Ice cream times nov dec 2013 by Advance Info Media & Events

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Vol.1 Issue 02, Nov.- Dec. 2013, Rs. 20/-

Vadilal looking for a fresh cute ‘Face of Vadilal' company received a good number of responses." In 2011, the company had come out with a similar contest for children aged between 5 to 10 years for which the response was very good and out of which Vadilal selected 12 kids as faces for Vadilal's wall & table calendar for 2012. A few winners also won a chance to be featured in Vadilal's Ice Trooper advertisements print, outdoor media as well as the TVC.

adilal Industries Limited through its unique consumer-outreach initiative has come out with an innovative strategy of selecting kids aged between 5 to 12 years for its next face for Vadilal Ice creams. The company that introduced this unique 'Freeze the Moment' contest is inviting applications from kids across the country to be the next face of its ice cream brand. The winner of the contest would win attractive prizes and also become the Face of Vadilal ice creams.

Commenting on the campaign, Mr. Devanshu Gandhi, Managing Director of Vadilal Industries Ltd. said, "Freeze the Moment campaign, one of our most unique consumer-outreach initiatives, has enabled us to create and maintain a direct and personal connection with our customers. We have been overwhelmed with the warm response of the Freeze the Moment campaign and this year too on the very ﬁrst few days of the ongoing campaign, the

Mr. Gandhi added, "This year, we are inviting pictures of children in the age group of 5-12 years enjoying Vadilal Ice cream. The winner of the contest would hold a chance to be the next face of Vadilal's ice creams and win exciting prices too." To enter this year's Freeze the Moment contest, pictures of kids enjoying Vadilal Ice cream can be m a i l e d o n vadilalicecreams@gmail.com as well as the company's ofﬁcial F a c e b o o k p a g e (facebook.com/vadilalicecreams ). Entries can also be given by logging on to the company w e b s i t e www.vadilalicecreams.com. The successful 'Freeze the Moment' contest rounds off a year of novel marketing activities for Vadilal. The company's journey from being a small outlet in Ahmedabad over 100 years ago, to emerging as India's second largest ice cream player has been hastened by c o n s i s t e n t innovation in both marketing and product creation. Today, the company is also one of the largest processed food players in India with signiﬁcant exports of frozen vegetables and ready-to-eat snacks, curries and breads.

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Ice Cream Times - November- December 2013

News

Milking idea of ice cream with health benefits

aganini was founded on a Co Waterford farm more than 20 years ago as a way of adding value to dairy output. Now, it is marketing its innovative and award-winning products to the UK, writes Trish Dromey. C reatin g ic e cream s whi ch b len d nourishment with indulgence has helped Co Wexford desert company Paganini scoop the Innovation Award at this year's Bord Bia Food and Drink awards. The company has gone to market with a functional ice cream enriched with protein called FitFuel Nourish, which is designed for use by recuperating hospital patients. Earlier this year, it released a second product, called FitFuel Perform, a proteinenriched ice cream developed for use by fitness enthusiasts and athletes. Company managing director Barry Murphy says there is a growing demand for functional foods and has identified good potential both here and abroad for functional ice cream products “which taste like real ice cream but are enriched with protein”. Nourish is being used in close to 30 hospitals and nursing homes around the country, while Perform has been listed in 30 stores since its launch in August. “Pettit's Supervalu in Wexford was one of our first customers and we have also sold to some Spar stores, independent health food stores and gyms,'' says Mr Murphy. Functional ice cream has been an innovative departure for Paganini, which became one of the first ice cream-making

on-farm enterprises back in 1990. Mr Murphy's father, Tomás, saw it as a way of adding value to the milk and set up a small factory on the farm and an ice cream shop on the quay in Wexford. “It was an Italianstyle gelateria with an Italian name, Paganini,'' says Mr Murphy. Demand came not from retail but from hotels and restaurants, and Paganini built up a customer base in the south-east. By 1995, the company had moved off the farm to Kerlogue industrial estate. “My father a d d e d a b a k e r y, m a k i n g cheesecakes and chocolate cake, and it became the only Irish d e s s e r t company making both ice cream and cakes,” says Mr Murphy. In 2004, Mr Murphy, who had worked as a physiotherapist in the US, returned to Ireland and took the management reins. “Business at that stage was growing by around 20% a year,” he says. “We added new products, pushed sales and took on new customers.'' The recession meant sales levelled off. Looking for a means of growing the business in this difﬁcult environment, Mr Murphy began experimenting with functional ice cream. “As a physiotherapist, I had an interest in

functional food,” he says “I had seen patients in hospitals struggle to get enough calories to maximise the beneﬁt of the exercise they needed to recover” Given that ice cream popular with hospital patients, he saw good potential for a product with enriched protein. Researching the products available on the market, Mr Murphy found there were no ice cream products with enriched protein in the healthcare market. “I saw a big opportunity to provide a real dairy ice cream product for both hospital patients and also for gym users,'' he says, adding that many of the protein e n r i c h e d p r o d u c t s cu rr ently available do not taste like real food. Three years ago the company set to work on the product for hospital patients, consulting dieticians in hospitals and testing it on patients. “The research took two to three years, adding the protein and keeping the taste was very difﬁcult,” says Mr Murphy. In May 2012, Paganini was ready for market and launched individual tubs of both strawberry and vanilla functional ice creams, each containing 10g of protein. Initially, the brand name was Natural Fit, but this has now been changed to FitFuel

Nourish. Working with existing distributors, Paganini began selling to hospitals and nursing homes, and continued developing a product for athletes, which was harder to create because it had to contain double the amount of protein. Since the launch in the summer, Mr Murphy has, with the help of Bord Bia, been exploring the UK market and has had talks with hospitals, health food stores, and retailers there. “Our focus at present is mainly on hospitals,” he says. “There are no real dairy ice cream products like this in the healthcare market there.'' Marketing is now key to the strategy and Mr Murphy welcomes the Bord Bia Innovation Award and the recognition it brings. The expectation is that sales at Paganini will grow by 10% this year and increase by 20% next year when it starts selling in the UK. At present, the food service industry accounts for 95% of company sales, but Mr Murphy predicts strong retail growth over the next few years. Paganini has extended its facility and increased its production capacity by 500% in order to develop exports. Mr Murphy believes that FitFuel could outsell existing Paganini products within a few years. “We have a lot of innovative products in the pipeline for both,” he says. “We are working to develop the Paganini brand and will be launching new retail products next year.”

Ice Cream Times - November- December 2013

News

Haagen-Dazs Releases Flower Flavors

mong the ice cream brands in the g r o c e r y f r e e z e r, H ä a g e n Dazstrades more on a reputation for quality and deliciousness than bizarre or headline-making flavor combinations. But that doesn't mean they can't have a little fun once in a while. To commemorate the brand's 30th anniversary in Japan, its customers in Japan will get to celebrate with two special new flower flavors: Rose and Cherry Blossom. According to Japan Today: "These new flavors, of course, make perfect sense flowers are ubiquitously present at

celebrations, plus they make the packaging look pretty. Also, apparently flowers taste good." Rose petals and cherry blossoms are both edible and impart a sweet, floral fragrance to food. Of course, the packaging is where the special flavors really win out. Both come in cute pink and white containers printed with either pink rose petals or cherry blossoms. The two flavors come slathered in either plum sauce or cherry and cherry blossom sauce. The company says they will both go on sale in Japan on February 3, 2014, and they sound like a pretty good way to celebrate spring. The flowerflavored ice creams have not been announced for the U.S. market, but check out some of our best flower recipes f o r s o m e interesting ways to incorporate florals into your diet.

Londons' best winter Ice Cream Flavours W

hen cuddling up in your coat at a freezing bus stop, the last thing on your mind is “I really fancy an ice cream”. Yet some of London's top ice creameries and gelaterias are whipping up festive flavours to make you shun your instincts and indulge in a sub-zero treat. Gelupo is mixing up a range of Christmassy flavours, hand created by Jacob Kenedy and his team in Soho. They include a classic clementine sorbet, spiced chocolate-orange and traditional Christmas pudding flavour, featuring a

boozy combination of brandy and dark sugar. Taking winter ice cream down the science route is Camden's Chin Chin Labs. It will shortly be bringing out its Christmas tree flavour ice cream (yes, really), which has been created using a mixture of herbs to help you taste the smell of a Christmas tree. “Attitudes towards ice cream eating in winter are slowly changing, and it also allows us to get wild and extra creative. Selling ice cream in summer is easy; it's winter that makes it interesting,” say Ahrash Akbari-Kalhur and Nyisha Weber, owners of Chin Chin Labs. Scooping up the top prize for the oddest winter ice cream flavour has to be Black Vanilla with its cranberry gelato with turkey ripple. Available from now until the end of D e c e m b e r, i t p u t s a chilled-out twist on the traditional Christmas meal. For the less adventurous there is panettone or Christmas pudding flavour. So, before scrambling for the hot chocolate to warm you this winter, numb the pain instead with festive frozen treats.

Ice Cream Times - November- December 2013

News

More Baskin-Robbins outlets planned for Thailand

udman Group, the franchise operator of Baskin-Robbins in Thailand, is thinking big with a plan to expand its outlets at a faster pace. It aims to have 100 ice-cream outlets in the next 10 years, up from 21 now. Marc DaSilva, director for Southeast Asia at US-based Dunkin Brands Plc, the owner of Baskin-Robbins, said Thailand is a very important market with a great opportunity to grow its ice-cream business because the country is a famous tourist destination with a big population.

management of two franchisees including Central Restaurant Group. Baskin-Robbins has more than 7,000 stores in 50 countries, with about 2,500 in Asia. In Southeast Asia, Indonesia is its biggest market with 300 branches, followed by Malaysia (75), Thailand (21), Vietnam (15) and Singapore (7). Baskin-Robbins plans to expand to the Philippines by the end of this year or early next year. Mr DaSilva said its business continues to grow in Asia without any impact from the sluggish economic situation.

Mudman chief executive Nadim Xavier Salhani said the company last year won a licence to operate the Baskin-Robbins chain in Thailand. It plans to open a minimum of six outlets per year, each requiring an investment of 2.5-3 million baht. The company yesterday ofﬁcially opened a ﬂagship store at The Walk shopping mall on KasetNawamin Road, bringing its number of outlets to 21. The new store has its latest international store design, featuring bright and modern

"It's great to celebrate your good times with Baskin-Robbins ice cream and it's even greater to reward yourselves with the treat of Baskin-Robbins ice cream after challenging times," he said.

decor, relaxing lounge-style seating, LCD menu displays and improved displays for customised ice-cream cakes. Baskin-

Thailand's ice-cream market is worth B15 billion. About 33 per cent belongs to the premium sector with players such as Haagen-Dazs and Cold Stone Creamery.

Robbins entered Thailand 15 years ago through the

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other Dairy today entered the North Eastern region with the launch of its ice creams in Guwahati and plans to expand its reach to over 1,000 outlets within next one year.

"North East has big potential as none of the existing players has tried to expand the categories here. We are here not only to capture market share, but expand the segment," Mother Dairy Fruit & Vegetable Pvt Ltd Business Head (Dairy Products division) Subhashis Basu said here. To start its journey in in this region, the company has launched ice creams and frozen vegetables in Guwahati. Talking about its sales plans, Basu said: "We want to tap all the potential. Our target is to reach to 1,000 retail outlets within next one year, besides 300 s t r e e t vendors." The company is aiming to sell 15-20 lakh litres of ice creams every year in Guwahati, he said. Basu said the products will be sourced from its facilities in Kolkata and Delhi. The company has already set up two cold storage units here. The New Delhi-based ﬁrm is a wholly-owned subsidiary of National Dairy Development Board and was commissioned in 1974.

Ice Cream Times - November- December 2013

Food Safety

Food Safety Aspects in Ice Cream Industry By Sanjay Indani under:

I Pre-rinse

Basic minimum requirement on Good Hygiene Practices:

ii. Detergent cycle

1. Process Flow: There should be a uni-directional ﬂow of materials. The manufacturing premise should not have direct access to any residential area. Food premises should be designed, constructed and equipped to minimize the risks from food hazards.

ce cream is a frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to, or instead of, the natural ingredients. The mixture of chosen ingredients is stirred slowly while cooling, in order to incorporate air and to prevent large ice crystals from forming. The result is a smoothly textured semi-solid foam that is malleable and can be scooped. The Indian ice cream industry today is worth about `2,500 crore registering a growth of 15-20% annually. The ice cream market in India is broadly divided between the organised and unorganised sectors. Considering that the per capital consumption of ice creams in India is currently at around 250-300 ml compared to the consumption in litres in other countries there is a huge opportunity for organised players in the industry. The organised sector holds about 65% of the market share while the unorganised sector has the remaining 35% market share of this industry. Manufacturers in the organised segment have to invest heavily since they have a lot of parameters to consider. In order to ensure that optimum quality standards are followed, organised players need to obtain accreditations such as ISO and HACCP certifications. The main factors that hamper the growth of this industry include the lack of cold storage chains, poor infrastructure for storage and transportation and lack of guidance in achieving the optimum quality certifications. Good Hygiene Practices (GHP) are also important since they lead to prevention of contamination of the product. The compliance to these hygiene practices has become mandatory through the requirements of Food Safety & Standards Regulation. Those who opted for license under FSSA need to comply to the GHP requirements every time. It should be customized to each unit considering the different aspects of GHP. A competent food safety expert would be better option available to address these requirements in addition to the in-house expertise available within the organization. The GHP requirements can be broadly categorized as

Workflow is the route through food premises for food, food handlers and equipment during all the stages from delivery of raw food and ingredients to dispatch, sale or service of finished products. It should safeguard food from contamination from the moment it is delivered until it is a finished product. Raw and Finished product food should be kept apart. a. Layout & Position of Equipments:  As far as possible, the layout shall be such that manufacturing processes are not amenable to cross-contamination from pre and post manufacturing operations like goods receiving & preprocessing.  The equipments shall be kept in such a way that it does not lead to any cross contamination from Raw Materials to Finished Products.  Food equipment and utensils should be made from materials that are durable, impervious, smooth, resistant to cracking or chipping and easy to clean thoroughly.  They must be maintained and cleaned regularly so that it does not cause physical contamination. But it is quite often observed that in the existing food industries it is considered as a challenge due to no availability of space and re-construction of the infrastructure. b. Cleaning & Sanitation:  Cleaningis the process of making something free from dirt and contamination. Activities include wiping, rubbing, scrubbing, scouring, brushing and sweeping. Cleaning is intended to keep food and workplaces safe. 

In particular, cleaning aims to:

I . Protect your product from biological, physical and chemical contamination. ii. Reduce opportunities for bacterial multiplication, by removing food particles. iii.Avoid attracting pests. iv. Maintain a safe environment, for e.g. to stop someone from slipping on a greasy floor.  Clean-in-place (CIP) is a method of cleaning the interior surfaces of pipes, vessels, process equipment, filters and associated fittings, without disassembly. In dairy industry, hygiene of CIP (cleaning in place) plays a very important role. Following steps are involved in a normal CIP-hygiene cycle starting from pre-rinse and ending with final disinfection.

iii. Rinse iv. Disinfectant cycle v. Potable water rinse 

What to clean and sanitize:

I Surfaces like tanks & pipelines that come into contact with milk & working tables ii. Packing machineries iii. Containers used to handle& store raw materials (like sugar, choco chips, dryfruitss, nuts, artiﬁcial or natural colorsetc) iv. Conveyor belts v. Waste receptacles and their lids In general, food contact surfaces, hand contact surfaces and anything that could cause contamination or provide the conditions for bacterial multiplication must be cleaned and based on the requirement sanitized. 

When to clean:

I Some equipment and areas may be cleaned at less frequent intervals than those that need to be cleaned as you go. For e.g., the interval could be daily (for floor, equipments that come in contact with food and waste receptacles), weekly (for area underneath the equipments & machineries, behind the cabinets, walls, ceiling, strip curtains & air curtains) and monthly or quarterly (for cold rooms, spiral freezers, etc). ii. A cleaning schedule should be prepared which should include: item or area to be cleaned, frequency of cleaning required, method, including the chemicals to be used, responsibility of the person involved in cleaning & the person involved in monitoring & verifying of cleaning activity.  Cleaning chemicals shall be handled and used carefully and in accordance with manufacturer's instructions. They shall be stored separately from food, in clearly identified containers to avoid the risk of (malicious or accidental) contamination of food. c. Personal Hygiene: People are a common source of pathogenic bacteria, so everyone who works with food must have the highest possible standards of personal hygiene and personal habits to avoid contaminating food and causing illness.  Hands are a significant source of food contamination. To avoid causing contamination, food handlers mean people working in packing must ensure that their hands are scrupulously clean at all times and are washed when they are likely to be contaminated.  Caps or hair net should be used during packing process to avoid displacing of hair and contamination of product due to it.  Jewellery including watches & other personal belongings should be kept in the locker at work since it could drop

into product. All employers should provide lockers or separate areas to their workers for this purpose.  A simple protective clothing like kitchen apron would reduce the risk of contaminating product.  Care should be taken that smoking, spitting, eating, drinking, coughing or sneezing on the product or during packing and chewing of tobacco is prohibited in manufacturing premises.  Cuts, other skin infections and wounds should be covered since they contain bacteria like Staphylococcus aureus that cause food poisoning. However, it is quite often observed that all the above mentioned requirements for personal hygiene are challenging aspect across the industry due to frequently changing manpower, care free attitude of the food handlers and lack of understanding towards its consequences on food safety aspects. The food business operator must seek assistance of the Food Safety Expert to standardize the requirements & train food handlers in personal hygiene to overcome their casual approach towards good hygiene practices. d.

Pest Control

It is essential in raw material, packing material, process and finished products storage area. Pest can cause serious health and economic problems. They can contaminate food, spread disease, destroy food and damage premises. They are a source of biological and physical contamination. They can enter buildings through open windows and doors, or through the tiniest cracks in walls and around windows and pipes. Consequences of pest infestations:  The spread of diseases, including food poisoning and food borne illness.  Damage to the business's reputation and profit.  Damage to buildings, equipment and electrical cables, causing fire and other safety hazards.  Non-compliance with the law, possibly leading to court cases & fines. Control of pest infestations by:  Prevention: The manufacturers are responsible for ensuring that their workplace is designed and equipped to keep pests out and take swift, safe measures to deal with any infestation that occurs. Prevention can be achieved in many ways like maintaining the workplace clean & tidy, keeping doors & windows screened, Keeping external area clean, etc.  Identification: The inspection for pests should be done regularly and particularly during stock rotation, cleaning and dealing with waste & scrap. Any identification of pests or signs of trouble should be reported immediately to initiate the further action. The indicators could be presence of dead insects, bird and rat droppings, unusual smells, torn or damaged sacks or packaging, sometimes

Ice Cream Times - November- December 2013 surrounded by spilled food  Eradication: Most of the companies appoint a pest control agency to kill pests. For own safety and for that of others it is essential not to touch or interfere with anything designed to eliminate pests. Further, pest control measures can be useful in eradication of pests & includes one or more of the following: 

Use of glue pads in roda boxes to catch rodents and to trap ﬂies in insect traps / spider webs.



Use of robon cake in roda boxes to kill the rat which is caught.



Use of insecticutor/trap to kill the ﬂies which are attracted to it.

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Gel used to kill cockroaches.

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Spray used for killing ﬂies outside the process area.

In many industries it is observed that it is the responsibility of the pest control agencies to control the activity of the pests and eradicate it in case of infestation. This is becoming a challenge for the food industries since they completely rely on the pest control agencies and nobody is appointed to monitor their activity& effectiveness thereof. e. Maintenance: Establishments and equipment shall be kept in an appropriate state of repair and condition to: 

To facilitate cleaning procedures



Function as intended, particularly at critical steps



Prevent contamination of product e.g. from metal shards, ﬂaking plaster, debris and chemicals

Preventive maintenance: It is an activity to identify & rectify the fault in the equipments and machineries before it leads to breakdown. It is a very important aspect but often it is observed that it is not taken seriously in food industries. This leads to breakdown of the machineries and hence contamination of the food products. During maintenance it should be kept in mind that there is no contamination of the product due to maintenance activity or the person. Hence attention should be given to adequate preventive maintenance of the equipments and machineries that come in contact with the product. 2. Process Control a. Raw Material control: The manufacturer has the responsibility for buying the raw materials from approved suppliers and setting up systems that reduce the risks from food hazards. They are likely to be generally responsible for –  Making visual checks on the condition of milk, sugar, dry fruits, nuts, choco chips, artiﬁcial or natural colorsetc received  Keeping storage areas clean  Returning the raw materials which are not acceptable back to the supplier  Testing of each and every batch of the raw material received

Food Safety

Ve h i c l e s u s e d f o r transportation must be speciﬁcally designed and must be checked for cleanliness. Every food business operator should have guidelines for accepting or rejecting the raw materials. Their raw material suppliers should be monitored at a deﬁned frequency set by the food business operator. b. Process control: 

Time and Temperature

control: Effective time and temperature control helps to prevent deterioration of product quality andprevent food poisoning by limiting the chances that pathogenic bacteria have to multiply . Ice crystals are relatively unstable, and during frozen storage, they undergo changes in number, size, and shape, known collectively as recrystallization. This is probably the most important reaction leading to quality losses in all frozen foods if appropriate temperature is not maintained. Calibration: It is the process of checking and adjusting equipment so that it measures accurately. Some devices are calibrated by calibration agencies or by the device manufacturer itself. All devices must be calibrated according to the manufacturer's instruction i. Before they are ﬁrst used ii. At regular intervals at least annually, as a matter of course iv. When there is damage to a device or an inaccurate reading is suspected iv. According to the food business operator / supervisor's instructions. 

Appropriate training must be given to an individual who is appointed to calibrate devices. If a temperature reading is outside the acceptable range speciﬁed, then certain

corrective procedures are to be followed for adjusting the temperature, reporting the problem, reprocessing of product and so on. Quality Control: Many factors, including the flavor, body and texture, melting quality, color, package, appearance influence quality and the overall acceptability of the product by consumers. The various quality factors concerning appearance influence the opinion of consumers even before they taste the product, and therefore these factors should be carefully considered and adequately addressed in a quality-control program. Ideally a qualified person should be appointed as QA In-charge to look after all these aspects. It is also a legal requirement for all food business operators to appoint science graduate like Dairy or Food Technologists in their organization.



c. Finished Product Testing & its Labeling

Testing of ﬁnished product is very important aspect to comply to legal requirements. Following are few of the mandatory tests which should be carried out for ice cream. 

Total Solid



Weight / Volume (gms/l)



Milk Fat

Milk Protein (N x 6.38) In addition to the in-house testing of each batch or lot or with stipulated frequency, it is essential to test the ﬁnished product for physico-chemical characteristics including pesticide residues & toxins at least once in six months. The laboratory shall be FSSAI approved. 

Author is Head-Food Safety at Qsafe Consultants (India). He is lead auditor & trainer in food safety. He is empanelled with FSSAI & State FDAs as a trainer & conducted more than 500 training sessions across India. For any query related to food safety or FSSR, he can be contacted on 07666578715 or sbi@qsafeindia.com

Ice Cream Times - November- December 2013

News

By Prof. Steven Van Belleghem

switched to Apple or Samsung without a second thought. On the other hand, consumers do tend to attach themselves to certain brands. Research shows that consumers are prepared to commit to up to ďŹ ve brands as long as they provide a clear added value. Consumers have an emotional attachment to these brands. As a result, loyalty to these brands is almost self-evident. In other words, there exists a certain brand paradox in the world today. People like speciďŹ c brands while putting less trust in brands in general.

ustomer loyalty is declining and brands cannot solve it purely through marketing, writes Professor Steven Van Belleghem. Customer loyalty is disappearing in a hurry. Consumers put less trust in brands and tend to switch brands a lot faster. The famous 80/20 rule (20% of the customer's account for 80% of the turnover) has turned into a 60/40 rule (40% of the customers generate 60% of the turnover) and is slowly evolving towards a 50/50 rule. In the latter case, loyal and disloyal customers generate the same amount of income. This shift is putting quite a few established marketing tactics in doubt. The brand paradox Apart from the odd exception, top brands aren't able to retain their status as market leaders as long as they used to. A loyal customer base can melt away in 12 short months. Many of Nokia's loyal customers

Why customer loyalty is down 1 - Companies can't keep up with rising consumer expectations. Declining customer loyalty has been an issue for most companies in spite of heavy investments in service improvement. Consumers don't compare a company to where they were a year ago; rather, they compare companies to the 'best-in-class'. If Amazon doesn't question a faulty delivery and deals with the problem immediately, consumers will expect the same of their local supermarket 2 - Loyalty programs are missing their mark. Many companies thought there was a shortcut to creating customer loyalty: the loyalty card. However, all the latest studies agree that loyalty cards slash proďŹ t margins on existing customers. Instead of creating loyalty you're really losing money. 3 - Digitisation makes everything transparent. The fast adoption of smartphones and tablets has further enhanced transparency. Today, more than

half of the consumers use their mobile devices to compare prices while shopping. The online world has made price transparency very accessible, a trend that spells danger for any company out there. 4 - Focus on individual touch points instead of on the customer experience as a whole. Companies are divided into various departments, with every department being responsible for the customer's experience of one speciďŹ c aspect of the customer relationship. There's hardly any contact between the sales and after sales departments and invoicing is housed three ďŹ&#x201A;oors down. 5 - No unique relevance to consumers. When customers are disloyal, they are really saying that a product or service was not relevant enough for them to remain a customer there. Too little thought is put into the role a brand has to play in consumers' lives. The relationship is too rational in nature instead of emotional. The solution: back to basics According to popular theory, there are two ways to escape the commodity market. On the one hand a company can work more efďŹ ciently, making it possible to sell its products cheaper. On the other hand, you can offer a unique added value, thereby

reestablishing differentiation so you can charge higher prices again. In today's society, though, this theory should be revised. Rather than an 'or' question, we are now looking at an 'and' question. If companies are to survive, they will not only have to work more efďŹ ciently; they will also have to build a unique added value for their customers. Modern consumers expect companies to act properly. This means treating customers well, treating employees well and doing good for society. To meet this expectation, the story needs to be the same on all three levels. A company like Ben & Jerry's is a prime example: the overall picture ďŹ ts, which enhances the brand's credibility on the market. Customer loyalty is declining and we're not going to solve it through marketing. The solution lies on a deeper level. A new customer program is not the answer and a new ad campaign won't solve the problem either. The solution is not to be found in the marketing department (alone). Instead, we should look to the company's top echelon. Those on the highest rung of the corporate ladder should have a clear vision of the added value their company has to offer and they should be able to translate that vision for their employees and customers. Written by Prof. Steven Van Belleghem, author of The Conversation Company and The Conversation Manager (Kogan Page). Follow him on twitter @StevenVBeor visit: www.stevenvanbelleghem.c om. â&#x20AC;&#x153;Those on the highest rung of the corporate ladder should have a clear vision of the added value their company has to offer.â&#x20AC;?

Ice Cream Times - November- December 2013

News

hile the good monsoons have given a reason to cheer for several industries, for some, however, it has played dampener. Ice cream players, for example, have seen lower sales growth during the summer months which account for nearly 40 per cent of the annual sales. Sales grew in the range of 10-12 per cent this summer on a year-on-year basis compared to the usual 20-25 per cent growth in other years.

Moreover, while the recent hike in milk prices have increased cost pressures for ice cream makers, the industry feels that there is hardly any scope for price increase at the moment with the winter months approaching. Prices, however, are likely to go up around January 2014. Usually, players raise prices during March-April, just before the onset of the summer months, however, this ďŹ scal price rise is likely to come in early in order to offset the rising raw material prices. "This year while the winter chill extended right up to March, the monsoons too have been prolonged. This has deďŹ nitely impacted sales during the summer months or the peak season. There has been a decline in the growth rate. Earlier, summer months would see a sales growth of around 20-25 per cent on a year-on-year basis. However, this year the industry growth rate has almost halved to 10-15 per cent compared to the summer of 2012," said Rajesh Gandhi, managing director of Vadilal Industries which enjoys a 14 per cent market share nationally. From a peak in May and early June, sales dropped by 60 per cent during end June and early July with overcast skies and an early onset of monsoons. Nearly 40 per cent of the annual sales of ice creams happen during the summer months, claimed industry players. Bad summers can pull down the overall growth rates for the f ul l ye a r. With the winter months approaching most ice cream players are operating at only 50 per cent capacity utilisation. Vadilal's revenues from ice cream sales are around Rs 400 crore, while the market leader Amul (owned by Gujarat Co-operative Milk Marketing Federation) clocks revenues in the range of Rs 500 crore. Vadilal is looking at ending the ďŹ scal at around Rs 450 crore, as the growth rate has been muted. GCMMF managing director R S Sodhi too admitted that there has been some impact in terms of growth rate during summer months. "We have, however, managed to grow around 20 per cent during the ďŹ rst half of the year," Sodhi claimed. Some ice cream players like Ahmedabadbased Havmor Ice Creams has tried to expand its territory and crack new markets like Punjab and Goa in order to offset the effect of a shorter summer. "Sales in established markets,however, has been less than expected and sales targets have not been met,"admitted Pradeep Chona, chairman, Havmor Ice Cream. Expansion, however, also means additional costs. "New retailers, new deep freezers etc also add to cost," Chona said adding that as it is ice cream makers are operating on wafer thin margins. Margins in the ice cream

category hovers around 4 per cent, he said, and with rise in prices of raw materials margins are under further stress. In the last one year, milk and milk products (skimmed milk powder, cream etc) prices have gone up by 20-22 per cent, Chona claimed. Earlier this month Amul and Parag Milk Foods raised milk prices by 5 per cent. On the whole, milk prices constitute around 18-20 per cent of cost of raw material for ice creams, sugar around 23 per cent, dairy fat around 18 per cent, and the remaining are ingredients like vanila, chocolates, fruits and nuts.

"With winter months approaching, there is hardly any chance of a price increase at the moment. It is a price sensitive market. Prices are likely to go up in JanuaryFebruary," said Chona. Even Vadilal's Shah feels that while players usually raise prices just before the onset of summer (around MarchApril), this ďŹ scal the price rise can come in early to offset the

rising raw material costs. The quantum of

the rise is yet to be decided, said players.

Ice Cream Times - November- December 2013

Event Report

Indian Ice Cream Congress & Expo 2013 the Creamiest Ice Cream Show

rooling over ice cream is not a kid thing only; every adult melts their heart over it. Bur loving ice cream is not enough knowing it is even more important. The Indian Ice-Cream Congress & Expo (IICE) actually plays a vital role in fulďŹ lling the gap between the allied industry and the ice cream processors; between taste and information and above all a platform for information and entertainment. IICMA a professional non-proďŹ t organization dedicated to the education and communication of responsible and ethical practice in the Ice Cream industry is the mastermind behind this important event. This organisation endeavours to augment the quality and image for safe ice cream manufacturing; and promotes consistent networking and guidance to ensure the future success of the Ice Cream industry. Since its inception a couple of years back IICMA has be very actively interacting with government. Membership of IICMA has been increasing and it has all the major brands in its fold. SME ice-cream companies have also been joining ice-cream association to register their presence in the market. Held in Ahmadabad On the 20TH of September, Indian Ice Cream Congress & Expo 2013 was attended by over 454 delegates. The IICE 2013 offered a unique platform for Indian ice cream and allied industry. This event was attended by both Indian and foreign participants and delegates' touching highest foot fall till date. IICE was previously held in New Delhi & Hyderabad. IICE 2013 has also provided a great opportunity for the Gujarat's ice-cream industry. Gujarat and Delhi together account for 30 per cent of the country's Rs 3,000-crore ice cream market that is expected to double to the value of Rs 6,000 crore by 2014-15. Almost 35 per cent of the ice creams sold in the country are consumed in the western region with Ahmadabad being the main market, followed by 30 per cent in the north, 20 per cent in the south and 15 per cent in the eastern and central India. The Congress also had a small expo to showcase the machinery and technologies. Major participants and Sponsors of the expo were Blue star, Rinac Delta Nutritives, WCB Ice Creams from USA, Tetra Pak, DP Chocolate, and Techno Ice from Italy, Morde, and Prova from France, Unique Equipments, VKC Nuts, SPX, Transfreez and many more. The seminar was inaugurated with the welcome speech given by Mr Rajesh Gandhi President Indian Ice Cream Manufactures Association (IICMA), organising body of this seminar. He spoke about the Indian ice cream industry and told that the Indian Ice Cream Industry is growing with a rate of 20 per cent YOY. Mr Gandhi also informed that IICMA has taken several delegations to New Delhi in various ministries for reduction of excise duty, weights and measures issues and most importantly coordination with FSSAI. The president of IICMA said that they had the next stage for the association was to enter the gulf food exhibition and create a niche for itself. At the congress seminar, the Chief Guest was Mr H. G. Koshia (Food Safety Commissioner for Gujarat & Commissioner, Food & Drug Control Administration (FDCA) Gujarat; while Mr Satish Jamdar, Managing Director, Blue Star India was the special invitee and guest of honour. Shri H. G. Koshia said that, "ice cream and Gujarat are synonym to each other; a Gujarati needs a just a small excuse to indulge into this scrumptious creamy cold treat". Gujarat and especially Ahmadabad is considered the capital of ice-creams and approximately 35 per cent of the ice creams sold in the country are consumed in the western region with Ahmadabad being the main market, informed the food safety commissioner. Mr Koshia also stressed that the food safety rules should be followed religiously as they are essential for the development and growth of ice cream industry in India.

Ice Cream Times - November- December 2013 Mr. G. Chandramoghan, MD Hutson Agro gave a brief but clear insight about IICMA. He accounted the fact that when IICMA started they had to look for members and ask them to join it but today both the ice cream and allied industry take privilege in being a member of this association. He further said that in a report by Rabo Bank it was cited that dairy products in India is worth USD 15 billion dollar and out of it 4 per cent (USD 4 billion) comes from ice cream industry. Ice cream industry is the cream of the dairy industry.

Shri H. G. Koshia said that, "ice cream and Gujarat are synonym to each other; a Gujarati needs a just a small excuse to indulge into this scrumptious creamy cold treat". Gujarat and especially Ahmadabad is considered the capital of ice-creams and approximately 35 per cent of the ice creams sold in the country are consumed in the western region with Ahmadabad being the main market, informed the food safety commissioner. Mr Koshia also stressed that the food safety rules should be followed religiously as they are essential for the development and growth of ice cream industry in India.

Event Report

By Srinivas Reddy M, General Manager Cold Storages Department, and Blue Star India. Mr Reddy considered cold storage as a boiling issue and important in sustaining the Indian ice cream industry.

While Mr R. Frank Mitten, Sales Manager WCB Ice Cream, USA enlightened the audience about the Cream Freezer Technology and its beneﬁts in the ice cream industry.

The vote of thanks was offered By Mr. Chetan Bhalla Member Managing Committee-IICMA and Managing Director-Gloria Ice-Cream, at the end of the inauguration ceremony, he expressed that IICE has opened new vistas for the ice cream and allied industry and the wheel of success has started to roll on.

Mr Satish Jamdar, Managing Director, Blue Star India, special invitee and the Guest of honour, said "Blue star and ice cream share a special bond and that is why we are a part of this growing organisation". He further stated that with improving cold storage system the Indian ice cream is attaining the international standard. So the time has come for the ice cream industry to cross the border and make a mark for itself.

Divya Amruth, Director- Marketing & Strategy, Transfreez India interestingly informed that lack if temperature maintenances and poor cold storage and transport directly affect the ice cream quality and decidedly stated that melting point is not an option for a high-quality ice cream.

standard or sophisticated products, and are very popular at the market worldwide.

The second session started after a delectable lunch break, chaired by Dr J V Parikh, Director Parekh Consultancy. Lots of interesting matters were discussed in this session - Ejvin F. Lund, Director – Cluster Leader for Category Ice Cream, Tetra Pak India talked about the latest development in the ice cream technology as Tetra Pak is the world-leading singlesource manufacturer and supplier of complete solutions, equipment and consumables for processing and packaging ice cream.

Prakash Sanghvi, Director, Delta Nutritive India talked about the naturally crafting of ice cream while Mahesh Parikh, Director, Prova India gave an interesting insight of Natural Vs Artiﬁcial Flavours.

The ﬁrst session of the seminar was chaired by Kauslesh Varshaney, and the ﬁrst presentation "Cold Storage Solutions for the Ice Cream Industry" was presented

The last but one of most important presentation was by Mr Michal Vojta, Managing Director of Vojta Equipments, Chez Republic He explained the need of new and innovative technology in the ice cream industry and sold the idea of using Extrusion lines, which are extremely ﬂexible, capable to produce wide range of

Gunjan Jain, Managing Director, VKC Nuts elucidated about the nuts and dry fruits in ice creams and last but not the least was the presentation on 'Implementing FSSR-2011 in the Ice-Cream Industry - A Challenge...??' by Mr Sanjay Indani, Head-Food Safety QSAFE CONSULTANTS (INDIA).

Ice Cream Times - November- December 2013

News

K�� o�� Pro�� After the tea break the 3rd session was anchored by Chandrasekhar, Editor the Hindu Businessline. This was the Strategic Discussion part where the treatise was about mainstreaming the Small Ice- Cream Companies.

Foo��P��K��

ils and fats form a critical ingredient in any food application and help make the food nutritious and enhance its taste. Over the years, Kamani Oils has been consistently offering a wide spectrum of oils and fats to suit every customer's needs. Adding to their wide product range, the company today launched the Lite range. This range consists of:

Final Vote of Thanks was given by Mr Sudhir Shah, Secretary of IICMA and also Director of scoops Ice-Creams, Hyderabad. In his ﬁnal word he stated that the Ice- Cream industry has invested a lot of capital in creating new factories and upgradation of technologies in the existing facilities. Mr Shah also said that, for allied industry IICE 2013 had created the opportunity to meet ice-cream manufacturers not only from Gujarat but also from the other parts of the country. Firoz H Naqvi, Director Aim Events, the event managers of the show and also the Group Editor of Advance Info media Pvt. Ltd accentuated that participation in India IICE has grown year by year and, this is not only providing opportunity to the members to interact with members from different regions of the country but also a unique platform for allied industry to demonstrate latest technologies and trends". He also added that "We see a great growth in demand of automation, energy conservation and natural ﬂavours and colors. This congress has acted the stage to bring the whole industry together and counterbalance each other". Aim Events and Indian Ice Cream Manufacturers Association have jointly been organizing this event from the last 3 years. New Delhi, Hyderabad and Ahmadabad have already been the venues in the last three years. We are looking forward to meet again with promise to have new topics of discussions and presentations at Mumbai September 2014, Naqvi added.



Foodlite



Pufﬂite



K-Lite

Some of the key features of Food lite are as follows: 

Low absorption



High smoke point



Re-usability



Non Greasy



Healthy



Long Shelf Life

Pufﬂite on the other hand is a transfree bakery shortening, thatcan withstand high ambient temperature and is characterized by excellent plasticity. An ideal option for

(multipurpose) 

Health beneﬁts (Trans free)



Ideal replacement for margarine( giving you spongy and lighter cakes and crumblier and crispier cookies)

Commenting on the launch Mr. Prakash Chawla, Director, Kamani Oil Industries said, “We at Kamani Oil Industries consistently work towards delivering better, healthier and customized oils and fats for food and related industries. The Lite range consists of three main products that can be used by chefs across the country to obtain a palatable, visually appealing and healthy product. We are sure that t h e s e products will be well received.” A b o u t Kamani Oils Kamani Oils is a leading producer of specialty oils and fatsstarted in 1962. On offer are a wide range of products f o r specialized applications for the food industry as well as for consumers.

An ideal requirement of frying oil is that it should enhance the product ﬂavor and visual appeal while at the same time benon greasy, reusable, healthy and economical. With the public attention focused on health, food manufacturers are looking for healthy alternatives. Keeping in mind these parameters in mind the R&D team at Kamani Oils manufactured a 3 in 1 culinary oil– Foodlite which can be used for frying and cooking while at the same time not compromising on the health quotient.

healthy khari/puff products, Pufﬂite contributes to better taste and volume of the products along with adding to its nutritional value due to zero trans and zero cholesterol. The other product launched is K-Lite which is a premium transfree aerated multipurpose shortening. It can be used for baking items right from cupcakes and cakes to biscuits, brownies and icing. Some of its features include: 

Taste and Visual Appeal



Convenience and Cost Saving

T h e i r product r a n g e besides includes K o m a l r e fi n e d sunflower oil, Svity filtered groundnut oil, Cocopure 100% pure coconut oil, Riso Rice Bran oil to name a few. For more information: R e e n a B a j a j | + 9 1 9819010115|reena@communicateindia.c om Mariya Gabajiwala| +91 9930015552|mariya@communicateindia. com

Ice Cream Times - November- December 2013

Completing last-mile

refrigerated distribution with Cold

Plate Reefer Trucks

By-Divya. A Director – Marketing & Strategy Transfreez, Mobile Refrigerations Unit

s a 60 year old technology empowering thousands of refrigerated trucks across the globe, Cold-plate refrigeration system remains one of the most PROVEN and RELIABLE means of refrigeration for transport applications. What is primarily different from the blower type, enginedrive or diesel engine driven refrigeration system is that no compressor is required to operate during distribution. Traditional refrigeration systems draw power from a running engine to generate and maintain temperatures. But Cold Plate refrigeration system is electrically-driven, making it a cost-effective, and more environmentally-friendly, alternative to expensive diesel-driven systems. How do Cold Plates work? Cold plate refrigeration works in a similar manner to the blue gel packs we keep in a freezer. These packs freeze overnight and can serve as a portable freezer for your trip the next day. Cold plates aren't much different. When the truck is off the road, the owner plugs the refrigeration unit into l o c a l l y a v a i l a b l e p o w e r, a l l o w i n g refrigeration to pass through the plates. This refreezes the solution inside the plates over an 8 to 10 hour period. When this time is over, you're free to take the truck back on the road.Thereafter, the system requires absolutely no power whilst in operation (and so makes no noise), and the frozen solution provides refrigeration power as it very slowly changes state. The temperature will be set for the day's run and be maintained for around 10 to 12hours depending on the door openings. Nonetheless, Cold-plate technology is one

Cold Chain of the most sophisticated refrigeration technologies with utmost user-friendliness. Advantages of Cold Plate Refrigeration There are numerous advantages to cold plate refrigeration. Firstly, you don't have to worry about your refrigeration breaking down halfway down your transportation. This can be an expensive waste of time under the best of circumstances. Under the worst of circumstances, it could result in your perishable shipment being ruined. Low operating costs, elimination of maintenance, and a long lifespan are also among the beneﬁts.Other advantages include longer Vehicle engine life, quiet operation, and reliability. Are there any disadvantages? While cold plate refrigeration offers a number of advantages over blower type systems, there are some weaknesses. One of the most distinct of these is a short radius. You'll have to return to your plug-in point at night, which means hauling on a national scale is not going to be practical. The required down time can also be a disadvantage, as it is going to take your truck out of commission for at least 8 hours a night.

easy-to-access front mounted compressor to cool the system. No moving parts translate to low maintenance requirements. COLD PLATE PERFORMS COSTEFFECTIVELY Cold Plate System is electrically driven and operates at a fraction of the cost of conventional engine-driven systems that require a running engine,and consume costly diesel fuel just to maintain required temperatures. C O L D P L AT E P E R F O R M S DEPENDABLY Even under disastrous conditions, such as total electrical system failure, Cold Plate holds enough reserve to maintain even the coldest temperatures for as long as 24 hours in an unopened compartment. C O L D P L AT E P E R F O R M S ENVIRONMENTALLY Electrical operation means Cold Plate results in lower CO2 emissions, fewer particulate pollutants and less noise pollution than engine-driven systems. COLD PLATE PERFORMS STABLY.

Then how can this Cold Plate Reefer be of BEST use? This technology is best suited for Short-haulage and multi-point city distribution.

Energy reserve in Cold Plates helps m a i n t a i n a m o r e c o n s i s t e n t c a rg o temperature during frequent door openings unlike the high ﬂuctuation temperature of blower system

WHY CHOOSE COLD PLATE OVER CONVENTIONAL REFRIGERATION SYSTEMS? C O L D P L AT E P E R F O R M S EFFICIENTLY Cold Plate uses an electrically-driven,

. In other words Cold Plate systems WORK! In the most effective and efﬁcient manner enabling huge cost savings translating to more proﬁts and better customer satisfaction through best temperature control.

Ice Cream Times - November- December 2013

Fudge Divinity makes return to Blue Bell holiday Ice Cream lineup

udge Divinity has joined the lineup of Blue Bell Creameries' holiday favorites for the ﬁrst time in 13

favorites ice cream line includes Christmas Cookies, Peppermint and Spiced Pumpkin Pecan.

Fudge Divinity is a marshmallow ice cream mixed with chopped pecans and a swirl of milk chocolate sauce.

Christmas Cookies is a combination of chocolate chip, snickerdoodle and sugar cookies in a sugar cookie ice cream with red candy cane-shaped sprinkles and green icing swirl throughout.

years.

“We ﬁrst produced this ﬂavor in 1975 but retired it a few years later,” Blue Bell CEO

Spiced Pumpkin Pecan features spiced

News

��o�� l�� sold

cho Lake Foods, a Burlington, Wis.-based producer of frozen eggs, pancakes, wafﬂes and other products for commercial use, has purchased the former UnileverBreyers Ice Cream plant in Huntington. Unilever stopped production at the 101,000-square-foot plant at 435 W. State St., Huntington, at the end of July and transferred the work to other facilities. About 140 workers lost their jobs. The plant made ice cream and other frozen treats under the Breyers and Good Humor brand names.

and President Paul Kruse said in a news release. “We brought it back a few more times over the years, but it has not been sold in stores since 2000.” In addition to Fudge Divinity, the holiday

pumpkin ice cream combined with sugarcoated pecans and cinnamon-honeypraline sauce. Peppermint is peppermint ice cream sprinkled with peppermint candy pieces.

A spokesman at Echo Lake Foods declined to discuss that company's plans for the facility. Established in 1941, Echo Lake makes food products for restaurant, school, hospital and other institutional uses. It also has a large production and storage facility in Owensboro, Ky., that it acquired in 2001.

Steven Zacher and John Adams of Zacher Co./CORFAC International represented the seller, Unilever Manufacturing (U.S.) Inc. in the transaction.

Ice Cream Times - November- December 2013

Interview

Once an Odd Ice Cream Flavor, Green tea, can now be found around the World Interview with Laura B. Weiss, author of Ice Cream: A Global History - From ice cream's history to ice cream on Long Island, NY

aura B. Weiss is the author of Ice Cream: A Global History and a longtime food writer. She grew up on Long Island, NY and frequently enjoys all the tastes and scenery that the North Fork has to offer. She blogs at www.foodandthings.com Tell us a bit about the history of ice cream. Where did it originate and what form was it in when it first started? Laura B. Weiss: You may be surprised to learn that the Chinese are said to have invented ice cream. Ancient Chinese emperors ate a frozen milk dish that was probably made from heated and fermented cow, goat or buffalo milk. It had some interesting mixins—dragon eyeballs and brain fragments! But really it was the Italians, beginning in the late 17th century, who made the first true ice creams. When was the ice cream cone invented? Laura B. Weiss: The ice cream cone burst onto the scene at the 1904 World's Fair that was held in Saint Louis, Missouri when ice cream and waffle vendors—no one really know exactly which ones—married a scoop of ice cream with a waffle rolled into the shape of a cornucopia. But actually waffles date back to the Greeks and Romans. And a late 19th century English cookbook author provided a recipe for ice cream cones—but you ate her ice cream cones with utensils! Did you know that it takes about 50 licks to polish off an ice cream cone? Long Island has lots of old time ice cream parlors. When did soda fountains and parlors get their start? Laura B. Weiss: Ice cream parlors and soda fountains experienced their heyday from the turn of the 20th century until just after World War II when fast food outlets displaced them. Spotting a new business opportunity, pharmacists installed soda fountains in their drugstores. Soon, nearly every village and town across the United States had one. To give you a sense of how common soda fountains were, in 1916, there were 100,000 fountains in New York City alone. Teens especially would congregate in ice cream parlors where they'd order sodas and sundaes. By the 50s, fast food outlets drove out many of the old fashioned ice cream parlors. A bit of family history: my mom when she was a teen living in Lynbrook was a soda jerk at the local drug store. She scooped ice cream cones. As she tells it, she'd “scoop one for the customer, one for me.” What's your favorite LI ice cream parlor? Laura B. Weiss: I love Star Confectionery (4 East Main Street, Riverhead, NY, 631-7279873) as much for its nearly perfectly preserved old time soda fountain interior as for the ice cream. You can sit at the original marble counter and order a sandwich or a dish of ice cream. The original mahogany candy case still sits opposite the soda fountain and the front windows are graced with beautiful stained glass. Also, I like the fact that it's

family-owned. What's the most important moment in LI ice cream history? Laura B. Weiss: Perhaps the most important moment is the day that Ben Cohen and Jerry Greenfield became good friends at Calhoun High School in Massapequa. As everyone knows, the two teamed up after college and went on to found Ben & Jerry's ice cream. What are your fondest ice cream memories growing up on Long Island? Laura B. Weiss: My memories are actually bittersweet. When I was very young, I was lactose intolerant. In fact, I couldn't eat ice cream until I was three years old. At that time, I lived in Lynbrook and I remember running after the Good Humor truck with my friends and then skidding to a stop when I realized I couldn't have an ice cream treat like the other kids. L a t e r, w h e n w e l i v e d i n Rockville Center, my friends and I would trek to the local Jahn's ice cream parlor on Sunrise Highway. I remember a group of us sitting around a table attacking the Kitchen Sink sundae that was composed of every ice cream and sauce that Jahn's stocked. It came to the table in a big bucket. Somehow we always managed to polish it off and miraculously none of us got sick afterwards. Tell us about your favorite Long Island ice cream and where to buy it? L a u r a B . We i s s : I l i k e 'Hildebrandts (84 Hillside Avenue, East Williston, NY, 516-741-0608), but most of the ice cream eating I do these days is on the North Fork, so I know those places best. Magic Fountain in Mattituck offers a rotating menu of 130 flavors. Their avocado coconut ice cream is buttery and rich. Magic Fountain also features lots of old fashioned flavors, like Maple Walnut and Rum Raisin that can be hard to find at other ice cream shops. For soft ice cream, I like Drossos in Southold. I'm a huge soft ice cream fan and I always order their chocolate soft-serve cone dipped in sprinkles. Is anyone combining Long Island wines with Long Island ice cream? Laura B. Weiss: Magic Fountain supplies some of the wineries with wine infused sorbets.

What are some of the most unusual ice cream flavors made around the world? Laura B. Weiss: Lots of artisanal makers today are developing innovative flavors. But that's nothing new. Latini, a 17th century Italian pastry chef, made pine cone and eggplant ice cream. The Japanese are very inventive ice cream makers. They use traditional ingredients in their ice creams, including sea urchin, sesame seeds and azuki. But what was once an odd ice cream flavor, green tea, can now be found around the world.

What are the strangest types of ice cream that you've encountered? Laura B. Weiss: I was just in Turkey and on the main shopping street in Istanbul you can watch men make Turkish ice cream, or salep dondurma. It's made from orchid root which makes it thick and elastic. The ice cream vendors dip long wooden paddles into a tub of ice cream and twirl it around before dropping a scoop on your cone. It's very dramatic! Courtesy: About.com

Ice Cream Times - November- December 2013

News

Haagen-Dazs Cloud Ice Cream The flavour of the red dawn cloud is champagne truffle with Belgian chocolate whilst the dusk orange cloud incorporates Haagen-Dazs' well-known flavours, dulce de leche and cookies and cream. "As Scandinavians snow is an essential part of our winters," said the designers. "We were inspired by how the snow clouds in the north transform the landscape. We made an ice cream snow cloud that sprinkles snowflakes on your plate."

wedish design collective Front has designed a cloud-shaped ice

cream in collaboration with

dessert company Häagen-Dazs.

AMUL called by Chavan in Maharashtra

fter approaching National Dairy Development Board (NDDB), Maharashtra government has now invited Amul for dairy development. On Thursday, Maharashtra chief minister Prithviraj Chavan asked Amul to join hands for dairy development in the state. Chavan said this at the inaugural function of Amul Virar plant set up by Gujarat-

The Clouds are sold throughout France and in Brussels, Liège, Madrid, Barcelona, and London. Last year, London designers Doshi Levien

based Kaira District Co-operative Milk Producers Union Limited (KDCMPUL) popularly known as Amul Dairy in the presence of Union agriculture minister Sharad Pawar marking Sardar Jayanti. designed an ice cream cake in the shape of Häagen-Dazs' ice cream by Front comes in two graduated colours named dawn and dusk.

a cratered moon for Häagen-Dazs.

"We have already invited Mother Dairy for increasing milk production in Vidarbha and Marathwada regions. If there is a proposal from Amul as well, it will beneﬁt the co-operative sector in Maharashtra,"

said Chavan. As per agreement with the NDDB, officials suggest that Mother Dairy will set up a procurement network to collect 3.5 lakh litres per day (LLPD) milk in the first phase. According to officials, the government milk scheme at Nagpur will be transferred to Mother Dairy. Of the 27.32 acre land of t h e governmen t m i l k scheme at Nag pur, 9.88 acr e will be transferred to Mother Dairy's n e w generation company for 30 years for a nominal l e a s e amount. Similarly, governmen t land at Gove-Bhivandi in Thane district will also be given on lease to Mother Dairy. Mother Dairy will invest Rs 150 crore for the project. Reacting to Chavan's request, Vipul Chaudhary, chairman of the Gujarat Cooperative Milk Marketing Federation (GCMMF) that markets brand Amul, said Amul Dairy, a member union of GCMMF, will work out a proposal which will be submitted to Maharashtra government soon.While setting up Virar plant, Amul Dairy has already started procuring milk locally from four village-level milk societies set up on Amul model in the interior villages of Maharashtra involving 500 farmers. "We believe that within four to five years, Thane will become base for second White Revolution," said Rahul Kumar, managing director of Amul Dairy. Amul Virar Dairy is set up at a total cost of Rs 180 crore with an installed capacity of one million litres milk processing per day with a provision to expand to two million litres in future. This plant will serve the consumers of Mumbai city and its suburbs with fresh milk and milk products. It has many firsts in India and in the world. The 50,000 litres per hour integrated milk reception, processing and on-line pasteurization, standardization and homogenization facility is first of its kind in India. The traffic management system, especially, automatic pick and place system of milk pouch filling in crates, has been introduced for the first time globally. Also, the dairy plant houses India's largest and fully automated ice cream plant with two lakh litres per day capacity.

Ice Cream Times - November- December 2013

Baskin Robbins spreads Happiness with Gori Tere Pyaar Mein

e have a story about a new cool tie-up for movie promotion once again brought about by Tanaaz Bhatia and Bottomline Media. Ice cream maker Baskin Robbins tried bridging the gap with love and happiness by associating with a very sweet romantic ﬁlm, “Gori Tere Pyaar Mein” produced by Dharma Productions which released on 15th November 2013.

Baskin Robbins introduced a ﬂavor of the month – “Fantastic Love Island” which was inspired by the theme of the ﬁlm. The tie up was promoted across all the 500+ Baskin Robbins outlets pan India with co-branded collaterals.

Mobile Ice-Cream Units From Milma

orporation Ltd, in collaboration with the Thiruvananthapuram zonal unit of Milma, on Wednesday handed over 40 mobile ice-cream units to youngsters belonging to Scheduled Castes. Twelve units were given to Thiruvananthapuram, eight to Kollam, seven to Alappuzha and 13 to Pathanamthitta. Minister for Dairy Development K C Joseph inaugurated the distribution of mobile units.“We will allow funds for 100 such vehicles which will enable the SC youth to attain self-sufﬁciency,” said oseph. He also said that the launch of 100 mobile units in Malabar saw about 90 per cent-success. The Minister distributed milk pails worth Rs 2 crore to the dairy farmers. Minister for Welfare of Scheduled Castes and Backward Castes A P Anil Kumar handed over the keys of vehicles to the beneﬁciaries at the function. Kallada Ramesh, Chairman of TRCMPU; P T Gopala Kurup, Chairman of Milma; John Jacob Vallakalil, chairman of Dairy Workers' Welfare Board; P K Pathak, Managing Director of Milma; P M Ali Asgar Pasha, Director of Kerala State Backward Classes Development Corporation Ltd; and K T Sarojini, Director of Dairy Development Department, were present.

News

Ice Cream Times - November- December 2013

News

Amul tries 'Health' with Ice Creams

he battle in the ice cream market is hotting up with the emergence of two camps. After a recent spate of advertisements by Amul, the battle lines are drawn along the ingredients used by both. Around 60 per cent of India's Rs 3,000-crore ice cream market is accounted for by branded players. Amul turned on the offensive, starting this summer, when it went to town underlining its milk-fat-laden ice creams as the real deal, in contrast with products that used vegetable fat. But there could be mismatch in positioning, according to experts.

In its recent radio advertisements, Amul has promoted its ice creams as a healthy option, or as the 'real ice cream'. "The brand focus is on how health comes ﬁrst, though taste is also of prime importance. Consumers will not compromise on taste," Sodhi says. Players such as Amul and Mother Dairy have always underlined that milk-fat makes for real ice cream and also imparts a superior taste compared to those made out of vegetable fat, called frozen desserts and are not allowed to use the moniker 'ice cream' to sell.

Gujarat Co-operative Milk Marketing Federation (GCMMF, which owns the brand Amul and also sells milk and milk products) remains the market leader in both value and volume terms, followed by Hindustan Unilever's (HUL's) Kwality Walls.

The other camp But the players who sell frozen desserts refute such claims. An HUL spokesperson says, "Neither frozen desserts nor ice creams can be made without milk. By definition, both must contain milk. However, to make an ice cream, in addition to milk, you need to have fat. The only difference is that frozen desserts use vegetable fat instead of dairy fat. Frozen dessert is an Indian classification. The definition covers products made from milk solids (skimmed milk), but containing non-dairy fat.

R S Sodhi, managing director of GCMMF, claims Amul's market share is around 3839 per cent of the total ice cream market in volumes. With a turnover of Rs 500 crore, it accounts for around 28 per cent in value share. There is no established retail panel to track market shares for ice creams.

Vadilal, which is planning to increase its national presence, wants to operate in both ice creams and frozen desserts. It sells frozen desserts under the Ice Trooper and Bada Bite brands, HACCP CERTIFIED COMPANY HACCP Number - RH91 / 5297 and ice creams under its D & B D-U-N-S No. - 65 - 027 - 8133 Gourmet brand, which is slightly more premium. "It is not that vegetable fat is unhealthy. However, there is a perception that in frozen desserts, vegetable oil is used in Goldsmith & chocosmith food products as marked its presence in the market as a reputed place of milk, and perceptions will take time to go," says manufacturer, supplier, distributor and exporter of a variety of Chocolates products . Quality is Rajesh Gandhi, managing the prime concern of our organization and we strive hard to maintain consistency in it. All the director, Vadilal Industries. products are manufactured under the strict guidance of experienced professionals who keep in mind the set quality guidelines and preparation methods. We have a team of talented professionals who work with utmost dedication to deliver a lip-smacking range of chocolates. Our well-built infrastructure is equipped with latest machinery and tools that allows us to perform our tasks promptly and efficiently. The company is equipped with modern infrastructural facility, which is facilitated with advanced machines and equipment. The machines and technology effectively aids in meeting the bulk demands of our consumers. All the products are properly stored in our spacious warehouse which is managed by expert

Pure / Real Chocolate Products ∙ Milk Chocolate ∙ Dark Chocolate ∙ White Chocolate ∙ Compound's Product ∙ Milk Chocoslab ∙ Dark Chocoslab ∙ White Chocoslab ∙ Chco Chips Instant / Ice-Cream Coating's Products ∙ Milk ∙Plain/ Dark ∙White∙ Flavoured (Strawberry, Mint, Hazelnut ∙ Customized as per requirement) Paste Products ∙ Milk Paste (concentrated) ∙Dark Paste (concentrated) ∙ White Paste (concentrated) Other Range of Produ cts ∙ Cocoa Powder ∙ Cocoa Butter ∙ Cocoa Liquor ∙ Designer Chocolate ∙ Sugar Free Chocolate ∙ Flavoured Chocolate Product such as Orange, Mango, Mint, Hazelnut.

GOLDSMITH FOOD PRODUCTS

Office: Plot no. E-39, MIDC, Ambad, Nashik - 422010, Maharashtra, India. Phone: +91 253 2381015, Fax: +91-253-5601285 Cell.: 09822198934 E-mail:- goldsmithnashik@sify.com Visit us at : www.goldsmithchocolate.com

Amul is bent on reinforcing the difference, as it builds its campaign by spending twothree per cent of its ice-cream turnover. Usually, the parent dairy cooperative allocates one per cent of its turnover for marketing. Sodhi says, "We are doing both print as well as radio ads. However, there is no plan for a product-wise campaign." Amul plans to take its turnover to Rs 700 crore in 2013-1 Competition reaps benefits But competition, in the meantime, has reaped benefits off frozen desserts. Experts point out how they have managed to price frozen desserts lower than ice creams. Sodhi explains the cost of dairy fat is around "Rs 300 per kg, while vegetable fat like palm oil, costs one-fourth the price". If not play on lower prices, frozen dessert players divert the cost savings into aggressive marketing. Balancing act For Amul, it will be a tough act to balance being 'healthy' and 'value-for-money' at the same time, as experts point out. While, the latter positioning has defined its presence so far, its current campaigning will set it up as a healthy brand in the space.

"Whenever a product is positioned with a health-first message, the brand tends to lose. Amul is bound by the fact that it would always make 'real ice creams' and it would need to re-invent to talk in the language of fun that is associated with the category," says Harish Bijoor, brand strategy expert and CEO of Harish Bijoor Consults. Gandhi of Vadilal reminds that ice creams are after all, mostly impulse purchases. At the same time, making the premium positioning work for a brand like Amul will be a challenge. Market observers say that if Amul tries to raise prices to position itself as a premium brand, it might lose market share. "Amul has failed to come up with product innovations, and now if it tries to raise prices, it would stand to lose market share," says the owner of an ice cream major on grounds of anonymity. "Amul will find the transition into a premium brand difficult. It is seen mostly as value-for-money that offers wholesome products," Bijoor says. Amul has also been guilty of a lack of innovation in the space. HUL, for example, has come up with concepts such as Fruttare "ice candy" and Vadilal with its Ice-trooper bars. However, Amul can mitigate high ingredient costs, as it is integrated with its parent's dairy supply chain. An Euromonitor report on the segment says, "The availability of raw material is not a concern due to its close relationships with milk farmers. Moreover, the company already has a cold chain network, which is crucial for this business." Amul's cold chain covers its formidable footprint across India, ensuring that its ice creams don't suffer from faulty storage. Whether Amul will choose to re-position itself as a premium player or continue to market itself as a 'healthy' mass brand is not clear. What is, is it will be some time before GCMMF with its inherent strengths, feels the heat.

Ice Cream Times - November- December 2013

Ecom Enters Cocoa and Coﬀee top league

ven within the publicity shy commodities industry, Ecom Agroindustrial is considered one of the least known of the trading houses.

Yet the 164-year-old company is about to become one of the leading players in cocoa and coffee after it acquires the trading arm of London-based Armajaro, the commodities and hedge fund group cofounded by veteran cocoa trader Anthony Ward. In cocoa, the Swiss-based commodities trading house – which reported turnover of $5.1bn in 2011 – is expected to become the third-largest purchaser of beans after leading agricultural trading groups Cargill and Archers Daniel Midland, while in coffee, it will compete head to head with top trader Neumann Kaffee Gruppe of Germany. Ecom's purchase of Armajaro Trading is regarded as a good ﬁt by some commodities executives. The two companies in the second tier of agricultural trading houses are focused on similar commodities, especially cocoa and coffee. Armajaro Trading's jewel in the crown is its cocoa business, with veteran traders as well as extensive on-the-ground operations. It is said to have a top client list which will open doors for Ecom, which already counts household names such as Nestlé, Starbucks and Mars as its clients. So who are Ecom? The company was founded by Jose Esteve in 1849 as a cotton trading business during the industrial revolution in Spain. From its humble origins of supplying raw cotton to the mills around Barcelona, the company has transformed itself into the world's secondlargest coffee trader, the fourth in cotton and a top-ten player in cocoa. The trader moved into coffee in 1935, opening an ofﬁce in São Paulo. After buying the operations of Cargill in 2000, it joined the top players. In 2012, it handled about 13m bags of coffee – or about 9 per cent of global crop output – second only to Neumann and ahead of other players such as Volcafe, part of ED & F Man, and Louis Dreyfus. Ecom entered the cocoa sector in 1985, and now handles about 280,000 tonnes of the raw material used to manufacture chocolate – about 7 per cent of the global crop. But it is rapidly growing, with processing plants in Holland, Malaysia and Mexico. Ecom also trades sugar and oilseeds and raises hogs. With its Spanish foundations, Ecom is still a player in the cotton market. In 1885, the Esteve family moved to the US, the world's top cotton exporter. Ecom trades roughly 2m bales of cotton – equal to about 2 per cent of global production – in a sector led by Dreyfus, Glencore, Cargill and Singapore-listed Olam. The philosophy of the company is simple: get close to the farmers. “We go to the source, we buy from the producer whenever we can, we are the local exporters,” Ramon Esteve, a sixthgeneration member of the founding family

and the group's chairman, told a Swiss magazine two years ago. In his late 50s, Mr Esteve, a Spanish national who was born in Dallas, Texas, and now lives in Switzerland, recently said that “Ecom currently employs more agronomists than traders”. Its focus on sustainability and traceability of crops has gained the trust of the IFC, the World Bank's investment arm, which has invested $154m over six years in Ecom's various projects involving small holder farmers. The trading house, which has a reputation of being well run, says it “prides itself on having fostered a tight-knit company culture”. Ecom remains controlled by the Esteve family, which holds a 94 per cent stake. Although it is increasingly likely to be under the spotlight now that it has entered the soft commodities trading big league, it is unlikely that it will stray from the Esteves mantra, said to be “volume is vanity, proﬁts are sanity”. As Teddy Esteve, head of coffee trading, told an interviewer last year: “What we've been taught is: Forget about the volume, the only important thing is proﬁtability.”

News

Ice Cream Times - November- December 2013

News

Babcock rolls out ﬁrst lactose-free Ice Creams

W dairy plant intern Sandy Hughes will be at the Babcock Hall Dairy Store, 1605 Linden Drive, from 8 a.m. to 11 a.m. Friday offering free samples of the lactose-free ice cream made at the university. People who can't tolerate dairy can now get a taste of one of UWMadison's most beloved products.

After tweaks to the recipe, the end result was an ice cream that stands well on its own. The vanilla is not as creamy as its lactose-rich counterpart but unless tasted side by side, it's a viable substitute, said Alisa Reif, 28, who was diagnosed as lactose intolerant when she was in high school.

The university's dairy program, which brings cheeses, ice cream and other tasty creations to the city's masses, unveiled its first-ever lactose-free ice cream Thursday. After several months of development, two flavors – vanilla and “Hazelnut Café” – hit shelves in the Babcock Hall Dairy Store, with an official sampling scheduled for Friday.

“The texture was a little bit grainier but I

did like the hazelnut lactose-free a lot. … It would deﬁnitely be nice because you don't always have the lactase pills with you,” she said. As for other ﬂavors, Klein said it's too early to tell what Babcock's lactose-free future holds. “I have no idea what the interest is in lactose free ice cream. I tend to think it's not that great. … We're really at the test basis right now so we're just going to feel it out and see where it goes,” he said.

Yet, Klein is conﬁdent that whatever they make would taste just ﬁne.“(Orange custard chocolate chip) is a fan favorite ... if you asked me could I come close to that, you bet I could come close to that with lactose-free,” he said. “There's always going to be some subtle differences though.”

While companies like Lactaid and Breyers already make lactose-free ice cream, there aren't many options for lactose-intolerant individuals as the condition's prevalence is increasing. On average, 80 percent of Asian and Native Americans are lactose intolerant, according to the University Health Center at the University of Georgia. That number is slightly lower at 75 percent for African Americans, 51 percent for Hispanic Americans and 21 percent for white Americans. Bill Klein, manager of the dairy plant, said that in his 27 years at Babcock the two new lactose-free flavors were the first the facility has developed. The lactose-free ice cream was developed by student intern Sandy Hughes and Klein with College of Agricultural and Life Sciences Dean Kate VandenBosch in mind. VandenBosch, who started at UWMadison in March 2012, is lactose intolerant. Hughes, a senior food sciences major, started work on the new flavors in June. She and Klein started by doing a number of small samples – about one gallon – in a lab before the recipes were used for production in the plant. The process of making lactose-free ice cream isn't all that different from traditional ice cream, Hughes said. To make the ice cream lactose-free they added a lactase enzyme, which breaks down the sugar into another sugar that is digestible for lactose-intolerant people. But the process wasn't without challenges. “We added the enzyme so it would break down the sugar before you eat it but it made the ice cream more stringy — a weird texture,” Hughes said. Breaking down the lactose also altered the sweetness of the dessert. “In doing so it makes the product somewhat sweeter. … Our goal is to essentially match the same vanilla that we're currently making. Now it's a little too sweet so we have to start out by reducing the amount of sucrose that we add to the formula,” Klein said.

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