said: "My grandparents built this legacy for

us and I want to build it for my kids and grandkids. "But I've told my 12-year-old son 'don't think you're going to work for me straight after school, you've got to go and work somewhere else first'. "He told me he's going to work at Pizza Hut." Aldo runs the ice cream parlour with his wife Cathy and offers the unique flavours to parlous across the Midlands. He added: "Flavours like this can take up to a year to develop and we have to throw out a lot of ice cream in the process. "I love what I do and I hope to bring as many new flavours that will make yours jaws drop. That's what Mr Wonka would do. "You can buy an ice cream anywhere now, years ago it was a luxury item. So we have to make sure everything is right, from strength to textures etc. "I can have a disagreement with one of the guys from the production team over the taste of pistachio, say, and if it's not quite right, we don't use it. "Those three lads on the production team are worth their weight in gold."

CottonHi cotton candy ice cream, Nam Prik hot sauce and the joy of galettes

otton candy ice cream: The fiends behind CottonHi are scarcely the first to put cotton candy on their ice cream â&#x20AC;&#x201D; the combination is part of the repertoire of Momofuku's Christina Tosi, among other pastry chefs. But the Koreatown dessert parlor, in the same strip mall as fried chicken specialist Kyochon and all-you-can-eat Korean barbecue baron Hae Jang Chon, is a place you wish you could gallop up to on a pink unicorn; where the soft-serve ice cream is not just crowned with pink swirls of cotton candy but also sprinkled with marshmallow treats plucked straight out of a Lucky Charms box and mined with a spoonful of explosively fizzy Pop Rocks, if that's the way you roll. If there has ever been a customer on a busy afternoon who has failed to Instagram her sparkly sweet, I have yet to meet her. The cotton candy is tinted with lemonade, strawberry, coffee and mint, among other things, and the ice cream is flavored with chocolate or green tea. An extra buck and a half gets you a shot of cold-brewed coffee for a kind of Candy Land affogato. More important, the add-on includes a tiny lab pipette filled with coffee that you can drip onto the confection: The cotton candy writhes into nothingness like the wicked witch in "The Wizard of Oz."

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I ce Cream Times - March- April 2016

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I ce Cream Times - March- April 2016

Market Report

Two-thirds of German ice cream consumers are interested in non-dairy alternatives

emand for non-dairy ice cream is booming in Germany, as dairy alternatives are no longer strictly marketed to consumers with special dietary requirements, but appeal to a wider health-conscious consumer base. Indeed, new Mintel research finds nearly two-thirds (63%) of German ice cream consumers are interested in non-dairy alternatives, such as almond or coconut based ice cream. Moreover, it seems German consumers are even willing to pay a premium price for these options, as one in five (20%) Germans say that they would be willing to pay more for non-dairy ice cream, rising to nearly one third (30%) among 16 to 24 year olds. The high demand for non-dairy ice cream is also evident in other key European countries, with interest signaled by 78% of Polish, 69% of Italian, 68% of Spanish and 63% of French consumers. What’s more, the willingness to spend more on such alternatives seems to be pronounced across Europe, with 27% of consumer in Poland, 21% in Italy, 25% in Spain, and 18% in France agreeing they would pay a premium price for these options. Julia Buech, Food and Drink Analyst at Mintel, said: “While dairy alternatives were originally created for consumers with special dietary requirements, such as those who are lactose intolerant or suffering from allergies, today they represent more of a lifestyle choice, especially among younger generations. This is based on a strong combination of health and ethical reasons, as well as evolving taste preferences and the appeal of novel flavours.” Responding to strong consumer demand, dairyfree ice cream is gaining ground in Germany, where the share of non-dairy launches reached a sizeable 8% of total ice cream introductions*, compared to just 2% between 2013 and 2014, according to Mintel’s Global New Products Database (GNPD). In wider Europe, non-dairy ice cream is also expanding its niche, albeit at a more modest pace. According to Mintel, in 2015 the share of new dairy-free introductions reached 3% in Europe overall, up from 2% in 2014 and 1% in 2013. Mintel research has also found that even though the UK has held the crown as the most innovative non-dairy ice cream market for years, it looks like German manufacturers have upped their game in 2015. Indeed, the UK was leading non-dairy ice cream innovation between 2013 and 2015 overall, accounting for 19% of total launches in Europe, followed by Germany (16%) and Italy (14%). However, looking at 2015 alone, Germany launched 26% of all new non-dairy ice creams, outpacing both the UK (17%) and Italy (12%). Launch activity in Germany’s non-dairy ice cream sector is increasingly shifting from soy to other alternatives. The share of soy-based launches decreased from close to 100% in 2012 to 35%

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in 2015, in the favour of alternatives based on coconut, almond, rice, and, more recently, lupine. Non-soy alternatives thus accounted for 65% of overall non-dairy ice cream launches in 2015. “While soy’s image has suffered from negative

associations related to both health and the environment, new non-dairy ice cream alternatives have profited from a taste and texture standpoint. Moreover, they are being explicitly utilised to underline a premium, indulgent positioning. Superpremium has in fact become the playing field of the majority of new launches in Germany, with decadent flavours such as salted caramel, apple pie, or coconut-bourbon vanilla prevailing.” says Julia. What’s more, organic and ethical-production claims are also on the rise, accounting for an impressive 90% of all newly introduced non-

dairy ice cream products in Germany in 2015. This comes as almost half (47%) of German consumers are interested in buying organic ice cream, with 28% willing to pay more for it – rising to two out of five (37%) 25-34 year olds. Meanwhile, three out of five (59%) Germans show an interest in ice cream that contains locally sourced ingredients such as milk from local farmers, and half (50%) of German consumers are keen on buying ice cream that is handmade. “Having escaped the realm of substitutes primarily for people with dietary concerns, non-dairy ice cream launches capture the imagination of modern consumers who do not exclusively opt for dairyfree, yet welcome the new variety. Far removed from a specialist dietary positioning, the new wave of non-dairy products focus strongly on taste and indulgence, and are designed to compete with the best of what dairy-based ice cream has to offer. ” Julia concludes.

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I ce Cream Times - March- April 2016

Ice cream News

Sakura-flavoured ice cream returns to Baskin Robbins in Japan after 24 years

The ice cream itself is described as tasting of “sakuramochi” (sakura-flavored rice cake) with just a hint of salt, and will contain actual cherry leaves as an ingredient, which should give it a gentle sakura scent. The subtle flavor of salt should enhance the overall sweetness of the ice cream delightfully. The sakuraflavor will be available at Baskin Robbins shops in Japan from March 1 to the end

UK’s first vegan free-from ice cream parlour us opens in London

ho would have thought that we could go without this ice cream flavor for over two decades?

We’re happy to report that Baskin Robbins in Japan, known as B-R Thirty One Ice Cream in the country, will soon be coming out with a new seasonal flavor that’s sure to be a hit with the ice cream loving public — sakura (cherry blossom). And Japanese consumers have good reason to be excited, because it’s been 24 years since that flavor was last offered by the ice cream chain.

orica! is based on Wardour Street and serves all sorts, from nut-free peanut butter ice cream to matcha green tea frozen yoghurt and tonnes of different shakes. All products and toppings are free from wheat, gluten, dairy, lactose, eggs, nuts, GMO and artificial sweeteners – and everything is fully vegan, even their ‘Oreos’.

of May for 360 yen for a regular price serving. (However, prices may vary slightly depending on the shop.) So, if you’re in Japan this spring and find yourself near a Baskin Robbins store, their new sakuraflavor is well worth trying. It should be like eating a refreshing ice cream version of a sakura rice cake, and the color alone is sure to get you in a spring mood. Combine it with an actual session of “hanami” (flower viewing) while the cherry trees are in bloom, and we think you’ll have one fine day.

It’s perfect for people with an allergy or intolerance, or those who fancy a treat they can attempt to convince themselves is ‘healthier’. The ice cream and froyo base recipe uses rice milk and coconut cream. Flavours include beetroot and dark chocolate, pumpkin spice and moringa (tastes like matcha powdered green tea) – plus cookies and cream, chocolate, wowbutter and more. They currently have 12 flavours but varieties

change and grow constantly as the team experiment with the ice cream maker in the basement. Choose from toppings like 100% vegan ‘Oreos’, called Keetoos, (imported from Canada) fresh raspberries or blueberries, and dried dates or goji berries. Others include shaved coconut, vegan marshmallows, cacao nibs and bright sprinkles coloured using ingredients like turmeric and red pepper. You can get your ice cream or froyo in a pot or free-from cone, or in a cute spherical bowl to go, and shakes can be served hot or cold. The products are free from most of the 14 main allergens, allowing those with more complex dietary requirements to indulge without worry – though some contain soya and soy lecithin. Yorica! shop manager Monica Jagielo says their all-natural ingredients are chosen from traceable, sustainable sources, making them as ethical and seasonal as possible.

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s one approaches the ice cream production and packaging hall at Aavin’s new ice cream plant in Ambattur, the aroma of vanilla and strawberry fills the air. Work on the new plant, with a capacity to manufacture 15,000 litres of ice cream in 116 variants, was recently completed. The project’s cost has been pegged at Rs. 23.46 crore, officials said. The building has been designed to make visitors watch ice cream mix being prepared and poured into the moulds. “We want children to visit the plant and learn about the importance of drinking milk. We have colourful graphic elements on the walls,” said a source at the new plant where trial runs are currently on. Chief Minister Jayalalithaa inaugurated the facility recently. It takes about an hour to make the ice cream mix from condensed milk, skimmed milk powder, sugar, cream and fruit pulp and permitted colour. This is then kept aside at 5 degree centigrade for eight hours and then sent to the freezer where it is stored at minus 5 degree centigrade. It is then poured into the mould in the candy filling machine and is packed at minus 30 degree centigrade. There is no human intervention except at the stage of packing it into cardboard boxes meant for transportation. The equipment has a capacity to make 6,000 ice cream candy bars per hour. The building also has a paneer making unit where 1,000 kg will be made daily.

I ce Cream Times - March- April 2016

Exclusive Interview

I ce Cream Times - March- April 2016 cart outside the railway station. Today, we are present in almost 10 states in the country and soon to be in PAN India having vast network of superstockists, distributors and over 35,000 dealer touch points supported by over 200 multi cuisine restaurants, QSRs and ice cream parlors catered to by State-Of-Art ISO 22000 : 2005 HACCP accredited ice cream manufacturing facilities. Havmor seems to maintain a consistent growth rate Year-on-Year with newer products and flavours. What drives you to achieve that, as Ice-cream is seasonal? Yes, Ice-cream is something seasonal and we try to give newer things to try for our consumers or the market. This is mainly due to the fact that we are passionate and I feel that that’s what this business is all about. We know the pulse of the market as we have spent 71 years in this business. Our ‘self-dependency’ and Non – MNC culture makes it possible to bring in any changes in a minutes, making us flexible ,transparent and Results Not Reasons Strategy.

lease tell us about your journey in the ice-cream business.

All our ice-creams are made of pure milk and we do not cater to frozen dessert segment that is made of palm kernel oil, therefore people feel that our ice-creams are nutritious and healthy !. We also take great care of hygiene standards. I can confirm that we can be compared to any food factory in the world. What is the benefit of your advertising or endorsing your products with celebrities, as

observed in recent days? Advertising, Advertising and Advertising is the mantra for us in this business and we have tied –up with most of our Bollywood celebrities such as Priyanka Chopra and Hrithik Roshan. Ie,In the past we had teamed up with Priyanka Chopra’s and Hrithik Roshan’s Movies. The benefit of such activities is that it gives us a good mileage for us not only in the country but also in the world.

‘We Intend to become Rs 1000 Crore brand by 2020:’ Pradeep Chona

lease tell us about your journey in the ice-cream business.

It was my father who started this business in Karachi on a hand cart and later had set up a shop. Unfortunately, in the year 1947, at the time of the partition of the country, he had to shut down his business in Karachi and shift to India. He tried to start the business in many locations such as Dehradun,Indore and then Ahmedabad. Once he came to Ahmedabad, he again started on a hand cart outside the railway station. Today, we are present in almost 10 states in the country and soon to be in PAN India having vast network of superstockists, distributors and over 35,000 dealer touch points supported by over 200 multi cuisine restaurants, QSRs and ice cream parlors catered to by State-Of-Art ISO 22000 : In was in the late ’70s that saw the second generation- PradeepChona- joining the business started by his accredited father. Byice this time,manufacturing Havmor 2005 HACCP cream had also established a name for itself in the restaurant and eatery business. It is creditedfacilities. with pioneering North Indian cuisine

(Punjabi food) in Ahmedabad. An innovator with natural business instincts, PradeepChona has been instrumental in making Havmor Havmor seems to through maintainchanging a consistent growth one of India’s fastest growing ice cream brands. For the last four decades, he has been leading the company times, rate Year-on-Year with newer products and tastes and trends. flavours. What drives you to achieve that, Chona, who is currently the Managing Director of Havmor Ice-creams, is one of the most passionate ice cream manufactures and a as Ice-cream is seasonal? successful businessman in the country. He says, “I Consider my Ice-cream to be like an airport where things are sorted and in place.” Yes, Ice-cream is something seasonal we try to The company has a diverse product basket comprising of more than 160 varieties of ice cream; assorted candies, Topoand Cones, give newer things to try for our consumers or the Ready- to- Eat Cups, Novelties and Bulk Packs in various flavours. Havmor indeed has come a long way from a hand held cart to one market. This is mainly due to the fact that we of the most successful ice cream and food companies of Western India. The simple guidelines – Achchai, Sachai, Safai (Goodness, are passionate and I feel that that’s what this business Truthfulness, and Cleanliness) are the strong pillars of the company. is all about. We know the pulse of the market as we Today, Havmor is going at a rate of over 25% CAGR over the last five years and it is looking to expand at a more aggressive rate. have spent 71 years in this business. Now spread across Gujarat, Maharashtra, Goa, Rajasthan, Punjab, Madhya Pradesh and Telangana & Delhi. With ambitious plans to expand pan India, it intends to become a Rs. 1000-crore brand by 2020. Our ‘self-dependency’ and Non – MNC culture Havmor has won Times Food Award for eight consecutive years (2009, 2010, 2011, 2012, 2013, 2014, 2015& 2016) as the best ice makes it possible to bring in any changes in a cream brand. minutes, making us flexible ,transparent and In a candid conversation with Pradeep Chona, CMD, Havmor Ice-creams, Firoz H Naqvi delves into aNot broader aspects of the company's Results Reasons Strategy. prospects, at a recent visit to its site.

Exclusive Interview

I ce Cream Times - March- April 2016

mission. The Adulterators have now realised that there is NO cheating with Havmor. Another significant point to be noted is that we have introduced ml measurement plus weighing of essence in the ice-creams which I feel it does not exist in any other food companies. Such effective measures help us to maintain consistency due to which our Ice-creams today have become one of the best in the country. Lastly, we have bought one of the best homogenizers from Germany in Ice-creams to bring in consistency. In this each batch is thoroughly scrutinized of mistakes by the team, whereby the rectifier of the mistake would then be awarded anywhere between Rs 500-1000. Therefore, the mistakes are reduced to almost ZERO. Lately, we have taken up television advertising that which we have never done in the past. What was the concept behind to come up with ‘Chota Bheem ‘theme infused into the Icecream, this year? Well, Kids are our target always so this year and

have this technology five years ago. Therefore, such technologies would help in identifying such mistakes from raw-materials and pin-point every mistake. All such technologies are expensive. Recently we have hired Accenture as they have one of the world’s best management practices

In any food business, much talked debate is pollution caused by the smoke or water. Could you please some of the backyard issues to save environment from such pollution? Fortunately, we haven’t come across such issues as we have the best Effluent Treatment Plants (ETP) involving various environment specialists. The smoke or the water let-out is re-used. In fact, recently we also received a clean chit after examination of samples by the inspectors saying that this was one of the best plants. What are your company motivational activities for the employees or man-power? We have around 1000 plus people in our team. Many of them hold good education or qualification or experience in this field. However, the people who are employed to look after the dispatch have lot of extra-time. Therefore we try to keep them engaged in games such as Carroms or Housie, at times Cricket. Also we have installed computers for them to convert time to a quality TIME.

‘Chota Bheem’ concept or theme in our ice-creams are for our kids and it will be carried in a way that Kids would love it. They will receive some gifts of ‘Chota Bheem’, for this, we are spending a lot on this aspect as we have taken the rights and trademarks from ‘Chota Bheem.’ I am sure that this would help us achieve our TARGET !. Mention some of the advantages of setting up of a modern factory to a traditional one. Differentiate between the two. Like I mentioned earlier, we are passionate and we have decided to take this factory to number one level. I consider our factory to an airport that is so clean and how they have systems in place. All the things are sorted and world class. We have a Metal detector, Cameras and two labs. Each of them is crucial. We have Metal Detector not only for Ice-creams, but also for raw-materials and soon to be in dispatch. We have spent around Rs 1 crore for Cameras in order to check proactively the mistakes that are carried in the process. It also helps us to find or to trace any errors in Barcoding. As such 99.99% mistakes are not made by us. Today, most of the food factories use SAP, but we

which is heavy for our company pockets, however the team is guiding us and we have benefits. We also have hired one of the leading advertising agencies called Publicis for our publicity. Thirdly, we call our two labs as the ‘Brainscope’ where the Research and Development is carried. One of the labs does the intelligence work and the other does Innovations. How do you manage to master the consistency level in flavours as sometimes the raw materials sourced may not be from the same origin? Well, we have heard and read much about the different ways of milk adulteration in the country. To answer your question, we have recently hired a team who looks into the quality of the raw materials sourced. Adulteration of milk makes it impossible to detect due to the addition of special oil in it. For this, our team had been to Karnal recently to observe the different ways of adulteration in milk. They had to observe, learn and curb this challenge. Initially a few tankers were sent back due to such an activity. However, we soon achieved our

Attending lectures about hygiene standards are mandatory. We take them to watch a couple of good movies. In the past it was Mary Kom, Airlift and Taren Zameen Par that helps them to learn and be motivated. What are future expansion or capex plans? Lately, we have set-up a plant in Ahmedabad, invested around Rs 100 crore. This has latest

machinery and automation, which is expensive. We have a chocolate plant and an in-house bakery. We are planning to set-up our own cone factory and a chikki plant to avoid dependency on outsiders to buy those. This would also help us to bring down our costs spent on such products. Everybody is passionate here about the business. They are well-aware of what our business is all about. Our quality has really improved and we have become highly-competitive in the market, including winning of many awards by DuPont for which we are delighted and recognition received. Not only this, we are planning to spend around 40-50 crore in the next three years in terms of investments. A t present, the work to find the best location to set up a new plant has been given to some BIG Agency.We are determined to set our footprints in the other states of the country… PAN INDIA. Mention some of the innovations at Havmor. Innovation is a part of our daily life at Havmor. We have many innovative products such as 'Rocket Candy', 'Pan Ice Cream', entire range of 'Chhota Bhim.' We have done a lot of innovations in our process and it is continuous. Strips on Ice-cream crates to maintain FIFO in cold rooms, Bar coding of Ice-cream crates, Production and use of ETP gas, Booster to bring down the temperature of Icecream vans, are quite a few of those.

I ce Cream Times - March- April 2016

Ice Cream News

I ce Cream Times - March- April 2016

New coffee, ice cream concept coming to Lafayette

here's a new coffee spot opening in Lafayette that's designed to impress the coffee connoisseur without intimidating the casual coffee drinker. Oh, and it'll keep the kiddos and non-caffeinated folks happy, too, with everything from a nitrogen ice cream lab and robotic barista to a latte art printer and flash-frozen alcoholic beverages. "We're masses Bobbs, hoping

hoping to bring specialty coffee to the by using newer technologies," says Ken the man behind the business. "We're the entertainment aspects will get people

interested in the more subtle aspects of coffee — the wine notes found in coffee grown in one region or the chocolate notes tasted in another." Bobbs, who owns the local franchise of Sub Zero Ice Cream and Yogurt, plans to open the local, non-franchise business just in time for summer in the Ambassador Town Center anchored by Costco. Professor Bob Beans Coffee Bar and Nitrogen Ice Cream Lab has an elaborate backstory that involves a young coffee prodigy, a secretive order of monks and late-night lab experiments. But really, the fun backstory is just the creation of

The Russo Group, a local branding agency. Professor Bob Beans was actually born because it provided an answer to this question: How could nitrogen gas created when flash freezing ice cream and yogurt at Sub Zero be recycled? "That's where the concept for a nitrogen ice cream shop with a coffee concept that focuses on coldbrewed, nitrogen-infused iced coffee came from," Bobbs says. "But we knew we couldn't just offer iced coffee. And it all snowballed from there." The new coffee shop will be part of what many consider to be the fourth wave of coffee. The first wave was marked by the introduction of instant coffee such as Folgers, the second by the introduction of specialty coffee shops such as Starbucks. The third wave was marked by coffee being treated like wine and single-serve coffee machines becoming available for home use. The fourth wave, many say, is a focus on the whole coffee experience — from farming and roasting to elaborate, artistic brewing methods that highlight the coffee's flavors.Bobbs doesn't want to be a fourth-wave shop that assumes customers understand the flavor profiles of coffee made from drip, pour-over or French press methods or know the ratio of espresso, milk and froth that goes into a cortado, macchiato, cappuccino or latte.In fact, he's only recently become a coffee expert. While researching and developing his new business, Bobbs realized how the tasting notes found in coffee have a lot in common with those found in something he's more knowledgeable about: wine. For both coffee and wine, flavor profiles are primarily due to the region and altitude where the coffee or grapes originated.

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Mr. Han Zhang NingBo Senso Machines Co. Ltd. 118, SongHuaJiang Road, Beilun, NingBo, Zhejia ng, CHINA. Tel: 0086-574-86869398 Fax: 0086-574-86869378 Email: senso@foxmail.com, www.senso-machines.com Mobile:086-13566519378

WIDE RANGE OF PRODUCTS AS FOLLOWS: CONINUOUS freezer from 600 t0 1200LPH with “ig pumps”  Cup/ Cone lling machines from rotary 3000 to 6000pcs/hr.  Cup / Cone lling machines from liner 9000 to 18000 pcs/hr.  Extrusion lines from 3000 to 15000pcs/hr.  Linear stick lines from 6000 to 24000pcs/hr.  Rotary stick line from 6000 to 18000pcs/hr.  Hardening tanneles 500 to 2000kg/hr. also spiral type.  Automation in ice cream industry using robotics.

Mr. Raju Jituri ofce In India:107, Rajshree Industrial Estate 11, Ghodbunder Road, Chitalsar, Manpada, Thane. Thane (w) , MAHARASHTRA 400607. Email: raju.jituri@gmail.com Mobile:091- 9820141567

I ce Cream Times - March- April 2016

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Interview

I ce Cream Times - March- April 2016

‘Reducing the taxes will increase the manufacturers’ margins’

Ice Cream Cup, Cones, Family pack, Bulk Party pack etc. We are glad to receive a huge and positive response for products under candy category such as Mawa Malai, Dry-Fruit Chowpatty, Masti-

omai Foods Private Ltd. is a well known Ice Cream Brand in Saurastra Gujarat .It is involved in Production of various types of Ice Creams. Chandu Bhai Sameer K in a candid interaction with Bhavesh Chandubhai Khatra, Director of Momai Foods Pvt Ltd spills out some of the key challenges and key drivers for its growth and development. Excerpts: Explain briefly about your company.

The company was founded by my father Chandubhai Shambhubhai Khatra. Initially, we were selling candies under his name ( Chandubhai Kulfiwala) as a brand in 1987. We have been selling our Ice creams under the

Bhavesh Bhai

Chowpatty with an increased consumption. How do see the cut-throat competition ahead in the market as there are a lot of emerging players today? Innovation, planning, problem solving and a 'cando' attitude allow us to deliver pace and quality that leaves our competitors standing while we to power towards a bright future. We also believe that pricing also one of the factors to stay ahead with the competition. Some of our products are sold at Rs 5/. with good quality that goes into customer satisfaction. Do you have franchisees currently to sell and market your products? Not yet, we have only outlets and distributors at retail to sell and make it accessible for the

consumers. Besides, we take up bulk orders and cater to also functions such as weddings. What are your promotional activities? Our products are carried in Hoardings, to keep our customers informed about any of our new variants or products. Our consumers in Gujarat already know about us though we are not 'giants' in the market. Thanks to our customers who do mouth-mouth adverts for products. We are looking at newer horizons in branding and promotional activities.

What your future plans? Recently we have initiated 'Real Fruit Ice-Creams.' We are also planning to launch Organic products as we see a huge potential for its growth. Our Research and Development team is still looking to this. Also we are planning to expansion to states such as Rajasthan in the future.

What are your challenges and your expectations from the government? Competition is rising in this industry. We need to cater to quality along with reasonable rates. Tax is one of the challenges that we find as a hurdle for us. Currently, we need to pay 15 per cent tax, which is quite high. Reducing the taxes would increase the manufacturers’ margins.

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I ce Cream Times - March- April 2016

News

I ce Cream Times - March- April 2016

Eggless Vino Tech provides cutting edge Belgian technologies to the Ice Cream industry Waffles: A E 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,

ice cream parlours, bakeries, dessert joints, hoteliers, caterers, and many more, all have boarded the flight towards these future products Yes! Its EGGLESS BELGIAN WAFFLE and range of other premix based products. All day long serving product for- breakfast, high tea, desserts, for late night coffee, parties, marriages or any events… Serve it with * Ice Cream *Tea *Coffee *Honey * Fresh fruits *Maple *Chocolate *Berries *Juices *Fruit Fillings and any other item that you dream, you can serve it with. • If you are thinking that Eggless Belgian Waffles are only meant for elite class of customers … we will prove you wrong. • If you are thinking that Eggless Belgian Waffles are only for younger generation ….We will prove you wrong. • If you are thinking that Eggless Belgian Waffles are only meant for “A” grade market…. We will prove you wrong. • If you are thinking that Eggless Belgian Waffles are only meant for Metros …. We will prove you wrong Eggless Belgian Waffle • Product for any time of the day or night • For any age of the customers • For any grade of market from kiosk, big parlours to Five star Hotels • For any cities/town/metros • Low in cost • Hassle Free • Low Maintenance • Low Man power • Fits in any size of parlour • Take-away or Serving • Variety of Serving options • One base can make an entire menu with variety of your choice And of course EGGLESS Come and join us to unfold an opportunity to explore to new trend of the industry with nitin’s range of premixes. You already know this product. However, making your own mix can be a task…. Try nitin’s premix once….Truly a hassle free product Nitin’s range of premixes 1. Waffle Cone Premix 2. Eggless Belgian Waffle Mix 3. Eggless Brownie Belgian Waffle Mix 4. Eggless Crepe Mix 5. Eggless Pancake Mix 6. Eggless Savary Belgian Waffle Mix 7. Chocolate flavoured Waffle Cone Mix Call on us for samples /Demo / Trials Harsha Enterprises - +91 -22-24114143 / 24149758

N. Srinivasan ( Proprietor)

stablished in the year 2006, Vino Technical Service, proudly introduce themselves as one

of the prominent manufacturer, exporter and supplier of a diverse range of Homogenizers, Pasteurizers, Plunger Pumps, Ice cream Equipments, Pumps and Pumping Equipment. The gamut offered is extensively used for different purposes in food, beverages, pharmaceutical, petrochemical, cosmetic and engineering industry. With the assistance of Good Manufacturing Processes (GMP) and cutting edge technology, company is able to acquire a huge clientele all across the globe. Under the able guidance of mentor of the company N. Srinivasan, they are able to carve a niche for themselves in this domain. With their rich experience of 5 years and indepth knowledge about the process, company is

maintaining pace with the international market demands. With the assistance of our competent team and R & D department, company offers precision engineered pumps and pumping equipment. They are well versed with the latest technological advancement and market research. Also, they have state-of-the art manufacturing facilities which include latest machineries, tools and equipment to manufacture the comprehensive range. Timely delivery and customization provision are some of the key factors that help them to gain total customer satisfaction from our global clients. Vino Tech deals mostly in India, Sri Lanka & Around Colombo, DehiwalaMount Lavinia, Moratuwa, Sri Jayawardenapura Kotte, Negombo, Kandy, Kalmunai, Vavuniya, Galle, Trincomalee, Batticaloa, Jaffna, Katunayake, Dambulla, Kolonnawa, Anuradhapura, Ratnapura, Badulla, Matara, Puttalam, Chavakacheri, Kattankudy, Matale, Kalutara, Mannar, Panadura, Beruwala, Ja-Ela, Point

Pedro, Kelaniya, Peliyagoda, Kurunegala, Wattala, Gampola, Nuwara Eliya, Valvettithurai, Chilaw, Eravur, Avissawella, Weligama, Ambalangoda, Ampara, Kegalle, Hatton, Nawalapitiya, Balangoda, Hambantota, Tangalle, Moneragala, Gampaha, Horana, Wattegama, Minuwangoda, Bandarawela, Kuliyapitiya, Haputale, Talawakele, Kadugannawa, Harispattuwa, Embilipitiya & Sigiriya.

Alternate

I ce Cream Times - March- April 2016

Whey Products In Ice Cream And Frozen Dairy Desserts By Dr. Steven Young, Ph.D. Steven Young Worldwide, Houston, Texas, USA

hey and whey protein products have been used successfully in ice cream and other frozen dairy desserts for the past six decades. Sweet whey, whey protein concentrates

(34-89% protein) and whey protein isolates (90% protein) are among the most commonly used whey products. Other whey ingredients such as

delactosed and demineralized whey can also be used. Cost efficiency and quality improvement are key drivers in using whey products. The nutritional value of whey products is also an important reason why an increasing number of manufacturers, worldwide, include U.S. whey products in their formulations. Whey powder was the first whey product added to ice cream and its popularity was associated with its cost benefits when compared to other sources of milk-solids-non-fat (MSNF). Nowadays, the functional properties of the proteins in whey protein concentrates (WPC) and whey protein isolates (WPI) also justify their use in mix formulas. In global markets, the use of whey products in frozen dairy desserts has become increasingly common. This can be attributed to the greater availability of high quality functional whey products and the increased knowledge about the applications and benefits of whey products. This monograph focuses on the functional benefits and considerations associated with adding whey ingredients to ice cream and frozen dairy dessert formulations. It is intended as a tool to jump-start product development. For additional information and quicker reach of your goals, please consult with your U.S. whey ingredients supplier and/or other publications available from the U.S. Dairy Export Council (www. usdec.org). Market Trends And Expanding Use Of Whey Products In Frozen Dairy Desserts In the U.S., ice cream (including full-fat and fat-modified products) is still the predominant frozen dairy dessert category by total unit volume. Frozen yogurt, sherbet and sorbet show no indication of significant growth as percent of total sales. Novelties continue to grow but only within the ice cream segment, and within that segment most new novelties are based on full-fat (10% milk fat) ice creams In the U.S., as in other regions of the world, the term “ice cream” includes fat-modified and/or sugar-modified (no sugar added) frozen dairy desserts – as long as other compositional standards for “ice cream” are met. The market availability for such “nutrient-

modified” products shows the increasing demand for a true ice cream eating “experience” with lower fat and/or lower added sugar. “Ice cream” covers nearly 90% of all frozen dairy desserts in the U.S. Of this, 70% is full-fat product. The remainder is split between fat-modified (”light,” “reduced-fat,” “low-fat” and “fat-free”) and sugar-modified (no-sugar added) “ice creams.” Of all new products, nearly two-thirds are full-fat ice creams. This further highlights and emphasizes the constant consumer demand for nutrient-modified products (low/no-fat; low/no-sugar) that also maintain a classical ice cream eating quality. Novel products might include truly sugar-free (>0.5g totel Sugars per saving)executions and better quality (i.e. better taste, eating quality and texture) executions of fat-free “ice creams,” and/ or products with “low glycemic index.” Whey and whey products can offer significant functionality benefits, costeffective functionality for cost avoidance and cost reduction, quality improvement, superior nutritional value and other nutritional benefits such as reducing the glycemic index. Regulatory Limitations There are no international standards for frozen dairy desserts and, thus, no internationally recognized standards for the use of whey ingredients in frozen dairy desserts. Manufacturers should check local legislation for maximum amounts of specific ingredients allowed in their frozen dairy dessert formulations. However, proposals now being considered in the U.S. may allow use of “total milk protein” (total of all casein and whey proteins) as the basis for regulatory standards rather than “total milk solids” or “total milk-solids-non-fat (MSNF).” Such evolving proposals are more scientifically and technically correct and, inherently, allow the use of more whey protein ingredients if all other functionalities and sensory needs are met in the finished frozen dairy dessert. Of course, individual national regulations, or limitations, on the use of whey and whey protein ingredients need to be considered in this potentially changing regulatory environment. The use of judicious amounts of the appropriately selected whey product(s) typically results in superior finished product quality – flavor, body, texture, and freeze/thaw stability – while improving the nutritional content at reduced ingredient costs. A Range Of Functional Ingredients The U.S. whey products most often used in ice cream and frozen dairy desserts include: • Sweet Whey • Reduced Lactose Whey • Demineralized Whey • Acid Whey (acid flavored sherbet, sorbet only) • Whey Protein Concentrate (WPC with protein

levels ranging from 34% to 89%) • Whey Protein Isolate (WPI 90% protein) • Other customized products and ready-to-use blends. Composition of any given whey ingredient can vary based on the supplier, the type of cheese from which it was created and the purification process. Even so, it is relatively easy to formulate whey products into ice cream and frozen dairy desserts with a few key formulation guidelines. Functional Benefits Of Whey In Ice Cream And Related Products Water Binding Whey proteins bind high amounts of water through physical and chemical means. This tends to increase mix viscosity but also aids in achieving finished goods freeze/thaw stability by limiting water-icewatertransition. Limiting transition of water-to-ice-to-water-to-ice helps maintain small ice crystals which improves resistance to heat shock and helps the finished frozen dairy dessert retain its smooth and creamy eating quality. Whipping/Foaming The whipability and foaming function of whey proteins adds to desirable performance during freezing and enhances air incorporation. Furthermore, by increasing the viscosity of the unfrozen portion of the mix, whey proteins help stabilize and strengthen air cells. This helps in retaining air and helps prevent the collapse of structure known as “shrinkage.” When small air cells are created and maintained, smooth and creamy ice cream results. Also, resistance to heat shock is enhanced. Emulsification Whey proteins are very efficient emulsifiers of fat and oil. They easily form stable emulsions and can be used to totally or partially replace chemical emulsifiers in frozen dairy desserts. Additionally, the “bound” fat in whey products is relatively high in phospholipids (e.g. lecithin) adding to the emulsification capacity of whey ingredients. Milk fat in whey ingredients needs to be taken into account when considering final milk fat targets. Whey products can be a highly economical source of milk fat. Whey can also directly or indirectly influence fat agglomeration during whipping (addition of air) and freezing (creation of ice). Fat agglomeration is critical to superior heat shock resistance and eating quality in terms of body (chew or bite) and texture (smoothness or creaminess). Flavor Whey products have a sweet/dairy flavor (sweet whey) with virtually no perceivable flavor profile of their own (whey protein concentrates and isolates). Using high levels of sweet whey may, in some formulations, result in a strong “whey flavor” in the finished product. However, if properly selected and applied this can be avoided and positive aspects of whey in relationship to flavor can be maximized. Additionally.when organic acids (e.g. citric, malic, lactic) and fruit flavors are used, as in some ice creams, most sherbets and sorbets, many typical “whey” flavors or their effects are eliminated. Formulators can easily balance the use of whey products versus any function of overall flavor optimization. Viscosity Chew and bite (i.e. body) and texture (i.e. smoothness and creaminess) improvements can be achieved through the addition of whey proteins. Whey proteins help increase viscosity of the unfrozen portion of the ice cream and help maintain both small air cells and small ice crystals. Thus, mouth-feel of frozen dairy desserts with whey proteins tends to be smoother, creamier and less icy or “coarse.” Again, resistance to heat shock also results. Visual Appeal Depending on the mix type, whey products can

I ce Cream Times - March- April 2016 add opacity, whiteness and “milkiness” to mixes and finished products. If properly selected, whey products can also help preserve visual appeal by helping maintain structure and/or form in the finished product. Whey products can also indirectly aid in maintaining ice cream structure which helps with visual appeal of flavors with added particulate(s) and/or syrup (ribbons, variegating sauces) inclusions. Bulking Agent In some formulations, whey ingredients can be used as low-cost solids bulking agents and replacers of removed functionality (e.g. fat replacement in low-fat frozen dairy desserts). Since whey is not a “fat,” fat replacement is best executed in high-fat products and less so in lower-fat products where the need for true fat functionality is greatest. Freezing Point Management Whey protein, lactose and mineral salts in any given whey ingredient can be taken into account to efficiently manage water-to-ice freezing

Product News

FUNMEAL INDIA is all set to hit Industrial chocolate market

higher overruns) can offer significant secondary cost savings. Whey proteins help achieve higher overruns by allowing more air to be incorporated during freezing and whipping of the mix and by helping to maintain small and strong air cells. Nutrition Whey is a great “nutrient buy.” The price-value relationship is such that there are few equivalent sources of key nutrients such as high quality protein, calcium and a variety of health-enhancing components such as whey fractions. Indirect impact on the nutrient content of mixes such as in “reduced-” or “low-” fat products also adds value.

UNMEAL INDIA” A Chocolate Venture of Lohiya Group is India’s leading manufacturer of finest & high quality Industrial cocoa Products Ronak Lohiya like COMPOUND SLABS Managing Director: PURE CHOCOLATE SLABS / CHOCOLATE PASTE / CHOCOLATE DIPS /CHOCOLATE CHIPS which are majorly used by food processing industries like ICE CREAM, BISCUIT, BAKERIES, HOTELS, RESTAURANTS & HOMEMADE CHOCOLATES, etc. RONAK LOHIYA, Managing Director of FUNMEAL INDIA Says that by looking towards demands for chocolates in India is increasing significantly over the last decades and is expected tremendous growth in the years to come. So to meet up the demands of chocolates in India LOHIYA GROUP who was manufacturing sodium bi carbonate, sodium carbonate, caustic flakes, detergents, ultramarine blue for paints, rubber, and plastic industry, etc from last 75years has decided to diversify its field & set up its new venture “FUNMEAL INDIA” an industrial chocolate unit in India.

Company has closely worked on its process, engineering, R&D and developed innovative processing structure from raw material storage to final product packaging. The system works according to strict food safety standards and by looking forward to this, Company has designed a lean organisational structure with well qualified experienced team focusing on safety, productivity, consistency, quality and customers satisfaction. Company ensures the hygienic and high quality products with state of art manufacturing facilities to provide industries best and unique products according to FSSAI and International Standards and to give high quality product company is sourcing best quality raw material from Indonesia, Malaysia & Singapore. Mr. Lohiya also share company’s future plans of setting up their own COCOA POWDER manufacturing unit in India to make its raw material backhand more strong and soon company is planning to set up well equipped specialised chocolate application lab. Company’s main focus is on to make a strong presence in Indian market and for that process is going on to set up three more industrial chocolates unit zonal wise all over India.

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performance and transitioning. This, in turn, affects freezing conditions, mix performance and finished product qualities such as body (chew, bite) and texture (smoothness). Whey proteins play a key role in managing ice crystal growth during heat shock and other distribution abuses. Superior freeze-thaw stability can be achieved through the use of whey proteins. Proper selection and use of any given whey ingredient are critical to success.

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Impact on Added Flavors High molecular weight proteins such as whey proteins can absorb various chemical components from added flavors such as vanilla extract. The higher the whey protein content, the more impact on added flavorings. This effect can occur with other proteins as well and formulators need to optimize their formulations in terms of protein/ flavoring addition. Cost-Effectiveness An important factor in the use of whey products in ice cream and other frozen dairy desserts is the ability to manage or reduce mix ingredient costs. By properly selecting the best whey product, significant savings can be achieved. When a formulation is done correctly, all whey ingredients can offer cost saving opportunities. Additionally, improvement in yields (i.e. ability to achieve

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Ice Cream News

I ce Cream Times - March- April 2016

Cashew Milk Picks Up the Pace as Dairy- Experiment and experience Free Ice Cream Sets tones ice-creams at

n 2013, New York-based ice cream consultant Malcolm Stogo,predicted that the frozen dairyfree desserts market would triple, if not at least double, within the next five years. Considering all the new dairy-free ice cream products that have hit the shelves in just the last year, we think his prediction will be spot on! So Delicious, one of the major industry players in the dairy-free dessert market, which is now worth over $200 million, has been a leader in this trend as they constantly release new products and expand their line according to the newest and most popular alternative milks. Their three newest additions, “Creamy Chocolate,” “Very Vanilla,” and “Chocolate Cookies N’ Cream,” are

all cashew-based. The company aimed to provide their customers with simple, traditional flavors they can add to pies, cakes, or enjoy on their own. Shelves that in the past were completely dominated by dairy products are now being infiltrated with plant-based options. And it’s not just vegans and the lactose-intolerant that are indulging. Market trends reveal that the demand for dairy-free ice cream and dessert products has been growing exponentially and shows no signs of slowing down. So Delicious is just one of the companies that are making their presence known in the category. With companies like, Coconut Bliss, Almond Dream, and even Ben & Jerry’s expanding their lines to include dairy-free ice cream, we may soon see

Hokey Pokey!

something close to equilibrium between the dairy and non-dairy grocery space. “The growth of the plant-based food space has been propelled by the rapid rise in popularity of dairy-free/plant-based milks, with $2.1 billion in sales and 14.4 percent growth in total sales volume over the last two years,” said Nil Zacharias, CoFounder of One Green Planet. “As more consumers explore and embrace almond, cashew, coconut and other alternatives to dairy, these choices are bound to extend beyond the milk aisle to the frozen dessert category.” As So Delicious pointed out in an interview with Food Navigator USA, “in the past we were going after people with lactose intolerance…now we’re appealing to consumers that care about sustainability and animals rights, are interested in plant-based eating, or increasingly, just modern consumers looking for new healthy products.” With so many different alternativemilks, and such flavor variety, we think everyone will be able to find a frozen dessert they will enjoy from these plantbased companies.

othing beats the sultry summer heat better than a big scoop of icecream. And, it's the time of the year again to visit ice-cream parlours and treat yourself to some delightful frozen desserts. Taking the experience of enjoying just a scoop of ice-cream to a different level is Hokey Pokey, located in bustling HauzKhas Village, here. Innovative experimentation and flavourful combinations are the talk of this funky-named joint which has a funkier tag line "Get stoned"! The unique thing about the place is you get to pick and choose all the ingredients and mix and match to create your own flavours! Just decide if you want nuts, strawberries, chocolates and vanilla together or mint, dark chocolate fudge and some gems chopped and combined in a cup or cone! You name it and the boys at the counter mix the chosen flavours in front of you on what they call a ‘cold stone slab’, which is set at -23 degrees to serve you the customised ice-creams. But, what makes Hokey Pokey truly unique is that their ice-creams are 100 per cent vegetarian and all the ingredients are sourced from different locations across the country, for instance vanilla and coffee beans from Coorg and Alphonso mango are imported from Maharashtra's Ratanagiri. And, if you are lazy and not in the mood to experiment and experience your customised icecreams, then just relish Hokey Pokey's creations. Of the many offerings, Knight in Armor, Café Mocha Magic and Manic Monkey are worth a try.

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I ce Cream Times - March- April 2016

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I ce Cream Times - March- April 2016

Ice Cream News

Whey 2 Go’s guilt-free, high-protein ice cream is a healthy dessert option

hen I decide to eat ice cream, I go for it: full-fat, full flavour. But Whey 2 Go protein ice cream has me rethinking this approach. With about 50 to 100 fewer calories in a 100 gram serving than regular ice cream – depending on whether you choose chocolate, vanilla or strawberry – and 11 to 14 grams less fat,

it’s already an attractive option. Regular ice cream has only four or five grams of protein in a ¬portion – Whey 2 Go has a whopping 23g in a 100g serving. But here’s the real sell, for me: this product doesn’t make up for any of this by adding sugar, as most low-calorie, low-fat products do. It has zero grams

of sugar, compared with the 22 or 23 in regular ice cream. The most important part is that it is also absolutely delicious – creamy and rich, with tons of flavour, just like a Häagen-Dazs or Ben & Jerry’s. I could not find anything to criticise. And now when I treat myself, I’m going to feel really good about it.

‘Doughnut ice-cream’ joins the food porn bandwagon

fter Cronut, the internet is now drooling over cones made out of cinnamon and sugar-coated doughnut pastry that are stuffed with ice-cream. This is an improvement on the regular waffle cones used in ice-creams, as these cones are lined with chocolate, which acts as buffer between the icecream and doughnut, preventing it from becoming soggy. With photographs and videos circulating online on how to make this decadent dessert at home, chefs around the world are all set to soon come out with their own versions. The dish, which is popular in Prague, is the next experimental recipe, which has foodies already giving their own twist to it by adding jam, chocolate, berries etc. Its origin This is a modern twist on the traditional Slovak dessert Trdelnik (also known as chimney cakes), a rolled pastry made with dough, which is grilled and topped with sugar and nuts. This Eastern Europe delicacy is commonly sold by street vendors.

Ice Cream Market

I ce Cream Times - March- April 2016

Mintel: China overtakes the U.S. as top ice cream market

HICAGO — For the first time, China has the scoop on the United States. According to new research from Chicago-based

Alex Beckett, global food analyst at Mintel.

market research firm Mintel, China has overtaken the United States as the world’s largest ice cream market. Between 2008 and 2014, the total market value for ice cream sales in China nearly has doubled, rising to 90% to reach $11.4 billion, according to Mintel. Meanwhile, the U.S. market has grown at a much slower rate, climbing by 15% over the same period to reach $11.2 billion. Mintel said volume sales of ice cream in China reached 5.9 billion liters in 2014, which compared with 5.8 billion liters in the United States. The research firm said value sales also are expected to increase, moving up to $12.6 billion in China and $11.4 billion in the United States in 2015. Even as sales of ice cream in China continue to climb, the United States remains the leader in terms of individual consumer consumption. U.S. consumers eat approximately 18.4 liters per person per year, compared with 4 liters for China, according to Mintel. The top five ice cream markets by volume globally are China (5.9 billion liters), followed by the United States (5.8 billion

CLASSIFIED

liters), Japan (784 million liters), Russia (668 million liters) and Germany (545 million liters), Mintel said. Overall, global sales of ice cream reached $50 billion for the first time in 2014, increasing by 9% from 2011 when sales were valued at $46 billion. Alex Beckett, global food analyst at Mintel. “Rising incomes and an increasingly developed retail infrastructure and cold chain network are driving growth in the ice cream market in China,” said Alex Beckett, global food analyst at Mintel. “However, the vast array of locally produced, low-price brands present a challenge for global ice cream giants looking to develop there. China is now the powerhouse of the global ice cream market in terms of overall size, although for per capita consumption, it’s the Americans who tuck into the most ice cream each year. The pace of development, coupled with the immensity of the population, is having an increasing impact on the Chinese ice cream market.” He added that while rising global volumes of ice cream mainly reflect the category’s expansion in emerging regions, ice cream has encountered challenging conditions in more developed markets such as Europe and North America. “Growth has been dampened by consumer diet concerns, competition from other categories, such as yogurt, and the perennial challenge of unseasonable weather,” Mr. Beckett said. “As the world economy’s center of gravity continues to shift away from the West, these challenges give ice

cream giants all the more reason to extend their presence, and new product development investment, in more emerging economies, particularly in Asia.” On the new product front, Mintel’s Global New Products Database shows a trend toward more better-for-you products. The number of ice cream launches with low/no/reduced allergen claims rose to 15% of global ice cream launches in 2014, up from 7% in 2012. Meanwhile, the number of ice cream launches with low/no/reduced fat claims rose to 8% in 2014 from 6% in 2012. Mintel also indicated an increase in gluten-free claims, which rose to 13% of global ice cream launches in 2014, up from 6% in 2012. The United States has been the most active in introducing better-for-you products, Mintel said, accounting for 20% of all low/no/reduced fat claims globally, 18% of low/ no/reduced allergen claims and 18% of gluten-free claims. In addition to better-for-you ice cream products, Mintel data showed a heightened interest in artisanal ice creams. Mintel data showed a heightened interest in artisanal ice creams. In the United States, approximately 61% of consumers of frozen treats claim to be willing to spend more on better-quality frozen treats, while

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60% of daily eaters believe that local brands are better quality than national brands, according to Mintel. Overseas, buying local is a big deal. In 2014, 39% of ice cream and yogurt consumers in Italy said they would be interested in buying ice cream containing locally sourced ingredients, which compared with 38% in France, 38% in Poland, 33% in Germany and 28% in Spain. In addition, 39% of U.K. consumers agreed that ice cream made using authentic production methods, such as handmade or slow churned, is appealing, Mintel said. “Handcrafted ice cream, made with a homemade style authenticity, is well positioned to embrace the wider consumer interest in artisan-produced food and drink,” Mr. Beckett said. “Craft has become something of a buzzword in recent years, with everything from alcohol to pasta sauces, pizza and lemonade emphasizing their craftsmanship or origin stories on packaging to differentiate the brand from the competition.

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Ice Cream News

I ce Cream Times - March- April 2016

Ben & Jerry's: Company Releases 3 New Core Ice Cream Flavours

ith ice cream weather just around the corner, Ben and Jerry’s announced the Cookies and Cream Cheesecake Core, Coconuts for Caramel Core and Brownie Batter Core flavors. They will be available for purchase in the coming weeks. The new pints are part of the company’s “Core” series that feature an ooey gooey column of deliciousness (think fudge or caramel) running through the middle of the ice cream. Here's a breakdown.

Brownie Batter: One side chocolate, the other vanilla, both studded with fudgy brownies fromGreyston Bakery and joined a brownie batter core. Coconuts for Caramel!: A tropical treat with caramel and sweet cream-coconut ice creams split by a pillar of gooey caramel. Cookies & Cream Cheesecake: The most decadent of the trio, it calls for chocolate and cheesecake ice creams with bits of cocoa cookies, plus a creamy cheesecake center. Swoon.

Price Chopper recalls chocolate ice cream

ce cream lovers, check your freezers. Price Chopper and Market 32 Supermarkets have issued a voluntary recall on the 48-ounce Central Market Classics' chocolate ice cream because of possible strawberry crosscontamination. "If you do not have a strawberry allergy, there is no health risk," Price Chopper officials wrote in the recall notice. The Central Market Classics chocolate ice cream included in the recall has a UPC code of 41735 07233. Many customers who purchased the recalled

chocolate ice cream have already been contacted through Price Chopper's SoundBite notification program. The notification program uses purchase data and consumers' phone numbers on file, connected to the company's AdvantEdge card, to let customers know of the recall.

World's most expensive ice cream sundae costs Rs 40 lakh What is so special about it, know here What is so special about this ice cream sundae that costs around 40 lakhs? Well, it is made from glacial ice scooped from the summit of Mount Kilimanjaro. It is Africa's highest peak. People sure have expensive tastes, but paying an exorbitant price for an ice cream is way too fancy, right? But not when it is for an environmental cause. Three Twins, an ice cream brand, has come up with world's most expensive ice cream sundae. It costs around $60,000 (around Rs 40,25,397). Forty lakhs for an ice cream sundae? Wow. The ice cream is made from glacial ice scooped up from the summit of Mount Kilimanjaro, Africa's highest peak. According to the prediction, the mountain's glacier will disappear within the next 10-15 years due to climate change. So, if you buy this ice cream sundae you will also be giving a five-figure contribution to an African environmental nonprofit organisation. The sundae's price also includes first class airfare to Tanzania, five-star accommodations, a guided climb, unlimited ice cream and a souvenir T-shirt made from organic cotton, reports Khaleej Times.

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