Ice Cream Times November - December 2015 by Advance Info Media & Events

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South Asia’s

One & Only Ice Cream Industry Event

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Exhibition Indian

Ice cream

Congress Expo 2016 28th-29th September,2016 Delhi �nrE�antr��

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

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

INDIAN ICE CREAM MANUFACTURERS ASSOCIATION

Sudhir Shah-+91-9849025027 (Secretary IICMA)

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

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

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Vol. 3, Issue 01, November-December, 2015, 20/-

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Manpasand Beverages

RJ's Cream Bell heads west; partners Havmor Ice Cream to focus on premiumisation

ujarat-based Manpasand Beverages has entered into a retail tie-up with ice cream and food retailing major Havmor Ice Cream to expand its reach in urban areas. Manpasand's flagship mango-based brand 'Mango Sip' and recently launched 'Fruits Up' brand will be made available at around 210 food outlets of Havmor spread across Gujarat, Mumbai and Punjab to begin with, the company said in a statement. The tie-up is a part of the company's strategy worth Rs 400 crore to expand its reach in the urban areas, through Havmor's food outlets. "This marks our first major foray to aggressively tap the urban markets. Both Manpasand and Havmor are Gujarat headquartered companies with a strong presence in the state. With our 'Fruits Up' brand, we plan to take head-on the global cola majors in urban markets," Dhirendra Singh, chairman and managing director of Manpasand Beverages

said. "We will consider further expanding our tie up with Havmor by making our juice brands available at their food outlets in Rajasthan and Madhya Pradesh and rest of Maharashtra in the future," he added. 'Fruits Up' which consists of a range of carbonated fruit drinks, which is primarily targeted at urban markets will also get a marketing push through this, the company said. This tie up covers 164 outlets of Havmor in Gujarat, 28 outlets in Mumbai and 17 in Punjab. Manpasand Beverages recently got listed on the Indian bourses. Its beverage brands are present in 24 states through more than 200,000 retailers, over 2000 distributors and 200 plus super stockists. The company has two manufacturing facilities at Vadodara in Gujarat, one each at Varanasi in Uttar Pradesh and Dehradun in Uttaranchal and a new one is being set up at Ambala in Haryana.

ream Bell ice-creams, the Rs 500-crore Ravi Jaipuria-led company, is eyeing expansion in western markets such as Gujarat. It is also working on more innovative and premium products. Cream Bell, which started in 2003, is the fifth largest in the sector, with a strong foothold in the northern and eastern markets, 40 per cent of its sales. This year, it added 12,000 sale points and entered Gujarat. “We launched in Ahmedabad in March and are preparing to soon enter Baroda and Surat. Gujarat is considered the Mecca of ice-creams in India. However, since all the major established players were present there, (it took us) three years of deliberation,” said Nitin Arora, chief executive. The company was holding back this decision to increase penetration in the western markets as it does not have a localised production unit there. “After entering Gujarat, we are present in all states except Kerala and Tamil Nadu,” said Arora. One of the three production units is in Goa, catering to Maharashtra, Andhra Pradesh and Karnataka. It is dominant in central and western Uttar Pradesh, where its

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“flagship” plant is situated. Another barrier in venturing to new territories is the dismal state of power supply in those regions. “We are currently present in 240-250 towns across the year. And, focusing on increasing our penetration in those,” said Arora. The plan is to add 15,000 sale points in 2016, to the current strength of 78,000. Cream Bell, apart from focusing on presence, is also working on new products. It had launched 14 variants this year and five more this festive season. “We want to be a full-range player, unlike many others who launched their separate brands for premium products,” said Arora. “Consumers are opting for premium products and we will be introducing 15 to 20 new products every year.” It had ventured into the premium category two years earlier with 125 ml cups priced at Rs 50 each. And, although a subdued summer made the company cut its revenue estimate for 2015-16, Arora is confident of growing 15-16 per cent this year, from Rs 500 crore a year before.

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I ce Cream Times - November- December 2015

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I ce Cream Times - November- December 2015

Chocolate News

Chocolate pill: It's all benefit, no fun The flavanol extracts will enter a dietary supplement market that has grown 23%, to $51 billion, in the past five years, according to Euromonitor. Scientists, though, caution that buyers shouldn't count on such products to really improve their health, and the US justice department has just charged more than 100 makers of nutritional products with fraud in the sale and marketing of dietary supplements.

t's an idea Willy Wonka's evil twin might have dremt of: Chocolate that's healt hy , caloriefree, and no fun a all. Behold, the chocolate pill. Candy-makers are pum ping up production of nutri tional supplements with flava nols, a cocoa extract said to im prove blood circulation. Barry Callebaut AG, the world's number one maker of bulk chocolate, is planning flavano pills that have been approved by European health authoriti es as a supplement that's bene ficial to the heart. It joins Mars Inc., which is considering expanding its sa les of flavanol capsules and powders in Europe. Mars has been selling a supplemen called CocoaVia in the US sin ce 2010, costing $45 for 90 pills Callebaut, which supplies ilever with chocolate for its Unilever with chocolate for its Magnum ice cream, says it will team up with French nutrition supplement maker Naturex SA, which it will supply with cocoa beans to make and sell an extract of flavanols -antioxidants found in cocoa plant.

"Supplements appeal to humans' sense of control over their own health and hard-wired magical thinking that they might do some good," said Marion Nestle, a nutrition professor. "This has nothing to do with science. Science shows that supplements have powerful placebo effects." In April, Callebaut became the first chocolate company to win European Commission approval for claims of health benefits from flavanol ex tracts. EU food safety officials said 200 milligrams of cocoa flavanols daily enhances circulation by supporting the elasticity of blood vessels. However, the problem is getting 200 milligrams of flavanols would require eating about two dark chocolate bars, with roughly 350 calories and 20 grams of fat. Lauren Bandy , a nutrition analyst at Euromonitor, says the supplements have a better chance of gaining traction with older buyers, as younger people don't worry too much about heart ailments. Flavanol "is far from some kind of magic bullet solution to heart disease that some imply," Bandy said. "If you take the chocolate out of cocoa, it's not very attractive."

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I ce Cream Times - November- December 2015

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I ce Cream Times - November- December 2015

Dunkin' Brands' Baskin-Robbins Offers New Ice Cream Cakes

Baskin-Robbins also has a new Flavor of the Month ice-cream in the offing, OREO Cool Mint Chocolate. The chocolate ice cream will have a filing of cool mint OREO cookie chunks and a fudge ribbon of dark peppermint. This new flavor can be enjoyed in a variety of ways – cup, cone, milkshake, Cappuccino Blast or as a Brownie Sundae. Moreover, Baskin-Robbins added that it will continue the holiday cheer with its Celebrate 31 promotion. On New Year's eve, all kids' scoops will be available at a discounted price of $1.31 while two scoops of the same will be available at $3.31. Baskin-Robbins is the largest chain of ice cream specialty shops in the world. The brand offers innovative, premium hard scoop ice cream and soft serve, custom ice cream cakes, in addition to a full range of beverages. The unit was a strong contributor to Dunkin’ Brands’ earnings and revenues in the last reported quarter. These new product offerings should further boost sales at Baskin-Robbins.

Natural Ice Cream ties up with iOrderFresh for NCR deliveries

umbai Based ice cream company Natural said it has tied up with iOrderFresh for delivery of complete range of ice cream products to the doorstep of customers in Delhi NCR. "This tie-up will help bring Natural Ice Cream closer to its loyal customers and also help it further enhance its customer base reach out to newer consumers," the company said in a release. "iOrderFresh's team has demonstrated a proven track-record of delivering high quality perishable food products and we hope to mutually benefit from this partnership," said Srinivas Kamath, director of Kamaths Ourtimes Icecreams, which owns the Natural brand. Natural Ice Cream has over 120 outlets in India including in Mumbai, Bengaluru, Indore and Jaipur.

Can Vadilal make India drool with its non-Ice Cream products?

ix-year-old Kasish Advani's first turn as a model was in 2015 after she made it to the Vadilal annual calendar. In the last three years, the Vadilal ice cream brand from Gujarat has put 100 five to 25-year-olds on its annual calendar, one of the initiatives that has enabled it to catch its consumers young.

"Just as ice-creams have ceased to be luxury and have become aspirational, our endeavour has enabled young consumers be pin-up models and aspire for bigger achievements in life," says Rajesh Gandhi, chairman & managing director of Vadilal IndustriesBSE -3.91 %, which is set to become a Rs 500 crore brand in the current fiscal year.

askin-Robbins, a unit of Dunkin' Brands Group, Inc. is celebrating the holiday season with a new lineup of ice cream cakes. The new cake options available at BaskinRobbins are Polar Bear Dome Cake and Fudge Yule Log Roll Cake. These cakes can be customized with the buyer’s choice of ice cream flavor.

Ice Cream News

For Vadilal, the second largest ice cream maker in India after Amul with an estimated 14 per cent market share in the Rs 3,500 crore category, the quest for higher-margins began four years ago when it introduced niche products like Juicies, Choco Shot, Dollies and Ice Trooper. Another

product Badabite, which claims to be India's biggest chocolate bar with caramel, cookies and cream, coffee caramel, was a revolution of sorts when it was launched four years back. "When everyone was offering a choco bar for Rs 10-15, we had this gigantic 72 gm product coated with premium chocolate at Rs 35," says Gandhi. Newer additions to the niche basket include Flingo (cones) and Gourmet (Belgian chocolate in tubs and cups).

At the other end of the spectrum Vadilal is investing heavily in glycol freezers across power deficit markets. "We have supplied ample freezers

to our retailers in Bihar and UP to reach rural consumers," says managing director Devanshu Gandhi. It's tackling rural India which accounts for approximately 40 per cent of Vadilal's consumers with Rs 5 vanilla cups.

I ce Cream Times - November- December 2015

Event News

I ce Cream Times - November- December 2015

IICE inaugurated by R V Deshpande

held in Bengaluru,

IICE Receives hundreds of interested companies from all over India

ndian Ice Cream Congress & Expo 2015 held at Bangalore, this first of its kind show held in Bangalore. Around 800 Ice Cream Manufacturers from all over the country and world have participated in the show. The show was held in Mumbai, Ahmedabad, Hyderabad and New Delhi in previous years. This show was jointly organised by â&#x20AC;&#x2DC;Indian Ice

the country. IICMA is the apex body of ice cream manufacturers of the country working for the benefit of the ice cream industry. President, Rajesh Gandhi of Vadilal ice cream informed media persons, this is the time of planning for the Indian ice cream manufacturers for the next summer season. At this time we decide what

Gandhi Informed if the per capita consumption increased by 200ML more i.e. 600ML, will be a huge success for the industry and great challenge and opportunity for manufacturers of the country. He also added that potential of export of Indian ice creams is yet to be explored. Some of the companies have successfully been exporting to the global market.

manufacturers can experiment newer this with their customers. Global giants for processing of ice creams in India also have stalls in the expo to exhibit their technologies to the manufacturers. Food safety solution providers were also in demand during the show. Balaraju A. of Dairy Classic from Bengaluru said to the press that IICMA has taken events

Cream Manufacturers Associationâ&#x20AC;&#x2122; IICMA and Aim Events India. The Show was inaugurated by R V Deshpande Miniter of Large & Medium Scale Industry & Tourism, Govt of Karnataka. Deshpande said Karnataka has huge potential

would be our flavours for new launches next year and capacities of processing. Secretary, Sudhir Shah of Scoop ice cream Hyderabad said due to our efforts per capita consumption of ice creams have increase from

Indian ice cream congress expo also attracted allied industry which is showcasing their latest technologies & trends in the exhibition. Many companies involved in cold chain services and display cabinets have also participated in the

like Meggi issue as an opportunity to improve the quality and standards of the ice creams in India. IICMA is committed to help its members to understand new challenges, will train them about upgraded measures.

for ice creams especially in growing towns of the state. He also said industry should come together to face the challenges and he is happy to see that IICMA is the one who is doing fantastic work for the development of ice cream market in India. S Sampathraman, immediate past president of FKCCI was the guest of honor he showed the way how industry can enhance its strength across

300MlL to 400 ML in the last 5 years. Now the association is planning to launch National Ice Cream Day from next year onwards and every second Sunday of April month will be celebrated as National Ice Cream Day of India. This is on the lines of America where they celebrate national ice cream day and have achieved huge success among masses.

show. Cold chain providers are the biggest beneficiaries of the growth of this sector. Ice cream being a perishable product it requires same temperature to be maintain from factory to the consumer. Companies provide solution for flavouring and other additives are also participating in the show to showcase their latest trends so that ice cream

Indian Ice Cream Congress and Expo also had a full day conference to understand new trends and challenges in front of the industry. Many globally recognised speakers delivered their presentations in the seminar. RV Deshpande, said govt of Karnataka shall provide all required assistance to manufacturers who are willing to invest in the state.

I ce Cream Times - November- December 2015

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I ce Cream Times - November- December 2015

Interview

I ce Cream Times - November- December 2015

We plan to take total outlet count to 10 by early next year Mr. Kiran Shah Brand Manager Apsara Ice cream an Email Conversation with Mr. Sameer K

ow do you assess the ice cream business Especially in Mumbai? Icecream has been a perennial favorite of Mumbaikars, be it having a scoop or two at an icecream parlour after dinner, or stacking tubs in the deep freezer for a spontaneous craving. But the icecream industry has seen a lot of changes over the past decade. While there were only a handful of home grown brands before, the competition is fierce now. With international brands like Haagen Dazs, Movenpick (with fat marketing budgets !) setting up shop in Mumbai, the local players need to tighten up their strategy and business model to stay ahead in the game. The average Mumbaikar is very knowledgeable about his/her icecream, so eventually the success boils down to the quality of your product, and the USP of your brand. Mumbai has a huge scope of growth in Ice Cream Industry, your comments? As I said, the market is highly competitive now than ever before. There are probably more icecream brands in the past 5 years, than in the past 50 years. But I see a huge scope in the market when I segment the icecream categories and their niche

audiences. We have "icecreams for the masses" - Amul, Walls, Vadilal. We have "international flavour icecreams" - Baskin Robbins, Amore Gelato. We have "luxury icecreams" - Movenpick, Haagen Dasz. And we have "traditional artisan icecreams" - Naturals, Apsara. Each of these segments has immense growth potential. With the per capita disposable income rising steadily among Mumbaikars, they are indulging themselves like never before. Plus online sales is an avenue which is rising exponentially with food ordering apps like Zomato, Foodpanda connecting businesses to a whole new "digital" segment of consumers. I personally see online ordering as the next big sales channel to tap for the icecream industry. What are the challenges ice cream industry is facing in Mumbai? The biggest challenge is the level of awareness of the icecream lover ! Some of them know more about the icecreams than the manager at the outlet. So you cannot expect to get away with a mediocre product. You need to constantly innovate as well, either product or packaging, so that your customer does not get bored of your brand. The other big challenge I think is from the non-icecream categories. For eg. donuts, pastries and other products are seen as an "alternate dessert option" to icecreams. The challenge then is to protect your sales from these categories as well. Your icecream needs to always be in what is called the "consideration set" of a consumer's mind, when he/she is thinking about having a dessert. You are into parlours business only or do you deal with branded ice creams also? We are into retail as well as catering of our icecreams, although the latter part is gradually decreasing as we focus more on sales through exclusive branded icecream parlours. When i say branded, I mean only branded "Apsara Icecreams"

Sitting from L-R: Mr Nemchand Shah (Director) and Mr Jayant Shah (Director). Standing from L-R: Mr Kiran Shah (Brand Manager) Mr Himanshu Shah (B.D.M) Mr Keyur Shah (Operations Manager) parlours. We have a range of icecreams, sorbets, kulfis and milkshakes, all which are manufactured at our facility. We rebranded ourselves to be "Icecreams & More", so now we offer a wide variety of icecreams and related products to our consumers to choose from. In fact, our range is one of our USPs, consumers always find something new to try whenever they visit an Apsara Icecream parlour. What kind of consumer demand do you have for your ice creams, is it only vanilla, strawberry, chocolate or some natural flavours like kesar pista, mango, litchi etc. are also in demand? The seasonal fruit icecreams are the highest selling

items throughout the year. The top 3 favorites are Asli Alphonso, Scrumptious Sitafal and Guava Glory. Nothing beats the delight of a fresh seasonal fruit icecream ! However, Roasted Almond is our iconic flavour across categories, our consumers (at least from South Mumbai) claim they have never eaten a better icecream ! We also have a wide range of Chocolate icecreams like Belgian Bites, Funky Ferrero, which are very popular with the younger audience. What are your expansion plans for next season or if you have done some recently? We operated as a sole outlet in Walkeshwar since 1971, another outlet in Vile Parle in 1999. However, 2014 was the year when we underwent holistic rebranding - right from the logo, to the store interiors, to even the product names. We opened 5 new outlets across Mumbai and we plan to take the total outlet count to 10 by early next year. Right now, we are looking to establish a strong base in Mumbai, before starting to expand outside Mumbai through the franchise route. Ice Cream Business requires direct connects with the consumer, what are the ways you connect with you consumers? Absolutely! Our consumers are the "be-all, endall" of our business. We look to engage with them through channels where they spend most of their time, for e.g. Facebook and Instagram. However, we also have marketing programs to connect directly with our consumers. We have recently started a "Loyalty Program" where our consumers get points on every visit and they can redeem these points for free icecreams later on. And they get direct mailers when we introduce any new flavour or offers or just general wishes on Diwali etc. I think it is very important to make your consumer feel as passionately about your brand as you yourself do. Only then will they truly say "Canâ&#x20AC;&#x2122;t Get Over It" (which is our tagline !)

I ce Cream Times - November- December 2015

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News

I ce Cream Times - November- December 2015

Actis, Apax in race for Rs 2,000-crore Ice Cream company Dinshaw Dairy Foods

products such as icecream and cheese ensure higher margins for dairy companies. Value-added products, growing at more than 25% annually, provide margins of 12-18% compared with 4-5% for liquid milk.

inshaw Dairy Foods Ltd., one of India's oldest icecream companies, is on the block and the promoters of the 82-year-old Nagpur-based firm are in talks with private equity funds Actis and Apax Partners and other strategic investors, four people with direct knowledge of the negotiations said.

"In recent years, India's dairy market has generated significant amount of interest among private equity as well as strategic investors. We have also witnessed a significant number of international dairy players looking to invest in the country," said Nishesh Dalal, partner, deal advisory, at KPMG in India.

The promoters of the company, which is a part of the Bapuna Group, are said to be seeking a valuation of Rs 2,000 crore and appointed investment bank Moelis & Company as advisor. "Actis and Apax Partners are carrying out due diligence and there are a couple of other consumer companies that, too, have evinced interest," said an investment banker with knowledge of the development. "At present, a majority sale is being considered, but the owners are ready to exit at a lucrative valuation." Another banker said succession issues and management differences among the promoters could be why the dairy company is up for sale. The

reason for the sale could not be confirmed. Aspi Bapuna, chairman of the Bapuna Group, said an exercise is under way to ascertain brand value of Dinshaw's.

brothers Dinshaw and Erachshaw Rana, respectively, merged the company with Nagpurbased distillery group Bapuna in 2002. The group owns a 50% stake in the company.

"We have not yet taken any decision," he said, adding that the brand's value exceeds Rs 2,300 crore. Sam and Jimmy Rana, the sons of the founder-

Apax and Actis spokespersons did not immediately respond to emailed queries seeking comment. According to industry estimates, value-added

According to Dalal, dairy is predominantly a regional business with the exception of a few national and multinational private companies that have created a nationwide network. Local state cooperatives have traditionally led the liquid milk segment, although private players have entered this segment and diversified into valueadded products such as yoghurt, cheese and ice cream, which has propelled the growth potential of the sector, he said. Last year, France's Le Groupe Lactalis SA purchased Hyderabad-based Tirumala Milk Products Pvt. from private equity fund Carlyle and the promoters for $270 million. IDFC Alternatives invested $28.8 million in Parag Milk, RaboBank and Proparco invested $25 million in Prabhat Dairy and Cargill Ventures put in $20.3 million in Dodla Dairy Ltd. According to the National Dairy Development Board's estimates in 2013, the Indian dairy industry is set for high growth in the next eight years, with demand likely to reach 200 million tonnes by 2022. Presently, only 20% of milk production comes from the organised sector comprising cooperatives and private dairies.

Liquid nitrogen Ice Cream first in India

he use of liquid nitrogen used to make ice cream is not new, but a group of college friends have launched Indiaâ&#x20AC;&#x2122;s first ice cream made using liquid nitrogen. The ice cream is sold under the brand name of Cherry Comet, from two outlets the company operates in Sangam Courtyard Mall, Delhi and DLF Cyberhub, Gurgaon, both in National Capital Region (NCR). Rohan Bajla, a former business consultant at American Express, Saransh Goyal, an investment banker with Deutsche Bank, and Anirudh Singh an SAS-certified engineer and part-time comic book writer, are the brains behind using liquid nitrogen in ice cream in India. Explaning how it works, one of the partners said the liquid nitrogen has to reach a boiling point of -196.4ÂşC. When poured into the ice cream base the liquid nitrogen boils and turns to gas within seconds, drawing out the latent heat in the ice cream base. This freezes the base, transforming it into ice cream instantly. Because this process is so fast, the ice crystals constituting the ice cream are much smaller than the ones in traditional ice creams â&#x20AC;&#x201C; giving the ice cream a uniquely creamy and smooth texture, he adds. The company says that it produces ice cream without any artificial flavours, colours or preservatives using liquid nitrogen, and currently has 20 flavours on its menu.

I ce Cream Times - November- December 2015

Chocolate Biz

CHOCOLATE

ood processing industry is expected to fetch the results the way IT has done for India in the past one decade. Reasons might be different but India can do wonders in food processing industry we all know. Within food processing industry ice cream and bakery are two sectors have shown phenomenal growth in last 5 years. Both are different yet show similar growth trends. Bakery & ice cream industries both are highly perishable and need almost similar kind of care. Bakery product needs good supply chain management, ice cream needs good quality cold chain facilities. I have always wondered when the real marriage of bakery and ice cream products will take place. Its potential is yet to be explored with different products and in different manners. K Rustomjee & Co one of the oldest ice cream spots in downtown Mumbai near the marine drive is one of the spots almost every Mumbaikar has tried their ice cream sandwiches, a very tasty treat of two layers of wafers and ice cream in between. But companies like K Rustomjee & Co never tried beyond that. Scoop ice cream Hyderabad would probably be one of very few companies have really tried with ice cream cakes and have been enormously successful. As per Sangeeta Doshi of scoop ice creams in Mumbai, “There is acute shortage of Ice cream cakes in Mumbai, whatever we make they all are consumed in Hyderabad market only. Still we manage to get some for our customers in Mumbai but it’s not enough”. Ice cream cakes of scoop ice cream are a popular delight in that part of the country. Consumers always look for new things whenever they get out of their homes. Especially in metro cities where we have nuclear families there are very few occasions when a family comes together like birthdays of children or couples or anniversaries. Regular cakes have been popular among folks from the last many many decades. There has been a lot of development done by the bakery industry and look, feel and taste of the cakes has travelled a long and tasty journey still people are trying ice cream cakes for the birthday parties and anniversaries. This trend has shown a huge success wherever manufactures have tried it. Recently during my visit to Nashik one of the fastest growing cities of Mumbai i found another ice cream cake manufacturer, creamica ice creams led by a gentleman and his family, Ashish Nahar. According the Atish Nahar brother of Ashish, “whatever number of cakes we make in our factory they are sold quickly, there is always a huge demand of ice cream cakes in our city. We are also supplying cakes to other parts of Maharashtra especially to Mumbai. Cake is only one product tried by the industry, got huge success. There will be a couple of more ice cream cake manufacturers in the country and i am sure they will be receiving similar response from the consumers. But what about other bakery products? What about ice cream pastries, ice cream sandwiches of different types and flavours, ice cream muffins and so many other bakery cum ice cream products or ‘Bekoice’? I feel there is a huge potential in this relations ship of the two fastest growing segments and we must try to provide something new and attractive to our consumers. On the other hand after the huge success of Ice Cream Times in the last two years we are adding another supplement ‘Dairy Times’ from next February’16. Dairy time will also be a bi-monthly newspaper. Both Ice Cream Times and Dairy time will be published on alternate months. It will be a great opportunity for the subscribers and advertisers that they will get benefit of both industries in one go. Looking for your similar support and blessings!

hocolate is known for its rich, sweet lingering taste. It also supplies nutrients and works even as a medicine. Another trend that we see nowadays is the concept of gifting chocolates during festive occasions instead of gifting traditional sweets. This could be because of the longer shelf life and ease of delivery that the chocolate can offer along with novelty which the traditional sweets do not offer. The high content of antioxidants of Theobroma cocoa beans has been considered to be responsible for its health benefits. The most popular methylxanthines are: caffeine, theophylline, and theobromine. Methylxanthines in cocoa is psychopharmaceutical, or psychotropic i.e. capable of altering the perception, mood, or consciousness. 50 g of dark chocolate contains 19 mg caffeine and 250 mg theobromine. Cocoa products, which are rich sources of flavonoids, have been shown to reduce blood pressure and the risk of cardiovascular disease. Although in short-term intervention trials, dark chocolate has been reported to reduce total and LDL cholesterol with no major effects on HDL and TG, regular consumption has been found to be useful in increasing the HDL cholesterol, lipoprotein ratios and inflammation markers. The Chocolate Industry Confectionery market in India was worth close to US $ 1.3 bn in 2013 and is expected to grow by 71% to reach US $ 2.2 bn in 2018. The last couple of years have seen a rise in new launches, product innovations and other value-additions in the confectionery segment. Changes in consumer preferences, rising disposable income, lifestyle are the main factors that are driving the confectionery industry. The confectionery market which is one of the largest developing food processing sectors in

India is divided into 3 segments – Chocolate, sugar confectionery, gums. Of these 3 segments, the gums and jellies market is growing steadily with chewing gum expected to grow the fastest in the coming years. The visibility of these products has increased and is witnessing good rural penetration. The consumption of these products is more during the summer; hence climate plays a very important role in market performance and also in influencing the choice of the consumer. Specialty Fats. Traditionally, cocoa butter was the only fat that possessed the most desirable properties for making chocolate. Most of the premium chocolates made in India are made using cocoa butter which is majorly being imported. These chocolates are sold at a premium because of the high pricing of cocoa butter and due to demand and supply gap. The premium qualities and limited availability of cocoa butter, led to pricing of the fat above all others. This high price consideration is one of the main factors which motivated researchers to find replacers for cocoa butter. While confectionery prices remained stable, the price of cocoa butter kept on rising and this led to the first Cocoa Butter Equivalent (CBE) plant in 1960 in Silvertown in UK. This soon led to the development of many other types of replacer fats that were mixed with cocoa components and other materials to make chocolate confectionery. These fats not only reduced the high costs of production but also allowed the manufacture of tailor made products for particular applications. The replacer fats not only had to be cheaper, but also had to possess the premium characteristics of cocoa butter with no compromise on taste, functional property and yet economical. These fats came to be termed generally as Specialty Fats. Several organizations in Europe, where the consumption and demand for chocolates is

Chocolate Biz

I ce Cream Times - November- December 2015

CHALLENGES

highest, spearheaded research and production of Specialty Fats. Today, the bulk of the production is from countries like Malaysia and Indonesia. India has also become a major hub for manufacturing these specialty fats which are also called Cocoa butter substitutes, Cocoa butter replacers and Cocoa butter equivalents (CBS, CBR, CBE respectively). These specialty fats are widely used to make economical and affordable confectionery products as they are derived from natural sources and are trans free. Lauric Cocoa Butter Substitue (CBS) is used as total cocoa butter replacers as they are incompatible with cocoa butter and can tolerate up to 5% of other fats like cocoa butter, milk fat, etc. in the total recipe. Non Lauric Cocoa Butter Substitue (CBR) is compatible better with other fats like cocoa butter & milk fat and can tolerate from 5% to 20% of these. Cocoa Butter Equivalents (CBE) is fully compatible with cocoa butter in all proportions. These are exotic fats having SUS triglyceride structure e.g. Kokum butter, Sal butter, Mango butter fat etc. Global scenario The EU countries have in 2006 allowed 5% CBE fats in chocolate and they can still be declared as pure chocolate. Codex Alimentarius whose guidelines are accepted globally has categorized imitation chocolates / chocolate substitutes in which they have specified that the products can contain more than 5% vegetable fat other than cocoa butter. On the basis of these guidelines INDIAN Food Code (IFC) was created to categorize various foods falling in different segments for product-approval and compound chocolate was one such category to cover imitation chocolates. Indian Scenario & Challenges According to FSSAI (Food safety and Standards Act of India), chocolates are products obtained from cocoa butter only and no other vegetable

fat. Chocolates made from these CBS, CBR and CBEs are called compound (imitation) chocolates. These chocolates are chocolatelike but cannot be termed pure chocolate by definition and fall under proprietary foods and one has to take approval from FSSAI and many manufacturers have been granted NOC for the same since there is no food safety risk involved in it. In India, representations have been made to FSSAI for allowing CBE to be added at 5% level which is under consideration. If we go by Codex and IFC, one can produce imitation chocolates using vegetable fats from typical 30% and above levels, as proprietary foods , taking proper product approval from FSSAI and declare it as imitation chocolate / chocolate substitute prominently on the label so that consumer is not misguided and takes an informed decision before buying, since there is no risk of safety and the product is available at reasonable price and delivers similar taste and value for money without any compromise on food / health safety just as pure chocolate. The industry also needs to have in place legible declaration on the label to differentiate it from pure chocolates. Chocolate and Ice-creams were considered niche products to be consumed by the high end consumers. Ice-creams are manufactured using dairy fat which provides the appropriate texture, setting property and flavor release. Dairy fat or Milk fat is an expensive ingredient in many developing countries and vegetable fats provide an inexpensive high quality alternative. The use of vegetable fats results in lower costs and higher production output. It also makes it possible to give the frozen dessert a better nutritional profile. Hence use of vegetable fats is widely accepted in Ice-cream industry. In case of Chocolates, cocoa butter availability has become a major issue and by 2020 it is going to become scarce, hence we have to start looking

for alternatives. A typical chocolate composition contains 25-30% fat other than sugar, milk solids and cocoa solids, thus fat forming a major component of the formulation. India being a tropical country, it experiences extreme weather conditions during summers when temperatures go as high as 45-48˚C. At this temp if the products are not stored in cool conditions, they tend to melt and stick to the wrappers. Inadequate cold chains, erratic power supply, poor infrastructure in rural and semi-urban areas are the biggest challenges that we are witnessing and these factors tend to affect the business for small and medium scale enterprises. These factors have prompted chocolatiers to develop heat resistant chocolates. These contain ingredients (specialty fats) which render the chocolate thermally stable and retain the shape even at high temp. The chocolates have a good melt profile with excellent flavor release and overall good organoleptic properties. There are many patents published by companies who are proactively working on this concept of thermally stable chocolates that won’t melt in hands but will melt in the mouth.

the urban consumers with greater health consciousness are going for dark chocolate which is rich in anti-oxidants. Thus the problems and challenges have to be tackled and develop strategies for growth of the chocolate industries

by the farmers boosting the productivity of cocoa beans, creating more opportunities through research and innovations in processing and manufacturing and encouraging small scale industries. There is still lot more to be done to RAISE THE BAR.. Author is G. Subbulakshmi, Director, Research Centre, College of Home Science, Nirmala Niketan, New Marine lines, Mumbai

The demand for chocolate is increasing and

Dairy Times, A bi-monthly newspaper from Advance Info Media & Events

dairy

Times

Group Publication of Advance Info Media & Evnets

A Bi-Monthly Newspaper Devoted to Milk, Milk Products & Allied Sectors

Launching

‘Dairy Times’ will cater to

the world's largest milk and milk products industry

Publication of Dairy Times & Ice Cream Times will be done on alternate months, so we will have 6 issues each in a year totally 12 issues. We invite all to subscribe the new supplement and plan their adverts for both the publications. All the subscribers and advertisers will be given the opportunity to upgrade their subscriptions to reach maximum people in both the sectors.

Advance

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I ce Cream Times - November- December 2015

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I ce Cream Times - November- December 2015

Ice Cream Maker

the Americans to sit on their couch with a pint pot of Ben & Jerry's and scoff the lot while watching a soap."

merican ice cream chain Ben & Jerry's is coming to New Zealand, it has been announced. Kiwis will be able to taste the iconic ice cream in December, when the company opens its first New Zealand store in central Auckland.

McMath said with so many high quality local ice cream brands already available, Ben & Jerry's would find stiff competition in the Auckland market.

There will be 18 classic Ben & Jerry's flavours available, including Strawberry Cheesecake, Choc Chip Cookie Dough, Chunky Monkey – banana ice cream with fudge chunks and walnuts, and Phish Food – chocolate ice cream with gooey marshmallow swirls, caramel swirls and fudge fish.

mple Hills Creamery, a Brooklyn-based chain of ice cream shops that has become renowned for its unusual and decadent creations, has raised $4 million in funding from Brooklyn Bridge Ventures, Lerer Hippeau Ventures, Red Sea Ventures, and individual investors, including Brooklyn Brewer co-founder Tom Potter, who led a CircleUp syndicate that joined the round.

American Ice Cream chain Ben & Jerry's coming to New Zealand

Brooklyn’s Favorite Scoops Up $4 Million In Venture Funding

Ice Cream News

New Zealanders are among the highest per capita consumers of ice cream in the world, licking their way through 22 to 23 litres a year, according to the New Zealand Ice Cream Manufacturers Association. Food scientist Kay McMath, who has been the chief judge of the New Zealand Ice Cream Awards for the past 12 years, said while inexpensive tubs of ice cream used to dominate Kiwi freezers,

But the brand's novelty value would have pulling power. "It's the whole package – the way they do their shops, and their flavour range. It's quirky. "Quirky may not necessarily be better, but it's going to have some appeal." Ben & Jerry's was started in 1978 by childhood friends Ben Cohen and Jerry Greenfield in Vermont, United States. premium flavours were gaining in popularity. Consumers were now prepared to pay more for a single cone. "I guess Ben & Jerry's are just thinking, 'We'll jump on that band wagon'." Ben & Jerry's flavours were well-known for being "really rich and indulgent", McMath said.

The brand became a major player in the ice cream industry because of its pop culture-inspired flavours and creative marketing strategies. Ben & Jerry's is now a household name all over the world. The duo sold the business to British-Dutch conglomerate Unilever for $325 million in 2000.

"In saying that, it's apparently not uncommon for

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While a somewhat atypical investment for venture investors, Ample Hills appealed to its backers for a number of reasons, says Charlie O’Donnell of Brooklyn Bridge Ventures. For starters, the business is already an established brand, having appeared on the Food Network and on the lists of numerous organizations that have ranked it among the top ice creameries in New York and even the country. Its ice cream shops are growing fast. Starting with a flagship store in Prospect Heights, husbandand-wife owners Brian Smith and Jackie Cuscuna have more recently opened stores in Brooklyn Bridge Park and Gowanus, along with two smaller outposts in Manhattan. O’Donnell, who began unofficially advising the couple on expansion and retail opportunities earlier this year, said he also began to realize their conversations were very much like those he has with tech startups. “It was ‘Who do we hire? What do we focus on? How do we not run out of money?’ And “frankly,” says O’Donnell, “I probably know more about ice cream than the fashion-tech companies I’ve invested in.”

Yogurt / Dahi Cup Filling Machine

With savvy marketing and flavors that aim to evoke visitors’ childhoods – last month, when the Mets were playing in the World Series, Ample Hills created a special ice cream flavor with kettle corn and peanut brittle; it’s also known to employ homemade peppermints and malt balls – the company is already doing “millions in revenue,” says O’Donnell. Now, armed with that fresh $4 million, it will be building out its management team, working to expand the reach of its wholesale pint distribution (including via select grocery stores and through a direct-to-consumer model), and creating its first larger-scale production facility. “They literally can’t make any more ice cream than they already do from their current location,” says O’Donnell.

Homogeniser

Ice-Cream Cup & Cone Filling Machine

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I ce Cream Times - November- December 2015

Blue Cold Evaporators

Bitzer Compressor

Favelle Axial Fans ECO Series Condensing Unit

BRS Series Screw System Banglore (HO) Tapesh Singh +91 9341980404 sales.blr@rwtcgroup.com

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I ce Cream Times - November- December 2015

Ice Cream News

Blue Bell Peppermint Ice Cream returning to shelves Blue Bell restarted distribution with Homemade Vanilla, Dutch Chocolate, the Great Divide, Buttered Pecan and Cookies n’ Cream. Sales in North Texas of Blue Bell resumed on Nov. 2. Pistachio Almond ice cream started being made last week by the company.

lue Bell has added a holiday flavor to its lineup as the company's ice cream continues to return to stores across the southern United States. Blue Bell said that Peppermint ice cream will start appearing on store shelves this week so that customers could “celebrate the Christmas season.”

returned to work, but laid-off workers haven't returned. Plants in Alabama and Oklahoma previously resumed production.

Blue Bell announced in late November it has resumed limited operations at its flagship creamery in the Central Texas town of Brenham, seven months after shutting down production out of fear of listeria contamination. The output is being monitored and tested to confirm that new hygiene procedures, facility enhancements and employee training are working. No date has been set for the output from the plant about 70 miles northwest of Houston to go on sale. Blue Bell voluntary recalled all products in April after the treats were linked to 10 listeria cases, including three deaths in Kansas. The company faced intense regulatory scrutiny during cleanup and decontamination. Seventy Brenham workers on paid furlough have

Bruster’s Real Ice Cream

Adds New Chocolate

Peppermint to Line of Premium Holiday Treats

ruster’s Real Ice Cream is spreading good cheer for the holidays with limited-time seasonal treats, including a new flavor to its line-up of premium, hand-made ice cream products, as the chain continues on its path of strong sales growth. For the first time this holiday season, customers can enjoy the new Chocolate Peppermint, made with rich chocolate ice cream and loaded with red and green peppermint candies. This seasonal sensation joins Bruster’s familiar holiday favorites of Peppermint Stick, a combination of creamy vanilla ice cream with red and green peppermint candies; Eggnog, a rich ice cream treat that captures all the flavor of the traditional holiday beverage; Gingerbread Man, a delightfully spiced holiday ice cream rippled with graham cracker crust; Rum Raisin, rum raisin ice cream with raisins soaked in rum; and Winter Wonder, white chocolate ice cream with peppermint flakes. Available in December, all are delicious in waffle cones or cups, and are even tastier when dressed up as sundaes. As with all of Bruster’s premium ice creams, these flavors are made fresh daily, by hand, in each shop. Flavor availability and prices may vary by location. “We’re continually introducing new, premium flavors, which is one of the reasons Bruster’s was voted America’s best ice cream this year,” said Jennie Brinker, vice president of Marketing. “Our new Chocolate Peppermint is destined to become a holiday fan favorite.” Bruster’s franchisees have reported 11 straight quarters of same-store sales growth, driven in part by the brand’s strategy of continuously introducing new limited-time flavors to accompany the high-quality, premium ice cream products customers have enjoyed through the years.

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Vadilal to introduce new products, expand network; profit jumps

adilal Industries said it will introduce more products and expand its marketing and distribution network, even as the icecream maker posted a more than 10-fold jump in quarterly profit. Chairman and Managing Director Rajesh Gandhi said the company has upgraded its production facilities in Gujarat and Uttar Pradesh, which will allow it to now focus on introducing "more innovative products for consumers". "We have started focusing on the branded business for the processed food division where margins are better compared to unbranded product marketing," he said. "We are also looking at various options whereby we can increase the product portfolio. We have expanded our customer base significantly with premium product ranges for the youth as well as kids category. The response to the premium products has been overwhelming." For the quarter ended on September 30, its net profit rose to Rs 3.02 crore from Rs 0.28 crore a year earlier. Net sales increased more than 13% to Rs 103.07 crore.

I ce Cream Times - November- December 2015

News

I ce Cream Times - November- December 2015

Change In Bakery Industry Is Important And The Need of Today

akersville India Pvt Ltd. Company was formed in August, 2011. The vision of the company was to implement innovative and exclusive products in India with great quality Neeraj Murdia of world class standard. CEO Bakers Ville PVT.LTD Therefore the back story involved lot of hard work including international survey, visit of different countries of the world, study of norms & regulations etc. When we visit any international exhibition and see the food style and quality of the products available there, we want the same in India too. With similar perspective, Bakersville was started with vast product segment with exceptional look and quality. From the beginning with 3 distributors of metro cities the company now has successfully finished 3 years and expanding its business with more than 100 distributors in major and minor cities. Bakersville is now known as the largest company of south Asia for bakery ingredients, chocolate decorations, cake decorations, bakery equipments, food packaging and cake decorating tools. In February, 2015 Bakersville started the much waited chocolate slabs with the brand name “Chocoville”, which was manufactured through quality cocoa and modern techniques. Through the effective launching of Chocoville chocolate, Bakersville aims to provide Belgium standard to its millions of customers in the sub continent. The company has effective sales and distribution

management with staff availability everywhere in India. To empower the home baking business in India and to cater the needs of household segment too company has started its new venture “FDS Food décor shop” which is apart from distribution channel. This retail channel is franchise part and opening rapidly in major and minor cities of India. Bakersville is the only company in south Asia which is training the students of India with its newest academic venture “Institute of Food Craft” for the global knowledge and certificate in bakery, chocolate and cake making.

I ce Cream Times - November- December 2015

Event Report

I ce Cream Times - November- December 2015

Endorsements-Indian Ice Cream

Congress & Expo 2015, Bangalore

"The first time when Seema spoke to me, I did not think that we would be participating in the IICE 2015. Lateron once I spoke to her and the subsequent conversation we had, I realized the importance of this exhibition. This is one of the best exhibitions we have participated in and have received very good response. We had limited visitors to our stall but all were potential customers. The organizers were very co operative and responsible enough to handle any situation from the security to the main coordinators. We once again thank Mr Balaraju from Dairy Classic Bangalore and Seema Shaikh from Aim Events, for all the support they have provided us and convincing us to participate in IICE 2015. We look forward to participate at the IICE 2016". Vivek Das, Visu Poly Products Pvt Ltd,

We had a good exhibition this time, there were a lots of visitors from dairy and ice cream industry here in Bangalore. We are looking forward to the next edition of Indian Ice Cream Congress in 2016. In last two days we have seen people coming from Cochin, Coimbatore, Tamila Nadu and down interior South India. These kind of customers we have never met before. This is the only show where we met not only people from metro cities but also tier II and tier III cities. Sujoy Chatterji, Bitzer India

This show has been very good for us. We displayed new technology and machinery in the show. It is a niche show for us, we met almost all the leading Ice cream manufacturers in this show especially from South India as this show was in Bangalore. We are a startup company for us it was very important to showcase our products to the industry in a show like this. Next year planning to have a bigger stall in the front part of the exhibition. S Swami, Tessol India

Excellently organized show, Indian Ice cream Congress & Expo is growing every year. Since the market is growing 35 % every year as per my estimates this show will also grow. We met many new customer in this show, they were nowhere in our database. We also met some of the people we wanted to meet but due to their presence in smaller cities we were not able to meet them. Sivakumaran, ISF India

Our experience with this show has been excellent so far. In this show we were able to meet exclusively new segment for us i.e. ice creams. We are expecting some good business out of the show. Sunil Dabral, Schaefer India

The good thing about this show is that it is a focused show, here the visitors know what they are looking for. It gives us an opportunity to understand the pulse of the industry, we get to meet some of the influential decision makers. People coming in this show are all management level people who take decisions quickly for the products displayed in the show. Aditya Goyal, Ace International

It was really interesting show for companies like us because it is focused only on ice creams, industrial and artisan both. Antonio Brizari, ISA, Italy

This is a targeted show towards the ice cream industry only. Whoever visited here had a purpose and interest towards the product we displayed here. I will again say, unlike other shows where you have people from different types of businesses here we find only ice cream industry. This provides us to focus on our activities also. Satish Ruparilia, ISA, UK

I think it’s a very interesting presence, it give us the right exposure we need in the market. Since you have moved this show from Mumbai to Bangalore this year, we are able to meet altogether new set of visitors looking for our kind of products. Manu Bajaj, FDL India

The exhibition was overall well managed. Good location. Good response from potential customers. Good response from organisers for sorting out issues. However a few things can be improved. Ranjan Jain, Elenpro India

“On the very outset we would like to compliment Mr. Naqvi and his entire team for the great show at Bangalore Surely the show is maturing well over period of time and attracting real/genuine and serious visitors who do not waste time of the exhibitors. We notice a sea change with more maturity coming in from the organiser of the show and that of participants/ exhibitors too. The show at Bangalore was surely better organized over earlier years with better planning, better space management and cleaner display supportive/infrastructure material.” I am sure next show would be even better. AK Singh, Dukes Chocolates

As you are aware that we are just entering the Ice cream industries as equipment manufacturer from Coimbatore. We have got few fruitful inquires from Bangalore exhibition held on dated 8 th & 9 th Oct 2015 In future we will get more customer for Ice cream industries after supplying our equipments to Ice cream Industries. Subramaniam, Harvest Hi-Tech Equipment

First of all congrats to IICE team for a wonderful event and making it a success with all your hard work. It was a great experience for us to be in the event and know how exactly it shapes up and help us grow together. As an event it was a great show and a real value adder. Praveen Posist India

“Indian Ice Cream Congress-2015, was a very successful event for us. We could connect with the Industries Biggies and showcase our products specifically tailored for the Dairy Industry. We had demonstrated how Spice can bring a twist to conventional ice cream. Our Natural Spice Flavours were very well accepted by all our visitors and everyone appreciated our endeavour. Now we look forward to developing our connections and coming up with even better Natural flavours during IICE2016.” -Team Spice Drop Jai C Shah, UNIVERSAL Oleoresins

We are the first time participants in IICE 2015 Bangalore, which your company is organizing every year in Different parts of the Country. Personally as well has company represent i am happy to be part of the Expo which has given a brand lift and also given very good leads for us. Prashanth H.N, The Chemical Engineers

This is the second year in a row where we have participated in Indian Ice Cream Congress and Expo. While last year we participated as exhibitor, this year we improved our association and hence participated as Silver partner for this event. I would like to mention that such kind of expo and seminar, give’s one and all supplier’s the right kind of platform to interact with the esteemed clients and delegates attending the same. Also the seminar conducted gives valuable insight to the opportunities in the ice cream and allied industries. This also helps us to evaluate our readiness to cater to the ever changing requirements of customers and hence adopt strategies to address the same. Finally I would like to take this opportunity to wish all esteemed members of IICMA and their families, Merry Chirstmas and a Prosperous New Year. Debarjun Ray, Haier Appliances India Pvt. Ltd,

I ce Cream Times - November- December 2015

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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 - November- December 2015

News

Asha Ram has maximum share of wheat gluten & cocoa powder in Indian market Asha Ram & Sons Pvt. Ltd., headquartered in New Delhi is a four-decade-old company engaged in Importing, Manufacturing and supplying of high quality bakery & food ingredients throughout India. The company with a motto to serve exceptional quality and excellent taste has carved a niche in the industry.

Akshit Gupta (Director) Asha Ram & Sons Pvt. Ltd.

hiv Kumar Gupta, himself the only child of his father, took over the small family business Asha Ram & Sons in

1980s. Today, the company supplies to a number of behemoths such as Hindustan Unilever, the largest FMCG player in the country, Britannia, Parle, Dominos, Cremica , kitty , bonn and harvest are some of the biggest companies among Mr. Gupta’s customer list. When Gupta took over, it was a single-stall business located in Delhi. Today, company’s two factories, located in Delhi and Rajasthan, churn out various products. JB Cocoa Powder, used to manufacture

Chocolates, is being imported from Malaysia. “JB Cocoa is one of the finest Cocoa Powder available in Indian market today in terms of Price, Quality and performance. All customers are extremely happy and satisfied with the results in their products.” says Gupta, who was on a visit to Indian Ice Cream Congress & Expo in Bangalore to participate in a trade show. The company also has two grand warehouses in Delhi to store its products, besides three branches nationwide to manage the distribution in HYDRABAD, MUMBAI, UP. The company has maximum share of vital wheat gluten and cocoa powder in Indian market today. The company is also planning to launch a glutenfree product in its aim to cater to diverse customer needs. “The R&D for the gluten-free product is under way,” says Gupta. We always bring new

We all scream for donuts and coffee Ice Cream

products. That, in fact, is our mantra of success,” he adds. Since the past four years, the company is importing its products. Twenty containers, consisting of Asha Ram brands, are being imported from various countries in a month. The recent addition to its product portfolio is rye malt powder used in brown bread. “The demand for brown bread is rising. Earlier, caramel was used to give a brownish tinge to breads. But since caramel colour is not good for health, rye malt powder has become the ideal alternative,” Mr. Gupta explains. Asha Ram is looking to widen its reach nationwide. The company considers trade exhibitions an effective tool to reach out to newer customers. “We regularly participate in trade shows. It gives us an opportunity to meet the existing and prospective customers at one place in a given span of time. It’s really value for money,” Gupta. Asha Ram is participant held in Delhi has exhibited Ingredients too.

also a regular at AAHAR every year. It at the Food Mumbai 2015

Mr. Gupta is grooming his son Akshit to learn the nuances of the trade. Akshit, with a degree from American Institute of Baking, Kansas, USA wants to take the 40-year-old company to newer heights. In a market where competition is hotting up with new players, especially international companies, entering the fray, the father-son duo seems dauntless to sail ahead.

ernie's Burger Bus owner Justin Turner enjoys local collaborations when it comes to the offerings at his restaurant in Bellaire. And now his customers are reaping the rewards – and calories – of his imagination. Turner recently debuted Doughnut Milk Ice Cream, a soft service ice cream that's made with donuts from Hugs & Donuts in the Heights. "Doughnut shops always have leftover doughnuts, so the thought was to steep the doughnuts in milk to create a wonderful soft service ice cream," he said. So that's what he does: to extract donut flavor, he soaks a variety of Hugs & Donuts cake donuts in milk for three days, then strains the mixture using the milk to create the vanilla ice cream. He's also offering a soft serve with a coffee flavor and caffeine jolt made from coffee from local roaster Katz Coffee. The soft serves are offered in a cup ($3.75) and sugar cone ($4.75). You can have either or a swirl that mixes the flavors of coffee and donuts. The ice cream is available at Bernie's, 5407 Bellaire, and will eventually be sold at Turner's new store at La Centerra at Cinco Ranch which is expected to open this month.

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News

I ce Cream Times - November- December 2015

Walkes Refrigeration launches its new model for Tertiary Distribution Network

Kedar Walke Director

consumption to the tune of 50%.

alkes Refrigeration Industries Pvt Ltd. has recently launched its new models for Tertiary Distribution Network of Ice Cream. Their 11 Door for TATA Ace Vehicle consumes just over

Rs.100/- per day and transports ice cream worth Rs. One Lac in its 10-12 Hrs daily run at -20C ± 2C accuracy. Hindustan Unilever Ltd. (HUL) for its Kwality Walls Magnum Ice cream has chosen only WALKES brand for their ALL INDIA launch of Magnum Ice cream. Their other transport refrigeration models include 4000 Liters capacity mini cold room on Mahindra

They have the following1St to their credit. • First Eutectic deep freezer manufacturer in INDIA.

Bolero vehicle and 6000 Liters capacity mini cold room for TATA 407 vehicle. These vehicles can transport Ice cream for 12 to 14 Hours without need of any external energy source. This type of Eutectic charging there is a saving in daily power

• First deep freezer with PUF insulation made by them in 1982. • First deep freezer with skin condenser made in INDIA. •First INDIAN company to supply 12 deep freezers to Antarctica in 1987 for Indian Expedition. • First company in INDIA to make transport refrigeration unit on vehicles which can run without electricity and engine power for 12-14 Hrs.

Their young & dynamic director Kedar Walke has expanded their core competency into Blast type Hardeners for Ice Creams, Large Eutectic deep freezers, Cold Storage Rooms etc. Their latest models use Refrigeration Scroll compressors of Emerson which are famous for energy saving.

News

I ce Cream Times - November- December 2015

Veno Tech provides cutting edge technologies to the Ice Cream industry

Glass Promotional Gifts for Ice Cream

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. Ice Cream Bowls

Serving Bowls

Falooda Glass

Vino Tech deals mostly in India, Sri Lanka & Around Colombo, Dehiwala-Mount 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.

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

R NO PR E W O O

Dessert Bowls

and customization provision are some of the key factors that help them to gain total customer satisfaction from our global clients.

SOLAR FREEZERS

ROCKWELL Â INDUSTRIES LIMITED 3 RD FLOOR , TEJASWI PLAZA, PUNJAGUTTA, HYDERABAD -500 082 EMAIL ; manoj.rockwell@gmail.com CELL: 9246582690

News

I ce Cream Times - November- December 2015

How Unilever worked with startup YPlan to sell Ice Cream

ountless brands and agencies have courted startups through their own versions of accelerators, mentor schemes and investment. The problem: These relationships seldom stick. Whether a PR exercise, an attempt to get closer to where the innovation happens, or efforts to absorb some of that fail-fast culture, little focus is given to the longer term partnerships. “The discussion has to move on,” Jeremy Basset head of Unilever Foundry which pairs startups with Unilever’s 400 plus brands. “If it stays with PR and buzz it will die a very quick death.” Basset explained that for Unilever the business case, and more importantly the financial case, for partnering with startups for the long-term has always been very clear. Unilever’s big challenge, as with so many brands, is how to engage with millennials. Enter YPlan, a local event and ticketing app with 80 percent of users in the 20-34 year old bracket. Advertisement YPlan joined the Foundry’s pilot scheme in the summer 2015 after having already raised $24 million in series B funding, backers included Ashton Kutcher’s BaltCap, and so was already on the way to scaling, but had little visibility in front of blue chip brands. The app was the marketing partner for Wall’s ice cream pop-up store for its pilot program for the Foundry. “Unilever was of the mindset of ‘let’s not be scared of startups but let’s embrace them’,” said Ross Murray-Jones, head of partnerships at YPlan. “As a discovery app, we’re very much an action

CLASSIFIED

platform, it’s a very natural native placement for the experiential activity for their brands.” After taking in 350 mobile bookings over three months the Foundry connected the startup to its other ice cream brands, Magnum and Cornetto. By the end of the summer YPlan had partnered with five more on Unilever’s roster to offer direct mobile ticketing and marketing solutions, such as personalized push notifications based of its Facebook integration. Over the six — Cornetto, Ben & Jerry’s, Lipton Iced Tea, Lynx, Magnum and Wall’s — Unilever was able to reach 2 million people through the app and sell 5,000 tickets to its brand events. “The engagement rates are not necessarily massive, although 2 million is quite high, but the indications that this is a strong opportunity are there,” said Basset. “Increasingly people are rejecting forceful and interruptive advertising, leading them to install ad blockers, and instead are seeking out great content. YPlan delivers on both of these.” “It enables us to operate on, and I really hate this term, a ‘glocal’ level – users find global events that are relevant to them. It’s effective, efficient and sustainable.” Once startups are admitted to its pilot scheme, usually through a pitch process, the Foundry monitors three parameters for each company to decide whether there’s value in continuing

the partnership further — its effectiveness, its efficiency and its sustainability to deliver its idea. In the case of YPlan, its efficiency was counted on how it can bring a lower cost per acquisition, or lower cost per engagement for Unilever. Its effectiveness was shown through the breadth and depth of the engagement with its community. It has scale, and has already expanded in five cities, including London, Bristol, New York and San Francisco, while establishing its footprint in the U.K. and continuing working across more of Unilever’s portfolio are the next steps. Of 85 global pilots it has launched around 40 have passed the mark of being successful and ‘scaled up’, so that they go on to do at least one more project with Unilever, gaining access to brands, investment or mentorship. It’s a pretty good success rate when you consider the startlingly high number of startups that fail. It’s popular for corporates to cozy up with startups, but it doesn’t always work. “Brands and agencies believe they want to work with startups and then six months later they wonder why they haven’t seen results,” said Rose

Adverties for Rs. 3000/- Per month

Lewis, co-founder at Collider. “There needs to be a ‘think big but start small small’ mentality, which is something that YPlan has done well — a startup can’t handle the global Unilever brands, but it can handle Walls. If you don’t have this big endgame in mind then many of the outputs are gimmicks, hypes or just ‘media firsts’.”

info@advanceinfomedia.com

Opinion

I ce Cream Times - November- December 2015

Indian Ice Cream Industry marching ahead I

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

companies have improved processing quality and standards of their products in past few years. Still we need to be vigilant to keep a check on each and every entry and exit of the ice cream processing unites. In India ice cream industry is mostly regional there are hundreds of brands focussing only one or two districts or in some case only upto state level. There are very few national brands that are doing business nationally and the major reason behind slow growth is high perishabelity ice cream products. In recent time we have seen many companies have improved their supply chain and going beyond the boundaries.

All the major ice cream companies came together and established ‘Indian Ice-Cream Manufacturers Association’-IICMA in 2011 as the National Association of Ice Cream Manufacturers. Ever since IICMA has been leading on all fronts by organising seminars, exhibitions, workshops, meeting with government departments, etc. Comparatively our consumption is way too low when we compare it with the USA or Australia. It is lesser than China or Pakistan as well but we have seen in the past 3-4 year it has doubled from 200ML to 400ML which i see a significant development. If we carry on with the same rate of growth will soon touch the level of China’s per capita consumption which is around a litter. In India ice cream is considered as a seasonal food product and due to various midwife myths people intend to consume it during in summers only. Where in other countries ice cream is considered as a daily dessert or outing food. If we are able to break these myths our consumption will automatically increase.

Many international players have also launched their brands nationally with huge investments and tie-ups. This is a very positive trend for the Indian ice cream industry and we see a great

future ahead. If the ice cream industry grows consumption of milk and milk products which directly relates with farmers will increase.

South Asia’s

One & Only Ice Cream Industry Event

Meetings Discussions

This growth of 400ML to 1000ML will provide enormous opportunities to the allied segments to grow with the industry. Consumption of chocolate, SMP, additives and machinery is already growing in leaps and bounces but future is event brighter. Allied segment has a challenge in front of them how they cater this fast growing industry. They also have a challenge to provide good quality machinery in huge numbers along with tones of raw materials to make the ice creams, to provide them good color, flavour and texture also to provide huge amount of primary and secondary packaging to the said industries. There is another area of growth for the ice cream allied, the cold chain or supply chain management. This is one of the most important aspects of this trade. Without cold chain nothing can be done or planned. Ice cream industry needed huge amount of cold chain machinery, transportation and display machinery. Right from the point of processing till the cup or cone ice cream needs continuous cold chain facility. This industry is short of cold chain by about 50%. So this is a green spot for all those who are providing cold chain solutions.

Ice cream industry is the biggest victim of bad infrastructure of road and power supply. Due to this, rural India where power comes just for few hours in a day which is not less than 50% of the country’s population is not able to store ice cream for sale on nook and corners of the inhibited areas. Continuous power supply in these regions will open huge opportunities for ice cream industry to cater all together a new territory for their products.

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Food safety also has been on top of the agendas of the ice cream processing companies and

Contactr�for�tStallsr�&otPartners Indian Ice Cream Congress & Expo

Firoz H. Naqvi : +91-9867992299

Sameer K +91 9320017843 Seema Shaikh : +91-8689979988

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

EDITOR Firoz H. Naqvi

CONSULTING EDITOR Basma Husain

MARKETING EXECUTIVE Sameer K

PRODUCTION MANAGER Syed Shahnawaz

GENERAL MANAGER Gyanandra Trivedi

CIRCULATION MANAGER Seema Shaikh

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