Ice Cream Times May-June 2016

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Havmor ice cream enters Delhi, eyes Rs1,000 cr revenue by 2020

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hat’s common between former US president Bill Clinton and astronaut Sunita Williams? Both of them during their visits to India had desserts prepared by Havmor, an ice cream brand based in Ahmedabad. Havmor was also served at the wedding reception of Karan Adani, son of Gautam Adani, the chief of the $17.5 billion Adani Group.

The legacy brand from Gujarat is finally getting out of its comfort zone and, announced its entry into Delhi and the National Capital Region as part of the strategy to establish its presence across the nation with an aim to cross Rs.1,000 crore in revenue by 2020, up from nearly Rs.450 crore in March 2016.

Over the next three years, Havmor will spend Rs.225250 crore in setting up a new facility at Faridabad to cater to the northern markets, expand capacity at existing plants in Gujarat from 2.5 lakh litre a day to 3.5 lakh litre, and marketing and communications, said Ankit Chona, managing director, Havmor Ice Cream Ltd. The brand will also enter Uttar Pradesh, Karnataka,

Andhra Pradesh and Chhattisgarh this fiscal. “The money will come from internal accruals and bank loans,” he added.

Currently, Havmor operates 200 exclusive outlets, is available across 30,000 retail outlets and sells 160 flavours.

The company is eyeing expansion in smaller towns and working on possible extensions of the Havmor brand.

“We have been discussing many things, including yogurt. Nothing has been finalised yet. We’re considering extension of brand Havmor, and, may be, new brands that could supplement our existing businesses,” Chona said.

Chona is the grandson of Satish Chandra Chona who started Havmor at a small shop in Karachi (now in Pakistan) in 1944 and then resumed the journey in 1953 (in Ahmedabad) post Partition. Until 2007, Havmor was restricted to Gujarat. Havmor chairman Pradeep Chona, the second generation in the business, was happy with the brand’s success and legacy though the scale of the business was limited.

But the third generation was restless and Ankit Chona wanted to leverage the brand’s potential.

He returned to India in 2005 (after studying at Purdue

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University in the US and doing an internship at Panera Bread, a bakery cafe chain in the US and Canada) when Havmor had a revenue of around Rs.40 crore.

However, his father initially entrusted him with the task of running the company’s restaurant business under the same brand name.

He scaled up the business from two restaurants and two fast food joints to 16 restaurants and 50 fast food joints, which together account for about 15% of the group’s revenue.

Meanwhile, Havmor stepped outside Gujarat, opened stores in Mumbai and other parts of Maharashtra and in Rajasthan.

The ice cream market in India has seen a bunch of mass and premium brands entering India in the past year.

In July, Nestle-owned premium ice cream brand Mövenpick announced plans to open 50 stores in India.

Arizona-based Cold Stone Creamery, known for its fresh handcrafted ice cream Made Fresh, said in July it would open 40 stores in five years.

Brands such as Häagen-Dazs, London Dairy, Hindustan Unilever’s Magnum, Baskin Robbins, Gelato Vinto, Mumbai-based Naturals, Mother Dairy, Kwality Walls, and Cream Bell, among others, have a strong presence in

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either specific regions or nationwide.

The ice cream market in India is estimated to grow to Rs.6,198 crore in 2019 from Rs.4,160 crore in 2014, according to an April 2015 study by research firm Euromonitor International.

The ice cream market in India is dominated by Amul, a brand owned by the Gujarat Cooperative Milk Marketing Federation, with a 32% share, according to the study.

A study by consulting firm Technopak Advisors said that annual per capita consumption of ice cream in India is just around 300ml; in the US it is 22,000ml and in China 3,000ml.

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Ice Cream News

I ce Cream Times - May- June 2016

Eight exotic ice cream flavours this summer in Mumbai!

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rom pista paan to avocado, masala chai to green tea. We tell you where you can try them Ice cream flavours are no longer limited to chocolate, strawberry or plain vanilla. The good ol’ ice cream scoop has transformed, veering away from the known to the unknown to create something that’s uniquely delicious.

And what better way to beat the heat than by enjoying some innovative and interesting frozen delights.

Mochi ice cream Breaking down the molecular structure, different flavours of ice cream are coated with flavoured pounded rice flour.

COST: Rs 375, plus taxes AT: Pa Pa Ya, Lower Parel Masala Chai Popsicles The Bombay Canteen delivers a chilled dose of nostalgia with its Masala Chai Popsicles.

Using the flavours of masala chai in the form of a kulfi, these popsicles are served with jaggery caramel, candied ginger and a biscuit crumble. The three toppings add crunch and complexity that will leave you craving for more.

COST: Rs 180 AT: The Bombay Canteen, Lower Parel Sea Salt & Truffle Ice cream

Truffle is precious and here’s one way to enjoy it, with toasted hazelnuts and a trio of tofu dango.

COST: Rs 850 AT: Yuuka, The St Regis, Lower Parel Mango mascarpone cheesecake Turning the aam flavour into something refreshingly different, mango mascarpone cheesecake is topped with a classic mango ice cream churned with fresh mango pulp, chunks of juicy mango and raspberry noodles! A delicious mango experience to beat the heat!

COST: Rs 280 AT: Papacream, Churchgate Betel leaf ice cream Betel leaf flavoured pistachio in shape of paan stuffed with home made gulkand (mixture made with pistachio almonds and sugar) served along with coconut ice cream by the side and rose foam for garnish.

COST: Rs 575, plus taxes AT: Masala Library, BKC Get a Kolkata ice cream delivered to you Nolen Gurer This is a hand made Kolkata ice cream made of Notun Gur and milk. It is delicious and leaves a unique taste on your palate. ShopHop

brings the Ice Cream directly from Kolkata and delivers it to your door step. Available in exotic flavours like rose petals sandesh ice cream and rabri malai ice cream.

Cost: Rs 110 for 100 ml and Rs 435 for 500 ml Green tea ice cream A popular flavour in Japan, made with chilled organic unsweetened eden soy mill, organic agave nectar, organic brown rice syrup, matcha green tea powder, vanilla and dash of sea salt, it’s the ultimate cooling ice cream this summer.

COST: Rs 150 AT: Lemon Leaf, Ground Floor, Royal Sands Building, Lane Between Raheja Apartments & Option Stores, Off Lokhandwala Complex, Andheri (W) Smokey avocado ice cream with honey If you love avocado, here’s your chance to relish it in frozen form. Scoops of avocado ice cream served on a leaf, topped with honey caviar. This is as yummy as it gets. Definitely, a different take on the buttery fruit.

COST: Rs 150 AT: Burma Burma, Fort

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A cool van of ice creams in Bangalore

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ith temperatures soaring to close to 40 degrees, it is time to indulge in ice creams but there is no need to step out for them. They can be delivered at your door step.

India's first ice cream buggy, started by Dubaibased entrepreneur Rohit Rao zooms across close to 20 Indian cities, bringing much needed relief in this searing heat.

The cute chocolate brown vans, with a large ice cream cone on top, and sunny yellow nanos have a range of ice creams to choose from. They are often spotted at Bagmane Tech Park, CV Raman Nagar and HSR Layout.

We got a bite of their single scoops and sundaes, recently. It was fun to see adults being as excited as children when the ice cream van swerved in.

Once the stall was set up, everyone crowded around to choose from the menu displayed. There are a variety of flavours, from butterscotch, vanilla and chocolate to banana caramel choco chip, chocolate choco chip, mango chocolate, Irish coffee, dry fruit and fresh lychee. Add to that are wide-ranging sauces: chocolate, caramel, lychee and strawberry.

Then there are add ons like cashew nuts, chocolate and coloured sprinkles.

Their sundaes are the most sought after. The popular ones are lychee love, fruit paradise, which includes dry fruit delight ice cream with caramel sauce. Then there is forest fire—the combination of black forest pastry and vanilla ice cream, topped with hot chocolate sauce and nuts.

The menu doesn’t end with sundaes. There are ice cream pastry cakes, ice cream sandwiches, pizzas, and floats.

The prices range from Rs. 40 to Rs. 90, not bad if you want to grab a quick bite of these frozen treats. So the next time you want to complain about getting to work on a hot, hot day, remember the ice cream buggy is just a call away.

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Ice Cream News

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Brands play to the ice cream stands

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ith India's ice-cream industry growing at close to 17 per cent, regional brands Havmor and Vadilal have upped the decibel levels and taken their campaigns national this year while veterans - Amul, Mother Dairy and Kwality Walls among others - are banking on new flavours and an emerging premium category in urban areas to expand the market.

From Rs 7,300 crore in 2014, the ice-cream category has bumped up to Rs 8,530 crore in 2015, points out a recent Euromonitor analysis.

And according to several companies, volumes have grown about 30 per cent or so in March and April over the same period in the previous year.

A hot summer is expected to push revenues up even further. Sumit Mathur, general manager, HUL says, "India continues to be one of the lowest per capita consumers of ice cream in the world.

However, this is changing with the category growing in high double digits and 'out of home impulse' consumption being on the rise."

GCMMF's (Gujarat Co-operative Milk Marketing Federation which owns the Amul brand) managing

director R S Sodhi says, "Sales are very good this year, growing at least 30 per cent month on month as compared to the last season. We are also adding capacity, which will be ready within the next two months." Amul had expanded its sticks manufacturing capacity three-fold last year.

Rise of the regionals Pradeep Chona's brand Havmor is among the big advertisers this season. The company has roped in Publicis to create television commercials that targets children as the end consumer.

Chona explains, "We are present in nine states, and are all set to enter our tenth. Soon, we would be an allIndia brand. Our TVCs too would be dubbed in regional languages." Chona claims his firm is clocking 25 per cent growth rate over the past few years.

Havmor plans to double capacity (from 200,000 litres per day) over the next couple of years.

Havmor started out as an ice-cream store in Karachi and after its founders moved to Ahmedabad, was served out of handcarts. The company still does not feature in the top five players of 2015 as per data from Euromonitor, but it is aiming big with its recent advertising splash on national media.

Vadilal’s campaign talks of fun and happiness Another Gujarat-based player, Vadilal Industries, recently roped in popular actress Parineeti Chopra as its brand ambassador. "We chose Parineeti to tell our brand's story as she comes across as a bubbly, cheerful person and ice-creams are all about enjoyment," says Vadilal's managing director Rajesh Gandhi.

Pitching it right Traditionally, the ice-cream buyer has been classified as someone who makes an impulse purchase, a positioning that many brands still follow. In Vadilal ads, for instance, the message is ice-creams are all about having a good time.

Players like Amul (GCMMF) and Havmor are positioning their ice-creams as healthy products with healthy ingredients.

Havmor's tagline is 'Goodness of pure milk in Havmor ice creams' and Amul's 'Real milk Real ice cream' are similar as they both convey the purity of the product. The brands are thereby separating themselves from the others while scoring points in the ongoing debate over frozen desserts and ice-creams by highlighting the use of milk cream and not vegetable fat in their products. This appeals to the urban, health conscious consumers.

Premium category player Baskin Robbins, however, is not harping on health. Like Vadilal, it has chosen to pitch its ice-creams around the 'happy-ness' quotient, but they are looking at young adults rather than children as end consumers. "Our target audience is not essentially the kids, but young adults (16-30 years), and we have taken care to go for a 'cool' packaging," says Baskin Robbins' South Asia head Sanjay Coutinho.

Many brands are focusing on their premium range. Amul is pushing Epic through TVCs and hoardings, while Vadilal is doing the same with Gourmet and Bada Bite Select range. Hindustan Unilever (HUL) has launched a new brownie flavour in its Magnum range.

Going premium means reaching out to a different set of customers. And perhaps that is why icecream brands are increasingly turning to celebrity endorsers for their products. Kwality Walls associated with designer Monisha Jaising for the 'Pleasure Seeker Collection' at Lakme Fashion Week 2016. For its new campaign Cornetto has Alia Bhatt as the brand ambassador.

The premium category is likely to see more action in the coming months. Brands such as Magnum, Cornetto and Paddlepop from HUL will be pitted against Amul's Epic and Vadilal's Bada Bite.

Industry sources indicated that competitive pricing by players like Amul (Epic at Rs 40) forced Unilever to slash prices of its Magnum range from Rs 95 to Rs 75. As the summer sizzles, price wars are only going to get more intense this year.

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India's ice cream market heats up enjoyment", and its advertising featuring actress Parineeti Chopra reflects that. ""We chose Parineeti to tell our brand's story as she comes across as a bubbly, cheerful person," said Rajesh Gandhi.

Global brand Baskin Robbins is also focused on happiness, with an added 'cool' factor as it targets

young adults specifically.

Other local players, such as Amul and Havmor, have focused on health – respective taglines include 'Real milk. Real ice cream' and 'Goodness of pure milk in Havmor ice creams' – as they seek to differentiate themselves from cheaper products using vegetable fats and to appeal to urban consumers concerned with well-being.

The premium category is emerging as a particularly

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ndia's ice-cream market is growing fast with brands mostly dividing into one of two camps – happiness or health – in their marketing strategies.

The value of the category rose almost 17% last year according to researcher Euromonitor, while volume is growing even faster this year, for some companies at least.

R S Sodhi, managing director of Gujarat Cooperative Milk Marketing Federation which owns the Amul brand, told media persons that sales are "growing at least 30% month on month as compared to the last season" and new manufacturing capacity is being added.

A similar analysis came from Sumit Mathur, general manager, HUL, who noted that India is one of the lowest per capita consumers of ice cream in the world. "However, this is changing with the category growing in high double digits and 'out of home impulse' consumption being on the rise."

Such spur-of-the-moment purchases tend to be based on a consumer's mood and as the managing director of Vadilal, a regional brand aiming to go national, observed: "Ice-creams are all about

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active area for ice-cream brands, but even as they put greater marketing spend behind these ranges so they are also facing greater pricing pressures.

The Business Standard reported industry sources as saying that competitive pricing by players like Amul (its Epic brand, for example costs Rs 40) had forced Unilever to slash the price of its Magnum range from Rs 95 to Rs 75.

Ice Cream News

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The scoop on Chennai's ice creams

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ollow me!” says Daniel, who’s out running an errand for his mother. A resident of Sasthri Nagar in Pulianthope, he knows exactly where the famous ‘kulfi ice’ is made. We follow him into a narrow alley, which opens out into a hive of closely-knit houses — 19th Street.

“Here’s where they make it,” he announces and sets off. There are telltale signs all around — a young woman empties a bucket of freshly-washed and dried plastic kulfi moulds into a basket. We peek into a household and see milk bubbling in a gigantic cauldron.

S. Yacob, a veteran kulfi-maker, ushers us into his unit — a one-room home, where a semi-thick concoction of milk, almond shavings and sugar is being filled in palm-sized plastic containers by his colleague Abdul Kuduse. Yacob has been making kulfi for 40 years. “I sold kulfi made in Triplicane when I was a young man and gradually learnt the recipe,” says the 71-year-old.

Pulianthope is Chennai’s kulfi hot-spot. Most kulfi vendors selling the delicacy on tricycles at parks and beaches buy the frozen dessert from

this locality. “I sell them in VOC Nagar,” says Yacob. Their men travel as far as Aynavaram and Chintadripet on tricycles to sell kulfi. It was ‘Joker’ Bhai who first started making kulfi in Pulianthope.

“His kulfi was legendary,” says Yacob. “But he’s very old now. His sons have taken over from him.”

moustache, and sacks of rice and strings of shampoo sachets — has an old-world charm to it. Kunhiraman was an ordinary man who came to Madras from Calicut 90 years ago. He set up a grocery store in Royapuram after several years of hard work.

There are over 50 kulfi makers in Pulianthope alone. “We start work by afternoon and head out to sell by 6 p.m.,” says Yacob. “I boil 25 litres of milk until it thickens and add sugar, corn flour and cut badam (almonds) once it cools. We then fill them in the dabbas, secure them with rubber caps and throw them all in boxes filled with ice till the kulfi freezes.”

Yacob is known as ‘Manda bhai’ amongst his customers.

“This is because of my bald patch. Abdul here is called ‘vella mudi thatha’ (whitehaired old man),” he grins, as he would when his tricycle is surrounded by children.

“This area had a big population of Anglo-Indians at the time,” says K.T. Ashok, who runs the shop.

Kunhiraman learnt to make ice cream to cater to their demands. Although Ashok doesn’t know where exactly Kunhiraman got the recipe from, he thinks it may have been picked up from the Anglo-Indian residents of the area. The ice cream is delicious. What makes it more exciting is the ambience of its birth place — one can choose to eat it seated inside the shop or outside under the tree. A scoop is priced at Rs. 30. Ashok says that there was a time when it was sold for Re. 1. “It was served in glass cups that cost much more than the ice cream,” he remembers.

C. Kunhiraman General Stores The best mango ice cream in Chennai is sold in the most unlikeliest of places — under the shade of a gigantic tree below the Royapuram Bridge. The store is a treasure of a place that’s been making its own ice cream for over 60 years. “Please take a seat inside,” says the genial man, who scoops a generous portion of the sunshine-yellow dessert into a plastic cup.

We step in only to step back in time. The shop — with deep-brown wooden shelves and glassfronted sliding doors, a framed black-and-white photo of an earnest-looking man with a toothbrush

worth it. But the moment we peel the top skin off the mango that holds the ice cream, the novelty of it all impresses us.

Priced at Rs. 50, it tastes good — mango fibre sometimes make its way into the ice cream. We polish it off gazing at the view outside — of a bustling store selling provisions and cyclerickshaws that raise dust on a winding street.

Maharaja mainly supplies ice creams in bulk to weddings. The owner Ram Vyas chanced upon this rather unique way of serving ice cream during his travels to Mumbai. They also sell a variety of kulfis and even orange ice cream packed in frozen orange skin.

“But we replaced them with plastic, since customers started taking away the glass cups,” he laughs.

Kunhiraman General Stores has no plans of branding their ice cream or expanding business.

They’re happy selling a nameless mango ice cream that remains etched in one’s memory long after the last spoonful has been had.

Maharaja Ice cream Mango ice cream served inside frozen mango skin.

If there’s anything that can set one off on a summer afternoon into the mad chaos of Audiappa Street in Sowcarpet, it’s this. Is this even possible? We reach Maharaja Ice cream huffing and puffing, to find out that it is. A sleepy salesman and ordinary interiors make one wonder if the journey was

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Ice Cream News

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Red light to choco bar, green to orange bar!-funny conversations

Mother Dairy launches Nolen Gur flavoured ice cream

Mehengi chocolate wali ice cream koi nahin leta' Ice cream vendors in and around North Campus tell us that as the demand of chocolate ice creams dips in this season, they do not procure them for their stock. "Nobody wants to buy chocolate or even cones. Cassata se toh logon ka pet hi bhar jaata hai. Hum woh la bhi nahin rahe," says Rahul.

other Dairy (Delhi), milk and dairy products major, launched the Nolen Gur flavoured ice cream, one of the most loved eastern region specialities. This regional delicacy from the eastern region has been made available in the packaged branded format for the first time, offering consistent taste and flavour as loved by the consumers.

The newly launched variant will be available in both take home (tubs) and single serve (cups) pack sizes. Celebrating the auspicious occasion of 'Poila Boishakh' the newly launched Nolen Gur flavoured ice cream was first introduced to a group of 25 underprivileged children from Muktakash, an NGO. Mr. Subhashis Basu, Business Head - Dairy Products, Mother Dairy Fruit & Vegetable said, "As a consumer driven company, Mother Dairy has always endeavoured to offer innovative and exciting product range in various formats and flavours to entice consumption, meeting all their expectations. In line with the same strategy, we have been focussing on crafting a portfolio of products that offers the preferred traditional taste from the Eastern region.

Our regional delicacy launch of Nolen Gur ice cream is a treat to our Bengali community and their love for the flavour. I am confident that the newly launched ice cream will appeal to consumers just like our Mishti Doi and Aam Doi." Nolen Gur flavoured ice cream will be available in pack sizes of 750ml & 90ml and will be priced at Rs 150/- & Rs 20/respectively. The launch will be led by a series of consumer communications through Outdoor, Radio, Print, Tram branding, digital mediums and BTL activations across key spots in Kolkata. The newly launched range will be available across 3500+ point of sales including retailers, vending carts, modern retails across the eastern region.

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old ice creams sell like hot cakes (pun intended) not just in the scorching Delhi summer, but all year round. But while creamier, richer, chocolatey/brownie flavours find favour in the winter, ice cream vendors in the capital say summer sales are all about popsicles or ice lollies. Also, the denser, warmer chocolate flavour makes way for orange , mango , apple and lemon popsicles in this season. Ice cream sellers near Delhi University , Janpath and Palika market decode Delhi's summer ice cream trends.

garmi mein bas 10 rupaye wali ice cream hi lega."

Ranjit, who has an ice cream cart near the Orange, Mango, Apple Jelly , cola the flavours of the season Ice cream vendors say that in this weather, most people don't feel like having milky or chocolate ice creams. It varies based on personal preference, but a majority of people prefer flavours like orange, mango, apple and cola. "I sell 80-100 pieces per day of only the orange flavour (in this season).

Aaj-kal log barf wali hi lete hain. We sell more chocolate ice creams in winters and popsicles in summers," says Rahul, who has an ice cream stall near DU's Arts Faculty in North Campus.

Vishwavidyalaya Metro station, tells us, "There was an offer on a premium chocolate ice cream - the rate was marked down recently. Tab bhi log nahin le rahe kyunki 90 se 20 rupay kam bhi kar doge, toh bhi students nahin lenge," he says.

Neeraj, who has a stall near the Janpath red light, explains, "Log red light pe rukte hain toh orange aur mango zyada lete hain. For every 100 pieces of orange or mango I sell in this season, I sell only five or six of chocolate ice creams."

'Kuch toh bas dikhane ke liye mehengi ice cream lete hain' Ranjit tells us that some "well-off students", who come in their "shining cars", prefer to buy the most expensive ice creams. "Agar group mein aate hain toh kehte hain sabke liye sabse mehengi wali de do. But some still prefer to have an orange bar, even if they're in their expensive cars. Kuch toh dikhane ke liye mehengi ice cream lete hain."

Govind tells us that those who come on a date are ready to buy expensive premium ice creams as well. "Jo ladka-ladki gaadi mein aate hain, woh 90 rupay ki chocolate ice cream lete hain. Woh poochhte hain nayi kaun si hai. Hum yeh bata dete hain aur woh le lete hain, baad mein chahe ladte rahein," he laughs.

Manish, who has a stall near Daulat Ram College in the same area, adds, "Sales go up by 20-25% kyunki students garmi se aaram ke liye ice creams lete hain. We also stock these flavours more than chocolate ice creams because we know that students prefer these. Agar koi chocolate leta bhi hai toh chhoti choco bar."

And what about married couples? "Woh toh choco bar hi lete hain,10 wali. Unki toh wife hi bolti hai Metro se jana hai toh yehi le lo," he adds.

Govind, who sets up his cart near Palika, tells us, "There are many stalls here (and they all do well in this season) - if I sell 50 pieces, the person who has a stall next to mine will also sell 50. Sales go up by 15% and lemon, mango and orange are the flavours of summer. Koi Metro se nikalta hai toh

M

Swiss ice-cream brand Mövenpick opens outlet at DLF Mall of India, Noida

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he iconic Swiss ice-cream brand Mövenpick has opened up a flagship store in Noida, the very first boutique store in Delhi NCR. This is Mövenpick's second outlet in the National Capital Region. Movenpick’s 800 sq ft dedicated ice cream boutique store located in the largest

shopping mall in India, DLF Mall of India is an added delight for shoppers.

is brought in India by entrepreneur Tarun Sikka, Director, Nectar Hospitality.

The gourmet dessert destination menu boasts of 22 ice cream flavours, including the all-time favourite Swiss Chocolate, Espresso Croquant, Creme Brulee Espresso and Macadamia available in waffle cone/ basket.The premium ice cream brand

Sikka is charting a steady expansion plan for Mövenpick in India while maintaining the brand’s premium nature and quality. With the Noida flagship store, the path is set for the opening of more cafe's in Delhi-NCR.

Speaking about the Noida store, Tarun says, "Mövenpick ice creams embody the Swiss ethos of perfection, creativity and attention to detail.

From its inception, Mövenpick brand has been using natural ingredients for its range of products like Bourbon vanilla pods from the tropical forests

of Madagascar, the finest cocoa beans from the Maracaibo region of Venezuela or Canadian maple syrup from Quebec. We believe in offering our customers an indulgent menu which is a mix of old classics and new favourites in a fun environment, where they can experience the world class hospitality, that Mövenpick is famous for".

I ce Cream Times - May- June 2016

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I ce Cream Times - May- June 2016

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Ice Cream News

I ce Cream Times - May- June 2016

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Ice cream Cold Stone Creamery Opens Its Doors In India sales up 25% this summer

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P

atna: Come summer, and ice cream sellers laugh all the way to the bank with men and women of all ages making a beeline for pushcarts and ice cream parlours in the city till late in the evening.

old Stone Creamery, one of the leading ice-cream chains in the US, kicked off the opening of its first store at the Lulu Mall in Kochi. Cold Stone Creamery is owned by parent company Kahla Brands and through a partnership with Tablez Food Company, plans to open 40 locations in India over the next five years.

Signature Flavours Cold Stone Creamery is known for its customisable menus feature unique flavours of ice cream, including signature creations such as Chocolate Devotion. Headquartered in Scottsdale, Arizona, USA, the ice-cream chain is famous for its rich and creamy taste and the ice-cream served at the stores is handcrafted in small batches at the stores each day. The ice-cream chain offers nearly 20 signature creations on its menu with customers always having the option of making their own combination of different flavours.

Ice cream traders estimated at least 20-25% rise in the sales this year. The rising temperature leads to rise in demand, and this has prompted many ice cream parlours to experiment with fresh flavours which sell like hot cakes, especially among the teenage lot.

Ice creams pushcarts are a common sight these days at prominent roundabouts as well as bylanes.

"Time was when Vanilla was consensus choice of the young and old alike -- school-going children, collegians and adults, but now many ask for Chocolate, Kesar Pista and Fresh Fruit flavours," said the proprietor of a popular ice cream parlour on Fraser Road.

all set to establish Cold Stone Creamery as the most preferred choice for ice cream in all of India.

We are confident that our locations will enjoy the same popularity that Cold Stone Creamery locations do in other international markets because of the unique flavours and innovative offerings.”

Grand Opening The grand opening event saw nearly 4000 people flock to Lulu Mall to enjoy the “Ultimate Ice Cream Experience”. Speaking at the opening, Shafeena Yusuff Ali, CEO of Tablez Food Company, said, “With this grand opening, we are

presence in nearly 300 international locations and in 27 countries. With the first of many locations to be opened in the country, Cold Stone Creamery expects to corner the market with its unique flavour profiles as part of the “Ultimate Ice Cream Experience”. Eddy Jimenez, senior vice president of international operation and development, Cold Stone Creamery, said, “It has been so exciting to watch this grand opening event unfold. Just within the first two hours of opening, 500 happy customers were served ice cream – that was exciting to see. This location is just one of many that will open here in India and we are thrilled at the initial response from the community at large.”

International Expansion The entry into the Indian market is part of an international expansion for the Cold Stone Creamery brand which started in November 2005. Cold Stone Creamery currently has a

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Class XII student Anjali finds an effective stress buster in every ice cream. Sugar-free ice cream is also available for the calorie-conscious city residents.

According to Upendra Kumar, who stations his pushcart near Dak Bungalow in Patna, he used to sell 100-odd ice cream pieces every day last summer. "This time around, I sell 125 to 130 every day," he said and added that the sales from every pushcart ranged from Rs 1,000 to 3,000 every day and their 'commission' ranged from 15% to 20%, depending on the brand of products they sell to customers.

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ce cream brand Creambell is set to enter the western state of Gujarat this year, opening up a new region for the business.

Creambell, owned by Indian food and beverage group RJ Corp., is sold in the northern, central and southern regions of India.

Through RJ Corp.'s Devyani Food Industries arm, Creambell will be launched in the city of Ahmedabad this year. The company plans to take Creambell into other cities in the state next year.

Speaking to media company spokesperson said Gujarat is the largest market for ice creams in India, with sales worth US$525m.

The company will initially launch Creambell cones, sticks, cups and kulfi in Ahmedabad, followed by party packs, premium packs and cakes, the spokesperson added.

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SMP

I ce Cream Times - May- June 2016

Case for revision of specs for ashcontent in milk powder

A Supplement of Beverages & Food Processing Times

www.agronfoodprocessing.com

Times

Vol. 3, Issue 05, May - June, 2016,

19 18

buffalo has above 9.2% SNF.Thus, ash onSNF basis in cow milk powder is above 8.2% .Different literature alsoexplains typically ash content in SMP as 8.2 to 8.6%.

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O

ne time magic figure or price point Rupees 5 has become a nightmare for many FMCG companies especially from the food processing industry. Aamir Khan's 'paanch matlab Coca-Cola' advertising campaign may have been a marketing disaster, but the Rupees 5 price point became a magic word for marketers across products once upon a time.

Affordability, along with convenience of coinage and single-serve usage made thousands of middle class consumers buy Rupees 5 packs of anything from snacks, biscuits, ice creams and chocolates to detergents bars, mobile calling cards and shaving blades. And it became the most-in-demand price point, Rupees 5.

Most of the food product brands have already ripen the benefit and moved beyond but some like ice cream brands are still in love affair with Rupees 5 price point.

According to industry experts many of the successful ice cream brands are getting majority of their turnover share from this price point. Expert also says that they don’t understand how they manage the profits if they pay all taxes involved and produce a quality product with standard packaging. Others says that they can still manage but after providing the retailers commission there is hardly any profit left with the manufacturers. They are just carrying this price point because this price point is still affordable to many in India and also because most of the leading brands are selling it due to fear o others, if one of them closes this price point others will take benefit and dominate the market.

Rupees 5 price point has also been exploited by the unorganised sector hugely. For unorganised or un registered companies it becomes easy to shoo away the taxes, they can fill in as much air in ice cream they want (beyond the permissible limit), they can use whatever kind of packaging they want and also they can play with the weightage of the ice cream in a particular pack. Like this they cut a lot of production and packaging cost and provide better margins to the retailers, the ultimate sellers of the products. Due to this unorganised or unregistered sectors government is not only losing the taxes but also the organised sector is not able to stand in front of them on display freezer’s shelves in rural and semi urban markets.

Another reason for the survival of the rupees 5 price point is frozen dessert which is called ice cream but as per the actual definition it is frozen dessert made up of vegetable oils. Globally frozen desserts are sold and well accepted and in India the biggest brands like Vadilal and Kwality walls manufacture the same and have been selling successfully some of the finest varieties. As per the industry expects the manufacturing cost of the frozen desserts is lesser by about 40 percent of the cost of ice cream made by condensed milk and SMP (Skimmed Milk Powder).

Rupees 5 price point frozen dessert ice creams are hit in the market and with this manufacturers are also able to earn better margins than ice creams made by condensed milk or SMP. But the question is if the industry stops this rupees 5 price point ice cream will it be beneficial? We have seen in almost all the product categories except a few like biscuits companies have moved forward and made Rupees 10 their attractive price point. Indian consumer is no more that poor it used to be 5-10 year back even a small road side chaiwala is selling chia in Rupees 10 or more on the streets of Mumbai, Ahmedabad, Bangalore and Delhi. Most popular staple food in Mumbai, Wada paw is being sold in Rupees 10 or more, I just had the same on Mumbai’s new airport T2 in Rupees 50 before catching this flight I am writing this story. Idlies are no more available in Rupees 5 across the south Indian cities and towns. Even Butter milk in Chennai, Chaass in Mumbai and mattah in UP is no more available in Rupees 5 then why ice creams in Rupees 5?

Ice Cream industry has to come out from the fear of losing immediate business and has to bear the cost atleast for one season and from second season onwards the result will fetch great benefits. An expert said, it is also very much possible that they will start earning from the very first year of experiment. Industry has do experiments and has to create new price points the way Kwality Walls did with magnum. Before the launch of magnum none thought about it that Indian consumer can afford Rupees 75 ice cream bar but they did. Now Kwality walls is earning major share of sales from this category. Also almost all the major manufacturers started making similar products and some are ruling the markets in different regions of the country.

On the lighter note, executives at Akagi in Japan reportedly spent at least seven years debating whether to add 10 yen to the cost of its most popular ice cream bar.

The makers of Garigari-kun, one of the most popular ice creams in Japan, have released a television commercial to apologize for having to do the unthinkable — raise the price of the ice cream bar by 10 yen, or nine cents, for the first time in 25 years.

Something similar can be done by the Indian ice cream manufactures if they are so hesitant to increase the price, they can release an apology advertisement in TV and Print media for their consumers. ‘Ice Cream Times’ will provide 50 percent discount on such ads, ;) ;) ;)….!! Time for Action……..

Nutritionally, Ash constitutesmixtures of minerals and trace elements that are useful for well-being for humans, and it is not a negative attribute of milk, unless someone has deliberately added neutralizers or salts to counter developed acidity, for which other tests can be designed. But surely, limiting the ash content in SMP to 8.2% is definitely not fair.

M

ineral profile of milk depends upon a number of factors like breed of the animals and external factors like season, feeding, management, and health status of the mammary gland. The mineral content of milk is derived from minerals found in circulating body fluids.Milk is a rich source of minerals, especially the bone building Calcium and some other vital minerals and vitamins. The minerals put together is called Ash content of milk, and can be estimated by incinerating the milk solids under controlled conditions , where all the organic matter gets burnt, and the minerals are left behind in the form of ‘Ash’. Among the two species, cow milk hasa relativelyhigher ash content compared to buffalo milk.

In a separate study elsewhere, Cerbulis and Farrel (1976) reported the ash, calcium, phosphorus, and magnesium contents of milk from different breeds of cows. The average ash content varied from 0.74 percent for Holsteins to 0.83 percent for Jerseys.

The highest calcium and phosphorus contents in milk were reported for Jerseys. Cow milk has almost 50% higher amounts of Chlorides and Potassium - it is deficient in Calcium compared to buffalo milk. Potassium in cow milk is about 1750 mg/100g, while it is 1000 mg/100ml in Buffalo milk. Similarly, Chloride content in cow milk is 140 mg/ 100ml, while buffalo milk has a chloride content of 80 mg/ 100g. Calcium in cow milk is about 100 mg/100ml, it is 140 mg/100ml in buffalo milk. Thus at any time, the ash content of cow milk is always higher than buffalo milk, compared on SNF basis.

The Indian food regulations maintain that the Ash content in Skimmed milk powder has to be a maximum of 8.2% on SNF basis. While this holds true for buffalo milk, it seems difficult to attain in cow milk. In Western part of Maharashtra, ash content in cow milk powders is naturally high. In our laboratory, we have tested hundreds of cow milk samples received from various farms and ash content is seen to range between 0.61 to 0.82%. Also ash content in skimmed milk powder ranges between 8.2 to 8.5%.

It seems the specsare framedkeeping buffalo milk into consideration. Mineral profile in the two species varies to some extent which leads to variation in mineral contents in the powders made from these milks. Moreover cow milk has SNF of around 8.2-8.3%, while

We have tested many milksamples obtained from cowfarms in this region, and found Ash content to test around 8.1 to 9.5% on SNF basis on individual basis. On composite bulk milk samples of milk produced in our milk shed, we have observed ash content to be 7.6 to 8.9, with an average of 8.4% on SNF basis. Also we have tested some SMP of different brands from cow milk produced in this region and found the ash content of 8.1 to 8.5% There appear to be strong reasons for revision of standards for Ash content in SMP. Some reasons that warrant this revision are as follows: i. The standards appear to be made based on buffalo milk. Cow milk has relatively higher Ash content ii. The milk drawn from the udder of a cow has also been found to have higher Ash than the prescribed by regulations iii. Further SMP can also have added permissible stabilizers up to 0.3% due to technological reasons, permitted by Indian regulations, which further increases the ash content, if added iv. CODEX , which is the internationally accepted apex body for making regulations for various milk products does not have any specs for Ash content. Neither there are any standards for Ash in the ADPI grade powder of the United States, Australia, NZ, Canada etc. The reason is that except for sodium, all other elements are good for health. v. In the Indian regulations, there appears to be a mismatch in ash of WMP and SMP. While the standard for ash in WMP is 7.3%, and that of SMP is 8.2%. WMP contains 26% fat, which is free from ash, and thus 7.3g of ash is permissible in (100-26-3% moisture) or 71g of SNF or 10.2% on SNF basis.Similarly ISI marked dairy whitener has 5.5% ash on dry matter basis. DW has 20% fat and 18% sugar, which do not have any ash. Now converting the ash of DW, the ash content in SMP should be 5.5 x 96/(100-18-20) or 8.5%.

There is thus a strong need for revision of standards of SMP with respect to Ash content.

Vijay Jailkhani Team Leader, QA Schreiber Dynamix Dairies Pvt. Ltd.

Free From Packaging

I ce Cream Times - May- June 2016

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The First Ever Formable Paper PackagingCompany now in India As you have just entered India, could you give a brief profile of what your company is all about?

We are basically a new company with three years in market place and we are here to develop and sell a new type of packaging which is a formable paper packaging called FreeFormPack, which is very unique for the market. Our packaging paper can be formed exclusively to create shapes that could be unique for a specific brands and products.

Paper is sustainable and renewable material thus our products are good for the environment. The raw materials are coming from the Swedish forestwe use long fibres from the pine trees and this sourcing does not impact the environment because forest in Sweden is cultivated in a sustainable way.

The material we use is certified by the forestcouncil, so for every tree we cut we plant two new trees so that we have a continuous ecological forest for future.

Paper packaging though not new, has had a formidable market in India mainly due to the cost related to it as well as various other reasons, so how would you be marketing and promoting this in India so that a positive results can be achieved especially from the food industry?

Paper is a good trend and globally speaking paper packaging is a happening trend. Also as far as I know most consumerslike paper compared to plastics. This is because paper has a natural approach and people have now become aware and know it is a sustainable option and then paper also has a special quality added to it which plastic do not have. In my wordspaper packaging executes typical warmth with great designs made out of them, which is not possible ina plastic packaging.

Marketing of paper packaging in this time won’t be

as difficult as more and more people are becoming aware of the need to use environmentally friendly material. I think right now we are in a good moment where paper packaging can be an effective way to eradicate pollution from the environment, which is indeed the need of the hour. For example the big garbage patch in the Pacific Ocean where a lot of plastic garbage is ending up so people are now getting more and more aware of this problems

F

and their effect. This is why the demand for paper packaging is increasing.

that it shines out in the shelves and catches the interest of the consumer.

Paper is costly then plastics, and an average Indian consumer does count his pennies before spending it, how are you going to make your Indian consumer go toward the buying and using paper packaging?

I do not agree that plastics are cheaper than paper, though of course there are some very thin flow wrap plastic packaging that are quite cheap comparatively to paper packaging, Generally speaking I would say nowadays the consumers know what they want - protection, good prints ability and safety rather than hazardous material that is not only harming them but the environment too.

In fact paper packaging has a different luster then the plastic packaging and the feeling of it more matt and gives a natural touch which is totally absent in other packaging materials. Paper packaging definitely catches the attention of the consumer in the shelves and also when the consumer uses the packet at home it is an easy to use, easy to dispose of and can also be recycled. This creates a positive experience for the consumer that makes him more likable to buy the paper packaged product again when he goes to the super/hypermarket.

And believe me paper packaging is cheap if one sees how ecofriendly and reliable it is as compared to plastic packaging.

Paper is a sustainable and recyclable packaging material, but there is hardly any policy in India that would encourage this type of packaging which is good for the environment?

Recycling and sustainability questions are complex and it’s not easy to give an answer to it. Paper can be recycled and reused but in India every little community has very different sorting systems and collection systems, you also have different types of laws and regulation on how things should be handled, although I would like to add that the situation is somewhat the same in Europe as well, even we do not have a harmonized legal structure on how things should be recycled.

The recycling of packaging material depends on the demand on how the recycled material can used in a second hand. Generally one can see a good demand for old fibres in the market, to make recycled paper or paper board.

Paper packaging is usually used more in dry and granulated products, but do you have some solution for liquids like milk or edible oil, ice cream and other various types of FMCG products?

We are primarily focusing on dry food packaging but we do have packaging that have certain barrier built in it and havealso been developing even better barriers in our package. And also by combining our packaging with functional closures we offer our consumers more conveniences and added value in the packaging. Thus with the kind of packaging we provide we can explore further on more premium products like loose tea, ice cream, different types of cereal or flour and candies.

Years back when Tetrapak entered the Indian

market, it had to do some rigorous work to promote its typical type of packaging, and today they have covered most of the market as now most food, juices, dairy and dairy products comes in Tetrapak, so do you also have similar plans to achieve your purpose in India?

When Tetrapak entered the Indian market and other developing country, they revolutionized the infrastructure for bringing the milk out from the countryside into the dairy for process and then transporting them in a good way to consumer.

Previously there were glass bottles used for milk which was neither hygienic nor cost effective, but Tetrapak changed it, whose method and packaging system was clean, good and economical.

So in a similar way when you look at our packaging, you have to see the total cost of ownership of package. For example take the plastic bottle which is pre made in a bottling factory and then transported to the packers of the goods but and we make the paper rim, print it and bring it to the customer who is making the packaging directly in their factory just before they fill it.

So we eliminate a lot of transportation and handling cost with our solution.

Similarly we also have to calculate that we have to make some additional gains by profiling in the market shelves with our special packaging, so we have saving in logistics and some benefits in the market, consequently the customer cannot compare us one to one with plastic packaging.

Subsequently paper packaging gives a product the line to be noticed as well as an aura of positive experience and thereby increasing its purchase value.

What are your plans for the Indian Market for creating presence of your company?

In Europe we are handling our business totally by ourselves, we have validate network of suppliers both of the machines and raw materials, converters for printing, for laminating, for plastic closures and various other things which are necessary for the paper packaging. So we are the one stop shop

Hence our way ofmarketing in some ways is similar to what Tetrapak has done.

Does the paper packaging have the ability to sell a product because of its looks, prints and design especially in super markets without the help of salesman or women?

Absolutely, and our main strength is the differentiation factor because paper packaging can be uniquely formed and strongly embossed in way

reeFormPack® by FreeForm Packaging is the first ever Formable Paper Packaging, a complete inline form-fillseal packaging system basing on two ground-breaking technologies - the proprietary FibreForm® stretchable paper and the proprietary FreeFormPack® forming machine. With extremely high stretchability comes the possibility for brand owners to replace plastic, glass or metal with striking and personal packaging solutions in exciting shapes made out of a fully renewable material.

for the customers.

But in China we are into partnership with a company called shanghai Luxin, where they will do the sales job for both the laminates and the machines with their own sale force and after sale service and customer service.

nutritional ingredients.

Hence we have two different models that we can work with, and the model that I see suitable for India is the one that we are following in China. We plan to partner up with networks of converters and then will be producing laminates and sell it to the local customers. It would be of benefit because it will reduce import duty as we would be doing part of the conversion in India.

In an candid conversation with the Managing Director of Free form Pack, Kasper Skuthalla, our Editor Firoz H Naqvi came to know about the investment plans of the Swedish company,in what way it would venture in the Indian market and how sustainable and ecofriendly their products are.

At the moment we are in talks with potential partners and customers who would help us to establish in India and control the sale part while we do the manufacturing part.

FibreForm® is a formable, sustainable, tactile and attractive packaging material. Consisting of 100% primary fibre, its purity and strength are approved for direct contact with food and it can be coated with a wide range of films to protect against light, moisture, bacteria and other impurities. The FreeFormPack® is suitable for food applications such as granulate, powder and piece well and is the ideal choice for snacks& sugar confectionary as well as baking, dietary and

News

I ce Cream Times - May- June 2016

20

Hangyo: The all-season ice cream catering to diverse tastes

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e it summer or winter, cold or hot ice cream and frozen desserts have come to be closely associated with fun and indulgence. Over the years Icecreams have graduated to become an all-season food affordable and reachable to one and all. When brand names in icecream segment rule the roost in major cities of India having captured a sizeable market share, the coastal districts of Dakshina Kannada, Udupi and Uttara Kannada have shown a different trend as far as ice cream is concerned. The people of this coastal districts have not only withstood this generaltrend noticed elsewhere in the country but also have given a

run for the money to these bigwigs by strongly patronising local brands of ice cream.

HANGYO ICE CREAMS of Hangyo Ice Creams Pvt Ltd, the flagship company of Srikrishna Group promoted by Pai Brothers of BHATKAL, is one such popular and ubiquitous brand name in this segment in the coastal districts of Karnataka.

Even while facing the onslaught of the MNC’s this local brand succeeded in establishing a firm grip in the coastal ice cream market scene and fortified its presence due its quality product and vast and organised distribution network. Hangyo has acquired an enviable market share in the ice cream segment and the popularity of the brand has been on the rise. The Company has come out with a range of delectable and delightful ice creams - dollies, candies, kulfis, cones, bars, Gudbud,

Fun Treat and premium veriety of ice creams and milk products, to cater to the taste buds of one and all. All these years the brand “Hangyo” has brought smiles on the faces of thousands of its valued customers apart from giving a reason to smile to the company which has worked conscientiously to build the brand. Incidentally, the brand’s tag line ‘share a smile’ is the expression of what the brand has been able to accomplish.

Today, after nearly a decade and half “Hangyo” has become a leading brand and a household name in the coastal districts of Karnataka with its quality products and strong retailing network.

Having found a strong foothold here Hangyo, which was only a regional player to start with, has slowly shed this tag and has made foray in the Konkan belt and has found acceptance.

With an annual growth rate of nearly 30 % in the last five years Hangyo is eyeing to reach an annual turnover of Rs. 100 crores by 2017, which speaks volumes of the tremendous headway the company has been able to attain. Riding on the strength of 140 SKU’s of ice creams and other milk products, over 9000 retailers, strong market presence in 6 southern states and with an ambitious expansion drive Hangyo will continue its vociferous journey as a major player in the ice cream business.

It was in 2002 that Hangyo was incorporated as the flagship company of the Srikrishna Group which was established in 1989. Srikrishna has the distinction of being the first organised private sector venture inthe milkindustry in Karnataka.

Hangyo Ice Cream which also has many firsts to its

credit is considered to be Karnataka’s first private ice cream manufacturer in the organised sector.

Since its inception the company has given utmost priority to quality controland the ISO certification 22000:2005 to both the manufacturing units clearly demonstrates the company’s desire to complywith statutory and regulatory food safety requirement applicable as per ISO certification. The company has been able to attain steady growth primarily due to its strong distribution network and a good cold chain infrastructure spread over the urban and rural areas. The company has over 9000 retailers in its operational area spreading over six states. In the urban pockets it has forged valuable association (Contd ....on Pg. 21)

News

I ce Cream Times - May- June 2016

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(Contd ....from Pg.20)

with retailing giants like ‘Big Bazar’, ‘More Outlets’ and Reliance Fresh to display and sell its products. This has greatly increased the visibility and marketability of the product in a convenient and cost-effective way.

In fact ‘Hangyo’ entered the highly competitive ice cream market in the new millennium just at the opportune time when the Indian market had begun to open up for global competition. Increased urbanisation along with the trend or eating out, increased disposable income and diversity in food variety in the market fuelled the growth of the segment and thereby there was greater demand.

Hangyo was in the market at this appropriate moment and was able to make its presence felt bycareful positioning and clever marketing strategy.

Strong retailing network Managing Director of Hangyo Ice Creams Pradeep

G Pai pointsout “A strong retailing network and giving top priority to maintain the quality of the product has helped us to find the niche in the market. A chain of franchisees called “Hangyo Parlours” and “Hangyo Shoppes” have been the backbone of our marketing network. Apart from retailers, wehave franchises called “Hangyo Parlours” and “Hangyo Shoppes” and the visibility factor has given us a tremendous push to market our products. Now the company has established 57 Shoppes and 117 parlourfranchises in different parts of the state. Recently we have tied up with IOC to establish retail outlets and as per this arrangement we are planning to establish 50 outlets in various IOC petrol pumps by 2017”.

This is certainly quite a leapfrog for Hangyo which began its first parlour in 1997 by selling softies.

Despite the strength of some of the international and popular national brands of ice creams Hangyo has been able to hold on its own. This is mainly because Hangyo had quality products and it concentrated all its energy and focus on getting a strong base in the tier II and other smaller cities and then foray into bigger cities and the gamble has yielded rich dividend to the company. “The established brands first concentrated on metros and bigger cities and then slowly began to focus on tier II and tier III cities. However, we have grown from tier II and III cities to reach out to metros and other bigger cities. The strategy has worked wonders for us”, Pradeep Pai states.

The combined effect of the company’s sustained endeavours has had made Hangyo Ice Cream achieve an annual turnover of over Rs 83crores which speaks highly about the company, its product and its core marketing strategy.

Managing growth prospects Today, Hangyo is producing 40000 litres of ice cream every day through its two state of the art plants established at Heroor Village, Brahmavar and Kirwatti of Yellapur taluka. They are in various presentations like cones, candies, icelollies, dollies, kulfis, bars, cups, economy and family packs – a mindboggling 55 varieties of ice creams. The company which has also the capacity to process 20,000 liters of milk and milk products processes about 19,000 liters on a daily basis.

The Company had started off with a full- fledged manufacturing unit in Heroor village of Brahmavar in Udupi district in 2003. The Brahmavar plant has about 275 employees of which about 80 are women. Having garnered a sizeable market share in

the ice cream segment and to cope with increasing demand arising out of the positive response from channel distributors in 2012 the company spent almost Rs.6 cr and established a State of the art plant at Hosalli Village, on Kirwatti National Highway near Yellapur in Uttar Kannada district just 45 kms from Hubli, as part of its expansion plan. The new plant with a capacity to produce 25,000 liters of ice-cream and ice creams every day, has given employment to over 200 employees that include 40 women employees.

Hangyo Ice Creams Registered Office is located in Sterling Chambers, Kalakunj Road, Kodialbail, Mangalore. The parent company of Hangyo -Srikrishna Milks Private Ltd is still active and is collecting about 60,000 liters of milk from 8 chilling centres in different parts of Karnataka.

The company has crossed 100 crore turnover and by 2020 both these companies are expected to reach a turnover of over Rs. 250 crores, which looks attainable considering the rapid strides the company has been making all these years.

To keep pace with the processing and manufacturing process continuous freezers have been installed along with compatible packing capacity to support the production process. The company spent an additional Rs.12 crores to upgradeits machinery in May 2015. The company has come up with a new imported and automatic Extruder plant and flavoured milk unit.

The company is managed professionally with the help of a Board of Directors under the Chairmanship of Sri Dinesh R Pai and Sri Pradeep Pai who is the Managing Director. He is ably assisted by cousins Sri Jagadeesh Pai and Sri Ganeshprasad Kamath and Sri Satish Pai. The board is assisted by a team of enthusiastic and experienced Professionals who keep a tab on the market trends and other developments in the segment.

The company has a separate quality control and R & D section. As part

The expansion spree will continue as the company is determined to set up a dairy unit in Bangalore by 2017. Plans are also on the anvil to enter Mumbai market by 2017 in a big way. To begin with, the company will concentrate to find base in South and Central Maharashtra. As of now the company has opened its franchise outlets in Solapur and Kolapur in Southern Maharashtra. Plans are also afoot to enter Tamilnadu through Palghat and Coimbotore.

of its corporate social responsibility Srikrishna Group has been helping about 3500 families to earn their livelihooddirectly and indirectly. It has also been conducting annual interschool cricket tournament so as to give fillip to both sports and academics.

Hangyo brand of ice creams and milk products have become a household name in the entire Konkan belt in a short span of time. The company is sure to continue its victorious journey to be a part of our lives spreading happiness and Share a smile to one and all.

Case Study

I ce Cream Times - May- June 2016

22

India: India Trademark Infringement Case - London Dairy Vs. LondonDerry By Lucy Rana

L

ondon Dairy's claim melts!

The Bombay High Court has recently refused to grant an injunction on trade mark infringement and passing off where the only basis for the application for injunction was the existence of phonetic similarity between the marks of the Defendants and the Plaintiff in International Foodstuffs Co LLC v. Parle Products Private Limited and Anr. (Notice of Motion No. 2624 of 2012 in Suit No. 2497 of 2012). The Bombay High Court observed that since phonetic similarity was the only basis of this action a strong prima-facie case has not been made out and there are not sufficient grounds to warrant an injunction in favor of the Plaintiff.

Brief Background The Plaintiff, International Foodstuff Co. LLC is a Dubai-based company which sells various flavors of ice-cream under the mark "LONDON DAIRY".

The mark is used only in respect of, and only of, ice-cream. The Plaintiff is the registrant of the mark "LONDON DAIRY" since 2001 and in 2007 the Plaintiff obtained registration for the label mark which are both registered in Class 30. The Defendant, Parle Products Private Limited, started

selling boiled confectionery sweets under the mark "LONDONDERRY" in 2011. The Defendants have used the mark continuously since then and have also applied for registration of the mark, with the application currently pending.

The Plaintiff on learning that the defendant was using the mark, "LONDONDERRY" filed the present petition for an injunction on grounds of trade mark infringement and passing off.

Contentions by International Foodstuff Co. LLC (Plaintiffs) 1. That there is no phonetic distinction between the two marks and the marks cannot possibly be pronounced differently. The plaintiff has a registration in Class 30 which covers the goods for which the Defendants are using the mark.

2. That the Defendants dishonestly adopted the mark "LONDONDERRY".

3. Unless the Defendants are able to show that their adoption of the mark is bona fide, the injunction must follow, the Plaintiff being a prior registrant of the mark in question and there being no discernible phonetic distinction between the two.

made out a case for grant of injunction.

Observation/Decision of the Court 1. A registration must be read in a reasonable and rationale fashion. The purpose of the statute is not to afford wide ranging protection irrespective of use.

4. The Defendants ought to have conducted a search and if they failed to do so they have only themselves to blame.

5. The Plaintiff manufactures confectionery under another mark "Tiffany" and therefore, the Defendants' use of "LONDONDERRY" for boiled sweets must be held to be a passing off.

2. The argument that all the goods in a class are 'cognate' and 'allied' cannot be accepted. Visually there is nothing at all common between the two marks. The Plaintiff's product is entirely distinct.

It is packaged differently. It requires refrigeration.

It price point is entirely distinct as well. The Plaintiff's products are indeed expensive by Indian standards, starting at Rs. 80/- and going only northward from there. There is no possibility at all of any person, however average his intellect or imperfect his recollection, confusing one for the other. When it comes to the question of similarity, the test is one of perception. Like beauty, this lies in the eye of the beholder; in trade mark cases, that of the Judge.

Contentions by Parle Products Private Limited (Defendant) 1. It is not enough to say that because one has registration in a class that includes very many items therefore protection is axiomatically to that mark in respect of all the items in that class, however dissimilar, however disconnected and irrespective of whether or not there is any use of the mark for those other types of goods.

2. Every registrant should be required to be careful to specify the goods within the class, even multiple goods, for which the use is proposed. The Plaintiff has limited their use of the mark to only ice-cream within Class 30.

3.

The word "London" is disclaimed and "Dairy" can never enjoy any

3. It is sufficient to accept that the Plaintiff's registration and rights are in any case restricted to the only goods on which it has used them, i.e., icecream, and, should it be able to show so, to others that are commonly linked with ice- cream (such as other ice-cream preparations of some kind or the other). However, this cannot be extended to every single item in Class 30. That would take within its sweep all manner of goods such as

protection.

It is very much a common word. It is publici juris; of public right. No protection attaches to it. Even taken as a whole, "LONDON DAIRY" is not a mark that can ever claim protection.

sugar confectionery, candies, biscuits, pasta, macaroni, noodles, baking powder, spaghetti, mayonnaise, vinegar, coffee, tea, rice, artificial coffee, bread, pastry and so on.

4. The Plaintiff had no reputation in India to speak of till 2010. There is nothing to indicate that it had so wide an international reputation that it could claim trans-border protection.

4. Passing off is an action in deceit, and the Plaintiff must show or demonstrate, at least prima facie for the present purposes, that the Defendants' use and adoption is calculated to deceive, such that purchasers of fifty paise boiled sweets in single serve sachets will imagine they are purchasing a product from the repertoire of a maker of expensive ice-cream. The Court was of the opinion that the Plaintiff had prima facie not been able to show that the adoption of the mark was calculated to deceive.

5. The Plaintiff is unable to show goodwill and reputation which is one of the three probanda of the 'classical trinity' in passing off between 2010 and the time of the Defendants' adoption of the mark.

6. There are a multitude of surrounding circumstances that must be considered and cannot be possibly be ignored: the packaging, the goods themselves, their price point, the distinct words and stylization, etc.

7. On neither cause of action the Plaintiff has

5. There may certainly be places that vend both; but those are not the only places one finds the Defendants' sweets. In a country where every empty urban space is a business opportunity of some kind, the Defendants' sweet is the kind of thing that one finds sold by street corner vendors,

pavement hawkers and so on. None of these are 'outlets' for the Plaintiff's products. No one purchasing a fifty paise sweet manufactured by the Defendants will ever be cast into a state of 'wonderment' about whether this confection has anything whatever to do with the Plaintiff's icecream.

6. That the words "London Dairy", when used in relation to ice-cream, might connote the goods of the Plaintiff and the Plaintiff alone. But that is not what the Defendants do. That is not what they do at all. They do not vend or manufacture ice-cream.

They vend nothing like it. They are manufacturing a good that falls in the same Class but is entirely distinguishable in every word and in every way except the phonetic. That is surely not enough.

What of the visual similarity? The structural?

The attendant circumstances? The lack of any meaningful reputation or goodwill? The want of demonstration of deceit or misrepresentation?

The very many differences in color, trade dress, the goods themselves and their pricing? Is a court to ignore all these only because of a phonetic similarity?

Held: In view of the above, the Bombay High Court vide it's order dated April 11, 2016 held that there is no law that says that a solitary test of pronunciation

will suffice to defeat all else that weighs against or the visual, structural similarity, the attendant circumstances, lack of meaningful reputation or goodwill, the want of demonstration of deceit or misrepresentation or differences in color, trade dress, the goods and their pricing should be ignored only because of phonetic similarity.

Since the Plaintiff has sought injunction only on the basis of this phonetic similarity and there is no other basis for this action at all, the Bombay High Court held that there is not sufficient warrant for grant of injunction and dismissed the Notice of Motion without costs.

The content of this article is intended to provide a general guide to the subject matter. Specialist advice should be sought about your specific circumstances.

I ce Cream Times - May- June 2016

23

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News

I ce Cream Times - May- June 2016

Frozen Desserts: Making profitable Business with Vegetable Fats

I

ce-creams and Frozen dessertsthough a seasonal product have a huge market potential in India as it is one of the fastest growing food categories.

In recent years the consumption of ice-cream and other frozen products in winters have been on the rise though in summers the demand is at its peak. India’s current ice cream market is estimated to be more than Rs.4000 crore which includes organized and unorganized sectors and frozen desserts contribute 40-45% of the market share.

The ice-cream industry is growing at the rate of 17% value-wise. This growth has been driven by improvement in per capita consumption, which in turn is attributable to rising income levels and living standards. 35 -45 % of the Indian population is young and will be the main drivers of growth for this industry as they have a fondness for frozen products. The per capita consumption of ice-cream in India is still low at 300-350 ml as against world average of 2.3 litres. This is because unlike the west, in India we have lots of other traditional sweet options, but slowly and steadily ice-cream/ frozen dessert is also increasing its share.

Ice-cream Vs Frozen desserts Ice-creams are manufactured using sugars, flavours and dairy fat like milk or milk fat which provides the appropriate texture, setting property and flavour release. Dairy fat or Milk fat is an expensive ingredient in many developing countries and vegetable fats provide an inexpensive high quality alternative. There is an on-going controversy about the nutritional facts of frozen desserts as well as labelling. The regulation in India, the FSSAI (Food Safety Standards Act

of India) defines Frozen dessert as – “a product obtained by freezing a pasteurized mix with milk fat and/or edible vegetable oils and fats having a melting point of not more than 37° C. 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.

The vegetable fats used are derived from palm, palm kernel or coconut oil. Another advantage is that dairy-based ice-creams tend to melt faster than those made from vegetable fats. India being a tropical country it is more advantageous to use vegetable fats as dairy fat substitute.

There are few brands that show frozen desserts as an inferior product thus misleading the consumers.

Frozen desserts taste good and at times consumers often don’t realize the difference between ice cream and frozen desserts which contain little or no milk fat.

Moreover frozen desserts made from vegetable fats don’t contain cholesterol or trans fats whereas in milk or milk fat both are naturally present. Frozen desserts may also contain milk solids which are a good source of calcium and proteins.

The concept of vegetable fats for use in frozen dessert also known as ice-cream fats has been pioneered by AAK Kamani Pvt Ltd.We at AAK Kamani manufacture a wide range of vegetable fats specifically designed for frozen desserts (Koolex Trans free Vanaspati). It is cholesterol free and trans free which makes it a healthier choice as compared to dairy fat which contains both trans as well as cholesterol. It is specifically formulated to withstand high climatic temperatures in its frozen state therefore slow melting of the final product during consumption. We also manufacture a wide range of high quality trans free oils and fats for varied applications i.e. for coating, enrobing etc. therefore providing our customers with a healthier and inexpensive alternative to dairy fat without compromising the taste. Some of the specialty

oils like Cocosilver (Refined Coconut oil) & Krisp(Refined Palm Kernel oil) find application in the manufacture of chocolate coating also called ice-cream covertures which have excellent taste profile and shelf life.

There are many challenges …

Like any other industry, this industry too has its challenges, and there is lot of scope for its development. Industry players not only face competition from their competitors, but also from other foods like the traditional Indian desserts – Shrikhand, Basundi, kheer etc.Consumers still consider ice cream as a dessert and a side item.

For big players, there is regional competition from smaller players. 60% of the market is dominated by three flavors i.e. vanilla, strawberry and chocolate and major players tend to play around these flavors only.

India has the potential to be the top producer of ice cream and frozen desserts but for this the present infrastructure like transportation and cold chain needs to be strengthened.

Poor infrastructure - lack of cold storage and in case of rural penetration- erratic power supply lack of uninterrupted power supply and good roads are major concerns right now and these call for huge investments.

Innovation is the key ….

The frozen desserts market in India will witness a steady growth and will also be open to innovation primarily focusing on health and nutrition for e.g. Frozen desserts fortified with omega3 oils, vitamins, probiotics, calcium, artificial sweeteners etc. With modern retail facilities, changing consumer perceptions, regional variations leading to wide product range, innovations etc. the future prospects of India’s ice-cream and frozen dessert market looks to be very promising.

24

Mother Dairy launches Nolen Gur flavoured ice cream

M

other Dairy (Delhi), milk and dairy products major, launched the Nolen Gur flavoured ice cream, one of the most loved eastern region specialities. This regional delicacy from the eastern region has been made available in the packaged branded format for the first time, offering consistent taste and flavour as loved by the consumers. The newly launched variant will be available in both take home (tubs) and single serve (cups) pack sizes. Celebrating the auspicious occasion of 'Poila Boishakh' the newly launched Nolen Gur flavoured ice cream was first introduced to a group of 25 underprivileged children from Muktakash, an NGO. Mr. Subhashis Basu, Business Head - Dairy Products, Mother Dairy Fruit & Vegetable said, "As a consumer driven company, Mother Dairy has always endeavoured to offer innovative and exciting product range in various formats and flavours to entice consumption, meeting all their expectations. In line with the same strategy, we have been focussing on crafting a portfolio of products that offers the preferred traditional taste from the Eastern region. Our regional delicacy launch of Nolen Gur ice cream is a treat to our Bengali community and their love for the flavour.

I am confident that the newly launched ice cream will appeal to consumers just like our Mishti Doi and Aam Doi." Nolen Gur flavoured ice cream will be available in pack sizes of 750ml & 90ml and will be priced at Rs 150/- & Rs 20/- respectively.

The launch will be led by a series of consumer communications through Outdoor, Radio, Print, Tram branding, digital mediums and BTL activations across key spots in Kolkata.

The newly launched range will be available across 3500+ point of sales including retailers, vending carts, modern retails across the eastern region.

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Ice Cream News

I ce Cream Times - May- June 2016

25

Havmor Set to Spread Goodness Across India Publicis Ambience.

Jigar Fernandes, ECD, Publicis Ambience said "When you're down, all it takes is an understanding hand on your shoulder - a simple gesture enough to make things a little better. The RJ film talks to everyone who has to wear a mask at work, no matter what they're going through inside. The 12th man's story talks to 'fringe' team members who doubt if their contribution to the team is good enough."

H

avmor, a renowned food brand headquartered in Ahmedabad, has delighted many with its delicious offerings since 1944, now spread across states like Gujarat, Maharashtra, Goa, Rajasthan, Punjab, Delhi, Madhya Pradesh and Telangana.

With the help of their digital agency Prodigitz Media, various digital mediums like Facebook, Twitter, YouTube and Instagram were used to

This fast growing company has just launched a new brand campaign with the tag-line 'Goodness the world deserves'. The brand is going national and the release of its first ever television commercials, 'RJ' and '12th Man' is one of the first steps that reflect their ambitious 360 degree plans that also include revamping the brand identity, packaging, retail identity and overall corporate structure amongst others.

reach out to ice cream lovers asking them to express what Goodness stands for. Twitter users were asked to post their experience of goodness by using #Spread The Goodness, while #Capture The Goodness was activated on Instagram.

Likewise various other digital platforms were employed by Havmor to spread goodness across the nation. The campaign has received over 17,15,578 likes on Facebook, 2,21,465 likes on Instagram and 924950 views on You Tube. It has also been retweeted multiple times on Twitter.

Automatic stickline Machine

The campaign has been rolled out across various integrated platforms which include television, print, OOH and social media. Havmor believes that no matter what the state of life may be, people always deserve goodness, and a quality made ice cream is just the thing to usher that in. Publicis Ambience is the agency that has worked on the campaign.

"At Havmor, we have been making ice-creams since 1944 and one thing that hasn't changed across three generations is our approach towards the product. We believe in using real milk and high quality ingredients to create our ice cream, which also makes it the perfect food to lift our mood.

So when the agency presented the idea to us, we felt that it was true to our product and a fresh and relatable take on the category," said Ankit Chona, Managing Director, Havmor.

"We are living in cut-throat world that is full tensions and pitfalls. And generally speaking, a lot of things can get you down. From a distressing incident in personal life, to the current social scenario, there is enough and more happening that can make us feel low. In this context we recognized that a traditionally 'fun and celebratory' product, can don a powerful new role. With their milky, sweet and vibrant goodness, ice cream is the perfect candidate for lifting the human spirit and keep it moving on, whenever we suffer a blow, and it is from this starting point that we approached the campaign," said Paritosh Srivastava, COO,

Yogurt / Dahi Cup Filling Machine

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Ice Cream News

I ce Cream Times - May- June 2016

26

‘World’s most Instagrammed coffee’ is served in an ice cream cone

I

“We bought our own machine and started rolling our own wafer cones, using different flours, but the chocolate still melted.

s this the world’s most Instagrammed coffee?

That’s the claim made by Dayne Levinrad, the barista behind the Coffee In a Cone craze sweeping South Africa.

“We couldn’t have any leakage.”

In the end, Levinrad and used four different types of chocolate compounds to coat the cone, each hardened by varying percentages of cacao content.

“Now we’ve got the whole thing under patent,” he says, “it’s a very arduous process.”

Since launching in January, nearly 1 million images with the #coffeeinacone hashtag have been liked on the picture-sharing social media site.

But while the idea is simple — serve coffee in an ice cream cone lined with chocolate — Levinrad says the science behind his creation is not.

The holy trinity?

When Johannesburg-born Levinrad returned to his home city after four years working as a coffee consultant in Brazil, Australia and Los Angeles, he wanted to do something different.

The Johannesburg-based business worked with Facebook Africa to market the product on social

Coffee drinkers have 10 minutes to drink the coffee before the four layers melt.

media platforms.

“Johannesburg had a competitive coffee sector, but it wasn’t third wave, specific-sector coffee yet,” he says. “From my research in Australia, I knew that’s the way the market was heading.”

People love ice cream, coffee and chocolate, says the former digital marketing executive, so he decided to serve all three at once.

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Simply pouring coffee into a chocolate-lined wafer cone, however, didn’t work — “the wafer was too thin.”

Power play, gram for gram Coffee In a Cone owes it success to Levinrad understanding of social media.

First, he created the #coffeeinacone hashtag.

“We used the cone as a way to become an Instagrammable product. When people come in they take a selfie and tag #coffeeinacone,” he says.

Levinand also employed someone to man a WhatsApp line dedicated to taking orders for take outs and deliveries of the product.

His marketing strategy caught the eye of Aviv Weil, of Creative Shop Facebook, Africa — who had spotted the creation on social media.

“This was the most innovative coffee idea I had seen in years,” Weil tells CNN. He reached

out to Levinrad and offered assistance through Creative Shop — Facebook’s program for helping small businesses — with “everything from brand strategy to creative concepts, targeting insights”.

Weil guided Levinrad in how to build a creative marketing and advertising ecosystem using the Facebook, Instagram, WhatsApp and Messenger platforms, leveraging each in a unique way.

“We then used a heatmap trending application to monitor where the tag has traveled to,” Levinrad says. “It’s gone all over the world.”

Pandan Creamery Introduces Thai Rolled Ice Cream Craze to Montreal

I

n a roundup of North America's coolest frozen dessert fads last summer, Eater cited ice cream roll-ups as a big trend to watch.

Of late, the Thaistyle ice cream has popped up at parlours in Los Angeles, New York, Philadelphia, and beyond. The

frozen plate with a variety of mix-ins, and rapidly manipulated, smashed, and folded until it starts to thicken. The mixture is then spread thinly and evenly over the cold surface, and rolled up with what looks like a painter's spatula. The ice cream rolls are lined up in a cup, soldier-like, and topped with whipped cream, sauces, nuts, and so on.

premise is deceptively simple (see video below): a made-from-scratch ice cream base is poured onto a

Pandan Creamery, Montreal's very first ice cream parlour devoted to Thai-style ice cream, opened recently just west of Lionel-Groulx metro, on Saint-Jacques Ouest. More here on the shop, from principal Madhuri Kumar: "We offer unique, hand-rolled ice cream native to Malaysia and Thailand. Our hand-rolled ice cream is made to order and fully customizable. Due to the nature of the quick freezing technique, we do not need to use any synthetic additives, preservatives or stabilizers. We use seasonal and local ingredients when possible, and offer ever-changing housemade toppings."

Pandan sources cream from the well-regarded, family-run Laiterie Chagnon in Waterloo, in Montérégie, a favourite with independent, thirdwave cafés in Montreal. The shop's name comes, of course, from the pandan leaf, a popular ingredient in Southeast Asian cuisine. Rejoice Montreal, Thai-style ice cream roll-ups are here, and just in time for summer too.

I ce Cream Times - May- June 2016

27

Ice Cream News

I ce Cream Times - May- June 2016

28

Q&A with Velvet Ice Cream President Luconda Dager-New York

L

uconda Dager, president of Velvet Ice Cream, leads a company marked by stability in an industry that stays steady despite economic ups and downs.

Dager is the fourth generation of her family to lead

the Utica-based ice cream manufacturer since its beginning in 1914.

She is the great-granddaughter of founder Joseph Dager, who started making ice cream in the basement of a Utica confectionery.

Charles Dager and then his brother, Edward Dager, were the second-generation leaders. Joseph Dager, Luconda’s father, followed in company leadership.

In 2009, Luconda became president, and her sisters, André and Joanne, became vice presidents.

aside to allow his daughter to lead the company, Joseph Dager said, “It's a proud day for Velvet and a very proud day for me. It is very special for me to pass the baton to my oldest daughter. She understands and breathes the ice cream business, and there is no one better suited for this position.”

The company continued through the recession and the recovery without missing a beat as demand for ice cream remained constant.

The company has 125 employees and distributes more than 5 million gallons of ice cream each year.

It recently expanded distribution into Indiana and Kentucky.

On the day he stepped

In two months, Velvet opens a $3 million, 21,000-square-foot freezer, doubling its storage and order picking capacity.

Velvet recently unveiled new flavors Vanilla Bean, Double Dark Chocolate, Expresso, Salted Carmel, Campfire S’mores and Banana Cream Pie. It unveiled Elephant Ear at last year’s Ohio State Fair.

Some new flavors stay and some don’t. There are 70 flavors now.

“The consumer will tell us if they want to keep it,” Dager said.

The Newark Catholic High School graduate studied business at the University of St. Francis in Fort Wayne, Indiana, and earned a bachelor’s degree in 1991 from Xavier University in Cincinnati. She joined the family business in 1994.

The company hosts its 42nd Utica Sertoma Ice Cream Festival on May 28-30. It also raises funds for Pelotonia to benefit cancer research, and supports the Stefanie Spielman Fund for Breast Cancer Research.

Q. What do you enjoy most about your job?

A. “I like the diversity. I wear so many different hats. Marketing and finance one minute, and I could have a hair net on and be out in the plant the next minute.”

Q.What are you most proud of about this business?

A. “I think the heritage that we have, that was given to us, but how we’ve cultivated it throughout the years. It’s a family-based company, and it’s how we live and breathe.”

Prabhat Dairy Limited is an integrated milk and dairy products company in India catering to institutional as well as retail customers. Company produce fresh,dry,frozen, cultured and fermented dairy products, including pasteurized milk, avoured milk, sweetened condensed milk, ultra-pasteurised or ultra-high temperature (UHT) milk, yoghurt, dairy whitener, claried butter (ghee). milk powder, ingredients for baby foods, lassi and chaas.

The intergrated business model encompasses almost all aspects of the dairy industry value chain, including cattle feed supply, engaging with farmers on cattle health and milk production, procument of raw milk, and the production, supply and sales of a range of processed milk and dairy products.

Q.What has been the biggest challenge in leading this business?

A. “Regulatory. We fall under the FDA and the EPA, and one regulatory agency after another.

More and more tests and more and more regulatory procedures that we have to follow. It’s a good thing for the consumer, but it just taxes us internally.”

Q.What would you like people to know about this business they may not know?

A. “We don’t think consumers realize what people are buying on their shelves was made fresh seven days ago. Most consumers don’t realize we’re so family-oriented. It’s the Velvet family first. That’s kind of our motto.”

Q.How is the expansion of facilities and distribution area working out?

A. “Excellent. The timing has been perfect, expanding into Indiana and Kentucky and the expansion of this new building. We’re believers of you get business first and then find out how to take care of it.”

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I ce Cream Times - May- June 2016

29

News

I ce Cream Times - May- June 2016

30

Pellagic Food Ingredients with a number of solutions for the ice cream industry

P

ellagic Food Ingredients was established in the year 2012, January, having its registered office in Bangalore with aim to supply world class food ingredients with innovative approach to cater the needs of various food manufacturers within India and overseas.

Company’s approach towards their clients with never ending quest of giving total solution by means of providing quality products being sourced with an unprecedented reach to sourcing abilities you can rely on the confidence of dealing with company that stands

solidify behind the product it deals with while giving efficient service through a strong supply chain with aid of adequate technical solution with the help of knowledge they have and from their expertise, available all the time from around the world.

Company develops, manufacture, distribute and technically support bakery ingredients for every market and product sector ie craft, industrial, super market, bread, pastery, cake, confectionery, hotel, refreshment and catering.

In the world of processed fruit/vegetables exports,

Pellagic is one of the largest exporter of processed fruit purees/pulps, concentrate and vegetable from India and across world.

Pellagic supplies fresh dairy and ice cream ingredients solutions for the food industry and their products are sourced from high quality, large, medium size manufacturers.

Pellagic food ingredients is leading global supplier of frozen fruit and vegetables proceed through individual quick freezing.

Gum stabilizers play an important role for improving the texture, impart body and increases mouthfeel.

Pellagic food ingredients also offers good array of natural colours and extracts in water soluble as well as oil soluble.

Pellagic food ingredients offer customized blends to get desired

colour as per customer choice and advice.The natural colours can be provided in liquid or powder form as per customers demand. To know more about Pellagic Food Ingredients log on www.pellagicfoods.com

Promens, with dedicated customer service

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heir origin can be traced back to a beautiful place in north of Iceland called Dalvik. Equipped with European technological expertise, Promens India was started in 1996 with establishment of production factory at Mansa, Gujarat. Known for the performance & durability of our tubs and strong association with Quality, we are catering to South Asia, Middle East & North Africa market.

In India, company has foremost brand value with their corporate customers, ranging from the field of Ice-cream, dairy, fresh & frozen food to sea-food and poultry.

What keeps them at the forefront of the market is their focus on future-readiness and pipeline of quality products.

Company ensures that their products and processes are environmentally sound in a variety of ways. To keep them apprised of customers’ requirements, they have dedicated customer service and they also have in-house design team so that they can provide the best value and experience.

Today the world of retail, hotel & catering has evolved tremendouslywith new-age technologies and machinery giving them simplistic and futuristic solution every time. Ace Technologies is one such enterprise thar provides you with customised and valuable total solution for your ‘Refrigration’ and ‘Food Service’ equipment. With a mantra to ‘always excel’ it is time to boost your bottom lines with our range of HORECA Products and service

Mumbai: 223, Blue Rose Industrial Premises, Western Express Highway, Boriwali (E), Mumbai -400066, Tel.: +91-22-28700281 / 4289200, Fax: +91-22-28704108 / 28116196 Email: acetechnologies@vsnl.net New Delhi: 503, Crown Heights, Sector -10, Rohini, Near Rithala Metro Station, New Delhi-110085,Tel:+91-11-4587 4299 Bangalore: 116, Gr. Floor Riyaan Arcade 1st Stage, 1st Block, HBR Layout, Bangalore, karnataka -560043, Tal: +91-80-25440010

Address: 112 Mint Road, Fort Market, Mumbai 400038. India Mob: +91-9892334199-9867660688 Email: best@bestmarine.com Website: www.bestmarine.com

I ce Cream Times - May- June 2016

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Glimps

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Ice Cream Industry Activities of previous weeks

Vadilal’s new Brand Ambassedor, leading actor of Bollywood, Pariniti Chopra along with Managing Director, Devangshu Gandhi

Mr Pradeep Chona received Gauravanta Gujarati Award for the contribution in the growth of the Gujarat State and Society by the hand of leading actor Aishwariya Rai Bachchan and her team of Sarabjit movie.

celebrations parlour inaugurated at Bowanpally with open air garden

Team of Movie Azhar with Ex Indian Cricket Captain Mohammad Azharuddin visited Cream Stone in Hyderabad.

New Cream Stone Inaugurated in Hyderabad

New parlour of naturals inaugurated in Jaipur

www.agronfoodprocessing.com

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Ice Cream News

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Ice Cream Buggy is "Best Gelato in bringing icy treats to America" Now Available the streets for Mumbaikars for Franchising

A

while studying it in Italy and I am excited to continue teaching Americans the difference when it comes to authentic gelato made in small batches with fresh and often local ingredients,” Morano says. “As I’ve honed my craft, I’ve developed an accessible way to bring the Morano Gelato concept to markets around the country, and I hope to find entrepreneurs with a passion for gelato to join me.”

s the summers get hotter, the quest for an icy reprieve can be all consuming. So it can only be considered good news that you can quench your cravings at the mobile Ice Cream Buggy -Cool Vans.

A unique concept, these vans serve treats including scoops, sundaes, ice-cream cakes, icecream sandwiches, ice-cream pizza, floats and milkshakes.

After the successful launch of the first Ice Cream Buggy in Bengaluru, this city-based startup has started operating more than 30 buggies in more than 20 cities and will be expanding operations across India.

Taking the show on the road Rohit Kakde Rao, Founder, Chairman and Managing Director of Street Treat Concepts, which owns Ice Cream Buggy, says, "In early 2012, when I failed miserably with the ice-cream store and kiosk formats, I realised that the fixed monthly overheads were killing the business. That's when I started to think out of the box and decided to start my first icecream food truck. With constant power cuts, it was a challenge to keep the ice-creams from melting, but after several failed attempts, I successfully launched our first buggy in Bengaluru, which can operate without power supply for more than 15 hours."

"We celebrate our fourth anniversary this month and it's a pleasure to have such a big family of franchisees operating in Bengaluru, Delhi, Mumbai, Kolkata, and many others," he said.

Franchisees sparkle Shounak Pal, the Kolkata city master franchise, says, "It's awesome being a franchise of the `coolest' venture in India. From the day my buggy set its wheels on the road, I've gotten a huge response from people across the 8-80 years' age band." "I was not a big fan of icecream until I got associated with Ice Cream Buggy.

Lovely ice-creams with the right little touches.

The feedback from my customers is heartwarming as they claim that our icecreams can easily beat the current leading brands," said Siddhanth Jain, the Delhi city master franchise.

Pabrai ice cream enters Ahmedabad, to set up 10 outlets in Gujarat

A

fter retailing out of 21 outlets across 9 cities in India, Pabrai's Fresh and Naturelle Ice creams have now opened their first stand-alone ice cream parlour in Ahmedabad, boasting of 100% natural ice-creams that can take on the best in the business globally.

The store is located at Chinmay Crystal in Vastrapur.

"Our vision is to be the world's best, 100% natural ice-cream maker; giving our customers a wow experience every time and with every flavor," said Anuvrat Pabrai, chief mentor and Ice cream maker at Pabrai's Fresh and Naturelle Ice creams.

He added, "We aim to take out outlets count to 27-30 by this financial year and set 10 outlets in Gujarat in future."

M

orano Gelato, called “the best gelato in America” by Forbes, announced the launch of its franchise system. Morano Gelato is seeking franchisees to serve its products nationwide, modeled after the success of the company’s New England shops.

Morano Gelato founder Morgan Morano has spent 15 years in the food industry and the past seven years studying the craft artisan Italian gelato, making it her mission to bring this Italian dessert to the U.S. in its traditional form. Her first two shops, in Hanover, New Hampshire, and Chestnut Hill, Massachusetts, have been smash successes, leading Forbes magazine to call her work “the best gelato in America.” Morano also wrote The Art of Making Gelato.

The Morano Gelato concept provides reduced labor costs with an efficient business model, limited but high-quality menu, and lower food costs for gelato and sorbet, alongside high-margin coffee and espresso drinks.

After strong interest and demand for franchising opportunities from across the country, Morano teamed up with industry franchise veteran Troy Taylor, who brings 30 years of experience as a franchisor and multiunit franchisee in fast food and casual dining, bringing start-up concepts to national chains. Morano Gelato is seeking owner/ operators who have a passion to bring traditional Sicilian artisan gelato, sorbet, granita, Italian espresso, Italian hot chocolate, and more to their communities.

“I fell in love with the craft of gelato-making

Tip Top's hokey pokey ice cream reigns supreme in New Zealand won the Supreme Award.

Tip Top also won Best in Category for their Tip Top Vanilla Ice Cream.

The Supreme Award for a Boutique Manufacturer went to Puhoi Valley Cafe for their Matakana Roasted Coffee Affogato Ice Cream.

Pabrai's outlets are spread across the country in major cities like Kolkata, New Delhi, Bangalore, Chennai, Mysore, Bhubaneswar, Siliguri, Coimbatore, Hyderabad and now Ahmedabad.

The new franchisee parlor in Ahmedabad is being run by the city's own female entrepreneurs, Purvi Kotak and Panam Patel.

The outlet is spread over 800 sq ft with air conditioned seating capacity of 32 people and is open from 11 am to 11pm all days of the week.

Morano Gelato franchisees will have a unique opportunity to enter a marketplace of minimal competition and join a brand positioned to be a major player in the industry. The stores’ small footprints of 800–1,500 square feet provide an opportunity for great real estate opportunities, faster launches with lower construction costs, and higher profitability than other food franchises.

Puhoi Valley's win was also a repeat perfomance from 2015.

H

okey Pokey has reigned supreme and risen to the top at the twentieth annual New Zealand Ice Cream Awards.

Eight judges took two days to judge 334 entries from 37 companies and individuals, and declared Tip Top's Hokey Pokey the pick of the bunch, awarding it the Supreme Award for a Large Manufacturer.

The awards were organised by the New Zealand Ice Cream Manufacturer's Association, and held at the Food Innovation Centre in Auckland.

This is the second year in a row that Tip Top have

This year it was an espresso coffee flavour that was a hit with the judges, and last year their chai latte flavoured ice cream won the award.

Judging involved awarding points for a number of key attributes in different properties.

Appearance was worth 10 points, body and texture 40 points, and flavour 50 points

Ice Cream News

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Britain's longest serving ice cream man wants to carry on serving cones until he reaches 99 "I also like to talk to people, it's a very social job and I've served customers who come from all over the world.

Sandro says he wouldn't swap his job for the world "Last week a woman who moved to America in the 1980s came up to my van and said 'I haven't seen you for 35 years'."Everyone knows me around here. I will keep going till I'm 99, like the cone."

B

ritain's longest serving ice cream man plans to carry on dishing out cones until he reaches the age of 99.

Sandroemigrated to Britain from Hungary as a young man and found work at a circus in London.

The dad-of-one even met the Queen following one performance as a clown.

His wife Diane Foldi, 71, and son help him out with his shifts.

He started selling ice creams in 1962 after moving to live in Bury St Edmunds, Suffolk.Sandro has kept detailed records which show he sells around 25,000 cones and lollies each year.

Sandro has been serving ice creams more than four years longer than Britain's previous record holder.

Paul Salamone, 75, of Watford, worked in his van from 1965 until 2014 when he finally retired.

Sandro has kept detailed records which show he sells around 25,000 cones and lollies each year He added: "I'm proud to be the longest serving ice cream man in Britain.

"I've seen big changes over the years and the quantity and different types of lollies keeps growing.

SandroFoldi, 86, got his first van 54 years ago and has already sold over 1,350,000 ice creams .

"My favourite ice cream is strawberry and vanilla."

He joined the industry after spotting an ad which boasted he could earn more than England legend Bobby Moore .

Sandro initially worked for a local firm before joining Mister Softee in 1969 and his van stands outside the famous Abbey Gardens in his hometown.

Sandro said: "I started after seeing the poster and have never stopped.

From March to October he works from around 10am until 6pm every other day.

"I love it as a career - it's great seeing the kids so happy.

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EVENTS

Presents

Meetings Discussions Knowledge Entertainment

Indian

Ic e cr ea m Congress & Expo 2016

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Exhibition

28th-29th Sept, 2016 Expo Center, A-11, Sector-62, NH-24 Noida ( Delhi NCR)

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Contact for Stalls & Partnership Firoz H. Naqvi : +91-9867992299

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Indian Ice Cream Congress & Expo

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

GRAPHICS DESIGNER Naved H. Kazmi

121, 1st Floor, Rassaz, Multiplex, Mira Road (E), Thane -401107. Tel: +91-22-28115068 /28555069. Email:info@agronfoodprocessing .com, Website :www.agronfoodprocessing.com Printed, Published By -Firoz Haider Naqvi, RNI no- MAHENG13830 Printed at: Roller Act Press Services, A-83 Ground Floor, Naraina Industrial Area, Phase -1, New Delhi -110028, Reg Office :103, Amar Jyot Apts, Pooja Nagar, Mira Rd (E) Thane-401107, Delhi Office: F-14/1, Shahin Baugh, Kalandi Kunj Rd, New Delhi -110025 The views expressed in this issue are those of the contributors and not necessarily those of the news paper though every care has been taken to ensure the accuracy and authenticity of information, "Ice Cream Times" is however not responsible for damages caused by misinterpretation of information expressed and implied with in the pages of this issue. All disputes are to be referred to Mumbai jurisdiction