Elastic ice cream?

Move Over Soft Serve, There’s a New Ice Cream in Town
A new shop in Williamsburg, Brooklyn, serves traditional Middle Eastern ice cream, known for its elastic properties.

The Middle East and Turkey have a traditional ice cream which  has a very particular texture, with an elasticity similar to fresh mozzarella, the ice cream is known as “booza” in Arabic, and Michael Sadler, a former Oxford scholar, is opening a booza shop on Monday in Brooklyn with several partners. The resulting elasticity of booza is by it being made with the ground roots of orchids (known as salep or sahlab) and the pounding technique used for freezing it. 

Michael Sadler contends that it’s the new ice cream of choice. There are shops selling booza elsewhere in the States, but what sets Mr. Sadler’s version apart is the variety of non-traditional flavours. Instead of simply pistachio or qashta (candied cream), you may be tempted by rich swirls of strawberry, black walnut, salted caramel, or even saffron-peppercorn.

See our complete range of new ice cream machines or our used ice cream machinery stock here.

A vanilla ice-cream shortage has hit the UK

When asked their favourite ice cream flavour, few people would say vanilla – but now that we’ve found out the UK has a shortage of the stuff, we’re suddenly aware of how much we love it.

The perfect accompaniment to apple crumble, treacle tart and, um, more exciting ice cream flavours, vanilla is a mainstay in many household freezers.

The nation’s favourite flavour is already out of stock for the foreseeable future in some of the capital’s gelato stores, with one shop in Chiswick, West London, posting a sign telling customers that an “unprecedented” vanilla pod shortage was to blame.

It’s due to poor harvests earlier this year in Madagascar, which caused the price of vanilla pods to soar by up to 500 per cent.

A hefty cyclone, named Enwao, hit the country – where 80 per cent of the world’s vanilla is produced – in March and destroyed a substantial part of the island’s vanilla plantations, which reduced production rates by 30 per cent.

Mamy Razakarivony, president of the national vanilla exporters’ group, described this as a ‘catastrophic season’ in an interview with Reuters, and it seems this has now impacted the UK, with ice cream chains putting signs in their windows saying the classic ice cream is out of stock.

According to the Evening Standard, Odonno’s in Chiswick informed customers that an ‘unprecedented’ shortage of vanilla pods meant that vanilla ice cream would not be on the menu.

We hope we can resume offering vanilla ice cream as soon as the new 2017 vanilla crop becomes available said the owners.

Unsurprisingly, this is already having a huge impact on British retailers, particularly smaller outlets with lower resources for whom the price has become too much to grapple with.

Vanilla has been the most popular ice cream flavour in the UK for decades, according to the Ice Cream Alliance, but it looks like the shortage will have us reaching for riskier alternatives that many cutting-edge gelato shops now offer, think basil, olive oil and beetroot.

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The Museum of ice Cream

An article published by CBNC in the US today reports that millennials are flocking to a new concept called pop-up museums, which are temporary staged exhibits specifically designed for taking weird and interesting selfies such as the Museum of Ice Cream.

The Museum of Ice Cream has just opened its third location in San Francisco. It features new installations like a Pop Rocks Cave, whipped cream ring toss and more. With each new location, the exhibits are brand new — except for the Sprinkle Pool, a favourite — and hinge on local ice cream purveyors who create unique and exclusive flavours.

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Wall’s launches Soft Republic, a ‘disruptor’ soft serve ice cream brand

Ice cream brand Wall’s has launched Soft Republic – a new ‘disruptor’ soft serve ice cream brand – with a pop-up store in London’s Spitalfields Market.

Brand owner Unilever created a special project division within Wall’s, with a licence to think as a disruptor brand would.

It was tasked with creating a new, standalone experiential brand that could reinvent soft serve ice cream for millennial and Generation Z consumers. The
soft serve ice cream category is considered to be ripe for pop-up and flagship experiences, especially those aimed at heavy users of social media.

Read the full story here

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Is time up for plain vanilla flavour ice creams?

We all love Thai curries, Japanese noodles and Indian snacks, so why not Asian-inspired desserts? With the amount of ice cream sold stalling in some markets, manufacturers are starting to experiment with exotic flavours.

In late 1944, Major Hunter Reinburg, commanding officer of 122 Squadron of the American Marine Corps, had a hankering for ice cream.

Not surprising perhaps, since he was posted to the sweltering, jungle-covered South Pacific island of Peleliu.

So Hunter set his resourceful team of aircraft engineers to work on Operation Freeze.

After some trial and error, they found that by mounting a large can filled with milk onto the underside of each wing tip of their fighter planes, attaching a stirring shaft to a wind-driven propeller, and then undertaking a training sortie at 30,000 feet, they could supply 100 servicemen with a helping of ice cream every day, whilst simultaneously provoking the Japanese to waste a few shells trying to bring them down.

Hunter was, however, missing a trick.

If, instead of flavouring his favourite treat with army-issue cocoa powder, he’d cast his eye around him to see what fruits and spices the South Pacific had to offer, then he really would have been ahead of his time.

He could have tried lychee, coconut, cardamom, nutmeg or ginger – flavours that ice cream makers are now starting to experiment with.
With 13 billion litres eaten globally last year, who has the biggest appetite for ice cream?

  • China consumed most at 3.3bn litres
  • Norwegians ate the most per head at 9.8 litres
  • Sales grew fastest in India at 13%

Source: Mintel


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Indian yoghurt market forecast to show exponential growth

International dairy companies can tap in to a growing demand for yogurt in India, according to a recently-published report by TechSci Research.

The yogurt market in India grew at a CAGR of 28.9% between 2011 and 2015 says the report and is projected to grow at an even faster pace over next five years and touch $1bn by 2021.

Easy availability of products, and rising emphasis on low calorie and low fat content of food products is driving yogurt consumption in India. Yogurts are gradually eating away the share of traditional dairy products in urban and semi urban cities, due to increasing health awareness, better quality of packaged yogurt and increasing yogurt flavors.

Yoghurt demand
With growing yogurt demand and only a handful of organized players offering yogurt, the prices of these products are anticipated to grow through 2021, the report says.

Currently, around 80% of India’s dairy production comes from small enterprises, with an average herd size of only one or two cows. The larger, organized, Indian companies and cooperatives have been attempting to combine small localized production to ‘demand centers’ across the country.


Shift to organised dairy companies

Laltu Sinha, research manager with TechSci Research, told DairyReporter that the industry is changing.

The Indian dairy products market is expected to witness a shift from unorganized to organized sector,” Sinha said.

The rise in the organized sector in India dairy products market can be attributed to rising demand for high quality packaged products, especially in urban areas. However, in rural areas, acceptance of packaged dairy products is slowly gaining momentum.

However, the dairy market is highly fragmented with the top ten players occupying less than 60% of the market share.

See the full story here

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Worldwide sales continue apace

As the world’s leading specialist in new and used dairy processing machinery, we buy and sell plant and equipment worldwide and the list of countries we supply is growing on a monthly basis.

Our list of worldwide clients now includes Afghanistan, Angola, Argentina, Australia, Austria, Bahrain, Bangladesh, Belgium, Brazil, Bulgaria, Canada, Chile, Denmark, Egypt, Finland, France, Germany, Greece, Hong Kong, Hungary, Iceland, India, Iraq, Iran, Ireland, Israel, Italy, Jordan, Kenya, Malaysia, Mexico, Netherlands, New Zealand, Nigeria, Norway, Pakistan, Poland, Romania, Russia, Serbia, South Africa, South Korea, Malta, Spain, Sweden, Switzerland, Thailand, Turkey, Uganda, Ukraine, United Arab Emirates, United Kingdom, United States, Yemen and Zambia.

See our recently sold page which shows some of the global locations our machinery has been delivered to.

Our range includes Filling, Packing, Complete Plants, Evaporators & Spray Driers, Filling Machines, Homogenisers, Ageing Vats, Batch Freezers, Batch Pasteurisers, Continuous Freezers, Fruit Feeders, Separators as well as Wrappers & Shrink Tunnels.

As agents for new machinery from leading manufacturers, we also welcome part exchange, whether you require a single machine or an entire plant. Additionally, we are always interested in purchasing equipment ranging from complete manufacturing plants to individual machines and equipment.

When we buy machinery, we make prompt inspections, firm offers, and prompt payment, with global export facilities and skilled employees to perform removal and transport of machinery worldwide.

 

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Manuals library and search facility added

Having collated a vast array of dairy machinery manuals over the years, we’ve now categorised all of these manuals and made them available online in a comprehensive manuals library with a search tool that allows you to find the machine manual you need by manufacturer or machine type, or a combination of both criteria.

Once located, you can download a PDF version of the manual. We have made access as simple as possible without any registration required to download, so we hope it will provide a useful resource to all those who need to maintain dairy machinery.

If you need to order any spares for your machinery, see our sister site, dairybits.co.uk

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How Should Ice Cream be Sold? By Weight or by Volume?

When reporting an ice cream related story, journalists can’t wait to regurgitate some sort of headline involving the ‘ice cream wars’, in reference to one of Scotland’s most notorious criminal cases that involved two rival families using ice cream vans to sell drugs and stolen goods in the Eighties. However, the trite headline may be getting its most appropriate usage since the ‘war’ ended with the outcome of the litres or grams argument potentially sending shockwaves across the UK industry.

As it stands, some of the biggest manufacturers in the British ice cream market, two different government departments and the European Union are in conflict as to whether ice cream should be sold by weight, in grams, or by volume, in litres.

Traditionally, ice cream has always been sold by volume in the UK, however, due to production techniques, US food giant and owner of Häagen-Dazs ice cream, General Mills, claims that by selling by volume consumers are being misled.

Their argument comes down to overrun, or more precisely the lack of laws limiting the amount of air that manufacturers are allowed to incorporate into their products. The more air there is present, the less room there is for the actual product, and vice-versa. 

Tubs of high-end, premium ice cream, such as Häagen-Dazs is currently sold in half-litre pots, or smaller, because minimal air is used in the production resulting in that hard, dry, luxurious texture. At the other end of the scale, the amount of air in cheaper ice cream can account for more of the volume than the actual product itself. 

Furthermore, as a result of all this air, additional ingredients need to be added to the ice cream for it to hold. Partially reconstituted skimmed milk concentrate, sugar, vegetable oil, whey powder, dextrose, emulsifier (mono- and di-glycerides of fatty acids), flavouring, stabilisers (guar gum, sodium alginate), colours (beetroot red, beta-carotene) is how the ingredients label reads on a particular ‘value’ ice cream. 

Elsewhere in the world, the addition of all these emulsifiers and stabilisers, and not to mention air, is against food regulatory laws. So why is it different here?

Unilever, owner of Wall’s, the UK’s biggest brand of ice cream, opposes any changes and claims that lots of air helps keep down the calorie content of its ice cream. They say “volume labelling is more likely to help in this regard. We believe there is currently little appetite for a change.”

So if the laws are changed and ice cream is sold by weight, what impact would this have on UK manufacturers? It would seem that it would hit the larger companies hardest as they generally produce the cheaper ranges where profit is made through volume sales, whereas smaller producers tend to aim for the luxury end of the market where less air is used, but prices are a little higher.

Which side of the argument are you? If the laws were to change, how would it impact your business? Let us know your thoughts on the matter.

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School milk plans good news for dairy farmers in the short and long term

The Government’s decision to require schools to provide free milk for children will help shape future consumption trends, according to the NFU, and in turn will provide more stability to dairy farmers in the short, and long term.

Education Secretary Michael Gove recently announced new food standards regulations for schools, intended to ensure the school diet is healthier for children. The new regulations, which will come into effect on January 1 2015, state that semi-skimmed milk should be available every day to children in order to address concerns about low calcium levels in children.

The regulations will also require one or more portions of vegetables or salad to be available every day, and at least three different fruits, and three different vegetables each week. Further limits are also being set on the quantity of sugary and fried foods served up each week.

NFU chief dairy adviser, Rob Newbery, said the announcement was good news for Britain’s dairy farmers:

“The fresh liquid milk market in the UK is almost unique in Europe and the world,” he said. “By providing fresh milk for children in schools, not only are we improving the nutritional profile of their meals, we’re also shaping consumption trends in the future.

“Dairy farmers will continue to produce a high quality nutritious product, so its great news that the market for their milk is being developed in this positive way.”

Dairy UK chief executive Judith Bryans believes the habits children pick up at an early age can have a major effect on their health in later life, saying:

“It is essential children get the best possible start which means encouraging a healthy diet and helping kids to reach their growth potential at a normal weight. Encouraging milk consumption alongside that of fruits and vegetables as part of a package of measures can help to improve the diets of the nation’s children.”

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