Ice Cream Times September-October 2015 by Advance Info Media & Events

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Vol. 2, Issue 06, September-October, 2015,

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South Asia’s

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Meetings Knowledge Entertainment Discussions

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Contactr�for�tStallsr�&rtPartners 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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Ice cream & Expo 2015

Congress

8th-9th Oct. 2015, White Orchid Convention Center Bangalore, Karnataka, India

For Participation Call or email Tel: +91-22-28555069 / 8689979988 info@indianicecreamcongress.in

Badal recommends FINMIN to keep FPI in lowest slab of GAST

ecently a delegation of Indian Ice Cream Manufacturers Association led by Rajesh Gandhi of Vadial industries and President of IICMA went to meet Minister of Food processing Industries Harsimrat Kaur Badal. They also met Ashish Bahuguna, Chairman FSSAI. High Power Delegation IICMA met Harsimrat Badal and congratulated her for stand against all odds in favour of food processing industry post Maggi fiasco. Members informed Badal about the issues faced by ice cream manufacturers across the country especially on the food safety front. He also informed the minister about the treatment been given to ice cream manufacturers by the local authorities. He added most of the times local and marginal manufacturers enjoy better margins than the organised manufacturers because organised players follow all the rules and regulation set by various departments. Whereas un-organised players do the business in cash and donâ&#x20AC;&#x2122;t follow any rules, able to give tough competition. Pradeep Chona of Havmor ice cream informed Badal that due to local municipality issues ice creams manufacturers are answerable to multiple departments for one work, local as well as FSSAI. Gandhi raised the issue of GAST on which minister informed the delegates that her office has already recommended finance ministry to keep food processors in lowest slab of taxes in GAST.

Harsimrat Kaur Badal also assured delegates that India is still a preferable choice for global giants though due to Maggi controversy created some confusion but the government is able to restore the confidence. Arun Ramani of Top n Town Ice Cream Bhopal asked minister to stop step motherly treatment to ice cream industry which is been treated as a luxury product rather than a nutritious product. Badal replied him with the example of Biscuit industry, used to be in higher tax slab earlier but due to their associationâ&#x20AC;&#x2122;s efforts now biscuits under Rs 10 MRP faces minimal taxes. She asked IICMA delegates to apply for similar lower taxes for Ice Cream and assured all support for this cause. IICMA also asked Badal that it is said that MoFPI has stopped subsidy schemes for the food processing industry on which she said that schemes have not been stopped but decentralised from

centre govt to state governments she also invited ice cream industry to take part in the Mega Food Park Scheme which is in progress in almost entire country. Firoz H Naqvi editor in Chief of Ice Cream Times informed minister that IICMA has decided to celebrate National Ice Cream Day on 2nd Sunday of April, every year. This will boost the consumption of ice creams in the country which is lesser than 400ml per capita. Delegation also met Chairman FSSAI Ashish Bahuguna in New Delhi. President of IICMA Rajesh Gandhi asked Bahuguna to re-categorise ice cream industry in the FSSAR as globally definition of the same is different than in India. Bahuguna informed delegates that five major chambers of the country FICCI, CII, ASSOCHAM, PHD Chamber and Indian Chamber of Commerce have been instructed to give their suggestion to improve the FSSR. Pradeep Chona informed Chairman test results in government labs varies mostly. Bahuguna

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said FSSAI is closely looking at this, in near future things will improve however FSSAI is committed to work for better food products in the market. It is observed in the part and during Maggi Fiasco that results of the different government labs vary from each other. Due to this food processors never know where they are standing and it promotes corruption as well. Food manufacturers say that they have fixed monthly payments to the FSSAI officers for a hassle free business environment. Monthly payout diverges from town to town depending upon the region. For instance Mumbai manufacturer will pay always a higher amount then the Jaipur or Hyderabad manufacturer. Chona and Ajay Vaddi of Jumani Ice Cream Hyderabad both asked Chairman to look after dual licensing as ice cream manufacturers have to take two licenses both local as well as FSSAI. IICMA has been putting efforts for development of the ice cream industry their reach is pan India. IICMA is also doing informative activities for its members on various topics across the country, Said Rajesh Gandhi. He also added food safety and good manufacturing practices is on the top of agenda. Pradeep Chona said there is gigantic task ahead for the ice cream manufacturers and together we need to work for the ice cream industry.

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I ce Cream Times - September - October 2015

BITZER COMPRESSOR AND UNITS FOR ICE CREAM INDUSTRY

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I ce Cream Times - September - October 2015

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Ice Cream News

I ce Cream Times - September - October 2015

Perfetti puts Alpenliebe in Baskin Robbins Ice-Cream

s part of its brand and category expansion strategy, Perfetti Van Melle India has tied up with Baskin Robbins India to launch a specially designed ice-cream using its confectionary product, Alpenliebe Juzt Jelly. The two companies are also exploring options for a long-term association to use the Juzt Jelly

ingredient in other product lines that can be retailed at Baskin Robbins. Said Mandar Keskar, Category Head, Perfetti Van Melle India: “As the category leader, we proactively look at ways of expanding the category and this tie-up is part of those efforts.” Alpenliebe Juzt Jelly contains about 25 per cent

fruit pulp, which allows the product to be used as an ingredient in many recipes, he added. “So the specially designed ice-cream with Juzt Jelly was a natural fit. Traditionally fruits and ice-cream combinations have done well among consumers the world over. This innovation is unique within the confectionery industry in India,” said Keskar. For now, this specially designed ice-cream will be launched as part of the Baskin Robbins ‘flavour of the month’ programme. The companies will jointly pool in marketing spends for all co-branding activities. Rapid growth According to industry estimates, the jelly confectionary segment was pegged at ₹400 crore in 2014 and has seen rapid growth. So far this year, the category has witnessed a growth of 35 per cent. Perfetti Van Melle India claims

market leadership with an about 50 per cent share. The two companies worked together for close to eight months for product development. Nearly 12 different flavours were developed and tested with consumers, before they narrowed down on the one that is being commercially launched. Sanjay Coutinho, CEO, Baskin Robbins India and South Asia, said the company typically opts for such tie-ups in India and elsewhere to offer consumers a variety of flavours. Fun products “We stand at over 570 outlets today and this flavour will be present across all the stores — in standalone formats, malls, multiplexes, airports, among others. There is a lot to gain from this association, as we have a fun interesting product to offer to our consumers, which can be enjoyed both by adults and kids,” he said. “There is tremendous potential to establish a longterm relationship with a confectionary giant like Perfetti. We can extend the Juzt Jelly ingredient to numerous product lines of Baskin Robbins and rope in newer consumers,” Coutinho added.

I ce Cream Times - September - October 2015

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News

I ce Cream Times - September - October 2015

Aavin Begins Selling

Ice-creams at Central

s part of a strategy to popularise its Aavin brand of ice-creams to compete with private players, the state-run Tamil Nadu Co-operative Milk Producers’ Federation Limited has now begun to sell ice-creams at its three outlets

in Chennai Central and Egmore station, where hot milk and other products were already popular.

This is part of a one month marketing campaign ahead of commissioning of a major ice-cream manufacturing unit in Ambattur and opening of several hi-tech parlours in the city. The first such parlour will be opened in Virugambakkam soon. To popularise these ice-creams, a one minute advertisment shot at the Anna Nagar parlour is also being shown at movie screens across 109 theatres and multiplexes across the city. After the ice-cream facility in Ambattur is commissioned, Aavin will be able to market around 15,000 litres of icecream per day in comparison to the 3,000 litres that it currently sells.

Use Dry Ice to Make Soft Serve without an Ice Cream Machine other soft serve you’ve probably eaten, this one only contains six ingredients, and all of them are natural: milk, cream, sugar, salt, vanilla, and milk powder.

ome of our favourite recipes to make during summer include no-cook frozen desserts like blackberry-lemon ice cream, but if you don’t own an ice cream maker, you can often feel like you’re missing out. Thankfully, you can be in on the action with recipes like this soft-serve ice cream — no ice cream maker required.

The process is actually pretty simple: blend the ingredients together to form a base; pound dry ice into sandy bits. Then you churn the base in a stand mixer, slowly adding in the dry ice. Sure, you probably don’t have dry ice lying around the house, but it’s relatively inexpensive and you can even make it yourself. It also makes a pretty fun weekend project to make, especially with kids.

Instead, this extremely fun ChefSteps video highlights a method that calls for a blender, a stand mixer, a piping bag, some dry ice, and a little bit of elbow grease. And unlike every

New Food Ingredient may lead to slower melting Ice Cream

ondon: Scientists have discovered a naturally occurring protein that can be used to create ice cream that is more resistant to melting. The protein, known as BslA, binds together the air, fat and water in ice cream, creating a super-smooth consistency. The new ingredient could enable ice creams to keep frozen for longer in hot weather. It could also

prevent gritty ice crystals from forming, ensuring a fine, smooth texture like those of luxury ice creams, researchers said. The development could also allow products to be manufactured with lower levels of saturated fat and fewer calories - than at present. Researchers at the Universities of Edinburgh and Dundee developed a method of producing the new protein - which occurs naturally in some foods - in friendly bacteria. They estimate that ice cream made with the ingredient could be available within three to five years. The protein works by adhering to fat droplets and air bubbles, making them more stable in a mixture. "We're excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers," said Professor Cait MacPhee, School of Physics and Astronomy, University of Edinburgh. Using the ingredient could offer significant advantages for ice cream makers. It can be processed without loss of performance, and can be produced from sustainable raw materials, researchers said. Manufacturers could also benefit from a reduced need to deep freeze their product, as the ingredient would keep ice cream frozen for longer. The supply chain would also be eased by a reduced need to keep the product very cold throughout delivery and merchandising, researchers said.

Ice Cream News

I ce Cream Times - September - October 2015

Creambell Ice Cream wins Make in India Award for Excellence 2015

It honours the contribution of companies, organisations, institutes, and individuals among others, who represent excellence in their chosen area of business engaged in the manufacturing sector.

reambell Ice cream, one of the leading players in the ice cream sector in the country was awarded the Make in India Award for Excellence 2015 at a glittering function held at Mahatma Mandir, Ghandinagar in Ahmedabad. ‘Make in India Award for Excellence’ is an initiative that recognises valued contributions by indigenous businesses that are helping India establish its position as a global leader in manufacturing. Creambell Ice cream, a division of Devyani Food Industries Ltd. has been awarded this prestigious award under the food and beverage category. Pradeep Alagh, V.P. Sales, Creambell Ice Cream received the award from Kalraj Mishra, Union Minister for MSME. The event was attended by

Longer lasting Ice-Cream developed by scientists

protein to make the frozen dessert melt more slowly has been discovered by physicists at Edinburgh and Dundee universities The development could also allow products to be made with lower levels of saturated fat – and fewer calories. Scientists at the universities of Edinburgh and Dundee say that ice-cream made with the protein could be available in three to five years. As well as keeping ice-cream frozen for longer in hot weather, it could prevent gritty ice crystals from forming, ensuring a fine, smooth texture like those of luxury brands. Prof Cait MacPhee of the University of Edinburgh’s school of physics and astronomy, who led the project, said: “We’re excited by the potential this new ingredient has for improving ice-cream, for consumers and for manufacturers.” The team developed a method of producing the new protein – which occurs naturally in some foods – in friendly bacteria and it works by sticking to fat droplets and air bubbles, making them more stable in a mixture. It is believed that using the ingredient could benefit manufacturers as it can be processed without otherwise changing performance and can be produced from sustainable raw materials. The protein, known as BslA, was developed with support from the Engineering and Physical Sciences Research Council and the Biotechnology and Biological Sciences Research Council. Dr Nicola Stanley-Wall, of the University of Dundee, said: “It has been fun working on the applied use of a protein that was initially identified due to its practical purpose in bacteria.”

Ministers from State & Central Government, senior officials from the Govt. sector, leading industrialists from Gujarat and across India.

Speaking on the award, Nitin Arora, CEO, Creambell Ice Cream said, “It is an honour to receive this prestigious

award. At Creambell Ice cream we not only believe in “Make in India” but are constantly striving to achieve world class standards of quality. We understand the linkage of Make in India with economic development of the nation. We are the youngest ice cream brand in India and are proud to be among the top five brands in the ice cream sector in the country, catering to various consumer age groups, taste profiles and at varied price points across the country.” Launched in 2003, Creambell is one of the fastest growing Ice cream brands in the India and amongst the top five ice cream producers of the country. Creambell Ice Cream is a brand of Devyani Food Industries Ltd [a Ravi Jaipuria promoted company] and part of the RJ Corp. which has a turnover of over $1.3 Bn.

News

I ce Cream Times - September - October 2015

Senator h. c. Peter Schaufler of Bitzer passed away unexpectedly

HE SCHAUFLER

H. C. Peter Schaufler

FOUNDATION and the SCHAUWERK Sindelfingen are mourning the loss of Senator h. c. Peter Schaufler, who

passed away unexpectedly in Salzburg at the age of 74. As the CEO and company owner, Senator h. c. Peter Schaufler managed BITZER with endless dedication for 36 years and turned the long-standing company into the world’s largest independent manufacturer of refrigeration compressors. When Senator h. c. Peter Schaufler took charge of BITZER in 1979, he systematically gave the company an international focus. He turned the Swabian company into a global player and a driver

of innovation for the entire refrigeration and air conditioning sector. BITZER now counts on 3,400 employees in more than 90 countries and turnover of 657 million euros, making it 50 times the size it was when Senator h. c. Peter Schaufler took the helm. His decisions demonstrated entrepreneurial courage at all times. For example, he founded a joint venture with a Chinese company in Beijing back in 1994. The Peter Schaufler era was characterized by values such as hard work, ingenuity and quality, which are now firmly rooted in the BITZER corporate culture. His forward-looking business policy and his willingness to rise to challenges allowed him to conquer new markets, and to successfully introduce compressor technologies to the market, such as screw compressors in 1983 and scroll compressors in 2002. Senator h. c. Peter Schaufler was highly committed to the common good throughout his life. The aim of THE SCHAUFLER FOUNDATION founded in 2005 was to bring together entrepreneurship, science, research and art. THE SCHAUFLER

FOUNDATION is the main sponsor of the Karlsruhe University of Applied Sciences’ Valerius Füner Prize, which recognises the outstanding achievements of mechanical engineering students in the areas of refrigeration, air conditioning and environmental technology. THE SCHAUFLER FOUNDATION also supports dedicated students at the University of Dresden, the University of Stuttgart and the Karlsruhe University of Applied Sciences via the German government’s Deutschlandstipendium (Germany Scholarship). Senator h. c. Peter Schaufler was also keen to see the advancement of scientific research in the field of refrigeration and air conditioning technology. He therefore created the BITZER Chair of Refrigeration, Cryogenics and Compressor Technology at the TU Dresden in 2007. Senator h. c. Schaufler and his wife Christiane

Schaufler-Münch also made generous donations to welfare institutions and gave the public access to their extensive art collection comprising more than 3,000 pieces at the SCHAUWERK Sindelfingen from 2010 on. Since then, the museum has earned itself a reputation, both locally and internationally, for putting on top-calibre exhibitions. The SCHAUWERK Sindelfingen will continue to serve as a place where contemporary art is discussed, as Peter Schaufler would have wished. 2010 also marked the year in which Senator h. c. Schaufler was awarded the Cross of the Order of Merit of the Federal Republic of Germany for his contributions to the fields of culture and science. He received many awards for his business successes and services to society, including the 2014 Gründerpreis Baden-Württemberg for company founders, in recognition of his life’s work, which was presented by the region’s Minister for Economic Affairs Dr Nils Schmid. The family held a quiet funeral.

Ben & Jerry’s releases Japanexclusive Lemont. Fuji Ice Cream

ince coming to Japan, American ice cream outfit Ben & Jerry’s has been slowly but surely building up its fanbase. But while its high quality ice cream tastes as good in Japan as it does in the company’s home country, the humor behind its pun-filled names for its signature flavors doesn’t always translate.

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As such, we’re not sure how many people will get the joke about Ben & Jerry’s newest Japanexclusive flavor, Lemont. Fuji, but once they get a look at the mouth-watering, Japanese-sourced ingredients, we’re sure plenty of them will want to try it. As you might have guessed, the name is a mash-up of “lemon” and “Mt. Fuji.” The climes of Mt. Fuji aren’t really suited for growing sun-loving citrus fruits, though, so instead Ben & Jerry’s makes Lemont. Fuji’s ice cream using lemons grown on Hiroshima Prefecture’s Setouchi islands in the Seto Inland Sea. That’s not the only fruitbased goodness waiting in the new flavor, either. Fuji isn’t just the name of Japan’s most famous mountain; it also refers to Fuji apples (which are actually grown far to the north in Aomori Prefecture’s Fujisaki City), and you’ll find pieces of apple mixed in with the lemon ice cream, along with large chunks of cinnamon cookies. Prices start at 380 yen for small-size servings of the ice cream itself and 680 yen to spruce it up as a waffle cone sundae. Lemont. Fuji made its debut on September 12 and is currently available at all Ben & Jerry’s locations in Japan.

I ce Cream Times - September - October 2015

Racking Solutions

I ce Cream Times - September - October 2015

Turning Space into Money -Mobile Racking Solutions The cost of building a cold store is about three times that of an ambient store which dependsupon the degrees of temperature required for the storage of particular types of products. The second considerable cost is the cost of running the store (the colder it needs to be, the more costly). In order to optimize the operation costs, the Volume V/S Space equation needs to be balanced in a scientific manner. This case study by SSI Schaefer shows how these twin objectives can be met.

he Background Royale Marine Impex Pvt Ltd. Known for quality marine exports was established in the By Suunil Dabral Country Head, SSI Schaefer India

year 2011 with a team of qualified engineers and professionals at the aquaculture surrounding areas of Bapatla, Andhra Pradesh. They are a professional sea food processing company with their own two state of the art production lines which allows them to guarantee a wide and varied range of products. The plant is well equipped with machines and solutions meeting the FAO standards, EU norms, USFDA norms. Their core business activities includes Procurement of quality farmreared shrimps, processing of procured shrimps based on customer requirements, meeting quality control and Food Safety requirements, packaging as per international market requirements. The Problem Food exports is a very sensitive trade. Developed nations have very stringent norms when it comes to food products. Apart from the stringent norms for bacteria and other contaminants, there is a huge emphasis on correct storage and transportation too. Throughout its journey from the factory to fork, the product has to be stored at the right temperature. Every processor has its own system for ensuring food protection, which includes food safety (protecting food from accidental contamination) and food defense (guarding food from intentional contamination). There are detailed guidelines on how to transport, store and handle food products across the supply chain. Best-in-class processing firms go to great lengths

and expense to protect the products they deliver. Any failure will mean rejection of the entire batch, punitive damages and possible blacklisting. The recent story of a few major food products exports to USA are an indicator of the possible fall out. Processors prefer to avoid an incident, rather than risk a rejection. Most nations have detailed guidelines on the best practices for exports to their countries. Ad they can be summarized in these words – Invest in cold chains. The operative part of the best practices in food transport includes cold stores with temperature zones, reefer trucks, and refrigerated docks. A cold store is not just a walk in chiller. It is expensive to build and operate a cold store. To break even, the cold store has to maximize the utilization of space. Unfortunately, in India, the quality of cold stores are far short of international standards. Royale Marine Impex Pvt Ltd was faced with a choice – risk rejection of consignment due to improper storage of products or invest in a state of the art cold store. The Solution With an objective to provide high quality and sustainably produced marine-based products to their domestic as well as international customers in a socially and environmentally responsible manner, Royale Marine Impex Pvt Ltd felt the need to have their own cold storage with a safe warehouse solution. Their focus was on having a warehouse solution with stringent standards and innovation which would help them to meet the increasing requirements of their customers and stock more in a comparatively lesser area.The new storage facility allowed Royale Marine to store more on a less surface area and achieve the objective of

100% selectivity. Initially they followed ground storage with a 3PL which incurred them a rental cost monthly. With the increasing demand they felt the need to store more systematically so that storage and retrieval can be faster. With this need, they decided to build their own cold storage with a state-of the art racking solution. Their objective was to have 100% selectivity, maximum space storage, and semi-automated solution developed especially for cold stores. Mobile Racking emerged as the best solution which fits their kind of business model.As compared to the normal Selective Pallet Racking, Mobile Racking results more storage area.The aisle space for MHE movement left between every rack in case of SPR is not applicable for Mobile Racking. Mobile racking needs only two aisles (Picking Aisle and Cross Aisle). With mobile racking Royal Impex can store more and reduceinvestment on 3PL as well as building a smaller cold storage to store pallets as per requirement. Royal Impex chose SSI Schaefer as their partner for building a best in class cold store. The Mobile Racking System from SSI Schaefer is an ideal storage solution for more space in less surface area. With installation of Mobile Racking, 80% of warehouse floor space is utilized, with just two aisles: Picking Aisle and Cross Aisle. SSI Schaefer mobile racking system can be operated by remote control.By pressing a button on the remote control unit, any aisle can be opened by

choosing the corresponding radio frequency. At the same time, the travel paths of the mobile racks and the forklifts are coordinated without any delay. Whole rows of rack are moved forward together, eliminating aisles. Special features integrated into this system include the picking function, allowing the customer to concurrently open two or more aisles and enable picking for orders, as well as automatic lighting via the system’s control panel which switches the roof lights on for the active aisle only, while all other lights are kept off. This results in considerable cost savings on what is today arguably the most expensive running cost in this country, electricity. The proof of the pudding is in the eating – so the adage goes. Mr. Vijay Kumar (Director) of Royal Impex says “Our experience with SSI Schaefer has been a wonderful experience and we are definitely satisfied with their product and service. We definitely recommend their product and service to our related trade professionals” Warehouse Comparison

*Mobile racking system offers double storage capacity as compared to Selective racking system with multiple aisles.

I ce Cream Times - September - October 2015 Visit our Stall No.E-9

at Indian Ice Cream Congress & Expo 2015 8-9th October White Orchid Convention Center Bangalore, Karnataka, India

I ce Cream Times - September - October 2015

Award

I ce Cream Times - September - October 2015

COMPANY OF THE YEAR AWARD to FRICK INDIA LIMITED

* Structure made of Angle Iron (1.1/2” x1.1/2” x 3/16”) and Steel Channel (3” x1.1/2” x 3/16”) conjoined to speciality design Cycle Frame width a ‘Patented’ pivoting mechanism. * Bay Size (26”x40”) suitable for standard FOW, can be altered on request. * Canopy Frame with legs but without Flex Material. * Wheels: Rear (2.125” x 24”), Front - 2Pcs (2.25” x19”) * Front Brake System, Rear Brake System. * Freezer Stopper

* All Speciﬁcations Same as BC-CC-01 * Added Mudguard of pipe frame on front wheels

* Hand Pushed Type (without Rear Cycle Attachment) * Structure made of Angle Iron (1.1/2” x1.1/2” x 3/16”) and Steel Channel (3” x1.1/2” x 3/16”). * Bay Size (26”x40”) suitable for standard FOW, can be altered on request. * Canopy Frame with legs but without Flex Material. * Wheels: Rear (Solid Rubber Castor Wheel). * Front - 2Pcs (2.25” x19”). * Front Brake System, Rear Brake System. * Freezer Stopper

rick India Limited has been awarded “COMPANY OF THE YEAR AWARD” by Indo-American Chamber of Commerce (IACC-NIC) at their “Business Leadership Awards and Fellowship Night” on 14th September 2015, at Hyatt Regency, Bhikaji Cama Place, New Delhi.

The Chief Guest of the event, Mr. Ravi Shankar Prasad, Hon’ble Minster for Communications and Information technology, presented this award to our Managing Director, Mr. Jasmohan Singh in the presence of Mr. Lalit Bhasin, Regional President and the Members of the Regional Council.

Note: Flex (Canopy Branding) is not part of Standard Product However, it is available on Special Order

BHOGAL CYCLES

1104, G.T.ROAD, DHANDARI KALAN, LUDHIANA - 141010(PB.) TEL: +91-161-2510070 FAX: +91-161-5031303 Email: jasmeet.bhogal@bhogal.com, info@bhogalcycles.com

ICE CREAM MIX PLANT HOMOGENIZER RIPPLE MACHINE CONTINUOUS FREEZER (100 LPH TO 1200 LPH)

* All Speciﬁcations same as BC-CC-02 * Added Hydrautic Shockers on Front Tyres for better Protection of FOW

FRUIT FEEDER & MANY MORE...

Opinion

I ce Cream Times - September - October 2015

The FSSAI Dilemma approvals as it was not possible to continue with it. FSSAI then asked legal firms to help frame new norms for approvals as the food regulatory Authority is looking to modernize the product approval process within 6 months with new regulations, which will be sent to the Law Ministry for its opinion. FSSAI has decided to engage legal assistance for formulation of Regulations on an urgent basis to govern (i) product approvals, (ii) imports, and (iii) procedures of issuing guidelines and administrative instructions. And every endeavor will be made to expedite the regulations governing Section 22 products.

ackaged food companies and FSSAI have been at loggerheads over product approvals pertaining mainly to proprietary foods. At least 700 product approvals are said to be held up for over a year and a half, as FSSAI has issued repeated clarifications and advisories to companies — most of those for product approvals sought for proprietary foods. The matter had come to a head when a Mumbaibased company, Vital Nutraceuticals, approached the Bombay High Court last year, challenging FSSAI’s powers to issue product-approval advisories. These advisories were issued on the basis of arbitrary guidelines, Vital said in the court, prompting the latter to rule those as illegal. The Supreme Court, which was hearing an appeal filed by FSSAI in this case, upheld the Bombay High Court verdict, and lifted the interim stay given in the matter earlier. The verdict implied that there would be is no requirement of a product approval system sought to be implemented by

FSSAI. This does not mean FSSAI does not have powers under law to act in case of unsafe food. A bench led by Justice J S Khehar noted that the advisory was “arbitrary” and lacked any statutory backing to support the regulatory regime that the FSSAI sought to assert in the market. The 2013 advisory required that prior product approval be taken for dietary food and health supplements already licensed and existing in the market. According to this advisory, manufacturers were required to take approval for a broad spectrum of food products including “novel foods, functional foods, food supplements, irradiated foods, genetically modified foods, foods for special dietary uses or extracts or concentrates of botanicals, herbs or of animal sources”. After effect After the Supreme Court judgment Fssai had scrapped product approval process including the Maggi case; FSSAI stopped the process of product

During the period between March and June this year, FSSAI had received 4,357 manual applications, of which less than one-fourth (1,047) were issued no objection certificates, 348 approvals were pending, while 551 were rejected. The remaining 2,094 were closed for being nonresponsive. Drafting guidelines FSSAI has now started the process of notifying guidelines for proprietary foods, health supplements and additives, which were not, covered under the food safety regulations of 201. The drawback of the 2011 regulations was that it covered only 377 food items, implying that only these products are standardized and the rest are not. FSSAI has put new draft guidelines, on its FSSAI website for public comments. It covers almost 1,000 items under health supplements and nutraceuticals. Another 5,000-6,000 items have been included under the category of foods. The latter includes everything from proprietary to functional to novel foods and additives. The draft guidelines will get India up-to-speed with

international standards under Codex Alimentarius - global standards and codes of practice related to foods, food production and food safety. India is a signatory to Codex; its norms are yet to be followed in here. This new guidelines by FSSAI’S would align India with international standards as this proposed regulations are positive from the point of view of companies as well as consumers as there will be specific regulations and standards which were hitherto absent in India. While food and healthcare companies will no longer have to abide by any 'arbitrary' product approval process, it still does not mean they can get away, sources in the know said. FSSAI is said to be pushing hard to ensure these draft guidelines are notified, since it will ensure there are proper rules and regulations for all categories of food and healthcare products. Conclusion Anticipating a negative verdict, the food safety regulators have been working on draft regulations governing proprietary foods in India. There are detailed food product standards specified under regulations put in place by FSSAI in 2011. These, however, cover only 377 food items. Everything outside this regulatory framework is non-standardized or proprietary in nature for approvals to which FSSAI depends on guidelines framed by it. Proprietary foods include noodles, mayonnaise, sauces, syrups and many more items of common consumption. The friction between food companies and FSSAI is growing because most of the applications the latter receives are for non-standardized products. Food companies have maintained that a proper regulatory framework should be in place to cover these food items.

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Exclusive Interview

I ce Cream Times - September - October 2015

Ice-Cream is one of the fastest growing Food categories in India E

Ranjan Jain Managing Director

lan Professional Appliances (ELANPRO) is a young company founded by professionals who have a combined experience of over

60 years in the Indian Refrigeration & Food Service industry. They bring rich entrepreneurial experience of having setup and run a company successfully and build brands which are highly respected along with a good mix of corporate exposure at the highest level. Elan Professional Appliances Pvt. Ltd. is an organization focusing on commercial refrigeration & food-service products in India. In a short period they have built up an extensive infrastructure to sell and service their product range catering to Hospitality, Retail and Life Science Businesses in India. Trusted by the largest names in Hospitality, Retail and Pharma Industry. With a network of almost 100 channel partners allows them to increase reach to the Key districts of India. Offering international range of refrigeration and food-service solutions for hotels, restaurants, bars, coffee shops, ice cream & beverage, food retail and the healthcare segments, the company has proven itâ&#x20AC;&#x2122;s Quality in the toughest and demanding segment of Ice cream and Hospitality. Their innovations include value for money products for customers. Ranjan Jain, Managing Director of the company is explaining about their company, its reach and plans in the below interview with our Chief Editor Firoz H Naqvi What are the services your company is providing to the Indian Ice Cream industry in particular and food processing industry in general?

helped Elanpro in reaching out to a very large market which is untapped due to power issues. With the market set to become more and more demanding on food safety, energy conservation and aesthetics, Elanpro continues to offer the latest technology at the best price points to serve its customers. Trend of parlour business in India is catching up very fast, how different are parlour display unites from a conventional freezer kept in retail shops? The world is now looking at aesthetics, customer experience and appropriate temperature for serving Ice Cream and Frozen products to customers. Elanpro has the widest range of Glass Top Freezers for Parlour application starting from 6display to 32Display both in Flat as well as Curved glass for giving the best view to its smallest customer â&#x20AC;&#x201C; kids who really love to have ice cream.

Elanpro offers international range of refrigeration solutions for hotels, restaurants, bars, coffee shops, ice cream & beverage, food retail and the healthcare segments. We are very aggressively pursuing growth in Horeca segment which has become the growth driver along with renewed focus on Retail where ICE CREAM and Beverage segment are going through major investment and penetration. Elanprohas created trusted relationship with major FMCG companies like Vadilal, Havmore, Naturals, London Dairy, Baskin Robbins, Amul, Arun, Dairy Classic, Cream Bell, Pepsi, Coke, Sabmiller, Inbev etc. We have latest innovation in Display Freezer called Ice Pod. It enhances display concept by keeping product at eye level even for the tiny tots who love Ice Cream. It allows product to be stored at 2 levels for maximum model/range display. Products are maintained at â&#x20AC;&#x201C;20 Deg C at room temperature. This ensures highest visibility for the target customer. The wide variety of ice cream cabinet offered by Elanpro is best-in-class, reliable and energy efficient at the same time. Available in a wide range the Freezer vary from 50lts to 1100lts, these are ideal for use in retail store, hotels, restaurants, fast food outlets, bars, coffee shops etc.Apart from ice cream cabinets we also have Vertical display Freezers from 200lts to 1500lts in Frost Free as well Static range. We design a lot of models keeping in view the high ambient and humidity conditions which makes them and hence Elanpro, most sought after in the country today. What kind of growth you see for display freezers segment from Indian Ice Cream industry? The organized ice cream industry in India has a booming growth rate of 12-15% annually (Source: Euromonitor, 2007). Elanpro is one of the few companies offering complete diverse solution in the field of refrigeration which is highly specialized as most of the larger player only caters to segment like Chest Freezer and Visi Cooler. We had predicted few years ago that Glass door display is the future and launched good quality Display Freezers. A lot of brands are now seen moving towards Display Freezer cabinets both in chest type as well as Vertical. How important is a good quality freezer for an ice cream company? Ice-cream is one of the fastest growing food categories in India. Notably, the business is seasonal in nature with April to June being the peak season and November to January the lean months. Sales slacken during the monsoons also. In recent years, consumption of ice-cream and other frozen novelties in winters has been on the rise. We offer cutting-edge freezers for consistent, cost-effective and quality management of ice cream.Quality Freezers are most important from Retailer as well as company perspective whose entire business depends on sales during the season.

Correct temperature with high hold over time and low power consumption ensures better customer experience and high profits. Consumption of power is one of the most critical subjects for ice cream retailer, how different and friendly are your freezers for them? The company constantly strives to innovate and serve its customers with the latest technology to make the products as user-friendly and as ecofriendly we can. Most of our freezers are the lowest in its class for power consumption with A++ Rating, this has been possible by using highest quality of components like low emisibility glass, upto 80mm high density insulation, world renowned compressor and better technology. Further with this endeavor to serve the customers and the environment Elanpro introduced Battery Freezers which runs on Dual Energy - 220 Volts/ Battery. The cost of such technology is very high but the company worked to curtail it and proved the Battery Freezers as a viable alternative to the heavy and unwieldy Ice lined freezers. This has

Do you see growth in demand of display freezers used in ice cream parlours? The entire world is continuously moving towards display and now from Horizontal display more and more companies are using vertical freezers to save on Retail space and maximize display. Elanpro offers a very wide range of Horizontal Display freezer from 150lts to 650lts, offering almost 10models to suit every need. Similarly, Elanpro has over 8diiferent models in Vertical display starting from 50lts Counter Top to 1500lts for Super Market application. Even in Vertical Freezer company offers both Static and Frost Free solution. Elanpro has continuously been working with its R&D team to offer Freezers which can work in High Ambient condition and have various models for such application. FSSAI has been emphasizing on product quality especially for frozen foods, after the Maggi fiasco do you think frozen foods companies will focus more on maintaining better cold chain facilities? Frozen Food Industry in India has always been ahead of much other Industry in investing in proper cold chain be it for transportation or for Retail and with Maggi fiasco we are expected to see far more serious approach than what it is so far.

I ce Cream Times - September - October 2015

GMP

I ce Cream Times - September - October 2015

TRAINING– a tool for change ! I

these tools ? TRAINING !

n this competitive environment a company has many tools for productivity improvement like Kaizen, 5S, ISO, TQM, TPS etc. The problem is, how does one get people to know and understand This is feasible only through

Training is the only tool which can bring about improvements because the improvements happen only after people have understood what is to be done. Company performance is affected by a number of factors. The larger the company, the greater the number of potential variables that caninfluence company performance. These include the level of competitionin the market, the level of investment in new technology, the demand forthe products and services of the company, the skills of the managementteam and so on. In practice, although training may influence theperformance of the company, it is difficult to separate the impact oftraining from the impact of other variables.

the vital resources required for the existence and growth of any organisation, it is the human capital which is the most important.

necessarily equate to high level of competence. Therefore, going the `competence development' way would make more sense in the long-term.

Operating in an open economy environment, having a competitive edge becomes imperative. Company strategies focus on gaining and sustaining the competitive edge. Often that translates into investments, efficiency of operations, deployment of resources, hard-sell, and so on. But, at some point of time it becomes apparent that competence of the staff is the key differentiator, and the focus shifts to competence development.

However, there could be a number of constraints: some purely physical. For example, No time/Can't spare the people for training activity/Not enough budget for training etc.

And therein lies the dilemma. Should the company find competent persons and then expect them to perform or should they look for appropriately qualified persons and put them through a competence development program. It's the classic case of `fitting the job to the man', versus `fitting the man to the job'.

It has been my experience that best of companies are not able to capitalise on training. This is because there is no periodicity defined. Despite there being training, a large amount of variation remains e.g. different batches of employees give different time/temp. combinations for CIP cleaning, people going to collect samples of milk are not able to give one procedure, there is no idea as regards developing a sampling plan etc.

Experience will bear testimony to the fact that competence is not easily assessed when recruiting new personnel. Also, qualifications do not

Other reasons are more notional: They're doing okay as it is/We'll train and then he will quit and join elsewhere/Can't see the returns on investment in training, etc.

Further, training need not be restricted to the job

functions. There are several other areas such as soft skills, personality development and teambuilding, which are equally useful and should be explored. As we go higher up the hierarchy in the organisation, we find that the thinking process changes from `what-to-do' and `how-to-do' towards `why-to-do'. Internalisation of the company's training policies and acceptance of training programmes as a means for self-development are quite dependent on the attitude of the employees. They are the ones to reap the direct benefits of training, which is passed onto the organisation. The growth of the individual and the organisation is in tandem — a potentially win-win situation. Learning is a continuous process and those who think that there is nothing more to know are as good as deadwood.To bring about an improvement, sustainability, consistency in productivity the only tool to enable it is TRAINING !!!

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Whilst studies may find that it is the successful and more profitable companies that invest more in training, who is to say that it is the training that causes the success of the company rather than the profitability of the company that drives further investments in training?Is training a determinant of company success or a result of it? Industry training is essentially an investment in human capital, the economicbenefits of which can be thought of as being shared between: • The individual trainee, through higher wages (a proxy for labourproductivity) • The firm, through enhanced profitability (a proxy for capitalproductivity) • Society as a whole, through “externalities” (returns over and above theprivate returns to the individual trainee or firm who pays for the training). These benefits are difficult to measure. However, there is a weight ofevidence from the literature relating to the positive wage effects of training. From the literature, we can infer that an industry training qualification islikely to increase the earnings of an individual by between 5% and 20%.

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I do not know how many companies in India do really calculate the ROI (return on investment) in training ! Unfortunately, our industry has not given training the importance that it deserves. It is looked at more as an expense rather than an investment ! The benefits of training are rarely tangible in the short-term, but manifest themselves over a period of time. And, the benefits go beyond mere competence building. THOUGH infrastructure, equipment, finances and materials are among

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Update

I ce Cream Times - September - October 2015

Gourmet Ice-Cream Cones Are the New Scoop

isconi. Remember that name. And remember that it started in Israel. The gourmet food startup quietly introduced its whole-grain, naturally flavored icecream cones to parlors in Tel Aviv and Jerusalem last October. The small-scale local sales are part of a proof-of-concept plan to verify that Bisconi is ready for the global market. Two big ice-cream industry players – one a multinational corporation, the other a European bigwig – sought out Bisconi and are already in dialogue with the company, which has yet to launch a marketing campaign. “We are a gourmet startup. Our goal is not to sell a few cones in a small ice-cream shop in Tel Aviv but it is to take the world by storm,” Scott Apfelbaum,

co-founder of Bisconi, tells ISRAEL21c. “We feel that we have stumbled upon — by good luck, good fortune and ingenuity– an industry game-changer.” Bisconi actually makes an array of products from the same kosher whole-grain pastry base – waffle cones, bites (like pita chips), edible bowls, petit four bases and crumble. From its first appearance in China around 200 BCE to today, ice cream has gained gourmet prominence, yet the waffle cone in which it’s served has pretty much remained the same for the past century. “Ice-cream cones are the holy grail of the industry,” says co-founder David Beker. “There’s nobody else doing anything like this,” adds Apfelbaum. $50 billion market In 2014, the global ice-cream market reached sales of more than $50 billion. One of the hottest trends in this frozendessert market is premium, gourmet products. That’s where Bisconi has aligned itself. Two and a half years ago, Apfelbaum, who has over 25 years of senior management experience, changed his diet to include only whole grains. His love for ice cream in a cone was a weak spot he didn’t want to forgo. So he and his wife, Zavi (senior head of brand management at the Ministry of Foreign Affairs), started tinkering in the kitchen to find a homemade whole-grain cone to satisfy his cravings. “Obviously, it’s not healthy because it’s still ice cream,” concedes Apfelbaum, “but it’s a healthier alternative.” “We feel that we have stumbled

upon — by good luck, good fortune and ingenuity– an industry game-changer.” Upon creating the perfect cone, the father of four turned to his friend Beker, who worked in social services for 20 years, to help develop the concept; and to Robbie Frohlinger, who has over 25 years of experience in creating, developing and managing successful retail businesses, to launch Bisconi. They came up with five flavors but cut back to focus on testing three of them – chocolate-orange, cherry-almond and hazelnut-cinnamon-coffee. Lemon-ginger and coconut-rum were left behind for now. “There is no question about going forward with new flavors, more variety, gluten-free, spelt cones, a children’s line; the options are endless,” Beker and Apfelbaum say. “We might also make a savory cone. We envision minis down the line for catering and weddings, corporate events. We come up with new ideas all the time. There’s so much one can do with the base product it’s really amazing.” A perfect taste test Some chefs in Jerusalem are using Bisconi bowls for their desserts. A few high-end shops in Tel Aviv and Jerusalem are selling Bisconi Bites (NIS 20NIS 28). You can only get the cones when ordering ice cream at one of the gourmet ice-cream shops in Tel Aviv, Jerusalem and most recently, Beersheva. The parlors tend to add between NIS 2-5 per helping for the specialty cone. ISRAEL21c tried mango and passionfruit ice cream with the three flavors of cones. The cherryalmond cone made the ice cream taste even better. The Bisconi team doesn’t suggest which ice cream to eat with which cone. But they have a chef/flavor specialist helping them behind the scenes and they say that will eventually be part of a campaign. “People in Israel like to try new things. And

they don’t mind paying a few extra shekels for a gourmet product,” says Kobi Elbaz of Neve Tzedek Ice Cream in Tel Aviv, one of the first stores to add Bisconi cones to the display cabinet. “There is no better place than Israel to be doing this. Israelis are known for being early adopters and the owners of these gourmet ice-cream shops have been early adopters for our product. We have not had anyone who has turned us down and wouldn’t sell our products,” Apfelbaum tells ISRAEL21c. “I think in general people like the idea of something new.” For now, the cones are handmade in an Israeli bakery. But with their eyes on filling the big orders from abroad – “one of the companies to contact us wants tens of millions of units” — the Bisconi cofounders are seeking contract manufacturers in Europe and North America. As for the company’s name, the three American immigrants mashed the words “biscotti” and “cone” together. But the name works in Hebrew as well – bis means “take a bite” and coni is similar to “cone.” Beker clarifies that Bisconi doesn’t view itself “as a company making ice-cream cones. We view ourselves as an Israeli gourmet startup success story and game changer.” Adds Apfelbaum: “It’s been an amazing journey so far. And we get to have meetings in ice-cream stores. There’s nothing better than that.”

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I ce Cream Times - September - October 2015

Interview

I ce Cream Times - September - October 2015

Lazza plans to launch specialty & extruded ice creams Lazza is an international brand in the business of ice creams, frozen desserts & syrups. Its main business is manufacture and distribution of ice creams and frozen desserts. Brand has a wide range of products and packaging. The products and packaging are comparable to the best anywhere. The company has unique marketing systems which facilitates competing with varied situations in different areas. Below are excerpts of the interview with Francis John - Vice Chairman, Simon John - Chairman, Lazza Ice Creams, Cochin.

Francis John

How do you assess the ice cream business in South India Especially in your state? Ice cream business in South States, especially in Kerala is growing dynamically. The market is open for

Small sized regional players are practicing lots of unethical business models such as under value billing, un-branded making etc.

Kerala porridge) and other healthy products such as Sugar Free and probiotic.

This is creating lots of issues with the Government bodies. Just because of this, bureaucrats and concerned departments are trying to harass the ethical players also.

What are your expansion plans for next season or if you have done some recently? Simon John We have dynamic R&D plans to launch specialty products and extruded products. We already have launched with a fully functional ice cream extruding machine recently.

new trends and up-selling. South India has a huge scope of growth in Ice Cream Industry with large number of young population, your comments? There is a huge potential for new flavors and variants. Customer level quality consciousness and product awareness is also benefited to the growth. What are the challenges ice cream industry is facing in your state? Increasing power tariff is a major concern. Industry is facing lots of issues as there are many unorganized manufacturers and unethical regional operators.

Do you deal with only branded ice creams or you are into parlous business only or both? We deal with the branded ice creams only. However, we run branded parlours too. What kind of consumer demand do you have for

your ice creams, is it only vanilla, strawberry, chocolate or some natural flavors like kesar pista, mango, litchi etc. are also demand? Kerala is an emerging market for natural flavors and exotic flavors. We also have regular demand for authentic flavors like "Payasam" (authentic

Ice Cream Business requires direct connects with the consumer, what are the ways you connect with you consumers? We do Lots of ATL activities which engage the end customers. Apart from this, we have introduced lots exclusive (branded) counters / Kiosks & parlous to ensure the customer engagement. With our Unique concept; Ice Cream supermarkets, we are successfully engaging our customers. We also run consumer oriented Sales promotional activities with all major Modern Trade counters.

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I ce Cream Times - September - October 2015

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Ice Cream News

I ce Cream Times - September - October 2015

Cream of the crop: Ice & Vice’s Ice Cream flavours take cues from fine dining

R NO PR E W O O

ith the ice cream revolution well afoot in the United States, there is no shortage of creative approaches to everyone’s favourite sweet treat. New York City’s Ice & Vice, an unadulterated ice cream parlour in Manhattan’s Lower East Side, came to our attention this month with its array of experimental flavours that share traits with fine dining. Since opening its shop at the beginning of June (the label previously touted it wares at food markets all over the city), Ice & Vice has lured visitors through its stylish doors with such enlightened concoctions as Tea Dance (Nilgiri tea leaf ice cream mixed with lemon charcoal salted caramel), Shiso Pretty (strawberry ice cream with swirls of shiso white balsamic jam) and Tico Time (a pink guava base with chunks of chili lime plaintain chips). Company founders Ken Lo and Paul Kim, who make each variety in small batches, were motivated to create flavour profiles that differed

from the norm. Throw in equally elevated ice cream cones, like a birthday cake flavoured variety (yellow cake, vanilla frosting and rainbow sprinkles) and the parlour’s own dark chocolate chai cone, all created by Brooklyn makers The Konery, and you’ve got a stand-out player in a saturated market. Very cool.

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I ce Cream Times - September - October 2015

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Ice Cream News

I ce Cream Times - September - October 2015

Pizza Ice Cream Is Now a Thing

mimicking the distinct flavor of a dollar slice.

World's first unmeltable ice cream is unveiled - and there's some going free In response to this pressing issue, they've pioneered a new and improved 99 flake, to allow guests to savour their ice creams and avoid sticky fingers while enjoying a family day out.

If you like your pizza piping hot, you might opt for other Coolhaus flavors in the works. Case says the company is currently developing a lineup of breakfast-inspired flavors.

ost people enjoy pizza by the slice. Now, you can eat it by the scoop.

Quirky ice cream company Coolhaus recently debuted a pizza-flavored ice cream, currently served in its two Southern California storefronts and Los Angeles-based trucks, reports Vice. The chain, which has previously scooped savory flavors like Fried Chicken & Waffles and Cream Cheese & Rye, says the ice cream uses a mascarpone and olive oil base, adding in sun-dried tomato, fresh basil and salt. Coolhaus CEO Natasha Case told that the flavor is already a hit, with customers unable to resist trying the outlandish flavor. And yes, she says, it actually tastes like pizza -- but without directly

Case and co-founder Freya Estrella began selling quirky, architecturally-influenced ice cream sandwiches out of a second-hand postal van in 2009. Today, Coolhaus operates two storefronts and 10 mobile ice cream trucks, published a cookbook and sells treats at more than 4,000 gourmet markets across the U.S.

Created in a specialist ‘innovation kitchen’ with chefs inspired by the experimental prowess of Heston Blumenthal, each ice cream is exposed to soaring temperatures to ensure they withstand the heat and keep their soft whipped shape.

ehold: Icy goodness that melts in your mouth, not in your hand Sticky fingers are no one's friend on a family day out, but they are set to be a thing of the past this Holiday. The world's first unmeltable ice cream is set to be unveiled - just in time for the last of the summer sunshine. And the first 50 people who quote ‘unmeltable ice cream’ at the Alton Towers ice cream van will receive a free one.

Alton Towers Keep the kids happy: And mum and dad, because they don't have any cleaning up to do Made using rich vanilla pods and topped with the famous Flake, the complete recipe is being kept under wraps by the team. The chefs enlisted an expert panel to ensure that the recipe tastes exactly like the nation’s favourite frozen treat. The creators also carried out extensive testing on the classic cone to ensure that it delivered the right amount of crunch when paired with the new formula.

A recent poll conducted by Alton Towers Resort revealed that almost half of Brits are unable to finish an ice cream before it melts in the hot summer sun. Alton Towers Line up: The first 50 people to the ice cream van on Towers Street will bag a free cone And when asked about the worst things about British summertime, Brits said that melting ice cream is their biggest irritant.

Ben & Jerry's Is Bringing

Back Everyone's Favorite Fall Flavor

ven though it's still upwards of 80°F outside, fall is already in the air. And when we say air, we're mostly referring to supermarket shelves. All of our favorite pumpkin-y products are already popping up around the country, despite the fact that autumn won't actually arrive for quite a while. The latest product to be added to our list of grocery essentials is actually perfect for transitioning from summer

to fall — because it's ice cream! That's right, Ben & Jerry's confirmed today on its website that the company is officially bringing back its Pumpkin Cheesecake ice cream. In case you haven't tried it in seasons past, the limitedbatch flavor features pumpkin cheesecake ice cream (made with real pumpkin!) and a graham cracker swirl. Yum. Ben & Jerry's playfully boasts that the brand has been selling out its Pumpkin Cheesecake flavor for eight years now, since it was first offered in 2007. “The Pumpkin Cheesecake flavor is a perfect comfort food. It’s like a warm blanket on a cool autumn day, with falling leaves and the crisp smell of fall," explained Ben & Jerry’s Flavor Guru Eric Fredette in the post. We reached out to Ben & Jerry's for an exact release date, and will report back with their response. For now, keep an eye out at your local supermarket and scoop shops, and we'll update this post as soon as we have more info.

Interview

I ce Cream Times - September - October 2015

Dairy Day starts 60,000 sq.ft second manufacturing facility spread Bengaluru

he Dairy Day saga began in early 2003. It was launched by a group of professionals with an experience of more than a decade in manufacturing

Power situation in the B & C centres is always a challenge for our industry. Quite a number of small time players are in the market, which are always a challenge to the growth. Do you deal with only branded ice creams or you are into parlours business only or both? Dairy Day is into Retail segment catering to the Karnataka, Tamilnadu and Andhra Pradesh markets. Dairy day has positioned itself as a premium product by being present in emerging modern retails segment with its new differentiated product ranges.

Bala Raju

and marketing of ice creams. They bid adieu to their jobs in multinational companies to start something they were passionate about. Thus was born 'Dairy Classic Ice Creams Private Limited'. Dairy Day has a strong sales network in South India. More than 125 variants are available across all major South Indian cities through 5,000 dealers and more than a 100 pushcarts. Dairy Day's stateof-the-art production facility in Bangalore has a production capacity up to 30,000L per day. Dairy Day has started a second manufacturing facility spread out over 60,000 sq.ft. in the outskirts of Bengaluru. The company has got ISO-22000-2005 (FSMS) Certification for adherence to quality and consists of a supervision team of qualified Dairy Technologists, Food Technologists and Microbiologists apart from an exclusive R & D team. Recently our editorial team had a conversation with Balaraju A. Technical Director regarding their company and its growth plans.

population, your comments? There is a huge potential for the growth of the industry in south India. Rapid urbanisation, migration of youth from all over the country to the cities like Bangalore, Chennai & Hyderabad because of the IT boom should contribute to the growth of the industry. People here are open to trying new flavours and like to experiment the new products that Dairy Day keeps introducing to the market from time-to-time. The ice cream industry is growing by 18-20% on an average. The future of the ice cream industry looks promising and buoyant!

South India has a huge scope of growth in Ice Cream Industry with large number of young

What are the challenges ice cream industry is facing in your state?

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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 demand? Being the market leader, Dairy Day offers plenty of options and flavours to our consumers. As our consumers are young and are open to experimenting, we keep introducing a new product or a new flavour every quarter. More than 125 variants are available across all major south Indian cities through wide network of distribution. Our ultramodern distribution infrastructure and vehicles with refrigeration facility delivers ice

creams at the right temperature to maintain high quality standard. The pure vegetarian products of Dairy Day made of fresh milk are available at supermarkets, bakeries, neighbourhood retail and confectionery stores. Dairy Day also offers you ‘No Sugar Added’ and ‘Natural’ varieties. What are your expansion plans for next season or if you have done some recently? Recently Dairy Day has started a second manufacturing facility spread out over 60,000 sq.ft. in the outskirts of Bengaluru . It has a state-of-an-art ice cream manufacturing facility and has automated packing, cone filling, cup filling and stick lines. Ice Cream Business requires direct connects with the consumer, what are the ways you connect with you consumers? Dairy Day has been sponsoring TV programmes (reality shows and so on) and is connecting to our consumers through Radio shows, newspaper and magazine ads.

I ce Cream Times - September - October 2015

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I ce Cream Times - September - October 2015

News

I ce Cream Times - September - October 2015

ICE-CREAM STABILIZER

ce cream and frozen desserts are stabilized or textured with more than one hydrocolloid. We require knowing a lot about a variety of hydrocolloids to work out the combination that will deliver the characteristics required in ice cream. Most ice cream stabilizers based polysaccharides. Some Stabilizers form a complex with ice cream constituents, example, Carrageenan complexes with casein and prevents whey separation during mixing.

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I ce Cream Times - September - October 2015

Vadilal, Amul, Havmor and Kwality in India's most attractive brand list

arag Milk Foods competes with Amul to tap Russia Former Amul chairman finally removed from Mehsana dairy union too Amul turnover grows 14 percent to cross Rs

20K crore in FY15 Liquor seized at Amul Dairy chairman's plot may impact upcoming elections SC upholds Vipul Chaudhary's ouster from Amul. Ice Cream Industry has reason to cheer many brands have made it to the India's Most Attractive Brands list of 2015 as category leaders in attractiveness.

Amul (owned by the Gujarat Cooperative Milk Marketing Federation) has been listed as India's most attractive dairy-diversified (F&B) brand and Amul Butter is the only reigning brand in the butter sub-category. Other Gujarat brands that featured

on the list this year include Sintex, Ajanta, Symphony, Fortune Foods Products from Adani Wilmar, Vadilal and Rasna. Vadilal (All-India 213th rank) ice cream is India's Most Attractive ice cream brand and is followed by Kwallity Walls, Havmor and Cornetto among others. India's Most Attractive Brands 2015 Report is based on primary research based on the proprietary 36 traits of attractiveness. A Comniscient Group company TRA (formerly Trust Research Advisory) that conducts primary research with consumers and other stakeholders to give brands insights on solutions to consumer behavior is the publisher of The Brand Trust Report, India's Most Attractive Brands Amul, however, has dropped 45 ranks from last year and became India's 63rd Most Attractive Brand this year. N. Chandramouli, chief executive officer, TRA, said, "Gujarat has a deep and long tradition of business. Having eight Gujarat brands as category leaders in attractiveness shows how these brands have now begun to pervade the national consciousness. Gujarat is a place that everyone looks up to, not just for governance or quality of life, but also for the quality of brands that emerge from here. The brands from the state too are in a high point of the evolutionary cycle in terms of perception." This year's study involved 15,000 hours of fieldwork covering 2312 consumer-influencers across 16 cities in India and generated 5 million data-points and 17,000 unique brands from which the top 1000 brands have been listed in this year's report.

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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