Ict jan feb 2017 by Advance Info Media & Events

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Vol. 4, Issue 03, January- February, 2017,

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I ce Cream Times - January- February 2017

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I ce Cream Times - January- February 2017

A Supplement of Beverages & Food Processing Times

Times

Vol. 4, Issue 03, January- February, 2017, 20/-

www.agronfoodprocessing.com

Modern dairy and ice cream unit of Verka Rising Cone inaugurated by Harsimrat Kaur Badal Segment of India

nion Minister for Food Processing Harsimrat Kaur Badal inaugurated the modern dairy and ice cream unit at the Verka Bathinda Dairy. The foundation stone for the same was laid in April and the project is now operational within the stipulated time. Badal congratulated Verka on the successful completion of the project and appreciated the role of Verka in supplementing the income of farmers. Verka is the leading dairy brand in the region with a large consumer base. The new plant would mainly cater to the Ice Cream demand of consumers of region. Verka Bathinda Dairy had an initial capacity of 1 lakh litre per day, which is being augmented to 2 lakh litres per day.

Chairman of Verka, Amarjit Singh Sidhu said, we are elated on the inauguration of the new unit. The project is worth Rs 32 Crores and Rs 22 Crores have been spent on the fully automated unit and the balance Rs 10 Cr has been spent on village level

in recent years as Punjab is scripting new developmental history and Verka feels proud to be a part of this change.

infrastructure for procuring milk from the farmers in Bathinda and Mansa districts so that quality of milk is maintained in the entire supply chain. This has resulted in enhanced milk procurement of 25 per cent this year as compared to last year. The project would help in value addition of milk which will help the Federation to pay more price to the farmers. The unit would also open employment avenues for the youth in the region. He added, Bathinda has seen tremendous growth

Verka is the flagship brand of MILKFED (The Punjab State Cooperative Milk Producers Federation). The setup of the organization is a three-tier system, Milk Producers Cooperative Societies at the village level, Milk Unions at District level and Federation as an Apex Body at State level. Currently Verka has around 7,000 village milk producersâ&#x20AC;&#x2122; cooperative societies, with over 3,80,000 members. These village level cooperatives work under 11 district milk producersâ&#x20AC;&#x2122; unions with 10 milk plants having a consolidated milk handling capacity of around 18,00,000 litres per day. Verka has put up automilk collection centres to ensure high quality products, and the milk producers will get result of milk testing on the spot. Bulk milk cooling centres have also been installed in cooperative societies to maintain the goodness of milk.

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he cones segment in India is growing at a very good rate. There is rising demand for it, as there is innovation with the many new flavors in the market. The most preferred and most sought-after serving is cones, especially Indians will always serve ice cream at any function, be it wedding, birthdays or parties. The major players as well as the regional brands claim that the share of cone ice creams is increasing year-on-year because the consumers are fascinated with the variety available like waffle, flavoured cones etc. Cone ice cream also serves as an enriching nourishment along with being considered as a wonderful tasty, treat. Today the important aspect in the food industry is to maintain quality and taste of the product, the same goes with cones. Get the perfect combination of cones with ice cream and have a pleasant experience. Cont ,on Pg no, 20

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I ce Cream Times - January- February 2017

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I ce Cream Times - January- February 2017

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I ce Cream Times - January- February 2017

Ice Cream News

Havmor to go the premium way!

avmor Ice Creams has been ruling the national market since a while now. In fact, in 2016 summer a time of the year when ice cream brands launch their marketing blitzkrieg, Havmor surprised many with a high scale national campaign. Instead of focusing on regional advertising that was the norm in the past, the company tapped into audiences in the North and the South and positioned itself in the masspremium category, with prices slightly higher than national brands such as Amul.

Now six months down the line, the campaign has helped the company build an online footprint for the Havmor brand, well beyond the markets it served. Customers in states such as Gujarat and Rajasthan became online ambassadors and helped build awareness and recall in states Havmor was just setting up shop. Managing Director of Havmor, Ankit Chona said “We are very strong on social media and have over a million followers on Facebook. During summer, we launched a TVC first on the digital platform where we got over a million views.” Promoting the brand on the digital

platform is the best way to connect with local customers in a range of ways. Havmor ran special promotions during Diwali and tied up with Uber on ‘Ice cream Day’ for special deliveries. Chona added “We wish to advertise in places where it will push consumption. Therefore, we won’t do in-film branding. We will come up with region and occasion specific innovations like we did ‘modak’ ice creams in Mumbai during Ganeshotsav. We will also be doing strategic alliances with multiplexes.” Havmor categorises itself as mass premium ice-cream, as their prices a bit higher than Amul. It is the leading market player in Gujarat, with close to 40 per cent share in the state, followed by number two position in Rajasthan. Havmor uses local references and connections to expand its national footprint. Also, placing itself at a premium spot, using the growing health concerns among consumers in the country to talk about the wholesomeness and natural flavours of the brand in its campaigns. As per a Euromonitor report, ice cream rode the premiumisation wave in 2015 and continues to do so. Many companies have introduced high-priced varieties and exotic flavours and focused on nutrition and wellness in their campaigns. There are 200 Havmor food parlours across the country. Chona said, “We have similar like-to-like growth rates that other restaurants are struggling with. The challenge is that with the real estate

costs and manpower costs increasing, we have had to tweak our fast-food outlet when expanding further. These outlets will now have more youth oriented and standardised products, with interiors also appearing younger. We have redesigned the whole menu and outlet, adding more items to the menu of take-away foods.” Havmor is the third ice cream brand from Gujarat, after Amul and Vadilal, and wants to establish a pan-India presence. Currently the company has market presence in eight states including Gujarat, Maharashtra, Delhi, Goa, Punjab, Rajasthan, Telangana, and Madhya Pradesh. “We are consolidating our presence in the existing states. For instance, we have rolled out 300 push carts in Delhi itself which has earned us revenues to the tune of Rs 10 crore. Next year we plan to triple the sales numbers, including that from NCR,” added Chona. Havmor has planned launches in multiple cities in the North, followed by the East also, it wants to strengthen their base in South & West. There are launch plans in 5 new states namely Andhra Pradesh, Karnataka, Chattisgarh, Haryana and Uttar Pradesh. Havmor plans to expand the Faridabad plant capacity to 100,000 litres per day and consolidate its existing Ahmedabad plant further. “We can optimise the Ahmedabad plant further from the existing 200,000 litres per day. With the Faridabad plant touching 100,000 litres per day capacity later, our overall new 300,000 litres per day capacity should be sufficient for the next few years,” Chona added. To become a pan-India player, Havmor is also considering on a third plant in south India. “Once the Faridabad plant commissions next year, we will begin a feasibility study on a plant in south India which can come up in 2018 or 2019,” said Chona.

Fresh, natural ice creams now available in Andhra Pradesh

eople who avoid going to ice cream parlours because of the use of artificial colours and essence in them can now celebrate because Pabrai’s Fresh and Naturelle Ice Creams that claims to be making 100 per cent natural ice creams, has set up shop in Andhra Pradesh. Mayor of Vijayawada, Koneru Sridhar inaugurated the outlet in Surya Satya Apartment in Revenue Colony on Fortune Murali Park Road. The parlour offers flavours including Pabrai’s NalenGur Ice Cream, Kolkata meetha paan ice cream, rose petal ice cream, musk melon ice cream, tender coconut ice cream, Italian mascarpone cheese & candied fruit ice cream, freshly brewed south Indian coffee ice cream, chocolate ice cream in eight flavours using only naturally processed cocoa, six flavours of sugar-free ice creams with no added sugar and many more. All flavours are available in 500 ml take-away packs as well and special dry ice packing is available for gifting purpose or to take it away to outstation destinations. “Our vision is to be the world’s best 100 per cent natural ice cream maker, giving our customers a wow experience each time with every flavour,” said Kunal Pabrai, Director of Pabrai’s Fresh and Naturelle Ice Creams. The company has outlets in Kolkata, New Delhi, Mumbai, Bangalore, Chennai, Hyderabad, Ahmedabad, Mysore, Bhubaneswar, Siliguri and Coimbatore.

I ce Cream Times - January- February 2017

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I ce Cream Times - January- February 2017

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I ce Cream Times - January- February 2017

Indulge in delicious ice creams at ‘Ice Pan Creamery’

ce Pan Creamery, an all vegetarian Indian Ice cream brand has introduced its new menu of delicious Ice Cream rolls, Layered Ice Cream rolls and beverages across its outlets in New Delhi. The wide range of delightful flavors will surely pamper your sweet taste buds. Offering ice cream bowls of what shall be considered 'best than the rest', the brand is wellknown for its ice creams that are dairy free, additives and preservatives free, and made with fresh ingredients at live preparations. With an array of exotic flavors ranging from Strawberry Passion fruit, Hazelnut Oreo, Ferrero Rocher Shake, Classic Cold Coffee, Caramelized Chocochip Muffin to the Banarasi Paan with Rum Raisin that are delicious and exceptional. The place also serves some excellent varieties of warm waffles including Banana Caramel Rolls on Mappled Waffle and Nutella with classic Vanilla Ice Cream with Waffle. Beverages including virgin mojitos, cold coffees, and a range of shakes to choose from, perfectly match a combo of Salsa Paneer Sandwich, Veg Harissa Sandwich and Nachos Salsa Platter.

Ice Pan Creamery founders Lav Trivedi, Ujjwal Agarwal and Abhishek Agrawal decided to offer patrons a blend of European-Indian desserts while retaining the magic of fabulous decadent ice cream combinations. Using fresh ingredients, the outlet prepares all its servings poured on flatbed pans of nitrogen with temperatures below -50 degrees has a variety of flavours. These ingredients are crushed using spatula, flattened and shaped into exotic rolls, which seems like an artistic masterwork. Banarasi Paan with Rum Raisin, Warm Nutella Waffle with classic Vanilla Ice Cream and the Ferrero Rocher Rolls are some of the popular items that ice cream lovers should try for. All these delicious, mouth-watering food items are reasonably priced.

Ice Cream News

Treat yourself a 'panak' frozen candy

anak Candy is an ice cream dessert that would be described as Yummiest, tastiest and healthiest for ice cream lovers.

Indulge to taste the ethnic - Panak Candy is another new innovative product from Ideal Ice-Cream arm, Manglaore’s leading ice-cream manufacturer that entered the Indian market on 14th January 2017, brought great delight to the ice cream lovers. Ideal Ice-Creams wanted to launch panak candy alongside bella candy but then preferred to go for a more auspicious Makar Sankranti launch date. The entry of bella candy created a new wave of enthusiasm amongst the consumers. Proprietor of Ideal Ice-Creams, Mukund Kamath shared that this was much to the contrary of advice given to me from certain close quarters. The initial near 100% positive response only validates this judgment. Trials on both bella and panak candy had begun simultaneously. served on traditional occasions. Kamath said “since both are jaggery based products, I did not want to confuse the discerning customers with products of similar base.” Panak candy is different from bella in that it is more ginger, lime and pepper compared to grated coconut and cardamom for the latter, adding it is also a product that takes minds of people to events where 'panak' is served as a drink. Kamath said he took suggestions from adults to make it spicier. "We want young and old alike savor this candy.” People in the coastal districts will accept the product for they are well versed with 'panak'

This could provide the surprise element for other markets where customers have heard about 'panak' but not tasted it, he added. He has already received enquiries from friends and well-wishers who wish to 'serve' panak candy to their friends/relatives at auspicious occasions rather than the ubiquitous welcome drink. Reasonably priced just like bella candy, Kamath said when ethnic taste and healthy ingredients are served wrapped around a stick, your taste buds would crave for more.

I ce Cream Times - January- February 2017

News

I ce Cream Times - January- February 2017

Freeze Your Palate At Ice Ninja’s Ice Cream Boutique In Delhi the finest quality by using a verity of top quality, fresh ingredients and toppings. We can create almost any flavour using fresh, chilled or frozen ingredients, sauces and toppings.” The only thing better than ice cream is lots of ice cream. And that is exactly what you will have when you drop by at the ice cream boutique. With flavor options ranging from fresh fruits and nuts to chocolates, candies, and popular foodstuff like Nutella and Oreo, the place gives you a lot of options to customize your brain freeze.

fter one hefty meal at Baani Square, Gurgaon the sane thing to do would be to go back home and try and walk off those calories. But how can any meal be complete without dessert? Which is exactly why a vibrant shop named Ice Ninja with an obvious inclination towards sweets lured us in. and boy, are we glad that we went. A big cup of banana caramel ice cream roll and a popped jeans button later, we knew it was worth the brain freeze! To get to know the Ice Cream boutique a little better, we got in touch with Deepak Surana, cofounder of Ice Ninja. Speaking about his gelato venture, Surana said, “My partner, Viraj and I thought of getting into the ice-cream market in Delhi because it had a lot of scope. Unlike cities like Hyderabad, Mumbai, Bangalore that already have a lot of

Another factor that makes Ice Ninja a truly unique experience is the fact that you can go to crazy lengths to customize your ice cream. Apart from the rainbow of ingredients available in the store, the makers will be more than happy to entertain customers who bring along something that they want added to their gelato. “Ice ninja is not just an ice-cream shop, it’s a boutique experience. We wanted to move away

from the generalized description of an ice-cream shop and create something that was not there in the market”, and that is a feat the Ice Ninja team has managed to achieve with their plethora of flavor offerings, their style of display, and the fun décor. The founders, Deepak and Viraj both come from non-culinary backgrounds, with a common interest in food though. Deepak is an M.Sc. Computers post-graduate, while Viraj hails from the fashion industry. “Viraj and I complete opposites, and that is probably the best part, because all the ambiguities turned out to be constructive and made sure that we went ahead with the best decisions along the way”, shares Surana. And, as mentioned before, with a shared inclination towards cooking, eating, and food, and a passion to settle for nothing but the best, the two set off to create a rolling storm in the dessert sector. And we could not be happier!

ice cream joints, whereas Delhi is more about bakeries. “When you think of ice cream, it’s only mass-producing brands like Kwality Walls or Vadilal, though now the Capital now has Naturals too. But, in general, there was a huge gap in the ice cream segment, which we wanted to fill. We thought about starting up a bulk ice cream manufacturing unit but realized that both of us wanted to create something that was appealing to the palate and free of any preservatives. Moreover, we wanted to create something that was not very heavy”, he explains. And true to the founders’ vision, Ice Ninja, which was launched in June 2016, creates delicious ice creams made with fresh ingredients, without using preservatives. And not only are these ice cream rolls comparatively low on calories, considering they use natural products, but are also light on the stomach. “At Ice Ninja, our ingenious experts will create your choice of ice cream right before you as you watch. We aim to represent a unique dessert of

Currently Ice Ninja is present across three locations in Gurgaon (Baani Square and Kingdom Of Dreams) and Kolkata, with a lot many more in the pipeline. Visit an Ice Ninja store near to find out what we’re losing our mind over! (Courtesy: hungryforever)

I ce Cream Times - January- February 2017

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I ce Cream Times - January- February 2017

Cover Story

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ndian Ice Cream Industry would be one of the very few industries in India that is growing on its own without any support or boost from the government. Apart from it farming, IT, services, etc have been receiving schemes after schemes for the betterment. Ice Cream made up of Milk or FD ultimately connected with farmers only but bureaucracy in India considers it a luxury product and imposes highest taxes. Yet again Budget 2017 had nothing for ice cream industry. On the other hand, dairy industry has been given Rs 2000 cr infrastructure boost. We have to wait for the fine print of the proposed Rs 8,000-crore Dairy Processing and Infrastructure Development Fund to be set up under the NABARD for next 3 years and see how much benefit comes to ice cream industry. In his Budget speech, FM Arun Jaitley said the fund, with an initial corpus of Rs 2,000 crore and to be quadrupled in three years would be used to enable expansion of milk processing capacity in the country. But there are no further details, including the expenditure budget statement of the Department of Animal Husbandry, Dairying and Fisheries or even the Department of Financial Services. Indian dairy industry is big not because we are modern and advanced but because we have enormous spread across the country with largest livestock in the world. Rs 2000 cr outlay would be too small for such huge industry that is supported by crores of farmers and hundreds of cooperatives and private dairies. It is true that the present infrastructure compared to the global standard is very low and government must enhance the same by funding or attracting investment both by domestic and foreign companies but Rs 2000 cr seems a very less amount. An average dairy with two lakh litres per day (LLPD) milk processing capacity would require an investment of about Rs 35 crore. With Rs 8,000 crore, you can establish capacities aggregating over 450 LLPD. Dairy industry had bigger expectations from the government which says it is pro poor and farmers. Before the budget, industry stalwart Devendra Bhai Shah, CMD of Prag Milk Foods had wished to receive boost investment in dairy sector. Given market access, remunerative prices to farmers, dairy can become a potent tool for equitable growth and income distribution. Genuine impetus to the dairy sector can lead to elusive balanced and inclusive growth where our villages progress alongside urban India. Given this, it is reasonable to assign the status of 'Agriculture products' to milk products, therefore bringing Milk & Milk Products to NIL under GST. He also wished to create alternate livelihood for farmers, after demonetization. There were some reports suggesting that farmers faced difficulties in sowing Rabi crops because of the unavailability of new currency notes in sufficient numbers. Given this, going ahead food inflation could become a challenge. Keeping the unpredictability of monsoon in mind, the government should provide for an alternate source of earning for farmers. Private dairy sector should be provided with additional incentives to ease the lives of farmers. Another wish was to boost dairy growth through private sector with India being at the top of the milk producers' list in the world, it currently contributes about 15 per cent to total milk production of the world. After the entry of private players, there has been a sharp rise in the production and demand for milk and milk products in the country. However, the sector is still underdeveloped and extremely fragmented. A subsidy on purchase of milk from farmers under cashless conditions shall be initiated to bring double advantage in terms of supporting farmers from vagaries of monsoon and also bringing economy to cashless. One of his wish came true upto some extent to Develop Infrastructure. Proper packaging of milk products is one of the most important aspects of the industry. Currently there's a serious dearth of necessary infrastructure for chilling plants and bulk coolers which leads to a lot of wastage due to spoilage. We will be looking out for incentives to invest in cold chain infrastructure in terms of subsidy and tax relief. Milk packaging should be made exempt of all duties like excise, CST, Octroi, and so on and should be considered under the food processing industry. If a meaningful impetus were to be given to the dairy industry, all machinery and equipment used by the industry should be exempt from import duty. We hope government in its final draft post budget approval by the parliament will add some of the suggestions given by the industry. We also hope postGST the scenario will change for all verticals of the food industry and will be treated the same!!

The perfect combination

oday ice cream is available in a variety of flavours and can be served in a cup, cone, slice piece, candy bar and so on. The demand for it keeps on increasing as now ice cream is no longer considered a dessert but it is eaten anytime and anywhere! The most preferred and most sought-after serving is cones, especially Indians will always serve ice cream at any function, be it wedding, birthdays or parties. Cones are prepared from wheat & corn flour. A specific quantity of ice-cream is automatically filled in each cone. Cones are convenient as there is no residual waste and no need to dispose it off because you consume it along with ice cream. Current scenario of the Indian cones segment The cones segment in India is growing at a very good rate. The Managing Director of Big Drum Engineering, Hans-Peter Trosse said the ice cream cone segment is growing tremendously in the last 10-20 years than any other market in the world. “I expect this trend to continue, though it may face slowdown, but the Indian market has great potential. This is because of the huge population, increase in purchasing power, and there are other factors that contribute to the growth in this industry.” Cones, small cups, or large tubs, squeeze tubes, push-ups, all these products are filled with machinery manufactured by Big Drum Engineering. They are known for their in-house design and production, programming, electrical installation, technical service, and long-term supply. Area Sales Manager, Marcus Bartels of Walterwerk has happily expressed that the Indian market is marvellous as compared to other countries, India is the best market in the world in

terms of growth rate. Tushar Vij from KAP Cones Pvt. Ltd. commented the cones segment in the ice cream industry is increasing rapidly day by day. It will stand at a very good position in the next decade. Director of Homemade Bakers, Rajiv Manchanda said Ice cream segment per se as a segment is growing at a pace of 10 per cent annually, whereas the cones segment is increasing at the rate of 30-35 per cent annually. So, with the present volume of ice cream cones, in the next decade it should multiply by almost 300 per cent. Share of cones The key design factor in the KAP CONES' manufacturing department is taste. Strength is an important characteristic of the cone manufacturing process. The cones are nested neatly to allow efficient packing with minimal packing materials. As per Vij of KAP Cones, the share of cones is approximately 30 per cent in the industry. Trosse could not specify a number but stated that the share of cones is stable. “In other parts of the world like Europe and North America, premium products have taken away the market share. India has high consumption of cones.” Bartels felt that the share of cones varies from place to place. Manchanda is of the view that cones compromise nearly 55 per cent of the total ice cream volumes in the industry. Homemade Baker’s (India) Limited popularly known as “THE CONE COMPANY” is the largest producers of Waffle / Sugar Cones in the Country. With all major Ice Cream Brands on its customer list (Cornetto, Havmor, Vadilal, Dinshaw’s, Creambell, Mother Dairy and more) the company specialises in providing quality waffle cones in India and has backward integrated into Cone Sleeve Printing and Lamination Business to ensure unmatched quality and service to its Customer. The production of Cones on fully automatic Cone

Flavours is the Real

lavors are basically the most essential ingredients that give taste and smell appropriately to food products. Traditionally, flavors were viewed as the most customized of all raw materials and therefore commanded higher prices. In the last decade, large manufacturers have consistently pushed down their prices. This trend has gained momentum, as there is increasingly consolidation among customers through mergers and acquisitions. Without this basic ingredient, the food industry is unable to give taste for their various products. With Modi government in place, there are many plans and initiatives for the growth of all sectors in India. There are strict laws that are in effect, and with government’s programmes for the development of these sectors the outcome should be excellent for the ice cream and allied industry as well. People in India eat ice cream all throughout the year as the milk-belt efficacy is huge in Gujarat, and even in South India, but it is more in Gujarat, Uttar Pradesh, Bihar. Hence North is a large potential market as the raw material is being sourced from there. Hence both the North and South markets in India are growing at a very good rate. Current scenario of flavour market Flavour is the heart of any ice cream product; it differentiates one product from another. “With the growth in the ice cream industry there is a proportional increase in the use of flavours. Even if more than 80 per cent of flavours consumed are conventional flavours like Vanilla, Butter Scotch, Chocolate, and Strawberry there is a growing trend for new and different flavour combinations.” said the General Manager of CEC Flavours, M. B Bharadwaj. The ice-cream industry is growing at 20-25 per cent growth, it is a great opportunity for the entire flavour companies in this segment to make the best use and grow along with the growing market.

The flavours market is really good & there is an increase in the growth rate of this segment every year. Niranjan – Director – Sales, Food Machinery Division of Delta Nutritives Pvt. Ltd. said the ice cream industry survives on flavours, without flavours there will be no icecream industry. Customers keep asking for new flavours. There are classic flavours in the market which will never die and you don’t mess with that. People want to try exotic flavours, like combination of different fruits etc. This is not just limited to fruits but even includes chocolates, they now want single origin chocolate, Ghana flavoured chocolate ice cream and so on. More the variety of flavours, the maximum number of sales of ice-cream. Even Ravi Mathur from 3F Industries agrees on the same point that flavors are very important for the ice cream industry and without it, the industry will not survive. Different types of flavors K M Sathyan - Flavours, Business Head of VKL Seasoning Pvt. Ltd. said basically there are three segments in the ice-cream industry, one is carry-away/take-away, second is party-packs, and third is interest-buying. Today’s market is more interest-driven, you give them something unique, they will purchase it. With the IT boom and the Android generation, the whole market is about impulse-buying. We always bring innovation as our customers want new flavours at regular intervals. VKL also keeps innovating new flavours and is focusing on the impulse-driven segment. The focus is now to create ethnic flavours segment. Halycon F & B Pvt Ltd who are importers of Italian flavours in India and majorly into distribution to help people get an imported quality flavours in India. Hanumanth Rao - Managing Director, Halcyon Food and Beverages Pvt Ltd, Importer of PreGel, Ice Team Catabriga, Bezzera of the company said “We get the best experienced flavours for the consumers in India.”

I ce Cream Times - January- February 2017

Cover Story

of a delightful treat cone with ice cream

Hans Peter Trosse

Tushar Vij

Marcus Bartels

Rajeev Manchanda

Ovens from Germany further helps in maintaining food safety standards and company has FSSC 22000 certification from DNV and is regularly audited to responsible sourcing standards by Intertek. Regarding the ready-to-made cones available in parlors, Manchanda said “that is a very small percentage. Some ice cream parlours don’t want to bake cones themselves, though the parlours say that the cones are fresh but the batter they use is not. Hence normally these ice cream parlours will rely on suppliers like us who have good equipment and receive appealing cones that add to the appetite of the buyer. Using proper ingredients on our automated lines, the cones segment has a better shelf life and they are more fresh.” Trosse considers the ice cream parlours as a very small part of the market. “Not everyone can afford or has time to eat in ice-cream parlour. The industrial ice-creams are more safe and have a better market presence.”

serves customers all around the globe. They provide efficient and sustainable solutions that are constantly expanding through dialogue with users. From design and procurement activities, through manufacturing and marketing to distribution and shipping, all divisions are combined at their site in Kiel, allowing close and productive cooperation. Bartels informed that innovations are taking place at regular intervals, such as sandwich ice-cream can be moulded into any shapes. It is not yet arrived in the Indian market, maybe in future. KAP Cones is coming up with flavoured cones like chocolate, strawberry, mango. The same goes with Homemade Bakers, wherein Manchanda said that in terms of innovations, there are mini cones, standard industrial cones for bigger volumes, and are now venturing into flavoured & coloured cones which are very fancy products. They are available in different sizes, colours, and flavours, that is the latest innovation in cones segment.

Vij and Bartels emphasize that quality and taste of the product is very important. Bartels said that the sales will not be affected by ready-to-cones available in parlours as the taste and quality of the product is of significance to the customers. Consumers are ready to pay more for betterquality ice-creams. Innovations in ice cream cones Walterwerk relies on combined expertise which

Well for Trosse, he believes that innovations come from electronics. “We improve our electronic systems at regular intervals so that only good products arrive to the consumer. Ice-cream and chocolate can be compared to a never-ending love story. New innovations are in the process as how to blend ice chocolate and ice-cream, more inclusion, and now even liquor is added in very less quantity in the ice-cream mixture. In variants, you get big

and small size cones and there are fillings which consist of nuts, choco chips, frozen yogurts. Hence the fillings are even more distinguished.

wherein the product is more sophisticated. Our products are efficient, attractive, unique, uniform, and proficient in advertising.”

Vij proudly claims that his company makes use of the latest technological machinery in the manufacture of cones. The process is completely automated with high class technology. Bartels clearly defines that the Indian market is pricesensitive and there exists a tough competition in the country. To make a simple ice cream cone, one can make it on very domestic kind of baking plate which is used by someone who is running small time ice-cream parlours that bake some few cones required as per demand.

Why cones are preferred over cups? Studies suggest that cones are preferable over cups because it is an enjoyable experience. Bartels agrees to the study as he stated that the cone is a perfect combination for ice-cream, people prefer waffle cones as it is more enjoyable and pleasant eating experience when compared to cup ice-cream. Director of Homemade bakers voiced his opinion as there is a feeling of youthfulness associated with it. Eating cone ice creams has become a trend and people get a ‘youth feel’ when they consume it, also it’s more wholesome.

Manchanda feels that the companies should make use of the efficient machinery for the manufacture of cones. “there are equipment supplied from companies based in China where you can make cones on semi-automatic machines but the quality and baking of these cones are uneven and the sizes also differ. Finally, in terms of best products that are available in the market are made on the German machines. There are only two-world class companies that deal into manufacturing worldclass cones is Walterwerk in Germany and Harks in Australia. These are two companies which supply fully-automatic lines for manufacturing cones thus all the cones are all of uniform dimension, thickness and colour.” Trosse claims that Big Drum Engineering are market leaders for the biggest and efficient icecream filling machines, and fulfil the demands by customers. They provide them with wider machines that gives higher and better output. A decade ago, the machines used to produce 20,000, now it is 36,000 – 40,000 per hour. “Our equipment manufactured are energy - efficient and the durability of the machines is long-lasting,

King, when we talk about Ice Cream today the industry is very competitive as the growth percentage is high when compared to ice cream industry. Halycon is into logistic segment that supports several innovations taking place in the ice cream industry and provides their services to fulfil the plans. Niranjan elaborated on the variety of flavours in his company, especially on the latest flavors added in the market. “The special flavour that is very popular among the children is Bubblegum. Another flavour is Cotton-Candy which is again kid-oriented, also we are introducing combinations that have never been tried out earlier. Dark chocolate with orange topping is a classic combination in other countries, but not much in India.” Bharadwaj distinguishes flavors into three categories namely Natural, Nature Identical, and Artificial flavours. “CEC offers all variants but there is more demand for Nature identical and Artificial flavours. Flavours come in liquid and powder form, but in the dairy segment liquid flavours are more suitable. We have sales promoters across the country who tour the market to identify consumers. We also have a wide network of dealers who support our promoters in identifying new consumers. Participating in trade fares like IICE also has helped us to identify several potential consumers.” Competition in the industry There has been competition since the beginning, right from the origin of the flavours in the market. Sathyan emphasised on being different from the rest, is what makes a company extraordinary and special. “You should be something different from the competitors and create a niche. We have now entered the ethnic market segment, and have all the ethnic flavours with us for the industry. VKL has achieved tremendous success and almost doubled the business with 50 per cent growth. From our dairy perspective, the growth is about 25-30 per cent in flavours of the dairy segment; this signifies

there is huge opportunity for the market growth. Mathur describes the competition in the industry as intense. The competitive spirit amongst all the players is what makes the competition even more tough and interesting. Niranjan totally agrees that there needs to be competition in every industry. “If there is no competition in the industry, then everyone will have a laidback attitude. All the competitors are at the same level, they are doing their job well and so are we.” We only source natural flavors, and this is how we distinguish ourselves as a naturally-flavoured company. If at all any colour must be added, they are also natural colours, he added. CEC General Manager feels that with entry of many multinational flavour companies and new Indian flavour houses with special focus on the ice cream segment, competition has been increasing. More than 80 per cent of the flavour business is with the multinational flavour houses. The domestic flavour houses have been able to increase their market share by offering innovative ethnic flavour profiles and providing prompt and flexible service to the medium and small ice cream manufacturers. Role of companies Every company in the ice cream industry plays a certain role. They could be into manufacturing, solution providers, cone-makers, or flavors/ ingredients and the allied segments. Some work in alliance with each other and eventually it contributes to the growth of the industry. Deputy General Manager of Marketing - Ravi Mathur from 3F Industries Ltd. gave a little brief about his company. They are the solution providers to the chocolate companies that do not have fats. Our company produces fats that goes into the making of the frozen desserts. We are also suppliers of edible oils – palm kernel oil, coconut oil to the manufacturers of choco-bars and ice creams, then

M B Bharadwaj

K M Sathyan

we have the chocolate product - chocolate dips and bars. There are four main products – a) Frozen Delight (b) Palm Kernel Oil (c) Coconut Oil (d) Chocolate bars. Delta Nutritives Pvt. Ltd. is a 360o company effectively providing complete services. They sell machines, ingredients and have their own chefs who are factory-trained in Italy and other countries to provide the complete consultancy, from scratch how to set up an ice-cream kitchen, how to set up a parlour, how to develop a recipe with what is available in the city/town. CEC Flavours is dedicated in offering highquality flavours for all categories of ice cream manufacturers. They provide many variants of the same flavour to suite the requirements of the consumers. Offering more than 150 special flavours exclusively for dairy application, also CEC is very prompt in its service and offers flexible packing options. CEC flavours are low in dosage and close to nature in the flavour profile. With market presence in the entire country and apart from servicing the national ice cream manufacturers, special focus is given to servicing small manufacturers in towns and villages. Latest innovations Innovations is that aspect which keeps the company always moving. Where there is innovation, there

“When you eat ice cream, you get the nourishment of milk, fat, and when it is consumed with cones, you also get the nourishment of cereals. Hence, I feel it is a complete nutritional edible food item, but now cone ice cream consumption is more of a trend because of the feeling of youthfulness associated with it.” Even Trosse attributed that the ice cream combination with cone makes it a wonderful treat. He said, the variety available in cones as you can mix it with flavours, and the sugar cone tastes very good. With the delicious ice-cream combination, the cone treat is even more exciting. That is why it is preferable over cup ice creams. Lastly ending on a jovial note, Vij said that to eat a cone ice-cream, you just need to use one spare hand and the other hand is always occupied with the smartphone or laptop and so on. But on a serious note, it is always a pleasing delight to enjoy the various flavors of ice cream with cone.

Glenes Bothelo

is growth opportunities as well. One needs to be innovative with their ideas that could earn huge profits for the company. Mathur expressed that they have introduced a new product for their clients. “For the choco-bar, other chocolate companies have a paste, after which palm oil needs to be purchased, mix it eventually creating the end-product. Our company has introduced a new product that is a mixture of both. So, at the customer-end they do not need to add oil to it. We have developed Hanumanth Ravi Mathur a dip, that will maintain the consistency of the product.” Whereas Sathyan from VKL gladly spoke about their latest innovation – Matka Kulfi, which is the most popular product among ice-cream lovers, and recently matka flavour has been introduced. “Authentic matka flavour loaded with ice-cream is our latest innovation.” Niranjan had a different concept which he shared during the IICE 2016 event, that is ‘Kona Kona, Cone Cone’. Further explaining about it, he said “all of us in the ice-cream industry want ice-cream shops/parlours in every corner of the town. In a small available area, you can have not only an ice-cream parlour rather a live production of icecreams.” The more ice cream stores in the country, the higher profit margins will be achieved. Lastly Bharadwaj briefed about the various innovations at CEC. “We offered variations in Vanilla flavour like Vanilla Bean, Vanilla Cookies, Vanilla Milk, and Creamy Vanilla. We launched origin based Chocolate flavour variants with flavour profiles of the Coco bean grown in the respective countries. We also launched several new flavour profiles like Pineapple Slice, Tender Coconut, Date, Musk Melon Flavour and variants in Orange. We also offered special milk based flavour variations like condensed milk, boiled milk, fresh milk, milk crumb, cream flavour and butter flavour variants. We have received special appreciation for our new milk sweet flavours launches like Rajbhog, Kesar Pista and Kheer flavours.

News

I ce Cream Times - January- February 2017

Get yummy 50 flavours on the move

hane resident Parin Gala is only 21, and he owns ice cream truck. He was always keen on owning one ice truck and that was fulfilled when he bought one. The ice cream truck was Mumbai’s first when he launched it about a year ago. It has been going on so well that Gala, a Class XII dropout received franchise enquiries and hopes to have seven trucks with his brand, Snowbirds, all over Mumbai by the end of this

few shared enthusiasms. He was the only guy who showed keen interest in making and selling ice cream.” Jog further went on to add that, “I too had seen Oswald when I was a kid. And while talking to Parin, I thought, why not do something new in life? People tried to talk me out of it, but I was convinced this was right. I only had to promise my parents that I would complete my graduation and I am at the end of that year now.”

year. Gala drives around Thane’s Lake Upwan and Hiranandani Meadows with his friend and the truck’s co-owner, Rajas Jog. The two connected over a shared dream that occurred by excessive cartoon-watching. Gala said, “We grew up watching Oswald, and the ice cream truck in it sort of stayed in our minds.”

Being a college drop-out, Gala spend time travelling and wanted to do wildlife photography. But he realised these were not quests will not earn him good money. Though ice cream making stood a chance. Hence with that, the birth of Snowbirds 2- Acetyl Pyrazine Furaneol took place and later his Acetoin L-Menthol Flakes friend Jog joined him in this venture. With due Aldehyde C-14 (Peach Aldehyde) Milk Lactone reference to Google, Aldehyde C-18 (Coconut Aldehyde) Ethyl Vanillin Gala said “My teacher Allyl Caproate Ethyl Butyrate taught me how to make Diacetyl Vanillin and many more.... ice cream. I had no idea Suitable for Food & Flavour how to make coffee or even Maggi, let alone ice cream. Operating a truck and working a We also offer aroma chemicals and freezer were beyond 100% natural essential oils me, but I asked Google teacher and thankfully, it assisted me very well.” www. www.karnatakaaromas.com aromas@karnatakaaromas.com 080-43468800

The truck is a secondhand vehicle. Earlier it served has an ambulance. When Gala tried to purchase

it, the truck’s owner did not take him seriously in the assumption that Gala is just a kid, not a businessman. He did not know that Gala had already collected over Rs. 1 lakh by organising treks and photography camps. He got a new phone number from a friend and decided to crack the deal on the phone in order that he would not be judged on his appearance. He managed to bargain with the ambulance owner and bring the price down to Rs. 1.90 lakh from Rs. 3 lakh. After constant conviction, his father lent him money. “The business needed more investment and finally, my dad lent me Rs. 6 lakh.” Snowbirds has over 50 flavours and the first batch of ice cream was for a bunch of college mates, who could not believe their friend was churning out the ice cream. Gala said, “They were drooling. Nutella-mint was the first flavor I served, and the second was strawberry. They really boosted my confidence. So many of them have helped me run the truck in the past year, including my good friends Manjit and Bhavesh. But they all had their studies to complete. Then I met Rajas while trekking, and we had quite a

Gala and his team had to obtain 13 licenses for the truck. Gala said the Food Truck Association of India helped him. But the street smarts they needed to cultivate were of another level. From pacifying and dealing with local law enforcement agencies to figuring out the area with the highest footfall, from working out a schedule that would allow them to make enough ice cream with a single hand-churned machine to feeding hungry customers in five hours of evening traffic, from finding a non-residential place to park their truck (18 km from Gala’s home) to doing several runs back and forth on an Activa, they did it all. The ultimate result was that Snowbirds crossed the Rs. 20-lakh earning mark in the first 10 months. Their success story inspired seven more food trucks to open business on the same stretch as theirs. A major chunk of Snowbirds’ earning comes from catering for private events and parties. They have attended business events from BKC to Ambernath, at no extra charge except for a guaranteed sale of 15 litres of ice cream. Their weekends are always booked. Hence such inspiring stories should be made known to other aspirants who struggle from the scratch to touch the pinnacles of success.

News

I ce Cream Times - January- February 2017

Rohit Mirchandani, Co-Founder OF Drums Food Talks About Epigamia Greek Yogurt

here’s never been more of a need to eat healthy. Lifestyle diseases are on the rise and people are leading increasingly sedentary lifestyles. To counter that, nutritionists and health professionals are suggesting that people, especially in urban areas, pay more attention to their diets. One food which has gained much attention in the recent years is Greek yogurt, a protein packed, calcium rich cousin of regular yogurt. Greek yogurt is low in fat and carbohydrates making it perfect for muscle building and weight loss. In India, the words ‘Greek yogurt’ are most often associated with Epigamia, the first Greek yogurt in India. Manufactured and distributed by its parent brand Drums Food (also behind the delicious Hokey Pokey ice creams) Epigamia is a delicious, 100% vegetarian source of calcium and protein.

Tell us a little about yourself. How did you develop an interest in food? My interest in food can probably be linked to my passion for travel and history. I’ve always been particularly fascinated with how certain cultures have influenced and contributed to some of the most interesting cuisines in the world. For example, the Jewish and Italian influences on the food of New York City, Arabic influences on Spanish cuisine, Indian and Malaysian influences on South African cuisine, and the Portuguese influences on Indian Goan food. I enjoy my meals much more when I know the origins and culture behind the cuisine being served. What’s more, as an undergrad at NYU, I studied abroad in Florence, Italy where I developed a love for wine. The complexities of wine are much more easily understood alongside food that complements the palate. And of course, it makes it more fun.” What was your vision for drums food when you started it? where do you hope to take drums food in the future? “While at business school, I took a class that was held in Mumbai on Marketing to the Indian Consumer. A guest speaker, who was formerly the head of marketing at Coca Cola, spoke on the notion of brand building in India and how FMCG just had a handful of mainly multinational brands that dominated. He mentioned the next 15-20 years would be a time when local brands get created thanks to the changing consumption patterns and social media means to reach consumers. This was a Eureka! moment for me. I knew what I wanted to do- build a brand that would stand the test of time.” Can you recall your first experience with greek yogurt? “I can. I was standing in line at a deli in the Lower East Side of New York, waiting to order a pastrami sandwich when I saw that they were selling Greek yogurt. Though I had heard of Greek yogurt before, it was unusual to come across it at the time and I was intrigued. I decided to swap out my usual chips that day to try it out as a healthier option.” Epigamia was drums’ food second launch. why did you decide to bring greek yogurt to india? How responsive do you think the indian market is to it? “We found ice cream to be very seasonal in India and saw a shift in consumer patterns towards healthier eating. We already had our dairy sources, as well as the infrastructure to support a cold chain

supply product and to top it all off, Chef Ganesh, my Co-Founder, was coming to me with an amazing product. It was really a no-brainer. So far we’ve had an incredible response from the Indian market and are selling across India.” Why would a consumer choose greek yogurt over the more familiar dahi? What benefits does it have?

“Due to the traditional Greek straining process, Greek yogurt has a thicker and creamier texture than regular dahi and is low in fat and calories, but much higher in protein. One cup of Epigamia contains as much protein as 1.5 boiled eggs or 2 cups of dal. Epigamia is available in a Natural variety but we also have 7 other different flavors, all of which are made with real fruit pulp and zero preservatives.” How do you and your team create a new epigamia flavor? once it’s conceptualized, how do the yogurts get produced? “Chef leads R&D and is supported by our Product and Consumer Insights team. He is constantly experimenting with new flavors and having us try his latest creations. I look at consumer trends, both locally and globally, and pass them on to Chef.” What are some of your personal favorite epigamia flavors? “Every flavor has a unique taste and making me

choose one is so difficult but our Alphonso Mango is something that I just cannot do without! The wonderful all-natural taste of Ratnagiri mangos is something I could talk about all day. I’m also a big fan of our newest flavor, Vanilla Bean.” How would you recommend a customer enjoy epigamia yogurts? “The beauty of Epigamia is that it is so versatile. The portion size and nutritional properties of one cup of Epigamia is perfect for your ‘choti si bhook’, or afternoon/evening snack. It’s delicious on its own or mixed in with your topping of choice – whether it be dry fruits, granola, fresh fruit, chocolate chips, etc. The protein content makes it an ideal post-workout snack and many people even eat it for breakfast or as a healthier, yet still tasty, alternative to dessert.” (Courtesy: hungryforever)

I ce Cream Times - January- February 2017

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Ice Cream News

I ce Cream Times - January- February 2017

Mumbai Food: New Bandra ice-cream shop offers innovative flavours

he guava ice cream melted in our mouth in a burst of flavours — sweet, grainy fruit with a touch of salt and spice from the special masala sprinkled on top. It took us back to afternoons spent sitting under a tree, eating (stolen) guavas sprinkled with salt and chilli powder. Nostalgia comes cheap at the city's newest ice cream store, Scoopalicious. There's the decadent Christmas rum cake, strawberry jam cookies eaten at tea time, kulfis eaten on the way back from school and jeera sharbat sipped on hot summer days. These familiar flavours are taken, churned till creamy and served as ice creams (in a plastic cup or waffle cone).

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Scoopalicious on Hill Road, opposite St Peter's Church, is an extension of Roysten Misquitta's ice cream food truck of the same name, that launched last year. It made sense that we drop by on an evening when the city was enjoying an unnaturally cold spell. The space serves 35 flavours of ice cream, including seasonal ones. The menu is divided broadly into out-of-the-box varieties — beetroot, pumpkin pie, black sesame and honey, rum cake; seasonal fruits like sitaphal and guava; vegan ice creams; and old favourites — filter coffee, mocha bourbon, white and dark chocolate blondies and banana caramel. In the mood to experiment, we ordered the Pumpkin Pie, which smacked of the sweetness and creaminess of a pie with a slight spicy undertone. The sweetness came from jaggery, not sugar. The Caramel Popcorn was on the sweeter side but filled with the toasty flavour and slight crunch from actual popcorn pieces. The Coconut Ice Cream got its richness and sweetness from desiccated coconut.

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We loved everything but a few flavours stood out for their innovative combinations, like the Black Sesame and Honey. The sesame gave the ice cream a smoky, nutty tinge balanced out by the mild sweetness of the honey. The Rum Cake also impressed a decadent, boozy ice cream that surprised with its intensity. The Banana Chip had bits of fried chips hidden amidst a simple banana ice cream. Scoopalicious' ice creams are organic, made with less sugar (most have jaggery). They claim to have no preservatives or added flavours. They offer vanilla, tutti frutti and kesar pista for schoolkids (scoops priced at Rs 30). Misquitta plans to introduce milk shakes too. Look out for Bailey's and butterscotch flavours in February. Courtesy: Mid-day)

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I ce Cream Times - January- February 2017

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I ce Cream Times - January- February 2017

DuPont announces launch of DuPont™ Danisco® YO-MIX® CURD Cultures for the Indian market

Desired texture and traditional taste in curd, buttermilk and lassi for a reliable industrial production

esired texture and traditional taste in curd, buttermilk and lassi for a reliable industrial production. DuPont Nutrition & Health will address consumer trends in the dairy space with innovative ingredient solutions at the 45th Dairy Industry Conference and International Trade Fair in Mumbai, Maharashtra from 16-18 February. At the event, DuPont will launch its much-awaited YO-MIX® CURD Cultures series which ensures a reliable industrial scale production of Indian curd, lassi and buttermilk in desired texture and traditional taste. Capturing latest trends in health and nutrition, this new range of cultures caters to the diverse needs of Indian market in fresh fermented dairy products. Speaking about the launch, Parth Patel, Business Director, South Asia, DuPont Nutrition & Health says, “To address the fast-growing market demand, producing retail curd on an industrial scale and maintaining consistency through shelflife can be a challenge for manufacturers. The YOMIX® CURD Cultures Series from the DuPont™ Danisco® range have been developed to meet key challenges that curd manufacturers are facing.”

He adds, “The dairy space in South Asia market is diverse with a strong demand for fresh ideas, indulgent recipes and innovative products. DuPont has a broad portfolio of food ingredients and exceptional dairy application knowledge. We are able to assist product developers with innovations for all varieties of dairy products like ice creams, frozen desserts, varieties of cheese, milk shakes and fresh fermented dairy.” “The Indian dairy industry does not only consist of the large milk cooperatives. There are also innumerable small-medium dairies that exist in tier 2 cities. Everyone wants to grow and make the best value added dairy products for their customers that meet their regional need and taste. I think that’s where we will add value, help them differentiate, innovate and commercialize products faster to market,” says Sujith Sathyadas, Marketing Manager, DuPont Nutrition & Health, South Asia. “We have developed a broad range of starter cultures for traditional Indian fermented products like curd, lassi and buttermilk, which will enable manufacturers to maintain consistency in product quality, improves production efficiency, fast

fermentation time and value optimization in recipes. These are unique culture formulations for higher phage resistance together with biodiverse culture species for a variety of tastes and textures matching consumer preferences across different regions in India,” says Karuna Jayakrishna, Senior Application Specialist, DuPont Nutrition & Health, South Asia. Delightful dairy offerings made from betterfor-you dairy ingredients At the trade show, DuPont will present a wide range of specialty food ingredients to help dairy food manufacturers develop distinguished dairy products. Visitors will be able to sample a wide

array of tasty products made with DuPont™ Danisco® range of ingredients at Booth C-44: Fresh fermented dairy – Sample products formulated with YO-MIX® Culture series, the first broad range of starter cultures offering remarkable solutions for traditional Indian curd, lassi and buttermilk with a fast fermentation time. Traditional Kulfi – The traditional Indian frozen treat made with DuPont™ Danisco® emulsifier and stabilizer blends, promises a richer, denser and creamier texture. Cheese Bites – Flavored with Indian taste buds in mind, DuPont will showcase its dairy ingredients like CHOOZIT® Cheese Cultures, GRINDSTED® Stabilizer Systems and MARZYME® Powder Coagulant for varieties of cheese applications for an improved functionality and delectable taste. Smooth Milkshakes – Enjoy the richness of sumptuous taste in milkshakes made with RECODAN® tailored ingredient system. It helps you develop innovative products with low fat milk maintaining desirable properties such as rich mouthfeel and creaminess with no compromise on stability and texture.

Ice Make Refrigeration Pvt. Ltd Acquires Bharat RefrigerationsPvt Ltd

ce Make Refrigeration Pvt Ltd and Bharat Refrigerations Pvt Ltd, announced that Ice Make Refrigeration Pvt Ltd has acquired Bharat Refrigerations Pvt Ltd business effective from December 15th 2016. “We are thrilled and energized about joining forces with Bharat Refrigerations Pvt Ltd. Bharat’s differentiated and reputed products will offer Ice Make’s Customers a range of Product options with increased value, while preserving the legacy of customer satisfaction that both companies prioritize,” said Mr. Chandrakant Patel, Ice Make’s Managing Director.

Since its founding as Bharat Refrigerations in the late 80’s, Bharat Refrigeration has grown from its Chennai roots to become a widely renowned, integrated refrigeration equipment manufacturer across the South. Along the years, Bharat Refrigerations Pvt Ltd has remained a true family business and, under the leadership of its founder Mr.T.M.Venu, has achieved stature as a highly reliable and technically competent player in South India.

continue as the leader of Refrigeration Equipments Manufacturer in the South, while leveraging Ice Make’s advanced capabilities & systems across our Refrigeration Equipment’s value chain. I believe that time has come for Ice Make to truly become one of the Strongest Players in the Refrigeration Arena that not only brings a dynamic change in commercial refrigeration market but also drive customer’s profitability through highly efficient and effective value added product line.”

Ice Make’s Managing Director said “this acquisition will allow Bharat Refrigerations to

Bharat Refrigerations’ Founder Mr. T.M. Venu said, “Ice Make’s support will enable Bharat Refrigerations to grow faster, introduce new product designs and models more rapidly, and expand on our history of success by reaching a

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broader array of customers and markets. I am excited that our employees have joined the ICE MAKE Family. Having seen how Ice Make truly ‘lives’ its core values, and because of this and its compelling vision of providing unrivaled, highly productive refrigeration products to customers, I believe that our mutual goal to anticipate, nurture and drive positive change in the refrigeration industry will be delivered through our synergy.” “Apart from other core products, our latest Patent Protected Cold Plate Reefer Product Line under the flagship TRANSFREEZ, is projected to spread extensively across the Nation catering to LastMile Cold Chain requirements of customers.

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SCANVISION INVENSYS 9,Chintamani, Plot No. - 421, Takka, Panvel, Navi Mumbai - 410 206 Tel.-022-2745 4997, Cell - 09321 101199 / 09341 101199 www.scanvision.in, scanvision21@rediffmail.com

The innovative, new generation ElanproCombiFreezer range is uniquely designed with double cabinet to facilitate storage

of Ice Cream and milk products separately as they need different temperature.While Ice Cream or frozen products are to be stored at –20Deg C, milk and other milk products like butter, cheese, Curd require +4Deg C.An efficient choice for cooling, the freezer has inbuilt safety alarms which captures high and low temperature, probe failure alarm and door alarm. The product is integrated with 70mm insulation for working in high ambient condition and long hold over time.The benefits of the latest in refrigeration technology are also integrated to provide users with a fridge-freezer that gives them maximum control and makes everyday life simpler. An evolved product to meet customers demand ElanproCombi Freezer is 60% freezer and 40% chiller. Small shop keeper who either were forced to buy 2 units or use Chest freezer for all type of products thus loosing quality of product can now comfortably maintain proper temperature. The new product by Elanpro provides energy efficient, convenient, safe and reliable performance for optimal storage temperature environments necessary for a wide range of hospitality applications. Priced at Rs. 31900, ElanproCombi Freezer is now available at Elanpro dealer stores.

Writeup

I ce Cream Times - January- February 2017

DuPont reaches 100% certified sustainable palm oil emulsifiers

Pledge to use certified sustainable palm oil in global emulsifier production is now fulfilled

uPont Nutrition & Health has completed its switch to 100 per cent certified sustainable palm oil and palm oil derivatives used in its Global emulsifier production. The achievement is the latest milestone since the company pioneered the introduction of sustainable palm oil emulsifiers in 2009. Following the 2009 launch of the world’s first palm oil emulsifiers from Mass Balance supply chain certified by Roundtable on Sustainable Palm Oil (RSPO), the first emulsifiers made with RSPOcertified Segregated palm oil joined the DuPont™ Danisco® range in 2011. Furthering our commitment to Sustainability The new development means that the remainder of the company’s entire global range of palmbased emulsifiers is now based on RSPO-certified sustainable palm oil and derivatives, which promotes the production of palm oil with greater consideration of its environmental and social impacts. Brenda Kelly, business director, DuPont Nutrition & Health explains the motivation behind this move. “At DuPont, we are committed to reducing the environmental impact from all our raw materials, operations and final products. As such, it is clearly critical that we start by obtaining our raw materials with recognized, sustainable certification.” In addition, DuPont recently announced a strengthening of its sustainable footprint for emulsifiers by converting to woodchips at its Grindsted facility, Denmark, which is one of the world's largest emulsifier plants. The change means a reduction of 45,000 tonnes of carbon dioxide annually, equivalent to removing 20,000 average Danish cars from the road for a year. Fulfillment of the sustainable palm oil pledge DuPont initially intended to convert all of its palm-based raw materials to certified sources by the end of 2015, but this transition was delayed by insufficient market demand and a shortage of certain certified palm oil derivatives. RSPO Book & Claim* certificates now allow DuPont to fill the gap until conversion to physical supplies can happen. “Through the Book & Claim system, the intention is to support the growth of sustainable palm oil production over time” Kelly says. In the coming months and years, DuPont will continue to encourage its stakeholders in working towards replacing Book & Claim volumes with certified sustainable palm oil from physical supply chains such as Mass Balance, Segregated and Identify Preserved palm oil and derivatives. An ambitious and comprehensive sustainable palm oil sourcing policy will also be launched in 2017. The Book & Claim supply chain system endorsed by RSPO, enables producers and end-users to trade certificates. RSPO-certified producers are issued one certificate for every tonne of sustainable oil they produce. Find out more about RSPO certification at http://www.rspo.org/certification

Carrier Commercial Refrigeration

arrier Commercial Refrigeration (CCR) is a part of UTC Climate, Controls and Security, a unit of United Technologies Corp. (UTC), a leadingprovider to the aerospace and building systems industries worldwide. UTC was ranked at 45thposition in Fortune 500 list of global corporations in 2016. Built on Dr. Willis Carrier’s invention of modern air conditioning in 1902, Carrier’s research, expertise and innovation have resulted in market leading solutions. We recognize the vital importance of maintaining a responsible balance between the comfort we create today and the world we live in tomorrow. Millions of people trust Carrier’s leadership in delivering efficient solutions. Over the years, Carrier India has significantly contributed in promoting sustainability. Carrier is the only company in the world to be a founding member of the Green Building Councils of the U.S., Argentina, China, India, Singapore, and France. In fact, Carrier was instrumental in launching the U.S. Green Building Council® (USGBC) in 1993 and was the first company in the world to join the organization. It invests in R&D resources to advance energy efficiency, ozone layer protection and low global warming technologies in its products. The Carrier's

approach is towards sustainability and supporting customers around the world in developing strategic, energy-efficient and custom-engineered building solutions. Carrier’s presence in India dates back to 1986, when Carrier India was established. In the year 1988, the first manufacturing facility was commissioned in Gurgaon, Haryana. Spread in an area of 19 acres, this state-of-the-art facility consists of highly automated manufacturing unit, an excellent R&D Center and an advanced Quality Clinic. Currently, refrigeration products manufactured in this facility include air cooled condensers, multi compressor racks, air cooled condensing units, evaporators, chest freezers and chest coolers.

CCR India has 18 sales & service offices and a sales & service channel partner network throughout the country, ensuring efficient solutions and quality services at customer’s doorstep.Our project management and application engineering teams provide turnkey cold chain solutions in cold storage, food retail and chest freezer/cooler segments. Our service team drives for enhanced customer experience. ACE (Achieving Competitive Excellence) is our proprietary operating system to ensure worldclass quality in our products and processes. With its relentless focus on increasing efficiency and reducing waste, ACE is integral to the company's performance model. The company’s facilities worldwide are using the operating system to improve quality and customer satisfaction while lowering cost. Our comprehensive Environment, Health & Safety (EH&S) program establishes a framework and provides tools for implementing our EH&S practices into our business & culture. The Carrier Gurgaon facility holds a distinctive record of delivering over 17 million man hours without a lost work day incident, clearly citing the measures of safety followed here.

News

I ce Cream Times - January- February 2017

Frozen Desserts: Making profitable Business with Vegetable Fats

ce-creams and Frozen desserts- though a seasonal product have a huge market potential in India as it is one of the fastest growing food categories. In recent years, the consumption of ice-cream and other frozen products in winters have been on the rise though in summers the demand is at its peak. India’s current ice cream market is estimated to be more

than Rs.4000 crore which includes organized and unorganized sectors and frozen desserts contribute 40-45% of the market share. The ice-cream industry is growing at the rate of 17% value-wise. This growth has been driven by improvement in per capita consumption, which in turn is attributable to rising income levels and living standards. 35 -45 % of the Indian population is young and will be the main drivers of growth for this industry as they have a fondness for frozen products. The per

capita consumption of ice-cream in India is still low at 300-350 ml as against world average of 2.3 litres. This is because unlike the west, in India we have lots of other traditional sweet options, but slowly and steadily ice-cream/frozen dessert is also increasing its share. Ice-cream Vs Frozen desserts Ice-creams are manufactured using sugars, flavours and dairy fat like milk or milk fat which provides the appropriate texture, setting property and flavour release. Dairy fat or Milk fat is an expensive ingredient in many developing countries and vegetable fats provide an inexpensive high quality alternative. There is an on-going controversy about the nutritional facts of frozen desserts as well as labelling. The regulation in India, the FSSAI (Food Safety Standards Act of India) defines Frozen dessert as – “a product obtained by freezing a pasteurized mix with milk fat and/or edible vegetable oils and fats having a melting point of not more than 37° C. The use of vegetable fats results in lower costs and higher production output. It also makes it possible to give the frozen dessert a better nutritional profile. The vegetable fats used are derived from palm, palm kernel or coconut oil. Another advantage is that dairy-based ice-creams tend to melt faster than those made from vegetable fats. India being a tropical country it is more advantageous to use vegetable fats as dairy fat substitute.There are few brands that show frozen desserts as an inferior product thus misleading the consumers. Frozen desserts taste good and at times consumers often don’t realize the difference between ice cream and frozen desserts which contain little or no milk fat. Moreover, frozen desserts made from vegetable fats don’t contain cholesterol or trans fats whereas in milk or milk fat both are naturally present. Frozen desserts may also contain milk solids which are a good source of calcium and proteins. The concept of vegetable fats for use in frozen dessert also known as ice-cream fats has been pioneered by AAK Kamani Pvt Ltd.We at AAK Kamanimanufacture a wide range of vegetable fats specifically designed for frozen desserts (Koolex Trans free Vanaspati). It is cholesterol free and trans free which makes it a healthier choice as compared to dairy fat which contains both trans as well as cholesterol. It is specifically formulated to withstand high climatic temperatures in its frozen state therefore slow melting of the final product during consumption. We also manufacture a wide range of high quality trans free oils and fats for varied applications i.e. for coating, enrobing etc.

therefore providing our customers with a healthier and inexpensive alternative to dairy fat without compromising the taste. Some of the specialty oils like Cocosilver (Refined Coconut oil) &Krisp(Refined Palm Kernel oil) find application in the manufacture of chocolate coating also called ice-cream covertures which have excellent taste profile and shelf life. There are many challenges … Like any other industry, this industry too has its challenges, and there is lot of scope for its development. Industry players not only face competition from their competitors, but also from other foods like the traditional Indian desserts – Shrikhand, Basundi, kheer etc.Consumers still consider ice cream as a dessert and a side item. For big players, there is regional competition from smaller players. 60% of the market is dominated by three flavors i.e. vanilla, strawberry and chocolate and major players tend to play around these flavors only. India has the potential to be the top producer of ice cream and frozen desserts but for this the present infrastructure like transportation and cold chain needs to be strengthened. Poor infrastructure - lack of cold storage and in case of rural penetration- erratic power supply lack of uninterrupted power supply and good roads are major concerns right now and these call for huge investments. Innovation is the key …. The frozen desserts market in India will witness a steady growth and will also be open to innovation primarily focusing on health and nutrition for e.g. Frozen desserts fortified with omega3 oils, vitamins, probiotics, calcium, artificial sweeteners etc. With modern retail facilities, changing consumer perceptions, regional variations leading to wide product range, innovations etc. the prospects of India’s ice-cream and frozen dessert market looks to be very promising.

Stick-less Ice-cream Bar introduced by Creambell

nown as one of India’s fastest growing ice cream brand has introduced their latest innovation – first ever stick-less ice cream bar in India. This unique product is called CHOCKERZ is a rich confection of peanut butter flavor with caramel sauce, nuts sprinkled on the top and coated with chocolate. The company has an remarkable range of creative combinations in the ice cream and ice cream dessert segment. Chief Executive Officer of Creambell Nitin Arora said, "Globally, the demand for stick-less extruded ice cream products in exciting new flavor and texture combinations is growing fast. Therefore, it is a pleasure for us to introduce India's first stick-less ice cream Chokerz, which both surprises and delights with its mix of flavours and textures. We are confident that this will win the hearts of ice cream lovers everywhere."

News

I ce Cream Times - January- February 2017

Rs 252 crore for Ajmer Dairy project sanctioned by NCDC

Amul spreading its flavors wing across India

He added that with efforts of MP & National BJP General Secretary Bhupendra Yadav, this project has been sanctioned. Choudhry said this will be first modern automatic plant in Rajasthan having capacity of 10 lakh litres milk per day processing.

ational Cooperative Development Corporation (NCDC) has sanctioned Rs 252 crore for Ajmer Dairy for a project that will see a new modern technology processing plant. NCDC was established by an Act of Parliament in 1963 as a statutory Corporation under the Ministry of Agriculture. The new plant will be able to process 10 lakh litres of milk and produce 30 metric tonnes milk powder per day. Ajmer Dairy Chairman, Ram Chander Choudhry said that NCDC has sanctioned Rs 164.23 crore and Rs 50.52 crore for Ajmer Dairy project. The dairy will contribute Rs 37.90 crore from own source.

Elanpro seeks 30% growth in commercial refrigeration biz

lanpro sees up to 30 per cent rise in its business this fiscal on robust growth of the commercial refrigeration products in the country. Elanpro executive VP Sanjay Jain said "We are optimistic about commercial refrigeration product market given the growth story of the country in the long-run. We are looking at 20-30 per cent growth in the current fiscal despite short term disruption due to demonetisation.” The commercial refrigeration product segment is estimated as a Rs 1500 crore market and the company is aiming a significant share controlled by both unorganised and organised players. Jain said the company is expanding its footprint in the eastern region but demonetisation has delayed it. "We will expand in Rachi, Patna, Guwahati and Siliguri. The new experience zone in Kolkata will help to showcase the product range." 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. It recently reached a strategic agreement with leading Italian beverage dispensers SPM on marketing and service capabilities. This new collaboration called SPM Beverage Dispensers by Elanpro will focus on advancements that address the dynamic requirements of bars, restaurants, and retail sector.

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At present, the dairy plant has the processing capacity of four lakh litres of milk per day. After this plant, the dairy will produce their own more products as icecream, paneer, cheese and mawa etc. He said that plant will be established and constructed by National Dairy Development Board (NDDB) in two years. The work has commenced from January 2017. Choudhry further said that his motto is to give facilities to milk producers as in Denmark.

t the start of the 2000 millennium, when many international players were looking to venture in India, Amul looked at this as a great opportunity for the dairy products company. From obtaining, it now decided to enter retail segment. MD of Amul, R S Sodhi, “We decided that we should get into retailing through our own Amul parlours. In this way, we would have direct contact with the consumers and secondly, our range was increasing from refrigerated, frozen and fresh products. We then realised that if we open our own Amul parlour, it will help us display our wide product range.” Currently out of the 8,500 parlours run by Amul,

only 30-40 are company-owned and rest all are franchised. Amul began retail with its own parlours. The day begins with milk, curd, buttermilk and throughout the day, butter, cheese, ghee, and rich icecream flavours are sold. The parlours are open till late night. Sodhi said, “We are not looking for big franchisees like state-wise or nationwise. We want local franchisees who can personally monitor it within that city. So, there are franchisees having 8 to 10 parlours but basically local.” It is not a very high margined product, but investments are also low. If you have an owned shop or rented, then you can begin Amul franchise with only Rs. three lakh and one can earn minimum 30 to 40 thousand a month with no gestation period as well. “I will prefer youngsters or couples, if both want to work, to come forward to join our franchise,” informed Sodhi. Sodhi said, “If the rent is high or you can’t devote much time, then you are not in for the long haul.” If somebody is not able to perform, the team helps them with more training. With a pan India focus and will largely concentrate in Delhi, Bombay and Calcutta, where the demand is more.

Ice Cream News

I ce Cream Times - January- February 2017

Ben & Jerry's Pint Slices are their latest innovation

Nasi Lemak ice-cream Launched in Malaysia

en & Jerry's newest innovation Pint Slices give customers a way to enjoy joyous flavors, portions and swirls in a round single serving that's enrobed in a decadent chocolatey coating. It is an irresistible ice cream goodness that's easy to take on the road. Their latest offering comes in various shapes and sizes and mirrors a wedge cut right out of the middle of the pint. Each Pint Slice is carefully wrapped in a specially-designed "easy-open" pouch that doubles as a mess-protector. Ben & Jerry's Pint Slices are made with Fairtrade certified, non-GMO sourced ingredients and are available in four flavors: Chocolate Fudge Brownie, Chocolate Chip Cookie Dough, Vanilla Peanut Butter Cup, and Americone Dream. The concept of Pint Slices was created keeping in mind convenience of the customers. They will be available in 3-count boxes everywhere from February 2017 and will be found in the novelty section of the ice cream aisle (MSRP $4.29-$4.99). Chocolate Chip Cookie Dough Pint Slices will be also sold individually (MSRP $2.99) and shall be

hough the name “Nasi Lemak Ice-Cream” does sound weird and odd but 25-yearold Melissa Tan Chia Hui has succeeded in creating this innovative product - nasi lemak flavoured ice-cream. Middlesex University, London graduate Melissa is determined to leave her graphic design career in Penang to concentrate on her products which are marketed under the brand name Skream Softserve.

available in stores and Scoop Shops nationwide. Global Innovation Manager for Ben & Jerry's Dena Wimette said "It took us years to perfect how to squeeze in all the chunks and swirls our fans have come to expect. Using top secret technology, we finally got it. Of course, with all those thick, rich ingredients, there was no room for a stick, it just didn't fit.”

She said the idea came to her when she was giving a new dimension to this traditional Malay dish, which is very much loved by all races in the country. "This is not a gimmick and I am not a hipster trying to seek attention. My aim is to produce something delicious, get people to like it and finally agree that this really is nasi lemak ice-cream. Although there is no rice served, the main nasi lemak condiments such as peanuts, anchovies, 'sambal', quail eggs and cucumber will be sprinkled over the nasi lemak ice-cream.” Melissa said lemongrass and coconut milk were used as ingredients for the ice-cream to make it taste just like nasi lemak. “All the ingredients are fresh and free of preservatives and chemicals,",

adding that it took three months of research before she came up with the perfect nasi lemak flavour. She managed to sell 30 cups on her first day, but she sold 144 cups on Jan 30. Each cup was priced at RM10 (S$3.20). Melissa said, "I received a lot of negative comments over social media. To those who say that I am crazy and my product is disgusting, why not have a taste of it before judging.”

2016 ends on a good note Drop in sugar production with winecream to impact the global W ice cream supply

ine ice cream does exist. Be glad that 2016 will end on a wonderful note with winecream. One wonders what should they take to invigorate themselves, after a tiring day of work. Ice cream or wine, what would enliven the mind? Undecided, one is in a dilemma as to whether eating ice cream or drinking wine will revitalize the mind.

There is good news for those who want to get the best of both worlds – ice cream and wine. Winecream is ice cream made with actual wine, though it does sound sort of bizarre but it is worth something that entices the taste buds. Winecream is available in the following flavours like Caramel Apple, Chocolate Covered Strawberry, and Peach Cobbler. This innovation of Winecream is by the Crossroad Company, a family-owned business out of Baltimore. They stated it has been serving the

tipsy desert at festivals and private events since 2014, but its recent expansion to a warehouse space will allow the small business to make Winecream available in more places, including selling it directly to people online.” Winecream is the result of freezing a mix of wine and cream with liquid nitrogen. One gets to taste the sweet ice cream while retaining the alcohol in the wine.

he world's second largest producer of sugar has seen a decline production, wherein there could arise an issue of global supply shortage. Raw sugar futures look set to go higher on the global market after easing in the last three months of 2016. Though the demand has been increasing in the world, sugar production has been going through steep decline. In 2017, the sugar prices are likely to remain unstable. A Tokyobased sugar refiner Nissin Sugar, President Yoichi Higuchi said “The market suddenly took a huge upturn. With the cost of raw materials already at high levels for some time, the market environment is getting increasingly difficult.” Since October, the benchmark futures contract on

raw sugar had been on the decline in New York. In late December, the trend reversed and the price of the nearest-term contract has since risen by more than 10 per cent. It currently trades at around 20 cents to 21 cents per pound. Traders expect sugar prices to fall in 2017, with a representative at a major trader predicting that "as the supply shortage diminishes, the market will turn weak." Droughts in 2015 and 2016 affected India's sugar crop and bought uncertainty to the output. As per the Indian Sugar Mills Association, India's raw sugar production in the current trading year through Jan. 15 was 5 per cent less than a year earlier. If India's sugar consumption remains flat from the previous trading year, as predicted by the U.S. Department of Agriculture, and production continues at its current pace, the country could spark fears of supply shortages. The U.S. Department of Agriculture estimates that the shortage of raw sugar supplies around the world will shrink to 2.6 million tons in the current trading year (October 2016 through September 2017) from 6.7 million tons in the previous trading year. Supply and demand for sugar in India is balanced. If production dwindles further, though, the nation could become a net importer rather than exporter. As per the U.S. Commodity Futures Trading Commission, speculators' net buying of raw sugar futures contracts as of Jan. 17, grew 5 per cent from a week earlier. This is a sign that net buying, which had been shrinking since October amid falling futures prices, is about to grow once again. Global demand for sugar has been gradually increasing, at about 2 per cent annually, with demand mainly from emerging countries. But supplies tend to be unstable when weather conditions, like those in India, fail to cooperate. This weather unpredictability then feeds market volatility. A representative of a leading Japanese sugar refiner said, “In recent years, the sugar market has been more likely to be influenced by speculative money than real demand.”

I ce Cream Times - January- February 2017

Ice Cream News

I ce Cream Times - January- February 2017

Events

Month February 2017 IIDE Mumbai

(16th to 18th February) Venue: Bombay Convention and Exhibition Centre

Acrax India

(23rd to 25th February) Venue: Delhi

Web: www.acrex.in Food Tech 2017 (24th-to 26th February) Venue : Hindustan Antibiotics Exhibition Ground, Pimpri, Pune, Maharashtra, India Web : www.foodtechpune.com

Gulfood Dubai

(26th February to 2nd March) Venue: Dubai World Trade center Dubai, UAE Web : www.gulfood.com

March 2017 Packinno 2017

(1st to 3rd March) Venue: Area B, China Import and Export Fair Complex, Guangzhou, P.R. China

Web: www.packinno.com Sino Pack 2017

(1st to 3rd March) Venue: Area B, China Import and Export Fair Complex, Guangzhou, P.R. China

Aahar India ( 7th to 11 th March) Venue: Pragati Maidan, New Delhi, India

April 2017 Pack Pluse (1st to 4th April) Venue: BIEC, Bengaluru. Website.www.packplussouth.in

May 2017 Snacks & Namkeen Industry in India (17th May) Venue: Mumbai

June 2017 Food Hospitality 2017

(8th to 10th June ) Venue: White Orchid Convenďż˝on Centre, Bengaluru Website: www.fhwexpo.in

August 2017

Packplus (3rd to 6th August) Venue: Pragati Maidan, New Delhi, India.

International Food Tech

(21st to 23rd Delhi ) Venu: New Delhi, India Website: www.foodtecindia.com

September 2017

Indian Ice Cream & Expo (15th to 16th September) Venue: Bombay Convention & Exhibition Centre, Nesco, Goregaon (E) Mumbai Website: www.indianicecreamcongress.in

September 2017 Annapoorna Mumbai

(14th to 16th September) Venue: Bombay Exhibition Centre in Mumbai, India. Website: www.tradefairdates.com

In 2016, China Acquired 700 Tonnes of Ice Cream From East Russian Primorsky Region

Shanghai, Harbin, Suifenhe.â&#x20AC;? As per the governor, the ice cream sale to China allowed local producers to significantly increase production volumes. In the past two years, the exports of Russian ice cream to China has rapidly grown and the reasons for the popularity of this product amongst the Chinese is that Russian ice cream makers have preserved the traditional production technology and have wellmaintained the sense of self-confidence in TECHNICAL CONSULANT FOR ice cream production using techniques. The use of conservative ingredients has ensured in providing excellent quality of ice cream. The speciality of the Russian ice cream is that along with being delicious, it has the unique taste and is manufactured under the guidance of dietitians and nutrition experts. It contains all the necessary nutrients required for human consumption. There has been a rise in the exports to China in the last one year with the production volume increasing of Primorsky region of the Contact : KALPESH P. DALAL Russian Federation and B.SC (Tech) Food Technology UDCT, Mumbai other regions as well.

xcept ice-cream, China has banned the import of all dairy products from Russia. The governor of Primorsky Krai, Vladimir Miklushevsky said â&#x20AC;&#x153;The representatives of China show big interest in buying ice cream â&#x20AC;&#x201D; gourmet product from Primorye. As per the companies' management, about 700 tonnes of ice cream were delivered to the People's Republic of China:

â&#x20AC;˘ Ice Cream â&#x20AC;˘ Frozen Deserts â&#x20AC;˘ Gelato â&#x20AC;˘ Dairy Products â&#x20AC;˘ Fruit Processing â&#x20AC;˘ Squash & Juices â&#x20AC;˘ Jams & Jellies â&#x20AC;˘ Chocolate Processing â&#x20AC;˘ Tutti Frutti Manufacturing â&#x20AC;˘ Tamato ketchup & Sauces â&#x20AC;˘ Stabilizer & Emulsiď&#x20AC; ers Blends â&#x20AC;˘ Non Dairy with whipped Cream Dalal Consultanat

B/10 Avanti Habitat Duffnala, Shahibauh, Ahmedabad. 380004, (Guj) India Mob: 09824231791, 0932791996, E-mail:kalpeshdalal2010@yahoo.com Web: www.dalalfoodconsultant.com

I ce Cream Times - January- February 2017

Ice Cream News

I ce Cream Times - January- February 2017

Consuming ice cream for breakfast may improve mental performance and alertness: Study

any parents will consider it foolish blunder to give a child ice cream for breakfast. But they might rethink allowing their kids to have a scoop of the cold, sweet treat first thing in the morning, if they knew it could make them smarter. A new study recently found eating ice cream first thing in the morning could prove to be beneficial for the brain. The study published by Kyorin University professor Yoshihiko Koga, said eating ice cream right after waking up can result in improved instances of alertness and mental performance. The study compared participant’s brain activity in people who had been given ice cream immediately after waking up with those who had not eaten ice cream. Koga found that people who had consumed ice cream for breakfast showed better reaction time and could process information better than those who did not have the ice cream. Further tests of brain activity revealed that the people who had ice cream first thing in the morning had an increase

Oldest ice-cream man from Ireland is commemorated with special award

ohn Taylor, better known as Mr Ripple, in charge of the ice-cream route through Dublin's southside neighbourhoods of Sandyford, Stepaside, Rathfarnham and Dundrum. He moved to Ireland from Wales, where he worked in the mines. It is a familiar sight when people see him on his rounds in the blue and white Austin van. The 75-year old was bestowed with a ‘lifetime achievement award’ for his dedication. Taylor has also featured in a short documentary earlier called Mr Ripple. In it he spoke about the

UK company Jannettas achieves another top award

in high-frequency alpha waves are associated with higher levels of alertness and can reduce mental irritation, the report said. During the second time, subjects were given cold water instead of ice cream immediately after waking up. Although the results from that test did show higher levels of alertness and mental capacity, people who had ice cream for breakfast showed significantly higher mental stimulation. Research still needs to be conducted to thoroughly determine what specific ingredient in ice cream could be responsible for the mental boost. Koga said in the report that he is also hoping to determine if ice cream is a trigger for positive emotion and higher levels of energy. As for the sugar high that may come along after eating ice cream for breakfast, that may also be something worth reconsidering, as per 1994 study that tested the effects of sugar on a group of children and found that sugar doesn’t change behavior or affect cognitive skills.

changing nature of his job, "One time you’d have loads of children waiting for you. They’d know when you were coming and they’d be sitting out on the street waiting for you but it’s not like that now. They have all the ice-cream they want in supermarkets." He also expressed that one is never too old for ice-cream. “Everyone asks me how I’m so young looking and that I haven’t changed a bit in years. I just say that I always looked this old or it’s all the ice-cream I’m eating that keeps me looking young.”

annettas Gelateria Café was honoured for the quality and origin of its food and drink. In 2015, the café underwent a largescale renovation and were greatly applauded for its menu that boasted some of the best produce available in the region. A fixture in the Fife town for over 100 years, Bennett Jannetta commenced the family business in 1908 and is now run by great granddaughter, Nicola, and her husband Owen. While the café celebrates its Italian roots, they try to ensure that products are locally sourced and Fife-grown where possible, including ingredients for its world renowned and award winning ice cream.

criteria gaining the award. Jannettas Gelateria Café owners Owen and Nicola Hazel, said “when we undertook our refurbishment not only was it a chance to change the look and feel of the business but also to create a new and exciting menu, which closely considered the seasonality and provenance of the food we sourced, used and produced. We believe not only that it will enhance our customer’s experience, but it will also give us a fantastic platform to source and select from great Scottish food and drink producers within Fife and beyond. We were delighted when VisitScotland recognised this and awarded us with the Taste Our Best accreditation. It has taken a great deal of hard work and time but we are chuffed to bits to have received this recognition.” VisitScotland Regional Director Manuela Calchini said, “Jannettas has become an institution in St Andrews over the years with a trip to the famous ice cream parlor and café on South Street a real highlight for any visitor to the town. A true family business, it has shown a great commitment to the quality of its menu and the use of local ingredients within it.’’

A joint initiative between VisitScotland and the Scottish Government - Taste Our Best is designed to recognise businesses including hotels, restaurants, cafes, takeaways, visitor attractions and B&Bs that not only offer a quality food and drink experience, but include and promote Scottish produce on their menus, giving consumers more choice. The scheme provides businesses with an assessment of their food provision and their menu by qualified assessors, with those meeting the necessary

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I ce Cream Times - January- February 2017

Ice Cream News

I ce Cream Times - January- February 2017

Italian ice-cream fan achieves GWR for 121 scoops balance on a single cone

Bella candy makes a comeback in the market bella candies for the cyclists who took part in the rally.

local artisan ice cream that the Val di Zoldo area produces. Dimitri also served up the world’s Largest ice-cream scoop - a gigantic spoon that measured 1.95 m (6 ft 4.7 in) long and 58 cm (1 ft 10.8 in) wide, with a depth of 17 cm (6.6 in). The huge scoop has a working mechanism to emanate the ice-cream.

imitri Panciera, the proud Italian has achieved the Guinness World Records title for the Most ice-cream scoops balanced on a cone. He loves ice-cream so much that two scoops are not enough, and rather prefers to squeeze as many as possible on top of a cone. At the annual Gelatimo ice-cream festival in Forno di Zoldo, Italy, Dimitri carefully piled an unbelievable 121 balls of the frozen dessert onto one cone, he successfully topped his own record of 109 scoops. The rules for this challenge state that the cone has to have a diameter no greater than 9.5 cm (3.74 in) and for once all the scoops are balanced, they must remain on the cone without falling for a minimum of 10 seconds. His secret to this wonderful success is using

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The persistent queries from Kamath’s overseas cousins, his elder brother Prabhakar and his well-wishers that gave him the idea to revive this once famous must-eat item that children visiting this part of the state craved for. "We started the trial productions in July and have thus far tried out some 15 variants," Mukund said, adding his research and development team worked on all aspects of the product including its packaging as well.

Dimitri’s accomplishments have earned him a place in the Guinness World Records 2017 Edition, with many other thousands of jaw-dropping records.

Mukund said, "We have opted for a retro feel of the late 1960s and early 1970s with the package to sell this product in a modern era where the consumer is health conscious and mindful of what he/she

he popular 'bella candy' also known as jaggery candy is back once again. Awardwinning ice-cream entrepreneur Mukund S Kamath, has reignited the childhood memories of enjoying the delightful ice-candy that has jaggery dollops, sprinkling of cardamom, grated coconut. This candy product has always been mouthwatering dessert for the consumers. While the product hit the ice-cream parlours that Kamath runs in the city, he decided to give bella candy the mass launch at the 10th edition of Rx Life Cycle Rally. Participants got a chance to taste this sweet treat at the conclusion of the rally and Kamath came forward to sponsor around 2,500

Adverties for Rs. 3000/- Per month

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Ice Cream News

I ce Cream Times - January- February 2017

Haagen-Dazs unveils new TRIO collection Ruffle your taste T buds with waffles

arm, crispy or soft? Soaked in maple syrup or chocolate fudge? Does it taste like wafer cones? Waffles evoke these thoughts. “It can replace your breakfast or even make a good dessert with a scoop of ice cream on it,” says Immanuel Devavaram, who has introduced the item in the menu at his Chopstix chain of restaurants. A waffle is like a pancake. It is a leavened batter cooked in moulds. It is patterned to give a characteristic texture, size and shape. There are many variations based on the type of waffle iron and recipe used. A visit to Cinnamon Tranz in Hikkaduwa, Sri Lanka, inspired Immanuel to introduce waffle in his restaurant. “Though I have tasted waffles all around the world, the one I had here with rich chocolate ice cream and choco chips was simply mouth melting and amazing. I wanted to give the same experience to my customers,” he says.

he original super-premium ice cream perfectly pairs two indulgent ice cream flavors with layers of crispy Belgian chocolate in new product offering Built on a passion for transforming simple flavors made with the finest ingredients into extraordinary ice cream experiences, the Häagen-Dazs brand is revealing its newest collection, TRIO. Layers of three indulgent flavors come together in each variety of TRIO: two unique flavors of Häagen-Dazs ice cream woven with crispy layers of Belgian chocolate. Every spoonful offers layer upon layer of exciting flavor and texture combinations, pairing the snap of fine Belgian chocolate with the smooth, rich ice cream texture for which the brand is known. "We're always thinking about ways to innovate while remaining true to our core values, which include creating perfect flavors using the highestquality ingredients. We have found more diverse flavor profiles and textures create a more indulgent experience," shared Kerry Hopkins, Häagen-Dazs Brand Manager. "TRIO takes a classic indulgence to the next level by offering layers of texture that

are completely new to the ice cream category." The new Häagen-Dazs TRIO collection includes four flavors:

Coffee Vanilla Chocolate: Three classic flavors come together as a tribute to the Häagen-Dazs brand's first, and most cherished flavors. Layers of signature vanilla and coffee ice creams are woven between layers of crispy Belgian milk chocolate.

Triple Chocolate: The ultimate chocolate triple threat: rich, creamy white chocolate and milk chocolate ice creams made from the finest cocoa and rich, sweet cream paired with crispy Belgian dark chocolate layers.

to national freezer aisles now and will be widely available by April 2017. All flavors are available in 14 oz. cartons at a suggested retail price of $5.49. Ice cream lovers can also look for four other new flavor additions to the Häagen-Dazs lineup (Peanut Butter Salted Fudge, Espresso Chocolate Cookie Crumble, Toasted Coconut Caramel and Bourbon Praline Pecan) along with three new HäagenDazs ice cream bar varieties (White Chocolate Raspberry, Vanilla Dark Chocolate Cookie and Coconut Dark Chocolate Caramel).

Vanilla Blackberry Chocolate: The introduction of blackberry ice cream to the brand's repertoire is perfectly united with signature vanilla and layers of crispy Belgian dark chocolate. Salted Caramel Chocolate: Decadent salted caramel and chocolate ice creams pair perfectly with layers of crispy Belgian milk chocolate. The Häagen-Dazs TRIO collection is rolling out

South Asia’s One & Only Ice Cream Industry Event

Majority of the restaurants use maida as the flour for waffle batter, but Chopstix uses wheat. “Texture of the waffle depends on the flour used. Those made with maida are rubbery while those made of wheat are softer, says Immanuel. After a week of trials, the Chopstix introduced waffles in three flavours -- butter scotch, chocolate and fruit-based. Waffle base is the same, only the toppings differ in the three varieties. Maple syrup adds taste to waffles and can be quite addictive. Depending on personal taste, people also like to add strawberry sauce or chocolate fudge.

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In fruit based waffles, toppings like bananas pieces, chocolate sticks, sprinkles, whipped cream, fruit compote and ice cream are used. Fruit extracts of raspberry, stawberries, apple, banana and blackcurrant are also liberally used. The butter scotch waffle comes with ice cream and chocolate syrup and sprinkled with almond shavings. The chocolate and the strawberry-topped waffles are most popular. They are juicy and tasty, a factor achieved by pouring copious amounts of maple syrup. The chocolate chip waffles stand out helped by bowls of rich chocolate sauce. Every single bite of the waffle reveals a burst of chocolate. Buoyed by the demand for waffles, Immanuel now plans to introduce cinnamon waffles, fruit filled and waffle sandwiches soon. A plate of waffle costing Rs.150 is available at K.K. Nagar and Bypass road branches of Chopstix. EDITOR Firoz H. Naqvi

CONSULTING EDITOR Basma Husain

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