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Solo Gelato and Barry Callebaut create ice cream capsule system

December 16th, 2017

Israeli startup Solo Gelato has partnered with chocolate-producer Barry Callebaut to create a Nespresso-style ice cream capsule system, which is able to make fresh ice cream instantly.

Set for release in 2018, the innovative new system was created in a partnership with Barry Callebaut, which was established through MassChallenge, a company part-founded by Barry Callebaut which provides funding to enterprising startups.

The partnership has allowed Solo Gelato to utilise Barry Callebaut’s Chocogelato mixes in the capsules, after testing carried out by the chocolate-makers proved the mix was viable.

Image Barry Callebaut - Chef, Boaz Kwintner, and food technologist, Dr. Eynav Kliger, making ice cream with Solo Gelato.

Image Barry Callebaut – Chef, Boaz Kwintner, and food technologist, Dr. Eynav Kliger, making ice cream with Solo Gelato.

Founder and CEO of Solo Gelato Barak Beth-Halachmi said: “It has been a long, hard journey, but our relationship with Barry Callebaut has been one of the most illuminating and fun parts of it.”

He also stressed that the relationship is mutually-beneficial, as the partnership means that Solo Gelato’s products are not in direct competition with Barry Callebaut.

Massimo Selmo, head of global sourcing at Barry Callebaut initiated the chocolate-producer’s involvement with Mass Challenge. He said: “MassChallenge not only gives us access to new product ideas and innovative solutions we might never be able to create in-house… we also get to know a talented pool of bright young people with an entrepreneurial spirit.”

Source: Food Bev

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Italy fines Unilever over €60 million over ice cream market abuse

December 16th, 2017

In the conclusion of an investigation from back in 2013, Italy’s antitrust agency AGCM has fined Unilever over €60mn for ice cream market abuse.

Italy’s antitrust agency AGCM has imposed a fine of over €60mn on the Italian arm of the world’s biggest ice cream maker, Unilever, for ‘abuse of its dominant position in Italy’s ice cream market’.

Amongst the statements made by the agency included that of Unilever having abused its position in single-wrapped, ‘impulse’ ice creams for immediate consumption, markets under the company’s Algida brand.

The original investigation dates back to 2013 when La Bomba, a small producer of organic fruit lollies, came forth with allegations that Unilever was forcing local businesses to not sell its products by striking deals with businesses in the seaside town of Rimini (also La Bomba’s home base) to exclusively sell Unilever’s ice creams.

The investigation revealed that in accordance with these allegations, Unilever’s clients had indeed been ‘obliged’ to sell its brand of ice cream, causing ‘substantial prejudice to the final decision of consumers’.

AGCM also stated that the ice cream market in 2015 was worth €5.15bn, and the individually-wrapped market was worth €780mn.

Unilever markets its products in Italy under the Magnum, Carte d‘Or and Cornetto ice cream brands, and also produces other food, home and personal care goods, making its yearly profits around €1.4bn a year in the local market.

In response, the company has ‘firmly rejected’ the outcome of the investigation, and has announced its decision to lodge an appeal. This appeal can be made at a regional court.

“The market for ice cream (to be consumed) outside the home is a highly competitive one in which artisan and industrial, bulk and packaged products compete for the consumer’s attention in a fragmented landscape that is like no other in Europe,” Unilever added.

Source: Asia Food Journal

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Gelato to go and coffee around the clock

October 7th, 2017
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A new generation of ice cream makers are revolutionising the ice cream parlour

Though gelato is ever popular, traditional ice cream parlours are going out of fashion.
More than 90 % of gelato consumed in Germany is now industrially produced and in some cases boosted on the market by major advertising campaigns. Nevertheless, small ice cream parlours, some with only a few varieties, but freshly made from high quality natural ingredients, without colouring, additives or flavourings, are increasing their hold on the market. From 3 to 7 February 2018 the Gelatissimo trade fair in Stuttgart lets you gain a full picture of developments in the artisan ice cream business in recent years. The brand new 15,000 m² Paul Horn Hall (Hall 10) offers more space than ever before for ice cream.
Gelatissimo previews new trends set to change the gelato world – new favourites and original ice cream parlour interior designs. The ice cream parlour itself is in the midst of change, with the latest newcomer business concepts focusing on vintage style and take-aways offering only one ice cream to go and high quality coffee specialities, and enjoying increasing popularity in the process.

Small, but delish – the ice cream take-away

The longer season and rising overheads have resulted in a mushrooming of small ice cream parlours distinguished by artisan quality and creativity. Ice in a wafer or tub, classics like brittle nut sundaes, spaghetti ice cream or amarena cherry sundaes to go are the bestsellers in small ice cream parlours. No terrace with lots of waited-on tables, but an emphasis on cutting costs, smaller premises and self-service. Alongside this purist style, ice cream parlours are becoming increasingly original and the selection more unusual: exotic ice cream varieties, exclusive sorbets and the ice cream parlour’s own creations which depart from the norm. Ice cream lovers are tempted by unique varieties made of natural ingredients and complemented by decorative sauces to create perfectly balanced compositions: ice cream varieties with a savoury flavour, creations inspired by the cake making, exotic versions and fruit sorbets with local fruit are increasingly listed on the menu card. They are the ice cream parlour’s highlights, complementing the standard flavours. Traditional ice-cream sundaes are no longer served at the table either, but sold in stylish transparent bio-degradable containers as take-aways.

Ice cream & coffee: a successful duo

Italian-style coffee, cappuccino or espresso, has always been a standard in classic Italian ice cream parlours. In Germany a modern coffee culture has developed in recent years, resulting in a much wider selection. From latte macchiato or white coffee and American-style filter coffee to the latest trends like cold brew, the classic coffee shop repertoire is now also available in the ice cream parlour. And Italian flair is back in vogue, whether chatting over the counter with the barista, or in a take-away version for people with no time to linger. Against this current backdrop, Messe Stuttgart has set the tone with the “Stuttgart Coffee Summit” which coincides with the Gelatissimo trade fair and is being held for the 4th time already. The programme is packed with workshops, highlights, get-togethers and opportunities for professionals and interested visitors to mingle and exchange ideas. A lot of emphasis is placed on the Coffee Summit motto focusing on the coffee life cycle “from bean to cup”. All processing phases, from sorting and harvesting to roasting and grinding using innovative practical and elegant technology, is presented at the event. In Alfred Kärcher Hall (Hall 8) visitors await an outstanding coffee presentation thanks to the many exhibitors and programme events.

3rd edition of the Grand Prix
Ice cream makers keen to test their skill against the best in their trade in the Gelatissimo ice arena can register for the Grand Prix. This competition involves the preparation of three different ice cream varieties. This year creative interpretations of the following flavours are sought: Day 1 yoghurt, Day 2 raspberry and Day 3 a fantasy flavour. Each winner of the daily competition receives a wonderful Vespa as a prize. On Day 4 the winners compete against each other in a bid to make the best pistachio ice cream. A jury of five experts will track the creative process and then select the best pistachio ice cream. The entire Grand Prix will be broadcast with a live audience. For more details about the Gelatissimo Grand Prix and registration forms go to www.gelatissimo.de/grandprix.

About Gelatissimo:
Gelatissimo, the largest ice cream trade fair north of the Alps, aims to present the world of ice cream culture in all its diversity. Founded in 2008 it takes place every two years and is the German meeting place for artisan ice cream makers. Coinciding with Intergastra – one of the key European hospitality and hotel trade fairs and dedicated host – in 2016 the range of products exhibited in an area covering more than 100,000 square metres attracted around 1,300 exhibitors from home and abroad. And the next chapter of the success story is about to unfold: with the building of the new Paul Horn Hall (Hall 10) and 115,000 square metres at their disposal, as of 2018 the two trade fairs are now offered even more space for innovations and trends. The event therefore meets these high expectations, and regularly receives top marks from the exhibiting companies and specialist visitors alike. Handmade ice cream, coffee, beverages, kitchen technology and food, ambience, equipment and services – these are the themes on which the specialist visitors from Germany and abroad obtain information, and are encouraged to think outside the box. The gastronomic heart of Germany beats in the south-west where at the start of the year Gelatissimo and Intergastra showcase innovations and trends, and provide many opportunities for the exchange of expert opinions and ideas. For more details go to www.gelatissimo.de

 

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The ‘World’s Best Gelato’ has been crowned after a three-year contest

September 23rd, 2017
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An Italian competition to find the best gelato in the world has come to the conclusion after three years of searching, that when it comes to perfect ice cream, there’s no place like home.

The Gelato World Tour is coordinated by the Carpigiani Gelato University, also known as Bologna’s ice cream university, and is supported by the Italian Foreign Ministry as it tours the world each year to track down the tastiest gelato on the planet.

Judges have toured the world during a three-year selection process with over 1,800 gelato-makers taking part. The 36 finalists representing 19 countries competed in the Grand Finals in Rimini, with a number of challenges ranging from dairy-free ice cream to speedy gelato-making.

Alessandro Crispini poses with his prize-winning gelato. Photo: Dino Buffagni/Gelato World Tour

Alessandro Crispini poses with his prize-winning gelato. Photo: Dino Buffagni/Gelato World Tour

But it turned out that the very best cone can be found in Italy, with the Gelateria Crispini in Spoleto scooping the top prize.

Gelataio Alessandro Crispini’s pistacchio flavour, made of three kinds of Sicilian pistacchio roasted for 24 hours, was crowned the World’s Best Gelato.

The winners were selected by a 45-strong jury including gelato experts, chefs, and journalists.

In second place was the German Eiscafé De Rocco in Schwabach with a grape sorbet created by a father and son in a tribute to their hometown of Venice. And a chocolate-passion fruit gelato from Amor-acuyà in Medellín, Colombia was awarded third place.

A total of 50,000 visitors came to the finals to watch the competition and enjoy the 2,500kg of gelato which was produced over the three-day fair.

And according to organizers, 2017 has been a record year for gelato-eaters as well as makers, with consumption of the dessert up ten percent on last year.

Source:  thelocal.it

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What’s the Difference Between Ice Cream & Gelato?

September 23rd, 2017
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Get the scoop on your favorite frozen desserts

 

If you’ve ever found yourself at the ice cream shop or in the freezer section of the supermarket wondering what the difference is between ice cream and gelato, you’re not alone. Though we enjoy all of these treats equally, there are obvious differences between them.

Let’s start with the one we are most familiar with: ice cream. Ice cream is typically made from milk, cream, sugar and sometimes egg yolks. There are many ways to build a base; however, a traditional French custard base consists of tempered egg yolks in milk, cooking the mixture until it develops a thick consistency. According to the Food and Drug Administration, ice cream contains at least 10 percent milk fat and is churned at a high speed to create a light and airy texture.

While gelato is technically the Italian word for “ice cream,” there are differences between the two. A gelato base uses more milk and less cream, and is churned at a much slower speed, resulting in a lower fat content and a creamier texture.

And because we can’t forget about sherbet and sorbet: The middle child stuck between ice cream and sorbet, sherbet is a fruit-based dessert that contains about 1 to 2 percent milk fat. If you’re looking for a dairy-free alternative, sorbet is the dessert to go with. Sometimes used as a palate cleanser between meals, its two main ingredients are fruit juice (or purée) and sugar.

Source:  tastingtable.com

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Japan has engineered a popsicle that “doesn’t melt”

August 26th, 2017
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In Japan’s humid summers, some popsicles are staying cool even in the heat.

An accidental discovery at Kanazawa-based Biotherapy Development Research Center helped create popsicles that reportedly don’t melt, and they’re available for sale in parts of Japan. Kanazawa Ice—also known as “not melting popsicles”—first hit stores in the northwestern city Kanazawa in April, reported Japanese daily newspaper Asahi Shimbun, before rolling out in Osaka and Tokyo.

The secret ingredient that helps the popsicles keep their shape is polyphenol liquid extracted from strawberries. “Polyphenol liquid has properties to make it difficult for water and oil to separate so that a popsicle containing it will be able to retain the original shape of the cream for a longer time than usual and be hard to melt,” said Tomihisa Ota, the popsicle’s developer.

The company didn’t set out to create popsicles that don’t melt. It came into the discovery by surprise when it tapped a pastry chef to try to use strawberry polyphenol to create a new kind of confectionary, an attempt to make use of strawberries, which were not in good enough shape to be sold, from Miyagi Prefecture, which is still recovering from the 2011 earthquake and tsunami. The pastry chef complained that cream would solidify when it came in contract with polyphenol.

A reporter with Asahi Shimbun tested the popsicle in Kanazawa in July, when the temperature was around 28 degrees Celsius (82.4 degrees Fahrenheit), and found that a popsicle “retained its original shape” after five minutes in the heat. It’s unclear how long the popsicles can last in high temperatures, but it is expected to remain “almost the same even if exposed to the hot air from a dryer,” according to Takeshi Toyoda, president of the Biotherapy Development Research Center.

Source: Quartz

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Australian ice cream company Weis to be acquired by Unilever

August 12th, 2017
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Unilever has agreed to acquire Australian ice cream business Weis – the maker of the iconic Fruito Bar – for an undisclosed sum.

The deal sees Unilever continue to develop its ice cream range around the world, with Weis joining other Unilever brands such as Grom, Ben & Jerry’s and Talenti, which Unilever acquired in December 2014.

Unilever Australia & New Zealand chief executive officer Clive Stiff said: “We are delighted to bring Weis’ exciting and delicious range into our portfolio, adding another Australian favourite to our leading ice cream range. This acquisition will bring Weis the benefits of scale, strong market access and ice cream category expertise to help take the business to the next level in its growth.

“We are committed to providing Weis consumers and customers with the same exceptional products [made from] the same high-quality natural ingredients. We look forward to welcoming Weis’ strong, dedicated and passionate team to Unilever.”

Weis is a second-generation ice cream and frozen dessert manufacturer, founded in 1957 by Les Weis with the original Fruito Bar. Its product range features a variety of ice cream formats including single bar, multi-pack bars, dairy-free sorbet tubs and frozen yogurt tubs.

The firm’s ice creams will continue to be made in its factory based in Toowoomba, Queensland. Unilever has today also announced a buyback programme for the majority of its outstanding 6% and 7% preference shares – part of the reforms set out in the wake of Kraft Heinz’s failed bid.

Weis managing director Julie Weis said: “Our family made this decision because Unilever demonstrated their understanding of our brand, our products and how important our people and the Toowoomba manufacturing site are in ensuring Weis’ success into the future.

“In addition, Unilever’s scale will enable greater market access and growth that will provide opportunities for our extended Weis family of staff, suppliers, customers and – of course – our wonderful consumers.”

The acquisition is subject to customary closing conditions and terms of the deal were not disclosed.

Source:  foodbev.com

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Dairy-free ice cream taps into ‘healthy’ treat trend

July 8th, 2017
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Young people worldwide are developing a taste for dairy-free ice cream which they see as a “healthier” alternative, involving almonds and coconut.

New launches of dairy-free varieties now make up 4% of all new ice cream launches, according to market research firm Mintel.

And major brands, including Haagen Dazs and Ben and Jerry’s have launched dairy-free varieties.

But they don’t tend to market them as “vegan” said Mintel’s analyst.

“There is consumer curiosity around dairy-free, particularly among younger people,” said Alex Beckett, Global Food and Drink Analyst at Mintel.

“They perceive dairy-free ice cream to be a more permissible treat than regular ice cream.”

Milking it

Amid rising numbers of people switching to a diet that eliminates or cuts down on dairy-based ingredients, ice cream makers have embraced the trend, particularly in the United States.

This week Haagen Dazs launched four new flavours: chocolate salted fudge truffle, peanut butter chocolate fudge, mocha chocolate cookie and coconut caramel.

Ben and Jerry’s uses almond milk for its dairy-free flavours and has recently added caramel almond brittle, cherry Garcia and coconut seven layer bar to its range.

In contrast to sorbets, these products aim to emulate the creamy textures and flavours of a dairy-based product, something that has proved a challenge for food scientists.

Growing appetite

They are not yet available in the UK but Mintel’s report suggest there could be a market for them across Europe.

According to Mintel as many as three in 10 Italians and one in five French consumers say they are actively reducing their consumption or are avoiding dairy.

In the UK, 16% said that they, or a member of their household, avoided dairy.

Although dairy-free still represents a small slice of the overall range of new ice cream launches, at 4%, that proportion has already doubled since 2014.

Vegan-free marketing

However, while a growing number of people are choosing to go vegan, firms are avoiding marketing new flavours with that label, said Mr Beckett, because vegan doesn’t really equate with indulgence.

“They tend not to put vegan on the packaging, because for a lot of people that would be a deterrent,” he said.

Instead they are exploiting the “health halo” of plant-based recipes and ingredients such as coconut, to come across as a treat “but one you don’t feel too guilty eating”.

Spicing it up

The UK ice cream market lags behind the US, added Mintel’s Mr Beckett.

“In the UK we tend to follow what happens in the US and we’re a few years behind in terms of ice-cream innovation.

“In the States dairy-free is booming,” he said.

On that basis Mr Beckett, is predicting UK consumers will soon be offered the kind of middle-eastern-spice-influenced flavours currently in fashion in the States.

“Saffron is an edgy flavour in US ice cream parlours,” he said.

“What happens in Brooklyn and LA tends to emerge in retail in the States, and then in a few years that emerges in the UK.

Source: BBC

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INTERSICOP 2019 shall host Spain’s 3rd Ice Cream Championship

July 1st, 2017
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The foremost national ice cream competition, organised by the National Association of Artisan Ice Cream Makers (Asociación Nacional de Heladeros Artesanos –ANHCEA), shall be held at the IFEMA precinct, within the framework of INTERSICOP 2019, from 23 to 26 February 2019

The objective of the competition is to promote the training and good work of artisan ice cream makers

INTERSICOP 2019, the International Bakery, Pastry, Ice Cream and Coffee Show which, organised by IFEMA, will be held at Feria de Madrid from 23 to 26 February 2019, shall be the stage for the third edition of the Spanish Ice Cream Championship, organised by the National Association of Artisan Ice Cream Makers, ANHCEA.

ANHCEA created this ambitious competition with the aim of promoting the originality, training, ice cream culture and good work of artisan ice cream makers. Mario Masià was victorious in the first edition in 2011, while Jaume Turró won the second edition in 2012; it hasn’t been convened since then. The much anticipated competition returns thanks to the agreement signed between INTERSICOP and ANHCEA.

An agreement with which INTERSICOP confirms its firm intention to reinforce the presence of the ice cream sector at the fair, and with which the Association undertakes the commitment to have a very active participation at the next edition, with talks, product presentations and decorations.

INTERSICOP 2019

Organised by IFEMA, the International Bakery, Pastry, Ice Cream and Coffee Show shall be held from 23 to 26 February 2019 at Feria de Madrid, with one goal: to become the meeting point for suppliers and professionals; but also for manufacturers and distributors, students and colleges, pastry chefs, bakers, ice cream makers and other groups linked to these sectors in Spain.

The trade exhibition of products and services will be further enhanced by numerous parallel activities, including technical demonstrations, talks of interest to professionals, new product presentations, national competitions and other contents that will be organised to enrich this important industry event.

 

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How Ice Cream Came To America

March 11th, 2017
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Last month, President Trump issued a ban on people entering the country from seven predominantly Muslim countries, sparking outrage at home and abroad. The executive order placed limits on travel to the U.S. from Iraq, Syria, Iran, Sudan, Libya, Somalia and Yemen, and by all refugees.

After just seven days, the ban was struck down in the courts pending further litigation. This un-American exercise in anti-Muslim hysteria prompted many to celebrate the many contributions they’ve made to our country. One such contribution is a delicious snack most Americans couldn’t live without: ice cream.

Ice cream came to the United States after being introduced to Europe during the Arab invasion of Sicily in the eighth century. During a recent conquest of the Persian Empire, the Arabs discovered a chilled refreshment known as sharbat. Sharbat was a combination of honey, fruit syrup, and snow. The Arabs took the delicacy to the next level by adding milk and sugar, whipping up the first batch of ice cream.

If Trump’s Muslim ban was in place decades ago, Americans would probably still have ice cream, but we’d be stuck eating it in bowls. The world’s first ice cream cone was created on a whim by Syrian immigrant Ernest Hamwi at the St. Louis World’s Fair in 1904. Hamwi was selling zalabis, a waffle-like pastry, near an ice cream vendor. When the vendor ran out of dishes, Hamwi rolled his zalabis into a cone to hold the ice cream—and summer days have never been the same since. The story of ice cream is another reminder of just how sweet diversity can be.

Source:  food.good.is

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