Ice Cream Times May-June 2019

Summer Special A Supplement of Beverages & Food Processing Times

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Vol. 6, Issue 04, May- June, 2019,

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I ce Cream Times - May-June 2019

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I ce Cream Times - May-June 2019

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I ce Cream Times - May-June 2019

Summer Special

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A Supplement of Beverages & Food Processing Times

Times

Group Publication of MashAd MultiCom P Ltd.

A Supplement of Beverages & Food Processing Times

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Times Group Publication of MashAd MultiCom P Ltd.

www.agronfoodprocessing.com

Vol. 6, Issue 04, May- June, 2019, 20/-

Snip the rumours, IICMA &

O

FDICMAI requests FSSAI

ne will often find that these reports usually creates an unwholesome aura stating that ice cream is good for health and degrading frozen dessert by announcing the presence of trans fat in it. Some false statements further go to allege that it is unhealthy to consume frozen dessert.

Last year one such misinterpreted news about Frozen Dessert where HUL Kwality Walls lost the case to AMUL, is a classic example. A few days, back similar news was circulated again by one of the renowned media houses- Bhaskar Group in supporting newspaper of Dainik Bhaskar in Bhopal.

The news echoed the same waves that â&#x20AC;&#x153;ice cream is good for health and frozen dessert is harmful to health because it contains trans fatâ&#x20AC;?. According to Firoz H. Naqvi, Director of Frozen Dessert Ice cream Manufacturing Association of India (FDICMAI), â&#x20AC;&#x153;This piece of information is absolutely wrong and unethical. Practically and technically if we see there is no trans fat present in a frozen dessert. It is just not possible to have trans fat while manufacturing of frozen dessert nor it is removed or extracted after the manufacturing process. You CANNOT make frozen dessert by adding trans fat into itâ&#x20AC;?. â&#x20AC;&#x153;The news further adds that frozen dessert is made up of vegetable oil and ice cream is made

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up of milk. And that is why frozen dessert is bad for health, it can lead to sore throat, cardio-vascular diseases and can have a severe effect on a personâ&#x20AC;&#x2122;s health and also frozen dessert uses artificial sweeteners. These are a few things mentioned in Dainik Bhaskar article recently published in the 1st week of April 2019, which has been misquoted severely. Basically, ice cream and frozen desserts both are made up of milk powder with the same grade, same amount, same quality and the same go for colours , flavours , sugar, and other ingredients.

All the materials used in the manufacturing of ice cream and frozen dessert are absolutely the same.

Many stories knitted around the subject are misleading the consumers and market on the wholeâ&#x20AC;?. â&#x20AC;&#x153;Technically speaking, while making ice cream it needs smoothening and to smoothen, it is done by milk fat. Thus milkfat is used ice cream whereas in frozen dessert vegetable oil fat is used for the smoothening purpose. There is just one different ingredient in ice cream and frozen dessert and that is the earlier one has milkfat and later one contains vegetable oil fat. The fat content in ice cream and frozen dessert should range between 2.5% to 10%.

There are 3 categories in ice cream and frozen dessert alike i.e. low fat, medium fat, and high fat.

These categories are in both â&#x20AC;&#x201C; in ice cream and in frozen dessert and both are made by the same process, same technology, same machines with the only difference of dairy fat and vegetable oil fatâ&#x20AC;?, emphasized Naqvi.

Naqvi further clarified that ice cream manufactured with dairy fat is made for those who want to consume milk fat. Frozen dessert is made for consumers who want to consume a lighter version of fats or they refrain to consume milk fat.

Sometimes people avoid certain milk products example; body-builders who say no to butter and cream. Some have allergies towards dairy products so they can enjoy frozen dessert. Frozen desserts are mostly cheaper than ice cream. In the wake of this discrepancy, there is a constant rivalry between both sections. Most of the ice cream manufacturers make both the products and many frozen dessert manufacturers also make both the categories. Few ice cream makers make only ice cream and very few of the manufacturers focus only on making frozen dessert exclusively. One of the sections spreads rumours about the other one which ethically is not right. They also alleged that along with trans fat, frozen dessert manufacturers use artificial sweeteners. Artificial sweetener again

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is a very different product which is approved by FSSAI. Many of the ice cream and frozen dessert manufacturers want to make a sugar-free product for selected consumers so they use artificial sweeteners. The fact remains that artificial sweeteners are more expensive than sugar. By adding artificial sweeteners it adds more value into ice cream and frozen dessert making them all the more costly. It is made for those who want to consume sugar-free products. Last week, Indian Ice Cream Manufacturers Association of India (IICMA) & FDICMAI both wrote an epistle to FSSAI about the rumour which was published in supporting print media of Bhaskar Group. They also wrote a letter to Dainik Bhaskar Group Chairman, Chief Editor and in the meantime, the same story was published by Times of India creating confusion among the consumers.

A delegation comprising of IICMA & FDICMAI approached New Delhi for a meet with Mr. Pawan Kumar Agarwal, CEO FSSAI and requested the Food Safety Regulator to release an advisory to media for the correction in the report stating that media must act more responsibly for releasing and publishing unconfirmed information. The associations expect that with the intervention of FSSAI, this issue will not be repeated in the future as such rumours not only hamper the economic growth but also tarnish the names of the manufacturers. In the meantime, Times of India was informed about this matter and immediately TOIâ&#x20AC;&#x2122;s Chief Editor corrected this information and published it right away on their news portal and it is now widely available on their circulation.

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Ice Cream News

I ce Cream Times - May-June 2019

Mondelez India, HUL partner to launch two new premium frozen desserts Kwality Walls Gems Burst & Oreo and Cream are designed to tantalise the taste buds and beat the heat. With this partnership, Mondelez India intends to accelerate the growth momentum and focus on agile innovations

M

ondelez India has announced its partnership with Hindustan Unilever Limited (HUL), bringing together the cookie brand Cadbury Oreo and Cadbury Gems in a perfect mix with HUL’s Kwality Walls frozen dessert range.

Kwality Walls Gems Burst & Oreo and Cream are premium frozen desserts designed to tantalise the taste buds, beat the heat and rejuvenate.

With this partnership, Mondelez India intends to accelerate the growth momentum and focus on agile innovations to stay ahead of the ever-changing consumer demands. This combination of the creaminess of Kwality Walls cream and the crunch of Oreo and Gems is all set to entice the consumers of today who are constantly looking for newer eating experiences.

Anil Viswanathan, Director, Marketing (Chocolates), said, “As the market leaders in chocolates and strong challengers in biscuits, we have the onus to constantly and consciously explore snacking adjacencies that extend consumer love beyond

the product; and help us innovate with evolving consumer tastes. We are extremely delighted to partner with HUL to bring out two exciting new innovations of our much-loved brands – Cadbury Gems and Oreo.”

Sudhanshu Nagpal, Associate Director, Marketing (Biscuits), Mondelez India, said, “Cornetto Oreo received immense consumer adulation last year, which demanded that we keep this special bond ignited and launch these two new innovations.

We want to lead the future of snacking around the world by offering the right snack, for the right moment, made the right way. These initiatives will increase consumer relevance in a changing food landscape, helping us grow ahead and strengthen our position as a leading snacking giant.”

On the association, Himanshu Kanwar, General Manager, Ice-creams, HUL, added, “Kwality Walls and Mondelez India operate in complementary product categories with some of the most iconic brands. The association unlocks massive opportunities for creating value for both businesses by bringing new, premium offerings to market. It also expands the consumer base for all the brands involved by cross-leveraging their individual strengths. When we launched Cornetto Oreo, it brought Oreo lovers to Cornetto, and equally provided the experience of Oreo to millions of Cornetto consumers across the country.” The range is available at all major stores across India at Rs. 249 for a Oreo and Cream tub and Rs. 25 for a Gems Burst cup.

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Ice Cream News

I ce Cream Times - May-June 2019

Plant Blue Java Bananas, Because They Taste Like Ice Cream

E

verything about the Blue Java Banana seems like a hoax: Can the fruit be this blue? Does it really taste like ice cream?

Was it really invented by Sirs Ben and Jerry, on a night when they were feeling like they’d already conquered the world of pints and wanted to move on to more fantastical creations?!

cream bananas” because they have a creamy texture and flavour that’s oddly reminiscent of vanilla custard or soft serve, according to the pros at FastGrowing-Trees.com. They start out bluish—or blue-green—before they ripen, and seem made for pureeing and freezing into the one-ingredient ice cream (AKA frozen banana puree) that seems to go viral every summer.

The bananas themselves are fluffier and creamier than your typical banana, you can find them growing in Hawaii, southeast Asia and parts of central America. Though they’re usually found in tropical climates, they’re pretty cold tolerant, as long as they get a decent amount of sunlight. So if you’re aching to try them, why not plant a tree yourself?

Blue Java Banana Trees are sold on Fast-GrowingTrees.com, as well as on Amazon.

Okay, that last part is a complete lie, but the first two are true. Blue Java Bananas are known as “ice

Depending on what kind of commitment you’re ready for—and your budget—you can either buy seeds or a live plant. Throw in some fertilizer specially made for banana trees and a cabana daybed, and you’re well on your way to turning your backyard into an oasis.

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How To Make Mango Ice Cream At Home (Without Eggs)

S

eason of mangoes has finally arrived!

Rightly nicknamed as “king of all fruits,” mango is one of the most popular and consumed fruits in the world. We are sure that you must be enjoying this delicious fruit in many forms - from mango salads to smoothies and juice.

Other than pleasing our taste buds, mango is said to have various health-promoting properties as well. Did you know eating mangoes could actually boost your immunity and help improve your digestion? Moreover, eating mangoes (in moderation, of course) could help cleanse our skin.

Another very interesting way of eating this succulent fruit is by making mango ice cream. It makes for an easy dessert and can be quickly made when-

ever you crave to eat something cold and delicious. Prepared using fresh mangoes, fresh cream and condensed milk, this yummy dessert is surely going to satisfy your mango cravings.

But before you make mango ice cream at home, make sure the mangoes you bought are sweet and fresh - this is because mangoes bruise easily. However, if your mangoes are not sweet, then you may add a little sugar to the ice cream. If you are a diabetic, make sure you do not add extra sugar.

So, don your chef’s hat and try this recipe at home.

And, if you are a big mango fan, then you can prepare some mango puree and store it in your freezer to make mango ice cream even after the season gets over.

This ice cream is a ‘bread’ winner The bread is homemade by Hishma for the perfect consistency by P. Jawahar and bubble waffles, the ice-cream sandwich is the latest to join the list of scrumptious innovations. ith more chefs opting to experiment A sandwich with a dollop of flavourful ice-cream with desserts such as the artisanal and your favourite topping is a reality at the newly popsicles, handcrafted vegan scoops launched Singapore Ice Cream Sandwich.

W

The sandwiches, as well as pastries and shakes, are available at the Airborne Carnival shop in Nungambakkam. Run by siblings Mohammed Wasif and HishmaFathima, the 250 sqft space has minimalistic decor with colourful graffiti and a collection of indoor plants neatly arranged on a shelf.

“The concept was there in my mind for the past five years. I tasted Singapore ice-cream sandwich during my first visit to the country. When I went there recently, I decided the concept was worth bringing to our city. International concepts seem to do well in our market,” says Mohammed. The bread, an important component of the ice-cream sandwich, is home-baked by Hishma.

“The minute you say ice-cream sandwich, people ask for a spoon. We ensure that the thickness of the bread is proportionate to the ice-cream, so that they don’t get a brainfreeze when they bite the sandwich. Getting the consistency right for the bread took multiple attempts. The bread has to be soft with the right amount of sweetness. We also use edible colours like pink, yellow and green, which are the preferred ones,” says Hishma.

Each bread slice is split into equal halves. One flavour out of the 13 available flavours is placed in between and covered with toppings. Hazelnut delight, Nutella mania, Nutty treat, Oreo crumble and strawberry temptations are popular among the crowd. There’s also an option where you can make your own ice cream sandwich with the topping, sauce, and flavour of your choice.

“We need to be careful with the flavours to suit the Indian palette. Durian is a common Singaporean fruit with a pungent smell. Not many might like it. We decided to have universally liked flavours.

There’s also a topping called lotus biscuit that is sourced from Belgium. It’s crumbled and added as topping to get a crunchy effect. We’ve received great responses from pop-up exhibitions. People especially like the bread portion of the sandwich,” says Mohammed. They will soon be introducing a Milo flavour and other flavours from our childhood. Singapore ice cream sandwiches are available `99 at their outlet in Khader Nawaz Khan Road, Thousand Lights.

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I ce Cream Times - May-June 2019

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I ce Cream Times - May-June 2019

Ice Cream News

Vegan ice creams, anyone?

Why we binge on comfort foods when sad: Decoded

A

ccording to researchers from University of New South Wales (UNSW) in Australia, a post breakup ice-cream binge is actually a scientific phenomenon. Scientists, including one of Indian origin, have decoded why emotional events, such as break-ups, make us binge on ice-creams and sweets -- a finding that may help curb this unhealthy behaviour. “When you’re sad you tend to go for overconsumption -hedonic consumption -- as therapy. Be it ice cream or a luxury handbag, there are always emotions attached,” said Nitika Garg, an associate professor at UNSW. “The influence of emotion is subtle -- you don’t know it’s driving you in a systematic fashion, but you have motivations arising out of emotional experience that influence your choices and behaviour,” said Garg. According to the researchers, one of the mechanisms to curbing hedonic consumption is making people aware of the behaviour by providing nutritional information.

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This duo is selling vegan ice creams that they make by hand on their rooftop at home

“But the problem is, it doesn’t take care of the emotion, you just have to find an alternate outlet,” Garg said. On the flip side, experiencing happiness actually curbs the consumption of unhealthy food products. “Happiness is shown to increase the consumption of products people believe to be healthy,” Garg said. For the study, researchers offered both M&Ms (a chocolate candy) and sultanas (a type of sweet dried grape) to happy and sad people. “Happy people don’t eat M&Ms, but they do eat sultanas a lot more,” Garg said. “Some research suggests hedonic consumption does not help because it could lead to a vicious cycle of eating unhealthily and its associated guilt factors,” Garg said.

Emotional consumption is usually food because it is easily accessible and available to most people.

Other outlets like smoking or gambling tend to have a history with the individual. “People go for what seems easiest to them in terms of familiarity and in terms of accessibility for hedonic consumption,” she said.

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amya Unnikrishnan and Pranav Murali look through the menu with a hint of despair: no vegan options to be found.

Again. Their hunt to find vegan friendly food options in the city has been a long one: in it, probably, lies the origin of the duo’s idea to make Chennai’s first vegan ice creams. With The Vegan Bowl, selling through its Instagram handle, the duo serves upto eight flavours of vegan ice cream.

It was towards the end of 2018 that Ramya and Pranav started experimenting with smoothie flavours on Pranav’s rooftop. They still do so, having chosen to make ice creams from January 2019 through this cloud kitchen.

The ice creams, made of coconut milk, sit on vegan cakes packed in glass jars, much akin to dessert jars. While plant milk is a vegan alternative to milk and cream for ice creams, the duo use oil and warm water instead of butter and milk to make the cake base. The flavours are usually infused by fruit rushes, to ensure uniformity in taste. Their ice creams can be safely labelled handcrafted — “Since all the equipment to machine-make ice

Automatic stickline Machine

creams are expensive, we have to stick to manpower,” explains Ramya. Half an hour of hand churning and ladle churning goes into making the contents of each 190 ml jar.

But before that, comes the effort of coconut milk extraction: the two do everything themselves, right from breaking open the coconuts to blending them and straining out the coconut milk that forms the base of the ice creams. . Not surprisingly, the ice cream has a subtle coconut after taste to it. Praveen even compares it to coconut burfi, since its consistency is thicker and the flavour more intense than dairy-based ice cream.

They must be doing something right, considering the fact that over 100 jars get sold every week.

Ramya says “The vegan community is quite strong in Chennai. In the past month, the demand for our ice creams has risen so much that we can’t just make them after receiving orders. We have to stock up on all flavours.”

Vegan cakes and delivery app partnerships are the immediate next steps for The Vegan Bowl. “Once the tie-up (with a delivery app) is finalised, we might have to bring more people on board because the orders will be quick,” says Ramya. The two also dream of starting a vegan restaurant in Chennai some day.

• Diabetes: This Diabetes-Friendly, Sugar-Free Ice-Cream Is Nutritious And Super Yummy

Turn Your Ice Cream Cone Toppings Into ‘Bottomings’

Yogurt / Dahi Cup Filling Machine

I

ce cream cone toppings : Who thought it would be a good idea to add weight to an already architecturally flawed design? With these addons supported only by a melty, soon-to-be liquid, you’re destined for a mess.

Homogeniser

That is, unless you do some re-engineering. To keep things more intact, put the mini marshmallows, cookie dough bites or whatnot inside the cone before adding the ice cream. Turn your toppings into “bottomings.” We first heard the idea on Dan Pashman’s webseries “You’re Eating It Wrong,” and it just makes structural sense.

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The practice is particularly helpful with waffle cones, which often have that pesky hole at the bottom. You can seal it up by adding melted chocolate to the tip (always a good idea), but if you’re in a pinch, simply drop an M&M or two into the empty cone. Another great thing about bottomings: when you think you’re just about done with your blissful ice-cream-eating experience, there’s one more tasty surprise.

I ce Cream Times - May-June 2019

Ice Cream News

Ice Cream Pioneers Giani’s launched two outlets in Thane

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ate Gaini S. Gurcharan Singh, who had bagged the credit for giving India its taste for authentic Faluda by establishing Giani Di Hatti at Fatehpuri, ChandniChowk, Delhi-6, the heart and soul of old Delhi, since 1956 the brand has spread its wings in form of outlets all across India and have now launched two of their Ice cream parlours at Kojagiri Building, PanchPakhadi, Thane (West) and another one at Infinity

Mumbai. Desserts is a dynamic sector and we are confident that the patrons in Thane will embrace our offerings. Guest experience is our obsession and we pledge to delight our guests at all time. The brand holds confidence in passing the values and quality to the new generation like how our parents introduced the taste to us and so will we to our kids.”

Amarpreet Singh, another Managing Director of Gaini’s said “We have been looking to venture into south west Indian markets. Region-wise Mumbai is one of very promising markets. Due to its dynamic demographics, the city remains an integral part of our growth strategy and we’ll continue to explore more in the region where our major base of consumers lie.”

Shop No 18, Ashar Residency, Pokharan Road No 2,Thane (west) on 7th May 2019.

Besides ice cream, the brand Gianiwill help beat the heat with their various range of Falooda (cold dessert), Kulfi, Sugar Free Ice creams and Cajes in these parlours. A special offer “Buy one get one free” was given to patrons for 15 days beginning from AkshayTritiya.

Unveiling the outlets at Thane Stores, Giani’s Managing Director Gurpreet Singh said that “After a success story in Lokhandwala and Navi Mumbai, Kharghar, we at Giani’s are thrilled to expand our business and enter the vibrant city of

The foursome brothers from the third generation – Gurpreet Singh, Amarpreet Singh, Kanwarpreet Singh and Anandpreet Singh, have greatly contributed to spread Gaini’s across India. Now with addition of two branches in Thane, Giani’s will have 92 addresses altogether.

Giani’s Marketing Head Raadhika Khetarpal said that “Giani’s is an experience which amalgamates Traditions and gourmet. One should try the classic products like Sundaes, Natural ice cream”, “Stone Sundaes”, “Kulfi”, “Falooda”, “Belgian Chocolate” and “Red Velvet” ice cream at least once.

People can also organize trips to bond over desserts with family and friend.”

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I ce Cream Times - May-June 2019

Ice Cream News/Article

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Why ice-cream and confectionary giants are collaborating to create new products The trend of ice-cream and confectionary players co-creating products is booming. Kwality Walls collaborated with Oreo and Baskin Robbins with Alpenliebe.

I

ce-Cream and Confectionary operate in complementary product categories with some of the most iconic brands in the market, which creates an exciting opportunity for brands to cross-leverage their equities and consumer base.

Cashing in on this opportunity, brands in both the categories have given birth to a new trend, where ice-cream brands are collaborating with major confectionary brands to come up with new products. The association unlocks massive value for the associating brands by bringing new, premium offerings to the market.

When HUL’S Kwality Wall had launched Cornetto Oreo, it brought Oreo lovers to Cornetto, and equally provided the experience of Oreo to millions of Cornetto consumers across the country in a new experience for the first time. Perfetti’sAlpenliebe had collaborated with Baskin Robbins to launch AlpenliebeJuzt Jelly Strawberry Paradise Ice-cream.

We enquired further to understand this trend and what impact it has on other home-grown ice-cream brands. And if there is a common consumer base that confectionary and ice-cream markets share and how this trend will change the behaviour among the consumer base. Talking about the growing trends in the ice-cream/frozen dessert, brands also discussed that ice-cream is one of the fastest emerging categories in the dairy sector, growing at a five year CAGR of 15%.

Vincent Noronha “The consumer base for both these categories: ice-cream and confectionary traverse across age spectrums. If put on a Venn diagram, there will be a significant

overlap of consumers consuming both categories,” said Vincent Noronha, Vice-President Marketing at Havmor Ice-Cream.

Globally, many consumers now want to go beyond the “simple” act of consuming products. They instead want to attain greater value by seeking products that somehow offer rewarding experiences.

Hence, in countries where ice-cream per capita consumption is as high as 4-5 litres, there are numerous products where confectionery brands have either collaborated with ice-cream brands to come up with a fusion products or use confectioneries as ingredients, said Noronha.

“Consumers are willing to pay a premium for such unique experiences today. Consumers are willing to pay for good quality products and brands that appeal to them. India is a massive market with enough headroom for growth at every tier of the market,” said the HUL spokesperson.

Such elevated product experiences build brand associations and product attributes among the brand’s target audiences apart from reinforcing consumers’ love for the brands, all leading to stronger brand equity.

It is said brand extensions guarantee revenues

especially when it is with a major confectionery brand. Are ice-cream brands following this league?

These offerings are said to add novelty to the category. Noronha said it’s a three-fold benefit and not just revenue. One, it builds brand awareness, making the confectionery product more likely to be the subject of an impulse purchase.

Secondly, the use of known brands practically guarantees the success of the new product, where a totally new brand might fail. And finally, the revenue.

When such partnerships happen, the consumer disposition towards either of the brands grows.

This is a proven fact when two established brands merge and leverage equity of each other. Especially in the ice-cream category where most brands are strong in their respective regions, partnering with national confectionery brands helps regional brands to enter new households and generate new trails and consumption.

While home-grown ice-brands in India such as Mother Dairy, Amul, Havmor take into account a mass market, there is currently a developing affection for premium brands among frozen desserts.

These product line extensions and increased competition are driving new partnerships and collaborations on behalf of ice-cream makers.

He said, “India has a lower middle-class base. Though premium offerings are sought after, the demand for ice-cream is also coming from smaller cities and villages. A major consumer base that wants an ice-cream cup costing Rs 5-10 is many times bigger.” “The purchasing power of the consumer has gone up and because of the spread of media and awareness, consumers are ready to explore more. Hence, brands are shaping up their products in line with what the consumer expectations are. As there is a general tendency to trade up, everyone is looking at launching premium products that can offer more value to the consumer,” said Noronha.

Ice-cream market growth Currently, the ice-cream market in India is estimated to be over Rs. 15,000 crore and is growing at a rate of 15-20% year on year. It is projected that by 2022, the market will reach around Rs. 18,786 crore. This makes India as one of the fastest growing ice-cream consumption markets in the world.

A HUL spokesperson said that the successes of Cornetto Oreo or Magnum are examples of this at the premium end. But at the same time, the growth in ice-creams is coming in equal proportion from small towns and price point offerings.

“The ice-cream and frozen desserts market will continue to grow at a double-digit rate,” shared the HUL spokesperson. “With brands investing in creating awareness, innovative products, more consuming touch points, improved and increased distribution and higher benefit products will ensure the category grows faster than before,” said Noronha.

R. S. Sodhi R. S. Sodhi, Managing Director, Amul, said it is the overall image of a brand that affects the buying process, not just the offerings.

The big challenge before the industry and the manufacturers is how to make ice-cream affordable for the common Indian with an efficient distribution, said Sodhi.

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Ice Cream News

I ce Cream Times - May-June 2019

19

Frozen Ribbons Shaved Ice Cream opens its first store in Delhi

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ith summers and the infamous Delhi heat overhead, the need for a cold and delicious respite can be felt among the hearts of Delhites. Frozen Ribbons, a revolutionary Dubai-based ice cream brand, has come up with a solution to address this need with its very unique concept. Introducing the distinctive and heavenly offering of milk-based shaved ice creams to India, the Signature menu creations of Frozen Ribbons are now available in New Delhi.

The brand recently launched its cozy little store in the lively HauzKhas Village.

The first in the country to introduce this perfect treat, Frozen Ribbons serves these carefully crafted sweet and creamy strands of paper-thin ice cream in the ambience of an attractive store, providing the ultimate on the cloud experience with glowing furniture and a foggy atmosphere. With Signature flavours such as, Cookie Monster, Caramel Popcorn, Rainbow Dash, Strawcolate, On a Date, and Forbidden Fudge etc. along with the common delicacies like Mango, Pineapple, Watermelon, or Strawberry, the brand also serves shakes and floats. These creations contain no artificial colours or flavours, and are diligently crafted by the brands in-house chefs, with ingredients sourced directly from Italy, New Zealand, and Dubai.

There is a three-step procedure that the brand follows: Shave em, wherein the customer chooses their flavour; Top em, wherein they choose their solid topping; and Drop em, for the liquid topping.

Along with such a distinctive serving concept, the super affordable price range of these delectable treats makes it the perfect frozen dessert to relish for all age groups. Sharing an insight into this unique concept, RohitKakde, Founder and CEO, Frozen Ribbons remarked, Having moved to Dubai five years back and owning a couple of

ice cream brands, I realized that participating and carving a niche in the existing clutter of ice cream market was not an easy task. I wanted to introduce something new and different for the consumers to relish, and I started exploring various options.

Finally, we zeroed in on a Taiwanese concept of shaved ice based on water, and modified it to add a milk and cream base. After experimenting with various flavours and recipes for over a year, we finally found the perfect frozen treat, and that is how Frozen Ribbons came to its existence. Now, I want tointroduce this creation to my country and make this unique dessert available to the Indian audiences. I sincerely hope that this unique, attractive, and affordable concept of shaved ice creams finds its place among the hearts of Indians.

Following the launch of its first store in New Delhi, Frozen Ribbons is looking forward to opening outlets in Bangalore and Hyderabad. The brand aims at opening 50 retail franchise units in major metro, Tier-I, and Tier-II cities across the country by the end of FY 2019-2020, and is currently looking for franchise partners. With benefits like a unique concept and design, an attractive menu, no competitors in the market, low cost entry, low overheads, full catering support, flexible location options, provision of equipment, and extensive promotional support, Frozen Ribbon ensures attractive returns on investment for all its franchise partners along with a whole lot of fun.

About Frozen Ribbons: One of Indiaâ&#x20AC;&#x2122;s fastest growing dessert food chains, Frozen Ribbons is a Dubai-based ice cream franchise. Inspired by a unique Taiwanese concept of water-based shaved ice dessert, Frozen Ribbons has revamped this sweet treat and made it all the more delicious by coming up with a divine middle-ground between shaved ice and ice cream.

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I ce Cream Times - May-June 2019

Diabetes? This Sugar-Free Ice-Cream Is Nutritious and Yummy

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iabetes Diet: Sugar-Free Ice-Cream • Diabetics are often asked to limit the consumption of sweet foods • Here is a recipe of a delicious sugar-free icecream • It also contains nutritive foods like strawberry, banana and nuts Come summers and we itch for scoops of cool icecreams. The melt-in-your-mouth sweet treat oozes a fount of flavours along with cooling off the body and mind. Ice-creams become a summer diet staple to help us brave the searing climate. We can’t do without our daily dose of this icy and creamy delicacy. But, think about the plight of those who are restricted to have it! Diabetics are often asked to limit or stop the consumption of all sugary and sweetened products. Diabetes is a condition when the body doesn’t generate sufficient amount of insulin or loses its ability to respond to the insulin being produced. This leads to an unusual spike in the blood sugar level that causes the overall health to deteriorate.

While following a low-sugar diet, sweet dishes like ice-cream is a big no-no for diabetics. It is unfair that they have to miss out on the bliss of licking and gobbling the flavourful treat, which not only heightens the senses but also makes us forget about the torrid weather, even if for some time. So, we dug out an amazing recipe of a delicious icecream, which is made of nutritious foods and wait for it - is sugar-free!

Strawberry-Banana Yogurt Ice-Cream Recipe Ingredients 6 plastic glasses 6 strawberries 10 bananas 1 tablespoons mixed seeds (pumpkin seeds and

Ice cream Falooda. What’s in it?

Falooda can also be had with ice cream and can come in a variety of flavours. It can be topped with fruits, nuts. Falooda sometimes is added with colourful jellies in the dessert.

flaxseeds are excellent for lowering blood sugar level) 1 tablespoon walnuts 5 cups low-fat yogurt 6 teaspoons honey 6 wooden ice-cream sticks

Every Falooda tastes different. This is something that every place in India has its own. People mix a lot of things these days and there are different types of Falooda. In Delhi, they have rabrifalooda topped with crushed pistachios and almonds.

Strawberry and banana ice-cream Method Step 1 - Grind the fruits, seeds and walnuts together in a blender with some water till they break down into small pieces but not completely dissolved.

Step 2 - Fill up each glass half-way with yogurt, 1 teaspoon honey, and top up the glass with the fruits and seeds mixture.

Step 3 - Mix it all together thoroughly and cover the glass with a thick foil paper.

Step 4 - Insert the ice-cream stick by tearing through the foil paper and stick it inside the icecream mixture.

Step 5 - Put the glasses in the freezer and wait till they freeze.

Tip: You can also use store-bought ice-cream containers that come with a lid and a stick.

For diabetics, following a healthy diet is the key.

They are supposed to avoid refined flours, processed foods, sugar and have more fibre-rich, nutritious foods.

This recipe of Strawberry-Banana Ice-Cream, teeming with nutritive fruits, seeds and nuts makes for a healthy meal. A dash of honey and no extra sugar adds to the natural sweetness of bananas and whets the sugar craving of the diabetics.

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S

erved in a tall glass or a bowl, the Falooda is a summer treat that is colourful and is a combination of many different ingredients. Disguised as a drink, the traditional Falooda is made up of vermicelli noodles, ice cream and black basil seeds. Each ingredient is layered over the other and either Roohafza syrup or Khas syrup is added to the dessert. Finally, crushed or powdered nuts are sprinkled over the drink-like sweet treat.

Falooda or Faloodeh, has its origin in Iran.

It originated in Shiraz, a village in Charam rural district, in the Kohgiluyeh and Boyer-Ahmad province of Iran.

Falooda began life as a decadent concoction in the royal courts of Mughal Emperor Jehangir. Iranian king, Nader Shah brought the falooda with him when he came to India.

Faluda is usually had with kulfi, which is a popular combination in India and Pakistan.

Kulfi is basically frozen rabri. Rabri-Falooda is a North Indian favourite.

The strawberry ice cream falooda The jellies that are added on top of the falooda are usually to make the dish look pretty. It adds colour.”

Another place to find Falooda in Mumbai is at Haji Ali Juice Centre. The Falooda is served in a glass or bowl and is topped up with fruits and nuts. The popular flavours are rose, mango, kulfi and chocolate.

I ce Cream Times - May-June 2019

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News

I ce Cream Times - May-June 2019

Got Aam! Enjoy the Goodness of Mango in Frozen Treats from Ideal Ice Cream

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t’s once again that time of the year that Mangaluru vegetable markets and fruit stalls are loaded with varieties of Mangoes, like Alphonso, Ratnagiri, Mundappa, Tothapuri, Kalapadi, Mattupadi, Badami, Neelam, Pairi and much moreand when you enter the market you will be enveloped by the sweet smell of ripe mangoes.

The fruit markets are flooded with mangoes- Mangoes are known as the king of all fruits. Not only that, but mangoes (irrespective of the variety) go pretty well with our spicy coastal food. The combination of sweet and spicy food is how local people like here. Mangoes are the all-time favourite fruit in Kudla.

No matter what the prices are, people usually do not have second thoughts on buying these sweet temptations. Among all the varieties, Alphonso mango known for its sweetness and flavour is considered to be the best and is also expensive. Mango is one of the most extensively exploited fruits for food, juice, flavour, fragrance and color, making it a common ingredient in new functional foods often called “super-fruits.”

Yes, Mangoes really can make you feel better! Beyond being delicious and rich in vitamins, minerals and antioxidants, mangoes contain an enzyme that acts as a digestive aid. Mangoes act as a good source of dietary fibers, protecting against degenerative diseases, especially with regard to the heart; they may help prevent certain types of cancer and also lower blood cholesterol.

It is mango season and on the Karnataka coastline, it is the time of year when ice-creams created from locally-available fruit rule the roost. The king of

fruits is one of the most popular flavours in the market. Having well said about mangoes, you can enjoy the goodness of a ripe mango, buy peeling the outer skin, cut it into pieces, and consume itor if you are lazy to take all that trouble of peeling and cutting, you can have the goodness of these mangoes, especially Alphonso and Ratnagiri in the form of frozen treats at Mangaluru’s famous Ice Cream King “IDEAL ICE CREAM”, with FIVE shacks in the City, to serve you the BEST Ice Creams one can ever think of! And it’s true, as soon as mango season rolls in, Mangaluru gets ready for its annual tryst with mango ice-creamsand the ice cream shacks to try the real goodness of these Super-Fruits is Ideal Ice Cream brand- no doubt about it.

site cultures, charms and cuisines. A perfect blend of the traditional and the modern, it attracts thousands of visitors every day all year round. There are so many exciting things to see and visit in the cosmopolitan city, but undoubtedly, any visit to the city would be considered incomplete without relishing Ideal Ice Cream.

Mangaluru is truly the pearl of the Arabian Sea and guardian of the West Coast. It is a land of exqui-

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can be found in almost any Ice Cream parlour in coastal Karnataka. What’s significant about Ideal Ice Cream is that it is 100% vegetarian. No egg is used. Just pure fresh milk, cream and a secret formula that remains within the family.

In recent time, Ideal Ice Cream has diversified its product portfolio to include a number of retail products. These include Ice Candies, Chocobars, Ice Lollies, Choconutz, Ice Cream Cones, Ice Cream Sundaes and Cups in a variety of flavoursand now in the mango season they have “Mango Ice Cream”, “More Than AamShorbet “; and Surprise Mango Dolly”.

To this day, Ideal Ice Cream remains committed to developing exceptional new super-premium Ice Cream experiences, releasing new flavours every year. And it was MukundKamath who inherited a thriving Ice Cream business from his father S. PrabhakarKamath, who started two ideal Ice Cream Parlours, Ideal Cafe in 2011, and Pabbas in 1996and an outlet in City Centre Mall.

Having bagged eight Awards-3 Best in India, 4 Gold/1 Silver in Great Indian Ice-Cream Contest, Ideal Ice Cream- a Mangaluru City based Ice-Cream Company is always on the go- and has continuously been winning awards from the year 2008, and the year 2017 it has been phenomenal with the company winning more awards than the previous years. And with the company slogan “Milky Way to Your Heart”- no doubt that Ideal Ice Cream has reached millions of its customers locally, nationally and internationally.

And Mangaloreans should be proud of this Mangaluru based Ice cream Company bagging awards nationally among other big Ice Cream Companies in India- and in the same time serving Ice Cream lovers the best ice creams and other frozen treats they are craving for.

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Perhaps Mukund’s well-rounded personality provides him the impetus to foresee trends and steer the business towards accomplishments. It is no wonder that he has been felicitated on being a young entrepreneur by several institutions of repute such as The Campco Ltd. and The Karnataka Pradesh Hotels Association. Speaking to Team Mangalorean, MukundKamath said “The Alphonso mango flavour is extremely popular.

The saga of Ideal Ice Cream began in the early seventies with the establishment of the mesmeric Ideal Ice Cream Parlour right in the heart of the city by visionary and entrepreneur, S. PrabhakarKamath, where later in the years, His son, S. MukundKamath, who at the tender age of 20 took up the reins. Ever since then, Mukund has taken the brand to a new level, expanding the business, experimenting and exploring new territories.

The Ice Cream that first revolutionized the Ice Cream scenario in Mangaluru in 1975 continues to do so until today. The emerging new face of their packaging with its ever vibrant colours and corporate feel reiterates our efforts to not only match up to their customer’s expectation but exceed it.

With a wide assortment of delicious Ice Creams in almost 40+ flavours, they have achieved market leadership status in the category of Flavoured Ice Creams in India.

Ever since Ideal’s Parlour on Market Road in Mangaluru was started on May 1, 1975, with 14 flavours- The rest is history. Their Ice Cream so tantalized the taste buds of Mangaloreans that people were willing to wait in the queue, just to get a chance to savour the Ice Cream. With the growing demand, expansion was inevitable. Today, Ideal’s has five parlours in Mangaluru city, one of which is the largest Ice Cream parlour in the country.

Since the beginning, innovation has been a mainstay of Ideal Ice Cream and the famous Ice Cream concoction ‘Gadbad’ bears testimony to this. Ask anyone what Ideal Ice Cream is most famous for and you will get the answer ‘Gadbad’.

So popular is this Ice Cream dessert that it has now become a generic name and imitations of this

In the summer months, the Alphonso from Ratnagiri and Devgadh is used to make ice-creams.

Our mango sorbet is very popular. I prefer using only Ratnagiri Alphonso Mango for preparing icecream, since they have the right texture, aroma and taste, and the pulp remains fresh, even when it is refrigerated. It allows me to make different varieties of ice cream.”

Mukund also said, “I inspect and taste every product of ours before it is marketed so that I am confident it would bring good reviews and compliments. Apart from the suggestions and ideas from our friends and customers for our accomplishments, our employees and the marketing department have played a vital role in the success of our company.

All our employees are very passionate, dedicated and committed, and along with their hard work -the result is that we were able to bag many prestigious awards. My heartfelt thanks to all of them”.

“We have always followed on the comments/suggestions and ideas put forth by our friends and customers, to make our products attain good quality and customer satisfaction. In fact, it has helped us to grow exponentially and to consistently deliver the signature taste of Ideal Ice Cream that you have come to associate with and expect from us.

Write to us to help us grow further. And to our esteemed customers, my sincere and heartfelt thanks- you are also a part of our success and achievement”, added MukundKamath.

So this summer, while the Mango season is still on, head on to either one of the five ice cream parlours of Ideal Ice Cream and savour the BEST Mango based Ice Cream, or the Shorbet or the Mango Dolly- and if you still want to quench your thirst, try the freshly prepared mango juice out of Alphonso or Ratnagiri mangoes- ONLY at IDEAL ICE CREAM parlours. And like it is said “I SCREAM. YOU SCREAM. WE ALL SCREAM for IDEAL ICE CREAM”!

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I ce Cream Times - May-June 2019

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Summer Special

I ce Cream Times - May-June 2019

24

Smaller the Freezer,

A Supplement of Beverages & Food Processing Times

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Analyzing the need of locks on commercial freezers espec

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he sun is simmering overhead!!! Thirst demands coolness. Ice creams are the best delight for the parched throat and sweating soul. A perfect treat for all ages, we all love ice cream and it’s no surprise that there are so many brands available in India across the big cities and small towns, and even in villages. From big international brands to pan-Indian and local brands the variety is massive.

It is noted that every time during summers just before the ice cream season is about to take off, some controversial media reports always surrounds the ice cream and frozen dessert industry.

One will often find that these reports usually creates an unwholesome aura stating that ice cream is good for health and degrading frozen dessert by announcing the presence of transfat it. Some false statements further goes to allege that it is unhealthy to consume frozen dessert.

The news states that frozen dessert is made up of vegetable oil and ice cream is made up of milk. And that is why frozen dessert is bad for health, it can lead to sore throat, cardio-vascular diseases and can have severe effect on a person’s health and also frozen dessert uses artificial sweeteners. Basically, ice cream and frozen desserts both are made up of milk powder with same grade, same amount, same quality and the same goes for colours, flavours, sugar and other ingredients.

All the materials used in manufacturing of ice cream and frozen dessert are absolutely same. The only difference is milkfat is used in making ice cream and frozen dessert is made from vegetable oil fats.

With some innovations on the list, on 17th April 2019, Ice Cream times received an invitation for the inaugural occasion of a new concept by the Naturals. The launch of the new concept of Naturals Ice cream called “Naturals Now” in a posh locality of Mumbai at JUHU was attended by various personalities and customers alike.

The entire ambiance radiated with joy and cheerfulness. The scintillating evening gave a warm welcome to all the guests and a swift taste of the live ice creams of Tender Coconut, Anjir, Choco crush and dairy drink at the counter.

Dairy Day, South India’s leading ice cream brand, with extensive presence in Karnataka and Tamil Nadu has two state-of- the-art manufacturing units in Karnataka, spread over 2 lakh square feet. It has now come to Maharashtra and is already available across 2,000 outlets in Maharashtra including Pune, Kolhapur, Beed, Satara and several other cities and towns across the state. The company has partnered with over 1,000 outlets in Pune alone.

Ice cream Industry not only is ‘Dairy-Oriented” industry but it is an orb of allied and related sectors too. We bring exclusive interviews from Avishkar Agro Technologies LLP, Greenoz Ventilation System, Hyper Pack Pvt Ltd for our readers. Also we have tried to cover the segment of rural India and expansion process by Elanpro, Crean’n’Kulfi, Teknoice and Mirani Ice creams.

Currently, the ice-cream market in India is estimated to be over Rs 15,000 crore and is growing at a rate of 15-20% year on year. It is projected that by 2022, the market will reach around Rs. 18,786 crore.

This makes India as one of the fastest growing ice-cream consumption markets in the world.

I

f its ice cream business, freezers come first.

To put in categorically, different freezers are required as a necessity in keeping the various food products in frozen form, may it be milk and milk products, frozen fruits, vegetables, meat, poultry, seafood and the prime one -ICE CREAMs and FROZEN DESSERTs. Deep freezers are designed to maintain sub-zero (less than 0°C) temperatures and hence are used to store frozen food. Storing Cold drinks in deep freezer is not recommended as most cold drinks will solidify at sub-zero temperatures and will take longer to come back to drinkable conditions, even semi-solidified drink forming slush gives brainfreeze situation. Secondly, if the cold drinks are stored in glass bottles, accidents of breakage due to volume increase of the mass by solidification results in body damage of the freezer plus the product loss.

Selections of deep freezers are done on the basis of the products that are for sale. Here we will discuss Ice Cream in particular. Not every shop or outletis built to make enough space to install a dedicated upright or chest freezer. Smaller freezers either standing freely or fitted underneath the counter are becoming increasingly popular for their ease of use and with simple design.

Securing Ice creams Deep Freezer plays a very vital role in ice cream industry. It is not only a career of ice creams protecting them from harsh climate but also plays a role of branding banner, product display and a tempting object to attract everybody near to it.

So we can say deep freezers plays its multiple roles in promoting ice creams be it inside or outside shops. They are also most talked machines in a sales department of any ice cream brand. Usually manufacturers give deep freezers of their choice for free, with deposit or on full price to the retailers depending upon the market conditions and local strategies.

But it’s obvious that they spend a lot on it year on year. Big companies buy 20,000 to 30,000 unites every year, average size brands buy 1000-5000 units and smaller companies will be happy if they launch 20-50 units in a year. Overall it makes a big flow of freezers all over the country every summer.While touring through the suburbs and the streets in any city, we often come across shops, hotels and other commodity outlets in a row. Most of the time, we observe that half of the wares that the seller sells are placed outside their premises occupying major space. Freezers usually are kept outside mostly for visibility and mobility within the shop. Some are on wheels to be shifted indoors

at closing time while some are kept outside with traditional locks and chains.

We came across one such sight about the ice cream freezer kept outdoors of a closed shop in similar condition, with chains and lock for the fear of theft. This is not a safety measure to protect ice creams and other food products against shoplifting or theft. Freezers with glass doors and shutter are equally easy to break. Corrective steps are yet to be taken to aid helpless freezer owners. The shopkeepers remain vigilant even during the wee hours of night after the shop closes.

For protection purpose, general stores can fix all manner of security measures cameras, alarms, new locks, security patrols etc. But not all shopkeepers are from well-to-do background. Affordability is a question. Usually the biggest issue is finance apart from technical and storage. The situation is grim and needs proper attention without delay.

Ice Cream Times made it its duty to get some answers from the experts itself on this and other related topics: Sanjay Jain-Director of ELANPRO was impressed by the idea of freezershaving proper locking system and stated that it is high time for the refrigeration industry to provide lock for commercial chiller as it would help the shopkeepers a lot and provide security during night-time and to have lesser shuffling activities at closing hours.

Presently only home refrigerators come with locks, but commercial chillers, chest freezers and glass top freezers still come without locks.

Parmeet Singh, MD Western Refrigeration (Mumbai), informed that they do have locking provision on some of their products and for outlets with space c o n s t r a i n t , We s t ern has developed glass door vertical freezers with sturdy stainless steel body and solid door. He further added that it would complicate the equipment if any additional changes are made. Besides that, the shopkeepers are on a constant lookout for the

I ce Cream Times - May-June 2019

Summer Special

r, Greater the Space

cially for the ice cream sector cheapest unit and any addition features will only increase the cost of the freezers.

Pradeep Bakshi, MD-CEO, Voltas - A Tata Enterprise and market leader in Chest Freezers, Chest Coolers, and the overall Commercial Refrigeration for over 60 years- enlightened, “Presently, we do not have any such requests for outdoor freezers from the market (Trade and OEM), but we are open to such suggestions, from a market perspective. However, IoTled devices with tracking, alarm setting, and tamper proof temperature sensors are a priority today.

control with power indicator and high pressure foam insulation for efficient temperature maintenance, the freezer has sturdy wheels for easy portability.

Sanjay Jain also added, “We have been trying to introduce versatile and flexible solutions providing unrivalled temperature control for this temperature sensitive industry. Our long term storage solutions are ideal for expanding the lifespan of your business in a cost effective manner as they are equipped with high efficiency and functionality.

ELANPRO’s refrigeration equipmentare deliberated to deal factors such as space, electricity, consistency and enhance visibility and performance and thus today they are preferred by most reputed hospitality chains”.

He explained that the Freezer Monitoring Solution helps in keeping a track of various aspects, such as internal temperature, internal humidity, location, water leakage, and door open-shut status.

Moreover, the rule-based alert system, real-time monitoring dashboard, and reports can be obtained over SMS and email. There are certain challenges in outdoor placements of freezers and compliances have to be followed as per guidelines laid down by municipal authorities.

Talking innovations The world cannot stay stagnant and change is definite. To bring about these changes innovations cannot be avoided.Innovations include technological advancement bringing in new concept for adoption.

Modern ice cream industry is highly technological with rigid demands for balanced temperature control throughout the value chain. It is one of the most intricate and diverse industryinvolvesthorough refrigeration that isutmost reliable and consistent.

Debarjun Ray, Product Group Head, Commercial Refrigeration Division, Haier India, Gurgaon said that Haier has always been known for innovations and has always stood up to enhancing customer experience through product quality. Power consumption being the biggest challenge in the industry, hence the company has been pro-active to launch a complete Hydrocarbon range of Refrigerant for its complete range of DF which not only increases cooling efficiency but also lower power consumption considerably.

Haier has introduced 5 side Freezing freezers, powered by R290 refrigerant, which ensuresLowest Pull Down Time and Power Consumption in the industry.

ELANPRO aims to bring creative proficiency to the frozen dessert industry. The brand added Soft Scoop Ice Cream Counters/Buffet Freezers to its portfolio. The innovative, streamlined solutions for storage and display are equipped with heat-reflective glass ensuring a consistent temperature, keeping cold desserts at the perfect consistency.

ELANPRO’s BD 215D, a hi-tech Chest Freezer with drawer, is uniquely designed to provide high insulation ensuring low power consumption.

Equipped with features like digital temperature

While Parmeet Singh added that Western Refrigeration’s freezers are manufactured here in India and are constantly in process of innovation. He said, “We have developed R290a hydrocarbon freezers which are environment friendly and have developed freezer on wheels concept which is very popular in the market in three different sizes. Also, with a lot of new modern trade stores opening up we have developed an economic and low energy consumption Vertical freezers from counter top 60ltr to double door model”.

Voltas, being the pioneers in introducing and promoting energy efficient products and commercial refrigeration industry has always been at the forefront of innovative products, complying to various energy efficiency parameters of refrigeration products, and also in the area of Greener Refrigeration.

Provision of electricity Rural India a tough market for ice cream manufacturers: Majority of our country lives in rural and semi-rural where power supply is still irregular and demand for ice cream is high mainly during functions and weddings. Solar Refrigerators, battery-operated inverters in rural areas can be the best solutions

Innovative Approach

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in aiding ice cream industry to penetrate the interiors of rural India.

Large solar panels seen in the fields indicates more and more household appliances switching to solar power, and that renewable energy is the future. From solar furnaces to solar refrigerators and freezers, everyday devices are starting to go green. Lately, solar refrigerators have joined the list of eco-friendly, solar-powered appliances that drastically reduce energy consumption. be erratic due to difficult terrain.

In recent years solar refrigerators have caught up with the freezer manufacturers looking for creative new ways to keep the food chilled. Since solar refrigeration is a relatively new technology, very few people understand how these devices work and why they are so important.

There are many reasons why solar refrigerators have the edge over regular refrigerators. For one, greater energy efficiency allows solar refrigerator owners to save money on their power bills every month. Unlike regular fridges, solar refrigerators run on DC electrical current which does not require a wasteful AC converter.

Solar fridges are completely free to use. This is because solar refrigeration uses photovoltaic cells to produce more energy than the fridge consumes. Battery-operated or inverter-run freezer’s has a capacity which lasts up to 2 hours. More technological advancement is needed in this field giving more chilled hours for the products inside. Thus power saving freezers are a must in urban as well as rural India to conserve energy at country level.

The challenge is to get consumers in urban and rural India to stock their refrigerators with ice cream and eat more of it. But not everyone in rural India would think of owning a refrigerator. Lot many villages in this era do not have access to electricity.

The current energy flows towards farms and fields more than the homes. The houses and streets are without electricity for days together and summers are dread hot.

With this scenario how will ice creams survive?

To make ice cream available in rural areas, Sanjay Jain, has a better solution, “We observe the problems faced by our market closely before introducing a new product. Irregular supply of electricity is an age-old problem in our country. Hence, most of our products for rural and semi-rural areas are equipped with tropicalized compressor to give a wide climate zone.

Sanjay Jain added, ‘Our cutting-edge Mobile Freezer harnesses the power of the sun via panel to cool products. An energy-efficient, light-weight (22 kg) solution, the refrigeration product is solar and battery powered. Once the battery is charged, it can run for 10-12 hours making it reliable even for the markets wherein electricity is a problem”.

ELANPRO is now working on developing freezers and coolers which can work on LPG and kerosene which will help in reaching out to the remotest corner of the country where sunlight may also

In parallel, Western Refrigeration with their innovation for rural India, have developed an entire range of Eutectic freezers for the market in glass top and hard top to tackle any erratic power supply issue andhaving largest range in the industry for Indian rural and semi-rural segment.

Haierin the same line has designed to work on a voltage range of 160V to 260 V and its Deep Freezer compressors goes on to suggest that inspite of erratic and unstable voltage supply,Haier freezers can start on a wide voltage range. “Also our high density foaming, ensures cooling retention up to 100 hours in case of power failure” added Debarjun Ray. With in-built stabilizer in all the key categories such as Visi Cooler, Chocolate Cooler, Chest Freezer and Chest Cooler,Voltas provide 90-280 and 140-280-Volts range of stabilizers, that can be incorporated in the machine, to avoid external spikes (voltage fluctuation), wherever there is irregular supply of electricity.

Voltas has also been instrumental in promoting Glycol-based models, especially in the hard top variants of Deep Freezers. The Glycol-based models are available in a wide range of SKUs from 120 litres to 405 litres, which can provide 10 to 12 hours of back-up.

Small Freezers proves a utility Small freezers come handy in case of scarcity of space. Refrigeration companies are always in mode of ‘INNOVATION NEXT’. It’s one after the other kind of demand that keeps the company ever occupied to be ahead with the latest technology and give best designs to their clients containing exclusive features in their products.

Recently, demand for smaller freezers started soaring in the market. It all started by Hatsun, Arun Ice Creams when they ordered a couple of thousands freezers for launching in the market. The idea was to tap smaller shops with lack of space. There are many spots where there is no need to keep bigger quantities of ice cream, smaller freezers plays its role at such spots. Post Hatsun launch, all other companies started thinking and launching smaller freezers. This is a new trend setting in the market.

In the early part of millennium, Cadbury too have customized their chocolate freezers to keep the chocolates from melting. That in its own time was an innovation within itself. Today Cadbury supplies the freezers to the shopkeepers occupying a small space at the sales counter known as Table Top coolers in urban as well as rural kiosk and pan shop.

“We are witnessing gigantic innovation in the refrigeration industry. Sudden spurt in the demand for smaller freezers can well be credited to the space-issues faced by most of the retailers. A small footprint and versatile, lightweight design, is the need of hour. Most of the ice cream sellers want to expand their display offering while saving on the valuable counter space,” informed Sanjay Jain.

“We have an interesting solution for the same.

Innovative Approach

I ce Cream Times - May-June 2019 Elanpro Counter Top chillers – EKG 55 with the latest innovation and very economical consuming less electricity and maintain inner temperature of -18°C, the freezer is available in a compact size of 2ft x 2ft with top opening sliding door”, he enlightened.

tion. Not to mention, the cost of distribution for ice cream companies is very high in India due to various factors. So if you have small freezer the frequency of visits for the ice cream distributor will be more and profit margin less. Market is buying smaller freezers as the Chinese manufactures are dumping cheap low cost domestic use freezers not meant for Indian conditions or ambient temperatures.

Of late, there has been a spike in smaller footprints and lean retail spaces, leading to a higher demand for smaller units. Small units like 50 litres have emerged as one of the fastest moving category for GT (General Trade Shops), wherein space is a limitation. Voltas has been a key player in promoting this trend. Voltas in collaboration with institutional players like Hatsun Agro, has been actively promoting 50 litres model across general trade.

“As the retail space in Tier 1 and Tier 2 cities are getting costlier, everyone is trying to make the most of the floor space. I believe a good distribution network with small capacity freezers in retail outlets can do wonders for the Ice Cream industry” opined Debarjun.

Parmeet Singh is of a slight different view that though there is a demand for the smaller freezers itexists only in certain pockets of regions. The problem with small freezers is that the ice cream manufacturers have so many products to offer and by putting these small freezers in the market the product asked by customer is very often not there due to storage space issues & the demand for that customer is lost as it is based on impulse consump-

Final Thoughts Sizing the market: The increasing demand for processed foods and beverages has created a market for freezers and refrigeration. This spurt is brought about by the rapid development with increased urbanization. People seek quick service of food expanding the growth of hotels, restaurants and cafes. Sizably contribution the Chest freezers market as of today stands at around 7 lakh units. Western Refrigeration’s total market size would be around 25% market share, whileElanpro holds less than 10% market share.

The market size of deep freezers in India is still small compared to global market for freezers, but as per industry estimates, the deep freezer indus-

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CT 33 (33 litres table top model) and 4,000 units of DC 145 (145 litres floor standing model) of chocolate coolers.

Solar products are fast expanding their reach in the commercial refrigeration industry. Keeping the same in mind, Elanpro has recently introduced Mobile Freezer. The product operates without external power source, hence has zero energy costs.

Elanpro Mobile Freezer is multi-utility tool for retail or door step delivery. It can be fitted on a two wheeler as well for delivery of milk, cheese, butter, juices, frozen food and ice cream alternatively.

try would be well worth 171 Million USD. A new venture in small freezers will revolutionize the ice cream industry in rural and semi-rural India.

This will create a new scope in the industry. Voltas always believes in increasing affordability of end consumers, and continuously strive to streamline efforts in this direction. While there has been a good progress in this area, in coming years, more and more innovative solutions are being planned.

Refrigeration plays a very important and diversified role in modern life, in many applications and storing chocolates also comes under its wings. It requires a temperature of 18 to 24°C to prevent them from melting during storage.

Cadbury has been procuring chocolate coolers from Voltas for over a decade, having procured more than 1,00,000 chocolate coolers till now. Voltas executed the new order for about 42,000 units of

While we think our picks here represent some of the best products in this niche but helpful freezer category, there is no denying that a few features go a lot further than premium build quality or reversible doors. Smaller freezers need to hold the most food in the smallest footprint possible and balance efficiency with overall durability and quality.

Whichever model you might pick, we hope that your next freezer saves you on energy bills, keeps your food and drinks chilled, and, most importantly, allows you to use the rest of your living space to its fullest possible potential.

“How does a solar refrigerator works?” tential is greater than 750 GW and its announced wind potential is 302 GW (actual could be higher than 1000 GW).

In recent years, many countries have been facing difficulties with the issue of refrigeration systems. There is a lack of electricity and storage in developing countries to accommodate high-energy consumptive systems such as refrigeration and cooling.

The solar cooling techniques can reduce the environmental impact and the energy consumption issues raised by conventional refrigeration and air-conditioning systems.

This is a question asked on a routine basis The term “renewable energy” refers to energy that is produced from a natural resource having the characteristics of inexhaustibility over time and natural renewability. Renewable energy sources include wind, solar, geothermal, biomass and hydro energies.

In recent years, scientists have increasingly paid more attention to solar energy. There is a sudden demand in the utilization of solar energy for various applications such as water heating, building heating/cooling, cooking, power generation, and refrigeration. Solar energy is the result of electromagnetic radiation released from the Sun by the thermonuclear reactions occurring inside its core.

The sun actually transmits a vast amount of solar energy to the surface of the earth. The term “solar constant” signifies the radiation influx of solar energy.

One of India’s major advantages today and going forward is that its renewable energy (RE) potential is vast and largely untapped.

Recent estimates show that India’s solar po-

As the price of solar refrigeration continues to nosedive, more and more of our readers have inquired about this cool new technology. Below, we break down how solar refrigeration works in the simplest terms possible.

Turning Hot to Cold In a nutshell, solar refrigerators take something naturally hot, sunlight, and convert it into energy to chill its storage compartment. It has no moving parts, and it requires no electrical source—all it takes is plain old sunshine.

Unlike the commercial refrigerator in your kitchen, which uses a motor to compress a refrigerant solution, solar fridges are “absorptive.” An absorptive device, such as a solar fridge, will take a source of heat, like sunlight, and use the thermal energy to convert the refrigerant solution into liquid. As a result, energy is produced, and the fridge can sustain itself and the contents within it.

Refrigerants 101 There are many common refrigerant solutions found in solar refrigerators and electric refrigerators alike. One of the most common solutions is a mixture of water and ammonia or sometimes water and lithium bromide.

Together, these substances create a vapor or liquid refrigerant which is used inside all modern refrigerators.

Handling any kind of refrigerant should be careful exercise. Since many refrigerants have potentially harmful effects when consumed, it is critical that you always store them in safe places and proceed with caution whenever you supply your fridge with them Cooling the Refrigerant To chill the contents of the fridge, the coolant (or refrigerant) needs to be converted from vapor to liquid (or vice versa). This is because the conversion process creates thermal energy, which can then be used to power the DC electrical systems found inside the solar refrigerator.

At the start, solar refrigerators are supplied with refrigerants in a gaseous form. However, once heated is supplied via exposure to the sun, more pressure is placed on the gases until they eventual-

ly condense into a liquid. When removed from the heat source, the liquid depressurizes and reverts back to its original gas form.

Efficiency Most commercial solar refrigerators create between 65 and 75 Btus (British thermal units) of cooling power after absorbing roughly 100 Btus of heat via sun exposure. This means solar refrigerators are energy efficient, as most of the energy consumed is used to produce their cooling effects.

Insulation To keep cool for hours, solar-powered refrigerators rely on heavy insulation around its lining. Insulating substances, usually in the form of metals or foams, shield the contents of the refrigerator from external heat. In other words, they let the food and other items inside the fridge stay nice and cool even when the device is left out in the sun.

Without insulation, a fridge is useless. Insulation is laid throughout the bottom, top, and sides of the fridge so the internal temperature of the fridge remains constant over several hours—even without sunshine or an external energy source. Try finding a commercial refrigerator that can do that!!

I ce Cream Times - May-June 2019

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International News

I ce Cream Times - May-June 2019

Malaysian ice-cream producers getting more popular locally

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ust over a decade ago, the local ice-cream scape was anything but local. Global players like Wall’s, Baskin Robbins and Haagen-Dazs were typically what Malaysians turned to on hot, sweltering days when the services of icecreams are most sought after.

But then, the winds of change blew in and suddenly local ice-cream became a tangible reality.

Homegrown producers like Inside Scoop paved the way, giving rise to the notion that Malaysian ice-cream could be intrinsically local and often very, very good.

Pretty soon, others followed suit and now local ice-cream producers are gaining momentum throughout the country.

Here are three new players in the market, who are doing their best to continue the local ice-cream domination.

Puntry by Pun’s Ice Cream Tan San Eu (better known as Euwie) is an ardent ice-cream fan that started making his own icecream at the tender age of 12 and has never really looked back.

“I fell in love with it because you know when you make cookies and you think how the hell did flour turn into this? It’s the same thing with ice-cream, you churn the ice-cream and the next thing you know, and you have this sugary-sweet goodness that is frozen. And when I was a kid, I thought that was so cool,” he says.

Euwie (right) and Beh started Pun’s Ice Cream last year from his mother’s kitchen Euwie is a trained chef who has worked in some pretty famous kitchens, from the Michelin-starred In Situ in the San Francisco Museum of Modern Art to Amass in Copenhagen and the three Michelin-starred Le Cinq in Paris.

But when he came back to Malaysia two years ago, he found himself at a loose end. His friend Beh E Laine encouraged him to start a catering business called The Gathering, which he did, but when gigs dried up, he had to come up with a new plan.

“Elaine said to me, ‘A lot of people respond so positively to the ice-cream that you make at the parties you cater. Why don’t we just start making ice-cream for people and try selling it?’” he says.

Within a week, Euwie had invested in a giant

ice-cream machine, which he set up in his mum’s kitchen. Beh’s mother donated a freezer and from those unassuming beginnings, Pun’s Ice Cream was born. Soon, they were churning out all sorts of ice-cream flavours – from regular flavours like rum and raisin and cookies & cream to more experimental fare like smoked kaya, s’mores and vegan chocolate, all inspired by different memories and interactions with people.

Late last year, Euwie and Beh realised they were running out of space at his mother’s house. So upon the encouragement of a family friend who owned a space in Seputeh, they ventured out and started Puntry by Pun’s Ice Cream in a quaint old house that serves as both ice-cream lab as well as a physical space for people to sit and eat ice-cream.

Pun’s ice-creams are satiny smooth and incredibly good – the diverse flavours offer something for everyone. The vegan chocolate is a creamy dark seductress with bitter undertones while cookies and cream features crunchy Oreo chunks lurking in between folds. The coconut ice-cream (called SakitKelapa on the menu), meanwhile is a wonderfully tropical offering with a strong coconut presence.

Euwie now makes about 100 litres of ice-cream a week and tried to incorporate as many local ingredients as possible. He even has a herb garden which he turns to for some of the ice-creams.

“We grow our own mint; we have a small herb garden to make our mint ice-cream. And for colouring, we use bungaraya for red colouring and blue pea flower for blue colouring. The only thing that is not Malaysian is the cream,” he points out.

Moving forward, Euwie and Beh are looking at potentially opening ice-cream kiosks in malls as well as supplying to supermarkets.

“The idea is that we won’t be like other ice-creams, we will only stick to 10 flavours. And if we go to other kiosks, we will have five ice-creams that are standard and five that are creative and can become unique to that location,” explains Euwie.

Minus 4 Degrees A few years ago, Sarah Tan Wei Ling was a commis chef at famed local fine-dining haven Cilantro. There, she had the opportunity to learn how to make ice-cream and from that initial experience, she began itching to make ice-cream at home.

“I got a small ice-cream machine and it was durian season, so I started making durian ice-cream,” she says simply.

Mother-daughter duo Ngoh (left) and Tan plan to open a Minus 4 Degrees physical outlet in the near future.

After a friend encouraged her to sell her ice-cream on local mummies’ groups, Tan realised she was onto something. So she quit her job and with her mother Kim Ngoh, started her own ice-cream brand Minus 4 Degrees.

The two ably divide their roles – Ngoh handles the marketing and social media while Tan works alone to come up with different ice-cream flavours.

These days, Tan has become so adept at making ice-cream that she is able to single-handedly produce 10 litres a day!

Since her early days of making ice-cream, Tan has branched out, creating all sorts of flavours ranging from classic options like rum and raisin (their best-seller) and Bailey’s coffee to more innovative offerings like smoked salmon and white chocolate longan fish sauce chilli.

Tan makes about 10 litres of fresh ice-cream every day and frequently experiments with flavours “I think one of her gifts is being able to pair ingredients and make them into ice-cream,” offers Ngoh gently.

Minus 4 Degree ice-creams are indulgently good (although as the ice-creams are made without stabilizers, they tend to melt faster).

The rum and raisin for instance, is a sensual experience that presents a phenomenal hit of rum while the dark chocolate has deep-rooted chocolate notes. Even the white chocolate longan ice-cream presents an unusual but interesting exploration of tastes, from sweet too hot to intensely savoury.

At the moment, the mother-daughter team make their ice-creams from their home in Selayang and deliver to customers who order as well as to selected restaurants like Tipsy Boar in Section 17, PJ and Butcher Carey in Hartamas.

But eventually, they are hoping to expand their business to a physical outlet. “Once we find somewhere that we like, we will open an outlet that serves our ice-creams and I will make plated desserts as well,” says Tan. Calli Ice Cream Seven years ago, friends Dzarrin Alidin and Na-

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thaniel Loe joined forces to launch a sports nutrition business called Lush Protein. The business has been going strong ever since but over a year ago, the duo started thinking about different ways they could incorporate protein into food.“The boundaries between food and supplements are all blurring nowadays. So that’s where we started thinking about ice-creams and snacks and fitness food in general and how we could give customers a better choice compared to what’s out there.

Dzarrin (left) and Loe spent a year researching how to make Calli icecreams both low-calories as well as tasty “And ice-creams really stood out for us as an industry that we could go into and improve as a product,” says Loe. After running an initial focus group with their friends, family and existing customers, the two realised that what people really wanted was icecream without the guilt, so their main focus then became about creating low-calorie ice-cream that also tasted good.

The friends spent a year doing research, testing about 50 different flavours and coming up with various iterations until they developed the perfect formula. And that’s how Calli was launched late last year.

Under the Calli umbrella, there are four flavours – chocolate, Earl Grey, Salted Caramel and Durian.

All are made using natural ingredients like Belgian cocoa powder, tea steeped overnight and D24 durian pulp.

But perhaps what is most amazing about these icecreams is that they are 1/3 the calories of premium ice-cream, with each pint clocking in at under 400 calories, compared to over 1,000 calories for commercial ice-cream.

To attain the reduced calorie result, a lot of the cream in Calli ice-creams is replaced with whey protein.

“Whey protein makes a very good ingredient for ice-cream; it gives it body and texture. Ice-cream makers don’t typically use this because protein is a lot more expensive than cream but it’s the ingredient that we’re familiar with, so we used that,” says Loe. The two also replaced a lot of the cane sugar typically used to make ice-cream with erythritol, a corn-derived non-caloric sweetener.

On the taste front, the ice-creams are incredibly attractive – the chocolate is particularly beguiling and has deep chocolate undertones while the durian is an outright winner with pungent hints of durian laced throughout. The Earl Grey might take some getting used to if you’re not a fan of tea, while the salted caramel is a smooth, sweet operator.

Although Calli ice-creams will likely exceed your expectations of low-calorie ice-cream, texturally, they are not quite as creamy as regular ice-cream and have a slightly strange aftertaste.

Calli ice-creams are about 1/3 the calories of premium ice-cream.

In any case, response to Calli has been overwhelmingly positive – customer base on their online platform (where consumers can buy the branded ice-cream and get it delivered on the same day) has been growing at a rate of 10% to 15% every week. On top of that, although they only launched late last year, Calli ice-cream – a pint is already available at Village Grocer and Ben’s Independent Grocer outlets.

According to Dzarrin, the brand now produces 6,000 to 8,000 pints a month and has already launched in Singapore. The guys are also looking at introducing a new flavour every quarter and might even create single serve cups.

“I think the great thing for us as a starting company is we like to think we are very close to our customers – we listen to them a lot, so whatever they want, we are nimble enough to tweak the flavours and how we formulate things,” says Dzarrin.

Ice Cream News

I ce Cream Times - May-June 2019

32 Shades of a ‘Masta’ Drink: Sujata Mastani Is Pune’s Favourite Summer Staple!

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his culinary saga begins 50 years ago, when SharadraoKondhalkar decided to change the established recipe of Mastani—a much-loved dessert said to have been named after the warrior princess from Bundelkhand who won PeshwaBajirao’s heart!

If I asked you to define your summer in two words, how likely are you to answer—mangoes and icecream?

Growing up in Pune, summer holidays meant hanging out with friends long after the usual school-days curfew and relishing the otherwise forbidden dessert—ice cream. While the rest of the nine months were strictly under parents’ rule – “Don’t eat ice-cream, it’s raining, you will catch a cold,” or “ice cream in winters?”, summer was all about our parents giving into our whims.

And so, about six to seven of us would inevitably hang out at one of the branches of SujataMastani—Pune’s take on a dessert that has become an iconic drink.

Today, you’ll see an outlet of SujataMastani in almost every corner of Pune—right from SomwarPeth in the old city to the newly developed Magarpatta. And every branch is crowded with an equally large crowd, all excited to grab their glass of mastani. If truth be told, mastani has become one of the most favourite desserts in Pune that one may find in the several must-have lists centred around the city.

But as is the case with many success stories, Sujata and its mastani had a very humble beginning.

Raoji Mama Kondhalkar was just 14 when he left his village near Satara and migrated to Pune. With less than sufficient education and no concrete plan to support a sustainable income, Kondhalkar started doing odd jobs in the city. He began his career by working in an incense stick producing unit and slowly climbed up the ladder to buy a tonga. He eventually set up a pan shop in SadashivPeth.

The Peth had always been the heart of Pune city where small business houses flourished. When Kondhalkar’s son, Sharadrao, took over, he already had a successful pan shop as his base. With the determination to take his father’s business forward, Sharadrao rented a grocery shop near the pan stall and started selling cold drinks and ice cream. In the year 1967, this rented shop was rechristened as Sujata after his daughter and started selling mastani.

Mastani was neither a creation of the Kondhalkars, nor do they make a claim for it. But today, the dessert-drink has become synonymous with the brand. Though not without credit because Shar-

adrao made a revolutionary change to how mastani is prepared. Before Kondhalkar’s edition, Mastani was a drink made of milk and ice cubes, topped with ice cream and rose syrup. As tasty as this concoction was, the ice cubes made the consistency of the drink watery.

Kondhalkar did away with the ice entirely and replaced it with ice cream blended in the milk, which solved three purposes; it cooled the milk better, enhanced the taste and thickened the delicious preparation. A scoop of ice cream finally crowned the milkshake.

Though the 80 paise rose-flavoured drink remained their bestseller, once they introduced mango milkshake, mastani scaled new heights. The Kondhalkars introduced one flavour after another, but mango has arguably been their best seller for the past 50 years. There’s very little knowledge about how the drink got its name which became famous in Pune—the capital city of PeshwaBajirao who was swept off his feet by the beauty and skills of Mastani, the famed Princess of Bundelkhand.

While some accounts say that this is not merely a coincidence that both the drink and the princess share a name, others say that it was the exclamations of the connoisseurs of the dessert who named it so.

What Are “Modified Milk Ingredients”?

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f you care for a real exercise in label reading, just take a peek at a standard supermarket ice cream. You would think that the list of ingredients should be pretty short. After all, traditional ice cream is made by mixing together cream, milk, egg yolk and sugar, blending in some vanilla, fruit or chocolate flavouring and freezing the concoction.

That’s the stuff that makes or mouths drool and arteries panic. But chances are in addition to this cream or milk, you will see something labeled “modified milk ingredients.” What on earth are these?

Milk, of course, is quite a complex mixture of substances. It is mostly water in which the milk sugar lactose is dissolved, and goblets of fat and proteins, the so-called “caseins,” are suspended.

Milk has a rather limited shelf life, but its components, if separated, can last longer and can be used in a variety of ways. This has given rise to a range of milk-processing industries. The water, for example, can be evaporated, giving rise to dried whole milk. Then there is skim milk, partially skim milk, whey proteins, caseins, butter-oil, anhydrous butter-oil, and skim milk powder. Some of these can be modified to produce cultured milk products or milk protein concentrates. What’s the

driving force behind all of this milk-processing production? The economy, obviously. By using specific modified milk ingredients, manufacturers can make cheese or ice cream products more cheaply and with longer shelf life. Unfortunately, the taste usually suffers.

While the use of these modified milk products may be unappealing, they pose no health issue. All of the components were originally present in milk.

In some cases, one can even argue for improved health benefits, as in the use of skim milk powder to replace full-fat milk. However, while there is no health concern, there may be a political one.

The amount of fluid milk that can be imported into

Canada without a tariff is limited, whereas modified milk ingredients fall under different regulations. It is, therefore, cheaper for manufacturers to make dairy products with imported modified ingredients than with Canadian milk. However you enjoy your ice cream, here’s to summer and lots of ice cream days!

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“Masta” or awesome or great in Marathi was the usual reaction of the consumers, and this christened the dessert, Mastani. Neither of the explanations provides strong evidence as to how the name came to be.

But, Juliet said it right: What’s in a name? That which we call Mastani, By any other name would taste as sweet.

The etymology doesn’t matter to a Puneri for whom the dessert is nothing short of apratim (unlike anything else). Today, Sujata offers over 30 flavours of mastani, ice creams, and milkshakes.

While some are seasonal fruits, like mango, others are a wonderful combination of fresh and dry fruits like Kajudraksha (cashew- grapes).

Interestingly, the dessert which gets its inspiration from the French pot method of making ice cream does away with eggs to suit their sizeable vegetarian clientele. No preservatives are used in the making of this dish, and the raw products are completely organic. A dessert one can consume without guilt; it will always be the summer love of Pune.

I ce Cream Times - May-June 2019

Ice Cream News

Sweet and Refreshing DairyFree Ice Cream! out a simple and delicious Chocolate Ice Cream from Katrina Nixon! For super easy ice cream that won’t require a long shopping list, check out this 3-Ingredient Chocolate Hazelnut Ice Cream from Jodi Burke! Julia Winnicki‘sChocolate Ice Cream is super chocolatey and super delicious.

3. Vanilla Ice Cream

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With how much delicious ice cream there is out there, it can be hard to know where to start, but don’t worry – our bloggers have your back with these tips and tricks for making your ice cream awesome! Check them out on our Food Monster App – and then check out more of our Blogger Tips!

1. Coconut Ice Cream The tropical flavour of coconut is a perfect base for dairy-free ice cream: the sweetness and creaminess are wonderfully delicious, and will make your dessert delightful! Just check out these gorgeous Coconut and Raspberry Ice Cream Bites from Stefani Weiss.

If you need a caffeine kick in your ice cream, this Cold Brew Coffee and Coconut Milk Ice Cream from Larice Feuersteinhas your back. For a classic vanilla flavour, whip up a Decadent Coconut Vanilla Ice Cream by Nikki Stokes! If popsicles are more your jam, these Chocolate Coconut Popsicles from Taryn Fitz-Gerald will be a game-changer.

2. Chocolate Ice Cream Chocolate Ice Cream A classic, well-loved flavour, star of ice cream cakes and cones alike: Chocolate ice cream! Check

KIND Announces Move into Frozen Foods

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IND Snacks is freezing out its nutrition bar competitors with its latest innovation.

As KIND reaches across the aisle from its shelf-stable lines of bars and granola to its new sweet treat, the brand looks to break through the increasingly cluttered category of better-for-you frozen snacks with transparent ingredients.

“While the health and wellness trend has started to influence innovation, many of the aisle’s bestselling items still use high fructose corn syrup, artificial sweeteners, sugar alcohols that can cause digestive discomfort, and other unrecognizable ingredients,” said KIND CEO Daniel Lubetzky.

s summer approaches, we’re getting ready for all the dairy-free ice cream desserts we’re going to eat! Cold, refreshing and delicious, ice cream is the perfect summer treat.

Olive Oil and Vanilla Ice Cream With Caramel Sauce Vanilla may sound like a simple or boring ice cream flavour, but not with these ice cream recipes! They all use clever ingredients to elevate the awesome flavour of vanilla, and trust us – you’ll never look at vanilla the same way again. Olive oil may sound like an unusual ice cream flavour, but trust us and try this awesome Olive Oil and Vanilla Ice Cream With Caramel Sauce from Emily von Euw. Avocado adds delightful creaminess in this Vanilla Avocado Ice Cream from Magdalena Pienkos! The flavour combo is unforgettable in Laura Ryan‘s Rosemary Vanilla Bean Ice Cream.

4. Fruity Ice Cream Image Source: Raw Peach and Vanilla Ice Cream Fresh, fruity flavours add a natural sweetness and awesome vibrant colors to your dessert! There’s nothing better in the summer than fresh fruit, so add them into your ice cream with the best of both worlds.

Start with this Raw Peach and Vanilla Ice Cream from Christina Leopold for a delicious treat! Melissa Haithcock‘sBlackberry Lavender Ice Cream will be one of your new favorites. ValentinaChiappa‘sRaw Mango Ice Cream and Clara MacLeod‘s Raw Berry Ice Cream Sandwiches are amazing summer treats you’ll want again and again.

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KIND Frozen is currently available in one flavour — Dark Chocolate Almond Sea Salt.

It’s made with a creamy almond base, chopped almonds, sea salt and dark chocolate, which Lubetzky said draws inspiration from the brand’s popular Dark Chocolate Nuts & Sea Salt nutrition bar. The new bar does not contain artificial sweeteners, sugar alcohols or genetically engineered ingredients, according to the press release, and sets itself apart from other products in the category by counting almonds as its primary ingredient.

“Since 2004, KIND has sought to introduce products that disrupt categories, and KIND Frozen bars are no exception,” said Laura Merritt, VP of innovation at KIND. Merritt said the two bars have “more similarities than differences,” other than the creamy almond base, and contains 6 grams of sugar more than its nutrition bar counterpart.

The refrigerated bar category has been a burgeoning space in recent years, led by Perfect Bar and followed by brands such as OHi, NuttZO, Wella Bar and ProBar. Frozen nutrition bars, however, are largely uncharted territory, and KIND faces stiff competition in the growing frozen novelties category. IRI’s State of the Snack Industry report last month noted that frozen novelties is one of the snacking subcategories which saw the greatest growth last year, with dollar sales up 4.1% and unit sales up 2.4% from 2017. Nestle and Blue Bunny

are among the subcategory’s leaders, while both dairy and non-dairy innovations from brands like Halo Top, Magnum and My/Mo Mochi Ice Cream have also contributed to the space’s recent growth.

In recent months ingredient transparency has been a major focus for the brand. Last month, KIND launched a “Sweeteners Uncovered” initiative and New York City pop-up installation, highlighting the sugar content of popular bars, granolas and cereals and identifying the many names brands use to identify artificial sweeteners on their product labels.

In 2017, confectionary and snack company Mars Inc. acquired a minority stake in KIND, adding it as the anchor brand of the company’s health and wellness platform. At the time of the investment, Lubetzky said the brand would use the funds to expand into new categories.

In

his online post about the KIND Frozen launch, Lubetzky said KIND has developed several new products over the years that ultimately were never launched because the brand believed the products were not better than the leading items in that set.

“It takes significant discipline to be able to accept that what you’ve created is not better than the leading offerings in the set and hence should not be launched,” he said. “These experiences taught us that when you are building a long-term brand that aims to always exceed expectations, it is less costly to accept that you should not enter a new category unless you can meaningfully elevate the consumer experience.” When asked if KIND will expand its frozen offerings, Merrit said the brand is “always exploring new flavours and new categories that would benefit from products that lead with nutrient-dense ingredients and adhere to the KIND Promise.”

Lubetzky also noted KIND’s plans to continue to expand its horizons across categories. “Soon you will discover KIND in other unexpected places across the grocery store,” he said.

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I ce Cream Times - May-June 2019

About Elanpro

E

LANPRO(Elan Professional Appliances Pvt. Ltd.), India’ s leading commercial refrigeration equipment company, is focused on commercial & food-service product refrigeration in India. A trusted organization by the largest names in Hospitality, Retail and Pharma Industry, the company has a network of almost 300 channel partners in key districts of India.

ELANPRO offers international range of refrigeration and food-service solutions for hotels, restaurants, bars, coffee shops, ice cream & beverage, food retail and the healthcare segments.With the aim of creating a difference with its service in the industry, the company has created trusted relationship with major FMCG companies like Pepsi, Coke, Sabmiller, Inbev,Vadilal, Naturals, London Dairy, Baskin Robbins, Amul, Arun, Dairy Classic, Havmore, Cream Bell, etc.Elanpro is one of the most visible brand across all top Hotels, Restaurants and Bars.

We have been supplying to Taj, Hilton, Holiday Inn, Hyatt, Inter Continental Group, ITC Hotels, Club Mahindra, Crowne Plaza, Marriott, Radisson Hotels, Sheraton, Westin, Ginger hotels, Barbeque Nation, Haldiram’s, Vaango, Smoke House Deli and Pizza Hut amongst the others. The company represents the world’s leading brands for Beverages: Vin Service for BEVERAGE RETAIL segment.Elanpro is providing its key clients with large-scale solutions as well as service.

ELANPRO plans to extensively increase its network reach by setting up state-of-art experience Centers. The company plans to increase its visibility in the smart cities, as well as ensure benchmark-setting customer satisfaction. The company has furthermore extended its presence beyond metro cities to tier II and tier III cities with a significant and growing presence in the upcountry hinterlands.

As a part of its community service programme, ELANPRO has been supporting a wide range of socio-economic initiatives in various thrust areas like health and medical care for old; education and opportunities for young etc.

ELANPRO has also associated with Feeding India to provide them with refrigeration solutions at various levels of food distribution chain. This relationship is aimed at providing refrigeration solutions safeguarding food at low carbon footprint

www.agronfoodprocessing.com

Company Profile

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I ce Cream Times - May-June 2019

Article

Imitation vs. Real Vanilla: Scientists Explain How Baking Affects Flavour Sometimes the real thing isn’t any more effective than artificial. Here’s why.

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vanilla bean is actually the pod of an orchid. Vanilla, though so commonly used in the United States that we consume an estimated 638 million vanilla beans each year, remains extraordinarily expensive.

In 2017, prices reached an all-time high of $600 for a kilogram of beans; these days, it’s closer to $500 per kilogram with a single bean costing upward of $10 at the grocery store, still 25 times more expensive than it was six years ago.

But despite the high cost, vanilla remainsone of the most popular flavours in the world. Plus, it’s a ubiquitous ingredient in baked goods, with nearly every cookie, brownie or cake recipe calling for some form of vanilla.At the grocery store, we have myriad forms we can select, from extracts to pastes to the mysterious “imitation vanilla.” But which ones are best? And does it even make a noticeable difference in our baking?

We talked to sensory scientists to get to the bottom of things. It turns out, it depends on what you’re making.

Most flavour notes in real vanilla don’t stand up to baking Vanilla beans are the long, edible fruits of an orchid. After being hand-harvested, the beans go through a lengthy process of cooking, drying and curing before they’re ready to be sold.

The curing process helps the beans develop up to 500 unique flavour compounds, and like coffee or wine, the flavour profile can vary significantly depending on where it’s grown. Madagascar (which owns 75% of the market) produces a sweet, creamy all-purpose vanilla, while Tahitian vanilla is familiarly floral with notes of cherry. Mexico is distinctive too, with spicy notes of clove and nutmeg. Vanilla, though so commonly used in the United States that we consume an estimated 638 million vanilla beans each year, remains extraordinarily expensive.

In 2017, prices reached an all-time high of $600 for a kilogram of beans; these days, it’s closer to $500 per kilogram with a single bean costing upward of $10 at the grocery store, still 25 times more expensive than it was six years ago. But despite the high cost, vanilla remainsone of the most popular flavours in the world. Plus, it’s a ubiquitous ingredient in baked goods, with nearly every cookie, brownie or cake recipe calling for some form of vanilla.At the grocery store, we have myr-

iad forms we can select, from extracts to pastes to the mysterious “imitation vanilla.” But which ones are best? And does it even make a noticeable difference in our baking?

We talked to sensory scientists to get to the bottom of things. It turns out; it depends on what you’re making.

Most flavour notes in real vanilla don’t stand up to baking Vanilla beans are the long, edible fruits of an orchid. After being hand-harvested, the beans go through a lengthy process of cooking, drying and curing before they’re ready to be sold.

The curing process helps the beans develop up to 500 unique flavour compounds, and like coffee or wine, the flavour profile can vary significantly depending on where it’s grown. Madagascar (which owns 75% of the market) produces a sweet, creamy all-purpose vanilla, while Tahitian vanilla is familiarly floral with notes of cherry. Mexico is distinctive too, with spicy notes of clove and nutmeg.

“Vanilla extract is arguably the best reflection of vanilla in culinary applications,” said Rosskam.

“It’s been extracted by people whose job it is to get as much flavour as possible.” Vanilla extract is made by soaking split vanilla beans in a solution of ethanol and water. Over time, the alcohol absorbs the flavour compounds of the vanilla beans and preserves them, leaving the extract highly flavourful and shelf-stable. Unless the bottle specifies, vanilla extract is usually made from a blend of beans from Mexico and Madagascar, and maintains a specific strength in accordance with the Federal Standard of Identity.

Vanilla Bean Paste Another option? Vanilla bean paste. Also called vanilla oleoresin, it’s a concentrated version of vanilla extract that’s been cooked down with sugar and starch into a thick, syrupy consistency. It also contains some whole ground vanilla pods, which does more for what Bakke calls “visual appeal” than added flavour.

But when it comes to using vanilla in baking, you’re unlikely to taste the difference. “If you’re just smelling the bottle or tasting it with a little bit of milk, it might be obvious,” said Alyssa Bakke, a sensory scientist at Penn State University, “But in something like a baked good where there’s a lot of other ingredients, you’re a lot less likely to taste the difference.”

“When we’re tasting a food and perceiving it, there’s a lot of psychology behind it,” Bakke said. “Those black specks give you a visual cue that there’s vanilla in the product, meaning you’re more likely to notice the vanilla and may actually think there’s more vanilla flavour because of the visual confirmation.” In the case of vanilla bean paste, “it doesn’t necessarily have flavour but you’re getting some kind of perceptual payoff,” Bakke said. Still, vanilla bean paste can serve as an affordable alternative to whole-bean vanilla in a recipe when you’re looking for that visual appeal in something like whipped cream or ice cream.

Of the hundreds of flavour compounds in a vanilla bean, the majority are highly volatile ― meaning they can’t stand the heat. When baked, the delicate flavour compounds essentially evaporate into the atmosphere. This is why certain recipes ― like fudge or vanilla custard ― call for adding the vanilla off the heat.

When is imitation vanilla just as good an option as the real thing?

Of all the complex flavour compounds in a vanilla bean, the most prominent is known as vanillin.

Vanillin is responsible for the sweet, marshmallow-y flavour that we associate with soft-serve vanilla ice cream.

Vanilla Beans While whole vanilla beans do well when used to infuse milk and cream in custard or an ice cream base, they’re generally impractical for baking, said Skip Rosskam, a professor of vanilla at Penn State University and the previous president of David Michael Flavour Company in Philadelphia.

Vanilla Extract

us even real-

Imitation vanilla is a form of pure synthetic vanillin, manufactured from a number of sources including wood pulp, coal tar, clove oil and the anal glands of beavers.

Though that may sound strange, imitation vanilla is widely used in products without izing it. In fact, less than 1% of

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the vanilla-flavoured products we love are made with natural vanilla. “You may not even be able to tell the difference [between natural and artificial vanilla] because you’re so accustomed to it,” Bakke said. Synthetic vanillin is also 20 times cheaper than natural vanilla and delivers nearly 30 times the strength. “Flavour-strength wise, one ounce of vanillin is equal to a full gallon of single-fold vanilla extract,” added Rosskam. In baked goods, where you’re likely to lose the complex flavour compounds of natural vanilla, it may not be worth the splurge.

When is it worth it to use the real stuff?

Natural vanilla is best in any recipes where you’re adding the vanilla off the heat ― like custard or fudge ― because the more sophisticated flavour Real vanilla extract’s flavour is preserved in buttercream frosting, which is never applied to heat.

compounds will remain in the flavour profile of the final product. You’ll also want to use natural vanilla in any recipes where vanilla is the dominant flavour, like vanilla frosting or vanilla ice cream.

“Sometimes I just want a little bit of vanilla flavour and it’s not worth the money to do the real vanilla,” Bakke said. “But if I were making ice cream, I would definitely use a nice vanilla extract because it’s such an integral part of the flavour profile.”

When it comes to baking, “it depends on the composition of the baked good,” Rosskam said. “In something like a brownie, the chocolate flavour is so strong that you may be better off using imitation vanilla, but if you’re making a sugar cookie, you’re not fighting a strong matrix of flavours so you’ll still get that good vanilla flavour.”

Here’s how to store your vanilla Whole vanilla beans can dry out and lose their flavour over time, so they’re best stored in an airtight bag in the fridge. If they do dry out, you can reconstitute them in a little water, but they may lose their potency.

Vanilla extract is fully shelf-stable and won’t go bad, but look out for something called “fallout.”

Over time, the vanilla compounds may separate and sink to the bottom of the jar. “It’s nothing to worry about but you may want to shake your vanilla before using it,” Rosskam said.

Vanilla paste and powders last indefinitely at room temperature and shouldn’t lose their flavour over time.

A good ice cream parlour must have more than just good ice cream

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uality ingredients, no artificial colourings and hydrogenated fats.

These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?

Issues relating to sustainability are also a concern in the world of ice cream parlours.

These aren’t confined to the ice cream itself, but also the ingredients and production processes employed, as well as the choice of furniture and packaging in which products are served and presented.

An “eco-friendly ice cream

parlour” uses organic products that respect the environment, avoiding pesticide use, and favours locally sourced ingredients that circumvent the costs and pollution caused by transportation, in addition to supporting the local economy. Synthetic ingredients, palm oil and GMOs are excluded, while products grown according to environmental and social values are privileged. A sustainable ice cream parlour should have a production site that uses renewable energy and pays close attention to the consumption (and therefore waste) of resources such as water. We should also look at the cups, spoons and napkins used: are they biodegradable and reusable? Is the parlour’s furniture made with eco-friendly materials? Finally, it mustn’t be forgotten that sustainability also concerns social aspects, not only environmental ones.

Special Interview

I ce Cream Times - May-June 2019

NATURALLY A WOW by “NATUR LS NOW”

N

atural Ice Cream needs no introduction to the ice world and ice cream lovers.

Well-defined within its status, nevertheless, is a brand owned by Mangalore-based Kamaths Ourtimes Ice Creams Pvt. Ltd. founded

by Raghunandan S. Kamath who opened its first store at Juhu, Vile Parle (Mumbai) in 1984. The company manufactures under Kamaths Ourtimes and retail operations under its subsidiary company “Kamaths Natural Retail Pvt. Ltd”, is an ISO 22000:2005 certified company.

thing anew and refreshing.

Amidst the bustling guests, the Kamaths (RS Kamath and his sons Srinivas&Siddhant) were kind enough to give a quick interview to Ice Cream Times which we feel elated to share with our readers: Srinivas, today we witnessed a very splendid launch of your new concept “Natural Now”.

Can you please brief us about the concept behind it and what are you going to serve in this?

Let me first begin with the idea of “Naturals Now” how it came into existence. Way back, we started Naturals brand of ice cream in 1984 here, but after 5 years we had to shift to another location in Juhu, Vile Parle. Now we are back in the same lane, the same locality where we started our ice cream business.

After tactful thinking and planning, we returned to the same location.

We wanted to come up with the same ice cream business that we began in 1984. That time we made ice creams behind the walls of the store. Now with modern technology and so much of advancement we thought let’s do the same thing but with a different approach. Instead of making ice cream behind the doors let us make ice cream right in front of the customers.

Naturals’ only production facility is situated in Charkop, a western suburb of Kandivali in Mumbai. The company supplies to its own stores every day, which is unique in the Indian ice cream industry. The company spends less than 1% of its sales revenues on advertising, trusting instead upon brand recognition and word of mouth as a source of publicity.

Initially starting with around 10 flavours, today Natural Ice Cream has more than125 flavours, a choice privilege of the customers, of which 20 are available throughout the year. The demands for flavours usually change according to seasons and availability of fruits. Some of the seasonal flavours include litchi, fig, jackfruit, Muskmelon, and watermelon. A custard apple flavour is also purveyed by the brand.

On a warm and breezy evening of 17th April 2019, Ice Cream times received an invitation for the inaugural occasion of a new concept by the Naturals. The launch of the new concept of Naturals Ice cream called “Naturals Now” in a posh locality of Mumbai at JUHUwas attended by various personalities and customers alike. The entire ambiance radiated with joy and cheerfulness.

The scintillating evening gave a warm welcome to all the guests and a swift taste of the live ice creams of Tender Coconut, Anjir, Choco crush and dairy drink at the counter. Later we were all drawn to the position opposite the structure of Naturals Now and were asked to face it. With the darkness of night we experienced a fabulous laser show all over the building with practically everyone having their mobiles focused on the laser show; some-

So that’s how the concept of “Naturals Now” cropped up, with the whole idea of making ice cream in front of our customers and serving them right out of the churner. This way our customers can observe and enjoy the making of ice cream in their presence.

So this is the basic awareness where the concept came from and of course, the flavours selections are giving due credit to all our bestselling seven flavours. We will always be playing with lots of new experimental flavours for“Naturals Now” and giving our best to our customers.

Well, it means that whatever we just had as ice creams and some shakes right now, will be absolutely made and served on the counter?

Yes, it is making ice cream fresh on the spot. We actually want to show our customers how we manufacture ice creams. So these ice creams on-thecounter are prepared in small batches in a slow churner. This new concept indicates how traditional ice cream-making in churners are now totally mechanized these days. Here our customers get a peep into the actual and fresh ice cream-making and relish the freshness of fruits and nutritious milk.

Kamath ji, you have had a very humble start with your carrier and given an undeniable compliment as a Jewel to Mumbai called NATURALs Ice cream. How do you experience and feel today with a pleasant journey this far, how your journey fared with you as of date?

Talking about my sons, Srinivas a law graduate with MBA in the family business and Siddhant with Hospitality Management are the true pillars.

They have very successfully maneuvered Naturals Ice cream and have given a beautifully turn to the business. Any mistakes even done by me are very well taken care of by them with improvements.

What the modern world demands and wants as new

flavours are instantly handled by my sons. They are in a better position to understand the choice of young generation today. To give new flavours and colours they are trying their capabilities to meet the ever growing demand of this generation.

What is the model of your existing business and how many parlours have you opened and what is the span of the business?

Naturals have 125 outlets all over India and within the span of the next 5 years our efforts will be to open 250 parlours pan India. As for annual turnover of our business its Rs.155 crores and within 5 years we are planning to achieve Rs.350 crores per annum.

According to you, Natural Now has been modernized on the walk of the trendy world. Do you think the little children of 10-12 years who come to your parlour now, are your future customers and you are getting a new audience who will go further but will come back to you as your loyal customers?

Even when this outlet was under construction we still had our loyal customers ranging from all ages right from little children to super-senior citizens kept asking about how soon will parlour open.

Considering the age of our customers we have built the structure accordingly.

The arena too is designed in such a way that people who walked in, may it be young people or old age person, they should feel comfortable, as you can see the undergrowth and creepers where we have kept everything Naturals at NATURAL Now. The sitting arrangement also has been kept comfortable. Our main aim is “Walk in nature” can be felt. All our customers who visit our 125 stores concurrently cannot visit our manufacturing units.

So to give an insight in ice cream-making we came up with an idea of Natural Now. Even our flavours some of them which are very new flavours like salted caramel specially kept for the inaugural occasion is quite a popular flavour amongst the younger crowd. We have our best of Tender Evergreen Coconut flavour, which is Talk of the Town right now!!! And then we have sundaes too.

We also have a new product called “Milky Now” which is a blend of milkshakes and flavoured milk but much more creamier and thicker. We have launched it hoping to appeal all age groups.

When we talk about natural things in the product according to FSSAI no one is allowed to use 100% Natural label until the product is actually 100% natural in the pure sense. Please tell our readers how much is natural “Naturals Now”?

According to Nature’s law, the word natural is directly associated with something within Natures’ code or to say material sourced directly from the bosom of Mother Nature, not a man-made product.

Ice cream category itself is not natural, it’s a man-made product.

As a brand owner or as a manufacturer we make ice cream with only 3 ingredients i.e. milk, sugar, and fruits pulp. Naturals ice cream is the world’s first ice cream which is made by these three ingredients only which comes in natural form.

There are no added colours, preservatives, stabilizers in it. Thus we can say with guarantee that our ice cream is larger than the word natural in real sense. Nowadays we see that anyone who is opening

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any new products under the banner of 100% natural pure and other such names is not viable.

Our ice cream is claimed to be the world’s heaviest ice cream without irony and no overrun. Even the milk production is at one place only and one supplier. It is not collected milks. The place where we procure milk has a setup of 2000 buffaloes, as ours is the biggest cattle shed set up in Asia.

Raghunandan S. Kamath with sons Siddhant & Srinivas

Are you planning to expand more such live ice cream in metropolitan cities like Mumbai or “Naturals Now” in JUHU is going to be a flagship?

First, we have to study the practicality of this concept. What challenges and difficulties we face with this first one and how we get out of it will be analyzed first. So this, you can in a way say that it’s an experimental study then we shall see what obstacles come in the way and how actively we solve them has to be looked at.

Natural’s ice cream in Mumbai means best of Natural ingredients ice cream. Even toddlers are aware of the brand name of Naturals. Naturals is really picking up speed in Delhi, Hyderabad I witnessed long queues awaiting their turn to purchase ice cream. The same scene was dotted in Jaipur, what is the magic behind Natural Ice cream now getting equally popular beyond home turf?

Natural’s Ice cream comes with a unique distinction. All ice creams are eaten by all the consumers, but with Naturals, it is totally a different experience altogether. The ice cream making machinery is different and has been manufactured and installed separately.

The entire development setup has been done very slowly. Equipment development needed time, so everything was made very slowly and gradually we surged up as India’s best and No.1 artisan ice

I ce Cream Times - May-June 2019

cream. It has not been easy for us. Yes, no doubt we are working very slow as production involves slow making batch-wise just like a mother nurtures the young one, exactly same has to be done while we make ice cream.

It is observed that when the brand becomes bigger manufacturers starts with more items like pushcarts, candies, cones. Naturals have not ventured into it. Why? We see no reason to expand in that section. We need not do anything to promote ourselves. We are already introducing so many flavours which actually are unheard of in India. We have developed around 100 flavours. We are trying to bring in

News

more flavours. We just added ice apple, passion fruits, mangostein, Rambutan, California Cherry. These flavours cannot be manufactured in-house.

Not giving up, we have really worked hard and it’s very difficult to make these flavours. Procuring these fruits is a difficult task; processing is equally difficult. We have done extensive research with R&D section and have been successful at it. Hence we are procuring the best fruits available worldwide and we shall use them in our ice cream making.

What inspired you to come up with such magnificent display with a scintillating background and a jaw-dropping laser show (on the launching day of Naturals Now)?

A lot of credit goes to the designing team. We have seen a lot of laser shows in Germany and US. So we thought why not give our Mumbites similar entertainment! We spent almost 6 months pondering over the thought of doing something new this time.

Instead of giving ads in the newspaper, we utilized the idea of laser show. It struck as a great success.

The concept of laser is a rare sight.

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When we used our 3 storey structure for laser digitalization which was rather a difficult task, the availability to get it, the location was good, the facade is good so we took the advantage of the entire opportunity and did it, which actually was a show-stopper show. With a new concept and new environment, we wanted to give our customers walk in the nature feel. So if you visit us after 3 months during monsoon you will find all these creepers forming foliage and a canopy overhead giving a natural look at natural ice cream. That’s we call a ’Natural Scoop’. All natural word related to our brand name. Unmistakably!!!!!!

We saw 3 floors of ‘Natural Now’s new building. Are these floor customer-oriented or will it serve for official purpose?

Other than the ground floor and the garden which is entirely dedicated to our esteemed customers, the other three floors are kept for future use. The first floor is for office and admin-related and other storage purposes. The second floor is made to conduct conferences. Seeing the factory area and the expansion in business, it poses rather congested to hold or conduct meetings and conferences there. This place is cool and looks ideal to hold the meet. And the third floor is converted into suites for our outstation guests, franchisers, technicians and engineers who come on a short visit at our manufacturing plants. So they have a facility to

stay here. We have planned thoughtfully and made this structure.

We thank Naturals Team to invite us and making us a part of the marvelous inaugural ceremony.

Concludingly, we would suggest our readers to have a visit at Naturals Now, Juhu and get a feel of it.

Libera, Organic, Vegan: Galatea’s

excellent ice cream

Presents

G Venue :

Hall No. 1 & 3 Hitex Hyderabad

Partners

alatea, Italian company specialised in the production of semi-finished products for ice creams and artisanal pastry, takes many of these aspects into consideration. The certified product line Libera (which means “free” in Italian) doesn’t contain emulsifiers, palm oil or artificial flavours and colours. Natural ingredients are used instead, communicated through “clean” labels that are clear, understandable and free from ambiguous terms (the original revolutionary product in this sense was Spirulì, the first naturally light blue ice cream thanks to spirulina algae). The Organic line is also produced only with certified ingredients, natural flavours and organic plantbased concentrates. The Vegan line is also certified. The qualities of the semi-finished products are then reflected in the ice creams they’re used to make, contributing to the “goodness” of parlours that use Galatea products.

An ice cream that isn’t only good for the environment

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ompanies that choose Galatea are provided with all the necessary materials to serve ice cream to be consumed on the stop or taken away. These include cups and tubs made with biodegradable and compostable materials, taste labels, napkins and bags in FSC-certified paper.

Galatea also provides useful tools to inform customers as to the ice cream’s quality, such as posters and postcards. Furthermore, it ensures all parlours are given visibility on its website, which is constantly updated. Its motto?#imnaturallygood.

Sustainability also has a social dimension, as mentioned: in accordance with the ethical principles certified by ValoreSociale, organisation that promotes CSR values, Galatea collaborates with the Valemour brand (whose mission is to facilitate the employment of people affected by Down syndrome and other intellectual disabilities). Through this non-profit initiative, ice cream parlours can purchase aprons that are custom made by the young people the cooperative works with.

Article

I ce Cream Times - May-June 2019

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Ice Creams, Nice Dreams!

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unique blend of traditions and innovations, it is ice cream, granita and sorbet which are ideal for fresh, tasty, nourishing, natural breaks. A comfort food par excellence, ice cream is the name for a tempting, ever-evolving world. The ice cream industry is experiencing a staggering growth: the global market value of ice cream is expected to total 89.5 billion dollars by 2023, with a CAGR of 4.9% during the forecast period (2018-2023). The growth of this segment is led by an increase in both income and the demand for sweet dishes. (Source:mordorintelligence. com).

Definitely, classic flavours which were and still are a must in consumption preferencesmatch new flavours from far-off countries. According to a survey, consumers are eager to try new taste experiences. Travelling and a bent for discovering different cultures have paved the way for innovative flavours, which allow new sensory dimensions to be created and more complex flavours to be added to existing products.

The way is then being made for herbs, floral and botanical essences, a universe of exotic fruits and flavours. Captivating, ever-cool flavours reminding you of enchanted worlds, populated by unicorns and clouds tasting like marshmallows, and, for an “innocent escape”, a totally alcohol-free one, cocktail or Prosecco flavours, ice cream as well as sorbet and granita, soft and refreshing, smooth and frozen.

The ecstasy of the senses, the ecstasy of taste, combined with remarkable attention for the healthy component: wellness and health mean crucial factors to consumers. Here, as elsewhere, low-sugar products are receiving increased emphasis, with a view to catering to the need to harmonize the lifestyle with ethical choices, especially for the vegan world. The popularity of gluten and lactose free products epitomizes the importance of the food intolerance segment. Hence stress is being laid on testing, matching familiar flavours with new, nonconventional, multicultural ones, for consumers who are becoming increasingly interested in enveloping experiences, heading for new, limitless frontiers of taste.

Venue :

Hall No. 3 Hitex, Hyderabad

100-Calorie Vegan Ice Cream Bars in Five Flavors

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Media Partner India's Only Monthly News Magazine, Portal & App For Agro, Food & Allied Industries

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oday, frozen dessert brand Enlightened Ice Cream debuted a line of 100-calorie, low-sugar vegan ice cream bars, building on the almond milk-based vegan pint line it debuted last year. The new almond milk-based bars are available in five flavors: Salted Caramel, Mint Chip, Mocha Chocolate Chip, Monkey Business, and Peanut Butter & Jelly. “We’re thrilled to introduce our creamy dairy-free frozen desserts in spoon-free format,” Michael Shoretz, founder and CEO of Enlightened, said. “With the introduction of our dairy-free pints, we began serving a whole new community and offering our dairy-free bars was the next logical step. But whether you’re dairy-free or just an ice cream lover, we’re confident you’ll love our new bars.” The new bars are now available next to Enlightened’s other products at retailers Albertsons, Safeway, Big Y, HEB, Shoprite, Sprouts, and Weis.

Chocolate Confectionery

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I ce Cream Times - May-June 2019

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Company Profile

I ce Cream Times - May-June 2019

Is the Summer Heat Ruining your Ice-cream Stock???

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old Chain” - Basically a Temperature-Controlled Supply Chain; Shipping high-value consignments over long distances within their prescribed temperature range — consistently and without excursion.

It is responsible for end-to-end delivery right from

the point-of-production to point-of-consumption assuring better storage and in-transit transportation of perishable goods. The advent of new regulations and strategies have posed many challenges to cold chain logistics all over the globe. In some cases, just identifying the risks for cold chain can

ing cold storage packaging 3. Monitoring: Temperature & Humidity excursions throughout the logistics cycle 4. Validating & Documenting: Reporting storage & transit conditions for quality assurance 5. Traceability: Tracking the movement & undesirable breaks throughout the logistic cycle 6. Technical Expertise: Getting experienced & trained staff to handle any risk encountered Know-How of Temperature Excursion - Monitoring: Without a monitoring system in place, manufacturers lose control over their product as it moves up the supply chain affecting the quality and shelf-life of products.

• Hampers potency of the pharma products & Raw materials.

• Products dry out or become moist&crumble or stick together due to low or high humidity levels • Dairy products become rancid If a customer decides the cooler is “not cold enough” upon receipt of the product, it can lead to a return claim and potential delays for providers or patients.

SOLUTION: Installing & Using Temperature Data Loggers with 21 CFR PART 11 Compliant Software for validation & Quality Assurance.

itself be extremely challenging.

Therefore, the best you can do is Mitigate the Risk and it begins with Understanding.

6 Potential Risk in Cold Chain Management includes: 1. Globalization & Geographic distance: Supplying quality products anywhere in the world 2. Packaging: Designing, Re-utilizing & Optimiz-

Tel: 022 – 61673056 Mobile: 7718892211 Email: sales11@ambetronics.com

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uscious shining Pineapples, Soft and tender Lychees, Perfect Red Cherries, Sun yellow Peaches; handpicked juicy Mangoes GOLDEN CROWN provides it all, irrespective of season of origin.

Vijay Kumar Budhraja GOLDEN CROWN is (MD- Chairman, Holyland Marketing Pvt ltd) truly your partner for the perfect Ice cream.

GOLDEN CROWN is a No. 1 choice for Ice Cream of Manufacturers for fruit ingredients.

Golden Crown’s special range of products focused at commercial ice cream manufacturing industry makes them a one stop solution to the fruit ingredient requirements.

Products like Golden Crown Pineapple Slices and tid bits, Lychees, tutty Fruity, Cherries, Mango pulps, Peaches, Dry fruits, Candied Fruits etc.. are a must real fruit ice creams. Golden Crown products have been delighting the consumer base of many acclaimed nationalized and international brands since many years.

GOLDEN CROWN makes the world ingredients accessible to its clients. The best of fruit produce from over 6 countries and the best grown in India is hygieniacally processed and supplied to

the industry in convenient packs & customized quantities. Golden Crown’s unparalleled sourcing capabilities has made it one of the key sourcing partners for many well-known commercial kitchens and industrial processors.

At GOLDEN CROWN we believe in working hand in hand with our clients, We not only are key suppliers but also key partners in facilitating new product development with new ingredient trials.

GOLDEN CROWN provides you with all the paraphernalia that you might need to make that perfect ice cream recipe.

From new product ideation to product testing and to final supplies – Golden Crown stands as a preferred partner for many Ice Cream brands.

GOLDEN CROWN PROMISE Delightful ingredients at delightful prices for delighting your customers.

GOLDEN CROWN yourperfect partner for the perfect Ice cream. Canned Fruits-PulpPuree-Dry Fruits-Coconut Products-Tuttyfrutti-karonda

A journey untold-From selling paan to making ice cream of a small-town capitalist Sheetal Cool Products holding its position, the only SME from Amreli in Gujarat

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ith the demolition of their small paan shop in Amreli district of Gujarat by the municipal authorities nearly 22 years ago forced theBhuvafamily to look for an alternative to make their ends meet. A nearby carnival festive fair on the occasion of Janmashtmi helped them try their luck with selling ice creams.

The temporary business kicked off selling ice creams of brands of other companies at stalls has now grown to become a listed small and medium enterprise (SME), the only entity from Amreli. Today, along with bakery and snack items, Sheetal Cool Products boasts of its own brands of ice creams, milk and milk products.

The growth in a little over two decades can be measured from the fact that the company reported revenues of nearly Rs. 207 crore in the financial year 2017-18, with a profit of over Rs. 4 crore.

The share rates of the company that were issued at Rs. 80 are currently trading at Rs. 120. “My father and elder brother used to manage the paan shop.

We were four brothers and all of us took turns to manage the shop, though some of us were in school then,” said Bhupat bhai Bhuva managing director, Sheetal Cool Products.

After the demolition of thepaan shop, and then the good response they got in ice creams business at a local fair convinced them that there is huge opportunity in the business. “We started off with dairy, as our region has an abundant supply of milk and [with] national players like Amul too having many collection centres,” said Mr. Bhuva. In 1987, the family started in selling milk and buttermilk.

Crowning Glory in Ice cream industry

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In 1992, they bought a small unit at Gujarat Industrial Development Corporation (GIDC) in Amreli and started making flavoured milk and frozen lassi. Two years later, they started into the ice cream business.

“We expanded in stages. First, we installed a manual plant for ice cream, and then moved to a semi-automatic plant and currently we have 90%

automation,” said Mr. Bhuva. Bhuva is optimisticabout the future that the company will pose amongst the top players of Gujarat in terms of technology and production capacity.

Today, Sheetal Cool Products vends more than 40 flavours of ice creams and more than 50 varieties of snacks. The overall product bouquet comprises 250 items spread across various categories. Their plant at Amreli GIDC is currently spread over 86,000 square feet.

Surprisingly, the company started with 30 employees now has over 1,000 staffers, with women scaling up for almost 80%. “It just happened by chance but having seen the benefits we now want to take the female ratio to 85%,” he said.

“There was a lot of nuisance in our area earlier in terms of money lending and other social exploitation. We wanted our progress to benefit the locals as well. Women are better in terms of work culture, honesty and responsibility”, Mr. Bhuva said.

He added that the company also provided financial support to women after they completed three years of service of probation.

The company has a strong network of more than 200 distributors and its products are available across 25,000 retail outlets in States such as Gujarat, Maharashtra and Rajasthan. It soon plans to expand the milestone in Madhya Pradesh. The company plans to venture into ready-to-eat frozen snacks, tetrapacks and into exports field.

It recently exported frozen samosas to the U.K. and in its attempts to manage costs and give better margins to its distributors and retailers, the company has its own fleet of 30 customized vehicles to transport its products which arefragile and perishable in nature.

Interestingly, the family still maintains its old store at a new location, it is now known as Sheetal Ice Cream Parlour and Restaurant.

Servo System

PLC & SERVO SYSTEM FLOW WRAPING MACHINE

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News

I ce Cream Times - May-June 2019

Register now: Sales launch for

AnugaFoodTec 2021

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he application period for AnugaFoodTec 2021 has begun ….secure your presence at the leading international supplier fair for the food and beverage industry early on and benefit from favourable conditions !!!

Being quick off the markpays off.AnugaFoodTec, the leading international supplier fair for the food and beverage industry is being staged from 23 to 26 March 2021. Companies interested in participating have been able to book their trade fair presence since 13 May 2019 - what’s more at the best conditions. The application forms for AnugaFoodTec 2021 are available online at www.anugafoodtec.com/registration now.

The early bird phase of AnugaFoodTec has begun and thus also the race for the best places. Because for companies that register early the chance that individual stand positions can be taken into account increases overall. Furthermore, early bookers save Euro 20/m²! The early bird phase of AnugaFoodTec 2021 ends already on 14 February

2020, which is around 3 ½ months earlier than previously. This will enable us to send out the confirmations for the stand area earlier and thus gives the exhibitors more time to organise their trade fair and stand planning. The application forms for AnugaFoodTec 2021 can be found here www.anugafoodtec.com/registration AnugaFoodTec 2021 is open for trade visitors from 23 to 25 March 2021 from 9:00 a.m. to 6:00 p.m. and on 26 March, the last day, from 9:00 a.m. to 4:00 p.m. (NEW).

At the next AnugaFoodTec, the trade visitors can once again look forward to an offer of suppliers from the food and beverage sector that is unique in terms of its breadth and depth. In addition to the trends and new products of the sector, the industry’s top themes will also be presented in an attention-grabbing and practical manner. For example, for the first time own sections are planned for ‘Digitalization’, ‘Automation’, ‘Environment & Energy’, ‘Intralogistics’ as well as ‘Science &

Pioneering’. AnugaFoodTec 2021 will be perfectly enhanced by an extensive and target group-oriented event programme, which will offer the trade visitors additional added value.

In 2018, AnugaFoodTec achieved a record result: More than 50,000 trade visitors from 154 countries informed themselves in Cologne about the innovations and furt h e r developments of the supplier industry. In total, 1,657 exhibitors took part in the leading international supplier fair for the food and beverage industry.

Further Information is available at: http://www. global-competence.net/food/ Next events: 1. THAIFEX - World of Food Asia - (Admission restricted to trade visitors only, open to the public

India's one & only App for Agro & Food Processing industry

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on Saturday), in Bangkok from 28th May till 1st June 2019 2. Annapoorna - ANUFOOD India - International Exhibition for Food & Beverage Trade, Catering & Retail Market in Mumbai from 29th till 31st August 2019 3. Anutec - International FoodTec India in New Delhi from 13th till 15th Sept 2019 AnugaFoodTec on facebook: https://www.facebook.com/anugafoodtec/ AnugaFoodTec on twitter: https://www.twitter.com/anugafoodtec

Havmor Ice Cream introduces third unit plant in Solapur

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he facility will be run by Vaishno Devi Foods Products and will only manufacture Havmor Ice-creams.

News Topics:

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•Food Processing News •Corporate News •Food Safety News •Beverages News •Dairy News •Agro Processing •Tea & Coffee News •Food Processing Machinery News •Trade News •Chocolate News •Confectionery News •Refregeration & Cold Chain •Meat & Poultry News •Packaging News •Sea Food News •Biscuit & Bakery News •Snacks & Namkeen News •Fruits & Vegetables News •Ice Cream News •Spice News •Event News •Retail News •Oil & Fats News

www.agronfoodprocessing.com

Ice-cream brand Havmor, the wholly owned subsidiary of South Korean conglomerate Lotte Confectionery, has introduced its new manufacturing plant in Solapur.

The company declared that this is the third manufacturing unit besideGujarat and Faridabad. TheSolapurfacility will be operated byVaishno Devi Foods Products and will exclusively manufacture Havmor Ice-creams.

The company shall cater to the southern market of south-western region of Maharashtra infull swing as soon as the plant comes under total operation.

“This new plant at Solapur is a significant milestone for us in our expansion journey. We have set our sights on having a national presence and pushing towards a leadership position.

Hence it’s critical for us to manufacture our muchloved products closer to the consumer markets.

This new addition not only adds to the much-needed capacity enhancement but also will fuel further penetration in the markets of Maharashtra and Southern India,” said AnindyaDutta, MD, Havmor Ice Cream.

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Achievement

I ce Cream Times - May-June 2019

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lexa Norlin, owner of Normal Ice Cream, poses for a photo by the Normal Ice Cream truck in Trolley Square in Salt Lake City

5 Food Thoughts: The tasty rise of Salt Lake’s Normal Ice Cream Though ice cream now consumes her life, Norlin started her culinary career as a pastry chef. She worked for a few years at HSL Restaurant downtown — a position she said gave her immense creative freedom — before launching Normal Ice Cream in July 2017.

SALT LAKE CITY — At this point, the name Normal Ice Cream feels ironic.

It’s hard to find anything run-of-the-mill about the local ice cream truck: It remains stationary (set up inside Trolley Square); it draws huge crowds every weekend — even in the winter — without ever spending money on advertising; and it has flavors like Apple Cider Sorbet, Earl Grey and Kix Cereal Milk.

When you take a bite of Normal, though, those flavors don’t taste as extreme as their names imply.

So yeah — abnormal.

“We’re so used to these fake, pungent flavors,” said Alexa Norlin, Normal’s founder. “And I think when you use natural flavors, it’s a little bit harder to get it to be that intense. But I like that about it.”

Norlin sat down with the Deseret News before the truck started a recent evening shift and told us about the past, present and future of one of Salt Lake’s most popular ice cream spots.

1. Why ice cream A composed cone from Normal Ice Cream.

“I do miss plated desserts, but I like focusing on one item and just trying to do it the best I can,” she said. “I’ve been an ice cream fan my whole life.

And I think soft serve is ice cream in its natural state. Whenever you spin ice cream and it comes out of the machine, it’s always that texture.”

“There’s a large population (here) that doesn’t have a lot of guilty pleasures like the rest of the world,” Norlin added with a laugh. “I just love how much people love ice cream. They’ll come in a blizzard.”

2. How many flavors she’s created

Chloe’s partners with Nickelodeon

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hloe’s has made its first line extensions with “permissibly indulgent” chocolate dipped pops and a kids line in partnership with Nickelodeon since launching five years ago.

Chloe’s began as a retail store in Manhattan selling frozen fruit desserts out of a soft serve machine and soon after started making individually packaged frozen fruit pops sold in stand-alone freezers within its stores.

“A large day camp in New York City came in and ordered 5,000 pops, and that’s when we realized we were in thepops business,” said co-founder Chloe Epstein. “The business model pivoted and we started to think about CPG and we went exclusively into HEB in Texas at 179 stores.”

A company with kids in mind For Epstein, the brand’s kids line extension is a fulfillment of the original mission she had when launching Chloe’s CPG Pops back in 2014. As a mom of young kids, Epstein was always searching for a clean label treat with simple ingredients that weren’t loaded with artificial ingredients, but felt dismayed at the optionsavailable.

Partnering with Nickelodeon (2018 total viewership of 932,000, according to Nielsen data), will help Chloe’s better reach a new target consumer audience of young kids.

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kids love our pops, but for the younger ones they were not able to finish them,” Epstein said. For its kids line, Chloe’s used the same base ingredients as its core line (fruit puree, water, and cane sugar) but went with a 1.5-ounce (compared to the 2.5-ounce original size), ‘bullet’ shape available in fruit combinations of blueberry banana and strawberry-mango, emblazoned with Nickelodeon characters. Each pop contains 40 calories packaged in a 10-count box for $3.98-$6.99.

While there have already been sightings of the Nickelodeon-themed kids line on store shelves since making its debut at the Natural Products Expo West show earlier this month, Epstein said that its kids pops will be available nationwide at Walmart, ShopRite, and other major retailers by the end of May. While many consumers have health and wellness at the forefront when choosing snacks, the concept of “treating yourself” is a powerful force. Market research firm Mintel found more than half of US consumers say they snack as a way to ‘treat themselves’. Despite the propensity to indulge, health plays a key role in the types of snacks consumers eat.

“Who better to capture kids’ attention than the number-one entertainment brand for children?” commentedEpstein.

Chloe’s is targeting this balancing act of health and indulgence with its newest line of frozen pops dipped in dairy-free dark chocolate with 120 calories per pop available in strawberry dipped, banana dipped (a flavor first for the company), dark chocolate dipped, and a dark chocolate dipped with organic quinoa puffs.

“For me, as the kids form a part of this is why we started the business: to offer clean, exciting options that kids could enjoy and parents could feel excited about,” Epstein. Chloe’s saw a hole in the market for pops that appeal to a younger age group (aged 2-6), addressing the market need by creating a smaller version that kids could finish in one sitting. “We were getting a lot of feedback that

“The reason we were looking to venture into that space is because we felt like people really valued the simplicity of our core pops, but our data was showing that our dark chocolate SKU is ranked No. 2 and working its way to No. 1, which indicated to us that consumers are really looking for a permissible indulgence,” Epstein said.

“We wanted to get just a little more decadent.”

Norlin estimates she’s made around 80 different ice cream flavors over the past two years. Normal first gained a rep for its “composed cones” — elaborate concoctions that include everything from cotton candy to Rice Krispies bars to cake bits. She’s simplified the menu in recent months, focusing more on a small variety of flavors and dips, regularly switching out those flavors to gauge what customers really love.

The simplified menu helps Normal serve more customers in a given evening.

“In the beginning, I think I wanted to go all the way weird, and had to pull myself back a little bit,” Norlin explained. “I want to get back to that place; I think I just had to create a name for the brand first.”

3. What’s her favorite flavor?

Beyond her default flavor, vanilla (which she says Normal will always serve), Norlin loves an ice cream bar made of Earl Grey ice cream, a passionfruit dip and Fruity Pebbles — “That’s going to be a forever flavor,” she said.

4. When Normal’s brick-and-mortar store will open That’ll be sometime this summer. Norlin has had a storefront, off 900 South and 200 East, for some

time now, but it’s taken longer to launch than she expected. In the meantime, the 900 South location has been a helpful place for storing food — “We usually order about 50 to 60 gallons of milk a week,” she said — and prepping specialty items (hand-dipped chaco tacos, ice cream sandwiches, etc.). Normal also does wholesale orders for a handful of local restaurants, including Mazza, Lake Effect and Caputo’s Market & Deli. In the coming months, Norlin also hopes to begin selling her products at Harmons Grocery.

Fans of the Trolley Square location needn’t worry, though: Normal’s truck is there to stay. After the 900 South location opens, Norlin likes the idea of either the storefront or the truck focusing on Normal’s more unusual ice cream offerings.

“I want to make them different enough that you could essentially go to both places in one day. I’m not trying to compete with myself,” she explained.

5. Where Normal Ice Cream is heading The short answer is: a lot of places. For Norlin, though, she hopes her ice cream’s future has less to do with her, at least publicly.

“I understand I’m the face of Normal, but I don’t want to be,” she admitted. “I want the product to speak for itself. We live in a world where people like everybody’s stories, and they want to hear why it’s important to the owner or to the creator.

But at the same time, I want it to go beyond that.

I don’t want it to just be about me. I don’t want people to think that it is, because it never was. I was never alone.”

I ce Cream Times - May-June 2019

Company Profile

porting, distributing and installing Entrance Automation Systems and Loading Bay Equipment that are problem free and easy to operate.

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andhi Automations Pvt ltd is India’s No.1 Entrance Automation and Loading Bay Equipment Company. This widely recognized position has been achieved over years of hard work, innovation, commitment to quality and reliable customer service.

The comprehensive product range of Gandhi Automations Includes: •High Speed Industrial Doors •Dock Levelers •Rolling Shutters •Fire Sliding Doors •Mega Industrial Sliding Doors •Sectional Overhead Doors •Dock Shelters •Fire Rated Rolling Shutters •Aircraft Hangar Doors & Shipyard Door • Gates and Boom Barriers Since 1996 Gandhi Automations Pvt Ltd has held a lead position in manufacturing as well as ex-

Gandhi Automations specializes in designing, manufacturing and installing customized products conforming to the highest safety standards complemented with reliability and energy efficiency.

All our products are designed and manufactured with European collaboration using innovative and creative engineering technology. The product development team uses the latest software combined with technologically advanced machinery to offer our customers an excellent engineered product.

To ensure superior quality and operational efficiency the company has a state-of-the-art manufacturing and warehouse facility of 300,000 sq. ft.

Headquartered in Mumbai, the commercial capital of India, the company has expanded its operations, geographical reach, manufacturing capacity and customer base globally. Today our products are marketed by us and our distributors to about 15 countries spanning Far East, Asia, Middle East, Europe, Africa and America.

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High performance doors for the food processing industry

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he food processing industry has changed from a supply-driven to a demand-driven market where speed and efficiency are increasingly critical. Quality standards are changing and processing Sameer Gandhi, Director requirements are growing more stringent. Gandhi Automation’s engineers have over 20 years of experience dealing with specific challenges facing the food processing industry. We understand each facility is different with different needs. Our selection of doors includes sizing options for added head or side clearance, sealing options to account for pressure differences, and ability to withstand humidity changes.

The Food and drink industry are the biggest manufacturing sector in India with over 4 million people employed within the supply chain and generating over Rs 100 billion for the economy each year.

Manufacturing, production, packaging and distribution facilities all require specialist doors to operate on a daily basis.

Gandhi Automation’s has a range of doors to suit this sector and have grown relationships with many customers around India and internationally.

Kartik Gandhi, Director

Security, cleanliness, reliability, environmental properties are all important factors when choosing doors. Gandhi Automation’s has specifically developed the Prime Food door to suit food markets and white wall environments, with wash down guides, stainless steel options, variable air leakage requirements, non-touch safety light curtain and high-speed operation.

The pioneers of automatic high-speed doors in India with multi-composite frame for the food industry, Gandhi Automation’s Prime Food door beats any expensive, heavy and unsatisfactory weld-fabricated stainless-steel door. They anticipate the current food processes ranges.

Why our doors for your food processing facility?

Comply With Food Safety Regulations Your food processing environment must be efficient, clean and temperature-controlled. Gandhi Automation’s high performance roll up doors help to keep food products stable and fresh.

Keep your environment hygienic with the smooth and even-textured PVC door curtain that is easy to clean. A stainless-steel structure and side posts are optional.

CONSERVE ENERGY The rapid open/close cycle on the high performance roll up doors limit open time and minimize temperature fluctuations. You’ll conserve energy costs while protecting your food quality. Gandhi Automation’s superior seal that covers the full perimeter of the door keeps your storage and processing areas free of contamination from drafts, dust, dirt and insects.

Need Of Washability And Corrosion Resistance?

The frames and mechanisms of Gandhi Automation’s food processes doors are made from new multi-composite materials. Developed from the start to cope with the rigorous constraints of the agri-food industry, they are more corrosion-resistant than 316L stainless steel. The bottom line is Gandhi Automation’s food processing doors help control the food storage environment, improve the flow of product and increase productivity, ensuring profitability and continuing operations.

High Speed Doors >> Prime Food- Water protected Fast roll up doors for food industry are designed to meet the stringent demands of hygiene in the food industry, Prime Food fast roll up doors are resistant to humidity, temperature, corrosion and detergents.

It is very easy to clean and disinfect and where tight sealing while partial or full wash down is required. The smooth surface with shiny finish prevents dust build up and is resistant to pressure washing. The self-repairing system automatically resets the door after an accidental impact.

The robust construction of Prime Food provides high cycle operation even in wet applications. FDA approved Polystone® M-Natural guides available as standard for environments that demands rigorous cleaning routines. Fast roll up prime food doors are very useful in FMCG sector.

Exceptional Analysis

I ce Cream Times - May-June 2019

Multi-Dimensional Ice Cream Industry of India Ice cream Industry not only is ‘Dairy-Oriented” industry but it is an orb of allied and related sectors too.

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t’s just an ‘Ice Cream’! NO… To have a spoonful of ice cream, milk undergoes a certain definite procedure to transform itself into a sweet frozen treat. From dairy farms in form of milk to consumers in form of taste giving a cool satisfaction, ice cream is manufactured with the help of allied and related industries.

Ice cream! The mere word gets us drooling and we start wondering where the nearest parlour or shop might be where one can buy some!

Whether it’s fruity flavours or classic chocolate, quirky combos, cups, cones, soft serve, or a big block or large family-pack tubs to be shared with family and friends, there’s some ice cream that appeals to each one us and fits in every occasion too.A perfect treat for all ages, we all love ice cream and it’s no surprise that there are so many brands available in India across the big cities and small towns, and even in villages.From big international brands to pan-Indian and local brands the variety is massive.

Creamy, soft, delicious… Indian ice-cream is made with milk and lots of dry fruits. The milk is reduced to a very thick consistency and then flavored with cardamoms, saffron, and a whole array or dry-fruits like pistachios, almonds, raisins, prunes, dry figs, black currant, dried berries, coconut, cashews, pine nuts, walnuts, hazel nuts and many many more…...

Making ice cream is fairly easy but storing it and to be enjoyed for a longer period of time, we need a specific cooling system. Ice cream needs storage temperature of sub 0°C to stay in frozen state. Articulating the need and demand of the ice cream industry, refrigeration companies walk along hand-in-hand with ice cream industry. Ice creams require a consistent cooling temperature to keep this sweet treat frozen. Once it starts to melt, ice cream loses its texture and taste even if it is freezed again which is not recommended. Deep freezers manufacturers design the equipment to suit the requirement of space available with the shopkeepers or ice cream outlets and parlours. The freezers often have to be customized with special features considering the demand of the buyers and different regions and cities. Some are in the interior of rural towns where mobile freezers on carton-wheels are better solutions. Rural area often faces power-cut for hours and days together. Solar refrigeration is the need in situation like this. Even deep freezers manufactured by the top players are now coming with in-built inverters to cater to the rural population.

As we are deliberatingupon making and freezing ice cream, it just cannot sell by itself in the market until it is packed with an attractive packaging style. In making of ice cream, its molten state is moulded into packs than freezed into the blast/ deep freezers. Thus a proper, stylish and appealing packaging goes a mile ahead to say a lot about the product. Starting from ice cream sticks to cups to cones, or from blocks to tub, ice cream is available in whichever way consumers want.

Growth Scale: One of the rising names in supplying dry fruits ingredients to the ice cream industry is Avishkar Agro Technologies LLP. Ice cream Times spoke to Chandangouda Patil, Partner, Avishkar Agro Technologies about

his view of ice cream industry and its growth in coming 5 years.

Sharing his opinion,Patil said, “As an ingredient suppliers like us, we are going to be major change-makers for the industry. Our plant is quite new. We are supplying to top chocolate and cereal manufacturers currently. However, we are actively seeking alliances in the ice cream industry where quality concerns are important”.

“The sorting process of dry fruits is fully automated using Buhler machinery, the best in industry standard for sorting, grading and processing operations.We have a single-shift capacity of 200 tons /month each for washed-dried raisins and roasted tree-nuts (almonds, Pistachios, Cashews, walnuts, etc). We are also in a position to supply value added products like Almond Meal, Almond Flour and Raisins Paste, which are considered a part of the new superfoods movement”.

Working with the market, Avishkar Agro sees a great future of ice cream industry, where increase in the per capita consumption is a testimony to the bright prospects for the industry. The domestic industry is at a point in its growth curve where product quality, variety and appearances are taking centre stage. As manufacturers see competition rising, the key will be in making unique and well-differentiated ice cream flavours.

As mentioned earlier regarding deep freezing the ice cream, one of the stakeholders is Greenoz Ventilation System. According to Shamshad Ali (Prop), Greenoz is a fairly a new company in this service industry and is growing at a constant rate since last 3 years. Greenoz manufactures refrigeration products like Freezeron-Wheels (FOW), Transport Delivery Units (TDUs) and Deep freezer to many of the ice–cream manufacturers. Being new in the industry, Greenoz surely faces challenges with respect to the pricing factor. But their prompt services to the customers are giving them an edge over it.

Speaking about the Indian ice cream industry, in last 2 decades has experienced a drastic increase in sales and coming 5 years the show will see an exponential growth. The expected turnover shall surely not be less than Rs.20,000 crores (as per Euromonitor) out of which the small companies have a share of more than 55.9%. Hence, Greenoz stands a fair chance of higher growth rate to supply equipments to smaller manufacturers.

One of the renowned packaging companies of southern India, Hyper Pack Pvt Ltd.is catering to the ice cream industry. Speaking about the growth, Praveen Kommareddy-MD deliberated that Hyper Pack is a fast growing company in south serving the best brands in the region, touching all time parameters to cater to the business.

Undoubtly it has seen ice cream industry grow and in next 5 years it will prosper by more than 3 folds. With lots of international brands coming in and exploring B type cities will boost business around segment. Kommareddy said that the company is trying its best to match and de-

liver the product with utmost importance to brand they have been workingfor.

New Path Taking Over Traditional Way: Of late a lot of stress has been put on the consumption of dry fruits. We observe their uses in snacks, chocolates, sweets, flavoured milk, savouries, curries, cakes, veg & fresh fruit salads and most of all in Ice cream. Benefits of dry fruits consumption are surging up every day and new nutrients are being coming into light.

According to Patil, the world is rediscovering the potential for dry fruits and dry-fruit derived products. The increasing use of raisins as a sugar substitute, almond flour as a substitute for high-calorie flours is an encouraging sign. On the ingredient side, we see more and more chocolate manufacturers using ingredients as an additive to enhance product taste and mouth-feel. This trend is picking up in ice cream industries as we see even small scale manufacturers experimenting with dry fruits as ingredient.

Though ice cream was basically run by traditional families, Patil believes, “The ice cream industry is getting more and more professional and technology- oriented. This is attributed largely as a response to increasing competition. There is a perceptible shift towards quality as the company can make out from the interactions with the ice cream industry. However, like the old traditional companies, the focus of the manufacturers is still on landed costs over quality.

For example, many of our customers including cereal and chocolate manufacturers use roasted almonds/cashews in their product. The standard practice is that they buy unroasted products from the market and roast it in-house or outsource the roasting to us. This bulk buying happens usually from traders and we find it difficult to compete on price terms”.

“This is because while traders can offer a lower price, the product rejection rate could be high.

Simply put, a rejection rate of even 10% during the in-house processing would mean an actual cost escalation of over 11%. In contrast, our products go through intensive grading and sorting in terms size/density/color, so that the supplied product is nearly defect-free. The buyers take time to understand and appreciate this aspect of the procurement. Our regular clients don’t feel the need to screen our product as they can be used directly as an ingredient leading to overall cost-benefit”.

With incoming of summers, companies manufacturing deep freezers look up for better business according to the season. It is during this season many manufacturers bag entire revenue earned for a year. But this season has left Shamshad Ali a bit disheartened. He personally felt that in comparison of yester couple of years, this year business was little weak. They had expected a better response to theirproducts and services. But due to slower response,the situation has forced them to think with better strategies in both, in terms of products as well as pricing.

He further added, “Undoubtedly, the ice cream industry in India is run by traditional companies. But being in refrigeration segment our competition is with companies like Western Birla Aircon, Anand Refrigeration and many other companies. Initially it was very difficult for us to penetrate and make our place the market, but our focus is more on TDU’s and Deep freezers giving us an extra edge in the market as there are very few suppliers for the same products in the market . Secondly, we are focused more on eutatic machines instead of dry freezers which again have few players for us in the north market “.

All businesses in the world want an upward growth in all section taking the company to the newer heights. Like-wise packaging companies are touching the sky limits with better innovations to serve their clients with the best products.

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Compared to past years, Hyper Pack assumes over 35 to 50% growth this last year in catering to the companies from south India with their packaging solutions. Considering the shapes in packaging industry, it is always a challenge for a manufacturer to keep quality as per required standards which comes with few options. Ice cream industry in India has some traditional companies having standard packaging formats or options. As a manufacturer, they often discuss with branding agencies andsometimes even manufacturers innovates new designs. Companies change their products from time to time to reach same consumers to offer new colors and different shapes.

Furthering the industry It is a known fact that if a business man starts a business he wants to grow. Once the wheels are set on run, there is no stop to it. He puts all his efforts for escalating the height of his business. Adding on with investments and further expansion the company seeks a brighter future every financial year that it crosses. Refining the products, redefining policies and strategies from time to time helps in onward growth be it any category.

Ice cream industry is one of the largest food sectors which have grown along with the allied sector.

Many sectors like dry fruit ingredients, flavours, essence, colours, cold chain and packaging has been a great support to enhance the growth of ice cream manufacturing.

From dry fruits category, Patil is of the view that the key to increase the consumption is to experiment with flavours both as ingredients and as toppings. Seasonal toppings and flavors are on increase finding larger acceptance over traditional ‘monochrome’ ice creams. Increasing use of value-added dry fruits, almond meal, raisins paste, sugar/honey coated almonds are some ideas that will boost the ice cream market to next level.

Refrigeration companies should not lag behind.

They have a huge role to play where cold chain section is concerned. It is observed that annual per capita consumption of ice–cream in India is touching 5 liters. Consumers have started consuming more ice–cream in winters and throughout the year. Having a proper channel of cold chain in rural India will give a greater chance to ice cream industry for further growth.

Giving an affirmative reply, Shamshad Ali responded that surely ice–cream consumption has increased considerably.

It can be further increased by taking care of pricing of the product.

India is a very price–sensitive market and nothing can beat a good pricing strategy to increase the annual consumption of ice–cream. Consumption of ice–cream in winters is an international trend and isbeing adapted by the Indians as well. The winter market has to work harder in the increasing of sales The local vendors are generally not keen on selling ice–cream during winters, so ice–cream manufacturers should work on better commission strategies to small road side vendors, helping increasing the sales.

Asking on the new trends that Greenoz is planning to introduce in Indian ice cream industry for the coming year, Shamshad Ali replied that they are basically an equipment manufacturing company.

So their main focus is on equipments only. He further added, “Currently, we have observed that rickshaws are not viable solution for delivering or selling in colonies making at difficult tocarry icecreams in it. So, we are introducing equipmentsfor bikes, so that it becomes easy for the vendor to deliver the ice creams.

With the growth of internet and food applications like Swiggy,Zomato etc., the small deliveries of icecream have increased in domestic market. Further, we are working onchanging these machines throughsolar power makingit further convenient for the ice-cream vendors. But, right now it’s a thought and the prototype has not been prepared by us, and will takesome time to implement it”.

Contd on Pg 42

Exceptional Analysis

I ce Cream Times - May-June 2019

42

Contd from Pg 41

Footnote: Ice cream is a very popular frozen milk product. In recent times many new brands and flavours have been introduced into the market. With wider distribution and availability of ice cream, the product has become more accessible to the consumers.

With its rich nutrient content, ice creams are also considered as a nutritious food, which can supplement the regular diet.

Consumers’ behaviour, preferences and attitudes towards consumption of ice cream differs substantially across regional strata. Therefore, while analyzing the consumer, the region of market is an important consideration. Consumers appear to have much more pragmatic considerations in mind when making their food choice decisions.

These considerations include sensory aspects of food (e.g., taste and quality). The customers prefer branded products based only on quality, availabili-

ty, price, variety, image then advertising or branding.However, an issue is the seasonal nature of this industry in India, especially true for the northern parts of the country.

Bulk of the sales usually happens during the summer months of April-July, while the sales witness a significant dip during winter months of November-February. Additionally, the seasonality of events like marriages, institutional sales does

provide some cushion. But what makes the situation worse is low supply of electricity, especially during the high demand summer months that affects the ice cream stocks. Once the ice cream melts, it is non-saleable, and drives retailers not to carry enough stocks. All the sectors that walk along with the ice cream industry are the pillars on which the concerned industry stands on. Idiom goes well to say “United We Strive for Common Motive and Stride”.

Special Inputs .....

By Mr. Vishwas Garg- GM-Marketing, SONAROME Understanding the upcoming needs of established players and co-developing new flavours for existing and new players in the industry are SONAROME strengths. SONAROME was established in 1981 and are a full service Flavour and Fragrance company supplying quality products. Besides sales in India we export to more than 45 different countries.

The Indian ice-cream industry is likely to see the strongest CAGR (20%+) in the coming 5 year period which started from 2018. In fact, most Asian economies are likely to witness high growth rates due to higher disposable incomes, warmer temperatures and a fast developing supply cold-chain to penetrate under-serviced parts of the countries. Innovative flavours are likely to see an increase as the industry grows. Established markets are likely to struggle, though they will continue to have a much higher per capita consumption of icecream. Growth in these established markets is likely to come in sub-segments like vegan, plant based, organic.

Sonarome has been serving the ice-cream industry for more than 25 years with regular as well as innovative flavours. We pride ourselves in having a range of customers, marquee names in the Indian ice-cream industry with a national presence, as well as fast growing regional brands. We have had an excellent start to 2019/20 FY since the summer has arrived and the entire dairy segment (of which ice-cream is a sub-segment) is buzzing with demand. Our long term customers continue to repose their faith in our tailor made flavours and our new customers (who we had been developing flavours with in the lean season) have successfully launched our new flavours across North and West India.

The major chunk of flavour in the ice-cream category is comprised of vanilla and chocolate. New trends, in flavours and product innovation (natural, vegan, organic, low sugar) are driven by the ultimate decision maker, the customer. Companies are launching exciting new flavours every month starting from Jan/Feb and the successful ones will see a longer run. Customer choices are becoming more exotic and that’s exciting news for the industry.

There is a definite upswing in the per capita consumption but India still lags behind established markets - and that is great news for the industry; headroom for exponential growth. The fact that the future is bright is indicated by aggressive acquisitions by overseas players of well-run and managed domestic ice-cream companies and brands. The path to growth is twofold - strengthening the deliver chain for better coverage and product innovation.

We will be largely driven by the briefs given by our customers and the trends we pick up across the country, but we also proactively suggest new and exciting flavours, which in our opinion will appeal to the Indian palate. It is our effort to service this rapidly growing segment by understanding their needs, sharing our insights and delivering quality flavours to our customers.

Our belief is that the ice-cream industry in India is entering its “Golden Phase”.

What is Fried ice cream?

A Supplement of Beverages & Food Processing Times

Times

T

Group Publication of MashAd MultiCom P Ltd.

his ice cream is deep fried and served with fruits I wondered how were ice cream fried, won’t they melt away in hot oil? When I first heard of a dessert called fried ice cream, I was very confused.

How does one fry ice cream?

The thought seemed impossible.

Fried ice cream does exist at all and it is delicious.

The ice cream is bread-coated and quickly let in to be deepfried at a high temperature. A crunchy shell is created around the still cold ice cream, and it is usually served with fruit.

There are contradictory tales about the dessert’s origin. Amazingly according to popular belief, fried ice cream is associated with Asian culture, specifically Japanese culture, and it is known as Japanese fried ice cream in some hotels and restaurants.

www.agronfoodprocessing.com

Event Calendar -2019 EventS

Issue

Food & Hospitality World

Jan-Feb 2019

Mar-Apr Peter Edson wrote an article in 1961 for the American newspaper The Times-News about his trip to Japan, wherein he mentioned the fried dessert.

This dessert is available in the UAE and is served slightly in a different style in restaurants. The flavours used in ice cream can be vanilla, chocolate or strawberry flavoured.

The frozen dessert is coated in flour, egg and Panko or Japanese-style bread crumbs that are traditionally used as a coating for deep-fried foods, to coat the ice cream.

This ice cream is fried at a very high temperature, for not more than a minute. Once the outer coating turns a golden brown, it is strained and ready to be served. While some restaurants cut the roughly donut–sized ball while serving it, other serves it intact. Fruits and chocolate sauce can be served with it.

The crispy and warm texture of the outer layer in comparison to the cool ice cream is surprising.

2019 May-Jun 2019 Jul-Aug 2019

Sep-Oct 2019

Nov-Dec 2019

Dates (17th-19th Jan)

VenuE Mumbai BKC

Aecrax

(28th Jan-2nd Feb)

Gulf Food

(27th-30th Jan)

Dubai

Mumbai

47 Dic Confrence

(7th-9th Feb)

Patna Bihar

Foodtech Pune

(28th-Feb-2nd-Mar)

Pune pimpri

Aahar

(12th-16th Mar)

New Delhi

PackPlus South

(10-13 Apr)

Bangalaru

India Bakery Expo

(17th-19th May)

Chennai

Food & Hospitality World

(13th-15th Jun)

Bengaluru

Bakery World Expo

(15th-19th Jun)

Mumbai

Bakery Technology Fair

(5th-7th Jul)

Coimbatore

Pack Plus

(28th-31st Aug)

New Delhi

Annapoorna

(29th-31st Aug)

Mumbai

India Foodex

(30st Aug-1st Sept)

Bangalore

International Food

(13th-15th Sept

New Delhi

IICE

(19th-21st Sept)

Gandhinagar

Anuga

(5th-9th Oct)

Germany

FI & HI India

(21st -23rd Oct)

Indianpack Process

(24th-26th Oct)

Mumbai Mumbai

Gulfood Manufacturing Dubai

(29th-30th Oct)

Dubai

Gulfood

(6th-8th Nov)

Dubai

Bakery Busisness

(Nov 2019)

Mumbai

Coldchain India

(Dec 2019)

Mumbai

NOTED : Dates Can be change accordings Events Dates

Unique Report

I ce Cream Times - May-June 2019

Adopting coolest technologies, Indian ice cream market expected to reach a value of INR 375.8 billion by 2024

W

hat’s your favourite summer treat? If you say ice cream, you wouldn’t be alone. Historians said that even Alexander the Great, of Ancient Greece, liked to eat snow flavoured with honey and nectar — and that was over 2,300 years ago! The recipe has changed since then, but whether you like just plain vanilla or you’re nuts for rocky road, people around the world still love ice cream.

It’s always ice cream season. Be it January or June, people never lose appetite for chill pills. The taste palate of Indian consumers is becoming more sophisticated, and consumers are more willing to experiment with new flavours, although they show a preference for the more familiar ones.

A report from TechSci Research says that the ice cream market in India will grow with a CAGR of 17.03% from 2016 to 2021.

Several factors are responsible for increasing ice cream consumption in Indian market, including improving cold storage facilities, changing consumer taste and an increase in purchasing power.

India is the largest producer of milk in the world, accounting for more than a fifth of global milk production. Hence, opportunities available, there is plenty of room in the market to explore for more companies. While selling ice cream in rural areas can present a challenge, ice cream is not restricted to urban centers. Many unorganized players have set up ice cream businesses in rural areas too.

However, the Indian market is not without its challenges for companies eyeing the country for its growth potential. Supply chain management is one of the crucial challenges in the Indian rural ice cream market. Various companies eyeing to expand into rural areas have to deal with the lack of power, cold storage and transportation facilities, which is not as advanced when compared to other countries.

The high price of raw materials is also a major challenge. Because of the rising prices of raw materials, many companies are switching to cheaper substitutes, which can be an issue as the government has imposed strict regulations on the composition of the raw materials for ice cream. The Food Safety and Standards Authority of India (FSSAI) has regulated that ice cream should have 10 to 18% milk fat, depending on the type of ice cream.

Selling ice cream The format for selling ice cream is similar to in other countries. Ice cream in India is mostly consumed in cups, bars, cones, bricks and tubs. Bricks and tubs are popular for occasions like marriages and gatherings, whereas sticks and cones are popular as these products offer portioned packaging and have a wide variety of flavours.

Ice cream is one such treat that its demand never falls short. It is rising year-on-year boosting the manufacturers and allied sector alike.

Speaking to ice cream times, Lendle Clarwin P-CEO of Cream ‘n’ Kulfi narrates his delicious feelings of consuming ice cream in summers. Like spring, summer has its own music too. The tune of ice-cream and the rhythm of kulfi conditions coolness within oneself. Demand is constantly on a rise, especially

because the sunbeams are so reverend and strong.

The demand for ice-cream in India goes up to 15 to 20% every year. The impulsiveness to consume the product in developing countries, like India, is expected to derive a growth in the market.

Adding an affirmative nod, Abu Baqar Mirani from Mirani Ice creams too carries the same view. According to him, ice cream industry is always on growth graph. Everyone wants some new varieties of ice cream. People want to try new things in ice cream also and summer is best season to do that.

Ranjan Jain MD- Elanpro said, “Ice cream industry exhibited a CAGR of 16.9% during 20112018. The market is further expected to reach a value of INR 375.8 billion by 2024.

Indian ice cream brands are adopting coolest technologies, consolidating factories, expanding network and opening large manufacturing facilities. Also, 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. Apart from the same, rising consumer base, increasing disposable income and greater trend towards stepping out of home for food, the market stands poised to incorporate innovative players which in turn will push growth levels”.

On behalf of Teknoice slvr Italy, Sergio.Bono said, “Market demand in India is increasing year after year to a point that big players (like Unilever) are seriously considering de-centralizing production either directly or through co-packers”.

A Boom in Colours & Exotic Flavours: The western world is witnessing a boom with brilliant colours and exotic flavours in ice cream world which were unheard of. Falling in between the two parameters from white to black colours, the imagination runs wild to perceive different hues of ice cream on the menu chart.

According Mirani said, “Western countries are growing in ice cream business very fast. In India, some companies also started that trend. Gelato is very fast moving product in India”.

“Obviously western world gave boom in colours and exotic ice-cream flavours, but we are altering those flavours to more of an Indian version.

Currently people are interested in fruit flavours like Lychee, custard Apple, Jack fruit, and Tender coconut. Cake flavours such as Red Velvet, Black Forest, Cheese cakes are mostly preferred and exotic flavours such as Charcoal, Bubblegum, lemon mint, Kaju Katli are picked repeatedly by the consumers”, replied Clarwin.

“Awareness, earlier in India ice-cream was considered to be a luxury, now ice-creams are worth melting for. A scoop of ice cream is something which can interest everyone making it to be the product most loved and welcomed. Ice-creams don’t just have to be vanilla. With a rapid changing taste and preferences of consumers the demand for new and exotic flavours is growing. Currently exotic ice-cream flavours are a ‘must have’ for Indian consumers”, added Clarwin Exotic flavours depend on the easy availability of different exotic fruits, so says Mr.Bono. But for India is different. Variety is being extended more and more to the extruded products. Extrusion equipments are very versatile and enable ice-cream manufacturers to move easily from one product to another from two points of view: limited investment and easy change over.

Assessing Rural market: Speaking about the entry of ice cream industry in II & III tier cities, rural India is a bigger market than in metro cities. Though rural area being larger section, generating sales from there in summer poses challenges Elanpro is a refrigeration solutions company and they begin by understanding the business requirement of the customers and suggest the solution most suitable for them. Elanpro believes in identifying the appropriate solution for each customer be it a Tier 1 or 2 market. Elanpro remains focused on giving the right solution with the correct delivery time and after sales service. The company intends to introduce their professional approach to sales and service along with modern and contemporary designed product for the tier 2 and 3 market.

Interested to explore the interiors of the Indian continent, Mirani Ice Cream is trying to cover as many villages as possible. They have launched some economical products in villages so that the rural people too get the taste of cold sweets.

Giving an extensive response, Ranjan Jain said, “I feel an array of innovations has hit our main category ice cream market. A lot of home-grown brands have been through an evolution wherein the category has grown in shape and form right from consumer perception to the products and services being offered. So, as far as I understand, International variants are not ahead of Indian flavors.

Clarwin has his physical presence in Tier II city.

He considers that repeated customers are what one has to focus on. If wide ranges of products both hot and cold are provided in best quality, in reasonable pricing, consumers will prefer to visit the store often. And remarkably Cream ‘n’ Kulfi has succeeded in adopting this strategy. Currently, the company has more number of franchise in tier II cities and III tier cities compared to tier I cities, replied Clarwin happily.

As I said before, Indians have stopped treating ice cream as a dessert nearly a decade ago. With the greater discretionary spending they are trying as many variants as possible. However, fruit based frozen desserts is the latest trend. Following it closely, are low calorie ice creams. Both Indian and exotic International variants are the first preference of the younger lot”.

Success Path of Ice Cream Industry: “Indians have a sweet tooth. But the healthy growth of this particular segment can be attributed to numerous factors such as population growth, rising disposable incomes, urbanization rates and changing consumer preferences. Improved cold supply chain and growing deep freezer penetration has also contributed to the success of this market.

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Brands adoption of innovation is the mantra which allures their consumers, via offering better and unique taste variants being matched by the rising aspirations of consumers and their will to pay a premium”, emphasized Ranjan Jain.

Mirani said that one major reason for the growth of ice cream industry in India is the summer season which lasts from 6 to 7 months, while the temperature is pretty high. That’s the main reason for the industry to prosper.

Liberalization and globalization policies have made it easier for foreign players like Haagen Dazs & Baskin Robins to enter the Indian market.

Indian market is taken up by MNCs where local producers face a grim threat for their business.

Mirani has shown his concern about the MNCs’ presence in India. They are giving a tough competition to local manufacturers. The products offered by them are of exorbitant price; hence 85%of the Indian prefer local brands.

Mr.Bono expressing his enthusiasm said, “We are more than happy if Haagen Dazs and Baskin & Robbins are entering more and more into Indian market for basically for two main reasons: i). They promote premium quality ice-cream, which for sure is demanded more and more by medium and high class, ii). In general, these international players are leaders and their products stimulates other manufacturers Clarwin thinks that MNCs do not pose any threat; in fact there is a want on the international variants but definitely not a threat. Consumers do not opt for Baskin Robins or Haagen Dazs often, compared with the regional brands. Moreover, if consumers are given the best it makes the business go on in demand.

Expansions in Processing Units and Market Reach The Indian ice cream sector has expanded greatly thanks to technology. The cold chain has seen significant improvement over the years, allowing the manufacturers to connect to remote areas without the loss of product. Major companies are now able to set up shops in these distinctive areas, thanks to the availability of cold storage facilities like deep freezers and chillers to store ice cream.

According to Elanpro, an increasing urbanization demands risk taking initiatives. The company a sales turnover of over 144 cr for the year 2018-19 compared to 108 cr the previous 12 months and is determined to drive the growth through bringing innovative products for the Indian market. The company wants to continue its aggressive thrust in the commercial refrigeration market, while aiming at gaining a considerable market share by 2020.

If the Indian Horeca and Retail market segment starts double digit growth again with a simultaneous focus on infrastructure issues, Elanpro can see a target turnover of approximately 200 crore by 2020.

Mirani ice cream wants to focus and improve in those business areas that will yield higher customer satisfaction and increased profitability.

While Clarwin said, “We intend and look forward in introducing new products and flavours which would interest the consumers and kindle them to consume frequently. For expansion we advertise in search engines and in other modes. Currently Cream ‘n’ kulfi has expanded its outlets to the neighboring states as well”.

Teknoice confirmed that their existing capacity can still cope with Indian market demand. When time comes Teknoice shall be ready for sure. This kind of process moves slowly, so it’s not a big problem to meet demand requirements.

Ice cream times appreciates the efforts of the above companies for their valuable inputs to the interview.

Company Profile

I ce Cream Times - May-June 2019

“RICHSCOOP” Ice Cream…… What else!

W

e shall not speak anything about market, its statistics, brands and its technology as all this is available at the click of the button.

We wish to share our thoughts and views with all of you.

It’s more like an open Ranjeet Borawake ended letter to everyone in the industry concern.

There is hardly anyone who don’t like eating icecream: kids, teens, students, professional, parents, grandparents even toddlers love licking ice cream.

Be it a lunch or dinner, the world ice-cream creates a sense of enjoyment. Ice-creams are generally consumed to have feeling of complete satisfaction.

Like everyone, we too like to eat ice cream and eat many of them in different flavors. Every time we eat ice cream, we have curiosity; how it is made?

Is it simple or complex? We decided to jump in the ice-cream to swim in it, to learn every aspect of process, market,brands,flavours,sweetness,colours,types and many many more aspects concerned with it. As we tried to fathom into deep sea of ice-cream world, we become more interested and thought to have our own ice cream. It all began with a thought.

We plan to have an ice cream which has everything ‘RICH ‘be it ingredients, taste, packing,place etc. We decided to have ice-cream brand which will project a richness in itself, that’s why “RICHSCOOP”richness in every scoop.

Why forshould we manufacture ice cream?

It’s our passion, a passion to serve a better, hygienic product to valuable customers. We wish to create the sense of happiness and to see smiling faces once they eat ‘RICH SCOOP’ and WOW expression is the one we always wait for. WOW the first letter message decoded by scientist which we received from Aliens.

What is our working philosophy?

To use the best quality of raw materials and to maintain hygiene and cleanlinessis our prime philosophy. It’s a simple “what we put in will come out “. Best from Best.

What’s our Vision?

We are astartup venture promoted by my family and two friends. We visualize ourselves as one of the most reputed brand in India five years down the line.

What’s our mission?

As ‘Little drops of water make a mighty ocean’ we have started our journey with first five outlets and wish to spread our wings soon. From five to fifty, fifty to hundred, all this only with one letter “Q “i.e. QUALITY, which will create RICH feelings for everyone associated with us.

What we manufacture?

In the first stage; ice-creams with natural flavors like mango,sithaphal,coconut,Chikoo,Guava,Strawberry,jackfruit,litchi,honey anjeer and many more flavors like Chocolate, Gulkand,

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Butterscotch,Tutty Fruity. The in-house keen supervision and expertise by Mrs. Shilpa Ranjit Borawake helps to manufacture quality products.We also produce ‘Sugar free’ limited flavors for health conscious and diabetic patients.

What’s our idea to reach to our customers?

Exclusive and Express outlets. We have already started with five exclusive outlets in Maharashtra where we serve Scoops,Thick shakes, waffle cones.

Way to achieve our targets and to accomplish our mission: Team: ‘Team Work’ and Channel Partners. We look forward for a positive-minded, never-die, can-do attitude persons as our team-mates and also as our franchises. We welcome all such who can believe in us and in our products. We are proud to associate with Mr. Fayaz Ahmed as our team member.

We understand that any mission can only be completed with competent teamwork.

Looking forward for a helping hand to create a mighty ocean full of RICHSCOOPice-creams.

(Ranjeet Borawake is Director of the company along with his two friends Datta Shinde and Onil Gandhi, both of them supports actively in this venture)

Customer Satisfaction is Our Prime Motto

I

ce make Refrigeration Limited Manufacturer & Exporter of Commercial & Industrial RefrigerationEquipment withHCFC/HFC refrigerants and Ammonia refrigerant and it has been successfully satisfying the needs of the customers since inception in 1993. It had a humble beginning trying to fulfill the requirements of refrigeration equipment, from its production to its after-sales service.

The vision to become a known leader in India of refrigeration equipment In terms of quality. Price and service was clear. The three-tier policy of the company also embedded customer satisfaction with respect to product range and service network. For this, the company recruited efficient, qualified and dedicated human resource . Ice Make Refrigeration’s objective is customer oriented quality. The word-of-mouth publicity of our satisfied customers has helped us not only to acquire new references but also to capture a significant market share in the industry.

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I ce Cream Times - May-June 2019

Premium Quality

We serve 20 ďŹ&#x201A;avours in scoop, bulk packs and in fresh WafďŹ&#x201A;e cones.

Made From Natural Fruits and Real Milk Sitaphal | Tender coconut | Chikoo | Honey Anjeer Gulkand | Mango | Litchi | Guava | and many more

For Franchise contact : Ranjeet S Borawake, Director, Credence Food Marketing Pvt ltd.

Cell/Whatsapp : +91 9637069051 Email : ismclgm@gmail.com Mfg : Farm Fresh Agro Products, MIDC Solapur, Maharashtra, India.

Marketed by: Credence Food Marketing Pvt. Ltd. Leela Arcade, Opp City Hospital, VIP Road, Solapur-413002, Maharashtra, India.

I ce Cream Times - May-June 2019

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News

I ce Cream Times - May-June 2019

Is Frozen Yogurt Good For You? Let’s Find Out

A

Dinshaw’s dairy back on the block; HUL, Carlyle, Lotte keen on a scoop

ccording to a report from 2016, the frozen yogurt industry was predicted to $1bn by 2021 in India. One takeaway from this is that we all love eating frozen yogurt.

Frozen yogurt popularly referred to as ‘Froyo’ is quite the rage for a variety of reasons. It’s naturally non-fat or low-fat. Some people believe it to be a healthy alternative to ice-cream. Some love the fact that unlimited toppings and delicious flavors can be customised to suit almost every single person’s taste.

This means a medium size cup that can serve 350 grams actually has 350+ calories without toppings alone. If you go ahead and add toppings like chocolate chips, cookie dough or cotton candy you are looking at consuming a bowl of froyo with over 500 calories. So if you were actually cutting back on calories from ice-cream by indulging in frozen yogurt, you really need to reconsider things. Further, frozen yogurt is believed to be low in calories because the manufacturers are removing fat, which is not the case with ice-cream.

But is frozen yogurt actually good for you like it claims to be? Let’s find out. Let’s cover the basics first. Frozen yogurt is mainly made from a combination of yogurt, milk, sugar and cream. To make frozen yogurt, manufacturers mix together milk and sugar. They pasteurize the mixture, heating it to a high temperature to kill any harmful bacteria. The yogurt is then added and the mixture is allowed to sit for up to four hours before it’s frozen and served.

But who said fat is bad? Fat is an essential nutrient that you can’t stay without but the focus should be on choosing the healthiest fats available; think avocados. So just because something is fat-free doesn’t mean it’s healthy and froyo fits the bill.

First, if you are one of those people who replace a meal by binge-eating ‘fat-free’ frozen yogurt, you need to stop. If you are someone who absolutely loves frozen yogurt then you should opt for a smaller serving and replace sugary toppings with fruit.

The process for making frozen flavored yogurt requires an extra step and that is adding artificial sweeteners, because your strawberry froyo won’t taste like strawberry if not for the sweetener.The adding of artificial sweeteners is why most diet experts are cutting out frozen yogurt from their patient’s diets. While most frozen yogurt is non-fat, the calories do add up. The ‘plain’ or ‘original’ flavour of frozen yogurt has 35 calories per 20 grams.

If you are someone who loves ice-cream but gave it up in favour of frozen yogurt, then you can get back to eating a small amount of the real stuff. Icecream in moderate amounts did nobody bad, ever.

Moderate consumption of frozen yogurt is ideal and recommended. Over-indulgence of anything including ‘fat-free’ frozen yogurt could certainly come back to haunt you so choose wisely.

CLASSIFIED ADS

T

he promoters of ice cream and dairy products firm Dinshaw’s Dairy Foods, have revived their plan to sell a majority stake, four individuals familiar with the negotiations. The Gujarat-based, privately-held firm has appointed Big 4 advisory firm Deloitte to negotiate with potential bidders, the sources said.

“Differences amongst the promoters could be a possible trigger for this move. Depending on valuations offered in the proposed transaction, they may also consider a complete exit,” said one of the sources cited above. The Dinshaw’s family owns 50% stake in the company while the remaining 50% is held by the Bapuna group which came on board as an equal stakeholder in 2002.

The promoters had been looking for a buyer till three years back, when they had decided to shelve the plan. Dinshaws was established in 1932 by brothers Dinshaw & Erachshaw Rana. Other than the ice-cream segment, the company is present in categories like toned milk, curd, ghee, cottage cheese and bread.

“Discussions are at an early stage and the initial response has been strong,” said another source.

“Top private equity funds, key FMCG companies & overseas players including the likes of Carlyle, HUL & South Korea’s Lotte Confectionery have shown interest,” the source said. In November 2017, Lotte Confectionery had acquired Ahmed-

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abad-based Havmor Ice Cream for Rs. 1,020 crore in an all-cash deal. The deal was valued at two and a half times Havmor’s Rs. 400 crore turnover, raising expectations of better valuations for regional ice-cream companies. “Dinshaws is a well-established brand, the promoters enjoy a good reputation and there is lot of headroom for growth as the company hasn’t had the quantum of investments as yet for a full -fledged pan India play,” said a third source familiar with the transaction.

According to a Crisil report dated January 18, 2018, Dinshaw’s registered annual revenues of Rs. 496 crores in 2016, which rose marginally to Rs. 502 crores in 2017. PAT slipped from Rs. 25 crores to Rs. 4 crores in the same period. Dinshaws has 700 ice-cream parlours in India, with around 100 located in Nagpur, the report added.

A report released by the IMARC group on the ice cream market in India ranks Maharashtra as the state with the largest market share, followed by Uttar Pradesh and Gujarat and expects the market to reach a value of Rs. 375.8 billion by 2024. According to the 20172018 annual report of the National Dairy Development Board, milk production in the country grew at 6.7 per cent to 176.4 million tonnes in 2017-18 as against 165.4 million tonnes in 2016-17, which was more than double the growth of world milk production.

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EDITOR Firoz H. Naqvi

CONSULTING EDITOR Basma Husain

ASSOCIATE EDITOR Chandni Naqvi

MARKETING EXECUTIVE S.H Hasni

PRODUCTION MANAGER Syed Shahnawaz

GENERAL MANAGER Gyanandra Trivedi

CIRCULATION MANAGER Seema Shaikh

GRAPHICS DESIGNER Naved H. Kazmi

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