Ice Cream Times November -December 2017

A Supplement of Beverages & Food Processing Times

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Times Vol. 5, Issue 02, November-December, 2017,

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A Supplement of Beverages & Food Processing Times

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A Supplement of Beverages & Food Processing Times

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Vol. 5, Issue 02, November-December, 2017, 20/-

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Mumbai once again hosted Ice-cream industry a successful IICE demands lower GST rate

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ndian Ice-cream Congress & Expo (IICE) is one of the most significant events in the global ice-cream industry, a unique event in India and considered the only gathering of icecream manufacturers in the country. Hundreds of ice cream manufacturers from different parts of the country and world exchange their views at this platform. The two-day event is co-organised

by IICMA (Indian Ice Cream Manufacturers Association) & AIM Events with Bluestar India as its Title Sponsor witnessed the biggest footfall in the history of ice-cream event.

The seventh edition of IICE took place in Mumbai on 15th & 16th September, 2017 at Bombay Exhibition Center-NESCO. IICE successfully filled the vacuum in this segment by organizing an international event for ice cream industry in India. This event received an extremely good footfall despite heavy rains that lashed the city. IICE 2017 was inaugurated at the hands of Subhash Desai, Cabinet Minister of Industries, Maharashtra in the presence of eminent dignitaries and several national and international players of ice cream industry.

Day two of IICE witnessed an international informative seminar that covered topics related to ice cream industry such as cold chain, icecream ingredients, automation, food safety and packaging. The chief guest for seminar was V.K Pancham, Deputy Director of FSSAI (Food and Safety standards Authority of India), Mumbai.

The show includes all activities which lead ice cream industries as well as manufacturers to their peak. IICE 2017 included a series of informative and technical seminars, and panel discussions to cover a range of Parlours the real growth engine for ice cream brands; Ingredient trends for making ice creams better; Processing your dreams, called ‘ice creams’ chaired by, G Chandrashekar, Editor Hindu Businessline, Nitesh Mathur of Havmor Ice Cream, LK Narasimhan of Fab Ice Cream were the key personalities who chaired the sessions that were well-attended by industry leaders. GST expert Chirag Mehta C.A focused on the subject – GST the way forward.

Read on for the entire coverage of this event in the inner pages.

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ce cream industry players have sought a reduction in the Goods and Services Tax (GST) rate on their product from 18 to 12 per cent or lower. The ice cream products are currently placed in eighteen per cent tax slab and the industry was not happy when GST rates were rolled out. Secretary of Indian Ice-cream Manufacturers’ Association (IICMA) and Director, ‘Scoops’ icecream Sudhir Shah stated that “The overall tax incidence may not have gone up. But our point is that if butter, cheese and ghee have been put under 12 per cent GST bracket, why should ice-cream, which is also a dairy product, be treated differently?�

IICMA President and Chairman of Vadilal Industries Ltd, Rajesh Gandhi said Ice-cream industry has been the torchbearer for creating cold chain infrastructure, which the government itself sees as a means to promote value-addition in agriculture. But by charging 18 per cent GST, we have been clubbed with sugar confectionary, pasta, noodles, spaghetti, instant food mixes and soft drink concentrates. Ice-cream is not junk

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food. Rather, it is nutritious and should be treated as a value-added dairy product.�

R.G. Chandramogan, Chairman of Chennai-based Hatsun Agro Product Ltd India’s largest private sector dairy and maker of ‘Arun’ icecream echoed the same point. “Ice-cream today competes with ghee and skimmed milk powder (SMP) for the No. 2 spot in dairy product sales after pouched liquid milk.

And it is also the fastest growing product�, he said.

Chandramogan further added, “Everybody associates dairy products with only butter and cheese, when the respective sales of these are hardly Rs 1,500 crore and Rs 750 crore a year. Ice-cream is much bigger and is nutritious. Toned milk contains 11.5 per cent solids (3 per cent fat and 8.5 per cent solids-not-fat or SNF), while at 15 per cent (6 per cent fat and 9 per cent SNF) for full-cream milk.

As against this, ice-cream has 21 per cent milk solids (10 per cent fat and 11 per cent SNF), with frozen desert containing 11 per cent SNF from Contd on pg no. 9

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Visit us at Stall-B-25 INDIA COLD CHAIN SHOW 2017 DECEMBER 12,13,14

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Ice Cream News

Contd from pg no. 1

milk and 10 per cent vegetable fat. That makes ice-cream nothing but concentrated milk, which the children don’t even have to be forced to drink.”

IICMA Joint Secretary, Ashish Nahar said, “Ice cream is no more considered as a seasonal or luxurious product, because consumers have made it an impulsive dessert and hence the ice cream industry was surprised when GST Council placed the product on 18 per cent tax slab. This high rate is likely to have an impact on the industry because we were anticipating 5 per cent GST rate."

Earlier ice-cream attracted 2 per cent Central excise without Cenvat credit and 14.5 per cent value-added tax in most states, adding up to 16.5 per cent.

That has gone up to 18 per cent with GST, although manufacturers can now claim tax credit against ingredients (SMP, sugar, stabiliser, cocoa, chocolate paste, flavours, dry fruit), raw material (packs, cups, cones) and machinery (deep freezer, pasteuriser, homogeniser, etc.)

Havmor new advt. highlights their proposition of real milk ice cream

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avmor, a leading real milk ice cream brand in India has launched its latest campaign #MadeOfMilk series with two Cool Gaiz (cows). Conceptualised by Creativeland Asia that recently won the brand's creative duties, this is the first in a series of 3 to 20 secs spots highlighting Havmor's proposition of real milk ice cream. #MadeOfMilk has been launched with an aim to create a property that reflects what Havmor stands for.

The insight behind the series is to grab the attention of consumers and create a lasting impression of the brand message. The ten second film shows two animated cows in a cold barn who are obsessed

with Havmor Ice Cream. The campaign is in line with its core brand philosophy and is part of a strategic brand repositioning exercise. The brand is known for its unique and innovative offerings.

VP - Head of Marketing, Havmor Ice Cream Ltd. Chaitanya Rele said, “We want to establish Havmor as a brand synonymous with real milk ice cream. What better way to tell this story through cows themselves. Havmor has always been fun filled and vibrant as the brand stands for goodness made real, and #MadeOfMilk pushes that thought further in a humorous way. With the help of two Cool Gaiz, we want to catch the attention of the audience and make the brand memorable.”

Sajan Raj Kurup, Founder & Creative Chairman, Creativeland Asia Group said, “In a world where our attention span is diminishing and every second matters, we have decided to create a series of 3 second to 20 second spots for Havmor Ice Cream.

Even in the shortest duration, the message that Havmor Ice Creams are made from real milk has been built in both, subliminally and explicitly.

The first in the series is a 10 second spot that very strategically focuses to familiarise people with the brand name. I am pretty sure it will be a clutterbreaker.”

ultra@ultraintl.com I www.ultrainternational.com

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No compromise.

On Quality, Trust & Value.

Making speciality oils & fats calls for not just use of highly efficient processing but a fine understanding of consumer tastes too. At Bunge, we take into consideration oil chemistry, application parameters and the tropical nature of the country to deliver clients just the kind of oils & fats you desire - anywhere, all the time.

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

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Ice Cream News

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Ice cream lovers in South get a taste of special Italian gelato

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t feels like eternal bliss when you have tasted guava flavoured Italian gelato in the midst of sweltering heat. An Italian has landed on the South Indian shores to give details on gelato preparation. Founder of Gelato Factory in Puducherry, Francesco Carboni said “It is not your regular ice cream, mind you.”

Carboni was in Chennai for a food-related trade fair. He was a fair trade merchant of natural and herbal products and used to run an apothecary in Rome. He visited Auroville in Puducherry often and always made it a point to buy natural products made there to sell in his shop.

He wanted to find a vocation that could combine his love for natural and organic products and also be creative. Now he sells gelato in Puducherry, which he soon realised is his true calling. Carboni did a three-month course in Italy to learn how to make gelato and sell commercially.

Gelato’s base is natural fruits and milk with fat content less than 10 per cent. Carboni started Gelato Factory in 2015 with a capacity of 10 litres per hour at Auroville.

He said, but it was not easy to make it work in India. “I had to modify the Italian gelato recipe for India. Italian gelato uses four kinds of sugar — sucrose, liquid glucose, dextrose and honey. But it was hard to find raw materials that could give the same thickness in India. I did a lot of research to improve the taste. Finally, I reworked the quantity of sugar needed to bring about the same taste.”

Carboni began to slowly experiment with flavours, especially vegan. He said, “We offer more than 20 varieties of vegan gelato.” After two years and

cumulative investment of Rs.50 lakh, the venture is now profitable with an annual turnover of Rs.80 lakh. There are two Gelato Factory outlets in Puducherry and one in Chennai.

Carboni is now ready to take up more. “Also the power cut is frequent, that means I have to shell out more on electricity.” Current production capacity is about 25 litres an hour. Carboni said, “We are planning to increase it to 50 litres per hour.”

The company looks to partner with around 10 franchisees this year and is even looking at select retail chains, hotels and restaurants in the South to supply gelato.

Currently, the company supplies gelato to three retail outlets in Tamil Nadu. “Looking at the range of consumers I find in Chennai, there is a huge market for gelato. So I want to take it to 24 outlets this year.”

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Haagen-Dazs brings delicious ice-cream charm to Goa

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ranchise owner Rohit Murthy of AKB Group is all ready to re-create HaagenDazs magic in Goa in Calangute. After, their successful openings in Indiranagar, Phoenix Mall and Forum Mall, Murthy said, “With Goa being most visited tourist place and well known for its exotic beaches and its efficacious nightlife becoming a premium destination.

Haagen-Dazs is all set to make in vogue to indulgence experience in Calangute.” At the launch event, chief guest list included were Manohar Azgaonkar – Tourism Minister of Goa, Guests of Honor Michael Lobo – Deputy Speaker Goa Legislative Assembly, Chairman of NGPDA and Salil Murthy- Country Head for General Mills India.

Country Head, General Mills India, Salil Murthy said “The discerning tourists in Goa are welltravelled, knowledgeable and yearning for super premium brands. Our foray into this dynamic market will enable us fulfill the appetite of growing section of consumers seeking a gourmet dessert experience with spirits. With this launch, we continue our journey of giving the Indian consumer an insight into opulent dessert experience of delectable ice cream flavors and spirits creations by Haagen-Dazs.”

Haagen-Dazs has been crafting perfect flavor’s and creamiest textures using only the finest ingredients. The brand continues to transform the finest ingredients into extraordinary experience bite by bite. Haagen-Dazs not only offers a variety of choices but also a combination of mouthwatering flavors and authentic ingredients.

Their menu is a magnificent is an interfusion of delightful creations like Eiffel Tower, European

Fondue, Brooklyn Bridge and indulgent flavors like the signature Belgian Chocolate, Cookies and Cream, Mango and Raspberry and Dulce de Leche.

Haagen-Dazs uses only the finest and purest ingredient in its ice cream, like the chocolate is from Ivory Coast and the Macadamia nuts come from the world’s best growing region. HaagenDazs produces one of the creamiest ice-creams by limiting the amount of air that is whipped into the product.

Ice Cream News

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This is what allows creamy taste to linger. The carefully controlled manufacturing process ensures the rich smooth texture for which it is famous all over the world.

Haagen-Dazs known for its super premium Ice creams has announced the launch of its flagship lounge at Calangute in Goa. After winning hearts of ice- cream lovers in New Delhi, Mumbai, Bengaluru, Chennai, Kolkata and Hyderabad, Haagen-Dazs now extends its boundaries to Goa. One of the most visited tourist places in India, Goa known for its famous beaches and bustling nightlife is transforming into a preferred destination for premium brands. Situated at Calangute, HaagenDazs shall make way for a serene setting exclusive to a lavish dessert experience.

A unique dessert dining place, the Haagen-Dazs lounge is tailor-made to sit back, relax and enjoy a luxurious dessert. This is truly an expression of superlative international ambience. The lounge has a distinctively contemporary decor with pleasing interiors that will attract good number of footfall.

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News

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The Emerson Cup 2017 Award – Celebrating The 10th Anniversary Of The Competition “Money cant buy Happiness, but it can buy our Flavour ingredients and that’s much of a same thing”.

Supporting the cause of Excellence, Innovation & Energy Efficiency

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he Emerson Cup Acetoin completed a major landmark in Aldehyde C14 (Peach Aldehyde) its eventful saga, Aldehyde c-18 (Coconut Aldehyde) with the competition Allyl Caproate completing 10 Diacetyl years, since its Ethyl Butyrate inception in 2008.

Over the years, The Furaneol Emerson Cup has L Menthol Flakes received hundreds Milk Lactone of nominations, Vanillin and is one of the Ethyl Vanillin first competitions & many more..... to celebrate the entire spectrum of Suitable for Food & Flavours design- technology, energy efficiency, We Also offer Aroma chemicals & 100% Natural Essential Oils architecture, human comfort, and more Mr. Vinay S Raj +91 80 43468800 C/o Karnataka Aromas in the Heating, #160,KCI Chambers, www.karnatakaaromas.com 5th Main road, Chamrajpet, Ventilation, Air Bangalore - 560018 2 - Acetyl Pyrazine

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industry in attendance, together as one to recognize and reward talent.

Conditioning & Refrigeration (HVACR) industry.

The award is recognized as one of the most prestigious, marquee competitions of Indian HVACR industry and a platform for showcasing emerging trends and practices amongst its professionals. The 10th Anniversary celebration held at Jaipur in conjunction with the India Green Building Council (IGBC) was historic and memorable with the Crème dela crème of the HVACR

Automatic stickline Machine

The Emerson Cup 2017 had five award categories this year 1. IGBC Green New BuildingsOwner Occupied 2. IGBC Green New Buildings -Tenant Occupied 3. IGBC Green Existing Buildings 4. IGBC Green Healthcare Facilities 5. IGBC Green Mass Rapid Transit System (MRTS) Speaking on this occasion Shirish Adi, Vice President & Managing Director, India, Emerson’s Commercial & Residential platform said, “It is a momentous occasion with The Emerson Cup completing 10 years.

Over the years, the award has evolved & grown with the changes in the HVACR industry and set benchmarks that fulfill our mission of improving human comfort, safeguarding food, saving energy and protecting the environment.” He went on to add “We are truly honored to host The Emerson cup each year in conjunction with the IGBC program and doing our bit to create a sustainable future.”

The awards were selected by an experienced and distinguished panel of judges who have won acclaim within the industry for their contributions and achievements. The first category of the evening, the IGBC Green New Buildings-Owner Occupied was conferred on Infosys Ltd, for the Infosys SDB 2&3 Pocharam, Hyderabad campus & ITC Ltd. for their Hotel Grand Chola, Chennai.

While the excellence award for the IGBC Green New Buildings- Owner Occupied category was awarded to Godrej Properties Ltd. and SM Sehgal Foundation for their outstanding projects Godrej One, Mumbai and SM Sehgal Foundation Phase 2, Gurgaon respectively.

Yogurt / Dahi Cup Filling Machine

Homogeniser

In the newly introduced IGBC Green Healthcare category, Reliance Foundation won the excellence award for their Sir HN Reliance Foundation Hospital, Mumbai along with Max Healthcare Institute Ltd. for their Max Super Specialty Hospital, Bhatinda.

Ice-Cream Cup & Cone Filling Machine

In the other new category of IGBC Green Mass Rapid Transit System (MRTS), the award was won by Delhi Metro Rail Corporation Ltd for their work on 15 Stations of the DelhiFaridabad corridor.

Micron Industries Pvt. Ltd. Address : R-710, TTC Industrial Area MIDC, Rabale, Navi Mumbai 400 701, India. Tel.: +91 - 22-67164242.

Email: sales@micronind.com

The award in IGBC Green Existing Buildings Category was won by Mumbai International Airport Pvt. Ltd. for their Terminal 2 & Mindtree for their East Campus at Bengaluru. Keeping into account the quality of entries and recognizing the close competition, the jury decided to give Commendation Awards in the Existing Buildings category to Delhi International Airport (P) Ltd. & Tata Sons-The Associated Building Co. Ltd. for their projects Terminal 3 of the Indira Gandhi International Airport Delhi & Tata Bombay House, Mumbai respectively.

Website: www.micronind.com

The Emerson Cup 2017 raised the bar further in terms of new technology and professional practices. What’s more, the Cup also turned the spotlight on new talent and aspirations.

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TURNKEY PROJECTS OF DAIRY PROCESSING PLANTS & ICE CREAM PROCESSING PLANTS

W-159, M.I.D.C.,Ambad,Nashik - 422 010,Maharashtra,India Phone : +91 253 2029449, Mobile: +91 8390455449 / +91 8007865449 E-mail: enquiry@liquidfoods.in Website: www.liquidfoods.in

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Ahead with Innovation – wafer baking machines Made in Germany

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ALTERWERK KIEL, highly specialized in wafer baking machinery, delivers its JUPITER plants all over the world for more than 60 years now. Customers in 80 countries trust in WALTER baking machines from Kiel.

The diversity of products is primarily due to the differing local customs worldwide. In the USA ice cream is often preferred in cups, whereas ice cream in Monaka wafers has a long tradition in Japan. “WALTER knows the different preferences and needs. We design machines for every market.

certain knowledge of batter technology in order to run a successful production process.

This is the reason why WALTER soft skill seminars on site have become increasingly popular with both long-term and new clients across the world.

The WALTER plants can produce a variety of products. Among them are rolled sugar cones, wafer cups, wafer rolls, savoury wafers and Monaka wafers.

The modular system of our machines offers the opportunity to produce various products on one machine in the highest quality, in different shapes and sizes, and to everyone’s taste”, said Uwe S.

The company shares its accumulated knowhow with their customers as this is seen as essential to ensuring optimal production.

Schroeder, General Manager of WALTER. The capacities of the baking machines range from 3,000 cones per hour to 20,000 rolled sugar cones per hour. On the MARS IC for moulded wafer products, depending on product size, up to 20,000 wafers per hour can be produced.

“Among our customers are both large international food corporations as well as small and mediumsized family businesses worldwide”, explains Schroeder. “Every customer has unique wishes and the WALTER Team is ready to make them come true.”

Since all baking machines are exclusively designed and built in Germany, WALTER can concentrate all knowhow in one place. The technicians know the machine right from the beginning which makes the installation time quite short. After installing the baking machine, the responsible production personnel is trained by the technician until they can operate the machine confidently and independently.

Apart from operating the plant, the customers need

Sabine Golecki works as baking technologist at WALTER. She explains: “We have a new technology center in Kiel where customers get advice and inspiration. The designing department is just next door, so we can discuss product ideas and the corresponding machine design.”

The WALTER technology center offers the best environment to develop new wafer products by using test plants for producing wafer samples for market research.

At the interpack trade fair in Dusseldorf, WALTER presented the next generation of sugar cone baking ovens. The new JUPITER A and JUPITER C lines carry on the proud tradition of giving WALTER customers worldwide the technological edge in the sugar cone baking industry.

Good connection to their customers and being always one step ahead in wafer baking technology are the key factors for WALTERWERK KIEL to maintain their leadership following their claim: Ahead with Innovation.

India’s first gold infused ice cream dessert by Havmor

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leading pure milk ice cream brand, Havmor Ice Cream launched the country’s most expensive ice cream dessert at Huber & Holly in Ahmedabad. Rightly named ‘The Mighty Midas’, the ice cream is made with 24-carat gold flakes, priced at Rs 1,000.

Huber & Holly is Havmor’s flagship ice cream café in India and it’s first-ever uber-premium ice cream dessert. ‘The Mighty Midas’ is created with a host of exotic ingredients including fresh yummy brownies, caramelised almonds, nutty praline,

rocher balls, hot fudge, Belgian dark chocolate ice cream and hazelnut chocolate. The toppings of this unique offering include a swirl of golden chocolate ice cream, a raspberry rose sorbet macaroon, a pipette of passion fruit, a caramel chocolate bar and is finally wrapped with 24-carat gold. What’s even more incredible is that each one of the ingredients in ‘The Mighty Midas’ is made fresh and in-house through artisanal processes.

The Mighty Midas is available at Huber & Holly in Ahmadabad and will shortly be launched in Hyderabad.

www.agronfoodprocessing.com

I ce Cream Times - November- December 2017

Ice Cream News

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Automated Greenfield Project to be established by Hatsun Agro product

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leading private dairy company, Chennaibased Hatsun Agro Product Limited (HAP) that produces diverse range of dairy and ice cream products under brands such as 'Hatsun', 'Arokya', 'Arun', 'IBACO'. The company would soon establish an automated Greenfield project at Walajabad near Chennai. The new facility will meet the requirements for milk and curd packaging.

The Germany-based Windmller and Hlscher (W&H), a world leader in flexible packaging equipment manufacturing with presence in 150 countries has received the order to commission the machines for the Greenfield project on a turnkey basis through its Indian subsidiary.

The overall project cost was estimated at Rs 65

www.agronfoodprocessing.com

crores. The orders were booked in the second quarter of 2016 and HAP proposes to commence commercial production soon.

The customized and tailor made machines for HAP were inclusive of all system components and were driven by the goal to deliver perfect film quality and to optimize productivity, flexibility, ergonomics and sustainability. The two machines "Varex II -2600 mm/3 LayerBlown Film Line"

and "Miraflex AM 8, 1270 mm/400 mpm CI Flexo Printing Press" and their components was manufactured at Lengerich Plant of W&H, Germany.

Managing Director, W&H India, Prakash W Gupta said “We are proud to be part of this important project for HAP. Commissioning of these machines for HAP's Greenfield plant is a remarkable milestone for us in India which is also

helping us to consolidate our leadership position in this sector.�

News

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PronGO: Temperature Controlled Logistic Solution

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o deliver a solution, one has to first identify the problem. One such problem for a company dealing with manufacturing and distribution of Ice-creams is how to ensure ice-cream remains frozen till it is consumed!

While it may sound trivial, 7 out of 10 Icecream manufacturers will testify temperature maintenance to be the biggest problem than any other identified issue. As per experience of interacting with ice-cream manufacturers, more than 80 per cent manufactures either outsource the transportation to a third party vendor or use a diesel operated refer truck fleet; both ways it’s an EXPENSIVE operation. If for some time, logistics is to be removed from the scene, problems such as frequent power-cuts and fluctuating weather provide a risk to these temperature sensitive products also. Be it inter-state or intercity transportation, any ice-cream person: be a manufacturer, retailer or the consumer would want ice cream to melt in his mouth rather than during transportation. The rich and smooth texture of the ice-cream can only be saved if through the entire life-span of the ice-cream the temperature is maintained between -20 to -18 OC.

PronGO® logistics solution identifies need of temperature maintenance at every step of cold chain logistic infrastructure. It’s a complete temperature controlled logistics solution for every kind of distribution be it from manufacturing facility to distributor to retailer or to the consumer.

Being versatile in nature, it can be easily customized and fits in the operational requirement of every individual, it is cost effective and easy to maintain & operate.

Component 1 PCM (Phase changing Materials): A phase change material absorbs energy, stores it in the form of latent heat and utilizes wherever necessary. They maintain constant temperature while changing their physical form i.e. from liquid to solid or vice versa. Phase changing being a reversible process, the high energy density behaves as a thermal reservoir which can be used repeatedly.

in longer retention time i.e. increased distribution radius.

Component 3 PronGO® Charging Station: A charged PCM utilizes its latent heat of phase change which is approximately 100 times higher than its sensible heat. Therefore for deriving the best performance a PCM has to be completely solidified before using it. For complete and effective charging it is preferred to use a Plate freezer.

Given the market size potential and accepting the fact that demand will be ever-growing; a novel technology and innovation makes way for Icecream transportation. This new solution will not only reduce the wastage of ice-creams in their transit time but also retain the quality of the icecream before it reaches its consumer. In a nutshell: The need of including this novel technology and adopting it in the existing transportation solution will address the most important issues of cost, timely delivery, wastage, quality, distribution radius and above all sustainability objectives.

Temperature validation for -15 to -25 Deg C in a 50, 100 and a 150 Liter rotomolded insulated box in an ambient of constant 30 Deg C proves that your ice-cream is safe and temperature maintained.

The PronGo® Logistic solution comes in a set of insulated box and the required amount of PCM thermotab certified for a specific temperature retention. We have created a solution with pre-defined amount of PCM which gives temperature maintenance of -15 to -25 Deg C for around 16 hours.

Conclusion: Use of PCM as the temperature specific logistics solution provides the following advantages; a) Precise temperature backup: greatly increases the available protection against adverse low and high environmental temperatures. b) More Payload: without affecting the thermal performance, we can increase the payload, thanks to PCM technology. c) Low Shipment/Consignment Weight: similar to payload volume, a reduction in total system weight could be achieved by using PCM, while maintaining thermal performance. d) Easy to Use: there are only two components to be placed i.e. the roto-molded insulated box and the PCM thermotab, making assembly simpler and faster.

Component 2 Roto-Molded Insulated Container Any PCM without a good insulation lacks in its performance. Roto-molded Insulated containers have at least 25 mm PUF insulation, which acts the first shield between varying temperatures (i.e. internal and ambient). An insulation therefore increase the efficiency of the PCM, thus resulting

e) Lower Cost: with a Payback of less than 2 years and remaining years of saving is achieved as the operating cost of PCM is very less when compare to other conventional solutions. f) Increased Distribution radius: greater retention is a virtue of high latent heat of the PCM. g) Decreased Wastage: with precise temperature maintenance, no perishable item is wasted.

I ce Cream Times - November- December 2017

Elanpro Introduces EF 825

A new range of compact Chest Freezers for efficient cooling

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ndia’s leading commercial refrigeration company, Elanpro added a consumer centric substitute for compact cold room - EF 825 to its product portfolio. An ideal solution for safe storage of ice creams and dairy products, Elanpro EF 825 is the largest size commercial refrigeratorcum-freezer in the industry. The product is equipped with tropicalized compressor to give it a wide climate zone design suited especially for Indian weather conditions.

The newly launched ELANPRO EF 825 is uniquely designed to provide high insulation ensuring low power consumption. This feature is chiefly relevant for the Indian market conditions as it maintains the interior temperature of -18°C even without electricity for as long as 3-4 hours in case of power failure. The robust freezing facility helps cool quicker whilst consuming less electricity.

The user-friendly offering comes with three doors facilitates easy access to every corner of the unit.

The product is available in a capacity range of 818 litres and has a temperature range between -16 degrees to -28 degrees C. Packed with latest innovation, Elanpro EF 825 includes mechanical temperature control with power indicator and high pressure foam insulation for efficient temperature maintenance. The freezer has sturdy wheels for easy portability. EF 825 helps with long term storage and distribution purpose. Priced at Rs. 39000, EF 825 is available at all ELANPRO Experience Centers across India.

Hatsun Agro plans to expand ice cream capacity

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airy products major player Hatsun Agro Product Ltd plans to install extrusion machine to manufacture ice cream and is in the process to set up a mozzarella cheese plant at one of its plants.

The company said the ice cream machine will be installed in its plant in Salem that would in turn increase ice cream production to 65,000 pieces per hour from 17,000 pieces per hour.

The setting up of milk unit with 3.5 lakh litres per day capacity and curd unit with 1.5 lakh litres per day are progressing well at Dharapuram in Tamil Nadu.

Hatsun Agro said it has commissioned the Rs 60 crore cattle feed plant near Palani and the packaging unit near for milk and curd packaging.

The company also said it closed the first half of the current fiscal with a net profit of Rs 73 crore on total revenue of Rs 2,240 crore.

News

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Event Report

I ce Cream Times - November- December 2017

7th successful event of

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Times Vol. 5, Issue 02, November-December, 2017,

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inally IICE 2017 is over with great success, blessed with unexpected rains and unprecedented footfall of 4800+ visitors during 2 days event. This was the second time for IICE in Mumbai after Noida last year and IICE 2014 in Mumbai.

Today IICE is the largest in entire Asia and our efforts to make it biggest in the world have started. We have already made plans to bring in more visitors from neighbouring countries, South East Asia, West Asia and other parts of the world. This time IICE received people from 17 nationalities which will grow further next year.

8th IICE will be held in Chennai next year 2018. This will be 1st of its kind event in this South Indian city. We had last organised in 2015 in Bangalore where people from all over South India visited. The best part of the show is that it takes place in different regions and cities every time. We have never organised IICE in same city back to back. IICE in South India will attract visitors from Southern states of the country. Our regular visitors from other parts such as Gujarat, Maharashtra, Delhi NCR, Kolkata, Punjab, Rajasthan and almost every part of the country will join their South India counterparts in Chennai.

The biggest benefit of the IICE is that it has made a wonderful platform for exchange of dialogue. There are two growth engines of the ice cream industry one is retail counters & outlets and second is parlours.

From the last 2-3 years, almost all the brands of ice creams have started focusing on expansion of company owned or Franchise parlours. IICE has provided great opportunities to brands for expanding their business in different regions and cities.

Year 2017 was not as good as previous 3-4 years for the industry. First it was demonetisation and then GST hit hard the ice cream business but it was due to expansion plans of leading brands in almost each state and good summer in most of the country, ice cream industry did not face any fall in growth.

2017 will also be remembered for advertisement controversy of AMULKwality Walls which led the war in the court of law. Finally the court asked AMUL to withdraw their advertisement. Predicting an eventful year 2018 on this subject! Dairy based ice cream and frozen dessert, the difference between the two is previous uses milk fat and later uses vegetable oil fat otherwise 90 per cent of the content is same. Both have their committed market and both witnessing good growth. Instead on demoralising each other in the media, social media says industry should promote ice cream among those who are yet to feel the taste ice cream.

There are already many challenges in front of industry where IICMA is interacting with FSSAI and GST council. We are one industry be it ice cream or FD or allied sectors, we all have to work hand-in-hand to take ice cream per capita consumption to 1L. India is huge country and a growing middle class and upper middle class population. Ice cream is already making appearances on their tables quite often.

On the other hand,China has now become the world’s largest ice cream producer as it over takes the US in Ice cream production, according to figures published at an industry expo in north China’s Tianjin City.

According to the frozen food committee of China Association of Bakery & Confectionery Industry, China’s major frozen drink producers yielded over 3.3 million tonnes of frozen drinks, ringing up nearly USD 6.6 billion in sales in 2016.

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he seventh edition of South Asia’s only ice cream event ‘Indian Ice Cream Congress & Expo’ (IICE) kicked off at premises of Bombay Exhibition Center- NESCO, Goregaon (E) Mumbai on 15th & 16th September 2017.

The event was inaugurated by Subhash Desai, Cabinet Minister of Industries, Maharashtra, along with national and international players of ice cream industry. Desai invited ice cream manufacturers to establish their factories in Maharashtra. “Maharashtra is already one of the leading manufacturing states in India for ice creams, ease of doing business in Maharashtra is best in the country and other states follow our policies”, he said.

The two-day event is co-organised by IICMA (Indian Ice Cream Manufactures Association) & AIM Events with Bluestar India as its Title Sponsor witnessed the biggest footfall in the history of ice-cream event. IICE also organized 1-day international seminar that covered topics related to ice cream industry such as cold chain, ice-cream ingredients, automation, food safety and packaging. The chief guest for seminar was V.K Pancham, Deputy Director of FSSAI (Food and Safety standards Authority of India), Mumbai.

Rajesh Gandhi, President of IICMA in his welcome note said that IICE is the only B2B show in South Asia that always provides hundreds of ice cream manufacturers from several parts of the country and world to exchange their views on this platform. He urged that it’s just not the per capita consumption of ice cream which is increasing but also consumers’ demand for the delicacy. Gandhi said that manufacturers are now investing on their capacity expansion as well innovating new flavours and this event is a perfect platform to get innovative ideas.

Sudhir Shah, Secretary of IICMA, Managing Director of Scoops Ice Cream stated that Indian ice cream industry is one of the fastest growing segments of the dairy or food processing industry.

From Rs 9000 crore in 2016, the ice-cream

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Indian Ice Cream Congress & Expo held in Mumbai

category has jumped to Rs 12,000 crore in 2017.

Ice cream industry is growing at a rate of 15-20 per cent year-on-year. India has a low per capita ice cream consumption of ice cream at 450 ml as compared with per capita consumption of ice cream of 22,000 ml in the United States and 3,000 ml in China. With the improving cold chain infrastructure in the country coupled with increasing disposable income and the changing lifestyle, the sector has great potential for growth.

Shah duly acknowledges the role of ice cream parlors as they contribute to the companies’ growth and industry development as well. They become as focal points as ice cream lovers associate with several popular brands through it. The growing number of parlors mushrooming everywhere in the country defines the growth of ice cream players as they gain wider reach and target audience.

Srinivas Kamath- Natural Ice Creams, Chaitanya Rele- Havmor Ice Cream, Kiran Shah- Apsara Ice Cream, Anuvrat Pabrai- Pabrai’s Ice Cream, Gunjain Jain-VKC Nuts, K.M.Sathyan- VKL, Prakash Sanghvi- Delta Nutritive, Aditya GoyalMahaan International, Anurag Jain- Dupont, Ejvin F Lund- Tetrapak, Akshay Rastogi-HUL, Anders G Torbensen- Gram and Sergio Bono-Teknoice focused on the parlors-the real growth engine, ingredients’ role in ice cream segment, innovations and challenges of ice cream industry in a powerpack seminar held on day two.

IICE second day began with a welcome note given

by CMD of Havmor, Pradeep Chona who also felicitated V K Pancham, chief guest for the day.

In his inaugural speech, Chona highlighted that the Indian ice cream industry is growing by 20-25 per cent every year. Chona said, “We appreciate the moderate of Prime Minister Modi of Make In India and support to ease of doing business.

But the high-handedness of FSOs adds to woes of manufacturers. Samples are failed on several grounds. Inefficient trainees FSOs are sent to collect samples, and the procedure of collecting samples is highly inept. A thorough system must

be in place so that manufacturers should not suffer at the hands of these officers. The regulatory hindrances prevent smooth functioning & growth of the company. Food safety dept. officers must also be answerable.” Further he added that everyone in this industry must do their part for the benefit and growth of ice cream industry.

IICE is the best platform to build network, gain knowledge about latest developments of different players in the industry.

Thereafter, V K Pancham briefed about FSSAI regulations that are mandatory for any manufacturer/allied industry player for the benefit of consumers. Ashraf Muhammad, Polar ice creams, South Africa, largest ice cream company value wise, another eminent personality who graced the occasion quoted a few words about this wonderful event. He said, “ice cream and happiness is synonymous and the same thing. It is very important for us to meet and speak collectively like in this Ice Cream Congress & Expo. We are the only independent manufacturer in SA with largest percentage of total market share.”

IICE with an aim to provide maximum service to its client is laddering growth by 100 per cent yearon-year. The show includes all activities which lead ice cream industries as well as manufacturers to their peak. Companies providing freezing and handling machines, packaging machines and materials, equipment and component suppliers, cone manufacturers, food ingredients companies, cold chain companies especially cold rooms and deep freezers, consultancy services, traders and stockists, raw material suppliers, milk powder and chocolate suppliers, ice cream brands looking for expansions participated as exhibitors in the show.

IICMA Joint Secretary, Ashish Nahar is leading the association on GST front. “Ice cream is no more considered as a seasonal or luxurious product, because consumers have made it an impulsive dessert and hence the ice cream industry was surprised when GST Council placed the product on 18 per cent tax slab. This high rate is

likely to have an impact on the industry because we were anticipating 5 per cent GST rate”, he said.

He gave vote of thanks at the end of seminar and expressed gratitude to everyone for their valuable time. Gandhi quoted that IICMA is continuously following government of India for lower GST slab. He also added that “we are very positive for this reduction because GST council has kept all other dairy products in lower GST slabs”.

This year, organizers of IICE and other event partners like Elanpro, 2M Cocoa, Morde, TetraPak, Calfornia Walnuts, DuPont, MahaanAce International, VKC Nuts, Unique equipments were very glad with the response and footfall this event witnessed. Leading companies dealing in refrigeration industry like Western Equipments, Voltas, Haier, Bitzer, Tessol, Rinac, Ace Technologies, Consta, IC Ice Make and Frick India participated in the event. Likewise, companies into process machinery like Teknoice, Coldtech, Shruti Icemac Engineers, Goma, ISF, Harvest Engineers and those dealing in push-carts like Cart Studio, Bhogal Cycle, STM gained positive response this time. Moreover, raw material and packaging companies like VKL Flavors, OROR, Denali, Dukes, Kap Group, The Cone Company, Ideal Baking Corporation, Print-n-Pack, Adani Wilmar, Delta Nutritives, Satnam Flexi-pac, Gujarat Enterprises, Lucid had on display their latest offerings for the ice cream industry.

IICE 2017 seen more visitors and exhibitors from the previous edition. The number of visitors was about 4800 and with 200+ exhibitors, this event has seen another successful and enriching one.

Firoz Naqvi, IICE organiser stated that leading companies dealing in refrigeration industry shown their interest in the event. This year, many cold chain companies participated in the event. He said the success of such events define industry growth rate. IICE 2018 will be taking place in South India’s heart that is ‘Chennai’.

I ce Cream Times - November- December 2017

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Power-packed IICE seminar Panel discussions that took place on the second day of IICE (16th September) were divided into four sessions. IICE 2017 included a series of informative and technical seminars, and panel discussions to cover a range of “Parlours the real growth engine for ice cream brands”; “Ingredient trends for making ice creams better”; “Processing your dreams, called ice creams” chaired by,

Pradeep Chona, CMD of Havmor gave the welcome speech at IICE seminar (Day2)

Key dignataries present on the stage

Pradeep Chona felicitated the Chief Guest for the seminar , V K Pancham , Deputy Director - FSSAI (Mumbai)

Anuvrat Pabrai, Director of Pabrai ice cream felicitated the Sudhir Shah, IICMA Secretary

IICE Organiser, Firoz H Naqvi being felicitated Samrat Upadhyay, IICMA General Secretary

Ashish Nahar gave the Vote of Thanks

Session 1

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he first session topic revolved around parlors as growth engines for the ice cream brands. In his opening statements during the first session, G Chandrashekar said that ice cream industry in India shall grow at a phenomenal rate as the market seems promising with rising disposable income, rising GDP growth and purchasing power. India has a huge opportunity to increase the per capita consumption.

questions raised for this session was what are drivers of Indian ice cream market and how will it pan out in the next 2-3 years? Why are parlors seen as growth engines for ice cream brands? Are there any impediments to growth through parlor route? What should parlors do to attract more customers? How important are interiors of parlors to attract customers? What is better – franchise stores Vs own stores?

the urban young customers who are not priceconscious, and willingly to pay premium price for ice-creams. With rising disposable incomes, the parlors will greatly benefit as people follow the eating-out culture.

He was optimistic that the industry will grow with 13 per cent CAGR for next few years, also adding that 380 million litres consumed in 2016 will eventually rise in the next 5 years and potentially touch 650 million litres considering the huge demand.

Pabrai answered to the aforementioned questions were drivers for ice cream in mainline companies are dealers-network, push-carts, institutional market. A very significant aspect to consider is that the product must be exceptional and should have an emotional connect with customers. The response received both in terms of finance and emotional connect is more with own stores. If you are able to get a passionate franchisee and connected with the brand, then it’s a win-win situation for you.

ambience, so that they feel connected with the brand. We have redesigned our parlors in such a way that customers are engaged to know more about the product, at the same time having enjoyable experience. A mix of franchise and own stores is beneficial because the biggest advantage it gives is capital and we get to know the real market in different locations.

In the last few years, new flavors & trends have been emerging. “This calls for massive expansion in terms of infrastructure, cold storage, availability of raw materials. Demand is inevitable and so the industry will have to gear up with their infrastructure, production and investments to meet the rising demand.”

The four panelists for this session were Srinivas Kamath, Director of Naturals Ice cream, Chaitanya Rele, VP Head of Marketing, Havmor, Kiran Shah of Apsara ice creams, Anuvrat Pabrai, Director of Pabrai ice creams. The few

In response to the questions put forth, Kamath said “for any ice cream manufacturers, parlors are very important attribute of supply chain. For us, 98 % of our business comes from the parlors itself. Parlors have a nostalgic feel to it, celebrating occasions with family and friends is always associated with eating in parlors.

One notable observation in the last few years, is

It is very important to understand your target audience; consumers want to feel associated with the brand. You have to give them the best

Shah noted that parlors is about eating out, places to hang-out and celebrate moments with loved ones. “In certain pockets of Mumbai, within 1km stretch there are 12-13 parlors always crowded with patrons. Hence this clearly shows the important role that ice creams plays in individuals’ celebration. The mindset when you are in this business is that you are not selling a product, you are selling an experience. The parlor décor becomes a very important communication touch-point with your customers. Location is very

important; the cost of real estate will be directly proportional to how prime the location is. The design for parlors is different varying on the size of the place.

The company is always going to be invested in the brand and the franchisee is always going to be invested in profits/ROI. You need to have that franchisee possessing the right operational skills

and contribute financially.”

Rele had a different point to express, from a push perspective, the simplest answer is electricity. The biggest challenge faced by ice cream industry is frozen supply chain which needs to be worked upon. Regarding interior of parlors, real estate has always been a major challenge; the approach to parlors and roll-outs has to be strategic. Location and design of the parlors is also of key importance because consumers must receive the right ambience and enjoyable experience.

Company-owned parlors must be used as flagships so that you can invite franchisees who see potential revenue opportunities. Your parlor model company-owned one is about branding whereas the franchise one is revenue. It all depends on which market you are in and what kind of model being used.

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held on 16th September G Chandrashekar, Editor Hindu Businessline, Nitesh Mathur of Havmor Ice Cream, LK Narasimhan of Fab Ice Cream were the key personalities who chaired the sessions and well-attended by industry leaders. GST expert Chirag Mehta C.A focused on the subject – GST the way forward.

Session 2

In second session, the panel discussed about ingredients in manufacturing ice cream and Nitesh Mathur from Havmor chaired this session.

Panelists included Gunjan Jain, MD of VKC Nuts, K. M Sathyan, Business Head – Flavors, VKL, Director of Delta Nutritives, Prakash Sanghvi, Aditya Goyal – Director of Mahaan Milk Foods Ltd, Sales Director of DuPont Nutrition & Health, Anurag Jain. They focused on the emulsifiers, stabilizers, fat replacers, etc. They also pointed out about value addition of ingredients and current trends of ice cream industry in abroad.

formation which is extremely important because the slower the crystal growth, longer the icecream will deliver the taste and texture. There are many new modern technologies that greatly help in developing new solutions for the industry.

Globally whey powder is being considered as a fat replacement but in India, the conversion for whey protein is not available plus it’s an expensive item.

Hence Jain refused to comment on that question.

In his opening remarks, Mathur said the ice cream industry makes use of several ingredients in the manufacture of ice cream products. Ingredients play a very important role in making good-quality ice-creams when used judiciously, it even reduces operational costs. Few questions were raised to each panelist who provided in-depth answers for the same.

it? Does value addition make it costly, if yes then how can the costs be reduced? He was glad and expressed gratitude that IICMA given him the opportunity to present views on this topic. He said, “Value addition starts at the point when you see a product, when it’s attractive in appearance, there itself the product has been sold. Value addition comes when you present the product to customers.

First question raised to Anurag Jain was how important is the role of ingredients in making quality ice-creams especially stabilizer, emulsifier, other functional ingredients. What is the role of fats and milk powder, substitute-whey powder?

In response, he said that ice cream product goes through several temperature fluctuations right from manufacture to distribution. Due to these fluctuations, the quality of ice-creams deteriorates tremendously. Manufacturers are not able to deliver the sensorial experience they intend to provide consumers. At DuPont, a lot of time is spent on understanding research and working with the industry to provide solutions.

Ingredients play an important part, because what you put in, comes out. No doubt, there are additional costs with the use of so-to-so products but value additions will always help your company to earn more revenues.” Organic concept is fastgrowing trend across the globe, there are many organic stores coming up in different parts of the world. India is still in nascent stage to introduce organic ingredients. Fresh ice cream is another trend being observed worldwide.

Emulsifier restricts the air movement in the icecreams, and stabilizer slows the growth of crystal

The next question was raised to Sanghvi, what are different value additions in ingredients and why is

What are your views on adulteration of dairy products? Also what are your views on price trends on the upcoming procurement season? Goyal answered that, “the industry is very unorganized when it comes to milk procurement. Gaining milk from several villages and transporting it

logistically across the geographical regions often is a big challenge. Often preservatives are added so that the milk delivered to the market/industry is in the right state but addition of preservatives causes an imbalance in milk quality.”

The bigger challenge is to educate dairy farmers about the quality and feed of the cattle, because that affects milk quality. Common parameters to test could be Acidity and pH to measure stability of milk, cost-effective test using litmus paper.

Even government on behalf of FSSAI is taking

initiative to educate farmers regarding the milk quality. For ice-cream industry, it is recommended to follow food-safety directives.

Adulteration is something that happens because of more economic benefits, but what as a purchaser one must be vigilant about the quality-control procedures, collaborate with reputed laboratories to test raw materials at regular intervals. Markets are pretty flat; there was fair amount of milk availability throughout the last year. Prices were good in terms of remuneration to farmers. The market will be supportive in terms of pricing this year as well.

category is very niche in India. The overall market of health segment category in India is niche and can grow well. Yes, ice cream manufacturer should invest their time and money for this category.

MD of VKC Nuts had to answer questions on nuts as ingredients. Traditionally nuts/ dried fruits are used in ice cream, so what’s the expected trend?

Nuts being an agricultural produce – what are the challenges? Jain answered that Indian consumption of nuts & dried fruits is just 3 per cent. The trend will go forward and category will rise both

ways. Traditionally, for ice cream manufacturers, the basket was almonds, cashews, pistachios, raisins, and now the latest trend observed is use of all kind of exotic nuts, dry fruits, hazelnut, walnuts, cranberry, blueberry, etc. VKC has introduced these trends in India and has state-ofart facility to give customers end-to-end solutions and product custom-made to their requirement.

India’s consumption pattern for nuts will increase because the trend is gaining popularity in the country. “With advent of technology, the need to experiment must be encouraged, because you can get a stable product with no difficulty using it as ingredient.”

Question raised to Sathyan was regarding health segment. This industry has several categories of ice-creams like sugar-free, low-calorie, pro-biotic and now the omega-rich 3. How do you view this market segment of ice-creams? Should ice-cream manufacturers invest time and money in this segment? He responded, “ice cream is all about indulgence and fun. To have more fun, flavors can be added to it. People in India are getting very health-conscious and prefer ice creams that have health benefits. From the health point of view, that

Regarding nuts being an agricultural produce and the challenges, Jain said that these are commodities and prices are bound to fluctuate, but efforts are made to keep it in check. The price-freeze contracts are good option and hedging perfectly works for several clients. Also nuts are naturally healthy, high in omega-3, high in antioxidants, and hence the ice cream industry must make use of nuts in their products.

capacity machinery is viable because the ice cream industry consists of big, medium, and small players with their focus on mass and premium products. If your capacity needs are not extremely high then smaller equipment can give reliable and accurate output.

relation of importance for the product. “We have also partnered with Indian companies and are making freezers of small sizes available in India.

Being a company recognized successfully on world map, we need to be attractive and competitive on local map as well. In India, to provide the right competencies we have 4 service technicians’ employed by Gram Equipment who are trained at our main facility in Denmark.”

Session 3

In another session that was totally dedicated to the technical aspects of this industry - the machinery required for manufacture of ice creams. What are the new innovations and modern technology know-how was discusse. The eminent panelists included Akshay Rastogi from HUL- Technology & Innovation Manager, and other three belong from international shores like Ejvin Lund, Director – Cluster Leader for category Ice-Cream, Tetra Pak. VP Sales & Marketing of Gram, Anders Torbensen, and Sergio Bono – Export Manager of Teknoice, Asia.

The first question put forth to Lund, how can stateof-the-art technology and efficient machinery be affordable even for low-capacity plans? To this, he answered that in the last 5-10 years, TetraPak has had a fantastic journey in the Indian ice cream industry wherein the increase of CAGR indicates that there has been a good supply of equipment.

“I am very optimistic regarding the growth of this industry and we as equipment supplier have to ensure that machinery supplied is running efficiently and fulfill clients’ requirements. Low-

Second question raised to Andersons was how can customer service be made available at different situations at reasonable costs? He replied that freezers are very important part of the equipment and regarding expensive, it has to be seen in

Bono was asked what prospects he sees in Indian ice cream market. His response was that

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I ce Cream Times - November- December 2017

Teknoice entered Indian market recently as they see a huge opportunity for ice cream equipment manufacturers. “India has low per capita consumption in comparison with other countries and can potentially grow at a good rate.

Hence we have employed Regional Managers and

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Engineers and will be concentrating extensively on the Indian market. It is not just important to sell product but even more important to give best service. We are very hopeful about the Indian ice cream industry as several players shall enter this market that will require effectual machinery.”

The question raised to Rastogi was what was the company’s experience with the use of these machines? His response was that HUL has good experience with the use of equipment supplied by Gram, TetraPak. ‘Quality comes with cost’ - this is rightly said, as all the equipment used in our

factories are working efficiently. Not being locally manufactured is the primary reason for high-cost equipment. From cost perspective, it becomes grossly expensive when the machinery has to be imported.

GST is Input Tax Credit, this is only possible if the compliance is done correctly. Correct compliance can be an outcome of discipline in accounting.

At the heart of this new reform, we have the process of matching of input tax credit - Correct accounting, sanitizing of vendors, ensuring that you have compliant vendors, sanitizing new added vendors to ensure that there is no mismatch.

means each and every item on the debit of your profit/loss account needs to be examined from the GST viewpoint. Inward supply includes capital expense, revenue expenditure, purchase, packing material, finished goods.

GST provision law states that you can claim credit on receipt of goods. Under GST, a debit/credit note issued by a supplier is relevant. Tax payers may choose to use intermediate software for uploading returns. This software will help you recognize the errors in the accounting data even before the data is uploaded on to the portal. For example errors in invoice numbers punched in the accounting system vis-a-vis the invoice number reported by the supplier. GST returns cannot be revised once it is filed. Once you submit the data on to the portal, it gets locked and you cannot make any changes.

Corrections in data submitted in the earlier tax periods can be carried out in the course of filing of subsequent periods data by way of rectification.

You have to pay tax for every unregistered purchase. You can prepare a single tax invoice for all the unregistered purchase but at month-end.

Session4

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ast session of the panel discussion dealt with the most trending topic of the year – GST and issues pertaining to it were discussed.

The panelist for this key session was Chirag B Mehta, All India 26th Rank Intermediate CA exam, Faculty in seminars organized by professional and business associations. He is certified ‘Accredited GST Trainer’ issued by CBEC through NACEN, an arm of the Government of India.

He is also the committee member of Indirect Taxation and Core Group Committee of Bombay Chartered Accountants Society and Convener of IDT Study Circle BCAS. Also, he is the Proprietor of M/s C. B. Mehta & Associates. The Chairperson who led this session was L K Narasimhan, Managing Director of Fab Ice creams.

Earlier there were several taxes like excise duty, VAT and many such indirect taxes are all subsumed into one National tax i.e GST. There has to be a supply for GST to apply. GST shall apply on all "Supplies". Few areas of concern at the core of

Broadly we have 3 GST models - State goods & service tax (SGST), central goods & service tax (CGST), integrated goods & service tax (IGST).

In case of every Interstate "Supply" of goods or services IGST shall be leviable. When supply is within the State for instance from the store (B2C), both SGST and CGST will be charged simultaneously. Every supply (movement or over the counter) mandates the issue of a tax invoice Under the GST regime there is a shift from compliance being generally restricted to Sales and Purchase ledger. Under the GST regime, every "inward supply" has to be reported. This

The recording of transactions in accounting system has to be correct; there are three taxes on the output and three on the input side, hence a total of six ledgers. The tax invoice issued by the vendor should have an invoice number and date among other essential ingredients.

All the transactions reports are uploaded onto the GSTN portal wherein they shall verified and matched. Make sure that the amount of tax, date and tax invoice number is accurately recorded to avoid further inconvenience. Invoice matching is a concept unique to India, and hence it implies high level of data accuracy. Thus to ensure no mismatch issues, there has to be correct accounting & filing.

It is not going to be easy to handle compliance till we all get used to this change.

To watch videos of these seminar sessions, kindly visit the 'Indian Icecream Congress & Expo' Youtube channel!

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Ice Cream News

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UK’s first ever ice cream and churro bar Loop & Scoop in Glasgow

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K’s first ever ice cream and churro bar has come up in Glasgow’s west end. Loop & Scoop, on Great Western Road, opened its doors to the public providing sweet lovers a chance to try out the latest foodie must-have. The ice cream and churro bar has created over 30 new

Taste the world’s first ‘ice cream burrito in UK

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jobs and masterminded by Glasgow entrepreneur Calvin Kayes. This is his first solo venture and the first time the churro and ice cream concept has been brought to the UK. Kayes said “A love of ice cream, great coffee and the desire to create something a little different for Glasgow inspired me to develop the concept of Loop & Scoop. “I have overseen every single detail of the brand, menu and look and feel of the venue and I’m extremely proud to open our doors.

Glasgow has one of the most exciting and vibrant foodie scenes in the UK and we are confident Glaswegians young and old, will enjoy our hand crafted churros, luxury ice cream combinations and breakfast and lunch menus. We want to become an integral part of the local community, a place to meet, relax and enjoy time with friends and family. We are open seven days a week, have 80 covers with seating inside and outdoors and a dedicated events space perfect for birthday parties,

launch events and family get togethers.”

The unique menu includes a range of handmade ice cream, that make use of Calvin’s wife Serena’s family recipe and churros produced on site using the highest quality ingredients. The ice cream is available in 12 flavours and these churros are available with several exciting sweet treat toppings as well as limited editions created seasonally. In addition, customers can enjoy great tasting coffee, all day brunch as well as a lunch menu.

ugelato the innovating and award winning ice cream boutique in Newcastle, UK have recently made their newest indulgent dessert which they claim is a world first. Married couple Michael and Catriona, makers of well known ‘Nuggypot’ have combined their passion for hand crafting the finest Italian gelato with Mexican inspiration to create a wonderful style of ice cream dessert in the world.

Resultant combination is award winning ice cream, popular toppings and the most indulgent sauces all wrapped up in a delicious crepe in the style of a Mexican burrito. Nugelato, who are an independent award winning Co. Down ice cream company based in Newcastle and Newry, hail from a family that has been handcrafting ice cream since 1930. Nugelato has always been at the forefront of ice cream industry, winning awards and created a customized popular offering since they began in 2015. The gelato whizz kids at Team Nuggy created the indulgent dessert offering, styled like a burrito with a twist, in what they believe could possibly be the ‘nicest thing ever tasted’ and the only one of its type in the whole world.

The couple commented that, “Nugelato prides itself in doing things differently and innovation is at the heart of all we do. While it’s a cold dessert, even those with the most sensitive teeth can bite in to the Ice cream burrito, and the special foil and style of wrapping keeps any drippages to a minimum.”

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I ce Cream Times - November- December 2017

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Ice Cream News

Bubbies Ice Cream was on display at Anuga

and sweetened with natural ingredients for a soft and chewy texture. Bubbies Mochi Ice Cream is available in an array of unique flavors and combinations.

Chief Executive Officer of Bubbies Homemade Ice Cream & Desserts, Rick Schaffer said “We are excited to display our tremendously successful Bubbies Mochi Ice Cream products at Anuga.

As we continue to grow and expand the Bubbies brand, we are glad to share it with the world at Anuga.”

Bubbies showcased their unique mochi bar, a selfserve freezer that allows consumers to mix and match selections and experience new flavors in a fun and convenient way. The mochi bar also gives customers a chance to purchase single servings in any flavor they choose.

For decades, Bubbies has been produced in Aiea, Hawaii TECHNICAL CONSULTANT FOR location. With ongoing success and demand in the U.S. and internationally, Bubbies recently expanded its manufacturing operations with a new facility in Arizona that will balance its existing manufacturing and distribution operation in Hawaii. Bubbies Mochi Ice Cream with 110 calories or less per serving is more rich and flavorful than other mochi desserts due to its high quality ingredients and proprietary recipe.

Bubbies is gluten-free (certified by the Celiac Support Organization) and is produced without Contact : KALPESH P. DALAL ingredients genetically B.S.C (Tech) Food Technology UDCT, Mumbai modified through Dalal Consultant the use of modern B/10 Avanti Habitat Duffnala, Shahibauh, Ahmedabad. 380004, (Guj) India biotechnology.

nuga, the world's largest food and beverage trade show hosted in Cologne, Germany that was held on 7-11 October, 2017 seen Bubbies Homemade Ice Cream & Desserts on display. This event attracted nearly 7,200 exhibitors from 109 countries. A variety of vendors and retailers participated including producers of fine foods, organics, dairy, meats and an array of beverages and desserts. The show includes a host of lectures, special exhibitions and industry events.

Bubbies Homemade Ice Cream & Desserts was present in Hall 04.2 at booth #C049. The brand is popularly known for its premium mochi ice cream. Mochi ice cream is a bite-sized ice cream treat wrapped in soft, sweetened dough. The outer layer, mochi dough is made from rice flour

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China becomes the world’s largest ice cream producer

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hina has overtaken US as the world’s largest ice cream producer as per figures published at an industry expo in north China’s Tianjin City. China’s major frozen drink producers yielded over 3.3 million tonnes of frozen drinks in 2016, up by nearly USD 6.6 billion in sales, a spokesperson with the frozen food committee of China Association of Bakery & Confectionery Industry stated.

This year’s Ice Cream China hosted nearly 400 exhibitors, with more than 1,500 booths in an area

covering 35,000 square meters.

The report did not provide the US figures. Taking the output of smaller producers into account, China’s total production of ice cream last year surpassed that of the US, the spokesperson said.

China’s per capita consumption of ice cream has grown from one liter 20 years ago to 3 liters in 2016. Director of the association, Zhu Nianlin said “Compared with developed countries, ice cream industry is still young in China and has a lot of room for growth.”

Coco Gelato presents the world's most extravagant dessert in UK

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our healthy diet chart may go for a toss after you indulge in the most calorific pudding in the world. Coco Gelato, an icecream parlor in Cardiff has created an unbelievably extravagant dessert that contains enormous 18 scoops of ice cream, along with waffles, chocolate bars and fresh fruit. It is highly suggested to share with a friend, because the £32.95 dessert called the Roman Empire has whopping 3,845 calories.

Hence it is accredited to be the most indulgent in the world, and has topped lists of the most calorific sweet treats around the globe. Coco Gelato is known for its decadent desserts, and the parlour was this year named Dessert Outlet of the Year at the Welsh Food Awards.

But the most striking item on the menu list is Roman Empire dessert that contains four freshlymade waffles, the customer's choice of chocolate bars as well as varying ice cream flavours, topped with whipped cream and sauces.

Standing at 3,845 calories, it beats the next most indulgent dessert in the world, Supreme Sundaes' at MO & MOSHI in Bangkok by about 300 calories.

The dessert's creator, Mandeep said, “We wanted to try and build the Roman Colosseum out of waffles,

and then fill the middle with gelato. But it kept falling down.” Mandeep explained that no-one has managed to conquer the empire by themselves yet, but equally no-one has been left disappointed by the mound of waffles and ice cream.

He said, “Every time one comes through, the team gets overwhelmed, but excited at the same time.

They come together and create something very unique.

The Roman Empire can come in many forms, but there's one rule: it has to look amazing. Most adults have lost their inner child, our aim is to bring that back.”

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I ce Cream Times - November- December 2017

Hangyo going strong in Mumbai

T

he popular ice cream brand of South India, back in 2002 Hangyo began in a small city of Mangaluru and has not weakened ever since. Today isn't any other day with people from 7 states lapping up Hangyo's sincerity- It is today a brand to reckon with.

A leading ice cream brand, Hangyo is adored by enthusiasts across the country. Hangyo in its kitty won several accolades and is proud to be awarded one among India's Fast 50 Growing Brands by WCRC, Mumbai. Deepa Pai, Vice President of Hangyo Ice-creams Pvt Ltd, “I want Hangyo to be a global brand. We are always ready to go an extra mile to deliver quality products to our consumers.

Our R & D team is continually working towards perfection and innovate our products to match global standards.”

Hangyo is an ISO 22000: 2005 certified company.

They intend to make their presence felt across India and have a strong brand presence in Mumbai.

It is available in all the Ribbons & Balloons outlets located all over Mumbai. In addition to this; Hangyo is also present in Navi Mumbai, Vashi, Kalyan, Jogeshwari, Thane, Mazgaon and Ullasnagar.

Hangyo presents a world of delight. The ice cream is loved by the young and old alike making Hangyo the king of taste in the ice cream sector.

World’s tastiest gelato international contest held in Italy

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n international ice cream contest has found the world's best gelato flavor. Ice cream makers from all over the world competed in Italy to find out who makes the tastiest gelato.36 teams from 19 countries participated in the Gelato World Tour Grand Finale on September 8-10 in northern Italian city of Rimini to receive the sweet spot.

CEO of gelato machinery company and event sponsor Carpigiani, Andrea Cocchi said “This is the final round of a competition that involved more than 1,800 gelato artisans in 12 main competitions plus 19 locals.”

The competition included a range of events, including the “Stack it High Showdown” wherein participants were given 20 seconds to scoop as much of the Italian ice cream as possible onto a cone without any leaks or spills. But the ultimate prize was the “Best Flavour” award. Judges included gelato artisans and journalists, while the audience was also given a vote. In the end, Italian ice cream maker Alessandro Crispini was crowned winner for his pistachio flavoured gelato.

Other popular flavours included a mix of strawberry and candied walnut, and the experimental passion fruit, cream and Colombian chocolate. While gelato has its origins in Italy, competitors and organizers of the Gelato World Tour said the event reflected a growing taste for the icy treat across the world.

Ice Cream News

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I ce Cream Times - November- December 2017

Feedback

32

IICE 2017 received positive response in Mumbai Ranjan Jain, MD, Elanpro IICE as a concept offers multi-faceted platform for industry partners to increase their visibility, showcase their commitment to the trade and catalyze the development particularly in the ice cream and dairy businesses.

An exhibition like this strengthens the industry and builds continuous awareness about what is happening in the industry. It also helps us connect with various enterprises and understand key ice cream and dairy business challenges. It is a good time for developing business.

Elanpro aims at positioning itself as champion of enterprise solutions. Keeping the same in mind we showcased multiple products for the India market including our recent launches like Scooping Parlour Range and EF 825 Chest Freezers.

Soft Scoop Ice Cream Freezers are designed to create a real impact and help showcase frozen products to the maximum. The company has launched four different types of display freezer in this range- curved glass, flat glass, sliding lid, and counter top. A must have for displaying and

serving soft scoop ice cream, the curved glass and flat glass ice cream display freezers are serve over counter style display fridges that use 5 litre tubs in either polycarbonate or stainless steel. Sliding lid ice cream freezers are for ice cream lollies and prepackaged ice cream. The sliding door allows access to ice cream for serving and helps insulate the unit when not in use.

An ideal solution for safe storage of ice creams and dairy products, Elanpro EF 825 is the largest size commercial refrigerator cum freezer in the industry. The product is equipped with tropicalized compressor to give it a wide climate zone design suited especially for Indian weather conditions.

The product is uniquely designed to provide high insulation ensuring low power consumption. This feature is chiefly relevant for the Indian market conditions as it maintains the interior temperature of -18°C even without electricity for as long as 3-4 hours in case of power failure. The robust freezing facility helps cool quicker whilst consuming less electricity.

When it comes to trade shows nothing beats ROI and Indian Ice Cream Exhibition is a delight on that front. It is a comprehensive, efficient trade show

which gives a unique and incredible opportunity to reconnect with existing clients and meet the new prospects.

Sandeep Arora, MD, Cartstudio First of all I would like to congratulate the organisers of IICE for this wonderful show.

This was indeed a great platform to showcase our products, as all big players were together under one roof. As we are the Ice-cream cart manufacturer and work towards sustainable development by providing eco-friendly solution of Ice-cream vending, this exhibition has proved to be a channel of fulfillment.

I wish organisers all the best for future events and would love to be part of the same in the coming years.

2m Cocoa, P V Shyam, MD We thank you Mr. Firoz and his team conducting one of the best events in India.

The programme was well

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conducted, friendly for participants and important event for the Ingredient manufacture in India.

We had an opportunity to meet who is who from Ice Cream Industry from Giants to the upcoming players of the industry. They all made a point a visit to our stall in the event.

Pina – Vipin Agrawal, COO India We appreciate your support we received in the exhibition. The show was well-organized. Quality of visitors was good as per our expectations. Saffron target was Ice-Cream Industry so we met more than 90 per cent visitors directly connected to us.

We succeeded to convey the industry, to not worry about adulteration. In saffron Brand Pina known for its quality and its Iranian facility dry saffron under BRC certification. Customer appreciated our “Saffron Powder” concept and many agreed to implement in the industry.

We thank you organizers and the Ice-cream industry for their support. Thank you for all arrangement and support.

Pluss Advanced Technologies Pvt. Ltd., Aman Bhatnagar, Senior Manager-Cold chain Participation in Indian Ice Cream Congress & Expo 2017 at Mumbai on 15th16th Sep'17 was a magnificent experience.

It provided us with a platform to interact with icecream and frozen dessert manufacturers across India who are exploring efficient temperature controlled supply chain solutions. We got the opportunity to meet a mix of national and regional ice cream manufacturers from different cities, like Ahmedabad, Rajkot, Pune, Nasik, Nagpur, Mumbai etc., that makes Western India, the largest consumer and manufacturer of ice-cream in the country.

There is an urgent need for robust management of supply chain not only for ice-creams but also for other products. The event helped us get an insight into the causes of temperature abuse in transportation of ice-creams and hazards associated with usage of Dry Ice and conventional ice pack solutions.

We received an overwhelming response for our product - PronGO® that helps in passive temperature control at a precise temperature of -18 deg C which is deal for ice-creams.

We look forward to participate in IICE 2018 in South India’s heart i.e. ‘Chennai’ and grow our relationships with all the members of this trade and continue to provide innovative solutions and services of world-class quality.

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I ce Cream Times - November- December 2017

San Diego cafe lets you customize your own dessert

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rom a custom ice cream pop-up in NYC to a custom instant noodle museum in Japan, it seems like people everywhere can't get enough of Do-It-Yourself (DIY) food. A café in San Diego brings the trend to next level with its futuristic take on dessert. Founded by awardwinning chef Jean-Philippe Maury, iDessert lets you customize your own layered gelato, crêpe, sundae, or milkshake.

You can even create 100% dairy- or gluten-free desserts. iDessert specializes in a special dessert bowl that consists of a crust, gelato, and cream.

You can design your dessert using one of the store's iPad Stations, and an employee will build your creation within a few minutes.

To make a dessert bowl, choose from 16 different flavors of handcrafted meringues or two different chocolate shells for your crust. Then, choose from six gelato flavors or two sorbet options — all made in-house. Next, choose from six flavors of cream.

Finally, you even have the option to add a layer of a flavored cake, a sauce syringe, and some fruit or crunch toppings. Each dessert bowl is served in a capsule of dry ice, which releases a fog-like ‘smoke’ as you enjoy your creation. You can also customize your own crêpe, sundae, or milkshake using the same iPad Stations.

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Liquid Nitrogen Ice Cream to be enjoyed in Metairie, US

alifornia-based ice cream store Creamistry that serves liquid nitrogen ice cream scoops, plans to open an outpost in Metairie in midNovember at 3017 Veterans Boulevard. Owner of the newest franchise location, Alex Nguyen plans to open two more Creamistry shops in Louisiana in the next two years.

The company was founded in 2013 by Jay Yim,

who comes from a family of Korean bakers. The first location opened in Irvine, California. It began franchising in 2014. There are locations in Texas, Saudi Arabia, India, California, and Arizona.

Creamistry makes the high-tech ice cream to order.

The customer chooses an ice cream base (from premium, organic, coconut, or non-dairy sorbet),

a flavor (over 30 to choose from), and toppings (over 35 to choose from, including candy, cookies, cereal, fruit, and sauce). The ice cream is made to order with a flash-freezing, liquid nitrogen at -321° F. Creamistry’s ice cream is made-to-order, organic, ‘all natural.’

INTERVIEW

I ce Cream Times - November- December 2017

Indian Ice cream industry has a great scope for growth: Subhash Desai

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abinet Minister of Industries, (Maharashtra) Subhash Desai was the chief guest of seventh edition of Indian Ice-cream Congress & Expo (IICE). He is a man who believes in supporting & nurturing the growth of the country. The organizing team and IICMA were glad that the Minister graced this occasion and extend gratitude for his presence at India’s biggest and unique ice-cream event.

Below are excerpts from tete-e-tete with the chief guest that took place on 15th September, 2017 at NESCO, Mumbai.

Q) What are your comments on this magnificent ice cream event?

I am very glad to be present here as I have inaugurated this wonderful ice cream event wherein so many ice cream manufacturers and allied players have participated.

I am also excited to see several latest developments and products on display at this exhibition and happy to meet the exhibitors as well.

Ice-cream is perceived to be a small industry but it has got great scope, consumption rate of ice-cream in India is very low at present but can potentially grow to a great level. As compared to other countries like China, Europe, US, the consumption pattern in India is low and hence it’s a huge challenge for the country to increase this rate.

There are certain issues that the industry faces like continuous electric supply, GST tax bracket. With continuous persuasion by the IICMA members, hopefully these issues should be resolved in time to come. I wish them grand success in all their

endeavors.

Q) What are your views on GST? How can the industry & government come together and solve the issue?

Ice cream product is fixed at 18 per cent GST tax slab and it is surprising to notice that other sweets are placed at 5 per cent. Why has this not been placed in the same slab as nutritional value and quality of ice-creams is great. Ice cream products should be promoted as much as it can, and it must reach every nook & corner of the country be it village, town, city. Now there is awareness about it and slowly the per capita income is also rising.

India is growing as far as economy is concerned so the fruits of this development will reach out to every industry.

We are here to support and encourage players by providing incentives that will give right impetus to ice-cream industry. Investment can be refunded through GST returns.

Hence I welcome all industry members to cooperate with the government, come together to work for ice-cream industry. I will put forth this to GST Council wherein the tax slab will be brought down.

Q) What message do you have for the people, especially small & medium entrepreneurs?

Firstly, they must not consider themselves as small.

Everything that is small today has the potential to grow big tomorrow. All the major and big players today had very small & humble beginnings.

All the players must feel motivated and put continuous efforts to achieve their goals. Ice cream industry has great scope for growth and I wish great success for all their activities.

Q) What efforts is the Maharashtra government taking to support the ice cream industry?

Medium and small enterprises need support from government that will enhance development of this industry. Maharashtra government has reserved 20 per cent plots in every industrial area for small and medium business class; hence ice-cream manufacturers can make use of this opportunity.

In 2-3 years, IICE can be compared to Anuga show in Germany Q) The ice cream industry is growing at a phenomenal rate but with GST entering the picture, how will this affect the industry?

GST is something that will impact the industry. The small manufacturers who evade taxes and don’t have the right facilities for their products definitely will close down. This is a good move as now GST will make sure that the industry contributes to the economy, eventually this industry will also witness successful growth. There must be a rise in the per capita consumption of ice creams so that the industry can do greatly well and prosper.

W

hen talking about legends in ice-cream industry name of Havmor ice cream comes on top of the list. Havmor is one of leading ice cream brand names known in the market. Pradeep Chona, CMD of the company exclusively shared his views about the ice-cream industry. Chona was the Key note speaker in ‘Indian Ice Cream Congress & Expo 2017” the biggest show in entire Asia for this industry.

Havmor is a 73-year-old ice cream company that makes pure ice cream and are second in the country after Amul. It is India’s oldest company that started operating in 1944. Havmor believes in providing quality to its consumers.

Q) As an industry stalwart, what is your take ‘Indian Ice Cream Congress & Expo 2017’?

IICE is a beautiful show taking place since seven years, and is growing year-on-year. I feel in 2-3 years, IICE can be compared to Cologne, Anuga show in Germany that happens annually for global ice cream industry. There are certain things which need to be worked upon and the organization has

made note of it to make this show further big.

Q) As a major player, what are the challenges that the industry faces? What are the likely solutions for the same?

With cold chain, there is toll tax and several other taxes that need to be paid and is very timeconsuming. There should be a system wherein all the taxes can be accepted so that goods can reach places on time. Infrastructure, roads in India is improving and hence the concerned departments must continue for excellent results. Also FSSAI needs to be cooperative. Samples are failed on several grounds. Inefficient trainees FSOs are sent to collect samples, and the procedure of collecting samples is highly inept. One passes the tests, another fails it that causes great inconvenience to ice-cream manufacturers.

A thorough system must be in place so that manufacturers do not suffer and such chaos could be avoided. Food safety dept. officers must also be answerable and help this industry in the best possible manner.

Q) Give an overview of the ice-cream industry in India and abroad?

Indian and international markets both vary. With the entry of several foreign players in the Indian market, the competition has become even tougher. Here in India, we understand the consumers’ pulse and desire, hence accordingly plan the next step whereas overseas those companies are unable to do so the same because of their norms.

Indian companies have ethnic novelties in their products which the international companies cannot imitate.

Q) What message would you like to give to manufacturers and allied industry?

Always be passionate about work and what you do for the industry. Be smart, innovative and hygiene is a very essential point that must be taken care of.

Remember that what you are selling is being consumed by many from different age groups; hence all must work sincerely for the

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industry growth.

I ce Cream Times - November- December 2017

Significant pact for ice-cream industry, Tetra Pak acquires Big Drum

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ermany-based Big Drum is a leading provider of medium-to-high capacity filling machines for the global ice cream market. Whereas Tetra Pak already provides a full range of ice cream equipment, including raw material storage, mix preparation, continuous freezing and inclusion systems, as well as production solutions for moulded and extruded ice cream products.

This acquisition will further extend the company’s ability to provide end-to-end solutions for food and beverage companies around the world. The acquisition of Big Drum will strengthen the company’s presence in the “filled” ice cream segment – tubs and cones, which represent approximately half of the global packaged ice cream market.

Executive Vice President, processing systems at

Tetra Pak, Monica Gimre said “This acquisition means we can now provide an even more extensive range of production solutions for ice cream manufacturers and expand our collaboration with them.

This, in turn, will allow us to deliver even greater value, by securing efficiencies in technical service across a number of different lines, and offering portfolio-wide support to their product development and marketing activities.”

Hans-Peter Trosse and Matthias Ruppert, Managing Directors of Big Drum, jointly commented, “We see significant growth opportunities through Tetra Pak. We are convinced that we will be able to provide stronger support to our customers, thanks to Tetra Pak’s worldwide presence, extensive sales and service channels, technical support and expertise in food manufacturing.”

Ferrero to team up with Unilever in Kinder ice cream venture

I

talian chocolate maker Ferrero is teaming up with consumer goods giant Unilever in a new range of ice cream through the Kinder brand to be launched in select countries in 2018.

This collaboration combines Ferrero's sense of innovation and creativity with the deep knowledge of the market and Unilever's great expertise in the ice category.

Both companies collaborated in the product's development, which will use the "characteristic ingredients of Kinder'' and the "know-how'' of Unilever, the Anglo-Dutch maker of Magnum Ice

Cream and Ben & Jerry's.

The new ice cream range will be available in France, Germany, Austria and Switzerland next year.

News

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I ce Cream Times - November- December 2017

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I ce Cream Times - November- December 2017

37

Ice cream finds its sweet spot is more than just for dessert

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ew research shows consumers view ice cream as a snack to be enjoyed throughout the day, not just after dinner. Despite new flavor launches such as Frosted Cinnamon Bun and Orange Blossom; Chocolate, Vanilla and Strawberry are still the three most popular global ice cream flavors.

High/added protein is the third fastest growing claim in the past year, with brands including Halo Top and Arctic Zero winning customers with their

Consumers still want their ice cream to be sweet.

Chocolate, vanilla, and strawberry remain the top three flavors internationally, but new flavors are getting more sophisticated.

wine and beer.

Alcohol-infused frozen desserts first started appearing in certain regions of the U.S. roughly nine years ago, and began to hit their stride in 2016.

U.S. consumers have cut back on how much ice cream they consume, from 16.1 pounds per person in 2000 to 13.1 pounds per person last year. The report found 19% of ice cream shoppers are cutting back because they view the product as unhealthy.

With new flavors and more consumers eating the treat at different times of the day, ice cream could have a chance to regain some of the lost market share that has melted away in recent years.

TC End Ball Valve

In response, brands like Halo Top and Arctic Zero are winning fans and dominating the market with their lowcalorie, high-protein recipes. Halo Top became the #1 selling pint of ice cream in U.S. this past summer.

Last year, the company sold more than 17 million pints in 2016, a 2,500% increase in sales. Adding protein to the mix was the third fastest growing claim in the last year. Expect competitors to explore more high-protein possibilities to lure these customers back. low-sugar, low-calorie, and high-protein recipes.

Ice cream is heating up. No longer just a treat to enjoy after dinner, the frozen dessert is now a fullfledged snack.

According to a recent report, ice cream is now being enjoyed in between meals, and even in the car or in bed. The millennial crowd is looking for newer, more creative flavors that challenge their taste buds. The top five new varieties in 2017 are frosted cinnamon bun, vanilla mochi, Bavarian cream and strawberry, honeycomb, cocoa and vanilla and orange blossom.

Despite these flavors, this has not changed the expected flavor profile of ice cream too much.

Another popular trend is adding booze to ice cream recipes. Many of the products on the market register a real ABV%, giving consumers the feeling they are getting an indulgent treat from the rich dessert, and from the alcohol in the recipe.

ss inle Sta

e Pip l e Ste

Gone are the days of traditional plain old rum raisin. This past summer, Häagen-Dazs launched a line of alcohol-infused ice cream in Canada in five flavors: Rum Vanilla Caramel Blondie, Whiskey Chocolate Truffle, Irish Cream Coffee & Biscotti, Vodka Key Lime Pie, and Rum Ginger Cookie.

Small startups stateside also have found success combining the frozen dessert with popular liquors,

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I ce Cream Times - November- December 2017

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I ce Cream Times - November- December 2017

Kremo Ice Cream provides creamier, tasty products for ice-cream lovers

K

remo Ice Cream brings its twist, to be more precise roll to the sweet treat. By way of Thailand and New York, owners of the ice-cream brand, Viet Le and Tom Nguyen are taking ice cream rolls to Kremo’s second location in Alpharetta.

Kremo’s flagship location in Duluth drew customers from near and far. Avalon is now home to a second place to get a favorite dessert, ice cream. Consumers asked them about a second location in surrounding towns.

“We took our customers' consideration and started looking for another location where we can make the biggest impact and serve a larger customer base,” was their response.

Kremo originally started when Le and Nguyen heard how street vendors in Thailand were making this kind of ice cream where they do not need a freezer to sell on the street. “At the time we had no idea that it existed in America until we took a trip to New York City and got to see it.

We all tried the rolled ice cream there and my friend, now business partner, said, ‘Hey, maybe we can make even better tasting ice cream with this concept?’ We came back to Atlanta and started making cream from scratch,” recollected Nguyen.

After rounds of taste tasting with friends and family, Le and Nguyen gained the confidence to put their products out there to local customers. The idea was to capitalize on this concept of freezerless ice cream by using the freshest ingredients available and thus, Kremo was born.

It takes the concept of fresh right down to its ice

VERU’s latest innovation to offer a healthier alternative

cream base, which is scratch made and sourced from natural and real cream in Georgia.

temperature, Verū’s able to deliver a high-quality product that’s made so quickly it doesn’t need anything much besides the puréed fruit.

Currently, Verū serves mostly B2B customers like hotels, fine food stores, and catering companies.

They have just begun to shift their focus from technology aspect of things towards figuring out how to best bring its treats to market beyond Germany.

Le and Nguyen expressed that outsourcing cream defeats the purpose of having made-to-order ice cream. “The cream goes straight to the freezing pan to be chopped and rolled into ice cream,” said Le. Nguyen described Kremo rolled ice cream as having a creamier texture and richer taste in every spoon. Le attributed sourcing local cream to a much fresher and minimally processed, if at all, ice cream base.

Once the recipe was in place, it was time to master the roll. “It's all about timing, knowing when the cream is ready to be spread and roll. And that comes with experience. It's not the hardest job in the world, but it does take some practice,” they said.

Practice evolved into standard in both ice cream making and business practice, both of which roll over to the new Avalon location. “We learned a lot from our first location, as far as how to run the business, increase efficiency on the flow of things, and focusing on customer experience,” they said.

The two owners are aiming to learn new lessons through the opportunity to serve the larger crowd that Avalon can potentially draw in.

Kremo features an array of familiar flavors that Le and Nguyen have worked towards elevating it using better ingredients. Kremo intends to roll out offerings to a wider audience with more flavors, seasonal offerings, classic ice cream scoops and Vegan ice cream that will be available shortly.

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I

ce cream was barely touched in terms of technological innovation since decades but in the last few years, this segment has seen numerous advancements like 3D-printed ice pops, spray-dried yogurt powders, and popsicles that don’t melt.

Add cryogenics to that list. Veru is using a patentprotected flash-freezing technology to make ice cream pops that are low-calorie and additive free but actually taste good. As a general rule, the faster a food product can be frozen, the better it will taste. Verū’s technology that it developed with a cryogenics company and the University of Berlin uses liquid nitrogen to freeze its product down to as low as -196 degrees Celsius (about -321 Fahrenheit.) that happens in few seconds.

A traditional ice cream mixture typically freezes at about -6 degrees Celsius and freezing rate is much slower. To get a high-quality taste and texture, traditional ice cream makers have to add fat, sugar, and all those other additives to their products.

By speeding up the freezing rate and dropping the

Veru’s is not the first to try cryogenics on ice cream. There are several players who have made use of cryogenics in their product. A San Francisco-based company, Smitten has its own technology controlled by algorithm to ‘deploy hazy gusts of liquid nitrogen that rapidly, precisely transform fresh ingredients into individual servings right before customers’ eyes.’

Sub Zero also uses liquid nitrogen, started as a Utah couple’s side project and is now distributed internationally. Mini Melts has a long history of marrying science and frozen desserts, and delivers its cryogenically manufactured ice cream to the particular destination.

This sudden wave of innovation in ice cream is a direct response to consumers’ desire to find healthier alternatives to more traditional options.

There are a lot of considerations food producers have to take into account these days: lactose intolerance, vegan diets, growing concern about obesity, and even the simple desire to eat cleaner.

If technology continues to influence the world of frozen desserts, soon there could be more options to satisfy a sweet tooth without consuming a day’s worth of sugar in the process.

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I ce Cream Times - November- December 2017

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South Asia’s One & Only Ice Cream Industry Event

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A Bi-Monthly Newspaper Devoted to Milk, Milk Products & Allied Sectors

I n d i a ’s O n l y M o n t h l y f o r A g r o , F o o d P r o c e s s i n g & A l l i e d S e g m e n t s

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Contact��or��talls����artnersgi�� Indian Ice Cream Congress & Expo

Firoz H. Naqvi : +91-9867992299 Seema Shaikh : +91-7021555160 121, 1st Floor, Rassaz Multiplex, Mira Road (E), Thane - 401107. India. Tel: +91-22-28555069 / 28115068.Email: info@indianicecreamcongress.in Web: www.indianicecreamcongress.in

INDIAN ICE CREAM MANUFACTURERS ASSOCIATION Sudhir Shah-+91-9849025027 (Secretary IICMA) Samrat A. Upadhyay- +91-76988 69800 (Secretary General – IICMA)

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I ce Cream Times - November- December 2017

Schaefer Systems International Pvt Ltd. P: +91/22/7117 0101 • info.in@ssi-schaefer.com • www.ssi-schaefer.com

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I ce Cream Times - November- December 2017

Today IICE

is Asia’s Biggest Show

for Ice Cream industry Soon it will be World’s Biggest

industry; India’s per capita consumption is only 400 ml and in comparison with China (10 L) and US (25 L), is very low. Even though the rate is lower, there is still room for improvement so as to say that it could increase from 400 ml to 800 ml in next five years. There are reasons for the low consumption, because India’s supply chain is still developing, inefficient power supply in remote areas of the country. Supply chain issues must be solved because that will open a whole new market for the industry.

I

ndian Ice-cream Congress & Expo (IICE) is the biggest ice cream industry show in entire Asia. The event has witnessed participation of 200+ exhibitors and record footfall of 4800+ visitors in span of two days. A fantastic person is behind the scene that puts in every effort and time in organizing such splendid event every year.

The Managing Director of Advance Info Media and Events (AIM Events), Firoz H Naqvi speaks exclusively about IICE and how his company pulls off such event of this scale. He is the organizer of IICE that is 2-day amazing, knowledgeable journey of Ice-creamLand wherein it provides the perfect platform for manufacturers and allied segment players to come below the same roof sharing ideas and experiences.

Q) What’s the story behind this event? How has the journey been right from inception till date?

We started this ice cream event seven years back, when an idea just popped in my head wherein I thought ‘let’s do something for this industry’.

Because being in media industry, if you don’t conduct events; you are hardly earning. Hence

out of curiosity, I met Mr Rajesh Gandhi, MD of Vadilal Industries and President of IICMA if I could do some event for ice cream industry. Then he put me to the most passionate person of Ice Cream Industry, Mr Sudhir Shah, Director Scoop Ice Cream and Secretary of IICMA. They provided me all what I wanted from them for organizing such an event. In the same year in March 2012, we organized an ice-cream seminar in New Delhi in a hotel where 7 tables were placed for the sponsors.

In 2012 itself we organized second IICE with a small exhibition of 20 stalls with Seminar.

People in urban areas consume a lot of ice-creams but there are certain areas where this product has not reached and they are unaware about it. Hence India is on the verge of huge growth in regards to this sector. In the last 5 years, we have grown from 200 ml to 400ml and that’s 100 per cent growth.

IICE has contributed hugely in the entire pyramid of growth. same roof?

Ice-cream Congress & Expo is like solution provider to the entire ice cream industry. To manufacture an ice cream, you require several things to make the final product. You need skimmed powder, ingredients, automation and packaging, food safety solutions then cold chain to supply the end-product so that it can reach your platter. It is a long process right from farm till

this event. There are some allied industry members who chipped in smaller budgets this year, have promised to participate with higher budgets next year. The best part about this show is once a new company participates in this show never misses after that. My message to all the other industry members is that “ice cream industry is growing and it is one of the faster growing verticals of the food industry if you want to join the growth come

Q) What is the success mantra would you like to pass on to the exhibitors?

Though I am not ice-cream manufacturer, but I am really well-versed about ice-cream industry, be it manufacturing, issues, food safety, GST. My passion is media and events and running my publications. Since I know so much about this sector, I put the entire effort in organizing this kind of event rather than manufacturing. Today’s we are

the consumer, there goes in a lot of effort. So the participants get all solutions under one roof in one go. Hence we call it ‘Cow-to-Cone.

and participate in IICE and meet thousands of visitors.

Asia’s number one ice-cream show, in future we shall be world’s number one. Allied sectors should keep on providing best services to the ice cream industry. Almost every known brand is planning or in implementation mode of expansion. So be there with them and business will follow you.

Q) What message would you like to give to the companies who have missed out on this event?

Almost entire industry has been participating in

Q) How can such events improve the consumption ratio of ice creams in India?

As per reports carried in Ice Cream Times, the only publication in India that caters to ice cream

We have come a long way from there; today IICE has over 200 stalls with amazing display of exhibitors’ products & services. I am glad with the visitors’ response as it has broken all records for an ice-cream event of this magnitude. Ice-cream industry is generally considered a small industry and receiving such great response feels awesome as an organizer.

The strategy is to conduct this event in different cities of the country like Delhi, Hyderabad, Ahmadabad, Mumbai, Bangalore and NOIDA. Next year, this is going to take place in Chennai where there shall be maximum many news faces of the industry from South India along with our regular participants from all over country. We always try to conduct the event in different cities and regions of the country and that’s the major reason of this steep growth of IICE. That how our exhibitors get new faces and inquires every year.

Q) How do you manage to get the entire icecream industry and allied segments under the

Q) What are the solutions to the issues the industry is currently facing like GST, supply chain etc?

For Government of India, the ice-cream industry is a small segment that has recorded Rs 12,000 crore turn over as per our estimates, as per traditional reports industry is just doing Rs 4000 cr business hence they have not given it much importance.

No doubt, they are open for discussion regarding placing a lower GST tax slab for the ice-cream industry.

We are hopeful that the government will understand our point, because we have 10 lakh vendors and carts that work for this industry and earn their daily income. Hence, we provide employment opportunities to several people in the country. We are positive that government will put us in at least 12 per cent tax slab.

As far as supply chain is concerned, ice cream industry needs big investments and serious participation from cold chain sector. If the cold chain industry comes out with solution for better transportation, power saving freezers, solar freezers and cost effective storage solutions growth will double in just 2-3 years.

AIM Team

Pre-Event

I ce Cream Times - November- December 2017

To offer glyphosate-free ice cream products shortly: Ben & Jerry's

U

S-based Ben & Jerry's said it will roll out glyphosate-free ice cream products after recent tests that revealed traces of herbicide called glyphosate in several of its flavors.

The ice cream manufacturer said that it will no longer use ingredients made from crops that are dried chemically with glyphosate (common weedkiller) and also a drying agent used by farmers before harvest. It will not be until 2020 that Ben & Jerry's will put an end to sourcing ingredients

ACE Technologies provides the best range of commercial refrigeration products

A

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next year that will have a base mix sourced from 100% organic dairy.

Ben & Jerry's in a statement said “We were disappointed to learn that recent testing in the United States and Europe revealed trace levels of the commonly-used herbicide glyphosate in several of our flavors.

“Disappointed, but not totally surprised.

Glyphosate is one of the most widely used herbicides in agriculture and is everywhere – from mainstream food, to natural and organic food, and even rainwater--and that’s the issue.”

Our products are designed well suited to operate in all seasons. All the products deliver better performance due to highly energy efficient compressors and better condensing capacity.

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Ben & Jerry's in its defense claimed that the traces of glyphosate found across its ice cream products were considerably below safe levels as per all global food safety regulations. made with crops that were dried using glyphosate.

World Health Organization's cancer agency classified glyphosate as ‘probably carcinogenic in 2015. As a second step, Ben & Jerry's will start sourcing organic dairy to make its ice cream products. The company revealed plans to introduce an innovative, new product range to the market

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The company further added that the lab which carried out the tests of its US and European Union flavors and that the glyphosate levels in Ben & Jerry's products ‘seems totally irrelevant’.

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I ce Cream Times - November- December 2017

Advance Info Media & Events is the leading publication group in Indian food processing industry with largest readership base and social media reach in the industry 12 Years of Publication India's ony news portal for FPI www.agronfoodprocessing.com South Asia's only news App AFP-Agro & food Processing Largest network of publication in India for food industry-Agro & Food Processing -Beverages & Food Processing Times -Dairy Times -Ice Cream Times India’s 1st E-magazine for FPI

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I ce Cream Times - November- December 2017

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I ce Cream Times - November- December 2017

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I ce Cream Times - November- December 2017

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I ce Cream Times - November- December 2017

Italy

Sanjib Roy Sales Manager Teknoice. srl - Italy Phone : -+91-8470043448 Email : sanjibroy@teknoice.com

www.TEKNOICE.com

Italy

Sanjib Roy Sales Manager Teknoice. srl - Italy Phone : -+91-8470043448 Email : sanjibroy@teknoice.com

www.LAIEF.it

EDITOR Firoz H. Naqvi

CONSULTING EDITOR Basma Husain

ASSOCIATE EDITOR Glenes Bothelo

MARKETING EXECUTIVE S.H Hasni

PRODUCTION MANAGER Syed Shahnawaz

GENERAL MANAGER Gyanandra Trivedi

CIRCULATION MANAGER Seema Shaikh

GRAPHICS DESIGNER Naved H. Kazmi

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