Ice Cream Times July-August 2014

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Amul wins Best Marketing Campaign award at World Dairy Innovation Awards Page No. 03

Gelato! An Outer Banker goes in search of Italian gold Page No. 13

Indian Ice Creams : Fight of flavours Page No. 10

Indian Ice Cream Market on the Rise major global markets in 2013, but is set to rise fast as consumers come to associate ice cream with fun experiences shared with friends and family.

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ndia is the most rapid growing ice cream market globally, with ice cream treats fast becoming a part of Indian culture.

Indian consumers are turning into regular patrons of ice cream parlours, helping to fuel greater interest in packaged offerings in the country. According to a new report

by Canadean, consumption of ice cream for each person in India was the lowest across

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India’s perception of ice cream is changing Traditionally the Indian ice cream market has been dominated by the impulse category, with consumers seeing ice cream as an occasional treat for the hot summer season. However, the growth of ice cream parlour culture in India is causing this perception to change, which leads to more Indians enjoying their ice cream throughout the year and a greater demand for take-home products. As a result, Indian consumers’ desire for fun sharing occasions will cause sales of take-home ice cream

to rocket, growing at a compound annual growth rate of 15.5% from 2013-2018.

According to Catherine O’Connor, Senior Analyst at Canadean: “Buoyed by rising disposable incomes, increasing homefreezer ownership, and the growing reach of cold-chain distribution pathways in the country, the time is now for the Indian ice cream market.”

Recreating the fun of the ice cream parlour at home Ice cream parlours are a booming business in India, and this popularity is making its way to retail. “Manufacturers of packaged ice cream can tap into the popularity of the parlour by presenting fun products for sharing occasions, as well as ice cream party kits that allow consumers to add their own toppings to products, creating a fun, novel experience for all the family to enjoy together”, says O’Connor.

Canadian students invent ice cream that is stored at room temperature Page No. 14

Flavors 2014: Indian Ice Creams

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ndia’s current ice-cream market is worth Rs 3,500 cr, including the unorganized sector. The branded market has a host of homegrown and international players, namely, Amul, Kwality Walls, Mother Dairy, Vadilal, Cream Bell, etc, amongst the prominent ones.

Whilst Haagen-Dazs, Baskin-Robbins, London Dairy, New Zealand Naturals, and Hokey Pokey cater to the high-end market, the likes of Amul, Vadilal, Havmor, Cream Bell and Mother Dairy are available at wide-ranging price points.

Not forgetting the tough competition, Regional Ice cream market is growing fast too. The expansion graph, their innovative flavors, international standard manufacture facilities tells the whole story. Companies like Scoop ice creams, Dairy Don, Natural Ice creams and many more, have made a mark in the pan Indian market and are even ready to venture externally.

Full story on page no. 10 & 11.

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I ce Cream Times - July - Auqust - 2014

Award

Amul wins Best Marketing Campaign award at World Dairy Innovation Awards

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t the recently conducted World Dairy Innovation Awards 2014 during the 8th Global Dairy Congress in Istanbul, Amul bagged the Best Marketing Campaign award for the ‘Eat Milk With Every Meal’ campaign.

The other finalists in this category were Quench (US) for its Turkey Hill Dairy blog ‘The Ice Cream Journal’; Saputo (Canada) for Milk 2 Go Sport – Dufour-Lapointe Sisters; Muller Dairy (UK) for the Muller Rice Tasty B Campaign; and Cayenne (Austria).

According to the Global Dairy Congress, the judging panel considered almost 160 entries from 30 countries.

Given its stature as the largest milk brand in India with the widest range, Amul undertook this initiative to educate the Indian consumer about the goodness of milk and milk products and encourage consumption. With this objective, the ‘Eat Milk With Every Meal’ campaign was created by FCB Ulka.

The press and digital campaign brings alive the nutritional benefits of various dairy products, be it milk, butter, paneer, ice cream or even ghee. The campaign started in July 2013 in national and regional press, comprising publications like The Times of India, Hindustan Times, The Telegraph, Deccan Chronicle and The Hindu.

Simultaneously the campaign was launched online on Facebook.

Later, a dedicated website www.amul.com/eatmilk was also launched for better interaction with the consumers.

RS Sodhi, Managing Director of GCMMF, said, “Expansion, innovation and brand building are the three pillars of Amul’s strategy to achieve the growth. We are glad that our efforts are being recognized at the global level.”

“We are delighted that GCMMF has won the best marketing campaign award from over 160 entries from 30 countries.

The simplicity of the message – eat milk with

every meal – has led to its universal appeal – with the consumers and the jury,” says Nitin Karkare, COO, Mumbai, FCB Ulka.

Haresh Moorjani, Group Creative Director, FCB Ulka, commented, “The idea was to make dairy products, and not just milk, part of consumers’ daily diet but in an exciting and interesting manner. Hence the thought ‘Eat Milk’.”

Nitin Karkare

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I ce Cream Times - July - Auqust - 2014

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I ce Cream Times - July - Auqust - 2014

Ice Cream News

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Amul’s super premium range might trigger a price war.

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he market leader in ice creams, Amul, has stirred up some cold war in a cup, as it launched its super-premium range, Creme Rich, earlier this month. But staying true to the brand philosophy, Amul has priced the range ‘affordably’.

But if you want to position a brand as super premium, the first task is to add some snob value to it, and this is usually done through pricing. Amul plans to buck the trend. Its range starts from Rs 30 for a 125-ml pack, and goes up to Rs 120 for a 500-ml tub.

Amul says Creme Rich has lower amount of aeration and higher fat content (16 per cent) than regular ice cream, giving it a rich taste and more ice cream. It also has premium nuts and fruits embedded. The competitive pricing is likely to start a price war in the segment with other major players vying to garner more market share.

Rival Hindustan Unilever (HUL), which has the Magnum range of premium ice creams, prices its products higher, with its three flavours (Classic, Almond and Truffle) priced at Rs 85. US-based Haagen Dazs and Nestle’s Movenpick cost even more, above Rs 150 per scoop, and are available in select

markets.

Industry insiders feel that Amul being a late entrant in premium category, has consciously chosen to stick to a low pricing to capture the market at a faster rate. Rajesh Gandhi, managing director of Vadilal, which enjoys a 17-18 per cent market share in premium ice creams, says, “When we launched our Gourmet range three years back, there were hardly any Indian player who was focusing on this. And now, the premium range contributes to nearly 7-8 per cent of our sales in volumes and about 11 per cent in value.” Vadilal’s turnover in 2013-14 was around Rs 500 crore. He admits that pricing can be a game-changer.

“Being the market leader, we have to keep delivering new products,” says Rs Sodhi, managing director, Gujarat Co-operative Milk Marketing Federation (GCMMF) which owns the Amul brand. According to Sodhi the premium ice cream segment constitutes around 5 to 10 per cent of the total ice-cream market.

“Our ice-cream revenue is around 1,000 crore and the premium ice-cream is likely to add 5-10 per cent to our total ice cream

sales,” Sodhi adds. The premium segment is estimated to be around Rs 500 crore in a Rs 3,000 crore branded ice cream market, and is growing at a faster rate compared to the regular segment. The country’s ice cream market is clocking an average growth of about 19 per cent per year, in comparison, the premium range is clocking a 22-25 per cent growth.

Another early entrant in the market, Mother Dairy, too, is upbeat on the segment.

Subhashis Basu, business head - dairy products, Mother Dairy Fruit & Vegetable, says, “We launched our premium range under the brand ‘Classics’ in 2007 and ever since we have been consistently growing in this category by about two-three times as compared to the growth of our regular ice creams year on year. Our premium range today accounts for about 15 per cent of our total ice cream business and is one of the fastest growing brands in this space.” An HUL spokesperson says that after the launch of Magnum earlier this year, it has is ahead of its internal targets.

Trying to cash in on this fast growing space, Vadilal launched its ‘Artisan’ range this year,

and is also toying with the idea of smaller pack sizes.

Amul, however, is almost certain to cash in on its new launch - it has the advantage of a pan-India reach, brand recall as well as economically priced packs. “I think the strategy will work for Amul. Every palate has a definition of premium, and by catering to a wide range of customers, Amul will definitely enhance its penetration,” says Harish Bijoor, CEO of Harish Bijoor Consults.

But, will an economic pricing strategy work for a super premium product? Bijoor says it will. “Amul has stayed true to its core philosophy of affordable products, and it should work for them.”

Basu, too, feels the same, “Most of the international brands operate in super premium space. However, the Indian brands who can meet the international standards with competitive pricing will surely drive the maximum business.”

Curtsey: AFAQS

I ce Cream Times - July - Auqust - 2014

Ice Cream News

Pabrai’s Fresh & Naturelle to open 100+ outlets

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opular brand from East India, Pabrai’s Fresh & Naturelle Ice-cream is on a rapid expansion spree. The brand

looks forward to open 100+ outlets in the coming years. The brand started franchising in 2010 and currently has 22 outlets out of which 21 are franchisee run.

Kunal Pabrai, Partner, Fresh & Naturelle Ice-cream says: “We were always very clear in our mind that we would be following the franchising route to expand, sharing profits with our franchisees, while we focus on developing the product and perfecting the franchising system.

The brand offers opportunities in two models, kiosk and the standalone parlor model. Pabrai further adds: “Our focus was always to make 100 per cent natural ice creams of a style and quality never tried before in the country. We strive to create ice creams which would make people sit up and go ‘wow’. We invented the popular

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Pabrai’s Nalen Gur ice-cream which keeps customers coming back again and is one of our signature all-time favourites. Other flavours which are popular include the Tender Coconut, Muskmelon, Kesaria Rabri Malai, Chocolate Hazelnut, Paan and Natural Vanilla, among others.

For Pabrai’s, training is an important and ongoing process. The brand imparts training at three levels. Firstly, it trains its franchisees and staff on daily operations.

Secondly, training is given on controls and checks for operations. Thirdly, training on vital systems is provided for franchisors for financial monitoring of their businesses on daily and monthly basis. There is full refresher training done after one month of opening wherein the entire process is repeated.

Mother Dairy connects its Sub-contractor network with Ramco ERP on Cloud

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other Dairy, Indias leading milk and dairy major, has signed a 5-year agreement with Ramco Systems, an enterprise software product company focused on delivering ERP on Cloud, to connect its extended network of 30+ subcontractors with an end-to-end ERP that can seamlessly integrate with its existing SAP instance at the principal site.

In phase I, subcontractors of Mother Dairys Ice Cream business have gone live on the solution. This has helped Mother Dairy get better control over purchase, have visibility of supply, ensure centralized approvals,

quicker MRP and better product traceability thereby streamlining operations across locations. This has helped Mother Dairy track consumption pattern, trace batch quality, centralize approval of price list, and manage inventory.

Ms. Annie Mathew, CIO, Mother Dairy Fruit & Vegetable Pvt. Ltd, said, As a diversified F&B business group with multi-company set up having manufacturing plants across regions, we wanted to connect our ecosystem of subcontractors with an end-to-end ERP for seamless flow of information. Though our internal ERP is on-premise, the benefits of a Cloud solution coupled with the strength of Ramco to offer a comprehensive, flexible and simple to use ERP which can seamlessly integrate with our in-house application tilted the decision in their favor. With this implementation, we have been able to reduce manual interventions and achieve greater transparency and accountability between both Mother Dairy and our subcontractors.

We look forward to taking this collaborative relationship forward with Ramco.

Commenting on the go-live, Mr. Virender Aggarwal, CEO, Ramco Systems, said, Every large business has its network of subcontractors, dealers, and retailers. The need to automate operations not just at the company level but to extend this to partners, dealers and subcontractors is leading to many organisations go the Cloud way. Large organisations are choosing a two-tier ERP strategy by adopting cloud based solutions which can co-exist with their current enterprise applications. Our implementation at Mother Dairy has reaffirmed the strength in our solution to help organisations build a truly connected digital enterprise.

Ramco ERP on Cloud equips customers with better visibility, tighter control and improved profitability. As the solution is available online, it enables real-time visibility into the extended enterprise of dealers and sub-contractors.

By comprehensively integrating data across various sections who are spread across several locations, it provides a centralized view of information and facilitates decision-making. The core modules help companies to manage their extended network effectively, besides empowering partner organisations to effectively run their daily business routine.

I ce Cream Times - July - Auqust - 2014

Ice Cream News

The scoop on the latest ice cream trends

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oming soon to a freezer aisle near you - balsamic vinegar ice cream.

Plus, hot sauce ice cream. And maybe even tomato. “You’re seeing the same kinds of trends in ice cream that you’re seeing in other foods,” says Peggy Armstrong, spokeswoman for the International Dairy Foods Association. “People are willing to experiment.”

Just a generation ago, Americans mostly bought their ice cream at the supermarket in recognizable flavors that occasionally sported chocolate chips or a swirl of some kind. Today, regular old ice cream has been joined by boutique items such as gelato, sorbet and water ice, as well as an army of flavors that seem more at home in an Italian restaurant — opal basil lemon sorbet, anyone? — than in your local freezer aisle.

Americans ate nearly 1.6 billion gallons of ice cream and other frozen dairy desserts in 2012. But traditional ice cream’s share of that market has been shrinking, edged out by specialty items such as frozen yogurt and gelato. In 2012, production of regular ice cream hit its lowest point since 1996, the Dairy Foods Association says, hitting fewer than 900 million gallons.

Boutique scoop shops and artisanal producers have flooded the landscape during the last five to 10 years, introducing audiences to a wider range of flavors and textures. Cumin and honey butterscotch, salty vanilla, and pumpernickel are typical of Jeni’s Splendid Ice Creams, an Ohiobased producer that has gone national. Uberhip Coolhaus, which has parlayed ice cream trucks and storefronts into distribution in 2,000 supermarkets, offers Cuban cigar, spicy pineapple-cilantro and even fried chicken and waffle ice cream.

“The flavor we thought nobody would buy was balsamic fig mascarpone, and that’s the one we’re out of,” says Coolhaus co-founder Natasha Case about the company’s recent experience at a trade show. “All the buyers want that one. Two years ago, we were out of vanilla. That buyer at that show who does five to 300 grocery chains wants to know what’s cool, whereas before they just wanted to know that you could do vanilla well.”

Vanilla remains supreme, Armstrong says, but the mass-market producers represented by her organization are branching out. At the association’s annual ice cream technology conference in April, producers showcased flavors such as Mexican-spiced chocolate and hot sauce ice cream. Ice cream flavors such as caramel popcorn, coffee-anddoughnuts, cotton candy and peanut butter s’mores also are destined for supermarket shelves.

Though we are in an intense period of flavor experimentation, the desire to go beyond chocolate, vanilla and strawberry dates to the post-World War II era, says Laura

B. Weiss, author of “Ice Cream: A Global History.” That’s when Howard Johnson, known for his roadside restaurants, tried to convince Americans to indulge in his famous 28 flavors. Among them: maple walnut, burgundy cherry and fruit salad.

“This was really pretty revolutionary,” Weiss says. “Going beyond chocolate, vanilla and strawberry really began with Howard Johnson.”

Even today’s most exotic-sounding new flavors make sense on some level. Candied sweet potato, a flavor being explored by Parker Products in Fort Worth, Texas, has its roots in Southern sweet potato pie. Ice cream behemoth Haagen-Dazs recently launched tomato ice cream in Japan, as well as a carrot-orange flavor. And why not, says Jeni Britton Bauer of Jeni’s Splendid Ice Creams.

“A lot of vegetables have a very sweet flavor,” she says. “Like corn. Even when you make it salty, it’s still sweet and milky.”

Producers also are tackling whiskey, beer and other alcohols in new ways. Jeni’sSplendid makes a cherrywood smoked porter ice cream studded with rosemary-sprinkled bar nuts. High Road Craft Ice Cream in Marietta, Georgia, makes a bourbon-burnt sugar flavor. “Ice cream is a great canvas for evoking those flavors and speaking to those profiles, but also having fun with the cocktails, the old fashioneds and the Manhattans,” says Coolhaus’ Case. “And I don’t have to card people. It’s a food.”

The next revolution, ice cream watchers say, will be in creating more texturally sophisticated ice creams. Customers are beginning to demand smoother, creamier products that suggest the hand of the artisan.

“Just in the way that people have learned to crave sophisticated flavors, they now want textures where the mouth-feel is really rich and delicious,” Weiss says. “The next thing is texture. It can be a fabulous flavor, but if it doesn’t feel really smooth and creamy and rich, it loses something.”

Take-Home Ice Cream Category Drives US Ice Cream Market,

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ake-home ice cream accounts for about 45% of the total ice cream market in the US in volume terms, making it the dominant category in the market. The artisanal ice cream and impulse ice cream categories are following after.

Over the next four years, the take-home ice cream category is expected to post a CAGR of over 2%.

Indulgence is the key motivation amongst ice cream consumers in the country, whilst a rise in disposable incomes also contributed to elevated demand for premium product lines.

Being an essential part of the American diet, ice cream is enjoyed across all households.

American consumers’ surging desire to take time to relax as well as discover novel experiences and fun products is anticipated to spur the demand for ice cream as well.

The US ice cream market is the biggest one worldwide in volume consumption terms; the country also boasts the highest per capita ice cream consumption. The US ice cream market is growing at a fast tempo, with consumers’ craving for convenient on-thego snacking and tasty treats fuelling volume growth.

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I ce Cream Times - July - Auqust - 2014

News

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Consumer Trends Analysis: Understanding Consumer Trends and Drivers of Behaviour in the Indian Ice Cream Market

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onsumer Trends Analysis: Understanding Consumer Trends and Drivers of Behavior in the Indian Ice Cream Market is a new market research publication announced by Reportstack.

This report provides an overview of the market, analyzing market data, demographic consumption patterns within the category, and the key consumer trends driving consumption. The report highlights innovative new product developments that effectively target the most pertinent consumer need states, and offers strategic recommendations to capitalize on evolving consumer landscapes.

Key Findings: Indian consumers prioritize the fun that ice cream products can offer above all else, India experiences an above average need for ethical Ice Cream due to its large vegetarian and Hindu populations, Manufacturers should target India’s booming young population, as well as overstretched inhabitants of urban cities, India’s hot climate and unreliable electrical infrastructure will boost demand for slow-

melting ice cream, Indian consumers are becoming increasingly active internet users, creating opportunities for brands.

Synopsis: Understanding Consumer Trends and Drivers of Behavior in the Indian Ice Cream Market identifies the key demographic groups driving consumption, and what motivates their consumption. The report uses a unique method of quantifying consumer trends to highlight the degree of influence they have on consumption within the category. The report also identifies the most important trends within the market and shows whether beliefs over what influences consumer behavior within the category are accurate. Get access to: Key consumer demographic groups driving consumption within the Indian market. The figures showcase the number of times consumers of specific ages and genders consume Ice Cream, as well as identifying whether these demographic groups “over” consume in the category (i.e. they account for a higher proportion of occasions than the proportion of society they represent overall), Market

value and volumes over 2008-2018 for the India and nine other countries to give a global context, The degree of influence that the 20 key consumer trends identified by Canadean have on Ice Cream consumption volumes,

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with granular analysis on the extent that degree of influences varies between gender and age group, Insight into the implications behind the data, and analysis of how the needs of will evolve in the short-to-medium term future, Examples of international and India-specific product innovation targeting key consumer needs Reasons To Buy are: This report brings together consumer analysis and market data to provide actionable insight into the behavior of Indian Ice Cream consumers.

This is based on Canadean’s unique consumer data, developed from extensive consumption surveys and consumer group tracking, which quantifies the influence of 20 consumption motivations in the Ice Cream sector. This allows product and marketing strategies to be better aligned with the leading trends in the market.

The Companies Mentioned in this report are Amul, Baskin Robbins, Beechdean Ice Cream Group, Ben and Jerry’s, Chapman’s, Creambell, Hokey Pokey, Magnum, Mother Dairy, Pabrai’s Fresh and Naturelle, Peters Ice Cream, Skinny Cow, Unilever, Vadilal, Wall’s.

I ce Cream Times - July - Auqust - 2014

Ice Cream News

Summer isn’t summer without soft ice cream

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LEVELAND, Ohio -- Nothing says summer like soft ice cream.

There’s custard, dairy whip, softee, Italian and many other names associated with the sweet treat found in shops all over Northeast Ohio.

Soft ice cream is a favorite among young children, kiddie baseball teams being rewarded after a hard-played game, even exhausted men and women treating themselves after a long day’s work.

Many of the shops are plain, bare-bones buildings with a serving window. Often a smiling faces comes to the window and asks, “What would you like?”

Moments later, the soft-ice cream cone is in your hand, melting as fast as you can lick it.

And, as comedy pundit Stephen Colbert might say, “It tastes like America.”

David Ford, owner of Weber’s Premium Ice Cream and Custard at 20230 Lorain Road, Fairview Park, loves to surprise new customers by offering them a taste of his homemade ice cream.

“Here, try it,” he said, smiling. “You’ve never tasted ice cream like this.”

One mouthful later, and wow. The treat is smoother, creamier, richer than the typical soft-serve ice cream. It’s a different taste altogether.

“I’m right, aren’t I?” he asked. “It’s because it’s made from this machine, invented in 1901.

It puts no air into the ice cream and the machine contains no steel.

Steel makes ice cream taste funny.

No one has these machines but me. I own the last two. I’m going to show one off at the National Ice Cream Retailer’s Association convention in November, but I won’t give it up.”

A spokeswoman for the association said

Ford is probably correct in his claim, since she has never seen another machine like it. The machine he uses was built for the original Weber family in 1931 and is the backbone of his shop.

Don Reynolds is just as proud of his Avon Dairy Treat, which has been at 37175 Colorado Ave., Avon, for 48 years by his parents, Don and Jean Reynolds.

“This was all farmland when I was growing up,” he said.

“We were the only place around to get soft-serve ice cream. Kids used to pay for cones with pennies they got from collecting old soda bottles. Now they pay with $20 bills. Things have changed around here, but we still get people coming

Ice cream fun facts 1. On average, each person in the UK eats 9 litres of ice cream every year; but the Americans eat more than twice as much, with each person consuming an average of 20 litres per year!

2. Surveys have shown that men are more likely to choose ice cream as a dessert than women 3. Ice Cream Sundaes were created when it became illegal to sell ice cream with flavoured soda on a Sunday in the American town of Evanston during the late 19th century. Some traders got round it by serving it with syrup instead, calling it an ‘Ice Cream Sunday’ and eventually replacing the final ‘y’ with an ‘e’ to avoid upsetting religious leaders.

The biggest ice cream sundae ever made was 12 feet high. It took 4,667 gallons of ice cream and 7,000 pounds of toppings 4. Most ice cream contains more milk protein weight for weight than is present in milk itself 5. Today most ice creams contain only around 5 per cent fat and plenty of calcium, minerals and vitamins 6. While many people are only aware of a handful of ice cream companies there are over 1,000 in the UK producing hundreds of flavours. Despite this fact, vanilla remains the favourite being chosen nine times out of ten.

The next most popular flavours are strawberry and chocolate.

7. Today more and more ice creams have savoury flavours. Celebrity chef Heston Blumenthal became well known for his bacon and egg ice cream served at the Michelin-starred Fat Duck restaurant in Bray. The Japanese also have horse meat flavour 8. The first ice cream is often credited to Emperor Nero of Rome who ate a mixture of snow, nectar, fruit pulp and honey 9. More ice-cream is sold on Sunday than any other day of the week 10. The average number of licks to polish off a single scoop ice-cream cone is approximately 50.

By Michael Sangiacomo

by all the time.”

The Dairy Treat is a family affair. Don’s wife, Mary, and 14-year-old daughter, Emma, work the windows while Don and Mary’s sons help out cleaning up and keeping the machinery working.

Not far away in Amherst Township, Devin Krieg, runs Krieg’s It’zThe Berries on Route 113 near Route 58 with an emphasis on fresh fruit.

Her family runs a 7½-acre strawberry farm in Vermilion and everyone knows when the strawberries are in. Devin takes the fresh berries by the bucket load and swirls them into ice creams, milk shakes, sundaes and many other culinary concoctions.

When the strawberry season ends, she gets locally grown blueberries, blackberries, raspberries, peaches and other fruits to flavor their ice cream treats.

Doctors may disagree, but there’s nothing like an occasional soft-serve to round out a day. After all, you can always walk it off later.

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I ce Cream Times - July - Auqust - 2014

Special Feature

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Flavors 2014: Indian Ice Creams M

eteorologists say El Nino causes droughts and floods. According to Chinese and Japanese forecasters, El Nino will affect rainfall this year across the world, thereby prolonging summer.

If El Nino does prolong summer, as predicted, it will boost sales of Ice creams notwithstanding the recent hike in ice-cream prices, making the manufacturer-marketers’ business prospects all the sweeter. Summer is the most crucial season for these companies, with over 40 per cent of their annual sales occurring in the 3-4 month window.

India’s current ice-cream market is worth Rs 4,000 cr, including the unorganized sector. The branded market has a host of homegrown and international players, namely, Amul, Kwality Walls, Mother Dairy, Vadilal, Cream Bell, etc, amongst the prominent ones. Whilst HaagenDazs, Baskin-Robbins, London Dairy, New Zealand Naturals, and Hokey Pokey cater to the high-end market, the likes of Amul, Vadilal, Cream Bell and Mother Dairy are available at wide-ranging price points.

Not forgetting the tough competition, Regional Ice cream market is growing fast too. The expansion graph, their innovative flavors, international standard manufacture facilities tells the whole story. Companies like Havmor, Scoop ice creams, Dairy Don, Natural Ice creams and many more, have made a mark in the pan Indian market and are even ready to venture externally.

The per capita consumption of ice-cream per year in India is still at 400ml compared to the global average of 2,300 ml. But over the year things are changing, urbanization, increased salary and awareness has enlightened the consumer about the new international entrant. Ice cream has penetrated deep into the daily lives of people in India and now awakening their interest and knowledge about this scrumptious dessert that was once loved only by kids.

The Indian Ice cream companies have realized that the competition level has immensely increased along with the consumers need and awareness. Thus Ice Cream makers have started experimenting with ice cream textures and flavors, coming out with very innovative range of flavor. Some flavors are so outrageously unusual that only most ardent ice cream lover go for. Some so enticing that we cannot keep our hands away from them. In other words the survival fight has started and all companies are creating novel and fresh flavors to entice their consumer with love.

It is time for bizarre ice-creams, it is time for premiumised ice cream, and it is the time to endure consumers with competitive flavors….so let’s find out all about these exotic desserts... from the ice creams maker itself………….for the love and war of flavors: Market leader Amul is launching new flavors to retain its customer base. “We are the only company with a pan-India presence. We have a market share of over 40 per cent of the total market and our ice-creams division enjoys revenues of approximately `500 crore,” says Mr. R S Sodhi, MD, Amul Every summer Amul comes out with a new selection of flavors which their consumer accept open heartedly. This season they have received tremendous response for the new flavors and packs launched by Amul this season. This giant ice cream company has twisted the tale of Koolfi flavors for the traditional ice Cream lovers, and has introduced two new KOOLFI flavors in sticks range. “Pista Malai”

and “Mawa Malai are the new koolfi with lots of nuts and twirled with a punch of chocolate into it.

Though No.1 in India, Amul is still facing stiff competition International ice cream brands in India. Players like London Dairy, Haagen-Dazs & Move pick which up to now were available in selected five star hotels & gourmet stores, are expanding into retail market. This

trend is supported with the rapid urbanization, the increasing affluence in the burgeoning Indian middle class, and also rising awareness about these international brands.

According to Sodhi, foreign brands created the trend of “Premium” category in Ice Cream and it is slowly picking up and regional players have started adopting the trend with launches under “Premium” claim. The premium ice creams have lower amount of aeration and a higher fat content than regular ice cream to give creamier & richer taste.

Sodhi said, “To counter competition, Amul has launched its “Super Premium” Ice Cream under “Crème Rich” brand. He revealed that Crème Rich would be a delight to the consumers who would relish the much creamier and nuttier and tastier version of AMUL Ice Cream range.

Amul also called Gujarat Cooperative Milk Marketing Federation Ltd. (GCMMF) is India’s largest milk and milk food product marketing organization with annual turnover (2013-14) US$ 3.0 billion. Its daily milk procurement is approx 13.18 million lit per day from 17,025 village milk cooperative societies, 17 member unions covering 31 districts, and 3.23 million milk producer members.

In 2013-14, GCMMF took giant strides in expanding its presence in International markets.

Amul’s presence on Global Dairy Trade (GDT) platform in which only the top six dairy players of the world sell their products, has earned respect and recognition across the world.

Summers are special ice cream times and companies battle to bring all types of flavors to magnetize their consumer - be it fresh fruit flavors or nuts or basic flavors like vanilla and chocolate or the premium ranges.

Havmor, which so far was confined to Gujarat, MP, Rajasthan and Maharashtra, is now set to enter Punjab and Goa with plans to hit South India next year. The company is also working to increase its product portfolio.

Havmor brings out exotic new flavors every season. This summer, Havmor has introduced three new flavors – Fresh Mango ice cream made from, Devgard (Ratnagiri) Alphonso mangoes, Pistoria and Caramel Biscoti.

For the instinctive buyers Havmor has brought in Turbo cone in Chocó and mango flavors which have become quite famous due to its unique disc shape. Havmor’s latest premium ranges of ice creams are pioneered with four flavors -Nutty Belgian dark chocolate,

kesar Malti, Pista Malai & vanilla gold.

Rajesh Shah, Vice President, Havmor, says that though the best and most sold Ice cream are still Vanilla, Strawberry and butterscotch, but with time things are changing and consumers are looking for more. Shah further adds, “Havmor constantly works to bring out new innovative product and analyses what the consumers wants and accordingly create their flavors”. This Ice cream Company’s one huge USP is that it uses reusable packaging for its sundaes and double sundaes.

In the last six decades, from a handcart, Havmor has grown into a delicious facet of daily life of a large part of Western India. It is available through 20,000 + outlets across Gujarat, Maharashtra, Rajasthan and Madhya Pradesh. Havmor has more than 160 products, possibly the most extensive range in India. In the next two years the capacity is planned to double.

Ice cream is steadily becoming a passion for Indian because amid the entry of so many multinational. Indian brands especially the regional ones have created a niche in the last 3-5 years. Dairy Don is one of the most successful examples of such regional Ice cream company. Nilesh Makhwana - the owner of Dairy Don from Surat, Gujarat - thinks that quality and flavors of an ice cream is what that attracts consumer to a company. He lives and breathes ice cream and this makes him create new innovative flavors that have enticed his

I ce Cream Times - July - Auqust - 2014

Special Feature consumers.

Mr. Makhwana says, “Dairy don has strived on continuous improvement with latest equipment and technology in the ice cream industry. It is this standard that matched scales with the best in the industry and today we have many outlets in Gujarat and Maharashtra and plan to expand into other states”, he added A renowned name since its inception in 1984, Dairy Don has been synonymous with good

taste and reliable quality. They have made their presence felt with franchising outlets across Gujarat and Maharashtra, and are reckoned as one of the forerunners in ice cream, especially for Celebration Orders.

Mr. Sudhir Shah, Director of Scoop Ice Creams, Hyderabad, thinks that new innovative flavors act like magic wand for ice cream lovers - they bring the consumer to the ice cream. Till date Vanilla, Chocolate, Butterscotch and caramel have been Sccop’s all time top selling ice cream.

The newest ice cream on the block from Scoop ice creams this season are Musk Melon, Water Melon, Chikoo, Kala Jamun etc. Sudhir Shah claims that all newly introduced ice cream has been well received by the consumer but the most wanted flavor is the Kala Jamun. While in stick variety Scoop has brought in Chocó Almond Bar, Coffee Toffee Bar, and Litchi

Bar. Sudhir shah believes, currently it’s the time of gadgets and high technology and the best way to be in contact with the young generation is the social media. “We connect with our consumers through all new media sources like Facebook, twitter E- mails, whatsapp etc. and get their valuable feedback”, he said.

The Scoops brand of Ice creams was introduced in 1989 by the Haridwar Group as a strategy to introduce quality ice cream exclusively at their group of hotels. The immense popularity the brand earned in the early period of its introduction laid the foundation for what was to be a truly remarkable story of success and sweetness.

By franchising outlets Scoops was then able to capture a significant market share and has become the undisputed leader in the super premium Ice Cream segment. World-class production techniques and machinery has been brought from Italy to further strengthen the quality of the products and increase in production.

Unfazed by market growth, Scoops, has emerged pioneer in using improved techniques and strategies to change the way ice cream is consumed. Newer strategies

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such as “Temptations” have been introduced to bring new flavors and products to the actual customer.

Girish Pai Director of Natural Ice cream tells us that though they do not introduce flavors on seasonal basis but they have a new formula…called the Friday Funday Formula. “Every Friday has a new flavor for the consumers and the response we get is tremendous”, he said.

Some Friday there is Chunky Banana with around 52 flavors sometimes its mango time as well as other flavors. We do have seasonal fruit ice creams like Kala Jamun ice cream with a unique flavor, fresh litchi ice cream and mango ice creams, he added.

According to Mr. Pai, “Consumers like to have ice creams and when there is a new trend they go for it. Like now it’s the season for fresh mango, the consumer relish on mango ice creams, but as soon as the next seasonal trend enter they divert to that.

Natural Ice cream is natural and delicious. Those who have tasted it, swear by it. The unique feature of the ice creams manufactured by Natural Ice Cream is that they contain no artificial flavors, no preservatives or stabilizers, only fresh fruit pulp or dry fruits. Natural Ice cream is a big name in west India. The company’s policy is to open only 10 to 12 stores in a year, said Pai, and with time and hard work it plans to expand its store to Delhi and other states.

I ce Cream Times - July - Auqust - 2014

Article

12

What’s The Scoop on Ice Cream Franchises?

by Joel Libava

I

ce Cream franchise executives must have to work really hard these days.

It’s got to be pretty challenging to try to win the hearts and minds of today’s frozen treat loving consumers…the ones who are getting hammered every day with marketing messages from the over 35 different frozen yogurt franchise concepts that are currently up and running.

I’m here to provide some much-needed relief…and help, for marketing departments of ice cream franchises all across our fine country. And, I’m not going to even charge for it.

Is the rise of frozen yogurt and all of the different franchises selling it, solely to blame for the lack of enthusiasm towards ice cream? Could it be that Americans are finally embracing frozen treats that are a little healthier?

Just so you know, the main difference between frozen yogurt and ice cream is

fat content. From SFgate.com: “One cup of regular vanilla ice cream contains 275 calories, 5 grams of protein, 31 grams of carbohydrates, 15 grams of fat and 9 grams of saturated fat. One cup of regular vanilla frozen yogurt contains 221 calories, 5 grams of protein, 38 grams of carbohydrates, 6 grams of fat and 4 grams of saturated fat.”

As you can plainly see, frozen yogurt contains a lot less fat. Until you add fatladen goodies like peanuts, and candy bar pieces. Then, the differences between the two deserts aren’t as stark.

Popular Ice Cream Franchises Ice cream is as American as apple pie. We still enjoy our chocolate-covered sundaes, and banana splits.

Some of the franchises that serve ice cream have been around a long time, and include some of the biggest pioneers in franchising.

Below is a list of some of the more wellknown ice cream franchises along with some new players.

Baskin-Robbins Burt Baskin and Irv Robbins created an iconic ice cream brand. They believed that

customers should be able to sample their ice cream flavors until they found one they wanted to buy. Their famous small pink spoons were invented to accommodate their philosophy. Since their founding in 1945, Baskin-Robbins has introduced more than 1,000 flavors. They serve over 300 million customers guests each year to nearly 7,000 locations worldwide.

Dairy Queen John Fremont “Grandpa” McCullough and his son Bradley came up with Dairy Queen’s famous soft serve formula way back in 1938.

They convinced a friend to offer their new product in his Kankakee, Illinois ice cream store, and the rest is history as more than 1,600 servings of the new dessert was served in two hours. The DQ franchise system is one of the largest fast food systems in the world, with more than 6,000 restaurants up and running.

Ben & Jerry’s Ben Cohen and Jerry Greenfield grew up together in Long Island, New York. Ben and Jerry took a ($5) correspondence course on ice cream making from Pennsylvania State University’s Creamery in 1977, and in 1978, they opened an ice cream shop in a renovated gas station in Burlington, Vermont. The first Ben and Jerry’s franchise opened in 1981, and over 300 of them dot the landscape. Ben and Jerry’s is very choosy about whom they award franchises too, and according to information posted on their franchise website, would-be franchisees must be “socially conscious, active in your community and seeking to make a real difference.”

Dippin’ Dots Curt Jones, a microbiologist, pioneered the process of cryogenic encapsulation. In other words, he used super-cold freezing methods to make little beads of ice cream…dots. The unique frozen treat needs to be stored at temperatures below 40 °F, so it can’t be sold in grocery stores. But it can, and is, sold by franchisees that own mobile kiosks. Some of the venues where Dippin’ Dots ice cream can be found include: • Stadiums • Arenas • Amusement parks • Theatres • Shopping malls Sub Zero Ice Cream Sub Zero Ice Cream was founded by a chemist. Jerry Hancock used his background in chemistry and engineering to create a unique ice cream experience. Instead of making ice cream the traditional way (whipping the ice cream full of air and letting it freeze slowly) Jerry came up with a way to use (a burst of) liquid nitrogen to flash-freeze the ice cream. He perfected this technique, and a single serving of fresh cream and ingredients can be made in 15 seconds or less. Sub Zero Ice Cream was recently featured on ABC’s Shark Tank.

Opportunities abound in ice cream franchising. If you’re thinking about becoming the owner of a franchise in the frozen dessert sector, you have lots of choices. You can choose from several iconic ice cream brands…businesses that have been around for 40-50 years, and are still going strong.

Or, if you want, you can choose to become a franchise owner of one of the newer players

in ice cream franchising, and possibly carve out your own territory.

Whatever you decide, make sure you do proper franchise research, which in the case of ice cream franchising, will have to include some good, old-fashioned taste-testing.

Government inspects ice cream-making units to check adulteration

W

ith the consumption of ice creams and soft drinks going up, the health department inspected ice creams manufacturing units to collect samples to check adulteration in the city on Monday.

The health department officials claimed that children buy ice creams to beat the heat but if the ice cream is not made in hygienic place, it becomes a cause of illness.

To check the quality of the ice creams, the health department constituted teams, which inspected ice cream manufacturers and traders in Ghat Gate, Adarsh Nagar and Galta Gate areas. Chief medical and health officer Jaipur (I) Dr OP Thankan said that they collected samples from four places and also directions were issued to the ice cream manufacturers to keep the place clean.

Dr Thankan said that they have collected samples of ice lolly, ice candy, soft drink and cold drinks from the manufacturers.

The health department is taking action against the manufacturers according to the food safety and standard act (FSSA) 2006. After collecting samples, the officials destroyed the remaining stock as it may adversely affect health if it is consumed.

During summers, the consumption of ice creams goes up. The health department has appealed to children and parents to consume ice creams after ensuring that it would not harm them.

There are instances when children fell ill after consuming contaminated ice creams in different parts of the country.

The health department would continue its inspection in the ice cream factories.

In the newly implemented FSSA 2006, there are strict provisions of punishment for the manufacturers for violating the act.

I ce Cream Times - July - Auqust - 2014

Gelato

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Gelato! An Outer Banker goes in search of Italian gold

I

t was our last day in Florence, and the four of us were exhausted and ready to go home. Even shopping had lost its appeal.

But not gelato.

We had eaten this Italian version of ice cream every day during our two-week trip to Tuscany, and that streak didn’t appear to be ending.

“I’ve got an idea,” said our friend and fellow traveler Mike Adams, who had read an online story that morning about “Finding Great Gelato” in Florence. He pitched one final Italian adventure in pursuit of the best frozen delicacy in the city.

The dessert, which became popular in 16thcentury Italy, is similar to ice cream. It’s served slightly warmer than ice cream, it doesn’t freeze solid, and it has less injected air, so it’s denser. Best yet, it has less fat, so we told ourselves we could eat all we wanted.

We set off on foot to find Vivoli, which Huffington Post writer Jeralyn Gerba had described as “a humble gelateria on a funny side street off Piazza Santa Croce.”

She also mentioned a neighborhood restaurant frequented by third-generation Vivoli owner and head gelato maker Silvana Vivoli. Our plan was to ask Silvana to direct us to the restaurant for lunch and then return to top off our meal with her gelato.

Vivoli was already packed with late-morning gelato customers when we met Silvana, the gregarious gelato maker whose grandfather and great uncle had opened Vivoli as a coffee and dairy shop in 1929. Could she tell us how to get to the neighborhood eatery she frequented?

“Come on, I’ll take you there,” she said in English.

We - my husband, Philip Conner; Mike and Sharon Adams from the Edenton, N.C., area; and I - followed her to L’Antico Noe, a hole-in-the-wall locals’ restaurant we would never have found on our own.

Could she join us? Sure, said the cherubic Silvana, who was wearing a white chef’s jacket, black slacks and a green and white dotted headband. She had to get back to the gelateria but could certainly stay for a glass of wine.

While we lunched on mouth-watering dishes like cacio e pepe - pasta with cheese and crushed black pepper - Silvana explained why she believes her family’s gelato is the best.

It’s so good, she said, grinning like a child with a secret, that no one outside of the family knows the exact ingredients. Measurements are not written down anywhere and the kitchen is off limits to outsiders while the gelato is being whipped up in large vats.

During World War II, war-weary families frequented Vivoli on weekends when Silvana’s grandfather made the dessert.

After her father took over the business, and in honor of Silvana’s birth in 1966, he bought what she called the “Ferrari” of stainless steel, vat-sized ice machines used to make the gelato.

Her father died a decade ago and now her 72-year-old mother is “the big boss” in the family. Silvana’s brother-in-law works with them, and she hopes her nephews, ages 18 and 21, will one day take over the family business.

“I feel, breathe gelato since I was born,” Silvana said between sips of red wine. “Our games for me and my sister were to be in the kitchen to see how many eggs we can break and chestnuts we can peel.”

“We don’t use any mix. We start with eggs, sugar and cream, and we chop the fruit,” she said. “There are no additives or preservatives.”

In a year, Silvana said she will have used 120,000 eggs, more than 34,000 pounds of sugar and 26,000 liters of milk. On an average summer day, the shop will sell more than 660 pounds of the velvety treat.

After lunch, we returned to Vivoli, ready to try the gelato for ourselves. While waiting in line we met Carla Marchitello of Delray Beach, Fla. “I was here seven years ago, and I knew it was the best,” said Marchitello, who had just arrived in Florence and came straight to Vivoli’s with friends for a gelato fix.

The top-selling flavors are vanilla and chocolate, said Silvana, who showed off Vivoli’s spotless kitchen after the day’s gelato had been made. Many flavors are seasonal.

For instance, in the autumn, fig gelato, made with fresh fruit from the family farm, replaces summer’s popular peach gelato.

Chestnut and hazelnut gelato are winter favorites.

Americans, Silvana said, prefer chocolate,

pistachio and rice-flavored gelato. The Japanese like fruit flavors and rice gelato.

Germans prefer eggnog and lemon gelato, and the French, she said, like “everything.”

For fun, Silvana said, she’ll experiment a few times a year with unusual flavors, like tobacco gelato infused with cigar leaves.

Beware of gelato that is brightly colored, she warned, because that means it has additives.

And if gelato is mounded high in a freezer display case, it has stabilizers and other preservatives.

But making gelato the way her father and grandfather did with all-natural ingredients is expensive, she said, especially as the cost of ingredients continues to rise.

So Silvana agreed to expand Vivoli with a second shop - not in Italy but in the United States. Vivoli II Gelato is a kiosk on the sixth floor of Macy’s Herald Square on 34th Street in New York City. It opened in the spring of 2013.

“I didn’t sleep for a month” because of the stress, Silvana said. The recipe is similar but not identical. And the gelato at this New York outpost could never be the same as the Florence location, she said sheepishly, because it doesn’t have her touch.

By Connie Sage, The Virginian-Pilot

I ce Cream Times - July - Auqust - 2014

Ice Cream News

Canadian students invent ice cream that is stored at room temperature

L

ooking for a cool treat on a hot summer day? Soon you may not have to open the freezer door, you’ll just have to look on your pantry shelf.

That’s because a team of McGill students have invented ice cream that can be stored at room temperature. The team of 16 people from the Food and Science program developed what they are calling Frisson, which means “shiver” in French.

“We tried to come up with a vegan sorbet that had a really nice texture and we came up with a new stabilizer,” team member Jonathan Khouzam told. “Once we saw that we were on to something that was actually delicious…it was a really exciting time.”

The product isn’t available yet, but if it hits grocery stores, it won’t be stored in the frozen section. Frisson also won’t melt if you take too long to get home from the grocery store nor will it take up precious space in your freezer.

Here’s how Frisson works: Open the lid to let some air in, give it a shake and put it in

the freezer. In a couple of hours Frisson is ready to eat. When the seal is broken, nitrous oxide stored inside the packaging will activate and as it freezes tiny bubbles form in the mixture to create the texture.

“We’ve used a complex combination of different ingredients in our product, so that when you freeze it, it will not just become a block of ice,” team leader Karine Paradis told. “It has the smooth texture that you want when you eat ice cream.”

And for those health-conscious consumers, Frisson is healthier than most ice creams.

The treat that comes in hibiscus and ginger or almond and pistachio is vegan, dairy-free, gluten-free, contains zero cholesterol and is high in fibre.

“We wanted to target people who can’t have those treats because they have intolerance,” Paradis told. “It’s perfect for people who can’t eat dairy.”

The invention began as a project for an undergraduate course last Fall and went on to finish third in the Institute of Food technologists Students’ Association annual Food Product Development Competition a few weeks ago in New Orleans. It’s the first time in more than 25 years that a Canadian team has been selected to participate.

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“We felt like we got the respect of the other universities, they were scared of us when they saw the product,” Paradis told.

The strong showing doesn’t come with any guarantees Frisson will make it to market, but Paradis is optimistic.

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“Frisson should be very interesting for some of the major players in the market because we have a frozen product that doesn’t need any refrigeration equipment – which is where the vast majority of energy is expanded by companies making frozen foods,” she told.

Nestlé recalls 10,000 packages of Ice Cream over Peanut allergy risk

S

wiss food major Nestlé is recalling around 10,000 packages of HäagenDazs chocolate peanut butter ice cream in the Eastern US, due to mismatched packaging.

According to the company, the lid of the affected product is labelled as Häagen-Dazs Chocolate Peanut Butter; however, the 14oz carton is labelled as Häagen-Dazs Chocolate Chocolate Chip Ice Cream.

The affected packages contain Chocolate Peanut Butter ice cream, but the ingredient statement on the carton applies to Chocolate Chip Ice Cream and does not identify peanuts.

Consumers with an allergy or severe sensitivity to peanuts may run the risk of serious or potentially life-threatening allergic reaction if they consume the product.

The products affected by the recall are 14oz cartons labeled as Häagen-Dazs Chocolate Chocolate Chip Ice Cream with a UPC of 74570-08400 and lid labeled as HäagenDazs Chocolate Peanut Butter.

“The ice cream was distributed in District of Columbia, Delaware, Florida, Maryland, North Carolina, New Jersey, New York, Pennsylvania, South Carolina, Virginia and West Virginia.”

The best buy date of 13 May 2015 and manufacturing code of 24-52 4133580418D appear on the bottom of the carton.

The ice cream, which was produced on 13 May 2014, was distributed in District of Columbia, Delaware, Florida, Maryland, North Carolina, New Jersey, New York, Pennsylvania, South Carolina, Virginia and West Virginia.

According to the company, no other production dates, sizes or varieties of Häagen-Dazs ice cream are affected by the recall, including Häagen-Dazs products distributed in Canada.

The recall was initiated after a consumer reported the mismatched packaging to Nestlé.

Nestlé said that it is working with the US Food and Drug Administration in implementing the product recall.

The company is also working with Food Allergy Research & Education to alert consumers in the affected areas.

I ce Cream Times - July - Auqust - 2014

Ice Cream News

Baskin-Robbins’ New ‘Piece Cake’ Is Four Different Ice Cream Cakes in One

that have several flavors in one could be a sign of the popularity of self-serve frozen dessert cafés where customers can sample as many different kinds of “FroYo” and toppings as they can fit in a cup.

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The next new ice cream flavor that BaskinRobbins hopes will wow customers: State Fair Fried Dough, cinnamon caramelflavored ice cream with funnel cake pieces and a fried dough ribbon, available in stores starting in July.

German Ice Cream market is the most valuable in Europe Germans demand indulgent Ice Creams

H

ere’s the scoop on the ice cream chain’s attempt to appeal to families and people hosting parties - an ice cream cake split into four different flavors: cookies and cream, mint chocolate chip, pralines and cream, and strawberry After launching its first Greek frozen yogurt flavor last week, Baskin-Robbins unveils a new ice cream cake called the Piece Cake, made up of four different ice cream cakes for people hosting friends and family who cannot agree on just one ice cream flavor for dessert.

The four types in the six-inch round ice cream cake are: • OREO® Cookies ‘n Cream with chocolate cake • Mint Chocolate Chip with chocolate cake • Pralines ‘n Cream with yellow cake • Very Berry Strawberry with yellow cake.

The design, which is supposed to make the cake “easier to eat and easier to share,” has been tested in South Korea and in select stores in the U.S. for the past few years before debuting across the country today.

“It comes in quarters, so it’s very easy if

you don’t finish it to wrap it back up and stick it in your freezer,” says Bill Mitchell, President, Baskin-Robbins U.S. and Canada, and Baskin-Robbins & Dunkin’ Donuts China, Japan and Korea.

The company also hopes the new ice cream cake will draw customers to its new website for ordering ice cream cakes, which as Wall Street Journal reports, is a way to keep up with other major food chains that have or are testing mobile payment apps and “help its burgeoning turnaround, after a decade of store closures and strained relations with franchisees.”

Compared to the elaborate ice cream cakes on the specialty shop’s menu, like the one in the shape of a Thanksgiving turkey and the one that says “Over the Hill” above a R.I.P. tombstone, the Piece Cake looks pretty simple. But the four-in-one flavors concept is similar to the three-in-one flavors line “Cores” that Ben & Jerry’s debuted in February, which boasts two different flavors and then a fudge, caramel or raspberry jam section in the center. And arguably, the idea of big ice cream brands offering products

A

s Germans, especially older consumers, enjoy more ice cream than any other country in Europe, the ice cream market in Germany is now the most valuable – worth US $2.7 billion in 2013.

The German ice cream market is the most valuable in all of Europe with the Germans eating more ice cream than other Europeans.

This is largely due to consumers aged 55 and older who are responsible for almost 40% of ice cream consumption, and this number will only increase as Germany’s population keeps on ageing. By contrast, those aged 16 and under are only responsible for 15% of consumption, showing that the traditional perception of ice cream being a sweet treat for kids needs to change. Older consumers are not only the biggest consumers of ice cream due to the large number of them in German society; they also have a great fondness for ice cream, eating more than their share compared to the proportion of the population that they represent. Therefore, it will be vital for manufacturers to target older consumers with indulgent products that offer greater sophistication, as well as fun experiences.

According to Canadean, over half of ice cream consumption in Germany is driven by the pursuit of indulgence. Consumers in Germany will be eager to try ice creams that offer rich, decadent flavours, as well as products that boast extra gooey textures, or contrasting mouthfeels, such as ice cream that features crunchy nut brittle or brownie pieces. Consumers experience a particular desire for indulgence from impulse ice cream products, looking for offerings that promise maximum reward and pleasure in this treating category.

According to Catherine O’Connor, senior analyst at Canadean: “For an ice cream product to succeed in Germany, it needs to offer an indulgent experience above all else.

While German consumers are also seeking convenience and quality products, as well as ice creams that bring fun and relaxation, these needs shrink in comparison to the high desire for indulgence that drives the market.” O’Connor adds: “Brands can use these other consumer desires to make their product different, but a focus on decadent ingredients and luxurious taste experiences must remain at the forefront of product design and promotional campaigns.”

I ce Cream Times - July - Auqust - 2014

Ice Cream News

16

Valley premium ice cream makers churn out unique flavors

I

t’s July, it’s hot, and so it’s time to indulge in some creamy, locally made ice cream.

Throughout the central San Joaquin Valley, ice cream makers are producing some interesting flavors from peach cobbler to cinnamon bun. And it isn’t just ice cream shops that are dishing out the icy goodness.

One of the newest local ice cream makers is scooping it out of a food truck.

Among the fastest growing producers is Rosa Brothers Milk Co. in Tulare. When the family-run dairy began selling its own milk and ice cream in 2012 it had only three flavors: chocolate, strawberry and vanilla.

Now, as consumer demand grows, they are producing 10 flavors, including banana, cookies ‘n’ cream, nut ‘n’ honey and coconut ‘n’ chocolate.

“Our customers say the coconut ‘n’ chocolate tastes just like an Almond Joy bar,” says Nicole Schott, sales and marketing representative for Rosa Brothers. “People have really become interested in locally made premium ice cream.”

Schott says the dairy’s ice cream, sold in pint containers, can be found at Save Mart stores, the Meat Market in Clovis and Peeve’s Public House on the Fulton Mall.

Local ice cream makers say it’s the high butter fat content that gives their ice cream its smooth and rich flavor. Most have about 14% butter fat and the most ultra premium ice cream - like Haagen-Dazs - has about 16%.

“We are after a creamy, dense ice cream that you almost have to bite into,” said Daniel Avila, manager of the Fresno State’s dairy processing plant.

Avila oversees the production of Fresno State’s premium ice cream. The campus has become one of the leading ice cream makers, producing more than 50 flavors.

The ice cream is sold at the Fresno Staterun Gibson Farm Market on north Chestnut Avenue. You can also buy it at several local stores, including The Market at Herndon and West, Bella Frutta on the southeast corner of Willow and Shepherd avenues and Scoops, Soups & More in Old Town Clovis at Pollasky and Fifth streets.

At the Sunnyside Delicatessen, 5691 E. Kings Canyon Road, Greg Riley started

making ice cream for fun, and now it has become a staple at the southeast Fresno eatery.

Riley recently whipped up rocky road, maple peanut butter and caramel bacon.

He’s also made maple peanut butter and peach cobbler. His handcrafted creations are made in small batches and he doesn’t always make it again.”I try not to repeat flavors, so when it’s gone, it’s gone,” Riley says.

“People sometimes get a little upset about that, but that just keeps people interested in the next flavor I come up with.”

There’s also Producer’s Dairy in Fresno, which has been making ice cream for years.

Consumers can find it at Walmart, R-N Market and Food 4 Less.

For those who don’t mind a short drive, there is the always tried and true Superior Dairy at 325 N. Douty in Hanford. A wellknown ice cream shop, Superior sells whopping portions of their own ice cream.

In the foothills, there is Reimer’s Candies & Gifts at 41969 Highway 41 in Oakhurst.

Also, if you are anywhere near Kingsburg, there is Jeb’s Swedish Creamery, 382 Sierra St. The small ice cream store and restaurant has been gaining a loyal following among those who prize their creamy, rich-tasting ice cream.

“They use the best ingredients and you can taste it,” said customer Nancy Fry.

Store manager Kim Lamborn says Jeb’s owner and resident ice cream maker, Chic Brooks, is a stickler for fresh, natural and premium ingredients like Ghirardelli chocolate, farm fresh fruit and local cream.

“Everything we do here is done the oldfashioned way,” Lamborn says. “The result is a smooth, rich and creamy taste.”

Among the customer favorites are peach ice cream made with chunks of fresh peaches, creamy strawberry and banana.

One of the newest ice cream makers is Janel Nunes of Jay’s Specialty Ice Cream in Fresno. You may have seen her bright blue truck around town at different events. Nunes also likes to make ice cream in small batches with premium ingredients.

“It is thick and rich,” Nunes says.

This ice cream entrepreneur enjoys experimenting with textures and flavors.

Among her favorites are Oreo delight, pistachio almond and cinnamon bun that has chunks of cinnamon roll in the ice cream.

She’s also mixed zinfandel wine, champagne and vodka into some of her ice cream.

“It can make the flavor of the ice cream richer and tastier,” Nunes says. “And people really seem to like it.”

I ce Cream Times - July - Auqust - 2014

Ice Cream News

Nepali Ice cream makers get into action as summer starts

I

ce cream makers are getting into action with the arrival of the summer season.

Various companies are offering a whole range of tempting flavours to cater to a constantly swelling market. Some ice cream makers have launched new varieties of products while others have implemented creative marketing strategies to boost sales.

Nepal Dairy, manufacturer of Nd’s ice cream which is one of the largest selling ice cream brands in Nepal, has rolled out a new ice cream named Mango Twins in the market.

“As the temperature starts increasing, our business goes up. So we have introduced the new ice cream ,” said ArnikoRajbhandari, director of the dairy. Mango Twins ice cream comes in 50 ml packs and is priced at Rs 35.

Rajbhandari said that the summer season which lasts from March to September accounts for more than 80 percent of annual sales, and that the market had been growing significantly yearly. “Our annual sales have been growing at the rate of 25 percent, and we sell around 2,000 l of ice cream daily in the Kathmandu valley,” he said.

Nepal Dairy produces 17 flavours of ice cream s like vanilla, strawberry, chocolate, rum raisin, cappuccino, 21 love, pistachio nut, nutty bar, kesharbadampista, almond chunk, cracker nut and pineapple, among others. Vanilla is the most sought after flavour followed by strawberry and chocolate in the second and third places, he said.

Nd’s ice cream s come in 100-ml, 500-ml and 1-l packs with prices ranging from Rs 30 to Rs 160. The ice cream is sold in cones too. “The 500-ml family pack is the highest selling ice cream among our product range,” he said. He added that during the 20 years the company had been doing business, the trend of consuming ice cream had changed much. “In the old days, only kids and teenagers used to consume ice cream . Now there is increasing demand from families,” he added.

Meanwhile, Dairy Development Corporation, which manufacturers DDC ice cream , plans to sell 98,500 l of ice cream this year. “Last year, we missed our sales target by 50 percent due to the fear among dealers that ice cream would be damaged due to load-shedding as their refrigerators would not be working,” said MadhavOjha, sales, distribution and planning chief at the corporation. According to him, DDC produces 300 to 500 l of ice cream daily in 20 varieties. DDC ice cream comes in 100ml, 500-ml, 1-l and 4-l packs with prices starting at Rs 35.

Meanwhile, PradeepMaharjan, proprietor of Kathmandu Dairy which produces Snow Fun ice cream , said, “We aim to sell 700 l of ice cream daily till mid-September against our daily sales of 500 l last year.” Snow Fun ice cream comes in 17 different flavours and they are available in 50-ml, 100-ml, 500-ml

and 4-l packs with prices ranging from Rs 25 to Rs 1,100. The Kathmandu valley consumes around 4,000 l of ice cream daily.

Due to the growing market, many local and international brands are entering the scene.

Ajjabko, Sujal and Shakti Food have a strong presence in the ice cream market while international brands like Baskin Robins, Vadilal and Cream Bell, among others, are the largest sellers in the Nepali market. Traders said that domestic brands account for more than 75 percent of the ice cream market.

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New KitKat Cone Ice Cream for summer 2014 allTheformats.

KitKat Cone features indulgent vanilla

R

&R Ice Cream has announced it is adding the classic KitKat bar to its impulse range for 2014, reinvented in an ice cream cone format.

The KitKat Cone is the latest addition to R&R’s expanding Nestle range which already includes the likes of Fab, Rowntrees Fruit Pastilles and Milky Bar. The addition of the KitKat Cone to this portfolio signifies the two pronged strategy of R&R: capitalising on the popularity of the KitKat brand, and the growing market for cone ice cream.

The cones sector has a market value of £74.8million and experienced a growth of 3.9 per cent last year.

The classic Kit Kat bar has grown to become the UK’s best-selling confectionary brand, with a value of £216 million annually across

and chocolate ice cream, with the popular addition of a KitKat finger – a crispy wafer finger covered in chocolate.

It will be available at leading supermarkets from mid-March RRP £3.09.

Paul Feery, head of brand marketing at R&R Ice Cream said: ‘The new KitKat Cone is a great example of how R&R is maximising the potential of a popular brand, in a fun and innovative way.

“The ice cream will appeal to existing fans, offering them a summertime eating occasion for their favourite confectionary brand.

“We are confident that the KitKat Cone will prove a popular treat this summer and so we have included it in our Ultimate Line Up; a selection of our best performing products, as well as being a take-home product in a four pack. This is set to be summers’ Breaktimefavourite.”

I ce Cream Times - July - Auqust - 2014

Processing

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Ice Cream Production

I

ce cream production involves traditional chemical engineering, product design, and multiscale analysis. The components of this design are briefly summarized below, followed by an executive summary of the student-generated results for this design.

and air, or an over-run of 100%. Premium ice cream, however, has an over-run of only 80% to give it a richer, more-creamy mouth feel.

Milk is a colloidal suspension of water, fat, and milk solids. Fat particles in suspension range in size from 0.8 to 20 μm. Also Ice Cream Science present in milk is the sugar lactose at a There are three categories of ingredients in concentration of about 4.9%. In lactose the ice cream mix: dairy, sweeteners, and free ice creams, the milk is treated with the enzyme lactase, which breaks additives. Milk, cream, and non-fat milk lactose down into the simpler sugars solids make up the dairy portion of ice glucose and galactose. cream. Sucrose or Splenda® is used to Regular table sugar, or sucrose, is used as a sweeten the mix, and stabilizers and sweetener in all the ice cream mixes except emulsifiers are added to give the ice cream the the desired body and mouth feel. Also present in finished ice cream is air. Standard low carb ice cream. Splenda®, or sucralose, ice cream contains an equal volume of mix is used to sweeten the low carb ice cream because it is indigestible but still sweetens the mix.

Stabilizers and emulsifiers are essential in the production of ice cream products. Both components help to give ice cream the smooth body and texture and help to improve the Thinking of Berries, think of Us overall mouth feel of the ice cream. Stabilizers work Launch by reducing the amount New BERRY FLAVOUR ICE CREAMS of free water in the ice cream mixture. This Frozen Fruits effect retards ice crystal 100% Natural Whole Fruits growth during storage and also provides No Added Sugar No Added Colour resistance No Added Preservative to melting. This is accomplished through Coming soon two mechanisms, Raspberry We supply IQF berries depending on the type of Blackberry gum.

Blueberry Pitted Strawberry Charged gums, Cranberry Wild Blueberry including carageenan, help to reduce the www.veryberryfruits.com amount of free water enquiries@veryberryfruits.com PUB_Prova India_154x100mm_2.pdf 1 7/31/2013 12:37:21 PM by introducing partial +91 0 8884 511 522 charges into the mixture.

Very Berry Fruits

These charges interact with the partial charges of water and help to restrict the movement of the water molecules within the mixture.

Branched gums, including guar gum, provide the same ability to reduce free water within the system, but accomplish this by introducing many branched side chains into the mixture. Both types of gums limit the amount of hydrogen bonding that can occur, thereby giving the ice cream the desired properties [1].

Likewise, emulsifiers help to reduce fat globule coalescence by decreasing the interfacial tension between the fat and the matrix within the ice cream mixture [2]. Common types of stabilizers used for ice cream production include guar gum, carageenan and gelatin. Mono and diglycerides are the most commonly used emulsifying agents.

Addition of stabilizers and emulsifiers is essential for ice cream base mixes lower in fat content; this is a result of the milk and milk proteins containing natural stabilizing and emulsifying materials.

Therefore, premium ice cream will need minimal amounts, if any, of additional stabilizers or emulsifiers.

As water begins to freeze in the mix, the concentration of dissolved solids in the liquid phase increases due to freezing point depression Good mixing is essential to the mouth feel

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and taste of finished ice cream. Large fat globules increase the viscosity of the mix beyond what is desirable.

Typical ice cream viscosities range from 50-300 cP. The viscosities of low carb ice cream were found to be approximately an order-of-magnitude greater than that of regular or premium ice cream. It was thought that these higher viscosities were the result of increased fat content as well as increased additive content.

Facility Design

A facility to manufacture, store, and ship ice cream was designed.

Manufacturing Process The manufacturing process of the ice cream facility is broken down into 7 steps: raw material delivery and storage, base mixing, homogenization and pasteurization, aging, flavor addition and continuous freezing, cartoning, and finally hardening. Three separate process lines are utilized, with two of the three lines containing aging tanks for premium products. The ice cream for novelty items is produced from the line without aging tanks.

Refrigeration Cycle An optimized ammonia refrigeration cycle design is displayed in Figure 1. The three temperatures utilized for this process are -45.6°C, -40.0°C, and -34.7 °C for the hardener system, the continuous freezer system, and the cold storage room, respectively. The streams entering the refrigeration equipment via Streams 2, 6, and 10 consist of a vapor-liquid mixture, which boils and undergoes a complete phase change to a saturated vapor leaving the equipment. Stream 3 and Stream 7 are then pressurized to the ammonia operating pressure for the refrigeration equipment utilizing the highest temperature, that in the cold storage room, and the three streams are sent through the Flash Gas and Liquid Interstage Cooler, V-101. The saturated vapor exiting V-101 undergoes a cascaded series of compressors and heat

I ce Cream Times - July - Auqust - 2014

Processing

19

water is then disinfected using chlorine and passed through a bed of activated carbon to remove any colors, odors, or flavors. A large holding tank is used to store the purified water for the next cleaning shift.

exchangers that results in the pressure of 2.02 MPa exiting C-105. This exiting pressure corresponds to the temperature where the ammonia can be condensed with cooling water in E-103 and E-104. Streams are then split to the respective refrigeration equipment and throttled to achieve the necessary pressures and temperatures.

Prior to throttling the stream entering the hardener system, Stream 22 is cooled to -28.9°C in V-901.

Figure 1: PFD for the Optimized Ammonia Refrigeration System Unit 1 A separate ammonia refrigeration system was designed for cooling the milk at the front end of the process. This was suggested

by Gunther, in which multi-temperature systems with multicompressors operate at similar evaporator temperatures [3], as with Unit 1. The PFD for Unit 2 is depicted in Figure 2. The ammonia enters the milk storage tank system as a vapor-liquid mixture at -1.22°C, and exits as a saturated vapor. A series of compressors pressurizes the ammonia to 2.02 MPa, and Stream 7 is throttled to give the desired temperature.

Figure 2: PFD for the Optimized Ammonia Refrigeration System Unit 2 Warehouse Design The warehouse for the ice cream storage has a surface area of 17,450 m2, an operating temperature of -24ºC, and is able to hold three months of production. Because of the need to refrigerate the warehouse, the construction requires special insulation, and the capital investment for this part of the process dominates the overall fixed capital investment. Optimization of the warehouse facility in terms of the inventory and market demands could lead to substantial savings.

Wastewater A wastewater system was designed to process approximately 1,630 m3 per day of wastewater from the ice cream manufacturing facility. The proposed design processes the wastewater and urifies it again for cleaning at a cost of $1.58/m3.

Figure 3 gives the block flow diagram for the process.

The wastewater from the process first passes through the screener to remove all solids larger than 2 mm, and then passes on to the equalization tank. Here, the water is slowly released to the primary clarifier, where organic material is removed to lower the biological oxygen demand (BOD) to 525 mg/L before the water goes to the activated sludge basin. In the activated sludge basin, the water is aerated, and, through biological activity, the BOD is reduced by 95% to 25 mg/L. In the secondary clarifiers, the biomass is removed and a fraction is recycled back to the activated sludge. The remaining fraction is sent to the anaerobic digester along with the matter from the primary clarifier, where it is desiccated and turned into compost.

After the water leaves the secondary clarifiers, it passes through a reverse osmosis step to prepare the water for reuse. The

Steam Generation In the proposed facility, low-pressure steam will be used for pasteurization, jacketed heating of the mixing equipment, and to heat water for equipment cleaning. Figure 4 is a block flow diagram of the steam generation and users.

Figure 3: Block Flow Diagram of the Wastewater Treatment System Figure 4: Steam Generation and Recovery System References 1. Functions of Gums in Food Systems, Powerpoint, 20 Jan 2005, <class.fst.ohio-state.edu/fst621/Lectures/ PPT%20presentations/gums1.ppt> 2. Arbuckle, W.S., Ice Cream, 3rd ed., Westport, Connecticut, AVI Publishing Company, Inc., 1977, pp.96-103.

3. Gunther, Raymond C., Refrigeration, Air Conditioning, and Cold Storage, 2nd ed., Philadelphia, Chilton Company, 1957.

Executive Summary In designing an ice cream production facility for Capstone Chemical Corporation, more than just the details of ice cream making were considered. Due to the rural location of the plant, a wastewater treatment facility was included and, due to the sheer size of this facility, the warehouse was a major focal point of the design. The systems that provide refrigeration and steam to the ice cream process were also essential, and therefore, a detailed design of these was conducted. All in all, with a ten-year payback period, the net present value (NPV) of this process is $97.8 million.

The wastewater facility has been designed as a close to zero-discharge unit. Wastewater

from the facility is captured and treated to a purity such that it can once again be used in this process. Although it would likely

be less expensive to send this waste offsite to the local municipality, by direction of Capstone Chemical Corporation, it was assumed that this was not an option due to the large volume of water (1,630 m3) that the plant will generate on a daily basis.

This system will cost $1.5 million in capital investment and have an annual operating costs will top $280,000 in materials and electricity.

The ammonia refrigeration system supports multiple parts of the process. The primary unit is responsible for supplying the continuous freezers, hardener, and warehouse with sub-zero ammonia in order to achieve the necessary process conditions.

The second unit is charged with supplying cooling water to the heat exchangers of the primary unit and to the milk storage tanks so that the milk does not spoil.

Two separate units are used because the maximum temperature difference between the two systems reaches 100°F. Under these conditions, the system efficiency drops significantly when the two units are combined. For both units, the cost of equipment is small in comparison to the

yearly operating cost for electricity. The total cost for the refrigeration system is $5.7 million.

Steam is used in the ice cream process for pasteurization, mixing, and for the daily cleaning operations of the process, the last of which will be the major draw on the steam system.

To accommodate various steam requirements, the system has been designed to deliver a peak load of 8,900 kg/h of low-pressure steam. With a capital investment of roughly $300,000, this is a relatively inexpensive part of the process.

The warehouse for this process is very large.

It covers an area of 17,450 m2 and has the capacity to hold 10 million, half-gallon containers of ice cream and an additional 1.6 million boxes of novelty products. It has been designed to maintain a constant temperature of –20°F and to allow 22 trucks to be loaded each day. Costing roughly $43 million, it is by far the most expensive piece of this facility.

This process will produce 51.9 million, halfgallon containers, 2.3 million six-packs of sandwiches, and 4.3 million six-packs of bars on a yearly basis, bringing the yearly revenue to $122 million. Labor costs add up to nearly $7 million each year, raw materials cost $20 million, and utilities cost $1 million. This all results in the cost to produce one half gallon container of ice cream, one box of bars, and one box of sandwiches being $0.56, $0.60, and $0.60, respectively.

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