NOVEMBER 20199One of the biggest problems to-day with the ice cream segment is the emergence of known brands with frozen dessert. The main dif-ference between a frozen dessert and an ice cream is that a frozen dessert uses fat from hydrogenated oils while ice cream uses fat from cream. The oils contain saturat-ed fats as well as trans-fat. This is something which we want to avoid in our diets as these lead to many diseases. Simply put there is al-ready an existing level of fat present in milk which needs to be there in an ice cream. To offer a child food, when they don't know what they are consuming because of attractive-ness of packaging and marketing is unethical.A similar problem comes in a B2B segment where the price point be-comes too competitive and becomes the deciding factor of the brand be-ing picked up for service. There is a major difference in taste and feel to the palate after consumption of the two products, as an oil-based des-sert will leave a greasy aftertaste in the mouth. In case one is offering a great dessert with an ice cream as an accompaniment an inferior qual-ity would affect the overall taste of the dish.In this industry a large sector is still unorganized. We are also seeing a growth of artisanal ice creams, for example vegan ice creams which are made with plant-based substances. It is a company's decision whether they would like to provide a quality product for the majority of our pop-ulation or be a niche product cater-ing to a select few.A major problem faced by the ice cream industry in our country is a lack of adequate cold storage as well as effective transport system. The product being delicate needs to maintain a temperature of -18 de-gree centigrade to be served in the best possible condition, as melting leads to ice particle formation and doesn't deliver the smooth creamy finish that a customer expects.In this new age of social media and awareness, there is an enor-mous pressure on presentation of the product. The youth prefers buy-ing what they feel would look great on their social feeds. We prefer to offer a product which is made using quality produce, the intake of which is sufficient for a person and mini-mizes food wastage.It is becoming increasingly dif-ficult to keep up with changing trends and not lose the essence and core brand ethos, which makes us the company we are. In saying this, we are keeping up with the times. We are being innovative with our product by introducing new flavors and new techniques. The various food aggregators for home deliveries also eat into the profitability of running our stores. Ten years ago, stepping out for an ice cream with the family was an oc-casion. However in today's changing scenario the youth prefer ordering aproduct such as ice cream home. Keeping up with this we offer our ice creams with packaging to allow it to travel for distances.Mrs. Bector's Cremica Ice Cream has been running ice cream parlour operations in Punjab since last 25 years. Currently we have opened 2 new stores in Delhi and looking to expand in North India via franchise operations. Mr. Nikhil Bector, Di-rector, Cremica Frozen Foods Ltd is looking to expand operations in the B2B segment as well as B2C by increasing capacities, product line and distribution network.In conclusion, I would like to say that in this ever-evolving jour-ney of appealing to various palates the fun and strategies don't stop. While staying on top of trends we don't underestimate the pleasure our customer will get from a ba-sic as a scoop of good vanilla ice cream. Quality offered will always stand out. In this ever-evolving journey of appealing to various palates, the fun and strategies don't stopNeha Bector Bhatia
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