Ice Cream Times sep oct 2016

3rd Anniversary Issue IICE 2016 A Supplement of Beverages & Food Processing Times

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Vol. 4, Issue 01, September- October, 2016,

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A Supplement of Beverages & Food Processing Times

Times

Vol. 4, Issue 01, September- October, 2016, 20/-

www.agronfoodprocessing.com

North Indian Ice Cream Industry is in

Arun Ice Cream

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expansion mode

ncreasing per capita expenditure, rising youth population, introduction of world class flavours, changing consumption patterns, is witnessing the steady growth of North Indian Ice Cream Industry.

For ice cream players, the North is one of the most important markets, as the region is of the highestconsuming regions in India. Uttar Pradesh, Delhi and the National Capital Region (NCR), Uttarakhand, Punjab and Haryana are some of the best markets for ice cream.

With increasing consumption, the production capacity of the ice-creams is set to increase with many manufacturers planning for expansion.

Most of the ice cream projects are in the mode of expansion due to various reasons in this region.

Companies are also working on new innovations as Indians are now looking for premium tastes with international quality and standards.

Recently Havmor announced Rs.100 crore investments in setting up a new facility at Faridabad in next three years to cater to the northern markets.

Considering such investments regional players are planning to hold the market through their innovative flavours.

Taranjeet Singh of Delhi based Giani ice cream who recently bags the Best Ice Cream Parlour of the year award said that with a current production capacity of 5,000 litres per day Giani plans to expand by doubling the current capacity. With investment of 10 in this sector, the industry should get favorable returns in the next season, he said.

Sandeep Rastogi of Imperial Ice Cream from Taj city Agra told that the current production capacity of the company is 20,000. It will be expanded by another 10,000 litres and the investment for that

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will be around 5 cr.

Observing the changing scenario Lucknow’s Gloria Ice Cream is planning its expansion.

Company Head, Chetan Bhalla said that Gloria is expanding its production by investing Rs 10 crores in coming years.

Charanjeet Basant director of Basant Ice cream told that the current production capacity of his company is 20,000 litres per day and they are planning to expand the production capacity to 50,000 litres per day in the next season. For this expansion, the investment will be around 25 crores.

Key players believe that the, upcoming South Asia’s only ice cream event ‘Indian Ice Cream Congress & Expo’ in Noida will work as a key of success for the industry especially in this region. Ice Cream manufactures said that the event will help in their planning of expansion and innovations.

(Read Full story on pg no. 23-24)

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to invest Rs 135 cr

hennai-based dairy product manufacturer Hatsun Agro Product Ltd has said that it is in the process of investing around Rs 450 crore in 18 months from April 2016, to build facilities for its ice cream, milk and related products business.

Of the total capex, around Rs 135 crore would be invested into capacity expansion and marketing of ice creams, which it sells under the brand, Arun Ice creams.

(Cont. on pg 11)

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I ce Cream Times - September- October 2016 contd pg no. 5 Arun Ice Cream ......

The company is planning to expand its capacity to manufacture ice cream from the current 100,000 litres a day to 150,000 litres a day.

The company is popularising six new ice cream bars, each a mix of flavours in different shapes – these are extrusion bars using modern technology and are the latest in ice creams, says RG Chandramohan, Chairman and Managing Director, Hatsun Agro Product, the largest private sector dairy company, Arun Ice Creams is its flagship brand.

Chandramohan said there is a noticeable shift

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Ice Cream News

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towards ice cream bars and cones, and the extrusion bar technology enables adding two-three flavours on one bar. Arun Ice creams launched six varieties over the last three months. Ice creams business including its Ibaco chain of exclusive ice cream parlours, accounts for about 10 per cent of its business and is growing strongly.

per cent share, he said. speaking to the press during an event, 'Eat All You Can', Chandramohan said that company is also planning to have around 600-700 stores under a new model in which the retail and distribution will be handled by each store, while earlier the distribution and retail were under another model.

into the new model, he added.

"The expansion and marketing plans in the ice cream business itself will require Rs 135 crore," he said. At present, its ice cream business has presence in the five southern states and Union Territory, and it has recently expanded to Maharashtra and Odisha.

The predominantly southern markets based brand has entered Maharashtra and Orissa. It has a strong presence in Tamil Nadu, where it has a 60 per cent market share, and in Karnataka, Andhra, Telangana and Kerala. Of the estimated Rs 1k crore ice cream market in South India, the company boasts a 38-40

Of the total stores expected, around 250 stores would be new, penetrating fresh market, while the rest of the 450 would be part of the change in model. The company has already set up around 125 stores under the new model and finding the model successful, would change more of its outlets

There is room for more penetration within the Southern states and at present it does not have any plan to expand to North India, he added.

The company also has a brand Ibaco, which is a higher-end ice cream store, which offers product as well as the ambience for the customers to have ice cream. It has around 125 Ibaco stores at present and plans are to expand to 300 in 18 months.

Hatsun Agro holds around 35-40 per cent market share in the around Rs 1,000 crore ice cream market. It is expecting the total turnover of the company to be around Rs 4,000 crore this fiscal year and around 10 per cent of it would be from ice cream business. In the ice cream business itself, Arun Ice Cream has the majority of the business, he added.

The company is also expected to expand its cattle fodder business, which is around Rs 200-250 crore business at present. Plans are to expand the facility to manufacture around 15,000 tonne a month, as against 3,000 tonne at present.

It is currently outsourcing the rest of the requirement and the expansion will help it to bring the production under its roof.

For the first quarter ending June 30, 2016, the company has reported a net profit of Rs 29.07 crore on an income of Rs 1,034.28 crore. During the corresponding period in the previous year it reported a net profit of Rs 28.68 crore on an income of Rs 867.11 crore.

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Vadilal launches 'Freeze the Moment 6' with 'My Vadilal Story' Contest

V

adilal Industries Limited, one of India's largest ice cream manufacturers, has launched 'Freeze the Moment-6' with 'My Vadilal Story' Contest. In its sixth season, the contest will focus on consumers' nostalgic experiences with their favourite ice-cream brand.

Winners of the contest will get exciting prizes and a chance to feature in the Company's annual calendar along with their story. Last date for submitting entries is October 31, 2016.

Commenting on the campaign, Mr. Devanshu Gandhi, Managing Director, Vadilal Industries Ltd. said, "Freeze the Moment campaign, one of our most unique consumer-outreach initiatives, has enabled us to create and maintain a direct and personal connection with our customers. This time, we wanted our loyal customers to re-live their nostalgic experiences by sharing their story with the Company and other customers. We are glad to inform you that the Company's brand ambassador, Parineeti Chopra has already shared her story."

To participate in this year's "Freeze the Moment" Contest, you have to write a story or record a video about your nostalgic moments with Vadilal ice-creams and send it along with your picture to freezethemoment@vadilalgroup.com.

Vadilal Industries Ltd. constantly strives to engage with loyal customers through various marketing campaigns. Over the last few years, Vadilal has selected over 70 kids as the winners of the contest and featured them on the Company's calendar. A few winners have also won a chance to be featured in Vadilal's Ice Trooper advertisements in print, outdoor media as well as TV. The successful 'Freeze the Moment' contest rounds off a year of novel marketing activities for Vadilal.

The Company's journey, starting from a small outlet in Ahmedabad over 100 years ago to reach the position of one of India's largest ice cream manufacturers, has been hastened by consistent innovation in marketing and product creation.

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Cold Stone Creamery has arrived in Bengaluru

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mooth, creamy ice cream made fresh, every single day right at the store and handcrafted before your eyes! That is the Ultimate Ice Cream experience that Cold Stone Creamery offers its customers.

Only the finest of the ingredients are used to craft these super smooth, creamy, premium ice creams.

Every item on the menu is made fresh, in-store in small batches. The trained mix masters then finish the ice creams on a frozen stone counter with the customers’ choice of candy, cakes, fruits or nuts, right in front of their eyes! The ice cream recipe is a closely guarded secret. The wide variety of mix-ins and toppings offers oodles of choices for ice cream lovers. Apart from the traditional ice cream flavours and Cold Stone Creations, Cold Stone Creamery also offers Signature ice cream cakes, shakes, ice cream sandwiches, smoothies and sorbets.

Cold Stone Creamery is a fun-loving brand. The Ultimate Ice Cream Experience transcends flavours and topping variety. The whole visual treat of ice creams customised to one’s specifications ups the ante on indulgence. Add the ‘Experience Factor’, fun performances by the crew, to the mix and each visit to the store would indeed be memorable.

Today, the Company is also one of the largest processed food producers in India with significant exports of frozen vegetables and ready-to-eat snacks, curries and breads.

Ice Cream News

Over 1500 outlets spread over 27 countries ranging from Japan to Trinidad vouch for the popularity of the brand. Cold Stone Creamery, with its headquarters in Scottsdale, Arizona, is owned by Kahala Brands, one of the fastest growing franchising companies in the world with 18 quick-service restaurant concepts under its

purview. A community of franchisees passionate about ice cream are on a successful mission to take this delectable treat to far corners of the world.

The brand is brought to India by Tablez Food Company, part of Lulu Group International.

“When it comes to crafting the freshest high quality super-premium ice cream products, ice cream lovers around the globe admire Cold Stone Creamery as an innovator and appreciate its exceptional style of customer service. I believe that this sophisticated yet fun nature of the brand is what will attract ice-cream lovers to the outlet.” said Ms. Shafeena Yussuf Ali, Chairperson, Tablez Food Company. “Over the next five years, Tablez Food Company plans to open Cold Stone Creamery outlets across India and Sri Lanka.” added ShafeenaYussuf Ali. Tablez is dedicated to bringing new and exciting concepts providing delectable experiences to its customers across the Middle East, India and Sri Lanka. In India, Tablez Food Company operates Bloomsbury’s Restaurant and owns the franchise rights of the authentic flame grilled chicken concept Galitos in India and Sri Lanka. Cold Stone Creamery would be the latest addition to the ever-expanding portfolio of the company in the sub-continent.

In the UAE, Tablez Food Company operates home grown concepts Peppermill – a premium casual dining restaurant offering colonial Indian cuisine and Bloomsbury’s – a boutique café and artisan bakery and are partnered with leading franchised concepts including Galito’s, London Dairy, Genghis Grill, Famous Dave’s and Sugar Factory.

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KULFI with a change taste Cafe Coffee Day Unveils a from Mughals to now Sundae Sensation

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ulfi is a traditional frozen dessert in South Asia, sometimes referred to as “Indian ice cream.” It is popular in India, Myanmar, Pakistan, and Bangladesh, as well as the Middle East. It can be found in Indian restaurants around the world.

Kulfi is similar to ice cream in appearance but is

denser and creamier. It is most similar to frozen custard desserts in North America and comes in a variety of flavors—but the most popular and traditional ones are pistachio, vanilla, mango, rose, cardamom, and saffron. It is often served on a stick but can also be eaten off a plate, leaf, or out of a cup.

The dessert likely originated in northern India (then under the Mughal Empire) in the 16th century. Traditional desserts already contained a condensed milk mixture to which the Mughals added pistachios and saffron, packed it into metal cones, and froze it using a slurry mixture of ice and salt. They then transported the dessert from the Himalayas to warmer parts of the empire—and kulfi was born.

The word “kulfi” comes from the Persian word for a covered cup.

C

To prepare this delicious dessert, sweetened or flavored milk is cooked very slowly with constant stirring so the milk does not stick. It is cooked until it is thickened and its volume is reduced by half. This caramelizes the lactose and sugar, giving kulfi a distinct flavor.

The kulfi is then poured into molds and frozen in a vessel filled with salt and ice. The vessel is well insulated and both protect the kulfi from outside heat and slow the melting time of the ice. This slow freezing process means ice crystals do not form, giving kulfi a smooth, velvety texture. The dense texture of kulfi allows it to melt more slowly than Western ice cream.

Today, it is often made with heavy cream, evaporated milk, or sweetened condensed milk to hurry the cooking process along.

You can even add a filler ingredient, such as bread crumbs or a paste made from water and cornstarch, to thicken the mixture faster, though it will not be as pure as traditional kulfi.

Many people make their own kulfi at home, either from scratch or from a mix from the Gits or Blue Bird brands. It is easy to find it fully prepared in stores as well. Some popular commercial brands in South Asia and the Middle East include Mother Dairy, Vadilal, and Igloo. Because it is still made in traditional metal cones by many people, kulfi is often a cone shape with a flat end, whether it is served on a stick or a plate. You can also find simple plastic molds in which to freeze homemade kulfi.

Kulfi is traditionally sold from street vendors called kulfiwalla’s who keep the treats frozen by keeping the molds submerged in a salt and ice mixture in their carts.

afe Coffee Day's (CCD) has unveiled the sweetness of Italian desserts with its all new range of ice-cream sundaes in Delhi, NCR, Chennai, Hyderabad and Ahmedabad. Prepared to perfection with expert cues from Italian specialists, the new additions have something for everyone from chocolate lovers, strawberry fanatics to hot fudge and vanilla enthusiasts.

With four luscious flavours, CCD's sundaes offers something to suit those post-dinner and all-day sweet cravings. The Nutty Hot Fudge offers generous scoops of vanilla ice cream, layered with hot fudge sauce, a sprinkling of almonds and crisp waffles served in a glass. Sinful Strawberry Sundae takes one's love for strawberries sky high with scoops of strawberry ice cream and chilled strawberries, loaded with strawberry sauce, in a crispy waffle bowl.

For chocolate lovers, it is going to be a trip down the Italian lane with two supremely chocolaty sundaes. Chocolate Overload Sundae in a waffle bowl begins with delectable pieces of brownies with added scoops of chocolate ice cream, almonds, hot fudge sauce and a cherry on top.

And finally, the Choco Cookie Sundae brings the sought-after Italian goodness of chocolate ice cream, topped with a shot of cream, fudge sauce and crushed chocolate cookies.

"At CCD, we give our best to delight café food lovers. This time, it's a sweet surprise in store with four flavourful sundaes made the Italian way. With the goodness of chocolate, vanilla, strawberry, nuts, waffle, cookies and fudge, we have created some discerning sundaes that are meant to wow through the day and also meet those post 9 pm sweet cravings we all experience. Apart from the four sundaes, we have one more delicious treat called 'Scoopy Doo'.

Served in a crispy waffle bowl, ice cream lovers can relish the richness of their favorite Italian flavor scoop by scoop. Scoopy Doo is available in three tasty flavours - French vanilla, Belgian chocolate and strawberry. So indulge, enjoy and have a happy sundae spree," says Bidisha Nagaraj, Group President Marketing, Coffee Day. CCD roped in dessert specialists from Italy to create the best flavours and sundae recipes. These sundaes are available in CCD outlets across Delhi, NCR, Chennai, Hyderabad and Ahmedabad.

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I ce Cream Times - September- October 2016

3rd Anniversary Issue IICE 2016

Exclusive Interview

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DuPont aims to provide safe and nutritious ingredients: Anurag Jain

D

uPont Nutrition & Health DuPont™ Danisco® is the brand for a range of ingredients that help provide enhanced bioprotection, an improved (Anurag Jain) nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the needs of manufacturers of food and beverages, dietary supplements and pet food. Through the work of the global network of food scientists and technologists in DuPont, the Danisco® range is supported by a uniquely broad spectrum of knowhow across applications and processing. Anurag Jain, Sales Director DuPont™ Danisco® shared his experiences with Ice Cream Times. Here are of the excerpts of that interview.

What are the products& services you are giving to Ice cream sector?

As a leading innovator in the food ingredients space, customers count on us to develop new products that offer real value to their consumers.

It takes close collaboration with our customers to produce safe and nutritious products that taste great - and meet cost targets. This is the essence of what DuPont Nutrition & Health is all about.

We are constantly meeting the market’s demands for low/no sugar and fat formulations. Our range of dairy solutions enables stable air incorporation and helps to achieve textures, melting properties and heat-shock tolerance our customers want for their products. We collaborate with our customers for new product and process development, troubleshooting across ice cream and frozen dessert applications like such as milk lolly, sorbet, water ice, frozen yoghurt and gelato.

We offer a wide range of products for the industry that includes stabilizers, emulsifiers, sugar alternatives, dietary fiber, protein isolates & concentrates, probiotics etc. Our ingredient

portfolio not only maintains high quality ice cream under extreme storage conditions, but also maintains quality in reduced fat and/or reduced Milk Solids Non Fat (MNSF) formulations.

With DuPont™ Danisco® range of ingredients, our customers can obtain desired sensory properties and stability through shelf-life in their choice of frozen dessert application. We help our customers innovate new products from idea generation to market launch, choosing the optimal ingredients for a specific formulation and process.

Food ingredients or additives play a very vital role in product quality & consistency of taste, flavour, texture, etc, please explain how?

DuPont™ Danisco® range of ingredients provide several functionalities that are of interest to the ice cream manufacturers in India. This includes healthier and more nutritious ice creams that have improved stability along with superior taste and flavours. This is achieved by carefully controlling how these ingredients combine with

milk components and adjusting their quantity to achieve optimum functionality. We provide a wide range of solutions our customers need to create a unique ice cream or frozen dessert.

Do you think too many regulations for food & Ice Cream industry have affected the environment in terms of investment in this industry and innovation?

The industry is always looking for clear guidelines when creating innovations in new food and beverage products in India. In one way, it has been positive for the industry to have regulations in place which opens markets to invest. On the other hand, there are a few regulations which are still under draft and that impacts new product launches and therefore investment in this industry.

Until clarity is provided at all levels, regulation enforcement may also be a challenge and this may lead to ambiguity in this industry.

FSSAI is bringing a list of 11000 permissible food additives will this further resolve the issue and do well for industry in the long run?

The industry has always wanted to adopt international best practices such as the CODEX. With the global food industry looking at India as a food hot-spot, this new regulation which is aligned with the CODEX encourages innovation.

It will improve the food safety culture, conditions of food business operators and facilitate trade without compromising consumer safety.

The new regulations have widened the scope of standardized food products and will help to reduce many obstacles related to product approval, innovation and trade. It will also foster investment and innovation in packaged foods.

Do you think India is still lagging behind in terms of infrastructure for food & food additives testing? In many cases we have seen different results even in 2 government approved labs.

Laboratory infrastructure has improved significantly in India in the past few years and we believe it’s an ongoing process. At DuPont Nutrition & Health, we recommend to have NABL accreditation and ISO certification along with the use of modern analytical equipment and international validated test methods.

Issues like potassium bromate ban and their sudden emergence is beneficial for the industry?

Your Comments.

After careful consideration, the Food Safety Standards Authority of India (FSSAI) has decided to remove potassium bromate from the list of permissible additives.

We see this as an opportunity with our DuPont™ Danisco® range of products that help provide enhanced bio-protection, an improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the needs of manufacturers across dairy, beverage, bakery and dietary supplements industries.

At DuPont Nutrition & Health, we believe food ingredients have a vital role to play in creating a more sustainable food industry.

I ce Cream Times - September- October 2016

3rd Anniversary Issue IICE 2016

Are you visiting India Cold Chain Show this October

T

he 6th edition of India Cold Chain Show will open in Mumbai and is set to be the biggest of all previous editions. The industry has seen the rise of ICCS and it evolution as the power center of Indian cold chain industry.

The number of exhibitors has gone up by over 25% this year with several new international and Indian companies participating at the show for the first time.

The profile of exhibitors is clearly segregated into three key segments – Cold Storage, Cold Transport and Cold Supply Chain that give our visitors complete solutions for their cold chain business.

ICCS this year has also seen a great value edition this year with transport giant, TATA Motors coming in as the main sponsor at the show. With their complete fleet on display, Tata Motors is expected to draw a high quantity of buyers especially with other big brands of transport being already present at the show.

The new age technology in insulation, refrigeration, power conservation, storage, IT support and infrastructure will make the visit to ICCS this year worthwhile. With a certain implementation of GST in near future, this year’s edition holds key importance for cold chain industry in India as it is set to change the dynamics of logistics operations.

Another important factor in this year’s edition is a special focus on the booming e-commerce

AAKKAMANI to launch an Academy

A

AKKAMANI a leading oil manufacturing industry launched AAKKAMANI ACADEMY exclusively for their valued customers. The main idea behind the academy is to share the knowledge of oils and fats with their business partners which will help in building the awareness about the subject and giving the best possible results.

Academy will serve as a training centre to understand customer needs and offer personalized solutions and services. It will also enable better customer-interaction and engagement thus helping AAKKAMANI to create a good knowledge base. It will also support and train the sales and marketing team to understand their products and applications better.

The training at the academy would be undertaken by the experts in the field of lipid and food technology and will offer definite and detailed courses.

Over the years AAK KAMANI PVT LTD has developed into a leading processor of high quality specialty oils and fats for the food industry. Their commitment towards quality & service is their strengths that have helped them to be a leading supplier to the major food processing industries.

They are a research oriented organization and have a prime focus in health, nutrition and innovation.

To maintain this leadership position in the industry they have constantly been working towards acquiring a deeper knowledge of the oil molecule. They research their processes and study the chemistry of the oil molecule in a quest to understand its wonders and possibilities.

Knowledge of oils and fats has helped them extend their customer base to other industrial sectors as well -like the pharmaceuticals, nutraceuticals, and personal care and oleo chemicals.

Academy is further divided into segments which are very specific to theory and practical application. The curriculum is flexible and has been planned in such way that AAKKAMMANI can have custom-made courses for the clienteles as well as for the sales and marketing group. They would also invite students from the academia and universities to take advantage of the courses being offered.

business. Started late for fresh produce, online retail is capturing everyone’s imagination. This sector is definitely going to be instrumental in changing landscape of cold storage and transport business.

The very popular, India Cold Chain Conference, in its 5th edition will be a high profile one this year.

Theme of the conference this year ‘Taking Cold Chain Business to Next Level: Opportunities & Challenges’ is in conjunction with the special focus areas of this edition including GST, online retail and maximizing profits. The two-day conference is designed with very interesting sessions holding importance for all stakeholders of cold chain industry in India.

Debuting this year, START-UP WORKSHOP for new entrants in the industry is set to be the high point of the show. Since first edition, we have been getting a lot of queries from individuals and business houses wanting to get into the cold storage and transport operations. We decided to have a focused sessions addressing the entry concerns, setting up a profitable business model and running smooth operations by using sophisticated technology and equipment. The workshop is open for all delegates and visitors and will take place on

18th November at the show floor.

Since cold chain business is highly reliant on Government policies and regulatory framework, ICCS has gathered the support of all leading bodies including National Horticulture Board of India (NHB), APEDA and National Centre for Cold Chain Development (NCCD) to have substantial presence of policymakers at the show.

There are enough reasons for everyone in the industry to plan their visit and attend the most promising event on cold chain sector in India.

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Amul to set ice cream facility in Pune

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ndia's leading milk producer Amul, is setting up ice cream manufacturing facility at Khed city in Pune. A memorandum of understanding (MoU) to this effect was signed by K Rathnam, Managing Director, Amul Dairy and Khed Economic Infrastructure Pvt Ltd (KEIPL) recently.

Commenting on the development, Rathnam said, "Pune is our largest ice cream market and currently there is a supply shortage. We wanted a quick set up in and around Pune, and Khed city qualifies as our preferred destination. We have got around 11 acres land for the new dairy plant. The facility is planned to commence operations in 12 to 18 months with an estimated investment of over Rs 120 crore."

Amul will manufacture ice cream and other milk products in Khed city and its presence in Pune will give an immense boost to the Make in Maharashtra campaign and strengthen the rural economy further. The direct beneficiaries of this initiative will be farmers associated with animal husbandry for producing milk.

The local milk producing farmers will now have access to a nationwide established market. They will get benefit from the veterinary services extended by Amul and also have access to the high-milk yielding fodder made available to the participating farmers through the co-operative.

Khed city is one of India's smart emerging industrial townships in Pune district. It is being developed over 4,200 acres by KEIPL, which is a joint venture company between Kalyani Group and Maharashtra Industrial Development Corporation (MIDC).

According to KEIPL executives, the ready-tomove industrial township is one of Pune's key industrial locations that houses 39 industrial clients.

"Investment from Amul will revolutionise the socio-economic state of Khed Tahsil," said KEIPL.

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Vol. 4, Issue 01, September- October, 2016,

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Ice Cream Industry

A Supplement of Beverages & Food Processing Times

Times

Cover Story

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ompleting three years of publication in ice cream industry, Ice Cream Times (ICT) feels proud! Response from the ice cream industry has been phenomenal in these years. Ice Cream Times has seen 500 percent swell in number of adverts, interviews and contents from the first issue. This is not only one of its kinds in the entire world but also one of three publications in the world devoted to ice creams or gelatos.

Ice Cream industry is one of the top five verticals of the industry food & dairy industry. This industry has touched Rs 10,000 cr size this year and will grow 25 per cent YOY. However various research agencies have been quoting industry size just Rs 4000 cr which is misleading and inappropriate. In the last 15 years of journalism and 6 years of close working with this industry I have different calculations. I also count frozen desserts in this total which I believe other agencies haven’t been doing but they have been taking un-organised sector in their assumptions. At my end I give no less than 4-5000 cr to unorganised sector which make the total size of the ice cream industry 15,000 cr.

Very soon ICT will release this study to prove that others have been misquoting or their way of doing this research was wrong and vague.

Our functioning has been very simple and directly involves the ice cream industry. Its sample size will be bigger and will have almost all the known brands into it. So wait for some more time and start planning big for this growing industry.

This third anniversary will also coincide with 6th IICE at Noida, Delhi NCR. Indian Ice Cream Congress & Expo is the only event of this industry in entire South Asia and one of two in Asia and 3rd in the entire world. This attracts visitors from all over the country and many from other parts of the world. Its exhibitors profile has also been growing, receiving exhibitors from all across the globe. Cold chain solutions, raw materials like chocolate and other ingredients have been dominating the show. This year we are also having big participation of automation and ice cream processing companies from all over the world which includes China, US and Europe apart from a number of companies from India. Best part is 90 percent of the exhibitors have been participating every year in the show and the show is growing by 50 percent in number of exhibitors and 100 percent in term of size of the show.

‘Cow to Cone’ seminar on the second day also attracts talent from all over the world and this year again you will receive information by the hands of the experts from different parts of the world from this trade.

This seminar shows the way to the entrepreneurs of the sector what to do in years to come, where the industry will head in next one year.

Ice Cream Times is also available in e-format and can be read and seen as it is on any computer or mobile device of modern times. Ice Cream Times will also be available very shortly in APP format in every hand. This provides a huge readership not only from India but also in other parts of the world.

I welcome all the delegates, visitors and exhibitors in this show and presume that they will have a wonderful time in the show, will meet their required needs. I also welcome each stakeholder of this industry, manufacturers, service providers, suppliers and think tanks to share their expertise with the industry also via this medium, Ice Cream Times. We shall share with thousands of our readers all over the country.

Once again, have a good time in IICE 2016-NOIDA!!!

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very person is familiar with what an ice cream is. The sweet-relishing dairy product is enjoyed by one and all; from school-going children to senior citizens, all are well-versed with this mouth-watering sweet eatable. The ice cream industry has grown leaps and bounds since its inception and with every passing year, new players are entering the market.

With so many vying to be add the top, it is getting highly competiteve with the already existing leading brands in the market.There are variants that consumers can choose from. There are many factors that affect the industry, ICT would like to reflect on certain points that some manufacturers face in their day-to-day business.

Over the years, ice cream market in India has gained momentum with entry of national and local players in the market especially in North.

The segment which is projected at Rs 3,000 crore has been growing at 19.5 per cent year-on-year.

Industry is projected to reach Rs 1,560 crore by 2018. Major national players as well as regional entrants like Basant Ice Cream, Imperial Ice Cream, Gloria Ice Cream, Dairy Fun and Giani Ice Cream are seeing great opportunities in the ice cream market.

North India is one big, wide, open market that the ice-cream industry has set to make great use of geographical aspects and hot/humid climate.

Increase in per capita consumption of ice cream in this region is paving the way for regional manufacturers along with leading ice cream players of the country.

With increasing consumption, the production capacity of the ice-creams is set to increase with many manufacturers planning for expansion.

Most of the ice cream projects are in the mode of expansion due to various reasons in this region.

Companies are also working on new innovations as Indians are now looking for premium tastes with international quality and standards.

Chetan Bhalla of Gloria Ice-cream, most prominent ice cream manufacturers from the city of Nawab’s- Lucknow, says, the current production capacity of Gloria ice-creams is 20,000 litres, and work is in progress for the new plant that

will come up in the next year with an investment to the tune of Rs 10 cr.

Bhalla views that the growth of ice cream industry depends on many factors, but in the last few years it has been growing unsteadily. Due to certain factors, the industry has not been growing in the right direction. Economy is a major concern as even other FMCG sectors are going through the same phase. The GST rate that has been enhanced will compel the companies to increase the MRP of ice-creams, in turn affecting the consumption. It is to be noted that the consumption of ice-creams is directly proportional to the prices.

Regarding new innovations as Indians are now looking for the premium taste with the international quality Chetan said that new flavours will surely be added as innovation and growth in the ice-cream industry go hand-in-hand, so there is lot of scope for us to bring in new flavours in the market.

He even added that Chocolate Oreo cookies and American Delight were the two flavours that received great response from the market in the last season.

Gloria ice-cream M.D also observed that packaging has become an important factor in every segment of FMCG sector and so even icecream is not an exception and we are also working upon to enhance our packaging.

Blaming electricity as the biggest hurdle he said that poor availability of electricity poses as a major hurdle in the North (U.P region). According to him, another problem is low per capita income as consumption is directly proportionate to the disposable income of the consumers. Ice-cream being known as a luxury commodity comes at the

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in North India growing vertically least on the priority list. With good infrastructure and electricity, the industry will surely gain momentum.

It is not surprising that the national capital is becoming the big market for ice cream industry.

With increase in per capita consumption, Delhi is now ranked after Gujrat. National players like Havmor, Vadilal along with international brands are expanding their wings in this region. Recently Havmor announced Rs.100 crore investments in setting up a new facility at Faridabad in next three years to cater to the northern markets. Considering such investments regional players are planning to hold the market through their innovative flavours.

Giani Ice Cream’s Head Taranjeet Singh from Delhi planning to introduce highprotein ice-creams in the market to attract new customers. Singh believes that his Chocolate, Vanilla, Strawberry is all-time favorites among the young crowd and this season the fruit flavours have gained a good response.

Ice Cream Industry has had a strong run this year in both manufacturing and retail.Ice cream has done everything from making political statements and breaking Guinness records to meshing with other fast-growing categories like craft beer in 2016, and the neither the year nor summer are over yet.

With a current production capacity of 5,000 litres per day Taranjeet plans to expand by doubling the current capacity. With such investment in this sector, the industry should get favorable returns in the next season.

are too high. Also it is a dogma that ice-cream is a seasonal food item among the public. Hence the planning as to be done in a sensible and careful manner and we have to place small kiosk/icecream parlour because of high rent charges.

The ice cream market in India is estimated to grow to Rs.12-14000 crore in 2019 from Rs.910,000 crore in presently, as per the estimates of Ice Cream Times. Researchers believe that the regional players will play a very important role in this growth as the consumption of ice cream in country is increasing especially when people are willing to pay more for taste in northern areas of country.

Charanjeet Singh Basant leading manufacturer from Punjab with his brand ‘Basant Ice Cream’ believes that North is the most suitable place for business as for him; it is one of the major consumers of ice-creams in the country, especially the local brands.

Basant ice-creams has a good command in northern states as they are the suppliers to Punjab, Himachal Pradesh, Haryana, Jammu and Kashmir, some parts of Rajasthan, and hence the North India is a good market for them.

Charanjeet told that the current production capacity of his company is 20,000 litres per day and there are planning to expand the production capacity to 50,000 litres per day in the next season.

For this expansion, the investment will be around 25 crores.

He said that there will be an addition of 20 different new flavours in the next season. Basant proudly proclaims that the flavours that generally gain good response is Vanilla, Strawberry, Chocolate and Butterscotch and apart from that, traditional

Most renowned ice cream of Delhi-NCR believes that North India can dominate the national market as the sweet food commodity is slowly becoming a habit, as people are now well aware of the healthy benefits that it has. It is a preferred option over traditional sweets as it is considered healthy for all age-groups, he said.

Singh too agreed that the packaging is significant element today in any industry. To be presentable and attractive, the packaging of the product is essential even though the costs are high. Even we have incorporated new designs in our packaging style, he added.

kulfi - Khoya Kulfi is very famous in Punjab and all over North.

On emerging trend of packaging Charanjeet said that today India is a nation of youngsters and they want new and international style of packaging.

The modern and attractive packaging helps in the growth of sales margin. We have also incorporated many different packaging styles for our ice-cream

Talking on hurdles, Taranjeet said that shortage of electricity, we are unable to set up ice-cream parlors as the machinery needs 24*7 electric supplies. We make use of compact-sized machinery, opting for smaller spaces where the rent is not much and the accommodation of all the flavours is done in one machine, he said.

He said that the rental charges and electricity bills

The increased consumer demand for production and innovation in the ice cream segment could be attractive for dairy manufacturers looking to diversify their portfolios.

Major ice cream producers made significant strides this year to push the category forward and align with both health and indulgence trends.

Ice cream is going to get all dearer this festive season, and not only ice cream, also all the confectionery items are set to become pricier, driven up primarily by higher sugar prices. The higher sugar price is spilling over into candies, sauce, jam, jelly and ice cream, making them costlier as well. product, he added.

However, he feels that there are many challenges that industry is facing. Basant feels that the main obstacle which the ice-cream industry faces is cold chain management right from storage to delivery of ice-creams till the point of sales.

He told that the current production capacity of the company is 20,000 litres of the Agra unit. It will be expanded by another 10,000 litres and the investment for that will be around 5 cr. Rastogi urged that the preference for ice-creams is more as compared to other regional sweet dishes for parties, weddings, functions and so on by the young generation. Hence North India is a big market for the ice-cream manufacturers who can achieve good returns on their investment.

Keeping close eye on packaging Sandeep said that the packaging of ice-creams has undergone tremendous transformation in the recent years. He said that even we have to supply as per consumers’ demand. Our ice-cream products are packaged in boxes and containers.

Along with the positive notes, there are some few drawbacks that need to be looked upon, to avoid hindrance to the growth of this industry. If all the obstacles are carefully analyzed and permanent solution is given to all,

Though the ice cream is concern for making good investments on packaging but Rajesh Nagpal of leading North Indian brand ‘Dairy fun’ from Agra is not in much favour of this. He said though packaging has an effect on the consumers’ mindset. Northern states are not in favour of modern packaging as pricing is a factor and these innovative packaging are popular only in metropolitan cities and B-class towns, he added.

Northern India can be the dominant player in the ice-cream market all over India. Also the modern packaging of the products has played a huge role in giving a boost to the ice-cream industry in the recent years.

Nagpal said that every industry has their own stumbling blocks which come in the way of their successful progress. With systematic and planned methods, these blocks will no longer be in the way of manufacturers’ profits.

Sandeep Rastogi of Imperial ice-creams from the city of Shahjahan and Mumtaz Mahal Agra believes that poor time management is a big problem as now-adays people want food on an immediate basis. Here in Uttar Pradesh, the local brands are the ones that are popular among the people because the street and local foods are more preferable as per their per capita income, he said. They choose to eat any brand available rather than going to a particular eating outlet added Rastogi.

With its flagship Sai White Candy, Fruit Overload Paan-combo and Matka Kulfi, Dairy fun has current capacity of 50000 litres per day and company is planning to increase its production.

Cold chain management is a matter of great concern as the rural market faces acute shortage of electricity that is an essential requirement for deep freezers. He further said that issue needs to be addressed so that manufacturers and other associated bodies can breathe a sigh of relief.

Rajesh said that North India is a seasonal-centric market as the company receives peak revenue during the summer period with maximum sales.

Throughout the year, the industry receives average response but during the hot months of the year, sales volume is high.

Challenges

However, Sandeep feels that after the West, it is North India that mainly consumes ice-creams because of the heat factor. The ice cream industry gets a boost during the summer period in India. In the near future, it can control the national market because ice-creams act like a substitute to sweets (mithai).

Considering this, Imperial ice cream has launched many variants of ice creams which are very popular in TAJ city. M.D of Imperial stated that Black forest and Pineapple were the flavours that received a very good response. Novelty will be synonymous with our brand as we going to introduce many different flavours in the next season.

Daily there are tonnes of litres of production that reaches the market, as per consumer’s demand.

With effective advertising, the sales revenue also increases but there are certain obstacles that need to be tackled.

The poor availability of electricity and the low per capita income factor in the northern states are the challenges faced by the ice-cream manufacturers.

The government should look into the matters that affect this industry, so that success rate is constantly upwards and the growth is not hindered.

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‘All you need is ice cream’ T

The rise of Indian ice cream machinery Industry

he ice cream market has been through an evolution where in the category has grown in shape and form right from consumer perception to the product is and services being offered. Ice cream, which was considered an indulgent category in the past, has now evolved to a stage where it is largely and happily perceived as a snacking option by consumers. This change in perception has come about thanks to increasing disposable incomes and greater discretionary spending. Also, the growing reach of the media has allowed operators in this category to expand their range and recall value. The change in the perception of consumers has allowed the category to grow in volume and the growth has provided

impetus to international and regional players who are foraying into the industry.

India'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 10000-12000 crores according to, while volume is growing even faster this year, for some companies at least.

The sales are "growing at least 30% month on month and new manufacturing capacity is being added. 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.

Ice cream is making its place in people’s mind and it is mostly preferred over sweets since ice-cream is a processed dairy item and that awareness should be created in the minds of the people regarding the products range in the market.

Indian ice cream manufacturer usually prefers imported machinery mainly because of highquality system and smooth functioning. Unless this industry earns high profits, the ice cream machinery business cannot grow.

Remarkably the ice cream industry of India is growing! Thus the demand for in house machinery is becoming imperative. It is obvious that though that the international machinery is affordable to the gigantic ice cream companies but what about the smaller, unorganised and upcoming ice cream companies.

Developing ice cream industry is now witnessing growing the Indian ice cream machinery outfitting many ice cream industries here. The fact is icecream industry is ready to invest in bigger machines with latest technology and Indian ice-cream machinery manufacturers are slowly gearing up to match the European standard machinery.

Latest technology machines in Indian ice cream

industry

with innovation and a penchant for quality said.

The Indian ice cream machinery manufacturers are making their presence felt. With increasing cost of international machinery many ice cream manufacturers are turning to Indian machinery.

This demand has made the machinery industry to sit up and enhance their quality and standard and fulfilling the required bid.

Since the last 32 years, GOMA Engineering is serving the industry in the manufacturing food processing machinery catering to the dairy, icecream, fruit juice, beverages sector. So for icecreams industry, they take up projects for mixed preparation, filling, cold storage solutions. They are manufacturers of the equipment like mixing tank, modernizers, containers, freezers, cup and cone –filling machine. ’The latest innovation is the automatic cup and cone machines with the capacity to produce 6000 cups per hour.

Rohit Panchal, Technical Director, PWS Engineers, said that they make waffle machines, food ingredient product, cup and cone machine, family and party pack machine, carton pack machines and tub machines. The company also manufactures semi oblique cup and cone machine for small manufacturers, who want to make 10002000 cones per day instead of one lakh cones. ‘’We also have introduced eco-model ingredient feeders for small manufacturers”, added Panchal PWS Engineers manufactures ice-cream machines and even twisting of icecream during the filling process. Recently they have developed topfilling machine as well.

They also manufacture semi oblique cup and cone machine for small manufacturers, who want to make 1000-2000 cones per day instead of one lakh cones and have introduced eco-model ingredient feeders for small manufacturers.

Raju Jituri, Managing Director, Shruti Icemac Engineers, claims that the Indian ice cream industry has a long way to grow with the use of advanced technology and that is why most ice cream manufacturers go for European machinery. The reason is simple, he added, the use of high-tech machines has greater production capacity and the automatic equipment has made the process faster.

Amol S.Maind, Sr. Marketing Manager of GOMA Engineering explained that there is huge demand for peak automation machines as well as the type and pattern of filling machines.

Automatic candy line is now the latest technology machinery used as compared to the traditional candy – making method. There is popular segment in the market known as premium ice-creams that is in great demand and they require special type of freezers for cooling.

Mahesh Pandhye, Director, Micron Engineers, told that right from ice cream cup-cone filling machine to refill pump, they manufacture all machinery required by the ice-cream industry.

Microns have developed automatic stick line for small and medium entrepreneurs as well for the big corporate.

“Also three years ago, we introduced 100% Indian-made stick line and now we manufacture 8-length stick line,’’ said Pandhye.

Micron Engineering Group” has gained immense reputation for its quality products specifically manufactured for the dairy industry. The company manufactures 90 % of the parts required for the machines in house so as to maintain the delivery as well as quality of the product. A huge percentage of the company's sales come from its products uniquely designed for the dairy industry.

up with innovative strategies to remain in the competitive market.

A decade ago, the consumption of ice cream per head/per annum was 100 ml and now the current consumption is 300-400 ml. Manufacturers have achieved 30-40 % growth in recent years, added Panchal.

Another looming challenge faced by the Indian ice cream machinery manufacturers is competition with the international machinery. But Deepak Patel thinks, the difference exists only in the mindset of the people, because even the Indian machines are capable of fulfilling the demands of the ice-cream industry.

It is a matter of quality as the imported ones are of best and latest technology, whereas Indian machinery will take some time to reach the international standard of quality, added Deepak confidently.

As the consumption ratio of ice-creams will increase, definitely the demand for high capacity machinery will rise too.The demand for high capacity machinery will increase in time to come, as earlier the production and consumption ratio was less and now in recent years the production and consumption rate has increased due to use of latest technology and effective marketing.

Amol S. Maind, said, ‘’A decade ago there existed a vast difference between the Indian and imported machinery, but today even Indian manufacturers are making use of the latest technology for their products like freezers, candy line and other important machines.

He further added that eventually, Indian ice-cream machine manufacturers will gain the status of international standard quality and there will be no need to import the machinery from other countries.

Mahesh Pandhye’s line of discretion is bit different, he boldly puts up the fact that Indian machines are yet to match the capacity and quality of international products. But one has to be optimistic, because with the increase in demand, production capacity will also rise and this will throw the ball in the court of Indian machinery manufacturers, who will have to take up the opportunity to give top quality ice cream machinery cost-effectively.

Shruti Icemac Engineers is a manufacturer, supplier and exporter of premium quality ice-cream and milk shake machines. These products are known for their high performance, easy installation, userfriendly operations and less power consumption.

Apart from manufacturing these machines, the company is also dealing with a special machine that has got long residence (storage) time of the ice-cream trolley and with less electricity consumption and can produce around 3000-4000 pieces in an hour.

Challenges Indian ice cream industry has a long way to go with the use of advanced technology. But according to Raju Jituri, the use of high-tech machines has greater production capacity and the automatic equipment has made the process faster. And Shruti Icemac Engineers is dealing with a special machine that has got long residence (storage) time of the ice-cream trolley and with less electricity consumption and can produce around 3000-4000 pieces in an hour.

If the small enterprises want to increase their volume and market, they have to use automatic machines without which they cannot fulfill market demand, elucidated Pandhye.

Deepak Patel, Managing Director, Coldtech Engineering, said, "Coldtech has just expanded its infrastructure to meet the needs of mass production and is going to launch stick line having capacity of 12,000 pieces per hour. Parallel estrogen line is their latest technology’’, revealed Patel.

Rohit Panchal thinks challenges are many, but as of today Indian companies too are now open to newer ideas and machinery technology for icecream processing.

The effect of unorganised sector The unorganised ice-cream sector in India which is estimated to be worth Rs 3,200 crore is grappling with problems, namely the high rate of taxation levied upon them by the government; inadequate logistic support, the lack of electricity and the fact that there is a lack of control on this segment of the industry. On every fifteen organised players there are at least 15,000 unorganised players in India and is growing at about 20% per annum.

Apart from them, there are very few manufacturers who use estrogen candy machines and they plan to introduce it in the market at a nominal rate so that manufactures can make use of it, he added.

Coldtech is India's leading manufacturer of quality freezer and has built up an undoubtedly long list of prestigious clientele because of their obsession

‘’Another factor that neutralizes challenges in this industry is innovation, without which, there will be stagnancy which is the most unsuitable situation for any business’’.

So every company periodically has to come

He further added that Indian companies are ready to face new ideas and latest technology as without it, there is no competition in the market.

And this challenge will lead to increased demand for high capacity machinery with the increase in consumption rate of ice-creams.

Mahesh Pandhye of Micron Engineers explicated that all companies in the organized sector do not necessarily use imported machines. For vital

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machinery like freezers, there is a need to import as they have greater capacity. Hopefully in the next couple of years, the Indian manufacturers will start manufacturing those imported machines.

Since now there is no choice, the companies have to make use of imported ones.

For the manufacturers both the organized and unorganized sectors are important. Both the segments are in need of the modern equipment to augment their profit and sales chart. ‘’Once the unorganized sector is established, their essential requirement is to have standard equipment, so we are the right people to supply them and fulfill their demands’’, reasoned Amol S Maind. He also said that Indian manufacturers play a significant role in their expansion and help them revamp their machinery as per the latest technologies in the market’.

Deepak Patel thinks that a right guidance to unorganized sector of this industry can be given to achieve their set goals or targets.

There are couple of thousands unorganized players which are leading the market nowadays who are introducing new flavours and innovative plants to satisfy their customers. ‘’The machinery industry is trying their best to cater their demand’’, enlightened Patel.

Automatic stickline Machine

‘’Along with organized ice-cream industry, the unorganized one is growing rapidly’’ Raju Jituri said that though the unorganized sector is using small capacity machines but they use updated packaging. They are trying to use cup and cone filling machines in order to stand up in the competitive market with the organized industry.

This is just the beginning for the ice-cream industry and Indian companies are open to the newer ideas and machinery technology for icecream processing.

Insight The European ice cream machines are better than the Indian ones but they have a huge cost price.

Low quality machines are definitely available at low cost but not as effective like the imported ones.

Indian machines are considered of inferior quality as compared to the imported ones. We need to gear up and follow the international market footsteps to produce ice cream machinery that would be in the league of the European machines.

Yogurt / Dahi Cup Filling Machine

Then again insurgency is happening, because demand for high capacity machinery has been observed as the consumption ratio of ice-creams has increased. As earlier the production and consumption ratio was less and now in recent years the production and consumption rate has increased due to use of latest technology and effective marketing and surge of Indian Manufacturers.

A decade ago, there existed a vast difference between the Indian and imported machinery.

Today even Indian manufacturers are making use of the latest technology for their products like freezers, candy line and other important machines. Eventually, Indian ice-cream machine manufacturers will gain the status of international standard quality and there will be no need to import the machinery from other countries.

Also the difference exists only in the mindset of the people, because even the Indian machines are capable of fulfilling the demands of the ice-cream industry. The prestige associated with the use of imported goods has an effect when compared to the local ones. It is a matter of quality as the imported ones are of best and latest technology, whereas Indian machinery will take some time to reach the international standard of quality.

Homogeniser

Ice-Cream Cup & Cone Filling Machine

Micron Industries Pvt. Ltd. Address : R-710, TTC Industrial Area MIDC, Rabale, Navi Mumbai 400 701, India. Tel.: +91 - 22-67164242.

Email: sales@micronind.com

Website: www.micronind.com

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Giani bags best ice cream parlour of the year award

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enowned North Indian ice cream brand ‘Giani’ was recently awarded at the Indian Restaurant Awards 2016, during the sixth Indian Restaurant Congress.

The company bags the ‘Best Parlour Of The Year’ award in the sixth edition of Indian Restaurant Congress. On the occasion Giani’s head Taranjeet Singh said that "The Indian Restaurant Congress is one of the most respected bodies in our profession.

Being awarded here at the Indian Restaurant Awards in front of the esteemed members and panelists of the Congress gives immense pride to us and reinforces our belief in our product. With

the award further bolstering our motivation, the entire team is renewed with fresh vigor to push the limits of achievement and continue our work of offering Indian consumers a convenient and delicious way.

Over 90 outlets Delhi- NCR, Punjab Uttarakhand and Uttar Pradesh, Giani ice cream is planning to extend its number of parlours in the country especially in North India.

Taranjeet said that Giani ice cream constantly striving to achieve world class standards of quality.

We understand the linkage of Make in India with economic development of the nation. “We are

the youngest ice cream brand in India catering to various consumer age groups, taste profiles and at varied price points across the country.” He added.

Singh stated that Giani continuously go through the latest innovation and recently we are planning

to introduce high-protein ice-creams in the market to attract new customers.

With a current production capacity of 5,000 liters per day Taranjeet plans to expand by doubling the current capacity.

Indian Restaurant Awards 2016 saw a gathering of the stalwarts of the Indian hospitality and F and B sector. A landmark function during which important issues concerning the industry are discussed in great detail, the event is also a great platform for upcoming businesses and organizations to exhibit their products and services in front of doyens in the industry.

JSF Holdings in talks to sell minority stake

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

o set up new plants in Karnataka and Andhra Pradesh, JSF Holdings Pvt. Ltd, is looking to sell a significant minority stake to raise funds for its expansion plans. The company has hired an investment bank to advise it on the stake sale.

Meanwhile, Francis John, Managing Director of JSF Holdings, declined to comment on the stake sale.

The Kochi-based ice cream maker which sells ice cream under the Uncle John, Lazza and Skei brands, plans to dilute about 30% according to two people familiar with the development.

Founded by M.C. John in 1972, JSF Holdings is the largest ice cream maker in Kerala with more than 75% market share, according to the partners of the company. It’s also present in neighbouring Tamil Nadu, Karnataka and Andhra Pradesh. The Kerala ice cream market is pegged at Rs.450 crores, they said.

JSF Holdings, which posted a revenue of Rs.350 crores in FY16, is looking to sell the stake at an enterprise value of Rs. 1,000 crores, officials of Laza said.

Brothers Francis John and Simon John hold about 50% stake each in the company. Francis John, Managing Director of JSF Holdings, declined to comment on the stake sale According to the Francis John, the company will

use the funds to set up new plants in Karnataka and Andhra Pradesh. Presently, it owns about 26 factories across Kerala, Karnataka, Tamil Nadu and Maharashtra.

Annual per capita consumption of ice cream in India is about 300 ml as compared with about 22,000 ml in the US and about 3,000 ml in China, according to a study by retail consulting firm Technopak Advisors.

Indian ice cream market will expand to Rs. 6,198 crores in 2019 from Rs. 4,160 crores in 2014, said a study by Euromonitor International released in April 2015.

“Each player has a stronghold in their region and as part of expansion, they enter into different states.

As the market is growing at 15% annually, there is huge growth potential for organized players and each can acquire certain scale of growth and become a strong acquisition target during the time of consolidation,” said Ankur Bisen, senior VicePresident at consulting firm Technopak.

Haier to invest Rs 490 cr in Pune

H

aier Appliances (India) Pvt. Ltd is a 100 percent subsidiary of Haier Group.

Headquartered in Delhi, Haier India has its sales and service operations spread across more than 33 branches in India, with regional hubs in Mumbai, Chennai, Delhi and Kolkata. 2016 has been a year, where Haier achieved distinguished milestones in the industry.

It all started with Haier being ranked Global No. 1 Brand in Appliances with 9.8% retail volume share in 2015 for the 7th consecutive year by Euromonitor International. Euromonitor International is an independent and leading global provider of business intelligence on industries, countries, companies and consumers.

Haier has also been ranked Global No. 1 brand in FREEZERS with 20.6% retail volume share.

Haier’s acquisition of GE Appliances from General Electric and investment of Rs.490 Cr in Pune Ranajagaon plant remain to be distinguished highlights for 2016.

Haier, in its continuous endeavor to provide best quality product to its consumers, thus leading to INSPIRED LIVING, is pleased to conduct visit to its Deep Freezer Factory in Qingdao for pioneers of Ice Cream Industry, where we would showcase what we as a brand have been strong for-Manufacturing Superior Quality product for the World thus leading us to become World’s No. 1 Brand for 7 consecutive years.

India being a focus market, Haier, has planned to scale up its product range ahead of 2017 to provide storage solutions across Dairy, Ice Cream and Beverages industry.

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TM

I ce Cream Times - September- October 2016

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Interview

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Soon greener refrigeration equipment will be a new trend in India: Ranjan

E

refrigeration market is set on high road in India.

The market has observed various trends including a shift from plug-in to remote condensing refrigerators, the use of LED technology and proximity sensors, the use of natural or greener refrigerants in commercial refrigeration equipment, manufacturing of small refrigeration cabinets for food retail stores, and the use of solarpowered commercial refrigeration equipment.

In my view, applications such as food service, QSRs and F&B retail coupled with changing lifestyles are acting as drivers for the growth of the commercial refrigeration equipment market in India. We are expecting a strong growth in the coming time as traditional refrigeration equipment are expected to be replaced by greener refrigeration equipment in response to the energy efficiency regulations.

With ice cream market, the role of commercial refrigeration is growing day by day. Which major ice cream companies are taking your services and where Elanpro find itself in this competitive market?

We have strived to make Elanpro a customer centric company.

Service 2- Acetyl Pyrazine Furaneol excellence cannot be Acetoin L-Menthol Flakes achieved in the shortAldehyde C-14 (Peach Aldehyde) Milk Lactone term, nor can one ever Aldehyde C-18 (Coconut Aldehyde) Ethyl Vanillin truly say that they have Allyl Caproate Ethyl Butyrate ‘achieved’ excellence Diacetyl Vanillin and many more.... because it’s a journey Suitable for Food & Flavour not a destination; the quest for excellence will mean that you are constantly pushing the We also offer aroma chemicals and bar to get even better at 100% natural essential oils what you do. I believe taking that extra mile is what makes us different from others in the market.

We are appreciated www. www.karnatakaaromas.com because apart from aromas@karnatakaaromas.com winning customer 080-43468800 satisfaction, we believe in building a connection with them. Patronized

lanpro began the business operations under the leadership of professionals holding more than 60 years of experience in the Indian refrigeration and food service industry. ELANPRO offers international range of refrigeration and food-service solutions for hotels, restaurants, bars, coffee shops, ice cream & beverage, food retail and the healthcare segments.

Company recently announced the launch of Elanpro Bakeshop Display Cabinet series and Ice Machine series.

The commercial refrigeration market is growing rapidly globally. What are your expectations with market especially in India?

With refrigeration products penetrating in day to day life, I think organized retail commercial

by all leading brands across India for purchases, exclusively large product portfolio, high quality performance and long hold over time makes Elanpro a darling of the users. Amul, Arun, Baskin Robbins, Cream Bell, Dairy Day, Havmor, Naturals, Lazza , Walls, London Dairy, Top N Town and Vadilal, are some of the brands that have been trusting Elanpro.

The company's flagship business is the distribution of entire range of Commercial Refrigeration products including Hospitality Refrigeration. What are your upcoming targets?

Recently, we launched Elanpro Bakeshop Display Chiller series with an aim of providing innovative display solutions to bakery industry. ELANPRO BAKESHOP DC SERIES (EDC) is available in five models- Curved glass, Flat glass, 270 degree display (four side display), Counter top display (available in hot, cold and ambient display options) and Grab and Go Cooler- an open deck design.

Elanpro is already dealing with Bio-medical, Professional Kitchen, Room, Retail and Bar refrigeration. What are your expectations with your new product series?

Elanpro is committed to delivering innovative refrigeration technologies and services to maintain the quality which in turn addresses the widespread problem of wastage.

We plan to introduce products from SPM, a leading manufacturer of beverage dispensing systems from Italy. The product range will include varied dispensers for Soft serve Ice cream, Frozen Yoghurt, Granita etc.

A combination of versatility with flexibility, this range allows user to use machine for five different products. Not only it is quite unique feature in India, it also adds an advantage for the product user as the product permits customising the usage based on outlet and customer demand. The range comes at an aggressive pricing coupled with compact size and easy to use system.

You have recently announced the re- launch of ELANPRO ICE MACHINES Series. Will you brief the product range?

We aim at providing innovative and comprehensive refrigeration solutions to foodservice industry.

ELANPRO ICE MACHINES Series (EIM) is a step towards that aim. It is affordable, hi - tech range which combines productivity, reliability

and ease-of-use with aesthetic appeal and quieter operation. The series has 8 ice cube models ranging from 30 -1000 kgs and 3 models for flakes. It offers different types of shapes like dice, bullet and flake—which are ideally suited for the Bars, Pubs, Retail and Pharma industry.

Developed specifically to meet the increasing ice production needs, EIM Series delivers higher levels of reliability and energy efficiency. The ice machines have Micro Computer Control system with fault broadcasting in English. The technology used makes it easy to operate and easy to maintain.

With a compact design, the machines can fit in confined areas—particularly important for pubs and bars, where space is at a premium. These machines are equipped with a blue light inside the bin.

With this range Elanpro expects to meet the customer’s ice needs comprehensively.

The market of Ice cubes and ice is growing rapidly in India as rising number of restaurants have also triggered the demand for ice cube makers besides, residential and food and services industries. What are your preparations?

Expansion of fast food chains and Beverage business across India is primarily driving the ice maker market growth. Rising number of restaurants have also triggered the demand for ice cube makers. Besides, food service industry, ice cubes and flake machines are also used in food stores for display of sea food and cold cuts. This is expected to be the fastest growing segment in ice maker market during the forecast period, posting a market growth rate of 7- 8%.

With the aim of tapping this ever expanding market, we have launched Elanpro Ice Machines.

The consumer demands ice-cube in different shape. We intend to provide ice-cubes that is suits the beverage.

The GST bill has recently passed in Parliament.

It is said that the prices of commodities will inflate. Is Elanpro also going to hike its products price?

Economists believe that product prices will fall whereas Services prices may see some inflationary pressure. However it depends upon the Base rate which shall be decided by the GST council after ratification by states.

New Schmalz Bag Suction Cup for High-Speed Packaging Processes

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he vacuum specialist Schmalz has developed a new series of SPOB1f-type oval tubular bag suction cups especially for flow-wrap packaging processes. With up to 600 parts processed per minute, flow-wrapping is an extremely dynamic application – which involves special requirements for the handling of workpieces.

The bag suction cup from Schmalz is used in flowwrap processes in tubular bag packaging. “Flow wrapping” refers to a process in which products are packed into a thin film on the packaging machine.

The new SPOB1f allows you to further package the products in cardboard boxes with maximum reliability directly after the flow

wrapping stage. It comes equipped with a thin and flexible sealing lip. That allows it to handle the film-packaged products with special care – even when there is damp or frost on the surface.

Thanks to the FDA-compliant silicon material, the suction cup can also be used when there is direct contact with food products. It is therefore especially suitable for use on small and mediumsize narrow products like ice creams and chocolate and muesli bars in the consumer goods sector.

The 1.5 bellows suction cup is available in three different sizes: with dimensions of 35 x 15 mm, 60 x 25 mm and 80 x 35 mm.

The suction cup has impressively high rigidity. It is currently the only oval bag suction cup on the market for tubular bag packaging. The SPOB1f features an extremely high holding force: The force is between 30 and 50 percent higher than the holding force of two round suction cups. It is designed with an anti-rotation connection element for especially high stability and positioning accuracy.

The SPOB1f is recommended for all operators that manufacture and handle small and narrow filmpackaged goods, for delta robot system integrators and for manufacturers of case-packing plants.

I ce Cream Times - September- October 2016

Manufacturer of : Ice Candy Packaging & Coding Machines

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3rd Anniversary Issue IICE 2016

I ce Cream Times - September- October 2016

News

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Enhance The Character Of Your Patisserie With Elanpro Bakeshop Dc Series

Launches a representative line of showcase with varied display option

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mphasizing on providing innovative solution to the bakery industry, Elanpro, India’s leading commercial refrigeration company, recently announced the launch of ELANPRO BAKESHOP DC SERIES (EDC),a confectionery showcase rangecharacterized by sinuous forms and high performance.

A new line of professional showcases with exclusive finishing, high flexibility and perfect visibility of product displayed, ELANPRO BAKESHOP DC SERIES (EDC) is available in five models- Curved glass, Flat glass, 270 degree display (four side display), Counter top display (available in hot, cold and ambient display options) and Grab and Go Cooler- an open deck design.

ELANPRO BAKESHOP DC SERIES (EDC) blends high technology and aesthetic appeal leading a customer’s eye directly to the exhibited products.

The cabinet optimally stores confectionery products in cold, hot and ambient temperature

with a particular focus on temperature suitability and ease of use. The range introduces a new LED lighting system that offers low consumption and a great product’s display enhancement. The models also feature perfect refrigeration performance, greater capacity and integrated doors.

The range is equipped with adjustable shelves. enabling easy insertion and accommodation of the bakery trays. It is cohesive of imported DGU glass for better insulation and visibility. The highquality stainless steel finish of the containers and removable cooling systems enables easy cleaning and servicing. It also comes with anti- mist system on the front and the back.

The beautiful squared and curved surface showcase

by ELANPRO is furnished with a new sliding system of the glass structure. The 270 degree display (four side display) has an exclusive digital control system with temperature display in front and back for efficient refrigeration. Temperatures

dust and flour in the air, and frequent opening and closing.

in can be individually adjusted, depending on the model.

The series is also equipped with highly efficient, energy-saving fansto provide indirect air circulation that ensures optimized cooling within the interior and gentle cooling of delicate food products. The products are developed for use in hot, ambient and cool temperature conditions ranging from -4°C to 8°C. Speaking at the occasion, Mr. Sanjay Jain, Director, Elanpro said, “We believe that we can instill evolutionary changes by combining creative artisanal mastery with efficient industrial facilities.

Keeping the same in mind, we bring the most innovative designs and technologies to the Indian market.”

He added, “Refrigerators and freezers in bakeries and patisseries have to cope with a whole host of demands including high ambient temperatures,

Professional appliances have to be convenient to use and easy-toclean; and they need to operate reliably and economically with low energy consumption.

Elanpro bakery appliances are tailored to precisely to meet these requirements. With this range the professionals will get an expression of high performance technology and aesthetics. Every sweet specialty will meet its perfect displaying condition with ELANPRO Display Cabinet series.”

ELANPRO BAKESHOP DC SERIES (EDC) for bakeries and patisseries combine robust construction and easy – to- clean maintenance and highly efficient refrigeration performance.

Technogel Spa, Italy is a world leader in the manufacture of ice cream

machinery for small scale and industrial production.

Mix Processing Plant with HTST Pasteurizers

Continuos Freezers

Fruit Feeder

Linear Cup / Cone Filler

Capacity range from 600 to 5000 ltrs/hr.

Capacity up to 5000 ltrs/hr.

Fully Automatic Ice Cream Candy Machine

Capacity range from 3000 to 10000 sticks per hour.

Capacity range from 400 to 1500 ltrs/hr.

Capacity range from 3000 to 12000 pieces per hour.

Fully Automatic Extrusion Machine Capacity range from 5500 to 18000 pieces per hour.

Represented in India:

Parekh International Trading Corporation

PAREKH

125, The Summit Business Bay, Near W.E. Highway Metro Station, Andheri (East), Mumbai - 400093, India.

Email : info@parekhinternational.com Contact : +91-9819799776 / 22- 26836228 / 29 www.parekhinternational.com

Whilst the technology offers a very high degree of efficiency and functionality, their housing demonstrates robust design, making them perfect for exacting professional use. The homogeneous refrigeration range also boasts of high compositional flexibility with two lengths for linear modules and a curved element.

The components used are of exceptional quality, ensuring that these appliances can confidently withstand the hectic routines of everyday working life. Available in elegant linear version and in the sinuous shapes of curved modules, the range is available at Elanpro dealer stores starting at Rs. 57000.

Frick India recieved Product of the Year award

F

rick India Ltd., has been awarded “Product of the year 2016” Award for our Screw Compressors by ASSOCHAM at their 9th International Summit on Food Processing, Agriculture & Dairy (FAD) Summit on 13th August 2016 at Hotel Pride Plaza, Ahmedabad.

The Chief guest of the Summit, Sadhvi Niranjan Jyoti, Hon'ble Minister of State for Food Processing Industries, Government of India, along with Mr. Parshottam Rupala, Minister of State for Agriculture & Farmers Welfare, Government of India presented the award. The summit was supported by MOFPI and Investment & Promotion Technology Division, Ministry of External Affairs.

Mr. Iman Singh, OSD to MD and Mr. P. Sudhir Kumar, Vice President, Frick India Ltd., receiving the award from the Ministers in presence of Mr. Piruz Khambatta, CMD, Rasna Pvt. Ltd. and Ms. Bhagyesh Soneji, Chairperson, ASSOCHAM Western Region.

I ce Cream Times - September- October 2016

Drip Drop-edible ice cream cone ring which does not leave a mess

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e all love ice creams, but hate it when they get messy and drip all through the cone and over your hands and clothes, making them all sticky and dirty.

Because of this very reason, most of us play safe and go for those ice creams that come packaged in a cup.

But, thanks to two 14-year old in the US, we will probably be able to eat ice creams from cones without a mess!

Yes, the two teenagers have developed Drip Drop – an edible wafer saucer that fits around a cone!

Sam Nassif and Oliver Greenwald created the Drip Drop which is an edible “ring” made out of waffle cone ingredients that protects ice cream drips from getting on people’s hands and clothes.

“About one million trees could be saved each year if the current number of napkins used in ice cream shops is replaced by Drip Drops,” according to the Drip Drop website.

Drip Drop comes in two flavours – chocolate and original. Ice cream shops can put any kind of topping on drip drops, such as sprinkles, chocolate chips, or coconut shavings, Nassif and Greenwald wrote on the website.

“One day we were walking past an ice cream shop in our Denver neighborhood and we saw these two little kids with drippy hands and messy clothes from their ice cream cones. We then noticed how their mom used a handful of napkins to try to clean them up,” they said.

It was then, when the boys who were 10 years old at that time came up with the idea of Drip Drop.

Currently the Drip Drop is not available for sale but Nassif and Greenwald are looking to license the design to ice cream cone manufacturers or ice cream shops.

The cheese ice-cream is trending in Czech town

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n ice-cream made from a pungent cheese is becoming an instant hit in European countries, with many happy buyers enjoying this innovative dessert.

The cheese - Olomoucke tvaruzky, is a yellowish cheese with a strong taste and smell, usually enjoyed with bread, beer and, sometimes, onions.

It is popular product throughout the country. “Lot of people think it will be salty, but it is really a fairly sweet ice-cream with a tvaruzky cheese taste,” cafe owner and ice-cream maker Roman Cincara said.

Cincara wants his recipe patented and has applied for the same. There is addition of sugar and other ingredients to balance the cheesy taste, while the cheese’s odour is partially suppressed by the low temperature.

His cafe is located in the eastern town of Loštice, the home of Olomoucke tvaruzky – was hotselling with all 400 portions available.

Customer Lukas Pupik commented saying “Superb. Sweet-salty, great. It really tastes like tvaruzky.

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Ice Cream News

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I ce Cream Times - September- October 2016

3rd Anniversary Issue IICE 2016

Havmor ice cream

you can’t stop without having more!!!

Small Beginning, Big Vision and Great Ambitions Havmor Ice Cream began its branded life in 1944 in Karachi, in undivided India. By 1947, it was a popular local brand there. But in 1947, in the wake of the Partition, its founder Satish Chona had to join the exodus into India, with virtually no moveable assets.

I

ce-cream, which was considered an indulgent category in the past, has now evolved to a stage where it is largely and happily perceived as a snacking option by consumers. This change in perception has come about thanks to increasing disposable incomes and greater discretionary spending. Also, the growing reach of the media has allowed operators in this category to expand their range and recall value. The change in the perception of consumers has allowed the category to grow in volume. Ice-cream, as a category, has been growing rapidly.

Searching for a new turf, he tried out Dehra Dun and Indore, and finally, settled down in Ahmedabad.

With a clear vision of offering the finest and purest quality of products, promising customers more value for money and a taste to relish he started his venture on a handcraft in Ahmedabad way back in 1951 and its first shop was set up in 1953.

The category’s growth has provided impetus to international and regional players who are foraying into the growing consumer base, product acceptability, and stiffening competition has pushed operators to strive for competitive advantages through innovations with respect to product offerings and delivery of service. Brands adoption of innovation as the mantra with which to allure their consumers, via offering better and unique taste variants is matched by the rising aspirations of consumers and their will to pay a premium.

Perhaps he didn’t know it then, but he had laid the foundation for one of Western India’s most enduring market legends. Today, Havmor Ice Cream is a delicious facet of Western India’s daily life, and part of its market lore.

The consumer trends are changing towards ice cream. They are opting for new flavours and also indulging more in ice cream than in other kinds of desserts. Following the footsteps of changing trend, Gujarat-based HAVMOR features such flavors as caramel biscotti, fresh mango, pink currant, pistoria, Tiranga ice candy and a truffle bar, in turbo cones, besides flavors with white chocolate, in addition to its paan and matka ice-creams, bubblegumflavored, lollypop ice-cream, Nutty Belgian Dark Chocolate, Kesar Malti, Classic Caramel, and Berry Blast. Havmor’s diverse range of products includes first of its kind flavors like saffron pine nuts, whisky and a Chotta Bheem range targeting all segments of consumers from kids to adults.

Despite the presence of ‘Amul’ market leader in the ice-cream category making up an almost one-third of the market, followed by Hindustan Unilever and Mother Dairy, Havmor is continuously putting feathers of success in its cap. Currently, Havmor operates 200 exclusive outlets, is available across 30,000 + retail outlets and sells 160flavours.

With a motto of Goodness (ACHAI), Truthfulness (SACHHAI) & Cleanliness (SAFAI), Havmor have introduced weighing of essence in the icecreams. Such effective measures are taken to maintain consistency due to which our Ice-creams today have become one of the best in the country.

Lastly, company has bought one of the best homogenizers in Ice-creams to bring in consistency.

In this, each batch is thoroughly scrutinised by the team, whereby the rectifier of the mistake would then be awarded anywhere between Rs 500-1000.

Therefore, the mistakes are reduced.

How it was found

Chona called this fledgling brand ‘Havmor’ - a neologism for ‘Have More’ - which meant the customer, got more value for money, and more taste to relish, from his Ice Creams.

Brand Expansion The late ’70s saw the second generation- Pradeep Chona (Chairman and Managing Director, Havmor Ice Cream Ltd)- joining the business started by his father, and building on the legacy through innovation, creativity and quality of products. He introduced the first state-of-the-art manufacturing technology in Naroda in 1990, improved hygiene standards and a corporate business environment at Havmor.

By this time, Havmor had also established a name for itself in the restaurant and eatery business. It is credited with pioneering North Indian cuisine (Punjabi food) in Ahmedabad. An innovator with natural business instincts,

etc., possibly the most extensive range in India. He is the driving force in expanding the Restaurant Division as well as popularizing the Company owned Ice cream and Fast Food Parlours- Hav Funn.

Ankit began his career with Panera Bread, an American chain of bakery-café fast casual restaurants in United States of America and Canada before moving back to India. With his experience in North American market and expertise in food & beverage industry, he has implemented SAP ERP to streamline the business process and enhance operational efficiencies at Havmor.

Getting out of its comfort, zone the legacy brand from Gujarat recently 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 crores in revenue by 2020.

Over the next three years, Havmor will spend Rs.225-250 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.

Pradeep Chona has been instrumental in making Havmor one of India’s fastest growing ice cream brands. For the last four decades, he has been leading the company through changing times, tastes and trends.

Pradeep told that we have set-up a plant in Ahmedabad, invested around Rs 100 crore. This has latest machinery and automation, which is expensive. We have a chocolate plant and an inhouse bakery.

“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.

We are planning to set-up our own cone factory and a chikki plant to avoid dependency on outsiders to buy those. This would also help us to bring down our costs spent on such products.

Manpasand Beverages partners Havmor Ice Cream In October last year, Gujarat-based Manpasand Beverages had entered into a retail tie-up with ice cream and food retailing major Havmor Ice Cream to expand its reach in urban areas.

Havmor has more than 160 products, which includes Premium Range, Signature Blockbuster, Turbo Cones, 98% Fat Free, 100% Sugar Free, Ice Cream Cakes and Pastries, Ice cream Sandwiches

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with a strong presence in the state. This tie up covers 164 outlets of Havmor in Gujarat, 28 outlets in Mumbai and 17 in Punjab.

Feathers in Havmor’s Cap What’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.

Pradeep Chona (Chairman- Havmor Ice Cream Ltd) recently awarded as most successful business personality at Gauravvanta Gujarati Awards 2016.

Company has won the prestigious ‘Times Food Award’ continuously for 8 years and has also bagged ‘The Great India Ice Cream Contest’ award from DuPont for excellence, innovation and highest quality standards in ice cream.

Support to traditional sports Havmor Ice Cream announced its association with U Mumba, the Mumbai city Kabbadi franchise of the Star Sports Pro Kabbadi League. Owned by Ronnie Screwvala, U Mumba has been the Season 2 winner of Pro Kabbadi League in 2015 and has also been a two-time runner-up - in Season 1 and Season 3.

Commenting on this association, Ankit Chona, said, "We are delighted to be associated with U Mumba. Our partnership with them is a strategic move to support this traditional sport and is a great opportunity for us to reach out to our audience.

We look forward to building a strong connects with Kabbadi fans and our customers through continuous engagements via digital and various below the line activations around the game."

Havmor’s strategic business focus and growth plan aims at exploring newer markets and strengthening its presence across India with an aggressive expansion plan which includes over 100 ice cream parlours and 10,000 retail outlets. Ankit said that company is eyeing expansion in smaller towns and working on possible extensions of the Havmor brand.

Havmor continues to provide 100% pure milk ice creams for over the last 40 years, while the Indian Industry has moved towards frozen desserts, a substitute made out of vegetable oils.

In 2005, his son Ankit Chona (Managing Director, Havmor Ice Cream Ltd) joined the family business and under his leadership, the company has witnessed the expansion of business in various Indian states. It is available through 30,000 + outlets across Gujarat, Maharashtra, Rajasthan, Madhya Pradesh, Punjab, Goa, Delhi and Telangana.

Special Feature

Manpasand's flagship mango-based brand 'Mango Sip' and recently launched 'Fruits Up' brand will be made available at around 210 food outlets of Havmor spread across Gujarat, Mumbai and Punjab to begin with, the company said in a statement.

The tie-up is a part of the company's strategy worth Rs 400 crore to expand its reach in the urban areas, through Havmor's food outlets. Both Manpasand and Havmor are Gujarat headquartered companies

Conclusion The PHD Chamber of Commerce and Industry has projected that the size of ice cream industry, is likely to jump at about Rs.7000 crores by 2018 with its growing institutional sales coupled with youngsters spending habits on it as well as increasing disposable income of middle and lower middle class Indians in the recent times, which has developed its penchant for the frozen product.

President of the Chamber, Sharad Jaipuria while quoting findings of its projections said that the domestic ice cream industry would grow at the compounded growth rate (CAGR) of about 25 per cent in future with high profit margins ranging between 15 to 20 per cent to reach the projected level since its per capita consumption has gone up at 300 ml against world average of 2.3 litre.

However, it’s time to see that with the increasing dairy cost and competition from unorganised ice cream sector how the company manages to complete its planned strategies in coming fiscals.

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I ce Cream Times - September- October 2016

3rd Anniversary Issue IICE 2016

Leading Brand

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CREAMBELL CATERING INDIA WITH IT’S SCOOPS

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n ice cream treat makes life a little sweeter and refreshing. In fact, wide range of ice cream and frozen dessert products offer delights and pleasures to enhance everyday occasions as well as life’s special moments.

company in the country and has already bagged 15% of market share in all over India. While holds close to 32% of the market share followed

by Vadilal Industries. Other large players in the sector include Hindustan Unilever, Mother Dairy, Havmor and Nestle.

India is the largest milk producer in the world, with an estimated annual production of more than 180 million tonne ice cream per year. Considering the Indian economy’s quantum growth in recent years, the ice cream market is also zooming in to new horizons.

Infrastructure Creambell was incepted in 2003 by the house of renowned R. J Corp- in a technical collaboration with a French Dairy Major - Candia. R. J corp. holds the distinction of being the biggest Franchisee of Pepsi, Pizza Hut, Costa Coffee,

The size of the Indian ice cream market is estimated to be worth Rs 4,000 crore, with the organised sector estimated to be approximately Rs 3,000 crore. Increasing urbanisation, rising disposable incomes and increasing out-ofhome food consumption coupled with the everincreasing food varieties available in the markets closer to home, are some of the reasons fuelling the ice cream segment.

The industry is seeing a growth of 15-20% on a year-on-year basis, which makes it an attractive destination for international brands. It is expected that this market would grow at a compound annual growth rate (CAGR) of 17 per cent between 2012 and 2017.

Although, the unorganised sector enjoys a bigger share in the Indian ice cream market and has deeper penetration in the rural and semi-rural areas in India but the change in the consumer preference from traditional ice cream to premium brands created the market base for corporate players to launch their premium ice cream brands.

and KFC in India. Creambell is national ice cream player and has pioneered many innovative products in the ice cream segment. Creambell produces its ice cream from its three world class plant based at Baddi (Himachal Pradesh), Goa and Kosi near Agra (Uttar Pradesh)

Various Variants of Creambell

"The company has earmarked investments of Rs 275 crore over the next 3 years in capacity expansion, research and development and market activations (of Creambell)," Devyani Food Industries Chief Executive Officer Nitin Arora told.

Innovations Creambell launched Maxxum Mini range of ice cream sticks. Hugely popular in European markets, the product is manufactured using new extrusion technology that lends a denser, smooth and luxurious texture to ice cream. New product introduced in two variants: Pina-Orange and Chocolate Cookie. While Pina-Orange is encased in a bar with a mix of pineapple flavour infused with vanilla ice cream and coated with tangy orange, Chocolate Cookie is a rich concoction of caramel flavoured ice cream with soft cookie bits inside, coated with smooth and luscious chocolate.

The product is available in fun packs of four for home consumption.

This changing trend paves the way for billionaire Ravi Jaipuria to mark its entry in white gold business. Jipuria’s RJ Corp Limited engaged in food, beverages, medical, education, fast food restaurants and coffee outlets business forays its flavours under brand Creambell.

Market Share The ice cream market in India is estimated to be over INR 4,000 crores, and is growing at a rate of 15-20% year-on-year. It is projected that by 2019, the market will reach around INR 6,198 crores.

Creambell is one of the fastest growing ice cream

Creambell is well known for coming up with innovative products. It has to its credit several firsts in the Indian ice cream market and is a market leader in many segments such as ice cream cakes and desserts. Creambell is also known for its unique packaging of products.

Creambell has three manufacturing plants in Baddi (Himachal Pradesh), Goa and Kosi Kalan (Uttar Pradesh) with a total capacity of 8.5 million litres per month. The brand is gaining fast acceptance and the company is embarking on expanding across India to get a market share of 18 per cent by 2020, he added.

"Creambell has 15 per cent market share in the competitive ice cream segment... The ice-cream market in India is estimated at Rs 3,500 crore and Gujarat is the largest market," Arora said.

It competes with likes of Amul, Mother Dairy, Kwality Walls and Vadilal in the ice cream space.

On expansion in other states, he said: "There is a limited presence in Tamil Naidu, which is currently at a soft launch stage. It will come up for a full-fledged launch over next 2-3 years. After firm hold in Tamil Nadu, Kerala will be the last bastion."

Beyond India, Arora said Creambell will also look at expanding overseas, mainly in Africa. It is increasing its presence gradually in countries like Uganda, Kenya, Zambia and Tanzania.

Growth Creambell is one of the fastest growing ice cream companies in the country with its foot prints in the neighbouring nations as well. Creambell has delighted the taste buds of millions with a variety of refreshing and exotic ice cream flavours of international and traditional nature with marking its presence in 19 states covers the top 40 cities with 40,000 retail outlets across the country. It is among the top 5 leading ice cream brands in India and is known for its quality product innovation.

According to Creambell, the company has grown six times from 2008 to 2013. In 2015, Creambell launched Maxxum Mini range of ice cream sticks in 2 variants: Pina-Orange and Chocolate Cookie.

Creambell boasts of world class standards in the area of product quality. Every batch of ingredients goes through stringent quality control before taken for production. The quality standards are in consonance with international norms, and no effort is spared to ensure that only world class products reach the end users. Our plants are ISO 9001:2008 and ISO 22000:2005 certified.

cream market, is targeting to increase it to 18 per cent by 2020. It will also enter new states after its recent foray into Gujarat, the largest ice cream market in India.

Strategies RJ Corp group firm Devyani Food Industries decided to invest Rs 275 crore in three years on capacity enhancement and retail expansion of its ice cream brand 'Creambell' across the country.

“The target is to take our dairy business in India to $1 billion in the next five years.” Devyani Food Industries Ltd has been selling CreamBell ice-creams in India since 2003, and will now expand into every possible dairy product—from ghee, yoghurt and lassi, to flavoured buttermilk and cheese. “The focus will be on value-added products and milk-based ready-to-drink products,” said Ravi Jaipuria Chairman of corporation.

AWARDS Creambell was declared as India's most promising brand for 2013 to 2014 at the WCRC Leaders' Asia Summit held at Marriott Hotel in London's Grosvenor Square. The company received the highest honor at the Great Indian Ice Cream Contest 2013 conducted by Indian Diary Association.

For the last several years, Creambell has been the proud recipient of the highest honour at the "Great Indian Ice Cream Contest" conducted by DANISCO. Out of 48 major Ice Cream brands in India, awards are announced in 8 categories, Creambell has won 27 awards in all.

Road Ahead India has low per capita ice cream consumption at 400ml as compared with 22,000 ml in the United States and 3,000 ml in China. With the improving cold chain infrastructure in the country, coupled with increasing disposable income and the changing lifestyle, the sector has great potential for growth.

The company, which at present has a share of 15 per cent in the estimated Rs 3,500-crore Indian ice

VKL expands its plant and moves to State of the art facility in Rabale

V

KL expands its flavors capability and moves to a State of the art facility at Rabale, Navi Mumbai, India.

VKL Seasoning Pvt. Ltd, one of the India’s leading Domestic Manufacturer & Exporter of Seasonings & Flavors announced the inauguration of its new state-of-the-art manufacturing facility for flavors in Rabale, Navi Mumbai on 1st September,2016.

This facility has been set up to cater to the growing customer requirements across categories.

The new facility in Rabale is the latest evolution in VKL’s journey as an innovative Seasoning &

flavor solution provider. It also has the State of art Innovation Centre: V-CREATE (VKL Centre for Research, Experimentation & Technological Excellence) which will significantly help in boosting VKL'S capabilities from concept generation to final delivery of innovative customer focused solutions.

To meet the growing customer needs and being close to the customer, today there are 5 VCREATE centers located across Cochin, Gurgaon, Mumbai, Navi Mumbai & Dubai.

Business Head of VKL Flavors, Mr. K. M.

Sathyan says,” This expansion shows our commitment towards continuous collaboration with our customers for providing innovative flavor solutions across categories.”

The plant is built on lean management principles to enhance the production capability in a most optimum manner and is fully compliant to the latest FSSC22000 and Current Good Manufacturing Practices.

The plant is equipped to manufacture Liquid & Powder flavors, Encapsulation technology, Emulsions and captive ingredients. This facility

will help to address the growing demand across industries that VKL caters to i.e. Dairy, Beverages, Pharma, Bakery, Snack foods, QSR, Confectionery, etc amongst others and service our customers better in India and the Middle East / African geographies.

Commenting on the expansion, Mr. K S Narayanan, President of VKL Seasonings and Flavors says, “We are excited about the expansion as it will enable us to service our customer better.

With this expansion our innovation abilities get a further fillip and position us as the most innovative Flavor solutions provider."

I ce Cream Times - September- October 2016

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The Healthy Way to Weight Management

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due to overweight or obesity. Additionally, obesity is strongly associated with other metabolic disorders including diabetes, hypertension and cardiovascular disease. Individuals with obesity have higher rates of mortality and morbidity compared to non-obese individuals.

With 1.2 billion people living in India, it is the second most populous country in the world and is currently experiencing rapid epidemiological transition. Under-nutrition due to poverty which dominated in the past is being rapidly replaced by obesity associated with affluence. Overweight and obesity are the result of several factors. For each individual, body weight is determined by a combination of genetic, metabolic, behavioral, environmental, cultural FOR and socioeconomic influences. For the vast majority of individuals, however, overweight and obesity are the result of excess calorie consumption and/or inadequate physical activity.

eight management is a key step for a healthy lifestyle. Developing healthy eating habits while monitoring the percentage intake of essential ingredients helps in keeping us fuller for longer. These can be useful tools in weight management and that’s where protein and dietary fiber play an important role.

According to the World Health Organization (WHO), obesity is one of the most common, yet among the most neglected, public health problems in both developed and developing countries.

According to the WHO World Health Statistics Report 2012, globally one in six adults are obese and nearly 2.8 million individuals die each year

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Many studies support the premise that increased dietary fibre intake promotes satiety, decreases hunger, and thus helps provide a feeling of fullness. Foods rich in dietary fibre tend to have a high volume and a low energy density, and should promote satiation and satiety, and play a role in the control of energy balance.

reducing the desire to eat and resulting in lower energy intake.

Global food manufacturers have an important role to play with food products that help consumers control their calorie intake more easily and consistently.

Protein and Fiber in Weight Management Clearly a decrease in total caloric intake is required for weight management, but recently researchers have turned their attention to the unique role that protein consumption can play in weight control and weight loss efforts. Several recent literature reviews have concluded that, during weight loss, increasing the percent calories derived from dietary protein can bring benefits beyond those of simple caloric restriction. Specifically, energy restricted diets that provide protein in the range of 25-35% of total energy were found to be effective in a number of ways, when compared to lowerprotein diets. Researchers have concluded that replacing carbohydrates—especially refined carbohydrates—with protein sources increases satiety, increases loss of body fat while reducing loss of lean tissue, and results in greater weight loss and possibly improved body composition.

Appetite control is a relatively new focus area for the food industry. As a result, a new category of food and beverage products is emerging, positioned to minimize hunger between meals,

Soy protein is a complete protein and eating some diet rich in soy protein may help with weight management by enhancing satiety and reducing hunger. Soy, as a plant-based protein, is associated with health benefits and does not contain saturated fat or cholesterol as with protein from animal sources. Additionally, inclusion of soy protein in the diet can enhance cholesterol lowering compared to animal protein-based diets.

Polydextrose is one such fiber attracting increasing interest. It is a low-calorie highly branched-chain glucose polymer that is poorly digested in the upper gastrointestinal tract and therefore demonstrates fibre-like properties.

The consistent results from the meta-analysis study are a strong indication that, as a soluble fiber, polydextrose enhances satiety and reduces energy intake, potentially contributing to weight loss. Unlike many other dietary fibers, it offers the additional advantage of a neutral sensory impact, enabling fibre addition to foods and beverages without altering taste or texture.

The next level of weight management Despite cutting the calories in their diet and increasing physical exercise, for some consumers the battle with excess kilos still seems unwinnable.

One new avenue of research indicates that gut microbiota may play a more important role in obesity and metabolic syndrome than previously thought. A series of animal studies has shown that gut microbiota may actually give individuals a predisposal to obesity.

Working alongside leading scientists, DuPont is now exploring possibilities to use probiotics or probiotic-prebiotic combinations to encourage the growth of alternative gut microbiota that are less likely to result in obesity or help maintain a healthy weight. Early research in this area shows real promise – a hint that probiotic and prebiotic ingredients could be the ingredients that take weight management claims to a new level in the future.

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Scotland's oldest ice cream van man retired

S

cotland’s D Day veteran Adam Kelly, 94, selling 99s and cones in Galashiels for more than 50 years has been forced to retire after losing his driving license as he failed an eye test.

over the front line in the dead of night to bury ammunition in the ground ahead of the next day's planned attack In 1941 he was called up to the army, left, and dispatched to Normandy as part of the D-Day landings in 1944.

Adam Kelly has seen a lot come and go from the little window of his ice cream van but at the age of 94, he is finally hanging up his scoop.

After the war ended, Adam returned to what he knew, working as a delivery man in the creamery transporting Carnation milk and cheese.

A beloved sight in his home town of Galashiels, the "man in the reed van" - who hasn't taken a sick day in 52 years - has been forced to quit after he failed his eye test.

In the mid-1960s Adam switched to the world of ice creams, taking on evening shifts driving an icecream van of his army friend and cafe owner Tony Macari.

"I went for the routine eye test but couldn't read the numbers. I've just got to accept I won't be driving anymore," says a devastated Adam."I have been driving the ice cream van for 50 years so I will miss it."

"When I first started the price of cones were just three pence and six pence," says Adam. Kelly serves a customer from his ambulance-turned-icecream-van in the 1980s.

Adam left school aged 15 in the late 1930s and began work on his father's farm driving around in a horse and cart. His first job was delivering milk and cream on his father's horse and cart when he was 15.

Two years later his father died and the young lad took a job at a nearby creamery instead, delivering milk to nearby farms in a much larger tanker.

In 1941, aged 19, Adam enlisted in the army and was sent off to Africa to transport vital ammunition and fuel. His military career continued in El Alamein, Libya, Tripoli, Tunisia and Italy until he was eventually dispatched to Normandy as part of the D-Day landings in 1944.

The brave teenager was one of only a few soldiers in the 51st Highland Division of the Royal Army Service Corps (RASC), charged with sneaking

While his round never took him out of his home town, "Adam's Ices" became a local institution as generations of children ran out for a nougat wafer or penny sweetie at the sound of his chimes.

A special Facebook fan page was later setup in his honour, aptly named Adam's Ices Appreciation Society who describes him as "the hardest working pensioner in Galashiels".

Even after having been been shot at, robbed, and mugged during his rounds, the plucky pensioner has never had a sick day.

His busiest time of year, he says, used to be Christmas and New Year when he would sell "100 dozen bottles of lemonade" per night.

Among his most famous customers was a young MP, David Steel, now Lord Steel, who stopped for an ice-cream while out campaigning for re-

election in the Borders, and the parents of former Scottish international footballer John Collins who grew up in Galashiels.

In the mid-1960s Adam switched to the world of ice creams.

Adam, described by his customers as "a true legend" celebrates his birthdays with a vanilla cone (he doesn't touch any other flavours) and insists that up until last week, he never saw an end in sight for his career in ice cream.

Just three years ago, at the age of 91, the determined pensioner had already bought a new van which remains parked in his garage full of icecream, sweets and juice, ready to go.

His fans though, have been doing their utmost to cheer up their favourite ice cream man. On his fan page, Nancy Sutherland wrote: "Adam you’re a legend. x" and Aimee Jones posted: "He always gave me a 10p mix, great memories. Best wishes

Adam x".

Adam was still out on his rounds on his 90th birthday. "I will miss seeing them all," says Adam.

"I'll have to find something to fill my time, although I've got the greenhouse and garden."

While Adam might have once held the title as Britain's oldest ice cream van man, a 103-yearold grandfather is determined to continue with his dairy plans.

Giovanni Rozzo officially "retired" in 1995 after spending 27 years selling ice creams in the centre of Cambridge. He was handed the keys to a vintage Bedford HA 'Batmobile-style' van a few weeks ago after relatives decided to treat him.

The father of three, who is also the UK's oldest driver, said: "The van is exactly like the one I had in 1966, and I'm delighted to have it. It is very exciting to get behind the wheel again.

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I ce Cream Times - September- October 2016

Ice Cream News

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The tale of an Ice Cream Cone

E

ver wondered who first got the idea to put a scoop of ice cream in an easily transportable, edible container -- the ice cream cone?

Cone Company.

The International Association of Ice Cream Manufacturers named him as the official creator of the ice cream cone in the 1950s.

There are plenty of stories out there, including one that connects its invention to Northeast Ohio, but it still seems the origin of the ice cream cone is a rather murky one – even among the most astute foodies.

Still, other stories claim someone else gave Hamwi the idea or invented the cone themselves.

The most popular story is the cone was created at the 1904 World's Fair in St. Louis.

Food Historian Anne Funderburg's history of ice cream describes seven origin myths for the ice cream cone starting with the tale of Ernest Hamwi, an immigrant from Syria who was making zalabia, a wafer dessert, next to an ice cream stand at the fair. When the ice cream stand ran out of cups, the story says Hamwi suggested combining his wafers with the ice cream, which quickly caught on.

Hamwi continued to work in the business of ice cream cones, eventually opening the Missouri

Our local connection to the invention of the ice cream cone is that Charles Menches of Akron and his brother, Frank, of St. Louis, Mo., ran ice cream concessions at fairs and events across the Midwest.

The family of the brothers claim they came up with the ice cream cone at the 1904 World's Fair when a lady friend took one layer of a baked waffle and rolled it into a cone around the ice cream.

They had the idea to wrap a warm waffle around a fid (a cone-shaped splicing tool for tent ropes).

The waffle cooled and held its shape to provide an edible handle for eating ice cream.

After the fair, Charles and his brother started a

business called the Premium Ice Cream Cone and Candy Company in Akron.

The brothers are also credited with the invention of candy-coated peanuts and popcorn that was sold under the name "Gee Whiz," today known as Cracker Jack, as well as the first hamburger.

According to the International Dairy Association, there is no evidence that supports one of the ice cream cone stories over the other.

But there are numerous reports that say they were most certainly invented long before that date.

WhatsCooking.com says both paper and metal cones were used in France, England, and Germany before the 19th century. Travelers to Düsseldorf, Germany, reported eating ice cream out of edible

An 1807 etching of the Parisian Café Frascati shows in the lower right corner of the image a woman licking something out of a handheld container, which ice cream historian Robin Weir writes is the "first pictorial evidence for ice cream cones."

Almost 40 years later, Charles Francatelli's 1846 book "The Modern Cook," described how to make "wafer-gauffres" filled with "filbert-cream-ice" to garnish a molded desert called "Iced Pudding a la Duchess of Kent." The accompanying illustration clearly showed the cone shape, and his gauffres recipe described shaping still-warm wafers into "small cornucopiae" before they cooled and became brittle.

Toward the end of the century, Agnes B. Marshall, who ran a cooking school and wrote numerous cookbooks, included a recipe for "Cornets with Cream," which included instructions that the cornets could "be filled with any cream or water ice." Her 1894 book "Fancy Ices" had additional recipes for cornets filled with ice creams — but, while they were a step closer to the current incarnation of the ice cream cone, they were still elegant desserts meant to be put on a plate and eaten with utensils.

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cones in the late 1800s.

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In the second half of the 19th century, ice cream bought outside the home was served in a small glass container, called a "penny lick" for the price.

You would lick the ice cream out of the glass and return it to the vendor to wash and reuse.

This practice wasn't necessarily sanitary, and it could cause delays if too many people wanted ice cream at the same time.

Black ice cream is the latest trend in U.S

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he current buzzword in desserts is 'savoury ice creams', and there are outlets in the city that sell everything from wasabi to avocado ice cream. However, there is a new trend sweeping New York — Black ice cream!

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After the black burger bun took the internet by storm, there's now a black version of the popular dessert that's taken over Instagram. The dessert, which is called Black Coconut Ash, is supposed to be made from the charred and processed remains of a coconut shell, and is then mixed with coconut flakes, coconut milk and coconut cream.

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The dessert in New York has got people comparing it to activated charcoal. The ice cream's flavour has been likened to that of vanilla, but one IG user said that 'it will turn your mouth into a black hole'. So eat it at your own risk! Other versions have also been served in an ice cream shop in Moscow and from a truck in the UK.

I ce Cream Times - September- October 2016

3rd Anniversary Issue IICE 2016

Layer your celebrations with Super Veg Vanilla Cake Mixes from ‘Pristine’

T

he Super Veg Vanilla cake mix is everything you’ve ever wanted in a cake mix and more! This 100% vegetarian vanilla premix has the perfect amount of imported soft wheat flour combined with premium ingredients to give you a lustrous and shiny batter. This results in a sponge which is fluffy, cottony texture, super white colour and with a delicious milky vanilla taste. It has excellent short-bite with a good mouth feel. With the Super Veg Vanilla Mix, there’s no stopping you from creating the most delectable cakes for every occasion.

Introduced for the first-time in India, the Super Veg Vanilla Cake Mix by Pristine will take artisanal baking to the next level. It will prove to be a first choice for bakers and bakery specialists.

It is already used in cake mix for premium quality sponge. It is convenient for bakers to work on & create infinite masterpieces. It is at the heart of many patisserie applications like traditional cakes, wedding cakes or birthday cakes. It is also used in trendy layer cakes, Swiss rolls, snack cakes and many others. With so many uses the bakers will be left asking for more. “We formulate & customize products to suit specific applications and which delight the Indian taste buds”says Maloy Chakravorthy, GM Sales & Marketing.

‘Pristine’, the Bakery Specialist, strives to create niche and premium products for Bakery customers at its latest R&D and Manufacturing unit at IFPL (Indagro Foods Pvt Ltd), Kalwa Factory, near Thane. The brand has introduced Super Veg Vanilla

Cake Mix, one of its most premium vegetarian sponge cake mixes for the Indian market. Indagro Foods Pvt Ltd is a part of the Allana group of companies. The Group has over 30 years of international experience in the bakery industry with presence in more than 60 countries. Maloy Chakravorthy, GM Sales & Marketing further adds, “We used to import this product until now, but with the same technology and the same high quality ingredients, we have started manufacturing in India for the domestic market”.

The Allana group through FAPL (Frigorifico Allana Pvt Ltd.) and Indagro Foods Pvt Ltd.is one of the fastest growing food conglomerates in India. At present, FAPL and IFPL cater to the needs of end consumers and industries through strong presence across food categories like Edible oils& fats, Premium ice creams & Bakery ingredients. FAPL'S strong R&D foundation and experience over three decades in the Oils & Fats business across the world helps it to deliver world class products that offer significant value to both consumers and Industrial customers. These products are manufactured out of its State of the art facility set up at Khopoli in 2013.

In 2012, IFPL put up a world class bakery ingredient plant near Thane to manufacture Pristine, an International range of superior quality bakery premixes. The aim of Pristine is to help artisanal and Industrial bakeries to bake better.

Pristine has a wide range of world class products across both Bakery Mixes and Bakery Fats.

Ice cream is absolutely 100 per cent safe: Jeni’s Splendid

A

fter the discovery of listeria again by the FDA at Jeni’s Splendid Ice Creams, the company said the issue has been rectified and its products are safe.

“To control listeria, the best food production companies are constantly searching for it through environmental swabbing and then eradicating

prep table where the base for Intelligentsia Black Cat Espresso was being processed and packaged.

• The floor of the wash room by a drain, two feet from a sink used to wash, rinse and sanitize equipment parts, utensils and containers used in production.

Jeni’s stated that immediate corrective actions were carried out and preventive measures were taken to avoid any spread to food contact surfaces or areas around food contact surfaces.

it before it has the chance to spread to any food contact surfaces,” the company founder Jeni Britton Bauer, CEO John Lowe and Quality Leader Mary Kamm jointly quoted.

“That is how a good listeria control program works; that is how ours is working.”

“As a result of our sanitation and other food safety procedures, our environmental testing program and our test-and-hold procedures, we can assure everyone that the food we produce is absolutely 100 percent safe,” the company wrote. “Beyond that, we want to clarify that the periodic detection of listeria on non-food contact surfaces is not in any way abnormal in the industry or indicative of an ‘outbreak’ of listeria.”

The FDA issued a warning letter dated Aug. 9 to the Columbus company detailing the violations.

The letter indicates that Jeni’s, in correspondence with the FDA earlier this year, has updated cleaning procedures for air handling units and for ingredient transfer in the building. “We acknowledge these corrective actions and will ascertain the adequacy of your corrective action during our next inspection,” the FDA wrote.

• Two of 75 samples were found to have listeria by the FDA’s lab. Those two samples came from: The floor adjacent to the prep room, nine feet from a

Jeni's has 23 stores in seven states while also selling through grocers, boutique retailers and through its website.

The bacteria were discovered at the company’s 909 Michigan Ave. facility this year in January and February during the inspections carried out by the U.S. Food and Drug Administration.

Ice Cream News

41

Finally, a doughnut ice cream sandwich enters the market

F

ast food chain companies are in constant race to be on the number one rank. They come up with innovative ideas and variety to gain the attention of the people. Sometimes even two sister companies like Dunkin’ Donuts and Baskin Robbins have to come together to innovate some delicious food product that will satisfy consumers’ taste buds.

In the competitive world of business, every brand brings in the latest innovation on the menu cards and generate the curiosity among the public via planned marketing. For example, the combination of pizza and burger will give the customer the wonderful delight of both the food items.

The two most popular brands, Baskin Robbins and Dunkin’ Donuts have decided to give consumers’ sweet tooth a refreshing doughnut ice cream sandwich. From September. 1, the ice cream chain began selling Donut Ice Cream Sandwiches. The customers have the option to choose any flavor of ice cream, top it with fudge and sandwiched in a split Powdered Donut from Dunkin' Donuts.

Dunkin' Brands Executive Chef Jeff Miller said,

"With our new Donut Ice Cream Sandwiches, we've brought together two of the most delicious sweet treats from our brands, cool ice cream from Baskin-Robbins and classic Powdered Donuts from Dunkin' Donuts, into one amazing dessert.

The idea of an ice cream sandwich served on doughnuts does seem feasible but in a world of snack chip tacos and hamburgers being served on doughnut buns and other different combinations have become common, the Donut Ice Cream Sandwich has a challenge ahead as to how they can become a hit among a range of many eatables in the market.

This product has got the potential to become a food craze among the masses as it looks yummy and is the baby of food industry most famous brands – Dunkin’ Donuts and Baskin Robbins.

This experimental sweet product can attract the millions of doughnut fans as well as ice-cream lovers with their amazing innovative combination.

Let’s see how donut ice cream sandwich scores in the competitive fast-food sector or it becomes a limited edition of these sister companies.

Umpqua Dairy Sour Cream and Vanilla Bean Ice cream win WDE contest

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n independent panel of judges selected Umpqua Dairy Sour Cream and Umpqua Vanilla Bean Ice Cream and declared “First Place Trophies” as the “Best of the Best” in North America at the World Dairy Expo (WDE) Championship Dairy Product Contest.

World Dairy Expo Dairy Product Championship Contest is the only one in North America that evaluates and ranks all types of dairy products.

This contest is completely unique, because there is no other contest that includes all dairy products.

Wisconsin Dairy Products Assn. (WDPA), received a record number of 1,500 entries for cheese, butter, fluid milk, yogurt, cottage cheese, ice cream, sour cream, sherbet, cultured milk, sour cream dips, whipping cream, and other creative/innovative products from dairy processors throughout North America.

“It is amazing how dairy manufacturers have embraced this contest,” says Brad Legreid, executive director of WDPA. “As a part of the World Dairy Expo, the product judging contest provides a unique opportunity for dairy processors to compete in a prestigious, all-dairy competition at the national level.”

On August 23-24 at The Alliant Center in Madison, WI and August 25 at University of WisconsinMadison’s Babcock Hall, the judges decided the winners of this competition. All product samples were judged by awarding points from a 100- point scale for flavor, body and texture, appearance and color, packaging and points were deducted for any

flaws. In Madison, Wisconsin on October 4, 2016 the WDE will award brass trophies to first place winners in each category. In addition, a contest auction will be held, at which time all category first place winning products will be auctioned off. A portion of the proceeds from the October 4 auction will be used to fund various scholarships.

These scholarships are given to deserving students every year, pursuing careers in the dairy industry.

Tony Gibson, Umpqua Dairy’s Cultured Products Production Supervisor and Wes Roberts, Umpqua Ice Cream Production Supervisor, feel privileged to receive the awards on behalf of Umpqua Dairy and their respective departments.

“I am always proud and constantly impressed by how well our production team does in making the finest dairy products available to our customers.

This is truly the icing on the cake,” commented Doug Feldkamp, President of Umpqua Dairy.

“Having won both national Quality Chekd awards for these departments and now the world competition for specific products from these departments is absolutely fantastic. Great job Wes and Tony for your commitment and congratulations to everyone involved. It takes the entire team to make this happen.”

World Dairy Expo attracts more than 70,000 attendees from over 90 countries to Madison, Wisconsin, each year. The annual event will take place from October 4-8 with the theme of “Celebrate 50!” to commemorate its golden anniversary.

Barnes-inspired ice cream sandwich will be latest addition

by Weckerly’s Ice Cream

W

eckerly’s Ice Cream will be releasing their latest addition later this month – ‘Barnes Ensemble’ is an ice cream sandwich blending French-style custard and is launched as a tribute to one of the most impressive art collections in the world.

The sweet food commodity priced at $5 features two kinds of lemon verbena geranium ice cream: One mixed with local berries, and the other with peach butter. Both are sandwiched between two granola-geranium shortbread cookies to form the Barnes Ensemble.

This item will be available exclusively at a Weckerly’s pop-up on the Barnes campus, which runs Aug. 24 through Sept. 5 from noon to 6 p.m.

In addition to the sandwich, Weckerly’s will also provide ice cream flavors like nectarine-rosemary sorbet, caramel corn, and peaches and cream at their pop-up.

The pop-up era for Weckerly’s may soon come to an end, with the ice cream shop earlier this year announcing that they’ll be opening a brick-andmortar location in Fish-town in the fall.

3rd Anniversary Issue IICE 2016

I ce Cream Times - September- October 2016

We design products suited to operate in all season: ACE Technology

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CE Technologies deals with world’s finest range of commercial refrigeration products. ACE carries rich experience in Commercial Refrigeration & food service venture in India.

ACE adheres to the market demand, make use of the technological progress as the driving force, listen widely to opinions of all customers and research ambient temperature, voltage, energy saving etc.. from different areas which are the key factors to design and produce chest freezers/ Chillers, Water Bottle dispensers, Vertical Chillers/ freezers, water coolers etc. under the brand name of ACE Frigoline.

The products are designed well suited to operate in all seasons. All the products deliver better performance due to highly energy efficient compressors and better condensing capacity.

and installation of refrigeration equipment.

Frozen & Dairy Industry : Highly preferred by some our prominent customers like: Aditya Birla (MORE), Future group (Easy Day), Spencer, Spar, Walmart, London Dairy, Hokey Pokey, Amul, Cream Bell, Mother Dairy, Vadilal , Gopalgee, Paras, Nova Dairy, Drums Foods, Baskin Robins & many more. *

Variant Models of Multifunctional Chest Freezers/Coolers ( 120L, 200L, 300L Single Door & 400L,550L,650L & 750L Double Door ) * Variant Models of Vertical Freezers ( 50 L , 250L ,450L Single Door & 1000L Double Door ) * Variant Models of Visi Coolers ( 50L, 120L, 200L, 350L , 450L & 450L, 650L DLX Single Door & 1100L Double Door) * Variant Models of Ice Cream Scooping parlor (4 Flavours,9Flavours,15Flavours up to 32 Flavors) * Variant models of Glass Door Freezers ( Curve Glass, Curve Glass Curve Body , Flat Glass & Island Freezers) ( 150L,350L,450L,550L & Island 450L,660L)

In-house design set up for matching, balancing

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Anjeer

Custard Apple

Totapuri Mango Pulp

Pineapple

Lychee

Alphonso Mango Slice

Strawberry

Chikoo

Kala Jamun

Muskmelon

Papaya

Blueberry

Raspberry

Kiwi

Cranberry

Guava

Blackberry

Blackcherry

Peach

Shredded Coconut

Green Peas

American Sweet Corn

Shelled Corn

Mix Vegetables

Carrot

French Beans

Office -17/1/5, Parge Nagar, Opp. Sai Service Station, Kondhwa Budruk, Pune– 411 048, Maharashtra, India Website – http://www.mandarfoodproducts.com Phone : + (91) – (20) 26930015, + (91) 9404241532, 9561196722 Telefax : + (91) – (20) 24214601 Email : mandarfood@rediffmail.com, mandarfood@gmail.com

Proprietor – Mr. Shrikrishna V Malpure Mobile : +(91) – 94220 36531

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Blue Bell unveils limited edition flavour 'Camo 'n Cream' ice cream

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company, and other different flavours will be lue Bell Creamery ice cream has hit the available after few months. shelves with their latest, limited edition by the name ‘Camo n Cream’.

‘Camo 'n Cream’ is a combination of pistachio almond, milk chocolate and cream cheese ice creams swirled together in a camouflage pattern," the company stated.

Carl Breed, Marketing Director for Blue Bell, said the unusual combination was chosen through trial B.SC Dairy Technology and error because they complement each other ICE CREAM & DAIRY PRODUCT CONSULTANT so well. We are having a little fun with this flavor.

You see the camo design on everything these days, so we thought, 'Why not create an ice cream flavor that looks camouflage?'.

Blue Bell said that "Camo 'n Cream" will be available for a limited time period 1, Sanudaraya Park Society, Nr. Methodist Church, in half gallon and pint Maninagar (E) Ahmedabad 380008. (Guj) India sizes. The flavor is Mob. +91 9825074107 Phone: 079 22773978 one of more than 25 E-mail: nitin3978@gmail.com Website: www.icecreamnitin.com offered by the ice cream

Adverties for Rs. 3000/- Per month

Alphonso Mango Pulp

News

Manufacturer of Disposal Plastic Cups and Food Packaging Containers with Multicolor printing

SHRI VIGNESHWARA POLY PRODUCT Beach Road, Koteshwara, Kundapura - 576222, Karnataka, India Phone: +91-8254-261746, +91-8254-325006 Fax : +91-8254-262746 Mobile: +91-9448462746 Web Site: www.shrivigneshwara.com

info@advanceinfomedia.com

I ce Cream Times - September- October 2016

3rd Anniversary Issue IICE 2016

43

3rd Anniversary Issue IICE 2016

I ce Cream Times - September- October 2016

EDITOR Firoz H. Naqvi

CONSULTING EDITOR Basma Husain

MARKETING EXECUTIVE Sameer K

PRODUCTION MANAGER Syed Shahnawaz

GENERAL MANAGER Gyanandra Trivedi

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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