ICT Nov-Dec 2018

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I ce Cream Times - November-December 2018

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Rahul Gandhi offered ice-cream Keventers expands in Delhi NCR by launching premium ice creams to a child, softened hearts

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hul, patiently waited just like any other customer for his turn at “56 Dukan”. Seen in a black tee and a big smile of his face, the 47-yearold Congress president resting his elbows on the counter waiting for his ice-cream, he watched the man behind the counter prepare a serving while his party leaders were heard saying “Wah” by seeing the expert in making ice cream. Rahul was noticeably fascinated by the freshly prepared rolled ice cream on the frozen machine. His presence at the parlour caught the sight of the people by surprise, and his charismatic appearance and down-to-earth attitude made people swarm near the shop to click pictures and make videos.

Creamstone ice cream parlour was purely taken by wonderful and amazing surprise by non-expecting visitors who were none other than the Congress leader Rahul Gandhi with others. Creamstone and customers at the parlour met with a VIP surprise from VVIP visitors at its “56 Dukaan”, in Indore, adding feathers in the already colourful cap. Ra-

The moment Rahul received his ice cream, he spotted a child in his mother’s arms standing nearby and amusingly asked the little one,” hello, ice cream khaoge?”….and what would you expect…. of course the boy quickly had a bite from the leader’s hand, following which the people cheered to grace. Enjoying thoroughly the taste and texture of the ice cream, the leaders raved about it, with Kamal Nath exclaiming, “it’s so good but we have to watch our weight”

ith the Assembly election in Madhya Pradesh inching closer and after a tiring day of voting campaign in the city, to cool off Rahul Gandhi who wanted to have an ice cream came to the parlour accompanied by top Congress leaders, Kamal Nath and Jyotiraditya Scindia.

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eventers, a brand popular for its milkshakes has launched 3 outlets of Ice Creamery in Delhi NCR. With this, Keventers has expanded its product portfolio by brining premium ice cream to the market.

“Innovation has always been at the core of everything we do at Keventers and we have been steadily working towards diversifying our dairy portfolio. Ice Creamery is our first step to innovation to our existing ensemble and we look forward to adding more delectable dairy products in the future. Guest experience is our obsession and we pledge to delight our guests at every moment of truth.”

These outlets are currently located in Ambience Mall , DLF Promenade Mall and Select City Walk Mall, Gurgaon. Summer 2019 will see 3 more such outlets by Keventers.

Various flavours by Keventers will sell ice creams like Colombo Ahoy (caramel and cinnamon), The Original Sin (Belgian Chocolate), The Roman Holiday (Blueberry Cheesecake), Triple Chocolate Drool (Snickers and Oreo) and The Golden Temptress (Ratnagiri King Alphonso Mango).

“We at Keventers are thrilled to expand our business to add a whole new range of premium and exciting ice creams. Ice cream is a dynamic sector and we are confident that our customers will love our new offering,” said Mr. Kamaljit Singh Bedi, Chief Operating Officer, Keventers.

Just like their milkshakes are available in takeaway glass bottles, their ice-creams too are available in reusable glass bowls that can be taken home. A single scoop of ice cream at Keventers Ice Creamery is rated at Rs.150 and double scoop at Rs.270 without taxes.

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I ce Cream Times - November-December 2018

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I ce Cream Times - November-December 2018

Dairy-free ice-cream innovation with persimmons food technology students put the pulp through a process that resulted in the first prototype of the non-dairy ice-cream,” Wells said.

Change of plan WellKit Foods International Ltd was formed to commercialize the product.

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ellKit Foods International Ltd, a New Zealand nutritional foods company, is set to launch its flagship product innovation, My Goodness! – a fruit-based, non-dairy ice- cream – which it says will “revolutionize the globally- growing non-dairy dessert market.”

WellKit director Duane Wells said, “Until now, the big players in the non- dairy ice-cream category have been soy, almond and coconut.

“From there the category trickles down to sorbets, which typically uses a small percentage of fruit juice. ‘My Goodness!’, the brand name that encapsulates everything about this product, uses a significantly higher proportion of fresh fruit at around 60%.”

The Wells family’s Northland based company, NTL Horticulture, has been growing and packing persimmons for export markets since 1981.

Founder Lindsay Wells started working with the Massey University Food Technology department in 2012 to develop a shelf-stable persimmon pulp to move low-grade persimmons not suitable for the export market.

“Almost by mistake – or luck – Massey University

“Our generation one formula was more of a sorbet which didn’t look promising in the market, so we reassessed our business model and gained further expertise in ice-cream development with former Tip Top research and development expert Murray Taylor,” Wells said.

“Murray developed the product to a state where it was on par with premium ice-cream, but in the category of non- dairy ice-cream – a rapidly growing category around the world.”

My Goodness! will be launched into the New Zealand market through supermarket chain Countdown this November onwards with further hopes pinned on export markets as well.

“Asian countries know persimmons intimately so future export markets are very much targeted toward Asian countries,” Wells said.

“Internationally we are fielding enquiries from as far as Japan and Indonesia, who all understand the benefits of the persimmon and are excited about its use as a base for non-dairy ice cream.”

The new product, in 470ml tubs, will be available in four variants: Mango Swirl; Summer Berry Swirl; Passionfruit Swirl and Kiwifruit Swirl.

Ice Cream News

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Ice Cream News

I ce Cream Times - November-December 2018

The Surprising Difference Between British and American Vanilla Ice Cream

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ou expect vanilla ice cream to be a mixture of milk, cream, sugar and vanilla. Right? But some brands cut corners with unexpected ingredients. The United Kingdom gave us Harry Potter, a royal wedding with a mouthwatering menu, Prince George, and fish and chips. There are lots of reasons to look up to our friends across the pond! But for anyone who loves a scoop of vanilla ice cream, be sure to buy your gallon in the U.S. of A. The product review publication Which! (like the British version of Consumer Reports) tested 24 brands of vanilla ice cream and found that only half of them had vanilla, cream, and milk on their ingredients list. It’s enough to make us melt.

It’s made with what?

A brand called Wall’s Soft Scoop contains reconstituted skimmed milk, water, glucose syrup, vegetable oils, glucose-fructose syrup, sugar, whey solids, emulsifier and stabilizers, plus flavorings. It

sounds more like a chemistry experiment than dessert!

The good news for American ice cream lovers is that both U.S. brands Which! tested—Ben & Jerry’s and Haagen-Dazs—have all three key ingredients. Ben & Jerry’s has cream, skim milk, and sugar as well as vanilla extract and vanilla beans. Haagen-Dazs contains cream, skim milk, cane sugar, and vanilla extract.

This is what’s happening So why is the United Kingdom slacking with its ice cream? It wasn’t always this way. The United Kingdom used to require that “ice cream” contain at least 5 percent dairy fat. But in 2015, new guidelines eliminated those requirements. By comparison, the U.S. Food & Drug Administration still requires a minimum of 10 percent dairy fat in any product labeled “ice cream.” Founding father Thomas Jefferson—who is credited with creating the first American recipe for vanilla ice cream— would be proud

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2 scoops, please: Ben & Jerry’s unveils spice-loaded ‘PeCAN Resist’ ice-cream

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ce cream is not the obvious choice of weapon for political resistance. Nor are spices. But they are being deployed in the US against President Donald Trump.

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Ben & Jerry’s ice cream, known for its laid back vibe, progressive values and goofy celebrity flavors -- like Cherry Garcia named for Grateful Dead front man Jerry Garcia -- this week launched “PeCAN Resist!” to support anti-Trump groups.

“Ben & Jerry’s feels that it cannot be silent in the face of President Trump’s policies that attack and attempt to roll back decades of progress on racial and gender equity, climate change, LGBTQ rights, and refugee and immigrant rights,” the ice cream maker said in a statement.

The company debuted the new flavor -- chocolate ice cream with white and dark fudge chunks, pecans, walnuts & fudge-covered almonds -- with an ice cream truck in Washington.

The flavor “celebrating the activists who are continuing to resist oppression, harmful environmental practices and injustice,” comes with $25,000 in donations to four activist groups.

Consumers are also urged to “Join the resistance.”

PeCAN Resist! will be available for a limited time at Ben & Jerry’s stores and online, a spokeswoman said.

Company founders Ben Cohen and Jerry Greenfield -- who sold the firm to Unilever in 2000 -- took the idea a step further, creating seven flavors for progressive candidates running for office against Republicans in midterm elections.

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In a video which showed the men making ice cream in a kitchen, Cohen said they support “awesome progressive candidates that can stop Trump and change Congress.”

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The flavors include Lauren’s Calling or Underwood for the Greater Good, an apple pie, caramel and pecan flavor topped with a Girl Scout cookie for Lauren Underwood a Democrat running for Congress outside Chicago.

Another is Ammar-etto American Dream, made with coffee -- “’cause this guy is gonna jolt the system” -- biscotti and amaretto, for California candidate Ammar Campa-Najjar.

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And JD Scholten’s Grand Slam Homer has caramel corn “to symbolize his commitment to Iowa’s farmers and the rural community,” Cohen said.

Like the more well-known ice cream maker, Penzeys Spices has not been shy about objecting to Trump’s divisive rhetoric, and has even given away free packs of spices after some divise incidents, and posted a picture with the phrase “Cooking trumps Racism.”

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Customers can buy an “I Will Vote Kind” sampler box for $6 which includes Southwest Seasoning mix, a Kind Heart pin and I Will Vote stickers.

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I ce Cream Times - November-December 2018

Ice Cream News

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Hangyo Ice Cream had 6 new flavours of sweets this Diwali

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fter the much loved ‘Celebration Box’, Hangyo Ice Creams Pvt Ltd had introduce something more unique and delicious this Diwali. The ‘Diwali Celebration Box’ brought together as many as six flavours of sweets from across India.

typical sweet made in Maharashtra tastes like the mouth-watering laddoo, a must have sweet during festivities.

The third flavour was the gajar ka kalwa aka carrot halwa which is commonly eaten in all parts of India. This was be served cold in a specially made ice cream.

The fourth flavour was Gur Khajur, a traditional sweet dish made from date palm jaggery that will left the ice cream lovers with a divine taste.

Fifth flavour was the well known sweet Kaju Khatli made from Khoa and cashews. The ice cream was well blended with the sweet which will melt in the mouth with its rich taste.

And lastly the Rasmalai ice cream known as the favourite Indian sweet since age completed the Diwali celebrations.

The limited edition Diwali celebration box had six cups of 125 ml and was sold at Rs. 250 each.

“Diwali is a festival of sharing. Traditionally we gift each other sweets. We at Hangyo Ice creams wanted to give our patrons a different and a new experience during this festive season. We have introduced a range of sweets infused ice cream.

There are 6 cups of Ice cream of 125 ml each in a special box made with traditional Indian sweets. This will be a new gifting solution for all,” said Deepa Rai, vice-president, Hangyo Ice Cream Pvt Ltd. A pack of Diwali celebrations box contained tempting flavours like ‘Pancha Ratna’, literally meaning ‘five gems’ that hadnuts like cashew, almonds, raisins, dates and a hint of coconut. The second flavour was besan laddoo flavour, a

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I ce Cream Times - November-December 2018

Unilever acquires Bulgarian ice-cream Sladoledena Fabrika

Italian frozen dessert company signs with West Bengal’s ice-cream maker stake. The product brand name of the joint venture is Milkberry.

petition. “We’re happy to confirm that approval to finalize the Denny Ice Cream acquisition has been granted by the Bulgarian Competition Authority, bringing Denny Ice Cream closer to being the newest member of the Unilever family,” a Unilever spokesperson said.

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he FMCG giant, Unilever has secured an approval from officials in Bulgaria to tieup a local ice-cream maker. Unilever has been given a GO to buy Sladoledena Fabrika, also known as Denny Ice Cream after one of its main brands.

With a collective local market shares Unilever and Sladoledena Fabrika are put together, it amounts to 20-30% of ice-cream sales in Bulgaria. If the stake is measured by volume and by value, the potential to affect competition proves non-coercive; reported Bulgaria’s Commission for Protection of Com-

Situated 150 miles east of capital Sofia in Bulgaria, Sladoledena Fabrika is based in Veliko Tarnovo, a city in north-central Bulgaria. It manufactures and markets ice cream under brands including Denny and Favorit.

Competition officials in neighbouring country Romania, said Unilever will have to dispose its assets in that market for its move to buy local ice-cream business Betty Ice to be approved.

The acquisition of Sladoledena Fabrika comes two months after Unilever acquired Indian ice cream and frozen desserts business Adityaa Milk.

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Rainbow Dairy is in the icecream making and distributing business for the past five years with a double digit growth and a manufacturing facility close to Kolkata and is aiming at high growth rate of 100 per cent with new flavours with Italian tie-up.

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est Bengal’s home grown ice-cream maker is going to seal a deal with Italian frozen dessert company to get 40 per cent stake in it.

According to Rainbow Dairy Food Product Managing Partner Siddhartha Sankar Ghosh, the deal is in advanced talks with two Italian frozen dessert companies for technical and financial joint venture which will be sealed with one of them in a month’s time, and the company will divest 40 per cent

‘Milkberry’ has a current capacity of 800 litres/ hour and presence in the eastern and north eastern states, with more than 40 variants and flavours.

The deal is advised by an Italian consulting company ‘Bizdev’ and an MoU was signed with it.

Jean-Claude Morel, founder-managing partner, Bizdev, Italy, said “Italian companies are very impressed and excited over the positive developments taking place in West Bengal recently and I personally attended Bengal chief minister’s business meetings in Milan as part of the Italian business team and our interest in this part of India grew manifold.

Mochi ice cream catching on as fastest frozen item

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lthough the Japanese rice dough dessert has existed for centuries, it’s now one of the top-selling frozen treats in grocery stores in the U.S. My/Mo Mochi Ice Cream has taken advantage of that expanding market. Since starting in spring 2017, the brand’s mochi ice cream — portable 110-calorie ice cream bites held in small balls of Japanese rice dough — are now in more than 12,000 stores nationwide, including Walmart, Safeway, Wegmans and Kroger.

As the market for the product continues to grow, My/Mo has built a snacking platform that is focused on product development. The company has launched three new types of mochi ice cream, including non-dairy, vegan and ice cream pints with mochi bits. But to keep up with the competition, the company continues to launch even more new products.

Now, the brand announced its latest product innovation, a new triple layer mochi ice cream coming to grocery stores nationwide in early 2019. The new product contains the traditional mochi dough exterior wrapped around ice cream with a new center layer. The new triple layer mochi ice cream comes in four flavors: chocolate sundae, vanilla blueberry, chocolate peanut butter and dulce de leche. Mochi falls into the frozen novelty category, which is basically a flat category and … the millennial consumer is really looking for something different. So this new product, you have this weird snack, which is handheld and portable and it’s portion control. So there’s 110 calories in each serving and it satisfies their craving for indulgence. So it really checks all the boxes as far as the consumers that we target and is a perfect snack for those folks.

I ce Cream Times - November-December 2018

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I ce Cream Times - November-December 2018

A Report

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Organic Ice Cream Market will touch USD 1.2 Billion by 2024

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lobal Organic Ice Cream Market is estimated to hit USD 1.2 billion by 2024; according to a new research report by Global Market Insights, Inc. Increasing consumer preference for nutrient rich ice cream due to rising prevalence for healthy lifestyle will drive organic ice cream market size. Presence of naturally processed sweeteners and preservatives will remain key factors stimulating product demand.

Rising product adoption for preparing smoothies, sorbets, and shakes will enhance organic ice cream market penetration. Growing preference for homemade ice cream due to its natural content will fuel artisanal ice cream market growth.

The segment will surpass USD 350 million in revenue by 2024. Take home dominates the overall product demand and accounted for over 50% of industry share in 2016. Rising demand from families for multi serving frozen food items providing improved ease of handling in occasions and gatherings will propel demand.

Impulse product will observe over 3.5% growth up to 2024. Rising economies with an upsurge in consumer purchasing power coupled will drive demand. Sandwiches, snow lollies, popsicles, and cones are key revenue generating product type.

Whole milk accounted for over 22% of the overall ingredient segment in 2016. Increasing whole milk usage as an ingredient for product due to growing preference for fat free products will propel demand.

Limited material availability at premium price will impact organic ice cream market profitability.

Emergence of non-dairy ice creams with naturally processed coconut and almond milk will open new opportunities for industry growth. Vanilla flavor accounted for more than 29% in the overall organic ice cream market share in 2016. Rising consumer awareness regarding pure and natural

ingredients have propelled food manufacturers to use pure vanilla in recent times.

Chocolate industry expansion owing to increasing awareness associated to natural cocoa will drive demand in this segment. Mint chocolate, butter pecan, strawberry, and black raspberry are among the key revenue contributing flavors.

Among several key distribution channels, on trade holds largest industry share with over 60% of the overall demand. Shifting preference to consume product before or after meals along with increase in number of local restaurants, hotels and product parlours will fuel industry growth.

Paper & board packaging accounted for over 43% in 2016, attractive packaging at competitive price is among the key factor fuelling demand in this segment. Rigid plastics packaging will witness highest gains over the forecast period. Superior properties including improved impact strengthen along with attractive decorative and see through prints for labeling will propel demand.

U.S. organic ice cream market will generate over USD 500 million in revenue by 2024. Large presence of domestic producers coupled consumer preference for organic products even at premium price will positively influence regional industry growth.

Australia, New Zealand, U.S., Sweden, Denmark, and Italy are among the highest per capita/ litre consuming countries. New Zealand and Australia witnessed around 28 and 18 per capita ice cream consumption in 2015.

Global industry share is at nascent stage with Nestle, Lotte Confectionary, Weight Watchers International, Mars, Tillamook, Blue Bell, So Delicious Dairy Free, Dean Foods, Amul, Unilever and Mikawaya being the major industry players.

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IICE Profile 2018

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As Predicted, IICE 8 World’s Second B

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et another chapter of growth for Indian ice cream industry started post IICE 2018 in Chennai this Oct.

IICE has become a platform for the entire global ice cream and allied industry to collaborate for launching new trends. New technologies were mostly in demand in IICE 2018. On the hand, some very interesting flavours and ingredients for ice cream were on display. Suppliers of machineries from Global companies like Tetrapak and Technoice to Indian manufacturers like Cold Tech and Shruti Ice Make were all busy in booking orders for the next season. Ice cream industry is on a stage where everybody is increasing their production capacities. Manufacturers especially from Punjab, Gujarat and Southern states of the country were mostly seen booking orders for ice-making machines for making bigger capacity plants for ice cream processing.

Companies like Agrana Food, Barry Callebout, Delta, Food Coast, KP Manish, VKC Nuts, all were seen busy in creating awareness about doing better experiments with the ice creams in India. According to A. Balaraju, Director of one of the biggest South Indian brands Dairy Classic, ice cream industry is receiving larger demand from South India due to various reasons. He added cities like Bangalore, Hyderabad and Kochi have become centres for young and aspiring people hence they go for trendy food consumption including ice creams more than people of other ages. And this is the category never shies experimenting new flavours. These cities are also attracting major chunk of tourists from other parts of the country. On the beaches of Kerala or Vizak one can witness queues of ice cream push carts of different brands any time of the day.

According to Girish Pai, Director, Natural Ice creams, “The range of flavours Indian ice cream industry offering is much bigger than any country in the world. India has diverse tastes from north to south and east to west. Due to inter mingling of cultures and tastes especially in metro and semi metro cities people get variety of flavours and they don’t hesitate trying them. He also added that in the western world we just have very few flavours accepted by the masses. Personally I had been to China a couple of times and saw very few flavours available on the shelves compared to India and similar trend I saw in many European cities unlike in Italy, the land of Gelatos. Indian manufacturers will not shy making Peru flavour with red chilly masala to spread on the ice scoop. Manufactures are not shying making Gajar ka Halwa, or Delhi Chat ice cream in Rajkot or Ahmedabad. Sheerkhurma or Firini ice creams by naturals are popular in Ramazan on their outlets and Sohan Papri and Kaju Katri flavours are popular in Jaipur. These variations provide great opportunities to flavouring and other ingredients companies to try and explore better products with ice cream manufacturers in India”.

Out of 7000 odd manufacturers in India 6500 are still making ice creams with very less automation, 400 will be manufacturing with limited automation and just 50 or more will be having some advance automation in their manufacturing units. This provides great opportunity to the automation and machinery providing companies to make them aware of the latest technology to buy these machineries. Packaging machinery and materials were also topic of discussion during IICE 2018 because until and unless your ice cream is not packed in proper packaging with attractive designs and cooler outlook people will be hesitant to try them. Even a cup can attract consumers to go for it, next to follow is taste.

One more area of growth in ice cream industry is cold chain especially deep freezers.

Unless and until you don’t provide one to your super special ice cream seller how would he store and sell the ice creams. In most of the cases it is provided with minimum deposit or free of cost. Even a midsize manufacturer holds 10 thousand deep freezers in the market, bigger size will have a cost not less than a lakh or much more. And that’s the reason why IICE 2018 had most and biggest stalls occupied by deep freezer companies like Haier, Blue Star, Western, Godrej, Voltas, Rockwell, Ace technologies, Indicool, KapFrost, Euronova, Elanpro, Carry Cool and many more. As per some of these companies, I had a chance to speak, are selling two lakh to three lack units every year. And top 3 sellers might be having larger numbers.

Most of these brands have also been providing customised solutions for each brands i.e. providing solution which suits a particular brand.

This time IICE also had approximately 25 percent companies from different parts of the world such as China, Belgium, Denmark, Italy, Switzerland, UK, USA, Iran, Norway, Italy, Germany, France, Australia, etc. IICE is noticed by global ice cream industry as a fastest growing ice cream shows in the world. Today IICE is the second to Sigep in Italy the biggest show in the world. There is big gap in the sizes of both these events but IICE is just after Sigep as per latest figure of IICE 2018. Visitor’s profile of the show was also having teeming number of visitors from different parts of the globe.

Over all the show was a great hit and satisfied all the delegates, visitors and exhibitors.

Next year as per the popular demand of the industry IICE will take place in Gandhi Nagar twin city of Ahmedabad in Gujarat. Gujarat is the capital of ice cream industry of India. We hope IICE will break all its previous records in 2019!

The Honourable Thiru. Banwarilal Purohit, State Governor of Tamilnadu lighting the lamp after inaugrating -IICMA Member, Rajesh Gandhi - IICMA President. To his right Ashish Nahar- Joint Sec IICMA and Firoz

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th October 2018 dawned the day of The Eighth edition of South Asia’s only ice cream event ‘Indian Ice Cream Expo’ (IICE) at the beautiful arena of Chennai Trade Center- Nandambakkam, Chennai. The event was inaugurated by none other than The Honourable Thiru. Banwarilal Purohit, State Governor of Tamilnadu. Accompanying him on the podium were Rajesh Gandhi-President IICMA, Vijaylal Jain, Sudhir Shah- Secretary IICMA, Ashish Nahar-Joint Secretary-IICMA, A. Balaraju Committee Member and Firoz H.Naqvi MD-AIM Events.

The Governor in his scintillating speech expressed his happiness to participate in Indian Ice Cream Expo –(IICE 2018) recognized by Indian Icecream Manufacturers Association (IICMA).

The Governor also stated that Ice cream is one such dessert which is enjoyed by all ages from year 1 till 90+age, more so loved by children. He also remembered his childhood memories of savoring and relishing ice creams. He highlighted the benefits of the main ingredients of ice cream that is milk and overall market position of milk and milk products.

Indian Ice-cream Expo (IICE) has grown to be biggest ice cream industry show in Entire Asia where the industry witnessed many European, American, Chinese and other countries participating as exhibitors. The event also witnessed participation of 200+ exhibitors and record footfall of 4500+ visitors in span of just two days. The event within itself provides a perfect platform for manufacturers and allied segment players to come under one banner for sharing ideas and experiences.

In its two-day event with title partner, Blue Star India, IICE witnessed the biggest footfall in the history of the expo. IICE had organized 1-day international seminar that covered topics related to

ice cream industry such as refrigeration and cold chain, ice-cream ingredients, automation, food safety and packaging. The Chief Guest for seminar was Dr. Satish Kulkarni, Former Head, NDRI Bangalore & Founder Partner, Dairy Skills Food Quality Academy. He spoke on the importance of Quality and Assurance of the product. The welcome note was given by Rajesh Gandhi-President IICMA & MD Vadilal.

Prakash Sanghvi, Director Delta Nutriives spoke on Key to Success. Speaker Karuna Jayakrishnan, Innovation Leader-South Asia DuPont Nutrition & Health spoke on “Innovative Ingredients Solutions to address challenges in Ice cream word.

On the panelist the seminar saw Surinder Kumar, Director, Dairy Business Development, Kerry Ingredients. Magesh Soundarraj, National Key Accounts Manager, Barry Callebaut and Gunjan Jain, Director VKC Nuts. Nitesh Mathur VP, Head of Operations, Havmor, spoke on “Technologies revolutionizing Ice cream Manufacruring & Storage”.

Claus Christian Bjerring - Sales Director, APAC Gram Equipment; Jan Pedersen-Area Sales Manager – Denmark, Tetrapak; Parmeet Singh, MD, Western Refrigeration; Srikant Subramaniam, GM, Blue Star; Girish Pai, Director Naturals Ice cream all added their views in the seminar.

IICE 2018 had wonderful event partners like Blue Star, 2M Cocoa, Morde, TetraPak, VKC Nuts, Barry Callebaut, DuPont, Kerry Ingredient and Ice Make Refrigeration were very glad with the response and footfall this event witnessed.

Likewise, companies into process machinery like Teknoice, Shruti Icemac Engineers, ISF, Harvest Engineers and those dealing in push-carts like Cart Studio, Bhogal Cycle gained positive response this time. Moreover, raw material and packaging companies like VKL Flavors, Dukes, Kap Group, The

Collective Thoughts

I ce Cream Times - November-December 2018

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8th Edition Saw International Entries: Biggest Event In Ice Cream Industry Rajesh Gandhi, President of IICMA and Chairman Managing Director of Vadilal Ice Cream, in his welcome note said that IICE is the only B2B show in South Asia that always provided hundreds of ice cream manufacturers from several parts of the country and world to exchange their views on this platform. He urged that it’s just not the per capita consumption of ice cream which is increasing but also consumers’ demand for the delicacy. Gandhi said that manufacturers are now investing on their capacity expansion as well innovating new flavours and this event is a perfect platform to get innovative ideas. Gandhi has dedicated his 40 years to ice cream business and he enjoys every moment of it. When asked about the selection of different location of conducting the events every year, he spontaneously replied, “One of the reason why we do exhibitions in various locations is keeping in mind to involve the local manufacturers, Local vendors, local ingredient suppliers, local technicians so that there is an equal participation and opportunities given to all . Hence, Chennai too is same exercise that we are following. We have already done the event in Delhi, Mumbai, Ahmedabad, Bangalore adding variety to the places, states and cities”.

Gandhi also expressed his growing concern on couple of issues facing ice cream industry. Of the two major issues one is power supply which is not there in 2 tier and other smaller cities. Gradually the power supply is gaining momentum, and will eventually cover all major and smaller cities which are good indication for ice cream industry. The second biggest drawback is the recent taxation policy. All major countries are having very low taxes, say about 0-5%. Unfortunately ice cream is treated as luxury food in our country hence charged at 18% that is very unfortunate. This is creating discouragement among the consumers. This also hampers the growth of dairy industry as well as ice cream industry and adversely affects employment. Compared to other countries, India consumes far less amount of ice cream reason being affordability. Something that is meant for stomach like food and drugs should be charged very less just like in Middle East and other western countries. If the taxes are charged on lower level, it will help the industry to flourish and guarantee employment, pay better remunerations to the farmers. India has the biggest dairy industry in the world and it consumes large amount of dairy products. Thus, lower taxation will help the growth of the economy. Only solution is to bring down the taxes and \that will be really a boon to ice cream industry. What we do at IICMA is to educate people on technical issues and food safety as that is IICMA’s prima facie. Ice cream manufacturers are taking utmost care in creating a fraternity for consumers and to look after their safety in food consumption.

“To say about AIM Events, it is a wonderful organization and has done a great job. AIM Events started with 7 stalls 7 years back and today we have 200+ exhibitors along with 30% of overseas participation. I would like to thank AIM Events on putting up with a great and pompous show in encompassing the entire ice cream industry on one showground. No manufacturer, no vendor, no supplier would like to miss this wonderful event. The popularity of the Expo is getting bigger and bigger year on year. AIM Events are doing an excellent job,” concluded Rajesh Gandhi.

g the expo ( centre ), to his extreme is Chetan Deo Bhalla H. Naqvi -MD AIM Events

Cone Company, Ideal Baking Corporation, Printn-Pack, Adani Wilmar, Delta Nutritives, Kavita Polipack, Gujarat Enterprises had on display their latest offerings for the ice cream industry.

According to the organizers of IICE, Blue Star, Voltas Refrigeration, Godrej, Kap Frost, Haier, Western Equipments, Voltas, Haier, Tessol, Ace Technologies, Ice Make and Frick India participated in the event. GEA Refrigeration, Indicool Carry Cool, Innocool, Ace Technology, Ice Make, Super Refrigeration, Rockwell, Blue Cold, ColdTech, Halycon (Prijal) were the leading companies dealing in refrigeration industry participated in the event.

Processing machinery like Tetra Pak, , ISF, Unique Equipments, Micron, Bhogal Cycle, Cart Studio, Harvest, Snowball Machinery (China), Teknoice (Italy), Emox, Shruti Icemac Engineers, Bry Air and Mitora Machinex, Progressive PolyPack are a part of the event.

Raw material and Packaging Companies like Morde, Barry Callabaut, Kerry Ingredients, Adare Ingredients, KP Manish, 2M Cocoa, Gemni, VKL, Kavitha Poly Pack, Kanchan Metals Pvt. Ltd., Progressive Polymers, Satnam Flexipac, Delta, Dukes, Pellagic Food, Gujrat Enterprises, Carry Cool, K.B.B Nuts, Tatva, Devi Technocraft Pvt Ltd, Mold-Tek Packaging Ltd, Tessol, Kapcones, Adani Wilmar, Promens (Seaplast), Glaxo, Euronova, Jaya Industries, Hyperpack, Foodcoast, Rishabh Enterprises, Raghu Polypack, Manik Engenieers, A.A.KAMANI Oils, 2M Cocoa, Farmer Fresh, CEC Flavours, Tessol, Garuda Engineers, Plasto, Amar Splints, Fab Flavours, Print n Pack, Smart Engrs, Mahi foods, ROHA Dyechem, Mukesh Graphic, Rexnold, Garg Polypack, Balaji, Micron, Pacific Shanti Engg, Plasto, Guru Laminator, Diamond, Parry Enterises, Bakersville, Kwal-

ity Prdoucts, Ashtvinayak, Deepal Trading, Davar (Tropilite), Agrana Food, VKC, IDMC, GMG Polypack, Visu Polypack, R&D Engrs, Ether Coprn, Frostech, Technogel to name few. Along with these, many more top ice cream manufacturers and allied companies have already booked their stalls to participate as exhibitors in the next expo.

Teknoice (Italy), Weining Ice Stick (China), Bio Natura (Canada), Tianyi (China), Ice group (Poland), Itagel (Icono-Italy) Baltic Sticks (Lithuania), Swedinox Impex (Sweden).

The few of the reviews by renowned personalities are put forth to make our audience understand better the magnitude of the event.

Ashish Nahar-Joint Secretary-IICMA, Director Cremica and Fun India Dairy has emphasized the need of the hour for ice cream industry. According to Nahar, basically ice cream

industry has already grown and nourished in western part of India till date.

But it still lacks in cold chain infrastructure and other facilities given by the government and also by the companies. India still lags behind in ice cream industry as compared to other countries.

Also per capita consumption of ice cream is very low in India. Still India is trying to be at par with the help of the government and other manufacturers and IICMA at large.

He also stated that previously there were fewer shops and parlours of ice cream where domestic brands and locally made ice cream was served.

But with Indian brands and entry of international brands has encouraged sales and franchises of branded ice cream with more and more shops and parlours cropping up at every nook and corner.

This is an indication for the best future for the ice cream industry.

A.Balaraju, Director Dairy Classic, Bangalore, Committee Member IICMA spoke to Ice Cream Times giving details of success in ice cream industry.

Dairy Classic company is a 15 year old ice cream manufacturing company taking care of Karnataka, Tamil Nadu and other cities of South India. Started with help of 4 colleagues in 2002, today they stand where they are with concrete efforts and hard work mingled with faith in each other. The hard work has paid beyond their imagination.

Balaraju stressed to put 100% efforts and add experiences to the work which is the key to success. Ice cream industry, if one looks worldwide from international point of view may not be growing in double digits, but only China and India is showing a growth rate in double digits pace.

Since last 5-10 years has seen a consistent 12-15% growth that has brought the industry to this stage.

Availability in cold chain sector has elevated the industry to the next level.

Today ice cream industry is taking a very good shape. Cold chain is steadily reaching II cities and other small cities of India. Though originated from Dairy industry, today ice cream industry has created its own identity and stand in the global market. Taking good opportunity at proper time, constant sincerity and good service to the consumers is the guru mantra for any success.

Talking about the formation of the IICMA, initially there were some hesitations which gradually faded away with the help of constant meetings and get together, this where Firoz stepped in with the proposal for the event and to make this dream come true. He has taken a keen interest in bring us all together on this platform called Indian Ice Cream Expo.

He has really done a great job by being the part of this association and considering himself one among us. He has treated ice cream industry as his own. Though outside all ice cream manufacturers are competitors but once they are here in these two days of expo, we form one large family discussing pros and cons of the business. It doesn’t matter if the manufacturers are big or small but the problems faced by each are similar. This is here in this event one finds proper solutions and a way out of issues.

The Association helps to solve issues and also makes them meet newer prospective clients and who’s who in the industry.

The atmosphere that is created in the expo would never been felt earlier. All the best to Firoz the way he puts efforts to bring full success to the show has taken ice cream industry as his own. Day in day out the way he gets involved in the day to day working with ice cream industry people is amazing. Sometimes new joiners ask as to what they will get out of it.

Well it’s difficult to explain. Only once when you join IICMA one will experience the difference and the benefits that they will reap under this banner. It will be 100 per cent satisfaction once they join the Association. My humble request on behalf of IICMA is manufacturers must join and increase the membership manifolds. IICMA does not distinguish between big or small players; it is wide open to exchange knowledge and views.

All manufacturers from tier II or tier III cities must join the expo for the same purpose. Once again I congratulate: Great job done by Firoz and his team. IICMA supports and will be standing by him in all future events.

IICE Profile 2018

I ce Cream Times - November-December 2018

Girish Pai-Director Natural Ice Cream would like to express his extreme happiness and greatly appreciate Firoz and his team for doing excellent job not only for ice cream industry but also for new entrepreneurs. On this platform we get to know new vendors and suppliers for raw materials to ingredients, processing to cold chain, storage to packaging materials. This expo stands solid as we can actually see the processing plant in working conditions.

Taking all the pain, the exhibitors are enthralled to carry heavy machineries to the event floor, installing it for 2 day exhibition. IICE gives an immense chance to all the prospective clients and visitors to peep into ice cream world. All the very best - AIM Events in their future endeavors.

Bhupad Bhai Bhuva-MD Sheetal Ice cream, Gujarat, was thrilled to be a part of IIC 2018.

He stated, “IICE has helped us to gain more knowledge especially in latest technology. It’s a marvelous attempt to bring the icecream making technology under one big roof is remarkable. Even the media coverage for the entire show is worth appreciating. Hard work always pays so we all must work hard for the success in life. Salute to Firoz the way he has been the shepherd of the show and we wish him and his team a grand success and may he always give us such successful shows in future. He is a superman where IICMA & IICE stands. We salute him and his leadership. We shall continue to give our unstoppable support to him ever”.

Ashish Parekh –Director, Parekh International Trading Corporation appreciated with his words, “IICE is definitely a major platform where we have received very positive response.

AIM Events has done a very good job and we are very happy to be a part of this exhibition. This event has seen a lot of niche customers, I must say. We have met a good amount of prospective clients and many new people who has given us an informative feedback as to what new is going on in the market. IICMA and AIM Events have really put their full efforts to make this show a grand success. An excellent show and excellent people”.

Krishnamurthy-Indicool Innovations says, “Participating in IICE has given tremendous exposure to us for our customers of unrepresented market. IICE has been a superb platform to

launch our product in the market where we not present especially in south India.

It’s an ideal platform to introduce our products nationally. Seeing the huge response, the duration of this show must be longer to reach maximum customers”.

Amit Shah-Director Scoop Ice Creams and Creamstone has too put up few lines to appreciate the good work done by AIM Events. According to him, “IICE proved to be a great arena with 2 full days for interaction with people from ice cream industry.

In these events, year after year we are growing and gaining experiences. Each day teaches us something new that adds to our knowledge.

AIM Event has proved to be the biggest platform which holds everything that an ice cream industry needs in manufacturing the required product.

I would like to express my gratitude and lucky to be a part of this massive event. A great and an amazing show”.

Arun Ramani-MD, Ramani Ice Cream, Bhopal, expressed his views of the show in a very graceful manner.

“This time the show is really good. The show is much much better than the previous one. The event has helped manufacturers and vendors and along with them has helped us too. I aAppreciate Firoz and all the other IICMA members that this show has touched international standards. Hats Off to Firoz and AIM team”.

Magesh Soundarraj- Barry Callebout said,” We are 175 year old company where people are yet to recognize our name. But coming here and participating in IICE show has given us a huge exposure and recognition. It is noticeable that IICE really is a wonderful platform to elevate the ice cream industry. Seeing this wonderful job done, we want to see AIM Events multiply the success by 200 per cent and more”.

S.S. Chouhan-Diamond Engineers, Noida, manufacturers of churners and homogenizers opined that with more and more advertisements this event can reach the apex. A great plat

form and should have more such events so that we have more exhibitors and more visitors. AIM Events should conduct more events like this. A magnificent show, I must say”.

Iqbal Singh- Harbans Ice Cream, Gen. Secretary Punjab Association, was overwhelmed seeing the exhibition. He openly admired Firoz and his team to organize such a beautiful show, said

“Firoz has held everyone steadfastly i.e. IICMA & IICE show. Attending these exhibitions helps us to learn new technology and that same must be applied in our manufacturing plant. It’s a great platform to grow along with the entire ice cream industry. I am very happy to attend this event”.

Kestuttis-Baltic Sticks, Lithuania, admired the show saying, “It has been a brilliant platform. We are very happy to be here as an exhibitor. We have received a huge feedback

and we are planning to participate in the event next year. Superb job done by AIM Events”.

Sergio Bono-Teknoice, Italy, commented, “We are seeing an improvement in IICE 2018 in a good way so to say. I would suggest inviting more visitors, customers, suppliers, manufacturers, equipment manufacturers to make this event as good as the ice cream event which is conducted at Rimini in Italy. An effort worth appreciation”.

Surinder Kumar-Kerry Ingredients, was glad to be in IICE 2018 especially in Chennai.

He said, “Having such expo helps north-south people, who can’t participate due to long distance c a n avail opportunity to be in such events. This event not only benefits manufacturers and suppliers but has helps entire ice cream industry to meet at one place. A great job done by AIM Events”.

K.L. Satyan-VKL Seasoning, thinking highly about the event said, “We are too happy to be a part of IICMA and IICE from the time of their onset. Where we started from and where we a r e today, it’s a totally different ball game altogether. This time event has seen a lot of overseas participation which means we are getting popular. I am truly amazed the way the organization has handled the entire show. An immaculate platform for ingredient company like VKL, to connect with the vendors, beverage & food segment”.

Nisarg Patel-Bio Natura, Canada, articulated his view in an affable way, “This event has given us quite a great experience. Though Bio Natura is only 4 months old in India, it was a great idea to participate as the product has the sole application in ice cream industry so we were looking out for such platform which thoroughly proved to be fruitful”.

Narayan Saha-Sales Director, Ensure Innovations Pvt Ltd (Euronova), acknowledged with admiration, “It’s a very good platform where everyone meets once in a year. There a many trade fairs and events happening all the year round but particularly on this platform, this type of interaction is needed to meet one to one manufacturers, suppliers, vendors and consumers”.

Sanjay Jain-MD Elan Proffessional India Pvt Ltd, vocalized his beautiful thoughts by saying, “The beauty of this event is that it brings all the ice cream people under one roof. It is this one place where you can meet each and everyone in a matter of just 2 days. It gives us a good platform to showcase the new products and face new challenges. I wish something like these similar events were there in other segments also.

Hats Off to IICMA to create such a big platform.

There is a continuous improvement in the show, which I must appreciate”.

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Anand Pandey-Senior Manager, Inst Sales, KBB Nuts, was pleased about the whole event.

He said, “It’s an excellent platform where we can meet our prospective customers face to face.

All the people of ice cream industry assemble here and we are able to meet them, talk to them all at one place and built up new customer base. These customers are coming with new ideas and concepts which in turn are very beneficial for us. Thanking you (IICMA & IICE) to make us participate in this wonderful event. We wish them to succeed year after year”.

Manivaran Ambigapathy-Du Pont India, was delighted to be present as the partner in the event. He expressed, “It’s a splendid stage for ice cream industry and also for the startups.

I am seeing since couple of years that this time the response in IICE is much bigger and can predict its higher growth in future.

It’s a very much focused forum. The organization is going strong doing superb job. It should try to reach more and more new ice cream and equipment manufacturers. It should also invite small players of ice cream industry as this segment is huge and has great potential for growth”.

The show had a surprise visitor, none other than celebrity Chef Harpal Singh Sokhi. Harpal is the brand ambassador of Saffron by VKC Nuts (Nutraj). VKC Nuts participated in

IICE 2018 as an exhibitor and co-partner. Promoting Saffron from VKC-Kashmir, Harpal gave an important message on the use of the silky strands of saffron or dried powder of it in cuisine, desserts and ice cream on the whole.

Be it religious rituals, festivals or weddings, Saffron plays an important role bring in soothing effects. Harpal openly admired the magnitude of the event and congratulated AIM Events on the wonders created on the floor.

IICE Profile 2018

I ce Cream Times - November-December 2018 From the busy schedule organizing and looking after the events every detail, Ice cream Times found few minutes to speak to the MD of AIM Events for the magazine. His excerpts: Firoz H.Naqvi- Organizer and Managing Director of AIM Events said, “As the organizer of the show IICE 2018, this is today the second largest show of the ice cream industry after Italy in Rimini City. Today, I can say

it with conviction that we are in fact bigger than China show. The reason being because we have 200+ exhibitors and expectation of around 4500 manufacturers from ice cream industry and frozen desserts to join us from all over the world in the coming events. This event saw more than 25 per cent participation from China, Europe, America and other parts of the world. We also saw the visitors coming from different walks of states and cities. One could observe entire India visiting the show. The show also had visitors from Bangladesh, Nepal, China, Sri Lanka and other SAARC countries. This shows the gaining popularity that IICE is seeing every year. This is a place where people exchange the dialogue, this a place where people come to share their views and experiences and grow further because ice cream has lots of potential to grow. In India we are still way behind even if we compare ourselves with Pakistan or China.

We invited The Honourable Thiru. Banwarilal Purohit, Governor of Tamil Nadu as Chief Guest. He thoroughly appreciated our efforts and liked our show. He spread light on the ice cream industry, its value and challenges faced by the industry and a way forward. We are very happy and satisfied by his visit. He has shown us an interesting way to lead this industry forward. We hope that we will definitely fulfill his dream. We invite our exhibitors, manufacturers, vendors, suppliers, readers, advertisers, subscribers all to our next IICE 2019 in Gandhinagar, Gujarat in September 2019�.

IICMA Committee Members

Exhibitors

Speakers

Gala Night Attraction

Memento Distribution

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I ce Cream Times - November-December 2018

Unilever brings a premium light ice cream brand – Culture Republick

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protein per pint with no artificial sweeteners. Each one has between 400 and 500 calories. The pints are now available at select retailers and priced between $3.99 and $4.99. Culture Republick offers seven unique flavors: Milk & Honey, Turmeric Chai and Cinnamon, Cold Brew & Chocolate Chi, Pistachio & Caramel, Lemon & Graham, Chocolate & Cherry and Matcha & Fudge. Each pint container is designed by a different artist in various places across the country.

Ever since Halo Top disrupted the market, the better-for-you ice Ice Cream cream segment has Frozen Desserts started to get crowdGelato ed. Unilever found Halo Top’s success to Dairy Products be such an upset that Fruit Processing they have already reSquash & Juices formulated two of their classic brands – Ben & Jerry’s and Breyers.

When Halo Top stepped into the market, it was answering • Jams & Jellies consumer demand for • Chocolate Processing “free-from” treats by • Tutti Frutti Manufacturing creating a good tasting, healthier ice cream • Tomato Ketchup & Sauces • Stabilizer & Emulsiers Blends with ingredient transparency. As a result, • Non-Dairy with Whipped Cream the company sold more than 17 million pints in Contact : KALPESH P. DALAL 2016, a 2,500% sales B.S.C (Tech) Food Technology UDCT, Mumbai increase in a year. The Dalal Consultant explosive growth has B/10 Avanti Habitat Duffnala, Shahibauh, Ahmedabad. 380004, (Guj) India hurt the competition, Mob: 09824231791, 09327919196, E-mail:kalpeshdalal2010@yahoo.com Web: www.dalalfoodconsultant.com including Unilever.

nilever just released a premium light ice cream brand that aims to support culture by featuring probiotics on the inside and local artists on the outside. According to a press release, the Unilever Foundation is also donating 10% of the brand’s profits to support the arts in local communities. The probiotic ice cream line — called Culture Republick — has 16 to 18 grams of

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News

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Tip Top Named International Ice Cream Maker of the Year

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iwi favourites beat global talent to take top spot, Kapiti “Most Innovative”.

The proof is in the ice cream. Tip Top scooped multiple wins at the annual International Ice Cream Consortium (IICC) conference earlier this month, competing against the biggest ice cream manufacturers from 13 other countries.

Tip Top did Kiwis proud by winning the overall award of ‘International Ice Cream Maker of the year’ and winning silver in the “Best Ice Cream” category for the recently launched Tip Top Whittaker’s Coffee and Chocolate flavoured stick. Kapiti also won big, with first place in the “Most Innovative Ice Cream” category for its Kapiti Toasted Sesame Cone.

Tip Top Director, Kim Ballinger, says, “It’s a huge achievement to be recognized as the best in the world and it really puts New Zealand on the map when it comes to quality ice cream.”

Leigh Benvie, Senior Brand manager Kapiti is especially thrilled of Kapiti’s success in the “Most Innovative Ice Cream” category.

“We really like pushing the boundaries and love coming up with new and interesting flavours that

will challenge and delight the public’s tastebuds.

The Kapiti Toasted Sesame Cone is a perfect example of this,” she says.

“As far as we know it’s a world first to have roasted almonds baked into the cone and a window in the wrapper so you can see the cone.”

IICC CEO, Victor Duro, says, “Tip Top has been awarded Ice Cream Maker of the Year at the 2018 conference of the International Ice Cream Consortium for its outstanding contribution to the global ice cream business and taking out second Best Ice Cream with Tip Top Whittaker’s Coffee and Chocolate flavoured stick. Tip Top challenged the ice cream market boundaries showing an authentic cooperative spirit” The win coincides with the recent Colmar Brunton announcement that Tip Top is now New Zealand’s third most loved brand, moving up a spot from fourth last year.

Tip Top Ice cream is all natural colours and flavour, uses fresh milk and cream and 100 per cent committed to being Palm Oil free.

News

I ce Cream Times - November-December 2018

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New water buffalo milk gelato David Smith of Frozen Happiness described as ‘buttery and velvety’ Initiative announces 2nd Round of Charitable Contributions introducing a new product simply to rely on novelty. The trick is to get people coming back again and again.

“They will only come back when it’s amazing,” he said.

J

ames Coleridge at Uno Gelato in Kitsilano has created Buffalo Lemon, the country’s only gelato made with water buffalo milk.

Not only is it buttery and creamy, it’s also a gelato that can be tolerated with people with allergies to milk products Buffalo Lemon is made with water buffalo milk from Tesfa Farms in the Fraser Valley, B.C. birch syrup from Sweet Tree Ventures in Quesnel and lemon oil from Sicily.

Water buffalo milk has an A2 beta-casein protein which is believed to be safer for people with allergies to cow’s milk.

Coleridge has tried making gelato with goat’s milk, which has a protein that lactose intolerant people can eat, but it produced a gamey taste.

Other benefits of water buffalo milk include having 58 per cent more calcium, 40 per cent more protein, and 43 per cent less cholesterol than cow’s milk.

The price is $6 a scoop at the Uno Gelato store on West Broadway (Uno Gelato’s two other outlets in Stamps Landing and Canada Place are closed for the winter). Coleridge said it’s not enough when

“When you try wild buffalo gelato, you go — what’s that? It really comes down to the buttery, velvety mouth feel.”

Coleridge, who is Uno Gelato’s chief innovator and visionary, said Buffalo Lemon was created with a new emulsification process from Italy that breaks up the fat molecules to create a creamier mouth feel. Lemon oil is added at the start of the longer process which, he says, helps to join the flavours together.

Coleridge originally introduced water buffalo gelato in lemon, chocolate and coffee flavours in 2015 when he previously co-owned two Bella Gelateria stores.

He believes that as people grow more conscious about what they eat and put in their bodies, the demand for water buffalo milk will grow.

Uno Gelato‘s Buffalo Lemon is the only water buffalo gelato made and sold in Canada, Coleridge said.

“I’m always looking at diversifying the concept of frozen deserts,” he said.

“We want people to try it because we think it is a whole new division of gelato or ice cream. Once you try it, there’s no going back.”

D

avid Smith, founder of Smith Global Ventures and former Chief Operating Officer of iconic ice cream brands company Coolbrands International Inc., has announced another installment of charitable contributions as part of the recently launched Frozen Happiness Initiative.

The Frozen Happiness Initiative is named after Frusen Glädjé, a popular ice cream brand that Smith’s father, Richard E. Smith, created in the 1980’s.

Frusen Glädjé means “Frozen Happiness” in Swedish. The brand was sold in distinctive white domed containers in supermarkets at the time and has been featured in popular TV series such as Family Guy, The Americans, and The Orville. The Smith family has a long history in the ice cream business and has been associated with other famous brands over the years such as Chipwich and Eskimo Pie. The purpose of The Frozen Happiness Initiative is to support charitable organiza-

tions, which are making a difference in the lives of adults, children, animals, and the environment, and to identify and help guide innovative new startups, focused on the ice cream and frozen dessert sector.

I ce Cream Times - November-December 2018

Swiggy collaborates with Australia’s Ice-Cream King Ben Ungermann

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wiggy, online food delivery platform, recently announced its collaboration with Masterchef Australia 2017 runner-up Ben Ungermann to whip up three limited edition flavours of ice-creams for the South-India market.

Consumers in Bengaluru, Hyderabad, Chennai, Pune, Kochi, Coimbatore, Indore, Vijayawada and Visakhapatnam can order the ice-cream maestro’s signature flavours – popcorn; coffee cardamom and salted caramel ice-cream with potato chips and shaved chocolate – on the app priced at about Rs 165.

The 34-year-old model-turned-celebrity chef, who opened his flagship gourmet icecream parlour in his hometown Ipswich (Australia) earlier this year, was in Bengaluru recently as part of his world tour.

He had mentioned his interest in giving India a taste of his offbeat ice-creams like beer ice cream, lavender-honeycomb and pumpkin seed oil-vanilla flavours.

Commenting on this partnership with Swiggy, Ungermann said, “India is a land that boasts of some of the finest cuisines which are as varied as its culture and tradition.

My exploration for newer cuisines and influences has brought me to this country. I love experimenting, revolutionizing and combining different flavors, to create something unique.

This collaboration with Swiggy in association with ice-cream chain Cream Stone is an attempt to create remarkable ice-cream flavors that we hope will be loved by the people of India.”

Meanwhile, Swiggy was looking to introduce new signature flavours for its consumers. According to Srivats T.S., VP-marketing at Swiggy, this collaboration was a result of India’s ever-evolving consumer palates and their hunt for new experiences.

“We are excited to collaborate with the ‘Ice Cream King’ - Ben Ungermann who took up the task to create three exciting flavors exclusively for Swiggy customers,” he said.

Ice Cream News

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Dairy Enterprise Yili Group Expands Its “Global Network” to Indonesia

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sia’s No. 1 dairy enterprise Yili Group of China held a global launch event in Jakarta, the capital city of Indonesia for its latest ice cream series - Joyday. Attending the launch conference were government officials, representatives of industrial associations, experts of related areas, media workers, stars and celebrities and cooperative partners of both sides to jointly witness the historic moment.

Invited guests witnessed the global launch of Joyday ice cream in Indonesia.

Presently launched 11 different flavors of Joyday ice cream are based on wide market surveys, delicate research and refined production craft. They are premium products that are first launched into Indonesia and very soon will appear in other Southeast Asian countries. All 11 flavors are in line with international standards and have obtained qualifications and permission to access the Indonesian market. Zhang Jianqiu, CEO of Yili Group said, “We’ll transfer Yili quality to the whole world.”

Inner Mongolia Yili Industrial Group Co., Ltd, a provider of healthy and nutritious dairy products, is China’s largest dairy producer with the most complete product lines. Rabobank released the “Global Dairy Top 20 Report 2018” where Yili Group stays firm in the first dairy camp in the world and maintains the indisputable position of No. 1 in Asia. Several outstanding Chinese enterprises are blooming on the global market and becoming a new force that shall not be overlooked by the world; Examples include China’s Midea Group successfully acquiring Kuka Robotics, a very famous German company and China’s Geely acquiring Volvo. Today, Yili Group announced that to make an all-round launch on Southeast Asian market, it has directly unlocked the door

of Indonesia’s market with new products, making a new growth pole for Yili. “Today, the global launch of Joyday is a milestone, it tells the world that Yili is about to enter into Southeast Asian market. With nutritious and delicious dairy products, Yili has been endeavoring to carve out a ‘Silk Road of Dairy’ to share a healthy life with people all around the world. This is not just another strategic move following ambitious initiatives, like establishing of European Innovation Center, Oceania Dairy Production Base and SINO-U.S. Food Wisdom Valley. By tapping into Southeast Asian market, it transfers to the whole world Yili Quality, advocates a healthier lifestyle and builds up a bridge of friendship over all continents,” said Zhang Jianqiu during the launch event.

As of today, Joyday ice cream has been launched in four main cities of Indonesia - Jakarta, Medan, Surabaya and Bandung. By virtue of their premium materials, top-notch production craft and enriched marketing channels, Yili has succeeded in the first battle. Local customers are responding very positively to Joyday and are lining up all over to have a taste of the new brand.

Zhang Jianqiu said, “By the end of this year, Yili products will cover over 20 cities in Indonesia.

More customers will be able to enjoy the cool and refreshing taste.”

Because of the huge market potential, Indonesia has always been a place of strategic importance for global enterprises. Today, among China’s dairy enterprises, Yili Group is the first to have opened up Indonesian market; by doing so, it has set up another pillar on the global layout that radiates to all the 10 Southeast Asian countries as the next in step in Yili’s move toward globalization.

Ice Craem News

I ce Cream Times - November-December 2018

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Global Sheep Milk Ice Cream Market 2018 Expecting to Grow Steadily with Marginal Revenue and Manufacturers by 2025 AB SIFI S.p.A Laboratorios SALVAT, S.A. The Ritedose Corporation Unicep Packaging, LLC Pharmapack Co. Ltd. Amanta Healthcare Ltd. Automatic Liquid Packaging Solutions LLC Asept Pak, Inc. The market is divided into the following segments based on geography: • Americas

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he analysis gives a thorough information of interest to Sheep Milk Ice Cream Market economy demand, pricing analysis, prediction, market tendencies and advancements from the worldwide market for the duration of 2018 to 2025. The report provides up-to-date information about economy demand, pricing analysis, prediction, market tendencies and advancements from the worldwide market for the duration of 2018 to 2025.

The Sheep Milk Ice Cream Market report has been prepared based on an in-depth market analysis with inputs from industry experts. The report covers the market landscape and its growth prospects over the coming years. The report also includes a discussion of the key vendors operating in this market.

Sheep Milk Ice Cream market is projected to rise at a stable rate and will post CAGR (compound annual growth rate) of xx% during 2018-2025.

Following are the Key Players: Major players in Philippines market include Unither Pharmaceuticals Rommelag Kunststoff-Maschinen Vertriebsgesellschaft mbH Catalent, Inc. Curida AS Unipharma LLC Weiler Engineering, Inc. GlaxoSmithKline plc. Takeda Pharmaceuticals International AG Nephron Pharmaceuticals Corporation Horizon Pharmaceuticals, Inc. Brevetti Angela S.R.L. Recipharm

• APAC • Europe • ROW Sheep Milk Ice Cream Market has been prepared based on an in-depth market analysis with inputs from industry experts. The report covers the market landscape and its growth prospects over the coming years. Lastly, this report covers the mar-

ket landscape and its growth prospects over the coming years, the Report also brief deals with the product life cycle, comparing it to the relevant products from across industries that had already been commercialized details the potential for various applications, discussing about recent product innovations and gives an overview on potential regional market shares.

I ce Cream Times - November-December 2018

Innovative Packaging 30

Mondi Kalenobel to start trials for plastic-free ice cream packaging

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global market, and consumption growth is driven by impulse purchases sold as a single portion in a stick, cone or cup format.

ondi Kalenobel is going to start trials to make plastic- free ice cream packaging that does not need a polymer coating, testing materials for push-up and squeeze-up tubes.

Mondi Kalenobel supplies ice cream cone sleeves, cone lids, paper cups, and push-up tubes, but Hoeglund said it sees room for further growth in all those product areas, as well as in squeeze-up tubes and push-up lids.

It has also commercialized a custom-designed cone sleeve with a clear plastic window so that consumers can see the sugar wafer cone underneath.

The previously noted seasonality of the ice cream business means, currently, about 50 cone sleeve machines run 24/7 for a couple of months per year and Mondi’s goal by 2019 is to leverage its global network to expand production and reduce geographical dependencies.

The announcement comes after Mondi’s acquisition of Kalenobel in Turkey in 2016, where it has been learning about the market and creating a managerial and sales structure to handle the business.

Christian Hoeglund, business development manager, ice cream packaging, Mondi, said Mondi currently has 10 sales people assigned to the ice cream business in Europe and Russia, and is studying how best to structure its operation in North America.

550 staff and has its headquarters in Istanbul and production facilities in Kirklareli. According to Hoeglund, factors such as seasonality, consumer behavior, and novel production technology tend to make the ice cream packaging business different from other consumer packaging sectors, and it takes time to absorb all of the sector’s intricacies

“We’re doing market mapping there now and we plan to appoint someone to head that market by early 2019,” he said. Mondi Kalenobel employs

There also tend to be country-specific trends. For example, in Italy, ice cream consumption is among the highest in Europe, but consumers buy the prod-

uct from local kiosks, which means Mondi sells more paper cups in Italy than cone sleeves. Eastern European markets, on the other hand, want a more diverse product offering from country to country.

Euromonitor claims there is evidence that new players in emerging markets such as Georgia, Ukraine and Thailand can rise rapidly and seize market share. Euromonitor said global ice cream retail sales in 2017 were about $74bn, and are growing. Europe accounts for roughly 30% of the

Cone sleeves consist of kraft paper plus aluminum, and Mondi plans to leverage its internal supply chain with kraft paper plants in the same group.

Mondi Kalenobel recently launched a custom-designed cone sleeve with a clear plastic window for consumers to see the sugar wafer cone underneath.

Family-owned sugar-cone maker Oexmann & Co. of Gelsenkirchen, Germany, approached Mondi in 2016, asking to produce the sleeve. “Mondi was the only supplier to accept this challenge,” said Sedat Igbar, commercial manager Europe, Mondi Kalenobel. “And we did it. The first commercial products hit the shelves in May.” Oexmann, which first began making ice cream cones in Gelsenkirchen in 1926, ships the sleeves to Auckland- based ice cream producer Fonterra Brands (New Zealand), which is using them to package some of its premium cones.

The oval clear window measures 2.3cm high by 1.8cm wide and is made of biodegradable lm.

Mondi Kalenobel further created a small, seethrough window, laser cut to the outline shape of the New Zealand island of Kapiti on the cone lid. Fonterra liked the idea and Mondi is now supplying custom-made lids in addition to the cone sleeves.

“We’re focused on finding the packaging even if it takes six months or a year,” added Igbar.

Lotte Confectionery appoints new MD for Havmor Ice Creams

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otte Confectionery, a South Korean conglomerate announced the appointment of Anindya Dutta as the new Managing Director of ice cream brand Havmor. Havmor was taken over by Lotte from Ahmedabad-based entrepreneurs for Rs.1,020 crore last year.

Dutta brings with him 20 years of exceptional leadership experience in the food industry across business verticals and categories, including Bakery, Dairy and Confectionery.

Dutta held different responsibilities at Britannia for 17 years, prior to joining Havmor. His last assignment at Britannia was head of the Dairy and Bread business and more recently he was leading the international expansion of Britannia as Vice-President.

Dutta will take forward Lotte’s vision of business expansion pan India.

I ce Cream Times - November-December 2018

Mochi ice cream looks to revolutionize novelty desserts

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y/Mo Mochi is expanding its US line of mochi ice cream, a novelty dessert of Asian origin that consists of ice cream wrapped in dough. The brand will launch a Triple Layer variety after January 1st 2019.

Mochi ice cream is a niche dessert concept in the US that’s recently hit its stride. It was invented by a Japanese-American entrepreneur and launched in the US in the early 1990s. My/Mo took over that company in 2015 and has since been pioneering the sale of mochi ice cream in the US. Russell Barnett, CMO at My/Mo Mochi, said, “What Chobani did to Greek yogurt and Kind did to bars, My/Mo and mochi in general is doing to the frozen novelty space.”

He said unit sales of mochi ice cream are up 140% year-over-year, and My/Mo is found in more than 12,000 stores nationwide. It sells mochi in the original format: boxed packages of frozen balls of ice cream wrapped in a sticky rice dough. It comes in eight flavors like Double Chocolate, Sweet Mango and Green Tea. It also offers four separate flavors that are completely non-dairy and vegan.

My/Mo wanted to keep the original intent of having mochi in the snack category, but also recognized its potential as a competitive dessert. That led to its launch of ‘deconstructed’ ice cream pints, flavored like the snacks and chunked with bits of mochi dough.

Now the brand prepares for its latest release, coming in early 2019. The new triple layer mochi ice cream adds a ‘taste bud-tantalizing’ center layer to the original recipe. The line includes Chocolate Sundae, vanilla ice cream wrapped in chocolate dough with a cherry center. Vanilla Blueberry, Dulce de Leche and Chocolate Peanut butter round out the launch.

“The frozen novelty category had been ripe for innovation and My/Mo brought excitement back to the category with the creation of a handheld, portion-controlled snack platform that consumers didn’t even know they needed. With this launch, we wanted to take it a step further to really ‘wow’ snack fanatics with new flavors and textures,” Barnett said.

My/Mo wants to strike while the snacking iron is hot among young people. Barnett shared that millennials are the brand’s clear target market, citing their tendency to ll their days with snacks and eat several times a day rather than just three specific meals. “As millennials are the largest living generation and if you’re not talking to them and with them, then I think [that is] a bit of a miss. It is definitely a millennial consumer. We lovingly say we’re a colorful brand for colorful people,” he said.

Ice Cream News

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News

I ce Cream Times - November-December 2018

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Vidya Dairy, Anand got two awards in training & Skill Development Jyoti, Hon’ble Union Minister of State for Food Processing Industries, GOI.

1. The Assocham Innovation & Excellence Awards, 2018 in the category of “Best Skill Development in Dairy Sector for the year 2018” by the Associated Chambers of Commerce and Industry of India, Gujarat council, Ahmedabad. On behalf of Vidya Dairy, Shri D. R. Shah, Managing Director, Shri Sunny Kharwa, Sr. Executive (Dairy) and Shri Jigar Patel, Sr. Executive (Marketing) received ASSOCHAM Award from Sadhvi Niranjan

2. “Best Skill Development for the year” of Gujarat Training & Development Leadership Awards 2018 hosted by World HRD Congress & Star of the Industry Group. Shri D. R. Shah, Managing Director, Shri Jaydev Patel, Deputy Manager (Sales & Gen. Admin.) and Ms. Mona Gadhavi, Asst. Executive (Training) received the “Best Skill Development for the year 2018” award from Shri Pankaj Popat, President of Yes Bank and Ms. Ruzan Khambhatta, women entrepreneur and founder of WIZZ O TECH, ReachGujarat. com, N Wave Tech Pvt. LTd. and E Comm Opportunities Pvt. Ltd.

I ce Cream Times - November-December 2018

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Unique Article

I ce Cream Times - November-December 2018

Mochi Ice Cream? Tell me!!!

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( ) is a small round mochi stuffed with sweet red bean paste but some are filled with white bean paste (Shiroan). Daifuku can also be made with shiratamako or mochiko glutinous rice/sweet rice flour. Daifuku was first made almost 700 years ago, but not as a sweet dessert. Then at that time, sugar was rare, but Daifuku became more like today’s dessert when sugar became available but still was rare.

ochi (Japanese: ), a confectionery called Mochi ice cream is made from Japanese mochi (pounded sticky rice) with an ice cream filling. It was invented by Japanese-American businesswoman and activist Frances Hashimoto.

In appearance Mochi ice cream is a small, round delicacy consisting of a soft, pounded sticky rice dumpling (mochi) formed around an ice cream scoop as a filling. The exotic flavours of ice cream add zest to the confection while the mochi adds sweetness and texture. The much-liked traditional ice cream flavors used are vanilla, chocolate and strawberry. Not only the regular flavors but other striking flavours such as Kona coffee, plum wine, green tea, and red bean are also widely used. As Mochi is made from the pounded rice, it too can be blended with essences to give touch of flavored as a complement to the ice cream filling. Dusting or sprinkling mochi with dehydrated potato powder or cornstarch is done to keep it from sticking while being formed and handled.

Mochi Rice Cake Mochi, or Japanese rice cakes, is one of Japan’s favorite foods. It is not only a traditional food with many ways to enjoy it, but it is also incorporated into modern dishes of various international cuisines.

Molded from steamed mochigome, a short-grained gummy rice commonly found in East Asia, the cooked rice is kneaded to form dough that can be reshaped for various uses both savory and sweet.

The finished mochi has a unique texture that the Japanese describe as (“fuwa-fuwa” ), meaning “soft and pillowy.” Sugar is added for a subtle sweetness that accentuates the delicate flavor of rice ice cream.

Mochi is designed to the perfect portion. Care is taken with the proportion for rice dough and ice cream filling. Each piece has just the right amount of mochi to complement the ice cream without overpowering it.

The right recipe enables to create a very thin layer of mochi while keeping it soft and smooth. When bit into the delicate mochi casing, it adds a wonderful texture and lightness to the ice cream with every bite. Slightly sweet pressed rice that’s really good as chopped topping in yogurt ice cream, it firms up and becomes chewy when cold. But mochi by itself is like thick and kind of firm marshmallow texture with floury sweet taste.

Japanese daifuku Japanese daifuku and manjū are the predecessor to mochi ice cream, commonly featuring azuki bean filling. Due to the temperature and consistency of mochi and ice cream, both components must be customized. This is to achieve the right tackiness that will remain constant regardless of changes in temperature and climate. An early predecessor form of the dessert was originally produced by Lotte, as Yukimi Daifuku in 1981. The company first made the product by using a rice starch in stead of sticky rice and rice milk instead of real ice cream.

Daifuku Mochi ( ), is one of the most traditional but very popular Japanese sweet, Daifuku

The credit of inventing mochi ice cream goes to Frances Hashimoto, the former president and CEO of Mikawaya. Hashimoto’s husband, Joel Friedman, conceived the idea of taking small orbs of ice cream and wrapping them in a Japanese traditional mochi rice cake. Frances Hashimoto seeking the chance expanded on her husband’s idea, invented the fusion dessert which has now become popular in the United States and worldwide. One after the other, Hashimoto introduced seven flavors in the mochi ice cream range.

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a sodden mess. Friedman explained that in order to conduct perfect production of mochi ice cream, experts ranging from construction to microbiology were brought in to perfect the state-of-the-art production making.

Mikawaya first launched their Mochi Ice Cream in Hawaii in 1994. The frozen treat became so popular that it instantly captured 15 per cent of the novelty frozen treat market during the onset of its first four months.

How should mochi ice cream be eaten?

Sink your teeth into, take a bite, plunk the entire mochi ice cream ball into your mouth; cut them into pieces—the possibilities of ingesting are endless.

Is Mochi vegan?

All traditional Japanese sweets are mainly vegan, especially those made from mochi (sticky) rice and azuki bean paste. Also included are warabi mochi, made from a fern root, kanten (a jelly made from seaweed gelatin). Dango (mochi that is shaped as a ball) is also vegan.

What gives mochi its green hue?

Kusamochi is a variety of mochi made from sticky rice and yomogi, which is a Japanese mugwort plant.

Kusamochi can turn green with the use of powdered yomogi or it may include flecks of yomogi leaf.

Is Mochi ice cream gluten free?

Though made from a stickier, sweeter type of rice, mochi has a stretchy, chewy texture that’s actually naturally gluten-free.

What is Taro mochi?

Taro root Once eaten on occasion of Japanese New Year, Taro Mochi Ice cream finds place in bellies in any event. No excuse is required to gulp ever delicious Taro Mochi, made with taro root filling enclosed in pressed sweet rice. . A starchy, tuberous root (technically a corm), taro tastes much like a sweet potato, doesn’t fall apart when cooked, and soaks up flavor like a sponge. The taro plant is a tropical plant with large green leaves. Its root is starchy and high in fiber and is most often compared to a sweet potato or yam with pleasantly purple insides.

What is the refrigerator life of Mochi?

At room temperature mochi will stand for 24 hours. It tastes best at the day on the day of purchase. Up to 2 weeks is the shelf life in the freezer.

manjū

Is consuming mochi ice cream healthy calorie-wise?

Mochi ice cream is made up of mostly sugar and carbohydrates. One average size mochi ice cream ball contains around 56 calories, 0.1g of fat, 13 g of carbohydrates, 0.6g of protein and 5g of sugar.

Is mochiko the same as rice flour?

It has some thickening properties, but is better used in gluten-free flour mixes for baked goods.

Sweet rice flour is ground from short-grain glutinous rice, aka “sticky rice. Though the fact that it’s called glutinous rice, does not mean that it contains gluten.

Azuki bean filling In 1993, Mikawaya began production of mochi ice cream in the United States. It took a decade for the R & D dept to develop mochi ice cream into the mass production as we see it today. Due to the complex interactions of the ingredients and minute intricacies caused the delay of the mass production. A lot of trial and error method was experimented in order to successfully case the delicate mochi dough over the ice cream without leaving

What does red bean mochi taste like?

Red Bean Mochi has a unique texture that is slightly chewy from the rice flour casing, yet is soft on the inside. It has a unique, sweet flavor and is smoother than ice cream, with a melting consistency in mouth. It’s made from a red bean paste that tastes like a dessert.

If visiting Japan, don’t miss on Mochi Ice Cream!!!

So Happy Munching!!!

News

I ce Cream Times - November-December 2018

Dairy free kiwi ice cream start-up explodes in China

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nnovative Kiwi startup Wahiki Creamery has achieved its biggest commercial international contract to date: Asia’s biggest childcare centre with 20,000 enrolled children.

Wahiki Creamery , fresh off exhibiting at China’s biggest ice cream trade show, the 21st Ice Cream China 2018, in October, is positioned to take one of the biggest global markets by storm. Wahiki was the only coconut ice cream company present, out of hundreds of exhibitors and representatives say the interest was huge.

Chief executive Haman Shahpari says there are immense opportunities for growth in what he calls China’s untapped potential for healthy food alternatives.

“We have received a huge reception from the Chinese market that is extremely astute and keen on innovative, healthy food alternatives that address the major health questions of our era such as dairy, sugar and calorie intake.

“The Chinese are a progressive market when it comes to food and are active and enthusiastic about providing their population with better-foryou products such as our low sugar, low calorie, vegan, dairy free, gluten free ice cream.

“We have essentially eliminated all the risk factors out of ice cream while retaining ice cream’s traditional characteristics such as creaminess, texture and taste: all the things that make it the single biggest universally loved frozen dessert.”

Wahiki Creamery’s deal with Cathay Future will see the first coconut ice cream brand and kiwi brand to be featured at the leading-edge education-

al facility. With headquarters in Tianjin, China, the school has been an international leader in educational enrichment for more than 20 years.

It boasts having catered to more than 100,000 students from around the world, and in 2015 launched its global expansion program which saw it establish the Cathay School in Rockville, Maryland in the United States.

Shahpari says the deal marks the beginning of a long term, strategic relationship with the global economic power.

“The Chinese have shown us no hesitation in hearing about the health and benefits of our products and have demonstrated that they are actively looking for ongoing innovation and product development which delivers in the better-for-you markets.

“We are currently working on other channels as well continuing to re-innovate and reformulate to produce ice cream that isn’t just delicious but market leading for its health and wellness offerings.”

Wahiki Creamery produces vegan, dairy free and low sugar ice cream flavours and is the only ice cream brand to be certified gluten free by Coeliac New Zealand.

It also produces New Zealand’s only dairy free, vegan matcha flavor and released the world’s first turmeric latte flavour in March 2018. It is the only ice cream brand to include turmeric, black pepper, ginger and cinnamon, all superfoods.

“This is the only the beginning for us – we are taking ice cream where no one else has before and will be putting out even more flavours previously unheard of,” says Shahpari.

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I ce Cream Times - November-December 2018

Press Release

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Elanpro: Innovative Countertops For Top-Notch Dairy Display

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ver the years, we have seen dairy products steadily increasing presence in retail outlets. While milk is the prime growth driver in this category, an increase in consumption Sanjay Jain

of cheese, butter and frozen Elan Pro MD yogurt can be credited to the changing lifestyles of affluent Indians.

However, considering it is a temperature sensitive industry, adequate refrigeration equipment is essential to maintain the quality and taste of perishables. From a refrigeration company’s perspective, these indulgences have positively motivated the innovation in our industry. We have witnessed an increase in the demand for products that can induce impulse buying.

Considering power failure is normal in our country, any refrigeration product is bound to maintain the interior temperature for more than couple of hours so that it can ensure ROI. These days any display equipment is also expected to add style and elegance to the outlet- be it a super markets

or retail spaces or an eatery. Elanpro has a perfect solution to address these prerequisites. With a small footprint and portable, lightweight design, Elanpro Counter top Chiller EKG 55 is not only ideal for supermarkets but also restaurants, delis, bakeries, convenience stores, paan and chemist shops looking to expand their offerings display, while saving valuable counter space.

withtropicalized compressor to give a wide climate zone design suited especially for Indian weather conditions.

Boasting of eye catching style and cutting edge technology with economical solution for safe storage and display of perishable goods, EKG 55 is packed with latest innovation.The product is available in a compact size of 2ft x 2ft with top opening sliding door.

EKG 55 comes exclusively with bestin-class 50 mm insulation ensuring minimum heat ingress and low power consumption. This feature is chiefly relevant for our Indian market conditions as it maintains the interior temperature of -18°C even without electricity for as long as 2-3 hours in case of power failure.

It features micro-processor based regulator for precise temperature control and high performing cooling system.Aesthetically savvy, Elanpro EKG 55 features solid aluminum door frame and special low emissbile glass for low condensation enhancing the clarity of displayed products. It is provided

The robust freezing facility helps cool quicker whilst consuming less electricity. This user friendlyproduct is designed to maintain hygienic standards as it can be cleaned easily without professional assistance. Elanpro Counter Top Chiller provides reliable performance, stunning presen-

A viable option for low selling rural market, EKG 55 is equally efficient in modern trade outlets as a POS near check-out counter for a last minute sales. These energy efficient units are operationally noiseless.

tation of products and energy efficiency. Apart from EKG 55, Elanpro has an incredible range of commercial display dairy cabinets with varying choices in dimensions, styles and specifications to cater diverse needs of our patrons.The company has been continuously striving to provide efficient and financially feasible refrigeration solution to various industries.

#Hashtag your instagram for Ice cream occassions

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ny occasion to celebrate- ice cream is always the first option. We don’t have to plan to eat Ice cream but we often search where best it is served and social media is a great influencer for every food lovers.

If your brand or business has to do anything with ice cream that means you should be planning your Instagram posts to get the best out of this season. While you start scheduling your Instagram posts, let’s start preparing these popular ice cream Hashtags for your social media posts. They have been optimized, to get you the best results with organic views and post engagements.

Ice Cream Hashtags

#IceCream #SundaeSunday #Yum #IScreamForIcecream #IceCreamCone #Gelato #IceCreamRolls #IceCreams #IceCreamCake #IceCreamLover #IceCreamParty #IceCreamOfInsta #vanillaicecream #nicecream #icecreamsandwich #nationalicecreamday # desert As you now have the best set of Ice Cream Hashtags for Instagram, it will take more than an appealing picture, perfect caption, and Hashtags to bring maximum response to your Instagram and its success.

A consistent “Posting” on daily basis is a must to mark your presence and get your brand noticed. It so happens that posting everyday on the site often

gets delayed, so try to post every other day or every three days.

The more you post, the more recognition and engagement you will get, and there are higher the chances that your brand or business will be discovered by potential consumers on Instagram.

The smarter and easiest way to make sure that you post on a consistent basis is to schedule your posts on an Instagram scheduling calendar such as Socialdraft.

Share your audience Special Movements #tags!

Tips to get more engagement and most out of your Ice cream Hashtag!

Use Personal & Emotional #tag! Get your family involved in the messages and let them know your well wishes

Use Location #tag!

Reach your local customer with location tag #location

Use Seasonal #tag! This “#tags” gives an edge to the seasonal flavours of the ice cream and prepares you for the forthcoming seasons

Use Special Day #tags! This will enhance the festive mood of the followers

Once you post, set aside for some time to get engaged with the people who are creating content around your hashtags. Liking their posts, following them, will bring a swell of higher feeds with an increase in your engagement and ROI. By now, you have your own Ice Cream hashtags and a healthy strategy on how to use them- you are ready for Instagram success. So get ready to be popular on Instagram!!!!!

“Engaging your audience is the final piece of the formula for any business.” – Says Rajeev Wadhwa – Founder of ETC Digital Marketing Agency.

News

I ce Cream Times - November-December 2018

The ultimate in zero-wastage: Edible Packaging

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on, too, offering edible straws to purchasers of its premixed canned drinks such as Pimm’s & Lemonade (with a strawberry straw), or Bailey’s & Iced Coffee Latte (with chocolate).

fter years of shopping our groceries, storing leftovers in plastic containers and drinking water from plastic bottles, consumers are moving away from this convenient, easy to handle, but difficult-to-compost compound. Even the British Queen is not amused; she recently banned bottles and straws from Buckingham Palace and Balmoral Castle (as well as her 10 other royal homes).

Spurred on by a shift in the world’s eco-consciousness, savvy entrepreneurs are beginning to offer sustainable options that tick off all the right boxes, making available containers and packaging that are marine-degradable, compostable, organic – and to top it : edible.

Soon, you might eat your burger and its wrapper, too. Sip an iced latte through a seaweed straw and get your water fix from a transparent capsule that looks suspiciously like the detergent pods we throw into the washing machine.

“Everywhere you go in the world, plastics are a huge issue,” says Sylvain Charlebois, a professor in food distribution and policy, and scientific director of the Agrifood Analytics Lab at Dalhousie University, UK. “We’re still in the early part of this innovation cycle but biodegradable food packaging is becoming more readily accepted. Edible packaging is making gains, too, it’s just been slower to catch on.” Last spring, hard beverage giant Pernod Ricard announced “the straw of the future” made out of seaweed, organic sweeteners and colours derived from fruits and vegetables.

Its British rival Diageo jumped on the bandwag-

Candy Cutlery, a company based in Newmarket, Ont., makes edible candy spoons. Two entrepreneurs from Indonesia raised eyebrows with their startup Evoware, which sells sandwich wrappers made of edible seaweed.

Fans of Ontario’s Kawartha Dairy’s ice-cream can eat “Death by Chocolate and Moose Tracks” with edible spoons from Markham’s Candy Cutlery. A hit with customers when they launched in three Kawartha Dairy stores this summer, the novelty of the $1 candy spoons soon levelled off, says Phil Chowen, head of retail. Still, the 81-year-old dairy sold enough of them that they plan to offer them in all 10 Kawartha Dairy locations when the scooping season of ice cream resumes next spring.

“We think they’re (candy spoon) a unique and fun way to delight our customers,” Chowen says.

“And we want to help the environment by reducing the need for plastic spoons.”

And as for the water orbs, called Ooho (pronounced Yoohoo), they are the brainchild of Skipping Rocks Lab of Britain. Made out of brown algae, they serve up one large gulp at a time – a combination that could be a hard sell. “It’s great to commercialize edible packaging, but are people actually going to eat it?” Charlebois says. “And what if you don’t like seaweed?”

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News

I ce Cream Times - November-December 2018

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Ice Make Now Offers, Cold Storage & Industrial Chiller with Ammonia Refrigeration

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ce Make Refrigeration Limited is Equipment Manufacturing Company in the field of Food and Dairy. It manufactures PUF Panels, supplies Cold Rooms, Walk in coolers, HFC and HCFC based - Water, Brine and Glycol Chillers,

Ice Cream Plants, Bulk Milk Coolers, Refrigerated and Insulated Vans for entire range to maintain product temperature from 10 °C to (-) 22 °C. Now it has ventured into large turnkey refrigeration plant and project business and ammonia re-

ONE INDUSTRY, ONE SHOW!

13-14-15

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DECEMBER 2018

frigeration. Ammonia is the only refrigerant that is exclusively and extensively used in Food and Beverage, Dairy, Ice Cream, Brewery and Pharma Sectors. Brief Comparison of Ammonia with some HCFC and HFC Refrigerants; Chandrakant P. Patel

Thus HFC have no ODP C.M.D. but are still high on GWP hence Ammonia will be logical choice in future for most applications in Refrigeration. Apart from 0 ODP and 0 GWP ammonia is also highly efficient refrigerant.

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In Refrigeration the efficiency is measured in terms of COP (Co efficient of Performance) COP is measured as Refrigeration capacity achieved per unit of power consumed in same unit of measurement as same operating conditions.

Thus COP = Capacity in kW ÷ Power in kW COP of commonly used refrigerants as published

by Compressor Manufacturers. According to ASHRAE and the International Institute of Ammonia Refrigeration (IIAR), ammonia is a cost-effective, efficient alternative to CFCs and HCFCs that is also safe for the environment. If the ammonia plant is executed with Heavy Class or Seamless pipes, uses weldable valves instead of large heavy flanged valves, reputed make controls, welding is carried out with root run welding with TIG or Gas welding, ammonia does not leak from the system for decades, of course the ammonia plant and

equipment have to be maintained well for efficient operation and zero leakage comes as bonus.

As a refrigerant, ammonia has four major distinct advantages over CFCs and HCFCs: An ammonia-based refrigeration system costs 1020% less to build than one that uses CFCs because narrower-diameter piping can be used when compared apple to apple.

Ammonia is a 5-20% more efficient refrigerant than CFCs, depending upon evaporating and condensing pressures so an ammonia-based system requires less electricity, resulting in lower operating costs. Ammonia is safe for the environment, with an Ozone Depletion Potential (ODP) rating of 0 and a Global Warming Potential (GWP) rating of 0. Ammonia is substantially less expensive than CFCs or HCFCs in first cost and replacement of refrigerant charge. Ammonia is poisonous only in very high concentrations. Two factors, however, mitigate this risk: ammonia’s distinctive smell is detectable at concentrations well below those considered to be dangerous, and ammonia is lighter than air, so even if it does leak, it will rise and dissipate into the atmosphere. Mr. Chandrakant P. Patel, CMD, Ice Make Refrigeration Limited said “The Company is strongly focusing on innovative refrigeration engineering as there is huge requirement for Cold Storages in the Country in addition to over 100 Food Parks that are being

developed in the next few years. Ice Make will be able to extend services for ammonia based large cold stores for storage of Milk & Milk products and Blast Freezing & Hardening Chambers for Ice Cream, Meat, Poultry, Paneer, Cheese and Butter among Ammonia is 5 to 20% more thermodynamically efficient than its other competitive refrigerants.

This allows an ammonia-based refrigeration system to achieve the same cooling effect while using less power. As a result, where ammonia refrigeration is appropriate, it can offer lower long-termoperation costs. We have already received few orders for this and expecting good response from the market.”

The Company has hired Mr.KishorManglani, a Mechanical Engineer with 35 years of rich experience, expertise, with specialization in Refrigeration and Air Conditioning to head Ammonia Refrigeration Division and Projects (along with other refrigeration design, project planning & management, commissioning and service engineers).

Mr. Manglani has worked with Voltas, Alfa Laval, York Refrigeration and IDMC among others in past.

With this development Ice Make is now a one stop- cooling solutions provider with expertise in Equipment Manufacturing, Project Engineering and Project Management for Dairy, Pharma, Beverage, Fruits & Vegetables, Horticultural Industries, Food and Process Industries etc.

Press Release

I ce Cream Times - November-December 2018

Cold Chain Solutions by Excellere Marketing

E

xcellere Marketing Private Limited is headquartered in Mumbai.

The company has diversified products and solutions portfolio for Carrier/Midea Air Conditioner (Fixed speed, Vikas Upadhyay

Inverter, VRF), RINAC Managing Director

Cold Chain Solutions (Cold Storage, Ripening chambers, Blast freezers, IQF, Pre Coolers, Preserva, Retail display cases, Transport Refrigeration) & Construction Solutions ( Prefab structures), FRIO (Curved & Flat Glass top Deep Freezers, Hard top Deep Freezers ,Countertop Freezers, Upright freezers, Eutectic freezers, Bottle coolers), Sinde-Ice Ice Flake/Cube/Block Machines, On-line certificate courses on Six Sigma in association with AMILE Institute-USA, Cilico Bar Code Scanner & haldjeld terminals, Hidow Muscle Stimulators and Goclean Car wash machines.

The company is committed to enhance value in the lives of the people by continuously supplementing products and services in global markets.

Values & Beliefs: The vision of the company is to excel in every operating segment through teamwork and ethical behavior in delivering value with sustainable efforts for environmental protection, health, safety and social responsibility.

The mission of the company is to be customer’s first choice through innovative product & service solutions with dedicated and empowered team in delivering customer delight.

The company drives inclusive and supportive environment for employees with high level of engagement to always exceed customer expectations and excel in the global market place. Mr.Vikas Upadhyay has done his Production Engineering,PGDBM (Mumbai) & MBA (Marketing) from St. Louis, Missouri, USA. He has over 28 years of rich experience having worked across various functions in large conglomorates such as Siemens, Voltas, Blue Star, Hitachi & Carrier. In his recent assignment at Carrier, he handled Marketing & Strategy for Commercial Refrigeration business as Associate Segment Marketing Head (Non-Food Retail & Key accounts-Asia).

Products & Services: Air Conditioning Solutions: (Carrier Midea) The company deals with air conditioners with fixed speed, inverter & VRF. The company provided turnkey solutions with installation & aftermarket services.

Cold Chain Solutions: (FRIO) The company deals with deep freezers, vertical freezers, bottle coolers with exclusive marketing and distribution agreement with Kotak Industries LLC from UAE to market above freezer products in India & South East Asia. Members of the highly renowned Kotak family run businesses from India and overseas. Kotak Industries recently acquired the manufacturing facility for a leading brand in the United Arab Emirates producing commercial refrigeration products and now promotes products under a new brand ‘FRIO’.

With 4000 square meter state of the art factory managed by experienced refrigeration engineers in the United Arab Emirates, the company believes in promoting quality products with clear differentiation and focus on customer delight. The freezers have aluminum frame as against plastic frames for robust design and sturdiness. The compressor brand used in freezers is Secop (formerly known as Danfoss) and the products are designed to operate under most demanding climatic conditions.

Products include hard top chest freezers, flat

Uma Vikas Upadhyay

for the company Director(Promoter

glass top chest freezers, curved glass top chest freezers, counter top freezers, scooping cabinets & eutectic freezers for ice cream & frozen foods along with bottle coolers and counter top chillers for beverages and other chilled products.

Ice Cream / Frozen Food Conservators: • Available in various sizes – 150 Liters to 650 liters for commercial applications.

• Ideal cooling and excellent display through Curved and flat Glass for Ice Cream and Frozen Food.

• Easy to move sliding lids on aluminum top frame with heat reflective glass and integrated lock.

• All faces available for branding.

• High load limits allowing large internal volume.

Service free Condenser.

• Inner cabinet with pre-painted GI sheet for easy de-icing and high illumination.

• LED lighting options for specific requirements.

• Strong wheels for easy movement.

Power signature as per country - Available in 50 or 60 Hz frequency Please refer to the product brochures for further details which is available upon request.

Cold Chain Solutions (RINAC): Excellere Marketing focuses on providing customers with end to end cold chain and construction solutions. Products include Insulated Panels, Prefab Construction, Insulated roofing Cold storage solutions, Modular cold rooms, Reach-in refrigerators, Compact Walk-in Freezers/Chillers, Clean rooms, Curd-incubation chambers, Ripening chambers, Controlled atmosphere chambers, Pre-coolers, Blast freezers/chillers, Spiral freezers, Individual Quick Freezing, Hardening rooms, Refrigerated truck solutions.

The cold storage solutions are provided with ammonia as well as freon based systems as per requirements. Excellere is also a distributor of ice cube and ice flake machines from Sindeice, China.

On-line courses on Six Sigma (AMILE INSTITUTE): In association with Wherelz Corporation, the company provides on-line certificate courses on Six Sigma in affiliation with ‘Amile Institute (Del-

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TM

aware, USA)’. Various levels of courses such as Yellow, Green, Black and Master Black Belts are provided. These are targeted for professionals in supply chain, manufacturing operations,quality control and also students in engineering/ management courses as a ‘fast career growth’ factor.

These courses will provide platform for enhancing knowledge and positioning for career development.

Bar Code Scanners & Handheld Terminals Solutions (CILICO): In association with Cilico & UCT, the company provides wireless code scanners & handheld bar code scanner printer including RFID. Car Wash Solutions (GOCLEAN): In association with Goclean, the company provides car wash machines for personal and commercial use.

Dealership opportunities: Excellere Marketing aims at increasing the market reach by appointing channel partners across India and South East Asia for certain products. Dealer enquiries are solicited.

Press Release

I ce Cream Times - November-December 2018

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Tackling the silent killer with a low glycaemic diet

By Christian Philippsen, Managing Director, BENEO Asia Pacific

H

eld every year in November, World Diabetes Day sees events around the globe that highlight efforts to prevent and manage diabetes.

More than 425 million people around the world currently live with diabetes, a figure that exceeds the combined populations of Indonesia, Thailand, Malaysia and Singapore . To put things into perspective, that means more than 425 million people currently live with a lethal precursor to serious health issues such as blindness, kidney failure, heart attacks and strokes. The diabetes epidemic is especially rampant in Asia Pacific and governments in the region have ramped up efforts to pro-

mote healthier and more nutritious eating habits.

In 2016, for instance, the Singapore government launched a “war on diabetes” as the city-state had one of the highest incidences of diabetes among developed countries.

In a country where one out of nine citizens suffered from diabetes, the Healthier Ingredient Development Scheme was devised to encourage manufacturers to produce healthier food products.

An effective way for food manufacturers to support the fight against diabetes is to produce healthier foods that contain carbohydrates with low glycaemic properties. This means they help to reduce the glycaemic response of food and drink products. The glycaemic index measures how a particular food raises one’s blood glucose. Eating foods with a low glycaemic response prevents large fluctuations in blood glucose levels, hence reducing one’s chances of contracting diabetes.

There are two approaches to lowering the blood glucose response of finished food products.

The first is to modify the glucose supply with low glycaemic carbohydrates such as Palatinose™ (isomaltulose). This helps to ensure that carbohy-

drate energy enters the body in a slow and steady way. The second is to reduce overall glucose supply by sugar replacement using partially-digestible carbohydrates such as the sugar replacer ISOMALT, or non-available carbohydrates such as the dietary fibres Orafti® Inulin and Orafti® Oligofructose.

Using Palatinose™ – the next generation sugar BENEO’s low glycaemic, fully yet slowly digestible carbohydrate Palatinose™ supplies the body with the same amount of energy as other common, fully available carbohydrates such as sucrose or maltodextrin, but in a more balanced way. This is due to Palatinose™ being digested by the human enzymes in the small intestine four to five times more slowly, which leads to a slow release of glucose into the blood, resulting in an overall low glycaemic response.

Derived from beet sugar, Palatinose™ has a natural sweet taste. It can be used to replace sucrose and other high glycaemic carbohydrates in many food and drink applications. Incorporating ISOMALT – the ideal sugar replacer An alternative method to generate a lower glycaemic response in foods is to reduce the amount of glucose it supplies. Substituting fully available

carbohydrates with partially available ones such as BENEO’s ISOMALT is an effective way to curb glucose supply. ISOMALT, the only sugar replacer from beet sugar, has a very low effect on blood sugar levels and does not trigger insulin release to any significant extent. With its sugar-like taste, this bulk sweetener can replace sugar in a 1:1 ratio in various applications. Aside from being the number one sugar replacer in sugar-free hard candies worldwide, it is also popular in products like baked goods and cereals.

Tapping onto the rich fibres of an ancient vegetable BENEO’s functional fibres inulin and oligofructose are also an additional, effective option when looking to reduce the glucose supply of foods.

Both fibres are prebiotic with a mild sweet taste and are naturally derived from the chicory root.

When used to partially replace high glycaemic sugars, these chicory fibres effectively reduce the glycaemic response of foods while still offering excellent taste and texture results. At the same time, inulin and oligofructose also enrich foods with fibre content, thus helping consumers to reach the recommended level of the daily dietary fibre intake.

The winning formula for food manufacturers Efforts to promote healthier lifestyles in Asia Pacific is gathering pace and food manufacturers can play a key role in the fight against diabetes. By incorporating BENEO’s functional food ingredients that do not exert strain on blood glucose levels such as Palatinose™, ISOMALT and Orafti® inulin and oligofructose, food manufacturers can cater to the growing demands for healthier products that can help reduce the risk of developing diabetes.

Jelly Belly brand now in ice cream form in the UAE

J

elly Belly, the world-famous jelly beans brand, is now available in ice cream form in the UAE after the launch of Jelly Belly Ice Cream. The UAE ice cream brand has been created by JB Brands Management, under the chairmanship of Sheikh Mohammed Saud Sultan Al Qasimi and initially has four parlours across the country.

The brand said in a statement that it intends to expand its operations over the next 12 months beyond the first outlets at Al Seef, La Mer, Deira City Centre, and Ajman City Centre. All products are developed by the resident chef and produced at the purpose-built JB MENA Ice Cream Factory in Dubai, using the finest natural ingredients for an authentic taste, the statement added.

Alongside 50 ice cream and sorbet flavours, many inspired by Jelly Belly’s most popular beans, customers can also enjoy original creations, signature toppings, and home-made bakery items, the statement said.

Paul Rason, Jelly Belly Ice Cream’s chief operating officer said: “With this being Jelly Belly’s first gourmet ice cream offering it was imperative to get the depth of flavour and authentic taste experience absolutely right. “It is something we have achieved, exceeding expectations, with a combination of advanced technology, creativity, and passion and we are extremely proud to launch Jelly Belly Ice Cream here in the UAE, before taking the taste adventure further afield.”

Vasco Valenca, Jelly Belly Ice Cream’s chef, added: “From capturing the sweet intensity of Very Cherry, to creating the brand new Carrot Cake Ice Cream with actual carrot cake pieces, our quest for the highest quality ingredients has taken us around the world. “Customer feedback has been fantastic and we’re continuously working to enhance our selection with seasonal flavours and tasty surprises.”

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I ce Cream Times - November-December 2018

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Ice Cream News

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Dairy, berry producers scream for ice cream

tainers covered by tinfoil to conceal the brand. In quality assurance, he said the key to ice cream is consistency.

makes it complicated.” After a short series of lectures, Tharp had the group evaluate nine vanilla ice cream samples in a blind taste test, with con-

“If we follow all the rules that we’ve been talking about, we get happy consumers,” he said.

O

regon State University hosted its first Ice Cream Science, Technology and Supply class Nov. 6-7 at the Food Innovation Center in Portland, with support from dairy producers and berry growers.

Jeff Heartley and Doug Wells took their time at Oregon State University’s Food Innovation Center in Portland, tasting nine different vanilla ice cream samples and evaluating each based on criteria including appearance, flavor and texture. It’s a tough job, but hey, somebody has got to do it.

“The texture on this one is nice and creamy,” remarked Wells, who along with Heartley works in ice cream production at Umpqua Dairy Products in Roseburg, Ore. “The first one I tried was a little icy.”

Wells is just six months into the job at Umpqua Dairy, and was one of 63 participants who registered for the first Ice Cream Science, Technology and Supply course hosted by OSU at the Food Innovation Center Nov. 6-7.

Sarah Masoni, product and process development director at the Food Innovation Center, said she hopes the program will lead to more high-quality ice cream made in Oregon and across the Pacific Northwest, which in turn would provide more opportunities for local dairy farmers and berry growers to sell their ingredients to market.

“Whenever we can create value-added food products, that means we’re bolstering the economy and creating jobs,” Masoni said.

In fact, the class was funded by a $17,775 grant awarded by the Oregon Dairy Farmers Association to the OSU Agricultural Research Foundation in 2017. Association Director Tami Kerr said the proposal for an ice cream lab and educational workshop was outside the box, though the board agreed it was something that would ultimately benefit producers.

“If processors can produce new and improved ice cream, ultimately that should help with sales, consumption and milk prices,” Kerr said.

Oregon has about 210 dairy producers statewide.

Milk was the fourth-most valuable agricultural commodity in 2017, at $469.3 million.

The milk needed to make ice cream is one thing.

New flavors are another potential agricultural market, and that is where Oregon berry growers are seeking to bolster sales of their own.

Darcy Kochis, marketing director for the Oregon Raspberry and Blackberry Commission, said the OSU class was a chance to build connections between farmers and producers looking to buy more local fruit, or add flavors.

“This is a great opportunity to hit a market that is already buying some fruit, but would maybe do some more,” Kochis said. “If we’re spreading the word, hopefully there will be a buzz around Oregon blackberries and raspberries, and they’ll catch on to that.”

Oregon is the top producer of frozen blackberries, black raspberries and boysenberries in the country. The commission represents approximately 300 growers, located predominately in the Willamette Valley.

www.agronfoodprocessing.com

Kochis said they are especially excited about Columbia Star, a new thorn-less blackberry variety introduced in 2014.

“The fruit looks beautiful,” Kochis said. “A lot of people are growing it.”

Day one of the two-day workshop was led by Bruce Tharp, of Tharp’s Food Technology, an international training and technical consulting business based in Pennsylvania that specializes in the ice cream industry. Tharp discussed the basic science and principles of making ice cream, such as how to reduce air bubbles and ice crystals in the final product to enhance smoothness and quality.

“Frozen desserts are the only food intended to be consumed frozen.” Tharp said. “That

I ce Cream Times - November-December 2018

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Press Release

I ce Cream Times - November-December 2018

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Feel the chill with Ace Technologies

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CE Technologies deals with world’s finest range of commercial refrigeration products. ACE carries rich experience in Commercial Refrigeration & food service venture in India. ACE adheres to the market demand, make use of the technological progress as the driving force, listen widely to opinions of all customers and research ambient temperature, voltage, energy saving etc..

From different areas which are the key factors to design and produce chest freezers/Chillers, Water Bottle dispensers, Vertical Chillers/freezers, water coolers etc. under the brand name of ACE Frigoline. Our products are designed well suited to operate in all seasons. All the products deliver better performance due to highly energy efficient compressors and better condensing capacity.

In-house design set up for matching, balancing and installation of refrigeration equipment. May we request you to allow us an opportunity to associate with you as a single window for all your refrigeration needs (Plug-In) AND remote units. High end products we represent ISA from Italy.

Frozen & Dairy Industry: Highly preferred by some our prominent customers like: Aditya Birla (MORE), Future group (Easy Day), Spencer, Spar, Walmart, London Dairy, Hokey Pokey, Amul, Cream Bell, Mother Dairy,

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design • Easy Maintenance due to Deck system in Vertical Freezers & Visi Coolers • Energy efficient due Quick Freezing technology ( 1-4 Unit/24 Hours in all chest Freezer Models) • Dual Temperature option in all chest freezers

models ( +8 deg C - -24 deg C) • Better holding time due to 70 mm thickness in chest Freezers ( 6-8 Hours) • Pan India Sales & in-house Service Network Wide product range

ACE Product USP: • Using World reputed compressor brand (Donper, Danfoss, Embraco, Siberia, ZEL Etc..) Dual Condenser • Machines Designed at 45 deg C as per the Indian ambient conditions • Elegant looks due to Italian

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I ce Cream Times - November-December 2018

EDITOR Firoz H. Naqvi

CONSULTING EDITOR Basma Husain

ASSOCIATE EDITOR Chandni Naqvi

MARKETING EXECUTIVE S.H Hasni

PRODUCTION MANAGER Syed Shahnawaz

GENERAL MANAGER Gyanandra Trivedi

CIRCULATION MANAGER Seema Shaikh

GRAPHICS DESIGNER Naved H. Kazmi

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