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Vol. 01, Issue 04, March - April, 2014, Rs. 20/-

El Nino brings smiles for Ice cream makers, gearing for longer summer

fter the extended winter, a long summer with below-normal rainfall is on the horizon, setting the stage for higher sales of ice creams, juices and soft drinks and prompting companies to plan for higher purchases of fruit pulp and milk powder to meet higher demand. This year’s monsoon may be below normal as the El Nino phenomenon, which upsets rainfall patterns due to changes in ocean temperatures, is likely to develop by the middle of the year. At times monsoon rainfall has been normal despite El Nino, but it has often suffered. Forecasts of El Nino are being keenly followed by all major seed, fertiliser, food processing and FMCG companies. Many are already preparing for below-normal rainfall this summer as foreign forecasters say the chances of El Nino have increased. Dairy suppliers such as Mother Dairy and ice-cream maker Vadilal are building inventories of milk powder, while juice manufacturers like Mango Sip are planning to increase purchase of mango pulp ahead of the production season to ensure steady supply. However, some companies such as Coca

Cola feel that a good monsoon translates into higher disposable incomes and higher spend on FMCG products. Vadilal hopes to gain like it did in 2012, when an extended summer increased sales of ice cream manufacturers by 30 per cent. “Sales will definitely increase in a year with extended summer,” said Rajesh Gandhi, MD, Vadilal Industries. Ahead of the season, Vadilal has contracted over 1,100 tonne of milk powder, an increase of 10 per cent from last year. Fruit juice and concentrate manufacturers, who see 50-70 per cent of their sales in the April-June quarter, expect sales to rise. “Rains in West and South India in March delayed summers and we are hopeful to see a jump in sales in April-June this year,” said Piruz Khambatta, managing director, Rasna. While a hot summer raises demand for thirst quenchers, Coca Cola is also concerned about the impact of low rainfall on rural incomes. “From a business standpoint, a good monsoon and a good harvest ensures prosperity for rural India, which then translates into higher disposable incomes and higher spend on FMCG products. For a product that sells at Rs8

IICMA delegation visits Dubai-Gulfood 2014

but the group experience was unprecedented, said Sudhir Shah, visits Gulfood every year. He also added that all the members of IICMA, ice cream manufacturers and allied segments are waiting for “Indian Ice Cream Congress 2014” (IICE) Mumbai this September by the association. The trip was partially sponsored by Blue Star India, India’s leading cold chain company and your newspaper Ice Cream Times. Sudhir Shah informed Ice Cream Times, IICMA is planning to take a delegation early next year to one of the biggest ice cream shows in the world in Italy and hope more IICMA members will join the delegation next year. Some of the ice cream companies or member companies in the delegation were, Scoops Ice Cream-Hyderabad, Delizia ice creamsPune, Pastonji Ice Cream-Mumbai, Dilbahar Ice Cream-Bhavnagar, Vimal Ice CreamAhmedabad, Havmor Ice Cream-Ahmedabad, Dairy Day Ice Creams-Bangalore, FAB Ice Cream-Mysore, Joy Ice Cream-Mysore, Cosmos Ice Cream-Hyderabad, Gevika Agro FoodChennai, Basant Ice Cream-Ludhiyana, Vimal Ice Cream-Ahmedbad.

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ndian Ice Cream Manufacturers Association IICMA took a delegation to Gulfood 2014, UAE. Led by Hon Secretary Mr Sudhir Shah, Director of Scoops Ice Creams delegation met a number of leading ice cream companies of the global market. The main mission of the delegation was to see what the world is doing in ice cream segment and how our ice cream companies can explore new trends and markets? Gulfood is not only an exhibition for the participants of UAE but for many visitors from North Africa, GCC and Persian Gulf. Exhibitors come from all over the world. With thousands of exhibitors and Lakhs of visitors Gulfood is the perfect destination for Indian visitors and participants. Members of IICMA not only visited ice cream stalls and companies but also interacted with many technology companies who deal with cold chain, display refrigerators, ingredients and ice cream processing machinery. Members also took a break from the busy schedules and went to explore Dubai, one of the most popular tourism destinations in the world, for a day. This was the first such kind of endeavour for the members if association to go in group in an international exhibition. “Most of the members have been going alone or with their colleagues in the past

and Rs10, it always helps when the consumer has that extra coin in his wallet. We therefore hope and pray for a good monsoon and a good harvest,” said a spokesperson of Coca-Cola India. Companies are also concerned that raw material prices may rise. Vadodara-based Manpasand Beverages, a supplier to Indian Railways, is planning to procure over 15 per cent more mango pulp. “Even a delay of monsoon by a fortnight increases retail sales by over 10 per cent. Harvesting of early varieties of mangoes has yet to pick up and prices look stable but it is a volatile market,” said Dhirendra Singh, MD of the firm. An official of a co-operative dairy said there were concerns about milk supply. “This year, the country doesn’t have significant carry over stock of milk powder due to rise in exports. Hence, we will have to prepare in advance for the summers,” he said. Mother Dairy, which markets about 3.2 million litre of milk a day in Delhi, Mumbai, Hyderabad

and Gujarat plans to procure over 4,000 tonnes of milk powder in the coming days. “India has deficit of close to 10,000 tonne of skimmed milk powder this summer. These figures are based on current assumptions of milk arrival and one needs to watch the progress of the summer and monsoon,” said Mother Dairy MD S Nagarajan. Punjab State Co-operative Milk Producers’ Federation too has issued a tender for requirement of 1,000 tonne of skimmed milk powder this month. Agriculture ministry officials say the government has asked all dairy co-operatives to stock up milk powder in the likelihood of a long summer or delayed monsoon this year.

Glimpses of Gulfood 2014 delegationIICMA on page No. 12

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I ce Cream Times - March-April - 2014

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I ce Cream Times - March-April - 2014

News

Ice cream guru Dick Graeter dead at 83

Ice cream guru Dick Graeter

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hen Dick Graeter was in charge of making the ice cream at Graeter’s, he added black raspberry to the line, having enjoyed it as a child. When a customer suggested it might be good with chocolate chips in it, he introduced black raspberry chocolate chip, thus creating the most distinctive and most beloved flavor of the most beloved ice cream in Cincinnati. Mr. Graeter died last week March 18 at his home in Covington. He was 83. That flavor addition was an innovation for Graeter’s, which usually changes slowly; Mr. Graeter himself never liked the flavor, favoring plain vanilla. But the heart of Dick Graeter’s tenure as the head of his family’s ice cream company was figuring out how to maintain the traditional way of making Graeter’s 2 or 2 1/2 gallons at a time. He worked at the family business from 1959 to 2003, first with his father and uncles, then with his brothers and sister, and finally with his son and nephews. “He was devoted to the business,” said his son Rich, now CEO of Graeter’s, “and especially to the quality of the product.” Every generation that has owned Graeter’s, said Rich, has worked to preserve the core process. His father saw his role partly as custodian of the brand and the legacy, which was founded by his grandfather in 1870. “There’s something different about it when your name is on it. The business becomes part of the fiber of your being, it wouldn’t dawn on you to do it any other way,” said Rich. Each generation of Graeters have made their own innovations as well. When Dick Graeter took over, the ice cream was still being made in 80-year-old cypress pots. He worked to improve and modernize the equipment without changing the ice cream-making process. Since no other manufacturer had made ice cream the same way for years, there were no machines to buy. He had stainless steel versions of the pots made by a local washing machine company, experimented with Italian gelato makers, and finally began having machines custom-made. During his tenure, the company opened more stores, took on franchisees in Kentucky and Columbus, and began selling Graeter’s in Kroger. Richard Anton Graeter was born in 1931 to

Wilmer and Katherine Hungerland Graeter and grew up in Mariemont. He graduated from Mariemont High School in 1949. He majored in business at The Ohio State University. He served in the Army 11th Airborne Division and was trained as a paratrooper, stationed in Ft. Campbell, Ky. during the Korean war era. After school, he worked at Gibson Greeting Cards for a few years, not joining the family business because there was too many family members already. He met his wife Joyce Wittrock at Gibson, and they married in 1958. When his grandmother Regina died, and his father, Wilmer, bought his brother Paul out, Mr. Graeter went to work at the family business with his father and brothers Louis and Jon. He began in the bakery, where he developed the cheese crown, still a popular pastry. They set about re-investing in the company. “He was very demanding. There was only one way: the right way. He never ever cut any corners,” said his son. He believed in peeling peaches by hand and chopping Oreos for cookies n’ cream with a knife. “But gruff as he was, he was a kind person.” said Rich. “When I was a kid, he worked 7 days a week, and my sister Cindy and I didn’t see him a lot. He was up before the sun rose, came home for dinner, and collapsed early,” said Rich. “I really got to know him when I came to Graeter’s and worked with him. “By working together, he became my best friend. I always worked hard to live up to his expectations, and never wanted to let him down.” His daughter Cindy, of Villa Hills, remembered him as a kind father. “He never yelled at me, even when I hit the house with my car three times.” In 2003, Rich and Louis’ sons, Bob and Chip, bought the company. Mr. Graeter’s pursuits outside the businesss were often outdoors. He loved to fish, camp, golf and garden. He skied with his family in Northern Michigan into his ‘80s. “Life gave him a second chance with grandchildren, and he took it,” his son said. “He taught the kids to fish, took them to the zoo, spent a lot of time together, We moved next door to my parents in 2006, and every morning, my daughter bee-lined over to her grandparents house,” said Rich. Mr. Graeter’s friend, Bill Wood, gardened with Mr. Graeter in his later years “He loved the garden, trying to figure out how to grow the biggest tomato; and he always had his own ideas as to how things should be done,” Wood said. “The first time I took him to McGlasson’s farm, he told them they were not planting the plants deep enough and I had to remind him they’ve been planting 20,000 tomato plants a year for six generations.” Mr. Graeter went back to work after being cured of esophageal cancer 13 years ago, and he had an active retirement. But the last few years, as his kidneys began to fail as a result of chemotherapy for the cancer, were hard on him. “He was a doer,” said Rich. He couldn’t stand being tired all the time, his son said. In addition to his son, daughter and wife, Mr. Graeter is survived by a brother, Louis Graeter of Mariemont; sisters Kathy Graeter of Mariemont and Carole Palmer of Boothbay, Maine; and four grand children.

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I ce Cream Times - March-April - 2014

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I ce Cream Times - March-April - 2014

News

Yuengling

a step closer to building new museum in former ice cream factory

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ottsville zoning officers gave their approval to D.G. Yuengling & Son in Pottsville to make renovations to its 40,000 square-foot vacant ice cream factory, across the street from its family owned beer brewery, to make tourism at the facility more accessible and convenient. The project still needs local and state approvals before it can begin. The building will become a museum, gift shop, pre-treatment center for the brewery’s waste water, and office and storage space. Also planned are a tasting room and an area for visitors to take virtual tours of the brewery. “I believe anything that preserves the city’s history is a good thing,” said Donald Chescavage, code enforcement officer for Pottsville. “It’s nice to see the building coming back.” According to Chescavage, the brewery already has a gift shop and museum, but they are not in close proximity in the brewery’s old building, making it difficult for visitors to make their way around. The renovation plans to the vacant building will allow everything to be consolidated in one place and open up space in the brewery. “It’s going to be a lot easier for people coming to see the brewery,” he said. “Everything will be in a nice and convenient location.” The 20th century building at the corner of Fifth and Mahantongo streets in the city has been vacant since the 80s, according to Chescavage, and consists

of a sub-basement, full basement, first floor and second floor. The building was used to manufacture ice cream in 1920, during prohibition, when alcohol in America was banned. (Yuengling’s Ice Cream returned to store shelves this year in a venture not affiliated with the brewery. The ice cream is manufactured by Leiby’s Dairy in Tamaqua.) Chescavage said the renovation plans for the vacant building include a facility to be installed in the sub-basement to pretreat the wastewater from the brewing process, which typically consists of excess hops. By treating the water, it will clean it better before releasing it into the public sewer, decreasing the burden on the city’s water system. Chescavage also said Yuengling has many items it cannot display in its existing museum because of lack of space. The new renovations will allow for a larger museum to display the items and also will provide additional storage space. Next in the approval process, according to Chescavage, Yuengling will need to submit its formal architectural plans to the city for compliance, variance and code approvals. In addition, the pretreatment facility will need to go through lengthy approvals and regulations with the Pennsylvania Department of Environmental Protection and the Pottsville water and sewage authorities. “There is still a lot more to go in the review process,” Chescavage said.

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I ce Cream Times - March-April - 2014

New Launch

HUL launches Magnum ice-cream in two more cities

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he country’s largest consumer goods company, Hindustan Unilever (HUL), has begun the national rollout of Magnum ice-cream, the world’s largest-selling stick variety. It was launched here and in Hyderabad last week, after an introduction in Chennai last April. This is a bid by the company to expand its ice-cream portfolio, which has products under the Kwality Walls range. Magnum is expected to be taken to other metro markets, including Pune and Bangalore. It is positioned as a premium product, priced at Rs 85 a stick. In Mumbai, the product, made of Belgian chocolate and available in three flavours, is being pushed across retail outlets, in both modern and traditional trade. In his first public address last week, HUL’s new managing director and chief executive officer, Sanjiv Mehta, had said he expected Magnum to do well in this city. “For urban places, a brand such as Magnum should do well. Our whole idea is to see how we get our business model in place, so that we can expand at a faster pace.” HUL has appointed noted film actress Kareena Kapoor as brand ambassador for Magnum; it has begun radio spots promoting the brand in Mumbai. In the south, actress Trisha Krishnan endorses Magnum, having launched the product in both Chennai and Hyderabad. This strategy of using multiple

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celebrities to endorse Magnum, which gives Unilever (HUL’s foreign parent) two per cent of its overall revenue, is something the former has been doing across markets. In the US, for instance, Hollywood actresses Eva Longoria, Liv Tyler and Eva Mendes endorse the product. The company also has names such as Elizabeth Hurley on its list of endorsers. Despite coming well above the Rs 5-50 price band in which regular cones, bars and sticks are available, Magnum is said to have done well in Chennai, a market HUL used largely as a test ground to gauge consumer response. Analysts, however, say the road ahead might not be easy, given the presence of entrenched and competitive entities such as Amul, Mother Dairy and Vadilal in the segment. Unilever is the world’s largest ice-cream maker, with products such as Cornetto, Breyers and Ben & Jerry’s retailing under its Heartbrand range. In India, HUL’s Kwality Walls competes with Amul (the leader), Mother Dairy and Vadilal, in a roughly Rs 2,000-crore market. Amul has 40-45 per cent of the organised ice-cream market in India. It has kept a lead over rivals with aggressive pricing, distribution and launches. Analysts say the rollout of Magnum across markets is expected to trigger a spate of launches by rivals at the premium end of the category. Dhavalikar launches Goa Dairy’s ice cream range Urging Goa Dairy not to entirely depend on milk supply from local farmers, cooperation minister Pandurang ‘Deepak’ Dhavalikar has asked the dairy to be self-reliant by starting its own cattle farm to get uninterrupted milk supply to manufacture dairy products. Dhavalikar was speaking after launching Goa Dairy’s ice cream range during a function held at Ponda on Tuesday evening. The dairy has launched family packs, part packs, big and small cups, chocobars, dolly, kulfi, cones, cassattas in vanilla, strawberry, mango, butter scotch and pista flavours. “The dairy is producing about a tonne litre of ice cream per day and if the demand increases, the dairy has a plan to increase the production to two fold,” dairy MD N C Sawant said. Speaking further, Dhavalikar said, “Several private dairies may come in the state and take away milk from local farmers. In such a case Goa dairy should have its own animal farm with around 2,000 milk producing cattle like the dairies in other states,” Dhavalikar said. Stating that although the government would be there to help the dairy, Dhavalikar said that the dairy authorities must not think that the government would always launch schemes and farmers would continuously supply milk to it. The dairy should think of how it would get continuous supply of milk throughout the year, the minister asserted. Speaking on the occasion, Ponda MLA Lavoo Mamledar said that earlier people were reluctant to eat ice creams in winter, but now ice creams are widely eaten throughout the year, adding that the dairy must maintain standards and quality of the ice creams


I ce Cream Times - March-April - 2014

New Launch

Dhavalikar launches

Goa Dairy’s ice cream range

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rging Goa Dairy not to entirely depend on milk supply from local farmers, cooperation minister Pandurang ‘Deepak’ Dhavalikar has asked the dairy to be self-reliant by starting its own cattle farm to get uninterrupted milk supply to manufacture dairy products. Dhavalikar was speaking after launching Goa Dairy’s ice cream range during a function held at Ponda. The dairy has launched family packs, part packs, big and small cups, chocobars, dolly, kulfi, cones, cassattas in vanilla, strawberry, mango, butter scotch and pista flavours. “The dairy is producing about a tonne litre of ice cream per day and if the demand increases, the dairy has a plan to increase the production to two fold,” dairy MD N C Sawant said. Speaking further, Dhavalikar said, “Several private dairies may come in

the state and take away milk from local farmers. In such a case Goa dairy should have its own animal farm with around 2,000 milk producing cattle like the dairies in other states,” Dhavalikar said. Stating that although the government would be there to help the dairy, Dhavalikar said that the dairy authorities must not think that the government would always launch schemes and farmers would continuously supply milk to it. The dairy should think of how it would get continuous supply of milk throughout the year, the minister asserted. Speaking on the occasion, Ponda MLA Lavoo Mamledar said that earlier people were reluctant to eat ice creams in winter, but now ice creams are widely eaten throughout the year, adding that the dairy must maintain standards and quality of the ice creams.

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I ce Cream Times - March-April - 2014

Opinion

Coloring Ice Creams of the Future

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hen someone says strawberry icecream, we almost instantly conjure up an image of a pink dollop of milky goodness. Why pink and not green? Well, we have very strong connections in our minds between colours and flavours. It is a well accepted fact that the color plays a crucial role in the taste and perception of food. It has already been said that we eat from our eyes first. It is these mental connections, which indirectly force manufacturers to add colours to their preparations. A compatible colour has to be added to restore the colours lost during manufacturing or to meet the mental expectations of the consumer. Appearance is the first characteristic of ice cream that influences consumer perception. Evaluation of the other sensory properties (aroma, taste, texture) can wait. As a major contributor to appearance, color is important to overall sensory appeal. The color secret is simple: If it looks good, we think it tastes good, too. Kids love colours. They are almost magnetically drawn to bright colours. In fact, kids are the most vulnerable and innocent portion of the population because they don’t have any idea how these synthetically coloured foods are

Kavita Bhatnagar Manager- Technical & Corporate Affairs

inextricably going to harm them. There are following six major synthetic colours which cover the shades of yellow, orange and red:

• Sunset Yellow FCF (E110) – orange shade • Ponceau 4R (E124) – red shade • Tartrazine (E102)- orange shade • Quinoline Yellow (E104) – yellow shade • Allura Red (E129) Red shade • Carmoisine (E122) Red shade When artificial colours were first used by the food industry, they were considered to be the leading edge because they gave consistency in taste and appearance and enhanced natural colours already present in the food product. However times have changed and globally consumers are more attuned to what’s in their food today than ever before. There have been various studies conducted in the different parts of the world which point towards the ill effects of synthetic colours surfacing in the form of hyperactivity and adverse behavioral changes in children and other chronic ailments in adults. Hence, natural colours are jostling their way into the Indian products as well. Synthetic colours have certain advantages which can’t be overlooked. One of the advantages of synthetic colors over natural is their extended shelf life, but this is seldom an issue with most dairy foods, which display a relatively short refrigerated shelf life. Another advantage is their significantly lower cost-of-use. While they may be priced similarly, synthetic colors are much stronger, whether in dye or lake form, and can therefore be used at levels as low as onehundredth of what is required with a natural color. Thus, the cost-of-use of the synthetic

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colors may become a factor in low-margin, high-volume dairy products. Another advantage of synthetic colors is their ease of use. Minor color adjustments can often be made at the end of the process by personnel on the production line itself. Inspite of all these advantages there is a plethora of disadvantages of synthetic colours in terms of health issues and their possible link with cancer, which force the industry to act with responsibility and pause and ponder whether it is worth using synthetic colours under the looming threat of public’s health? The answer is a simple and straight NO! This is the reason that many countries have banned the usage of synthetic colours worldwide. The Indian industry is still grappling with the insufficient knowledge about natural colours and is skeptical about eschewing the synthetics and embracing the naturals. Today, in India, if an ice cream manufacturer chooses natural coloring, his judgment is clouded with certain challenges like which colour is to be used, how it is to be used and what would be the required dosage. Natural colours like Beta Carotene, Annatto, Caramel, Curcumin and Beetroot require an in-depth understanding of both the color and the food system. An example is lemonflavored ice cream. Sometimes the processor selects turmeric as a natural yellow color for this type of product, which is a good color choice. But the package may have a cellophane window, bad for the turmeric, which is sensitive to light. A skilled supplier with sound technical knowhow and superlative efforts can foresee and overcome these hurdles almost seamlessly. At Kanegrade, our highly skilled team has years of experience matching the perfect colours and extracts and our extensive range of natural colours is specifically designed for various segments. Kanegrade is experienced and have an established client base globally and is a reliable vendor for the very best ingredients. We listen, evaluate and work closely with the RnD teams to deliver the best solutions. Our proven performance speaks for itself and with over 25 years in the industry we are now a leading supplier worldwide. We are here to spearhead the transition from synthetics to Natural. By: Kavita Bhatnagar Manager- Technical & Corporate Affairs


I ce Cream Times - March-April - 2014

New Venture

Voltas forms Joint Venture with Dow Chemical in India

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oltas has executed a JV pact with Dow Chemical Pacific (Singapore) Pte, for establishing a JV firm in India, to tap the growing water and waste water treatment market in the country. Voltas said that the proposed new joint venture (JV) company - Voltas Water Solutions will have equal capital contribution from Voltas and Dow Chemical Pacific (Singapore) Pte (Dow). The JV company will market and distribute standard packaged Water Treatment Systems and Waste Water Treatment Systems of capacity up to 20 metre cube/hour, to residential and commercial complexes and light industrial markets in the Indian subcontinent, Voltas said. The entity’s operations would include designing, procuring, testing, marketing, selling and servicing of such standard water treatment systems and waste water treatment systems, it added. Sanjay Johri, Managing Director of Voltas said, “Water has been identified as a key focus area for the Tata group, and we are very happy to work with Dow Group, in this area. With its unrivalled know-how and technological leadership in the water treatment space, the partnership, will help Voltas Water Solutions cater to the growing water treatment requirements of the Indian subcontinent. The partnership will simultaneously leverage the brand and distribution strength of Voltas, along with the technology prowess of the water and process solutions division of the Dow Group. We will work towards establishing the joint venture as a leading provider of water treatment solutions”. Snehal Desai, Global Business Leader for the water and process solutions division of Dow Group commented, “We are proud to form an alliance with Voltas -- a Tata company. Water treatment has significant business potential in India, and Voltas is an ideal partner with a strong brand reputation, and a wide-spread sales and service network. As part of our long-term strategy, we intend to establish the joint venture, to fully exploit the untapped potential of the Indian market. This joint venture is a significant step towards further strengthening our position in mid-market water systems in India”. Voltas said that the Water and Waste Water Treatment market targeted by the new company is largely catered to today, by unorganized players. The new JV will provide a branded and differentiated product line, with a focus on quality and service delivery, the company said in a statement. On a consolidated basis, Voltas’s net profit fell 19.4% to Rs 61.92 crore on 3.1% decline in net sales to Rs 1114.99 crore in Q3 December 2013 over Q3 December 2012. Voltas is India’s largest air conditioning company, and one of the world’s premier engineering solutions providers and project specialists. It offers engineering solutions for a wide spectrum of industries in areas such as heating, ventilation and air conditioning, refrigeration, electro-mechanical projects, textile machinery, mining and construction equipment, water management & treatment, cold chain solutions, building management systems, and indoor air quality.

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I ce Cream Times - March-April - 2014

New Launch

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BEN & JERRY’S DROPPED A FLAVOR BOMB ON US AND CHANGED THE ICE CREAM GAME FOREVER

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emember today’s date, because it will go down in history as the day that ice cream—nay, culinary history, changed forever. Ben & Jerry’s revealed their new flavors today, but it wasn’t just new ice cream concoctions we were getting. Oh, no. We got a change in the ice cream game when Ben & Jerry introduced us to their “cores.” What are cores? Basically what they sound like: a mass of something delicious that runs down the middle of the ice cream. Ben & Jerry’s has three of them: fudge, caramel and “real raspberry jam.” And using these new cores, the company has come up with five new ice cream flavors to sell.

PHOTOS : Check out our list of the best hangover foods, which includes ice cream! So basically, your ice cream will be 33 percent fudge, caramel or jam at the very least. That’s not counting all the other delectable treats that are also in the recipe. But enough prelude, let’ s meet the new flavors that will soon be packed in a freezer near you:

PHOTOS : See the celebs that have food named after them!

Hazed & Confused

It’s chocolate and hazelnut ice cream with fudge chips and a hazelnut fudge core. Yeah, they can also flavor the cores different to perfectly compliment the outer ice cream. Mind. Blown.

Karamel Sutra

It’s fitting how this flavor is called Karamel Sutra, because we’d totally have sex with this ice cream. It’s chocolate and caramel ice cream with fudge chips and of course, don’t forget about that caramel core!

Salted Caramel

Fun fact: we always prefer Salted Caramel lattes to Pumpkin Spice, so this one with sweet ice cream, blonde brownies and a salted caramel core is one of our favorite new flavors.

Peanut Butter Fudge

Chocolate and peanut butter ice cream go together like seasoned lovers, but when you add mini peanut butter cups and a peanut butter fudge core, it’s a whole new world.

That’s My Jam

We bet when you saw that raspberry jam core you were wondering how they were going to use it. Well, the answer is that they’re going to use it perfectly. That’s My Jam has chocolate and raspberry ice cream with fudge chips and a raspberry core. We’re confident that pretty soon we’ll get some kind of peanut butter and jelly ice cream flavor, because how could they not?


I ce Cream Times - March-April - 2014

Event Report

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I ce Cream Times - March-April - 2014

News

ICE CREAM FOR EVERY MEAL - IS IT HEALTHY ?

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ippy’s Ice Cream Shop in Venice, California, recently offered a fourday ice cream cleanse. Kippy’s ice creams are organic, raw, and coconutbased, so they’re nonz-dairy, Fox News reports. Cleansers got five servings of ice cream a day in flavors such as Orange

Crème and Master Cleanse (which features lemon, cayenne pepper, and honey). While the cleanse sounds fun, it’s not actually a smart choice, says Brooke Alpert, R.D., founder of B Nutritious. “Whether the ice cream is coconut-based or not, I’m very concerned about the variety of

nutrients that you’re getting or the lack thereof,” she says. Any time you’re relying on a very limited selection of foods - instead of a variety of goodfor-you options-you’re putting yourself at risk for nutritional deficiencies because you can’t possibly be getting all of the vitamins and minerals you need. Wondering about the weightloss factor? Brent Rose of Gizmodo tried this ice cream cleanse with his girlfriend and did drop about six pounds, but he wrote that he gained it all back over the course of a long weekend. See, here’s the thing: “If in some ways your meals are limited, you most likely are going to be eating less - and therefore you are most likely going to be losing weight,” says Alpert. That doesn’t mean it’s necessarily good for you or healthy, though. “While you might lose weight, the weight comes all right back because it’s not a sustainable lifestyle approach.” Rose did say that the upshot of the cleanse was the tastiness. “The ice cream really is delicious, and I’d definitely recommend it without hesitation (in small, normal-sized doses),” he wrote on Gizmodo.

FDA

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recalls ice cream products-California

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California company has recalled some of its frozen products sent to Guam due to a possible health risk. According to the press release on the U.S. Food and Drug Administration’s website, Helados La Tapatia Inc., is recalling all ice cream products, popsicles, fruit bars and cups, and bolis, or ice sticks, due to the possible risk from Listeria monocytogenes. No illness has been reported as of March 19. The recall was the result of a routine inspection program by the U.S. FDA which revealed the presence of the bacteria on certain food-processing equipment. “Listeria monocytogenes is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems,” the release states. “Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.” These products were distributed to Arizona, California, Nevada, Washington, Guam, and Canada.


I ce Cream Times - March-April - 2014

News

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Amul chocolates ranked as top performer brand by Consumer Voice

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onsumer Voice, a magazine published by VOICE (Voluntary Organization in the Interest of Consumer Education), has found Amul chocolates as the top performer brand. In its March 2014 edition, the magazine, which conducted a study on chocolate brands, said Amul Milk chocolate scored 78 out of 100 points, making it the highestrated brand in the milk chocolate category. It left behind leading brands like Cadbury Dairy Milk, Lindt Lindor, Hershey’s and Chocon Milcreme. In the dark chocolate category also, Amul Dark chocolate has been rated as the number one brand with 84 points out of 100. Cadbury’s Bourneville has been rated second with 76 points. The scores given in the study are based on physicochemical parameters like cocoa solids, energy value, cholesterol, carbohydrates, milk fat etc. and microbiological activity as well as sensory attributes. The tests were conducted independently in government approved laboratories. Moreover, both Amul Milk chocolate and Amul Dark chocolate have been ranked toppers on value for money basis also, Gujarat Cooperative Milk Marketing Federation (GCMMF) Managing Director R

S Sodhi said. Amul has been marketing chocolates since 1970s and has come out with a range of premium chocolates and gift packs. GCMMF, which markets milk and milk products under the Amul brand, is India’s largest food product marketing organisation with an annual sales turnover of Rs 18,000 crore (2013-14). It procures an average of 150 lakh litres of milk from 35 lakh milk producers and sells a wide range of dairy products like butter, cheese, ice cream, ghee, flavored milk, UHT milk, fresh milk, paneer, brown beverages and chocolates etc.

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ollowing a multi-agency pitch, Hindustan Unilever’s premium ice cream brand, Magnum, has awarded BBH India the creative mandate for its India launch. Magnum ice cream, available in 35 countries, is launching in India now. Sapan Sharma, general manager , ice cream, HUL, said, “We are excited to have BBH working on one of our most important launches this year. They are a young and energetic team with some great creative work to showcase and I expect them to create similar magic on Magnum.” Subhash Kamath, CEO and managing partner, BBH India, said, “It was one of the more exciting pitches to win. Magnum is an awesome ice cream, one of the best I’ve tasted. We’re really looking forward to help promote it and make it a success in India.” Russell Barrett, CCO and managing partner, BBH India, said, “Pitching for and winning a world famous brand like Magnum is a tremendous upper for all of us. Magnum is a modern brand looking to engage with audiences and that is something we are very keen to do more of as a creative company. And then it’s the worlds’ best ice cream, so product sampling is obviously a must that we will approach with tremendous dedication.” The agency has begun working on the account and some of the outdoor work has been released.


I ce Cream Times - March-April - 2014

Ice cream Fest

Cupcakes and Ice Cream pep up Cherry Blossom Fest - Georgia

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he line formed early along Cotton Avenue in anticipation of a cupcake giveaway that kicked off a week of free, sweet treats at the Cherry Blossom Festival. Amanda’s Cakery gave out pink cupcakes Monday to many who then wandered over to Third Street Park to take advantage of ice cream, carriage rides and live music. “We are at Amanda’s … to eat free cupcakes then walk over to Third Street Park,” said Sarah Pyles, who was lined up waiting. “We like to ride the carriage rides with our kids there,” The cupcakes were only offered Monday but Third Street Park will have ice cream and other activities from 11:30 a.m. - 1:30 p.m. through Friday. “The weather is beautiful today. I love the ice cream at the festival,” said Willie James Marlowe of Macon. “I’ve been to Cherry Blossom twice before this one. The horse rides, games and activities are my favorites.” Brandee Williams lives in Warner Robins but was enjoying Monday’s activities. “The cupcakes brought me out of course,” she said. “The free food, and it’s nice to see the community come together and have a good time. It’s something positive. I’ve probably been to Cherry Blossom four or five times before.” Ann Grantham and Michelle Lenderman were in Third Street Park for the ice cream and music.

“I like everything,” Lenderman said of the festival. “I like the arts and crafts festival, the balloon glow, enjoy Central City Park and all the things down there.” Grantham said she loves the park and the ice cream event. “And the music,” Lenderman said. “There’s a lot of music going on this week. There’s all kinds of different music too. I like to hear the kids perform and I know some of the churches are having some different musicians and singers.” Here are what others had to say about the opening days of Cherry Blossom and their favorite part of the festival: * “It’s like a tradition,” Carlissa Johnson of Macon said. “My favorite part is probably the parade. Just to see everybody in the parade. I know I’ve been to the last six festivals. My son Tristan, he’s 10 months and this is his first time.” *“Free ice cream and cupcakes are my favorite,” said Dusty McAllaster of Macon. “I like walking around and meeting people.” * “I’m here with my daughter who grew up going to Cherry Blossom and part of her family,” said Barbara Miller of Macon. “We try to do an event a day. We come down to downtown and we thought we’d do the cupcake. We always do Cherry Blossom every year.” *“I think it’s just all the city coming out and celebrating,” said Julie Johnston of Macon. “There’s just an excitement Macon has for Cherry Blossom trees that

other towns don’t have. I think our kids get more excited about the Cherry Blossom Festival than they do about Christmas. It’s a holiday, it’s an event and they love it. They look forward to it.”

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I ce Cream Times - March-April - 2014

New Flavor

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Coffee & Donut Ice Cream Among New Flavors At CoolHaus W

e’ve been fan of the architecturallyinspired ice cream at CoolHaus for a while now. They’ve gone from a successful food truck to a bonafide brick-and-mortar over in Culver City, and are constantly innovating when it comes to new flavors. But up until now, the format has pretty much been focused on ice cream sandwiches and their fabulously creamy ice cream. The spring brings change, with CoolHaus offering a new line of ice cream bars, and two new flavors of ice cream that have us swooning - donuts and coffee and bananas foster. The line of ice cream bars come in “Mies Vanilla Rohe” - a Tahitian vanilla bean ice cream dipped in salted milk chocolate caramel and crushed pretzels and the “Chocolate Hazelnut Aalto-Mond” - chocolate hazelnut ice cream dipped in salted milk chocolate and ice cream. “I have been watching the ice cream bar category for a while, and I really haven’t seen much innovation in the past few years,” says Natasha Case, co-owner of CoolHaus. “Besides, I love the idea of eating a delicious dessert and having a wooden stick left as evidence.” It’s hard to pick favorites, but the texture of the bananas foster ice cream is unparalleled

dreaminess. And the salty sweetness of the Mies Vanilla Rohe is like a yogurt-dipped pretzel on steroids. They really are just too good. The bars are being sold at Gelson’s, Bristol Farms, Sprouts, Lassens, Lazy Acres, and the Oaks Gourmet for $5.99-$6.49. The boxes contain three bars, meaning they are even cheaper than the sammies. There are also plans for Whole Foods and the Standard in West Hollywood will be selling the pints on their room service menu and bars/ sandwiches on their poolside menu, giving us yet another reason to look forward to the summer months.

Baskin Robbins

to release ice cream dolls in Japan

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n honor of the Japanese holiday Girl’s Day or Doll Festival on March 3, Baskin Robbins is releasing five new ice cream dolls that come complete with scoops of ice cream and tiny, smiling marzipan faces. In reference to how actual dolls are displayed during Hinamatsuri, Baskin Robbins’ ice cream dolls come displayed in a tiered box to represent the Emperor

and Empress-as well as their attendants. Each doll is made from one of five flavors: Nutty Cream Cheese Brownie, Love in Berry, Orange Sorbet, Love Struck Cheese Cake, and Oreo Chocolate Mint. No better way to celebrate dolls than by scarfing down delicious desserts made in their likeness.


I ce Cream Times - March-April - 2014

New Flavor

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Ice-cream companies to use imported kiwi, cranberry in their offerings this summer

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hill out this summer with oranges from Brazil, pineapple and kiwi from Vietnam, vanilla from France and cranberry from the US. A number of ice-cream manufacturers are all set to flood the domestic market with icecreams that will contain such exotic fruits. These ice-creams are mostly targeted at GenY who are ready to experiment with flavours. Companies like Mother Dairy has also lined up plans to introduce frozen desserts called sorbet made from sweetened water, flavouring and a significant amount of fruit pulp for the first time. Talking to ET, Subhashis Basu, dairy head at Mother Dairy Fruit and Vegetable said “We have tied up with overseas suppliers for a steady flow of these exotic fruits that will be used in our icecreams and frozen candies. We are going national with our products this summer.” Mother Dairy has decided to introduce French vanilla ice cream for which it has tied up with a leading French supplier. “We want to give our customers the authentic flavour. The price of a 90 ml vanilla ice-cream has been fixed at Rs 15,” said Basu. Under its flagship brand Classics, Mother

Dairy plans to introduce chocolate gateau and caramel croquant flavours. Its frozen candy brand, Fruito Lic, will shortly have products containing Brazilian orange pulp and pineapple pulp from Philippines. “This is a growing product category and we want to leverage that with more newer products,” said Basu. Like Mother Dairy, Creambell Ice Cream is also introducing a new range of products that too contain cranberry from the US, wildberry from Taiwan and pineapple and kiwi from Vietnam. Nitin Arora, CEO, Creambell said, “The newest this season is saffron cream balls - frozen dessert with incursions of chhana rasgulla, nuts, cardamom and saffron.”


I ce Cream Times - March-April - 2014

News

Amul touches $4.4 billion turnover this year

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iding on a sharp rise in exports and entry to new markets, homegrown Amul has achieved its highest ever growth of 32% in financial year 2013-14. It has also achieved the $4.4 billion turnover milestone this year. The Gujarat Cooperative Milk Marketing Federation (GCMMF) that markets brand Amul has crossed Rs 18,000 crore turnover, turning the federation into a $3.1 billion co-operative society. The projected group turnover of Amul family including unduplicated sales by GCMMF’s member unions has touched nearly Rs 26,000 crore (nearly $4.4bn). The country’s largest FMCG brand could have well achieved the $4bn milestone last year but the plunging value of rupee ensured that it stayed at $3.2bn in financial year 2012-13 when the federation had a turnover of Rs 13,735 crore. “We have achieved 32% growth in our annual turnover which is the highest ever growth since it was set up in 1973. For nearly five years straight, we had achieved 20% growth in our turnover,” GCMMF’s managing director R S Sodhi said. GCMMF will declare results of the financial year 2013-14 after holding its 40th annual general meeting at its headquarters in milk city Anand. In the last financial year, its exports were worth Rs 140 crore which has now touched Rs 525 crore in 2013-14. While liquid milk — Amul is Asia’s largest milk brand — remains the main contributor of its growth with nearly 45% share in GCMMF’s turnover, 55% share in turnover comes from other value-added products marketed by GCMMF. Amulspray, India’s largest selling infant food has emerged as second biggest category for GCMMF while Amul butter is the third largest category in Amul’s portfolio. “In all the product categories, be it the traditional ones like butter, ghee, cheese or the new ones like beverages, ice cream, chocolates, cream, tetra pak packages, we have witnessed doubledigit growth in volume,” said Sodhi.

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I ce Cream Times - March-April - 2014

News

Ice-cream Brands Roll Out New Products, Packaging and Territories I ce-cream Brands Roll Out New Products, Packaging and Territories Rising temperatures can sap everyone’s energy but the ice-cream makers’. The more the heat, the higher their energy level. But the weather’s been peculiar of late. Rather cool in the usually sweltering capital, atypically hot in the normally pleasant Bangalore. Still, if El Nino weather phenomenon prolongs the summer as anticipated, ice-cream sales will see a boost notwithstanding the recent hike in ice-cream prices, making the manufacturermarketers’ business prospects all the sweeter. Summer is the most crucial season for these companies, with over 40 per cent of their annual sales occurring in the 3-4 month window. In 2013, when both the winter and monsoon were extended, summer sales of the organized ice-cream sector grew by just 10-15 per cent over the previous year instead of the usual 20-25 per cent. Gujarat Co-operative Milk Marketing Federation’s Amul continued to be the category leader conditions,” explains Devanshu L Gandhi, with an anticipated retail value share of 31 managing director of Vadilal Industries. His per cent in 2012-2013. During the year, the brand enjoys a 14 per cent market share company’s Amul Parlor network expanded nationally and generates revenues of about at a rate of three stores a day taking the `400 crore. “This time, summer is already total number of exclusive stores to 7,000. delayed. It should have started by now. If While most of the store additions were the weather continues to be unpredictable in the Amul Preferred Outlet format, the and the climate unseasonal, it may not be company also made significant strides in its good for the business. But if El Nino does ice-cream scooping parlour format wherein prolong summer, as previously predicted, it the company added 276 stores, taking the will boost sales,” Gandhi adds. total to 800. The company plans to reach Meteorologists say El Nino causes droughts its exclusive store count to 10,000 by and floods. In India, it coincided with end of 2015. Hindustan Unilever, with an droughts in 2002 and 2004, and the driest anticipated retail value share of 21 per cent, monsoon in four decades in 2009. According and Mother Dairy Fruit & Vegetable with to Chinese and Japanese forecasters, El a value share of 13 per cent, were the next Nino will affect rainfall this year across the big players. world, thereby prolonging summer. “There was not much price increase in 2013 “Last year, there were challenges due PUB_Prova 12:37:21patterns PM but nevertheless, theIndia_154x100mm_2.pdf industry witnessed 1a 7/31/2013 to weather and macroeconomic decline in growth due to unexpected weather conditions. This year, we hope the summer

is going to be longer and sales better,” says Nitin Arora, CEO, Creambell, which is owned by the Ravi Jaipuria-promoted RJ Corp. The company was launched in 2003 but is already present in 19 states with plans to enter Gujarat, Tamil Nadu and Kerala in the near future. Arora says the company hopes to be among the top three ice-cream brands in India by the end of 2017. In Ahmedabad, Pradeep Chona, chairman of Havmor Ice Creams, is also looking forward to a more lucrative summer. “We anticipate 15 per cent growth this summer if the weather doesn’t become unpredictable,” says the chairman. Traditionally, India is one of the world’s lowest ice-cream consuming nations. An Indian, on an average, consumes 400 ml of ice-cream annually, compared to an American’s 14 litres and a Chinese citizen’s 2.2 litres. Research firm Euromonitor says

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this is likely to change and estimates that India’s `3,500-crore organized market (today) will touch `6,100 crore by 2017. The optimism comes despite the hike in icecream prices between October and January by Amul, Vadilal, Mother Dairy, CreamBell and Havmore. The hike was reportedly sparked by the increased cost of ingredients such as milk, milk powder, sugar and dry fruits. As per Vadilal, milk prices constitute 18-20 per cent of cost of raw material for ice creams, sugar accounts for 2-3 per cent and dairy fat about 18 per cent. Then there are the additional ingredients like vanilla, chocolates, fruits and nuts. “Milk prices have gone up by 20-25 per cent over last year, while the price of milk powder has skyrocketed by about 50 per cent. There was an issue with the import of dry fruits like cashew and prices of almonds soared globally. All this has caused an increase of over 10-12 per cent in ice cream prices,” says Gandhi. Still, all the organized players anticipate high double-digit growth this summer. “We expect growth of 20 per cent despite the increase in prices,” says RS Sodhi, managing director of Gujarat Co-operative Milk Marketing Federation, which owns Amul. Confident as they are of enhanced sales this summer, almost all the players are putting their best foot forward to attract consumers. While some are introducing new flavours and products, others are re-inventing their packaging to make their offerings more affordable–like the introduction of 40-ml cups in lieu of the 50ml ones, and 85- and 135-ml sizes in place of the 100- and 150-ml packs. Hindustan Unilever’s Kwality Walls has rolled out Magnum, a premium Belgian chocolate bar priced at a rather expensive `85 in the five cities of Chennai, Mumbai, Hyderabad, Bangalore and Pune. “Our new offering is pure pleasure from its first distinctive crack to the last bite. We are confident that Magnum will appeal to young adults who are eager to indulge in a unique experience,” says Geetu Verma, director, Food and Refreshments, HUL. The company has roped in actors Kareena Kapoor and Trisha Krishnan to act as ambassadors for its big-ticket item, which it is aggressively pushing on social media. Havmore, which so far was confined to Gujarat, MP, Rajasthan and Maharashtra, is now set to enter Punjab and Goa with plans to hit South India next year. The company is also working to increase its product portfolio. “We are launching new flavours like fresh mango, pistoria, caramel biscoti, Tiranga ice candy, pink currant and a truffle bar (like Magnum) plus turbo cones and flavours with white chocolate,” says Chona. The brand’s other USP? Reusable packaging for its sundaes and double sundaes. Market leader Amul too is launching new flavours to retain its customer base. “We are the only company with a pan-India presence. We have a market share of over 40 per cent of the total market and our ice-creams division enjoys revenues of approximately `500 crore,” says Sodhi. “This summer, we will step up the marketing as we are launching some premium ice-creams.”


I ce Cream Times - March-April - 2014

Cold Chain News

Temperature Controlled Logistics Services Market in India- recorded revenues of USD 3.83 billion

Indian Ice Cream industry increases demand of Sugar this summer

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ndian sugar futures extended gains this week on improved summer demand, while firm trend in the international market also aided sentiment. The Commodities Market Regulator has extended the trade timings for few agricultural commodities such as sugar and soyoil until 11.30 p.m. effective April 1. Demand for sugar from ice cream and beverage makers typically rises during the summer which starts in May in India, the world’s largest sugar consumer. Summer season has started and with this demand for sugar is expected to rise. Prices may rise by another 50-70 rupees per 100 kg in a fortnight,” said Mukesh Kuwadia, secretary, Bombay Sugar Merchants Association. At 1259 GMT, the key April contract rose 2.77 percent to 3,232 rupees per 100 kg on the National Commodity and Derivatives Exchange, after hitting a high of 3,234 rupees earlier, the highest level since Jan. 22, 2013.

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he Temperature Controlled Logistics (TCL) market in India recorded revenues of USD 3.83 billion in FY 2013. The TCL industry structure in India comprises a few organized service providers and a large number of unorganized service providers. Within organized providers too, there are very few with national coverage that can offer both temperature controlled transportation and temperature controlled warehousing services. From the TCL services user industry side, agriculture, dairy and meat represent the leading segments. As of FY 2013, only about one-third of these industries’ spend on TCL activities was outsourced to service providers. Of this, less than half was managed by organized service providers, while the rest was held by unorganized service providers. With the current cold chain infrastructure in India being only a fraction of the actual need, the overall TCL sector presents itself as a large and growing business opportunity. But understanding the TCL related practices and preferences of end-user industries is of prime importance for logistics service providers intending to explore the opportunity. “The TCL industry in India is still nascent, with bright prospects over a long term for participants, as a large share of the potential addressable market in user industries such as agriculture and dairy is yet to be tapped. However, TCL service providers need to address a few challenges such as dominance of unorganized segment and rising costs. Through our upcoming briefing we will analyze the current status, trends and factors driving this market along with an insightful outlook” said Srinath Manda, Program Manager, Transportation & Logistics Practice, Frost & Sullivan.

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I ce Cream Times - March-April - 2014

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121, 1st Floor, Rasaz, Multiplex, Mira Road (E), Thane - 401107. Tel: +91-22-28115068 / 28555069. Email: iice@advanceinfomedia.com, Website: www.indianicecreamcongress.in Printed, Published By- Firoz Haider Naqvi, RNI no.-MHBIL05093/13/1/2007, Printed at Roller Act Press Services, C-163, Ground Floor, Naraina Industrial Area, Phase-1, New Delhi-110028, Reg Office: 103, Amar Jyot, Pooja Nagar, Mira Rd (E), Thane-401107, Delhi Office: owF14/1, 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 newspaper 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 within the pages of this issue. All disputes are to be referred to Mumbai jurisdiction.

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