Ice Cream Times November-December 2014 by Advance Info Media

A Supplement of Beverages & Food Processing Times

Times Vol. 01, Issue 08, November - December, 2014, Rs. 20/-

here's a slight nip in the air and its here to stay. It doesn't just promise Delhi an exciting winter, but also brings with it scoops and scoops of ice cream: tender coconut,

watermelon, figs, milk chocolate chip, caramel and more. Natural, the Indian ice cream brand opened its first store in Delhi (Greater Kailash 2) and plans to open the second in Connaught Place on 1st November. The store in Delhi is their first in North India and marks the beginning of a thrilling new journey. Srinivas Kamath, director of Natural said, "Delhi has always shown immense love for the brand and

its offerings - nearly 2,400 scoops of Natural ice cream are flown to the capital almost every day during the wedding season.” He added, "This store marks our first step towards becoming a pan-India brand. We are looking at expanding our footprint across the country and plan to open 100 stores in the next 5 years." The company began its operations as a 300 sq ft ice-cream parlour at Juhu, a Mumbai suburb, in 1984 and currently has 118 outlets across the West and South of India. As the name suggests, 'natural' has been making ice creams using only fruits, dry fruits, chocolates, milk and sugar, with no preservatives or stabilizer. With unconventional and unique flavours like tender coconut and sitaphal, Natural is a delight for ice cream lovers. Mr. Kamath added "These stores will bring us closer to our loyal customers and will also help us reach out to newer consumers - who we hope to win over with our innovative products."

one ice cream factory in Worli in Mumbai. From those times to now India has changed and now we have hundreds of brands and ﬂavours”. Kirit Somaiya assured Indian Ice Cream Manufacturers for all support in developing the industry especially for the export development. Ice cream industry can repeat the IT industry business module, manufacturing in India and exporting to the rest of the world, said he. Somaiya also mentioned that we also need to develop machinery industry for the processing and supply chain management of the Indian Ice cream industry. He said India is open for the foreign machinery manufacturers who are interested in establishing manufacturing units in India. This will increase employment in India and ice cream industry can experience best technologies available locally.

anosil Biotech, a Mumbai based company is the first company to pioneer the novel concept of using eco-friendly disinfectants in the food and beverage processing industry, replacing the use of carcinogenic chlorine based disinfectant. The product Virosil F&B is based on Hydrogen Peroxide (H2O2) with Silver ions. The combination of these two ingredients gives a synergistic broad spectrum of activity on all kinds of viruses, bacteria, fungi, yeasts, molds, protozoa and algae. It is a clear, colourless, odourless, tasteless disinfectant which is non-carcinogenic, non-mutagenic, revolutionary and can be used where other chlorine based disinfectants have been feared. Virosil F&B is presently being used in organizations and institutions such as Dabur, Godrej, Parle, Kingfisher, Venky's, Dynamix Dairy, Vadilal, Monginis etc. for applications such as surface and instrument disinfection, water, pipelines, storage tanks and on all equipments in contact with foodstuff. The product is very safe to use while processing food and beverage as it can be used directly on equipments that are in direct contact with foodstuffs since the product does not leave behind any residues. The formulation has been tested in various reputed institutions in Switzerland, France, Germany and Australia. The company has great respect for human health and the environment. The CEO, Mr. Dev Gupta a MBA from the Bentley Graduate School of Business, Boston has been actively marketing it under the brand Virosil F&B, nationally. “According to Mr. Gupta, Virosil F&B has simplified the lives of so many people who work in the Food and beverage industry as they are guaranteed sterility with the minimum risk and fear of using chlorine based products” The company also offers a customized disinfection audit on its website; www.sanosilbiotech.com For further information and samples, please contact: Mr. Dev Gupta, CEO. Sanosil Biotech Pvt. Ltd. Warden House, 1st floor, Sir P.M. Road, Fort, Bombay 400 001. Tel No. 022 22872295 info@sanosilbiotech.com

olkata based Pabrai's Fresh & Naturelle ice creams is soon planning to expand its reach in Raipur, the capital city of Chhattisgarh, India. The brand is currently present in over ten cities across India and is also looking for dedicated franchise partners to expand its business. Famous for its 100 per cent natural ice cream, the brand is present in cities like Delhi, Ajmer, Bengaluru, Hyderabad, Chennai, Bhubaneshwar, Siliguri, Kolkata etc. The brand started franchising in 2010 and currently has 21 franchise and ten company-owned units pan India. Kunal Pabrai, Partner, Pabrai's Fresh & Naturelle ice creams says: “We are opening a store in Raipur soon and have plans to open more outlets in metro cities like Delhi and Bengaluru. We are looking for a franchise partner to expand our services in India. We are searching for people who have time, inclination and energy to share the same vision as we have.” The brand aims to partner with the one who can assure to take their business forward. The brand will be offering entire support and training required by the franchisees and will also give them resources to create a new counter and run a proﬁtable business.

hate being misled.

As a consumer, whether I am buying a shirt that claims to be linen, or whether it's a face cream, I like to know whether I am getting my money's worth. And it's no different when it comes to food. So how do you think I felt when I got a carton of ice cream and in a small, inconspicuous corner, I see the label - frozen dessert. And it only got worse from there. Today, in India, frozen dessert has taken over as much as 40% of the ice cream segment. Is that such a bad thing? Before going into great detail, the big difference between ice cream and frozen dessert is this. Frozen desserts are made with vegetable oil. Also, this is usually the vegetable oil that we want to avoid in our diet like coconut oil or palm oil. Icecream on the other hand, is mainly made from milk and dairy fat. To do a fair comparison, I randomly picked up a box from each - a frozen dessert and an ice cream carton. Here is what I saw. The Label Comparison Ice Cream Claim: Labels it as Ice Cream on the top of the carton. Ingredients: Water, milk, solids, sugar, permitted stabilizing and emulsifying agents (412, 410, 407, 471, 466). Contains added vanilla flavors (artificial flavoring substances). Frozen Dessert Claim: The larger font says - Creamy Delights: Strawberry. In a corner on the side of the box, it says - Frozen Dessert. Ingredient List: Water, sugar, milk solids, edible vegetable oil, liquid glucose, vegetable protein, emulsifier - 471, stabilizers - 410, 412, 407 Acidity regulator - 330. Contains permitted synthetic food colors and added flavors. Nature identical and artificial milk and strawberry flavoring substances. Analysis For starters, the labeling is unclear. When you see the picture on the carton, you would think it is any ordinary ice cream. Only when you turn it around

oa dairy, the premier milk supplier in the local Goan market, has set up its own ice cream plant within the dairy premises at Curti-Ponda which will start functioning soon. Cooperation minister Pandurang 'Deepak' Dhavalikar will inaugurate the plant in the presence of the Ponda legislator Lavoo Mamledar. E a r l i e r, G o a d a i r y w a s manufacturing ice cream at the Verna industrial estate on trial basis from January to May. N C Sawant, managing director of Goa dairy, said, "We have milk processing facilities at Curti-Ponda, which caters to the demand of milk and milk products in the state. We have now turned it into a full-fledged ice cream plant without seeking any grant or loan from any o r g a n i z a t i o n . " He said that the Goa state cooperative milk producers' union, popularly known as Goa dairy, had invested about 15 to 20 lakh on machinery in January. Now, it has just infused another 75 lakh to start the new ice cream plant, S a w a n t s a i d . The dairy had earned a profit of 85,46,888 during the fiscal year 2012-2013. The organized ice cream market in India is pegged at 3,500 crore and is growing at 20-25% e v e r y y e a r.

to look for a title, you see a much smaller font, almost apologetic to be there, and it says - Frozen Dessert. According to the Food Safety and Standards Authority of India, the definition of an ice cream, kulfi or softy ice cream means that the product is obtained by freezing a pasteurized mix, prepared from milk and /or other products derived from milk with or without the addition of nutritive sweetening agents, fruit and fruit products, eggs, etc. Frozen dessert means the product obtained by freezing a pasteurized mix prepared with milk fat and/or edible vegetable oils and fat having a melting point of not more than 37.0 d e g r e e C i n combination and milk protein alone or in combination/or vegetable protein products singly or in combination with the addition of nutritive sweetening agents. So in theory, both brands are correct and are not trying to say they are something they are not. There are many companies that are making both frozen desserts as well as ice cream. To get a get a better understanding of the product, I asked Mr Sapan Sharma, the General Manager of Hindustan Unilever Limited (HUL) on what he thought about the labeling, he was sure that they were following the guidelines and legal requirements laid down by FSSAI, when it came to size of font and placement of their label. Fair enough, but one could argue that it's time that the FSSAI ensured that desserts do not camouflage themselves as ice cream, and the consumer is not left confused. The Calorie Woes

There is a big demand in Goa for packaged ice creams and the dairy has planned to produce all types of ice cream, including family packs, party packs, cups, choco bars, kulﬁ, dolly, etc. in different favours, Sawant added.

Ice Cream For every 100 gm of serving Energy - 217 KCal Protein - 3.5 gm Carbs - 21.5 Fat - 13 Calcium - 176 mg Frozen Dessert Energy - 200 KCal Fat - 10.5 Carbs - 23 Protein - 4

Saturated fat - 5.8 Trans-fat - traces Analysis You see that the number of calories are almost the same in both cases. But that's never the whole story. The frozen dessert label says traces of trans fats and saturated fat of 5.8. So both harmful dietary fats are found in frozen desserts. Saturated fats as well as trans fats are what we want to avoid in our diet. They are simply the bad fats. They add to weight, can cause heart problems and raise our cholesterol levels. According to the Harvard Medical School Heath Guide, trans fats are worse than saturated fats, and there is no safe level of

trans fats. So nutritionally the frozen dessert falters. According to Mr. Sapan Sharma, "Ice cream and frozen dessert give similar eating experience." But I am more interested in the nutrition aspect, so I cross question him on the nutritional value of vegetable oil. His reply is, "Vegetable fat is more advantageous than dairy fat. Vegetable fats are not a direct cholesterol source. Palm oil or derivatives like mid fractions are healthier. Also, vegetable fat is amenable to making ice cream. Palm oil is very versatile, and helps give frozen dessert its smooth and creamy texture at -15 degrees." According to India's leading nutritionist, Dr Shikha Sharma, "It has been proven by several research studies that palm oil is unhealthy due to its cholesterol increasing effect. It has been also seen that high consumption of palm oil can cause heart diseases." "Do you use partially hydrogenated vegetable oils in your frozen dessert?" I ask Mr. Sharma. Unilever's reply is that that they don't. The Price Factor Lastly, there is the price factor. The consumer has no beneﬁt as this frozen dessert is not cheaper than ice cream. This is despite the fact that dairy fat costs rupees 300 per kg while vegetable fat is rupees 50-60 a kilo. According to industry experts, the ingredients only make up 8 to 12% of the cost of the product. A lot is spent on other factors like R&D, designing product, the technology component, etc. So the price will not be altered due to the ingredients. This issue has become a controversy amongst the players involved. The government has come up with a gazette notiﬁcation amending the Prevention of Food Adulteration Act to allow the labeling of frozen desserts as "vegetable fat based ice cream" or "non-dairy ice cream". This has s p a r k e d o ff a f r e s h s e t o f c l a i m s a n d counterclaims. Whichever way this row ends up, it's time we looked carefully at our labels. It's time consumers learn to read between the lines. Courtesy: NDTV

CREMOZYME (ICE CREAM EMULSIFIER & STABILIZER)

lobal ice cream and fast food restaurant chain Dairy Queen wants a quick bite of India's fast growing QSR (quick service restaurant) market. After initial talks with

Reliance Retail to introduce its dairy business fell through, it is learnt that the company is looking for new partners to launch its burger chain in thecountry. Dairy Queen, which is owned by American conglomerate Berkshire Hathaway, operates around 6,000 stores in 19 countries. Headquartered in Minneapolis in the US, it is best known for its signature soft serve ice cream. "The company would initially want to look at opening around 100 burger stores here," said a person familiar with the matter. However, several phone calls to the company's headquarters were not returned. Dairy Queen is not the only one. Over the last few months, some of the world's top burger chains including Carl's Jr, Wendy's, Burger King, Fat Burger and Johnny Rockets have announced their entry into the country. Samir Chopra, group

chairman of Cybiz Corp, which is bringing American burger restaurant chain Carl's Jr to India, says that burgers are fast replacing pizzas as the fast food of choice. "Also, if you look at India's QSR market, it has, surprisingly, been growing despite the inﬂation," says Chopra. The country's QSR market pegged at Rs 5,500 crore in 2013 by management consultancy ﬁrm Technopak is estimated to grow at a CAGR of 25% to reach Rs 16,785 crore by 2018. An Assocham study reveals that Indians are eating out more often these days, as many as eight times a month, though less than the people in the US (14 times), Brazil (11 times), Thailand (10 times), and China (9 times).

Ice Cream Stabilizer is a combination of Emulsiﬁers & Stabilizers for use in any correctly balanced ice cream formulation.

Ice Cream Emulsiﬁer & Stabilizer is a combination of emulsiﬁers & stabilizers for use in any correctly balanced ice cream formulation and is designed to give optimum results & over run over a wide range of ice-cream plants. It ensures mouth feel, texture & body melt down properties, heat shock & storage stability. We also provide solutions for all types of ice-cream: Extruded Ice

When it comes to quick bites like burgers, Arvind Singhal, chairman of Technopak, says that there is a growing number of urban consumers in the country who are looking beyond mass-market burgers. "I wouldn't say that people are looking for a luxury experience when it comes to burgers, but they are deﬁnitely looking at better ingredients and more choices," Singhal says. American doughnut company and coffee house chain Dunkin Donuts tasted success in India only when it included its now popular 'Tough Guy' burger in its menu. The total size of India's burger market is estimated to be around Rs 1,000 crore. The unorganized sector accounts for 40% of sales while McDonald's controls 75% of the market share in the organized sector. This is Dairy Queen's second try at entering the Rs 2,47,680-crore Indian food services market after 2011.

Enzyme India Pvt. Ltd. 111, Atkinson Road (Jyothi Venkatachalam Road), Vepery, Chennai-600 007 Ph: +91 44 4206 6364 / +91 4425611463 Mob: +91-93833-54321 E-mail: info@eipl.co Website: www.enzymindia.in

he Chinese players have long been called Saina Nehwal's nemesis. Not anymore. The Hyderabadi shuttler created history by winning the China Open tournament. "It's so special...I never thought I would win. It's one of the toughest tournaments in the world. Since 1991 only the Chinese have won this tournament. To finally have this trophy in my hands feels special," says Saina, who had no time to celebrate her historic triumph. "I had to catch a flight to Hong Kong soon after my match. I just had a vanilla ice cream to celebrate my win," says the shuttler, who has set her sights on winning the Hong Kong Open next. The first thing that Saina did was call her parents and scream, "Yes, I won!" My mom said, 'You were okay. This is not your best'. But my mom is the real force behind me... for winning this title," Saina says, adding, "My mom is friendly, but then, somebody has to be strict, to motivate me to get better, right? I'm

grateful to her. My dad, on the other hand, is a very quiet and satisﬁed person. He is always happy with my wins and is always there to support me.” Admittedly, she was in two minds about taking part in the China Open, initially. "I didn't want to play in the tournament, as I had very little time to prepare after the French Open. But Vimal sir convinced me that I had it in me to win the championship. I just believed him and went ahead," shared Saina, who also called her previous coach Pullela Gopichand, soon after calling Vimal. "I wished him happy birthday, as it

was his birthday on Sunday. He is the head coach of India, so, I am sure all the wins are like gifts to him." hen asked if she is going to continue training with Vimal, pat comes the reply, "Before I began training under Vimal sir, I was feeling stuck with my game. He tried a few new things to my game and it is working. I only improved after the World Championships. It's a process... wins don't come suddenly. I think now I have improved a lot." With so many talented players around, staying on top of national and international circuit, Saina has emerged as the "poster girl of badminton," with her consistent performances. "See, I don't know

what 'poster girl' means. I playing badminton to win, that's all." The shuttler has no time for love. "My life just revolves around travelling and playing matches. I want to play well and win more. After that, I will think about my personal life. I have friends and I am happy with that now. Love and all that, I will think about seriously after some years.” Saina's story surely deserves to be watched on the silver screen. So, we ask her who would she want to portray her on screen and she is quick to reply, "Deepika Padukone!" She adds, "Deepika fits the bill perfectly. She has played badminton on a national level, so it's got to be her." A diehard SRK fan, Saina wants SRK to be in the film opposite Deepika. "SRK and Deepika are a hit pair, so it will be good for the film," she says laughing. And when we tell her that it would mean SRK is playing her boyfriend, Saina laughs out loud, saying, "It's like a dream come true!"

e n a Enterprises has opened an R&D center by name of Center for Dairy and F o o d Te c h n o l o g y (CDFT) at Rai Industrial Area, Sonpat (NCR, Delhi). It is just 7 km away from Delhi border on GT Karnal Road.

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

The objective of the center is to provide the R&D and QA services to small and medium dairy & ice cream companies who wish to avail these inputs as and when required instead of permanent overheads. Big corporates can use for it market trials and to keep the conﬁdentiality of new product development. CDFT is equipped for making fermented and frozen dairy products in small batches of 50-100 lt along with storage facility for + 4 deg and -25deg C. It is equipped with microbiological and chemical analysis laboratory.Team consists of in house team of specialist from frozen and fermented dairy product categories. Modus operandi for use of the center has been designed in such a way so that all existing and new entrants in Dairy and related Food industry can use the infrastructure as per their own requirements. This facility is not only meant for Dairy Brand owners / manufacturers but also for Ingredient supplying companies who can take trials with their ingredients and show the ﬁnished dairy products to their clients. Center has its own In house development of new products and formulations and its sale to customers with formulation, process technology. Besides, it can leased out on day basis with assistance of laboratory, plant operations under non disclosure agreement. Center even undertakes new product development on exclusive basis on behalf of its clients. Kena Enterprises has been founded by Rajiv Goyal who has almost 30 years of experience in dairy & ice cream companies in India.

husboo ice cream, A well known Ice Cream Brand in Saurastra region opened its ﬁrst retail outlet in Derdi (Kumbhaji) Dist. Rajkot Gujarat Company's CEO Mr. Himat Bhai Pokia said, “we have always endeavored to strike the right chord with our customers' taste, and even succeeded hugely, this is our 1st experiment and Company getting good response from the customers and we are planning to open more

company owned outlets in 2015”. Khusboo Ice Cream is Manufacturer and Supplier of different Milk Products gaining solid grounds in the domestic market. Their extensive range includes different kinds of assortment of Cones Ice Cream, Mini Ice Cream Cones, Choco Bar Ice Cream, Milky Bars, Mango Duet Ice Creams, Kulﬁ Sticks, Ice Cream Candles, Ice Cream Cups, Matka Kulﬁes, Sundaes Ice Cream, Cassata Ice Cream, Party Pack Ice Cream, Ice Cream Party Pack, Large Cup Ice Cream, Bulk Ice Cream, Basundi Ice Cream supplying to caterers & hotels all over India. Their popularity and brand name speaks for the quality by itself. “So far, we have always stood out distinct from the other similar products offering units with our extensive range and undoubtedly supreme quality. Using natural and hygienic ingredients, we have always endeavored to strike the right chord with our customers' taste, and even succeeded hugely”, said Pokia.

nzyme India is having more than 25 years experience in Biotechnology and Fine Chemicals. They are supplying to Agro, Brewery & Distillery, Food, Detergent, Ice-cream, Textile, Paper, Papain, Pharma and Effluent Treatment . The main objective is to manufacture & market industrial enzymes. “The goal has been to establish clear leadership & globally competitive production capabilities in our product lines and to offer eco-friendly bio-catalysts to the end user at economical costs. There are handful of companies world-wide who specialize in this 21st century Biotechnology of Enzymes. The production process normally uses natural products such as wheat bran, wheat flour, papaya latex etc to turn into high value products.” “Our mission is to make quality products affordable to all. We are adding value by optimizing our market mix and experience to quicken the pace of growth. We are in the process of building a global organization for the future. We are working on various innovative practices towards building a culture that is customer focused performance driven, innovative, flexible and adaptive”. Company says.

ith 425 delegates, 48 stalls and 10000+ visitors IICE made history in Indian ice cream industry. IICE is a unique platform for Indian ice cream manufacturers and allied segments. During the conference a number international speaker made presentations. Kirit Somaiya, Member of Parliament was the chief guest of the event. Somaiya said, “I still remember those days when we used to have only two brands, Kwality and Joy and there was only one ice cream factory in Worli in Mumbai. From those times to now India has changed and now we have hundreds of brands and ﬂavours”. Kirit Somaiya assured Indian Ice Cream Manufacturers for all support in developing the industry especially for the export development. Ice cream industry can repeat the IT industry business module, manufacturing in India and exporting to the rest of the world, said he. Somaiya also mentioned that we also need to develop machinery industry for the processing and supply chain management of the Indian Ice cream industry. He said India is open for the foreign machinery manufacturers who are interested in establishing manufacturing units in India. This will increase employment in India and ice cream industry can experience best technologies available locally.

Pardeep Chona Treasurer of Indian Ice Cream Manufacturers Association and CMD of Havmor Ice Creams informed during his inaugural speech that IICMA has decided to celebrate National Ice Cream day on every 2nd Sunday of April. Association will also seek views from different quarters to promote a united ice cream brand in India to counter the myths about ice creams and for increasing the per capita consumption in the country which is way low in comparison with China and USA. Sudhir Shah, Secretary of IICMA informed the gathering during his thanks note that Indian Ice Cream Congress will be held in Bangalore next year during the same period. Shah also informed that Indian ice cream industry is moving the right direction and with the same pace we will soon be discussed in global circles. Dinesh Waghmare, Managing Director MAIDC made presentation on “Maharashtra a destination for Ice Cream Manufacturers”. He mentioned that Maharashtra is sixth largest producer of milk in the country and one of the largest processors and consumers of ice creams. Being the largest producers of fruits in the country combination of fruits and ice cream can do wonders, especially the strawberry and mango. B Thiagarajan, Executive Director, Bluestar

Limited supported the IICMA's view for a creating a united brand. He said Bluestar will always be on fore front in supporting such causes. G Chandrashekhar of Hindu Businessline newspaper made an eye opener presentation on Indian macro-economy and ice cream market prospects. There were a number of informative presentations made by other speakers such as “Labeling and Packaging Regulations in India” by Girish Pai of Natural Ice Creams, “Ice-cream Global Market & Trends” Anurag Jain of Dupont, “Advances in Storage and Display Technique” Srikant Subramaniam of Blustar India, Updates on taxation (Service tax, Central Excise, GAST) for Ice Cream Industry by L Badri Narayanan of Lakshmikumaran & Sridharan Attorneys, Mumbai, “New Concepts for Cold Storage for Ice Cream Industry” Srinivas Reddy of Bluestar, “Price outlook for industrial chocolates in India 2014-15 P. A n a n t h a P a i , o f S o u b h a g a y a Confectionery. There were a number of foreign speakers who presented some global trends, “Future of Ice Cream production in India by Ejvin Lund of Tetrapak. “Latest Trends in Cone Making in European Market Hans Peter Trosse of Big Drum Engineering, “Indian Ice Cream Industry:

Overview, Outlook and Opportunities” by Janaki Padmanabhan of Euromonitor International. Two days event catered almost everything Indian ice cream industry looks for. There were a number of stalls from different allied segments of the industry. Ice creamingredients, raw material, processing and packaging machinery, cones and cup manufacturer and cold chain companies, all participated in the expo. Firoz H Naqvi, Organiser of the event informed that next year this event will be of double size and the response was better than expected. “We are expecting 200 exhibitors next year in Bangalore, he added. Naqvi also informed this event also had an entertainment night with mix of national and international talent followed by gala dinner. This entertainment night has a great craze among the ice cream manufacturers and allied segments because it gives them an opportunity to interact with the people from far places.

here's a slight pinch in the air and its here to stay. It doesn't just promise Delhi an exciting winter, but also brings with it scoops and scoops of ice cream: tender coconut, watermelon, figs, milk chocolate chip, caramel and more. Natural, the Indian ice cream brand opened its first store in Delhi and plans to open the second in Connaught Place on November. The store in Delhi is their first in North India and marks the beginning of a thrilling new journey. Srinivas Kamath, director of Natural said, "This store marks our first step towards becoming a national brand. We are looking at expanding our footprint across the country and plan to open 100 stores in the next 5 years." The company began its operations as a 300 sq ft ice-cream parlour at Juhu, a Mumbai suburb, in 1984 and currently has 118 outlets across the West and South of India. As the name suggests, 'natural' has been making ice creams using only fruits, dry fruits, chocolates, milk and sugar, with no preservatives or stabilizer. With unconventional and unique flavours like tender coconut and sitaphal, Natural is a delight for ice cream lovers. In a candid interview with Mr. Kamath told us that, these stores will bring us closer to our loyal customers and will also help us reach out to newer consumers - who we hope to win over with our innovative products. Excerpts from the Interview: Recently you have opened store in Delhi, so what further plans do you have for your north India venture Our plan in the north is not only to expand, but we see north India and especially Delhi as our launch pad for our brand to become a national brand. In the western India we have a strong hold, while in north we have very few outlets. Thus launching in the capital city, we are trying to make a foot hold to become a national brand. Slowly with this initiation we will bring stores in other parts of north India like Punjab, Uttar Pradesh, Himachal Pradesh and go to north east side of Bihar. These opening would be In Tier I and Tier II cities or more? We do want to expand in every nook and corner of India but at the present in our expansion plan we will be opening in the Tier I and Tier II cities. Will it be Franchise based expansion? As of now we are opening company owned outlets. At least the 10 to 15 out outlets we are planning to open in north will be our own. Also the outlets in Delhi are solely owed by us. But after we have made our foundation strong in that particular city then we would be looking at franchise also. What is the mode of your supply chain management? We have made provision from Mumbai itself, in fact we are working on making sure that the Mumbai manufacturing unit capable of supplying regularly even during the in season times as planned . We have made provision at the moment for 10 to 15 outlets, and after this will be in a better position to understand whether we need to expand our existing unit or look for another location for setting up manufacturing units.

Will you be Opening the new unit in northern states or Mumbai? We will be ideally looking at expanding in Mumbai itself because of lot of our key ingredients and products are based in Mumbai itself. So the expansion will be in Mumbai as we will go for bigger geographical location. The Northern Indian is a seasonal market for the ice cream business, what strategy will you put on to enhance the market in the winter season? Well we are launching our stores in Delhi in the starting of winter because we know people here are adaptable to the change of weather. Also we are starting off at a slow pace to avoid any unnecessary kiosk. Strategy to enhance sale in winters is to promote our ice cream to the afﬂuent class of consumers who are open to the consumption of ice cream in winters. But this strategy cannot be applied to the tier III and Tier IV cities, where to promote your product you open in the peak season, market it and enhance your sale. You launched your ﬁrst store near Diwali, how was the response from the Delhites? The response was overwhelming. Though we had launched without any advertisement and promotion and we were not sure what kind of response would be there. But the outcome was tremendous with people queuing up for ice creams. It has broken most of our other stores record. In your view which is better, company owned outlets or franchise for an ice cream business?

Well to be honest it is an amalgamation of both. In company owned outlet the owner are in touch of their customers while in franchise there is chance of communication gap between the owner and the consumer. This is one reason that we chose to open a company based outlet in Delhi, because it is fairly new to us and one of the biggest ice cream market in India, so we had to be present ourselves, see and analyze the market response and plan our growth accordingly. Franchise is the best way to grow faster because the local entrepreneur has a better knowledge of the local market than us, and the investment is lesser too. Thus there should be balance of company owned outlets and Franchise while keeping in mind which stage of business you are in and

what suits you. Well you are known for innovative flavors, what type of flavors do you plan to introduce to the northern side which will improve your sale further? One has to adapt from region to region, certain fruit and flavors are popular in one state but not in other. Like coconut and jack fruit flavored ice cream that are very popular in west and south respectively, but in north I doubt it will be trendy. While in north flavors of lychees, Chikoo, water melon are very popular and people love to have them. Even names vary from region to region, which we have to change it for the consumer to know it and like it.

new and dynamic entrant i n I n d i a n i c e c re a m industry is the Snow Crest Ice Cream Amroha – creating its own niche in Utter Pradesh and with time is planning to spread all over India. In an intense conservation with Vishal Goyal, Managing Director, Snow crest ice creams, Supriya Food Pvt. Ltd, we came to know about this new entrant, its foray in the industry and market presence. How did u come in the business of ice cream? Well I wanted to change the scenario of the business which I was already doing. And the best business to venture, according to me was, the food processing and with a lot or research and think tank we entered the business of ice cream production. It was only last year that we had decided to start the ice cream business and within a year we have a well established ice cream facility and distribution. We are ﬂourishing in the ice cream market for the past 3 month and further strengthening our presence in the market. It is interesting to see your Ice cream facility located in a small town, what is the capacity of your plant? The capacity of our plant is of 1000 liters but at the moment we are producing only 500 litres of ice cream. The volume will increase with time and with further hold in the market.

Flavours That Leave A Big Impression

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Would you increase the capacity of your factory in future and have you planned to set up some R&D centre/consultancy to enhance the quality of your ice cream? We have big plans for the future and would like to increase our production up till 5000 litres per day. And yes we are very conscious about the type of quality we give to our customers. We have our consultant in Ahmadabad, Nitin Bhai Shah, who gives us valuable and technical advice on the business of ice creams. He help and our innovative thought helped us to understand the need of the customer, the quality of our product and the need of the hour. There is trend for the ice cream companies to have their own retail outlet of rather ice cream parlour, do you have such plans? Yes, we are building retail outlets, In fact on the 6th of October we started our new retail outlet in Amroha and our next target will be Moradabad and Meerut, where we are into discussions for opening a retail outlet.

SPECIALITY RANGE OF TOPICAL FRUIT FLAVOURS”

BEST IN INDUSTRY RANGE OF CHOCOLATE FLAVOURS” How many of your dealers and distributors are actively doing a successful business? At the moment we have around ten distributers and 30 to 40 dealers. We are new in the market and since we started our business in off season we could not acquire many dealers. Also our production is less. But By next year our production will double, so will our distributorship and dealership.

MASKING COMPOUND FOR THE ICE CREAM INDUSTRY

Uttar Pradesh has a huge crisis of power cuts and the ice cream business is totally depended on it. How are you going to overcome this menace? It is one of the biggest problems that we are facing in this business. We use generator to cover up the power cuts. But we are cleanly maintaining the business with right production and best quality. Our motto is to provide our customer with best products and no power cuts can stop us. Use of generators for long hours definitely increases the cost of production, so how are you managing the cost effect? Cost is there, we cannot ignore it. But we are new in the business and at least for a year cannot expect profit as we are still creating a brand in the market. But once we build our presence, it will become very important to cover up all the extra expenses. We may do it by increasing the price of our ice creams. The per capita consumption of ice cream is very weak in India as compared to other countries; would you like put in any important point to associations like India Ice creams Manufacturers' Association, which could be very significant for this industry? The association needs to make the Indian ice cream industry as one by asking the government to have same tax rate in all states for all ice creams in India. The association also needs to help us by pressurizing the government for better power supplies for ice cream industry especially in states like UP and Bihar where power is a major problem. Only better power Matrix Flavours & Fragrances (India) Pvt . Ltd s u p p l y c a n r e s o l v e t h e tantamount of problems we are Block No.32, Kinfra Small Industries Park, facing. Nellad P.O.Muvattupuzha, Kerala, India Pin:686 661 Tel:0484-2597700 E-mail:info@matrix.net.my

ce Cream industry is flourishing every day with the increase in R&D on varieties taste & Quality products. It has been noticed due to rise in global temperature environment & geography is also changing. Similarly demand and consumption of ice cream is also Managing Director Mr. Bhavesh Parsana going up through small and big player available regionally and on national level. Due to the fragmented production Quality of cleaning and hygiene is not matched with international standard . Quality & Quantity of potable clean water is a major burning issue of the age. In ice cream Microbes are creating problem specially in cold condition coliform & in hot condition thermophilic - spore forming bacteria. Satol Chemicals has come up with the solution for above problem having following properties 1] sequestraint 2] wetting 3] dispersing 4] emulsifying 5] suspending properties Since 1999 Satol Chemicals having HO in Mumbai and manufacturing plant in Parwanoo Himachal Pradesh with ISO Certification 9001-2008 pointing to aim CLEANLINESS WAS NEVER SO CLEAN by using Satol Chemicals with a motto QUALITY WITH ECONOMY. Satol chemicals taking care in the following division & ready to solve any specific problem for de scaling cleaning hygiene sanitation / disinfection. 1] Ice cream, dairy, bulk milk cooler & chilling center 2] Fisheries & Poultry farm including processing unit 3] Food industries

4] Breweries & beverages 5] Housekeeping chemicals with complete range 6] Cooling tower. Question raised why Satol Chemicals. We observe that cleaning of equipment and processing section is not up to the mark with the traditional cleaning system using CAUSTIC AND NITRIC ACID Therefore a number of plants are using cleaning additive to increase the rate of reaction of caustic for better performance. To overcome above situation Satol Chemicals has developed product / booster / additive to caustic for desired result with mild sanitation effect. After using Satol Chemicals ice cream dairy manufacturing plants are beneﬁted as follows, REDUCTION REPORTED IN 1] Reduction in SPC In many cases below 1000 by using satol additive and sanitiser – Coliform Almost Nil 2] Reduction in Scaling by using Satol De scaler with or without Nitric Acid 3] Reduction in acid circulation cycle. 4] Reduction in process Time, Steps, Water, Heat, Electricity, Labor, Handling of material 5] Reduction in chemical consumption & storage space. 6] ETP load 7] Odour INCREASES REPORTED IN 1] MBR Time, 2] Quality of cleaning & Hygiene 3] Life span of rubber, gaskets 4] Satisfaction in running time.

f helping you reach your destination in ultra luxury was not enough, Uber will now be delivering ice cream tomorrow in over 38 countries cities around the world, including India. This is a big rise from last year, where the Ice Cream day spanned only across 33 cities.

In India, Uber will be delivering ice creams in Bangalore, Pune and Hyderabad, tomorrow All you have to do is order ice cream from the car will arrive at your doorsteps.

Delhi, Mumbai, Chennai, between 11AM and 5PM. Uber app, and an ice cream

In Delhi, Mumbai, Chennai and Bangalore, you will need to pay Rs 700 for Haagen-Dazs Belgian Chocolate and Strawberry sundaes. Uber users in Hyderabad and Pune, on the other hand, will pay Rs 450 for two cookies and cream and strawberry ice creams from Haagen Dazs. The company has however warned that the number of cars is limited, so the orders will be taken on ﬁrst-come-ﬁrst-serve basis.

elcome to our world, the world of Nuts & Dried Fruits, that has been our identity for four generations and continues to be so…. It has been our endeavor to abring best of these, to the market, to the consumers and to the Institutional Customers in Food Industry.

burgeoning domestic Indian Market that we specialize in. Processing Set Up……., Combining Human Skill with Latest P&M.

2000 & FSSC 22000: 2010 compliant respectively. Fully equipped In house Testing Labs at both locations for Physical, Chemical and Microbial tests ensures that quality is monitored all along as per requirements. All our units are duly registered with FSSAI also for processing of

VKC is rooted in tradition that began in 1926 as a modest trading co by the name, “Hansraj Balwantrai” (Father & Son duo) which has been restructured through the years into now operating entity “VKC Nuts Pvt. Ltd.”

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Whole Sellers in major towns and markets. Multinational and Indian Retail Chains. Institutional Customers in Food Industry

We offer customized solutions to our esteemed customers in Bakery. Ice Cream Industries, often working in close tandem for product development, offering valuable inputs and advise about suitable grades of Nuts & Dried Fruits.

Growth…. Our buzz word Our esteemed customers' patronage is the driving force that ever fuels our passion to serve them with Premium Quality Nuts & Dried Fruits bringing with it our commitment to Innovation, Enhancing & Reﬁning Processing Capabilities, Global Sourcing & Expanding our Product Assortment. In addition to being one of the Largest Processors & Exporters of Indian Walnuts, VKC today, has grown to be a Multi Product, Multi Location Company at the forefront of Nuts & Dried Fruit Trade, maintaining a consistent CAGR of over 25% for the past decade.

Connecting globally, we have created an efﬁcient worldwide network for Imports & Exports. While we export Walnuts, Morels & Other Products to over 35 countries, we are importing wide range of Nuts & Dried Fruits from across the world for

Sales & Marketing…., Across the Spectrum Presence We have a wide customer base on pan India basis and cater to diversiﬁed market segments that include:

The VKC Advantage, Blending experience with Innovation

International Networking….

Nuts & Dried Fruits. Our products are sourced directly from farms and processed in house or from accredited companies around the world.

Packing Options…., Customized as per end use requirement Awards & Appreciation… In pursuit of excellence Our Units in Jammu & Ghaziabad are ISO 90012000 & FSSC 22000: 2010 compliant respectively. Our Assembly Line Processing Facilities, three in Jammu (J&K) and one in Ghaziabad (NCR) are equipped with latest machinery sourced from best International & National Manufacturers. Special Epoxy, Anti Microbial Flooring ensures clean and pleasant working environment. Our Units in Jammu & Ghaziabad are ISO 9001-

Nuts & Dried Fruits. Product Assortment…, Widest Range of Standard & Exotic

Starting from Walnuts initially, we now have the widest product range of both Exotic & Standard

Future…... Leadership through dedication.

eal ice cream contains milk. That's the message India's biggest dairy producer is trying to hammer home as it loses ground to Unilever (ULVR) in the country's booming frozen-treats market. Ice cream without milk is like cricket without worldbeating batsman Sachin Tendulkar, Diwali without ﬁrecrackers, or a wedding without dancing, Gujarat Co-operative Milk Marketing Federation Ltd. claims in radio ads. The campaign seeks to highlight the lack of a key input in most of its global rival's Indian products: cream, or any other dairy fat. “Let the consumer decide and make an informed choice that 'Yes, I'm buying frozen dessert which has got vegetable oil,'” said R.S. Sodhi, managing director of Gujarat Co-operative, with 3.2 million dairy farmers as members. Indian consumers have decided they're happy with frozen desserts using cheaper fats such as palm oil. In the ﬁve years to 2012, Gujarat Cooperative's share of the market for frozen treats fell to 31 percent from 35 percent while Unilever's rose to 21 percent from 17 percent, according to researcher Euromonitor. Chocolate Cornetto “Unless there is greater awareness among consumers that frozen desserts don't contain milk, Unilever will continue to grow,” said Swati Gupta, an analyst at AC Choksi Share Brokers Pvt. in Mumbai. Sales of the desserts more than doubled from 2007 to 2012 and will

do so again in the ﬁve years to 2017, reaching 68.6 billion rupees ($1.1 billion), Euromonitor predicts. There's ample room for growth: Euromonitor says Indians eat an average of 200 milliliters of ice cream each year, versus 14 liters in the U.S. and 2.2 liters in China. Since March, Gujarat Co-operative has been urging consumers to check labels for the words “ice cream” before they buy. They won't ﬁnd them on the Double Chocolate Cornetto sold in New Delhi by Unilever. Described on the wrapper as a medium-fat frozen dessert, it contains ingredients including water, sugar, edible vegetable oil, milk solids, liquid glucose, and vegetable protein -- but no dairy fat. Sensory Appeal Frozen desserts are similar to ice cream in their taste and sensory appeal, Hindustan Unilever Ltd. (HUVR), the multinational's local unit, said in an e-mail. “It is unfortunate that some competitors are trying to misguide consumers by sharing incomplete facts about frozen desserts,” the company said. The Food Safety

and Standards Authority of India in 2011 speciﬁed minimum amounts of milk fat and milk protein for ice cream. Last year, Gujarat Co-operative lodged a complaint with the Advertising Standards Council of India over Unilever ads that claimed its products were ice cream. The industry self-regulatory body ruled that the ads were misleading. Two congress workers eat ice creams during lunch at an Indian National Congress meetings in Jaipur. The ruling hasn't stopped Unilever and Ahmedabad -based Vadilal Industries Ltd. (VDI) from gaining market share with their non-dairy frozen desserts. Last year, Unilever introduced Fruttare “ice candy,” and in May, Vadilal started selling Ice-trooper frozen treats targeted at children. Lecturing Teachers Gujarat Co-operative's advertising, focused on a few cities, hasn't had a signiﬁcant impact, said Naveen Vyas, an analyst at brokerage Microsec Capital Ltd. in Kolkata. The ads “sound like

8th - 9th Oct. 2015, Bangalore

lectures given by a school teacher -- eat this because it contains milk,” said Vyas. “Young people are not going to be inﬂuenced by that sort of thing.” One reason producers have developed recipes without cream is that milk fat is about ﬁve times as expensive as fats derived from palm oil and coconut oil. The wholesale price of milk rose 23 percent in the three years through August, while crude palm oil in Malaysia declined 6.5 percent, according to data compiled by Bloomberg. Employees tend to an Amul brand ice cream production line at Bhatt village on the outskirts of Ahmedabad. Another advantage is that dairy-based frozen desserts tend to melt faster than those made from plant oils, according to Doug Goff, a food scientist at the University of Guelph in Ontario. That's important in a country as hot as India. Consumers often don't realize the difference between ice cream and frozen desserts with little or no milk fat, according to Rajesh Gandhi, joint managing director at Vadilal. He said the company gets as much as 40 percent of its revenue from vegetable oil-based products, and using low-cost ingredients helps keep the goods affordable. That's a view echoed by Tuntun Prasad, a 27-year-old vendor who sells frozen treats from a hand cart near New Delhi's Connaught Place. “People don't ask what's inside” Prasad said as he hawked his desserts on a hot September afternoon. “They just want the cheapest thing.”