Ice Cream Times May - June 2015 by Advance Info Media

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Rs 275 cr investment on 'Creambell' expansion by Devyani Food Industries

J Corp group firm Devyani Food Industries will invest Rs 275 crore in three years on capacity enhancement and retail expansion of its ice cream brand 'Creambell' across the country. The company has earmarked investments of Rs 275 crore over the next 3 years in capacity expansion, research and development and market activations (of Creambell)," Devyani Food Industries Chief Executive Officer Nitin Arora said. The company, which at present has a share of 15 per cent in the estimated Rs 3,500-crore Indian ice cream market, is targeting to increase it to 18 per cent by 2020. It will also enter new states after its recent foray into Gujarat, the largest ice cream market in India. Creambell has three manufacturing plants in Baddi ( Himachal Pradesh), Goa and Kosi Kalan (Uttar Pradesh) with a total capacity of 8.5 million litres per month. The brand is gaining fast acceptance and the company is embarking on expanding across India to get a market share of 18 per cent by 2020, he added. "Creambell has 15 per cent market share in the competitive ice cream segment... The ice-

cream market in India is estimated at Rs 3,500 crore and Gujarat is the largest market," Arora said. It competes with likes of Amul, Mother Dairy, Kwality Walls and Vadilal in the ice cream space. Elaborating on the company's strategy, he said: "We will be focusing over the next five years to build a strong presence across Gujarat." In the first phase the focus would be on Ahmedabad, the key ice cream market of Gujarat. Subsequently, it will be followed by expansion in Baroda, Rajkot, Surat and then rest of Gujarat, Arora said. On expansion in other states, he said: "There is a limited presence in Tamil Naidu, which is currently at a soft launch stage. It will come up for a full-fledged launch over next 2-3 years. After firm hold in Tamil Nadu, Kerala will be the last bastion." Beyond India, Arora said Creambell will also look at expanding overseas, mainly in Africa. It is increasing its presence gradually in countries like Uganda, Kenya, Zambia and Tanzania.

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Hokey Pokey Ice Cream raises additional funding

rums Food International, the company which makes and sells Hokey Pokey brand of ice cream, has raised Rs 5 crore (around $0.8 million) in another round of angel funding from TPG Growth country head Vishal Narain and Fireside Ventures, a private investment firm floated by former Helion Venture Partners' senior managing director Kanwaljit Singh. Existing investor Shripad Nadkarni has also participated in the latest round of funding, which has taken the total amount it raised so far to Rs 15 crore. Of the total, the Mumbai-based company will utilise around 60 per cent of the total capital raised to augment its distribution presence in cities across the country, and remaining to launch its second product Epigamia, a range of Greek yogurt. Some of the money will also be used to expand production capacity. Currently, Hokey Pokey has presence in six cities, including Delhi, Mumbai and Bangalore. It sells its ice-creams at modern trade outlets like Godrej Nature' Basket, Future Group Foodhall, Big Bazaar, Reliance Fresh, Hypercity and e-commerce platforms such as BigBasket and Local Banya. Meanwhile, the company has roped in co-founder of organic milk brand Dr Moo, Rahul Jain, as a director who will take overall operational responsibilities.

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“Rahul’s experience in the dairy supply chain is a valuable addition and the sky is the limit now with our formidable team of chef Ganesh Krishnamoorthy on the product side and Rahul on the operations side,” Rohan Mirchandani, cofounder at Hokey Pokey said. Founded by Rohan Mirchandani, chef Ganesh Krishnamoorthy, Milap Shah and Uday Thakker in 2008, Drums Food International brought in the concept of mixing ice creams on a cold stone slab which gave the customers the freedom to create their own ice cream. Drum Foods had received around $1 million in August 2013 in an angel round from a group of investors led by Peter Rajsingh (partner at New York-based Castellar Partners and professor at New York University), Shripad Nadkarni (former marketing head at Coca Cola India and also an investor in Hector Beverages) and Apurva Salarpuria (director at the Salarpuria Group and an existing investor in the Mast Kalandar restaurant chain). This is the second known investment by Kanwaljit Singh who quit VC firm Helion sometime back. In the last deal he invested in Delhi-based Indulge Beverages Pvt Ltd, which makes and sells tea and coffee 'capsules' under the Bonhomia brand. That transaction too involved Nadkarni and Salarpuria as co-investors.

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I ce Cream Times - May - Jun 2015

Creambell forays into the Gujarat market

ce cream brand Creambell which has a presence in northern, central and southern regions of the country announced its entry into the Gujarat market.

success is primarily driven on the back of a holistic approach adopted by the Company in pursuit of its endeavor to delight the consumer with its product offerings, time after time.

The ice-cream market in India is estimated at Rs 3,500 crore and Gujarat is the largest market. Speaking about the development, Nitin Arora, CEO, Creambell said, "We will be focusing over the next five years to build a strong presence in

"We are aiming for an increased overall market share of 18% and for this the company has earmarked investments of Rs. 275 crores over the next 3 years in capacity expansion, research and development and market activations", added Mr. Arora. Creambell is also expanding beyond India, aiming for growing international presence. With major interests in the Africa diary market, Creambell is introducing its ice cream brand in the continent gradually in countries like Uganda, Kenya, Zambia and Tanzania.

Gujarat In the first phase, our focus would be on Ahmedabad, the key Ice cream market of Gujarat. Next year onward, we hope to expand our presence to Baroda, Rajkot and Surat and then rest of Gujarat." Creambell is expanding its footprint across the country. In a short span of 12 years, Creambell has notched up a 15% market share and emerged as one of the top 5 leading brands in the highly competitive ice cream segment in the country.This

Creambell currently has a presence in over 70% of the overall ice cream retail segment and over 10,000 push carts across India in areas of presence. Creambell has wholly owned three state-of-theart production facilities (Baddi, Kosi & Goa) Among the top 5 ice cream brands in the country, Creambell is well known for coming up with innovative products. It has to its credit several firsts in the Indian ice cream market and is a market leader in many segments such as ice cream cakes and desserts. Creambell is also known for its unique packaging of products.

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I ce Cream Times - May - Jun 2015

Ice Cream News

I ce Cream Times - May - Jun 2015

Dairy science: why ice cream melts and how to make a great chocolate ice cream

hy ice cream melts Have you ever thought about how ice cream melts? If you put two scoops of ice cream from different manufacturers on a plate, chances are they will melt at different rates. Air, ice and fat all play roles.

Ice cream is a complex frozen dessert typically made from milk fat (at least 10% for the United States), sweeteners (typically sucrose), stabilizers and emulsifiers. This mix, after being pasteurized, homogenized and aged, is then frozen in a scrapedsurface heat exchanger.

The meltdown of ice cream is an important facet of ice cream science, according to Richard Hartel, a professor at the University of Wisconsin-Madison, and Maya M. Warren, the director of the Frozen Dessert Center, and it’s currently under study in the Frozen Dessert Center at the University of Wisconsin-Madison.

During freezing, ice crystals are formed, of course, but air is also incorporated and the phenomenon of partial-coalescence of fat globules takes place. Controlling these fat globules is key to controlling melting, according to Hartel and Warren. Frozen ice cream is composed of ice crystals,

air cells, individual fat globules and partially coalesced fat globule clusters surrounded by a serum phase. The process of forming clusters from individual fat globules is often called partial coalescence, which is influenced by formulation factors (for example, emulsifier type and content) and processing conditions (shear rate during freezing). These clusters are an important key to how ice cream melts… read more here.

The science behind chocolate ice cream Chocolate is second only to vanilla as the most popular ice cream flavor in the United States. Therefore, it is a major component of the product portfolios of most ice cream companies, representing on average of 8% to 10% of the volume of a typical portfolio. To formulate

a quality product, you must understand the properties and attributes of cocoa and chocolate. Then you can achieve the desired flavor, body, texture and color. Chocolate ice cream is distinguished from other ice cream flavors by a variety of factors related to composition, flavor, body (chew/bite), texture (smoothness), color and how it is regulated. As a result, its production usually involves the preparation of a separate mix that differs in its composition from that of a typical “white” mix. Understanding cocoa Cocoa products used to flavor chocolate ice cream are usually used at a level in the range of 2% to 6%, but most frequently 2% to 4%. The most common include cocoa powders with fat levels of either 10% to 12% or 20% to 22%. Occasionally, chocolate liquor, with 50% fat, is used. Important variables include cocoa fat content; particle size; color; pH; solubility; bean source; and processing conditions. Proper selection of the type and level of any ingredient used to deliver chocolate flavor (and color) profile is critical… learn and read more about working with cocoa in ice cream here.

I ce Cream Times - May - Jun 2015

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Ice Cream News

I ce Cream Times - May - Jun 2015

Fifth-generation company flavors Ice Cream for big brands

weet air packs an aromatic wallop as you walk from room to room at Star Kay White, one of the country’s largest manufacturers of extracts and flavorings used by big-brand ice cream producers. The company’s factories form a four-building campus in an industrial park 20 miles north of the Bronx, where they were it was located for 30 years. Ann Trieger Kurland for The Boston Globe Three generations of the Katzenstein family, which owns Star Kay White (from left: Gabe, Walter, Ben, and Alex). Each week, three-quarters of a million pounds of the ingredients that build ice cream are churned out here: flavored bases, syrups that are turned into swirls, and add-ins like brittles, nuggets, and mints designed to withstand freezing. A food scientist and a flavor tester work together in the company’s research and development lab developing formulas for new and exotic flavors. Five generations of the Katzenstein family have run the business since 1890, when German immigrant and flavor chemist David Katzenstein, with his brother Sam, opened a corner shop in Lower Manhattan (decades later the World Trade Center’s North Tower would stand in the spot). The brothers developed flavored extracts — vanilla, peppermint, cinnamon, rose, strawberry, and rum — and sold them to bakers, brewers, distillers, and ice-cream makers. “Their first sale was on Valentine’s Day,” says Ben Katzenstein, 56, the fourth generation to work in the business, and now Star Kay White’s executive vice president. The name Star Kay White is a combination of two earlier companies, Star Extract Works and

Kay-White Products, which the Katzensteins ran. From the original location, sales increased when David began to craft confections along with the extracts to add to ice cream. This helped the company survive the Depression and two world wars, when ice cream was a relatively inexpensive treat that people could afford. The business grew when David’s son Miles Katzenstein, a chemistry major at Columbia University, joined and created signature flavors, like the popular favorite, rum-raisin.

does sell extracts to retailers in 2-ounce bottles in dozens of flavors, some unusual, like anise, clove, and cinnamon. Several extracts are made from the original formulas. “We use the best sources,” says Alex, who talks about lavender from Provence and $10,000-a-kilo roses from Bulgaria. Ben’s father, Walter, 85, the founder’s grandson, is

for ice-creams. Many urban consumers are keen on having access to these innovative world brands and they are ready to pay more, even it if it is stick ice-cream.” Agrees management consultant Harminder Sahni, a fan of Magnum. “I think it’s fine to spend 90 bucks on a Magnum once in a while, to take a break from the 20 bucks chocobar. In a growing market like India, companies can

The rich aroma of vanilla envelops a chilly room as Madagascar beans steep in alcohol for weeks and undergo a slow, cold process to make vanilla extract without sugar or additives. The powerful scent of chocolate embraces a visitor in another room, where workers in white caps tend to 1,000-gallon cold tanks of a viscous liquid on its way to becoming a deep, rich chocolate extract that “we sell all over the world,” says Alex Katzenstein, 28, Ben’s son and a fifth-generation employee. “Nobody knows how we make it.” The chocolate extract captured the attention of pastry chef, cookbook author, and Paris resident David Lebovitz, who blogged about it on his website davidlebovitz.com. He writes in an e-mail, “I like to add a dash to my chocolate desserts. It lends a more rounded flavor to the notes already in the chocolate, and the touch of alcohol adds some complexity.” The Katzensteins are reluctant to reveal names of their smaller clients. “It’s a secretive business,” says Ben, “Although I will tell you we’ve been making butter crunch for Friendly’s since 1935.” They have also developed products for Breyers, Sealtest, Borden, Hershey’s, Howard Johnson’s, Haagen Dazs, Turkey Hill, Perry’s Ice Cream, and Ben & Jerry’s, according to the website. The truth is, most ice cream producers don’t want the public to know that outsiders conjure up their flavors. “Companies come to us when they have concepts and we develop the flavors for them,” explains Marylyn Eichenholtz, a 27-year Star Kay White veteran and flavor tester. “So it’s crucial for us to come up with hot items.” While business is largely commercial, the company

Star Kay White’s president, and this marks his 65th year with the company. “He’s at work every day at 5 a.m., even if it’s snowing, “ says his grandson, Alex. Recently, spearheaded by Gabe, 27, Alex’s brother and an avid cook, the company has begun offering a new line of extracts for cooks, not just for bakers, with flavors such as basil, cilantro, oregano, parsley, rosemary, and cardamom. Gabe says that the new bottles lend a fuller, fresher, and more potent flavor that can’t be imparted with dried herbs or powdered spices. As each new generation adds products and flavors, the business has grown and prospered. Now, the fifth generation is making its own imprint on the company. New Sticks In A Cart The mercury is inching upwards and yet to peak in most parts of the country but the ice-cream wars have already begun in neighbourhood schools, markets, shops and malls. The big players in the colourful popsicles and milk candies business have also chalked out plans to churn out new coolers from their carts. The Rs 2,250 crore organised icecream market is all set to sizzle with new launches: Kwality Walls launched the pricey Magnum, the world’s largest selling stick ice-cream, the rich cousin of our childhood choco-bar, at a whopping Rs 90 a stick. Mother Dairy in Delhi countered with their premium Belgiyum at Rs 80. And Amul launched Epic at a lower Rs 40 a stick. Across ads too, Kareena Kapoor is hawking Magnums, sold in their trendy new carts, while the Amul ditty preaches ‘real milk, real ice-cream’. According to Euromonitor, sale of premium desserts in India will triple to Rs 6,860 crore by 2017. But is the Indian consumer ready to pay nearly a hundred rupees for what he may finally think of as ‘Lemenchu’? Yes and no. Food writer Priyadarshini Chatterjee says: “Considering the growing number of options in terms of brands and flavours, we can only say the weather looks great

still experiment with various price ranges. Kwality Walls and Amul are just providing more options,” he says. But R.S. Sodhi, managing director, Amul, feels premium ice-creams will remain a niche segment in the urban market. He says the target audience for the recently launched Amul Epic is quite clear. “We are targeting the youth, teens and young couples. But by making it affordable we expect more consumers.... Our products do not come under the super premium seg¬ment. Magnum, Hagan Daz, Ben, London and Jerry are premium brands but currently have a very niche market, with very limited presence in metros,” he says. The high prices of these summer-time coolers has also mounted, thanks to the Union budget, in which transportation of milk products has been brought under the service tax ambit. Thus, ice-creams have a service tax of 14 per cent applicable on them. Yet the premium segment is where the action is, with cool new players diving into the competition. And it’s not just the stick ice-cream segment; sit-in high-end ice cream parlours are also on the rise. Gelato Vinto, the natural Italian frozen dessert maker which claims to be 96 per cent fat-free and which supplies products to India’s top hotel chains such as Hyatt Regency and Leela Kempinski, plans to roll out 200 outlets in the next five years. It has about 500 flavours which sell in the major malls. Now they plan to sell their desserts in shopin-shops, tying up with popular quick service restaurant chain Subway. US-based gourmet frozen dessert makers Mini Melts, which operates in 25 countries, was launched in Bangalore this year. After opening in Chennai and Hyderabad, it’s aiming at 1,200 outlets across India in the next three years. Baskin Robbins, the leader in premium ice-creams with over 500 outlets in the country, plans to add 100 more this year. Many of these brands also plan to expand to smaller towns. A scorching summer may be upon us but at least there are delights to soften its energy-sapping blow. Source-Outlook

Ice Cream News

I ce Cream Times - May - Jun 2015

Magnum Ice Cream and BCBGMAXAZRIA Collaboration Turns Into Fashion Accessory-US

AGNUM Ice Cream, the only ice cream bar made with Belgian chocolate, is partnering with globally renowned fashion brand BCBGMAXAZRIA to create the world's most pleasurable fashion accessory. Through the use of innovative scent technology, the BCBGMAXAZRIA for MAGNUM Belgian Chocolate Wrap offers women a new way to indulge in their love of chocolate and fashion. The limited edition BCBGMAXAZRIA for MAGNUM Belgian Chocolate Wrap uses a decadent aroma, rich colors and smooth textures inspired by Belgian chocolate to let women experience the 'MAGNUM Effect' – the same sense of pleasure you experience when indulging in a MAGNUM Ice Cream bar. The MAGNUM Effect aroma infused into the wrap is crafted with some of the world's most exquisite and delectable ingredients, and when combined with fabrics of suede and silky viscose, women will feel wrapped in chocolate pleasure all day long. "In fashion, we focus so much on sight and touch," said Lubov Azria, chief creative officer of BCBGMAXAZRIA. "The design of the wrap was inspired by the smooth feel of chocolate and the visual of a melting MAGNUM Double Caramel Ice Cream bar. But to find a way to incorporate the aroma as well means the BCBGMAXAZRIA for MAGNUM Belgian Chocolate Wrap has taken fashion beyond the realm of the visual and tactile, giving everyone a new and innovative way to experience fashion as a true feast of the senses." With critically acclaimed collections, a loyal following of Hollywood's celebrities and a strong worldwide presence, BCBGMAXAZRIA has become one of the top names in the fashion industry. To bring the BCBGMAXAZRIA for MAGNUM Belgian Chocolate Wrap to life, the team partnered with two of the world's leading sensorial experts, including Harvard scientist and scent inventor David Edwards and worldrenowned master perfumer Christophe Laudamiel. Through their expertise, the MAGNUM Effect aroma was incorporated into the wrap using oNotes – a revolutionary scent messaging platform that enriches and personalizes the experience of aroma. Created by David Edwards and his team, this is the first time oNotes have been integrated into a fashion accessory. "Scent is an incredibly powerful stimulus of emotion and memory. By infusing the aroma of MAGNUM Belgian Chocolate into fashion, the scent-based messages within the BCBGMAXAZRIA for MAGNUM Belgian Chocolate Wrap will have the power to alter and enhance every day experiences," said David Edwards. The world's most pleasurable fashion accessory was unveiled by BCBGMAXAZRIA and MAGNUM Ice Cream at an exclusive presentation on April 28, 2015 at the BCBGMAXAZRIA Flagship store in New York City. Women across the US can enjoy the one-of-a-kind Belgian Chocolate Wrap available as a limited edition 'gift with purchase' in select BCBGMAXAZRIA stores nationwide this summer. Chocolate lovers can also experience the #MAGNUMeffect by enjoying America's favorite MAGNUM variety – the MAGNUM Double Caramel Ice Cream bar – or new MAGNUM Double Peanut Butter, made with Belgian Chocolate, rich peanut butter ice cream, and peanut buttery sauce. Go to magnumicecreamus. com for more information. BCBG Max Azria Group, LLC: BCBG Max Azria Group began with a single idea – to create a beautiful dress. Founded in 1989 by Designer, Chairman and Chief Executive Officer Max Azria, BCBG was named for the French phrase bon chic, bon genre, a Parisian slang meaning "good style, good attitude." The brand embodies

a true combination of European sophistication and American spirit. The BCBG Max Azria and BCBG Max Azria Runway labels are sold in 700 freestanding boutiques and shop-inshops at top department stores across the globe About Vapor Communications Vapor Communications Is a sensorial delivery company founded by David Edwards, his former student Rachel Field, and technology entrepreneur Don Zereski with the creative team of Le Laboratoire in Paris and Cambridge. The

Company intends to bring scent messaging into contemporary living wherever scent matters, for health and memory, self-expression and entertainment, travel and the marketing of aromatic content online. The Company is partnering with leading corporations to bring scent-based messaging to consumers and industries around the world. About MAGNUM Launched in 1989, MAGNUM was the first handheld ice cream bar targeted as a premium adult offering. Today, MAGNUM® is one of the world's

leading ice cream brands, selling one billion units annually worldwide, and it is the biggest brand of Unilever ice creams. MAGNUM®IceCream bars use only the finest premium ingredients, including silky vanilla bean ice cream and real Belgian chocolate, and is a must-have staple for any glamorous pleasureseeker. Belgian chocolate has an outstanding reputation for its smooth, rich flavor and tempting chocolate aroma. It's recognized around the world because of its meticulous adherence to 'Old World' craftsmanship. MAGNUM® Ice Cream bars are crafted in this rich heritage and are made with a signature Belgian chocolate recipe developed specifically for MAGNUM® bars which have that distinct silky texture that cracks with each delicious bite.

Ice Cream News

I ce Cream Times - May - Jun 2015

To make a smooth Ice Cream, you need the proper stabilizers

Stabilization functionality via control of water mobility is not limited to traditional stabilizers. Soluble proteins and complex carbohydrates (as components in maltodextrins, corn syrup solids, etc.), also contribute to modification of mobility of water and air.

tabilizers is a term that refers to hydrocolloid ingredients used at levels well under 1% (most often below 0.2%) to “stabilize” the body and texture of ice cream as close as possible to the desirable characteristics of the freshly hardened product. They do this by controlling the behavior of water. Similar functionality can be found to lesser degrees in other ingredients used at higher levels, notably proteins and complex carbohydrates. Emulsifiers also stabilize body and texture by way of a different functionality. Ice, ice crystals Body and texture perception is closely related to the size of ice crystals and air bubbles. Small ice crystals make for smooth texture, while the perception of richness and creaminess is associated with small air bubbles. Unfortunately, scientific laws favor large particles, which represent a major challenge to delivering high-quality ice cream to consumers. Meeting this challenge requires the management of a broad range of composition, processing and distribution variables. Controlling the growth of ice crystals and air bubbles is directly related to compositional considerations that influence the rheology (i.e. flow, viscosity) of the unfrozen portion of ice cream. The molecular structure of stabilizers is such that it absorbs large quantities of water. That interferes with the movement of water, thereby increasing viscosity. As viscosity increases, ice crystal and air bubble size becomes more stable because there is a reduction in the degree to which water and air can move about in the system and contribute to growth. Stabilizers also bring about other elements of rheology that contribute to the maintenance of a desirable set of eating properties. Effects are particularly damaging when ice cream is exposed to temperatures above a critical level. Critical temperatures vary with composition, but, on average, fall in the range of about 12F to about 15F. Below the critical temperature for any given mix composition, the degree of freeze concentration of the stabilizer system and other influences on water mobility increase viscosity so that migration of water and air and the subsequent growth of ice crystals and air bubbles are effectively inhibited. This explains the rationale for hardening ice cream as fast as possible, which brings the product below the critical temperature quickly. It also clarifies the need to keep ice cream well below such temperatures throughout distribution. During the exposure of ice cream to fluctuations in temperature (known as heat shock), ice that melted during any given rise in temperature refreezes onto the crystals that survive. This increases average ice crystal size during each exposure to temperature fluctuation. The inhibition of water mobility by use of stabilizers is an important element in minimizing ice crystal growth as a result of heat shock. The effect of stabilizers on the rheology of the system also has a significant influence on dipping properties and inhibits lactose crystallization, which is associated with sandiness. Stabilizing blends Stabilizers are classically delivered into ice cream as blends of several types, such as locust bean gum, guar gum, tara gum and cellulose gum. The structures and water-absorbance properties of these ingredients are similar, but vary enough to differentiate between them with regard to handling and eating properties. Other ingredients,

such as microcrystalline cellulose, carrageenan, cellulose gel, propylene glycol monostearate, etc., function in different ways to carry out a stabilizing functionality.

The stabilization needs of ice cream vary with levels of fat, total solids and overrun. Requirements also differ between other products such as sherbets, water ices, sorbets and the like. Then there are also the special needs of soft

serve, direct-draw shakes, slushes and smoothie products. In all these products, emulsifiers may also directly or indirectly modify the behavior of water and air, but by different mechanisms. Of course, too much of a good thing (i.e., over stabilization) is bad, resulting in products with less than desirable handling properties and sensory appeal. In summary, it’s the influence on the behavior of water with regard to its rheology and mobility that makes the fundamentals of “stabilizers” critical to success. Ask Tharp and Young For more on stabilization of ice cream and other frozen desserts, join Bruce Tharp and Steve Young, at “Tharp & Young on Ice Cream: Technical Short Course, Workshops, and Clinics.” They have programs in Singapore (June 22 to 26) and Las Vegas (Dec. 2 to 4). Go to www.onicecream.com for coverage, registration, applicable discounts and more, or call 610-675-4424 or 281-596-9603.

Company Profile

I ce Cream Times - May - Jun 2015

Varun-Mahajan Manager (Marketing)

venson’s leads to innovative premium food products & food ingredients. Svensons introduced by Tropilite Foods Pvt Ltd (TFPL) a trusted brand for last 10 yrs in bakery & food ingredients industry.

Svenson’s is a brand which gives creativity and innovation an ample space to enhance the processes of creating and applying new knowledge in food industry. Svenson’s drives creativity into food industry with unique food products like frozen bakery range which serves mousse shots , savoury muffins , bruchita, volcano muffins , pizza tarts , marble brownie etc . TFPL promoting Svenson’s a premium food brand with complete innovative food solutions . Delivering high degree of creativity in innovations of food products distinguishes him from his competitors in a marketplace. Think food….Think Svenson’s. What is Frozen Concept ? Frozen is a concept where food preserves from the time it is prepared to the time it is eaten. It’s a ready , thaw & eat concept . It save you time which you spend on preparations , save money spend on raw material & save efforts you put in to teach your staff . In frozen form food always preserve for long time along with its nutritious value it do not require any preservative because it stored in minus temperature which is sufficient on its own in preventing food spoilage. Frozen food don’t require any skilled manpower to make n bake it , You just took it from freezer thaw it then microwave and have it. Today manufacturers

have developed packaging that can go straight from freezer to the microwave. FROZEN BAKERY RANGE TFPL is dedicated to serve our clients needs with the vision of being an international supplier of unique bakery products high in nutritional value and health awareness. Our mission is to produce and market highend bakery products for both local and overseas market at a reasonable price. Leading the market in frozen bakery manufacturing, exports and supplies, our frozen bakery products include a wide range of savory muffins, volcano with fillings , lava cake , Marble brownie , Mousse shots and the list goes on. Other than supplying frozen goods , we also supply other bakery products provide supports in new bakery development. Our clients without the luxury to prepare from scratch can trust in us to offer them a quick and convenient fix. Being the perfect bakery partner, this is the reason we are who we are today, meeting the expectations and continuously providing solutions for our clients’ needs and demands. With our wide range of networking with reliable suppliers and trustworthy partners who support us, we can serve you anywhere from the early stage to the operation stage, be it in design or setup. Whatever your desire, our dedicated teams of different departments will tailor your individual needs especially in designing of products and bakery setup.Our slogan is, “your perfect bakery partner” – let us walk with you on the path of making your dream bakery into a reality. SVENSON’S BRAND OWNED BYTROPILITE FOODS PVT LTD

Ice Cream News

I ce Cream Times - May - Jun 2015

A Tale of Two Recalls:

t was the best of times, it was the worst of times … ” So begins “A Tale of Two Cities,” the famous novel by Charles Dickens about events leading up to the French Revolution. While two ice cream companies’ recent recalls pale in

17,000-square-foot building nearby. Such a move would triple the company’s current production kitchen space.

relative significance to world history, they loom large in the world of food safety for how each was handled and what might happen next.

Listeria bacteria are found in uncooked meats and vegetables, raw milk and cheeses and other foods made from unpasteurized milk, and cooked or processed foods including soft cheeses, processed meats and smoked seafood.

Paul Kruse President and CEO of Blue Bell Creameries

The companies Blue Bell Creameries is a private, family-owned company based in Brenham, TX. Started in 1907, the company has been in business for 108 years. It manufactures and distributes a wide range of products — ice cream, sherbet, frozen yogurt and other frozen treats — to a swath of 23 mainly southern and midwestern states, including retail establishments and institutions. It is considered one of the top three best-selling ice cream brands in the country. Blue Bell has about 3,800 employees and four production facilities — two in Brenham, one in Broken Arrow, OK, and one in Sylacauga, AL. The CEO is Paul Kruse, a lawyer and grandson of the company’s founder, E.F. Kruse. Forty percent of Blue Bell stock is held by employees, and the

company has reportedly never had a layoff. A key player in the local economy, Blue Bell is the second-largest employer in Brenham, a town of about 16,000 people located about halfway between Houston and Austin. Jeni’s Splendid Ice Creams is a medium-sized privately owned firm based in Columbus, OH. Established in 2002 by artist and pastry chef Jeni Britton Bauer, it has about 600 employees working at the company’s main production facility in Columbus or in about 20 scoop shops spread throughout several states and in a selection of major cities. Jeni’s produces ice cream, sorbet, frozen yogurt, ice cream sandwiches and toppings and makes an effort to locally source as many ingredients as possible. Besides selling its products at the scoop shops, the company ships product out nationwide via 1,700 wholesale distribution points. The CEO is John Lowe, a lawyer and longtime friend of Bauer’s, who joined the company in 2009. While both companies enjoy strong brand loyalty, their growth strategies differ. Blue Bell is said to favor a slow and steady pace of growth and thoroughly investigates a new area before making any expansion decisions. Jeni’s recently moved its corporate offices to downtown Columbus and reportedly has been considering relocating its production facilities to a

The problem According to the U.S. Center for Disease Control and Prevention (CDC), Listeria monocytogenes bacteria are commonly found in soil and water and can contaminate foods of animal origin such as meats and dairy products.

Unlike most bacteria, Listeria can grow and multiply on some foods in colder temperatures that would kill less-hardy pathogens. Once Listeria gains a foothold in a food processing facility, it can be very difficult to control, let alone eradicate. Listeriosis, the disease caused by infection with Listeria bacteria, primarily affects older adults, pregnant women, newborns, and adults with weakened immune systems. Symptoms typically include fever, fatigue, headache and confusion, and listeriosis can cause miscarriage or stillbirth. Treatment mainly consists of antibiotics. CDC estimates there are approximately 1,600 illnesses and 260 deaths due to listeriosis each year in the U.S., making Listeria one of the deadliest foodborne pathogens out there. The recalls Blue Bell’s headquarters in Brenham, Texas. The public first learned about potential problems with Listeria in Blue Bell products on March 13, 2015, after the deaths of three people hospitalized in Kansas were linked to single-serve ice cream scoops and milkshakes made with them. Blue Bell said it was removing the products from the market and shutting down the related production line, noting that this was the first recall in the company’s long history. (The most recent case count from CDC posted April 21 stated that 10 people in four states have been hospitalized with listeriosis linked to Blue Bell products. Five of those people were in Kansas, three in Texas, and one each in Arizona and Oklahoma, with onset dates ranging from January 2010 through January 2015.) According to the U.S. Food and Drug Administration (FDA), the bacteria were found in Blue Bell products during routine sampling at a South Carolina distribution center on Feb. 12, and the products were manufactured at the company’s Brenham plant. The Texas Department of State Health Services subsequently collected product samples from the Brenham facility. These samples yielded Listeria monocytogenes from the same products tested in South Carolina and a third single-serving ice cream product, Scoops, which was made on the same production line. Further sampling of single-serving chocolate ice cream cups made at the Broken Arrow, OK, facility indicated the presence of Listeria, and state and federal health officials told Blue Bell officials about what they found. This came after an “enhanced sampling program” that found

half-gallon containers of Chocolate Chip Cookie Dough Ice Cream produced on March 17 and March 27 contained the Listeria monocytogenes bacteria, company officials said. Blue Bell then announced a second recall on March 23 of three flavors of 3-ounce ice cream cups with tab lids (chocolate, strawberry and vanilla). On April 3, the company said it had suspended operations at the Oklahoma facility. FDA notified Blue Bell on April 7 that Listeria was also found in samples of Banana Pudding ice cream pints made at the Oklahoma plant, and the company then expanded its recall to additional products manufactured there between Feb. 12 and March 27, 2015. Paul Kruse is president and CEO of Blue Bell Creameries. Finally, on April 20, Kruse announced that all of the company’s products from all of its plants were being recalled and that the four facilities were being temporarily shut down until the problem could be identified and a solution found. “We’re committed to doing the 100 percent right thing, and the best way to do that is to take all of our products off the market until we can be confident that they are all safe,” Kruse said in a videotaped announcement. “We are heartbroken about this situation and apologize to all of our loyal Blue Bell fans and customers. Our entire history has been about making the very best and highest quality ice cream and we intend to fix this problem. We want enjoying our ice cream to be a source of joy and pleasure, never a cause for concern, so we are committed to getting this right.” Since the recall, Blue Bell initiated what Kruse called “a fresh start” involving 750 employees and supervisors going through a new training program and the four company plants undergoing an intensive cleaning, sanitizing and maintenance regime. Listeria was first found in a pint of Jeni’s dark chocolate ice cream in a random sample tested by the Nebraska Department of Agriculture and later in a pint of Jeni’s The Buckeye State ice cream (salted peanut butter and dark chocolate). Lowe announced April 23 that all Jeni’s products on retailer shelves were being recalled and the company’s scoop shops were being closed until the problem could be fixed. John Lowe is CEO of Jeni’s Splendid Ice Creams. The next day, April 24,

Lowe revealed that hundreds of samples from swab-testing at Jeni’s production kitchen in Columbus had been tested by a private lab and a FDA lab, and that the presence of Listeria was indicated. “We will not reopen the production kitchen until we are emphatically sure it is clean of Listeria,” Lowe said. “Beyond that, we will not open the production kitchen until we know we have the proper new systems in place to ensure this problem is never repeated. To that end, we are retaining an expert who will spend next week with us implementing new procedures for how our production kitchen operates and for instituting post-production testing protocols.” In an April 28 update, Lowe said Jeni’s has destroyed 265 tons of ice cream at a cost to the company of more than $2.5 million. Blue Bell has not yet announced how much product it plans to destroy nor what it estimates the recall is likely to cost. Some production reportedly continues at the Alabama plant, but a Blue Bell spokeswoman said that it was for research and testing purposes only. Officials with both companies say they do not intend to lay off any workers during these difficult times. Blue Bell officials have said that the company has not laid off any employees in its 100year history and doesn’t intend to start now, while Lowe indicated that Jeni’s was cutting expenses wherever possible in order to avoid laying anyone off and that the company would maintain health benefits for its workers. Previous Listeria outbreaks Other food companies have wrestled with Listeria contamination in their manufacturing facilities and survived to tell the tale. One was Maple Leaf Foods of Toronto, Canada, which had a Listeria outbreak in 2008 linked to consumption of prepackaged cold cuts. Listeria monocytogenes By the time that outbreak was over, 22 people out of 56 total confirmed listeriosis cases had died,

Ice Cream News

I ce Cream Times - May - Jun 2015

Blue Bell and Jeni’s Ice Cream and the company had reportedly spent more than $20 million between the recall and cleaning up and disinfecting its production facility. The Canadian

John Lowe CEO of Jeni’s Splendid Ice Creams

government’s followup report found that inadequate communication between the company and food safety inspectors had contributed to the problem, and that more funding, better public information, and improved detection and tracking processes were needed.

effort and money on eradicating the cause of their respective recalls, disinfecting their manufacturing facilities, and retraining their employees. Both companies indicate they are determined to resume production and return to serving their customers. Inevitably, serious questions remain. How did Listeria get into products made at two different Blue Bell plants? How did Listeria get into Jeni’s production facility? And, perhaps most important going forward, how much will fallout from these recalls hurt public confidence in the companies’ counts and maybe Salmonella and perhaps other contaminants, depending on the lab, but it isn’t routinely tested for Listeria. That could change now, at least for some manufacturers.

More recently, a Listeria outbreak in 2011-2012 linked to cantaloupe from Jensen Brothers Farms near Holly, CO, sickened 147 people in 28 states, resulting in the deaths of 33 people and 10 who later died. Eric and Ryan Jensen pleaded guilty to six federal misdemeanors in October 2013, including introducing adulterated food into interstate commerce and criminal aiding and abetting. They were each sentenced to five years probation and six months home detention, $150,000 in restitution and 100 hours of community service. Their farm operation filed for Chapter 11 bankruptcy. The future Both Blue Bell and Jeni’s are spending a lot of time,

“It’s never 100-percent free of spoilage when you’re talking about ice cream,” said Darryl David, an ice cream and dairy consultant in St. Petersburg, FL, in an interview with Food Safety News. “A lot of the big plants don’t check for Listeria. Will the Department of Ag start requiring it? You betcha.”

products and, consequently, their bottom lines? And that’s not even factoring in potential victim lawsuits. The impact of these recalls on routine food safety practices industry-wide is another open question. Ice cream is typically checked for bacteria colony

David said that the focus in ice cream plants should be on training, food safety and common sanitation practices. “This is about food safety, the sanitation program, shutting down the machine and checking it, and what is the supervisor doing? What is the plant manager doing? You isolated the problem. Really?

Then why is it turning up in other plants?” he said. Consumer trust is a tricky affair. Nobody likes to see a favorite brand name tarnished, and nobody wants to worry about a treat such as ice cream harboring dangerous pathogens. What can a company do to win back customers after a recall? “I have a lot of friends in Texas, and they say [Blue Bell] almost has a cult-like following,” Jonathan Bernstein, a Los Angeles-based crisis management consultant, told Food Safety News. “They have established a cushion of good will over 100 years. It will take more than a recall to impact that cushion of good will.” Bernstein added that Blue Bell could have done a better and faster job of getting information out about the recall, but because of dedicated customers, the company is likely to survive this recall if no other problems occur in the next couple of years. As for Jeni’s, Bernstein called the company’s initial response to the first positive Listeria test “technically perfect.” “They said we don’t know if anybody’s gotten sick, but we’re recalling everything, and they did it quick,” he said. “In terms of response, they did the best possible thing they could do, and that kind of communication component of a recall is the cheapest part of it. It’s just a question of doing the right thing, and they did.” Curtsey: Food Safety News

Can Ice Cream Survive?

hey seemed to pop up almost overnight. In strip malls and on street corners across the country, frozen-yogurt shops suddenly offered an exciting new option for America’s collective sweet tooth, teasing at healthfulness and innovating with self service and customization. Once concentrated mostly in warm coastal cities or urban centers, fro-yo concepts spread to countless towns, suburbs, and neighborhoods across the country, with names like Pinkberry, Red Mango, and Menchie’s. Fro-yo’s sudden hot streak appeared to threaten a mass melting of one of America’s tried-and-true dessert darlings: ice cream. Indeed, some of the nation’s top ice cream concepts took a beating with fro-yo’s arrival. Between 2009 and 2011, Cold Stone Creamery’s annual sales dropped to $366 million from $430 million, and its store count dropped to 1,086 from 1,198. Baskin-Robbins, meanwhile, saw sales drop to $496 million from $570 million and store counts tumble to 2,457 from 2,597 in that same time period. But ice cream brands say they’re nowhere near ready to surrender. “Ice cream is so entrenched in the American culture that it’s not really even close at all to being transplanted as being what people want, whether it’s after dinner or after seeing movies,” says David Wild, director of franchising for South Florida–based Sloan’s Ice Cream. “I don’t think that it really stands a chance of being overthrown, just because it has so many roots in American culture.” With the frozen-dessert market more crowded than ever, ice cream brands are finding new ways to stay competitive. Classic concepts are leaning on their popular product lines and loyal customer bases while rolling out new offerings. Many have learned from frozen yogurt’s use of novelty and are making their products more customizable than ever. Ice cream newcomers, in the meantime, are adding their own unique twists to the dessert by tapping into the local-foods movement, handpicking artisan-quality ingredients, promoting healthier

options, and innovating with new techniques and flavors. Insiders say these shifts within the ice cream industry have poised it for a bounce back; many believe frozen yogurt has reached its saturation point. “They come and go. But Americans will eat ice cream until the end of time,” says Michael Branigan, vice president of marketing for Pennsylvania-based Bruster’s Real Ice Cream. Executives with Sloan’s say the brand is not just setting itself apart from frozen yogurt, but also from others in the broader, congested dessert arena. The sensory-overload stores are billed as a dreamland for kids and adults. Whimsically decorated shops are covered in bright colors and lit with twinkling chandeliers, and offer a variety of ice creams, candy, toys, chocolates, and baked goods. “We are so unique and different that we really almost don’t have any competition,” says founder and owner Sloan Kamenstein, a classically trained chef turned ice cream proprietor. “Because there’s nobody that does everything all together in one space the way that we do it, with the fun atmosphere and all the excitement of coming to our stores.” Kamenstein says the company will pursue an aggressive growth plan in the next few years. So far, 17 franchises are signed and the company hopes to open 200 stores within five years. Some ice cream operators are taking a page right out of fro-yo’s playbook. Whereas that category has thrived on the self-serve model, in which customers can choose their precise portion preferences and toppings and be charged by weight, nearly all ice cream shops have relied on a model that set standards for portions and toppings. But not anymore. “One of the things the yogurt shops offer is control,” says Dave Guido, senior vice president of operations and franchise sales at Bruster’s. “So we promote the fact that you can customize your product at Bruster’s, the point of distinction being that we’ll do that for you.”

There’s no question that frozen-yogurt shops have encroached upon 200-unit Bruster’s territory. But executives don’t see fro-yo as a direct threat. In fact, the brand thinks its biggest competition comes from quick-service giants like Wendy’s, McDonald’s, and Burger King, which continue to experiment with dessert options. While those companies may not offer the same intense focus on dessert, they do offer a convenience and affordability that’s hard to match. That’s what ice cream chain Dairy Queen sees as one of its key advantages. Most Dairy Queen stores have drive thrus, so customers can get popular items like Blizzards quickly in the size they want, while still choosing from countless combinations of flavors and add-ins. “There’s no question that just the sheer number of outlets offering frozen sweets has grown,” says Dairy Queen’s executive vice president of marketing Barry Westrum. “But if you look at the trends in the ice cream industry—consumer demand for convenient single-serve options, their desires for eating on the go, portion size, customization, unique flavors—all of those trends really play into our favor.” With 2012’s sales topping $2 billion, Dairy Queen’s 4,600 U.S. stores swallow about 40 percent of the frozen-dessert market, according to Technomic. Westrum thinks frozen-yogurt customers will start to find the self-service model expensive and inconvenient. Brands like Dairy Queen, he says, can still develop fresh offerings mixed with a high level of customization. The brand continues to roll out new Blizzard flavors, including Chocolate-Covered Pretzel, Lemon Meringue Pie, S’mores, and Peanut Butter Brownie, as customers increasingly come to expect new-and-improved products. “As you look at consumer trends in all forms of how they eat today, consumers love what they love,” Westrum says, “but they’re always looking for what we call ‘safe adventures’ in those popular items.” That sense of adventure is being scooped into

cones and dishes in many new ways across the ice cream industry. As customers develop more sophisticated palates, higher-end ice cream stores have started offering bolder flavors previously unheard of in ice cream, like bacon, avocado, and tomato. Others, like Utah-based Sub Zero Ice Cream, are experimenting with liquid-nitrogen freezing, hoping to spark a new frozen fad through science. Ben & Jerry’s has integrated a swath of fair-trade ingredients, while Baskin-Robbins resurrected its flavor-of-the-month promotion. And Carvel joined forces with sister brand Schlotzsky’s to open up new daypart and demographic opportunities. The competition with frozen yogurt isn’t necessarily new to these ice cream companies. Many outlasted the 1980s fro-yo boom, when brands like TCBY enjoyed explosive growth. But insiders believe today’s fro-yo success is stronger—and actually tastes different. “It’s not frozen yogurt trying to be an ice cream alternative,” says Mary Chapman, director of product innovation at Chicago-based foodservice consultancy Technomic. “It’s frozen yogurt trying to be its own tart, yummy flavor.” And while some fro-yo shops have closed in more saturated markets, the segment doesn’t seem to be going anywhere. New brands and stores are still opening up, especially in small and mid-sized markets. “We’re still getting calls from smaller markets saying, ‘Who are all these frozen-yogurt chains coming into our city?’” Chapman says. “So the wave is still coming.” Chapman adds that gelato concepts are also starting to pop up, which could spark even more competition for frozen-dessert business. Considering all this, she says, it’s vital for ice cream brands to think outside the box. “I think consumers are always looking for something new and different,” she says. “The ice cream stores and the ice cream specialists that have maintained their sales have been the ones that continue to innovate, to promote and offer new treats. I think they’ll continue to stay competitive.”

Ice Cream News

I ce Cream Times - May - Jun 2015

Change in Bakery Industry is Important and the Need of

Ice cream players ready to beat the heat

akersville India Pvt Ltd. Company was formed in August, 2011. The vision of the company is to implement innovative and exclusive products in India with great quality of world class standard. Therefore the back story involved lot of hard work including international survey, visit of different countries of the world, study of norms & regulations etc. When we visit any international exhibition and see the food style and quality of the products available there, we want the same in India too. With similar perspective, Bakersville was started with vast product segment with exceptional look and quality. From the 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.

Ice Cream Flavors Reveals Your Personality

t is an interesting fact to know that your favorite ice-cream flavor reveals your personality traits, to some extent at least if not completely. Vanilla lovers are impulsive. Vanilla is one of the simplest of ice cream flavors, but its fans are actually likely to be colorful, impulsive, idealistic risk-takers who “rely more on intuition than logic,” according to studies conducted by neurologist Dr. Alan Hirsch, founder of the Smell and Taste Treatment and Research Foundation. Vanilla lovers were also emotionally expressive and successful in close relationships. As for the research: Hirsch uses various standardized psychiatric test results to make statistical correlations, explaining that the same part of the brain (the limbic lobe) is responsible for both personality traits and food preference. Interestingly, Hirsch says the taste for your favorite ice cream is set during childhood and tends to remain consistent throughout your life. Strawberry lovers are introverts.

In a study by Hirsch for Baskin Robbins, strawberry lovers were often tolerant, devoted, and introverted; in research conducted for Dreyer’s/ Edy’s, he found fans of the berry flavor were also logical and thought. Chocolate lovers are flirtatious. If you prefer a chocolate scoop, Hirsch determined you are likely to be flirtatious and seductive, and also lively, charming, dramatic, and gullible. Mint chocolate chip lovers are argumentative. Always mixing it up? There’s a good chance mint chocolate chip is your favorite flavor, according to Hirsch’s study for Dreyer’s/Edy’s, which found this ice cream signified ambition, confidence, frugalness, and argumentativeness. “[They] aren’t fully satisfied until they find the tarnish on the silver lining,” said Hirsch about its fans. However, Hirsch predicts that mint chocolate chip lovers are compatible with one another.

n the whole ice cream players across the country expect around 20 per cent volume growth year-on-year this summer. Nearly 40 per cent of the annual sales in this category happen during the three summer months, April to June. Players estimate the market size to be around Rs 6,500 crore, with Gujarat-based Gujarat Cooperative Milk Marketing Federation (GCMMF) which sells ice cream under the Amul brand being one of the leading players with a 4142 per cent share. Another Gujarat-based player who is spreading wings slowly in the national market, Havmor, has already launched what they call 'leaner' ice creams. "We have done a soft launch of the 'leaner' range of ice creams that would have 70 per cent less fat compared to normal ice creams. We have an elaborate marketing plan around this product," informed Ankit Chona, managing director of Havmor. He said the company is targeting a wider audience including young children than just diabetics etc. Chona claimed that the 'leaner' range would have about 4 per cent fat content, which is less than the average fat content in regular milk. R S Sodhi, managing director of GCMMF, however, feels otherwise. "If one plays with the ingredients, and alters taste, it is unlikely to click. Ice creams are impulse category, and sell primarily

driven by taste." Amul, however, has a sugar free range of ice creams and is focussing on traditional flavours like Rajwadi Kulfi flavored ice creams this summer. The market leader, which already has an installed capacity of 600,000 litres per day (lpd), is also in the process of expanding it by 50 per cent, Sodhi informed. This would take its installed capacity to 900,000 lpd over the coming months, and the federation would be ready to take on demand the next summer. This season, however, players who have not forayed into niche or specialtysegments are focusing on fast growing or 'in-demand' segments. Take for example, Hatsun Agro down South, a private dairy player which sells ice creams under the popular Arun brand; it would be focusing on candylines which are growing faster than cups and tubs. "While the overall ice cream category is growing at 18-20 per cent, candylines or sticks and cones are growing at 26-29 per cent," said R G Chandramogan, managing director of Hatsun Agro. Another leading national player, Hindustan Unilever which owns the Kwality Walls brand, has launched a smaller version of its popular Cornetto, calling it the Cornetto Mini (priced at Rs 20), to leverage on the consumer trend of snacking in India. "Similarly, we have also extended our Magnum range to Kolkata and Delhi this year," said a company spokesperson. Geographical expansion is indeed the key to growth in the ice cream market. As Chandramogan pointed out that most players have been able to achieve a 20 per cent volume growth through geographical expansion. For example, after securing around 35 per cent market share in Gujarat, Havmor has expanded into neighbouring states of Maharashtra and Rajasthan.

I ce Cream Times - May - Jun 2015

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Ice Cream News

I ce Cream Times - May - Jun 2015

Rs 275 cr investment on 'Creambell' expansion by Devyani Food Industries

J Corp group firm Devyani Food Industries will invest Rs 275 crore in three years on capacity enhancement and retail expansion of its ice cream brand 'Creambell' across the country.

added. "Creambell has 15 per cent market share in the competitive ice cream segment... The icecream market in India is estimated at Rs 3,500

The company has earmarked investments of Rs 275 crore over the next 3 years in capacity expansion, research and development and market activations (of Creambell)," Devyani Food Industries Chief Executive Officer Nitin Arora said. The company, which at present has a share of 15 per cent in the estimated Rs 3,500-crore Indian ice cream market, is targeting to increase it to 18 per cent by 2020. It will also enter new states after its recent foray into Gujarat, the largest ice cream market in India. Creambell has three manufacturing plants in Baddi ( Himachal Pradesh), Goa and Kosi Kalan (Uttar Pradesh) with a total capacity of 8.5 million litres per month. The brand is gaining fast acceptance and the company is embarking on expanding across India to get a market share of 18 per cent by 2020, he

build a strong presence across Gujarat." In the first phase the focus would be on Ahmedabad, the key ice cream market of Gujarat. Subsequently, it will be followed by expansion in Baroda, Rajkot, Surat and then rest of Gujarat, Arora said. On expansion in other states, he said: "There is a limited presence in Tamil Naidu, which is currently at a soft launch stage. It will come up for a full-fledged launch over next 2-3 years. After firm hold in Tamil Nadu, Kerala will be the last bastion."

crore and Gujarat is the largest market," Arora said. It competes with likes of Amul, Mother Dairy, Kwality Walls and Vadilal in the ice cream space. Elaborating on the company's strategy, he said: "We will be focusing over the next five years to

Beyond India, Arora said Creambell will also look at expanding overseas, mainly in Africa. It is increasing its presence gradually in countries like Uganda, Kenya, Zambia and Tanzania.

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Ice cream now categorized as an 'any-time' snack

s a result of greater individualistic choices being made by consumers, the contribution of the so-called family packs (bricks, tubs) to the ice cream category has reduced from 50% in 2010 to 40% now, according to R S Sodhi, MD, Gujarat Cooperative Milk Marketing Federation (GCMMF), the maker of Amul and a leading player in ice creams. On the other hand, the impulse segment (cones, sticks) has grown from 37% to 45% with ice cream now being categorized as an 'any-time' snack. The change in consumption habits has resulted in the doubling of the size of the category which stands at around Rs 3,000 crore. Sumit Mathur, general manager, Hindustan Unilever(HUL), said, "On an average, consumption of ice cream in India is 140 ml per annum. It was half of this a decade ago. Post dinner, historically, was the largest consumption and that's how the dessert packs contributed a major part of the category. That has significantly changed. Now, almost almost 50% of the business is impulse, typically had out-of-home." To leverage the growing trend of snacking, HULwhich has a presence in over 40 towns in India -has launched Cornetto Mini at Rs 20. "There are also more times of the day when people consume ice cream, whether it is noon time, just before lunch when you want to quickly munch on something and lunch is still an hour away. That's the reason why we launched a Cornetto Mini as a snacking alternative," said Mathur. Several brands of ice cream sticks are available across price points with the Rs 10 and Rs 20 being the popular ones thriving on consumers'

snacking habit. Marketing of lower price points comes from the consumer insight that there is a growing preference for small bites and in-between meal occasions."The launch of Cornetto Mini will blow open the belly of the market to the snacking occasion," said Mathur. Cornetto is the largest selling product in HUL's ice cream portfolio. Sodhi of GCMMF said inhome consumption of sticks and cones is also taking place, thus spurring snacking occasions at home as well. Subhashis Basu, business head (dairy products), Mother Dairy , which is planning to launch a popsicle `nimbu shikanji' (fresh lime sweet) priced at Rs 10, said the company has been focusing on driving its impulse range by increasing its variety as on-the-go consumption is on the rise. "For ice cream, being largely a seasonally consumed product, bringing i n more variety would increase the frequency of consumption through snacking," said Basu. The shift in consumption habits has prompted the likes of HUL to increase accessibility of ice cream products through unique vending options, especially in the north and east where ice cream is consumed primarily from street vendors. "Accessibility is the most important factor in growing ice cream consumption. If you see ice cream, you want to eat it. We are trying to increase our accessibility. My mandate is to double my footprint in a few years by increasing the sheer availability of ice cream," said Mathur. Around 70% of the business in the category comes from north India, where vending forms a large chunk of the category sales. In the west and south, retail plays a bigger role in ice cream sales.

I ce Cream Times - May - Jun 2015

Ice Cream News

I ce Cream Times - May - Jun 2015

R&R becomes

world’s largest private label

Ice Cream maker as sales rise 23 percent

It has market-leading shares in the UK, Germany, France, Italy and Australia, following its 310m euro acquisition of the Peters Food Group a year ago. R&R, led by chief executive Ibrahim Najafi, reported adjusted earnings before interest, tax, debt and amortisation of 140m euros, up 51 per cent on 2013.

Ibrahim Najafi chief executive of R&R Ice Cream

he Yorkshire company is now the largest private label ice cream manufacturer in the world.

The group acquired Fredericks, based in Skelmersdale, for 57m euros in 2013. R&R also refinanced 350m euros worth of debt with a 315m euro bond to substantially reduce interest costs, saving the business 8m euros a year. “Our scale, focus on large, stable take-home markets and highly efficient manufacturing operations provide us with key advantages over our competitors and have allowed us to continue to generate stable earnings and significant free cash flow through various economic cycles,” said the annual report, published on Wednesday. The group is owned by PAI Partners, the French private equity giant. It has licenses to produce brands for Nestle, Mondelez, Cadbury and Disney. R&R was founded in 1985 when Yorkshire businessmen James Lambert and Jonathan Ropner acquired an old Victorian dairy. Mr Lambert stepped down as chairman last year but remains a significant shareholder.

Baskin Robbins Korea assembles Avengers Ice Cream Cake

ure, 33 flavors sounds great, until you realize Baskin Robbins locations in South Korea are serving up Avengers-themed ice cream and — better still — Avengers cake. According to The Korea Times, the promotional tie-in to Marvel’s Avengers: Age of Ultron has been a boon for the company, with Avengers Ice Cream — in three flavors, with candy representing Iron Man, Hulk and Captain America — resulting in a 40-percent increase in sales over April 2014. (Before you ask, the flavors, which have nothing to do with the characters, are chocolate fudge, chocolate and milk chocolate.) However, the ice cream cake is truly Earth’s (or at least Korea’s) mightiest, selling 70 percent more than any of the others. It’s easy to see why from these photos, which shows the cake, made of seven little cylinders of tasty goodness topped with emblems for the Avengers, Iron Man, Captain America, Thor, Black Widow, the Incredible Hulk

and Hawkeye. The cake costs about $24, while the ice cream goes for about $2.60 a scoop. Baskin Robbins stores in the United States offered tie-ins to Captain America: The First Avenger in 2011, but they weren’t nearly this cool.

Aavin ice creams launched in Madurai

ith the summer season at its peak, it would not have been better time to introduce ice creams. Aavin has launched its ice cream sales in the city. At present the ice creams are sold at several points in the city including Aavin parlors at Mattuthavani, Arapalayam and Chithirai Exhibition at Thamukkam grounds. While ice cream business face severe competition, Aavin officials say that they have forayed into it with the quality as the USP. Shortly, the sales would be expanded with several selling points. People who has storage facilities can become dealers also and sell ice creams along with selling other Aavin products, according Aavin Madurai officials. It will be available in various quantities like 50, 100, 500 and 1000 milliliters in different flavours. Compared to the private counterparts the price of Aavin ice creams is sold in very competitive price. Aavin has introducing milk chocolate and nutties chocolate to lure the chocolate lovers.

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Ice Cream News

I ce Cream Times - May - Jun 2015

FRUTAROM PARTNERS WITH SONAROME

Japanese Ice Cream Starts with a Smile and Ends with a Scream is ripe with potential: the potential to turn into something far worse. Japanese Twitter user @38BEEM seized that potential and sculpted his happy face ice cream into an intricate skull-clown, complete with deep red eyes and a terrifying grin

rutarom UK Limited, one of the world’s 10 largest companies in the field of flavours and speciality fine ingredients announced today that it has entered into an equity partnership with one of India’s leading flavour and fragrance manufacturer, Sonarome Private Limited.

artists can take inspiration and start sculpting with a wooden ice cream spoon. Squeeze in a few injections of chocolate or raspberry sauce, cap it and return it to the freezer to terrify your roommates. Or, of course, you could turn it into something a little less sinister. Perhaps it’s just Panapp’s innocence face that makes it so easy to disfigure.

It doesn’t end there. As the ice cream starts to melt, so does the frightening ice cream sculpture. In fact, its expressions might become more and more grotesque. It loses the details of creation and shifts into uncanny masks, until it shrivels to a barely there face with bleeding eyes and a gaping mouth

Sonarome, one of India’s leading flavour and fragrance manufacturer was founded in 1981 in Bangalore, India. Besides a pan India presence,

anapp is a popular, affordable ice cream treat made by Glico in Japan. And at first glance, it seems innocuous. It’s vanilla ice cream that comes in a cup, and you can pick from a selection of flavors, from fruits to chocolates. The flavors are injected into the ice cream in four different spots, and sometimes, if you’re lucky, you’ll get a cup with sauce injected in the shape of a cheerful smiley face. It’s adorable! It’s adorable, at least, until you realize that the smiling face

Clever ice cream sculptors manipulated this and created some truly unsettling, screaming faces, transforming a delicious summer treat into something nightmare worthy. Even completely innocent ice cream eaters might find a grimacing face staring up at them from the bottom of their cup, bearing the last remaining traces of a scream. This might not work as well for your regular quarter-pint of Häagen-Daz, but ambitious

Sonarome has developed profound knowledge of the market and industry through their offering of unique products and excellent customer service. The founders of Sonarome, Mr. T.S. Gulhati, Mrs. R. Gulhati and Mr. N. Gulhati will continue in their present management roles.

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Mr. T.S. Gulhati, Chairman of Sonarome said, “This partnership will benefit both companies in their growth strategies and will allow us to offer many other products to our existing customers. Our knowledge of the Indian market and Frutarom’s global strength will create a perfect partnership.” Frutarom is a multinational company operating in the global flavours and fine ingredients markets. Frutarom has significant production and development centres on four continents and sells

Yogurt / Dahi Cup Filling Machine

over 31,000 products to over 16,000 customers in more than 150 countries. Frutarom UK is listed on the London Stock Exchange (LSE: FRUT) and is headquartered in Wellingborough, UK. Sonarome export their products to 45 countries in Africa, Middle East, Far East, North America and enjoy impeccable reputation for consistent high quality and world class customer service. Among Sonarome’s 3000 customers are several India based MNCs and other large Indian corporates. Sonarome is ISO 22000 and GMP/IPEC certified. Besides a full line of flavours and fragrances, Sonarome also offers encapsulated flavours and encapsulated natural products, such as natural honey powder.

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I ce Cream Times - May - Jun 2015

Ice Cream News

I ce Cream Times - May - Jun 2015

Haier Launches New Models For India Market

When MNCs are deep-freezing Yogurt brands, home-grown start-ups are churning it up big

ome-grown frozen yogurt start-ups, including Cocoberry and Yogurt Bay, are preparing to raise fresh capital at a time when MNC brands are on the verge of putting their Indian operations into the deep freeze. Indian players have been able to sustain business through lower costs by local sourcing of raw materials and equipment, unlike MNC brands, such as US-based Pinkberry and Red Mango, which rely on expensive imports. As a result, market leader Cocoberry with 31 stores is all set to receive its second round of funding of about Rs.6 crore from US-based Henry Klein’s fund — Cherry Capital.

n continuation to our commitment to provide world class technically superior commercial refrigeration solution to end users, Haier is pleased to announce re- launch of flat glass range of freezers in 300 lts and 400 lts segment. This would be in addition to existing range of 300 lts, 400 lts and 550 lts Curved Glass Top which would we would continue to supply to our customers. Though the trend is of curved glass top, with flat glass we intend to offer solutions to customer as per their requirement. With this offering Haier remains to lead with 9 models in Hard Top segment and 5 models in glass top segment. Also for the Wine Connoisseurs, we have some

good news as we launch In India new range of Wine Cellars which is currently supplied globally. The new models come’s with wooden shelves and glass door without frames hence best suited for stylish modular kitchens and living rooms.

Rahul Deans, CEO, Cocoberry Retail, said, “Henry Klein invested in Cocoberry in 2011 and is now ready to infuse fresh equity and increase his stake to 74 per cent with a second round of about R.s 6 crore through a special purpose vehicle in Mauritius. We are cash positive and profitable at the store level today after starting out six years ago.’’ The balance stake in Cocoberry is owned by its promoters (GS Bhalla and his family), Brand Capital and certain HNIs (high net worth individuals). Yogurt Bay, promoted by entrepreneur Robin Chatterjee, is getting ready to invest more before approaching PE funds for fresh funding. Last year, the Mumbai-based family of Pittie Group picked up 50 per cent in Yogurt Bay. Aditya Pittie, belonging to the Pittie Group and now CEO of Yogurt Bay, said, “In the next threesix months, I would be increasing my stake by another 10 per cent and investing another crore

into the company. Roping in PE funds would happen only after we have reached about 20-25 stores. For the next round of funding, we have valued Yogurtbay at Rs.10 crore.” Of the 20-odd frozen yogurt brands, most of the MNC ones have been forced to scale down operations. US-based Pinkberry and Red Mango as well as Korea’s Yogurberry have reduced their store count due to high costs. However, it is local sourcing of ingredients and equipment that has made players like Cocoberry survive and even acquire assets of some of the distressed players. “MNC brands depend on imported raw materials that are subject to high duties. They believe in American costs and Indian revenues which does not work,’’ said Deans.

I ce Cream Times - May - Jun 2015

Ice Cream News

I ce Cream Times - May - Jun 2015

Probiotics deliver health benefits to yogurt

ogurt consumption in the United States has grown to 14.9 pounds per capita in 2013 from 6.5 pounds per capita in 2000, according to the USDA National Agricultural Statistics Service. The growth re-energized many yogurt manufacturers and marketers. Consumers had a seemingly insatiable appetite for these dairy case darlings. In the last five to six years, higher-protein â&#x20AC;&#x153;Greekâ&#x20AC;? yogurts provided much of the energy that propelled category sales to new heights. However, the novelty of Greek-style yogurts may have run its course. Companies are now battling in the trenches for market share. In a competitive free market, each company will go on the offensive to tell consumers their products taste better, have more nutrition (protein content), deliver a better price/value ratio, have the simplest ingredient statement and offer the most convenience. Cultures, probiotic bacteria But wait a minute. Isnâ&#x20AC;&#x2122;t one of the key reasons we started to consume yogurt in the first place was because it was associated with living longer and healthier lives (read Metchnikoffâ&#x20AC;&#x2122;s observations in the early 1900s)? Because these bacteria in yogurt are microscopic, they are easily and perhaps conveniently ignored, downplayed or relegated to company websites instead of the front panel of a yogurt package. And since consumersâ&#x20AC;&#x2122; general thinking concerning bacteria primarily has been that they cause illness, talking about â&#x20AC;&#x153;healthy,

good-for-youâ&#x20AC;? bacteria in yogurt could be a daunting challenge for even the best marketer. A seal of approval? The use of the National Yogurt Associationâ&#x20AC;&#x2122;s Seal for Live and Active Cultures has educated some consumers. But consumers might not fully understand that the NYA seal does not delineate known â&#x20AC;&#x153;probioticâ&#x20AC;? bacteria (e.g. Lactobacillus acidophilus NCFM, Lactobacillus casei subsp. rhamnosus LGG, Bifidobacterium Bb-12, Lactobacillus paracasei F19, Bacillus coagulans BC30 and many others) from the traditional yogurt cultures (Lactobacillus bulgaricus andStreptococcus thermophilus). In other words, the current NYA seal is no guarantee that there are probiotic bacteria in adequate amounts to confer any specific health benefit. In fact, when I asked Mary Ellen Sanders of Dairy and Food Cultures Technologies (who is an expert

Advertise in Classiď&#x20AC; ed Section for as low as 3000/- per month info@advanceinfomedia.com 022-28555069

on probiotic bacteria) about this topic, she said that â&#x20AC;&#x153;a NYA-like seal that had a separate designation to communicate the specific minimum number (1 million per gram) of a specific strain of established probiotic bacteria would be valuable.â&#x20AC;? Without some independent body establishing a â&#x20AC;&#x153;probiotic seal,â&#x20AC;? some manufacturers have chosen to set their own criteria to make claims concerning probiotic bacteria in their fermented milk products and implications to human health. Some might suggest that bringing more attention to probiotics will just confuse consumers. However, they are pretty savvy about obtaining information. As one case in point: some doctors are now providing to their patients flyers endorsed by the American Gastroenterological Association about probiotics and their use to promote digestive health and treat digestive diseases including irritable bowel syndrome, inflammatory bowel disease and infectious diarrhea. See www.gastro.org/patient-center/diet-

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medications/probiotics. Choose compatible strains Of course, delivering probiotics at the right level is easier said than done because these organisms sometimes can be affected over the shelf life of the product by some strains of the traditional yogurt organisms used in the manufacturing process. According to Mirjana Curic-Bawden of Chr. Hansen, â&#x20AC;&#x153;Probiotic survival is strain-specific and may also depend on the yogurt manufacturing process conditions.â&#x20AC;? So itâ&#x20AC;&#x2122;s important to work with suppliers to get the best strains that work for the yogurt you are producing. While evidence is limited, it has been suggested that milk or fermented milk is a good delivery vehicle for probiotics because milk acts to protect these bacteria from cytotoxic bile acids and other challenges to these organismsâ&#x20AC;&#x2122; viability during food digestion. Additionally, some food components may serve as a prebiotic to promote probiotic growth and survival. Recently, Yin et.al. (2014) was the first to show that growing these probiotic cultures in milk conferred measurable effects on the intestinal microbiota of mice. So as all the dust settles over the hoopla of Greek yogurt, donâ&#x20AC;&#x2122;t forget that the health benefits of including probiotics in yogurts may provide a key point for product distinction in a market where consumers are looking for real (natural) health and wellness foods.

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I ce Cream Times - May - Jun 2015

Nashville to attempt world's longest Ice Cream sundae

t will be big, messy and delicious. More importantly, the massive ice cream sundae that will be assembled down the length of M-66 is expected to be record-breaking. The Guinness world record for the longest ice cream sundae currently stands at 1,772 feet and was set in Florida last November. But Nashville's Route 66 Business District plans to beat it by creating a sundae that's 1,800-feet long.

The sundae will be eaten around noon. Spoons can be purchased at Nashville businesses before and the day of the event.

"I have no doubt that we're going to do it," she said. "We want to help people see all our small town has to offer. We want to make people realize there is a Nashville, Michigan. It's home to Mooville but it's also more than that."

Parking in the Village of Nashville is limited. Good spots in the village are Nashville Baptist Church and behind the downtown stores on the west side of town. Shuttles will be available at Maple Valley Schools, Fuller Elementary, Grace Church, Church of the Nazarene and Daniels Funeral Home.

If you go Visit the event Facebook page at "World Record Breaking Ice Cream Sundae!" for details about this event. The build will start around 11:30 a.m.

That's 432 gallons of Mooville vanilla ice cream, 56 gallons of strawberries, 28 gallons of chocolate syrup, 72 cans of whip cream and 3,600 cherries to top it with. How many calories is that? That's likely anyone's guess, said Shauna Swantek, but the finished product will feed 7,000 people. It will also bring some attention to the community's downtown. The Putnam Library Director, who helped organize the build, said the idea grew out of a desire to do just that. "Things tend to happen all at the right time," she said. So the business community brainstormed and decided to break a record utilizing something Nashville's already known for â&#x20AC;&#x201D; Mooville ice cream. The local dairy will be providing the ingredients. At this point, Swantek's more concerned about

tempting enough people downtown to eat the sundae than she is about the assembly itself. The owners of 46 local businesses planning the creation already have that covered. They've enlisted the help of 192 volunteers working in teams of four to create the frozen treat in rain troughs that will sit on tables in the middle of M-66 downtown. Each team is tasked with assembling 361/2 feet. There are two "scoopers" and two "toppers" per group.

Glimpses of Previous Event

A refrigerated Mooville ice cream truck will deliver the ingredients to teams on the line. Volunteers have conducted a 40-foot trial run, said Putnam. Their findings? It should take 15 minutes to make the monstrosity. Then a county surveyor will review the sundae to ensure it meets the criteria used by Guinness. All the scoops of ice cream have to be touching, for instance. At noon people can help eat it. Nashville businesses are selling commemorative color-changing spoons before and after this event. They're a dollar before the big day and $2 on thereafter. Swantek said breaking the record is a "sure thing" but hopefully the effort puts Nashville on the map. EDITOR Firoz H. Naqvi

CONSULTING EDITOR Basma Husain

MARKETING EXECUTIVE Sameer K

PRODUCTION MANAGER Syed Shahnawaz

GENERAL MANAGER Gyanandra Trivedi

CIRCULATION MANAGER Seema Shaikh

121, 1st Floor, Rassaz, Multiplex, Mira Road (E), Thane -401107. Tel: +91-22-28115068 /28555069. Email:info@agronfoodprocessing .com, Website :www.agronfoodprocessing.com Printed, Published By -Firoz Haider Naqvi, RNI no- MAHENG13830 Printed at: Roller Act Press Services, A-83 Ground Floor, Naraina Industrial Area, Phase -1, New Delhi -110028, Reg Office :103, Amar Jyot Apts, Pooja Nagar, Mira Rd (E) Thane-401107, Delhi Office: F-14/1, Shahin Baugh, Kalandi Kunj Rd, New Delhi -110025 The views expressed in this issue are those of the contributors and not necessarily those of the news paper though every care has been taken to ensure the accuracy and authenticity of information, "Ice Cream Times" is however not responsible for damages caused by misinterpretation of information expressed and implied with in the pages of this issue. All disputes are to be referred to Mumbai jurisdiction