iicc conference - distinguished visit here in aarhus dan ice · pdf file ·...

News from Danice Publisher: Danice of 8 Internal

Dan Ice World 42nd Issue – October 2017 Dear Friends, I am pleased to send you our new issue of DIW with some good ideas and news for your com-ing product developments.

Last week we had IICC on the visit that we will share with you below.

As for the general market for raw materials, we have seen quite stable market for oils and fats af-ter the turbulence of few months ago, and very lower level of prices for dairy products.

Although many believe the market is bot-toming out, nobody knows where we are heading from here.

Wish you a successful 4th quarter. Kind regards Cameron Skandarioon

News from Danice Publisher: Danice Page 2 of 8 Internal

IICC Conference - Distinguished Visit here in Aarhus Two very successful days: We had the great pleasure of hosting The IICC Conference (Inter-national Ice Cream Consortium) annual conference here in Aarhus. For more info check out their site: http://www.internationalicecreamconsortium.com/

IICC is an organization of major ice cream producers from around the world, excluding Nestlé and Unilever, having a significant size in their local market. The market share of the joint members of IICC is close to

30% of the world ice cream, or over 1.5 billion liters of ice cream! A huge number, that makes this organization very important for us and the rest of the ice cream industry. After 2 days of visit here in Aar-hus, the group left our premises, and ended their annual meeting in Copenhagen by the end of the week. We were delighted to have IICC here and we also had some inter-esting concepts and ideas to share with them. These will be shared with you below.


We have received a lot of po-sitive feedback from the par-ticipants of the IICC who ap-preciated a very good experi-ence with our company and the ideas that we had pre-pared for them.

New Product Release Let us help you to boost your new product development with an evo-lutionary innovation – bubble bursts from our supplier, Inventive Food Technology Ltd. The bubbles are made with alginate coat and can add any types of juice, sweeteners, colours, and flavours to inside bobbles. This can be your very own tailor made products!

Bubbles for ice cream

Decorating your ice cream, yoghurt, beverages with colourful juicy bubbles is absolutely an eye-catching concept and awakes the ap-petite and curiosity of the customers.


Juicy Bubble Bursts: Caramel / Toffee Ice Cream Who doesn’t like a delicious Caramel / Toffee Ice Cream? It is easy to make a caramel ice cream based on colour and flavor. However, if you plan to produce a premium product, with real cara-mel and this clean taste of brown burned sugar and butter notes, you need to use real caramel. At Danice, we offer a real caramel powder that you incorporate into your ice cream mix.

Our Danice team will help you balancing the recipe in order not to use too much fat, milk, and sugar. The mixing and processing of

the caramel ice cream is the same as for a standard ice cream mix. The result you get is an excellent natural/real caramel taste ice cream. Benefits: Enhance mouthfeel, creaminess, melting resistance and

prevent separation during storage.


Recipe mix: Ingredients:

%

Luxice™ 8635 0.60 Luxilac 618 3.00 Skim milk powder 4.00 Roasted caramel powder 8.00 Butter 5.20 Glucose syrup DE 40 6.00 Sugar Water

12.00 61.20 100.00

Add colour and flavour as desired

Mix process: 1) Add the melted butter and glucose syrup to the water phase 2) Add the mixed ingredients into the preheated water at 65°C 3) Hydrate while stirring for 15 min. 4) Preheat to 75°C and homogenize at 190 + 30 bar 5) Pasteurize at e.g. 84°C/30 sec. 6) Cool to 5°C 7) Aging for minimum 4 hours

8) Freeze in continuous freezer, overrun 100%


Caramel / Toffee Coating: If you want to expand your ice cream range with premium products, a standard toffee coating, a salted caramel coating or a butter car-amel coating would be the way.

By using our caramel powder in a standard fat based ice cream coat-ing, you will get a very good high premium coating, produced by your-self.

Recipe: Ingredients:

%

Lecithin 0.50 Iceoil C24 55.00 Skim milk powder 5.00 Caramilk roasted 10.00 Sugar 29.50 100.00 Add colour and flavour as desired

Interested? Call your Danice key account manager for more information.


Ice Cream Industry Highlights Häagen Dazs to rebrand logo: Häagen Dazs has decided to do a total makeover of their logo and design. Go-ing from “stuffy and classic”, the new image should be modern and vibrant. General Mills has launched a world-wide campaign where the focus is to “make every day extraordinary”. Vanilla beats chocolate in the US ice cream market:

In spite of the fact that consumers in the US have been preferring multiple flavors, there has been a change in customer’s preferences.

Chocolate used to be the preferred single flavor taste in the US, but now vanilla is the preferred single flavor ice cream.


Upcoming Exhibitions

31 October – 2 November 2017 Dubai World Trade Center

We hope to see you at the GULFOOD MANUFACTURING (GFM) 2017 exhibition being one of the biggest food and beverage pack-aging and processing trade events in the world. You will find Danice in ZA’ABEEL HALL, Z4-E60!

28 November - 30 November 2017 Messe Frankfurt, Germany

The FI Europe & NI exhibition is another upcoming exhibition where Danice will also be present, however without having our own exhibition. We should be pleased to see you at the venue.

20 January – 24 January 2018 Rimini Fiera, Expo Centre, Italy

Danice will also be participating in the 39th edition of SIGEP taking place 20-24 January 2018 in Rimini Fiera, Expo Centre Italy. We should appreciate to meet you there.

We hope that you have enjoyed this newsletter. If you have any comments, please do not hesitate to contact: [email protected] If you are interested in getting the previous issues of Dan Ice World, please let us know.

iicc conference - distinguished visit here in aarhus dan ice · pdf file ·...

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