Ice Cream Times March-April 2015 by Advance Info Media

A Supplement of Beverages & Food Processing Times

Times Vol. 02, Issue 04, Mar - Apr, 2015, Rs. 20/-

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business delegation of Indian Ice Cream Manufacturers Association visited Sigep in Rimini, Italy. Thirty members of the association, all manufactures of ice cream visited one of the largest ice cream exhibitions in the world in Italy. Ice cream is known as gelato in Italy making of the same is bit different from the ice cream we have in India. If you've ever visited Italy, you probably experienced creamy, delicious gelato. And maybe you assumed that the only reason it seemed richer and more intensely ﬂavored than Indian ice cream

cent between 2012 and 2017. Indian ice cream industry is growing very fast in terms of volume of ice cream in the market and the companies are getting more efﬁcient in production with addition of new machineries with new technologies. A large share of the Indian ice cream industry has kept themselves abreast with the latest technologies which are of world class standards. These Ice cream manufacturers are also keeping themselves well aware about the latest technologies in Ice cream processing, freezing and the cold storage segment. In India 30 percent of ice cream company are organized and are using proper way processing unit and this are very big company or multinational company so they can afford latest technology, whereas 70 Percent are still un-

organized so there are still using outdated technology because of lack of fund or they are starting production. The good thing is that the consumption has increased in India, particularly in North and West, So with new technologies and increased capacity installations survival and growth is possible.

e have recently completed our 2nd plant full capacity expansion to 2 lac plus litres per day. Also, planning is on for 3rd plant outside Gujarat, as we are expanding our market

The ice cream industry in two parts saying that the organized sector have upgraded technologies and innovation to update their process parameters and product quality, while the unorganized sector compromise with quality acceptance in their own way of process technologies and product quality. The acceptance of new technologies is the reason for the vertical growth of ice cream Industry, where everyone enjoys their own share of market. Ice cream equipment manufacturer from all over the world are concentrating on the Ice cream industry by associating with Indian equipment manufacturer. This and more, read the full story inside....page 18

foot print in north & south India. We are aiming to establish pan India presence by 2020. Read exclusive interview inside….page 32

back home was because you were enjoying it on the foot of the Spanish Steps in Rome or Milan rather than on your couch back home. Indian manufacturer not only learned the new ways of ice cream processing but also they got the chance to meet best of the European machinery manufacturers especially for ice creams. There were a number of service providers also available to exhibit in the show the most visited ones were cold chain machinery manufacturer with their latest display units and deep freezers. Read full coverage inside….page 10

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ce Cream Times - Mar- Apr-2015

Ice Cream News

ce Cream Times - Mar- Apr-2015

he country's largest consumer goods company Hindustan Unilever (HUL) will

Kareena Kapoor as brand ambassador of Magnum in Mumbai and had used South actress Trisha for its rollout in Hyderabad and Chennai. This was in

roll out its premium ice-cream Magnum in ďŹ ve more cities.

keeping with parent Unilever's global practice of having a big name back Magnum, the world's largest-selling stick variety ice cream.

HUL's MD & CEO Sanjiv Mehta said that the company would do so by the summer of this year in a bid to increase Magnum's footprint. Magnum, priced at Rs 85 a stick, is currently available in ďŹ ve metros including Mumbai, Pune, Bangalore, Chennai and Hyderabad. Mehta did not specify the new cities where Magnum would be launched, but industry sources say possible areas include Delhi and Ahmedabad, both of them large markets for ice-creams. Mehta also did not specify whether a brand ambassador would be appointed for the new cities. Last year, HUL had appointed actress

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Unilever, for instance, has a string of brand ambassadors for Magnum in the West including actors Eva Longoria, Eva Mendes, Elizabeth Hurley and Liv Tyler. Unilever is the world's largest ice-cream maker with products such as Cornetto, Breyers, Ben & Jerry's retailing under the Heartbrand range. In India, HUL's Kwality Walls competes with Amul (the leader), Mother Dairy and Vadilal among others. Magnum' national rollout last year had triggered a spate of launches from Amul, Mother Dairy and Vadilal at the premium end, which is expected to be stepped up this year.

ce Cream Times - Mar- Apr-2015

Ice Cream News

ce Cream Times - Mar- Apr-2015

unions. Out of the three plants, two are managed by Mehsana's Dudhsagar Dairy at Manesar and Dharuhera and while the third one is based at Rohtak. Banas Dairy, another member union of GCMMF, is setting up a 15 LLPD plant at Faridabad with an investment of Rs 300 crore. The Faridabad plant which is likely to be operational after six months, will be the fourth plant started by a GCMMF member union in Haryana.

immatnagar-based Sabarkantha District Co-operative Milk Producers Union Limited (SDCMPUL), popularly known as Sabar Dairy, started operations at its new plant at Rohtak in Haryana. The Rohtak plant with a processing capacity of 10 lakh litres of milk per day (LLPD) is Sabar Dairy's ďŹ rst plant outside Gujarat. Apart from milk, the plant will also produce butter milk, curd and icecream. It has been set up with an investment of around Rs 200 crore by Sabar Dairy, a member union of the Gujarat Co-operative Milk Marketing Federation (GCMMF) that markets the brand Amul. With this, Amul family will be catering to the Delhi-NCR market through three plants of its member

The Rohtak plant has come up at Haryana State Industrial Corporation estate and is strategically located three kilometres away from Rohtak city. By 2020, Amul is targeting sales of around 65 LLPD in Delhi-NCR region when the packaged milk market is expected to expand to one crore litres a day from the present 50 LLPD.

Ice Cream News

ce Cream Times - Mar- Apr-2015

ujarat Cooperative Milk Marketing Federation (GCMMF) will be hoping that its new ice cream brand 'Epic' leaves a lingering taste among ice cream lovers when Hindustan Unilever ofﬁcially launches its 'Magnum' brand in the national capital on Wednesday. This week marks the start of yet another year of battle among ice cream makers in Delhi, one of

the top markets for the product in the country. While HUL has organised a big-bang launch event with actor Kareena Kapoor, GCMMF, according to executives aware of the company's strategy, is banking on the ﬁrst mover advantage. Epic hits the city's stores on Tuesday. Although media invites sent out by HUL said the event was to announce the launch of Magnum ice cream in Delhi on February 18, a spokesperson for

the company said in response to an email query, "We wish to clarify that Magnum has already been launched in Delhi and we will be continuing to strengthen our footprint going forward, backed by strong consumer activation." Executives aware of GCMMF's strategy said Amul advanced the launch of Epic to get an edge over Magnum. RS Sodhi, MD of GCMMF, said: "We are responding to consumer preferences for premium ice cream... as category l e a d e r, w e need to be present in all segments." Both brands c l a i m Belgian chocolate is a k e y ingredient of t h e i r premiumsegment ice cream. While Magnum is priced at Rs 85 a bar, Amul's Epic will is being m a d e available at Rs 35 and Rs 40. "Similar products sold by certain ice cream or f r o z e n d e s s e r t brands are p r i c e d

signiﬁcantly higher than Epic; we are selling the same at competitive prices," Sodhi added. Magnum, the world's biggest stick ice cream

brand, which contributes close to 2% of the total revenues of Unilever, made its India debut in Chennai two years ago, and was later extended to Mumbai, Hyderabad, Bangalore and Pune. "This is quite like a cola war... this time the socalled battle is being fought on sticks (ice cream sticks). But it adds up to upping the ante of category awareness and infusing share of space not only among consumers but also at the retail level," said Harish Bijoor, promoter of marketing consultancy ﬁrm Harish Bjioor Consults. Globally, Magnum is represented by leading actresses including Eva Mendes, Eva Longoria and Liv Tyler, and Unilever has positioned the brand as a 'royal'. It is one of the very few brands HUL imports and sells in the country. Premium brands of ice cream are fast gaining popularity in India, with ﬁrms like HUL, Amul, Mother Dairy, Devyani International (sell under brand Cream Bell) and Vadilal fuelling consumer demand with high-margin and high-priced products. The country's organised ice cream segment is estimated at over Rs 2,000 crore, with Amul claiming an over 40% share of the market.

ce Cream Times - Mar- Apr-2015

SIGEP DIARY

ce Cream Times - Mar- Apr-2015

By: Firoz H Naqvi

A business delegation of Indian Ice Cream Manufacturers Association visited Sigep 2015 in Rimini, Italy. Thirty members of the association, all manufactures of ice cream visited one of the largest ice cream exhibitions in the world in Italy. Ice cream is known as gelato in Italy making of the same is bit different from the ice cream we have in India. If you've ever visited Italy, you probably experienced creamy, delicious gelato. And maybe you assumed that the only reason it seemed richer and more intensely ﬂavored than Indian ice cream back home was because you were enjoying it on the foot of the Spanish Steps in Rome or Milan rather than on your couch back home. Indian manufacturer not only learned the new ways of ice cream processing but also they got the chance to meet best of the European machinery manufacturers especially for ice creams. There were a number of service providers also available to exhibit in the show the most visited ones were cold chain machinery manufacturer with their latest display units and deep freezers. The delegation was led by the President of the Association Rajesh Gandhi and Sudhir Shah, Secretary, also the manufacturer of India's most popular brands Vadilal and Scoops Ice Creams respectively. Over a thousand companies showcased the extraordinary quality of the artisan gelato, pastry

and bakery chains, as well as those of food service, coffee and pizza at 36° SIGEP. The number of SIGEP visitors sums up an unprecedented success: they totalled 187,233, with an increase of 8 per cent compared to 2014. Foreign visitors rose to 38,122, with an increase of 10 per cent. To give an idea of the scale of the growth, the event has almost doubled its visitors

in the last five years. Lorenzo Cagnoni, of Rimini Fiera said, “The figures reward us, certifying the success of a longterm strategy and systematic activity supported by our considerable financial investments. We scored a bulls-eye by targeting internationality as a factor for development, generating promotion and business projects all year. Now SIGEP is a world

player in the strategic chains of Italian-made products and we are ready for new challenges to ensure further growth.” Rajesh Gandhi said, “It was great experience for the members of the association. They saw world's ﬁnest technologies at one place and met some of the major gelato manufacturers. Association will have more of such kind of activities in future in other parts of the globe”. Sudhir Shah added, “Delegates from India met their counterparts from all over the word and interacted with them. They also visited many globally renowned machinery manufactures, ingredients suppliers and service providers. Shah also added, when we go out in group we not only interact with people from different origins but also it helps us to increase interaction with in the Indian manufacturers and members of the association”. Apart from Exhibition in Rimini delegates also got chance to see some sights of historic signiﬁcance in Milan and Florence in Italy. Members of IICMA also visited Mec3's factory in Rimini and saw how the ingredients for gelatos are made and supplied globally. Members also visited Ferrari Museum in Maranello near Milan in Italy. Some of them also drove the super

car Ferrari. Siddhant Kamath of Natural ice creams was one of the fastest drivers along with Ashish Nahar of Cremica Ice Creams and Ibrahim Hamidani of Dilbahar Ice Creams from Bhawnagar. Chetan Bhalla of Gloria Ice Creams Lucknow said post visit, “I believe this visit to Italy has not only helped us professionally but has also brought more closer to each other. Wishing everyone a very successful and great season ahead!! Arun Ramani of Top N Town Ice Creams Bhopal and Vice President of IICMA told, “This was my second time at the 36th edition of SIGEP, an international exhibition for artisanal gelato, pastry, confectionery and bakery sector. As compared to last year, when I was overwhelmed by the innovations and new trends in the industry, this year was almost similar in terms of the trends with a few more product innovations. I was particularly impressed by MEC3 this time again, who were hands down the masters of versatility especially with their newly added cookie range. I also spoke to the biggest manufacturers of soft-serve and gelato equipments about what new technology they had in store and explored their interests in exhibiting and trading in India”. He also added, “This platform shows just how passionate these people were about their work which is truly inspiring and thanks to our Sponsor,

SIGEP DIARY

ce Cream Times - Mar- Apr-2015

Blue Star and our event organizers, Aim Events for this trip”. Ashish Nahar of Cremica Ice Creams Nagpur added, “I had visited this show last year also but experience with the IICMA team was awesome, we learnt a lot from each other. Sightseeing in Europe also added more value in the delegation to Italy. Hasan Akbar Ali, one of the most active members from eastern India, Cuttak, Frostea Ice Cream expressed his views, “It was just great! The demand for ice creams is increasing in India owing to more and more disposable incomes in the hands of young Indians. And it is expected to keep growing for another 20 years. Also the ice creams in Europe and India are same except that they have more varieties, hygiene and presentation style which needs to be added in India. Also we learnt that there is a need to improve the cold chain in our country. These types of tours are good for the industry as a whole. Complements to the leadership of Shri Rajesh

Gandhi, our association's President. Samrat Upadhyay, Secretary General, IICMA had organised this delegation tour to SIGEP-2015, Rimini. The group had 30 delegates (Ice cream manufacturers) from all over India and this tour turned out as great learning & business opportunities for all of them, said he. A cool trip with cooler people, says L K Narsimhan of Fab Ice Creams, Maysore. Life is very nice and exciting, but only when we have lot of challenges. But for an ice cream manufacturer, challenges are part of life. Though it was difﬁcult to take a break from our routines for every one of us (ice cream manufacturers), we were determined to take a trip to Rimini, Italy mainly because of the pan India members of IICMA participation. He also said, “Only, when we were going, we were the members of IICMA, but at the end of the trip, when we said bye to each other, it compared to the feeling of departing with your family members after a gala wedding”.

If you want me to explain the experience of this trip, I wouldn't know where to begin. The wonderful stay, dinner, our visit to the exclusive ice cream exhibition together, the trip to Florence, the exhilarating ride in the Ferrari the participation of all the big bosses in Anthakshari , the serious discussion and sharing of industries' growth, for the experience was just too wonderful, he also added. It was not just a Cream of entrepreneurs meeting together, it was a meeting of the most wonderful people ever, Narsimhan said. IICMA is closely knit association, where members not only share their business experiences with each other but also enjoys each other success. Any Indian manufacturer of ice cream can become the member of association after doing the registration process and can become the part of the larger family. The next major gather of IICMA will be now on 8th-9th Oct in Bangalore during 'Indian Ice Cream Congress & Expo 2015'.

ce Cream Times - Mar- Apr-2015

Ice Cream News

ce Cream Times - Mar- Apr-2015

luxuriousness of the simple Creamy Cashew, but found equally addicted to the Snickerdoodle and Dark Chocolate Trufﬂe.

More Details I've always enjoyed dairy-free ice cream – the many ﬂavor nuances of different dreamy bases and the array of whole food ingredients. But my occasional treat has just escalated to full-blow, must-have cravings thanks to the new Cashew Milk Ice Cream from So Delicious Dairy Free. At long last, the holy grail of dairy-free ice cream has arrived. My taste buds are doing a happy dance … and I better get my body boogieing, too, in anticipation of how many pints of this cashew milk ice cream that I'll probably consume this year.

The initial launch of So Delicious Dairy Free cashew milk ice cream includes not one, not two, but FIVE phenomenal ﬂavors, each taste-tested and approved by both Tony and me:

mooth, decadent and oh-so-dreamy, I've found my holy grail of dairy-free ice creams. If you're a fan of the rich notes of traditional butter pecan, then these cashew-based delights are a must try. I swooned for the sweet

Creamy Cashew (pictured below) – This baseline cashew milk ice cream is rich with warm, almost butterscotch notes, that remind me of pure butter pecan ice cream. It's decadent, addicting, sweet and unique, yet totally versatile, like a good

vanilla, in my opinion. The consistency is creamy and luxurious, without a speck of iciness, yet not overly heavy (read: I really could eat half a pint in one sitting). Snickerdoodle – As the first spoonful began to melt on my tongue, I thought “what's snickerdoodle about th… ooohhh… there it is!” Those spot on cinnamon cookie flavors sneak up but then escalate into a full blown sugar rush. Over the top amazing! Generous bites of glutenfree snickerdoodle cookie dough even pop up periodically. Dark Chocolate Truffle – Passionately rich, denser and more intense than the others, this cashew milk ice cream flavor has a decadent chocoholic vibe, from organic fair trade cocoa, and ample dairy-free, soy-free chocolate shards. Cappuccino – Though it was a little too java for this herbal tea drinker, this dairy-free cashew milk ice cream spiked with organic fair trade coffee and a sprinkle of cinnamon is a must try for any lattelover. The flavor nuances were unmistakably pure. Salted Caramel Cluster – Imagine the Creamy Cashew I described above, layered with thick

ribbons of dairy-free caramel and dotted with chocolate-covered whole cashews and cashew pieces. I mean, some of those cashews are big … and chocolaty… and amazing. When I want more of a sundae experience, this will be the ﬂavor I reach for. As for the ingredients, I know many of your will ask, so I'll brieﬂy address (though you can see the full ingredient lists via the So Delicious website). Yes, it is dairy-free, soy-free, glutenfree, vegan and even carrageenan-free! No, it isn't safe for tree nut allergies, as it is indeed cashewbased! That all said, I'm more happy about what it does contain than what it doesn't. The Creamy Cashew is made with just cashew milk (water, cashews, and a splash of non-GMO canola oil), organic cane syrup, sea salt, vanilla and a pinch of gums to aid that alluring consistency. I love simplicity! I'm terrible at photographing ice cream (note to self: do not use a warm dish!), but even with my shotty scooping abilities, I think you can see just how pure and milky this cashew milk ice cream really is.

Cocoa Mass Natural Cocoa Powder Alkalized Cocoa Powder Cocoa Butter Chocopaste Dark Chocolate Milk Chocolate Dark Compound Milk Compound White Compound Ice Cream Coverings Chocolate Decoratives Chocolate Centers Enrobing Chocolate

SOUBHAGYA CONFECTIONERY PVT. LTD. Corporate Identity Number : U15419AP1994PTC005439 Plot No. 160/A, S.V.Co-Op. Industrial Estate, I.D.A., Bollaram, Medak Dist. - 502 325, A.P., India. Tel: +91 8458-279567, 279568, E-mail: Info@sc-pl.com, Web site: www.sc-pl.com

Certifications: So Delicious Dairy Free Cashew Milk Non-Dairy Frozen Dessert (aka cashew milk ice cream) is Certified Gluten-Free, Certified Vegan, Certified Kosher Parve (the Salted Caramel Cluster is Kosher D.E.), and Non-GMO Verified. Dietary Notes: By ingredients, So Delicious Dairy Free Cashew Milk Non-Dairy Frozen Dessert (aka cashew milk ice cream) is dairy-free / non-dairy, egg-free, gluten-free, grain-free (select flavors), peanut-free, soy-free, vegan / plant-based, and vegetarian. Nonetheless, always read the ingredient statement and check with the company on their manufacturing processes for all varieties if potential allergen cross-contamination is an issue for you. Processes and labeling are subject to change at any time for any company / product.

Ice Cream News

ce Cream Times - Mar- Apr-2015

home was at about 72ºF, but not warmer than a good ice cream day!). Don't get me wrong, I thoroughly enjoyed it, but would love a shell that holds up a little better and that is just a touch milder, like a rich 60% semi-sweet. I think it would meld just a bit better with the ﬁrm, semisweet ice cream center. Key Lime Creme Dairy-Free Ice Cream Bars This was a surprise delight. No coating was needed in this completely creamy ice cream bar that tasted like frozen lime cheesecake with fresh mint zest throughout. No joke – AMAZING cheesecake. There are sugar cookie bits throughout this bar, but I didn't notice anything crunchy as I indulged, just sweet, delicious frozen dessert.

aking vegan decadence to a whole new level, these creamy, indulgent frozen desserts will make you forget that you're following a dairy-free diet. All were swoonworthy, but the Mint Chocolate Cookie - with it's crunchy, chocolaty coating and creamy mint ice cream interior - created a battle over the last bar. The Key Lime Creme was a surprise hit, reminding us of frozen cheesecake. More Details Oh. My. Goodness. DF Mavens Dairy-Free Ice Cream Bars are going to be the death of me. Any desires that I had to cutback on sweets were completely dashed by these amazingly decadent frozen desserts. The initial release of DF Mavens Dairy-Free Ice Cream Bars included 5 very assorted varieties, some with an almond base, some coconut milk, but all dairy-free, vegan, and gluten-free (yes, even the ones with cookie!). The bars are a little pricier than the norm, and appear average in size, but as we realized just halfway through our ﬁrst bar, they are actually quite substantial and wellworth the indulgence. Thus far, we've sampled the following (in the order shown): Chocolate Almond Fudge Dairy-Free Ice Cream Bars The chocolate-covered, chocolate almond ice cream bar seemed like an obvious one to try ﬁrst. No frills, chocolate on chocolate (see the picture below), and easy for my taste buds to compare to other dairy-free chocolate frozen treats. The inner chocolate-almond ice cream was simply perfection – creamy and rich, yet cool and refreshing with just the right amount of sweetness and cacao. The outer chocolate shell was very dark (I would estimate 75% to 85% cacao), and it tended to melt at room temperature (granted, our

And since it doesn't have chocolate in the title, I found this ﬂavor easy to hog for myself. Simply put a decoy box of one of the chocolate DF Mavens dairy-free ice cream bars in the freezer along with the Key Lime Creme Bars. The chocolate ones are scrumptious and have natural allure, which will deter them f r o m discovering these outof-thisw o r l d gems. Trust me, you won't want to share. M i n t Chocolate Cookie Dairy-Free Ice Cream Bars But wait, it just k e e p s getting better. With a name like M i n t Chocolate Cookie, you'll just have to be prepared for the battle over the last bar. There is no getting around it, because q u i t e

Dh2, 999 for a scoop of ice-cream in Dubai

UBAI If you thought ice creams were child's play, think again! At Scoopi Cafe, a newly launched gourmet chocolatier and ice cream café on Jumeirah Road in Dubai, a scoop of their signature 'Black Diamond' sundae sells no less than Dh2,999. Made with the finest Madagascar Vanilla ice cream and infused with ambrosial Iranian saffron and black Italian truffles, the scoop is a result of five weeks of a experiment with recipes and ingredients from all over the world. As delicious as it is expensive, the sundae is also adorned with 23 carat edible gold before being, befittingly, served on a Versace bowl and spoon to match. As a memento of the one-of-a-kind experience, the café lets the customer keep the designer set.

frankly, these DF Mavens dairy-free ice cream bars are even MORE incredible than they sound. I didn't even have to take notes after we sampled the Mint Chocolate Cookie; there was simply no doubt that I would remember the cool, creamy mint ice cream filling with its warm almond hue, enrobed in a rich shell of chocolate and rolled in generous amounts of sweet, crunchy chocolate cookie bits. It's possible that this flavor had the same very dark chocolate coating, but the cookie addition and the contrasting mint ice cream just made it all work. Certifications: DF Mavens Dairy-Free Ice Cream Bars are Certified Gluten-Free and Certified Vegan. Dietary Notes: By ingredients, DF Mavens Dairy-Free Ice Cream Bars are dairy-free / nondairy, egg-free, gluten-free, peanut-free, soy-free,

vegan / plant-based, and vegetarian. Select varieties are also nut-free. Nonetheless, check with the company on their manufacturing processes for all varieties if potential allergen cross-contamination is an issue for you. Processes and labeling are subject to change at any time for any company / product.

ce Cream Times - Mar- Apr-2015

Exclusive Interview

ce Cream Times - Mar- Apr-2015

In an event based on ammonia refrigeration in India, our Editor, Firoz H Naqvi had the pleasure to meet Rob de Bruyn, Managing Director, BITZER Refrigeration Asia Pvt. Limited and John Ritmann, Managing Director, Ammonia Systems Engineering. In an interview that commenced the two eminent personalities discussed very signiﬁcant issues regarding ammonia refrigerant, how important it is for the environment and how is India taking on to this natural environmental friendly refrigerant.

Brieﬂy tell us about the global Ammonia Industry? JOHN RITMANN: Ammonia as refrigerant is probably is the earliest natural refrigerant to be used and is very important in today's environment. Most of the food processing industry which uses large capacity equipment use a m m o n i a refrigerant. It is proven to be most s u c c e s s f u l refrigerant gas for large scale refrigeration and food preservation processing. The use of ammonia as refrigerant is increasing not only in large scale but also in small scale industry as CFC and HCFC is being replaced because of their stability in the atmosphere and their corresponding global warming potential and ozone depletion potential raised concerns about their usage. T h e industry i s obviously looking f o r alternativ e natural refrigeran t a n d ammonia fulﬁlls that criterion of being environmental friendly. Globally there is surge in the use of ammonia. While India is on the advantageous side as it is a big user of ammonia refrigerant since early thus the transition in India will be less demanding in India as compared by the other countries who had completely let go of ammonia. What is role of BITZER in the ammonia business? R O B D E BRUYN: We h a v e t h e traditional business of selling our compressor in the ammonia market for

many years. Also with the new regulation that has come into the market related to CFC and HCFC, so the focus has now turned to ammonia and hydrocarbons. The European market has now turned its attention to the natural refrigerant. BITZER is situated in Europe a n d h a s substantial market share in there too and can also see that we need to focus on a m m o n i a a n d hydrocarbons, so as to meet the market demands. In order to strengthen the industrial side of natural refrigerant, we have team in Denmark with 6 chief engineers who are preparing all the material for industrial refrigeration in BITZER. We do the design and utilize all the factories around the world and we have initiated the first product for natural refrigerant in IIAR and presented it for the first time. In fact two days ago we establish a test unit in Germany where we can test the entire component required to bring about a reliable product. This we can test in advance for the reliability of a product in Germany. We do the global design and have a team in the US that is taking over the design and is producing products as per rule of the US and this is done through our factory in Atlanta. The first product has already been exhibit and is under operation near Atlanta factory since July. It is doing quite well satisfying the customers. In Parallel we have exhibited our product from Sao Paulo, Brazil. Brazil is similar to India as they are using ammonia in food processing industry, so they are familiar with ammonia

concept. We had a good feedback from the customer over there and have sold the first ammonia refrigerant unit and waiting to have the same experience as in US. We have come to India to see and cater the market. I had a g r e a t opportunity to visit several of our customers, product builder and contractors in India, who are using our products. What is the latest line of work you have done in Ammonia business? JOHN: The latest line of work we did was in Atlanta, where we presented a new compressor for 1000 cubic meter. It is really double the capacity we have today and a completely new product with focus on Ammonia. It is actually the first time that the compressor is developed in order to suit the ammonia refrigerant. In the past we were modeling products for HFC and ammonia and then adopting was needed for each case. But In this compressor is focused totally on ammonia and the feature of the compressor is also reflecting this. Please briefly tell us how ammonia, a n a t u r a l refrigerant, is a l s o environmen tal friendly. JOHN: The evaluation of how safe it is in GWP value i.e. global

Exclusive Interview

ce Cream Times - Mar- Apr-2015 Brieﬂy tell us about the global Ammonia Industry? JOHN RITMANN: Ammonia as refrigerant is probably is the earliest natural refrigerant to be used and is very important in today's environment. Most of the food processing industry which uses large capacity equipment use ammonia refrigerant. It is proven to be most successful refrigerant gas for large scale refrigeration and food preservation processing. The use of ammonia as refrigerant is increasing not only in large scale but also in small scale industry as CFC and HCFC is being replaced because of their stability in the atmosphere and

their corresponding poten al and

o z o n e deple on poten al raised concerns about their usage.

global warming

Sao Paulo, Brazil. Brazil is similar to India as they are using ammonia in food processing industry, so they are familiar with ammonia concept. We had a good feedback from the customer over there and have sold the first ammonia refrigerant unit and waiting to have the same experience as in US. We have come to India to see and cater the market. I had a great opportunity to visit several of our customers, product builder and contractors in India, who are using our products. What is the latest line of work you have done in Ammonia business? JOHN: The latest line of work we did was in Atlanta, where we presented a new compressor for 1000 cubic meter. It is really double the capacity we have today and a completely new product with focus on Ammonia. It is actually the first time that the compressor is developed in order to suit the ammonia refrigerant. In the past we were modeling products for HFC and ammonia and then adopting was needed for each case. But In this compressor is focused totally on ammonia and the feature of the compressor is also reflecting this. Please briefly tell us how ammonia, a n a t u r a l refrigerant, is a l s o environmental f r i e n d l y . JOHN: The evaluation of how safe it is in GWP value i.e. global w a r m i n g potential.Values below 200 is called low GWP refrigerant. Carbon dioxide has a GWP of 1 and ammonia has a GWP value of 0 and hydrocarbon has very low GWP value. These refrigerants are borne with low GWP and are natural. CFC and HCFC are of very high pressure where we don't where we are going to end up, it could be GWP 180,200,280.

In fact customers in India have faith in BITZER product and they want to bring in the natural refrigerant to support the environment as well to have a good product for them.

The industry is obviously looking for alternative natural refrigerant and ammonia fulfills that criterion o f b e i n g environmental friendly. Globally there is surge in the use of ammonia. While India is on the advantageous side as it is a big user of ammonia refrigerant since early thus the transition in India will be less demanding in India as compared by the other countries who had completely let go of ammonia. What is role of BITZER in the ammonia business? ROB DE BRUYN: We have the traditional business of selling our compressor in the ammonia market for many years. Also with the new regulation that has come into the market related to CFC and HCFC, so the focus has now turned to ammonia and hydrocarbons. The European market has now turned its attention to the natural refrigerant. BITZER is situated in Europe and has substantial market share in there too and can also see that we need to focus on ammonia and hydrocarbons, so as to meet the market demands. In order to strengthen the industrial side of natural refrigerant, we have team in Denmark with 6 chief engineers who are preparing all the material for industrial refrigeration in BITZER. We do the design and utilize all the factories around the world and we have initiated the first product for natural refrigerant in IIAR and presented it for the first time. In fact two days ago we establish a test unit in Germany where we can test the entire component required to bring about a reliable product. This we can test in advance for the reliability of a product in Germany. We do the global design and have a team in the US that is taking over the design and is producing products as per rule of the US and this is done through our factory in Atlanta. The first product has already been exhibit and is under operation near Atlanta factory since July. It is doing quite well satisfying the customers. In Parallel we have exhibited our product from

Ammonia is the most trusted refrigerant right from the 19th century. All those who are involved in food preservation and industrial process plants know ammonia as refrigerant of choice due to its unmatched thermodynamic properties. Environmental concerns and new F-gas regulation are forcing scientists and refrigeration technicians to take a serious look at natural refrigerants like air, water, ammonia, carbon dioxide and others as a long-term alternative for industrial refrigeration. Anyone involved in food preservation and industrial process plants already know ammonia as the refrigerant of choice due to its unmatched thermodynamic properties. ROB: BITZER has been among the earliest company who initiated Carbon dioxide business. We have been the main drivers to initiate the C O 2 u s e i n refrigerants. This has totally changed the business in the northern hemisphere for commercial refrigeration. Of course we have the idea and wecan do the same with ammonia by making sure that we are making products that ﬁt the future demand

for ammonia. And it may turn out to be same as we sold compressors for co2.

sustainable way of using refrigerant that helps the environment not destroy it.

India is a developing country, one usually goes on to look for cost effective products, and so how viable is ammonia refrigerant for an Indian customer? ROB: I think no matter what the cost is all of us like to look after our environment, In fact customers in India have faith in BITZER product and they want to bring in the natural refrigerant to support the environment as well to have a good product for them. There is great demand andopportunity in India for natural refrigerant. The MNC'S that are present in India actually demand for natural refrigerant compressor. There is keen interest to make the environment friendly. So in India even if one is cost effective, people here are ready to learn and adapt new technologies.

In India you are very fortunate to stick to ammonia for a lot of processes, like food and beverage and cold stores. This way a lot of refrigeration demands have already been taken care of by using environmental friendly ammonia. Now what is left for India to do is to solve individual applications which are left, as it is done in Europe. In fact India is way ahead in doing this as compared to many other countries.

Cold chain business is of differentscale, like domestic cooling or industrial cooling. Does ammonia refrigeration cover the whole spectrum? JOHN: The product that we have released in US and Brazil are for industrial refrigeration, and if we are talking about air conditioning it can be used but only for central cooling systems but still it cannot solve the whole problem of other small applications.

Historically if we see the ﬁrst refrigerant to be used was CO2,then ammonia took over, then R22 came in as safe synthetic refrigerant, CFC was there in advance, then came HCFC. So you realize we all started from ammonia went to synthetic refrigerant than now we all are back to ammonia. But India did not go through these entire refrigerant nightmares, in fact they stuck to ammonia, so your country stayed on much safer track. What advice would you give to the Indian customers in regard to the use of ammonia as a safe and good refrigerant? JOHN: Indian market is very quick to pick up new technologies, so they can do is to merge their old knowledge with the new technology to achieve the best. But yes, in India there is need to

Even in Europe where we have been very focused, there a r e a l o t o f application we don't have the answer yet, but on the other hand we have huge development going on, like Rob said its mainly for smaller contractor and smaller development companies who are trying to find the solution for each application. Actually there is really no one solution; some application would be done perfectly with hydrocarbons with smaller refrigerant charges. Like CO2 is applicable for a lot of applications in Non-hydro fields, but it is not applicable for India because of their very high inert temperature. There is no one solution for the whole Spectrum, you have go to application by applicationand location by location to find out in future what refrigerant is needed to be used in what application. Environment is an issue that is becoming very sensitive, have there been some efforts by the govt. or regulators to promote the ammonia industry as an environmental friendly application? JOHN: There are two ways, one is to report about the ammonia industry positively with money for doing developments and the other way is which is very much used is to increase the tax on synthetic refrigerants. Also the arguments on using the natural refrigerant are getting better and better as the natural refrigerants are of course not taxed. There are a lot of different ways to influence the direction.

Indian market is very quick to pick up new technologies, so they can do is to merge their old knowledge with the new technology to achieve the best.

For Example take China, The price of natural refrigerant is the only argument and thus they are still using a lot of artiﬁcial refrigerant like CFC and HCFC and they really do not think about the future of the world a n d t h e environment, but I think In time they will also change to natural refrigerant as it is a global d e m a n d o f

be more efﬁcient and the power cut is a major issue, especially in the smaller town. The main reason to this is that if there is less efﬁciency the cost will increase. India needs to adopt technologies into the area of controlled systems and managing the heart of the system that is the compressor within the range of its application. So when it moves out of its application we bring it back within the range again. This can only be done with systems that BITZER has developed. ROB: There isn't much advice to give; we are working with local Indian companies to understand there technologies and I think this is in collaboration between some of the systems used in Europe obviously used in cold environment and system used here. I think it is more of collaboration with India and BITZER is not in the position to give advice. We work together with the local. BITZER growth in India since many years is based on that. What are your future plans? JOHN & ROB: India is doing more and more food production and food export. And food export usually require certain critical temperature demand that are very important, so in these cases companies like BITZER and ammonia technology like ours, we can offer the Indian market the sort of understanding on how we can optimize the systems to perform at its peak and least the cost in terms of energy consumptions. Getting to the end user is very important, and we are doing a lot of this in north India. Getting to all the end user is our present action work. The Indian food Industry is moving forward and the demand escalating in the export market. We will continue to do what we are doing and try and keep up with India.

ce Cream Times - Mar- Apr-2015

COVER STORY

ce Cream Times - Mar- Apr-2015

ndia's current ice-cream market is projected to reach Rs 1,560 crore by 2018, including the unorganized sector. Over the years, ice cream market in India has gained momentum with entry of national and local players in the market. We are still at the level of 400 ml of per capita consumption of ice-cream per year compared to the global average of 2,300 ml. Unlike the West, Indians enjoy a range of other sweet options such as the traditional mithai, but the ice cream is slowly increasing its share of the Indian palate. Internationally, ice-cream is treated as a habitual intake. In India, the category is more aspirational, impulsive and treated as a relief in the scorching summer months, so it offers immense business potential that is yet to be tapped. Increasing urbanisation, rising incomes, consumer awareness, improved cold supply chain, growing deep freezer penetration, and growth of modern format retail facilities are giving a ﬁllip to the country's frozen desserts business, which is highly capital intensive. Ice-cream is one of the fastest growing food categories in India. Notably, the business is seasonal in nature with April to June being the peak season and November to January the lean months. In recent years, consumption of ice-cream and other frozen novelties in winters has been on the rise. A mix of factors is responsible for lessening the seasonal impact and contributing to the overall growth of the country's ice-cream industry such as changing consumer perception, capturing regional variations, diverse consumer segments, favorable retail location, product range and innovation, festivities, and marketing and promotions. It is expected that this market would grow at a compound annual growth rate (CAGR) of 17 per cent between 2012 and 2017.

By: Firoz H. Naqvi & Sameer K. and the cold storage segment. According to Ice Cream Consultant, Nitin Shah from Ahmedabad, the present status of Indian ice cream industries is very much equipped with the latest machinery either from Europe or china and all are with a newer concept. In India 30 percent of ice cream company are organized and are using proper way processing unit and this are very big company or multinational company so they can afford latest technology, whereas 70 Percent are still unorganized so there are still using outdated technology because of lack of fund or they are starting production, Ayush Sharma, CMD, Taj Sigma Sales Service (P) Ltd., explained. In fact Chandrakant Patel, M.D, Ice Make Refrigeration Pvt. Ltd Ahmedabad elaborates that though the ice cream industry is in the developingstage, it has good potential. The ice cream industry is moving in the direction of development and going ahead with time but still there are many challenges and hindrances to be overcome.Like Siddharth Dalal, Asst. Sales Manager - Food Processing & Packaging Machinery Division, puts in that the cost of production has gone up drastically due to increased power charges. Besides, generator costs and prices of imported raw materials have also gone up leading to fall in proﬁt margin. But being optimistic he adds that the good thing is that the consumption has increased in India, particularly in North and West, So with new technologies and increased capacity installations survival and growth is possible. Rajeev Goel Country Head, ICECOM, Austria, vehemently adds saying that thoughIndian Ice cream industry has started adopting latest techniques both in processing and distribution, it is still restricted to few manufacturers.

he added. Ice cream machinery and technology The acceptance of new technologies is the reason for the vertical growth of ice cream Industry, where everyone enjoys their own share of market. Ice cream equipment manufacturer from all over the world are concentrating on the Ice cream industry by associating with Indian equipment manufacturer. There is a huge demand from the ice-cream manufacturers to develop such machines which do not change the consistency and richness of the ice cream and traditional flavours. Imported machines are designed basically for the texture as per the International ice cream standards, but Indian machine manufacturers are designing these machines as per the texture and taste of the Indian Ice creamIndustry and its market demand, Gosrani. It can be said that in the recent years with developing and westernization of the Indian consumer taste as well as demand for new varieties like gelatos, sorbets, Greek style yoghurtsetc. And the influx of various global icecream brands, there has been seen a marked shift in adaptation of these and other newer ideas and machinery technologies which are comparable with the global standards and tastes. Dilip Sarda, Managing Director of Synergy Agro Tech Pvt ltd quoted that his company ''Synergy'' has the manpower and the experience to provide world-class equipment and services at economical rates and Synergy is the first company in the country to manufacture the continuous ice cream freezer. Novelties have increased which has led to the development in terms of technology, explained Siddharth Dalal. He further added that and also due to increase in operating cost , hygiene, shortage of man power, the ice cream processing units are becoming more dependent on new technology and automation.

Nitin Shah said that though majority if the big companies adopt new technique for processing and manufacturing of ice cream looking to the strict quality control, unfortunately medium and small segment are still using the very old technique for manufacturing. Dinesh Panchal, Managing Director - PWS Engineers Pvt Ltd, Anand – Gujarat vehemently adds that Indian companies are opening for newer ideas and machinery technologies for ice cream processing. High capacity ice cream machinery demand In recent years, consumption of ice-cream and other frozen novelties in winters has been on the rise. A mix of factors is responsible for lessening the seasonal impact and contributing to the overall growth of the country's ice-cream industry such as changing consumer perception, capturing regional variations, diverse consumer segments, favorable retail location, product range and innovation, festivities, and marketing and promotions. Currently growing at 12-15 percent annually, the future prospects of India's ice-cream market seem promising for manufacturers as well as the machinery sector. So with increase in demand ice cream the demand for high capacity ice cream machinery has surged and is predicted to surely increase in the coming 5 years. What used to be a four month seasonal demand has now increased to 10 months because of changing tastes and lifestyles. In fact the average demand worldwide ranges from 1-10 Litres per capita for ice cream, and with the growing Indian economy and the increase in disposable income, there is immense potential for the Icecream and its associated industries in India, observed Jayesh Gosrani. Earlierany new clients entering in this business were enquiring for the smallest capacity of the plant, but nowadays owing to the high growth and

Vishwanath N udipi, Director, Dairy Division, Growth of ice cream machinery industry Indian ice cream industry is growing very fast in terms of volume of ice cream in the market and the companies are getting more efﬁcient in production with addition of new machineries with new technologies. “ S o technologically ice cream industry is heading in right Chandrakant Patel direction, said Mahesh Padhye, Partner Micron Industries Pvt. Ltd., Navi Mumbai. Jayesh Gosrani, Jt. Managing Director, stated that a large share of the Indian ice cream industry has kept themselves abreast with the latest technologies which are of world class standards. These Ice cream manufacturers are also keeping themselves well aware about the latest technologies in Ice cream processing, freezing

Rajeev Goyal Dinesh Panchal Jayesh Gosrani Pramod L Patne Vishwanath N Udipi expansion seen in the It is the demand of the market and people always REPUTE Engineers Pvt. Ltd, Pune,also industrymost new or even existing playersare at expect change, reciprocated Mahesh Padhye, “ So speaking in the same line segregated the ice cream the least setting up medium scale plants to cope up same is applicable to the ice cream industry and industry in two partssaying that the organized with the growing demand. Ice cream is bound to all major brands are going with new advanced sector have upgraded technologies and become an important consumer product like milk machineries so that they can introduce new innovation to update their process parameters and in the near future and would therefore fuel the products to the market'' product quality, while the unorganized sector demand for higher capacity machinery. compromise with quality acceptance in their own way of process technologies and product quality. While Rajeev Goel elaborated, that many of If the per capita consumption in India increases to However, ice cream Industry always welcomes medium sized companies werealso exploring and technological advances and updated equipment, adopting new technologies, which was very good trend. He also said that even though Indian Ice creams are regarded as the tastiest but technical drawback puts them behind. But with adoption of new formats and machinery, Indian Ice creams could be meeting the Global microbiological standards, he added. Now days every Indian Ice cream manufacturer wants there ice cream to taste good. So there changing their ﬂavor or up bringing new ideas in ice cream and also updating their machinery moving towards latest technology so they can increase their volume of ice cream so they can sale maximum, stressed Ayush Sharma.

COVER STORY

ce Cream Times - Mar- Apr-2015

500ml, surely there will be higher demand for ice cream machines in the country agreed Puneet Duggal, MD, Kapcons Pvt Ltd Delhi. “At present most of the companies in India want to only go for high capacity machines to meet the demand of the growing market'', he added. Rajeev Goel stressed that, 'Indian ice cream industry is already growing impressively. Looking at the past growth rates, the target per capita consumption of 500 ml is easily achievable. This growth in volumes shall be feasible with high capacity machines. With the increased cost of manpower and utilities, the higher capacity machines make economic sense', he acknowledged. At present per capita consumption of ice creams in India is 400ml, if the consumption reaches 500ml in next five years, there will be need for not only high capacity machinery but also better technology, said Chandrakant Patel. Shah consults that a huge demand is going to be in the market especially for the novelties and impulse ice cream in near future, so the high capacity fully automatic machinery requirement is there. Added on it, there is need to improve the productivity and hygienically prepare ice cream with less labor requirement, so that in future this type of machineries demand will be increased. But Vishwanath N Udipi relates that as far as he can analyze the market, the demand for high capacity machinery, will be restricted to the leading brands that are sure of their market within the limit. Except top 50 companies there are hundreds of ice cream manufacturers who are still working on out dated processing machinery. It is high time that these ice cream manufacturers take advantage of the latest processing and technological machinery as well as solutions, available in the market. On applying the same they would be able to reap a lot of benefits especially by ensuring good taste, better energy efficiency hygiene and packaging standards thereby creating added value and

icecream manufacturers' best interest to upgrade them in order to meet the changing consumer needs. “The phase is changing. We are one of the equipment suppliers to mid-size and small scale industries. We have seen lot of changes in last 3-4 years''. The ice cream manufacturers are investing more on machineries with new technology”, Mahesh Padhye of Micron Industries said. We have developed for the first time in India a fully indigenous “Rotary Automatic Stick Line” with moderate capacity of 3000 sticks per hour and we got very good response from the market. We may install about 6-7 machine by March 2015, informed Padhye. Which clearly give indication that, all small andmid-size factories are going for automation if the solution is available at reasonable cost, he further added. Rajeev Goel explains that most of the leading ice cream manufacturers today were once very small manufacturers and there is no doubt all brands want to use the most suitable technology and machinery which makes economical sense and profitable. In the competitive environment, with the increased volumes, today's small manufacturers shall also be going in for better machinery which shall reduce their cost of production and make them adhere to new FSSAI standards. As a technology provider, we suggest to go for standard manufacturing procedures which are laid down by the food safety administration, stated Vishwanath udipi. Not only has the quality of the end product, also the processing and packing needed to be improved to have a wide acceptance in the market. While adopting updated technologies, the cost of production also can be reduced, he said. Ultimately the time has come to become more efficient as it is survival of the fittest. Being

change overs and hygienic operations at very low investments besides lower cost of product per piece. In India, most of bars are made on moulded brine based machines. Slowly, manufacturers are going in for Extruded lines and we are sue that in next ﬁve years, most of bars made shall be from extruded machines which shall be win win situation for consumers and manufacturers, he motivated.

many manufactures have already invested in our machines. Future In the next ﬁve years the icecream industry is bound to shine and grow in leaps and bounds. Existing icecream manufacturers are making huge expansions whether in terms of capacity or product lines and new players are also entering on a big scale.

In the same line Patel adds that, “the Indian ice cream machinery as compared with US or European counterparts is still at developing stage as far as the technology is concerned”. Ice cream is no more a luxury item like it was earlier perceived to be in India. With the increase in standard of living, ice cream is now considered to be an everyday, affordable dessert that people love to indulge in and thus the industry has now become more comparable with its above mentioned counterparts.

The per capita consumption of ice cream in China at present is 2.8 liter and is growing by around 57% every year. According to Puneet Duggal there is lot of potential in Indian market since both the countries have almost similar population now. Indian ice cream market is still growing by almost 15-20% per year so it means there is possibility of 10% time's growth in next 5-10 years.

The Indian ice cream industry has its own quality and consistency standards and I believe should not be compared

High projected GDP and very positive economic scenario in India, ice cream segment should do much better than what it has done in past. Better infrastructure, electricity availability in small towns and rural areas shall further boost the ice cream availability in untapped geographical areas, stated Goel. Next 5-10 years should be one of the best growth phases in ice cream industry which shall help in introduction of new high capacity machines, product formats and new technologies in processing and distribution. Ayush Sharma, said, I think there will be huge growth in icecream as 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. As per Nitin Shah'sview, the next ﬁve years will be booming for the icecream industries in India. “You will surprise to see more European brand icecream in India in next ﬁve years''.

Mahesh Padhye Puneet Duggal appeal for the consumers which has become essential in this competitive market. Consumers today are more aware and tuned to international quality, textures, ﬂavours and products because of social media and other means hence they tend to be more demanding. Jayesh Gosrani addedon that it would deﬁnitely be in the

Ayush Sharma Dilip Sarda Nitin Shah with counterpart like US and Europe, views human it is our duty to serve the best quality to our Jayesh Gosrani. There are many special varieties society and that could be possible only with the of ice cream now available in our country with application of latest and best technologies, ended different traditional flavours. In fact in this high Siddharth Dalal. growth (almost 20% according to various market surveys) and highly competitive market, Indian machinery versus western machinery manufacturers are Indian equipment manufacturers are either differentiating themselves by coming up with unique flavours like Kolkata Paan, associated or influenced by their counter parts in Masala Chai, Chandan, GreenChilli or popularly Europe or USA. Hence, the quality standards of known as Mirchi, Jamun, Sitafal etc. The initial Indian equipment are at par with the imported processing of each obviously varies and ones. However, Vishwanath thinks that lack of hencethere is a lot of scope for diverse textures R&D facilities in India and continuous and flavours in the Indian Market and an equal if technological developments abroad make our not growing demand for the same, he added. equipment outdated and their equipment updated. We need to look into these aspects At present ice cream industry is growing very fast carefully. with the introduction of reasonable priced and good quality machines being supplied by us from Rajeev Goel explained that Stick Bars and last 6-7 years now, said Puneet Duggal, MD of Cones are the largest selling categories Kapcons. He also explained that earlier ice cream worldwide and maximum innovation is also in factories had no choice but to buyexpensive these categories as these are ON the GO machines from Europe so usually they were not consumption packs. In West, most of bar items doing any investment but now with Indian sold are made on extruded machines because it machinery manufacturers coming in the fore facilitates more product formats, better front, the expansion has become reasonable so inclusions, attractive shapes, easy

As per the current situation, the ice cream segment will increase by rate of 15%, added Dinesh Panchal. Organized food processing industry is gearing up for a high growth rate. Recent statutory obligations wherein manufacturers responsibilities has been increased, food habits of average Indian has been changed for the demand of quality food, and business environment are encouraging . “In these circumstances, there will be numerous opportunities for the entrepreneurs which will ensure a bright future”, stated Vishwanath N Udipi.

The future of Indian ice cream is quite good with high potential from every aspect i.e. variety of tests, Price, availability etc. The manufacturers are gearing up to meet the international standard and making our home produced ice creamvery tasty, smooth and fresh. The ice cream machinery industry is nowin the same direction as there European and American counterparts and spreading wings not only in the branded segment but also into the small and unorganized sector.

Company Profile

ce Cream Times - Mar- Apr-2015

etra Pak Hoyer, Denmark has launched their brand new Tetra Pak® Continuous Freezer S1500 A2 across the Globe during end 2014. This new Continuous Freezer offers a higher capacity (300-1500 litres of ice cream per hour) than the model it supercedes, and is less sensitive to cooling-water temperatures and to impure water supply, thus giving increased use and flexibility while maintaining uniform quality. It also features better cooling regulation to handle a wider range of output volumes, says Bobby Venugopal, Market Area LeaderSouth Asia Market. With our new freezers we are able to give our customers a much more competitive offer, with clear customer values such as robust design, easy operation, operational flexibility and a wider capacity range. It will also meet customer demands for a reliable, high-capacity freezer for mix recipes with low solid content and highly uniform product quality. And of course we are able to back our promises with performance guarantees on standard deviation, capacity and uptime, confirms Ejvin Lund, Cluster Category Leader – Ice Cream (SSAE &O Cluster) This

undreds of Kiwis gathered to create the world's longest ice cream sundae.

A community initiative in Manurewa saw locals come together to create a 596.5 metre long sundae, beating the previous record of 540.14 metres. School pupils, local community groups, businesses, and over 600 volunteers joined the Guinness world record breaking effort. Everyone was encouraged to share in the dessert for a gold coin donation which went to the Kids Can Charitable Trust. The group built the monster ice cream as part of a fun day at Mountfort Park.

Freon Based Freezer offers below Key Features &

Dewanand Gharde, Category Manager- Ice Cream & Girish Rao, Market Area Manager, TS&S and Key Component & Modules, South Asia Market. Key Features & Beneﬁts of CF S 1500 A2: 



Beneﬁts to customer and it will add a good value for the Indian Ice Cream production, says

Higher capacity and wider capacity range (300-1500 litres of ice cream per hour) than the previous version Tetra Hoyer Frigus SF 1200. Less sensitive to cooling water temperatures, less sensitive to impure water supply, thus giving increased use and flexibility while maintaining uniform quality Robust design – can compensate for input fluctuations and still give high-quality output Outlet cream pump for consistent flow gives uniform product quality (unique compared to competition) Better and more economical cooling regulation to handle a bigger range of products, even at

 

lower capacities HMI interface, user-friendly touch screen for easy operation, with numerous parameters to control and optimize production. Prevents deviations and secures consistent product quality and optimized production. Prevents deviations and secures consistent product quality Performance guarantees on standard deviation, capacity and uptime Low product loss thanks to low deviation gives low total cost of ownership and short payback time.

Company Profile

ce Cream Times - Mar- Apr-2015

Neeraj Murdia CEO, Bakersville India Pvt. Ltd.

akersvill e 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 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.

Interview

ce Cream Times - Mar- Apr-2015

What is MEC3, how would you describe it for your Indian consumers? In simple words MEC3 is the passion for Gelato. Gelato is a typical Italian product, the jewel of our cultural heritage. Basically we help people in the business of gelatos and help the people enter the business and become successful through the products we have and through the service we offer. We have a team of experienced chefs that help the customers to effectively build up their businesses. How is gelato different from ice cream? Gelato versus ice cream is an important debate. Many say that gelato is the Italian version of ice cream but in actual it is a different product. Gelato is simply healthier, lighter, fresher, better quality and with less fat as compared to the ice cream. How are the numerous ﬂavors of gelatos developed at your unit, all with unique and delightful taste? What inspires you? Today we operate in more than 140 countries and now you don't invent or create anything new, rather transform and combine and then take expertise from other industries and countries. In fact traveling around the world for research and studying is our forte. In Mec3 we use 5 % of turnover in research and development. We have always been the most innovative company in terms of new ﬂavors and new creation of gelatos. And we have very different and novel approach to our business. The gelato market in recent times is growing in the Indian sub-continent, how do view these markets for the future of your company?

recipe and master the training that we impart to them to them. Unfortunately I many countries, to cut cost there is trend to substitute important ingredients with cheaper and local ones. But in case of gelato you cannot cut cost, as the real money in gelato is in its sale and the profitability in this so high in relation to production and revenue. You cannot make money in gelato if you compromise with the quality, you make money if you sale a lot because profit is high but retail price is cheap. Important is dedicate yourself on quality and concentrate on sale. You cannot compromise on quality in case of a gelato. Quality in gelato is freshness. The main problem is to assure the freshness every day. In India the demand is huge but what you have understood is that to have a successful gelato business the people in India need to be properly trained. You give quality to your customers you definitely have profitability in the business. MEC3 gelato has innumerable flavor, colors and products in its range, how do manage do keep consistency in all your outlets all over the globe? We manage it beautiful as we are a maniac for quality and perfection. Quality and customer are the main important part of our business. We believe strongly in customer attention, because it is the customer that makes us successful and it's them who give us sale. So in return we have to be sincere to them serve the best fresh gelato and live up to their

MEC3 is an Italian world-leading company producing ingredients for gelato and pastry-making, and has been recognized in this market as the most important product innovator. Thanks to a winning business strategy, based on high-quality products and total customer satisfaction, MEC3 has established itself as one of the most dynamic and innovative in the industry, through continuous investment in research and development.

The future of gelato looks quite good in India and other Asian countries. But one needs to understand that it is important to train the people in the making of gelato. Many people think gelato is easy to make there is a good recipe and product, but what they don't know is that gelato is recognized for its texture and freshness, in fact we treat it as a living product. And if you fulﬁll all this required challenge of keeping the gelato fresh, smoothness, taste and look then a good gelato shop is deﬁnitely on your hand. The main issue is to train the people to tell them how to maintain a gelato shop. I have never seen anyone telling me that don't like gelato, that because if a good gelato is made no one can dislike it. The demand is big and good in India, surviving the market and satisfying is still a challenge there. We need to focus that the customers is more important. So what is important is to preserve the

expectation. That why we put a lot of emphasis on quality of products and procedure, recipes, our sale team, technical chef, distributors and of course our centre of attention- the customers. What are your future plans? Well we are setting up new plans; we are increasing out production and rationalizing our production system. We are also investing a lot in R&D. We like wise are looking for an alternative production solution to be closer to our international market. Like our business in places like Brazil and South Americagrieve due to distancethat increase logistics cost due and high import duties dents us too. Regarding this, we are planning to start manufacturing there due limitations we face, like the shelf life of gelatos and distance.

Operating in more than 140 countries around the world, MEC3's mission is to spread the passion for the art of artisan Italian gelato, and that's why the company established the International School of Gelato, the only one to use the 'one to one' teaching method, with fully equipped individual workstations. Recently our team visited Mec3's factory in Rimini, Italy. Mec3's India representative Prakash Sanghvi, Delta Nutritives coordinated for factory visit where we got the chance to meet the man behind it. In a fascinating interview with Gian Maria Emendatori (Giamma) Commercial Director of Mec3 we came to know about gelatos, their passion, how they are made, their desirability and how these gelatos touched the heart of million customers.

ce Cream Times - Mar- Apr-2015

Ice Cream News

ce Cream Times - Mar- Apr-2015

Ben & Jerry's Weed Ice Cream: Great Idea or Greatest idea?

nowman Logistics is in advanced talks to acquire two Bengaluru-based startups specialising in chopping vegetables and assembling sandwiches and burgers before sending them off to quick service restaurants (QSR), as the cold chain warehousing company looks to expand its value-added services in the fastgrowing food space. Snowman, which went public last year, is expected to take at least a month more to close both these deals. The company refused to disclose names of these startups and the possible deal value. "These are startup guys who are doing a decent job. They are unable to scale up because of their own limitations. Snowman can get these guys and can replicate it across the country," CEO Ravi Kannan told. "It is an avenue for us to enter the fruits and vegetable business. That is the whole objective of getting into this."

uring an interview with HuffPost Live, Ben Cohen and Jerry Greenfield — founders of eponymous ice cream purveyor Ben & Jerry's — indicated that should the opportunity present itself, they would be open to the idea of selling 'Ben & Jerrys marijuana-infused ice cream . After all, the company once produced a limited edition Dave Matthews Bandinspired flavor, ”Magic Brownies,” so it's not too much of a stretch. Before we get too excited about the prospect of getting a simultaneous high/brain freeze, it's safe to say that “Pot Ca-rmelling the Kettlecorn Black” won't be making its way to grocery stores anytime soon. Cohen and Greenfield might be onto something, though. If people like ice cream, and people like weed, then doesn't it stand to reason that they would love weed ice cream? This could be their shining moment! This could be what gets their names listed among history's greatest innovators: Newton, Edison, Ben, Jerry! After all, some entrepreneurs in the postlegalization world in Washington and Colorado (along with states in which it's been approved for medicinal purposes) have found a way to capitalize on this newly-available business resource. Last February, an enterprising Girl Scout set up shop outside a San Francisco marijuana clinic, selling a massive 117 boxes. As for 'Ben & Jerrys, it looks like we'll for now have to be satisfied with new offerings”The Tonight Dough” or ” 'WayneSwirled.”

oha Ali Khan r e c e n t l y attended an event organized by Magnum ice creams w h e r e s h e participated in a Masterclass with chefs Janice Wong and coffee expert Fritz Storm. The event saw the launch of the newest ﬂavour from Magnum ice cream ChocoCappuccino. The event was organized in Mumbai after a successful outing in Kolkata. Other attendees at the event included Upen Patel, Tara Sharma, Sarah Jane-Dias, Suchitra Pillai, Deepshikha Nagpal and Madhurima Tuli among others.

The two startups run their own processing centres. One of them sources, cleans and chops

started a similar processing centre at its warehouse in Hyderabad. Kannan said acquiring start-ups is a good way to expand. "They have the technology and knowhow and it is easy for us to scale it up fast," he said. Snowman is already big in storing and transporting ice cream, confectioneries, poultry, meat, seafood and dairy products. "Cold chain is moving to a more integrated model. Eventually, cold chain companies will control whole of QSR's supply chain and take inventory risks. They will do procurement and transfer it to restaurants.

vegetables, while the other assembles sandwiches, burgers and buns. Snowman has also

Snowman will own 27 temperaturecontrolled warehouses by end of this ﬁnancial year with a total capacity of 90,000 pallets. By the end of second quarter next ﬁnancial year, it will add three more, taking its capacity to more than 100,000 pallets.

ce Cream Times - Mar- Apr-2015

Ice Cream News

ce Cream Times - Mar- Apr-2015

grand opening, doubly inopportune for a seasonal business such as frozen custard. Owner Ken Anderson intended for a late summer launch; when he ﬁnally opened Jan. 5, the daytime high was 8 degrees. Still, nearly 75 customers, many of them neighborhood children, showed up on its ﬁrst day.

few days after the Super Bowl Sunday blizzard, the temperature in Chicago upgraded to socks-moistening. Roads were a slushy gray; pedestrians everywhere played dirty snow hopscotch. In West Ridge, a steady flurry fell over a shop called Lickity Split, and a worker inside named Alec Gottberg poured vanilla frozen custard mix into a mechanical churn. The machine whirred and rattled, and minutes later, extruded a plank of pliable, semifrozen cream. The point of this scene is dichotomy. It's frigid and wintry, and all over Chicago, ice cream parlors operate. On its face, the combination makes as much sense as a furnace repairman in sub-Saharan Africa. This raises several questions: 1) What kind of person eats ice cream when it's this cold? 2) Who goes into the ice cream business in a city that's freezing four months out of the year? Ice cream (let's just use that term to include gelato, frozen custard and froyo too) begins with a competitive edge. Few foods elicit more cheery nostalgia: Kids don't win a Little League game and celebrate with potatoes au gratin. Lickity Split in West Ridge, barely a month old, is the second location of a cheerily nostalgic shop that first opened in Edgewater in 2011. At the West Ridge site, two descriptors that come to mind are happy and shiny. Its aluminum ceiling, marbled tabletop and pastry glass cases reflect effervescence. Menu boards are handwritten with items like Bing Crosberry — custard mixed with raspberries, cherries, cheesecakes and graham cracker crust. The shop aims its crosshairs at our retro-aesthetic pleasure center and hits the bullseye. As with most new food establishments, construction delays pushed back Lickity Split's

Anderson, whose ﬁrst job as a teenager was at an ice cream shop in Rockford, said scarcity was a reason he went into the business in Chicago. That dichotomy of cold food in a coldweather town, he said, made the market less competitive. “Yes, it's counterintuitive to open an ice cream shop in Chicago,” Anderson said. “But there's not that many ice cream shops in Chicago either.”

customers who want ice cream all year round,” Rydberg said. “Ice cream is comfort food even though it's cold.” Other owners will echo that sentiment with enthusiasm: Yes! Everyone loves ice cream yearround! But there is quantiﬁable correlation between the public's interest in ice cream and the temperature. As one falls, so goes the other. The NPD Group, a consumer market research ﬁrm, conducted a survey about ice cream consumption in the Midwest. They found that restaurant customers were 3.36 times more likely to purchase ice cream from June to August than from December to February.

Many cold-food shops (Scooter's Frozen Custard and Mario's Italian Lemonade come to mind) close every year during the winter months. Many others operate through the winter for a simple reason.

In dollar amounts, the Chicago-based market research ﬁrm IRI found similar ﬁgures. The four weeks between June 16 and July 12, 2014, netted the most sales of ice cream and sherbet for American retailers: $562.6 million. The slowest? The four weeks beginning Dec. 1, 2014: $404.8 million in sales.

“You gotta pay rent either way,” said Kristen Hoel, co-owner of the Elmhurst ice cream shop Brain Freeze since 2011. “My husband and I cover most of the hours so we're not paying someone to be here.”

Chicago's relatively mild winter thus far has, not surprisingly, been a boon for ice cream shop owners.

Said Lickity Split's Anderson: “We don't need to have six people working a shift. We'll have two instead. The rent and utility stays the same, but that helps a lot with expenses.” At Plush Horse Ice Cream Shoppe in Tinley Park, where 59 house-made ﬂavors are offered, manager Mary Rydberg did the math. She ﬁgured during the winter months, her operating costs were roughly the same whether she was open or closed. If the shop were open, the sales that day might not make up for employee payroll. Ultimately, her decision to keep the ice cream shop open year-round was about keeping Plush Horse in the forefront of the neighborhood's mind. If a store is closed for a few months, she said, customers will get used to driving past it and opt for the chain ice cream shop instead. “It's a combination of momentum and loyal

“This has been our best winter so far,” said Kristen Hoel of Elmhurst's Brain Freeze. “Last year during the polar vortex, we closed that one day. The next day, we had maybe three, four customers all day.” These business owners arrived at a consensus. The secret to making a seasonal business sustainable year-round is to ﬁnd other seasonal businesses that can slot in during the slow season. The popular hot soup restaurant Soupbox rebrands itself during the warm months as Icebox, selling fruit juice frozen slush alongside its soups. “Anyone who goes into the ice cream business, they have to be nuts,” said Peter George Poulos, longtime owner of Margie's Candies. “You have to know how to make candy. You have to know how to make a sandwich. You have to know how to diversify.”

At Lickity Split, Anderson stocks a wall of retro candies and a shelf of novelty sodas. One bottle, which people probably buy as a gag gift, was Buffalo chicken wing-ﬂavored soda. “Last year we changed the logos on our windows to say we sold hot chocolate, coffee and steamed cider,” Anderson said. “It did make a difference. If we have just frozen custard, maybe we'd have to close. To open all year round, we couldn't be foolish. We had to offer a broader menu.” Another source of revenue during the winter for ice cream parlors is take-home sales. “The biggest difference is, during the summer, there's a line of people buying single scoops and cups,” said Sandy Blechman of Sweet Pea's in Highwood. “During the winter, at 6:30 p.m. people are coming off trains, buying pints and quarts and taking it home. You rarely have those in the summertime.” Blechman has run Sweet Pea's for 11 years, and like all ice cream shop owners who are open yearround, he understands that he's taking a loss during the cold season. He says this time of the year, he might be losing $1,000 to $1,500 a month. But when the whiff of warm weather arrives — March 1 seems to trigger a psychic switch for ice cream customers — it more than compensates for the slow times. Still, Blechman comes into his shop every day. He was even open for three hours during the Feb. 2 blizzard of 2011. He made $100 that night. “Mathematically, it makes sense for me. If I'm at my house, there's no chance of customers coming in wanting a barrel of ice cream,” Blechman said. “So I'm here. It's quiet and relaxing in the winter. I read two, three books a week.”

Ice Cream News

ce Cream Times - Mar- Apr-2015

n a record cold day, we might as well be thinking ice cream. Yuengling's Ice Cream announced Monday that it is adding four new flavors to its popular ice cream lineup. Original sea salt caramel swirl, the mostrequested new flavor, adds caramel swirls to the sea-salt caramel ice cream already found in the Orwigsburg-based company's signature Black & Tan flavor, officials said. Quick Clicks Yuengling's Ice Cream to celebrate 1st year with party, prizes Love ice cream? Picture yourself in Yuengling's 2016 calendar 'Tis the season for a pair of special ice cream flavors Yuengling's Ice Cream officially returns to store freezers Images: Yuengling's Ice Cream rolls off production line It's back! Yuengling's Ice Cream set to return to store shelves The other new flavors are peanut butter cup (Belgian chocolate and peanut butter ice creams mixed with peanut butter and chunks of peanut butter cup), caramel popcorn (a mix of sweet caramel swirls and butter popcorn ice cream), and orange cream (Madagascar vanilla ice cream swirled with orange cream). "We loved coming up with these four new flavors and we're really excited to have our customers try them,"

immy Fallon is really excited about his new Ben & Jerry's ice cream ﬂavor. So excited, that when he and Ben & Jerry's founders Ben Cohen and Jerry Greenﬁeld unveiled the new

flavor on "The Tonight Show" on Tuesday, he called it the best ice cream he's ever had. Now that's a bold statement. And he clearly hasn't tasted the Brambleberry Crisp ice cream by Jeni's Splendid Ice Creams — but we digress. So what's in Fallon's greatest ice cream ever? Almost everything. The flavor has caramel and chocolate ice creams, chocolate cookie swirls, chunks (or in Ben & Jerry's speak, gobs) of chocolate chip cookie dough and peanut butter cookie dough. We've got the full clip of Fallon, Cohen and Greenfield unveiling the ice cream flavor above. The Tonight Dough is available at stores nationwide. And all the proceeds go to the 'Serious FunChildrens Network, a series of global camps for children with serious illnesses.

said David Yuengling, president of Yu e n g l i n g ' s I c e Cream. "The ideas came from a mix of our imaginations, popular trends in the food industry and customer requests. And, of course, our taste-testing panel comprised of 19 fans helped us choose which new flavors would be sold this year." The four new flavors, available in grocery stores starting next week, join the company's original 10 flavors introduced with the company's rebirth last year -- vanilla, chocolate, vanilla fudge chunk with pretzels, root beer float, chocolate chip, espresso chocolate chip, mint chocolate chip, chocolate fudge brownie, chocolate marshmallow, and Black & Tan -- and a pair of seasonal flavors -- spiced pumpkin roll and peppermint crunch. Copyright 2015 WFMZ. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Nitin's brand of Eggless

Pre Mixes say it Wafﬂe C o n e premix, Belgian Wafﬂe or Brownie , a known name in the Industry for its unmatchable quality , supply consistency and jet speed service. The name of Mr.Kiran Mamania , Harsha Enterprises is an established name for its series of Eggless Premixes in India as well as in International market with smallest Ice cream manufacturers to the Industry Giants , Bakeries or chain of Graded Hotels. Started with the series of additive manufacturing, now the company supply chain has substantially grown to a size where all the Ice cream brands are more like partners than customers. The brand of Nitin's success would not have possible without a tremendous technical support from many stalwarts from the Industry as they have always

encouraged us to upgrade our quality to unmatchabl e level. At Harsha Enterprises, we treat all o u r customers, from small to big, with e q u a l dignity and respect with

Kiran Mamania

best possible technical and service back from demonstrating the product till training the parlor staff for all our premixes with our best possible knowledge. We say “You come once to us , you will be always ours”

Ice Cream News

ce Cream Times - Mar- Apr-2015

small ﬂock has grown to 125 breeding ewes and 100 hoggets with the goal to add another 150 ewes. Reluctant to destroy surplus young animals as happens in the dairy industry, they plan to milk lambs for six weeks until weaning as well as milking once a day for their ice cream plant. Store lambs will then be sold to farmers for ﬁnishing. Trafford says his interest in adding value to a business leaned to ice cream rather than sheep cheese because it gave them more of a point of difference.

uy and Suzanne Trafford are setting up an ice-cream making business from sheep milk and are building up thei milking flock using coloured east friesian rams. Lincoln University lecturer Guy Trafford is putting his money where his mouth is and setting up a sheep-milking flock to make ice cream. Theory will be placed to one side in his farm management and agribusiness lecture room as the realities of setting up a business will be put to the test and revealed to commerce students. Trafford and his wife, Suzanne, a lecturer in business communication in the same faculty, plan to have their milking and manufacturing operation running by August when the flock begin milking at their 10 hectare block at Charing Cross, near Darfield, and another small leased block. In the meantime they are building up numbers in their small east friesian flock and getting through a tough summer and a trying resource consent process. Trafford says the couple expect to find an easy market for sheep milk ice cream - smoother to the palate than conventional ice cream. They plan to introduce "as natural as possible" flavours of berryfruit, chocolate and liquorice and are keen to replace sugar with honey if it maintains the ice cream's smooth composition, he says. "It will appeal to people who like natural foods. One of the selling points is the health benefit of sheep milk.” People who are lactose intolerant find ice cream from sheep milk easier on their system than conventional dairy products. Trafford was introduced to sheep dairy when the trust owning Tangihanga Station, which he managed in Gisborne, considered milking sheep. This never happened because Wi Pere Trust could not secure a supply contract, but it planted a seed and he obtained east friesian embryos from sheep milk breeder Jock Allison. Over the last three years the couple have been strengthening the bloodlines and adding black wool sires to make them more resistant to sunburn.

Ad Feedback The east friesians are a fertile sheep and their

"Sheep milk is meant to make the best ice cream you can get as it's fuller. While dairy has about 8 per cent milksolids for fat and protein, sheep dairy is closer to 12 per cent and that's 50 per cent more solids. It's a different molecular structure which provides smaller molecules and results in a smoother taste.” Their dairy shed and processing operation is nearly ﬁnished and they are hoping to keep the cost down to $200,000 as long as the budget for the manufacturing equipment is not blown out. The milking equipment was bought from former goat cheese makers. Sheep milk will be pasteurised ﬁrstly at the plant and then homogenised to make it smoother for blending and aged for 24 hours in a chiller before going through ice cream manufacturing and blast frozen over a two-day process. The ice cream will be sold in 350ml pottles. The Traffords plan on keeping production small, but would eventually like to bring in outside sheep milk.

other Dairy is entering the premium ice cream segment with its Belgiyum choco bar, intensifying competition in the category where HUL has introduced its premium global brand Magnum and Haagen Dazs is present with imported ice creams. The company has developed the choco bar keeping in mind the global benchmark, said Subhashis Basu, dairy head at Delhi-based M o t h e r D a i r y F r u i t & Ve g e t a b l e . Mother Dairy has priced the product at Rs 80, marginally less than HUL's Magnum, which is priced at Rs 85. "The aspiration level among Indians is increasing and they are ready to pay a little extra for a quality product. Belgiyum is a pure indulgence product and it will be made available to all the leading hotel chains apart from our own retail outlets," said Basu, adding that the marketing strategy will focus entirely on quality. Mother Dairy has made a soft launch of its premium category ice cream in Delhi, Mumbai, Kolkata, Hyderabad and Bangalore. The company's ice cream business is growing at an annual rate of 20%. In summer last year, it had launched ice creams containing exotic fruits such as oranges from Brazil, pineapple and kiwi from Vietnam, vanilla from France and cranberry from

the United States. "These products have been well accepted in the market. These ice creams are mostly targeted at GenY who are ready to experiment with flavours. We have also introduced frozen desserts called sorbet made from sweetened water, flavouring and a significant amount of fruit pulp for the first time," Basu said. Under its flagship brand Classics, Mother Dairy has also introduced chocolate gateau and caramel croquant flavours. Its frozen candy brand, Fruito Lic, has products containing Brazilian orange pulp and pineapple pulp from Philippines. "This is a growing product category and we want to leverage that with newer products," said Basu. Mother Dairy is expecting a turnover of Rs 7,000 crore in the current fiscal, compared to Rs 6,364 in 2013-14. Its Lic Lolleez range of ice candy now has Vitamin C enriched ice candies with orange, mango, cola and raspberry flavours. The Chillz range targeted at the younger generation offers chocolate bars and cones with a multi textured taste experience while the kulfi range of ice creams with flavours such as pista, kesar, rabri, rose and paan is meant for those who prefer traditional Indian desserts.

They will call on their university colleagues for scientific support and their expertise and Suzanne has already introduced their encounters with food regulations to her students. Initially they will sell the milk through direct sales on site and have a plan they are unwilling to disclose at this stage that will give them a "competitive advantage". Each friesian is expected to produce 200 litres of milk a year for about 24 kilograms of milksolids. benefit in conditions of excessive inflammation and the platform is currently being expanded to be used in Chr. Hansen’s large bacteria screening programs.

Trafford has worked out that their sheep return, including wool and meat sales, would yield about $3000 a hectare - double that of the average conventional sheep farm.

Important understanding in developing probiotic products Benedicte Flambard, Vice President, Chr. Hansen Health & Nutrition Innovation, comments on the results:

It also has a lower environmental footprint than conventional dairy farming. "It's always been a bit of a dream and we have been talking about it for long enough and we don't want to die with any regrets.” He knows of little sheep milk ice cream available in New Zealand, but understands it is made by Blue River Dairy, from Invercargill. Trafford says there are plenty of opportunities to develop sheep milk with 31 million sheep in New Zealand and government-owned Landcorp is among farmers looking for more income. He is part of the ﬁrst sheep milk conference at Massey University, which began and hopes to raise its proﬁle.

t this year’s Probiota congress in Amsterdam, a panel of leading industry experts selected Chr. Hansen as one of three emerging science winners, for their in vitro microbe screening platform. The platform enables identiﬁcation of microbes capable of modifying the function of human immune cells. These capabilities are expected to exert a health

“In the support of our current probiotic products, and in the development of the next generation products, generating high quality scientific data and maintaining the best possible scientific d o c u m e n t a t i o n i s k e y. We b u i l d o u r understanding of all our microbes using multiple in vitro and ex vivo platforms along with manufacturing characteristics and this award demonstrates the importance of such insight.” Ida Mosbech Smith was also acknowledged for her study at the International Probiotics & Prebiotics Scientific Conference 2014, where she won the “Young Scientist Award”.

ce Cream Times - Mar- Apr-2015

Interview

ce Cream Times - Mar- Apr-2015

How do you assess the ice cream business in Gujarat? Ice cream business in Gujarat is really good as it has the highest per capita consumption of ice cream in India. But at the same time it is very price sensitive, lot of expectations from customer for innovative and quality products. That makes it highly competitive too.

industry is facing? Though the market is very good but there are few challenges like taxation regime in Gujarat, higher power tariff, unorganised sector selling poor quality ice creams at lower rate and don't have tax liability too, some of the companies selling ice cream look alike frozen dessert which consumer are not aware of.

Why Gujarat is number one in Ice Cream manufacturing and Consumption? The main ingredient of ice cream – milk is easily available in Gujarat, thanks to white revolution along with industry friendly infrastructure like consistent power availability to better road connectivity till last mile. Hence it is conducive to manufacturing of ice cream.

Do you deal with only branded ice cream or you are into parlours business or both? We are into both, branded as well as parlour business through which we sell our branded ice creams only.Which is 100% Ice Cream (No Frozen dessert) 100% Vegitarian.

As we all know people here are fond of food and have better spending power. Also Gujarati's have very sweet tooth, so ice cream is part of their staple diet. After dinner visit to ice cream parlour is a ritual here. What are the challenges Gujarat ice cream

What kind of consumer demand do you have for your ice creams, is it only vanilla, strawberry, chocolate or some natural ﬂavours like kesarpista, mango, litchi etc.? Majority of sale comes from vanilla, butter scotch, chocolate but at the same time we are known for our new ﬂavours- FLAVOURS OF THE MONTH with innovative ice creams like red velvet cake ice cream, nutty Belgian dark

chocolate, soanpapdi ice cream, ice cream cakes and sandwich ice creams, ball top cone – Choco block & many more. Also our fresh fruit ice creams like fresh Mango made from Ratnagiri alphonso, fresh Sitafal or fresh orange ice cream made from oranges specially procured from Nagpur are very popular. We are also famous for our designer or customised ice creams for weddings. What are your expansion plans for next season o r i f y o u h a v e d o n e s o m e re c e n t l y ? We have recently completed our 2nd plant full capacity expansion to 2 lac plus litres per day. Also, planning is on for 3rd plant outside Gujarat, as we are expanding our market foot print in north & south India. We are aiming to establish pan India presence by 2020. Ice Cream Business requires direct connects with the consumer, what are the ways you connect with you consumers? Our parlours are the best consumers connect points along with our eateries, restaurants & catering. We are pioneer of Dhanteras offer, which is biggest consumer promotion offer in ice cream industry. We are also doing many o t h e r promotions like newspaper ads, radio, out of home touch points. Mera ﬂavour contest is one of the f a m o u s consumer contests we have conducted.We associate with many famous events as well. Some of the recent events are Sunburn festival Goa, MTV roadies, Vibrant Navaratri f e s t i v a l , K a n k a r i a Carnival, Vibrant Gujarat, Kite festival, Flower show a n d m a n y more….

When you think of modern day ice creams, ﬁrst name comes Havmor, when you talk about vertical growth in ice cream industry ﬁrst name comes Pradeep Chona, impressive, soft spoken and brilliant Chairman & Managing Director of Havmor Ice Creams from Ahmedabad. Pradeep has turned a family owned company into a corporate entity and one of the fastest growing, quality conscious ice cream companies in India. In this interview he is talking about the ice cream industry in Gujarat and his own business.

Ingredient News

ce Cream Times - Mar- Apr-2015

other liquids. Consumers are disappointed if their cereals become soft and slushy in their milk bowl. Rice ingredients, such as BENEO’s rice bran and rice flours can be used to slow down water absorption and ensure cereals remain crunchy for a longer period of time. In extruded breakfast cereals, rice flours help to control the porosity of expanded products and enhance crispiness. Further to that, BENEO’s rice bran adds fibres and micronutrients while improving crunchiness of breakfast cereals.

ccording to Kaun’s The Flavor Pyramid and its six levels, “flavour” is broken down into six essential areas: emotional perceptions, visual appearance, aroma, texture, sensations and basic tastes. Kaun’s argument is that the more of these levels being included in a food or drink, ‘the more complex and satisfying the flavour will be’. ccording to Kaun’s The Flavor Pyramid and its six levels, “flavour” is broken down into six essential areas: emotional perceptions, visual appearance, aroma, texture, sensations and basic tastes. Kaun’s argument is that the more of these levels being included in a food or drink, ‘the more complex and satisfying the flavour will be’. One area within this pyramid of flavour that has a dramatic impact on food products is texture. This counts particularly for the confectionery, dairy and bakery/cereals categories. The crispiness, crunchiness, softness, smoothness or creaminess of a product will determine the sensation that is created within the mouth and will contribute to the overall flavour of the product either negatively or positively. Consumers often deduce the overall satisfaction they get out of food products through the quality of their textures. This is why food manufacturers these days not only aim to impress consumers with taste but they also pay special attention to texture. Seeing rice in a different light Specialty rice ingredients, such as rice flours or rice starches are naturally sourced functional ingredients. They have a neutral taste and are light in colour. BENEO’s non-GMO rice ingredients improve crunchiness and crispiness or alternatively create creaminess and a fatty mouthfeel. Additionally they help to increase shelf life or prevent moisture migration in baked goods. For instance, replacing around 3-6 percent of wheat flour with rice starch in a biscuit recipe can help achieve significant results in texture, such as brittleness and crunchiness. Crispiness and crunchiness in bakery and cereals Consumers in Asia Pacific are increasingly looking for easy-to-consume food as they lead busier and more hectic lifestyles. Traditionally, cornmeal can be found in many of these on-the-go foods such as bread and pastry. While cornmeal is low in cost and offers good taste as an ingredient, it fares poorly in the area of food texture. One common complaint is that cornmeal sticks to teeth and gums due to its coarse pore structure and slow water absorption. Using rice flour or rice starch instead of cornmeal for instance, will give snacks a smooth surface and a good ‘crunch’ since rice ingredients are able to deliver a fine and equal creation of pores. Additionally, as they are also able to absorb water better, snacks can be consumed easily without sticking to teeth or gums. Furthermore, cereal manufacturers face the challenge of maintaining the products’ crunchiness when added to milk or

Other challenging areas of texturising include gluten-free baked goods and cereals. Due to the lack of gluten in recipes, gluten-free baked goods’ formulations have the tendency to become dry or bland and in the worst cases, powdery and badly textured. With many years of experience in developing gluten-free formulations, BENEO has found that its extensive range of specialty rice ingredients is proving particularly popular with gluten-free producers because they add mouthfeel, longevity and nutritional content to end products. Creaminess and smoothness in dairy and confectionery Fat-reduced, Greek-style yoghurts are gaining popularity among consumers who are increasingly making healthier food choices. For many manufacturers, rice starches are one of the preferred ingredients for fat-reduced dairy solutions. The small granule size of rice starch gives fat-reduced products an appealing creamy texture and, at the same time, offers a full-bodied mouthfeel similar to full-fat equivalents. It also offers a good melting behaviour in the mouth due to its unique gelatinisation properties. In the confectionery market, manufacturers are also tapping on clean-label rice ingredients to deliver solutions in terms of smoothness, stability, and appearance. Rice starches make a perfect choice for confectionery coatings because of their very small and very white starch granules which are much smaller and whiter than the starch granules of corn or potato. This way they smoothen the rough surface of confectionery centers and allow for a very white and stable appearance. In achieving a bright white coating in sugar coated confectionery, responsible industry players have also replaced titanium dioxide with clean-label rice starch, where the former is commonly associated with possible carcinogenic effects. Specialty rice ingredients meet consumers’ requirements The relevance for products with texturisers from rice continues to grow in line with consumers’ interest in healthier products. Despite opting for a healthier and nutritionally balanced diet, shoppers will not make sacriﬁces on texture, taste or appearance. BENEO’s specialty rice ingredients have the ability to meet these high consumer expectations. Additionally, they provide nutritional beneﬁts while being natural, nonGMO and clean label. Food manufacturers can

an established prebiotic effect. A meta-analysis of randomised controlled trials involving prebiotic supplementation in human subjects revealed that dietary inulin-type fructans signiﬁcantly increased self-reported feelings of reduced postprandial glucose concentrations and reduced insulin concentrations in trial participants. These ﬁndings support the use of inulin-type fructans as a potential glucose management strategy for individuals with diabetes.”

icole Kellow, Monash University & Baker IDI Heart & Diabetes Institute, Melbourne, Australia speaking at the Asian Pacific Conference on Clinical Nutrition 2015. Kellow shared with the audience the benefits of prebiotic inulin-type fructans for blood glucose management in line with this year’s theme for the conference, which is ‘prevention and management of diseases through the life cycle: the role of nutrition and physical activity’. The 9th Asia Pacific Conference on Clinical Nutrition (26 – 29 January 2015) is now on in Kuala Lumpur, Malaysia. Nutrition experts congregated at the event to share on the latest in food and nutrition research. Several international speakers spoke about how certain food can impact blood sugar management, focusing on the short and long-term health benefits of specific carbohydrate and dietary fibre choices. Presenting under the lunch symposium “Blood Sugar Management” sponsored by the BENEOInstitute Professor IMG_2261_adjustJeyakumar Henry from Singapore Institute for Clinical Science, Singapore and Nicole Kellow from Monash University & Baker IDI Heart & Diabetes Institute, Melbourne, Australia discussed how low glycaemic carbohydrates and dietary fibres help to manage blood sugar levels but also contribute to satiety and fat oxidation. Nicole Kellow, Monash University & Baker IDI Heart & Diabetes Institute, Melbourne, Australia: “Inulin-type fructans such as inulin, oligofructose and fructo-oligosaccharide are plant fibres with

nsuring equal treatment on the grounds of gender, race, religion, and equitable conditions and working environment.

Murcia, Spain, 8th January, 2015 - Blendhub Corp. has implemented its ﬁrst Equality Plan that ensures equal conditions for their workers, including issues aside from gender aspects, but

Within the main programme Professor Glenn Gibson from Professor David Benton from Swansea University, Swansea, Wales, United Kingdom, speaking at the Asian Pacific Conference on Clinical Nutrition 2015. Professor Benton presented the effects of using BENEO’s Palatinose™ in breakfast meals on children’s cognition and mood.University of Reading, United Kingdom, presented recent scientific data supporting the beneficial effects of the prebiotic fibre inulin and oligofructose on digestive health, weight management and bone health. Professor David Benton from Swansea University, Wales, United Kingdom, shared recent research findings that the slow, prolonged and low glycaemic benefits of Palatinose™ (isomaltulose) positively influence children’s cognition and mood: “Recent studies showed that lowering the glycaemic load of breakfasts by using Palatinose™ triggered a better mood and cognitive function in children as compared to using glucose. This exemplifies the impact of the glycaemic properties of a meal, rather than the energy provided, or the nature of the macronutrients.” BENEO is committed to the highest quality science related to prebiotic fibres from chicory (inulin, oligofructose), and functional carbohydrates (Palatinose™, Isomalt), which make the difference to food composition and open new doors to healthy eating. Consequently, diets including the right ingredients contribute to a healthy metabolism.

turning point in the company's internal documentation to ensure that all the documents generated include non-sexist or discriminatory language and establish procedures and protocols to ensure equality conditions in their workplaces. Within these measures for instance, a “Protocol of prevention and action for cases of sexual h a r a s s m e n t a n d c a s e s o f g e n d e r- b a s e d discrimination” has been developed. Blendhub Corp. has also incorporated a blind mechanism in their processes of recruitment. This way, the responsible for the department which is offering the job would not know the sex of an applicant until the candidate is interviewed. This ensures equal conditions, between men and women, in access to employment within the group companies.

also all those that deal with diversity, such as race or religion. Blendhub Corp., integrated by the companies Premium Ingredients, PPB and Allfoodexperts, is headquartered in Murcia, Spain, and present in India, Mexico and United Arab Emirates, having workers of different nationalities and cultures. For that reason, it has been considered essential to create this tool, whose operational capability will be validated in 2015 with the distinctive “Equality in the company”, that provides the Ministry of Health, Social Issues and Equality of the Spanish Government, and which currently have only 92 entities in Spain. The ﬁrst Blendhub Corp.'s Equality Plan was a

Likewise, new criteria for collaboration have been established with educational centers to encourage the development of internships performed by women in male-oriented job positions and, by men, in those traditionally feminized. The Blendhub Corp's Equality Plan also includes guarantees on practices that were already present in the group's companies, such as equal access to career advancement or measures to promote work-life balance. On this front, even facilitating family conciliation far beyond what is legally established, by helping employees deal with difﬁcult personal situations, such as those of the illness of a relative.

Ice Cream News

ce Cream Times - Mar- Apr-2015

he ice cream company known for wacky ﬂavors has just released three new ice creams that incorporate cookie butter spread.

For the uninitiated, cookie spread has the consistency of peanut butter but tastes like cookie dough and comes every imaginable ﬂavor, including oatmeal, chocolate and

Lind, the ﬂavor man behind hits like "Chubby Hubby," thought it would be a perfect complement to the recently invented core

rice krispies.

ﬂavors made the cookie taste test cut? Peanut Buttah has swirls of peanut butter ice cream, crunchy peanut butter sugar bits, crumbled peanut butter cookies and a peanut butter cookie core. Talk about peanut overload—if you're the type of person who eats peanut butter straight from the jar, then you've found your ice cream soulmate. The ice cream isn't too sweet on its own, but with a heaping spoonful of the cookie butter be prepared for a mega sugar rush.

But Ben & Jerry's says that the new cookie core line ﬂavors have been in the works for years.

Fast forward three years and suddenly cookie butter is everywhere.

c o o k i e b u t t e r, ” L i n d s a i d . T h e y a l s o experimented with several cookies, including chocolate chip and snickerdoodle but they ultimately just didn't work as butters. So what

The new ﬂavors, Boom Chocolatta Cookie Core, Peanut Buttah Cookie Core and Spectacular Speculoos Cookie Core, all feature a core of cookie and cookie butter surrounded by ice cream, and are additions to Ben & Jerry's “core” ice cream line it debuted last year.

“I was traveling through Europe about four years ago and I stumbled across cookie butters and I was like wow these are really cool,” Peter Lind, an ice cream ﬂavor developer at Ben & Jerry's, told. “I started making ice cream with it and showed it to R and D teams but we shelved it because nobody knew what it was.”

For chocolate lovers, Boom Chocolatta has mocha and caramel ice creams dotted with chocolate cookie bits, fudge ﬂakes and a chocolate cookie core. The mocha ice cream is an awesome compliment to the sweet core and keeps the whole pint from being overly chocolately (if there is such a thing.) This was a big favorite of FoxNews.com staffers that fans of Phish Food and Coffee Toffee Bar Crunch will quickly devour.

product line-- but developing a middle that would stay spreadable when frozen proved to be challenging. “It took about eight or 10 different tries we to make sure it was a similar texture to what someone would expect from their favorite

Spectacular Speculoos is based off the original Speculoos cookie spread with caramel and vanilla ice creams and Speculoos cookie butter core. True to the ﬂavor proﬁle of the crispy German biscuit-like cookie, this ice cream is best described as “very sweet and cinnamon-y.” It's also pretty buttery and may be too rich for some.

Ice Cream News

ce Cream Times - Mar- Apr-2015

“Best New Product.” Austin locations started selling Mercer's wine ice cream in 2012.

ombine the creamy taste of ice cream with your favorite flavor of wine, and there you have it — Wine Ice Cream. It's a delicacy you may not have known about, and just in time for Valentine's Day, it's up for grabs at a few spots in Austin. 'Mercers Ice Cream in New York has fused the two treats and expanded them across 15 countries and 21 states in the last six years. Roxaina Hurlburt, the owner of Mercer's Ice Cream, not only overlooks the management of her store in New York, but constantly invents flavors and comes up with new ideas. “We love what we do here,” Hurlburt says. “We work really hard every day and continue to put out special flavors as much as we can.” Mercer's Ice Cream has been making ice cream for over 60 years and got the idea of mixing wine and ice cream in 2004, when they tried topping vanilla ice cream with wine and received positive feedback. Wi n e i c e c r e a m w a s introduced in 2007 at The Great American Dessert Expo, where they won

Wine ice cream comes in eight different flavors: peach white zinfandel, cherry Merlot, strawberry sparkling, port, Riesling, spice, chocolate Cabernet, and red raspberry chardonnay. There is 5 percent alcohol content, along with a 15 percent butterfat product for the creamy texture. There are no other known wine ice creams yet, but Hurlburt says that “imitation is the greatest form of flattery” and welcomes innovations in this underexposed field of the ice cream business. You can find the wine ice cream at Spec's in Arbor Walk, Brodie Lane and Bee Cave. Hurlburt is already rolling out new creations, and her first line of Champagne ice cream is coming soon.

Interview

ce Cream Times - Mar- Apr-2015

Please share us a brief history of Soubhagya Confectionary Company?

manufacturing unit located about 25 kms from Hyderabad, in the state of Telangana. With “Pai” as its brand and a 2500 tons monthly capacity. The plant was incorporated in the year 2012 and commenced its commercial production in 2014.

Soubhagya Confectionery Company Limited is an ultra modern, FSSAI certiﬁed, chocolate

We have two lines to manufacture chocolate drops of all variants and two dedicated lines to

Interview: Mr Anantha Pai, Director, Soubhagya Confectionery Pvt. Ltd.,

We envisage to becoming the best player in the industry and expect to hit the ground running. Soubhagya and “Pai” will be a household name to reckon with in the industry in about one year.

manufacture moulded chocolate slabs. Serious chocolate to decorative we can do it all. One stop Chocolate shop for you- our valued customer. The company has sophisticated, state of the art machinery imported from Turkey, Belgium, Italy and Malaysia. It is managed by a team of professionals with more than 100 years of combined experience in the chocolate industry.

Anantha Pai

What are your plans for the next ﬁve years for the

growth of your company? We have just commenced manufacturing of Choco Chips, compound variant. In 15-16 we intend to start Chips in the pure variant. Manufacturing of slabs both compound and pure is the next priority. All the top notch chocolate companies would be our prime target. This will enable exponential growth for next couple of years. Chocolate is the top flavour for ice cream, biscuits, bakery products and confectioneries, what is the reason behind its success? Universally Chocolate is the most favoured flavour, all others follow behind. Chocolate as a flavour is all weather. Winter in Chocolate and summer in Ice Cream. Universal indeed! Consistent quality of chocolate is a must when you use it in a branded edible items, how do you maintain the same quintessence for your customers? Consistency is mandatory in any palatable product. Chocolate in no different from it and it also need consistent quality. Food processing industry in India is growing and newer players are entering into the market. When a company launches a new product it needs to leave an impression on consumers’ mind. Our role starts from there and continues with our relation with that food processing company. Sourcing and QC is of essence. What are you focus areas in food processing industries? (Bakery, Ice Cream, Dairy, Confectionery) We don’t const in

have rains

sup ply i n g chocola tes to anyone who want to buy it. Will service across the spectrum of food processing industry. What is the source of raw material at your end, is it 100% Indian or you import it from various parts of the globe? At present we source our raw materials 100 percent from Indian.

ce Cream Times - Mar- Apr-2015

Ice Cream News

ce Cream Times - Mar- Apr-2015

cream, Beverages, Pharma, Aqua / Poultry, Veterinary, additives for strategically personal products. In order to maintain our share of business in the established market, increased marketing team, developed and strengthened application lab. By virtue of our inherent strength, we could able to offer appreciable quality products at most competitive prices to win new accounts and retain them. Fortunately, with the grace of Divine, we continue to grow and maintain our status. We are supplying to 23 States in India and exporting to 14 Countries - Srilanka, Nepal, Bangladesh, South Africa, Zambia, Kenya, Mauritius, Russian and CIS Countries.

History: MAr Bio Organics (India) Private Limited founded in the year 2008 with humble beginning in a small place 250Sft first floor premises catering to Biscuit and Pharma industry with very few products, yielding a meager Turn-Over. After gaining a little confidence, moved to larger premises in Balanagar Industrial Estate admeasuring 800 Sft. to enhance our customer base and gained more accounts. Fortunately we qualified as vendors for one of the most leading Indian biscuit manufacturers which is a most satisfying and morale booster. During this period, we felt it is necessary to move to a further large place to win more accounts and get strong foot-hold in the industry. Then, we decided to move to a relatively large place of 6000 Sft in Prashanthi Nagar Industrial Estate with well equipped application lab, R&D facility and other required infrastructure facilities to meet the norms of the industry. By virtue of dedicated had work, with a team spirit, could able to grow faster and earned more accounts by catering to the requirements of various industries in Confectionery, Biscuit, Ice-

Upgradation After gaining strength and confidence in order to consolidate our position in the industry, ventured to acquire 2 acres of land in Medchal Industrial Area and created global standards of manufacturing facility admeasuring 30000 Sft with fully equipped, R&D facilities aiming for overall growth and more large industry accounts. In present facility, modern well equipped application lab established so that customer can develop their products according to their taste and profile to cut-down overall cost and time. We have also sharpened our international sourcing abilities. With this, we can reduce cost of production and pass on to regular customers for mutual benefit and growth. Our corporate philosophy is focused on satisfying business relationship and mutual financial gain. Current Issues FSSAI – is most needed Act for the food industry but it is necessary to treat international rawmaterial products in a separate platform and create more industry friendly and effective regulation keeping the higher standards intact reducing the paper work and cost effective process. With this, food related industry can grow

studded with candied coconut peanuts, shoyu caramel and vanilla bean marshmallow.

he Gelato Spot's Gelato Wars is coming back for a second time with a who's-who of Valley chefs vying for the most inventive, delicious new specialty treat. Here's how it works: Each chef prepares an original gelato recipe to be served Aug. 1-31 at all three Gelato Spot locations in Scottsdale and Phoenix. Whichever ﬂavor sells the most throughout the month is the winner. The prize is pretty sweet: The triumphant chef receives a custom-molded gelato cone trophy, $500 and a $5,000 check presented on the winner's behalf to Make-A-Wish Arizona. The inaugural competition kicked off last year and took place over three months, with wacky but tasty concoctions like peanut butter, banana, bacon and strawberry. In the end, pastry chef Tracy Dempsey of Tracy Dempsey Originals in Tempe beat the 11 other chefs who participated, thrilling tastes buds with her chocolate gelato

Competing this year are Keenan Bosworth (Pig & P i c k l e , Scottsdale), Gio O s s o ( Vi r t ù , Scottsdale), Chris McKinley (the Local, Phoenix), Matt Carter (the Mission and Zinc B i s t r o , Scottsdale), Josh Hebert (Posh, Scottsdale), Justin Beckett and Jeff Schoening (Beckett's Table, Phoenix), Scott Holmes (Little Miss BBQ, Phoenix), and Walter Sterling (Ocotillo, opening in Phoenix in late 2014). Also in the lineup are the returning champ, Dempsey, and chef Josh Bracher of the Second Story Liquor Bar, located above the Gelato Spot store on Scottsdale Road at Third Avenue in Scottsdale. Gelato Spot owner Tommy Plato also owns the Second Story, but jokes there is nothing slippery about the ice-cream contest, since only customers vote. Details: Gelato Spot, 4166 N. Scottsdale Road, Scottsdale. 480-425-8100. Also 3164 E. Camelback Road, Phoenix. 602-957-8040. And, 4010 E. Greenway Road, Phoenix. 602-4944010, gelatospot.com.

and the smooth ice cream plus the texture of the chewy mochi should make for a delightful combination. And this is the “walnuts with sweet soy sauce” ﬂavor, available in a 93 ml (3.14 oz) cup.

very time Häagen-Dazs comes out with a new ice cream ﬂavor, we swear we can almost hear the collective groan of sweets lovers across Japan saying, “Darn it! Why do they have to come up with something so insanely tempting?” Well, it looks like they've done it again, this time using a traditional Japanese ingredient — mochi rice cakes! What? Cold, creamy ice cream and soft mochi, did you say? Now, that's certainly caught our attention! Actually, mochi, an essential ingredient in many traditional Japanese desserts, paired with ice cream is a proven combination that has been around for some time — the popular snack Yukimi Daifuku, which is essentially ice cream wrapped in mochi, is a hit product that has been on the market since 1981. But this is the ﬁrst time Häagen-Dazs has come out with an item containing mochi.

This second flavor consists of a rich milk flavored ice cream topped with mochi and a sweet mitarashi soy sauce syrup. The sweet mitarashi sauce is most commonly used in mitarashi dango, a popular snack that involves mochi dumplings covered in the sauce. The golden brown soy sauce syrup in this case should make the ice cream look particularly appetizing. Both flavors in the hana mochi line will be priced at 284 yen (US$2.43) and will be sold at convenience stores and supermarkets across Japan for a limited time starting from February 24. So, fans of sweets should be looking forward with anticipation to the new flavors from HäagenDazs, who once again seems to have done a delightful job of combining Japanese ingredients with ice cream. We, for one, can't wait to try their first mochi infused offerings,

Their new line of mochi ice cream, which they're calling the “flower rice cake (hana mochi)”series, will be released next month in two flavors, “kinako soy bean powder with brown sugar syrup (kinako kuromitsu)” and “walnuts with sweet soy sauce (mitarashi kurumi)”. Here's the “kinako soy bean powder with brown sugar syrup” flavor that will come in a 92 ml (3.11 oz) cup. This flavor is made of kinako powder flavored ice cream mixed with a brown sugar syrup sauce, on top of which they've placed mochi and kinako powder. The refreshing flavor of kinako

ppo founder Charlie Thuillier and his brother Harry have attracted investors and a mentor for their ice-cream business inspired by the superfoods of Brazil. It all started with a kite buggying trip along the remote edge of north-eastern Brazil. Oppo ice cream founder Charlie Thuillier and his brother Harry had taken two months off for an adventure. But having not packed enough food for the 620mile (1,000km) trip, they began eating fresh local produce. “We realised how hydrated and healthy we were after drinking from fresh coconuts each day and eating local fruits – they set us up for the day.” The trip lead to a brainwave. “I knew I wanted to do something with these superfoods that I’d been eating in Brazil. I knew also that I wanted to build on an existing category of indulgent food and transform it into a healthy product.” Charlie had just ﬁnished university and had a place on drinks company Diageo’s graduate scheme. He turned the idea over in his mind, gaining business experience and saving up money. After a year he left his job and moved to his brother’s sofa in London. “I began to bounce these ideas around and settled on ice-cream. I wondered how to take this treat and turn it into [something] somebody with a six pack would be happy to eat and not have to worry about putting on weight.” The process wasn’t easy. It took him 25 months of research to come up with a sugar-free ice-cream that passed the “mouth feel test” and that actually tasted good. “I had no funds, no experience and no team. I got in touch with seven branding agencies and four got back and said they were interested and keen to support me. I developed my relationship with one of them and they let me use an ofﬁce for six months so I could build on my idea.” But the product wasn’t coming together because

because we're always ready for some sweet magic from the masters of ice cream!

ice cream needs sugar to freeze, and he was working on a sugar-free version. The £5,000 he put into the business went quickly, but he managed to secure a bank loan that allowed him to take the next step: going to a professional laboratory to examine why the ice cream wasn’t working. Then came disaster. A pipe burst in the factory in Scotland where the ice cream was being developed, ruining his samples. “I had £1.05 in my back pocket and nothing to show for two years of research.” But he persevered and managed to get a £5,000 grant from the government. With this, he gave the ice cream development one last try. “It finally worked. We developed three flavours, pitched to Waitrose and Ocado and that worked too. We got stocked.” Charlie’s brother Harry began working for the business full-time, and now they employ five fulltime staff, with two part-time. “We’ve got Mark Escolme (managing director of GÜ Puds) on board too as a mentor; he also invested which was brilliant news.” The pair believe there is a trend for healthy eating, and say Oppo has been buoyed by that. Although Charlie worked hard to get the business running, he thinks some of their success has been serendipitous. “We got a delivery of ice cream to our office in Clapham and we didn’t have enough room in our freezers, so I went to the cafe downstairs to offer it out there. One woman took three pots, ran off, and 20 minutes later we had a phone call from her husband, Jeff Lynn, the chief executive officer at Seedrs, the European equity crowdfunding site.” Crowdfunding has helped the business to grow; and their plan is to expand their staff by 50%: “We just think healthy ice-cream is delicious and because we’ve added superfoods into the mix, we’ve made them good for you too.”

Ice Cream News

ce Cream Times - Mar- Apr-2015

Integrated Dairy unit launched by NABARD yielding good results The Nabard ofﬁcials had also granted Rs 3,000 each to the beneﬁciary to take up fodder cultivation in around 10 guntas of land for the animals.

ore consumers are feeling time-scarce and view cooking as a chore, turning to convenient ready meals to free up more time for themselves. But to survive in an increasingly health-conscious society, ready meal manufacturers must innovate with new ingredients and premium products. Busy urbanites look for convenient products According to a new Canadean report, consumers seek products that suit their hectic lifestyles, inﬂuencing US$314 billion of food and b e v e r a g e s consumption in 2013. Parents, those with busy jobs and young urbanites without traditional cooking skills are most likely to look for fast and convenient food preparation. Urban males between the age of 16 and 35 alone are responsible for 16.7% of food and beverage consumption by volume in 2013. Kirsty Nolan, analyst at Canadean, says: “People want to free up some time on their busy schedules and are actively looking for convenient products to reduce the time they spend on food preparation.” New challenges ahead for microwavable food

The report shows that the search for convenience is one of the key factors why microwavable food continues to be a huge trend – despite consumers growing increasingly aware of healthy eating. Nolan says: “Since its initial launch in the late 60s, the countertop microwave oven has become an essential in modern kitchens globally. The challenge for ready meal manufacturers in the coming years will be to come up with new, innovative products that are positioned around premium quality.” I n g r e d i e n t s manufacturers such as Budenheim will help to bring microwavable innovations to the market. Budenheim launched Budal MW500 a new ingredient that keeps microwavable snacks, such as baked goods, crispy on the outside. This allows food manufacturers to further expand their microwavable cuisine range to include croissants and pastries, which previously have not fared well during microwave preparation. Nolan adds: “Such innovations are making traditional cooking skills obsolete, providing busy consumers with the opportunity to spend time on other activities.”

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Similarly, the Karimnagar Dairy had also provided Rs.1, 500grants for raising fodder. The dairy ofﬁcials had also provided Rs. 1,000 each to the farmers to raise Azola, a mineral food for the milching animals.

he integrated dairy units launched by the National Bank for Agriculture and Rural Development (Nabard)) in association with Karimnagar Milk Producer Company Limited and the Telangana Grameena Bank with the support of Indo-German Water Development Programme (IGWDP) in the watershed areas is yielding good results with steady increase of milk production in Karimnagar district. The dairy unit project was experimentally launched in six villages of Kodimial, Sircilla, Vemulawada, Koheda and Konaraopetamandals of the district in October 2014. The authorities had distributed milching animals to 60 beneficiaries in the first phase.The Nabard had extended financial assistance of Rs 50,000, a subsidy of Rs 25,000 was provided by IGWDP and Rs 25,000 contribution was made by the beneficiary. The Nabard had also assisted the beneficiaries in the selection of best animals.

In order to further empower and educate the beneficiaries about the need for increasing the milk production, the Nabard in association with IGWDP had conducted a training programme for the milk producers at Karimnagar dairy on Tuesday. During this training programme, the milk producers were empowered about the animal insurance, fodder cultivation and Azola, clean milk production, taking care of cattle, etc. The small initiative made was ensuring a steady increase in the milk production with the active participation of the beneficiaries. He said that they were planning to integrate with the Nedcap to start biogas plants for all the beneficiaries to show that the dairy units were more beneficial. Mr. Ravi Babu said that the Nabard would further expand the programme and launch a new white revolution in Karimnagar district by increasing the milk production.

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ce Cream Times - Mar- Apr-2015

ational Dairy Development Board (NDDB) subsidiary Mother Dairy Fruit and Vegetable Private Limited has been declared a “public authority” as deﬁned under the Right to Information (RTI) Act, making it amenable to disclosure of information. The High Court also said that incorporation of Mother Dairy as a wholly owned subsidiary of

NDDB was for better management of certain undertakings. A Delhi High Court bench of Justice VibhuBakhru dismissed the petition filed by Mother Dairy Fruit and Vegetable Pvt Ltd, which had challenged the Central Information Commission (CIC) April 15, 2011 order holding it to be a “Public Authority” within the meaning of section 2(h) of the 2005 RTI Act. “The entire equity of the petitioner is held by the NDDB. Thus, even though petitioner’s Board of Directors manages its affairs, NDDB would exercise control over the affairs of the petitioner as its principal shareholder. “The power of shareholders of a company to appoint and remove directors results in them exerting real influence over the affairs of a company. The Central Government retains complete control over NDDB and for all practical purposes; it is an instrumentality of the Central Government. “In the present case, the basic infrastructure of the petitioner ’s (Mother Dairy) undertakings waspromoted by funds provided by the Central Government; whether the said funds found their way through NDDB or otherwise is not material. “Thus, in my view, the petitioner would also be a public authority on account of being substantially financed by the Central Government,” the bench said. “A body which is owned or controlled by an appropriate government would not cease to be controlled by an appropriate government only because an intermediary corporate entity is introduced for better management. Plainly, NDDB is under the control of the central government and the petitioner being a subsidiary of NDDB would be indirectly under the control of the central government,” it said.

MAHENG13815

The CIC’s April 15, 2011 order had held Mother Dairy to be a “Public Authority” and directed it to appoint a Central Public Information Ofﬁcer (CPIO) and an Appellate Authority.

Senior advocate Arvind Nigam, appearing for Mother Dairy, contended that the petitioner was a company registered under the Companies Act, 1956 and a subsidiary of NDDB.

He argued that Mother Dairy had neither received any ﬁnances from central government nor does any government hold any equity capital of the petitioner. Therefore, CIC’s order that the petitioner was a public authority was “erroneous”.