Ice Cream Times May-June 2014 by Advance Info Media

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Vol. 01, Issue 05, May - June, 2014, Rs. 20/-

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Ice Cream Industry to grow at 25 percent CAGR

astest growing ice cream industry is set to touch 7000 cr mark. The PHD Chamber of Commerce and Industry has projected that the size of ice cream industry, estimated at Rs.4500 crore in 2013 is likely to jump at about Rs.7000 crore by 2018 with its growing institutional sales coupled with youngsters spending habits on it as well as increasing disposable income of middle and lower middle class Indians in the recent times, which has developed its penchant for the frozen product. India is witnessing unprecedented growth in recent years. The domestic ice cream industry would grow at the compounded growth rate (CAGR) of about 25 per cent in future with high profit margins ranging between 15 to 20 per cent to reach the projected level since its per capita consumption has gone up at 300 ml against world average of 2.3 litre, said the President of the Chamber Mr. Sharad Jaipuria while quoting findings of its projections.

There is already influx of many international brands in the country which is igniting the competition. The trends responsible

for the growth of ice cream industry in India in particular and that of frozen food industry follow large investments in

advertising and infrastructure development, diversification of product portfolio targeting specific consumer segments and entry of multinationals into this business. Other factors that are credited to fuel the growth of ice cream industry consist of partnership and franchises pursued to boost distribution and increasing cost of raw materials offsetting the higher margins, pointed out Mr. Jaipuria. Referring to challenges of this industry, the PHD Chamber is of the view that though the ice cream industry confronts competition mainly from unorganized sector on price and quality, its consumer is growing quality conscious to fuel and stoke its sales. Another challenge arises from lack of well developed cold chain facilities in the country but in course of time, this challenge would be overcome.

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I ce Cream Times - May - June - 2014

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I ce Cream Times - May - June - 2014

News

Indian Ice Cream Congress & Expo 2014 will be held on 18-19 Sep 2014, Mumbai

ndian Ice Cream Congress & Expo 2014 (IICE) will take place at Mumbai this year, 18-19 Sep 2014. After a journey from New Delhi, Hyderabad, Ahmedabad it has reach to Mumbai. The show is organised by Indian Ice Cream Manufacturers Association-IICMA the Apex body of Indian Ice Cream Manufacturers. Once again the IICE will have a grand seminar and exhibition at one place. Sudhir Shah Secretary of IICMA informed here today that Mumbai will see the biggest show ever held in India for ice cream industry. He also informed Ice Cream Times, “association is in touch with a number of international speakers for the seminar and some of them have already confirmed their participation. Cold Chain, Ice Cream Ingredients, Automation, Food Safety, Packaging and other major issues are discussed during the congress. It also invites speakers from Ice Cream fraternity to share their experiences. These discussions and live debates have helped the SMEs in ice cream industry immensely. After the extended winter, a long summer with below-normal rainfall expected is on the horizon, setting the stage for higher sales of ice creams in the country prompting companies to plan for higher purchases of raw materials. This year’s monsoon may be below normal as the El Nino phenomenon, which upsets rainfall patterns due to changes in ocean temperatures, is likely to develop by the middle of the year. At times monsoon rainfall has been normal despite El Nino, but it has often suffered. The IICE also has an expo just adjacent to the seminar halls designed in such a manner that every participant would visit each and every stall of it. Exhibitors receive extraordinary response from this showcase because they get entire ice cream industry at one platform and there is no

need to chase the same people entire year when they are at your door step. Shah also informed that the ice cream industry is very excited to attend IICE 2014 in Mumbai. Mumbai is the hub of Indian ice cream activities and there are largest numbers of ice cream parlours than any other city in the country. Its climate and fooding culture makes ice cream preferred choice among all the age groups, added Shah. “Participation India IICE is growing every year, this is not only providing opportunity to the members to interact with members from different regions of the country but also a unique platform for allied industry to demonstrate latest technologies and trends”, informed Firoz H Naqvi, Director Aim Events, the event managers of the show. He also added, “We see a great growth in demand of automation, energy conservation and natural flovours and colors. Most of the participants focused on the above mentioned topics and received great response.” Contact: info@indianicecreamcongress.in, www.indianicecreamcongress.in

I ce Cream Times - May - June - 2014

Exclusive Interview

New innovative product development is the core DNA of Havmor- Rajesh Shah in Havmor ‘ s core management team looking after HR and general management is a dairy technologist with post graduate in management from IRMA. Recently i got a chance to have a chat with him on latest flavor trends for this summer season in Havmor. Grlimpsys of the chat are given below................. What are the flavours your company introduced for this summer season? Havmor is synonymous to Innovation. It’s the company’s schedule for several decades to bring out new flavours every season. This summer, Havmor has introduced three new flavours – Fresh Mango ice cream made from, Devgard (Ratnagiri ) Alphonso

ndian Ice Cream industry is one of the fastest growing secots of food processing industry and the best example is Havmor Ice Creams from Ahmedaba, Gujarat. Havmor has grown into a delicious facet of daily life of a large part of Western India. It is available through 20,000 + outlets across Gujarat, Maharashtra, Rajasthan and Madhya Pradesh. Growth can not be achieved if you dont have a good team and Havmor is blessed with a number of dedicated team members. One of the top names in Havmore’s team is Rajesh Shah, Vice President, a thorough professional, gentleman and experienced person. Rajesh Bhai is one of the top person

latest premium ranges of ice creams are pioneered with four flavours -Nutty Belgian dark chocolate, kesar Malti, Pista Malai & vanilla gold. Our recently launched Chocó Truffle Block Buster is unique combination of Chocolate Ice Cream with Real Chocolate coating with caramel sauce. Others new ranges of tasty ice creams are –Tiranga candy, red velvet cake, Chocó block cone with an uniquely shape ball top.

the premium ice cream segment? The best and most sold Ice cream in Havmor are still Vanilla, Strawberry and butterscotch. Also the fresh mango Ice cream made from handpicked Ratnagiri Alphonso is most popular real fruit ice cream. Our Fresh Fruit flavours Fresh Mango, Fresh Orange & Fresh Sitafal which are launched in respective fruit season are very popular & consumers eagerly wait for these flavours.

What type of responses are you getting for the new flavours? Which flavour is at the top? All the new ice creams have been well received and appreciated by the consumer but the front runners among the new introduction are Chocó block cone, Turbo cone, Fresh Mango and Tiranga.

Do you connect with your consumer via social media like facebook and twitter? Havmor believes in use of latest technology for its manufacturing processes and running day to day business in the offices. SAP, GPS enabled fleet of ice-cream carriers, online ordering system, In camera surveillance etc. Similarly Havmor is also active on social media such as Facebook, Twitter, Instagram and Pintrest. Havmor runs consumer engagement contests from time to time, stays connected with large consumer base through Facebook and Twitter. New product introduction, information about various schemes etc., are updated on social media to reach out to the tech savvy consumer. Havmor is currently running a contest on Instagram.

mangoes, Pistoria and Caramel Biscoti. We have also introduced for the instinctive buyers Turbo cone in Chocó and mango flavours which have become quite famous due to its unique disc shape. Havmor’s

Are Vanilla, strawberry & chocolate still the all time favourites or the consumer now diverting to seasonal fruit flavours or

Do you do product trials or take consumer’s advice for a new ice cream flavour before introducing it in the market? New innovative product development is the core DNA of Havmor for which consumer’s feedback and extensive market research through professional agencies and inputs from the Core team of technocrats are taken into consideration. In the past we had also carried a contest involving public for the “My flavour contest” which became a trend setter and generated lot many ideas for developing new flavours.

I ce Cream Times - May - June - 2014

News

Food Ingredients industry comes together to establish FIMSIA

ood news for the food ingredient market, as the food ingredients companies from all over the country have joined hands to establish “Food Ingredients Manufacturers and Suppliers of India Association” (FIMSIA). The association will have companies involved in manufacturing and supply food ingredients and raw materials used in the food and beverage processing. The manufacturers and importers of food ingredients have been facing issues related to imports and product approval. With constant harassment and no extended help from the government on their pleas and import related issues, ingredients manufacturers came together to form FIMSIA as they did not have any body to represent them and their thoughts nationally. Dhiren Kanwar, Managing Director of Puratos India, Prakash Sanghvi, Director of Delta Nutritives, Chetan Purohit, Operations Manager at Sensient India and Firoz H Naqvi

renowned Journalist in food industry have been elected as President, Vice President, Treasurer and Secretary respectively. In the recent times national dailies have been publishing reports about the shipments mounding at the ports of the country. There are hundreds of containers lined to get cleared on the Indian ports such as Mumbai and Chennai. Importers in their individual capacities have been approaching the FSSAI for the last couple of months but there is no proper hearing from the authority that runs under Ministry of Health, government of India. Dhiren Kanwar told Media, “Food safety and standards act 2006 (FSSA) by government of India was introduced to protect the consumers rights to provide them good quality food and better traceability. Implementation of this act and policy has been a challenging task for FSSAI but it has managed to win at many fronts like labelling, packaging, handling and adulteration up to some extent. On the other hand the food ingredients segment has been adversely affected by their dictatorial policies.” He also added, “Food processors have had high hopes from the new act of FSSAI, and under this the entire chain from raw material supplier to processor to a seller all needs to have certificate of food safety. This is very important as safety of food is essential and would help to track the record of a particular food pack if it is below the required standard. Hygiene standards also improved

Mouth-Watering Summer Licks at Häagen Dazs and Cold Stone Creamery

ool off with a cone of something ice cold! As three teens living in Beijing, we suggest checking out Haagen Dazs and Cold Stone Creamery, both of which have locations around town. Häagen Dazs Rich, fragrant flavors make their ice cream one of the most well known franchises in the world. The number of flavors they have in the chains around China is limited, but should still appeal to a wide spectrum of people. Flavors include: Belgian chocolate, cookies and cream, macadamia nut, mango sorbet, caramel biscuit and cream. Or try something new, like Summer Berries - a combination of strawberry, mulberry, blackberry, and blueberry. The diversity of berries gives it a slightly sour and tangy taste mixed with a touch of sweetness. Or dig in to this year’s summer special: Summer Berries Cool Fondue. This all comes with a rather hefty price though; a single scoop of ice cream is RMB 30, and the cold fondue costs RMB 238. The price might be high, but you get what you pay for: good quality scoops. Cold Stone Creamery Cold Stone’s ice cream is arguably one of the bestbecause of the great flavors, but because of its originality and ability to be customized. Options for ice cream include mint, cookies and cream, mango sorbet, and raspberry. If you’re undecided, ask for a small sample. After you choose your ice cream flavor, the scoop of ice cream is placed on a frozen slab of granite (hence the name “Coldstone”), which is used to help mix the ice cream with “mix-ins” (toppings and other edibles). Mix and match your ice cream with toppings like chocolate chips, sprinkles, Snickers, M&M’s, Oreos, and more. You can also choose between different types of waffles to add to your ice cream. There is also an ice tea float available for RMB 20, where you get to choose between raspberry or mango sorbet for the ice cream. While the tea may not be sweet to some, syrup can be added to sweeten it. The coolness of this drink makes it the perfect complement to the blazing sun on a summer day. Service here was generally helpful and friendly, and employees are known to break into song for a customer’s birthday, giving the place a jovial atmosphere. Prices are costly (28 RMB for single scoop, no waffles), but the single scoop portion is quite large.

in the food and beverages industry with the implementation of this law.” Dhiren said, “As soon as FSSAI started its reach to ports of the country importers started feeling the pinch. Earlier rules for imports of edible things were very flexible. But suddenly FSSA changed the entire process which became difficult to follow for food ingredients importers. These companies imports raw materials such as cocoa powder, emulsifiers, stabilizers, starch and important ingredients and additives like colors, flavors, vitamins, enzymes, etc. hence making them vulnerable towards the act.” Prakash Sanghvi said, “The FSSAI act hit badly on the imports of these vital ingredients thereby having negative impact on food processors, hotels, manufacturers and health food manufacturers. The present status is that if a container of food ingredient or raw material comes, one has to face a number of hurdles to get the clearance done. These hurdles are not of quality control but of FSSAI’s attitude towards the imports of food ingredients, lengthy procedure for sampling, labelling, expenditure on sampling of the same product every time along with other technical issues.” If a product is approved by USA, Europe and Japan then why do importers in India face such calamity? All this problems faced by the food ingredient community is only because when FSSAI act was been formed they did not have any type of representative to advocate their part, said Firoz H Naqvi

The demands of FIMSIA aren’t many but are definitely valid; FSSAI should empanel two advisors on its advisory board from FIMSIA as they need to relook at the FSSA and labelling law for the importers of food ingredients. They also need to reduce the sampling fee and a there is important need to create friendlier environment between FSSAI officials and ingredients manufacturers and suppliers at the ports. Also the product approval will be a time bound exercise, where there is dispute of interpretation on labelling, penalty should be levied and labelling be rectified in India, letter of guarantee must be accepted on the same lines as Drug Authority and goods released for storage with importers, one time waiver may be granted for all labelling discrepancies other than date of manufacture once the product approval is given to a company for imports of a particular product the other importer should not be made to get the same product approved. Members of FIMSIA make the stand that this not a fight with FSSAI but to help them to understand the issues faced by this segment of the food industry and they also have plans to educate food industry to understand latest trends in the global arena and promote healthy environment within the food processing industry for the usage of food ingredients and raw materials. Companies who are willing to join this association can send email FIMSAIndia@gmail.com

I ce Cream Times - May - June - 2014

Interview

We All Scream for Jeni’s! All it takes is one bite of Jeni’s Splendid Ice Creams to get hooked

s there anything better than scoop of Jeni’s Wildberry Lavender Ice on a hot summer day? Well, now that you mention it, how about two scoops of the Buckeye State—a sweet tribute to Ohio’s famed peanut butter and chocolate kitsch confection.. or maybe three scoops of the

Goat Cheese with Roasted Cherries? For more than a decade now, Jeni Britton Bauer and her Columbus Ohio-based team have been delighting foodies and garden variety sweet tooths alike with their jawdroppingly delicious selection of artisanal ice cream, sorbet, and frozen yogurt. Small batches of each daring and inventive flavor (as well as vanilla, chocolate, strawberry, and other classics) are made by hand and

from the ground up, using cream and cheese from nearby farms, locally sourced produce, and fairtraded ingredients like mega-potent vanilla pods from Uganda and organic cocoa beans from Tanzania. Jeni’s Splendid Ice Creams are available at nine scoop shops in Ohio and one in Nashville, in select stores in all 50 states, and online at jenis.com. Oh, and for those of you with the willpower to resist the irresistible, check out Jeni’s Splendid Ice Creams at Home, a cookbook the Wall Street Journal dubbed “the homemade ice cream making Bible,” to turn your home into a test kitchen. What was your “aha moment” that led you to start Jeni’s? For me, ice cream is where art, pastry, and perfume collide. In 1995 and 1996 I was studying art history and fine arts at Ohio State University. I was also working at a French bakery, and considering going to pastry school. In my free time, I was exploring perfuming and collecting rare essential oils and had begun to think about becoming a perfumer. One day I mixed the essential oil of cayenne into already-made chocolate ice cream. Cayenne oil has no scent; it has only the physical property of heat, so it was useless in perfuming. I thought if I mixed it with ice cream, the butterfat would work as the carrier to make an edible experience. When I tasted it, I felt the cold first and then tasted the chocolate, and about four seconds later it all burst into flames in my throat. I was hooked. In that moment, I knew ice cream

was the path for me. What are the inspirations behind your amazing flavors? Whatever is in front of me! I was in Nashville waiting for a taxi and I picked up the paper. A story about Zelda Fitzgerald inspired me to read all I could about her and make a collection of ice creams in her honor. Ice cream is the way I encounter the world. I get closer to my subjects through ice cream, whether it’s Marie Antoinette, Zelda, Tokyo, or a 1973 lemon-yellow Camaro. What do you like most about your work? The people I work with, the people I serve, and, of course, eating ice cream every day. What’s your favorite flavor? Lemon frozen yogurt. It’s beautiful, biodynamic yogurt with fresh-squeezed lemon and a bit of grass-grazed cream. It’s absolutely pure, refreshing, and creamy enough to top a cherry pie.

What’s a day in the life of Jeni like? Read, Create, Taste, Paint, Think, Tweak, Talk, Free-style, Repeat. I work across all channels of our company—store design, music selection, service training, recipe creation, art direction, and the sourcing of ingredients. Every day is different but involves some or all of that. What kind of experience do you want visitors to Jeni’s to have? I want to slow you down, create a lasting memory, and maybe help you fall in love more deeply with everything. What advice would you give to others who are thinking about starting a business? We didn’t set out to make the best ice cream in Columbus, or the best ice cream in America, or the world. We set out to make the best ice cream we could imagine. This means that we make better ice cream today than we did yesterday, and we will make better ice cream tomorrow than we do today. My advice is: don’t build a better mousetrap, build the best you can imagine. That will keep you on your feet, moving forward, and will keep your team inspired and proud. What you can imagine is always better than what exists. Courtesy: Sweet Paul

I ce Cream Times - May - June - 2014

News

Heat waves joyful for Beverage and Ice Cream Makers

he beverage and ice-cream makers this year are banking highly upon the summer, going by forecasts of weather conditions. They are all smiles with the heat going on as it is reverse to last year when companies reported brisk business only in May. As much as 50 per cent of beverage and ice-cream sales happen between April and June. With the heat wave on and the prediction of a possible El Nino weather phenomenon this year has beverage and ice-cream makers hope for a 15-20 per cent growth in sales in May and an equal number in June and July. Players likes Coca-Cola, Amul, Vadilal, Mother Dairy, Parle Agro and Manpasand Beverages registered a sales growth of 1012 per cent, last month. In 2013 April, sales growth was in single-digits due to a fairly cool summer. Last June had also proved to be a damp squib with the early onset of rainfall. This year, however, beverage makers are hopeful of making up for last year’s lost business. According to them, they will be able to do brisk business till the second week of July. PepsiCo expects a positive rub-off on brand Pepsi with Indian Premier League (IPL) matches happening in India this month. “Pepsi IPL is a key platform for us in the middle of the season that allows us to explode our marketing calendar, activate consumer promotions and initiate on ground activations. This year, we have robust plans for our entire portfolio,” said a company spokesperson. Parle Agro, which makes Frooti and Appy, are expecting double-digit growth in the next two-and-a-half months riding on distribution and marketing. Parle Agro is streamlining its sales and distribution system to improve the overall efficiencies in the market and the company plans to strengthen their market share through strategic price-points such as Rs 5 packs and Rs 15-priced bottle tetrapaks of Frooti and Appy, penetrative SKUs (stock keeping units) and various consumer promotion offers. Dhirendra Singh, chairman and managing director of Manpasand Beverages stated that their capacity utilization is 100 per cent thanks to the heat and the demand for beverages and the company produces 1.71.8 million boxes a month. This should continue right up to July.” One box contains 24 bottles of Manpasand. Dabur is beefing up its juice portfolio, launching innovative flavours such as a

packaged coconut water under Real Activ. Together, Dabur’s Real and Real Activ range account for 55 per cent of the juice market. Ice-cream makers such as Amul, Vadilal and Mother Dairy are looking to convert demand into sales with the launch of new flavours and products across the price pyramid. Amul, the leader in the organised ice-cream market, for instance, will launch a premium ice-cream called Creme Rich this month. This comes in response to Magnum, which Hindustan Unilever rolled out nationally two months ago and rich exotic flavours launched by Vadilal and Mother Dairy recently. R S Sodhi, managing director of Gujarat Cooperative Milk Marketing Federation, which owns the Amul brand, said Crème Rich would have three or four fruit and nut flavours to begin with and its price would be about half of competition’s.

General Mills to launch veggieflavoured Haagen-Dazs

eneral Mills has launched vegetable-flavoured Haagen-Dazs ice cream in Japan. Haagen Dazs SpoonVege will debut across Japan from 12 May. The range will initially comprise of two flavours: Tomato Cherry and Carrot Orange. Tomato Cherry features the “sweetness and flavour of the tomatoes” and the “acidity and fruity aroma of of cherry” to offer a “full-bodied taste and a rich tomato ice cream”. Carrot Orange features “sweet and soft carrot” and the refreshing fragrance and refreshing acidity of orange”.

I ce Cream Times - May - June - 2014

News

Peters Ice Cream UK goes to Pacific Equity Partners

acific Equity Partners (PEP), the Sydney-based private equity firm, has sold Peters Food Group to PAI Partners, a European buyout firm that owns the UK’s R&R Ice Cream. Terms of the deal were not disclosed.

Morgan Stanley analysts had estimated the company to be valued at between 12 and 13.5 times forecast earnings before interest and tax for the financial 2015 or about $450 million. Last week, DataRoom reported that R&R

was in exclusive talks with the company after plans for an initial public offering on the Australian Securities Exchange were dropped. PEP had explored a sale or an IPO of the business with its investment bank Morgan Stanley who also worked with Macquarie on a potential IPO. “We are delighted to have come to an agreement with Peters and PEP,” Ibrahim Najafi, chief executive of R&R said in a statement. “Peters is an iconic Australian business and the leader in the Australian ice cream manufacturing market; it will be an exciting complement to R&R’s European presence.” Peters was bought by PEP from Nestle in 2012 and its annual sales are now $269 million. The Peters brands include Drumstick, Connoisseur, Peters Original and Maxibon. R&R is the largest private label ice cream manufacturer in Europe and the second largest ice cream manufacturer overall in Europe. Its brands include Cadbury Dairy Milk, Oreo and Milka. Sales for the year ending 31 December 2013 were $968m. “We are pleased that a company of R&R’s pedigree will help drive the future

of the Peters’ business alongside the existing skilled and committed Australian management team.” PEP managing director Tony Duthie said. PEP’s others advisers on the transaction were law firm Allens and accountants PWC. R&R’s advisers were the investment bank Rothschild, lawyers at Allen & Overy and accountants at KPMG.

Cold, hard cash: Peters Ice Cream set to be sold to French company R&R

he private equity owners of Peters Ice Cream have entered into exclusive negotiations with French ice-cream giant, R&R, as first revealed by AFR.com. The iconic brand is expected to sell for over $400 million, in a move that appears to spell the end of alternative plans for a sharemarket debut. Advertisement The sale price equates to a valuation of about eight times next year’s forecast earnings before interest, tax, depreciation and amortisation. Despite a recent ramp up in preparations for a float of Peters Ice Cream, a listing now looks a remote prospect. Over the past month, Pacific Equity Partners, and joint lead advisers Macquarie and Morgan Stanley to a mooted initial public offer, have met fund managers in Australia and Asia to gauge the level of appetite for the brand behind icy treats, Billabong, Drumstick and Connoisseur.

I ce Cream Times - May - June - 2014

News

Now AMUL is in fray of Premium Ice Creams

ndia’s number one seller of ice creams Amul will launch a premium ice cream next month in a bid to take on rival Hindustan Unilever (HUL), India’s largest fast-moving consumer goods (FMCG) company and a key player in the Rs 3,000-crore organised ice-cream market. HUL had begun the national rollout of its premium ice cream brand Magnum in February after test-marketing it in Chennai for almost a year. There is great success behind HLL’s magnum and now dairy majore AMUL is in

the fray. Amul’s premium ice cream called Creme Rich will see a pan-India launch and will be priced competitively, says R S Sodhi, managing director of Gujarat Co-operative Milk Marketing Federation. The Federation is the owner of Amul, one of India’s bestloved FMCG brands. According to persons in the know, Amul is expected to price Creme Rich at Rs 40-45 a unit. A Magnum stick, on the other hand, comes for Rs 85 in markets such as Mumbai, Pune, Bangalore and Hyderabad (besides Chennai), where it is currently available. The move to launch two new premium products back-to-back is significant since it marks the first attempt by Amul to trade up its portfolio. While the brand has 40-45 per cent of the organised ice-cream market, it has achieved this largely on the back of mass-market products typically priced at a

Buoyant Ice Cream sales for Unilever

uoyant ice cream sales cheered Unilever in its first quarter, although the group admitted declining spreads markets was limiting its growth in that category. The Magnum maker said a “very good start to the ice cream season in Europe” had contributed to a 5.9% rise in underlying sales from its refreshments division in the three months to the end of March. Sales from Unilever’s food business were lower yearon-year. The company said the 1.7% fall in underlying food sales could be “largely explained” by the later Easter this year. However, the Flora owner revealed continued challenges in the spreads sector. Although Unilever insisted it was gaining share in the margarine sectors in North America and Europe, it said the “decline” of the market was a “drag on our spreads growth”. The company said its Knorr cooking products “did well”, while the performance of its dressings business was “stable”. Turnover from Unilever’s food arm reached EUR3bn (US$4.15bn). The 1.7% drop in underlying sales came amid a 2% fall in underlying volumes. Revenue from Unilever’s refreshments arm hit EUR2.1bn. Unilever’s refreshments business also includes its tea brands, which enjoyed growth in markets including the UK and the US. On a group-wide basis, underlying sales were up 3.6%. Turnover decreased 6.3% to EUR11.4bn thanks to the impact of exchange rates.

discount to rivals. Amul has always defended this pricing strategy saying its co-operative model allows it to source raw materials, especially milk, economically, allowing it to pass the saving to consumers. The strategy has been no different in other dairy categories as well where Amul operates. Indian Ice Cream Industry is fixed to Rs 5 and 10 tag and now this move to reach a tag of Rs 45-50 will make the way for other brands to plan and implement. The premium ice-cream market, in particular, has been expanding on the back of growing disposable incomes and consumers, desire to try out better products. Pegged at Rs 500 crore within the overall ice-cream market, the premium segment has in the past few years seen the entry of international brands such as Häagen Dazs and London Dairy

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I ce Cream Times - May - June - 2014

Cold Chain

THE UNSPOKEN TRUTH OF INDIAN COLD CHAIN Kirana store or our neighbourhood retailer really care about? Let us take a look at the Food safety Standards set for Dairy Products in India: the microbial requirement of food products. (Fig. 3) This may look greek and latin to a consumer, but the point to note is that there definitely standards set in our country by FSSAI for health safety, but how much of it is being practised? The real question is: HOW safe is the food we consume? (Fig. 2) Divya V Amrith Director – Marketing & Strategy [Transfreez, Mobile Refrigerations Unit ]

“I pick up a top-notch, branded frozen product at a national retail player’s outlet and it crushed into paste when it crashed onto the floor” Yes we are going to unveil our minds to the truth of the so called “FARM to FORM / PLATE” cold chain in India. This incident brought a lot of reflection on our nation’s retail skills, cold chain skills and more importantly what sort of food safety standards do we ACTUALLY depend on assuming that we are consuming SAFE food. We are frequently watching cold chain enthusiast in India ramping up the number of events, conferences, seminars, trade shows etc about Cold Chain. In such events there would typically be an extensive discussion about how much the country lacks in terms of infrastructure yet boasting about our food output and bursting consumption growth over the last decade. Ceremony lamps are lit by popular personalities, a long day session on pros & cons about the industry, a few photographs, press releases and period. While such efforts and initiatives are to be much appreciated, how many of such events have actually put consumers in place? How many of such events have ACTUALLY brought a change or improvement in the Indian Cold Chain? How many new technologies have been brought to light that has contributed to national savings on wastage of perishables due to lack of cold chain? We are talking about bringing a revolutionary change, in other words look for a desperate need to save the amount of wastage that could feed the Brazilian population for an ENTIRE year! How many food manufacturers in India (be it a national or multinational brand), particularly chilled / frozen/ perishable food actually dedicate x% of sales on improving Holistic Cold Chain? In other words, spend to maintain the quality of food right from the farm/factory to the consumer end. We can only seek hope with a few good food manufacturers who care about cold chain while everyone else is after EBITDA and profits.

Cold chain. It sounds very simple, doesn’t it? But is it, really? Cold Storages, Refrigerated trucks, freezers & coolers which are the heart and brain of cold chain would be useless without a healthy body to keep alive. While food manufacturer’s work a lot on beautifying the body externally, in other words, the product with a variety of flavours, textures, applications carefully targeting various market segments etc. What about nurturing and protecting the product that enables freshness, quality and longer shelf life? Without an integrated Cold Chain in place, i.e. from farm to plate, nothing much can be done than said. Some interesting facts: FACT No 1: Only 1 % of Food & grocery purchases are through modern retail. (Fig. 1) How many of us know that some pathogens that can survive in food even at low (negative) temperature include Salmonella spp., Listeria monocytogenes, Campylobacter spp. and Yersinia spp. We are even talking about ice cream and frozen food.

FACT No 2: More than half of the Indian consumer-spend is dedicated to Food & grocery (Fig. 2) Well, the point to wonder now is that: Coming back to our first point of discussion,

If a modern retailer cannot take the necessary initiative to provide optimal cold chain for perishables such as dairy, dairy products, ice cream, frozen food, pastry, meat & poultry, Fruits, vegetables etc, how much would a

Cold Chain in Milk: Refrigeration is the single most important factor in maintaining the safety of milk. By law, Grade A milk must be maintained at a temperature of 7°C or below. Bacteria in milk will grow minimally below 7°C. However, temperatures well below 4 °C are necessary to protect the milk’s quality. It is critical that these temperatures be maintained through warehousing, distribution, delivery and storage. The cooler refrigerated milk is kept, the longer it lasts and the safer it is. As the product is allowed to warm, the bacteria grow more rapidly. Infants, pregnant women, the elderly and the chronically ill (such as those undergoing cancer treatments and individuals with AIDS, diabetes or kidney disease) are most

I ce Cream Times - May - June - 2014

Cold Chain Manufacturers “shall endeavour to maintain a cold chain from the place of milk procurement up to the final stage of sale of the milk or milk product to the end consumer and every holder of the registration certificate shall observe such procedures and practices that may be approved by the Advisory Board for clean milk production, collection, transportation and distribution of milk and milk

(Fig. 3) at risk from serious illness due to consuming any unsafe food. We are not really certain if the milk available in the market is Grade A at par with global food standards or not, but it is definitely evident that the Milk we buy from the retail store has not been transported nor stored at point of sale at 4degC. How so? Most of the Cold Chain experts know that milk dispatched from the factories is transported in Insulated containers and not refrigerated ones. Even worse, when it comes to retail, last mile delivery, we can only see closed body containers - not even insulated ones. The reason? Well, it is not all that hot in the morning when milk is distributed to retail stores. We cannot blame the distributors who are mere transporters who remain as

unaware as the consumers when it comes to cold chain. Do consumers know how much would such lack of cold chain imply in terms of food safety? According to Food safety standards Authority of India (FSSAI) the milk & milk products order (1992) makes it very clear that Milk

product” Optimal Storage Temperature for Dairy & Ice cream Product – which every consumer can be made conscious: (Fig. 4) We are not only focusing on critical primary food such as Dairy. The plight is pretty much the same for fruits & vegetables, pastry, seafood, meat & poultry and many more. The only hope to enabling an effective food safety bill is when the government and food manufacturers work hand in hand to deliver fresh, hygienic and safe food through efficient cold chain – that would start right from farm to fork. Until then, perhaps every Indian consumer would continue to compromise by throwing away the bad food and opening a new pouch/pack instead of demanding the retailer to compensate for the bad quality and health safety breach.

(Fig. 4)

I ce Cream Times - May - June - 2014

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There is always room for more

Ice Cream

ndia’s Ice Cream market still remains largely untapped, the per capita consumption of Ice Cream in India is just a few hundred milliliters per annum, compared to 28 liters in New Zealand, 21 liters in the United States and around 18 liters in Australia.

A large young population, increasing affluence, strengthening of the country’s distribution infrastructure and a large untapped market are expected to be the drivers of the Indian Ice Cream market in the coming years. Research firm IMARC Group expects this market to grow at a CAGR of around 16% during 2014-2019, according to its latest report entitled “Dairy Industry in India: 2013-2019”. The report which has done a comprehensive analysis on the Indian dairy market expects the penetration of the organized sector to increase robustly during the forecast period. From a share of 49% in 2013, the report expects the organized sector to account for 66% of the total ice cream sales by 2014. According to an analyst at IMARC Group, “India’s Ice Cream market still remains largely untapped, the per capita consumption of Ice Cream in India is just a few hundred milliliters per annum, compared to 28 liters in New Zealand, 21 liters in the United States and around 18 liters in Australia. India is also a way too far behind the global average per capita Ice Cream consumption of around 3 liters per annum. Thus, there remains a very high growth potential in the country. Indian natural and premium ice cream In value terms, the organized segment of India’s Rs 3,000-crore ice cream market has been growing at 19.5 per cent a year for the last five years. Many established food and lifestyle trends, such as limited edition, indulgent, natural and premium ingredients have led to the establishing of ice cream ranges under claims of ‘premium’. When New York ice cream giant Haagen-

Dazs entered China, it did not compete with other ice cream companies. Instead, it aligned itself with luxury brands. Kolkata-based Pabrai’s Fresh & Naturelle Ice Creams is doing something similar. Instead of competing with rivals such as Amul and Kwality Walls, it positions itself as a relatively upscale brand. It supplies to five-star hotels such as the Marriott, Taj and ITC chains, and The Imperial in Delhi. It also supplies to highend caterers in the national capital. Fresh & Naturelle’s founder, Kunal Pabrai, is preparing to open a second ice cream plant that can produce 20,000 litres of ice cream a day, and it will increase his company’s capacity 20-fold in the next decade. Fresh & Naturelle ice cream is currently available in ten cities, and Pabrai plans to expand business to four more. He even plans to sell his ice cream in Australia, Dubai, Indonesia, Singapore and the UK - ambitious plans for a company founded in 2008. Mumbai-based Natural Ice Cream , too, is growing. What started in 1984 with a single store in a Mumbai suburb has 115 franchise outlets now, mostly in Maharashtra and Karnataka. It sells only through franchisee parlors, not other retail outlets. By the summer, the Rs 75-crore company plans to open stores in Chandigarh, Delhi, Jaipur, and Ludhiana. And it plans to expand to Dubai and Singapore in two years. The Demand for premium ice cream has gone very high in India. One growth area, according PricewaterhouseCoopers (PwC), is gourmet and natural ice cream. The latter is made without artificial ingredients. According to Fresh & Naturelle’s claim that, Only one per cent of cocoa powder available the world over is naturally processed, and hence it takes 15 to 17 days to naturally alkalize the cocoa powder they in our chocolate ice cream. When it’s done with alkalis, it tends to lose its nutrients, and naturally made cocoa powder is an effective antioxidant. Natural ice creams are a niche and premium market, and are seen as healthier than regular ice cream. It’s expensive; however, the upper middle and upper class

are ready to spend more. Gourmet flavours are a big part of premium positioning. Fresh & Naturelle has flavours such as chandan (sandalwood), matcha (Japanese green tea) and Kolkata meetha paan. Natural Ice Cream has seasonal fruit flavours such as sitaphal (custard apple), and festive ones such as the Makar Sankranti Special with sesame seeds and peanuts, and prasadam for Ganesh Chaturthi, with bananas, dry coconut and raisins. Nestle’s Movenpick, recently re-launched in India, plans to launch a Masala chai flavour by the year-end. Besides gourmet and natural products, there could be other requirements in the premium range, such as low-fat and sugar-free ice cream, and ice cream cakes, says B.M. Vyas, a 40-year Amul veteran and now Director at Mumbai-based Parag Milk Foods. Natural ice cream companies face competition from gelato and frozen yogurt. Although not technically ice cream, gelato is a premium, natural, healthy frozen dessert, and therefore a direct rival. Amore Gelato lists 27 stores on its website. Gelato Vinto (whose products are priced at Rs 49- 97 a scoop) has 50 company-owned and franchise outlets. Gelato Vinto wants to increase its market share to around nine per cent from the current four or five per cent. Presently they have a warehouse in Ludhiana, and plan to open one each in Aurangabad and Pune soon. In fact the company will have new factories come up in Chennai and Mumbai, in addition to the one in Delhi. Their main focus will be on franchises, so that they can concentrate on production Perceptions are changing as Indian consumers become more health-conscious. Vadilal has started a gelato chain called Melt In. Rajesh Gandhi, Managing Director at Vadilal Industries, says his company is now doing a test run of its artisan gelato. “And they need a year to see the results first, after which they will decide further on Melt In.

Gelato is considered a healthier option than ice cream, but it needs to be moved from the counter quickly, and nobody has yet succeeded as a gelato chain in India. The Indian consumer wants ice cream any given day and competition are increasing from mass-market companies, too. Amul plans to launch Creme Rich, a superpremium ice cream brand, and India’s first Greek-style frozen yogurt, this summer. “Creme Rich products will have the finest natural ingredients ... to create the magic of indulgent and luxurious super-premium ice cream category,” says Managing Director Sodhi. “Though it will not be completely natural, it would be made from fresh milk and dairy cream. Global Rivals Natural ice cream companies face competition not just from the mass-market Amuls and Vadilals, but also from global giants such as Nestle and Haagen-Dazs, who are expanding in India. Haagen-Dazs, marketed by General Mills India, has nine lounges, sells at supermarkets and events, and plans to expand in India. Nestle is pushing its Movenpick superpremium ice cream brand in India, through its Delhi-based import and distribution partner, Star Specialty Foods (SSF). Movenpick offerings include tropical fruit sorbets and sorbet-and-ice-cream combinations. The brand was originally launched in India in 2001 by the Movenpick Group. Nestle acquired the business in 2003 (it is now owned by Nestle Super Premium, part of the Switzerland-based Nestle Group). Distribution in India had been limited, and Nestle is now re-launching the brand in India through SSF. Nestle plans to work on this niche segment through three channels of distribution. The first is hotels, restaurants and catering, the second is retail outlets (Nestle calls them ‘boutiques’), and the third is selective retail outlets such as gourmet food stores. It has a boutique each in Chennai and Kolkata, and

I ce Cream Times - May - June - 2014

News 60 per cent above the market average. The Indian consumer has always had a sweet tooth, and their sweeter flavours - such as Carmelita and Maple Walnut - are fast-moving. However, their bestseller is Swiss Chocolate.

has opened a third in South Delhi’s Select Citywalk mall. Movenpick will open in Mumbai and Bangalore, says SSF Director Tarun Sikka. Jorrit Castelein, International Commercial Manager for Asia, Oceania and Africa at Nestle Super Premium, says: “Bangalore and Hyderabad are among the focus cities for Movenpick.” He says his company plans to introduce four new flavours in the Asian market this summer, and take the masala chai flavour to other countries. Nestle hopes to expand at a reasonable pace this year. On consolidation of the concept, expansion will be more aggressive. The company plans to launch an Asiaspecific range with some ingredients from India. Nestlé’s products are imported from Switzerland, so exchange rates can affect pricing (currently Rs 175 a scoop, or 83 per cent of Haagen-Dazs’s Rs 210). India is a developing market, so Movenpick’s pricing is not comparable with advanced markets, where the price is typically 50 to

Nascent Business Parag Milk Foods may enter the ice cream market too. India is going to be the largest ice cream market in the world, as it’s the largest producer and consumer of milk. The trend is that we will move up the value chain from milk to milk products in the next two decades. Ice cream does not figure prominently in the Indian diet, according to industry experts. However, in recent years, in the super-premium segment, awareness has been growing about the qualitative aspects of gourmet and luxury ice creams, so there’s a spurt in this segment. The business, however, is nascent, and has a long way to go in terms of development and volumes. The growth prospects are very positive with a good consumer base to work with. Discerning customers are everywhere. The trick is to make products available and affordable. Fresh & Naturelle seems to have got it right with its high-end positioning and a sensible price range of Rs 39 to Rs 79 a scoop. The company’s turnover grew 60 per cent last year to Rs 6 crore. That’s slower than the 100 per cent growth rate before that, says Pabrai, and explains that growth has slowed because the company is consolidating its business. He says his rivals are global brands such as Movenpick, which are priced much higher. The cold chain development, and more outlets in hotels, gardens and railway stations, will help improve sales of ice

creams. With the market growing as fast as it is, reaching four litres per capita so be accomplished. Exciting new ice-cream flavours of 2014 Think ice cream, and we bet you don’t lust for the regular vanilla, chocolate and strawberry anymore. That’s because ice cream makers have reinvented the scoop, giving it an all-new dimension. Drambuie liqueur, Gajar Halwa and California grapes are some of the eclectic flavours you can choose from Remember the drive with your parents to the ice cream stall every weekend as a child? Without a second thought, you asked for a choco bar - vanilla ice-cream coated with chocolate on a stick. On days when you were craving something fruity, all you had to do was choose from orange, mango or raspberry dolly. Today, however, if you walk into an ice-cream parlour and ask for a choco bar, before you get to tear the box and enjoy the stick, you will have to choose from a variety of choco bars - Belgium, dark, choco-almonds, which come in many sizes, too. Here, we look at irresistible indulgences that demand a bite at the earliest: Fruits, veggies in your cup Thirty-year-old Naturals, the ice cream company known for making kids eat fruits such as papaya with a smile, has introduced tempting concepts such as Friday Sundays. Srinivas Kamath, director-retail, Naturals, says, “Here we serve out-of-menu experimental flavours such as pomegranate, California grapes, and even honey dew and ginger.” The Naturals ice-cream offers five types of berries, apart from strawberry blueberry, gooseberry, raspberry, mulberry and cranberry, which are locally and

internationally procured. Falling in step with the festive mood, Naturals offers Gajar Halwa flavour on January 26 and Kurma Malai during Eid. And on Ganeshotsav, they have the Prasad ice cream laden with banana and raisins. At the Excellence Awards held by Indian Ice cream Manufacturers Association in December last year, Naturals won the most innovative flavour. We bet you can’t guess what it was - cucumber! The candy stick, reloaded With Magnum Ice-Cream, which launched in Mumbai, Hyderabad and Bangalore this month, the ice cream stick just got sassier with the Classic, Almond and Chocolate Truffle, priced at R85 per bar, to choose from. If you are not in the mood for a stick, turn it into a sundae with your choice of toppings. “Ice cream sticks continue to be the biggest impulse buy after cups. Today, consumers want variety even on their sticks. (L-R) The Almond, Classic and Chocolate Truffle ice-cream sticks by Magnum were launched in India this week These stick ice creams can also be devoured as sundaes with a little creativity. A spirited serving Launched in October last year, ice cream cocktail using with rum, whisky, beer, and liqueurs such as Drambuie is also the trend of this year. There is also Oreo, Coffee and Rum and Beer and Chocolate ice cream. Adding alcohol solves the problem of crystallisation while churning the mixture. “Alcohol doesn’t freeze and prevents formation of crystals.

I ce Cream Times - May - June - 2014

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Creambell launched new flavor for this summer, ‘Saffron Creamballs’

Soft serve ice cream was created by accident 80 years ago today

Creambell leads the ice cream market with its innovative creations in the ice cream dessert space each season. It has today the widest range of ice cream variations. Creambell continues to be rated high on quality, taste and consistency by its customers. In addition to this latest introduction, Cream Bell offers a breathtakingly delicious range of popular ice cream options.

reambell, one of India’s fastest growing Ice cream brands has launched a super treat for the approaching summers with an authentic Indian taste. ‘Saffron Creamballs’ is the new addition to Creambell’s wildly popular range of desserts with an Indian accent which includes Raj Bhog, Shahi Kulfi and Shahi Kheer among others. Creambell’s Saffron Creamballs offers the exotic flavor of Saffron with a rich selection of Nuts, the lingering aroma of Cardamom and dollops of silky smooth Cream which captures the taste and texture of the much loved Bengali Chhena. It leaves quite an impression on the taste buds with its refreshing twist and will help to beat the summer heat in royal style!

Speaking on the launch of Saffron Creamballs this summer Mr. Nitin Arora, Chief Executive Officer, Creambell Ice Cream said, “Summer inspires us to come up with new ideas to delight our customers and Saffron Creamballs is designed to do just that. It adds to our range of desserts with an Indian twist and we have no doubt the customers will love its exotic combination of traditional Indian sweets in an dessert avatar”. Creambell Saffron Creamballs ice-cream comes in a rectangular packaging and is priced Rs. Rs 105 for 650 ml pack and will be available across all Cream Bell outlets.

emorial Day marks the unofficial start of summer as well as the great American ice-cream binge. Fittingly, this holiday also happens to be the anniversary of the birth of soft serve ice cream, at least according to ice cream maker Carvel. According to their site, the owner, Tom Carvel, bought his first truck in 1934 in the hope of traveling around the East Coast to sell his special blend of hard, delicious frozen custard. But on Memorial Day, the young entrepreneur hit a snag, literally. His truck got a flat tire and he was stuck on the side of the

road in Hardsdale, New York. (Facebook.com/CarvelIceCream) When drivers started to pull over to purchase the melting dessert, Carvel realized two things: that people would happily travel to a fixed ice cream location rather than wait for the truck to drive down their street, and that these sweltering customers enjoyed the creamier, lighter taste of the melting custard he had available. And so soft serve and the Carvel chain was born.

I ce Cream Times - May - June - 2014

Interview

We have a plan to bring in at least 10 to 12 outlets monthly-Nilesh Makhwana

Nilesh Makhwana ( Founder & M.D. Dairy Don)

with new Ice-cream parlours across the nation. Nilesh Makhwana the owner of the company is not only passionate about ice cream business, new flavours but also he drives a Ferrari car, a symbol of growth of this industry in the country. I will always be thankful to Mr Makhwana for giving me ride in his car, a life time achievement. Excerpts of the discussion we had in the comfort of Ferrari, given below…………… Could tell us about yourself and your company Dairy Don, how did you conceptualize it? The company started in 1984 and we expanded in 1997 and now we are

and Maharashtra. This year i.e. in 2014 we are starting a new facility with 10.000 liter production that will start by July. You have 5 or more outlets here in Surat and some in Mumbai so what are your future plans for expansion in other places? We are targeting the Whole of Gujarat, Rajasthan, Madhya Pradesh and Maharashtra. Our expansion plans area on full swing and hopefully by end of August we will implement it. And we have a plan to bring in at least 10 to 12 outlets monthly. You take immense interest in your work and production, is that the reason behind the excellent quality of your products? The product output has to be on time to

tantamount with good taste and reliable quality. We have made our presence felt with franchising outlets across Gujarat

maintain the quality of any product and a nature taste can be retained and attained at the same time. We continuously improve

assion for ice creams in India is growing and along with the national brands many regional brands have come up in the last 3-5 years. One of the most successful example is Nilesh Makhwana led Dairy Don from Surat one of the major cities of Gujarat. Dairy Don started its journey in 1984 from a very humble business and now Dairy Don has been synonymous with good taste and reliable quality ice creams in Western India. The major selling feature of Dairy Don is beautiful ambience and prime location of parlors and offering wide array of flavours. Their Franchise parlours have been stylishly designed to create the right ambience of a cool place to hang out. With each passing year, Dairy Don is expanding its horizons

ourselves with latest equipment and technology in the ice cream industry. With benchmarks that match scales with the best in the industry, we have taken every meticulous care in offering you nothing but the best without compromising on the safety and hygiene standards. Today people are becoming very health conscious and diverting towards natural ice cream and healthy frozen dessert, how do you view this segment of the market in the coming years? Natural products are natural and with growing awareness people are going towards it. In the coming years healthy products will be the main requirement for the consumer and we definitely will be there to cater there requirement. You are a one man army, who looks over the whole company from R&D to the production level, How do you manage all this? Well I do take personal interest in all the work going on in my company, but I am also a dense supporter in the ‘profit for all’ policy, and have always ensured that each of my franchise outlet owner prosper together. I handle the main job like fund raising, industrial guidance, planning & control, and franchise programme development. The other responsibilities are shared by my wife Mrs. Leena N. Makawana, the Director of Diary Don. Apart from this I have team of skilled employees who help me through out and are there to give the best results. I am seriously impressed by the innovative concept illustrated by Dairy Don, where do you get the motivation from? I spent all my life with Ice cream so now I am on the point where I only think about ice creams and how to make a better and greater offer to our consumers. So we make diverse ice cream spoons or present special type of ice cream selling techniques.

I ce Cream Times - May - June - 2014

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Seasonal Eats: Summer’s Must Have Vintage Chinese Ice Creams and Ice Pops

ow available year-round and often associated with indulge and calories, ice cream and ice pop used to be a summer luxury for Chinese kids like me 20 years ago. When I was young, if the weather became so hot in May and there was no air conditioner, I would fight to get an ice cream. At the time when a refrigerator was not a popular households item, our ice creams and ice pops came from the white incubator attached to a bike. The bike man peddled through various neighborhoods. Upon hearing his calling, I would run home and get my money ready as quickly as I could to join the queue (there was always a line). I enjoyed watching the man lifting the heavy cotton quilt covering the incubator, and wonder if a quilt would actually not make the ice melt faster (imagining myself wearing a quilt in summer-shred the thought). Many of the old-time brands that I grew up with have since disappeared and big brands dominate the market. But still, a few survived and still have the old taste. Here are some of the old tastes we found in Beijing. Despite the history, they still beat today’s heat perfectly.

Laoshi Xuegao (Old-fashioned Popsicle) The most interesting part of this creamy and sweet ice pop is the portrait on its paper wrapper. Can you see the line of kids waving money in front of the bike man? Get it at most convenient stores and newspaper stands for RMB 4.

Laoshi Suannai (Old-fashioned Yogurt Freeze Pop) If you love the laobeijing yogurt in a porcelain bottle, then you are going to love this. This has the same level of richness in an icy twist. Get it at most convenient stores and newspaper stands for RMB 4.

Shaungba Xuegao (double-stick ice pop) This lighter and icy popsicle is made for sharing. Have fun splitting it like the one-off chopsticks. Find it at many convenient store, kiosks and 7/11 for RMB 3.

Hami Melon Ice Cream You might first assume this feast-size green bottle is hand lotion. Well, you are half right, as it is fruity ice cream inside. Keep the bottle as a sweets holder. It is only RMB 4 but good luck looking for it. Snowman Ice Pop In the early 1990s, this handsome snowman was popular Chinese children’s first chocolate and milk

ice creams. It was so much fun to eat it in different orders to bid adieu to the snowman. It is RMB 3 and good luck looking for it. When produce is available year-round at Beijing’s farms and greenhouses, it’s easy to forget that each fruit and vegetable has its own sowing and harvesting cycle. Eating seasonally not only ensures the best-quality produce, it also helps maintain our body’s yin and yang balance, according to TCM. The Seasonal Eats series on beijingkids introduces foods best eaten this month.

I ce Cream Times - May - June - 2014

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10 funny things you didn’t know about the history of Ice Cream because who really knows anything about the history of Ice Cream? By David Cunningham newspaper has been folded into a pirate hat to keep the burning sun off. If global warming keeps going as my hat warned me, the technology of cold’s going to be getting a whole more important. When looking to cool down the beach is hardly the place for we people of the internet, and you’d oy is it hot in here! That’s what all be surprised how expensive oiled slaves those climate scientists seem to slowly waving ostrich-feather fans have keep banging on about in the papers. become. No, the humble ice cream, that I’m a little hazy on the details, given my perishing pleasure, is the everyman’s treat. The Chinese refined ice cream into essentially the version we know today by the time of Marco Polo, who smuggled it back to Italy under his presumably sticky clothes. It was not always so. It probably won’t astound you to know that Thinking of Berries, think of Us through most of history, ice cream needed ice. It was easy enough in Launch winter, when it was lying New BERRY FLAVOUR ICE CREAMS about for free on ponds and in bergs and on the Frozen Fruits tip of Santa’s nose, but 100% Natural Whole Fruits then that wasn’t really the season for chilled No Added Sugar No Added Colour refreshments. No Added Preservative The problem came in summer; before Coming soon refrigeration, how was Raspberry We supply IQF berries ice from the winter to Blackberry be preserved through the Blueberry Pitted Strawberry months of heat. Ordinary Cranberry Wild Blueberry people couldn’t afford it, but the very rich www.veryberryfruits.com could pile up enough enquiries@veryberryfruits.com PUB_Prova India_154x100mm_2.pdf 1 7/31/2013 12:37:21 PM in an icehouse that +91 0 8884 511 522 there would be so much

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surface area that the insides never quite get round to melting, in the same way that no matter how much the same very rich spend, they never quite end up poor. The cost of vast icehouses or teams of couriers to gallops parcels of snow down from the mountain meant coolness was affordable only to the richest crowned heads, as we understand is the case today with computers. Under all those heavy crowns and robes though, kings are just people too, and suffer summer as badly as the rest of us. The Emperor Nero had his ice crushed and mixed with wine, berries or honey, inventing what we know as the frappe, presumably to frapturous applause. Caliphs on pilgrimage to Mecca took camels laden with ice to cool the royal journey, while the great mediaeval sultan Saladin displayed his chivalry towards his foe Richard the Lionheart by sending dripping baskets of ice to the crusading king to ease his Saturday Knight Fever. On the other hand, Saladin was in the habit of killing lords who drank his sherbet without asking. It may just have been tough love, though, for too much cool could be lethal. In 1506, King Philip the Fair (who had the original odd-couple misfortune to be married to Juana the Mad of Castile) died from the shock of drinking too much iced water after a vigorous game of tennis in the Spanish heat, which is why you should always wait an hour before swimming, or something. I wasn’t really paying attention when mum was going through her parenting phase.

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Though they all had ice, none of these sweaty sovereigns enjoyed that summit of summer, the humble ice-cream, which was invented, like pretty much everything else that’s good, in China just before 200BC, which meant the first Emperor Qin Shi Huangdi very likely enjoyed a refreshing treat after a hard day’s building the Great Wall out of his subject’s skeletons. The Chinese refined ice cream into essentially the version we know today by the time of Marco Polo, who smuggled it back to Italy under his presumably sticky clothes. It slowly spread to Northern Europe through the entourages of Italian princesses marrying over the alps. By the 1630s, ice cream had found its way to England, where King Charles I offered his Italian dessert chef a lifetime pension to keep the recipe a secret. When Charles lost his head to the executioner’s axe, he also lost the key to his safe deposit box, and in one of history’s great ironies, the prudiest puritan Oliver Cromwell was responsible for unleashing one of our tastiest treats to the world. Though the ordinary person could now easily get their hands on an ice cream recipe, getting ice to make it was priced beyond most people’s reach, before an enterprising American known as Frederick Tudor solved the problem in the early nineteenth century. He was known the Ice King of Boston (a distant ancestor of the beardy blue nemesis of Finn the Human today), and he realised that the ponds of New England naturally mass produced ice which he could store in commercial icehouses then sell all over the world. He drove prices so low that, until around 1900, buying ice all the way from Massachusetts was cheaper for an Englishman, Indian or Australian than making it in a steam-powered fridge, and ice, creamed or not, turned from a luxury into a near necessity. The world may be warming environmentally, but socially we’ve only recently fallen into an ice age that brings refreshment to all. So next time you sit on the kerb with a doublecone choctop as Greensleeves tinkles away into the distance, imagine if we lived in a time when only the Queen would have ice cream, or just concentrate on making sure your hands don’t get sticky. After all, that’s why she always wears gloves.

I ce Cream Times - May - June - 2014

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Baskin-Robbins Introduces Patriotic New OREO® Independence Ice Cream Flavor-US

askin-Robbins , the world’s largest chain of ice cream specialty shops, is partnering with the USO (United Service Organizations) to honor America’s troops and their families with a new OREO® Independence ice cream flavor. The new, patriotic flavor features vanilla-flavored ice cream swirled with OREO® cookie pieces, candy stars and strawberry-flavored stripes. OREO® Independence is available in prepackaged ice cream quarts at participating Baskin-Robbins shops nationwide while supplies last through September. Baskin-Robbins is also proud to support the USO’s “Every Moment Counts” campaign and is encouraging guests to send a thankyou message to U.S. troops at home and abroad by visiting USOmoments.org/BR. To make homecomings and celebrations even sweeter, Baskin-Robbins will also be donating 400 3-gallon tubs of ice cream in support of USO events taking place throughout the summer that show deployed troops, military families, wounded warriors and troops in transition just how much their service and sacrifice is appreciated. The Dunkin’ Donuts & Baskin-Robbins

Community Foundation is committed to ensuring the safety of our neighborhoods through partnerships with organizations such as the USO. “We’re honored to partner with the USO and show appreciation for U.S. troops and their families for their commitment to military service, and we encourage our loyal guests to join us in sending messages of gratitude to our men and women in uniform,” said Bill Mitchell, President, Baskin-Robbins U.S. & Canada, and Dunkin’ Donuts & BaskinRobbins China, Japan and Korea, who also served as a Captain in the U.S. Army. “Our limited-edition OREO® Independence ice cream is a patriotic-themed flavor that honors our military personnel and we’re pleased to share it with our guests this spring and summer.” “Every Moment Counts” is a national campaign to rally Americans to honor and create moments that matter for our troops and their families. The campaign invites Americans to join the USO in honoring and creating moments that count by visiting USOmoments.org and allowing them to pledge and give their gratitude for our troops. Baskin-Robbins is also helping to make business ownership a reality for the nation’s military servicemen and women by offering special incentives for those interested in owning a Baskin-Robbins franchise. For honorably discharged military veterans who sign an agreement in 2014 and timely develop their shops before the end of 2015, Baskin-Robbins will waive the 20-year initial franchisee fee (a $25,000 value) for their first restaurant and offer a 0% royalty rate for the first two years and a reduced royalty rate for years three through five. If a military veteran signs a multi-unit agreement, he or she will be extended a 20% discount on the 20-year initial

Ice Cream Sandwiches Return For Another Summer in NYC!

he sun and warm weather have finally returned and so have our ice cream sandwiches!

Magnolia Bakery is offering a variety of ice cream sandwiches, including double fudge brownie, blondie, red velvet, magic cookie bar, and lemon bar. All of Magnolia Bakery’s handmade ice cream sandwiches are made with Ronnybrook Dairy’s supreme premium ice cream, in either Hudson Valley Vanilla or Chocolate. The ice cream sandwiches start at $6.00 each and will be available starting May 21st in all New York locations.

franchise fee for up to four additional shops that are timely opened, as well as a 10-year payment plan.* For more information about Baskin-Robbins’ wide variety of ice cream flavors and frozen desserts, visit www.BaskinRobbins.com or follow us on Facebook ( www.facebook.

com/BaskinRobbins), Twitter (www. twitter.com/BaskinRobbins) or Pinterest (www.pinterest.com/baskinrobbins31). OREO® is a registered trademark of MondelÄ“z International group, used under license.

I ce Cream Times - May - June - 2014

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