Ice Cream Times September -October 2017

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‘TGIIFDC’ is a launch pad for ideas and innovations by collaborating with customers, governments, NGOs, and thought leaders, it can help find solutions to such global challenges as providing enough healthy food for people everywhere, decreasing dependence on fossil fuels, and protecting life and the environment.

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In a phase of contribution, DuPont supports the ice cream industry by organizing an event popularly known as The Great Indian Ice Cream & Frozen Dessert Contest (TGIIFDC). This contest seeks to unlock the hidden potential and make known unique innovations for the ice cream industry.

Currently in its sixth season, DuPont invites the companies that manufacture or market ice creams and frozen desserts in India to participate in this grand event.

D

uPont Nutrition & Health combines indepth knowledge of food and nutrition with current research and expert science to deliver unmatched value to the food, beverage and dietary supplement industries. They are innovative solvers, drawing on deep consumer insights and a broad product portfolio to help customers turn challenges into high-value business opportunities.

DuPont has been bringing world-class science and engineering to the global marketplace in the form of innovative products, materials, and services since 1802. The company believes that

Parth Patel, Business Head, South Asia, DuPont Nutrition & Health is an international business leader with 11 years of Strategy, Sales and Marketing experience in Agriculture business, Medical Devices and Food Ingredients industry.

He has previously held leadership positions in India, UK, Switzerland and Singapore. In the below interview, Patel sheds light on upcoming TGIIFDC. Speaking about ‘The Great Indian Ice Cream & Frozen Desserts Contest’ that DuPont will organize at Delhi, can you shed some light on Contd on pg 6 it?

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Frozen Dessert is no more FD; it’s ‘FD with Vegetable oil’ on the packaging

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ig jolt to frozen dessert manufacturers after the notification came in existence to change the product name on the packaging.

The notification says to print word ‘Vegetable Oil’ along with Word ‘Frozen Dessert’ on the packs. (a) Frozen Dessert or Frozen Confection means the product obtained by freezing a pasteurised mix prepared with edible vegetable oils or fats, having a melting point of not more than 37 degree centigrade or vegetable protein products, or both.

It may also contain milk fat and other milk solids with the addition of nutritive sweeteners and other permitted non-dairy ingredients. The said product may contain incorporated air and may be frozen hard or frozen to a soft consistency. (b) Dried Frozen Dessert Mix or Dried Frozen Confection Mix means the product in a powder form which on addition of prescribed amount of water and freezing shall give a product similar in characteristics to frozen dessert as described in sub-item (a).

The title of the Section 2.1.15 is Standard for Frozen Desserts or Confections with Added

Vegetable Oil/ Fat or Vegetable Protein, or both.

No other product in the regulations quote in the product name that it contains vegetable oil including the recent allowance of vegetable oil in chocolates. Through the label declaration consumer is very well made aware in case vegetable oil is added which includes the ingredient list as well as separate box quoting that it contains vegetable Oil. In the revised standards Frozen Desserts does

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not appear to be represented under any of the definitions of sub categories e.g. Milk, Milk Products or Composite Milk Products. The earlier standard very clearly quotes that Frozen Dessert may contain milk fat and/ or vegetable oil and fat and milk proteins alone or in combination/or vegetable protein products singly or in combination . The revised standard states that frozen dessert contains edible vegetable oil and or fat or vegetable protein products or both.

It than says that it may also contain milk fat and other milk solids.

In the earlier regulations, the class dairy based desserts (2.1.7) includes both ice creams and frozen desserts as both are desserts and having the difference of only addition of vegetable oil and/ or vegetable protein into the product. These need to be retained under same broad category which is also the case in Codex Food Categorization

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Frozen dessert manufacturers under the banner of IICMA have approached the CEO’s office in FSSAI to review the decision and to provide them a chance to present their case.

The draft notification came to day light a couple of months back without any approach to the frozen dessert manufacturers and concerned associations.

Present status says that final notification has come in the month of August on second day in 2017.

The notification is under the process of becoming a law, is at the table of Health Minister.

A delegation of frozen dessert manufacturers under IICMA banner met the CEO and concerned department head visited to present their plea.

FSSAI has assured them all possible support to relook into the matter.

Ice Cream Times View: ICT considers that this notification is a clear partiality with the frozen dessert category which is many folds bigger than ice cream category both in terms of volume and number of players in the country and globally.

When Namkeen is Namkeen though it is fried deep in edible oil with 20-30 per cent fat content, Mithai is mithai containing huge amount of fat, chocolate is chocolate, contains 10 per cent of edible oil higher than frozen dessert than why FD category has been singled out for mentioning Vegetable Oil on the packs under brand name.

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I ce Cream Times - September- October 2017

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Contd from pg 1

The Great Indian Ice Cream & Frozen Dessert Contest (TGIIFDC) is an event organized by DuPont Nutrition & Health for more than 8 years now. At this contest, we challenge ice cream and frozen dessert manufacturers across India to attain newer levels of product novelty in terms of technology, innovation and market potential with their incredible ideas and delicious concoctions.

The DuPont Nutrition & Health contest is designed to honor the fantastic work of ice cream and frozen dessert manufacturers in India who consistently drive excellence in this space with ideas and inventions for a perfect sweet treat.

contest winners who push their industries towards craftsmanship and innovation enhancing the popular ice cream flavor landscape and creating local concoctions.

According to DuPont, what is the difference between ice cream and frozen desserts? How have you seen this market growing as well as the contest?

Globally this category is dominated by frozen desserts, with ice cream being known as dairy ice cream and frozen dessert as simply ice cream.

From a consumer benefit perspective, both of them have different value propositions.

According to TechSci Research, a global market research and consulting company, the ice cream industry in India generated revenue of more than US$1.5 billion last year and is expected to more than double to generate over $3.4bn by 2021. India’s appetite for ice cream is on the rise supported by higher disposable incomes, changing tastes and improving infrastructure that are helping to boost the growth of ice cream industry.

Season after season, we see the competition growing and challenging the creativity of ice cream and frozen dessert manufacturers. Not only has there been tremendous improvement in the classic flavors like chocolate and vanilla but also, out-of-the-box creations in ‘most innovative’ and ‘kool kids’ categories. We have also witnessed the entry of newer categories like sorbet, hybrids of ice creams, newer presentation formats in the previous seasons.

This year being the Season 6, we are even more excited. The final evaluation and awards ceremony for 2017 will be held at Gurgaon, India on November 16. This event will honor the

It’s been 8 years for the contest conducted in the capital, please specify about experiences of this contest and the future it holds in India?

This contest is unique, where the ice cream industry can test their readiness with respect to the upcoming market challenges and consumer acceptability of products. We have seen the number of participating companies increased from 21 in 2008 to 95 in 2016. DuPont Nutrition & Health is continuously upgrading the format of TGIIFDC,

for example, we have added ‘Sorbet’ as a new category in our upcoming event, as we see it as a growing trend with many new launches. In this way, we hope to provide some insights to market trends and inspire other companies to create something unique. In 2017, we have announced an ethnic theme for the contest, encouraging participants to develop traditional ethnic Indian flavors or recipes.

The uniqueness of this platform is to see small and medium sized ice cream companies competing with the big established brand names in the same award categories. It’s a perfect mix of many national and regional ice cream manufacturers competing to win the best-in-class pan-India award.

How does the industry benefit by these contests? Do we see any upliftments or growth in the graph-wise presentation from producer’s point of view?

We are seeing continuous improvements in the industry in terms of product quality and innovative formats. We seen many manufacturers entering in the extruded ice cream space in 2011 and in sorbet category in 2013. Manufactures are also constantly challenging themselves to create products to suit consumers’ liking.

We collaborate closely with our customers and help to address challenges like fast melting, shelflife, texture and hardening, shelf-life, temperature variations in supply chain and issue of crunchy or icy ice cream (large ice crystals).

What tips and suggestion would you like to give for participants? What is different this season?

Our advice to participants is very simple, challenge yourselves for the continuous betterment of Indian ice cream and frozen dessert industry. Let’s aim to reach the level, where ice cream is perceived as an Indian creation, and not a western treat.

The taste palate of Indian consumers is expanding, as they are more willing to experiment with new

traditional flavors and novel creations. Mintel’s Ice Cream Global Annual Review 2017 suggests that discerning consumers today are seeking unconventional flavors and concoctions in ice creams just like it is with other food and snack categories. The Great Indian Ice Cream & Frozen Dessert Contest is a launch pad for many ideas and innovations where industry luminaries evaluate concepts that meet evolving consumer needs for a successful product in the market.

In Season 6 of the Great Indian Ice Cream & Frozen Dessert Contest, participants will compete for best-in-class, gold, silver and bronze titles in six award categories: standard vanilla ice cream, standard vanilla frozen dessert, best chocolate, most innovative, kool kids, and our newest category, sorbet. The contest, founded on winning ice cream ideas and recipes, assures that consumers can look forward to something exceptionally delicious in the coming summer season.

Who all are included in the jury panel? More on history of the contest The first Great Indian Ice Cream & Frozen Dessert Contest was orchestrated in 2008. Danisco, now part of DuPont was the pioneer in envisioning such an event for ice cream industry in India. This event brought together all the industry players for the first time in 2008. Throughout the years, the competition has received an overwhelming response of entries from Indian ice cream and frozen dessert manufacturers. The competition has grown from 21 participants (2008) to 95 participants (2016).

The jury panel will include renowned industry experts from leading dairy, beverage and food companies. Product innovativeness, potential to be successful in the commercial market and technical skills used in product development will lay the foundation for selection of winning entries. All judges will receive training and orientation regarding sensory evaluation and other parameters prior to the event from renowned ice cream expert Vasco de Sousa, who has around 30 years of experience in the ice cream industry. The panel of judges will experience what’s inside the most scrumptious ice cream recipes and find out how the creations measure up in terms of quality and inventiveness. A panel of approximately 15 children who are kids of DuPont Nutrition & Health employees in India will evaluate entries in the ‘kool kids’ category.

DuPont committed to provide new solutions to make food tastier and nutritious

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n an exclusive interview with Ice Cream Times, Sanjay Iqbal, Application Team Leader, South Asia, DuPont Nutrition & Health, a Food Technologist with about 22 years of in Operations, Business Development, Sales experience in Food/Food Ingredients industry. Previously, he led the sales team in South Asia in Dairy and Pharma Industry.

Iqbal shares some information regarding DuPont’s latest offerings for the industry.

How do you see the trends in taste and texture for ice-cream industry moving? What is DuPont offering for this area?

The consumers need for new exotic flavors, rich taste and texture is very high. Customers are travelling around the world, which in turn drives demand for premium ice creams.

Using

the

DuPont™

Danisco®

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of

ingredients, customers can obtain desired sensory properties and stability throughout shelf-life in their choice of ice cream applications. We help in new product development from idea generation to market launch, choosing the optimal ingredients for a specific formulation and process. For instance, the CREMODAN® IcePro range, from the DuPont™ Danisco® ingredient portfolio, not only maintains high quality ice cream under extreme storage conditions, but also maintains quality in less expensive reduced fat and/or reduced Milk Solids Non Fat (MNSF) formulations.

DuPont N&H is progressing leaps and bounds, kindly elaborate on DuPont’s capabilities in IC & FD space.

Being one of the world’s largest food ingredient companies, DuPont Nutrition & Health is committed to keep a pulse on global trends, working locally with customers and finding new solutions to make food healthier, tastier and more nutritious. As a global company, we can help manufacturers create products with a healthier profile that actively promote good health to address consumer needs and emerging health trends. We offer solutions by customizing products to suit the Indian palate. Our broad range of solutions

enable stable air incorporation and help customers achieve the desired taste and texture that they look for in ice creams.

We continuously invest in product research and application areas to bring new technologies and improvements for the ice cream and frozen desserts market.

Globally, the western markets are leading ice cream innovations in the industry, and India is way behind in the race. While science is global, we believe food should be local. We have an application lab in Gurgaon, where we have a complete set up for ice cream making and analysis.

To expedite localization of global innovations, we work on exciting local ice cream concepts and share them with the industry every month.

What are the latest trends in this industry?

How is it managed by the management and how will a new product enter consumer market once it is launched?

The ice cream and frozen desserts industry in India invested in capacity expansion and new technologies, to cater to the production of innovative and quality products for the Indian

consumer. DuPont Nutrition & Health has broad portfolio of products which are suitable for various applications and can be customized for products in India.

Recent studies show that more people turn to ice cream than chocolates and traditional sweets to satisfy their sweet cravings. Majority of ice cream consumption in India happen out-of-home and hence the sales of single serves are very high. We are starting to see new launches with traditional Indian desserts like Kulfi, Nolen Gur and Shahi Kheer. At the same time, there is a lot of innovation with western flavors and formats such as red velvet ice cream pastry, ice cream sandwich and ice cream cakes.

Another key trend is premium indulgence where ice creams are priced at INR 90-100 a stick, which was uncommon few years ago. As more consumers move into the middle class, the ice cream category will only grow, at both spectrums – the affordable segment and the premium one.

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Ice Cream News

Japanese matcha ice cream is a healthy choice

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ith many people adopting healthconscious lifestyle, Indian consumers ensure that their diet consist of healthy, gluten-free products or super foods, green tea.

Consuming healthy and staying fit has become a key area of focus for people across all age groups and increasingly looking at a variety of options that contribute to lifestyle. Green tea from Japan, Matcha is an ingredient being innovatively used in ice creams, cupcakes and donuts. For those who are unaware of this ingredient, matcha is a finely ground green tea. Ancient Japanese monks primarily consumed it as a beverage of choice.

Today it can either be dissolved in milk or water to add to its versatility and for its health benefits.

Director of Culinary at The St Regis Mumbai, Chef Himanshu Taneja said, “apart from health benefits like improving moods, memory and concentration, helps you relax, aids in weight loss, matcha has taken a diverse transformation into culinary world with people being more conscious about what they eat.

Adding matcha in food from a simple Frappuccino and turn it into a green tea Frappuccino, to adding matcha in desserts like matcha cheese cake or a matcha ice cream, the ingredient is versatile and adds to the health quotient.”

Matcha is high in antioxidants enhances calmness, boosts memory and concentration, increases energy levels and endurance, helps to burn calories and detoxifies the human body, improve cholesterol levels. With such beneficial health points, matcha is quickly making its way as a significant ingredient. Packed with catechins, matcha is an ideal pre-workout beverage that

boosts thermogenesis by 8 to 10 per cent and hence improves fat burn.

Chef Rahis Khan from Delhi believes that matcha nowadays is used to add flavour to a variety of Western-style confectionery items including chocolates, cakes, candies, cookies and green tea ice-creams as it is the only tea in which the entire tea leaf is dissolved in water to provide the maximum benefits of its components. “At Sakura (restaurant) we serve matcha ice cream. Also, matcha-based drinks have been introduced such as smoothies, lattes, milk shakes and also alcoholic beverages.”

Premium lifestyle food destination by Future Group, Foodhall is creating innovative products with matcha like flavoured macarons, iced tea latte, cupcake, cookies, baklavas, eclairs and donuts.

Corporate Chef at Foodhall, Olivier Vincenot said “I think with more places experimenting with matcha as an ingredient, people have become more open to adding it and experimenting with such dishes.”

The combination of flavour and nutrition that it provides is interesting. Marketing Head at beverage brand RAW Pressery, Smritika Sharma said “Matcha is stronger as compared to other green teas, even when compared on caffeine levels.

One must lower quantities right before bedtime.

Matcha in cosmetics or through homemade masks is great for the skin. The chlorophyll present in the leaves acts as a powerful detoxifier which stimulates skin cells. Matcha, when applied is also known to reduce sebum production and therefore is great for acne.”

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‘Monster’s Ice’ ice cream shop inaugurated in Qatar is not only remaining at the forefront of children’s purposeful entertainment in Qatar, but also serving as a distinguished and effective platform for local companies and startups to introduce their brands to the country’s younger generations and establish their presence in the local community and beyond.”

Q

atar’s one-of-a-kind miniature edutainment city, KidzMondo Doha has recently witnessed opening of first ‘Monster’s Ice’ ice cream shop in Qatar. This further establishes the indoor theme park as an ultimate entertainment and education destination for children in the Arabian country. Monsters Ice announced and introduced their brand’s ambassador - seven years old Alreem Khalid Al Kuwari. The ribbon cutting ceremony took place in presence of representatives from KidzMondo Doha and Monster’s Ice and number of special guests.

General Manager of KidzMondo Doha, Dr Eman Baker Abu El Hawa said “The ultimate aim of KidzMondo Doha is to create memorable experiences for its young visitors that must last for a lifetime, all while contributing to their holistic development into adulthood. The addition of ‘Monster’s Ice’ to our indoor theme park further enriches children’s experience at the kid-sized city and lets them enjoy a much needed break at the ice cream shop as part of their thrilling adventure at our edutainment city. We are excited to be shaking hands with our great partners at Monster’s Ice and to be hosting their very first outlet in Qatar at KidzMondo Doha. By doing so, KidzMondo Doha

General Manager of Monster’s Ice, Saed Mohamed Al Bordaini said “Today we are happy to announce our partnership with KidzMondo Doha, where we provide the best in educating the city’s young visitors on how we prepare our signature ice creams from scratch, and how we ensure our desserts are healthy by using a variety of fruits and nutritious toppings. As a ‘100% made in Qatar’ local company, our outlet in KidzMondo Doha is our Launchpad for growing our name in the country as well as around the world, as our proud brand goes global, following the footsteps of other renowned Qatari companies.”

KidzMondo Doha features a number of food and beverage outlets that offer a wide range of nutritious dishes and delicious desserts, increasing their physical and mental voyage of exploration and role-play at the miniature edutainment city.

KidzMondo Doha welcomed young visitors in Qatar for the first time in December 2016 during its ‘soft-opening’ phase at the recently-opened Mall of Qatar. The indoor theme park is designed as an exact replica of the real world, complete with its own currency, constitution, economy, and functioning infrastructure. In this kid-sized city, there are more than 60 unique establishments developed with real-world high profile firms and organizations, ensuring a realistic, fully immersive experience that stimulates all young visitors’ senses.

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Ice Cream based theme park is one of Britain's top attractions

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here are many popular tourist destinations in UK such as The British Museum, Tate Modern and National Gallery have attracted millions of visitors from around the world. All these acclaimed internationally sightseeing sites have a competitor by the name Ice Cream Farm in Cheshire commenced by little known family. In a span of a few years, Ice Cream Farm transformed itself from a dairy farm to a theme park. Last year a record of more than 8, 21,000 people went through its gates making it the top 20 most visited-free attractions in UK along with the likes of Science Museum, Brighton Pier and Serpentine Gallery.

followed by National Gallery with 6.26m and Tate Modern with 5.83m. The most paid attraction tourist place was Tower of London with 2.74m visitors followed by Chester Zoo, with 1.89m and Kew Gardens, with 1.82m.

It is an incredible achievement for a dairy farm that was compelled to venture in another business enterprise after the cut in milk subsidies. Over the years the farm branched out into an ice-cream based theme park for children. The place underwent an ambitious £5 million redevelopment programme, and gained the status of world’s largest purpose built ice cream parlour and Europe’s largest indoor sand and water play area.

Visitor numbers went sky-high in a quarter, when last year the park drawn almost as many visitors as the Museum of London as per the annual survey.

The numbers shot up when Tom and Margaret Fell and their two sons Jonathan and Graeme used social media to promote their business gaining about more than 69,000 ‘likes’ on Facebook and around 9,000 followers on Twitter. Jonathan Fell said, “From our humble beginnings, we could never have imagined we would be ranked above some of the most well-known attractions across the country because we’re off the beaten track people still can’t believe the kind of footfall we have. We’re in a rural location, so I think many families still want to go out and experience the countryside, and because we’ve got that element of entertainment there it works really well.”

Rides and attractions at the Ice Cream Farm now includes a giant ice cream tree “overflowing with giant scoops of melting ice cream”; a mini JCB digger for children to scoop sand; and the Strawberry Falls crazy golf course, decorated with giant sand castles and oversized candy canes. The admission to the park is free whereas individual rides have a very nominal cost.

Guinness World Records recognised the park’s 10,000 sq ft ice cream parlour that serves more than 50 different flavours as the biggest in the world.

Topmost in list of most visited free attractions is British Museum with 6.42 million visitors in 2016

Visitor England’s annual survey found the largest growth in visitor numbers were to gardens and zoos. The survey of English attractions, found that while historic houses and castles reported a seven per cent increase in visitor numbers, and country parks a four per cent increase, zoos and gardens reported an eight per cent increase in people through their gates.

Andrew Stokes, Director of Visit England said: “With the huge range of quality attractions throughout the country, there is something for everyone, from historic houses to quintessential English gardens, and from museums and galleries to ice cream farms.”

Ice Cream News

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News

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s per report, India is fastest growing ice-cream consumption market in the world followed by Vietnam and Indonesia. India's ice-cream market has registered a compounded annual growth rate of 13 per cent in the last five years. Volume sales in India are set to overtake those of established markets, including UK, this year. Ice cream sales in India are expected to reach 381.8 million litres in 2017 and 657.2 million litres in 2021.

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India's strong CAGR is closely followed by Indonesia (11 per cent), Vietnam (9 per cent), Turkey (9 per cent) and Malaysia (8 per cent).

Ice cream volume sales in countries such as Switzerland has dipped to -3 per cent in last five years, followed by Thailand (- 2 per cent), Denmark (-2 per cent), UK (-2 per cent) and US (-1 per cent).

Currently the world's biggest ice cream market is China with projected sales of 4.3 billion litres in 2016 followed by the US (2.7 billion litres) and Japan (756 million litres). In terms of individual ice cream consumption, Norwegians are biggest ice cream eaters with 9.8 litres per capita in 2016, followed by Australia (9.4 l) and Sweden (8.9 l).

The report stated that one in three (32 per cent) ice cream products were launched in the Asia Pacific in 2016, up from 26 per cent in 2013. The share of ice cream products launched in North America fell from 19 to 14 per cent in the same time period.

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I ce Cream Times - September- October 2017

19

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I ce Cream Times - September- October 2017

Ice Cream News

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California event features ‘Cheeri Cheeri’- a popular Filipino flavor ice cream

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hristy Cunanan makes yummy ice creams, and her coworkers at The Walt Disney Company are always in praise of her homemade ice cream that reminded them of their home countries of China, Vietnam, India and Philippines. The memories that her food inspired eventually influenced the name of the alumna’s ice cream business Cheeri Cheeri Ice Cream,

which exemplifies her Filipino background. She said the ice cream was served at a pop-up event at Carmenita Middle School in Cerritos, California on July 29 from 9 a.m. to 1 p.m.

She said although many flavors are influenced by the Philippines, her first movement towards representing the country’s background was the

name of her company.

Many Filipino names include repetition like ‘Cheeri Cheeri’ served as an adaptation of such a tradition. She has been making ice cream and giving it for free to family members and friends for the past few years until November 2016, when Cunanan decided to promote her ice cream at pop-up shops and events.

She approached Elton Keung this year, creator of the first alcoholic boba drinks, in search of guidance within the business.

For several weekends, she observed his store dynamics and learnt how to make entrepreneurial decisions. Keung admires Cunanan for working hard on her ice cream production and ingredient choices. Keung said, “I don’t know how other places do ice cream, but I’m pretty sure it’s not the same as Cunanan does it. Everything she does is hand-churned and made in small batches. She uses really good ingredients.”

way for Christy Cunanan to connect with her family. She said many flavors are connected to her grandfather’s favorite food stories, making Cheeri Cheeri Ice Cream a personal memoir to her grandfather and family.

Cunanan deeply connects with her Taho flavor, the resemblance to Filipino dessert containing tofu, brown sugar syrup and tapioca pearls. Taho was one of the first desserts that Cunanan’s grandfather introduced to her when she was a little girl. “At first I thought it was weird when I was little, but it ended up being one of my adult favorites. Sharing that with everyone allows me to share him and share my family in a way.”

Another flavor Cunanan’s creation was based on Tsokolate de Batirol, a frothy hot chocolate in Philippines. For this flavor, she combines the American familiarity of hot chocolate with Filipino adaptation of drink, resulting in an exchange of cultures within one spoonful. Cunanan names many flavors based on her own past experiences.

Another flavor is based on the tarty calamansi fruit, and associates learning in Filipino language with her grandfather in his backyard. “I always hope that (the names) would provide some insight to how family values are in the Philippines. It doesn’t just stop at ‘I’m eating ice cream,’ it’s ‘I’m partaking in the Filipino culture.’”

Cunanan speaks to her Filipino grandparents – Cesar and Loreta Cunanan on FaceTime twice a week. Since her dad’s side is from Pampanga, food capital of Philippines, food became a significant

Cunanan’s aunt said she looked back on her own experiences in the Philippines after tasting her niece’s ice cream. She especially remembers the street vendors, whose barbecued banana desserts inspired one of Cunanan’s flavors. “When you taste it, it brings you back in terms of, ‘Oh gosh, I remember that. It just conjures up pleasant memories of my past.”

Cunanan makes her own ice cream taking almost an hour and a half to develop each flavor. She didn’t always possess strong cooking skills but kept at it to delve into her culture and family background.

She seeks to instill pride within Filipino youth.

Cheeri Cheeri Ice Cream can start a dialogue about Philippines and its traditions. “Nothing is more personal than your relationship with your family, and how (my family) communicates has always been through food. ‘Cheeri Cheeri’ is immortalizing a lot of my happiest memories.”

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I ce Cream Times - September- October 2017

Non-melting ice-cream is a new invention

by Japan

I

n an awesome invention, Japan's Biotherapy Development Research Centre has created an ice-cream that doesn't melt. A research done at Kanazawa city in Japan discovered polyphenol, a liquid extracted from strawberries that freezes instantly thereby letting you enjoy your entire cone without any of it dripping on your fingers.

Researchers have figured out the solution to the messy melting ice creams that would ruin the cone eating experience.

The research centre asked a pastry chef to make a dessert using this strawberry liquid extract.

To the chef’s surprise the dairy cream he was using 'solidified instantly' when the strawberry polyphenol was added to it. Then the research centre realised they had struck gold. A professor emeritus of pharmacy at Kanazawa University, who developed the popsicles, Tomihisa Ota said “Polyphenol liquid has properties to make it difficult for water and oil to separate, so a popsicle containing it will be able to retain the original shape of the cream for a longer time than usual, and be hard to melt.”

Another test revealed that the ice-cream did not melt even after three hours of being kept outside on room temperature.

Now, Portugal to enjoy Ledo ice cream!

T

he leading Croatian and regional ice cream producer Ledo has begun its ice cream exports to Portugal. Ledo's ice cream can now be bought at the largest Portuguese supermarket chain, Pingo Doce.

Pingo Doce falls under the banner of Portuguese group Jerónimo Martins, one of the key food retailers operating in Portugal and Poland. Ledo’s Coco Majestic premium ice cream bar – coconut flavored with a milk chocolate topping and coconut chunks is part of the premium private brand Majestic's offer and it can already be found on Pingo Doce shelves around Portugal.

Ledo’s export CEO, Tomislav Čavlek said “This is just the beginning of our cooperation with Jeronimo Martins group, new projects for the Portuguese and Polish markets are already in the works. There is strong competition in the ice cream market, but Ledo’s quality and innovativeness make our brand stand out.”

Ledo’s products are exported to nearly 20 foreign markets. Ledo works together with Damon Worldwide, a company dedicated to maximizing the market potential of private brand products.

In addition to Jeronimo Martins, Ledo’s products are available in other supermarkets around the world as well, including Tesco, Auchan, Hofer and IFFCO Group.

Ice Cream News

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Ice Cream News

I ce Cream Times - September- October 2017

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Companies joined hands to create peanut butter ice cream

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ewis Road Creamery and Nelson peanut butter company Pic's in New Zealand have joined hands to create peanut butter ice cream. It's a little bit nutty and a little bit smooth. Pic's founder Pic Picot said the creation was in the pipeline for several months after Lewis Road Creamery had approached him. He said the company had been involved in the tasting and working on labels, "but we had to sign all sorts of secrecy things. I have been desperately trying to keep it secret and not say a word to anybody.”

The combo ‘peanut butter ice cream’ received amazing response on Pic's Facebook page.

Instantly there were more than 500 comments supporting the new flavor that includes flakes of

chocolate. Picot said “the taste was like eating cold peanut butter but not as gluggy. And the chocolate, you bite into a bit of chocolate and you sort of think there's a piece of peanut butter but as it melts in your mouth you realise its chocolate. It's pretty wicked.”

Pic's was established in Nelson a decade ago and now exports its spreads around the world. Picot said it was an easy decision to pair up with Lewis Road as the creamery was into ‘making good food that tastes good’. Lewis Road has other successful collaborations with Kiwi brands including creating chocolate milk with Whittaker's and strawberry ice cream with frozen berry company, OOB.

Japan's latest craze –serving coffee in ice cream cones

J

apan culinary pleasures are not merely restricted to seafood. Another sphere of sweetness has been discovered recently and surprisingly it is something that one cannot imagine to have – coffee in an ice cream cone.

The sweet caffeinated brew carefully poured into a wide array of ice cream cones. This seems to look brilliant and potentially addictive. There are several cafes around the world that offer this delicacy as an option, but food lovers have dedicated an entire business to this innovative treat in Japan.

The name of the cafe is Coffee Cone located in Koenji, Tokyo. Though they serve variety of typical café items unexpectedly their coffee cones is attracting attention from all the quarters. These coffee cones are available in variety of flavors, just like coming in chocolate-dipped, sprinkle-dipped, and others. If you’re not in a coffee mood, then you can get a cone-full of rich, green matcha instead or else go for the chocolate-matcha-dipped cone available. There is even slice of bread covered in chocolate and nuts which looks amazing and tastes delicious!

Though this is relatively little different, but it looks absolutely delicious. Japan’s latest caffeine

RK

craze, the Coffee Cone swaps out the cup for an ice cream cone. This cafe in Tokyo sells coffee in a cone. They even decorate their creations with little smiley faces. It brings a new meaning to the morning cup and the disposable cup. How should this yummy treat be consumed is another question? But as of now, one can clearly exclaim that surprisingly this is a very innovative idea by them.

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I ce Cream Times - September- October 2017

Global Ice-Cream Market witnessing a healthy growth

P

opularly consumed frozen eatable product known as ice-cream made from milk and other confectionary ingredients is enjoyed as a dessert worldwide. Ice cream is known for its high-quality protein and easily assimilated calcium. Ice-cream comes in variety of flavors like fruits, nuts and other ingredients are added to enhance the nutritional value of the product.

It has to be stored in chilled (freeze) temperature because of certain properties that it contains.

Today the market scenario is such that ice-cream as a specialty diet enjoys great popularity amongst the consumers.

Recent research conducted state that the global market for ice-creams is estimated for a vibrant growth in terms of value and volume by 2022.

Ice-cream market at the global level is expected to grow with an astounding rate of a CAGR. The industry shall witness a strong growth breaking its previous growth records by the end of the forecast period (2016 – 2022). Population growth coupled with changing economic conditions of different regions will be the major growth driver of icecream market. The increased demand for frozen desserts in the developed countries supports the sale of ice-creams in those regions. Modern technologies have helped to enhance and new flavors in ice-creams are innovated which will fuel the market share.

The major players with international and regional market presence reveal that the current icecream market scenario is highly competitive and fragmented. Top players compete upon innovation, quality, cost, and financial stability. To maintain their market position, these players focus on developing their product portfolio with the help of advance technologies. Innovation, mergers & acquisitions, and brand reinforcement remain the key trends for the leading players of this industry.

Key players of the ice cream industry promote the products innovation timely to hold the consumers’ attention. By offering better and unique taste variants that match consumers’ expectations, who are willing to pay a premium will up the consumption rate.

World's smallest ice cream van that gave free ice creams in England

I

ntu has unveiled the world’s smallest ice cream van visited different places and distributed free sub-zero treats. Nice Cream Van measures just 47 inches long and 39 inches high and has a maximum speed of 12mph.

It was on a nationwide tour that visited 14 Intu shopping centres to surprise and delight shoppers around the country from August 2 to August 17.

Marketing Manager at Intu Derby, Carly Salisbury said: “We’re delighted to have created what we believe is the world’s smallest ice cream van but the real win is seeing the smiles it puts on people’s faces at Intu shopping centres around the country for those lucky enough to get free ice cream.

We work really hard to create experiences that will surprise and delight our customers and make each individual shopping trip a happier, more memorable one.

Whether you’re someone who loves to shop or a bit more of a last-minute panic shopper, we aim to ensure you leave happier than when you arrived.”

News

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Logo Special

I ce Cream Times - September- October 2017

The story

A Supplement of Beverages & Food Processing Times

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Certain facts

Times Vol. 5, Issue 01, September- October, 2017,

24

20/-

ecently I was google-ing on the internet to find some media on ice cream industry and I was shocked to see that there are no such topic publications on the internet. During my visit to Italy a couple of times, land of Gelatos, I found no focused publication on gelatos but a few shared with other food products. So we are unique in the world at the moment!

Our newspaper is completing four years of publication starting 5th volume this month. In the 4 years journey it has seen unprecedented growth compared to our other publications of the group. A dedicated publication for midsize industry like ice cream was a revolutionary idea came to my mind after the success of 2nd IICE in 2013 in Hyderabad. And then onwards ICT became a regular feature for the ice cream industry.

In the last one decade ice cream industry has also witnessed a constant year on year growth of 20 per cent and in some years more than 25 per cent. It is said that ice cream industry has a cycle of three years where one top growth year is followed by 2 not so growthful years. But one thing is sure for this industry that it is growing every year. Number of seasonal manufacturers is going down because they are now processing throughout year. Smaller city based manufacturers are spreading their antennae in nearby districts, regional players are becoming national. Best part of the business is that there are many joint ventures between different state manufacturers for expansion of their business and coordination nationally compared to 5 years ago. Giants like Havmor, Creambell, Lazza, Dairy Classic, Naturals, Pastonji, and many more are in expansion mode. Every year these companies are opening new plants or doubling their capacities.

Amount of investment has increased in the ice cream industry and many of the companies also having other dairy product categories now mainly focusing on ice creams because they see double digit growth in their sales.

According to the news item published in last issue of the Ice Cream Times Coca-Cola is yet another big ticket entrant in this segment. Brands like Vadilal, AMUL, Havmor, Fun India Dairy, Kwality Walls have immensely contributed to the growth of ice cream industry with their huge investments by advertisement in print, electronic and online media.

Along with anniversary of ICT we have the biggest event of ice cream industry in entire South Asia “Indian Ice Cream Congress & Expo” 2017 at Mumbai this Sep 15-16. This is the 7th edition of the show 2nd time in Mumbai. You will see approximately 150 exhibitors and hundreds of visitors this year in IICE 2017. IICE will also have one day seminar on the 2nd day of the show. The seminar is focussing on some of the very vital topics for the industry. Topics on Parlour’s business and its growth, ingredients for ice creams, ice cream processing technologies and the hottest topic of the season GST will be present in the form of panel discussions.

We have invited some of the best brains from all over the world to present their views on the given topics. IICE has already crossed 3000 mark on online registration and this number will grow further in next 15 days.

Ice Cream Industry especially members of Indian Ice Cream Manufacturers Association always stand for the quality products to be delivered to the consumers. Any innovation is deeply researched before its trials and launch.

Consumers always expect that the product he or she is going to consume is not only safe for them but the manufacturer has tested it on all parameters.

And that’s what members of IICMA do for their buyers who are committed for them from decades. In some of the cases, regular customers are known to the manufacturers personally and vice versa. Recent event in Delhi where a 30-year-old man drank a liquid nitrogen-chilled drink at a Delhi bar, and ended up with a big hole in his stomach! While this is the first such accident in India, a girl in Lancaster lost her entire stomach lining back in 2012 thanks to a liquid nitrogen-infused cocktail at her 18th birthday party. Incidents like this are great reminders for all, be it consumers or manufacturers. Some of the social media catered this incident as liquid nitrogen ice cream also. We expect from ice cream fraternity that ‘quality always comes first for them’.

Inviting all the readers in the show IICE 2017, signing off now with a hope to meet you on 15-16 Sep 2017, Mumbai!!

I

ce cream enjoys great popularity all over the world. Though the industry is capital intensive, it is highly competitive market today. United States, New Zealand, Australia, Denmark and Belgium dominated the global ice cream market in terms of consumption in year of 2015. Based on product, the global ice cream market can be segmented into impulse ice cream, take-home and artisanal ice cream. Global ice cream market recorded a CAGR of around 6.0% during 20092016 with a volume of 19.7 million metric tons in 2016. Some key growth factors that drive the global ice cream market are innovative flavours with added nutrients, population growth, increase in disposable incomes, premiumization, growing popularity as an add-on to foods and beverages such as milk shakes, smoothies, brownies, etc.

Indian ice cream industry is one of fastest growing segments in the Indian food industry. Ice cream market in India is at present estimated to be over INR 4,000 crores, and is achieving growth rate of 15-20 per cent year-on-year. By 2019, the market is anticipated to touch around INR 6,198 crores. The country has a low per capita ice cream consumption of ice cream at 400 ml in comparison with per capita consumption of ice cream in United States (22 l) and China (3 l). With changing cold chain infrastructure in India coupled with increase in disposable income plus changing lifestyle, the segment has immense potential for growth.

There are several regional players in ice cream industry in India who have good market presence in their respective states and leading brands like, Vadilal, Havmor, HUL (Kwality Walls) and the rest command a good market share today.

Graphic mark, emblem, or symbol, wordmark is commonly used as a logo by several commercial organizations and enterprises, even individuals to aid and promotes instant public recognition.

Today a company's logo is synonymous with its trademark or brand. Since a logo is the visual entity signifying an organization, logo design is an important area of graphic design. A logo forms to be the central element of a composite recognition system that must be functionally extended to all communications of an organization. Before designing a logo, there must be clear definition of the concept and values of brand as well as understanding of the target audience.

Ice Cream Times connected with few well known ice cream brands in the industry like Hangyo, HUL (Kwality Walls), Havmor, Lazza, and Top N Town. Corporate logos are considered as the ‘face of a company’. They are vivid displays of a company's unique identity, and through colors, fonts, images; the logos provide essential information to customers who can identify with the company’s core brand. Logos are the chief visual component of a company's overall brand identity and they appear on stationery, websites,

business cards and advertising. Every logo created has a special meaning and symbolizes various key points that customers can understand.

To begin with, Ahmedabad-based Havmor is leading ice cream brand that has captured market share in span of few years. Havmor annual turnover is about 525 cr and anticipates growth of over 25 per cent in FY17-18. Ankit Chona, Managing Director of Havmor said that “Havmor wordmark is our logo and dates back to 1944 and was a combination of the words Have & More.” Coined by the founder Satish Chandra Chona, ‘Havmor’ evolved over the last 72 years. Chona further elaborated that the current logo was developed over 20 years ago and has stayed the same with minor modernization tweaks on it. While the logo itself has remained largely unchanged, visual identity system was last updated in 2016. “The drip signifies our commitment to real milk ice-cream and this dynamic identity system full of colour and clear type system combined with an iconic image styling bring our visual identity to life. The effort has been to stay true to roots but relevant to the day and age we live in today.”

Havmor has several unique ice-cream varieties and ranges in portfolio that includes premium range, signature range, blockbuster, turbo cone, 98 per cent fat free, 100 per cent sugar free, ice cream cakes, pastries, ice cream sandwich, assorted candies, top cones, ready to eat cups, novelties, bulk packs, combo packs. It is a very proud achievement for the company that Havmor has been honored with prestigious Times Food Award for being best ice cream brand for eight consecutive years. It recently won maximum number of awards in ‘The Great Indian Ice Cream Contest 2016’ organized by Danisco Dupont in Delhi.

Another popular ice cream brand, Hindustan Unilever - promoted Kwality Walls commands good market share in the country. This frozen desserts brand is a major producer and distributor of frozen dessert and ice-cream products in India and worldwide. HUL (Kwality Walls) - Sumit Mathur, General Manager, beautifully explained the company’s logo, “Wall’s has a heart-shaped logo. It is in every high street around the world, a sign that says ‘here there’s joy! You can find our logo on so many of the world’s favourite ice creams, including Magnum, Cornetto, Solero, Viennetta and Carte d’Or. Our philosophy is quite simple, live from the Heart!”

Every day brings new challenges and people should learn to live each day happily without keeping any regrets. Hence to make dull moments bright, Kwality Walls has many products pertaining to the situation, individuals are facing. He further added that “the world is increasingly becoming a serious place. Life today can weigh us down and divide us. But when we let go for a moment, this all melts away. Our vision is to build a happier more inclusive world. In a world full of seriousness and hustle, this could be a better category to make people happy! Hence we chose to have the heart logo for our ice cream brands, it not only unifies the different brands across 40 countries, But also is an invitation to people to drop their

Logo Special

I ce Cream Times - September- October 2017

25

behind an ice cream logo

that you didn’t know

Glenes Bothelo

music makes you smile and keep you happy. This means we never sell a product but a Sense. The rings behind the logo signify that we differentiate ourselves by complementing the mouth-watering and social effects of ice cream with music. Also our tagline Share a Smile says that an ice cream helps you to overcome sadness and help share smiles across.”

A lot of thought and reasoning goes behind creating a logo for the company. Certain elements are considered in finalizing the logo, though there are several ideas at the initial stage. Pai stated that, “we give people a chance to enjoy life's moments together and share a smile that can be remembered.

We live to share the pleasures of life with our loved ones. It is about our brand philosophy based on simple and honest values. Hangyo is about ensuring the genuine happiness of customers. By adding musical dimension to our core product, we gain a unique position in the market that none of our competitors are focusing on. By providing a full sensual experience, we escalate our passion for best quality ice cream - making to our customers and generate sincere smiles. Simply put, our customers’ smiles will ensure our success.” For the fiscal year 16-17, Hangyo’s revenue touched upon Rs.1020 million. This year, they plan to achieve a turnover of Rs.1275 and anticipate a growth rate of 25 per cent.

The motive of Hangyo’s ice cream is that one must smile with all their senses. “This is what we strive to achieve with all our customers. It is all about ensuring genuine happiness regardless

seriousness and enjoy the light hearted side of life.”

Down in South, Kerala-based Lazza ice cream manufactures international quality ice cream products at best-in-class prices with annual turnover of Rs. 300 cr and achieves growth rate of 15 per cent. Director of Lazza ice cream, John gladly explained ‘Lazza’ is a word that has rich connotations. There are various words that are derived from the root word ‘LAZZA’ and they generally mean ‘All the good things in life’ or ‘good pleasures’ or’ joy and happiness’. Logo plays a very important role for brand promotion.

Regarding the logo of his company, Simon said the logo has evolved in the last few decades of existence, but basic colors remain the same. “The red in the logo symbolizes energy and passion in the world over. Of course ice cream is a food item that has a strong emotional connect and is eaten more for pleasure than for its nutritional value.

Thus red is an appropriate color to be in the logo.

The other color is blue which symbolizes quality, hygiene, and safety. Together it means to create exciting ice cream experiences while maintaining

There are several regional players in ice cream industry in India who have good market presence in their respective states and leading brands like, Vadilal, Havmor, HUL (Kwality Walls) and the rest command a good market share today.

Graphic mark, emblem, or symbol, wordmark is commonly used as a logo by several commercial organizations and enterprises, even individuals to aid and promotes instant public recognition.

Today a company's logo is synonymous with its trademark or brand. Since a logo is the visual entity signifying an organization, logo design is an important area of graphic design. A logo forms to be the central element of a composite recognition system that must be functionally extended to all communications of an organization.

Initially it consisted of only letters TOP ‘N TOWN. Later on we added the ice cream scoop graphic so that it’s clear as to what the brand is really about.” Top N Town provides different types ice cream products like Magic Cones, Bars, Ice Cream Cakes, Scoops, Sundaes, and other Novelties. Ramani added that the annual turnover of the company is 250 Cr and anticipated growth rate for this fiscal year 17-18 is 23 per cent.

products that meet and exceed standards set by FSSAI. All Lazza factories comply with HACCP standards that are international mark for food safety. All the raw materials and finished goods pass through quality standards before they reach the market.

Top N Town is all set to become India's most loved ice cream brand, a yummy treat to be savoured by people of all age groups. The objective is to give ultimate ice cream experience to customers by providing best-in-class ice creams & desserts made from healthy and premium ingredients.

Lazza ice cream launched a range of ice creams that contain a high percentage of real fruit, no preservatives, no artificial colors and no artificial flavoring. Natural series include Tender coconut, Jackfruit, Mango Alphonso, Chikkoo, Til, Blueberry etc. Lazza provides Kulfi, spice flavored ice cream, Rajbhoj that fall in the ethnic category.

The favorite Indian sweets have taken over the millennia and creative idea was a modern twist by blending it with pure ice cream. The resultant product is truly loved by all. When it comes to indulgence, no other ingredient can beat chocolate that enjoys great popularity worldwide. They have assorted products that have different expressions of chocolate and each of them tempts customers into ocean of indulgence that only chocolate can offer.

The company’s vision is to reach 1000 Cr by year 2020. Top' N Town is constantly making keen efforts to become a brand that’s synonym for Happiness & Sweetness. It also pioneered the production of low fat and sugar free ice cream in Central India. To supply fresh products across all states, the company has plants at Bhopal and Durg (Chhattisgarh) with a combined production capacity of 1, 00,000 litres a day. With changing tastes of customers, Top N Town as an ice cream brand has come a long way in this successful journey.

the highest levels of quality. Moreover, we found that most of the leading brand logos in world are either in red, blue or a combination of both.

The broken font communicates a break from the monotony of regular font and creates a fun factor.

The slightly upward slant of the logo reflects our positive and growth oriented outlook towards life.”

Another popular ice cream brand in Mangalore is Hangyo Ice Cream that is successfully handled

by Srikrishna group. Hangyo was incorporated in 2002 as the flagship company of Srikrishna Group established in 1989. Hangyo Ice Cream has several firsts in its kitty and hence is considered to be Karnataka’s first private ice cream manufacturer in the organised sector. Pradeep Pai, Managing Director of Hangyo Ice cream gives a detailed explanation of their logo. Firstly, the cone with a smile signifies ice cream and happiness. The word Hangyo actually means “Come Here” in Konkani and also a way of saying Welcome. Konkani is a regional language of Konkan (West Coast of India) largely spoken by Hindus, Christians and also Navayat Muslims in addition to Kharvi, Kudubi, Chaptekar, Siddi, Rajapuri and other more than 30 minority communities.

In India, the minimum quality standards for several food products including ice cream and frozen dessert are set by FSSAI (Food Safety Standards Act of India). Lazza is committed to provide food

Pai quoted, “the differentiation strategy for our Logo is not only to create a smile but also to enhance it through music. Logo has musical notes towards the end of the word Hangyo signifying that

of age, gender, taste preferences or lifestyle. No matter what the occasion is, we will be there to make each moment richer and happier. Therefore, as a company we need to keep the consumers happiness in the centre of attention at all times.

Music compliments ice-cream beautifully by filling the gap in the five senses. By adding the dimension of music to more service, we ensure an all-inclusive happiness for all the senses: taste, smell, feel, sight and hearing,” added Pai. The ice cream brand mainly focuses on to build a strong base in tier II and other smaller cities and then foray into bigger cities. Pai specified that “Hangyo is predominantly present in tier 2 and tier 3 cities. The established brands first concentrate on metros and bigger cities and then slowly began to focus on tier II and tier III cities.

However, we have grown from tier II and III cities to reach out to metros and other bigger cities.

The strategy has worked wonders for us.” Recently Hangyo ice creams received an award as Fast 50 growing brands of India by World Consulting & Research Corporation (WCRC) in Mumbai. This proves the popularity it enjoys in the various parts of the country.

In the heart of Madhya Pradesh, lies Bhopal wherein an ice cream brand by the name Top N Town enjoys great popularity among the consumers. When asked about their logo, Director of Top N Town, Diksha Ramani said, “Current logo of the company has been since the year 1994.

Keeping in mind, back then it signified that it’s the top most ice cream brand in town and we have lived by that till date.” Giving information about the logo, she said “the current logo has evolved over a period of time with some minor changes.

Closure: Many ice cream companies are in expansion mode.

They are continuously working on new innovations as today consumers look for premium tastes with international quality and standards. Indian Icecream Congress (IICE) is a very significant event in global ice-cream industry held every year in India, and the only most popular gathering of ice-cream manufacturers. Many ice cream manufacturers and allied segment from different parts of the country and world come together to exchange their views on a single platform. IICE has always worked with ice cream companies in last 6 years giving them the perfect platform to showcase their abilities and innovations.

The Indian ice cream industry would grow at the compounded growth rate (CAGR) of 25 per cent in future with high profit margins ranging between 15 to 20 per cent to reach the projected level since its per capita consumption has gone up at 300 ml against world average of 2.3 litre. The trends responsible for growth of ice cream industry in India in particular and frozen food industry follow large investments in advertising and infrastructure development, diversification of product portfolio targeting specific consumer segments and entry of multinationals into this business.

I ce Cream Times - September- October 2017

News

26

Get DoNado — ice cream filled twisted doughnut cone in US

I

ce creams lovers look forward for innovation.

Waffle cone no longer seems interesting and they crave to taste something which has uniqueness and different flavor. Kansas City at Westport’s Donutology on 1009 Westport Road has been attracting attention from all sides because of a unique product that has been rechristened the DoNado.

heating element for 4 to 6 minutes, liberally dusted with cinnamon sugar. After it cools a bit, the cone is filled with Belfonte soft-serve vanilla ice cream and custom toppings. Topping choices include chocolate sauce, sprinkles, bacon and candies, including yogurt-covered Pop Rocks that smell like cotton candy. Vanilla is the only ice cream flavor available.

To give descriptive explanation about DoNado, this popular street treat has its origins in Budapest, Hungary is shaped like a cylinder. Andrew Cameron from Donutology’s said the twisted dough filled with soft ice cream swirls reminds him of a Midwest storm. Visualize glazed doughnut dough spiral-wrapped around a wooden cone. The dough is cooked on a rotisserie over an infrared

Cameron said he is aware of only a dozen or so units in the United States. “We really take our name Donutology to heart. We look at different ideas from around the world and give it our own little twist.” The contrast of warm cone with cool ice cream creates a colossal-sized taste treat, although initially was unsure how best to tackle the overflowing abundance of goodness. It is

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suggested that a spoon should be used to eat the ice cream.

The DoNado is priced at $6.99-8.99, depending on the toppings one wants to choose. Because it takes a couple of hours to prepare the dough and are only available from noon until closing time regularly.

DoNado adds to the shop’s regular lineup of doughnut-ice cream offerings, including Donut Shakes, blended with doughnuts (including The Royals Shake) and topped with a mini doughnut; the Bismarck Bomb ice cream sandwich; and the Donutology Gluten-Free Collection.

Observation deck at Texas plant opened by Blue Bell products are made like half gallons, pints, three gallons, and three-ounce cups. With the summer crowds, we’ve seen several hundred each day.”

The observation centre is open from Monday to Friday, 8 a.m. until production ends for the day that is usually between 3 - 4 p.m. There is a strict rule that visitors have to adhere - No photos are allowed.

T

exas-based Blue Bell Creameries is inviting consumer inspection after two years of negative publicity. In 2015, the iconic ice cream maker received international attention because of product recall.

After the pathogen listeria was found in Blue Bell plants and linked to its ice cream, the company shut down production at all four of its plants, including the two in Texas. Blue Bell also has plants in Alabama and Oklahoma. The company said opening the viewing area is not a matter of transparency; it’s about accommodating our guests who would like to see how our ice cream is made.

The company has re-opened an observation deck that allows consumers to watch part of the ice cream-making process at a plant that received a major overhaul. The observation deck had been the last stop on a ticketed tour of the company’s main plant. Consumers can now stop by the observation area for free and just watch. Spokeswoman, Jenny Van Dorf said “It has been a popular attraction.

At this time, there is no cost to our visitors.

It is a self-guided tour that overlooks one of our production areas. Visitors can see how our

Van Dorf said “Our tour program, at one time, hosted over 225,000 guests per year. We are happy to once again offer the opportunity to our fans.” The company also has ‘Country Store and Ice Cream Parlor’ locations in Brenham and Sylacauga, Alabama.

Blue Bell gradually increased its offerings and sales territory post recall still using the ‘test and hold’ procedure it agreed on with three state health departments. The products are tested for pathogens before a batch is allowed to be sold. The company’s newest flavors are Sweet ‘n Salty Crunch, Cookie Two Step and Southern Blackberry Cobbler.

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Ice Cream News

I ce Cream Times - September- October 2017

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Australia-based ice cream Weis team up with global giant Unilever

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lobal food player Unilever has joined hands with ice cream company Weis based in Australia, who are the renowned producer of iconic Mango and Cream Bar. Unilever already owns the Streets ice cream and more than 400 other consumer brands from around the world, including Lipton, Bushells, Dove, Rexona and Ben & Jerry's. Les Weis founded Weis in Toowoomba, Queensland, in 1957, and plied local movie-goers with his ‘Fruito Bars’.

family were confident the business would be in safe hands with Unilever. “Val has always said to me 'Business is like a wheelbarrow, it doesn't go anywhere unless someone pushes it' and I think Unilever will give Weis just the push it needs.”

Managing Director Julie Weis said Unilever's size would mean Weis' products would capture a big market and create new opportunities for the business. They decided to sell the business after

Unilever showed it understood the Weis brand and how important its people and the Toowoomba manufacturing plant were to its success.

Unilever Australia and New Zealand Chief Executive, Clive Stiff said the company was committed to maintaining the Weis manufacturing base in Toowoomba and providing Weis fans with the same products made from the same ingredients.

“We look forward to welcoming Weis' strong,

dedicated and passionate team to Unilever. We know that Weis has been a long-term supporter of the local fruit industry and we look forward to continuing to work with this well-established supplier base.”

Weis ice cream products are widely available in Australia and are even exported to North America, Japan, Singapore, Malaysia, Korea, Taiwan and China.

Mango and Cream Bar is made with Australiangrown Kensington Pride mangoes was launched two years later and has been Weis' most popular product since.

Weis said he along with his wife Val and their

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I ce Cream Times - September- October 2017

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How Hangyo captured several hearts in South

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ecember 1997 saw the first Hangyo outlet of soft Ice Cream distribute soft serves in Mangalore city. The concept was first-ofits-kind at that time in the region and received an overwhelming response. Later in 2001, Hangyo established 30 kiosks in and around Mangalore and the soft ice cream was sold at Rs. 5/- in Cone.

Pradeep Pai, Managing Director described this as the turning point for his enterprise, “this was a great success point for us and also gave a launching pad to switch over to regular ice-cream company and we promoted Hangyo Ice Creams Private Ltd in 2002.” In the year 2002, Hangyo was incorporated as the flagship company of Srikrishna Group established in 1989. Srikrishna is the first organised private sector venture in the milk industry of Karnataka. Hangyo Ice Cream has many firsts to its credit and hence is considered to be Karnataka’s first private ice cream manufacturer in the organised sector.

Today Hangyo is a leading brand loved by consumers across all segments of society. It has established two ISO 22000:2005 state-of-art certified manufacturing facilities in the state of Karnataka. Hangyo offers variety of presentations like cups, cones, dollies, candies, sundaes, novelties, family packs and also in Extruder segment. Hangyo, at present has more than 150 SKUs and has spread its wings to entire Karnataka, Goa, northern parts of Kerala, Telangana, Andhra Pradesh, and Southern Maharashtra including Pune and Mumbai and Coimbatore in Tamil Nadu.

Hangyo started off with a full-fledged manufacturing unit in Heroor village of Brahmavar in Udupi district in 2003. The Brahmavar plant has about 275 employees out of which 80 are women. After capturing sizeable market share in the ice cream segment and to cater to rising demand from channel distributors, Hangyo had to enhance their production capacities. To keep pace

with the processing and manufacturing process, continuous freezers had been installed along with compatible packing capacity to support the production process.

The company spent an additional Rs.12 crores to upgrade their machinery in May 2015. Over the years, ‘Hangyo’ has brought smiles on the faces of its valued customers and the company selflessly worked hard to build the brand. Moreover, the brand’s tag line ‘share a smile’ is synonymous of what the brand has been able to accomplish.

Strong retailing network is the key to win any retail market and today Hangyo is available in more than 10000 retail shops in the above mentioned areas. Hangyo has enabled the brand to constantly run successful established chain of over 60 Hangyo Shoppee and over 90 Hangyo exclusive parlours. They also has valuable associations with bigger retailing formats like Big Bazar, more supermarkets, and Reliance Fresh etc. ‘Hangyo’ entered the highly competitive ice cream market at an opportune time when Indian market opened up for global competition. Increased urbanisation, increased disposable income and diversity in food variety boosted the growth of this segment. Hangyo was in the market at this appropriate moment and

struck jackpot with careful positioning and clever marketing strategy.

Recently Hangyo has launched Rave series Belgiun Chocolate and Swiss Chocolate Extruder varieties in the range of Rs.70 and Rs.80 and special variety of Pannacotta Cone, Alphonso Candy Frubetto and fruit varieties like Anjeer, Chikku, Custard Apple and gourmet variety like Madagascar Vanilla, Roasted Almond, Velvet Strawberry, Alphonso Mango, Cookies and Cream etc. The Rave series priced at Rs.60 and 70 along with Frubetto (made from pure Alphonso), calypso (round shaped stick) and Twisto (twisted stick product) priced around Rs.25-30 has been excellent. Panacotta is priced at Rs. 40 a cone with caramel base and a chocolate pencil in between has been a hit in the market.

Even the Belgian chocolate Tub has been most sought after by the younger generation who have a craving for chocolate.

After achieving laurels since their inception, they

have taken an initiative of establishing a new plant for enhanced growth and development. The plant has a production capacity of 16,000 litres/day ice creams and can produce ice cream mix too. The company also installed the continuous freezers to match the processing and manufacturing process.

Hangyo products have been receiving good market response. They have market presence in metros like Bangalore, Pune, Hyderabad and recently entered Mumbai.

Hangyo mainly focuses on building a strong base in tier II and other smaller cities and then foray into bigger cities.

Pai specified that “Hangyo is predominantly present in tier 2 and tier 3 cities. The established brands first concentrate on metros and bigger cities and then slowly began to focus on tier II and tier III cities. However, we have grown from tier II and III cities to reach out to metros and other bigger cities.

The strategy has worked wonders for us.” Hangyo Ice Creams recently received an award as Fast 50 growing brands of India by World Consulting & Research Corporation (WCRC) at Mumbai. This proves the popularity it enjoys in the various parts of the country.

GST was the hot topic throughout July and several top players and branded ice cream manufacturing companies follow all the legal procedures and

pay GST at 18 per cent. But due to such high tax structure on ice cream and bias being a dairy product (as other dairy products have low tax structure) almost all manufacturers of unorganized sector conduct tax evasion. A report from TechSci Research stated that ice cream market in India will grow with a CAGR of 17.03 per cent from 2016 to 2021. If Ice Cream is kept in 5 per cent tax slab or at par with other Food Products in GST, all the Ice Cream Manufacturers (small, medium, and large & specially unorganized sector) will have to follow all the legal procedures and pay tax.

Government would earn better revenue through lower tax compliance.

Pai explained that “it is very important and essential for government to take steps to stop TAX EVASION and to bring all the unorganized ice cream & frozen dessert manufacturers to the light / scope of tax payable. Presently ice cream industry is taxed GST at 18 per cent and it's our desire that it should be brought down to 5 per cent. In this regard, we at Indian Ice Cream Manufacturers Association have already given representation to the Finance Ministry.” Also he further added that even FSSAI must be made more vigilant at the factory level to keep watch on the hygiene and basic infrastructure at the manufacturing facility; since it's a food product so even in unorganised sector, care must be taken during production.

The Indian ice cream market is expected to grow at a CAGR of 17 per cent from 2016 to 2021 so there is bound to be healthy competition in this industry. Regarding the highly competitive ice cream market, Pai said “it makes us strive to do better and provide better products. Yes more brands are coming into the Indian market, but only those are surviving are able to provide good quality product with the good services at good rates.” In view of overwhelming response from the consumers, Hangyo Ice Creams has begun their major expansion drive that will result in increased capacity and bigger market share.

Hangyo also contributes greatly in corporate social responsibility (CSR) thereby directly and

indirectly helping several families at present.

Hangyo Ice Creams conducts annual interschool cricket tournament in Mangalore, wherein the winning team and students who excel in academic performance in their 10th standards are awarded scholarships. This has become a very popular facet in the city of Mangalore.

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I ce Cream Times - September- October 2017

Halo Top launches 7 New Flavors this year in US

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alo Top launched new flavors of lowcalorie dessert that has taken over the ice cream industry on the abroad shores. The ice cream brand is giving a healthy alternative to full-calorie ice cream and introduced seven new flavors available in grocery stores.

Consumers will soon be able to eat ice cream for breakfast with Halo Top's Pancakes & Waffles flavor, which actually includes pieces of pancakes and waffles in each bite. The other new flavors include Cinnamon Roll, Mochi Green Tea, Rainbow Swirl, Candy Bar, Chocolate Covered Banana and Caramel Macchiato. Halo Top CEO Justin Woolverton said, “Making new flavors is always fun and we absolutely can’t wait for these to hit shelves."

Each pint of Halo Top has between 240 to 360 calories and 20 to 24 grams of protein. There are already 17 flavors in Halo Top's lineup, includes fan favorites like peanut butter cup and chocolate chip cookie dough. Halo Top became the bestselling ice cream pint in the U.S. exceeding longtime popular brands like Ben & Jerry's and Haagen Dazs.

Enjoy vegan soy milk ice cream in Australia

I

ce cream lovers often want their sweet treat to be smooth and creamy; so many manufacturers will go different extents to satisfy their requirements. In view of growing popularity of vegan food, Ms Bean recently opened at Box Hill Central offers hand-churned vegan ice cream complete with a range of toppings. Ms Bean owner and longtime vegan Cathy Han is also dedicated to educating people on eating vegan. She said many people are not aware of the benefits of eating vegan or just how delicious vegan food, including desserts can be. “I feel most rewarded when customers ask me if something they have just tasted is really vegan. Ms Bean offers an entirely vegan menu using only natural ingredients, nothing artificial.”

It is no easy task to make ice cream using soy milk as it lacks the dairy milk fat content. After hours of trying different ingredient ratios, they succeed to gain the right formula. “Our ice cream is made from a base of certified organic soy milk and rice, no artificial colours or flavours, and churned fresh daily. The watermelon ice cream, for instance, is not a gelato. Vegans will usually have to always choose gelatos. Personally, I enjoy ice cream, so I wanted to create fruit-flavoured ice creams that were creamy, not icy.’’

Rotating flavours include a self-indulgent black sesame and trendsetting avocado. A single scoop is $4.80 and two scoops, $6.80; family pack wherein you get two flavours id priced at $15.80.

Ms Bean’s menu also includes an assortment of organic soy milk drinks, including one comprising date, wolfberry and walnuts.

News

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I ce Cream Times - September- October 2017

News

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Elanpro aims to provide innovative refrigeration solutions by setting up Celsius Refrigeration Pvt Ltd, with strong focus on the technology. The company was later sold to start Elan Professional Appliances Pvt Ltd (Elanpro). With his immense knowledge in the expansion of distribution and scale, Jain has built the company on excellent servicing and innovation. Currently, the company is amongst the top ten commercial refrigeration companies in India.

Sharing his thoughts on this industry, Jain speaks to Ice Cream Times and enlightens on Elanpro’s product portfolio and services they provide to the ice cream industry.

Sanjay Jain (Founder & Director)

I

n 2009, established as a private limited company Elanpro is a provider of Commercial Refrigeration Industry & Medical Refrigeration Solutions, headquartered in New Delhi. Elanpro is focused on offering commercial refrigeration food-service solutions for hotels, restaurants, bars, coffee shops, ice cream & beverage, food retail and healthcare segments. Over the years, they have created trusted relationship with major FMCG companies like Vadilal, Havmor, Naturals, London Dairy, Baskin Robbins, Amul, Arun, Dairy Classic, Cream Bell, Pepsi, Coke, Sabmiller, Inbev etc. Elanpro is providing its key HoReCa clients like Yum, Subway, CCD, ITC, Taj, TFS etc with large-scale solutions as well as service.

Elanpro plans to extensively increase its network reach by setting up state-of-art experience Centers.

The company plans to increase its visibility in the smart cities, as well as ensure benchmark-setting customer satisfaction. They have extended their presence beyond metro cities to tier II and tier III cities with a significant and growing presence in the upcountry hinterlands.

Sanjay Jain is the Founder & Director of Elanpro – India’s leading Commercial Refrigeration Company. In 2004, Jain took on the challenge of building nascent refrigeration solution business

Why are display freezers an integral aspect for the brand?

Food retail constitutes close to 70 per cent of India’s total retail market and close to 1/4th of such food retail needs controlled/ regulated temperature conditions for storage and dispensing of food commodities. Hence, display freezers were to become an integral part of our product portfolio.

Elanpro has made several new innovations this year, are there any expansion plans? What’s probable investment for the same?

Elanpro was conceptualized with the aim of providing innovative refrigeration solutions.

Keeping the same in mind, we launched a lieu of products this year. We are aggressively pursuing growth in HoReCa segment which has become the

Also, ice cream is to be kept at a particular temperature which most of the retail outlets fail to adhere. Forecasting the demand is also a challenge.

Elanpro is currently working on units which can work on Solar/Battery/Kerosene and LPG, so that customer can choose the right option depending upon their focus market and its uniqueness.

Elanpro is also aggressively working with various market leaders in creating some standardization, which will help customers in buying quality equipment to overcome the temperature challenge.

Kindly specify the types and number of freezers that you supply to the food industry, including ice cream industry as well.

Scoops N Bites in Westborough are proud of their 'distinct gourmet Ice cream'

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World has made great advancements in technology. Where does India stand in terms of technological use in the ice cream industry?

Ice -cream industry in India is inching towards a whole new paradigm. This sector is not only witnessing extensive growth opportunities, it is also opting for result oriented technological advances. The industry is seeing a growth of 35 per cent on a year-on-year basis. With the rising youth population and introduction of world class flavors, companies are working on new technological innovations.

What do you think are the major challenges in the ice cream industry and how can they be solved?

I believe one of the biggest challenge faced by ice cream industry are power-cuts and poor temperature management. With the introduction of products that maintain the temperature even during power cuts, reducing wastage is becoming easier.

Elanpro Display Freezers are aesthetically designed to enhance display and food preservation.

Apart from the regular display freezer, we also have Elanpro Ice Pods. The hi-tech product enhances display concept by keeping product at eye level even for the tiny tots. It allows product to be stored at 2 levels for maximum model/range display ensuring highest visibility for the target customer.

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growth driver along with renewed focus on Retail where ICE CREAM and Beverage segment are going through major investment and penetration.

This year we are looking at an investment of approximately 70 Million. The company wants to continue its pugnacious thrust in the commercial refrigeration market of the retail sector and aims to gain a market share of 8% by FY18.

Growing scope of ice cream parlours has led to a rise in showcase freezers. We have EKG 250 D / 310 D / 410 D / 625 D catering to that market. We all know that Push-kart is a popular vending point option in India. We have energy efficient PCF 110 Push-kart for improved experience.

In last decade, we saw a hyper shift in the demand for refrigeration products with the entire world moving towards Display freezers. Tapping the same, we launched Glass Door Display Freezers that eventually became a trend setter. And now more and more companies are using vertical freezers to save on retail space and maximize display.

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Elanpro refrigeration products provide efficient cooling with optimum energy balance. We supply complete range of Retail solution starting from Multideck for food retails, Island Freezers for frozen products, Serve over Counters for Meat and Fish display as well as other equipment like Vertical Freezer and Chiller, Glass Top Freezers etc. Some of our high in demand products areEPM 1500, EIL 65, UMD 2100, NSS 1800, ECG, EFGV, EF and EKG series

ourmet ice cream and vegetarian are not an obvious pair yet Scoops N Bites, owner and ice cream maker Manpreet Khurana makes this combination work. Khurana said, “I make ice cream and sell it wholesale to area Indian markets.

paan, cardamom-malai, butterscotch, sitaphal and rajasthani. Khurana said that the mango is one of the most popular gourmet flavors. “I make the ice cream with the fruits that are in season. My ice cream has less sugar than regular ice cream, so a lot of people like it.”

And when I moved from Framingham to Westborough, I decided to open a storefront as well. I started making ice cream with a friend from India, and when she didn’t want to do it anymore, I took it over.”

Khurana uses rose petals, almonds, fennel and various spices in addition to seasonal fruits in her ice cream. She said that her ice cream recipe contains no eggs, and uses milk.

Khurana studied nutrition in Mumbai and public health at UMass. She distributes her ice creams throughout southern New England and can be found in ethnic markets in Massachusetts, Connecticut and Rhode Island. Scoops N Bites offers 16 flavors of ice cream, eight traditional flavors and eight made onsite by Khurana and her sister Balpreet Madan.

Current flavors include lychee, mango, guava,

“I am also working on vegan ice cream with almond and cashew milk. When people come in, I ask them to taste it to see if they like it.”

Scoops N Bites also sells Kulfis ice cream pops.

There are four flavors: malai cardamom, rose cashew, mango and saffron pistachio. Khurana said that she decided to add vegetarian food because she found very few places that offered a variety of vegetarian options. “My ice cream is vegetarian, and I did not want anything to contaminate it.”

News

I ce Cream Times - September- October 2017

Enjoy Ganpati with Havmor modak ice cream

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ith Ganesh Chaturthi 2017 just around the corner, this is the perfect time to indulge in your sweet tooth and have different varieties of modaks. A modak is a sweet dumpling made with rice flour, filled with coconut and jaggery. It is usually steamed or fried. There are also many other variations of this sweet prepared especially in this auspicious month. In an attempt to woo Modak lovers, leading ice-cream brand Havmor Ice-Cream, a has come-up with Modak Ice-Cream. This unique offering is exclusively available in select Havmor ice-cream outlets across Maharashtra and Goa. After last year’s response, the makers have once again decided to introduce this modak flavored ice-cream, which is a perfect dessert for modak lovers during Ganesh

Chaturthi. It is a concoction of churns of dried coconut shreds, almonds and pistachio nuts. With every layer of ice cream, one will experience a real taste of Modak.

The Managing Director, Havmor Ice-Cream Ankit Chona, said, “We had received overwhelming response for Modak Ice-Cream last Ganesh Chaturthi and therefore, to delight Modak lovers this time as well, we have brought this exotic flavor to enjoy the celebration of festival with loads of Modak in the form of ice-cream.”

This exotic variant of modak flavored ice-cream is available in the form of Modak and the price of the same starts at Rs 70 per unit.

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Savory Ice Cream Worth its Salt taste in NY

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iven the trend of savory gourmet ice creams coming up at several places, the go-to trifecta could one day become chocolate, strawberry, and burrata. Well that’s what Dominique Ansel wished to have it. The famous pastry chef of cheese-inspired soft serve, dished out all summer from a window at Dominique Ansel Kitchen in New York’s West Village.

“I wanted to create a vanilla alternative that was creamier, more flavorful, and also less sweet,” The wonderful concoction arrives in a cone topped with balsamic caramel and bright sprigs of micro basil. The result is instead of a sugar high, you receive a cool, sprightly freshness.

Cronut King’s burrata was influenced by Italy, but chefs are working on creative ideas from all over the world. OddFellows in New York has revived the ice cream sandwich, naming it as the Odd Pocket. This update consists of a toasted brioche filled with killer flavors like Asian red bean, Indian-inspired saffron cardamom, and apricot

duck sausage—combos.

Almost every modern culinary trend comes with its wild cards, and even this one has no exception.

Holy Roly is the first joint in Los Angeles to serve Thai ice cream rolls, including an herbal Earl Grey variety that is flash-frozen with liquid nitrogen.

Meanwhile, at New York’s Snowdays the signature flavor of shaved ice cream—basically a twist on Taiwanese, Korean, and Hawaiian shaved ices—is black sesame. If you feel all this is bit exaggerated, what will you say about gourmet ice cream: salt.

Ansel said “When it comes to desserts, salt is often part of the recipe to balance out the sweetness levels. “At the end of the day, it’s about creating something that’s delicious and that makes people happy.” He offers a dark chocolate olive oil soft serve with fig agrodolce that is spiked with Maldon salt crystals.

But no matter how out-there the flavors get, the taste can be defined as supreme. Sometimes even a foodie wants to feel like a kid.

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Lazza is committed to provide the best ice cream products

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ne of most popular ice cream brands in India, Lazza with its unusual name is an Arabic word meaning ‘all good things in life'.

Headquartered in Cochin, Lazza has been successfully making ice creams and frozen desserts since 1980.

Lazza Ice Cream Company was started by MC John, a retired bureaucrat from Kerala government in the 1970s. His son Simon John joined him soon after and followed by his younger brother Francis John after a few years. Like with most small start ups, initial years were full of tears, sweat and toil.

But there were also defining moments of big breaks and successes. In the first entire year of operation, Simon said that “we had only 1 lakh worth of sale.

The first factory we started was still running a loss.

Nevertheless, we decided to open second factory in another city. Incredibly the second factory touched new heights of success in the first year of operation itself. From then on there was no looking back.

Since then, we have set up 25 factories near every major market in South India and are quite ahead on the technology curve.”

All Lazza factories comply with HACCP standards that are international mark for food safety. All the raw materials and finished goods pass through quality standards before they reach the market. In

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India, the minimum quality standards for several food products including ice cream and frozen dessert are set by FSSAI (Food Safety Standards Act of India). Lazza is committed to provide food products that meet and exceed the standards set by the FSSAI. “By setting quality specifications for each and every raw material and finished product and sending samples to our state-of-the-art laboratory for analysis, by auditing our suppliers to ensure that they conform to the quality standards, are the steps that are followed to make sure that customers gain the best Lazza services.” Lazza is passionate about making food products that enhance the quality of life. They also believe in socially responsible business, hence all decisions are taken with not just profit in mind but also the interest of employees, partners, consumers and the larger society.

To keep up the growth momentum, every company introduces new products and latest innovations.

Now there is a worldwide trend to return back to nature and healthy living. Following that trend, Lazza ice cream launched a range of ice creams that contain a high percentage of real fruit, no preservatives, no artificial colors and no artificial flavoring. Natural series include Tender coconut, Jackfruit, Mango Alphonso, Chikkoo, Til, Blueberry etc. Kulfi, Spice ice cream, Rajbhoj fall in the ethnic category and this series is truly a celebration of India. The favorite Indian sweets have taken over the millennia, and the creative idea was a modern twist by blending it with pure ice cream. The resultant product is truly loved by all. When it comes to indulgence, no other ingredient can beat chocolate that enjoys great popularity worldwide. A range of products that have different expressions of chocolate and each of them tempts customers into ocean of indulgence

that only chocolate can offer.

Those products come under boutique series that cater to the needs of a small niche of customers.

These include low fat ice cream, sugar free ice cream, pro-biotic ice cream etc. Ice cream flavors are exclusively made for this niche category of customers that are diet-conscious but do not deprive themselves of pleasures of consuming ice creams. The fabulous five ice cream flavors namely Vanilla, Strawberry, Pista, Butterscotch and Chocolate ruled ice cream industry for several decades. Even at Lazza, these basic continue to be ‘evergreen hit’ with our customers! Simon gladly proclaimed that all their products are well received by the market.

Several ice cream players are entered the Indian market in the last 10 years, which makes it a highly competitive scenario for the industry. Simon believes that “competition is a reality of life. It exists even among close friends. However, the bigger picture is that India is the world second largest market and there is room for everyone to grow.

There is much more to be gained by cooperating to remove regulatory and infrastructural obstacles than to be gained by fighting against competition.”

When ice cream companies portray positive growth per cent, ultimately the ice cream industry witness good growth rate.

It is well known fact that India’s milk consumption is only a tenth of China’s. The government must introduce ways to make ice cream more affordable and available to all. Simon added, about 50 per cent of the industry is still in unorganized sector.

“Measures must be introduced to bring them upto speed on health standards and sound business practices of the established players. This is the only way the industry can grow and contribute to the nation in the long term.” For Indian industry to go global, there are many barriers which must be removed. The government’s intention to create one national market via the GST regime is to be appreciated. Lastly he added that “microbiological standards need to rationalize with India being a tropical country. Ice cream is great source nutrition with excellent palatability and must be given the same place of importance in fighting mal nutrition as milk and egg. A robust power and cold chain infrastructure is necessary for this industry to thrive. Government intervention is helpful here.”

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I ce Cream Times - September- October 2017

33

Mini ‘Nice Cream Van’ delights Uxbridge shoppers Scooping Ice Creams with Elanpro

T

he world’s smallest ice cream has delighted shoppers at intu Uxbridge shopping centre with free ice cream as part of its pledge to make customers smile.

W

hether it’s for

additional sales revenue or the core of any business, Elanpro aims at providing the right commercial ice cream display.

The brand has recently added soft scoop ice cream counters designed to create a real impact and help showcase frozen products to the maximum.

The company has launched four different types of display freezer in this range- curved glass, flat glass, sliding lid, and counter top. A must have for displaying and serving soft scoop ice cream, the curved glass and flat glass ice cream display freezers are serve over counter style display fridges that use 5 litre tubs in either polycarbonate or stainless steel. Sliding lid ice cream freezers are for ice cream lollies and prepackaged ice cream.

The sliding door allow access to the ice cream for serving and help insulate the unit when not in use.

Scoopin Range by Elanpro is an ideal way to increase scooping ice cream sales and high ROI. The product has an adjustable temperature range -16°C to -25°C. The innovative range is also equipped with heatreflective glass ensuring a consistent temperature, keeping cold desserts at the perfect consistency.

The hi-tech Scooping Range by Elanpro is now available at all Elanpro dealer stores.

The ‘Nice Cream Van’ measures just 47 inches long and 39 inches high and made its way around the centre at a maximum speed of 12 miles per hour. It is currently on a nationwide tour handing out thousands of ice creams to intu shoppers.

The tour of the tiny van follows research revealing

that eating ice cream is one of the top ten things that make people in London happiest during the summer.

will surprise and delight our customers and make each individual shopping trip a happier, more memorable one.

Natasha House, marketing manager at intu Uxbridge, said: “We’re delighted to have created what we believe is the world’s smallest ice cream van, but the real win will be seeing the smiles it puts on people’s faces at intu shopping centres around the country.

“We work really hard to create experiences that

“At intu we have something for everyone and whether you’re someone who loves to shop or a bit more of a last-minute panic shopper, we aim to ensure you leave happier than when you arrived.”

Feature

I ce Cream Times - September- October 2017

Vadilal successfully moving ahead with its latest innovations & products ingredients and ice cream. The latest innovation and exciting parlour offering is Vadilal Scoop Shop. Here, they are offering the ideal mix of more than 50 unique flavours & enjoyable atmosphere for patrons. Vadilal Scoop Shops are spread across 250-400 sq ft of space and located at more than 250 locations across India.

V

adilal Industries began its journey in Ahmedabad in 1926. With time it has become famous for its authentic and wide variety of flavored ice-creams. The company has evolved experimenting with new flavors and varieties to create delicacies enjoyed by several consumers. Today, Vadilal Ice Creams has the widest range of ice creams in the country with 50+ flavors available in more than 250 packs and forms. The range includes cups, cones, candies, juices, family packs and economy packs. Vadilal even offers a wide range of frozen desserts, premium & super premium ice creams.

Apart from being renowned brand in retail outlets, Vadilal has established their own parlors. Currently, they have also set up several Vadilal Scoop Shops & Vadilal Hangouts across India. The company is constantly innovating to provide its customers with the best authentic experience. Today Vadilal Parlours serves delicious scoops, well fashioned sundaes & tasty blend crafted from the best quality

With more than 27 Awards received in the last few years, Vadilal is India’s highest awarded Ice Cream Brand in India.

Vadilal ice creams are prepared in stateof-the-art factories located at Gujarat and Uttar Pradesh. Each factory is equipped with technology of international standards, and governed by strict quality and food safety requirements. It makes sure that each product undergoes careful analysis right from selecting each of the ingredients to their final dispatch from the factory. Daily production capacity is about 3.25 lakh litres of ice cream. The production process is indicated through the combined capacities of over 8 lakhs of cones and over 15 lakhs of cups per day. Each of the products goes through more than 50 quality checks ensuring only the best products reach the consumers. Today the company has achieved high level of automatization in ice cream production and Vadilal is amongst the few ice cream manufacturers in India wherein Kulfis are also made through 100% automisation.

Vadilal Industries has a very strong distribution network of 50,000 retailers, 250 SKUs (stock keeping units), 550 distributors, 32 CNF and 250 vehicles for delivery of goods. The in-

house R & D department continuously strives to offer a variety of ice-creams and frozen dessert flavours. The plants are certified with several quality benchmarks that proves ice cream quality and hygiene. Vadilal ice-creams make constant efforts to ensure strict adherence to international quality standards in manufacturing as a results the products are even being exported to markets like USA and so on. Vadilal’s cones are produced with the use of an automatic cone filling machine to make sure perfection is attained. They also use internationally acclaimed extrusion technology for the ice-cream manufacturing process.

Currently Vadilal ice creams have market presence in 22 states in India and are exported globally in USA & Nepal. It has recently entered the gelato segment by opening its first gelato store called ‘Melt In’ in Ahmedabad. With several decades of experience in ice cream industry combined with constant endeavor to serve best quality ice creams and frozen desserts that have made Vadilal, the most loved ice cream brand amongst consumers.

Vadilal uses CIP system to ensure that their plants are safe. After every production shift, the plant undergoes CIP and every pipeline, pasteurizer, homogenizer storage tank, freezer, balance tank and ice cream filler is sterilized using steam. Every worker in each plant is trained for their work and they follow strict norms for cleanliness and hygiene

34

during production of ice cream. The staffs who are involved in production undergo daily checks for their personal hygiene.

Ice Cream is shifted from production section to dispatch section using FIFO (Rajesh Gandhi MD Vadilal) SYSTEM. Vadilal worked out solutions to eliminate inadequacies in its ice cream delivery system.

Vadilal hired trucks to deliver its ice creams to distribution centers. Ice cream is a perishable product, one that is highly temperature sensitive, the delivery of ice creams can be tricky situation.

President, Vadilal Industries, Kishan Sheth said, “In the case of ice cream delivery, proper handling is critical. The risk of an unwanted temperature fluctuation is highest when the ice cream is moving from one location - a manufacturing plant—to another, such as a delivery truck. During delivery,

Feature

I ce Cream Times - September- October 2017 vertically in Vadilal’s supply chain from truck to CFA to cold rooms thereby ensuring the quality of ice cream remained intact during transit. Vadilal implemented a GPS device along with temperature sensor to remotely check the ambient temperature of the delivery vehicles.

the in-transit temperature within containers should be maintained at -17 to -21 C. Our product reacts to changing temperatures. Any cold chain management issues can degrade the quality.

The biggest enemy of cold chain is heat shock.

Temperature fluctuation causes the ice cream to warm up and refreeze making it icy and grainy.

The changed texture not only leads to quality deterioration but also results in product rejection.�

Usually truck drivers pay no heed to the temperature guidelines laid down specifically by the company.

As a result, almost 2 % of the produced ice cream got rejected at CFA and end customers because packaging, shape, and quality got distorted during transit. Hence to tackle the situation, Vadilal decided to give its ice cream delivery system a technology flavor.

Novire, a technology company that monitors supply chain in logistics, installed GPS devices in all dedicated vehicles.

It provided a GPS solution

How this technology works?

The solution allows real-time visibility into all outbound trucks. An alert is provided for any temperature violations. It uses sensors to check the ice cream's temperature during transit. Vadilal can now monitor temperature variances to prevent ice cream meltdowns. The solution makes it easier to determine if the ice cream moved outside established temperature parameters. Trips are monitored based on this violation and are graded. The high graded trips are rewarded and low-grade trips are penalized.

The geo-fencing solution gives visibility of their movement through different legs of the journey.

This helps the company to reduce idling, route diversions, over-speeding and unscheduled stops by drivers.

Vadilal is working with Novire to gain benefits of remote asset monitoring as well. They track its assets like refrigerators given to their dealer networks to track improper usage and temperatures maintained within them. GPS tracking solution has solved the delivery dilemma for Vadilal and

35

lowered product rejection.

The operational efficiency has improved as detention and delivery delays have been substantially minimized. Now with an efficient ice cream delivery system, Vadilal has assured that the quality of its product remains intact.

Rising ahead

I ce Cream Times - September- October 2017

36

HAVMOR you just keep asking for more

H

avmor was founded in 1944 in Karachi by late Satish Chona. He was a person who was very passionate about food and studied the art of making ice-cream in night while he worked as a ground engineer for BOAC by day.

During the partition, he moved to Ahmedabad and worked to setup his dream all over again. Today his dream has become a reality under the leadership of his son Pradeep Chona and his grandson Ankit Chona. Today Havmor is available across 14 states in India and is rapidly expanding its footprint. As one of the fastest growing real ice-cream brands in India – Havmor is renowned for its quality and variety of real ice-cream flavours always made with real milk and the finest ingredients.

Over the last two years, Havmor has expanded to 14 states across India and is now working to consolidate its leadership position in these markets. Havmor is amongst the top five brands with about 10 per cent market share and should be able to surpass a few brands this year. Managing Director, Ankit Chona said, “Our newest plant has been setup in Faridabad and will help with distribution in North India. But this is just a small piece of the puzzle. We have been actively working on distribution, sales and marketing efficiencies – all a part of our expansion strategy.

At the same time we continue our culture of product innovation with products like our real paan ice cream, laddo ice cream and most recently Modak ice cream, launched specifically for the Maharashtra market during the Ganpati festival.

We also continue to add three new flavours to our portfolio every quarter with our signature property called ‘Flavours of the Month’.

The company plans to open 250 exclusive ice cream parlours and intends to open 50,000 retail outlets by the end of FY 18. “Havmor is working on a greenfield project to develop a state-of-the art manufacturing unit in South India within the next 3 years to cater the South India market and aide further expansion,” said MD, Havmor.

Havmor as an ice cream product enjoys good market presence. At Havmor, they constantly innovate and create something that excites the patrons. Chona proudly claimed that “we regularly receive very positive feedback on our Flavours of the Month – but the Paan, Laddo and Modak icecreams have really set us apart. These are products that only we make and our customers have loved the authenticity with which each of the products

is made.” Havmor’s constant and endless efforts to make every ice-cream lover’s dream come true has helped them achieve Awards for Innovation & Best in class in Ice Creams at a recently awards ceremony by Danisco Dupont. “We have also won the prestigious Times Food Awards 9 years in a row. We value your choice of making us ‘The Most Loved Ice Cream Brand’ across the country.”

As part of their consumer engagement campaign, Havmor had conducted a nationwide hunt for Chief Tasting Officers (CTO) for ‘The Coolest Summer Job'. The campaign received tremendous response from various cities. A unique initiative by Havmor, it is first time in India wherein a manufacturer has provided a platform for consumers to actively participate in the process of ice cream creation.

The campaign was launched publicly in May 2017 with an aim to create a new ice cream flavor directly involving the consumer. The campaign created curiosity and received over 1.7 million digital impressions.

Devashree Sharma, Saimandar Waghdhare (Mumbai), Rohini Basu (Delhi) and Sahej Chopra (Patiala) are four candidates who were selected from over 4400 entries. To provide an in-depth knowledge on the significance of taste, texture and flavor, the four new employees were given their first mentoring session by Chef Vicky Ratnani and Chef Sanjana Patel. Regarding this innovative initiative, VP – Head of Marketing, Chaitanya Rele said, “Our nationwide job hunt for ice cream tasting and creating has been a great success. With four new ‘Chief Tasting Officers’ on board, we look forward to launching new flavors across our 200 ice cream parlors and 40,000+ retail outlets.”

Chona commented on the successful campaign, “The Coolest Summer Job was a significant initiative and a matter of great pride for us at Havmor. We felt the need to explore deeper into understanding the local palate and this initiative has enabled us to build strong in-roads with the consumer. At Havmor, innovation is of prime importance as we constantly work towards creating products that consumers want and value, this spirit has helped us break barriers and further venture into bringing four new officers on board who will share a consumer perspective with us. We welcome the four candidates to the Havmor family and wish them ample success in their career.”

Chef Sanjana added that “Havmor has created a great learning platform for these young officers through this initiative.

It is going to be a learning experience for them as they embark on this journey with Havmor, they received an opportunity to gain recognition as inventors of ice cream flavors in the Indian market. Since ice cream is gaining popularity in the dessert category and is consumed largely irrespective of weather conditions,

there is a larger scope for these young minds to showcase their creativity and win the hearts of the Indian consumers.”

plans for the market and the category and we are sure that together, we will be able to achieve what we have planned.”

Havmor Ice Cream has bestowed its creative mandate to Creativeland Asia following a multiagency pitch. The agency will handle branding and communication duties for Havmor. VP - Head of Marketing, Havmor Ice Cream, Chaitanya Rele said, “Havmor has been on a fabulous journey of definition and redefinition over the last few years.

As we continue on this path of growth, we are very excited to partner and work with Creativeland Asia. Through a tight pitch process, Creativeland Asia's out-of -the-box thinking and a genuinely innovative approach to the category really stood out. We look forward to working with the team at Creativeland Asia in creating real and impactful communication that really brings our brand to life.”

The government introduced GST that made quite a noise in the industry as this new tax is projected to change the entire tax system in India. Chona said, “With GST coming in, we hope to see a positive impact on market helping level the playing field for the organized sector. Additionally, we would like to see more strict regulations on display and information of frozen dessert, medium fat ice cream and kulfi flavoured products when compared to real milk ice-cream and real kulfis.”

Any industry is incomplete with competition and healthy competition is always a good thing.

Chona added that “it keeps us as a brand on our toes and we are constantly innovating.” The market has been growing well and the forecast remains positive. Challenges are many, but the biggest one remains supply chain and it is down to infrastructure. Roads, electric supply and many such factors will help with market penetration and better supply.

Founder and Creative Chairman, Creativeland Asia, Sajan Raj Kurup commented, “Havmor is amongst the fastest growing ice cream brands in the country. They are in a unique position as the only non-dairy player in India making 100 per cent real milk ice cream. We will leverage this positioning and design a communication strategy for the brand that breaks through the clutter. There is no doubt that immense competition in this category exists, but we want to make sure we stand out. We had a clear vision for Havmor when we presented our ideas during the pitch phase. They have ambitious

Enjoy Ganpati with Havmor modak ice cream With Ganesh Chaturthi just around the corner, this is the perfect time to indulge in your sweet tooth and have different varieties of modaks. A modak is a sweet dumpling made with rice flour, filled with coconut and jaggery.

It is usually steamed or fried. There are also many other variations of this sweet prepared especially in this auspicious month. In an attempt to woo Modak lovers, a leading ice-cream brand Havmor Ice-Cream, has come-up with Modak Ice-Cream. This unique offering is exclusively available in select Havmor icecream outlets across Maharashtra and Goa. After last year’s response, the makers have once again decided to introduce this modak flavored ice-cream, which is a perfect dessert for modak lovers during Ganesh Chaturthi. It is a concoction of churns of dried coconut shreds, almonds and pistachio nuts. With every layer of ice cream, one will experience a real taste of Modak.

The Managing Director, Havmor Ice-Cream Ankit Chona, said, “We had received overwhelming response for Modak Ice-Cream last Ganesh Chaturthi and therefore, to delight Modak lovers this time as well, we have brought this exotic flavor to enjoy the celebration of festival with loads of Modak in the form of ice-cream.”

This exotic variant of modak flavored ice-cream is available in the form of Modak and the price of the same starts at Rs 70 per unit.

News

I ce Cream Times - September- October 2017

37

Vanilla is more expensive and popular than ever

Y

our favorite vanilla ice cream could soon become prohibitively expensive, if it hasn’t already. Ice cream makers are running out of pure vanilla flavoring after Cyclone Enawo hit Madagascar earlier this year, destroying one-third of the island’s crops. Some vanilla from the previous year’s harvest was stored and kept safe throughout the storm, but now the prices have climbed from $100 per kilogram in 2015 to an astronomical $600/kg. A surge in the price of vanilla pods after a cyclone this year hit Madagascar, the world’s top producer, has left ice cream makers scrambling to secure supplies of the flavouring extract.

Used in chocolate, cakes and drinks, as well as ice cream, vanilla is one of the world’s most popular flavours. This year’s price rise, which has seen it reach a record high of more than $600 a kilogramme, has forced one high-end London gelato chain Oddono’s to pull its vanilla ice cream off the menu, and some bigger companies to raise prices. “It’s been ridiculous,� says Charlie Thuillier, founder and managing director at UK based Oppo, which makes healthier ice cream from virgin coconut oil and stevia leaf. Following the cyclone, the company’s original vanilla supplier raised the price of the extract more than tenfold, doubling production costs for Oppo’s Madagascan vanilla and baobab ice cream.

Cyclone Enawo displaced almost 500,000 people when it hit the island off Africa’s east coast in March, underlines the risks of buyers being overly dependent on a leading country for a commodity.

The cyclone landed at a time when speculative hoarding by local middlemen in Madagascar was already squeezing the market. Although traders say that prices have come down to pre-crisis levels of about $500 a kilogramme, supplies remain limited. Oppo changed and diversified suppliers and experimented with its product to avoid lifting

prices. “Because we have other flavours, we can also spread the cost increase,� adds Mr Thuillier.

Fans of Oddono’s ice cream have not been so lucky. Citing an “unprecedented shortage� of vanilla pods, the London gelato chain has stopped selling its vanilla ice cream. It told customers that it hoped to resume offering the flavour when the 2017 vanilla crop became available.

Large food companies have also felt the impact.

Nestle manages volatility in its ingredient costs through “adapted procurement strategies, cost savings, innovation and, as a last option, price increasesâ€?, raised prices of its MĂśvenpick ice creams in Switzerland by 2.5 per cent this year.

Across the Atlantic, Vince Petryk, founder of JP Licks ice cream stores in Boston, is happy that he managed to get in ahead of the price surge. “Our supplier gave us a heads-up and we were able to buy vanilla at last year’s prices,� says Petryk, who managed to procure more than 200 gallons of Madagascar vanilla extract in the spring and is comfortably supplied until next year.

In California, however, Karen Klemens, owner of Mother Moo Creamery and Marketplace is about to run out of her organic vanilla stockpile. Since the cyclone, manufacturers no longer offer the product she has used, and Ms Klemens will need to switch to a blend of natural flavouring from a food source and a pure vanilla extract. “Vanilla flavouring is still one of the biggest costs for vanilla ice cream,� she says.

But not all vanilla flavour users are in a bind. Only 1 per cent of the vanilla flavouring used in food and cosmetics comes from real vanilla. Vanillin, the flavour molecule found in vanilla beans, is also synthesised from petroleum, coal tar and wood, as well as foods such as rice bran and clove oil.

The bulk of the world’s vanilla flavouring is made from non-food sources, although more companies are turning to that from food sources.

Even that market has felt the reverberations of the

until the market returns to the sustainable levels Madagascan crisis, though, as demand has risen in of $100-150 per kg.� However, he says that for the face of high vanilla bean prices. the first time in their lives, Madagascar’s vanilla Madagascar is comfortably the largest producer farmers are making enough money to build homes of vanilla and accounts for about half of the with cement, instead of the local palm plant, and world’s output. A handful of countries, including can afford to educate their children beyond second Indonesia, Mexico, Papua New Guinea and the grade.

Comoros islands, are also suppliers, but have not been able to make up for the decline.

Traders of vanilla pods are keeping their inventories low, procuring it only when needed. “This has happened before,� says David van der Walde, director TECHNICAL CONSULANT FOR of Aust & Hachmann in Canada, who notes that prices jumped in 2003 only to plunge, leaving companies and traders holding stock and nursing heavy losses. “We’re not going to keep a lot of inventory. When I buy from Madagascar, I make sure there’s a buyer on the other end,� says Van der Walde.

Vanilla pod producers are responding to higher prices by planting more but, given the time it takes for a plant to grow, output will not increase immediately.

Tim McCollum, founder of MadĂŠcasse Chocolate Contact : KALPESH P. DALAL & Vanilla, which offers B.S.C (Tech) Food Technology UDCT, Mumbai chocolate and vanilla Dalal Consultanat from Madagascar, says: B/10 Avanti Habitat Duffnala, Shahibauh, Ahmedabad. 380004, (Guj) India “We’re still looking Mob: 09824231791, 0932791996, E-mail:kalpeshdalal2010@yahoo.com Web: www.dalalfoodconsultant.com at three to four years

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I ce Cream Times - September- October 2017

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I ce Cream Times - September- October 2017

Bulla nut-free ice-cream inaugurates new factory

W

orking alongside Allergy & Anaphylaxis Australia, Bulla Family Dairy wanted to develop nut-free products to reassure their customers after they received customer enquiries regarding nut ingredients in its products.

Hence Bulla decided by establishing an entire factory to produce nut-free ice-cream. Frozen Marketing and Portfolio Strategy Manager at Bulla, Andrew Noisette said “There’s a big difference between saying ‘may contain traces of nuts or peanuts’ to saying ‘nut free’ and we wanted to be able to be able to offer an ice-cream that was guaranteed nut-free. Nut allergens are different to gluten — it’s a life or death issue, and we have to take it seriously and ensure there are correct procedures around supply, ingredients and the factory.”

Bulla implemented a testing system to analyse ingredients throughout the production process, from the time they enter the factory to finished product. Nuts being banned on-site, Bulla is ensuring that all factory staff and suppliers are educated about the importance of maintaining quality and safety.

The nut-free ice-cream is available in vanilla 2-litre tubs and made with fresh milk and cream.

The ice-cream is nut-free and gluten-free as well.

Almost 8% of Australian children suffering from nut allergies, Noisette is hopeful that Bulla’s nut-free ice-cream would provide an edible solution for all children and families regardless of their allergies. “Listening to the demand of our consumers and working closely with Allergy & Anaphylaxis Australia was a crucial part of the development of this product. We hope that now, not only nut allergy suffering children, but entire families can enjoy a delicious scoop (or two) of Bulla ice-cream.”

39

Ben & Jerry's delicious Honey and Heart flavor is a hit

B

en & Jerry's ice cream have always been a favorite and all their flavors taste delicious, especially the latest one that is full of honey and heart. The concoction is part of the company's Together With Refugees campaign which was launched on World Refugee Day, in partnership with the International Rescue Committee, to provide helpless refugees to rebuild their lives. In Honeycomb flavor, this ice cream is a honey caramel swirl and chocolate covered

honeycomb chunks is alluring. Proceeds from the new flavour will go in support for this campaign, and Ben & Jerry's wants fans to ask European representatives to consider new legislation for refugees.

Rebecca Baron, Social mission manager said, “this tasty new flavour comes with an all-important and urgent message baked right in: it's time to come together for refugees. We know that people power

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works, and we hope fans will join us in urging our leaders to do more for people in search of safety.”

The sweet cream offers an alternative to vanilla and can be chosen over chocolate for people who find it too rich. It complements the honeycomb chunks and honey caramel swirls so well that ice creams lovers will keep asking for more till their hearts’ delight.

40

I ce Cream Times - September- October 2017

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Conta�t��or��ta��s���Partners�i�� Indian Ice Cream Congress & Expo

Firoz H. Naqvi : +91-9867992299 Seema Shaikh : +91-7021555160 121, 1st Floor, Rassaz Multiplex, Mira Road (E), Thane - 401107. India. Tel: +91-22-28555069 / 28115068.Email: info@indianicecreamcongress.in Web: www.indianicecreamcongress.in

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

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I ce Cream Times - September- October 2017

Snacks &

Namkeen India 2017

Dec 9, 2017, Mumbai �rganised���

im

EVENTS

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Federation of Sweets & Namkeens Associations of India

Meetings Discussions Knowledge

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�ontact��or��talls����artnersgi�� Snacks & Namkeen India 2017

Firoz H. Naqvi : +91-9867992299 Seema Shaikh : +91-7021555160 121, 1st Floor, Rassaz Multiplex, Mira Road (E), Thane - 401107. India. Tel: +91-22-28555069 / 28115068.Email: info@agronfoodprocessing.com Web: www.agronfoodprocessing.com

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I ce Cream Times - September- October 2017

India's 1st food processing, packaging & allied industry database survey

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Pre-Event

I ce Cream Times - September- October 2017

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South Asia’s only ice cream event in Mumbai on 15-16 Sept Indian Ice-cream Congress (IICE) will be held at Bombay Exhibition Center-NESCO, Goregaon (E) Mumbai on 15-16 September 2017 Mumbai will witness the biggest show ‘IICE 2017’ in history of Ice Cream Industry in South Asia.

I

ncreasing per capita expenditure, rising young population, introduction of world class flavours, changing consumption patterns, is witnessing the steady growth of Indian Ice Cream Industry.

The change in consumer preference from traditional ice cream to premium brands has now created the market base for international companies to launch their premium ice cream brands. The industry is seeing a growth of 35 per cent year-on-year basis, which makes it an attractive destination for international brands.

With increasing consumption, the production capacity of ice-creams is set to increase with many manufacturers planning for expansion. Most of the ice cream projects are in expansion mode due to various reasons in this region. Companies are also working on new innovations as Indians are now looking for premium tastes with international

CLASSIFIED

quality and standards and IICE from last six years is continuously providing a platform to showcase their abilities.

After a grand success in Noida (Delhi NCR) last year, one of the most significant events in global ice-cream industry, IICE 2017 is scheduled to be held at Bombay Exhibition Center- NESCO, Goregaon(E) Mumbai on 15-16 September.

Entering its 7th year, India’s biggest ice cream show always provides hundreds of ice cream manufacturers from different parts of the country and world to exchange their views on this platform.

IICE with an aim of a higher degree of service to its client is laddering growth by 100% year on year. The show includes all that activities which led ice cream industries as well as manufacturers to their peak. The show will be co-organised by IICMA & AIM Events with Blue Star India as its ‘Title Sponsor’.

IICE with its other event partners like Elanpro, 2m Cocoa, Morde Chocolate, DuPont, Mahaan, AE International, California Walnuts, Tetrapak is expecting around 250 exhibitors and 4000+ visitors from all over the country and different parts of the world, in upcoming show.

According to the organizers of IICE-Blue Star, Western Equipments, Voltas Refrigeration, Godrej, Haier, Bitzer, Ace Technology, Bluecold, Consta, IC Ice Make, and Prick India Ltd are the leading

Last year in Noida (Delhi NCR) IICE 2016 received 4000 visitors, 150 exhibitors and over 800 ice cream companies.

According to Sudhir Shah Secretary of IICMA, “this year ice cream industry has witnessed not less than 20 per cent growth and it was one of the best in last one decade”. He also added due to unprecedented growth of the ice cream sector and growing scope of ice cream parlours and franchise trend, IICE 2017 in Mumbai is going receive huge number of visitors.

IICE 2017 is expected to be bigger in size than all previous shows. Indian Ice Cream sector has become one of the fastest growing sectors in Indian food processing industry. Investment in technologies and new trends has broken all previous records in the last 4-5 years.

companies dealing in refrigeration industry have showed their interest in the event.

Process machinery like Tetra Pak, Target Innovations, ISF, Unique Equipment, Micron, Goma, V-Smart, Bhogal Cycle, Cart Studio, Techofour Electronics Pvt. Ltd, Harvest, Snowball Machinery, Tecknoice, Ice Com and Shruti Icemac Engineers, Bry Air, Mitora Machinex, Lovely Bikes, Sunrise Trolly Manufacturers, Schafer are leading brands who show their interest in Asia’s one & only one ice cream show.

Raw material and Packaging companies like Morde, VKL, E-MoxKavitha Poly Pack, Kanchan Metals Pvt. Ltd., Progressive Polymers, Satnam Flexipac, Delta, Dukes, Mahaan, Taj, Lucid, Orchards Brands, Pellagic Food, Neelkanth Herbs, Fill Pack, Gujrat Enterprises, Carry Cool, Tulsi (K.B.B Nuts), Satnam Flexi- Pac, California Walnuts, Arbuda Kesar Company, DPTL, MoldTek Packaging ltd, Tessol, Kapcones, Adani Wimar, Promens, Oror Flavours, Liquid Flavours, Denali, Manik Engineers, AAKAMANI oils, 2M Cocoa, Farmer Fresh, CEC Flavours, Joy n Joy, Garuda Engineers, MF Marketting, Plasto, Amar, Universal Oleoresion Fab Flavours and Print n Pack will display their best of services. Along with these many more, top ice cream allied companies have already booked their stalls to participate as exhibitors in the expo.

Adverties for Rs. 3000/- Per month

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Cartons/ Pouches/ Lids/ Labels are stacked in a magazine, the Feeder Belt takes one piece from the stack and slips into a set of Rollers and is moved on a printing Conveyor. After printing the cartons are collected on a stacking conveyor.

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APPLICATIONS: Food Products: Spices, Cornflakes, Ready to Eat Items, Milk Products Etc. Pharma Cartons: Unit Cartons, Ointments, Syrup, Outer Carton Bottom Lock Ice Cream: Lids, Party Pack, Bulk Pack, Corrugated Boxes Engineering Electricals, Automobile, Stationary Items and Any other Specific Requirement Other Products: Rewinder, ConveyAor Plain or with attachments as per application, Pick N Place for INK JET PRINTING

The CASSATTA MOULD is fed on one side and after s l i c i n g t h e C A S S AT TA SLICEScome on a conveyor, where one / two person pick up the slices and p a c k i n t h e Tr a y T h e machine is very simple in operation ,It takes care of the structure of the Cassata Slices.

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I ce Cream Times - September- October 2017

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I ce Cream Times - September- October 2017

Italy

Sanjib Roy Sales Manager Teknoice. srl - Italy Phone : -+91-8470043448 Email : sanjibroy@teknoice.com

www.TEKNOICE.com

Italy

www.LAIEF.it

Sanjib Roy Sales Manager Teknoice. srl - Italy Phone : -+91-8470043448 Email : sanjibroy@teknoice.com

Meet us Stall @ D8-C Indian IICE 2017 ���o�2017 15th-16th Sept 2017 Bombay Exhibition Center, NESCO, Goregaon (E), Mumbai Presents

Congress

EDITOR Firoz H. Naqvi

CONSULTING EDITOR Basma Husain

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