Ice Cream Times May-June 2020 by Advance Info Media & Events

A Supplement of Beverages & Food Processing Times

Times Group Publication of MashAd MultiCom P Ltd.

www.agronfoodprocessing.com

Vol. 7, Issue 05, May- June, 2020,

Get updates: Twitter@BeveragesFood

20/-

Join us: www.linkedin.com/in/agronfoodprocessing

I ce Cream Times - May- June 2020

40ml

350ml

500ml

900ml

8oz & 12oz double wall

Karachi Cups

Trays

Cake Boxes

Bottle and cup holder

Meals box

Apparel Export Park, Gundlapochampally, Medchal (mdl) Hyderabad, Telangana state 500014

I ce Cream Times - May- June 2020

5 �n��en��

A Supplement of Beverages & Food Processing Times

Times

Group Publication of MashAd MultiCom P Ltd. www.agronfoodprocessing.com

A Supplement of Beverages & Food Processing Times EDITION

Times Group Publication of MashAd MultiCom P Ltd.

www.agronfoodprocessing.com

Vol. 7, Issue 05, May- June, 2020, 20/-

�or��ar�ici�a�ion �all�or��mail: Tel:+91-22-28555069/7021555160 info@indianicecreamcongress.in

Ice cream Industry of India Mother Dairy doubles booths at a loss of Rs. 2,000 cr business

ce cream Industry of India helplessly looks at a loss of Rs. 2,000 cr business during pandemic this summer season owing to the prevailing lockdown, disclosed according prominent personalities of ice cream industry. The year started with a wrong foot. Summer is the season which ice cream industry strives on. These four months of summer went down the drains due to worldwide spread of the pandemic and the situation doesn’t seem to be easing any further. With keen observation Indian Ice Cream Manufacturers Association (IICMA), stated, “The industry will lose more than 20% sale this season - over Rs. 2,000 crore due to lockdown.” “The factors that are affecting the ice cream business include manpower crunch as labourers migrated from industrial hubs to their hometowns, and interstate transportation is still very limited along with availability of raw material like for packaging. The lockdown started at the beginning of the peak season and presently 90% of the operation is held up. All the manufacturers have stocked up the ingredients for the making of ice cream but the industry couldn’t operate due to lockdown,” in-

formed the internal source. Speaking further, he went on to explain the grave situation where earlier the matter of concern was the higher prices of skimmed milk powder that shot up to Rs. 350 per kg plus GST, which normally stays around Rs. 150-170 per kg, and that was due to lower production of milk by dairy companies in the winters. And now the unexpected lockdown has affected the industry in its operations severely with another hammer of immobility. Though, the cold storage are functioning but at the cost of industry. “Since the stocks of skimmed milk powder were low in January, we had also petitioned the Union government to allow imports of the skimmed milk but of no avail. In the previous year the country had a stock of 1,20,000 ton of skimmed milk powder (SMP) but the country had only 20,000 ton of SMP for this season and as a result prices soared,” said the source.

to supply dairy in Delhi NCR

other Dairy, subsidiary of National Dairy Development Board (NDDB), has energized its efforts to reach maximum citizens in localities of Delhi NCR to make sure that supplies of essential commodities like milk and dairy products as government extended the Covid-19 lockdown. The Dairy has infact doubled over its make-shift kiosks across Delhi-NCR to 50 to cater to the communities and societies under lockdown conditions. The company has also made committed arrangements to supply essential food stuffsmade available at nearly all the hotspots in the NCR regions in collaboration with the various RWAs for ensuring its supplies. Furthermore, Mother Dairy is also cooperating with local administration to overcome short supply challenges and to safeguard that consumers have easy access to their daily essentials of milk and milk products, fruits and veggies. The company has arrangedfor 28 milk vans and other products to 107 hotspots across Delhi-NCR. The vans begin at 6.00 am onwards and cover multiple routes to reach out to all verified sites.

Ensuring strict adherence to safety norms, the company has been making efforts to put necessary infrastructure to manage the consumer demand. “We are making all effort to ensure that people do not face any challenges in availability of essential items like milk, milk-products, edible oil, fruits and vegetables. In order to achieve this, our on-ground team is working round-the-clock. We are thankful to our team, as well as farmers, truck-drivers and booth concessionaries for putting their lives on line in their call of duty. Without their support, Mother Dairy would not have been able to reach all the areas,” a spokesperson of Mother Dairy Fruit & Vegetable Pvt. Ltd, spokesperson specified. In order to serve every consumer, since the lockdown, the company has been mustering all its efforts to maintain stock and issue adequate supply of its products to all consumers. Thus, an easy way was to double up the kiosks, temporary booths and stalls, utility vehicles and mobile vans in which the company is offering its entire range of its products including edible oil and frozen foods. Mother Dairyvends more than 30 lakh litre of milk per day in Delhi NCR and operates through a network of around 850 milk booths in the National Capital Region.

A DEDICATION TO ICE CREAM INDUSTRY MANUFACTURERS OF ICE CREAM PLANT & MACHINERY WITH FLEXIBILITY & EFFICIENCY

Stick line MOULDED ICE CREAM STICK LINES – 2400, 3000, 4000, 6000

FEATURES : Long Residence Time For Excellent Freezing At -32⁰ C  Best Core Temperature Assured.  Minimum Refrigeration Used.  Capacity Between 2400 To 6000pcs/hr.  Can Make Also Indian Kulﬁ Of Length 180mm (manual Assist)  Pencil Filling , Three Color Water Ice, Two Color Kulﬁ As Options.  Online Wrapping With Sturdy Cross Conveyor.

Bottom Roll Feeding Wrapping Machine

Cup/Cone Filling Machine

WIDE RANGE OF PRODUCTS AS FOLLOWS:• Flow wrapping Machine • CONINUOUS freezer from 600 to 1200LPH with “ig pumps” • Cup/ Cone lling machines from rotary 3000 to 6000 • Cup / Cone lling machines from linear 9000 to 12000 •Extrusion lines from 3000 to 15000 • Linear stick lines from 6000 to 24000 • Rotary stick line from 6000 to 18000 • Hardening tunnels 500 to 2000kg/hr. also spiral type. • Automation in ice cream industry using robotics.

SHRUTI ICEMAC ENGINEERS Building No. 785 B F/1, Gala No. 02 & 03, Jay Jalaram Complex, Pimplas Village, Near Kalyan-bhiwandi Byepass, Tal.- Bhiwandi, Thane - 421311. Mobile: 09920225757 / 09820141567 / 8850308747 E-Mail: �hru�ic�mac@�ahoo.co.in/raju.jituri@gmail.com Website: www.shrutiicemac.com Follow us on: www.facebook.com/ icecreamtimes

Get updates: Twitter@BeveragesFood

Join us: Agro-FoodprocessingIndia

I ce Cream Times - May- June 2020

NO to Covid

Ice-cream to be considered Can consuming Ice Cream as essential commodity: spread of COVID-19? IDFA GCCI to CM: replies: NO!!

he Gujarat Chamber of Commerce and Industry (GCCI) wrote to Chief Minister Vijay Rupani requesting “ice-creams” to be considered under essential commodities during the period of lockdown.

ice-cream as a dairy food product which is essential during summers. “In Karnataka, ice-creams have already been included in the list of essential commodities,” he said. GCCI requested the government for allowing ice-cream manufacturers to sell the products as “Take Aways” and thus ensure and maintain social distancing. Gujarat Cooperative Milk Marketing Federation (GCMMF), of Amul brand, owns 42 per cent of market share in the Rs. 10,000-crore Indian icecream industry is prime player selling ice-creams during the lockdown in Gujarat. “Sales for April is currently down by 85 per cent compared to the same period last year.

Taking into account that state of Gujarat is counted as one of the biggest manufacturer and consumer of ice-creams in India, DurgeshBuch, president of GCCI, said that small scale manufacturers of icecream in the state had stocked up a lot in March for the following summer season before the lockdown. “A situation has arisen that due to the lockdown, the entire stock of these manufacturers might get spoiled as ice-creams, not being an essential item, is not being sold,” Buch stated in the letter. Buch said that the government can certainly consider

Dalda felicitates women working overtime, also from home

alda Vanaspati is reaching out to women in this heartfelt tribute - Dedicated to women who are always on overtime and work from home. Salute to all the mothers, homemakers, who are standing tall for their families, without any complaints.

Whether a lockdown or not, the women are always on their toes to ensure the wellbeing of their loved ones, to see that one smile on their face! Taking care of everyone’s needs comes to them naturally, from ensuring cleanliness and safety, to feeding each and every member with yummy delicacies. Mothers and homemakers are like angels to their family, they do everything with so much ease and it’s only them who can do this much without a sigh! The company, in their tribute, is not recognizing women and their efforts during the lockdown but saluting and appreciating the fact that women have always been committed to the happiness of their families, without keeping a tab on the time and ensuring that the house is intact, without a single complaint! Dedicated to all the women of India!!!!

At the beginning of this month, the sales were as low as 95 per cent, but it has slowly picked up,” said R.S. Sodhi, managing director of GCMMF.

he world seems to be in the clutches of the deadly virus that has seized the globe miserably. as the coronavirus is new in invention, people seems to be worried about the consumption of food carrying virus deposits on them and probably can be transmitted by ingesting such food. with summers in, and also the covid-19 virus, it is generally understood that frozen treats like ice creams are harmful to eat in such circumstances. it was rumored that ice creams are the carriers of the virus and hence all should avoid eating it. this negative approach of the consumers pulled ice cream industry in losses in spite of issuing various articles related to the safe consumption of the treat. Again, to reassure indian consumers, indian ice cream manufacturer’s association (iicma), wrote to international dairy food association inc. (usa) seeking a response from the us authoritiesto give a satisfactory reply to the skeptical beliefs of indian ice cream consumers.

IDFA gave their reply via email as under: “Thank you for reaching out. there is no evidence of coronavirus being transmitted through food, including ice cream and other dairy products. Food is safe: it is important to note that no public health authority has advised of any concern that covid-19 can be transmitted or has been known to be transmitted via food or drink”. The u.s. fda states that currently there is no evidence of food or packaging being associated with transmission of covid-19. IDFA is confident that dairy foods produced and processed in the united states are safe and wholesome and the system in place to ensure the safety and integrity of dairy foods is working as intended. idfa has urged the readers to click on the attached site and set the mind free for dairy and dairy related industry. http://www.idfa.org/coronavirus

Ice Cream Tale

I ce Cream Times - May- June 2020

The Surprising History of Ice Cream

he origins of ice cream can be traced back to at least the 4th century B.C.E. Early references include the Roman emperor Nero (3768 C.E.), who ordered ice to be brought from the mountains and combined with fruit toppings. King Tang (618-97 C.E.) of Shang, China had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to Europe. Over time, recipes for ices, sherbets, and milk ices evolved and were served in the fashionable Italian and French royal courts.

The first recipe in French for flavored ices appears in 1674. Recipes for sorbetti were published in the 1694 edition of Antonio Latini’s Lo ScalcoallaModerna (The Modern Steward). Recipes for flavored ices begin to appear in François Massialot’s Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits, starting with the 1692 edition. Massialot’s recipes resulted in a coarse, pebbly texture. Latini claims that the results of his recipes should have the fine consistency of sugar and snow.

America’s First Ice Cream Parlour The first ice cream parlor in America opened in New York City in 1776. American colonists were the first to use the term “ice cream.” The name came from the phrase “iced cream,” which was similar to “iced tea.” The name was later abbreviated to “ice cream,” the name we know today.

Augustus Jackson, a confectioner from Philadelphia, created new recipes for making ice cream in 1832.

After the dessert was imported to the U.S., it was served by several famous Americans, including George Washington and Thomas Jefferson. In 1700, Governor Bladen of Maryland was recorded as having served it to his guests. In 1774, a London caterer named Philip Lenzi announced in a New

The History of Ice Cream in Europe When Italian duchess Catherine de’ Medici married the Duke of Orléans in 1533, she is said to have brought with her to France some Italian chefs who had recipes for flavored ices or sorbets. One hundred years later, Charles I of England became so impressed by the “frozen snow” that he offered his own ice cream maker a lifetime pension in return for keeping the formula a secret so that ice cream could be a royal prerogative. There is no historical evidence to support these legends, which first appeared during the 19th century.

York newspaper that he would be offering various confections for sale, including ice cream. Dolly Madison served it in 1812 while she was First Lady of the U.S.

Methods and Technology Whoever invented the method of using ice mixed with salt to lower and control the temperature of ingredients provided a major breakthrough in ice cream technology. Also important was the invention of the wooden bucket freezer with rotary paddles, which improved the manufacture of ice cream.

Augustus Jackson was a candy confectioner from Philadelphia who created several ice cream recipes and invented an improved method of manufacturing ice cream. And while he didn’t technically invent ice cream, Jackson is considered by many to be the modern day.

fect the making of ice cream at that time. Jackson, who worked as a White House chef, was living Philadelphia and was running his own catering business when he began experimenting with ice cream flavor recipes. During this time, Jackson created several popular ice cream flavors which he distributed and packaged in tin cans to the ice cream parlors of Philadelphia. At that time, many African Americans owned ice cream parlors or were ice cream makers in the Philadelphia area. Jackson was extremely successful and his ice cream flavors were well loved. However, Jackson did not apply for any patents.

Ice cream recipes first appeared in England in the 18th century. The recipe for ice cream was published in Mrs. Mary Eales’s Receipts in London in 1718. In 1846, Nancy Johnson patented a hand-cranked freezer that established the basic method of making ice cream still used today. William Young patented the similar “Johnson Patent Ice-Cream Freezer” in 1848. In 1851, Jacob Fussell in Baltimore established the first large-scale commercial ice cream plant. Alfred Cralle patented an ice cream mold and scooper used to serve it on February 2, 1897. The treat became both distributable and profitable with the introduction of mechanical refrigeration. The ice cream shop, or soda fountain, has since become an icon of American culture.

The actual origins of ice cream can be traced back to the 4th century B.C. But it wasn’t until 1832 that the accomplished businessman helped to per-

Around 1926, the first commercially successful continuous process freezer for ice cream was invented by Clarence Vogt.

The Earliest Ice Creams Ice cream dates back thousands of years and continued to evolve through the 16th century. During the 5th century BC, ancient Greeks ate snow mixed with honey and fruit in the markets of Athens. In 400 BC, the Persians invented a special chilled food, made of rose water and vermicelli, which was served to royalty. In the Far East, one of the earliest forms of ice cream was a frozen mixture of milk and rice that was used in China around 200 BC.

The Roman Emperor Nero (37–68 AD) had ice brought from the mountains and combined it with fruit toppings to create chilled desserts. In the 16th century, the Mughal emperors used relays of horsemen to bring ice from the Hindu Kush to Delhi, where it was used in fruit sorbets. The ice was mixed with saffron, fruits, and various other flavors.

Who Invented Ice Cream Recipes You Love? The idea for the Eskimo Pie bar was created by Chris Nelson, an ice cream shop owner from Onawa, Iowa. He thought up the idea in the spring of 1920 after he saw a young customer called Douglas Ressenden having difficulty choosing between ordering an ice cream sandwich and a chocolate bar. Nelson created the solution, a chocolate-covered ice cream bar. The first Eskimo Pie, a chocolate-covered ice cream bar on a stick, was created in 1934. Originally, Eskimo Pie was called the “I-ScreamBar”. Between 1988 and 1991, Eskimo Pie introduced an aspartame-sweetened, chocolate-covered, frozen dairy dessert bar called the Eskimo Pie No Sugar Added Reduced Fat Ice Cream Bar. • Historians argue over the originator of the ice cream sundae but three historical probabilities are the most popular. • The walk-away edible cone made its American debut at the 1904 St. Louis World’s Fair. • British chemists discovered a method of doubling the amount of air in ice cream, creating soft ice cream. • Reuben Mattus invented Haagen-Dazs in 1960. He chose the name because it sounded Danish. • The DoveBar was invented by Leo Stefanos. • In 1920, Harry Burt invented the Good Humor Ice Cream Bar and patented it in 1923. Burt sold his Good Humor bars from a fleet of white trucks equipped with bells and uniformed drivers.

FSSAI News

I ce Cream Times - May- June 2020

FSSAI clarifies COVID-19 not a food borne disease

n a letter dated 5th May 2020 from Dr. G.S.G. Ayyangar, CEO of FSSAI is addressed to all The Chief Secretaries and all States and UTs of Union territories clarifying the relation of food with the spread of COVID-19 pandemic. The letter is authorized to lay down science-based standards for articles of food and to standardize their manufacture, storage, distribution, sales and import ensuring availability of safe and wholesome food for human consumption. With the present scenario of pandemic of COVID-19, FSSAI has taken many orderly steps to facilitate the food businesses to function efficiently in these challenging times while ensuring enforcement of food safety during lockdown period.

virus Disease (COVID-19)â&#x20AC;?, has been issued by FSSAI. A resource page dedicated to COVID-19 has been created on their website including a myth buster section. The letter further goes to mention that, FSSAI has already clarified that there is no conclusive evidences of any food borne transmission from coronaviruses. Though, several instances have been brought to the notice of the Authority where some products such as frozen food, food served cold/chilled etc... were selectively not allowed to be transported, stored or sold apparently on the concept that they could promote spread of COVID-19. FSSAI has always advocated for scientific approach where food is concern and has specifically announced that there is no evidence that COVID-19 is spread through food. In view of above, FSSAI has requested that any such restrictions imposed at State or local level may kindly be reviewed and those not in consistent with FSSAI guidance may be withdrawn.

A guidance note titled, â&#x20AC;&#x153;Food Hygiene & Safety Guidelines for Food Businesses during Corona-

It may be ensured that non-discriminatory approach is maintained by the States while dealing with food businesses in the lockdown and even post-lockdown period.

In India since 1982

WALTER. Equipment for Snack and Wafer Baking. Quality made in Germany.

Floating Ice Cream

I ce Cream Times - May- June 2020

How an Ice Cream Soda or Float Works

FSSAI facilitates food businesses amid COVID 19 pandemic

n response to COVID 19 pandemic, the Food Safety & Standards Authority of India (FSSAI) is taking several steps to facilitate industry during the lockdown period. As the country moves further in its fight against COVID 19 and many restrictions are being eased across many areas, FSSAI is gearing to face emerging challenges.

FSSAI is engaged with State Food Safety Departments, communicating the emerging priorities in food safety landscape. The priorities communicated include expediting work related to licensing on the online portal; establish licensing helpline in each State with a dedicated number and email id; create robust complaint handling mechanism; conduct only essential inspections etc. The need for facilitating food business has been strongly emphasized by FSSAI to the State food authorities. FSSAI had issued detailed guidelines on food safety and hygiene for food businesses during the COVID 19 pandemic. The same can be accessed at: https://fssai.gov.in/upload/uploadfiles/files/Guid-

What Happens When You Mix Soda and Ice Cream

ance_Note_COVID_15_04_2020.pdf Realizing the need for training food handlers, FSSAI has commenced training for food handlers under its flagship Food Safety Training & Certification (FoSTaC) programme. Besides training, there is a need to counter myths and misinformation. Several instances have been brought to the notice of the Authority where products such as frozen food, food served cold/ chilled etc. were selectively not allowed to be transported, stored or sold, ostensibly on the notion that they could promote spread of COVID-19. FSSAI has communicated to State’s/ UT’s giving instructions to review any such restriction imposed in their State and rescind those not consistent with FSSAI guidance. States/UT’s have been instructed to follow a non-discriminatory approach while dealing with food businesses in the lockdown and even post lockdown period. The communications to States can be accessed at: Lin1: https://www.fssai.gov.in/upload/advisories/2020/05/5eb13e07d8b40Letter_Steps_Business_COVID_05_05_2020.pdf Link 2: https://www.fssai.gov.in/upload/advisories/2020/05/5eb3ba21c046eLetter_Clarification_ Food_COVID_05_05_2020.pdf

n ice cream soda or ice cream float (called a spider in Australia and New Zealand) is made by adding soda pop or seltzer to ice cream. Some people add flavoring, like chocolate syrup, or a little milk. However you make it, as soon as the soda hits the ice cream you get fizzy, frothy, tasty bubbles.

amounts of protein in seawater trap air to form seafoam. You can make all types of floats, including black cows (coke floats with cola and vanilla ice cream), brown cows (root beer float with root beer and vanilla ice cream), and purple cows (grape soda and vanilla ice cream), but you can use other ingredients.

Do you know how it works? It’s basically the same as what is going on with the Mentos and Soda Fountain, except not as messy. You are knocking the carbon dioxide in the soda out of solution. Bubbles of air in the ice cream provide nucleation sites around which carbon dioxide bubbles can form and grow. Some ingredients in the ice cream lower the surface tension of the soda so the gas bubbles can expand, while other ingredients trap the bubbles in much the same way as small

Here’s a recipe for a coffee cola Float, which is bubbly and caffeinated and therefore a double-win: • 2-1/2 cups coffee (room temperature or chilled) • 2/3 cup light cream or milk • coffee, chocolate or vanilla ice cream • cola Mix the coffee and cream or milk, pour it into glasses, add scoops of ice cream, and top it off with cola. You can garnish it with whipped cream, chocolate covered coffee beans, or a little coffee powder or cocoa.

I ce Cream Times - May- June 2020

Instant Ice Cream

How to Make Ice Cream in a Bag A Delicious Experiment with Freezing Point Depression

ou can make ice cream in a plastic bag as a fun science project. The best part is you don’t need an ice cream maker or even a freezer. This is a fun and tasty food science project that explores freezing point depression.

7. Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream. 8. Open the gallon bag and use the thermometer to measure and record the temperature of the ice/ salt mixture. 9. Remove the quart bag, open it, and serve the contents into cups with spoons. How It Works Ice has to absorb energy to melt, changing the phase of water from a solid to a liquid. When you use ice to cool the ingredients for ice cream, the energy is absorbed from the ingredients and from the outside environment (like your hands, if you are holding the baggie of ice.). When you add salt, it lowers the freezing point of the ice, so even more energy has to be absorbed from the environment for the ice to melt. This makes the ice colder than it was before, which is how your ice cream freezes.

Materials • 1/4 cup sugar • 1/2 cup milk • 1/2 cup whipping cream (heavy cream) • 1/4 teaspoon vanilla or vanilla flavoring (vanillin) • 1 (quart) zipper-top baggie • 1 (gallon) zipper-top baggie • 2 cups ice • Thermometer • 1/2 to 3/4 cup sodium chloride (NaCl) as table salt or rock salt • Measuring cups and spoons • Cups and spoons for eating your treat Procedure 1. Add 1/4 cup sugar, 1/2 cup milk, 1/2 cup whipping cream, and 1/4 teaspoon vanilla to the quart zipper bag. Seal the bag securely. 2. Put 2 cups of ice into the gallon plastic bag. 3. Use a thermometer to measure and record the temperature of the ice in the gallon bag. 4.Add 1/2 to 3/4 cup salt (sodium chloride) to the bag of ice. 5. Place the sealed quart bag inside the gallon bag of ice and salt. Seal the gallon bag securely. 6. Gently rock the gallon bag from side to side. It’s best to hold it by the top seal or to have gloves or a cloth between the bag and your hands because the bag will be cold enough to damage your skin.

Ideally, you would make your ice cream using “ice cream salt,” which is just salt sold as large crystals instead of the small crystals in table salt. The larger crystals take more time to dissolve in the water around the ice, which allows for more even cooling of the ice cream. Other Types of Salt You could use other types of salt instead of sodium chloride, but you couldn’t substitute sugar for the salt because (a) sugar doesn’t dissolve well in cold water and (b) sugar doesn’t dissolve into multiple particles, like an ionic material such as salt. Compounds that break into two pieces upon dissolving, like NaCl breaks into Na+ and Cl-, are better at lowering the freezing point than substances that don’t separate into particles because the added particles disrupt the ability of the water to form crystalline ice. The more particles there are, the greater the disruption and the greater the impact on particle-dependent properties (colligative properties) like freezing point depression, boiling point elevation, and osmotic pressure. The salt causes the ice to absorb more energy from the environment (becoming colder), so although it lowers the point at which water will re-freeze into ice, you can’t add salt to very cold ice and expect it to freeze your ice cream or de-ice a snowy sidewalk. (Water has to be present.) This is why NaCl isn’t used to de-ice sidewalks in areas that are very cold.

Should You Stop Having Ice-cream to Prevent Covid-19? This is What the Govt and WHO Say

n another recent claim that coronavirus spread can be contained by avoiding ice-cream was doing rounds until it was rejected by the PIB.

As the contagious coronavirus continues to spread around the world, fake health advice on social media has been seen to be on rise. Another recent claim doing the rounds states that the coronavirus spread can be contained by avoiding ice-cream, until the PIB set the record straight. On March 17, PIB had taken to Twitter to debunk the rumor and initiate a fact check. It said, “Another misinformation urging people to avoid ice creams to prevent coronavirus is fake. #PIBFactCheck: There is no evidence from the current #CoronavirusOutbreak which states that

avoiding ice cream can help prevent the onset of the disease.” PIB in Maharashtra once again rubbished the claim by reiterating what the World Health Organization (WHO) that said, “There is no scientific evidence that eating hygienically made frozen food and icecream spreads the new coronavirus.”

Since the outbreak there has been more than few instances of fake suggestions to help stay away from the coronavirus going viral on social media. Following this surge in fake messages, on March 31, the Supreme Court had asked the Centre to set up a portal that would disseminate real time information on the pandemic in order to counter the panic being spread through fake news.

Food science professor’s ‘instant ice cream’ gains patent

ne moment, you have a bowl of creamy chocolate liquid. Then, in an instant, it’s ice cream. Forget hocus-pocus: This is physics and engineering. In Syed Rizvi’s laboratory, a prototype machine – featuring a newly patented process – uses supercritical carbon dioxide to dish out instant vanilla ice cream. After a five-year application process, the U.S. Patent and Trademark Office awarded Patent No. 10,624,363 B on April 21 to Syed Rizvi, professor of food science engineering, and Michael E. Wagner, Ph.D. ’15. And just like that, the world got a little sweeter. With Rizvi and Wagner’s newly patented process – where pressurized carbon dioxide does all the work – anyone can make any ice cream at any time. “Of course, you’ll need the liquid ice cream mix,” Rizvi said. “The mix can be made commercially, locally or you can make it at home. It’s very simple, and this machine converts the mix into a scoop of ice cream in about three seconds.” In the traditional method of making ice cream, the dairy-based mix flows through a heat-exchanging barrel, where ice crystals form and get scraped by blades. With this new method, highly pressurized carbon dioxide passes over a nozzle that, in turn, creates a vacuum to draw in the liquid ice cream. When carbon dioxide goes from a high pressure to a lower pressure, it cools the mixture to about minus 70°C – freezing the mixture into ice cream, which jets out of another nozzle into a bowl, ready to eat. A newly patented process using pressurized carbon dioxide can create instant ice cream. Instant ice cream can be served right on the spot, all without the challenges of commercial transportation “cold chains,” in which the product must be frozen and maintained at -20°C. To guard against failing spots in the cold-temperature transportation

chain, commercial ice cream makers add stabilizers and emulsifiers. “Consumers today want a clean product,” Rizvi said. “They don’t want undesirable ingredients thrown into it.” What’s more, Rizvi said, the cold chain requires a lot of energy. But if you could make ice cream without stabilization ingredients, commercial entities could avoid the cold chain altogether. The device can take any liquid and give it frozen features. “You can make a slushy out of soft drinks,” he said, while noting that the new process is suited for on-demand and point-of-use applications like vending machines, parlors and home use. “You can convert water into carbonated ice instantly, too. Any liquid drink that can be partially frozen can be used.” Cornell’s Center for Technology Licensing is currently exploring licensing opportunities.

I ce Cream Times - May- June 2020

Ice Cream News

Madhur starts promotion to Havmor Ice Cream’s ad makes raise awareness on ‘safe & you think again for its cravings by Sideways, the digital film ‘Sab se pehle kya karega?’ aims untouched’ of packed sugar Conceptualized the time to think about first thing that you will do post-lockdown

leading retail brand of sugar, Madhur, isguaranteed pure and hygienic sugar mechanically packed, has recently unveiled a new campaign on Madhur Sugar in collaboration with BC Web Wise to promote sale of untouched sugar in India.

The ad campaign delivered a clear and specific message of hygiene and drives awareness towards the brand’s sugar benefits of it being completely untouched by hand, along with the ‘Five Ss’ guarantee of Safed (white), Shudh (pure), Samaan (consistent), Surakshit (safe) and Sulphur-free (no chemicals).

supposed to stay in and stay safe and while out to maintain social distancing, the brand’s campaign retells the importance of purchasing clean and packaged goods which has less or contactless handling. DrSatbir Singh Sindhu, president and business head, Madhur Sugar, said, “Our intent with this campaign is to educate consumers about why it is imperative to graduate to packaged staples from a trusted brand like Madhur sugar. Through this campaign we are trying to impress upon all buyers, that hygiene is the first step to health and safety. It is advisable to cut down purchase of loose staples like sugar completely and instantly graduate to Madhur sugar, which is completely untouched by hand.” “One can wash vegetables, pulses and rice, but sugar cannot be washed so ensuring you only bring home a trusted brand like Madhur is critical. Madhur sugar follows all the guidelines given by the government and we will continue to ensure delivery of the safest and most hygienic sugar to our customers.

The aim of the campaign is to reach out to consumers with the clearly defined value proposal of the brand giving the best and gain the trust. With the ongoing situation, when everyone is

In India, most of the people purchase loose products from supermarkets and local groceries which are exposed to dust, contamination and have possibilities of being handled by unclean hands. This is clearly a health hazard especially in these times,” he added., The brand wants to convey to the people how important it is to use, packaged products that are completely untouched by hand.

artnered with Havmor, Sideways presents ‘Sab se pehle kya karega?’ - a digital campaign which is launched that underlines what’s on everyone’s minds post-lockdown, seeing an end in most metro and II tier cities. The ad campaign focuses on what the consumer wishes the moment life returns to normal. Of course, thereare a lot of things to do, but what’s the first thing they would want to do? The feeling can only be felt and experienced with is the smallest yet simplest pleasures of life that people were deprived of this summers and that is having ice creams!!!!! Kicking off with an ice cream, the company assures of bringing back happiness which is the message highlighted in the campaign – Khushiyanwapas le aao. Speaking about the film, Anindya Dutta, MD Havmor Ice Cream, said, “We feel this brand film will specifically help in strengthening our bond further with consumers, many of whom have been waiting to eat their favorite Havmor Ice Cream. We are confident that ice cream consumption will pick up and we are already seeing green shoots.” Shekhar Agarwal, Head of Marketing - Havmor

Ice Cream, added, “The film is an enjoyable way of articulating emotion of what we all want to do once the lockdown is over. Ice Cream is a source of happiness to many, and we see our brand playing a central role in bringing happiness in small measures in our consumer’s day to day life.” Abhijit Avasthi, Founder – Sideways, said, “Havmor is a brand that promises unlocking joy in ordinary moments. Under the given circumstances just the thought of getting back to a semblance of normalcy is a source of joy for most of us. And that’s what we have tried to capture using a nice hummable track.”

Ice cream Companies start home delivery as sales dive 40%

he Indian ice cream industry has been hit so hard that major companies like HUL to Mother Dairy have started delivering the frozen dessert to consumers’ homes to make up for lost ground. The industry, which was pegged at around Rs. 17,639 crore in 2019 by Euromonitor, has lost a major chunk of its yearly sales due to the Covid-19 imposed lockdown and the absence of migrant workers, who stroll ice cream carts in several markets across the country.

While manufacturing is continuing in limited capacity, sales continue to be low,” an HUL spokesperson said. Apart from being available in neighbourhood stores, HUL’s Kwality Wall’s is active on food and grocery delivery services, including Swiggy, Bigbasket and Dunzo. The company has also started delivering ice creams directly to consumers, including sending ice cream trucks to housing societies. “But online sales are just a minuscule portion for ice cream players,” said Rajesh Gandhi, MD of Vadilal and president of the Indian Ice Cream Manufacturers’ Association (IICMA). “Sales are currently 20% of what they were last year. Most small ice cream makers have shut shop and others, who stocked up on inventory in the beginning of March, are ﬁnding it tough to sell.” “We only have presence in malls that are still shut. For us, the impact has been huge,” said a former senior executive at premium Swiss icecream Movenpick. In North India, where ice cream carts play a major role, companies have started delivering directly to consumers.

“Around 40% of our yearly ice cream sales are gone, as 60% take place during four months of the year beginning March,” said R. S. Sodhi, MD of Gujarat Co-operative Milk Marketing India’s largest ice cream maker that sells products under the Amul brand name. While Amul has started delivering ice cream in bulk to Residents’ Welfare Associations, India’s second-largest player HUL, too, has followed in its rival’s footsteps. “As a result of the lockdown, our out-of-home channel remains closed. This has resulted in sharp deceleration in some of the discretionary categories such as ice cream.

Mother Dairy, for instance, is working with distributors to allow consumers to order directly from its website. Ravi Jaipuria-led Devyani Food Industries, which sells ice cream under the Creambell franchise, recently consolidated its operations. “We have shut one of the smaller plants at Baddi to strengthen our larger ones,” said Jaipuria, who is also the chairman of Varun Beverages, PepsiCo’s second-biggest bottler. “The company also did not entirely let go of the people who man its ice cream carts. We had urged them to stay during the lockdown.

I ce Cream Times - May- June 2020

Home Delivery

I ce Cream Times - May- June 2020

‘Many avoiding cold food for Covid fear’: No summer relief for ice cream trade, sales dip 50%

hile lockdown restrictions hit business to an extent, sales also affected by ‘misconception’ that ice cream makes one susceptible to Covid because one can catch cold, say stakeholders. With the arrival of summer, demand for ice cream increases manifold in India. But this time around, the ice cream industry is facing the heat of the Covid-19 pandemic. According to Dilip Rath, chairman of the National Dairy Development Board (NDDB), ice cream sales have reduced by almost 50 per cent in the lockdown period from 24 March. DilipRath believes that apart from the lockdown restrictions, sales have also been affected by the misconception that consumption of ice cream or other cold desserts might increase the risk of coronavirus infection. “This has also led to sharp reduction in sales,” Rath said. “Restaurants, retail stores, street vendors and ice cream parlours have been completely shut in the lockdown, and as a result, sales have reduced by almost 50 per cent,” Rath told the mediat. “Ice cream sales in India usually peak during the summer months, but this time the still escalating Covid-19 outbreak has badly affected business.” The official spokesperson of the Delhi government-run Mother Dairy Fruits and Vegetables echoed similar sentiments. “The peak season for ice cream sales is from April to June. About 40 per cent of our annual business happens in these three months,” said the spokesperson. “Currently, this

period has been worst affected by the Covid-19 outbreak. The sales of ice-cream have witnessed an unprecedented slump. Usual business channels and vending carts are both shutdown right now.”

Ice cream firms looking at door delivery to boost sales

o counter the drop in sales, the ice cream companies have started doorstep delivery of their products.

“It is true that due to coronavirus, people are avoiding cold desserts. It is definitely having an impact on the ice cream season,” spokesperson of Paras Milk said. “According to our own estimates, the sale of our ice cream has reduced by as much as 80 per cent.”

per cent of our annual business.” The slowdown has also affected ice cream parlours that have to pay electricity bills for storing the products. Irfan Khan, who works at an ice cream parlour in Shankar Road area of New Rajinder Nagar, Delhi, said some of the ice cream stored in his shop was bought in March. “Some ice cream packs have a validity of one year and others expire in six months, so they have been kept in the deep freezer,” he said.

While the NDDB doesn’t keep ice cream production figures, according to the market research firm Statistica, 170 million litres of ice cream was produced in the country in the 2017-18 fiscal. Some of the Delhi residents agreed that they fear ice cream makes them susceptible to Covid-19. “Summers are meant for ice creams but the fear of corona has made us stop eating anything cold,” said Karan Gupta, a resident of Delhi’s Pitampura locality. Konark Tiwari, an engineering student and resident of New Rajinder Nagar, said, “I love ice cream. But I am resisting anything cold because of the corona pandemic. Ice creams can lead to sore throat and cold, so I am not eating them.”

“In Delhi, organizations like Mother Dairy have started doorstep delivery of ice cream,” Rath said. “But we also need to run a sustained campaign to counter the perception that consumption of ice cream raises risk of coronavirus infection.”

According to another firm, Research and Markets, the Indian ice cream industry is one of the fastest growing segments of the dairy or food processing industry. Its report in 2018 said the ice cream industry in India generated revenue of over $1.5 billion (around Rs. 10,000 crore) in 2016 and is projected to generate revenue of approximately $3.4 billion (around Rs. 25,000 crore) by 2021.

“More than 25 percent of our ice cream business takes place from our own milk booths but there is a rising demand for home delivery,” the spokesperson said. “We had initially set a target to increase our sales by 25 per cent this year as compared to the last year.

The Mother Dairy spokesperson said the demand for home delivery is rising.

After analyzing the trend, we hope that after the lockdown, we will be able to garner about 80

“Right now, there are no sales but the electricity consumption hasn’t stopped due to continuous operation of the freezer.” Khan said the summer months are the best for their business. “We used to have good income from ice cream sales during these four months,” he said. “Many hotels, restaurants and street vendors from the area would order ice cream in huge quantities. The business would start to pick up from March and as April and May are usually wedding months, they boost our sales further. But this time our shop has been shut since March. Let’s see what kind of business we see in near future.”

I ce Cream Times - May- June 2020

International News

Union Dairy reopens for trial run Ice Cream Alliance launches to delight of ice-cream lovers new contest

reeport, USA-The area residents sure missed their Union Dairy ice cream as the COVID-19 pandemic forced all restaurants to close. But a ray of light and hope broke through that darkness this weekend as Union Dairy opened for a short run on a carry-out only basis to give the people what they said they wanted. That’s why cars lined up on Douglas Street, and that’s why one family drove from Lena in search of the food and ice cream they sorely missed.

“We’re super excited. We love their ice cream and the grilled cheese. This was big news to us,” said Alicia Kepner. Kepner and her three kids loaded up in their vehicle in Lena and drove to Freeport once they heard Union Dairy was going to be open this weekend. She said they have spent time during the state’s stay-at-home order doing outdoor activities, school work and some chores. They were thrilled to break that routine and take a drive in search of their favorite Union Dairy ice cream flavor, Pirate’s Booty. That’s exactly the reaction that Union Dairy Manager Martiny McClellan was hoping for when she made the decision to open the business for this weekend on a trial basis. “I talked to the owners and the employees about coming back,” she said. “It’s a trial run this weekend. I heard from a bunch of people who said they’d support us if we opened up.”

Did they ever? Vehicles lined up in the pickup area outside the business on Douglas Street as employees carried out their orders, which have to be called in ahead of time and paid for with a credit or debit card. Union Dairy will be open Sunday from noon to 6 p.m. and employees will start taking phone orders at 11 a.m. The grill is open, and all ice cream flavors on the menu board are available as well as sundaes and shakes.

The Ice Cream Alliance (ICA), the UK trade association for the sector, has launched a competition to find the UK’s ice-cream Parlour of the Year.

he competition is open to all parlors in the UK (not just ICA members), provided they have a 5 Star Food Hygiene Rating or the Blue Pass Scottish equivalent.

“We wanted to lift everyone’s spirits and bring a little bit of happiness, too,” McClellan said. “We also want to support other businesses around here and so far we’re off to a good start.” She said Friday at 11 a.m. the phones started ringing with orders from people who had missed the food and ice cream and wanted a taste of that to provide some normalcy in otherwise trying times. McClellan also emphasized she didn’t want to try re-opening the business - even on a trial basis - until she knew it was safe to do so and her employees agreed to help out. “I wanted to make sure we could do it and I wouldn’t put our employees in an unsafe situation,” she said. “But when I asked them about coming back and opening for a bit they all wanted to do it.” Plus, they hardly got a chance to get re-acquainted with their regular customers as Union Dairy only opened for the season on March 1 and then had to shut down soon after as the virus spread across the state and nation. McClellan took over as manager for the first time this year, and it’s been an interesting experience to say the least. This weekend provided another twist in that chapter, but McClellan can improvise when needed. “The carry-out thing is all new to us, so I just ask people to be patient as we figure it out,” she said. For Union Dairy ice cream and food, customers around here have shown they will wait as long as it takes.

“This award gives parlors a chance to shout about their creativity, professionalism and customer service in an industry that is growing by an amazing 20% per year,” ICA CEO Zelica Carr said. “This competition is about promoting the very best and giving the winning parlor the accolades and the recognition, it deserves.” Entrants will be judged on their premises; machinery; equipment and utensils; working practices; hygiene standards; allergen information; packaging type; management controls; and ice cream quality and display.

All entrants will be visited by an independent and professional mystery shopping company. The resultant report, together with an audit of the entry documents, will allow the judging panel to shortlist the entrants. There will be 27 regional finalists selected. The regions are Scotland, Northern, North West, Yorkshire, Midlands, Wales, London Home Counties, South West and Northern Ireland. The nine parlors will be asked to submit a short video (maximum three minutes) showcasing their business. This can be filmed on a smart phone, or any other suitable device. From this, four semi-finalists will be chosen. These parlors will be visited by an independent judging panel who will make the final decision. Regional finalists will be announced by April 21, and the winner announced in early July. “The publicity benefits of winning such a prestigious award could be enormous,” Carr said. “If you are a new business it could really put you on the map. If you are an existing or longstanding parlor then this could cement your reputation for excellence – across all the stringent criteria on which you will be judged.”

Healthcare heroes thanked with the ‘Random Acts of Ice Cream’

xpressing gratitude to healthcare heroes working on the front lines of the COVID-19 pandemic just got a little easier with the return of Random Acts of Ice Cream from Midwest-made Hudsonville Ice Cream. The family-owned ice cream company is bringing back the popular campaign to help people say thank you to the doctors, nurses, first responders and other healthcare workers who are essential in the fight against COVID-19. Hudsonville is accepting nominations for Random Acts of Ice Cream at www.hudsonvilleicecream. com/random-acts/, with plans to ship a number of boxes each week. Nominators can share why the healthcare hero in their lives should receive an ice cream pick-me-up in these trying times, and Hudsonville Ice Cream will coordinate with selected nominators to gather shipping information and send the care package without any effort or time required of the recipient. Ice cream pints from

Hudsonville will be delivered directly to homes of those working in the fight against the virus. The program will continue throughout the summer. Additionally, to show support for the heroes in our communities, Hudsonville Ice Cream is coordinating directly with hospital systems throughout the Midwest to deliver pints of ice cream to staff members, with a goal of delivering 100,000 pints over the next month. Hudsonville Ice Cream makes more than 50 flavors, with both traditional ice cream and dairyfree options available in scoop shops and grocery stores in more than a dozen states. Hudsonville Ice Cream is made with the highest-quality milk and cream locally sourced from neighboring dairy farmers, some within 10 miles of the creamery’s headquarters in Holland, Michigan. Though the creamery boasts an evolving flavor list, Hudsonville Ice Cream continues to utilize the same base recipe from more than 90 years ago.

Winnipeg ice cream hotspot opens for summer Sunday

popular Winnipeg ice cream spot is opening its doors for the summer this weekend despite the COVID-19 pandemic. St. James-area mainstay Sargent Sundae recently announced on social media that it will be open for business as of Sunday, but with some changes.

+ 91 98253 27447 An ISO 9001:2015 Certified Company

49 Shriji Ind. Estate, Old Raipur mill Comp. Saraspur, Ahmedabad-380018 (India) rashmimarketing@gmail.com

“Thank you for being socially responsible and staying home,” the post said. “We will be having a limited menu and we will be glad to serve you at the doors for your ice cream.” Last week, fellow seasonal ice cream stand the Bridge Drive-In

(BDI) said it hadn’t announced an opening day for its main location on Jubilee Avenue yet due to uncertainty around the novel coronavirus crisis. “We have decided to keep our Jubilee location closed at this time in order to ‘do our own part’ and help mitigate the spread of this virus,” the BDI posted on Facebook April 16. “BDI has long been a social gathering space for Winnipeggers and, at times, we experience large volumes of customers in close social proximity. “This is part of what makes BDI unique. But we fully recognize that this is also something that, given the current state of affairs, may also put our staff and patrons at risk.” The indoor BDI location at Kildonan Place Mall remains open but is subject to reduced mall hours due to the pandemic.

Press Release

I ce Cream Times - May- June 2020

Charlotte Petri Gornitzka, UNICEF Dpty Exec. Director on Coronavirus misinformation

EW YORK– “All around the world, people are taking necessary precautions to protect themselves and their families from coronavirus. Sound preparation, based on scientific evidence, is what is needed at this time.

of such falsehoods, we offer a simple message: STOP. Sharing inaccurate information and attempting to imbue it with authority by misappropriating the names of those in a position of trust is dangerous and wrong.

“However, while many people are sharing information about the virus and how to protect against it, only some of that information is useful or reliable. Misinformation during times of a health crisis can spread paranoia, fear, and stigmatization. It can also result in people being left unprotected or more vulnerable to the virus.

“To members of the public, we ask that you seek accurate information about how to keep yourself and your family safe from verified sources, such as UNICEF or WHO, government health officials and trusted healthcare professionals; and that you refrain from sharing information from untrustworthy or unverified sources. “It can be difficult in today’s information-rich society to know exactly where to go for knowledge about how to keep yourself and your loved ones safe.

“For example, a recent erroneous online message circulating in several languages around the world and purporting to be a UNICEF communication appears to indicate, among other things, that avoiding icecream and other cold foods can help prevent the onset of the disease. This is, of course, wholly untrue. “To the creators

Ice Cream Lab Scoops up Franchise Success

verybody loves ice cream! But not all ice creams are created equal. Not all ice creams are good for everyone’s health as they contain excessive sugar, fats from dairy, artificial flavors and colorings, artificial emulsifier and preservatives.

But it is critical that we remain as diligent about the accuracy of the information we share as we are about every other precaution we take to keep ourselves and our loved ones safe.

This is where Dubai-based Ice Cream Lab decided to come up with an ice cream that is healthier option compared to other ice creams available in the market serving the most enjoyed flavours across the expand of the globe. Ice Cream Lab is in process to finalize plans to open 100 outlets in the Asia Pacific. By 2025, Ice Cream Lab will have an enviable achievement of 300 outlets across the planet.

“UNICEF is actively taking steps to provide accurate information about the virus by working with the World Health Organization, government authorities and with online partners like Facebook, Instagram, LinkedIn and TikTok to make sure that accurate information and advice is available, as well as taking steps to inform the public when inaccurate information emerges.”

Ice Cream Lab is an innovative international ice cream concept originated in California USA, in 2013. Later 100% ownership was taken over by an Emirati company in 2016 from the Ice Cream Lab LLC USA. In short span of time, the brand has quickly spread its wing covering various countries with its outlets in UAE, Oman, Bahrain, Saudi Arabia, Nigeria, Iraq, Europe (Portugal & Swe-

den), Malaysia (Ipoh & Penang), and having many outlets across many parts of India (Hyderabad, Bangalore, Mumbai). Recently added markets include, Australia, Manchester UK, Bangladesh. Soon to be added will be New Zealand, Egypt, Turkey, Singapore and Sri Lanka. The innovative ice cream chain is set to penetrate markets such as the US (in fact, it’s going to be are-entry to US market), China, South East Asia, Africa & Kyrgyzstan Ice Cream Lab, originally from Los Angeles, USA, has created ice cream that satisfies one’s cravings but leaves no guilt feelings. Ice Cream Lab ice cream base is 100 percent natural as the base is made without the use of additives, preservatives or artificial colours. The emulsifier used is also completely natural, with very limited use of sugar making it a low-calorie ice cream. What makes this ice cream unique is the preparation as it is made-to-order using liquid nitrogen. The use of liquid nitrogen as the style of preparation facilitate instant freeze different of natural ingredients into ice cream which also adds a the atrics experience with the white smoke dissolving back in air while customers watch their ice cream is getting ready to eat in a minutetime. Liquid nitrogen has proven to be an effective method for preparation of fresh ice cream, as the liquid nitrogen disperses back in atmosphere, Contd on Pg no. 27

I ce Cream Times - May- June 2020

Exclusive Talk Show

Indian Ice cream Indust

A Supplement of Beverages & Food Processing Times

circumstances; f

Times

Indian Ice Cream Industry: Present Scenario and Future Challenges

Group Publication of MashAd MultiCom P Ltd.

www.agronfoodprocessing.com

Vol. 7, Issue 05, May- June, 2020,

20/-

hat a year for all!!! Nobody predicted the calamity that awaited at the turn of 2020. All the astrologers, numerologists, tarot readers, weather departments, involved in predicting the future have miserably failed everyone. The covid has begun, though earlier viruses were not decided to be life -threatening, but corona is. It is a cold war against the virus and human. The lockdown in any sense has not been efficient tool to control the deadly virus which has gnawed and gulped many humans, let alone the disruption of the economies throughout the world.

Prakash Sanghvi (Delta Nutritives Pvt Ltd)

All the physiological and mechanical systems are in suspended mode. None working efficiently or to the capacity, more the Indian government tries to bring order into the economy, farther goes the goal to achieve it. Industries, factories, manufacturing plants & facilities all seems to be limping and struggling to position themselves to stand up. Ice cream times being a newspaper for ice cream has brought maximum news from Unicef, FSSAI, WHO to create awareness that consuming ice cream cannot spread Covid virus. Many people are avoiding cold food, chilled soft drinks and fruit drinks, not eating ice cream etc… for Covid fear. This time there is no summer relief for ice cream trade as all the parlours also remained shut causing sales to dip below 50 per cent.

Puneet Duggal (Kap Group)

Ice cream are sold in India usually during summers, but this summer was literally dry and deserted. And we find Covid still escalating and affecting the business. Ice cream sales was hit by multiple blows. One was rumours about its unsafe consumption, second was sales dipped further as restaurants, retail stores, street vendors and ice cream parlours have been completely shut in the lockdown, and as a result, sales have reduced by almost 50 per cent. The city streets had a deserted look; no public, no push cart, no ice creams. Usual business channels and vending carts are both off road right now. Third cause was, migrant man-force left for home town. Thus to keep the head bubbling above the troubled waters, the Indian ice cream industry has been hit so hard that major companies like HUL to Mother Dairy have started delivering the frozen dessert to consumers’ homes to make up for lost ground. Apart from being available in neighbourhood stores, HUL’s Kwality Wall’s is active on food and grocery delivery services, including Swiggy, Bigbasket and Dunzo. The company has also started delivering ice creams directly to consumers, including sending ice cream trucks to housing societies. Online sales are just a small portion for ice cream players. What is missing in market is the impulse purchase. Most of the small ice cream manufacturers have shut the units and shops and are looking at other dimensions. To create more awareness, Ice Cream Times newspaper had organized a webinar which we have tried to transcript it for our readers. These stalwarts have expressed their thoughts according to the expertise that they have in their own field. The same can be seen on our YouTube channel which is stated at the bottom of the interviews. Wishing all our readers, subscribers and advertisers with good health and safe stay.

Jasvir Singh (Dupont)

Rajesh Gandhi (Vadilal Ice Cream)

Watch Ice cream times in conversation with the cream of Ice cream Industry www.youtube.com/indianicreamexpo2020

www.facebook.com/icecreamtimes

Organised by

Just like the unruly rumours, lockdown restrictions on transport and logistics has made the equal impact and have hit the business to a huge extent, sales have been affected by ‘misconception’ that ice cream makes one susceptible to Covid because one can catch cold and sore throat inviting corona virus. According to Dilip Rath, chairman of the National Dairy Development Board (NDDB), ice cream sales have reduced by almost 50 per cent in the lockdown period from 24 March.

Firoz H. Naqvi (Ice cream Times)

To know more about Ice Cream Times:

he attack of the deadly virus CORONA has gripped this world in its tight claws bringing the entire planet to a great halt. Every economy and every business has seen a tremendous loss since the total lockdown throughout the world. Food industry has been the worst hit industry as one cannot lockdown hunger pangs. The basic necessary food items went off shelves before the announcement of the governments ended. Ice cream industry isn’t left behind, it too struck the chord of suspension. The strike of the virus came at a peak time when the summers have just begin. Due to some misconception and rumors, Indian ice cream industry suffered a setback and is passing through a very critical stage at the moment. This milieu has never been witnessed by any country in the world separating the whole humanity from each other in the modern history. Coming back to Indian ice cream industry, the summer delight has lost all its light this year. All ice cream manufacturers, raw material suppliers, people from allied sectors are in doldrums and are not able to decide what further steps to be taken to attain sustainability. With these reservations and indecisions, Ice cream Times Editor, Firoz H. Naqvi hosted a live talk show through videoconferencing with some of the stalwarts of the industry. Industry leaders like Rajesh Gandhi of Vadilal Ice cream, Prakash Sanghvi of Delta Nutritives Mumbai, Puneet Duggal of Kapcon Group Delhi and Jasvir Singh of DuPont India were part of this discussion. The discussion held the views of the leaders about the challenges faced by the industry with the spread Covid-19 in the world. Gandhi said he has an experience of 42 years in this industry and has never seen such challenges that the industry faces today. He said to stabilize the demand of ice cream, we

seema@advanceinfomedia.com info@advanceinfomedia.com www.indianicecreamcongress.in

have to come out with new variants of ice creams to address the present demand and trends. Sanghvi gave an assessment of Italian industry where as Duggal spoke about China and its present status post corona spread. Jasvir gave a view about global conditions and assured DuPont’s support to this industry. At the start of the panel discussion Naqvi expressed his views with the dilemma what the world faces today. After World War II, this is the first instance where we are experiencing lockdown with not a business of single rupee. Today more than 100 countries are at war against coronavirus. This is a serious and grave situation that people have not heard of. After a brief introduction Naqvi turned his attention to the first member of the panel Rajesh Gandhi. Naqvi went on to ask Gandhi that going back to the start of this year, ice cream manufacturers have made certain production before lockdown and had maintained stocks. Did these stocks had any momentum or are they considered as dead stock? “This year sales has been absolutely negligible frankly to say which actually cannot be considered as sales. The situation is very grave from business outlook. It’s just wait and watch situation till the lockdown is lifted. We are just waiting for guidelines to be followed”, replied Gandhi. Holding vast experience in ice cream industry, Puneet is the 3rd generation businessman from his family. Puneet, you hold the pulse of the ice cream industry as you supply lots of raw material and packaging material, what is your take on the industry, what is ice cream industry going through? For me the peak season starts from March until June. We give 60% – 70% service to the indus-

I ce Cream Times - May- June 2020

Exclusive Talk Show

try struggles with present

fights COVID-19 try and as Rajesh ji said this season the sales are almost negligible. To get few points for my analytical data, I spoke to my contacts in China to get a feel about their status of ice cream industry and effect of Covid on it. One thing is clear that ice cream industry, the way ithas hit Indian industry is not the case with the Chinese counterpart because in China, peak season for ice cream starts in April and ends in July. In China, they start preparation as soon as their new year is over. So this year they could not start with stock and any new production this year.

As of today China says that it is producing 60% ice cream because of shortage of labour. They are not able to achieve 100% result.Another big ice cream sales platforms in China are the universities. Ice cream is most consumed outside and within universities. Due to Corona, the universities are closed till May end as per the guideline they have. The reason why I am quoting China is because Covid first originated there.Thus, what has happened in China, will be repeated here in India. Infact it is already happening in India. But our Ice cream industry has been hit the most because virus has attacked our industry during peak time. I could never imagine that the sale would go so low that it will give zero percent performance not even 2% or 3%. In China, online sale has shown upward growth to around 11% - 12%. The take home sale has increased with 5%-6% from online platform. Take home orders are increasing for sure. On the contrary, pulse purchaser have decreased. I believe similar thing is going to happen in India too. In pulse-we decrease and take home-we increase but marginally. India is facing yet another hit which is the rumoured news through WhatsApp about the consumption of ice cream spreading coronavirus. Rumour is that eating ice cream will cause sore throat and that will aid to spread covid 19. This has happened in China as well. I think that industry should do something to educate the citizens that eating ice cream do not cause Covid 19 and this will definitely help. Jasvir as you are having presence in more than 100 countries of the world, you are involved in ice cream industry very closely, and how do you see this situation globally like in India same is for Pakistan, Bangladesh, Gulf countries, African Continent, Americas. Does the same conditions of sales persist there too? The information that we are getting is that impact is quite similar in many countries and it is expected to be same because for a month or two when businesses are shutdown. Obviously the impact is bound to be similar in every country which has actually happened. What differentiates India is the whole information that is reaching or it will be right to say misinformation that is reaching consumers through social media is creating a sense of doubt for the safety of the products. It is not only about ice cream but all kind of cold and frozen products because there is these information being spread that these products are not safe for consumption during outbreak of coronavirus.

And a lack of credible answer to that misinformation is actually creating multiple issues one level of business is shut down because of health crisis and on the other side demand is itself is low as consumer doesn’t seems to be having that confidence. But if we look at the example of China where they have more or less have recovered from outbreak, these are temporary situations and can return to normalcy , yes it may take little bit longer or shorter time depending on the response to it but return to normalcy is bound to come. Sanghvi has a big basket to cater and he is more focused on European products especially from Italy. Italy is the second most affected country by COVID-19 after China, otherwise America has crossed all the limits followed by other countries. Let our readers know how Italy is faring because through an Italian acquaintance we found that industries and factories are functioning. And ice cream sales has not gone so low even though there is the struggle in the country. There are consumers who are ordering ice cream from online e-platforms. What is your view on it with your experiences of Italian companies? Italy had a winter phase when this outbreak took place. In winters, lot of places are closed, many outlets, restaurants are open but not fully functional to that level of working capacity. Their summers starts around June and peaks in September, so August and Sept are peak months. Whole of Italy is on the road and travelling as it’s basically holiday time there. When you talk of Italy not getting affected, it’s yes to an extent. Particularly industry-wise,Italian companies are not affected because a lot of their manufacturing is automized and computerized. There are actually very less number of people working in factories. They have factories that produces 10 lakh litres of ice cream per day, so they have hardly 20-30 people working in the factory.

This is a price of Automation. The effect is not so much on production due to automation and computerization where no-hands-touch machines are functioning. But on admin side, yes it has its effects but despite that they were working on 4050%. Of course the Lombardy region around Milan and Venice was very much affected. Rajesh ji, trend of sales is on way and still little bit of season is left to get over. Do you think post-lockdown ice cream industry might gain any momentum and this year can we expect some kind of business, or we have lost all hopes? What I understand is that government is giving certain relaxation or to put this way-it is in process right now. They are dividing the regions into zone-wise namely red, orange and green. Unfortunately all metro and mini-metro cities are falling under red zone. We are hopeful once the lockdown is lifted we might gain something in business but fear factor is still going on among the consumer because whether you are allowed to do business is another serious consequence which is omnipresent. We are expecting some movement in May or end of May.

One more question Rajesh ji, if we provide adequate information to the consumer that icecream is not harmful to consume in COVID-19 times, do you think this strategy will work and prove beneficial through social media and make them aware that consumption is not harmful. Will this work? We are working with analysts and experts as to how to break this myth which is not so simple and easy but we are definitely working on trying to send information to the consumer through variety of social media. We have to break the myth just like drinking warm water to help prevent COVID-19 (which is anyway good) but eating frozen treats, ice cream or drinking cold drinks does not spread corona. It is tough but we will gradually overcome it. Our association is definitely working to buzz off these myths but when to start campaigning is an issue. And we are debating on it as to what will be the right time to start the campaign. Atleast not before the market opens up. Puneet lockdown is for all the industries not alone for ice cream. Like all ice cream factories are closed so is yours. If by May or mid –May, things jump back to normalcy, are you prepared to tackle sales if the orange and green zones open up or will the industry face setback due to lack of raw material and ingredients? Do you have that much back up or your supply chain has been disrupted and will face certain challenges? Challenges are bound to come 100%. The big challenges that I see is some of our materials are indigenous and some are imported. But the biggest challenge is the labour. Already in our area, my workers have left for hometown. They are not available. If orders are passed to open up the factories, we may not be immediately in position to function on the spot. For that, it will take couple of weeks to streamline industry and start from where we left. Raw materials will be affected. Like any other business, we too were prepared for the best season which of course did not go well. We are related with ice cream industry; if ice cream industry prospers, we prosper. Same question to Prakash, we have good relations with Italy not only in terms of raw materials and ingredients but also in terms of importing Italian machineries. As we are closely associated with Italian trends,what is your say about the supply chain issue, will it be stagnant or will it be managed efficiently? I strongly believe that this can be managed, nevertheless, there will be some difficulties. We were on a paused situation and suddenly we are on standstill platform. To restart the industry, atleast 15 days will be required to get the industry rolling. In my view, it will take a month and a half to revive the situation, for the sentimentsto get back as everyone is in the depressed state. Somewhere down the dark alley, there is light of hope, a sense of positivity. The urban sector will start sooner that the rural. Jasvir, since company like DuPont, has big scientific support, do you think all the stake holders of similar companies like yours viz DSM and KERRY should come together and prove scientifically to the consumer and share their global experience so that we can correct this misconception from the mind of consumer? I think that is one of the first things that is required and all of us should come together whether it is an industry or an independent scientist, as well as govt. institution should come together and share the facts with the people so that they get confidence from health perspective that there is no harm to consume these products and DuPont is always there for any support that is required by the industry. Rajesh ji, if we talk about real facts, financial situation has deteriorated. Because of this gap, MSME are the one who faces tremendous load

as it is the peak time of their business too. Even big players are facing grim situation. In future if such conditions prevail for a longer time, sustainability for next year will prove fatal. Don’t you think that governmentshouldstep forward and support the industry? Are you expecting any relief from the government? As everyone knows that ice cream is seasonal industry and majority of sales comes in from summer months and the entire year’s profit comes from these months. So, if these months slow down, then the entire year is a lost game. Rentals, salaries, interests, all fixed expenditures will remain same without revenue generation. IICMA has written to RBI and central govt. about situation and have urged to give reasonable relief in terms of additional funding for this period. Many developed countries have given such types of packages where you cannot retrench the workers.With similar reference, we have spoken to the authorities on these grounds and they have understood the subject how other countries are treating this issue. We had to take the issue to the government because industry cannot bear the burden in general, especially seasonal industry like ours. We are hoping that government will come forward with alike package which will supportand save the ice cream industry at this unusual hour. The govt. officials were also made aware that this willdefinitely affect MSME for sure. From now on, whenever any matter which will be discussed, will always be referred as pre-corona or post-corona. The perspective of the world has changed. What has this lockdown taught us as an ice cream industry to the manufacturer if you can give some tips? Suggesting anything on behalf of ice cream industry is bit difficult as it is too premature a thought. But the whole world must look into the ways to come out of this crisis and do away with such situation as early as possible because necessity is the mother of invention. The situation has created the scene of survival of the fittest for everybody. There are poor people who are suffering,multiple kind of crisis has been created and in midst of all that, will spring innovations with this the industry must give a thought to come out of this with flying colours and bright ideas which will see changes in method of business. To watch complete premier, please visit our YouTube channel and don’t forget to send your likes…… Watch complete premier at our YouTube channel at https://www.youtube.com/watch?v=_Kc9F29nSYA To reassure Indian consumers, Indian Ice Cream Manufacturer’s Association (IICMA), wrote to International Dairy Food Association Inc. (USA) seeking a response from the US authorities to give a satisfactory reply to the skeptical beliefs of Indian ice cream consumers. IDFA gave their reply via email as under: “Thank you for reaching out. There is no evidence of Coronavirus being transmitted through food, including ice cream and other dairy products. Food Is Safe: It is important to note that no public health authority has advised of any concern that COVID-19 can be transmitted or has been known to be transmitted via food or drink”. The U.S. FDA states that currently there is no evidence of food or packaging being associated with transmission of COVID-19. IDFA is confident that dairy foods produced and processed in the United States are safe and wholesome and the system in place to ensure the safety and integrity of dairy foods is working as intended. IDFA has urged the readers to click on the attached site and set the mind free for Dairy and dairy related Industry.

I ce Cream Times - May- June 2020

Bad Summer

How the ice cream industry got

‘Locked’ down? W

ho knew that the lethal Coronavirus would cause chaos in several countries of the world, including India? Every sector is facing the brunt, but the ice cream industry has taken the biggest blow. After the PM declared a lockdown on 24th March as a preventive measure against the pandemic, the hopes of a successful summer sales were crushed. For ice-cream manufacturers, the month of March, April, May, and June is the peak season for their products. They get maximum sales during this time of the year but unfortunately, COVID-19 and lockdown played spoilsport. What seems more worrisome is that it is unpredictable as to when things will return to normalcy and the industry looks to a bleak summer sale. The ice cream industry was all set for the sunny days to set in with the purchase of stocks and inventory. But with the lockdown announcement, there were hardly any vendors or consumers for the existing stocks. The love for ice cream has grown ever since the days when parents treated their children over good results, or dessert and sometimes, after dinner walk where kids demand having the cool treat. Along with children, adults get chance to pamper themselves too because of this amazing chiller full of flavours and variants with season availability. With keen observation of the present scenario and the suffering of ice cream industry, Ice Cream Times approached manufacturersto enquire about their perception of this lockdown and its severe impact on the industry. Ice Cream times spoke to a few of the industry stalwarts fromall over India and recorded their views on COVID-19 falserumoursabout the consumption of ice cream during the pandemic, lockdown effect on the season and lot more. Have an insight to understand how the pandemic has disrupted the ice cream industry and ruined the hopes of a prosperous summer run. Rumour about COVID-19 and ice cream Just when Coronavirus was spreading worldwide, false rumours were doing the rounds on social media linking ice cream and other frozen products help to spread this disease. The rumour of consuming ice cream causes Coronavirus or ice cream is a carrier of the virus and so on is being circulated. The misinformation that is being transmitted to the people has badly impacted the industry. The false information creates apprehension about the safety of the product. Though the UNICEF and IICMA clarified the false information circulated but the rumours damaged the reputation of ice creams that affected the consumption ratio and caused slump in the sales margin. UNICEF Deputy Executive Director of Partnerships, Charlotte Petri Gornitzka clarified the false rumours because any false information amidst the pandemic situation will only fuel severe chaos and anxiety for all. She quoted “However, while many people are sharing information about the virus and how to protect against it, only some of that information is useful or reliable. Misinformation during times of a health crisis can spread paranoia, fear, and stigmatization. It can also result in people being left unprotected or more vulnerable to the virus. For example, a recent erroneous online message circulating in several languages around the world and purporting to be a UNICEF communication appears to indicate, among other things, that avoiding ice cream and other cold foods can help prevent the onset of the disease. This is, of course, wholly untrue.” Even the Indian Ice Cream Manufacturer’s Association (IICMA) press release stated that ice creams and other frozen foods are not the carriers of the said virus. IICMA would like to reassure and inform everyone that ice-creams do not carry

or spread Coronavirus as the virus cannot survive the temperature below minus. To avoid the spread of coronavirus and to stay safe, we all need to keep maximum hygiene, frequently wash our hands, avoid touching the face. So drawing your attention back to our industry players who amidst the dark times still spoke to our correspondent, show that they still have the flame of hope burning and shall overcome this tough period. Abhishek Narsaria, MD of N. B. Ice creams who is based in Ranchi and dealer of Rollick ice cream brand said that the deadly coronavirus hampered his business. “Not only has the sales dipped but the entire frozen industry has come to a standstill. People are scared to consume ice cream this season.” Gujarat based, Bhupat Bhai Bhuva from Amreli, MD of Sheetal Cool Products Ltd quoted,“Some people are barely literate and tend to believe such rumours. But I can say that approximately 10 percent of sales were affected at that time.” Hemadri P. K. who is the Proprietor of Venus Enterprises located in Mysore selling Natural ice-creams stated that the false rumours about Coronavirus did cause a dip in sales. “Today social media has become a significant aspect of human life and can be used in both good and bad manner. But in this case, social media was used negatively by some miscreants to spread rumours. I raised my voice over this issue on 28/01/2020 and requested the government to take severe action against people who spread rumours under the IT Act no 21 of 2000.” Hailing from Patna, the Director of Golden Dairy Products Pvt Ltd, Neeraj Tahalani said, “Initial ly, a lot of rumours were spread about not having cold products which also included ice-cream and due to which minor sales must have been affected” and the same point was reiterated by Kiran Hegde, Manager - Operations of Kool Marketing India Pvt Ltd, Pune. Another dealer of Rollick brand from Kolkata, MD of Prestige Ice Creams Pvt Ltd, Gaurav Khemani felt that the rumours did not affect sales as compared to the lockdown. The rumour went around for a few days but then most ice cream companies reacted and clarified the information which did not impact sales. Sameem Ansari Erukulangara, MD of E. K. Foods Pvt Ltd based in south India also shared the same view.

Hashim Basheer, Director - Operations at Lazza Ice creams another popular brand in south India echoed that sales were impacted due to the false rumours but things will improve eventually. Lockdown dampened the summer plans The Indian ice cream industry is worried over two major issues, the lacklustre demand for ice cream this season and the financial setback they are bound to face post lockdown. With negligible sales and inventories in the cold storages, the companies still have to pay their taxes, salaries, loans and other fixed expenses. The industry was experiencing the heat of rising prices of skimmed milk powder (SMP) but now with this pandemic and lockdown, it has been affected badly. The ice cream industry’s plans for the summer season have become futile as several companies have already purchased raw materials, packaging products, ingredient supplies as a nature of circulation of ingredients for future use. Tahalani has never seen such a situation in India where everything has completely halted. COVID-19 has spared no strata of society, rich or poor and all are experiencing anxiety in this environment. Hemadri added that though the entire country is in a locked down position, ice cream industry has been affected due to the seasonal business in summers. “And COVID-19 began in the peak season wherein we have lots of inventory of raw materials and packing materials as well as finished goods (ice creams). So payment for suppliers and maintaining finished goods is a tough task for us. And the government has directed to pay full salaries even in lockdown which is again a big financial burden”. Narsaria said that the lockdown resulted in a psychological setback and financial loss. “The sale is nil whereas the pressure to keep the cost of funds low has impacted us at every level. It is very difficult to even meet basic costs this season”.Ansari, Hegde, and Bhuva claimed just like every other company in this industry, the business has been affected by the lockdown. Everyone is facing a tough time to manage the business and money. Even Basheer agreed to this point that the lockdown has severely impacted the sales. All have to gear up for the post-lockdown phase that shall be even more stressful.

Harinder Kumar, MD of Kamal Milk Foods located in Chandigarh that sells Lotus Ice Cream faced a serious dent to sales because of the rumours much before the lockdown was implemented.

Khemani said that with the lockdown starting in the summer season, “and with 10% of our annual sales coming from the first month of summer, we are feeling the heat. It has affected the profit figures for the entire year.” Kumar also expressed something on similar lines, his business activity has come down to a standstill with sector-specific overheads and fixed expenses that is making the situation worse.

Karim Kabiruddin, Exec. Director at Health Food Product Pvt Ltd from Odisha,are associated with the Fun India Dairy Ice cream expressed that “once the market opens up after the lockdown, we’ll assess how badly the sales margin has dropped. Now since people got to know about the coronavirus pandemic, they began to panic and some started false rumours about it linking the virus with ice-cream and cold beverages.”

March, April, May, June are the months where ice -cream sales are its peak. Kabiruddin stressed that salaries have to be paid to the employees and then there is inventory cost. “But with no sales and profit, how will the person manage it all. There are other expenses as well as some people have got loans and EMIs to pay and even the government has just given three months moratorium to them. But then eventually one has to start paying those

Abhishek Narsaria

Bhupat Bhai

Hemadri P.K

amounts and by then the monsoons will arrive and it will become a financial problem for them”. Lockdown impact on the summertime Various industry players had many plans this summer for their products, but the Coronavirus pandemic has put a brake on them. From a business point of view, the ice cream industry has been adversely impacted. The magnitude of this lockdown can only be ascertained when everything returns to normalcy. The lockdown began exactly when the sales of ice cream start picking. And no one has a clue when it will be over, when the summers are gone, the monsoons are arriving. If that’s the scenario, then the ice cream industry is in a huge crisis. The majority of the industry sales happen during these peak months and the annual profits largely depends on the summer season. As Narsaria explains that this season saw an increase in SMP and palm oil in the beginning due to which, the entire industry had to hoard the raw materials and a lot of funds were blocked in this. Nevertheless, lockdown followed soon leading to blockage of heavy funds and no inflows to equalize it. The interest in the cost of funds has started. The start has not been good, plus there seems to be no respite from coronavirus in the near future. Bhuva shared that the lockdown has affected the nation’s economy as a whole. And on whole, the ice cream industry has been severely hit with barely any sales. “I am sure the seasonal sales have touched a low point margin.”Khemani hopes that sales will bounce back soon once things reopen but overall sales have been hit. Whereas Hashim anticipates the ripples of this lockdown will bring slow-down in the entire season. Kabiruddin feels that there are 20 percent chances of ice - cream sale this summer but 80 percent loss has already occurred. Ansari and Hegde have a similar point as one-third of the sales turnover of FY 20-21 have been affected because of the lockdown. Since the summer sales used to take care of the entire expenses for the remaining 8 months, the situation is quite grim and bleak. Kumar dreads the worst could happen, “amidst the lockdown with the cases increasing daily, it’s difficult to predict when we could expect business activity to resume. So, we can’t entirely dismiss the possibility of the whole season wash out.” Tahalani said no one knows when the lockdown period will get over but surely it has affected the ice cream business in a big way. “Nothing is better for ice-cream sales during the summer months of March, April, May, and June in our region.” Likewise, even Hemadri shared the same feeling that ice-cream peak season has been affected by the Coronavirus outbreak and lockdown. “People stopped consuming ice creams from March itself, and the government announced lockdown from March-end and it is likely to continue for some more time. Due to sudden lockdown, this season business is gone and we need to wait till next year for big sales as our company is a MSME industry. A tough task lies ahead of us in terms of payment of suppliers’ bills, EMI’s, salaries, and other expenses. Financial crisis may occur in the country, so not sure if people will show enough interest to consume ice creams or not.” Plan of Action by Players If the ice cream industry does not function well this year, it will impact the lives of lakhs of people connected to this industry. Not just will it affect

Neeraj Tahalani

Bad Summer

I ce Cream Times - May- June 2020

the virus scare globally.”

Gaurav Khemani

them and their families; it is a direct blow to the industry growth pattern, momentum, and economy. Everyone does follow a plan of action and even in such turbulence, our ice cream manufacturers have decided to gear up for the post-lockdown phase (certainly with change in plans, of course!). The past cannot be changed but the future can be created. With hardwork and determination, every challenge can be accomplished. Narsaria asserts to make the most of this lockdown. His company plans to emphasize getting in touch with all their stakeholders, namely the dealers, wholesalers, raw material, and packing material providers as well as all employees. “Also, this is the time when companies can strategize in consultation with our stakeholders and come to a win-win situation for all.”

Sameem Ansari

Harinder Kumar

Every entrepreneur will agree to the point that Hemadri makes. He said as living in a nation where crores of rupees are spent for building statues and huge amount of taxes are levied on consumables but there is no scheme for the business class during financial crisis. “The government of India should come up with an economic package for taxpayers(business class) so that we can face post lockdown issues. But as an entrepreneur, I need to manage my business post lockdown efficiently but would appreciate the government aid in terms of monetary considerations.” To tackle the economic woes, Ansari may reduce the operating expenses such as salary, advertisements and promotion expenses, and other expenditures. The motive is to recover the losses and then bounce back. Kabiruddin indicates that due to rumours and lockdown, sales have dropped. “But once the market is open, it will become very important for us to educate our customers that there is no harm in eating ice - cream. We’ll have to wait and see the market scenario and plan accordingly.” For Bhuva, awareness is essential and so their

Karim Kabiruddin

focus is to create awareness among the people. “We are following all the norms directed by the government. All our plants are sanitized at regular intervals and we plan to maintain post lockdown as well.” Hegde has several ideas in the pipeline and will work with his teams in the company for implementation. “We are working on various ideas to deal with post lockdown.” Kumar described that they have new products in line for customers and are working on it. “We will have to use our marketing and product placement efforts to the maximum to fast track the recovery process. We are also in the planning stage to come up with new product offerings to generate interest among our customers.” Message to the government and readers Many players at the regional or state levels are in dire need of some incentive or financial help from the government. The government authorities should consider the needs of the ice cream industry which has been worst hit by the lockdown. It needs to provide some relief to the industry or else it will become difficult to sustain for many manufacturers and companies post lockdown. The following paragraphsare a clear and genuine message to the government and the people, readers, and customers. To summarise everyone’s comments in a single statement, be optimistic in every situation, whether good or bad and there are possibilities to explore. Just don’t give up during rough days!!!!

Khemani’s focuses are on penetrating the markets further and widen the distribution reach. “We are also increasing the strength of our sales team to help us adopt a more aggressive approach in the market right from day one of re-opening.” Tahalani’s aim is on sales, “the sales of our ice cream products are a must. We plan to offer the best from our end to promote and state that we are back in the market just like in the past.” As of now, Basheer is concentrating on more online and door delivery tie-ups.

Kumar requests to the people and consumers not to believe any false information regarding ice cream products. “These are unprecedented times for the whole industry which would require us to innovate on a whole new level to recover as soon as possible. And we would also like to appeal to our esteemed customers to not give importance to false and unverified rumours concerning the consumption of ice cream. You can continue enjoying ice cream and other cold consumables as always.”

relief because summer is the period where we have a good number of sales”. Ansari expressed that the government should be made aware of the need of the hour to protect the MSME sectors, particularly the ice cream industry across India. Khemani also echoed the message of being hopeful. “These are testing times for us, stay positive and we will all get through this together. Summer will be hotter and longer this year.” Basheer shared that keep the reserves and find-out new arena for selling directly to the customers.

Conclusion They say that ‘After every storm, there is a rainbow’ and this Coronavirus pandemic is no less than a storm. So we all should hope for the best and work at making things right. The consumers’ mindset towards ice cream has to change so that they can consume it without hesitation. Experts of the ice cream and allied industry can share their opinions and talk to media about the false conceptions created around their products. A positive momentum needs to be created so that this industry can bounce back to its original magnificence.

Again Narsaria reiterated that consumption of ice cream does not lead to coronavirus. “We as corporates also understand our responsibility towards the society and have been doing every bit to support the government and people of our country in the best possible way. Also, we understand it is our responsibility to take care of all the labourers and employees associated with us in these hard times by compensating them as much we can. We unitedly can support each other and will get through

As a media and publication company, we want to help the industry as much as we can. After lockdown, we do not want any ice cream company to shut down, the unemployment ratio stays low, and there is income in every household. We appeal to the government for some financial relief this year as a lot is at stake in the ice cream industry. Ice cream times thanks all the interviewees for their precious inputs so that the industry stands UNITED.

Bhuva firstly praised Ice Cream Times for its initiatives for this industry. “This publication is doing the right thing by bringing about awareness and providing valuable information to the ice cream and allied industry. The ice cream industry has suffered a loss because of this lockdown but then now everyone has to come together for solutions that will alleviate the problem to a certain extent. The businesses have been impacted, unemployment ratios increasing due to no income and it is a very difficult scenario. If the government declares some incentives to the industry, then that would help everyone to recover the losses.” Hemadri believes in the ‘work smart’ principle. He said, “Don’t give up work smart until you succeed. Ups and downs will come and go, and through collective efforts, all of us will emerge out of this crisis. And remember, amidst all this, we need to plan properly and take our companies towards success once again.” Tahalani spreads positivity and believes that things will work out well. “Let’s be POSITIVE and hope for the best. Sooner it will be over soon and once again we all are back with a bang.” Hegde emphasizes everyone to stay calm in this chaos. “Keep your cool and think with a clear vision of how we can come out stronger out of this pandemic.” Following on the same lines, Kabiruddin said, “We need to have patience and not panic. There is a lot of stress but if the government could consider the ice cream industry situation and give us some

Innovative Refrigeration Systems

Cold Room & Cold Storage Automation System for Cold Room

Innovative Refrigeration Systems

Ice-Candy, Choco-bar & Kulphy Machine  Continuous Freezer  Ripple Machine  Semi Auto Cup-Cone Filling  Blast Freezer / Hardener  Instant Chiller  Ice-bank Tank (I.B.T.)  Tubular chiller (For Curd, Yogurts)

Eutectic Systems (For Transport Vehicles) SCANVISION INVENSYS

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

International News

I ce Cream Times - May- June 2020

Is this £18 Lidl ice cream maker the perfect treat for lockdown?

If you’re looking for a cheap way to keep yourself busy in the kitchen while you’re spending more time at home, the Lidl Silvercrest ice cream maker looks to be worth a try. When we’ve tested ice cream makers in the past, we’ve found some Best Buy options for around £20, so a low price doesn’t necessarily mean it won’t do the job well. However, it does seem a little slow compared to some, so it might be worth spending more if you’re keen on quicker results.

idl’s cheap Silvercrest ice cream maker is in stores from Sunday 26 April. We take a look to see if it’s worth taking a (socially distanced) trip down the middle aisle for If you’re heading to Lidl to do your essential shop next week, the cheap Silvercrest ice cream maker may catch your eye. This nifty little gadget allows you to make fresh ice cream from the comfort of your kitchen, without the faff of having to constantly stir it yourself for perfectly churned results. And at just £18, it’s one of the cheapest ice cream makers around. We’ve spotted fewer Lidl offers on gadgets such as this recently, as the budget supermarket focuses on stocking essential goods instead. If you’re craving iced treats to match the sunny weather, it could be the perfect Lidl luxury to add to your essentials shop. But is it a worthwhile buy? We’ve taken a look at how it measures up to rivals to help you decide. Lidl Silvercrest ice cream maker: is it a good deal? Looking at what you get for your money versus rivals, the Lidl ice cream maker seems like pretty good value. £18 is about as cheap as it gets for

Professional Ice Cream Maker, £250. This model doesn’t have quite as many bells and whistles as the Sage, but it does have two paddles (for gelato and ice cream), a larger 1.5-litre bowl, and it works automatically too. Ice cream maker alternatives

Other ice cream makers to consider an ice cream maker, but this one still has a decent capacity – letting you make around one litre of ice cream in one go. By comparison, Lakeland’s Mini Ice Cream Maker, which costs £20, can make just 0.5 litres. The practical opening in the lid means you can add ingredients while it’s churning – handy if you want to add some berries or other extras towards the end. Pre-freezing the bowl Like other ice cream makers at this price point, it has a bowl which you need to pre-freeze in advance of making your ice cream, so you’ll need to make sure you have enough space to fit it in your freezer. In the case of this Lidl model, you’ll need to pop the bowl in the freezer 24 hours before you want to use it, which is a little longer than some we’ve seen – some require just 8-12 hours instead. It’s also a little slower to work, based on spec, taking around 40 minutes to churn ice cream, whereas some rival options claim to take around 20-30 minutes. More expensive types of ice cream maker don’t require pre-freezing, instead freezing your ice cream as they churn, but these usually cost several hundred pounds. They’ll also take up a lot more space on your kitchen counter. Should you buy the Lidl Silvercrest ice cream maker?

We’ve rounded up some other popular options so you can see how they compare on spec: 1. Magimix Le Glacier, £40 This £40 Magimix ice cream maker is pretty similar in look and size to the Lidl version. It’s main advantage is speed – it says you only need to prefreeze the bowl for 8-12 hours and that ice cream should be ready in 20-30 minutes. There’s also a Magimix app that gives you access to more recipes to help you get the most out of your gadget. The Lakeland digital ice cream maker (also £40) is very similar, but also has a small digital control screen. Lakeland says it includes seven recipes to get you started.

You might be able to make ice cream with an appliance you already own, saving on having to fit yet another gadget in the cupboard. Ice cream maker attachments are available for some stand mixers, including KitchenAid (£90), Kenwood (£60) and Smeg (£100). These usually come in the form of freezable mixing bowls and paddle attachments. If you own a blender or food processor, you can even make instant ice cream with frozen fruit, cream and ice cubes – as long as your model says it can handle ice. Check our stand mixer reviews, blender reviews and food processor reviews if this sounds like a better option for you. Ice cream maker tips for the best results

2. Cuisinart Ice Cream Deluxe ICE30BCU, £80 This ‘Ice Cream Deluxe’ ice cream maker from Cuisinart is over four times the price of the Lidl version, but it does have a more polished look about it, thanks to the smart brushed steel exterior.

The Cuisinart ICE30BCU ice cream maker also has a larger capacity, allowing you to make up to two litres of ice cream at a time – handy if you want to feed a larger household. It claims to be speedy too, saying ice cream will be ready in 2025 minutes. The open lid design allows you to easily add ingredients while it’s in motion, and the freezer bowl, mixing paddle and lid are all detachable to make them easier to clean. The detachable bowl should be easier to squeeze into your freezer too. You get 13 recipes included, as well as a generous five-year guarantee. 3. Sage The Smart Scoop, £350 The Sage Smart Scoop is a high-end ice cream maker that comes with 12 hardness settings to help you make ice cream, gelato, sorbet and frozen yogurt. There’s no need to pre-freeze the bowl before using it, and you can make one litre of ice cream per batch. It automatically senses the hardness of your ice cream mixture based on what you’re trying to make, and keeps it cool for up to three hours – until you’re ready to serve. You can even set it to play the tune of an ice cream van to let you know when it’s ready! As you don’t need to pre-freeze the bowl, you can make an icy treat whenever you fancy, and you can churn out multiple batches in a row if desired. It’s about as pricey as it gets though. If you like the idea of ice-cream without the faff of pre-freezing the bowl, you can also check out the Cuisinart

Using an ice cream maker for the first time can be a bit of a learning curve, so here are some tips to help you get the best results: • You’ll still need to do some prep work. Unlike bread makers, which mix ingredients for you, ice cream makers require you to make the recipe first. They just help with the churning and freezing process. • Ice cream comes out softer than you might expect, so allow time to pop it in the freezer for a few hours to firm up after churning • Unlike shop-bought ice cream, home-made versions don’t contain preservatives so they won’t keep for as long • If you’re planning on using alcohol in your mixture, bear in mind that it doesn’t freeze very well, so don’t be tempted to use too much • Don’t re-freeze melted ice cream as the texture will deteriorate, plus you run the risk of giving yourself or your family food poisoning Common ice cream maker problems and how to solve them Lid keeps coming off – this is usually caused by the paddle changing direction and unscrewing the lid from the base. Keep an eye on your ice cream maker during use, and if this happens regularly, try avoiding adding chunky ingredients until the end of the mixing process or leaving the bowl to warm up a bit. Paddle gets stuck – if you have a pre-frozen bowl, you might be letting it get too cold, making it difficult for the paddle to cut through the mixture and turn. Add your mixture to the middle of the bowl instead of down the sides, so it doesn’t freeze instantly and cause problems. Ice cream not freezing properly – this could be one of many reasons, such as: the bowl wasn’t in the freezer long enough, the freezer isn’t cold enough, there’s too much mixture, the ingredients are too warm, or the bowl wasn’t kept upright.

International News

I ce Cream Times - May- June 2020

How Did Joe Biden’s Campaign Spend Over $10,000 on Ice Cream? founder Jeni Britton Bauer is a prominent Biden backer. In 2016, the then-vice president even visited Jeni’s headquarters in Columbus, Ohio to hold a press conference about wages. In a history of how fancy ice cream brands con-

resumptive Democratic presidential nominee Joe Biden has spent more than $10,000 on ice cream during his campaign for the White House so far, according to Federal Election Commission data. That’s Jeni’s Splendid Ice Cream, to be precise. Biden has professed his love for ice cream in the past, declaring in 2016, “My name is Joe Biden and I love ice cream.” It’s the former Vice President’s vice of choice: “I don’t drink. I don’t smoke. But I eat a lot of ice cream,” he added in separate 2016 remarks. But the ice cream campaign expenditures aren’t what some might think. They’re not to feed a habit of his own, but purchased instead as gifts to campaign donors. Based on the amounts, mostly $70 to $77 increments, that could be about five pints per order. Such gifts are permissible provided they’re of “nominal value,” according to FEC guidelines. Biden’s choice of brand — Jeni’s — is probably a political one, too. James Beard Award-winning

quered the freezer aisle, Eater observed that Jeni’s was a foundational company — the first to cross the $10-per-pint threshold with flavors like sweet curry, basil honey pine nut, and salted caramel. And Jeni’s home state, Ohio, is — not coincidentally — an important swing state with voters Biden hopes to reach. But that’s probably where the co-

incidences stop, though the conservative Washington Examiner points out that Jeni’s is also a favorite brand of House Majority leader Nancy Pelosi. Pelosi recently showed off her Jeni’s-stuffed freezer on The Late Show with James Corden. Is bougie ice cream the “arugula-gate” of 2020? For the sake of our collective mental health, let’s hope not.

International News

I ce Cream Times - May- June 2020

Transform basic ice cream into delicate treat

rozen raspberries to transform basic vanilla ice cream into a delicate pink treat.

Looking at photos posted on various social media platforms, you can see what most people are doing while staying home under the current coronavirus quarantine: Baking – everything from breads and cakes to scones and cookies. Some folks consulted neglected cookbooks to make elaborate meals or demonstrated their creativity and culinary skills by sharing innovative ingredient substitutions.

In the decades that followed, improvements in manufacturing, refrigeration and distribution supported wider production and availability of the frozen treat. When we call something ice cream, we are typically referring to an egg and cream custard that is first heated and then frozen. Sorbet is made with water and fruit juice, while sherbet has a dairy component. Gelato is made with less cream and is lower in fat; it also incorporates less air and doesn’t call for the addition of eggs. When you search for an ice cream recipe, you’ll find they vary widely in specifications for the number of egg yolks (never the whole egg). For the raspberry version in the photo, we opted to omit the eggs entirely, to allow the delicate fruit flavor to shine. Although many non-egg recipes have you heat the milk and cream, this step is unnecessary if the dairy products are already pasteurized.

Since we were well-stocked with bread (sourdough boule and cranberry walnut loaf from Old World Breads) and a nice supply of English muffins and Tate’s ginger cookies from Lloyd’s, instead of baking or taking pictures of our meals, I decided to use a pint of frozen raspberries to transform basic vanilla ice cream into a delicate pink treat. According to food historians, ice cream’s origins can be traced to China in the second century BC. Notable figures such as Alexander the Great and Nero Claudius Caesar harvested mountain snow to flavor with honey and fruit. Marco Polo is credited with bringing the idea of iced dessert back to Europe with a dish that more closely resembled what we know today as sorbet. Eventually, frozen water flavored with fruit juices evolved into “cream ice” which was served by European monarchs and royalty including Charles I, Catherine de Medici and Henry II. The addition of eggs to the cream mixture is reported to have been introduced in the Cafe Procope in Paris in the 17th century. Citizens of the newly formed United States followed the examples set by George Washington, Thomas Jefferson and Dolley Madison in their enjoyment of ice cream.

For rich, creamy ice cream (especially with strong flavors like chocolate or mint), plan to use between 4 and 6 egg yolks. For these recipes, the heating step is non-negotiable, as you need to make sure the egg mixture reaches a temperature of 170 F. You’ll want to use the tempering technique when combining the hot cream and cold yolks, so as not to cook the eggs, but incorporate them slowly into the hot milk. With the sophistication of modern ice cream makers, you no longer have to pack a wooden bucket with rock salt and crank a handle for (what always seemed like) hours. Most have a container that

is placed in the freezer until the material in the walls is frozen. It’s then filled with the custard and placed on the base to automatically churn with a fitted paddle. I’ve included two recipes, one for the simple raspberry delight and another for a richer vanilla-flavored base that is perfect for your favorite stir-ins. When storing the ice cream, be sure to tightly cover the surface with plastic wrap to prevent ice crystals from forming, although we ate this batch so quickly, that was never a problem. Raspberry Ice Cream 1 pint raspberries 1/2 C sugar 1 t vanilla 1/2 C whole milk 1 1/2 C heavy cream Combine raspberries, sugar and vanilla in the bowl of a food processor and pulse until the berries are crushed, about 2 or 3 times. Transfer mixture to a bowl; cover and refrigerate for 1 hour. Strain the mixture through a fine sieve or food mill to extract all the juices into a bowl; discard the seeds. Add the milk and cream to the fruit juice; stir to combine. Pour the mixture into the container of an ice cream maker and churn according to the manufacturer’s instructions. In our basic Cuisinart ice cream maker, the process took less than 30 minutes. Yield: 1 quart. Vanilla Ice Cream 2 C heavy cream 1 C whole milk 2/3 C sugar pinch salt 6 egg yolks Combine the cream, milk, sugar and salt in a saucepan. Bring to a simmer over medium, stirring until the sugar dissolves, about 4 minutes. Remove the pot from the heat. In a bowl, whisk the egg yolks until smooth and golden. While continuously whisking, slowly add 1 C of the heated cream to the egg yolks. Still whisking, pour the yolk mixture into the saucepan with the remaining cream. Return the pan to medium-low heat and cook slowly until the mixture reaches 170 F. Strain the mixture through a fine sieve into a bowl. Cover and refrigerate for at least 4 hours before churning in your ice cream maker according to the manufacturer’s instructions. Yield: 1 1/2 pints.

Kit Kat Ice Cream Bars Exist

rispy sugar cones are dipped into a chocolatey wafer coating. There’s never been a better way to elevate an iconic candy bar than adapting it into ice cream form. Reese’s pops and Twix bars are living proof that ice cream and chocolate are the perfect match. It turns out that Kit Kat ice cream cones also exist, and you can buy them at your neighborhood Walmart.

Each package of these sweet treats includes eight crispy sugar cones dipped into a chocolatey coating with crisp wafer pieces. Two decadent flavors are included in every box: Chocolate Wafer and Wafer with Fudge, the latter of which comes with a rich chocolatey nugget. You won’t break the bank with this purchase, which will ring up for about $6.47. This product dates back to January 2019, according to Instagrammer @SnackGator. But we’re grateful they reminded us not only that they exist but also that “they are freaking delicious.” And they’re not the only person who thinks so, with several commenters proclaiming the cones to be “soooogoood” and “very delicious” Carvel also released a whole line of Kit Kat ice cream last year. It included a vanilla soft serve flavor and a Kit Kat-flavored scoopable ice cream, both of which were filled with pieces of Kit Kat. News also broke earlier this year that Mini Kit Kat ice cream bars would be hitting stores soon. Instagrammer @Candyhunting shared a photo of the packaging for the delicious treats, which are basically Kit Kats stuffed with ice cream.

1 Year/6 Issues Rs. 999/3 Year/18 Issues Rs. 2399/8 Year/48 Issues Rs. 5999/Mandatory: Please send a copy of this receipt to us on

8104677195 or

info@advanceinfomedia.com in order to conﬁrm the subscription.

121, 1st Floor, Rassaz Multiplex, Station Road, Mira Road (E), Thane - 401107. Tel.: +91 22 28555069 / 28115068, Mobile: +91 8104677195, 7021555160. Email: info@advanceinfomedia.com

I ce Cream Times - May- June 2020

International News

I ce Cream Times - May- June 2020

You can get an ice cream ‘pizza’ from Baskin-Robbins delivered to your house

askin-Robbins sells Polar Pizza Ice Cream Treats that are basically ice cream pizzas.

The treats have a cookie base and are frosted with ice cream and other sweet toppings, and they’re available for home delivery through DoorDash.

Can’t decide whether you want pizza or ice cream? Baskin-Robbins has combined the two to give its customers the best of both worlds: some of its best-selling ice cream flavors and toppings in the shape of a pizza pie. (This is one unconventional ice cream pairing that actually seems like a treat, unlike some more dubious creations, like ketchup and mayo ice cream.) The Baskin-Robbins Polar Pizza Ice Cream Treats start with a foundation of chocolate chip cookie or double fudge brownie crust, which is then piled with ice cream and various toppings. Each Polar Pizza has eight slices and costs around $21.

The pizzas come in four delicious flavors: mint chocolate chip, Oreo cookies ‘n cream, chocolate chip cookie dough, and peanut butter ‘n chocolate with Reese’s peanut butter cups. DoorDash is currently waiving the delivery fee for Baskin-Robbins orders of $15 or more through May 3 with the promo code “BASKIN,” so you can get an ice cream pizza for less.

In July 2017, Baskin-Robbins began partnering with DoorDash to allow delivery of the scoop shop’s frozen treats — including the Polar Pizzas — in 22 cities. Now, though, it’s more comforting than ever to be able to get our favorite indulgent foods delivered right to our doors. According to the DoorDash delivery menu for Polar Pizzas, you can choose from mint chocolate

chip, Oreo cookies ‘n cream, chocolate chip cookie dough, or peanut butter ‘n chocolate and Reese’s peanut butter cup for your Polar Pizza home delivery. And according to this Instagram post, it looks like the ice cream pizzas are even presented in classic pizza boxes: To sweeten the delivery deal, DoorDash is currently offering to waive the delivery fee for orders of $15 or more. Simply order through the DoorDash

4th

site or app and use promo code BASKIN to redeem the free delivery. The promo code is good through May 3. Here’s a reminder of those amazing “pizza” toppings to get your mouth watering: The chocolate chip cookie dough pizza is topped with cookie dough pieces, rainbow sprinkles, and marshmallow, while the mint chocolate chip pie is topped with Oreo cookie pieces, fudge, and marshmallow. The peanut butter ‘n chocolate pizza is topped with Reese’s peanut butter cup pieces, Reese’s peanut butter sauce, and fudge, and the Oreo cookies ‘n cream pizza — featured here in a post from Baskin Robbins’ Instagram account — is topped with crushed Oreo cookie pieces, fudge, and marshmallow. It’s impossible to choose, right? You might as well order one of each.

Smitten teams with Perfect Day to make next-gen vegan ice cream

an Francisco-based Smitten Ice Cream is the first food company to use ‘non-animal’ whey protein from Perfect Day in a commercial product, giving the market a glimpse of how foods featuring these ingredients might be marketed.

Smitten’s new N’Ice Cream line of frozen desserts – available locally via pick-up and delivery from Smitten stores in the Bay area, and regionally via its direct-to-consumer platform – is marketed as ‘vegan’ and lactose-free, but delivers the taste experience of dairy ice cream, said Smitten founder Robyn Sue Fisher. “We have been working hard and iterating on a vegan product for years, but I refused to put a product on the menu if I didn’t like it as much as our traditional grass-fed dairy flavors. That all changed the first time I did a blind tastetest of the Smitten N’Ice Cream made with Perfect Day - it blew my mind. I knew, then and there, we were ready.”

News

I ce Cream Times - May- June 2020 Contd from Pg no. 17

freezing 100 percent natura lce Cream base at the temperature of minus 192°Celsius or minus 320° Fahrenheit in the mixture bowl. Ice Cream Lab ice cream does not need to be stored or prepared in large batches, making each cup freshly made to anorder. Ice Cream Lab in the UAE offers 16 flavours that cater to suit the diverse tastes of the market, from the classic strawberry, vanilla, chocolate, cookies and cream, to the more succulent blends like vanilla crock chocolate, pistachios, salt lick crunch, yogurt ice cream, lotus experiment, among others. Milkshakes are also available for those who want to sip their desserts.

From Smoothies to Ice Cream, These Refreshing Treats Are Made For Summer

s the temperature inches up higher, cool off with these refreshing summer treats, from iced drinks to frozen classics. The best part? You can make all of them at home. LEMONADE Who doesn’t love lemonade on a summer day? And just three simple ingredients comprise this quintessential summer drink.

Our brand caters to a client who has a vision of opening as mall kiosk of 250 sq. ft. to larger formats of up to 1,000 sq. ft. Ice Cream Lab offers 16 plus signature flavours that cater to suit the diverse taste of any market and at the same time, with the help of our R&D team, we can develop millions of recipes and flavors,” he said.

Easy recipe: Frozen fruit works best, eliminating the need for ice. Throw in a banana, a cup of frozen berries, half a cup of orange juice, and half a cup of almond milk or yogurt in a blender. Add 1 tablespoon of chia seeds to give the smoothie extra nutrition and a thicker texture. If you want a more substantial meal, add kale, spinach, protein powder, wheat germ, maca powder or ground flaxseed. Kick it up: Make a treat smoothie instead. Banana with heaps of peanut butter, cacao powder and frozen vanilla yogurt is practically dessert.

“When we started in November 2014, we only had seven flavors and then based on the UAE culture and taste, we developed yogurt ice cream, yogurt base Acai ice cream and came up with eight more. Through our R&D department, we can come up with thousands of new flavors suiting customers’ taste from various different cultures fitting to the market’s taste,” said Rashid Hareb, Founder and CEO, Ice Cream Lab. The Ice cream machines are made with highly sophisticated technology using aircraft metal and developed with state-of-the-art technology. Each cup is made fresh as the customer desires, within a minute‘s time. Ice cream base is made of all-natural ingredients, and do not use any artificial colors or preservatives using very little sugar which makes Ice Cream Lab creams low on calorie, making it the healthier option in Ice creamcategory.

Easy recipe: Zest three large lemons in wide strips. Make a simple syrup using half a cup of sugar and half a cup of water. Boil until sugar is dissolved, and cool for five minutes. Steep the lemon peels for 30 minutes, then strain syrup into a container with 3/4 of a cup of lemon juice and 3 cups of cold water. Serve over ice. Kick it up: Add fruit like watermelon chunks, blackberries, peach slices or strawberries. Garnish with mint. SMOOTHIE Forget making breakfast over a stove. Summertime means smoothies for the most important meal of the day.

ICED COFFEE It’s now iced coffee season. Skip the drive-thru and make a big batch of cold brew at home for a caffeine jolt any time of the day. Easy recipe: Grind 1 cup of coffee beans coarsely, and steep for 12 hours in 4 cups of water. Strain over a cheesecloth or a mesh strainer, and serve over ice with the sweetener of your choice. Kick it up: Sweeten with condensed milk for a Vietnamese-style iced coffee. ICE POPS Making ice pops is a fun project for kids, and it teaches them patience, too. It’s great if you have ice pop molds, but a muffin tin or mini Dixie paper cups with Popsicle sticks work just as well.

Easy recipe: Puree about 2 cups of ripe (or overripe) fruit such as strawberries, blueberries, watermelon, cantaloupe or pineapple in a blender. Add half a cup of orange juice, 2 tablespoons lemon juice and your sweetener of choice, like sugar, honey, agave or maple syrup. Pour in molds and freeze overnight. Kick it up: Add dairy, like Greek yogurt or full-fat coconut milk, to any fruit pop to make it creamy and rich. Or skip the fruit altogether and make chocolate ice pops, using milk, sugar and cocoa powder. ICE CREAM Ice cream is one of the most versatile cool summer treats you can make, yielding an infinite number of flavor combinations. An ice cream maker comes in handy, but there are plenty of no-churn recipes online that require only on a stand mixer. Easy recipe: Master a good ice cream base recipe and the world is yours. Start with a combination of heavy cream and milk, totaling three cups. For very rich ice cream, use 2 cups of cream and 1 cup of whole milk. That ratio can be altered to suit your taste, and you can also use milk with a lower fat content. Sugar (2/3 cup), a dash of salt and egg yolks (four to six, depending on the richness) are the other ingredients. Make a custard, cool in the fridge and churn in an ice cream maker. Freeze overnight. Kick it up: Toppings and mix-ins are only limited by your imagination. (Just ask Ben and Jerry, who made a fortune doing so.)

I ce Cream Times - May- June 2020

The Launch

Young entrepreneur’s ice cream business helping local organizations during pandemic

They plan on choosing more organizations to donate to in the future.

Out went monoglycerides and diglycerides, which stabilize ice cream during the initial freezing. In came stuff like guar gum, derived from guar beans, and lecithin from soybeans.

Crystal Creamery has gone back to basics at its ice cream plant in Modesto, switching out artificial ingredients for those closer to nature. Customers can find the new concoctions in pint and 48-ounce containers across all 29 flavors. The change brought only a slight increase in retail pric-

Artificial flavors and colors gave way to those extracted from natural sources, such as the annatto that gives vanilla ice cream its slightly yellow hue. “To me, it’s a better ice cream today than we had prior to making all these changes,” said Eddie Scoto, a production manager at the Kansas Avenue plant. “And we were able to remove things that people don’t like to see on the label.”

EDITION

1 - 2 - 3 OCT

Meet the entire Ice Cream Industry @ IICE 2020

RY A T S SI U D HA N I Y M UT L O N O REA S E C IN H T E W IC HO S

Then, a customer posted the scoop about their business on the Louisville takeout page. “It was friends at first, but then it blew up,” she said.

10 t h

Calli’s Creamery was making close to 50 pints a week at the beginning. “We have bourbon vanilla, chocolate, which is my favorite flavor, strawberry and vanilla, and we are currently working on a Fourth of July flavor, which we are pretty sure is going to be birthday cake because, happy birthday America!” Calli said.

CONGRESS &

They held an ice cream non-social for neighbors. “Calli saw the response to that and two days later, she and I were in the car and she said, ‘Mom, I have this idea, and I think we need to help charities by selling the ice cream,’” Kate said.

es, said Brian Carden, the company’s senior director of sales, during a June 2 tour for the Modesto Bee.

Cow 2 cone

“The initial part was all about adjustment and how to figure out how not to lose our minds,” Kate Halaris said. For 11-year-old Calli and her mom, that came in the form of some Amazon shopping. “We got some riding toys for outside, a giant bubble wand and the other purchase that I made was an ice cream maker,” Kate said.

rystal Creamery, a dairy producer based in Modesto, California, revamped its ice cream away from artificial ingredients.

Calli’s also found a sweet solution greater than herself. “For her to say, ‘I want to spend my time in such a constructive, helpful way’, just shows how bright her light is and how big her heart is, and I’m so proud of her. I know her family is so proud of her,” MacGregor said. “As long as the world needs help and I can help them, then I’m going to help,” Calli said. Pints are $5. You can place an ice cream delivery order through Calli’s Creamery Facebook page.

The pandemic has given kids everywhere an early taste of summer for the last couple of months. “It definitely has been strange,” CalliHalaris said.

Modesto’s Crystal Creamery revamps its ice cream

op of Form Bottom of Form OLDHAM COUNTY, Ky. (WDRB) -- An 11-year-old girl has been busy making the most of our time in isolation by helping several organizations hit hard by the pandemic. An Amazon purchase to pass some time has turned into a business.

beautiful thing about youth, is that ice cream, it’s not complicated, but it does make people happy,” Kate said.

From one machine to three, the mother-daughter team has delivered more than 750 ice cream pints in a month to nearly every Louisville neighborhood. They don’t keep any of the profit. “I just love helping people, and when I see someone smile, it makes me smile, and I love to smile,” Calli said. $2,500 has gone to several nonprofit organizations, including One Louisville COVID-19 Response Fund, Dare to Care and Hope Scarves, through its Hope Isn’t Canceled campaign. “So many nonprofits are facing really dwindling philanthropic support at this uncertain time. We’re looking for other sources of revenue, and this one just happens to come from a creative little girl with a big heart,” says Lara MacGregor, Creator of Hope Scarves. They’re making the most out of their free time. “We wanted them [her children] to look back on this and not have it be the worst days but some of the best,” Kate siad. The North Oldham Middle School student found the right ingredients to growing a business and spending time with family. “I think Calli saw a big picture that I didn’t even see, and I think that’s the

IICE Partners

1st 1st to to 3rd 3rd OCTOBER OCTOBER

Hitex Exhibition Centre Hyderabad, INDIA

AN EVENT BY

I ce Cream Times - May- June 2020

Frozen Food

Focus on frozen food: food quality &

safety concerns with ice cream as leading frozen food charts in US

apitalizing on winter frosts, consumers in cold climates have been freezing food naturally for countless centuries. The mechanical freezing of food dates to the 1860s, pioneered by Thomas Mort (1816–1878), who established the first commercial freezing works in Darling Harbor, Australia. In 1930, Brooklyn, N.Y., native Clarence Birdseye (1886–1956) patented his method to flash-freeze foods and deliver them to the public, an accomplishment considered to be one of the most important revolutions in the food industry. As of June 2019, U.S. retail frozen food sales totaled $55 billion for 52 consecutive weeks, according to Nielsen Retail Measurement Services (NRMS). Not surprisingly, ice cream was the most popular frozen food during that same time frame, per NRMS, with $6.7 billion in retail sales, followed by pizza ($4.8 billion), seafood ($4.8 billion), novelty ($4.6 billion), and complete meals ($4.5 billion). Following the top five are vegetables ($3.1 billion), cooked meat ($3.0 billion), fresh meat ($2.9 billion), appetizers ($2.1 billion), and potatoes ($1.8 billion). Categories rounding out the list are sandwiches ($1.7 billion), ice ($1.6 billion), breakfast sandwiches ($1.3 billion), main courses ($1.3 billion), fruit ($1.1 billion), and handheld entrées ($1.0 billion). In 2019, in collaboration with the Food Marketing Institute, the American Frozen Food Institute (AFFI), based in Arlington, Va., released a research report, “The Power of Frozen in Retail,” that examined the consumption, purchase drivers, and use of frozen foods. These research findings, along with actual sales and consumption data, provide an overview of frozen food that equips frozen food manufacturers and their retail partners with opportunities for continued growth, according to Donna Garren, PhD, AFFI’s executive vice president of science and policy. Founded in 1942, AFFI is a national trade association dedicated to advancing the interests of all segments of the frozen food and beverage industry. Highlights from the report address the retail frozen landscape in 2018, specifically: Frozen foods generated $57 billion annually in retail. A total of 99.4 percent of households purchase at least some frozen foods. The top three categories for growth in sales were pizza (+$232 million), novelties (+$211 million) and dinners/entrees (+$206 million). The top three categories with the largest percent dollar growth include appetizers/snacks (5.8 percent), soups/sides (9.8 percent, and breakfast foods (5.7 percent).

Addressing Food Safety Challenges in Frozen Food Industry Dr. Garren observes that, currently, Listeria monocytogenes (Lm) and enteric viruses are pathogens that challenge global regulatory agencies and food manufacturers alike. “We’re addressing issues in this area by continuing to produce resources related to control and prevention of Lm, as well as exploring ways to support the frozen fruit industry in control and prevention of enteric viruses,” she relates. To that end, in 2017, AFFI embarked on a strategic plan that prioritized the advancement of food safety within the frozen food industry supply chain, Dr. Garren says. “This was shortly after an Lm recall for frozen vegetables,” she notes. “We knew then that AFFI could be instrumental to our members and the collective frozen food industry in developing the science and best practices to ensure that frozen foods and beverages are safe.” For this effort, Dr. Garren says, resources were developed with the support of more than 75 food safety experts representing the frozen food industry. All of this information is available for free on AFFI’s online resource, Food Safety Zone. “This website was launched in 2019 to provide frozen food and beverage manufacturers with best food safety practices aimed at Lm control and prevention in the areas of sanitation controls, hygienic design, environmental monitoring, process validation, hygienic zoning, and freezer management,” Dr. Garren relates. Supporting Research Since 2017, AFFI has funded several research programs to build the body of scientific information around Lm and the public health impact of listeriosis. “Scientists at the University of Georgia [UGA], Cornell University, and the University of Minnesota are conducting these research projects,” Dr. Garren says. For one example, a project at UGA evaluates current environmental monitoring practices being implemented across the frozen food industry to prevent and control Lm. “We’ve learned there is a need for facilities to review their sampling strategy, including the frequency and timing of sampling,” Dr. Garren relates. “A take-home message of the project is that facilities should focus on sampling for Lm at times and in places where they are most likely to find the pathogen, in order to get a more realistic assessment.” All of the peer-reviewed publications resulting from the AFFI-funded research will be added to the Food Safety Zone, Dr. Garren notes. She shares that, since its launch, AFFI’s Food Safety Zone has resulted in some 30,480 page views, with more than 5,000 best practices resources downloaded.

Food Safety Partnerships A recent AFFI collaboration with MérieuxNutriSciences has led to development of Lm Trend Tracker. “This program is designed to gather industry microbiological sampling data, which can be used to evaluate the implementation of our best food safety practices, develop new resources, and determine if AFFI’s recommendations should be modified or improved,” Dr. Garren explains.

promotes the real ingredients, culturally-inspired recipes, fresh flavors, and smart packaging that make our category of foods unique,” Henderson says. In 2019, the campaign achieved more than 700 million impressions through influencer marketing, media outreach, strategic partnerships, and social media efforts on the NFRA’s Easy Home Meals consumer channels and EasyHomeMeals. com, Henderson mentions.

A second partnership was developed with Intertek Alchemy to develop a Listeria-specific 12-month food safety training course that is tailor-made for frontline workers in frozen food manufacturing facilities and the broader food industry. “This program, called Listeria Stops Here, includes a variety of interactive content that keeps workers engaged for better retention, results, and risk reduction,” Dr. Garren elaborates, adding that AFFI ships a toolkit of training materials to participating companies.

Freezing Technique in Development A novel technique called isochoric freezing holds promise for use in food manufacturing and preservation, according to its developer, Boris Rubinsky, PhD, a professor of biomedical and mechanical engineering at the University of California, Berkeley.

The National Frozen & Refrigerated Foods Association (NFRA), a nonprofit trade association representing all segments of the frozen and refrigerated foods industry, is the sponsor of March Frozen Food Month, June Dairy Month, Summer Favorites Ice Cream & Novelties promotion, and the Cool Food for Kids educational outreach program. Headquartered in Harrisburg, Pa., the NFRA, founded in 1945, includes more than 400 member companies. “Through our Easy Home Meals consumer-facing website and social media platforms, NFRA talks to thousands of consumers every day about frozen and refrigerated foods,” says Julie Henderson, the organization’s vice president of communications. “We share food safety tips on our Easy Home Meals website and blog, including storage temperature and time charts, and also tips on proper refrigerator and freezer cleaning to help ensure the quality and safety of the foods stored there.” NFRA recently began collaborating with the Partnership for Food Safety Education (PFSE). “We’re looking forward to sharing resources and helping to get more food safety messages out to our large consumer audiences,” Henderson says. “Our goal is to begin implementing PFSE’s Safe Recipe Style Guide, which has all recipe directions begin with the basic food safety “measure of washing your hands with soap and water and includes instructions for keeping foods separated.” To instruct students, NFRA has partnered with Young Minds Inspired, a provider of free educational outreach programs, to create downloadable activities for middle and high school consumer science and health teachers that address both food waste and food safety. “Curriculum materials relative to these topics have been emailed to more than 65,000 teachers throughout the U.S. since 2019,” Henderson relates. Promoting Frozen Food Quality Relative to food quality, NFRA is consistently telling the farm-to-table story of frozen foods, Henderson emphasizes: that it’s real food, just frozen. “We emphasize to consumers and educators that frozen foods are made from real ingredients picked at the peak of ripeness and flash frozen, sometimes right on the field, to lock in all the beneficial nutrients and keep them in their perfect, just-picked state,” Henderson elaborates. With its “Real Food. Frozen” consumer public relations campaign, NFRA focuses on changing the current conversation and perceptions about what people can find in the frozen aisles. “The campaign

Dr. Rubinsky first published the thermodynamic principles of isochoric cryopreservation in 2005 in the journal Cryobiology. His initial research focuses on using isochoric freezing for human cells and tissues, and organs destined for transplantation. Collaborating with USDA since 2017, Dr. Rubinsky and other scientists have shown that freezing various foods under certain isochoric conditions results in products with quality superior to those preserved by conventional freezing. Typically, food is frozen under isobaric conditions, which means a constant atmospheric pressure when temperature and volume vary in tandem, Dr. Rubinsky relates. “Within such a system, an unrestricted volume of water or the total water content within a given solid mass of food will freeze almost completely when held at a temperature below its freezing point,” he explains. With isochoric freezing, a food product is immersed in an isotonic solution inside a closed chamber so that the volume remains constant during freezing, Dr. Rubinsky elaborates. “The chamber is then gradually cooled down to a preset freezing temperature,” he says. “Once the temperature reaches the freezing point of the solution, ice starts forming and growing in size, generating hydrostatic pressure inside the closed chamber until the system reaches a new thermodynamic equilibrium at the preset freezing temperature. At this point, a two-phase system exists, with an unfrozen liquid portion and a frozen solid portion.” The most notable benefit of isochoric freezing, Dr. Rubinsky says, is that food can be safely preserved without ice crystal formation if it remains in the liquid portion of the system. To date, the technique has been successfully demonstrated with studies on cherries, tomatoes, potatoes, and tilapia, Dr. Rubinsky reports. “ Additional foods that could benefit from the process include berries and leafy greens, which deteriorate after traditional freezing and thawing,” he points out. “Moreover, isochoric freezing of bacteria in solutions at minus 15 degrees Fahrenheit for 24 hours has resulted in a seven-log reduction of Lm and Salmonella typhimurium.” “Energy savings is another benefit of isochoric freezing,” Dr. Rubinsky adds. “Our research shows that an isochoric system requires up to 70 percent less energy compared to conventional freezing.” Another game-changing breakthrough is on the horizon. “Our current research includes freezing for 3D printing of food—cryo-printing,” Dr. Rubinsky says. “That will have a major impact on the food industry worldwide. One day, in the foreseeable future, instead of first making a food product and then freezing it, we will be able to freeze a food product as it’s being made, courtesy of cryo-printing.”

I ce Cream Times - May- June 2020

Ingredients

Kashmiri Saffron Get Geographical Indication (GI) Tag

he year 2020 is seeing a growing trend of an inclination towards indigenous foods and locally grown produce. In keeping with this trend, two of our Indian statesâ&#x20AC;&#x2122; famous foods got their very own Geographical Indication (GI) tags. The tag is awarded to products which have a specific origin and are known to possess properties due to the place where they are originally grown. There are a number of foods across India which have been awarded the tag such as Darjeeling Tea, Bikaneri Bhujia, Karnatakaâ&#x20AC;&#x2122;s Mysore Pak or even the famous Nagpur Orange. The precious food ingredient that has made it to the Geographical Indication (GI) list is none other than Kashmiri Zafraan (Saffron). The unique identity and excellent quality of the indigenously produced spice has given it this honour. Take a look at the tweets: Kashmir saffron, which is a spice and health rejuvenator and the pride of Jammu and Kashmir, has been given geographical indication (GI) tag, protecting the uniqueness of the farm produce. Kashmir Saffron gets a Geographical Indication (GI) tag!!

The health benefits of Kashmiri Saffron are manifold, from helping in the treatment of cold and fever to aiding the process of learning and memory retention. It is no surprise that the aromatic and flavourful spice is a must-have in the kitchen, especially when preparing sweets and mithais, cooking biryani or being had with milk or yogurt. The GI tag is the equivalent of a trademark, thus giving protection to local farmers and producers of the goods. We hope more such local foods get this honour and recognition across India!

I ce Cream Times - May- June 2020

New Launch

It is Ice Cream time again!

his time it is more Swadisht and Swadeshi!!!! Finally, there is a Super Premium ice cream in India that is on par with the European Ice cream benchmarking. Our own Make in India Brand Hangyo Ice Creams has equaled the quality levels of international brands with its newly launched YO super-premium Ice creams. YO Icecreams are also fortified with health benefits of Omega 3, 6 and 9 and further enriched with 14% fat. Seven new varieties under YO brand have been made with milk and real cream from its own dairy unit. Hangyo wanted to diversify in special gourmet series under a brand new super smooth ice-cream, so named it Yo! YO got an overwhelming response. In the last 100 days despite the lockdown, we have managed to deliver our ice creams at home in accordance with the security and sanitization measures to our existent plus a whole new lot of new customers who haven’t tried till now in Mangalore, Hubballi, Bengaluru, Pune, Mumbai, Goa and Hyderabad.

We have only received very positive feedback on the products. Brownie Fudge and Choco Hazelnut are the favourites among the younger crowds while the remaining 5 varieties have been liked by all age groups. The vision behind YO was to deliver Premium Gourmet varieties to Indian consumers where the market was otherwise dominated by international brands. With this product, we wanted to prove that we as a domestic company are capable of producing the top varieties of ice creams here in India. Supporting the vision of ‘Make in India’, YO is a brand that goes hand in hand with this vision” says Managing Director of the Hangyo Ice Creams Pradeep G. Pai.

The Ice Cream has been declared safe to consume by the scientific community including WHO and UNICEF and IICMA. So Ice Cream gourmets can resume their tryst with their favourite ‘Hangyo’ ice creams and it’s a recent super-smooth premium brand YO and dig into those buckets of seven ‘Swadisht’ varieties that are also ‘Swadeshi’. The YO range was launched recently in Mumbai by Hangyo-India’s Swadeshi brand of Ice Creams.

Brownie Fudge, Choco-Hazelnut (a unique combination of premium chocolate and the crunchy Hazelnut -this combination is one among the firsts), Shahi Meva Malai (creamy and so milky that you can taste the freshness), Almond Rocks (nutty and crunchy), Rose Petals (highly aromatic and sprinkled with enchanting rose), Saffron Carnival (true strands of saffron), Caramel Crunch (soft Ice Cream with blasts of crunchy caramel).

“There cannot be better assurance than the safety information shared by UNICEF and the IICMA that has given Ice Cream the rightful place it deserved,” said Managing Director of the Hangyo Ice Creams Pradeep G. Pai.

All these new varieties are rarely found. What makes them special is that their special process that Hangyo has infused into the production line the freshness is further sealed in special containers designed to be user-friendly. The YO range has been fortified by nutrients like Omega -3, 6 and 9 with 14 per cent fat. So a little more indulgence is no big deal. These super tasty YO varieties can personify the adjectives ‘Swadisht and Swadeshi’.

Swadeshi branding and Swadisht! As one of the top-selling brands in entire South India, Hangyo’s Swadeshi approach even on the international flavours of premium ice creams has been the best practice of Hangyo, it will leave Ice cream aficionados spellbound with the aroma and taste and will definitely revive their spirits.

From left Sankeern Pai, Madam Grace Pinto MD Ryan Group of Institutions-Mumbai, Deepa Pai, Snehal Pinto, Director Ryan Group of Institutions,

The innovative ice cream makers Hangyo and the YO the super-premium brand which has earned its place on the top of the premium gourmet series of Ice Creams with the catchline ‘made from milk and cream’. YO range is both tasty and nutritious which is why it is Swadisht- the Swadeshi way of saying it. International varieties with swadeshi R&D YO will be available in seven different varieties initially. The installed capacity for research and development of Hangyo will pave for several more in the times of come. The seven varieties are

Glimpses of

Hangyo Ice cream

Launch in Mumbai along with community sale

Available everywhere! The special gourmet series range is available in tubs of 500 Ml, and has been rightly priced at Rs. 300. Trust the YO brand to give you full satisfaction and the right value for your money. They are available at the distributor points as well as counters all over the state and in neighbouring states. They can also be ordered on online aggregators in cities like Mangaluru, Manipal, Bengaluru, Hubballi, Pune, Panjim, Hyderabad and Mumbai. Today Hangyo Ice Creams Pvt. Ltd., has been one of the Top 20 companies in the Ice cream industry in the country today. Hangyo has successfully established itself in 7 states with many retail outlets in each of the states. Tirupur, Tiruvannamalai, Kanchipuram, Panruti, Kuppam, Salem, Puducherry in the state of Tamil Nadu., Ongole, Narasaraopet, Nandyal, Guntur, Dharmavaram, Nellore, Tirupati , Kalahasti in Andra Pradesh, Bangalore, Bangarpet, Mysore, Kolar, Malavalli and entire Coast in Karnataka state., Siddipet, Hyderabad in the state of Telangana., Thrissur, Calicut, Kannur, Payanur and Kasargod in Kerala state, Mumbai, Nasik, Ahmednagar, Aurangabad, Latur, Solapur, Kolhapur, Sangli, Satara and Pune in the state of Maharashtra to name a few. With the super smooth premium ice cream YO under its wings Hangyo is all set to scale new heights in the Ice Cream market. With state-of-the-art manufacturing plants spanning the undivided Dakshina Kannada District Hangyo has earned over 270 channel partners,

BROWNIE FUDGE Rich Chocolate Ice Cream made with selected Chocolates, Premium dry fruit along with Goodness of Brownie and topped with Silky Fudge Sauce.

SHAHI MEVA MALAI Traditional Premium Ice Cream handcrafted with delicious condensed milk and rich cream added with Cashews and Almonds

ALMOND ROCKS Luxury Ice Cream made with Unique combination of Traditional and Exotic ingredients.

CARAMEL CRUNCH Super Rich Dairy Ice Cream made with selected Dry Fruits topped with Creamy Caramel Ribbon

CHOCO HAZELNUT Premium combination of Finest Chocolate with Turkish Hazelnuts and added with Irresistible Hazelnut Paste.raditional and Exotic ingredients.

SAFFRON CARNIVAL Artisanal Luxury Ice Cream made with Real Kashmiri Sa ron in combination with Indigenous Sweet, Topped by Premium Dry Fruit along with Sa ron Ribbon.

ROSE PETALS Super Premium Ice Cream made with Hand Picked ingredients added with Silky Rose Petals providing perfect Indulgence for Ice Cream Lovers.

over 2 million customers who vouch for the brand, 200 franchisee parlours, 70+ Hangyo shoppee’s in the last 17 years and looking for a positive future ahead. Hangyo believes in delivering quality in line with the expectations of the consumers and for this the brand even goes an extra mile. It has taken a lot to bring this spectacular brand to what it is today. The penchant for the best taste will not fail to guide the very creative Research and Development team.

Right: Executive Chairman of Hangyo Dinesh R Pai

The affinity for experimenting and a positive spirit fits perfectly into the company’s slogan “share a smile”.

I ce Cream Times - May- June 2020

New Launch

Hangyo Ice creams launches ‘Tuppa’ The Cow Ghee

shudh desi ghee or ‘Tuppa’. Now it’s time to add some ghee over the freshly made holies or devour by frying some jalebis as ‘Tuppa’ is up for grabs from the house of Hangyo.

hee which is locally called Tuppa is India’s superfood. There’s hardly a diet that doesn’t include this from Keto to Kareena Kapoor Khan endorsing the benefits of ghee. Hangyo is a household name when it comes to not just ice cream but also milk and milk products, the recent addition to the product line expansion of the brand is “Tuppa” the ghee! ‘Tuppa’ has an interesting story to the way it is made. It is cooked from milk fat from the cow that has grazed grass after which the milk fat is skimmed and butter is churned that is added in huge hot furnaces and cooked over the traditional firewood. There’s chant or bhajan in the background as the golden liquid is being cooked. The devotional music is believed to have a soothing effect on the makers and as well as the consumers. The smoke from the firewood gives it a distinct flavour. ‘Tuppa’ also has a stunning packaging with minimalistic yet traditional look. Combining the traditional design of ‘Mandala art’ on the cow and the usage of the number seven motifs was prioritized to add to the aesthetics of the product. A golden/ mustard colour pack that speaks of grandeur, sparkle and glitz also represents the product it contains that is aromatic ‘’Tuppa”. Every care is taken from making the product to its packing to give an unmatched quality of pure

and instead of discounting the price, give them a mask or a sanitizer. We really accepted it and in mid-April, we launched the ice cream along with sanitizer of 85ml of national brand supplying to Himalayas. We started with least minimum order of Rs.500 worth ice cream with sanitizer worth Rs. 42/- with it.

We started a call centre in Mangalore and with the helpline delivered ice cream Ice cream times brings in a small interview to the residential areas of Manwith Pradeep G. Pai, Managing Director of galore.This sales caught like a Hangyo Ice cream about their recent opening wild fire and went very smoothly. The department helped us in of Hangyo Ice cream in Mumbai. delivering the orders and did not stop any of our boys because it was very clear that 1. During this lockdown period when ice cream delivery boys carried hand sanitizer along with the showed a diminishing sales, what inspired ice cream order. So even they said that let people Hangyo Ice cream to introduce 7 flavours in the get the sanitizers, let the people get masks. They products? also remarked that this a good social thing that we Actually the 7 varieties that were introduced, we are doing. Here in Karnataka, we got a great supwere working on them since last one year to bring port and help from the authorities and chief minthe super-premium brand which can compete with ister was kind enough to declare ice cream as an international brands like Haagen Diaz, London essential commodity. Dairy. This efforts of Hangyo along with vegan ice cream was in pipeline for last one year. In the end This way Karnataka was the first state to declare of January 2020 we decided the date for launch in ice cream as the essential commodity. We told the Mumbai and settled for 15th March 2020 as an inministers that we will collaspe if the ice cream industry suffers. Due to covid, this ice cream season augural date. Along with the actress Rashmi Desai is gone and if the ice cream industry is made to and Priya Bapat, our distributors with family from suffer like this then we will be finished, employees the seven states were present during the launch. will be trouble, I cannot give them salary. It is a The launch was successfully organized in the hocommon tendency with a company working where tel. the employees come first and then the employer. Slowly we started in Bangalore, then we started in The decision to launch YO was not a recent one. Pune and now in Mumbai. We have been working on diversifying into a super premium segment for almost a year. UnfortunateAs we have started with the community sales in ly, the COVID spread was declared a pandemic m, our distributor and two employees with masks by WHO after the launch event. We carried out and hand gloves go every apartment with the prior the event before lockdown restrictions were imappointments, talking to the secretaries, covering posed. However, it was a matter of concern as we two apartments every day and waiting upon the had worked very hard on these products and the occupants for two hours for them to come down lockdown meant we wouldn’t be able to reach our and form a queue and buyall high variety of customers. Once the lockdown restrictions were Hangyo ice cream. eased, we then started promoting and selling these products on the community sales model and we This unique way of selling has given a big ‘U’ turn have had a fantastic response for the same. Curto it. With Hangyo, people are buying high quality rently we have new customers who have associice cream and not just Rs.5 or Rs.10 or Rs.15 ice ated with our brand for the first time because of cream, so the realization of the company has gone this segment. up. In Mumbai, our team no matter what time of the day or night it was co-ordinated with the buildWe did not make any publicity as people were ing secretaries, residence with a very elite society not eating ice cream because it was rumoured that including Hiranandani in Powai, all tried Hangyo eating ice cream will give sore throat and runice cream for the first time. They gave Hangyo a ning nose that will help spread corona. Thus, ice fantastic response. cream saw a setback during this season. IICMA tried to get all the clarification from WHO, FSSAI, There has been a vacuum in Mumbai said a friend UNICEF and this have been published in defence of mine. He advised me to step in and fill the vacof the ice cream in social and print media. uum by marketing and delivering ice cream in Mumbai, and with that intuition we tried our first 2. To increase the sales of ice cream, what new break and found the foot-hold and every day since approach have you introduce so that this scelast 65-70 days our vehicles are visiting many sonario takes a whole new turn? cieties. Always when problem comes, people will emerge with ideas. Just like Hiroshima bombing and To every resident of Mumbai, we offer 10% lower earthquakes, Japan has emerged as a developed price than the MRP. It is sort of mencountry in the world. So whenever there are probtal satisfaction that a consumer gets lems, people will work which started from mind by having our ice cream, money is for solutions. Everybody will start thinking and secondary part. Since then we have reinventing themselves. So what we found in done a great business from every soHangyo, people were in need for ice cream all ciety that our team visits. over. We started from our hometown Mangalore. Me and Mr. Mukund Kamath, Promoter of Ideal Everybody has like the product. All Ice cream met Police Commissioner Dr. Harsha our cold rooms in Mumbai reached on 17th April. Dr. Harsha said, “Mr. Pai ice cream to zero inventory from 15th April is a very essential thing, I will support in Mantill June date. All our contacts are galore” shocked to see the amazing result what Mumbai has given to Hangyo They further added that they will give their full Ice cream. People have started nosupport to my business and there is nothing to worticing Hangyo Ice cream vehicles ry and start delivering ice cream to every house

Pradeep G. Pai, Managing Director of Hangyo Ice cream all over Mumbai. We also have a call centre in Mumbai which takes orders and delivers the ice cream within 24 order to the customers anywhere in Mumbai. Considering the zonal distribution of Mumbai, delivery time could not be set for an hour or two, but scheduled it as within 24 hours of delivery. 3. Which are the other new products in pipeline after 7 variants and Tuppa ghee? Tuppa is the brand name given to ghee. In Marathi ghee is called ‘Tup’ and Kannada it is called as ‘Tuppa’, hence we named the brand as ‘Tuppa’. The name so suggested holds 50 to 60% of market in Karnataka. So we just decided to call it ‘Tuppa’ not Hangyo or any other name. It’s like a stream wherever Hangyo ice cream goes ‘Tuppa’ goes. It is also available online. Along with ‘Tuppa’ we are contemplating to launch Chyawanprash ice cream, Isabgol ice cream, all the trials are on. We are also doing ginger lemon which is really fantastic, we are getting atleast 5 variety immunity booster ice cream with maximum 15 to 40 days from today. Trails are successfully done, we are waiting for the maturity period, we cannot launch before 60 days in the market. How the ice cream behaves, how the taste behaves, how the flavour behaves has to be judged before it comes into market. 4. Any added information you would like to share with your customers and our readers? Yes, we would like to mention that we are also into dairy products of flavoured milk whereby we will soon be launching special Haldi Dudh and the process is nearly complete. Then we are in trial of making Hazelnut flavoured milk and many more trials going on for flavored milk. So it’s a good thing atleast regain 30-35% of sales. A message during this period, Hangyo is one of the prestigious name in Karnataka and people really look up to the brand name at such time of crisis. Thus working with the proper guidelines set by the authorities is the prime step to help control the spread of the virus by maintaining social distance, sanitization and hygiene at all levels from production to the sales delivery and we at Hangyo are committed to do the same and assure our customers the trust and faith that they place in us.

International News

I ce Cream Times - May- June 2020

armer weather and longer days in Chicago are the tell-tale sign for ice cream processors to increase production for the summer months of licking and dripping. Unfortunately, this year was a little different. The stay-at-home response to the coronavirus (COVID-19) pandemic prompted a rare “pre-season” surge in ice cream sales at grocery and convenience stores across the country, said LucondaDager, president, Velvet Ice Cream, Utica, Ohio, family-owned ice cream maker. While the company’s foodservice sales came to an almost virtual halt, its retail sales nearly doubled.

Ice cream innovation heats up with summer

Source: www.foodbusinessnews.net

veggies. Particularly during COVID-19, when parents are prioritizing the happiness of their kids over all else, myself included, arguing over veggies just isn’t worth the mental energy. We have received hundreds of messages from parents grateful for an option that brings joy to their kids and serves as a vehicle to deliver veggies, without any unnecessary drama.”

The growth came from both consumer demand for ice cream, as it’s a welcome familiar, comfort food during uncertain times, as well as increased distribution. To keep supermarkets stocked, Velvet stepped up and was able to expand sales of its ice cream, sherbet and novelty products at new grocery and convenience stores across Indiana, Kentucky and West Virginia. “We’re excited to launch new partnerships in these markets neighboring our home state and look forward to serving loyal customers across the Midwest as our distribution continues to grow,” Dager said. “As consumer demand increases, we are able to serve our customers wherever they choose to purchase their favorite frozen treats.”

For startups like Cloud & Joy, Miami, which debuted its better-for-you ice cream at The NGA Show (National Grocers Association) at the end of February in San Diego, the past few months have been challenging.

ed to grow by 12% to 15% this year. Amidst this growth, Velvet added some items to its line. There are two new fruit-forward dessert flavors that celebrate the tastes of summer, including blackberry cobbler and blueberry cheesecake. The company also added two ice cream sandwiches to its novelty line. Either mint or chocolate ice cream gets packed between two chocolate wafers. Better-for-you ice cream brands have also benefited during these uncertain times. Peekaboo Ice Cream, Surfside, Fla., just launched unicorn swirl and cookie dough flavors, both with hidden zucchini, at Target stores throughout the United States. With the new flavors comes a packaging makeover with eye-catching graphics to better appeal to youngsters. The two new flavors join the original five, which debuted two years ago. They include chocolate with hidden cauliflower, cotton candy with hidden beets, mint chip with hidden spinach, strawberry with hidden carrot and vanilla with hidden zucchini.

Retail sales continue to boom; however, they have slowed as the country begins to reopen. At its peak, retail sales of ice cream and frozen novelties were up 34% and 35%, respectively, for the week ended May 3, 2020, as compared to the same week a year ago, according to Information Resources Inc. (IRI), Chicago. Prior to the quarantine, the figures were -0.2% and 6% for the week ended March 1. Dager said Velvet’s sales growth and expansion are being driven by the company’s focus on service and direct-store delivery (DSD). The sales team regularly enters stores, rotates products, checks freshness and makes sure the proper pointof-sale information is in place. Velvet’s approach is helpful for the many grocery warehouses having difficulty keeping ice cream in stock. “We have picked up a lot of new business, including Walmart, because of the DSD model and the ability to maintain products during periods of unpredictability,” Dager said. “The perfect mix of new technology and old-fashioned customer service have created a ripple effect in our sales and brand loyalty.” Velvet’s sales in West Virginia have grown by 85% over the past year and Velvet expects continued robust growth of 35% through the remainder of 2020. Business in Fort Wayne, Ind., is expect-

“We are currently working on securing distribution and are making some progress, as things seem to be starting-up again after a period during the pandemic when distributors and stores weren’t looking to onboard new brands or have category reviews from frozen dairy,” said Selina Tepoot, co-founder and product creator. “For online availability, we are aiming for it to ship direct-to-consumer in late summer or early fall.”

Tepoot developed four ice cream varieties, all of which emphasize the low sugar content, and with some varieties, no added sugars. None of them contain sugar alcohols. The innovative base starts with organic non-fat milk with sweetness coming from a unique blend of allulose, organic agave inulin fiber, stevia leaf extract, monkfruit and mushroom extract. Boozy Bee Vanilla is vanilla with bourbon and honey swirls. Cafecito Coffee & Cocoa Nibs is reminiscent of thick, sweet Cuban coffee with added cocoa flakes. Peppermint & Brownies is peppermint ice cream with hazelnut-infused dark chocolate brownies with hazelnut slices. This variety also contains spirulinasuperfruit for a health benefit. Sea & Smoke Chocolate is dark chocolate ice cream with cherrywood smoke flavor, sea salt and roasted, glazed, salted pecans.

“We have benefited from incredible timing,” said Jessica Weiss Levison, founder and chief executive officer. “We launched a better-for-you product that serves two needs: veggies and ice cream. With Peekaboo, a consumer can justify spending a little more for a higher-quality organic product that crosses two items off of their shopping list. “During this stressful time, consumers are seeking to maximize their health, boost their immunity while seeking moments of comfort. Peekaboo provides the comfort and nostalgia of a tried and true favorite. It’s indulgent ice cream that also delivers vitamins and minerals from immunity-boosting organic

“It’s been a long road to startup because we basically announced our debut right as there was an unprecedented crisis and it’s definitely been

a challenge to launch since we weren’t already in-channel when it hit,” Tepoot said. “We had to establish a new brand from the ground-up during the pandemic. However, despite some setbacks, we are making progress and looking forward to truly hitting the market. “We believe in our product and its extraordinary potential as a truly healthy and ethical ice cream. We’ve been using some of the extra delay time to tweak the formula to make it even better based on feedback.” Online ice cream sales fared well for many players during quarantine. Consumers sent a cooler (with dry ice) to family or friends for a birthday, graduation or simply for encouragement. Before the outbreak, Eugene, Ore.-based Alden’s Organic had started working with Healthy Goodness, a frozen food fulfillment service specializing in natural foods. Alden’s planned to use the online channel to launch its new dairy-free line. When the pandemic hit, instead of pausing, Alden’s knew they needed to go all in and added its almost 50-item line to the e-commerce platform. “Even during these challenging times we knew we needed to push ourselves to make this happen if we could,” said Eric Eddings, president and CEO of Alden’s. “E-comm frozen sales are up 31% since the COVID crisis, and we think this is a trend that will continue even after we recover from it.”

Alden’s Organic expects e-commerce to supplement its national grocery distribution, which remains and will continue to be the mainstay of the business. The company also has plans to launch new products through both channels.

Crystal Creamery, Modesto, California, was in the midst of phasing in its new and improved ice cream formulations that also come in updated packaging when the pandemic hit. Consumers noticed and the enhancements were well received by retailers and shoppers alike. Sales have exceeded expectations the past few months. The new recipe uses simple ingredients, such as cream, sugar and milk sourced from local family farms, while excluding artificial flavors, coloring, sweeteners, high-fructose corn syrup, synthetic gums or mono and diglycerides. There are 29 flavors of premium ice cream available including classics like vanilla and rocky road but also newer and indulgent flavors like caramel pretzel and chocolate avalanche. “We spent a tremendous amount of time and care listening very carefully to consumers through marketing research and learned more about their desire for transparency and clean ingredients,” said Brian Carden, senior director of sales.

International

I ce Cream Times - May- June 2020

‘I did a blind taste-test of the Sweet Rose Creamery-Ice Smitten N’Ice Cream made with cream safe during outbreak Perfect Day… it blew my mind’ We’re Turning 10!

hile the concept of ‘vegan dairy proteins’ can be hard to get your head around (Perfect Day’s milk proteins are identical to those found in dairy milk but produced via fermentation with an engineered strain of fungi), Smitten doesn’t use the term ‘dairy’ on pack. The product label - which features the ‘made with Perfect Day’ logo and ‘non-animal whey protein isolate’ on the ingredients list - states that the dessert is lactose-free and vegan, but includes a note under the ingredients list explaining that it “contains milk protein ” and is “not suitable for people with milk protein allergies.” The N’Ice Cream line comes in four flavors Brown Sugar Chocolate, Fresh Strawberry, Coconut Pecan and Root Beer Float – and uses a proprietary clean label base from Perfect Day madeoil, sunflower oil, non-animal whey protein isolate, pectin, calcium, potassium, phosphate, citrate and salt. ‘Not suitable for people with milk protein allergies’ Perfect Day uses microbes (which it describes as ‘flora’ – which could cover fungi, yeast, bacteria and protists) and adds DNA sequences (which can be 3D printed using synthetic biology techniques)

irst off, we want to thank everyone for supporting our shops during this time of pandemic. Nothing gives us greater joy than making and serving fresh ice cream to you, even if it’s at a distance, with masks on (we’re smiling underneath).

To Bring Home! Stock up on new May flavors starting today, including Birthday Cake! Since you can’t travel, our Thai Tea ice cream transports you, or set up a tent in the backyard and dig into a pint of S’Mores.

which effectively instruct the microbes to produce the proteins and fats found in milk. (The first products from its platform use a strain of filamentous fungus called Trichodermareesei). The fungi feed on sugars and other nutrients in big fermentation tanks and secrete the protein into the broth from which it can be harvested. USA late last year after raising $140m in a Series C round, Perfect Day cofounder Ryan Pandya said the firm’s dairy proteins (and in future fats) are greener and kinder than those produced via industrialized animal farming, but also represent a new supply of animal-free ingredients that deliver the unique functionality and nutrition of dairy so that formulators do not have to compromise. “Typically companies are looking at this as a third category somewhere between plant-based and traditional dairy, where we offer the nutrition and functionality and flavor experience of dairy and the heart and soul of a plant-based protein.”

CLASSIFIED ADS

we’ve moved our ice cream production back to where the magic all started - our charming Brentwood Country Mart shop. The team is spinning fresh ice cream and baking every day, so to celebrate our 10th, they’ve come up with a decadent Birthday Cake Flavor, available all month long.

We’ve added a bunch of Dairy-Free options this month, like comforting Cookie Dough and refreshing Strawberry Coconut and Meyer Lemonade Sorbet. On Tuesday, May 12, we turn 10 years old! We originally had all sorts of fun stuff prepared, but obviously the world changed. Let’s just say, we plan to celebrate this milestone all year long. In the meantime, we’re so happy to see you all at our walk-up windows. Consider that a gift! Also,

If you or a loved one has a birthday this month, don’t forget our Ice Cream Cakes! Our Cookies & Cream and Sprinkles cakes are both available in small sizes that feed 6-8 to make little gatherings or solo parties easier.

ONLY Rs. 3500/- Per month

Wood Makers . Our Products: .. . . R

Wooden Ice Cream Spoons & Sticks Coffee Stirer

Surgical Gaino Spatula

Tooth pick

. Import From China

Ofce:702, Daidipya C.H.S.,

Opp,Lokmanya Nagar old bus stop,Thane(W) 400606. Godown:B 13, Pretesh Industrial Estate, Dapora,Anjur Phata, Bhiwandi,Dist-Thane,Mumbai

121, 1st Floor, Rassaz Multiplex, Station Road, Mira Road, (E), Mumbai 401107, India Tel: 022-28555069 Mob: 9867992299 Email: info@advanceinfomedia.com Web: www.indianicecreamcongress.in

Contact: Rajnath Bose +91-98676 34409 Website : www.woodmakers.biz Email : woodmakerbose@yahoo.com

I ce Cream Times - May- June 2020

TEKNOFILL

FILLING MACHINES

TEKNOFREEZE

CONTINUOUS FREEZERS

You have the idea, we make it cool.

Get in touch: Sanjib Roy Resident Sales Manager Teknoice srl. Italy Phone: +91 8470043448 sanjibroy@teknoice.com teknoice@teknoice.com

teknoice.com TEKNOLINE

EXTRUSION LINES

info@esfrigo.it

Moulded ice cream stick machines, linear and rotary, machines for ice cream cakes and sandwiches.

Sanjib Roy Resident Sales Manager Phone: +91 8470043448 sanjibroy@teknoice.com info@laief.it

laief.it

EDITOR Firoz H. Naqvi

CONSULTING EDITOR Basma Husain

ASSOCIATE EDITOR Chandni Naqvi

MARKETING EXECUTIVE Seema H. Shaikh

PRODUCTION MANAGER Syed Shahnawaz

GENERAL MANAGER Gyanandra Trivedi

CIRCULATION MANAGER Sakshi Agrahari

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