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IceCream-A valuable addition to your menuy 

Madhu.S.Thakar

Overall sales projections for ice cream and frozen dessert novelties will grow almost 8% between 1999 and 2004 to approach $12.8 Billion
 
Global volume sales of ice cream are forecast to rise by 12% annually to reach 16,868 million liters in 2004.

"The eating of ice cream is a singular pleasure. It's an existential one-on-one relationship, that is close to a relationship with God. You don't have any doubts that He exists when you're eating a chocolate ice cream cone, or She exists, maybe She's just a big ice cream maker in the sky."

- Robert Enright, art critic

Surveys or euphoric hype, either way Ice cream is big business and growing. Americans get through a staggering 21 liters per person each year Britain has the third highest consumption of ice cream in Europe at around 8 liters per person per year, but consumption has little connection with sunshine as British fall behind the Danes and the Swedes. Ice cream and cakes are essential to Italian life and, the range available in Italy is astonishing and is universally renowned. Ice creams and cakes are delivered to the restaurateur or caterer in a ready to be served state. The ice creams come in their own attractive glasses and the cakes are well presented The first real evidence of the existence of a form of ‘ice cream’ originates from China's Tang period (A.D. 618-97). King Tang of Shang had among his staff  94 ice men who helped to make a dish based on buffalo milk, flour and camphor.  
While many people are only aware of a handful of ice cream companies there are thousands all over the world  producing tens of thousands of flavors.  Despite this fact, vanilla remains the favorite being chosen nine times out of ten.  Flavors you'd never have thought of and yet they're commercially available:  Sorbets - Smoked Salmon, Tomato, Cucumber ;Ice Creams - Garlic, Avocado, and Sweet corn.
If you were statistically inclined it would be interesting to know  how the flavors stack up

US Supermarket Sales of Ice Cream by Flavor, 1999

        Flavor percentage by volume

	Vanilla	29.3%
	Chocolate	12.2%
	Nut Flavors-including butter pecan at 4.3	11.1%
	Neapolitan	8%
	Cookies & bakery	7.2%
	Fruit Flavor except strawberry	5.4%
	Candy Flavors	4.8%
	Strawberry	3.4%
	Chocolate Chip	3.0%
	Mint Chocolate chip	3.0%
	Coffee/Mocha	2.0%
	Fudge Marble	1.8%
	All Other	8.8%
	Total	100

Hokey Pokey is a traditional name for ice cream and originated from the early ice cream vendors who peddled their wares shouting “Ecco un poco” - try a sample.
An interesting anecdote about the origin of  Ice cream Sundaes a dish which celebrated its centenary in 1981 is by  Hachten (1981), recapitulating previous studies of the origin of the dish and the term, attributes the former to Ed Bernersm "owner of a modest ice cream parlor in Two Rivers [Michigan],” and a customer called George Hallauer. One day in 1881, Hallauer invited Berners to pour some chocolate syrup, which was on hand for making sodas, over his ice cream. Berners demurred, then assented. "; Chocolate-topped ice cream became the rage at Berners' store, and Berners began experimenting with other flavors. His delicious concoctions carried fanciful names like Flora Dora, Mudscow, and Chocolate Peany, which contained peanuts. A generous slurp of apple cider was also a popular topping.” However, the new genre had still to acquire its name. This was achieved in nearby Manitowoc, where another ice cream parlor, owned by George Giffy, began to serve the embellished ice creams on Sundays. But one weekday, a little girl ordered a dish of ice cream "; with stuff on it.” When told he only served it on Sunday, the child is supposed to have said: ";Why, then, this must be Sunday, for it's the kind of ice cream I want."

Another anecdote about it’s origin is that Ice Cream Sundaes were created when it became illegal to sell ice cream with flavored soda on a Sunday in the American town of Evanston during the late 19th century. Some traders got round it by serving it with syrup instead, calling it an 'Ice Cream Sunday' and eventually replacing the final 'y' with an 'e' to avoid upsetting religious leaders.

The story of the birth of an ice cream cone
The ice cream cone is the most environmentally friendly form of packaging. A Syrian from Damascus, Ernest E Hamwi is credited with its invention. Apparently, during the 1904 St Louis World's Fair, his waffle booth was next to an ice cream vendor who ran short of dishes. Hamwi rolled a waffle to contain ice cream and the cone was born.

Ice-Cream Encounters of the Third Dimensional Kind
Gone are the days when a simple cone would suffice. And it's not just the children who are making all the demands. Adult markets have been successfully targeted and reached by a hitherto unsurpassed appetite for new and sophisticated ice-cream brands. These huge successes in this market have prompted manufacturers to constantly reinvent the ice-cream concept and have led - amongst other innovations - to a growth in ice-cream versions of popular chocolate bars. Ice cream is primarily an impulse buy, so branding and product appearance is a vital key to success. But ice-cream manufacturers are constantly finding their creative impulses constrained by conventional methods of manufacture. This is because there is a limit to what can be achieved using standard ice-cream production lines.
This has prompted one of the world's largest ice-cream equipment manufacturers - WCB Ice Cream in Denmark and the multinational supplier of gas technologies - Air Products Plc to think about trying to improve methods of manufacture. The result was the world debut at Anuga Food Tech 2000 - of 3-D ice cream.

PRODUCTION OF ICE CREAM
Ice cream represents a congealed dairy product produced by freezing a pasteurized mixture of milk; cream, nonfat milk solids, sugars, emulsifier and stabilizers. Products of dairy origin are the main ingredients of ice cream. These include whole milk, skimmed milk, cream, frozen cream, condensed milk products and milk solid. Other ingredients include flavoring matters and water. Fruits, nuts, candies and syrups are optionally added into ice cream for flavor enrichment. Two types of ice cream, soft and hard, are available on the market.

The manufacturing of ice-cream mix involves mixing of ingredients, pasteurization and homogenization. For soft ice cream, pre-made ice-cream mix is supplied to the retail outlets under refrigeration (< 7degrees C). Aging and freezing at around -5degreesC are performed in the vending machines at the retail level. Other ingredients, such as fruits and nuts, may be added to the soft ice cream at the time of sale for flavor enrichment. In frozen confection factories, the soft ice cream will be packed and hardened to produce the hard ice cream.

Air in Ice Cream

The incorporation of air is important, because a huge quantity of air produces a foamy and tasteless ice
cream while on the other hand; a small quantity of air produces a heavy, cold and icy ice cream. Therefore,
an optimal ice cream structure can be obtained through a quick crystallization process, determined by a
quick cooling and by the consolidation of a structure that contains air as well.


Ice cream should have a delicate, attractive color that suggests or is closely associated with its flavor. Almost all ice creams are slightly colored to give them the shade of the natural product 15% fruit produces only a slight effect on color. However, most suppliers would include some color in the fruit to save the processor time i.e. solid pack strawberries include color. Most colors are of synthetic origin, must be approved, and purchased in liquid or dry form. Solutions can easily become contaminated and therefore must be fresh.
Colors are used in ice cream to create appeal. If used to excess they indicate cheapness. The choice of shade is dictated by flavor, i.e. red for strawberry, light green for mint, purple for grape, etc.

POTENTIAL MICROBIOLOGICAL HAZARDS
Ice-cream, a milk-based product, is a good media for microbial growth due to high nutrient value, almost neutral pH value (pH ~6-7) and long storage duration of ice-cream However, pasteurization, freezing and hardening steps in the production can eliminate most of the microbiological hazards. According to the Frozen Confections Regulation under Chapter 132, ice cream must be heat-treated during the production process. Pasteurization is most commonly applied heat treatment in the dairy industry. This can destroy almost all pathogenic bacteria in milk. The subsequent processes that subject the mixtures to freezing temperature can also inhibit the growth of any remaining flora. Hardening is also the important control point that further reduces the hazards. Furthermore, as automatic machines are commonly used for ice cream making in dairy industry, the chance of contamination through direct hand manipulation can be reduced.

Ice Cream Merchandising
Impulse sales are the key to ice cream sales growth.
ice cream sales grow through increasingly novel "other" distribution outlets, such as cinemas, video shops, sports centers, railway stations and airports as manufacturers in markets such as the UK and France stimulate impulse sales in non- traditional, convenient locations.


It might be interesting for your clients to know what causes “ice cream headache”. This could be almost the “statutory warning” aimed at increasing sales of ice cream as a forbidden pleasure!

An ice cream headache is triggered by a sudden change in temperature that occurs in your mouth when you eat something cold.

On a hot day when you eat a snow cone, the cold crushed ice that touches the top of your mouth initiates a nerve reaction that swells blood vessels in your head. The nerve center on the roof of your mouth overreacts to the cold temperature of the snow cone and tries to heat your brain. This swelling of blood vessels is what causes an ice cream headache, or what is more commonly known as "brain freeze" or "frozen brain syndrome."

Luckily the intense stabbing pain in your head usually lasts only for about 30-60 seconds.

I scream, you scream, we all scream ice cream HEADACHE!  - 30% of the human population suffers from these excruciating headaches. The best way to avoid getting an ice cream headache is keep the chilled foods or beverages you eat on the side of your mouth, away from the roof of your mouth.

Ice Cream in Cones is amongst the most favored serving style and some of you would do well to educate your customers on how to negotiate an ice cream cone much in the way of educational booklets on selection of  the right goblet for the  perfect wine experience!!!

"In trying to make wise and correct decisions about the ice-cream cone in your hand, you should always keep the objectives in mind. The main objective, of course, is to get the cone under control. Secondarily, one will want to eat the cone calmly and with pleasure. Real pleasure lies not simply in eating the cone but in eating it right. Let us assume that you have darted to your own space (reference to dripping-problem areas) and made your necessary emergency repairs. The cone is still dangerous - still, so to speak, "live." But you can now proceed with it in an orderly fashion. First, revolve the cone through the full three hundred and sixty degrees, snapping at the loose gobs of ice cream; turn the cone by moving the thumb away from you and the forefinger toward you, so the cone moves counterclockwise. Then, with the cone still "wound," which will require the wrist to be bent at the full right angle toward you, apply pressure with the mouth and tongue to accomplish the overall realignment, straightening and settling the whole mess. Then, unwinding the cone back through three hundred and sixty degrees, remove any trickles of ice cream. From here on, some supplementary repairs may be necessary, but the cone is now diffused."

From "How to Eat an Ice Cream Cone", by L.Rust Hills, in the August 24, 1968 issue of "The New Yorker."

Before you get into the production and merchandising of Ice creams you should know that there are literally thousands of small farm producers who supply local shops, markets and hotels. Overall production and sales are governed by Regulations. These dictate that any product described as ice cream must contain a minimum of five per cent fat and seven per cent non-fat milk solids.

Fats vary according to the quality of the ice cream. There are two distinguishable categories of ice cream:

Dairy Ice Creams (including those entitled 'Luxury' or 'Premium'). Fats used in these recipes must be milk fat, butter, cream or anhydrous milk fat (butter with all the water removed). Other typical ingredients of dairy ice creams are fruit, sugar, whipped egg whites, flavorings and added ingredients such as chocolate or nuts.

K&R Wafer Products have two of the most asked for products by customers to compliment ice cream. The ‘Nougat Wafer' and the ‘Oyster Delight'

KT Products are the manufacturers of the WaferMaster point of sale stands, economy light boxes and water wells. The company is also contacts for Zeroll scoops and spades

L Rossi & Son launched five new impulse products for 2001. These new products will enable mobilers to purchase all lines from one manufacturer. Rossi's point of sale advertising is recognized to be some of the best available. Rossi's also offer 10-liter packs and liquid mix.

Lakeland Dairies are producers of premium dairy and non-dairy ice cream and milkshake mix ranges available in one liter Tetra Pak and also in five or ten liter bag in box format packaging. New for 2000 is a premium scoop base product especially developed for scoop ice cream manufacturers.

Lessiter’s are the manufacturers of ‘flaky sticks', which are packaged in an unmissable bright pink box. They are a very nice product; the chocolate just melts in your mouth.

Lewis Bros Ice Cream is a manufacturer of quality fresh ice cream mix, already used by many customers in the mobiling trade.

Marcantonio provide their customers with everything they need for ice cream New for 2000 are very attractive four tube display containers that can be used for dips and other inclusions or simply just for display.

Market Enterprise has an extensive range of over 200 inclusions for ice cream and new are chocolate covered honeycomb beads.

Micro Miniatures have been busy in the last year updating the Rainbow Ripple Juicer to fit any major ice cream machine available. Also available from Micro Miniatures is a full range of chimes and accessories for the high tech mobiler.

Nestlé I ce Cream, part of the world’s largest food company is renowned for innovation and has produced popular lines such as Maxibon, Kit-Kat Chunky Ice Cream, Smarties Ice Cream and also have brought back popular lines such as Fab and Zoom.

Norwood House Chocolate Co. Ltd had an exquisite range of Valrhona chocolates and a wide range of couvertures, ideal for the professional chef.

Pecan Deluxe Candy (Europe) has a wide range of inclusions and toppings for ice cream.

Plastic Promotions are suppliers of promotional models to the ice cream industry. The six foot whipped 99' cone is still proving to be the most effective point of sale. New product is a bright multi colored triple scoop cone.

Reliant Cars have an exciting range of Piaggio APE50 scooter based vans
and pick-ups. They import a very particular type of ice cream

Regency Mowbray offers a wide range of traditional and novel products. All of the chocolate products on offer are GMO free as are the majority of all other products. Powder blends of stabilizers are available for lollies and sorbets and also available are a whole range of emulsifiers and stabilizers for ice cream.

Robot Coupe has a milkshake mixer and a small batch freezer holding just 11/2 liters.

RSS of Hereford have a wide range of Frigomat machines

Ryne Quality Confectionery has been selling into the UK market some of the world’s best confectionery for twenty five years from Canada, Spain, Germany and France to name but a few.

Solerco Products new for 2000/2001 is a Meucci muesli flavored paste for ice cream,

Tony Muxlow Conversions have new conversions on Ford soft vans and ready to apply lettering suitable for both standard and mural specifications.

Tullford Marketing are suppliers of point of sale materials including pavement signs, wall signs, poster holders, litter bins, flags, cone holders, patio umbrellas, stickers and T-shirts.”

TW Parker are vendors of the widest range of ice cream packaging available in the UK. TW Parker will print containers and lids to the customer’s own design on sizes from 100ml to four liter. A design service is available.

The Waverley Bakery Ltd are the manufacturers of Waverley and Comelle brands of ice cream cones. New for this year are a wide variety of waffle cones and decorative products, Also selling a range of cone dispensers.

Treats Ice Cream Plc  New for 2000 is ‘Rage' a wrapped impulse product, which consists of dairy vanilla ice cream, a caramel toffee center topped with milk chocolate. Treats current bestseller is the Ribena Ice.

Universal produce a wide range of ice cream cabinets for impulse and scoop products as well as a table top orange juice machine ideal for cafés and ice cream van operators.

Via Truck Rental specialize in 3.5 tonne refrigerated vehicles. The refrigeration unit is a Frigoblock generator driven model.

Sources of information for this article are

http://www.malcolmstogo.com/storenews.htm

http://www.radio.cbc.ca/programs/ideas/ice_cream/eating.html

http://www.wholisticresearch.com/info/index.shtml

http://www.tecnea.com/


http://www.brucetharp.com/programs.htm

http://www.foodfen.org.uk/fflibrary/dairy/09reicecream.html

http://www.info.gov.hk/fehd/safefood/report/icecream/report.html

http://www.allergyfacts.org.au/label.html

http://www.foodsci.uoguelph.ca/dairyedu/ichist.html

http://www.jainworld.com/society/jainfood/icecream.htm

http://www.mangiarebene.net/aphrodisiacs/icecream_champagne.html

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