Ice Cream Times March- April 2017 by Advance Info Media & Events

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I ce Cream Times - March - April 2017

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I ce Cream Times - March - April 2017

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Due to high input price, ice creams will cost more

he dairy cooperative has a 40 per cent share in the Rs 2500-crore organized ice cream market. MD of Amul, RS Sodhi said icecream majors such as Cream Bell, Mother Dairy, Amul and Vadilal have increased prices by 5-8 per cent this month because of higher input costs like sugar and milk powder, a move that has come after two years. In the past one year, the skimmed milk power prices have risen 90 per cent, sugar 30 per cent, white butter 40 per cent, and milk by over 30 per cent. We have increased ice-cream prices by 5 to 8 per cent since February this year. This increase has come after two years. In 2014-15, there must have been a marginal 2% to 3% increase in prices as globally commodity prices were very weak.â&#x20AC;? MD of Gujarat-based Vadilal group, Rajesh Gandhi has raised prices by 6-7 per cent and has also lowered the quantity in their packs selling in the Rs 5-Rs 10 range. Mother Dairy has also increased ice cream prices

by 5 per cent. S Nagarajan, MD said, â&#x20AC;&#x153;In the past one year, buffalo milk prices have increased by 15 per cent to Rs 37-39 a litre. This increase has to be passed on to the consumers.â&#x20AC;?

A second correction, or hike, can happen by April-May.â&#x20AC;?

Despite the rise in prices, the industry expects annual sales growth to accelerate to 15%-20% from 10%-12% in recent years. Gandhi anticipates Rs 600 crore turnover from ice-cream sale in 2016-17. He said, â&#x20AC;&#x153;the weather is supporting ice-cream sales unlike commodity prices. We anticipate skimmed milk powder prices to further increase as dairy cooperatives have low carry forward stocks and are paying more to farmers to get milk.

Vice President of Cream Bell ice-cream, CK Bhardwaj said that the industry has brought skimmed milk powder for the next 3 months requirement as the availability was more and quality was good. â&#x20AC;&#x153;The prices may skyrocket in next few months when milk availability is less. Also, demand is increasing. We anticipate the ice-cream industry to grow by 15 to 20 per cent in 2017-18 against 10-12 per cent in the previous year. This is due to good power situation in towns and cities with less than 10 lakh population along with better road conditions.

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Young entrepreneurs all set to change the ice cream industry

ndian ice cream brands have captured majority of the market share despite of the global competition. The industry is growing at a CAGR of 17 per cent. Consumers have become more quality conscious and thus are willing to spend on brands. Keeping this mind, the young industrialists of the ice cream industry like Ankit Chona, Aziz Hafizi, the Kamath Brothers, Viren Shah are working on several new innovations and expansion plans. With age and time as an added advantage for them, these players can achieve many targets and contribute immensely for the ice cream industry. Today brand equity has gained a lot of importance. Ice cream that was considered an indulgent category in the past, has now evolved to a stage where it is largely and happily perceived as a snacking option by consumers. The young blood is enthusiastic and full of vigor to touch the pinnacles of success as they set on to accomplish their dreams and objectives. Read their story on page number 22.

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I ce Cream Times - March - April 2017

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I ce Cream Times - March - April 2017

Ice Cream News

I ce Cream Times - March - April 2017

Ice cream demand in India on the rise

he growth in income, changing tastes, improvement in infrastructure are providing the right impetus to the ice cream industry. As per TechSci Research, a global market research and consulting company, the ice cream industry in India generated revenue of more than US$1.5 billion last year and is expected to more than double to generate over $3.4bn by 2021. Chief Executive of Cream Bell, Nitin Arora said “essentially it’s to do with the changing demographics – the buyer is getting younger by the day, disposable incomes are also increasing as per capita income goes up, lifestyles are changing. There are so many factors in favour of ice cream. I’m very bullish." Arora said there are about six major national brands and about 8,000 ice cream manufacturers as well as multinational brands in the country. Consultancy Technopak figures show that the annual per capita ice cream consumption in India is 300ml in comparison with 22,000ml (22 litres) in US and 3,000ml (3 litres) in China, indicating there is abundant room for growth. Research Director at TechSci, Karan Chechi said “Ice-cream earlier was considered as a luxury food product. However, with changing time taste and preference of consumers changed that boosted growth in Indian ice cream market over the past few years. Also, growing demand for natural and traditional flavoured ice cream, coupled with an increase in penetration of international brands, improvement in cold chain infrastructure and rapid urbanisation are set to drive the Indian ice cream market during the forecast period." TechSci noted that the most popular classic flavours are chocolate, vanilla, strawberry and mango, while traditional Indian flavours such and kesar pista and pista kulfi are also highly popular.

Amul is the market leader in the ice cream sector, as it is the country’s largest producer of milk. Managing Director of Amul, R S Sodhi said that the company has a 42 per cent share of the Indian market, with 120,000 ice cream stores, and with its products available across more than 2,000 towns in the country. Amul is aiming to double its sales volume in the next five years. Demand for ice cream in India is summer-driven, starting in March and lasts until the onset of monsoon in June. This peak season contributes more than 40 per cent of annual sales. The second mini-peak season of ice cream is after monsoon and before winter season, when there are lots of festivals and temperature is moderately high." He added that Indian consumers are shifting from traditional sweets to ice creams in routine food habits, festivals, gifting, and celebrations such as weddings and birthday parties. Competition in the industry is a challenge that is keeps the brand on its toes. The multinationals are limited to big cities and niche products. Managing Director of Havmor, Ankit Chona, also another India’s major ice cream producers, based in Gujarat, said he expects the industry to expand by 15 per cent annually for at least the next five years and sees no reason why the market should not explode. "The ice cream industry is still at its nascent stages and still has a long way to go.” The biggest challenge few years ago, was power across villages and even cities in India, but this situation is improving, which has helped to facilitate the rapid growth of the ice cream sector, he said. The availability of more refrigeration facilities across the country is also helping. In recent months, growth has slowed slightly because of the impact of the government’s demonetisation move in November, which led to a cash crunch following the removal of the country’s two highest value banknotes, Chona added.

Another short-term challenge for the sector is the rise in the costs of ingredients. Skimmed milk powder was priced at about 140 rupees per kilogram last year and now the market price is 240 rupees a kilogram. Other ingredients like sugar have also become more expensive. Chona said, "That’s the industry-wide challenge that everyone is facing right now, so there’s nothing left to do but to obviously increase prices.” Arora said that, “There has been a surge as far as the input costs are concerned in the last couple of months. This leads to a situation where most of the brands end up absorbing the brunt of this and we are not able to pass on much to the consumer. It has most of us going back to the drawing [board] and trying to reconstruct the cost model." This year CreamBell’s cost have increased by about 25 per cent and it has raised prices by 7.5 per cent, he said. The sector also faces another major challenge that is the competition between the organised big brands and the unorganised small-scale ice cream vendors. Havmor’s MD said, "anybody with a start-up capital of 25 lakh rupees [Dh137,000] can start a small ice cream plant. Some of these smaller players do not adhere to the health and safety standards and do not pay taxes and are too small to come under the radar of the government", meaning that they can undercut the bigger brands in the pricing of their ice creams. It’s just not a level playing field". Despite the growing presence of multinationals, such as Baskin Robbins, Chona said there is room for branded companies to exist alongside each other and for everyone to grow. "What happens is as multinationals come in they advertise significantly and that creates consumer awareness and that also helps us. They advertise a disproportionate amount

to their revenues because they have deep pockets, so the overall ice cream market benefits." Managing Director of Adityaa, Shivkant Sidnal of a Karnataka-based ice cream company that was launched in 2008, said "With the advent of multinational and national companies entering the ice cream industry, the competition level in India has gone very high. But consumption is also rapidly growing and Indians are increasingly looking for new flavours. There is a radical change in the thinking of Indian consumers. Today the consumers are looking for more flavours, variety and range." The Ice Cream Factory, an outlet in Mumbai, intends to deliver a ‘live’ ice cream experience to their customers by preparing rolled ice cream on the spot and using liquid nitrogen for theatrical effect, with its flavours including "smoking biscuits" and "dragon breath poppers". Managing Director, Owais Merchant said he saw ‘a gap in the market’ and that his long-term plan is to expand the brand across the country. Research Manager at TechSci, Laltu Sinha said "Companies like Amul, Mother Dairy, Vadilal, Havmor, have been in the industry for a very long time, which have made them capable to garner trust and loyalty amongst consumers. Foreign players entering the market are expected to face tough competition due to the high cost of raw materials, scarce presence in the country, and due to high loyalty of the consumers towards existing brands." Sinha added, "Supply chain management is another challenge in the Indian ice cream market. The companies looking to expand into rural areas have to deal with the lack of cold storage and transportation facilities, which is not as advanced when compared to other countries."

I ce Cream Times - March - April 2017

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I ce Cream Times - March - April 2017

Kolkata’s cold revolution intensifies with the entry of Haagen-Dazs

aagen Dazs known for its super premium ice creams announced the launch of its flagship store recently at Lansdowne in Kolkata. Anthony David, Head Chef, Haagen Dazs India said since the last few years Kolkata is experiencing a significant shift in demographics. The perceptive consumers in Kolkata are welltravelled, knowledgeable and yearning for super premium brands. Our foray into this dynamic market will enable us fulfil the appetite of a growing section of consumers seeking a gourmet dessert experience. With this launch, we continue our journey of giving the Indian consumers seeking a gourmet dessert experience. With this launch we continue our journey of giving the Indian consumer an insight into opulent dessert experience of delectable ice-cream flavors and creations by Haagen Dazs. Amul is the leader in India, followed by Kwality Wall's, Vadilal, Mother Dairy, Cream Bell, Metro Dairy and Rollick. Super-premium ice cream brands like Gelato Italiano, Mama Mia!, The Cream & Fudge Factory and Baskin Robbins are currently fighting for the remaining 5 per cent pie. Managing Director of General Mills India, Salil Murthy, said "We have plans to play big in the city vis-a-vis east. We will be present in key localities with experience shops, island shops and kiosks through organic and inorganic expansion. There is significant upside to grow the category and Haagen-Dazs is ideally placed to capture share.” The Rs 7,500-crore per annum ice-cream market in India is growing at 17-18 per cent. Premium ice-cream share is also growing at a faster rate. However, per capita consumption remains way below global average in this highly seasonal and fragmented market. Haagen Dazs offers a variety of choices, a combination of enticing flavors and authentic

ingredients to tender with the most indulgent and ultimate dessert impression. Their menu is a splendid consolidation of delicious creations like Eiffel Tower, European Fondue and Brooklyn Bridge. Haagen Dazs 6 exclusive ice cream flavors such as Vanilla, Strawberry, Belgian Chocolate, Coffee, Dulce de Leche and Summer-berries and Cream will now be available at the dessert lounge in Kolkata. Director of Gelato Giant Mama Mia, Adhiraj Thirani said it has made a mark in Kolkata, people are becoming more discerning about quality that is creating opportunities for niche players. "Competition removes psychological price barriers. When Magnum came, people balked at paying Rs 90 plus for a chocobar stick. But now, it is considered the 'new normal'. When HaagenDazs enters the market with a significantly higher priced product, it may reset the bar and allow others to be perceived as a value option.” Director at Rollick, Anisha Agarwal feels Kolkatans are opening to try new things as they have become aware of global flavours. "International products with local flavours also make them popular. For instance, Nolen gur cheesecake or Blueberry doi. Dessert shops also double up as a hangout while sweet shops are mostly takeaways. However, given the population of our city, there is plenty of space for everyone and the pie is only getting bigger.” Kolkata-born Arjoon Bose, Head of marketing, UK & Northern Europe, at General Mills said the fine-dine culture, increasing urbanisation, rise in incomes, consumer awareness, improved cold supply chain and growth of modern and well-located retail facilities are making ice cream brands a big hit.

Ice Cream News

How London Dairy captured premium ice cream segment in India

n international premium ice cream brand, London Dairy had entered the Indian market with the motive of launching an exotic range of ice creams in the country. The brand is already present in 31 countries across the globe. Last year, London Dairy said that it wants to double its India revenues to Rs 100 crore by 2020, and plans to ramp up distribution to 5,000 outlets. The company introduced 46 SKUs that were customized for the Indian market. The brand hopes to start manufacturing in India in the next three years as well. The need of the hour was to design a creative communication campaign that would create a premium position for the brand and build a strong emotional connect with the target audience. The challenge was to upgrade the consumers to prefer a premium brand like London Dairy by creating a need in the minds of the consumers with a compelling communication design. An independent strategic brand design consultancy, WOW Design undertaken the work for creating the entire communication campaign and retail

branding. It was essential to primarily create a premium brand style and strong presence for the brand in the retail segment by understanding the dynamics of the market. The communication had to be designed in such a way that it would attract attention of the target audience. Eventually with many buying London Dairy and hence make it the preferred premium ice cream brand in the country. Candy-format of the ice creams is created just for pure indulgence, because it impulsively satisfies the temptation felt at that moment. The impulse range of London Dairy was created therefore with extremely captivating communication that tempts the consumer to buy the product.

I ce Cream Times - March - April 2017

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I ce Cream Times - March - April 2017

Ice Cream News

Vadilal minimized product rejection with GPS tracking

hmedabad-based Vadilal Industries churns out 3.25 lakh liters of ice cream every day. The very fact that it is India’s second largest ice cream brand. The company has raised up 15-ded 20 per cent of the Rs 7,000-crore ice cream market in India. Vadilal has come a long way from the time it started out as a humble soda fountain outlet in 1926. The ice cream maker is stirring up a sugar rush with over 250 flavors of ice cream. With production units at Pundhara (Gujarat) and Bareilly (Uttar Pradesh), Vadilal produces up over 8 lakhs cones and over 15 lakhs cups of ice cream daily. Vadilal is in a sweet spot, what with the ice cream market set to grow at a blistering pace. As per a report from TechSci Research, the ice cream market in India will grow at a CAGR of 17.03 per cent from 2016 to 2021. There was a time when Vadilal had to take the bitter with the sweet. The company was struggling to weed out inefficiencies in its ice cream delivery system. Vadilal hired trucks to deliver its ice creams to the distribution centers. Ice cream delivery can be a messy affair. It is well known fact that ice cream is a perishable product which is highly temperature sensitive. President of Vadilal Industries, Kishan Sheth said “In the case of ice cream delivery, proper handling is critical. The risk of an unwanted temperature fluctuation is highest when the ice cream is moving from one location like say, a manufacturing plant to another, such as a delivery truck. During delivery, the in- transit temperature within containers should be maintained at -17 to -21 C. Our product reacts to changing temperatures. Any cold chain management issues can degrade the quality. The biggest enemy of cold chain is heat shock. Temperature fluctuation causes the ice cream to

warm up and refreeze making it icy and grainy. The changed texture not only leads to quality deterioration but also results in product rejection.” The truck drivers paid no heed to the temperature guidelines laid down by the company. Consequently, almost 2 per cent of the produced ice cream got the rejection stamp at CFA and end customers because packaging, shape, and quality got distorted during transit. To tackle this challenge, Vadilal started finding the delivery system that would best preserve the quality of its product and decided to give its ice cream delivery system a technology flavor.

Novire, a technology company that monitors supply chain in logistics, installed GPS devices in all dedicated vehicles. It provided a GPS solution vertically in Vadilal’s supply chain from truck to CFA to cold rooms thereby ensuring the quality of ice cream remained intact during transit. Vadilal implemented a GPS device along with

temperature sensor to remotely check the ambient temperature of the delivery vehicles. The solution allows real-time visibility into all outbound trucks. An alert is provided for any temperature violations. It uses sensors to check the ice cream's temperature during transit. Now the company can monitor temperature variances to prevent ice cream meltdowns. The solution makes it easier to determine if the ice cream moved outside established temperature parameters. Sheth said “Trips are monitored based on this violation and are graded. The high graded trips are rewarded and low-grade trips are penalized. The geofencing solution gives visibility of their movement through different legs of the journey. This helps the company to reduce idling, route diversions, over-speeding and unscheduled stops by drivers.” With such an efficient ice cream delivery system, Vadilal is assured that the quality of its product remains integral. Vadilal is working with Novire to get the benefits of remote asset monitoring as well. It tracks its assets like refrigerators given to their dealer networks to track improper usage and temperatures maintained within them. The GPS tracking solution has solved the delivery dilemma for Vadilal and lowered product rejection. The operational efficiency has improved as detention and delivery delays have been substantially minimized.

Haagen Dazs struggles to find natural vegetarian stabiliser for its ice-creams

lobal premium ice-cream brand Haagen Dazs said it was still struggling to find a vegetarian natural stabiliser as an alternative to egg-yolk which faces resistance from a section of consumers in India. On the opening of the 17th store of India in Kolkata Haagen-Dazs Chef Anthony David said “India is the only unique country where the brand is facing some hurdles on the ground of not being a pure veg ice-cream.” The US brand, which claims all-natural ingredients without any artificial way of preservatives, today said it was still struggling in India for finding an alternative to the natural stabiliser. David said, “We are actively working on it, but still struggling to find a natural ingredient to egg-yolk as natural stabiliser required to prepare ice-cream. As we use only natural products we are still using egg-yolk powder in all our ice-creams.” He claimed that the remaining ice-cream brands which are making pure vegetarian ice-creams use some kind of artificial ingredients. He said that all ice-creams were being imported from a single plant at Arras in France for all its 900 stores across 50 countries. The Kolkata Haagen Dazs franchise director, Shagun Agarwal, said they remained optimistic about the acceptance of the global brand in the metropolis. They also propose to open a few more stores here.

I ce Cream Times - March - April 2017

Ice Cream News

IFFCO Group is reigning the UAE ice cream market

en Research has recently announced in its publication titled, “Consumer and Market Insights: Ice Cream in the UAE” that provides insights on high growth categories to target, trends in the usage of packaging materials, types and closures category level distribution data and brands market shares. The report includes overall market value and volume data with proper growth analysis for the future years for Artisanal Ice Cream, Impulse Ice Cream-Single Serve, and Take-Home and Bulk Ice Cream with inputs on individual segment share within each category and changes in the market share forecast for 2015-2020. It offers percentage of sales within each category through distribution channels such as Hypermarkets & Supermarkets, Convenience Stores, Food & Drinks Specialists, On-trade and others in 2015 along with relevant market share of leading players of brands and related growth analysis from 2012-2015. Report gives consumption breakdown for packaging materials and containers in each category, in terms of percentage share of number of units sold. It well identifies the packaging material data for Flexible Packaging, Paper & Board and Rigid Plastics; and containers data for: Sachet, Tub and Box. It helps the users in identification of high potential categories and explores further market opportunities based on detailed value and volume analysis and aids them to gain an understanding of the total competitive landscape based on detailed brand share analysis for planning an effective market positioning. Here are some Key Observations made in the report Private label products in the 'Impulse Ice CreamSingle Serve' category had submitted a faster growth than in the 'Take-Home and Bulk Ice

Cream' category during 2012-2015. In 2016, niche flavors and varieties of products in ice creams have prolonged to become more readily available to all customers in the United Arab Emirates and to further attract local consumers, players within have launched flavors aiming at the large segment of the expatriate population, such as Indian-style ice cream or flavors inspired by local sweets like baklava, making the widely available to all consumers in the country. On-trade sales have reckoned for about half of the overall distribution share in the ice cream market of UAE. IFFCO and Dunkin' Brands Group, Inc. both have been viewed as the major players in the market recently where IFFCO Group continues to lead the ice cream category in the UAE, with a slightly raised retail share of 39 per cent in 2016. Even the IFFCO’s London Dairy brand is priced more competitively than its peers in the premium category, like Haagen-Dazs and Baskin Robbins. The only outer type used for packaging of related products is a “box” in UAE’s ice cream market. Such a package ensures that the products are not spoiled soon and protects them (especially those with special conditions). The Artisanal Ice Cream category dominates the Ice Cream market in the UAE, while the 'Impulse Ice Cream-Single Serve' category, amongst all the types in the market, is expected to record fastest growth in value terms with a CAGR of 6.8 per cent for the years to proceed. Though the ice cream market is going to prosper well in the coming years, yet it is set to record a retail value at a CAGR of 2 per cent at constant 2016 prices over the forecast period, compared to the equivalent CAGR of 5 per cent witnessed over the review period, thus indicating that growth is projected to occur but slowly over the forecast period.

I ce Cream Times - March - April 2017

News

I ce Cream Times - March - April 2017

Starbucks to serve ice cream in over 100 US stores

tarbucks will soon begin to serve ice cream at more than 100 stores across the US. The coffee chain will begin to serve the Roastery Affogato menu at 10 swank Reserve bar locations in Los Angeles, Boston, and Washington, DC. An Italian treat Affogatos are created by pouring a shot of espresso on top of a scoop of ice cream. At Reserve bar locations, the menu will range from the Classic Affogato for $6 to the $8.50 Cold Brew

Malt, made with small-lot cold brew, vanilla ice cream, and chocolate bitters.

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even in the winter. Variations on the Roastery's classic affogato includes a cold brew ice cream float and the Shakerato Affogato is made with icy shaken espresso and finished with vanilla syrup and a mint sprig. The upscale affogato and its variants seemed too complex to be served at most Starbucks locations. Last summer, Starbucks rolled out three Affogatostyle Frappuccino flavors, vanilla bean, caramel, and mocha. Now, the coffee giant is pushing the limits on how far it can take Roastery-style beverages. One of the coffee giant's biggest challenges is figure out how to take inspiration from the Willy Wonka-esque coffee roastery and apply its learnings to menus at Starbucks around the world. The affogato fits into this plan perfectly, pairing a flavor customers across the US already enjoy (ice cream), with the legitimacy of a classic Italian dessert.

General Mills look four categories for 'differential growth'

resident and Chief Operating Officer Jeffrey L. Harmening said in an environment in which global food sales growth has been scant, General Mills, Inc. sees opportunity to buck this trend in four large, favored categories. Harmening and other top General Mills executives spoke on Feb. 21 at the Consumer

Analyst Group of New York annual conference at the Boca Raton Resort and Club in Boca Raton. General Mills has taken to improve prospects for the company’s large ready-to-eat cereal and yogurt businesses. Harmening said focused investments will be made in “four businesses with tailwinds.” These include Häagen Dazs ice cream, snack bars, Old El Paso and natural and organic. Harmening said General Mills sees the brand as the leading super-premium ice cream brand globally, particularly well positioned in emerging markets. Even though it has been growing at a 5 per cent annual rate over the past two years. Toward that end, the company is renovating Häagen Dazs

shops around the world and is unveiling a package renovation globally with a clean new look. Marketing spending will expand significantly and will feature a partnership with professional tennis tournaments, including Wimbledon. Noting that 60% of ice cream sales are impulse driven, Harmening said General Mills is rolling out stick ice cream products globally. New products in the category include mango raspberry ice cream bars.

I ce Cream Times - March - April 2017

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I ce Cream Times - March - April 2017

Cover Story

How Ice Cream Came To America

resident Trump in the month of January issued a ban on people entering the country from seven predominantly Muslim countries, sparking outrage at home and abroad. The executive order placed limits on travel to the U.S. from Iraq, Syria, Iran, Sudan, Libya, Somalia and Yemen, and by all refugees. After just seven days, the ban was struck down in the courts pending further litigation. This un-American exercise in anti-Muslim hysteria prompted many

to celebrate the many contributions they’ve made to our country. One such contribution is a delicious snack most Americans couldn’t live without: ice cream.

sharbat. Sharbat was a combination of honey, fruit syrup, and snow. The Arabs took the delicacy to the next level by adding milk and sugar, whipping up the first batch of ice cream.

Ice cream came to the United States after being introduced to Europe during the Arab invasion of Sicily in the eighth century. During a recent conquest of the Persian Empire, the Arabs discovered a chilled refreshment known as

If Trump’s Muslim ban was in place decades ago, Americans would probably still have ice cream, but we’d be stuck eating it in bowls. The world’s first ice cream cone was created on a whim by Syrian immigrant Ernest Hamwi at the St. Louis

World’s Fair in 1904. Hamwi was selling zalabis, a waffle-like pastry, near an ice cream vendor. When the vendor ran out of dishes, Hamwi rolled his zalabis into a cone to hold the ice cream—and summer days have never been the same since. The story of ice cream is another reminder of just how sweet diversity can be (courtesy: http://food.good.is)

The Difference Between Gelato and Ice Cream: A Lesson from Experts at Gelotti Ice Cream

ime after time customers enter our stores with misconceptions of what gelato is, and what the difference is between gelato and ice cream. Unfortunately, the food business can be a tricky thing to navigate, especially in the world of sugar free water, gluten free soda, and fat free products with dangerously high levels of sugar.

horizontal ice cream batch freezer in 1903. A batch freezer is basically a large horizontal mixer whose walls are pumped with refrigerant from a compressor. As the ice cream mixes and get incorporated with air, dasher blades are scraping the frozen ice cream off of the walls to the beat of 200 revolutions a minute. When Gelotti first opened we started with two Emery Thompson machines back in 1984. Emery's son Steve Thompson sold Gelotti our machines, and continues to serve Gelotti with their latest versions. Fun fact, both Gelotti and Haagen-Daaz started with Emery Thompson machines in the 80's. Contrary to popular belief HaagenDaaz started in the Bronx just down the road from Thompson's factory, the name was chosen because Swedish products like Ikea and Volvo were hot and catchy.

The Misconception Have you ever heard the term in math that all rectangles are squares, but that all squares are not rectangles? Let’s compare this to gelato and ice cream. All frozen desserts are gelato, but not all gelato is ice cream. The word gelato comes from the Italian word ‘congelato’ or to freeze, in Spanish it is similar in that they call ice cream ‘helado’ and ‘congelado’ is to freeze. The word gelato itself refers more to a product made by freezing, and there are less rules that govern gelato than ice cream. Background of the "Rules of Ice Cream" In the Bronx, Emery Thompson invented the first

Thompson began to experiment with making large quantities in his machine and helped facilitate the ice cream crazy in the United States. One of the things that Emery soon came to find, was that whatever amount of ice cream mix he put in the machine, it would double in volume after the freezing cycle. This incorporated air is called "over-run" and gives ice cream the suspension it needs to be smooth, creamy, and keep the product soft enough to scoop from a container. A politician from South Carolina got word of air being incorporated to ice cream, and in the early 1900's brought Thompson in front of a court because he feared this machine would "deceive" consumers, and people could end up with a cup full of air. Thompson testified before a court that just in the case of a meringue or whipped cream, air was an important part of the recipe. From this hearing the rules of ice cream were born. When does Gelato become ice cream? What are the rules of Ice Cream? From this hearing, it was established in the United States, certain rules, and measures to reinsure consumers were not getting ripped off. So, when a gelato has over 10% or more in butterfat, and is 50% air or less, it is considered an ice cream. You may notice some ice cream trucks that use the word "soft-serve" alone without the word ice cream. This is because most trucks use 5% butterfat mix which is cheaper and closer to "icemilk" so legally they cannot call it ice cream. Frozen yogurt is another variety that gets around these rules. Today we think of frozen yogurt as a low-fat alternative, but back when Gelotti started we used to serve "Columbo" yogurt. Back then when TCBY was huge, it was another way of not using the expensive liquid gold of butterfat. Let's remember that the butterfat is the most expensive part of this whole equation. To understand let's think of a supermarket. A gallon of whole milk which is 3.5% butterfat is always about the same price as just a pint of heavy cream,

I ce Cream Times - March - April 2017 which is about 30% butterfat. Those solids are literally what gives ice cream its creaminess. Is butterfat related to quality? Yes and no. Some of your favorite ice creams like Gelotti and Haagen-Daaz use 14% and 16% creams, which is on the higher end of ice cream mixes. These products tend to be smoother, more wholesome, warmer to the palette, and denser. Most homemade shops use a 12%, and almost all mass-produced brands use 10%. However, the per cent of cream is like basing how nice jewelry is simply on what karat gold it is, which has nothing to do with the craftsmanship, creativity, or design. Gelato for example is usually about 5% butterfat, and it it sometimes called "creamier" or "richer", although it contains less cream, and is a cheaper product to begin with. Gelato however uses culinary techniques such as aging mix to intensify flavor, fresh fruit and nut pastes, a slower churning method, and faster freezing. Gelato also uses more sugar, and texture improving agents like dextrose and sorbitol (fruit alcohol) which take the place of the fat. In Italy, gelato can refer to sorbet, vegan products, American ice cream, or anything in the gelato case. Most fruit gelatos are made with water and skim milk, and here in the US we would call that sorbet. To them it is all "frozen", and if you want to know what's in it, just ask the chef. In the US, we assume have more regulations, titles, and guidelines because most parlors do not make their own ice cream, and rather those guidelines are to help them keep their customers safe. What is custard? Every person who comes in called our soft-serve ice cream either yogurt, or custard. Both are wrong, and the reason is because some big chains use cute nicknames to make products seems better, or avoid using the word ice cream because they are using a cheaper butterfat product. Custard is supposed to be used in products that contain eggs. Some places do in fact make fresh custards, or use a mix containing eggs. When you see the word always ask especially if you have an allergy. Have whatever you like! Restaurants are always looking for ways to make more money, and frequently you will have ice cream served to you for a higher price as gelato, or homemade gelato that just wants to appeal to Americans called ice cream. Just taste, enjoy, pay attention to the difference, and always go to places that make their own because there is a huge difference. As far as calories and sugar, each product fluctuates the two, so no matter what you will be eating a fatty, sugary dessert. Try to stay away from fat free, or sugar free, unless you have a medical condition, and just eat smaller portions. Life is short, so eat dessert first! (Courtesy: www.tapinto.net)

World’s “first” dessert restaurant launched in Altrincham, UK

new venture calling itself the world’s first restaurant dedicated purely to desserts is to launched in Altrincham. Fireworks Ice Cream & Desserts is opening in the vacant unit next door to Altrincham Vue Cinema on Denmark Street. Founders said the brand-new offering is being launched to “suit a nation which has been inspired by dessert focused TV shows”. The group behind the 140-cover restaurant is also calling on people to “embrace dessert as the main course”. Fireworks had their launch party, and officially opened it to the public from 13th February. The site was formerly occupied by Mexican chain Chiquito before its closure around 2010. The founders are hoping the family-focused venture will be the first in a new chain of restaurants, and two further North West sites are understood to have already been secured.

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nce again a good year expected for the ice cream industry in 2017. According to Sudhir Shah, Scoops Ice Cream Hyderabad who works passionately for IICMA as Hon. Secretary, the summer has arrived 15 days early in India. Some of the regions in India have already begun to feel the heat they usually felt in May or June. Larger markets like Mumbai and Ahmedabad are witnessing high temperatures than the normal. It is expected that India will experience a hotter-than-normal summer this year, the India Meteorological Department (IMD) said in its weather outlook for the March-to-May period. “The weather outlook for 2017 suggests above normal temperatures (up to 1.0-degree C) are likely to prevail over all meteorological sub-divisions of the country except northwest India, where the temperatures are likely to be more than 1.0º C above normal,” IMD said in a statement. Temperatures in the month of January this year were about 0.67 degree Celsius above normal. While IMD has predicted a hotter-than-normal summer for the months from March to May, it hasn’t indicated whether the temperatures will be higher than those witnessed during these months a year ago. The year 2016 has been the warmest on record since 1901, according to IMD. However, A.K. Sahai, head of climate research and services at IMD, Pune, said “temperatures during summer this year would be higher than the mean temperatures of the past 25 years”. “Above-normal heat wave (HW) conditions are likely over the core heat wave zone (Punjab, Himachal Pradesh, Uttarakhand, Delhi, Haryana, Rajasthan, Uttar Pradesh, Gujarat, Madhya Pradesh, Chhattisgarh, Bihar, Jharkhand, West Bengal, Odisha and Telangana and Met. subdivisions Marathwada, Vidarbha, Madhya Maharashtra and coastal Andhra Pradesh) of the country,” according to IMD’s forecast. Reports have indicated that consumption of the ice creams in India will grow further in the year 2017. According to Balaraju Dairy Classic Bangalore after every good year of sales industry sees 2 down years and again a record breaking year. But when I just called him,Bala is still on his words but hopeful for even better year in 2017. According to him, the temperature in Bangalore is touching 35 Degree Celsius and it was raining when we were talking on the phone. Dairy Classic is the fastest brand in South India and Balaraju is the most active committee member of IICMA from down south. Sales have started indicating that year 2017 will be good for our company said Girish Pai of Natural Ice Creams, Mumbai. Girish said sales in both Mumbai and Delhi outlets has started showing upward trend due to early arrival of summer throughout India. Naturals has done some fantastic expansions in the recent time especially in North India in Delhi and Jaipur. Most trusted brand in Mumbai, Naturals is now expanding only on its own unlike earlier when they use to rely on franchise model only. According to CK Bhardwaj of Cream Bell yet again a leading brand of India head quartered in New Delhi, the industry will witness better year for sales. But he also added that profit wise this year might not be as good as last year due to higher input cost of the raw materials. Due to which the margins will go down. CKB also added that if we increase our sales and work hard for it then only we will be able to make this year profitable. When asked about his plans, he said that we have added more push carts this year so that our product will have better availability and visibility. Normally we add 10 per cent more carts than the previous year every year. This year we are focussing more on sales so that our profits grow further. Sheetal Ice Cream from Amreli Gujarat is one of the fastest growing brands in Gujarat. Bhupad Bhai the Director of the company raised some valid points about the growth of the ice cream industry. He said, due to demonetisation the situation is still shaky on the retail level. He added, cost of raw materials has also increased by 20-30 per cent due to this the margins have already gone down. Gujarat has started witnessing higher temperatures and the only ray of hope is better sales this year. Overall the industry is hopeful for a better season in 2017. Those who invested in capacity built-up last year will see good growth this year. Signing off for Aahar 2017, Chao!!

he ice cream market in India is forecast to exhibit a CAGR of 17.03% during 20172021. Ice cream market in India grew at a moderate pace over the past few years, on account of entrée of young Indian entrepreneurs and increasing number of international ice cream brands, improving cold storage facilities, coupled with changing consumer taste. Moreover, India is the largest producer of milk, as the country accounts for over 1/5th of global milk production, thereby offering ice cream market in the country with large volume of raw material for manufacturing of ice creams. GDP per capita of India is increased from USD1390 in 2010 to 1580 in 2015, which is positively impacting the ice cream market in India. Furthermore, growing inclination towards eating ice cream outside, growing number of flavors, coupled with rising purchasing power are further expected to drive India ice cream market during the forecast period. Ice cream earlier was considered as a luxury food product, however with changing time taste and preference of consumers changed which propelled growth in India ice cream market over the past few years. Moreover entrepreneurial ventures of a bunch of energetic and bright young professionals are now taking off in ice cream industry in India. They are winning over customers and investors with their irreverent approach towards giants that dominate the market. They are innovative and under the growing demand for natural and traditional flavored ice cream that is liked by Indians. They have humungous competition with increasing penetration of international brands but their zeal is unfathomable. The turfs of young entrepreneurs in the ice cream industry are not afraid to acknowledge that failure is a real possibility. Nevertheless they are also turning out to be a pain for global brands including Haagen-Dazs and Baskin and Robbins, London Dairy and many more. These new entrepreneurs have a far higher level of confidence in the markets and in tomorrow. They are tomorrow's Amul and Vadilals…… At first look, it seems as if the odds are stacked against these minnows having any success against established giants in the ice cream market. And yet, at another level, it is as if these companies were just waiting to happen. The ice cream industry in India has for long been dominated by totally terrible quality products from small, local chains. And foreign brands do not cater to Indian customers the way the new Indians generation want it to the goal of fresh generation ice cream entrepreneurs is to change the game by creating not just a pan-India brand but a brand that they will take overseas. These new entrepreneurs are wired very differently in seeking ambitious growth rates. Many factors are working in their favour now, more than ever before like availability of outside equity, higher consumer confidence to try new products, digital media which offers better returns for money spent, have all helped. Not surprisingly, they also show a greater appetite for risk. Ice Cream Times met such young innovative ice cream entrepreneurs who are all set to rule the ice cream industry in the near future. They shared their thoughts, their determination, zeal to achieve the unexpected and the faith to change the course of the Indian ice cream……. Indian Ice Cream as opposed to global brands Ankit Chona, Director, Havmor believes that Indian brands have the advantage of understanding

Ankit Chona is the grandson of Satish Chandra Chona who started Havmor at a small shop in Karachi in 1944 and then resumed the journey in 1953 in Ahmedabad. Until 2007, Havmor was restricted to Gujarat. Havmor Chairman Pradeep Chona, the second generation in the business, was happy with the brand’s success and legacy though the scale of the business was limited. But the third generation was restless and Ankit Chona wanted to leverage the brand’s potential. He returned to India in 2005 (after studying at Purdue University in the US and doing an internship at Panera Bread, a bakery cafe chain in the US and Canada) when Havmor had a revenue of around Rs.40 crore. He scaled up the business from two restaurants and two fast food joints to 16 restaurants and 50 fast food joints, which together account for about 15% of the group’s revenue.Meanwhile, Havmor stepped outside Gujarat, opened stores in Mumbai and other parts of Maharashtra, Rajasthan and now has entered in North India (Delhi). the taste and need of customers in better manner than global brands. As far as innovation, consistency in product quality & ability to change as per customer’s need us at Havmor are nowhere less than any global brand Speaking on the significance and development of Indian made ice cream Srinivas Kamath & Siddhant Kamath, Directors,Kamaths Ourtimes Ice cream Pvt Ltd, also called Natural Ice Creams said, ‘Indian ice creams have a greater potential and with the sophistication of better packaging and branding, it would be better equipped and probably much ahead. Actually the key differences between Indian and global ice cream is that we tend to focus on our principal product without focussing as much on presentation, unlike our global counterparts and we tend to retain more than add. We therefore tend to pay less attention on the look and feel and other external circumstances’’, they further revealed. According to the Kamaths India is a developing nation where people focus on food and not as much on the luxuries of desserts and ancillaries. In the West, they cater to a customer base which is looking for dessert, while in Indian market the customer base does not have luxuries engrained into its system. ‘It's probably harder for us to have consistent high revenue but we as a nation are growing and developing and what was a luxury a few years ago, is increasingly becoming routine and as I said the potential is huge, at the same time the key point is to retain where our true value lies’’ noted Srinivas. He further added, ‘Effectively we want to only add and not diminish what the customer gets. Not that I am saying that the product outside India is inferior but the focus, it seems to me has a wider base than just the palette.’’ Kamath really thinks that Indian food industry has great potential as we are a nation which has immense patience and ability to be artistic with respect to basics particularly food. ‘We in our brand don't allow even a minuscule compromise towards better revenue or cost saving if such action results in any way to compromise on the core product. Perhaps I am digressing from the subject but the truth is that everything we do or we sell must be truly from our heart- no ability or potential to play with what our true business is’’, he added. Viren Shah, Director, Scoops & Cream Stone

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I ce Cream Times - March - April 2017

Big Dreams and Big changes out to change the Indian ice cream Industry Ice Cream has a different line of thought and explained that if you talk about per capita consumption of ice creams of other countries as compared to India, the per capita consumption of India is very low. Shah added that Indians prefer to be vegan (religious factor) and majority of ice creams are not purely vegetarian, while globally; one gets a lot of varieties like range, experience, excellent quality parlor set-ups. Cost played a big role in Indian ice cream sale and the Indian manufactures always need to consider the consumer class like middle class, lower middle class and so on. Thus range begins from Rs 5 and increases as per the quantity size and today strawberry and vanilla command 30-40 per cent share as they are the classic flavors. International market has all kinds of different flavors. If we compare India and abroad, a lot of shift is required in India and focus should be on creativity, presentation, and reach. How one can reach to the target audience is important, because today it is a reach game, Viren explained. Despite the entry of many global brands in Indian market the desi Indian ice cream brands hold majority of the market share.Amul is the leading ice cream player and holds close to 32% of the market share followed by Vadilal Industries. Other large players in the sector include Cream bell, Mother Dairy, Havmor, Mumbai based Pastonji and Natural ice cream. At the same time many global brands like London Dairy, Walls, Baskin Robin, Haagen-Dazs and many others have successfully reserved their share in Indian market. The factors responsible for global brands to survive in Indian market is changing consumer taste, increase in purchasing power and their desire to try out newer, richer, tastier product. Mr Aziz Hafizi, CEO, Pastonji Ice cream assures that the influx of international brands in the country is driving competition, and the industry is set to grow on the back of partnerships and franchises of brands to widen reach and distribution. Innovations History has shown that many of the innovations that we have come to take for granted were a result of entrepreneurs, pioneers and early adopters willing to invest their own money, and sometimes lives in a big idea. Innovation is necessary. In fact, now it is mandatory. Increasingly, customers are demanding more and more from the organizations that they

feel should be serving them. Their demands keep raising the bar for what is good enough and fueling the need for new, different and better. Innovation is the main tool for growth in the Ice Cream Industry, as the sector is divided into different segment and every brand is perceived as a particular marque. For example like Kwality Walls, Amul or any other major national brands, these are all retail consumer brands that are available in supermarkets, small retail stores, push-carts. Thus an image has already been created in the minds of consumers. There are very few ice creams that are premium like Haagen-Dazs which follow a premium format and are only available at certain top-notch supermarkets. It carries a different kind of brand image that cannot be imitated. There are various international brands to name a few like London Dairy, Magnum that have entered the Indian market and are exploring.They thrive on constant innovative products and hence attract the new generation of consumers’ assiduously. According to Viren Shah all brands thrive on innovation; in India experimentation initially was a risk taking factor, which now is taken to be challenge and innovation. The ice cream industry definitely is doing that. Scoops, Temptation and Cream Stone could not have survived the competitive market if we had not innovated and experimented for the sake of our customers’’, he remarked. Ankit Chona added that he has been with Havmor for over a decade now and worked dedicatedly to make the company grow over tenfold. Needless to say, that innovations and automations has played a huge role. ‘’Havmor has moved from a manual plant and has moved to a complete automated plant. We were the first ice cream company to get on SAP, said Chona. Srinivas Kamath revealed that at the time when he joined Natural ice cream, there was a big change happening in ice cream industry due to new rule enacted by FSSAI. It was particularly a big challenge for him because the new rules took into consideration only the conventional ice cream and not the artisan ice cream category where they majored. Since Naturals is inherently different from conventional ice creams, Kamath had to develop their own technology to ensure they survived and not get 'banned' for not being compliant under new

Though most players continue to play in the main stream flavors, there is a brand in India that has created a market for it in very different Ice cream flavors that brand is Naturals ice cream. Established in 1984 in Mumbai, Natural ice cream has been pioneer in making artisan ice creams using only fruits, dry fruits, chocolates, milk and sugar. This idea was conceptualized by Mr. R S Kamath, CMD of Kamaths Ourtimes ice creams Pvt. Ltd. The unique thing about naturals is the heavy usage of local fruits and flavors in India. RS Kamath got a very good knowledge of fruits due to the work he had put in with his father, who was in the fruits business. Srinivas brought with him a fresh perspective to make the brand more relevant to the changing preferences of consumers today. Srinivas’s basic aim was to want the youth to connect with their brand too. The target audience that patronizes Natural ice-cream fell in the category of middle age and Sri took the point in re-inventing it in terms of extending a young image. It shall take time as the company is taking one step at a time beginning from training their staff across each of our 123 stores spread throughout the country. The concept that the brand follows is to have a sit-in attached to each of its outlet. According to Srinivas they want the customers to enjoy their product sitting at their parlors just like they would feel at ease sitting at a coffee shop. With 30 years of being in the business, over 100 outlets across the country and the recently launched state-of the-art factory in Mumbai, Natural Ice Cream is still raring to go places. And it is the rare combination of traditional methods and modern technology that will take us there.

Viren Shah heads 3 different types of ice creams brands Scoops , Temptations , Cream Stone in Hyderabad and the companies are into chain of ice cream stores , wedding parties suppliers , high end ice creams bars and stations for weddings , Ice cream fondue s , ice cream cakes, etc.. Anything in deserts which is pure vegetarian and specialist in ice cream counters in weddings and chain of ice cream stores in pan-India. Ice creams are something that can never fade off. Be it any age group, the love for ice creams is something that stays always. Believing on this fact and being ice creams Viren Shah thought of how the company could make these cold, mouth-watering desserts even more desirable, laid the foundation of the concept Cream Stone. In 2009, Cream Stone started its journey as ice cream designers and since then on, there has been no looking back. Cream Stone has managed to create its niche, not just in Hyderabad but in various other cities like Bangalore, Chennai, Pune, Vizag, Cochin, Coimbatore, and many more. Scoops ice creams are 100% pure vegetarian ice creams and have two formats Scoops & Temptations with range of Innovative Flavors in Bulk with Fresh Fruits, Hotel Packs and Retail Novelties Marketed in Telangana, Andhra Pradesh, and Bangalore& Maharashtra with a network of 5000 Outlets & 36 Distributors with two Production units with 26 Cold Rooms for storage. Our Presence is in All the Major 5 Star Hotels, Major IT Companies, Major Tourist Places & Major Shopping Malls and well recognized Brand. With Shah’s young innovative strategy,Scoops and Cream Stone is well covered in Telangana, Andhra Pradesh, Maharashtra and Karnataka states with Parlor Concepts, Temptation Concepts & Retail Network, the Company has a direct Distribution from the Day one in Vijaywada and has spread to whole of Coastal Andhra Pradesh. rules. ‘‘We developed our own unique process and the scale and extent we went through to develop our ice creams is something unheard of in any other ice cream brand in the world has ever done’’, Kamath proudly added. Today Natural ice cream has created its own niche and is not only successful in ensuring that the consumers get the same taste like they enjoyed but also ensured that they could scale their manufacturing. ‘The result as you can see that we not only grew from little 25 outlets to now over 123 outlets. We also matched our product with the global brands not only in flavours but also in the overall improvement in texture and packaging of our ice cream. The true credit entirely goes to hard work and determination of my Father-founder of Naturals along with Mr Girish Pai and I was lucky to witness and learn from this experience’’, embarked the proud son. On development and innovation, Aziz Hafizi said, "after my joining we have upgraded the plant capacity of production from 5000 liters to 28000 litres per day. Also we have changed our machineries from old fashioned manual handling to automated imported machinery’’. He informed that they have improvised every stage of ice cream making, right from milk processing to packaging and storage and maintain a strict hygiene environment which is the basic mandate of any food industry. ‘’We also have introduced many innovative flavours, diversified and widened product portfolio and have closely worked to improving the quality of ice cream, added Hafizi. Brand equity Brand equity is a phrase used in the marketing industry which describes the value of having a well-known brand name, based on the idea that the owner of a well-known brand name can generate more money from products with that brand name than from products with a less well-known name, as consumers believe that a product with a wellknown name is better than products with less wellknown names. The young ice cream manufacturers have new and advanced thought process to create conspicuous branding for their products which has in actual hard-pressed the sale of their ice cream. Also it is important that as an Indian ice cream industry, all the manufactures need to come together and create awareness of the goodness of Indian ice-creams

and their brands. Branding thus has become the lifeline for marketing and selling a good product and subsist the colossal competition presented by the international brand. Right now, ice creams are still a very niche dessert, but Havmor has invested tremendously behind the brand from traditional television, print media to other Digital Space in market, informed Ankit Chona. "We have also changed the look and feel of our brand and connect better with today’s youth while maintaining the legacy of the brand. Ice cream being an impulse product, nothing is more important than branding at point of sale’’ he added. Agreeing on the same line, Srinivas Kamath thinks brand equity is a wonderful concept and it matters as we are not just manufacturing ice creams or serving customers,but it is a commitment and it has value, he stated. "When you link equity to brand, your brand becomes a commitment and we at Natural Ice cream have created a brand that's about simplicity and purity because that is what we serve. We have highlighted the fact that we work with 3 basic ingredients - milk, sugar, and fruit. Our new logo is a simple ice cream cone in the word Natural, explained Kamath. Of course, there are legal and trademark related concerns, there is a need to protect the customer from imposters. Brand equity therefore is important and we have changed our brand to address such issues, he further added. Brand equity has gained a lot of importance today. Ice cream, which was considered an indulgent category in the past, has now evolved to a stage where it is largely and happily perceived as a snacking option by consumers. The industry is growing at a CAGR of 17 per cent. This growth is, and will, supply momentum to ice cream consumption, especially in the branded and innovative categories. Consumers have become more quality conscious and thus are willing to spend on brands. ‘’Pastonji has been in the market serving 100% vegetarian ice cream to people since 25 years, which has led to create successful brand recognition among consumers and we are constantly aiming to create our brand equity-Pastonji brand’’, said Aziz Hafizi. He further supplemented that Pastonji is a consistent performer and has been providing quality product due to which consumers get associated with Pastonji which has created brand equity through word of mouth. ‘’Also proper use of social technology has made public familiar to Pastonji brand and gain Contd on pg no, 28

I ce Cream Times - March - April 2017

Ice Cream News

I ce Cream Times - March - April 2017

Plant Based Ice-Creams Market Volume Forecast and Value Chain Analysis 2016-2026

lant based ice-creams are ice-creams which are made of coconut milk, almond milk and soy milk without any dairy ingredients. They are made up of lactose-free milk that does not cause any intolerance or allergy. Plant based ice-creams has good demand due to the varieties of flavors introduced by the brands that are beneficial for health and complexion. This ice cream is free from lactose, and people who are suffering from lactose intolerance, have decided to become vegan and started consuming plant based ice-cream. Basically, plant based ice-creams were created for the consumers who are suffering from allergies or are lactose intolerant. Today it is more often consumed by the younger generation as they represent more of a lifestyle choice. The market of plant based ice-creams is segmented on three basis; product type, packaging and distribution channel. Based on product types, plant based ice-creams market is separated into Soy milk based, coconut milk based, almond milk based, cashew milk, rice milk based and others. Soymilk based ice-cream is probably the largest segment demanded by the consumers followed by almond milk ice-creams. As soy milk based ice cream is easily available and has cheaper prices as compared to almond, coconut, and other raw material based ice-cream. Almond based ice-cream is expected to be the fastest-growing market. Based on package type, organic ice market is further divided into tub and bag/sachet. Based on the distribution channel, the plant based icecream market is segmented into supermarkets/ hypermarkets, convenience stores, specialist stores, health food stores and others such as

independent retailers, e-retailers. Supermarket/ hypermarket is the largest segment to the plant based ice-cream market. Global plant based ice-creams market is segmented into seven key geographical regions: North America, Latin America, Eastern Europe, Western Europe, Asia-Pacific excluding Japan, Japan, and Middle East & Africa. It is expected to grow globally, Asia-pacific region has been the dominant player in market globally and is likely to grow at the highest growing rate owing to increasing population of lactose intolerance. The consumers are shifting their liking towards almond based ice- cream as it consists of high nutritional values and taste better than soy milk ice-cream. Demand of lactose free ice-cream is rising in U.S., UK and Germany is projected to rise in future. A few key players in the plant based ice-cream market include The Coconut Collaborative, Swedish Glace, Perfect World, Almond Drea, Booja-Booja , Turtle Mountainâ&#x20AC;&#x2122;s, , Smooze!, some retail stores have their inhouse brands operates through their store network, such as Tescoâ&#x20AC;&#x2122;s Free From range and Marks and Spencers Made Without Dairy range are gaining popularity among the regular customers. There are few limitations that affect the plant based ice-creams markets and they are raw material processing cost and sustainable supply throughout the year. Plant-based ice creams have a good growth potential and can create a niche in the ice cream industry.

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health conscious consumers.

consumer loyalty, Hafizi added. Funding& expansion Viren Shah, cleared that Scoops and Cream Stone ice cream is not looking for any angel funding, and only through organic growth and own resources the company will expand.‘’At the moment expansion and growth are synonym terms, and is always ongoing process for any company. If any company thinks that they don’t need expansion anymore, their downfall is evident. But as of now there are no expansion plans for us’’, said Shah.

plain, good old ice cream is being consumed alongside. These quality conscious consumers also want smoother, creamier products. The premium ice-cream market has been expanding on the back of growing disposable incomes of consumers and their desire to try out luxury products.

While Pastonji is all for private equity and though supply chain management is a great challenge in the Indian market, Pastonji is still planning to expand to other states too.

Pastonji Ice Cream was set up by Mr. Suleman Hafizi in Andheri, Mumbai, who started manufacturing Ice Candies with a very small scale area of about 600 sq. feet in the beginning under the brand name 'Pastonji'. After receiving an outstanding response from the market, the company bought a larger premise to carry out the manufacturing activities which measured about 6,600 sq. feet, at Kandivali (West) Mumbai, India. Mr. Suleman V. Hafizi is the Chairman and Managing Director of the company and also holds presidentship of Kings Ice Cream USA Limited. The manufacturing plant of Pastonji Ice Cream located in Mumbai has an installation capacity of 6, 000, 00 Liters per annum. Mr. Hafizi's youngest son Mr. Aziz A. Hafizi is now the CEO of the company and very diligently looks after production and Quality assurance of Pastonji ice cream and is aggressively promoting the varieties of ice cream they produce. He said their consumer following is based on the way they maintain hygiene and cater food safety. The Mumbai plant is the biggest plant of the company and it manufactures a huge variety of ice cream products such as ice cream cake, matka kulfi, nut coated roll, magic roll, swinger sundae, natural fresh, sandwich and ball.

‘’Thus to ensure our reach to even rural areas we are planning to increase our cold storage and transportation facilities’’, Aziz Hafizi informed, and is also in the process of introducing a superpremium brand “BrainFreeze”- with unique flavours and mouth melting effect and variants of ice cream which will be available only at our high end sophisticated premium parlours’’, he added. Consumers are willing to experiment with unusual flavours, combinations and boutique offerings such as gelatos, but they have not forgotten the

Hafizi added, ‘’At Pastonji we are constantly aspiring to match the rising desires of consumers and their willingness to pay a premium. We also plan to introduce low fat range of ice cream for

Havmor has made its presence felt with desired effect in thirteen markets of India. Their plan now is to grow very aggressively in these markets using their brand value and gaining customers’ confidence, but are not looking for any external funding as of now’’, elucidated Chona. ‘’Natural Ice cream works in a purposely slow rhythm, which effectively means that our

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requirement for funds is ordinarily at pace with our growth’’, said Srinivas Kamath and therefore haven't yet felt the need for private equity or funds otherwise other than usual limited bank loans. To this Siddhant Kamath added that they are in the process to strengthen their retail service aspect and the ability to continue to procure the best. In fact, we are in the process of expanding our procurement side and perfecting our service such that we can have a larger consumer base but it is all, as said, purposefully slow. ‘’We don't want a situation that just to have more customers or more revenue we do not give the customer the experience that the customer is paying for or that what we stand for,’’ remarked Srinivas. Future plans Indian ice cream industry is one of the fastest growing segments of the dairy or food processing industry in India at the moment. Our consumption is way too low when we compare it with the USA or Australia. It is even lesser than China or Pakistan as well but we have seen in the past 3-4 years it has doubled from 200ML to 400ML. But the entry of Young ice cream manufacturers and entrepreneurs, the scenario is changing and taking a better turn. The have increased the level of competition for the international brands by their foresightedness, innovation and determination. Pastonji Ice cream is already in plans to set up new manufacturing plant in Gujarat with more increased per day capacity so as to reach out and capture the north western region. The project is planned to complete by the year end. ‘’We also plan to set up some more cold storage and transportation facilities thus increasing and facilitating our supply chain management and plan to open at least 40 franchisees of our premium brand parlor “BrainFreeze” in the next 5 years. Scoop, Temptations, and Cream Stone have different target audience; Scoops is targeted towards retail chain, supermarkets, etc. and Temptations – is that format wherein exclusive ice creams are available along with food, there are about 34. Premium segment – Cream Stone provides variety in range and flavours. All the aforementioned brands have different experience, look and feel.

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Viren Shah said, ‘’we are growing at a good number and at the same time we wish to explore different markets and enter urban market. We also are concentrating on the premium segment as well. While Ankit Chona informed that Havmor is displaying intellectualism in its marketing strategy and are also scaling up their production capacity as well. ‘’We are significantly focusing the rural market as maximum growth will come from there. We might even consider inorganic ways of growing the company in the future’’, he remarked. In the next five years, Natural Ice Creams intend to reach increase their customer pool through better offers and aggressive marketing. ‘’We are accordingly working on creating a better brand, a better procurement arrangement, better retail and our production is already ahead of the remaining factors. At the same time however we are acquiring more space (retail) and getting more people trained so that we are equipped to continue our basic principles, said both Srinivas and Siddhant Kamath.

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I ce Cream Times - March - April 2017

Griffo bill to allow wine ice cream in smaller containers

egislation that would allow fans of wine ice creams to enjoy their treats in smaller containers has been introduced by state Sen. Joseph A. Griffo. Mercer’s Dairy, Route 12, Boonville is known for its wine-infused ice cream line, that includes cherry merlot, chocolate cabernet, lemon sparkling, peach white zinfandel and red raspberry chardonnay, among others. A pioneer in this segment of the ice cream market, it developed the adult treat in 2006. It is sold in the U.S. and foreign countries. Griffo’s bill would do away with an Agriculture and Markets law requirement that the dessert be sold in containers of at least one pint. Mercer’s Director of Marketing, Roxaina Hurlburt said “Every event or venue we’ve had access to has been asking for smaller Dixie cups for people to eat wine ice cream out of, since many people don’t come to these venues looking to carry around pints of ice cream. But out of the 22 states we sell in, New York is the only state that has size restrictions on wine ice cream.” Individual flavors contain up to 5 per cent wine. In New York, wine ice cream cannot be sold to those under 21 years of age. Mercer’s wine ice cream is typically among the offerings at the annual New York Farm Day in Washington, D.C. Griffo, R-47, Rome, hopes his bill will satisfy the demand for smaller packaging sizes so wine ice cream can be more easily eaten on occasions such as weddings, fundraisers, recreational tours, cruise ships and even events that highlight local products. “If there is a substantial demand for a product or service offered by businesses in our state, our laws should not stand in the way of this opportunity to fuel our local economies,” said Griffo. “The wine ice cream of Mercer’s Dairy in my district is known all across the world, and I am proud to lead this effort to help small businesses like Mercer’s better meet the demands of the public.” The bill is sponsored in the Assembly by Agriculture Committee Chairman William D. Magee, D-121, Nelson. “This legislation to allow for the smaller individual packaging of this popular product will create the opportunity for Mercer’s to fill a consumer demand that serves a niche market for special occasions so that their delicious specialty wine ice creams can be easily served, sampled and enjoyed by more people, and I am pleased to sponsor this bill in the Assembly,” he said. Hurlburt said, this is not the first time that Griffo has taken an interest in Mercer’s wine ice cream. The senator’s efforts 10 years ago, helped make it legal for wine ice cream to be sold in New York state. “Senator Griffo has always been supportive of new businesses and their owners, and I want to thank the senator for his ongoing efforts to make it easier for businesses to achieve success in our state.”

Ice Cream News

Popular Brands

I ce Cream Times - March - April 2017

Few Popular Ice-Cream Brands in the World

their products in Ontario’s Cottage Country region and runs retail shops situated in Bobcaygeon, Minden, Lindsay, Uxbridge, Peterborough as well as Barrie.

Kawartha Dairy Company Kawartha Dairy Company is a Canadian family operated dairy located in Ontario in Kawartha Lakes. It was established in 1937 and operated by two brothers and their nephew. The company sell

New Zealand Natural This is a worldwide franchise network located in Auckland, New Zealand. It runs as a global franchisor of ice cream, frozen yoghurt and juice parlours as well as mini-parlours, which are present in shopping centers in Australia, New Zealand and others. The Ice cream is also obtainable at supermarkets all the way through New Zealand and Australia. Mauds Ice Creams This is an ice cream producer having its stores

here are many delicious desserts but nothing can beat the pleasure and experience of eating an ice cream in a humid weather. Ice cream served in a cone or bowl with chocolate syrup or services placed on top of the strawberry is a mouth-watering sensation. Quality is an important aspect and one must be sure that ice creams contain all natural and healthfriendly ingredients. Here are some top wellknown brands in the international market.

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in Northern Ireland and the Republic of Ireland. In the history of their thirty years, Mauds Ice Creams have made more than 350 flavours. The most well-liked is Poor Bear’s Delight, which is a combination of Vanilla ice cream and Honeycomb. They are the main producer of dairy ice cream in Northern Ireland, yet superiority has not been sacrificed for quantity. Cold Stone Creamery This is an ice cream parlour chain based in America. Kahala Brands manage the company and major product is super premium ice cream that is modified to order for customers at the time of buying. Cold Stone has also variety of ice cream connected products like ice cream cakes, cookie sandwiches, smoothies, shakes as well as iced & blended coffee. Dreyer’s A producer of ice cream and frozen yogurt, Dreyer’s entered in U.S market in 1928. In 1953, William Dreyer Jr. changed the name to Dreyer’s Grand Ice Cream. Then after 1981 the company grew leaps and bounds. Therefore, they sell under the Dreyer’s name in the Western United States. Dairy Queen Dairy Queen is a series of soft dish up and fast food restaurants owned by International Dairy Queen, which also has Orange Julius and Karmelkorn. The primary Dairy Queen store opened in 1940 in Joliet, Illinois. The business’s corporate offices are placed in Edina, Minnesota.

Baskin-Robbins Baskin-Robbins is an American ice cream parlor based in Canton, Massachusetts. It was established in 1945 by Burt Baskin and Irv Robbins in Glendale, California. The corporation is famous for its “31 flavors” slogan, over the 28 flavors then notably offered at Howard Johnson’s restaurants, with the thought that a customer could have a dissimilar flavour daily. Haagen-Dazs Haagen-Dazs is an ice cream brand founded by Reuben and Rose Mattus in the Bronx, New York, in 1961. It started with only three flavors: vanilla, chocolate, and coffee, then opened its first selling store in Brooklyn, on November 15, 1976. The industry now has franchises all through the United States and in countries worldwide. Haagen-Dazs ice cream holds the difference of being one of the minorities of the commercial ice cream brands. Blue Bell Creameries Blue Bell Creameries was founded in 1907 and is the producer of Blue Bell brand ice cream. The sales exist in only 22 states, often in the Southern United States, though Blue Bell ice cream has also been sold aboard the International Space Station and at Camp David. Despite its small market access, Blue Bell is considered as second largest advertising ice cream brand in the United States.

Dippin’ Dots Dippin' Dots, a well-known ice cream manufacturing company. It is famous worldwide for its delicious ice cream, snacks, and cones. Hygiene and purification company has its own laboratories to test components. It is in the United States, and the products are sold worldwide. Nestle Nestlé Nutrition is a famous ice cream brand. It is economical and sells high-quality dairy products. Since many years, Nestle has proudly served customers, with its ice cream, frozen yogurt, sales of fresh milk in more than 60 countries worldwide. Ben & Jerry’s Ben & Jerry’s ice cream, American company a division of AngloDutch Unilever conglomerate. This brand is famous for manufacturing ice cream, frozen yogurt, sorbet, and ice cream novelty products. The factory is based in Waterbury, Vermont. They are best known for premium quality ice cream, and are serving the industry since 1978. Hershey’s Hershey’s is world famous for its exquisite chocolates. Chocolate lovers of this brand, also demanded the manufacturers for delicious ice cream. Hershey Creameries is the formation of a wide range of health-friendly flavours and cater to a huge market in the world.

I ce Cream Times - March - April 2017

Warm doughnut ice cream sandwiches available in Midtown, US

essica Schneider is the owner of Junkee Clothing Exchange, opened Simple Ice Cream Sandwiches last summer in a space scooped from the south end of her 18,000-squarefoot Junkee building. With the recent opening of two Baked Bear ice cream sandwich franchises (one in south Reno, one in Sparks), and the debut of at least two more, Schneider is modifying her concept, turning Simple Ice Cream Sandwiches into World Famous Doughnut Ice Cream Sandwiches.

Instead of Rounds Bakery cookies, local DoughBoys Doughnuts will do most of the sandwiching. Ice cream from Hoch Family Creamery of Minden remains as the filling, in about a dozen flavors. Schneider said regarding this change, “Competition is good and it’s healthy and I wish everyone the best. I’m just revampig. My gut instinct at the very beginning was to do doughnut sandwiches, so this was meant to be.” Schneider always had a thing for doughnuts and hence this concept popped in her head. Doughnuts are her favorite food. “A maple bar is not safe around me,” she said. She is so fascinated by them that most of her passwords relate to doughnuts. Her beagle is named Doughnut. He’s going to be the mascot for World Famous Doughnut Ice Cream Sandwiches, where doughnut curtains and a mannequin with a doughnut bowtie already have been installed. More brand changes are set for the next few weeks, including a new sign. Every day, DoughBoys is delivering fresh doughnuts, mainly classic glazed, but also chocolate glazed, maple and some other flavors, Schneider said. She recommended a basic glazed with a scoop of coconut or coffee toffee ice cream. “That coffee taste with a warm doughnut is amazing.” Cookies haven't entirely disappeared from the menu. For the time being, Schneider is keeping peanut butter chocolate chip cookies from Rounds on the menu for folks who still want a cookie ice cream sandwich.

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News

I ce Cream Times - March - April 2017

DuPont Nutrition & Health is committed to offer solutions that suit the Indian palette

ow is the flavour, taste and texture market in the ice-cream industry? The consumer needs for new exotic flavours, rich taste and Manivvannan Sr. ApplicationAmbigapathy, texture is very high. Specialist, DuPont Nutrition & Health Customers are increasingly mobile around the globe, which in turn drives

demand for premium ice creams. Using the DuPontâ&#x201E;˘ DaniscoÂŽ range of ingredients, customers can obtain desired sensory properties and stability throughout shelf-life in their choice of ice cream applications.

As a global company and with combined resources, we help manufacturers create products with a healthier profile that actively promote good health to address consumer needs and emerging health trends.

We help in development of new products from idea generation to market launch, choosing the optimal ingredients for a specific formulation and process. For instance, the CREMODANÂŽ IcePro range, from the FOR DuPontâ&#x201E;˘ DaniscoÂŽ ingredient portfolio, not only maintains high quality ice cream under extreme storage conditions, but also maintains quality in less expensive reduced fat and/or reduced Milk Solids Non-Fat (MNSF) formulations.

We offer solutions by customizing products to suit the Indian palette. Our broad range of solutions enable stable air incorporation and help customers achieve the desired taste and texture that they are looking for in ice creams.

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What is the role of your company in it? Being one of the worldâ&#x20AC;&#x2122;s largest food ingredient companies, DuPont Nutrition & Health is committed to keeping a pulse on global trends, working locally with customers and finding new solutions to make food healthier, better tasting and more nutritious.

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

What are the different types of flavours, taste and texture and how do you capture your target audience? Ice creams are segmented as premium, medium fat and low fat ice creams depending on fat levels. Each of these segments has its own unique requirement and challenges. We collaborate closely with our customers and help to address challenges like fast melting, shelflife, texture and hardening, shelf-life, temperature variations in supply chain and issue of crunchy or icy ice cream (large ice crystals). How is the competition in the industry? The ice cream market in India is estimated to be over INR 4,000 crores, and is growing at a rate of 15-20% year-on-year. It is projected that by 2019, the market will reach around INR 6,198 crores. This makes the competition very intense as the industry witnesses high CAPEX investment in the last few years to expand the volume and new

product capability. Demand for innovation in ice cream is very high and varies across India. At DuPont Nutrition & Health, we continuously work towards creating innovating solutions as per the local preferences of Indian customers. We also monitor trends in ice cream and frozen dessert innovations across the world through our wide network of application labs and share the knowledge with our local customers to bring more value. What are your latest innovations and recent launches in the ice-cream industry? Our latest innovation includes CREMODANÂŽ IcePro range of premium ingredients, which is a unique offering added to our portfolio. It helps maintain creaminess and smooth texture even at low fat levels. Our ingredient portfolio also addresses the issue of large ice crystals. There are a few recent launches in local flavours like litchi, gajar halwa, paan etc as well as premium ice cream with fine chocolate coatings in sticks. With DuPontâ&#x201E;˘ DaniscoÂŽ ingredients like LitesseÂŽ Polydextrose and HOWARUÂŽ Premium Probiotics, one can also create innovative, great tasting and healthy ice creams that allows consumers to indulge without guilt.

Elanpro plans to launch five new products during AAHAR 2017

his year Elanpro will be showcasing innovation with an orientation towards the environment. Elanpro will be bringing green solutions manufactured by SPM Drink Systems, Italy. Keeping the Indian weather conditions in mind, the company will launch two products from this range - SP and U GO. SP is a perfect solution for bars, restaurants, cafeterias, coffee shops, hotels and all other HoReCa operators who desire reliable piece of equipment for the production of delicious chilled specialties like creamy desserts, sherbets, mousses and similar products. Available in one, two and/ or three bowl configuration, it simultaneously prepares one or more products. Equipped with the patent I-Tank technology, the elegant design of the product is easy-to-clean and comes with a safety stop button. The high overrun results in high ROI. The second model from this association is U GO. One of the most compact Counter Top Machine which can dispense both Soft Serve Ice Cream

as well as Frozen Yoghurt. Designed with capacitive LED Lightened control board features like 3 different consistency as well as night mode which allows product to remain fresh even at night when not in use. The unique product can dispense 170cones/hr (pump model). It comes in both Gravity and Pump model, in short, U-Go is a union of design and technology at a very good price. Tapping into the unprecedented growth of the stand-alone units and restaurants, we are bringing two new products, specifically for this sector. EIM 61BW, a portable ice machine, is uniquely designed to work without online water connection. It is a boon for those who think that plumbing is an issue. We are also launching EIM 101TT â&#x20AC;&#x201C; A 100kgs machine which has in built top for use as table top We have slowly transitioned into a company with customer satisfaction at the utmost priority. Elanproâ&#x20AC;&#x2122;s new generation Blast freezer features an in-built fan for faster cooling and can be used in various application right from Hotel to Retail Industry. This feature pulls down the temperature fast or for freezing purpose. We market a comprehensive range of commercial refrigeration products and services that cater to the industrial, commercial and hospitality sectors. The business model for us is of being an innovative product supplier and an after sales service provider.

I ce Cream Times - March - April 2017

News

I ce Cream Times - March - April 2017

ICELINGS is the largest producer of ‘The Premium Packaged Ice’

CELINGS is one of the world’s largest manufacturers of Tube Ice plants with installations in over 20 countries. Over the past decade, we have grown and have successfully installed the world’s largest ice plant for one of the largest gold mining company in South Africa to the smallest of ice vendors in a town in Zimbabwe. We have the honor and privilege of being the most successful and experienced player in this domain. We take pride in the fact that we get repeated orders from our existing clients and most of our new business is generated from word of mouth references.

refrigeration equipment and slurry ice machines. Keeping specific customer requirements in mind, we custom design each plant. Our range is from 1 ton to over 125 tons per day ice production.

Current as a forte of our products and services we mass manufacture high-quality, industrial grade ice production equipment. Our clientele, mostly being mid-to-large scale food, beverage, pharmaceutical, and hospitality enterprise. We are a trusted source of benchmarked quality products and customercentric services. ICELINGS is well known as a leading manufacturer, supplier & exporter of Tube Ice manufacturing plants, cooling systems, and industrial refrigeration plants. We specialize in providing turnkey tube ice plants, industrial

A cold glass of water with ice is good for more than just cooling you off on a hot day or quenching your thirst. This simple beverage can have remarkable effects on your overall health and well-being. However, ice made from unsafe water can have a range of toxic effects. A healthconscious person knows the difference between unsafe tap water and branded bottled water. The same is true of impure ice and packaged ice made

distributor of premium quality packaged ice currently selling in Mumbai, Pune, Jaipur and is looking expand pan India. ICELINGS is the largest producer of ‘The Premium Packaged Ice’, offers pure quality and hygienic ice with a capacity of 250 tons per day plant in Mumbai. It is certified by FSSAI, AIPIM and IPIA. ICELINGS is manufactured in ISO certified facilities with the state-of-the-art technology.

First time in India… A Packaged ice made of Bottled water quality purified water! Ice is a forgotten food inIndia. When was the last time you thought about the quality of ice you added to your drink? You consume good quality, safe and hygienic food and water. It's high time you took as much care while consuming ice.

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of BOTTLED WATER QUALITY purified water. Remember, ICE IS FOOD! Welcome to ICELINGS! India’s first branded packaged ice created from treated water, zero bacteria, mineral quality water undergoing extensive multistage purification process like micron filtration and reverse osmosis as per IS 10500:2012.The pure ice tubes are untouched by human hands throughout the manufacturing process and packaged in special food grade LDPE bags. ICELINGS is a leading manufacturer and

‘If you succeed here, you’ll succeed everywhere’

xperience, motivation, conﬁdence are the strengths ice-cream baron Pradeep Chona gained from the city to become a national brand.

his family moved from city to city before being welcomed by Amdavad and Amdavadis in 1948. We made the city our own, and the city made us its own. My family had a small ice-cream shop in Karachi in 1944 that we were forced to leave behind. So, my father started selling ice-creams on a handcart at the railway station.

Anything done with passion, dedication and sincerity will be respected: this is what Amdavad has taught me. This city is where my family was reborn and our business was born. This city is where we set up a restaurant that was the debating ground for several political stalwarts including Prime Minister Narendra Modi. This is the city that taught me the meaning of dhandha, helping the business grow from selling ice-cream on a larri near the railway station to selling ice-cream across the country.

Amdavadis’ renowned love for food came to their rescue. Entrepreneurs Sheth Kasturbhai Lalbhai and Keshubhai Sheth offered us their newly built premises at Relief Road to set up our business. They had only one condition that we would not sell non-vegetarian food, and we agreed. This turned out to blessing in disguise as we attracted more people, and there was no looking back. This was in 1950 and till date, we have kept the promise. Ours was the first ‘restaurant’ in town. With 13 theatres in the vicinity, the place used to be flooded with customers. At times, we had to down shutters.

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FOR EXCELLENCE IN PRINTING AND PACKAGING FOR ICE CREAM CARTON

As a health-conscious person, make sure that the ice you mix in drinks, tea or coffee is made of pure water. Bring home ICELINGS the pure and perfect ice for your parties, get together, kitty parties, birthdays, or even big functions. Just empty the ICELINGS into an ice pail and add 4-5 ice tubes to serve a cool refreshing drink.ICELINGS guarantees the customers a quality food grade product and consistent supply through our distribution channel.A 24X 7 IVR and onlineorder facility for convenient homedelivery.

Fleeing Karachi after Partition, my father and

Contd on Pg no, 36

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I ce Cream Times - March - April 2017

News

I ce Cream Times - March - April 2017 Contd From Pg no, 34

Today, most of those theatres are gone. In the 70’s, AMC offered us the famous Town Hall to set up a restaurant which went on to become the most popular hangout in the city. From artists to politicians and poets, everyone came there to discuss and argue current issues, or just hone their performances. The likes of danseuse Mrinalini Sarabhai and poet Niranjan Bhagat were regulars. The current PM, too, was a frequent visitor. This is the place that gave us the experience, motivation, and confidence to become a brand. What Havmor stands for today is thanks to Amdavad! We listen to suggestions from Amdavadis and are constantly experimenting to bring out a better product. We recently started a restaurant and a unique ice-cream parlour, which have received great response. We know if it is a success in Amdavad, it will be a success nationally. Doing business in India is tough. Having expanded our presence in various cities across the nation, the one thing I can say with surety is that it is easy doing business in Ahmedabad than anywhere else. (Pradeep Chona is the Chairman and Managing Director of Havmor Ice-Cream Ltd)

NZMP launch their first Low Lactose Instant Whole Milk Powder Offering those that experience lactose intolerance the ability to enjoy the goodness of dairy

ZMP, the global ingredients brand of Fonterra, has launched NZMP Low Lactose Instant Whole Milk Powder (IWMP). This new ingredient has less than 2% lactose and allows consumer milk powder manufacturers to capitalise on the increasing consumer demand for low lactose foods. Fonterra Consumer Powders Category Director NZMP Marketing Andrew Maude said, “We developed our Low Lactose ingredient so customers can provide a premium dairy nutrition solution to consumers who avoid milk because of lactose. Our analysis shows low lactose dairy offerings can command a 32% premium above standard offers, with consumer milk powder manufacturers able to make up to a 17% margin on low lactose instant whole milk products.”

R.K.INDUSTRIES "Quality is our moto & yours' satisfaction is our aim”

Manufacturer of: Best Quality Wooden Ice cream sticks (polished & unpolished) & wooden spoons for ice cream cups.

Consumer awareness and popularity of low lactose products has been steadily increasing with 13% year-on-year

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I ce Cream Times - March - April 2017

Machinery

I ce Cream Times - March - April 2017

Modern Machinery & TechnologiesThe Backbone of Ice-Cream Industry

he ice cream business is indeed amazing and exclusive, as though the product is highly perishable, the whole process is fast and smooth. Right from the stage of production to the ultimate delivery to the consumer; it needs to be kept, stored, and transported in frozen condition. Firstly, to make an ice cream there is need for good, efficient machinery that will give the best results. The installation of machinery and equipment by imports from USA, Europe, UK, and cold storerooms construction that maintain the mandatory refrigeration temperature for stored product are the basic essential requirements needed for those in this line of business. Well experienced, trained staff is also necessary for operation and maintenance of all the machinery and equipment. The supporting industries for manufacturing the equipment for production and marketing of icecream in the country is in the nascent stage. It will take time to develop and hence there are imports of machinery from Europe/USA. One major drawback for these manufacturers is the customs duty in India levied, along with excise duties claimed on certain equipment and composite machinery. Thus, the installation cost of a single unit is high in India. Ice Cream Times had the opportunity to speak to some machinery suppliers who are into the business of ice cream machinery and other allied equipment suppliers that are required in this industry. The information obtained from them has given insight as to how efficiently machinery has played its role in creating such a successful industry. Demand

for high capacity machinery The consumption pattern of consumers is changing, and to cater the growing demand, it is likely that the industry players will need high capacity machinery. Sr. Manager, Plant Sales – Tetra Pak India Pvt. Ltd, Dewanand Gharde said “yes, if we look at the Indian market it is growing very rapidly and even with a large population, the consumption will also increase. With the big market size, the Indian manufacturers are expanding their business to cater the growing demand.” The expansion in the production capacity will eventually give rise to the demand for high capacity and efficient machinery in Indian market. Tetra Pak is the world's leading food processing and packaging solutions company. Their motto and belief is to ‘protects what's good’, and make food safe and available everywhere. Tetra Pak provides machinery to Indian industry and has a worldwide presence. For the unorganised sector, there are equipment that has small capacity production like 300 l to 700 l. These players approach them and purchase equipment as per requirement. Director of PWS Engineers Pvt. Ltd. Pathik R Panchal said there will be an increase in the demand of high capacity machinery in proportion to the consumption rate of the icecreams. The ice-cream industry is not going to be stagnant or slowdown. There will be a requirement for such machineries in near future. The company develops different filling machines and ingredient feeders. They also offer rotary and linear type machines also for margarine, butter, shrikhand, yogurt, mineral water, juice, and milk powder filling. The per capita consumption of ice-creams is increasing in India and to cater to the growing demand there is huge demand for high capacity

machinery. This machinery gives maximum output and best results in less time. K. C. Subramanian, the Deputy General Manager of Frick India Limited and Rangnath Iyer, Regional Marketing Manager of Krishna Allied Industries Pvt. Ltd also agreed that there will be a huge demand for high capacity machinery in time to come. Frick India has a whole range of refrigeration equipment including product coolers, pressure vessels (ASME), and electrical & automation systems. They also install turnkey projects. Frick India has provided products and services to the leading brands of the ice cream industry. Whereas Krishna Allied Industries Pvt Ltd is manufacturer and exporter of bulk milk cooler, milking machine, milk cans, advance milk tanker security system, BMC Automisation system and kitchen equipment. New ideas are always welcomed Director – Tetra Pak South East Asia Pvt. Ltd. - Ejvin Lund said “yes, through efficient machinery we want to meet the demands of the market. With new ideas and concepts, we want to develop machines that will produce effective products.” When innovative ideas are experimented, and it turns out to be a success, the profit charts of the company see tremendous increase. All of them affirmed that the country is open to ideas in machinery and technology for this industry. Panchal said new ideas will contribute to the successful growth of the industry. Puneet Duggal, Director of KAP Cones adds that, whatever is beneficial for the ice cream industry should be made applicable. KAP Cones Pvt. Ltd has built up an unparalleled reputation for exceptional quality, performance & service into producing cone sleeves with auto rolling mechanism for ice cream cones requirements by ice cream industry. With the state-of-art fully automatic machinery, they are proud supplier to every ice cream company with the largest capacity plant in South East Asia. Iyer said India welcomes new ideas in terms of developing the machines to receive better results. Technology machinery being used All the machines must be upgraded at timely intervals, because if these are not maintained properly the equipment is likely to give some technical issues. Gharde informs about their technological machinery, “we have recently launched ice-tray extrusion line which can give about 43,000 pieces per hour. The Indian market may not be ready to take that kind of capacity. For Indian market, we have developed an ice-cream freezer that can deliver 150 litres – 750 litres of ice-creams per hour. At Tetra Pak, innovation is our passion. Another machine which delivers 1500 litres per hour that has been recently launched. Apart from this, we have an innovative new technology which can keep your ice-cream at around -14o centigrade in the freezer itself. These are our latest innovations.” The ice-cream machinery in India is also developing. Gharde also added, there are Indian manufacturers that have small capacity production or those at the start-up level who want to expand/grow on the industrial scale by producing 50,000 litres to 100,000 litres. When they require high capacity and efficient machinery, Tetra Pak is ready to provide them with such high-efficient equipment. Everyone in this industry is making use of automated machinery for manufacturing and conducting other operations. Panchal said that automation or automated machinery is what the ice cream industry is currently using for manufacturing the products. Ice-cream fill/seal machines, ice-cream line machines are some essential equipment that are used. Duggal adds on

that almost the entire industry is making use of extrusion line and the candy line machine. Most of the companies in India are using automated machinery for the manufacture of goods/ services. Subramanian emphasized that due to automation, there has been more output in less time. He said that “today the industry is based on automation, four compressor technology is used for refrigeration. The capacity has increased, with the rise in consumer level, hence big automatic machines will be viable for them”. Maximum production in less time is the new adage that is followed by industrialists. Wider reach of machines Now many companies do not restrict themselves just to the Indian market. Many through their dedicated efforts and hardwork have taken their company to international shores. Iyer pleasantly said that they have a complete range of products that is exported to several countries around the world. Duggal informs that they do not export machines to other countries. At present, they are just serving the industrial market. Gharde shared that Tetra Pak operates in 175 countries and manufactures in Denmark and Shanghai. Their products are exported to most of the countries. There are many machines of various categories that are exported to international clients. Panchal explained that automatic cup and cone filling machine has the capacity of 3000 pieces per hour. “We have machines that have range capacity of upto 18,000 pieces per hour. Many of our products are exported to different countries like US, UAE, Sri Lanka, and Gulf states.” There are so many places that can be tapped and have great market potential. The bigger the market presence, the maximum profits could be attained. Subramanian cited that refrigeration and whatever applications required by the clients is exported to them. “Middle East and African countries are the places where we have good market presence.” Strengths All the firms have USP (unique selling point) or something that attracts potential clients to the product/s. Ejvin said “we have a long experience in the ice-cream industry. We can add a lot of knowledge to this industry. We bring value to our customers because of our experience in heavyduty international machinery, and the same is needed in India now because it is the fastest growing ice-cream market in the world.” Panchal described his machines as non-mechanical, “The main difference between our machines and the rest is that we have PLC controlled lumatic machine, not mechanical machine. All the stations we are working on have different uses as they are not interconnected mechanically. PLC gives them the pulse to work, less wear and tear, and is automatic.” Duggal proudly claimed that KAP Cones is one of the best in the segment, and the

products are available at a reasonable price. “Most of the companies in this industry are using our machines is itself a self-explanatory statement. Our clients are satisfied with the products/services is achievement for us.” Krishna Allied Industries is in support of the ‘Make-in-India’ campaign as Iyer elucidates that the company whole-heartedly believes in the policy of ‘Make-In-India’. Their products do not have any imported components. Product range These individuals who spoke to Ice Cream Times have different products that serve specific target audience. Everyone gave brief information about their products and services. Panchal said that automation is the latest innovation in the industry. “We are manufacturers of fill and pack machines, and handle ice-creams for cone, cup, tubs. Apart from ice-creams, we are into shrikhand, butter, cheese and cater to the demands from these segments.” Duggal described KAP Cones as experts on ice-cream filling machines, candyline machine and conefilling machine. “Our company has 4200 candy-line machines used by several companies worldwide. KAP Cones has another vertical – packaging, different shapes and innovations are coming up. We have many icecream machineries that includes automatic cone machines, candy-line machine, and so on. We are one-stop solution for the ice-cream industry.” Subramanian said they are into total refrigeration providing turnkey solutions that define, install,

and commission the plant with a specific guarantee period. There are new parameters, techniques and automated equipment that have been recently added in the portfolio. Krishna Allied Industries are into bulk milk coolers, milching machines, milk cans. Iyer informed about their latest innovation in their company. Recently we have introduced I-data logger that is the latest innovation in our company. This machine is connected to a bulk milk cooler wherein you can receive the complete data regarding that product. This information can be stored on a PC or laptop and we also have a mobile App and hence this machine is meant for the convenience of the people Machinery plays most important role in any food processing industry and in ice cream its role is very important due to its perishable nature. Efficient machineries produce better quality ice cream with lesser time and money. Indian ice cream industry is in nascent stage and is growing very fast to catch up with the global standards. Almost every ice cream manufacturer we know is expanding and investing in machinery and packaging lines. For the next 10 years’ opportunities for ice cream machinery suppliers are very high.

I ce Cream Times - March - April 2017

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I ce Cream Times - March - April 2017

Machinery

I ce Cream Times - March - April 2017

Chocolate industry is growing YOY, new varieties & competition plays positive role for ice cream industry occasions. The chocolate market growth gained momentum in recent years after FSSAI made few amendments with their rules pertaining chocolate industry. Ghana is the country that imports the highest quantity of Indian chocolate followed by Malaysia. Know us better Chocolate is such tempting edible substance that those who are warned not to consume sweets due to health ailments, eat it slyly occasionally. Chocolate lovers will obviously prefer chocolate ice creams on any given day and time. As per a survey conducted, chocolate is the most preferred ice cream in India. Which indirectly is good news for chocolate manufacturers in terms of profit as they sell it to these ice cream companies as essential ingredient.

he Indian chocolate industry is categorised with a range of products that cater to a variety of consumers. These include bars/ slabs, jellies, lollipops, candies, and sugar toffees. The chocolate industry is growing at 15 to 20 per cent per annum. It is popular commodity and consumption is more in metro cities like Mumbai, Delhi, Kolkata, Madras as compared to the rural areas. The rural markets are also slowly being explored as big companies penetrate these areas. Competition in the segment will keep getting tougher as overseas chocolate giants Hershey's and Mars and other brands come together to grab a bite of the Indian chocolate pie. Given India's huge population, per capita chocolate consumption in the country is dismal low - a mere 20gms per Indian. The market share of premium chocolate is projected to increase to 45 per cent in the overall chocolate segment, as the purchasing power and the disposable income in the country rises. There are few players from the industry who shared their views on chocolate industry and how the market is growing in India. Chocolate is such an edible food item that not just children but people from all age groups consume it. Food retail industry and confectionery are the fastest growing sectors that accelerate the growth of chocolates in the country. The concept of gifting chocolates at occasions has gained popularity in recent times. Even it is now considered a substitute to traditional sweets during festivals and for parties, hence giving a boost to the consumption and sales of chocolate. Small bars of chocolate which are economical to the pocket and how they have been promoted has also boosted the consumption pattern. Pankaj Rawal from Jindal Cocoa, Ronak Lohiya from Funmeal India, and Prakash Sanghvi from Delta Nutritives gave their opinions about current scenario, popularity, and the competitive market of chocolate industry. Excitement and sweet experience is what attracts the consumers to tickle their sweet tooth. The main motive is to just provide the consumer a choice and taste they wish to enjoy. Health conscious individuals also can fulfil their craving for sweet dishes. Because there are many companies that manufacture special range of sugar-free and diet chocolates. Even this segment has a good market as they cater to corporate class as well.

Current scenario Year-to-year, there is a good growth rate in this industry. Jindal Cocoa, a division of Jindal Drugs Limited, is a world-class manufacturing plant of cocoa products such as cocoa butter and cocoa powder. Jindal Cocoa has set up state-of-the-art facility for cocoa crushing in Jammu. General Manager of Jindal Cocoa, Pankaj Rawal said the unorganised segment of the chocolate industry in India is very huge. 70-75 per cent sales is in the compound chocolate sector and not in real chocolate. Because of the logistic issue and price, India is still not a mature market for chocolate. No doubt, there is a growth rate of nearly 7-8 per cent year-on-year. Even multinationals like Mars and Hershey’s show least interest in Indian market because of FSSAI stringent rules and regulations. The real chocolate market in India is purely 5-7 per cent. Be it pastry, confectionary, cake and so on, they all are compound chocolate and not real chocolate. MD of Funmeal India, Ronak Lohiya said the present scenario of chocolate industry in India has been witnessing tremendous growth in terms of value as well as volume. Indian market is a huge opportunity and it will continue to grow at a healthy rate in the next few years. The Indian chocolate market has a positive outlook also due to phenomenal growth in confectionery, ice cream industry as well bakery products and gifting culture in India. Funmeal India, a chocolate venture of Lohiya Group is leading manufacturer of finest and high quality industrial chocolates, pastes, dips, chips. Director of Delta Nutritives Pvt Ltd, Prakash Sanghvi said chocolates are moving in the right direction. People have started to understand what is the difference between an imitation and real chocolate. Customers need to be educated on this subject more. Delta Nutritives Pvt Ltd develop, produce and supply food ingredients to chocolatiers, bakers & confectioners, and ice Cream machinery for pastry. Chocolate can be segmented into low-priced sweets, affordable and lastly premium. The latter mainly serves the elite class or for special

Jindal Cocoa are largest manufacturers of cocoa powder, and cocoa butter. Rawal said, we export cocoa butter to international markets like UK & USA and powder is sold to all the confectionary and big biscuit companies in India. We supply to Cadbury also and hence we have a good command in cocoa powder. For manufacture of chocolate, cocoa powder is required nearly 10-11 per cent per kg and they add CBS (Cocoa Butter Substitute) costing Rs 150-200 and cocoa butter costs nearly Rs 400-500 in that range because it is a commodity product, the price fluctuates. Lohiya stated that Funmeal India is a chocolate venture of Lohiya Group and India’s leading manufacturer of finest and high quality industrial cocoa products like compound chocolates, chocolate chips, compound coins, chocolate paste, and dips that are majorly supplied to food processing industries like ice cream, biscuit, bakery, hotel, restaurant, and handcrafted chocolates. Company has its own in house R&D centre with the collaboration of senior experts from Germany for making tailor-made products as per requirements. Delta Nutritives Pvt Ltd are the distributors of world’s largest brand Callebaut who are the leaders in innovation and quality. Sanghvi said “we distribute Callebaut across India and believe that customer support & satisfaction is the goal of our company. We go to great extents to support the needs of our customers” Unique selling Point There is USP (unique selling point) which every company does have. There are certain points or quality that makes them different from the rest. The USP of the company is always considered as their forte. Rawal said the main USP of our company is cocoa powder and cocoa butter. We manufacture chocolates, both compound and real, and consist only 1 per cent market share. Funmeal India is a chocolate venture of Lohiya Group, it is a 75-year-old business ruling in industries like sodium bi carbonate, sodium carbonate, caustic flakes, detergents, ultramarine blue for paint, rubber & plastic industry, adhesives, specialised polymers etc. Lohiya explicated that “the USP of our company is its goodwill which is maintained because of best & high quality products and experts’ involvements at each level of staff.” The relationship between clients and company

depends on the services that the company provides to them. The goodwill rapport created is another factor that helps in company’s growth. Sanghvi said that “Delta Nutritives provides innovation, quality of the highest standard in real terms and not just only on paper. 360 Degrees to customers. By using our products, customer elevates their own standards. There could be many ‘chocolates’ as its popularly called but it is the chocolate that customers are using. We show the difference.” Why is it so popular? Everyone love chocolates, mainly because of its sweet taste and the sweetness and the different assortment that companies now provide. It also acts as one of the ultimate stimulants, as chocolate contains caffeine, dopamine, serotonin, sugar (depending on the type of chocolate), and theobromine, among others. These are direct stimulants that aid in stimulation, or are mild mood-alterers which is why women consume it more when depressed. When you’re eating a chocolate, then take your time and enjoy the positive experience it gives you. Feel the sweet pleasure in your mouth and let your brain experience the wonderful sensations. Rawal feels the popularity is because of the taste and sweetness, and that dark chocolate is still not popular. “Indians prefer Cadbury’s Dairymilk because of the sweet element. The concept of giving chocolates for any occasion or celebration has become popular in recent times. Consumers do not purchase the premium ones rather they go for the smaller size of the same chocolate.” Lohiya commented as to why chocolate is a popular, “universally everyone loves chocolates not just Indians. It is popular among every age group from kids to old ones due to its creamy and mesmerising taste. Now-a-days Indians are making remarkable handcrafted chocolates which are preferred for gifting with cashews or almond instead of SWEETS to their friends, family & specially for corporate gifting.” Sanghvi had same opinion as Lohiya and felt sweet tooth, the new craze, less sugar than traditional Indian sweets is the reason for the growing popularity of this sweet commodity. Competitive market Today the competition in the chocolate industry is so tough with the entry of many new domestic players in the market. The competitive spirit amongst the players is what helps in creating a successful industry. Rawal considers Cadbury is the leading chocolate brand in India. He said Cadbury is the leading chocolate brand that commands a huge market share in India with 2225 per cent. In the unorganised segment, there are as many as 40-50 players and regional-based players also have a strong competition amongst them. Indian consumers are still not aware of what they are eating. They do not know the difference between compound and real chocolate. Regarding the competition, Lohiya said that “since chocolate industry is growing each year and so is the competition in market. I truly believe that my competition is only with myself. Every day we think, what innovation we can bring in the market. There are some brands who are ruling this industry from past so many years. But no one is dependent on anyone. Everyone is doing good in their field”.

I ce Cream Times - March - April 2017

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I ce Cream Times - March - April 2017

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I ce Cream Times - March - April 2017

of chocolate is another factor that is expected to positively impact the growth of the global chocolate market. However, fluctuating prices of raw materials like sugar, specialised fat & especially cocoa, the instability of its supply, and the instability in cocoa producing countries are likely to restrain the growth of the market over the next couple of years.

When you compete with yourself, every day is a learning experience. Whereas Sanghvi is of the view that every company follows their own technique of working which keeps the competition going in the industry. “All of them have their own segment of working, we respect all players.” Factors affecting the growth There are certain factors that affect the growth of this industry. Everything in this world has its pros and cons, so hence there are bound to be obstacles that come in the path of the company’s growth. In regards to it, Sanghvi said cheap imitation is ruining the value of real chocolates. Cake makers and chocolatiers are to be blamed for this, as to get more margins they use sub-standard products. If a good chocolate is used, the need will automatically rise to eat more chocolates.

necessary product; like how milk is essential to make tea, but chocolate is something you eat, when you get a craving. In real chocolate, we require tempering and so on, nobody has that kind of infrastructure. The melting point is very high in compound chocolate, hence there are logistical issues in India. Hence, there are many reasons as to why real chocolate is not suitable for Indian market because of the climatic conditions.” Lohiya further elaborates that the demand for chocolate is at its peak during seasonal and festive occasions. The expanding applications �rganisedrBy

Rawal also adds that awareness needs to be created among the consumers about what they eat and the price. Compound chocolates are available at 2 or 5 Rs bar, whereas real chocolate is costlier. Also, chocolate (especially premium ones) are viewed as seasonal product because of the gifting aspect. “Indians only remember chocolates during some festivals, birthdays, parties etc. and not for daily consumption. You will good market only in urban areas unlike in rural areas. No doubt, there is growth but there are many factors that need to be dealt with like price, temperature, logistic, awareness. FSSAI issues, no clarity from the government on what to import or not. It is not a

Conclusion The chocolate industry is growing annually at a good rate. Even the concept of gifting chocolates for every occasion and premium chocolates will soon be the norm as purchasing power increases among the consumers. Though there are certain factors that need to be looked after, and government along with the industry players can sort the issues.

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rivate dairy Prabhat Dairy is planning to strengthen its international presence with a range of premium cheese and other milk products for the Gulf region. For a vast customer base in the Gulf Region and other markets, the company introduced its wide range of cheese and milk products at ‘Gulfood 2017’, an international food trade show organised in Dubai between February 26 and March 2 at Dubai World Trade Centre, Prabhat Dairy said in a statement. According to industry statistics, the demand for dairy products in the Gulf region is increasing. Saudi Arabia imports 70 per cent of its dairy requirements and UAE also is a major importer of dairy products. With right marketing strategies, Prabhat Dairy intends to become a leading supplier of premium cheese and other dairy products in the region, it said. Joint Managing Director of Prabhat Dairy, Vivek Nirmal, said “Last year, we exported our products to a few countries and we have been getting a good response. The Gulf Region boasts significant purchasing power, a large youthful population, rapid expansion in the retail, foodservice and food manufacturing sectors. We want to be a prominent player in the GCC region for dairy products. Our participation in ‘Gulfood 2017’ has given us a right platform to penetrate the GCC market.”

EDITOR Firoz H. Naqvi

CONSULTING EDITOR Basma Husain

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Firoz H. Naqvi : +91-9867992299 Seema Shaikh : +91-8689979988 121, 1st Floor, Rassaz Multiplex, Mira Road (E), Thane - 401107. India. Tel: +91-22-28555069 / 28115068.Email: info@indianicecreamcongress.in Web: www.indianicecreamcongress.in

INDIAN ICE CREAM MANUFACTURERS ASSOCIATION Sudhir Shah-+91-9849025027 (Secretary IICMA) Samrat A. Upadhyay- +91-76988 69800 (Secretary General – IICMA) Regd. Ofﬁce : A/801, 8th Floor, “Time Square” Building,C. G. Road, Nr. Lal Bunglow Char Rasta, Navrangpura, Ahmedabad - 380 009, Email: info@iicma.in Web: www.iicma.in MARKETING EXECUTIVE S.H Hasni

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GENERAL MANAGER Gyanandra Trivedi

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