Ice Cream Times July-August 2015 by Advance Info Media

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Times

Vol. 2, Issue 06, July-August, 2015,

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South Asia’s

One & Only Ice Cream Industry Event

Meetings Knowledge Entertainment Discussions

Presents

Indian

Ice cream Congress & Expo 2015

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Contactr�for�tStallsr�&rtPartners Indian Ice Cream Congress & Expo Firoz H. Naqvi : +91-9867992299

Sameer K +91 9320017843 Seema Shaikh : +91-8689979988

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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FSSAI considers

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Ice cream & Expo 2015

Congress

8th-9th Oct. 2015, White Orchid Convention Center Bangalore, Karnataka, India

For Participation Call or email Tel: +91-22-28555069 / 8689979988 info@indianicecreamcongress.in

FSSAI planning new quality

self-regulatory framework standards for Ice Creams for Food Products;

SSAI considering a plan to make it mandatory for manufacturers to print expiry dates on packs, said a top official of the apex regulator. Part of a stricter regime on food safety in the wake of the ban on Maggi noodles by the FSSAI in June, companies currently suggest a 'best before' date. That's not enough, said the official, who didn't want to be named. He also called on the industry and lobby groups that represent companies to move toward a selfregulatory framework similar to the one that the Institute of Chartered Accountants of India has for its profession. There would then be no need for the FSSAI to intervene to the current extent, he said. The FSSAI has come under attack from the government and the industry for choking the

sector. "The 'best before' date on the label indicates diminished nutritive value of the food product, which is still safe for consumption. However, for how long will it stay safe to consume after the 'best-before date' is not known," the official said. "By clearly stating the expiry date on the label, the safety of the consumer will be taken care of as the 'best before' date will always precede the expiry date. The 'best before' date can then be made optional." Shelf life refers to the duration for which a product and its ingredients are safe for consumption under varying temperature and humidity conditions over a period of time. At the time of development, shelf-life stability is determined through a real-time study or an accelerated process.

he FSSAI is working on comprehensive norms for milk and milk products which will now also include ice cream and flavoured milk. The FSSAI is working on comprehensive norms for milk and milk products which will now also include ice cream and flavoured milk. The Food Safety and Standards Authority of India (FSSAI) is planning to set new quality standards for ice cream and flavoured milk besides tightening safety norms for milk and other dairy products. The proposal comes after ban on import of Chinese milk and milk products last month due to presence of melamine for one year till June 2016 following a recommendation from the FSSAI. The FSSAI has norms for milk, paneer, ghee and butter among others. "In the latest proposal, the regulator is working on setting more specific and stringent standards for fat content in milk. ... there is need to further broaden the quality standards for milk and its products. We are working on that and it is likely that in next one month will come up with draft of these standards," a source said. The authority is working on comprehensive norms for milk and milk products which will now also include

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ice cream and flavoured milk, among others, the source added. Currently, the FSSAI has ceiling on presence of insecticides and metal contaminants in milk and milk products. Last month, the regulator had imposed limits for melamine in domestic milk products. Melamine is used in plastic and fertiliser industry. The regulator has stepped surveillance on processed food items after the Maggi controversy. It is reviewing safety standards and holding several consultations with stakeholders to strengthen it. It had also asked states to increase surveillance and act against entities selling contaminated packaged drinking water as well as adulterated milk and edible oils. Earlier this year, in a meeting with state food safety commissioners, the FSSAI chief executive officer had shared concerns raised by the Parliamentary Panel on Consumer Affairs regarding widespread incidences of milk adulteration. The food safety watchdog has also formed an 11-member panel for regulating salt, sugar and fat in food products sold or served at eating joints in the country.

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I ce Cream Times - July - August 2015

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Ice Cream News

I ce Cream Times - July - August 2015

IDFA Kicks Off National Ice Cream Month with Instagram Contest In addition, ice cream companies are encouraged to share how they are celebrating National Ice Cream Month by posting on the IDFA Facebook page or tweeting @dairyidfa using the hashtag #IceCreamMonth. IDFA will also be posting news releases and announcements from member companies on the IDFA website.

n 1984, US President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day (July 19 this year). He recognized ice cream as a fun and nutritious food that is enjoyed by over 90 percent of the nation's population. In his proclamation, President Reagan called for all people of the United States to observe these events with "appropriate ceremonies and activities.” Ice Cream Photo Contest IDFA’s celebration began with the annual ice cream photo contest on Instagram. People following IDFA on Instagram (@ dairyidfa) are invited to share photos that show how they are celebrating National Ice Cream Month. Entries should include the hashtag #IceCreamMonth. Each Friday in July, the person with the photo that receives the most “likes” will receive free ice cream.

Capitol Hill Ice Cream Party IDFA began its summer celebration of ice cream in June at the 33rd Annual Capitol Hill Ice Cream Party in Upper Senate Park. More than 2,000 gallons of ice cream and frozen yogurt were available in more than 50 flavors, along with root beer floats, another summertime favorite. IDFA extends a special thanks to two longtime contributors: Hershey Creamery Company provided the ice cream coolers and Jack & Jill Ice Cream Company provided the trucks and ice cream storage that made the party a huge success. Without their support, IDFA wouldn’t be able to put on such a “cool” event.

IDFA is asking member ice cream companies to invite their fans and followers to participate in the contest.

* Structure made of Angle Iron (1.1/2” x1.1/2” x 3/16”) and Steel Channel (3” x1.1/2” x 3/16”) conjoined to speciality design Cycle Frame width a ‘Patented’ pivoting mechanism. * Bay Size (26”x40”) suitable for standard FOW, can be altered on request. * Canopy Frame with legs but without Flex Material. * Wheels: Rear (2.125” x 24”), Front - 2Pcs (2.25” x19”) * Front Brake System, Rear Brake System. * Freezer Stopper

* All Speciﬁcations Same as BC-CC-01 * Added Mudguard of pipe frame on front wheels

* Hand Pushed Type (without Rear Cycle Attachment) * Structure made of Angle Iron (1.1/2” x1.1/2” x 3/16”) and Steel Channel (3” x1.1/2” x 3/16”). * Bay Size (26”x40”) suitable for standard FOW, can be altered on request. * Canopy Frame with legs but without Flex Material. * Wheels: Rear (Solid Rubber Castor Wheel). * Front - 2Pcs (2.25” x19”). * Front Brake System, Rear Brake System. * Freezer Stopper

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I ce Cream Times - July - August 2015

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Ice Cream News

I ce Cream Times - July - August 2015

What’s the healthiest ice-cream? The difference between five different kinds of Ice-Cream varieties.

uring summer, cold desserts seem like a delicious option. There are many options when it comes to frozen dairy (and none dairy) desserts. Ice-cream, soft serve ice-cream, frozen yogurt, gelato and sorbet – what is the difference between all of them? Any of these sweet treats can be incorporated into a healthy,

well-balanced diet. Read the Nutrition Facts label to determine the nutrition information and serving size. Only consume the recommended portion size; many people eat more calories than recommenced when it comes to ice-cream type desserts because the packaging containers contain multiple servings.

Many frozen yogurt shops offer a variety of crushed candies to add on top, which adds more fat and calories than the frozen yogurt by itself. When toppings are available to add, choose fruit and nuts to add flavor without adding extra empty calories. Michigan State University Extension lists five varieties of ice-cream and their base:

some sort of dairy product (milk solids and/or milk fat) and is lower in fat and calories because milk is used instead of cream.

1. Ice-cream is made from cream, sugar and flavorings – other variations may include sweeteners, non-dairy milk products and skim milk.

5. Sorbet is non-dairy and is made from fruit puree or fruit juice, sugar and flavorings. Usually sorbet contains very little to no fat, but it is high in sugar.

2. Soft serve icecream is a result of incorporating air into the ice cream during the freezing process. Soft serve also usually contains less milk fat than regular ice-cream. 3. Frozen yogurt, or “froyo” is usually not made from 100 percent yogurt. It does always contain

4. Gelato is made from cream and sugar, but contains less butterfat and less sugar than regular ice-cream.

Based on the core ingredients listed, you can decide for yourself which ice-cream option is the best for you. In addition, use the National Nutrient Database to compare the nutrition of different types of treats as well as other foods.

I ce Cream Times - July - August 2015

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The Bunge package includes: • Partnering with clients to develop customised products that meet their specific needs • Delivering products that conform to stringent norms of quality and reliability • Ensuring consistency in product characteristics and texture in every batch • Providing value-added logistics support through creative planning and execution • Maintaining client confidentiality and trust at every stage of business operations

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Ice Cream Tour

I ce Cream Times - July - August 2015

Top 12 ice cream places in the world Heladería Coromoto, Merida, Venezuela The Venezuelan city of Merida is home to Heladería Coromoto, which is famous for offering a Guinness World Record-breaking 860 flavors. Unusual scoops on offer in the past have included chilli, hotdog, garlic and even a type of shellfish. Tasty. Simmo’s Ice Creamery, Dunsborough,

erché No, Florence, Italy Nigella Lawson is said to be a fan of Perché No, a gelateria in Florence that has been making traditional Italian ice cream since 1939. Every morning the team makes a huge batch of fresh ice cream in fabulous flavours such as milk with honey and sesame seeds, coffee crunch and lavender. Legend has it that this was the very first ice cream parlour to install a glass display case to show off their flavours. Chinatown Ice Cream Factory, New York, US

The Chinatown Ice Cream Factory is a Big Apple institution. Crowded and bright, it offers a huge range of frozen treats, many with an Eastern slant, such as lychee sorbet or red bean ice cream. If you're really impressed, you can even buy a T-shirt to take away with you. Morelli's, Broadstairs, UK Take a step back in time at Morelli's, an oldfashioned ice cream parlour at the seaside that

stock up before you go home. Fatamorgana, Rome, Italy When it comes to choosing an ice cream parlour in Rome, you're spoilt for choice - but many people sing the praises of Gelateria Fatamorgana, which serves scrumptious scoops of homemade ice cream

in a number of locations throughout the city. There are no chemical additives or artificial flavours, and there's even lactose-free treats available. Anyone

for a scoop of Turkish pistachio? Fenocchio, Nice, France Fenocchio is a family-owned parlour in Nice's old town which was founded in the 1960s and has a cult following among locals. There are nearly 100 flavours on offer, ranging from the classics to quirky inventions such as tomato basil and cactus.

was set up by an Italian immigrants in 1932. There is a juke box, soda fountain and booths aplenty, while typical ice cream flavours include lime and mint or coffee with Nutella. If you don't live in the UK, don't fret - there are now 14 other Morelli's stores around the world, as far afield as Bahrain and Texas. Anna Durkes, Berlin, Germany Anna Durkes is a tiny ice-cream-parlour-cumcoffee-house in Berlin, ran by an Italian couple, that is much-loved by the city's residents. Don't miss the 'Brioche con Gelato' - two slices of fluffy brioche, filled with fresh frozen goodness. The cafe also sells a wide range of Italian treats, so

Australia Families love this ice cream parlour Down Under,

not just for the 60 flavours of dairy delicousness (all made with local milk), but because there's also kids' activities such as mini golf. Stay long enough, and we reckon you can probably justify a second portion. Berthillon, Paris, France

Ice cream doesn't come much more stylish than at Berthillon, the legendary Parisian parlour and tearoom on Île Saint-Louis that attracts huge queues in summer. It's also worth a visit in winter

though - the chocolate ‘affogato’ ( vanilla icecream, topped with hot chocolate and praline cream) is heaven.

Joy, New Zealand An ice cream parlour with a conscience, Joy is a social enterprise which employs people struggling to find a job. You can find Joy kiosks or 'pods' each operated by what Joy calls a a 'remarkable unemployee' - all around the country, offering Italian-style ice cream in flavours such as rum and coconut, wild berry and 'super chocolate'.

Max & Mina's, New York, US You won't find wackier or wilder ice cream flavours than at this New York store, which was set up by brothers Bruce and Mark Becker in 1997. The siblings have used everything from horseradish to beer, pizza and smoked salmon to flavour their confections, and encourage customers to help them brainstorm future ideas. Gelupo, London, UK

A little bit of Italy in the heart of Soho, Gelupo is a pretty blue-and-white tiled gelateria that is an offshoot of the Italian restaurant Bocca di Lupo. Flavours change regaulrly with the seasons, but popular options in the past have included rhubarb crumble and amaretti with apricot.

Company Profile

I ce Cream Times - July - August 2015

Change in Bakery Industry is Important and the Need of Today B Neeraj Murdia CEO Bakers Ville PVT.LTD

akersville India Pvt Ltd. Company was formed in August, 2011. The vision of the company is to implement innovative and exclusive products in India with great quality of world class

standard. Therefore the back story involved lot of hard work including international survey, visit of different countries of the world, study of norms & regulations etc. When we visit any international exhibition and see the food style and quality of the products available there, we want the same in India too. With similar perspective, Bakersville was started with vast product segment with exceptional look and quality. From the

Haier Launches

New Models

For

India Market

n continuation to our commitment to provide world class technically superior commercial refrigeration solution to end users, Haier is pleased to announce re- launch of flat glass range of freezers in 300 lts and 400 lts segment. This would be in addition to existing range of 300 lts, 400 lts and 550 lts Curved Glass Top which would we would continue to supply to our customers. Though the trend is of curved glass top, with flat glass we intend to offer solutions to customer as per their requirement. With this offering Haier remains to lead with 9 models in Hard Top segment and 5 models in glass top segment. Also for the Wine Connoisseurs, we have some good news as we launch In India new range of Wine Cellars which is currently supplied globally. The new models come’s with wooden shelves and glass door without frames hence best suited for stylish modular kitchens and living rooms.

beginning with 3 distributors of metro cities the company now has successfully finished 3 years and expanding its business with more than 100 distributors in major and minor cities. Bakersville is now known as the largest company of south Asia for bakery ingredients, chocolate decorations, cake

decorations, bakery equipments, food packaging and cake decorating tools. In February, 2015 Bakersville started the much waited chocolate slabs with the brand name “Chocoville”, which was manufactured through quality cocoa and modern techniques. Through the effective launching of Chocoville chocolate, Bakersville aims to provide Belgium standard to its millions of customers in the sub continent. The company has effective sales and distribution management with staff availability everywhere in India. To empower the home baking business in India and to cater the needs of household segment too company has started its new venture “FDS Food décor shop” which is apart from distribution channel. This retail channel is franchise part and opening rapidly in major and minor cities

of India. Bakersville is the only company in south Asia which is training the students of India with its newest academic venture “Institute of Food Craft” for the global knowledge and certificate in bakery, chocolate and cake making.

Company Profile

I ce Cream Times - July - August 2015

Bringing Tomorrow’s Food Trends Today Harsha Ent., Asha Ram & Sons Pvt . Ltd

eadquartered in New Delhi is a fourdecade-old company engaged in Importing, Manufacturing and trading of high quality bakery & food ingredients throughout India. The company with a motto to serve Shiv Kumar Gupta (Left) exceptional Akshit Gupta (Right) quality and excellent taste, has carved a niche for ourselves in the industry. Over the years, we have raised the bar of customer satisfaction by catering to the expectations of the clients. The company was founded by late Mr. Asha Ram Gupta in 1975 was initiated with a vision to revolutionize the food ingredients industry. Mr. Ramavtar Gupta who took the company to an entirely different level carried his father's legacy forward. And now, under the dynamic leadership of Mr. Shiv Gupta & with the expertise of Mr.

Akshit Gupta, Asha Ram & Sons has gained an unmatched position in the industry.

Ice Creams

With years of experience and expertise we have become a reliable source for food ingredients. Our customers trust us for our transparent and ethical work practices and this faith inspires us to provide them with superior quality products and efficient services. We have our own transportation and warehouse in Delhi, U.P., Hyderabad & Mumbai. We serve as the channel partner and distributers of some of the leading names in the industry. Also, we possess of an extremely eminent client base spread across the globe. Our trained team ensures that every product meets the company's stringent requirements of quality and taste. All of our team members are experienced

Cones for all

Kiran Mamania

professionals with a passion for creating only the finest products. Our professionals also work closely with our customers to provide timely solutions according to their requirements.

eing part of fast changing trends of food industry, it is a ‘Feel Good’ moment for Harsha Enterprises for introducing new age products for the industry.

Having exclusive ice creams & coffee serving parlours in the cities is fast catching trend for today. Serving ice creams with mouth watering desserts preparation is core demand from consumers. Our brand is playing a vital

Our goal is to create innovative products that add value to our clients' satisfaction and enhance the quality of products. We strive to build enduring relationships with our customers.We assure quality

role in giving such dessert options to the Icecream Brands as per consumer demands our range of premixes such as · Eggless Waffle Cones · Eggless Belgian Waffles · Eggless Brownie Belgian Waffles · Eggless Pancakes · Eggless Crepes are talk of the town. It’s an opportunity for any brand of ice creams or coffee shops to make their brand recognize with the new trend of serving a combination of Eggless Belgian Waffles with Icecream or coffee or yet another upcoming trend of crepes & pancakes with fresh fruits, Ice creams or coffee. At Harsha Enterprises, we owe this success of our new age products to the some of the key brand owners who has believed in us and accepted the challenge of giving a new trend to the consumers.

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I ce Cream Times - July - August 2015

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Cold Chain News

I ce Cream Times - July - August 2015

savE® Advanced Phase Change Materials (PCM) technology for protecting ice-creams in power deficit regions

t is a known fact that Ice-cream requires the most fool proof cold chain management compared to any other product. Once melted it is impossible to regain the taste, texture and quality. Hence, it makes a lot of difference in the way in which ice-creams are produced, shipped and stored. Out of the estimated 4000 Crore ice-cream market, the majority of the sale comes from tier 1 cities as companies find it difficult to reach the rural areas due to lack of infrastructure and unavailability of power. This article introduces phase change materials, an innovative technology which addresses this challenge thereby increasing the opportunity to make ice-creams accessible at the best quality to the rural segment. Phase Change Materials (PCM) Phase Change Materials (PCM) fall under the sub category of energy exchanging smart materials. Energy exchanging smart materials is defined as those materials that are able to store latent and sensible energy in the form of light, heat, electricity or hydrogen and exhibit reversibility. A PCM has the ability to store and release large amounts of heat/ energy while maintaining a constant temperature unlike conventional solutions as shown in the figure 1 below. PCM’s have tremendous potential to fulfill the growing need of energy for cooling and heating applications across various industries. It finds its application globally in diverse sectors

like cold chain, HVAC, refrigeration, automobile air-conditioning, apparels, waste heat recovery, consumer goods and more; wherever there is a need for thermal energy storage. Difference between conventional Eutectic Mixtures A generic term “eutectics” are also used for referring any mixture of chemical compounds or elements that have a single chemical composition that solidifies at a lower temperature than any other composition made up of the same ingredients. This composition is known as the eutectic composition and the temperature at which it solidifies is known as the eutectic temperature. Whether it is salt water solution, glycol solution or PCMs all are referred to as eutectics; hence there is a need to understand the difference. A eutectic solution to be qualified as a phase change material for the purpose of storage of thermal energy there are some important factors to be considered. Without the consideration of these factors a eutectic solution would find its application as an anti-freeze solution or simply as a sensible heat storage medium at various temperatures. PCMs are engineered to change their phase (solid to liquid or vice versa) at a specific temperature and one should look at the following three factors to qualify a PCM;

1) High thermal storage capacity in the form of latent heat (200KJ/Kg or above) 2) Constant temperature maintenance during the release of stored energy. 3) Guaranteed repeatability in performance for more than 3000 times. The benefits of the above features are; • Precise temperature control allowing not more than +/- 1°C of error. • Longer duration of retention period – upto 18 hours due to high latent heat. • Reduction in the overall weight of the freezer due to high energy storage to weight ratio of the PCMs. Performance of PCM in commercial freezers or coolers Freezers for ice-creams are designed to maintain a temperature between – 18°C to -23°C while beverages are maintained between 2°C to 8°C in a cooler. The PCM chosen for both of these applications are different due to the different temperature requirements. Shown below in figure 2 is an illustration of PCM integration within the walls of the ice-cream freezer. The selected PCM gets charged passively when the power is available within 9 -10 hours. The selection of the PCM is important as one of the critical factor is the minimum temperature that

Figure 3

the refrigeration unit can offer to ensure charging is completely done. Once fully charged the PCM is in ready state to release back the energy when there is a power or equipment failure. The figure 3 shows the graph of the temperature inside an empty freezer compartment monitored sensors at various different locations. This freezer is designed to maintain a temperature of -18°C to -19°C for a minimum of 16 hours subjected to an ambient of 40°C and several opening and closing of the lid. About Pluss Polymers Pvt. Ltd. A pioneer in advanced Phase Change Materials Technology (PCM), Pluss is the only Indian company engaged in research and indigenous development of PCMs for a wide range temperature requirement with several patents. Pluss is focused in creating value for its customers by designing innovative products and solutions in the field of Specialty Polymers and Phase Change Materials. Pluss PCMs used for providing solutions for energy efficient and reliable temperature controlled storage and transport applications are branded under the registered trademark of savE® .In the US market it is sold under the brand savENRG®. Pluss is a venture funded organization with equity stake being held by Tata Capitals premium innovation fund.

Figure 2

savE® your product

savE® Phase Change Materials (PCM) technology for Freezers and Transport solution o o o o

Constant and precise temperature control during power outage Up to 18 hours of retention 25% Reduction in weight of the freezer Up to 15% saving on the running cost

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+91 - 124 - 4309490/91/92

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PLUSS® Synergism At Work

Ice Cream News

I ce Cream Times - July - August 2015

Odisha dairy co-operative Omfed to tie up with Amul

disha state-run dairy co-operative Orissa State Cooperative Milk Producers' Federation Limited (Omfed) on Wednesday said it is planning to collaborate with Amul to scale up its operations.

products.

Bishnupada Sethi, chairman and managing director of Omfed, said it has already held discussions with top officials of the Gujarat-based milk major.

Omfed's milk procurement from farmers has touched six lakh litres per day against an average procurement during 2014-15 of 4.45 lakh litres. It is now finding it very difficult to dispose off surplus milk, he said.

"Omfed will soon sign a Memorandum of Understanding (MoU) with Amul, which has a rich global experience in this field," Sethi told IANS. The quantity of milk received at Omfed Plants has gone up and the surplus milk needs to be despatched to other states. So, Amul has agreed to receive Omfed Milk at its plant in Kolkata, he said. Amul has assured to help Omfed in improving quality standards during procurement and processing, quality control and marketing its

"Amul will help Omfed in doubling the ice cream manufacturing capacity at Bhubaneswar dairy by sharing its expertise," he said.

Omfed is planning to expand its capacity and a new plant will be set up soon with the funding support of NABARD under Rural Infrastructure Development Fund. At present, milk is being sold by Omfed through 4,500 outlets across the state including 750 retail points in the capital city.

Opinion

I ce Cream Times - July - August 2015

10 points to consider when formulating

with Ice Cream inclusions

By Tharp & Young

ormulating with inclusions requires management of free-water mobility, temperature, freezing points, osmotic pressure differences and other factors for both frozen dessert and each inclusion. The following considerations apply. 1. Compositional compatibility The ice cream composition must be compatible with any added colorant or liquid flavor (that is, adequate sweetness, color, body and texture) and, at the same time, with each added inclusion. 2. Amount/type of inclusions Use rates of 10% for particulates and 15% for syrups, based on the weight of the frozen dessert are typical. Thus, it is possible to have up to 50%

(two particulates and two syrups) as inclusions. That puts physical and chemical stress on an already stressed system. 3. Microbiological quality Since inclusions are added post-pasteurization, they need to be either pathogen-free or rendered pathogen-free. Methods used must not affect ease of handling or sensory properties. 4. The delicate balance It is necessary to balance freezing performance (tied to freezing point management and water mobility control), flow, handling and sensory appeal to the rigors of distribution and consumption. This means management of mix composition, freezing performance, water mobility and other factors, all of which affect both ice cream and inclusions. 5. Weight per finished gallon Inclusions are typically heavier than the frozen dessert into which they are added. That makes the final product heavier than simple straight flavored ice cream (for example, vanilla). To maintain a specified finished weight, the addition of more overrun (air) may be necessary. Adding overrun can reduce air-bubble strength and sensitize the air bubbles to physical abuse by larger particulates and actively variegated syrups. If overrun adjustment is undesirable, it may be necessary to create specific mix compositions. 6. Temperature Inclusions should be added at as low a temperature as possible to minimize localized heat shock. Inclusions also need to be injectable under conditions of use. This minimizes the

development of iciness due to melting and refreezing. As temperature decreases further, there can be shrinkage of ice cream or inclusions away from each other. This creates cracks, voids and opportunities for secondary defects. 7. Mechanical affects The ability of any given inclusion to retain its preferred physical form, shape and eating character is critical. That applies to syrups as well. In most cases, mechanical ways to deliver desirable thickness, visual appeal and flavor delivery vary from plant to plant. In any case, to provide for clear differentiation of inclusions from ice cream, syrups should be injected after addition of particulates. 8. Economics Inclusions may be more expensive than the frozen dessert into which they are added. That means, as inclusions are considered for novel features and benefits, careful assessment is necessary to insure compliance with whatever line-cost-averaging guidelines exist. This can offer positive influence on economic return within and between product lines. The opposite is possible as well. 9. Physical behavior Ultimately, the flow behavior of ice cream with inclusions added is determined

by what is necessary to allow the finished product to uniformly fill packaging or the ability to make molded, filled or extruded novelties. 10. Maintaining integrity Frozen desserts are designed to be eaten frozen. Most inclusions are not. Textural challenges may run counter to each element. That is, keeping ice cream smooth, creamy, rich, not sticky and not gummy versus maintaining the dry, crunchy, crisp, soft, thick or gooey features of any given inclusion or combination of inclusions. Notwithstanding all the above, an ice cream processor can deliver the desired sensory “promise” with proper formulation, inclusion selection, common use rates and conditions of injection.

Do more with less: consolidate your Ice Cream mixes Here’s what you need to know about consolidating mixes.

e are intrigued by the idea of managing costs by maximizing the utility and flexibility of one mix to play multiple “roles,” thus minimizing the total number of mixes an ice cream processor must make. Manufacturers face myriad demands related to new products, ease of manufacturing, contract manufacturing, regulatory limitations, operation flexibility and the like. They also seek to achieve “commercial parity” with targeted sensory attributes by using formulation, overrun, flavor, color, cost and resistance to heat shock. So minimizing the number of mixes creates huge operational opportunities. Take a hard look at your existing portfolio of mixes (including ingredients, compositions, whipping/ freezing performance, labeling, etc.). Are they: • Compatible with consolidation? • Flexible enough to allow for commercial parity? •Limited by other quantitative and/or qualitative factors (i.e., mix composition, functionality,

sensory appeal, and economics)? Mix parameters Many such elements can be managed by relatively objective mix parameters. Consider the most restrictive of all frozen desserts, standard full-fat ice cream. Commercial parity. How close is “close enough for all practical purposes”? Factors to match will differ company–to-company, line-by-line and flavor-byflavor. Color/flavor. Although qualitative in nature, mix differentiation can be done at the flavor tank and/or at the freezer. The more options available from any given mix, the more flexibility and consolidation of mixes that can be considered. Sweetness. This must be matched to the amount/ type of flavor and other physical parameters in the mix. Sweetness can be added at the flavor tank via added flavors, bulky flavors and liquid “bases” that provide color, flavor, water management needs, etc. If allowed and compatible with labeling considerations, a small amount of a properly balanced combination of high-intensity sweeteners could add sweetness delivered at the flavor tank. An objective evaluation of the properties of a proposed consolidation mix with regard to key elements of processing behavior and sensory properties needs to be made. Two useful tools for that evaluation include consideration of freezing

profile and water mobility in the unfrozen portion of the ice cream. Freezing profile involves the calculation of the freezing point (FP) of a composition and of the amount of water frozen at temperatures below the freezing point. This provides insight into the effect of the amount of water frozen during freezing/whipping on initial ice crystal size. Freezing profiling also allows consideration of the influence of freeze concentration, which has a direct influence on water mobility in the unfrozen portion of the product. Water Control Index (WCI) is a new approach to water behavior management. It can be used to reflect the influence of nonstabilizer ice cream components (proteins and high-molecular weight carbohydrates) on the mobility of water in the unfrozen portion of the finished ice cream. Working with the WCI The application of WCI to the process of mix consolidation represents the use of a new perspective that adds clarity to considering differences. For example, there may be concern about the lower total solids of any given mix. However, a greater WCI may compensate for that. WCI also may provide guidance to a stabilizer supplier as to the amount of any given stabilizer/emulsifier blend to use depending on functionalities necessary to bring a single mix into commercial parity with mixes it may be replacing. The table illustrates the application of these principles to consolidation of three mixes into one mix. The stabilizer/emulsifier blend applied is assumed to be the same for ingredient labeling purposes. Compositions A, B and C represent a portfolio of full-fat ice cream mixes for consolidation into a

single mix, identified as “Consolidated.” For each of the compositions, freezing point, WCI and equivalent sweetness (compared to sucrose) are shown for comparative considerations. The process of developing the consolidated product is guided by the objective of keeping the key characteristics of the single mix as close as possible to those of the other mixes. This involves application of the following criteria: • Differences in WCI within ± 5% of the target value are insignificant; • Differences in absolute equivalent sweetness in ice cream within ± 5 % of a targeted sweetness cannot be distinguished; • Differences in freezing point within ± 0.5 F can be tolerated. The existence of values outside of these ranges means you might have to change processing conditions, such as freezer draw temperature. Or, it might be necessary to investigate the marketing suitability of achieving parity by using ingredients outside the range of those used in the products being replaced. Once you achieve a sense of textural and economic commercial parity, a single mix could be further differentiated by the amount and type of flavor, color and/or overrun applied. Ultimately, qualitative assessments should include marketing suitability and factors related to sensory appeal. You also will have to look at product positioning, content claims and ingredient lists when considering approaches to consolidating mixes. You’ll have a lot to contemplate. But you’ll find a lot of opportunity, as well

Interview

I ce Cream Times - July - August 2015

ISA: The monarch of display cabinet & professional refrigeration maintain our number one position. Our products are manufactured after a lot of development and research and extensive testing.

SA was established in 1963 in Bastia Umbra (PG - Italy) and has since become a worldwide leader in the shop furnishings and professional refrigeration sectors. For ISA, design is about creating harmony between man and machine, between art and science, between design and technology: distinct elements, united by a single passion. The ISA product range is capable of accompanying the consumer throughout the entire day: from breakfast at the bar, to the lunch break at a grill or restaurant; from shopping at a supermarket or convenience store, to stopping for a tasty treat at a pastry shop or ice cream parlor, or even for an after dinner get-together at a local pub. This flexibility gives our customers the freedom to choose the specific products that are best suited to their establishments and to their personal tastes, in terms of size, performance and style. It’s a product range that’s capable of meeting the requirements of any type of customer worldwide, from small businesses to multinational corporations.

India is diverse and big market, how do you view this market? I have a lot of confidence in the Indian market developing to the European standards. Like we started here 8 years ago, and our very first business partners were blueStar. We also did a string of hotels like the Taj Group where we put out the gelato professional cabinets when gelato happened to be big news in India. Gelato became very popular about six to eight years ago and we sold a lot of cabinets. clubs, pubs, restaurant etc. ISA is a demand oriented company where we also produce for different countries a particular line of products that actually suits that country. For example take Unilever, they put out a lot of ice cream cabinets globally; the cabinets can be in the Caribbean or can be in India where the temperatures are high. We fulfill their need and requirement. Together with the developing department of these Major companies and our developing department we come up with the cabinets and the companies come with the branding, we end up creating a niche product.

But later on the business went down wards due to recession and now it is reaching back to the level to we are used to. I have full confidence in the Indian market that it will grow. In India as compared to Europe you do not have many ice cream manufacturing companies that deliver their ice cream all over the little places, either the company who manufactures its own ice cream opens its own outlets and at best if they have a franchise they lend them a chest freezer. So if you are manufacturing quality ice cream but by not displaying it the correct way or not offering it from a proper ice cream cabinet, you do a little bit of injustice to your business. On the hand I do

ISA has taken it upon itself to renew the concept of the electronic refrigeration ice cream cabinet, which has been on the market for over 20 years and has come to play an extremely important role in the world-famous tradition of Italian artisanal gelato-making. Satish Ruparelia, Managing Director of ISA, UK, visited Indian during Ahaar 2015 in New Delhi, shared with us the concept of display cabinet in food processing industry, especially for the bakery and ice creams. In a candid interview with our Editor, Firoz H Naqvi, Ruparelia told about the market presence of ISA in India and its future plan. Delta Nuritives is their dealers & contact in India. Company had a massive stall during Ahaar 2015 in New Delhi. Excerpts from the interview; Could you brief us about your company and what services you provide to the food industry? We are a company that manufactures equipment for display purposes which is for the front of the house operations, which can be for ice cream shops and coffee shops and we also produce refrigeration storage cabinets which could be used in the back area of restaurants and hotels. We have been established since 1963 and the company exports to nearly 74 companies. Our business is based on manufacturing for multinational buyers, like Unilever, Nestle, Movenpick etc. The phrase that we very often use in our company is that, “wherever there is food and drinks, ISA is always there’’. We are the front of the house providers, like in the patisseries shop or the ice cream where the display cabinet in the front is the most important. ISA is functional 24 hours a day; we are present in night

The company started off with manufacturing ice cream cabinets and today we are the best as far as the range of the product is concerned, especially in the gelato cabinets. We also manufacture for artisan who are basically successful because of the quality of their ice cream. With the best ice cream to serve they would want to display in the best possible way to conserve the temperature at the best possible level, because of which the taste of the ice cream is not affected, for instance if an Ice cream comes out of a chest freezer t would end up being solid as a rock, but when it comes out of a professional cabinet it would be just at the right temperature and texture and eating that ice cream would be joyful and smooth. And I am proud to say that globally we are very successful with this range of cabinets. Do you manufacture the cabinets in one location or different locations? It all manufactured in Italy at one location which is the region of Umbria near Perugia, where the company was established and till today all is operational there. But now we have contracted out to build up a brand new factory which is designed by Portia and this will be operational by 2019 and would be the state of the art factory. The success of our company is the innovation, the design and the style and this is the way we

think that in coming time the business in India will compete with the one that is in Europe. This is because people in India are now becoming aware and demand for premium quality ice cream. Ultimately there is plenty of business in India in regard to the business cabinet business. What were the challenges you faced while establishing your business here? The biggest challenge is on the side of the public who would have an ice cream but can’t differentiate whether the ice cream is from a chest freezer or a professional cabinet. The cost is the challenge too but in my point of view it is the public the poses to be the main challenge that is not demanding the quality ice cream and I am also surprised when it comes to using the word gelato, people think that it is coming from a nice looking cabinet so it’s going to be expensive. I think it is the perception which is a challenge. How is ISA’s cabinet different from the other regular cabinet we see in India at a very cost effective price? Well the difference is quite obvious, like for instance, the normal cost effective chest freezer usually offer rock solid

ice cream that is stored at – 18 degrees and you have to struggle to scoop it out and then for easier business you may bring the temperature down to – 10 or – 8 degrees. If an ice cream is stored at -16 degree small icicles are formed but if you take a professional cabinet where the temperature is -8 degrees then the ice is smooth and soft and easy to scoop. A properly made ice cream served at the right temperature is very good in texture, smoothness and quality. ISA has never compromised in products, it provides the best display cabinets for the food industry and that is why it is the number one company for display cabinet. What are your plans for the Indian market, how are going to reach out to more and more people? Our plans are to work with professional companies like Delta, who are in the ingredients business but they have the “know – how’’on how to make ice cream and they are selling a premium product in term of the ingredients. And the last thing they would want to do is to make good ice cream and not display it properly because the whole object is lost then. So we are pleased to be working with them. It is not a business of number games and if a product is sold in the correct way and in right establishment it can only bring on more products and ISA is premium quality ice cream cabinet manufacturer. We also manufacture lower range cabinets called the IZECTA-7 that are for cost effective ice cream cabinet. Apart for ice cream and bakery, what other segments can these kinds of cabinets serve in India? We already manufacture cabinets for frozen food. We manufacture cabinets for supermarkets, bakery, we also have refrigerated bar counters and we have spent a lot of resources in developing these products. When you look at global chains, they specify ISA because internationally ISA is used.Even when I walk down the five stars I can see an ISA product. Like I said I am very confident about the Indian market. The market in India 7 to 8 years ago was very hyper but as I said before we went under recession and India did not reach the point where it should have been. But with development and the land bill passed I expect all the projects to go on fast, I am pretty sure the market in India is becoming very fast. Even politically the scenario is becoming very good and India will be Europe in a matter of few years. I can see a lot of confidence in the people, in the businesses and the market. You can actually feel the self-reliance in the air.

Ice Cream News

I ce Cream Times - July - August 2015

Canada Drops Added Sugars from Proposed Changes to Nutrition Labeling

n regulations proposed last month, Canada aims to change a number of nutrition labeling requirements, as well as other labeling regulations, including ingredient declarations. Many proposed changes are similar to those proposed last year by the U.S. Food and Drug Administration, but there also are important differences from current or proposed U.S. labeling. In technical documents published last year, Health Canada, the agency responsible for helping Canadians maintain and improve their health, had explored the addition of a separate “added sugars” declaration, similar to that proposed by FDA, but this declaration was rejected in last month’s proposal. IDFA filed written comments with Canada last September, opposing any change to labeling added sugars. The new proposal now addresses sugars content of foods in two ways. In addition to labeling the grams of sugars in the food, an additional percent

Daily Value declaration would be required, with the percentage based on a Daily Value of 100 grams of sugar. Additionally, sugar ingredients would be grouped together in the ingredient list under the collective heading “sugars.” “Although it’s not known how the Canadian

decision will impact FDA’s thinking on its proposed requirement to label added sugars, we see this as a significant conclusion that should be strongly considered by U.S. regulators,” said Cary Frye, IDFA vice president for regulatory and scientific affairs. “Health Canada found the inability of analytical methods to distinguish between naturally occurring and added sugars would contribute to enforcement challenges, and cited U.S. research that shows consumers have a limited understanding of added

sugars on a food package.” Consistent Serving Sizes The proposal would also require nutrition information to be based on a consistent serving size, similar to the U.S. Reference Amount Customarily Consumed (RACC). Canada proposed a threequarter cup serving size for ice cream and frozen desserts and a per piece or unit measurement for ice cream bars, cones and sandwiches. The United States has suggested revisions to ice cream serving size on U.S. Nutrition Facts panel as well, changing from half a cup to one cup per serving. IDFA strongly opposes the proposed U.S. change, citing newer consumption data. IDFA believes revised density should be used, which would result in three-quarters of a cup as the common amount of ice cream usually consumed. Other proposed labeling changes from Health Canada include: • Addition of potassium as a mandatory nutrient; • Labeling of color additives by their common and usual name, rather than a collective name; • A footnote at the bottom of the Nutrition Facts panel would be required to help consumers understand the declared percent Daily Values: “5% or less is a little, 15% or more is a lot”; • A new health claim for fruits and vegetables; and • Formatting changes to the Nutrition Facts panel, including reordering nutrients and larger calorie information. The proposal recommends a five-year implementation date, which would help to reduce the economic burdens on food manufacturers and marketers that would be required to revise all labels on all products.

Ben & Jerry’s Are Going to Make

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Flavors

en & Jerry’s officially announced that the firm is developing dairy-free ice cream flavors. A statement on the brand’s website said they have been working on getting the flavors right for some time after being inundated with requests from the public.

The company said their flavor gurus “want to make sure these flavors live up to what Ben & Jerry’s is known for: enormous chunks, delicious swirls and a commitment to values-led ingredient sourcing.” Ben & Jerry’s co-founder Jerry Greenfield broke the news last week in an interview with U.K. newspaper the Metro. He said they would be using coconut milk or almond milk as the new non-diary base. But fans will have to wait until spring next year for a taste of the mystery dairy-free flavors.

I ce Cream Times - July - August 2015

Ice Cream News

I ce Cream Times - July - August 2015

Why Scream For Gelato Instead Of Ice Cream? Here's The Scoop

igher butterfat content makes ice cream thick and heavy, which is why you can get a nice, round, firm scoop of ice cream, shown at left. Gelato, at right, has less cream, which gives you softer drifts. Back in the day, this saying applied to pretty much everyone: "I scream, you scream, we all scream for ice cream." Nowadays, though, one friend is probably screaming for gelato, another for a vegan frozen dessert and yet someone else for sherbet. But it's gelato, ice cream's Italian cousin, that's keeping more customers coming back. Gelato sales rose from $11 million in 2009 to an estimated $214 million in 2014, which has kept frozen dessert sales afloat, according to the market research firm Mintel. Gelato has gained ground in part because it's novel, says Beth Bloom, an analyst at Mintel. And, because we tend to think of gelato as "this special thing made by artisans in small, premium batches," she says. But is gelato really all that different? I'll admit that whenever I take in a mouthful, I often wonder if I'm really just eating ice cream with an exotic name slapped on. Italian gelato is smoother and silkier than its American counterpart. It's also denser, but has elasticity and fluidity, says Morgan Morano, author of The Art of Gelato. They are, in fact, quite different, Morgan Morano assures me. She's the author of the new book The Art of Making Gelato, and was classically trained in Italy. The first thing you'll notice, she says, is that gelato is a lot creamier. It's smoother and silkier than its American counterpart. It's also denser, yet it has that elasticity and fluidity that you can't get with ice cream. Another difference: "the actual recipe and ingredients used," she says. Both contain cream, milk and sugar. Ice cream, though, is heavier on the cream and typically uses egg yolks to pack the mixture together. Gelato, on the other hand, has more milk than cream. And authentic gelato rarely uses egg yolks, says Morano. Usually, if they're in there, it's just for a bit of flavor. With more cream comes more butterfat. The Food and Drug Administration defines ice cream as containing no less than 10 percent fat – though Morano says most ice cream tend to be 14 to 25 percent fat. Italian gelato, though, only has about 4 to 9 percent fat. At the most basic level – the molecular level – any frozen dessert is a mix of water and fat molecules, according to a 2014 video by the American Chemical Society. These molecules form crystals as the mixture freezes. And the longer it take for ice cream to freeze, the bigger the crystal, resulting in that crunchy mouthfeel. What the butterfat does, according to the ACS video, is keep ice crystals small by preventing water molecules from clumping together to form giant crystals. It also makes the mixture thick and heavy, which is why you can get a nice, round, firm scoop of ice cream. Scoops of gelato, on the other hand, are often soft fluid drifts. But if fat is what makes the frozen treat creamy, how can gelato be creamier? "There is a lot less air churned into gelato than into American ice cream, [a process] known as overrun," Morano says. American ice cream can be up to 50 percent air. Air makes it soft and fluffy. Since gelato has less butterfat, the mixture is light to begin with. So it only needs 20 to 30 percent air as it thickens and freezes. That keeps the product dense — and therefore creamy, Morano explains. It's also why her recipes suggest using a gelato machine, which churns at a slower rate, rather than an ice cream maker.

Lower fat also means the flavors in gelato come out better, Morano argues. "Butterfat coats your palate," she says, "and if you have less of it you can taste the flavors more quickly."

It also helps that authentic Italian gelato is typically served at 7 to 12 degrees Fahrenheit, about 10 to 15 degrees warmer than ice cream. As the YouTube video explains, the cold numbs your

tongue so you don't taste as much of that sugary sweetness in ice cream. Because gelato is served warmer, you also get more of the flavor's intensity. With the trend of gelato on the rise, shops have been popping up and commercial ice cream companies like Breyers and Haagen-Daz have been quick to jump on the bandwagon. But Morano says there's one way to tell if a cup of gelato is made the traditional way or if it's just ice cream in a fancy suit. She says traditional gelato shouldn't be served with an ice cream scoop. Instead, you have to use a spade, which is flatter — like a spatula. "Not only can you work gelato with the spade to soften it up, but there's a whole artistry," she says. "That's why I love the spade, it's an amazing tool and when you're using it to scoop gelato, people love seeing that." When it comes to actually eating gelato, she says one thing matters most: "Eat it fresh." "When you make anything at home, it never tastes the same the next day," she says. "These recipes in my book — they're meant to be consumed within 24 hours."

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Cold Chain News

I ce Cream Times - July - August 2015

Rockwell achieves Platinum Rated IGBC Factory Building

The only Platinum Rated IGBC Factory Building in India in commercial Refrigeration Product Manufacturing

hile the world leaders debate environmental issues in International Summits, seldom does one hear of organisations in our own neighbourhood truly striving to make a difference to the environment. One such organisation is Rockwell Industries Ltd,

a Hyderabad based cold chain equipment manufacturer. Rockwell recently received the Green Rating Certificate from K.T. Rama Rao, Minister of IT and Panchayat Raj, Government of Telangana during the launch of Swachh Digital Telangana Program. Rockwell is the one and only Platinum Rated IGBC Factory Building in Telangana and AP. Rockwell strictly adheres to the Indian Green Building Council—Green Factory Parameters, which measures energy consumption, green energy generation, water consumption, green landscape, using waste material, etc. Located at Medchal, Rockwell has been in the business of commercial refrigeration for over two decades (26 years) and has steadily grown to become a leading manufacturer

D EVELOPMENT team has enabled us to be p ioneers in developing BREAKTHRHOUGH PRODUCTS specific to Indian needs. M anoj K. Srivastav, National Sales Manager, e xplained how delighted their customers are w ith their Eutectic freezer range-which can give e xtended cooling even after 16 hrs of power failure. The recently launched Solar freezers of 240 lts/ 170lts has started to penetrate into the Indian market. Rockwell is also planning to activate 1000 franchisees in India and thus he welcomed young entrepreneurs to join hands with Rockwell to grow & prosper together. of commercial refrigeration appliances aimed at supporting the retail chain of their business partners. Rockwell's environmental consciousness is not a recent endeavour. She was the first company in the country to introduce CFC free products in 1999 and today has the capacity to manufacture HC based ecofriendly machines certified by TUV, Germany, informed Ashok Kumar Gupta, Managing Director of the company while addressing a press conference here in city. Prateek Gupta, Business D evelopment Head, said " we are the only commercial r efrigeration manufacturer having H IGH ENERGY EFFICIENCY G REEN FREEZER RANGE in I ndia. Our strong DESIGN &

The new factory of Rockwell is a great inspiration f or future factory premises in the Indian subcontinent to understand how factory buildings c an be made green while carefully evaluating benefits and affordability of each green feature.

I ce Cream Times - July - August 2015

AN ISO 9001 : 2008, ISO 14001 : 2004 & BS OHSAS 18001 : 2007 CERTIFIED COMPANY

Visit Our Stall No. H 53 A, at Food Pro 2015, 28-30th August, Chennai Trade Center, Chennai

Interview

I ce Cream Times - July - August 2015

Carpigiani:

Spreading the culture of artisan gelato throughout the world Today Carpigiani has a worldwide presence in markets such as Spain, France, Germany, UK, USA, Japan, Russia, Australia, Brazil, Argentina, China and so on. In particular, in India Carpigiani is represented by Delta Nutritives, the country’s main provider of ingredients and processing solution for the gelato industry.

arpigiani is an Italian company, located near Bologna, specialized in the production of artisan gelato and soft serve machines. It claims control of more than half of the world market as for the first ones, and about the forty per cent as for both. The technological growth of the 1960s, which saw the invention of the “hard-o-matic” machine, allowed Carpigiani to become the worldwide leader in the gelato machinery industry.

In 1993 Carpigiani was certified UNI EN ISO 9001:1987. It was the first company in the business to receive that certification. In 2003, Carpigiani founded the Carpigiani Gelato University, a school that teaches artisan gelato production techniques and sustains the development of gelato shops all over the world.

Mr. Andrea Georgacopulo, Exports Sales Manager of Carpigiani, Italy, talked about Carpigiani’s presence in India and his own experience. Excerpts from the interview; Could you give us a brief insight about your company, Carpigiani? Carpigiani was founded 70 years ago and immediately started manufacturing gelato, ice cream and pastry equipment with the aim of making life easier in the food processing facility. Furthermore, we have also established in 2003 the Carpigiani Gelato University, where we teach students from all over the world how to make artisan gelato with our machines. In fact, many people from India come to our university in order to be trained in the art of gelato

and ice cream making. We start from basic to advanced training, which is very important, and the second step is to support our students in the opening of their own business. What we do is try to understand what is right for them, provide them with the right equipment so that they can establish an efficient gelato business. How do you view India as a destination market for gelato? As far as gelato markets are concerned, the industrial gelato and ice cream market is growing rapidly in India. States such as Gujarat are exemplary of this growth. Artisan gelato market, however, is still in a nascent stage in India, though it has many opportunities in the time to come. During the last stage Gelato World Tour in Singapore – our international competition for gelato artisans around the world - we had a lot of applications from India and we selected Vanjimuthu Palaniswamy and Kavithamani Vanjimuthu from Boomerang gelateria amongst the 16 finalists. Is India going to be a big market for gelato in the near future? It certainly is. Many people are willing to learn how to make gelato and how to use fresh ingredients, which means that people in India are becoming aware of the quality of good gelato and want to consume fresh, natural ingredients instead of derivatives and substitutes. So having people from India in our university not only proves how

willing they are to learn and spread artisan gelato culture, but also that the market will definitely see a substantial growth. Do you think India will have a gelato university? Would you help in its establishment? While our University headquarters are in Bologna, we already have a campus in Dubai where we do base training. Moreover, through the cooperation with our local distributor, we are planning to organize online base courses in Mumbai with the instructor teaching via video. It is a lot easier and less expensive for people from India to go to Dubai or Mumbai. How different is your machinery from your counterparts? Carpigiani is a 70-year-old company known for its technology, which we have meticulously developed over the years. We as a company are very proud to provide our end users with the best quality and the best service in the entire world. Our distributors have made it possible for us to reach the end user. At AAHAR 2015 Carpigiani has displayed small machines for parlors and companies. What is the response to this machine? The idea was to introduce something that was affordable in order to start a business. So we presented a small machine with a beginner’s professional package included. We have already received several orders and the response is very positive.

I ce Cream Times - July - August 2015

News

I ce Cream Times - July - August 2015

Chonas Seek To Divest Stake In Ice Cream Brand Havmor

RWTC a leading cold chain service provider in India

efrigeration Warehousing & trading Co. is one of the India's largest distributors of refrigeration equipments, continues to set new benchmarks in refrigeration industry. It fulfills need of large number of cold storage division and chiller manufacturers & focuses intensely on the product offerings and meeting customer satisfaction by making products available on right time and right choice. Our major customers like Blue Star, Carrier, Rinac, Warner Finely etc are the testimonials to RWTC’s commitment to its customers and refrigeration industry. The company has Head Office in Bangalore, and its branch office in Mumbai, Ahmedabad, Delhi, Kolkata & Chennai to ensure products availability and solutions to customers in every region at their doorstep. RWTC primarily focuses on high capacity chiller manufacturing equipments and cold storage machineries. This includes brands like: BITZER compressors, GUNTNER Evaporators, BLUECOLD condensing units and Evaporators, KAORI Brazed Plate Heat Exchangers, FAVELLE Axial Fans & many more…. In accordance with the nature of products and markets, business drivers, and competitive positioning, the lines of products of RWTC are as follow: BITZER

We keep ready stock of reciprocating compressors, 2 stage semi hermetic reciprocating compressors, screw compressors and water cooled condensers ranging from 0.35TR to 80TR for both positive and negative temperature. GUNTNER EVAPORATORS:Having a wide range of high quality Evaporators (indoor units) of cold storages with Aluminum body with 4 fpi to 6 fpi suitable for +15C to -50C and products like “sea foods, ice cream, fruits, vegetables, meat, pharmaceutical products, chemical industries etc…..” BLUECOLD: It offers complete range of Refrigeration systems (condensing units and evaporators) with all types of compressors like Bitzer, Danfoss and Copeland with wide range of capacity from 0.7Kw to 20Kw. Bluecold offers ECO Series-Condensing Units, BRS Series-Screw Systems, BRS Series Rack Systems, BLC SeriesHeat Exchangers and Slim Line. KAORI: Freon gas based copper brazed plate heat exchangers for mineral water chillers, oil chillers and plastic application capacity from 0.75TR to 25TR with availability at all branches of RWTC. FAVELLE: We offer Axial Fans from favelle suitable for manufacturing of Air Cooled Chiller, Condensers and Evaporators with availability of all size starting from 200mm (8 inch) to 630mm (25 inch) in suction and blow type function.

romoters of Ice Cream brand Havmor are planning to divest close to 15-20% stake in the company to raise funds for setting up a new plant in Rajasthan or Maharashtra which will focus on north and south markets. Satish Chandra Chona started Havmor in Karachi in 1944, but within three years, following partition, had to wind up and cross the border. In Ahmedabad, however, where he moved in 1951 Havmor was reborn.

Havmor manufactures ice creams in candies, cups, novelties, packs, topo cones, sundaes, premium tubs, roll cuts and sugarless in various flavours like butterscotch, chocolate, vanilla, kesar pista, chocolate chips, cherry berry, strawberry, mango, etc. Currently, the products is available through more than 20,000 outlets across Gujarat, Maharashtra, Rajasthan and Madhya Pradesh. Last year, it had tied up with Zyndus Wellness, which allows Havmor to use the 'Sugar Free' brand owned by Zydus for its ice creams.

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I ce Cream Times - July - August 2015

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hether you're warming up to the summer heat, or ordering up a room service treat, a refreshing scoop of ice cream is all you need to cool you down. Guess what? You no longer have to worry about the extra pounds that you will put on after you satiate your sweet tooth. Obviously, if eaten in moderation, ice cream has some surprising health benefits. We've got the scoop on four reasons this frozen concoction may be the perfect splurge. Helps you lose weight: According to a study published in the American Journal of Clinical Nutrition found that women who ate at least one daily serving of full-fat dairy products, such as ice cream, gained less weight than those who didn't. Obviously, it does not imply that you can go ahead and sit with a tub full of ice cream. Half-cup serving of vanilla or chocolate ice cream - which has about 140 calories, 7g fat and 14g sugar is considered to be a reasonable part of your diet. Helps you fight infertility: Another reason why women may indulge in ice cream is credited to a Harvard study in the journal Human Reproduction

which suggests that consuming full-fat milk or ice cream may increase your chances of having a baby. The study looked at the eating habits of more than 18,000 women between the ages of 24 and 42. Women who ate full-fat ice cream two or more times a week had a 38% lower risk of ovulationrelated infertility than women who had full-fat ice cream less than once a week. Provides important nutrients: While there is no denying that ice cream is not exactly considered a health food, it does come with its own set of benefits. Its main ingredients like cream, milk and sugar helps in bone-strengthening, tissue repair and cell growth. Makes you smile: One scoop of ice-cream and you feel good, ever wondered why? It is because it simply tastes delicious. Another study found out that a spoonful of the cold stuff actually makes you happy. According to researchers from the Institute of Psychiatry in London, when people enjoy themselves an immediate effect takes place on an area of the brain called the orbitofrontal cortex, a pleasure center that activates.

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I ce Cream Times - July - August 2015

Frigomat: Core designer and producers

of Ice Cream machines The continuous technological research and the high degree of innovation have made Frigomat reached a point of reference for the modern professional gelato ice cream maker. A solid and capable company, we have a range of products among the broader market; like Pasteurizers, heaters and ageing vat for the treatment of mixtures, batch freezers horizontal and vertical, bench or floor, for the production of ice cream and slush. We also have combined machines for ice-cream parlor and confectionery and multifunction machines and cream cooker, for confectionery Soft ice cream machines and cream whippers, which can be placed almost anywhere is another of our specialty and counter-top batch freezers that are ideal for catering. Our mission in India is to enter the market to present a real gelato in Indian market with soft swirl machine for gelatos and ice cream.

rigomat has been designing and producing its ice cream machines for more than fortyfive years. They are the technological partner for the ice cream and pastry makers thanks to their complete range of artisan laboratory equipment.

Frigomat’s aim and it’s the plan for the Indian market. Excerpts from the interview;

We started 50 years ago with soft swirl machines and upto now we have 300 molders and products and we can satisfy 99 per cent

The mission of Frigomat is a constant research aimed to obtain the most innovative technology applied to the best artisan tradition.R&D work is conducted incessantly, with the aim to develop new technological solutions. At the same time, the company devotes the utmost attention to the organisation of technical and sales training programs for the entire distribution network. These are the cornerstones of an activity that ensures maximum quality before and after the sale. Frigomat exports all over the world with the support, in most of the countries, of a distributor and reseller network granting an efficacious and reliable technical service. The company is represented in India by Kap Cones Pvt. Ltd. One of the most versatile companies in Indian ice cream industry, its Director, Puneet Duggal is the most know suppliers of range of product to the ice cream companies. Francesco Tripepi, CEO of Frigomat, Italy, told our editor, Firoz H Naqvi, about

this machine will introduce India to the gelato world, so I am confident that after this first step we will look for classic machine like batch freezer and pasteurizer to be distributed here. But whatever we bring from Italy related to food is well accepted by people here as we try improving the health level of the food. You know the people understand it at all levels. How do you view your partnership with Kap Cone Group in India? We actually met 3 months (in March’15) ago and immediately we could feel the compatibility factor with each other. They were the kind of group we were looking for our soft serve and gelato raw materials. The partnership is new so I don’t actually want to make any forecast at the moment. All the same the partnership is good and I think will go a long way creating a symbiotic relationship.

Please brief us about the Frigomat Gelato? Frigomat is typical 50 years Old Italian gelato and ice cream Company and managed by an Italian family. We specialize in everything related to gelatos and ice cream. Gelato is a typical Italian dessert which is served fresh.

of all requirements in the gelato and ice cream market. How was the response you got for the machines displayed here at AAHAR? We have new machine displayed here. The USP of this machine is that the gelato can be made in front of the customer. The fresh product concept is becoming the need of the people and this machine concludes that need. This product makes the end user sure that they are getting a fresh product. We believe that these machines will open news vistas for the gelatos in the Indian market. This machine is composed by two professional batch freezers that are very strong that can work at least 18 hours a day. It is attracting a lot of customers with great response to this new innovative product. We are selling this machine very well in other countries from Brazil to Norway. What plans does Frigomat have for the India market? The Gelato market is growing globally and

Ice Cream News

I ce Cream Times - July - August 2015

How An Ice Cream Stand Made Pineapple A Local Flavour Of Missouri

ineapple Whip is a familiar summer destination for many people in Springfield, Mo. But even in the depths of winter, long lines have turned out for the treat. All summer, Weekend Edition has been travelling the country in search of local flavour. The Midwest marks the latest stop on that trip of taste, down in Springfield, Mo. But the spot we found sports a distinctly tropical vibe. It's called Pineapple Whip — both the beloved

frozen dessert, and the series of roadside stands that sling them to long lines of eager eaters. And the treat is simple, too: a nondairy, juice-based soft serve. Something so simple, and so distinctive, it's tough to label it with any readily recognizable category, any name but its own. But how did such a tropical taste get so associated with the middle of Missouri? "You'd have to ask my grandfather that," says Zach Fortner, the owner of Pineapple Whip. "He put down roots here years ago, and this is where

he started it. So this is where we remain." It's been a while, too: Three generations of Fortners have been serving up pineapple whip. And while the pineapples have to be shipped in from elsewhere — you can thank crop troubles in Missouri the past few years for that — the enthusiasm for the confection is all local. "It's summer, so we're busy. We're only open during the summer months," says Fortner. But last winter, they did try something new, opening for three days in the bitter cold. "We called it our 'Whip Solstice.' People actually came! We had lines a hundred deep, and it was 27 degrees outside. We're still scratching our heads on that one a little bit." There isn't just one flavor. In fact, there are six: the trusty original, mango peach, strawberry kiwi, grape, orange and a pomegranate banana combo called, naturally, "nanagranate." "Very often, we have ... moms who've just had their babies, and the first request the mom has is to have some pineapple whip brought to them. I always like seeing things like that," Fortner says.

"We had a wedding party come on their way to the reception a few weeks ago." The whip-churning's a bit of an about-face for Fortner, in particular. It may be a family business, but it wasn't always his. He was a banker for 10 years before coming to the business — and, he says, the change of scenery has been a joy. "I couldn't have picked a [more] polar opposite career to switch to," Fortner says. "But I wouldn't trade it for the world. I get to make people happy all day, so what more could you ask for." As for those long lines of happy people, well: "We're just thankful that we have people coming back to see us as often as they do."

UK ate half a billion cones of

Ice Cream last year

he British might not have the most refined palettes in the world, but we sure do love our ice-cream.

was manufactured in the UK last year, which is a 22 per cent increase on 2008, according to the Office for National Statistics.

Despite having terrible summers (or maybe because of this?), Britain made enough ice-cream last year to fill half a billion cones in 2014

This massive increase has been put down to

This is enough to provide everyone in the country with seven-and-a-half cones of ice-cream. New figures show that £723million of ice-cream

last years’ warm summer, which also saw the manufacturing of cider and sparkling wine soar. The great British pass-time of camping also apparently came back into fashion last year, with sleeping bag sales going up four-fold, along with increased sales of tents and camper vans. Interestingly the figures show that sales of beer and cider change with the temperature – with sales going up during warm summers and dropping during cooler ones. And of course those fair-weather cyclists make use of the temporary hot weather, with sales of UK-manufactured bicycles hitting £60.2million in 2014, which is an increase of two thirds on 2013.

Ice Cream News

I ce Cream Times - July - August 2015

As the US celebrates National Ice Cream Day, we think a scoopful of yummy-ness is on the cards

India Hobby Centre, Kolkata: This place was one of the very first ice cream parlours to open in the city and has since captivated foodies. Must-try: From 'Love at First Bite' to 'Black Forest Sundae', every flavour seems just perfect. Scoops n Sticks, New Delhi: Scoops n Sticks brought artisan ice creams to the heart of Delhi. The brand makes sure that every ingredient used in their ice creams is handpicked, natural and different. Their ice creams are egg-less, fresh, and the texture is less creamy. Must-try: Salted Caramel, Beetroot and Chocolate are some of their best-selling flavours along with the very famous popsicles in Lemon & Ginger, Watermelon, Pomegranate, and Pistachio flavours. Their Orange Marmalade is a hit. Photo Courtesy: Zomato and Scoops n Sticks

Must-try: Kaju Draksha, Lichi, and Rose are some of the flavours that you have to taste from this famous joint. Corner House Ice Cream, Bengaluru: Corner House serves superior quality and pocket friendly ice creams. Known for its quality, variety and good service, the menu is equally exciting. Musttry: The Hot Choc Fudge, Cashew Fudge and Dew Drop Sundae from this place will make you want to come back here again and again. Photo Courtesy: Zomato

R NO PR E O OW

K Rustom Ice Cream Parlour, Mumbai: KRIC is almost half a century old, but their servings and flavours never go out of food fashion. Must-try: Their Choco Nut, Fresh Strawberry, Coffee Crunch, Mint Crunch, Rum & Raisin, and Kesar Pista are all have-tos. Also don't miss their Chocolate Walnut, Toffee and Lime 'n' Lemon flavours. Mist n Creams, Vijawada: Known for making ice creams using liquid nitrogen, this little gem tucked away in the corner of the city has people bingeing on almost all the flavours. Must-try: The Walnut, Summer King Mango, and Delicious Fruit

and Nuts flavours are to die for. Do try their Chocolate Devil, Choco Brownie, Choco Muffin Ice cream flavours. Photo Courtesy: Zomato Bachelorr's, Mumbai: Bachelorr's has been a popular hangout for people from all sections of society right from the biggest industrialists, film stars, cricketers, to the quintessential common man. A brand synonymous with innovation, it offers hand-churned ice-creams in classic flavours. Must-try: The Green Chilli and fresh Ginger icecream is famous all across the country. In addition, their low-fat frozen yogurt called Yogosutra is also available in different flavours like Honey, Watermelon, Blueberry, Mango and Banana. Source: IndiaToday

re you not drooling at the thought of Ice creams yet? Read our list for a tickle in your sweet tooth. The US is celebrating National Ice cream Day today, and while we don't have a specific day to enjoy our coolers, we used this opportunity to dig up the best ice cream parlours here. Whether you want a cup or a cone, atop a waffle or in the form of a sorbet, these shops have a scoop or two to relish. Slurrrp! Azote, New Delhi: Azote is known to make instant ice creams, right in front of your eyes. This is one of the hottest--oops, make that coolest-places to savour ice creams in south Delhi, that are offered in unique flavours served with interesting toppings. Must-try: The three chocolate indulgences, Red Velvet, Blueberry, and Brownie Chocolate Chip ice cream flavours will transport you to a magical place. You can also try their Salted Caramel and Chocolate Sorbet ice cream options. Photo courtesy: Zomato Amadora Gourmet Ice Cream and Sorbet, Chennai: They offer a melt-in-your-mouth crunchy taste of homemade delights. Yes, homemade. With no artificial ingredients, this place is quite the draw. Must-try: Try the 'ohso-famous-under baked-cake' with an ice cream. You may also want to try their Choco Brownie,

Caramelised White Chocolate, XOCOLAT and Nutella ice creams. Hokey Pokey, New Delhi: Everybody who has been to Hauz Khas knows about this secret. Famous for serving an interesting mix of ice creams, mashed together on a cold stone, Hokey Pokey provides you the flexibility of making your own mix or opting for one of their combos. They also serve Sandwiches, Bubbly (Soda+Ice cream) and Slurppy (thick ice-cream shakes). Must-try: The Double Chocolate Therapy and flavoured ice creams call for a tasting. Don't miss their very famous Belgium Chocolate and Dutch Chocolate Ice cream. Photo Courtesy: Zomato Sujata Mastani, Pune: This chain has been a favourite spot for youngsters chilling out, day and night. They have recently introduced a Classic Coconut Tender ice cream that hits the right notes.

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Ice Cream News

I ce Cream Times - July - August 2015

Cold Stone Creamery to enter Odisha dairy co-operative India and Sri Lankan market Omfed to tie up with Amul

merican-based ice cream parlor chain, Cold Stone Creamery, a subsidiary of Kahala Brands last week announced that it has joined forces with Tablez Food Company, part of Lulu Group International, LLC, to bring the Ultimate Ice Cream Experience® to the ice cream lovers of India and Sri Lanka.

development at Kahala. “Cold Stone Creamery offers the best quality product and offers an amazing in-store experience that the international market has embraced for a number of years,” said Shafeena Yussuf Ali, chairperson at Tablez Food Company. “We now want to bring this unique experience to the India and Sri Lanka markets where we strongly believe that people will embrace not only the quality of the product, but also the overall guest experience. We are proud, privileged and excited to bring the brand to India and Sri Lanka.”

The first store will open by the end of the year at the Lulu Mall, a premier mall in Kochi, India. Over the next five years, 40 locations in India and 5 locations in Sri Lanka are in the pipeline, the company said in a release. Lulu Group International, LLC is diversified in retail, imports & exports, trading, shipping, IT, travel & tourism and education. Tablez Food Company is currently operating multiple food & beverage brands spanning across India, Sri Lanka and the UAE. “Tablez Food Company is a leading organization in India and is a perfect fit for the Cold Stone Creamery brand,” said Eddy Jimenez, senior vice president of international operations and

“Over the next five years, Tablez Food Company plans to invest around $11-13 million in the Cold Stone Creamery business across India and Sri Lanka. We plan to open the first Cold Stone Creamery at Lulu Mall in Kochi in November this year, followed by a few stores in Bangalore and subsequently other cities in India and Sri Lanka over the coming years,” added Shafeena Yussuf Ali.

disha state-run dairy co-operative Orissa State Cooperative Milk Producers' Federation Limited (Omfed) on Wednesday said it is planning to collaborate with Amul to scale up its operations.

processing, quality control and marketing its products. "Amul will help Omfed in doubling the ice cream manufacturing capacity at Bhubaneswar dairy by sharing its expertise," he said.

Bishnupada Sethi, chairman and managing director of Omfed, said it has already held discussions with top officials of the Gujarat-based milk major.

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I ce Cream Times - July - August 2015

Beet Ice Cream, red-pepper sorbet: Yes, Vegetables are now the stars of your favourite frozen treat

hen Grinning Face, a non-dairy gelato shop in Torontoâ&#x20AC;&#x2122;s Cabbagetown neighbourhood, introduced a wildflower-honey and beet flavour to its clientele last year, the response was overwhelmingly good â&#x20AC;&#x201C; and bad. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s our most polarizing flavour,â&#x20AC;? says owner Keo Williamson. â&#x20AC;&#x153;People wanted to try it just to see how a vegetable is incorporated into a dessert. Some were expecting [it] to taste like a salad, but it doesnâ&#x20AC;&#x2122;t.â&#x20AC;? In fact, the ice cream is smooth and sweet, with a distinct beetiness minus the vegetableâ&#x20AC;&#x2122;s usual earthy twang. Itâ&#x20AC;&#x2122;s made of mild golden beets roasted in honey, then swirled with red beets, which add colour contrast and a slightly stronger flavour. The young Toronto company, which specializes in gelato with a coconut-milk base, is one of a growing crop of ice-cream makers who are harnessing the power of vegetables. From San Francisco to Montreal, pint packers, scoop shops and even restaurants are experimenting with increasingly bold flavours of the vegetal variety. The trend is rooted in contemporary restaurant cuisine, where, more and more, vegetables have gone from being an afterthought to the main event. â&#x20AC;&#x153;Being open to using vegetables along with herbs and spices is not something I ever had to think too much about,â&#x20AC;? says Jake Godby of Humphry Slocombe, the famously unconventional San Francisco scoop shop. â&#x20AC;&#x153;All of our ice creams and sorbets are sweet even when they contain what are perceived as savoury elements,â&#x20AC;? he says. â&#x20AC;&#x153;We make sorbets from carrots and beets, both of which themselves are very sweet vegetables. We also make a Candy Cap mushroom ice cream, which tastes like maple syrup.â&#x20AC;? Meanwhile, at New Yorkâ&#x20AC;&#x2122;s veg-forward Dirt Candy restaurant, chef Amanda Cohen comes at it from a different perspective. â&#x20AC;&#x153;I think weâ&#x20AC;&#x2122;re moving away from overly sweet desserts, and one of the nice things about vegetables is that, while they do have their own sweetness, itâ&#x20AC;&#x2122;s not cloying. Also, they open up a huge range of flavours to play with. I love incorporating the bright, fresh vegetal blast you can get from greens, or the dank earthiness you can get from root vegetables.â&#x20AC;? So what might you find on Dirt Candyâ&#x20AC;&#x2122;s dessert menu? â&#x20AC;&#x153;Iâ&#x20AC;&#x2122;m having a hard time thinking of a vegetable I havenâ&#x20AC;&#x2122;t turned into ice cream,â&#x20AC;? Cohen says. â&#x20AC;&#x153;Iâ&#x20AC;&#x2122;ve made ice cream with broccoli, radishes, lettuce, cucumber, corn, red beets, yellow beets, grilled radicchio, parsnips, squash, celeriac, sweet peas, fennel and sweet potatoes.â&#x20AC;? â&#x20AC;&#x153;Thereâ&#x20AC;&#x2122;s been a large change in the kind of flavours that are available,â&#x20AC;? says Douglas Goff, professor in the department of food science at the University of Guelph. â&#x20AC;&#x153;Vegetable flavours, spice ice creams, savoury and hot chili flavours are all becoming more common,â&#x20AC;? according to Goff, who has been teaching the schoolâ&#x20AC;&#x2122;s ice-cream technology course for 28 years. â&#x20AC;&#x153;[The popularity of] fruit flavours such as strawberry and peach have gone way down.â&#x20AC;? Even mass producers such as HĂ¤agen-Dazs have tentatively stepped into the field. Last spring, the company tested an ice-cream line called Spoon Vege in Japan, featuring flavours like Tomato Cherry and Carrot Orange, which were marketed as a healthier alternative with only 8.5 per cent fat. At Bang Bang ice-cream parlour and bakery on Torontoâ&#x20AC;&#x2122;s Ossington strip, meanwhile, scoops are a hedonistic 22 per cent milk fat, and flavours such as avocado and corn on the cob are spooned into an array of decadent vessels. â&#x20AC;&#x153;We do icecream sandwiches, primarily made with five types of cookies,â&#x20AC;? says co-owner Rosanne Pezzelli. â&#x20AC;&#x153;We EDITOR Firoz H. Naqvi

also make a hot Hong Kong-style waffle, and we do profiteroles.â&#x20AC;? Other purveyors such as Humphry Slocombe stick to sugar cones or cups, or send out their frozen veggie confections to restaurants, where they are plated as desserts. Julien Lebuis of Montreal icecream parlour Les GivrĂŠs does the same. â&#x20AC;&#x153;Chefs who want to add vegetable ice cream to their menu call us.â&#x20AC;? The co-owner of two retail locations as well as a wholesale operation, Lebuis says

Les GivrĂŠs makes a corn ice cream in summer, a butternut-squash flavour in late fall and lots of custom options in between. â&#x20AC;&#x153;We did a redpepper sorbet for the restaurant Smoking VallĂŠe in Montreal. It was amazing â&#x20AC;&#x201C; really refreshing. They used it in a frozen cocktail, Le Trou Normand, with a special kind of gin.â&#x20AC;? Anyone eager to try out the trend at their next dinner party is spoiled for choices. A little homemade corn ice cream takes chocolate cake to a different place

â&#x20AC;&#x201C; simply fold some freshly roasted kernels into a good-quality pint of vanilla. Likewise, a peeled, seeded and chopped tomato adds excitement to a scoop of strawberry. But easiest and perhaps most enticing of all is following Les GivrĂŠsâ&#x20AC;&#x2122; lead: Use red pepper or carrot juice in your favourite sorbet recipe in place of fruit, then freeze and serve with vodka or gin. Cone shmone.

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