Reflecting on the milestones achieved during this period reveals a transformation that has set new trends within the ice cream sector. “It’s Skei Time” has taken the ice cream world by storm, achieving significant growth in a short span of time.

What sets Skei Ice Cream apart from typical ice cream brands is its strategic focus on developing a strong brand identity and diversifying its product lines. This approach has allowed Skei to stand out in the competitive market, making a lasting impression on consumers and industry experts alike.

Key to their success:

Trend Integration: Embracing various trends such as seasonal festivals and cultural events, Skei Ice Creams has seamlessly integrated its “It’s Skei Time” concept into the fabric of everyday life.

Unique Flavours: Pushing boundaries with innovative flavours like Passion Fruit Twister, White Choco Bars, Halo Mango, Blue Boom Bars, Red Velvet, and Tender Coconut, Skei Ice Creams caters to diverse tastes.

Natural Dairy Focus: Capitalizing on the increasing demand for natural dairy products, Skei Ice Creams offers a range of sizes in In-Mould Labelling (IML) containers, appealing to health-conscious consumers.

Social Media Presence: Leveraging social media and out-of-home (OOH) advertising, Skei Ice Creams engages with its audience through captivating content, interactive contests, influencer partnerships, and user-generated campaigns, fostering a loyal online community.

Mobile Expansion: Beyond traditional retail, Skei Ice Creams has expanded its distribution channels through food trucks, delivery partnerships, and pop-up shops, enhancing accessibility to its products.

Strategic Expansion: Expanding beyond its origins in Kerala, Skei Ice Creams has ventured into new territories, becoming a household name in Maharashtra, Goa, North Karnataka, and even reaching international markets like the United Arab Emirates.

Multilingual Adaptation: Embracing linguistic and cultural diversity, Skei Ice Creams communicates in multiple languages, resonating with consumers across six South-West Indian states and the UAE.

By combining innovative flavours, catering to dietary preferences, and maintaining a strong online presence, Skei Ice Creams has emerged as a frontrunner in the frozen treat industry. The future holds promise for further flavour innovations and strategic ventures as Skei continues to redefine the ice cream experience.
Hashim Basheer, Lead Consultant, Wide Verticals shares his views on the interview conducted by Ice Cream Times magazine. Here are his replies:

What inspired the transition from Skei to “It’s Skei Time,” and how has this rebranding contributed to the brand’s success in the ice cream industry?
As a popular brand, Skei needed to connect with its larger audience base across different moods and occasions. At Skei, we believe in the diversity of our culture, and that’s where the “It’s Skei Time” campaign came into relevance. Now, the slogan “It’s Skei Time” is present everywhere—whether it’s an election, Holi, a regional tourism festival, or a university or school event.

The vibrance created by the “It’s Skei Time” campaign boosts the mood of our consumers across all age groups and engagement patterns. This enhanced engagement eventually translates into brand loyalty, which in turn drives revenue.  

How has Skei Ice Creams successfully integrated its “It’s Skei Time” concept into different cultural and seasonal trends, and what impact has this strategy had on consumer engagement?

The “It’s Skei Time” campaign was created to engage with consumers on a deeper emotional level, moving away from the typical focus on flavours and ingredients common in the ice cream category. Ice cream is often consumed to enhance mood, uplift spirits, and celebrate special occasions or parties.

We wanted to own these “ice cream moments” and branded them as “Skei Time”. Nowadays, people are more loyal to brands that engage with their moods. By participating in various events, Skei started socializing with the community. This approach has allowed the brand and its campaigns to create trends within different cultural spaces.

Skei Ice Creams has introduced unique flavours like Passion Fruit Twister and Halo Mango. How does the brand approach flavour innovation, and what criteria are considered when developing new flavours?

Experiments! First of all, Skei is not afraid of trying different ingredients combinations to find a perfect recipe.

At Skei Ice Creams, our approach to flavour innovation is rooted in experimentation and customer engagement. We are unafraid to try different ingredient combinations to discover the perfect recipe. To understand what flavours our customers are craving, we conduct surveys and hold focus groups, gathering insights on their favourite candies, fruits, and flavour combinations. Employing flavour scientists and specialists, we get creative with mix-ins, bases, and flavour extracts to develop unique and delicious ice cream experiences.

We aim to pamper the taste buds of our diverse customer base, including both ethnic and trendy audiences, by creating flavours that resonate with their preferences. This comprehensive approach has led to the introduction of unique flavours like Passion Fruit Twister and Halo Mango, enhancing our connection with consumers and ensuring they return for more delightful experiences.

With a focus on natural dairy products, Skei Ice Creams has captured the attention of health-conscious consumers. Could you share more about the sourcing and production processes that ensure the quality of your dairy products?

At Skei Ice Creams, we are committed to ensuring the highest quality of our dairy products through meticulous sourcing and production processes. Our fully-fledged R&D and quality control (QC) teams are integral to our daily operations. They follow strict standards and Standard Operating Procedures (SOPs) to guarantee the quality of our raw materials and production processes.

We prioritize customized sourcing of basic ingredients, such as milk and cream, from local dairies and farms that emphasize grass-fed cows and humane practices. This approach not only supports local agriculture but also ensures that we use the best possible ingredients in our products.

Recognizing the growing health consciousness among consumers, we limit the use of additives and focus more on natural ingredients. Our ice creams are made with natural components like cane sugar, vanilla bean extract, and real fruit pieces, while minimizing artificial flavours, colours, and stabilizers. By adhering to these practices, Skei Ice Creams maintains its commitment to quality and safety, capturing the attention and trust of health-conscious consumers.

How has Skei Ice Creams utilized platforms such as Instagram and Facebook to cultivate a dedicated online following, and which strategies have been particularly effective in fostering consumer engagement?

Skei Ice Creams has leveraged platforms like Instagram and Facebook to nurture a devoted online following through a multifaceted approach to engagement. Our strategy involves storytelling, where we craft narratives around our brand, products, and team members, forging emotional connections with our audience.

We actively encourage user-generated content through contests and reposting follower-created content, fostering a sense of community and authenticity. Interactive features such as polls, quizzes, and live Q&A sessions spark conversations and invite active participation from our followers. Moreover, we provide behind-the-scenes glimpses into our company culture and production processes, enhancing transparency and relatability.

Educational content and prompt responses to comments and messages demonstrate our commitment to providing value and engaging with our audience. Social media contests, giveaways, and live events further amplify our reach and deepen engagement with our dedicated followers. Through these strategies, Skei Ice Creams has successfully cultivated a vibrant online community, driving meaningful interactions and brand loyalty.

In your opinion, what sets Skei Ice Creams apart from other players in the frozen treat industry, and what do you believe is the brand’s recipe for continued success in the years to come?

Looking ahead, I believe Skei Ice Creams’ recipe for continued success lies in its ability to maintain the following core principles while adapting to evolving consumer preferences and industry trends. By staying true to its commitment to quality, innovation, inclusivity, sustainability, and customer engagement, Skei is well-positioned to thrive in the years to come.

In my opinion, what sets Skei Ice Creams apart from other players in the frozen treat industry is its commitment to several key principles:

High-Quality Ingredients and Classic Flavours: Skei prioritizes using high-quality ingredients in its ice creams, ensuring that each scoop is bursting with flavour and freshness. By sticking to classic flavours, they cater to a wide range of tastes while maintaining a consistent level of quality.

Unique and Innovative Flavours: While honouring tradition with classic flavours, Skei also pushes the boundaries of taste with innovative and unique flavour combinations. This creativity sets them apart and keeps customers excited to try new offerings.

Dietary Inclusivity: Skei Ice Creams recognizes the importance of dietary inclusivity and offers options for customers with various dietary restrictions or preferences, such as dairy-free or vegan alternatives. This inclusivity ensures that everyone can enjoy their delicious treats.

Sustainable Practices: Environmental consciousness is increasingly important to consumers, and Skei demonstrates its commitment to sustainability through its practices, from sourcing ingredients responsibly to minimizing waste in its production processes.

Focus on Experience: Skei doesn’t just sell ice cream; it provides an experience. Whether through innovative flavours, aesthetically pleasing packaging, or engaging in-store environments, Skei creates memorable moments for its customers.

Active Consumer Engagement Programs: Skei actively engages with its customer base through various programs, such as social media contests, giveaways, and events. By fostering a sense of community and interaction, Skei builds strong relationships with its customers, driving loyalty and advocacy.

The post It’s Skei Time – Scaling new heights in Ice Cream market appeared first on Agro & Food Processing.

The ice cream cone holds significant importance within the ice cream world due to its historical significance, practical benefits, economic impact, and adaptability to trends. Here’s a detailed exploration of its importance:

Invented in the early 20th century, the ice cream cone transformed the consumption of ice cream, becoming a popular choice at fairs, beaches, and city streets. Over time, it evolved into a cultural icon, symbolizing childhood joy, summer fun, and indulgence. Its presence in popular culture, advertising, and media reinforces its iconic status.

Serving as a convenient carrier, the cone provides an edible container for ice cream, reducing the need for disposable bowls and spoons. This eco-friendly aspect makes it a preferred option over plastic or paper alternatives. Additionally, its portability makes it ideal for outdoor events and casual dining.

The introduction of the ice cream cone drove significant growth in the industry, expanding sales and leading to the establishment of ice cream parlours and street vendors. Cones offer a platform for product differentiation, with various types available (wafer, sugar, waffle, and specialty cones), allowing shops to cater to diverse tastes and preferences.

The ice cream cone enhances the overall ice cream experience by providing a textural contrast between the crunchiness of the cone and the creaminess of the ice cream. Specialty cones, such as chocolate-dipped or flavoured varieties, add further layers of flavour. Moreover, modern customization options allow customers to tailor their treats to their preferences, increasing satisfaction and fostering repeat business.

Recognizing the significance of ice cream cones, ICT has reached out to several popular cone manufacturers to gather their insights. This effort aims to provide our readers with a broader understanding of the ice cream industry.

From the Experts:
Kishan Bhalodiya, MD, Ether Corporation, Ahmedabad
Sundeep Pamnani, Managing Partner, Wafer Magic by Gemni, Hyderabad
Raja PS, Founder, MD-Mano Products, Madhurai
Manoj Sivaya, Topnotch Foods LLP, Anand, Gujarat
Sanjeev Pamnani, Managing Partner, Gemini Food Equipment (Machinery), Hyderabad
Siddhartha Karnany, Director, S M Icecream Mart

What sizes do your ice cream cones come in, and how do you choose the right size for different needs or tastes?

Offering a exact reply, Kishan Bhalodiya made the statement that waffle cones have long been celebrated as the ideal accompaniment to ice cream. Initially, when they were invented, cones lacked variety, but their natural blend of ingredients provided a sweet and perfect complement to a wide range of ice cream flavours. Over time, as the culinary world evolved, waffle cones underwent further refinement. They now come in various sizes, shapes, and flavours. Waffle cones themselves have acquired delightful enhancements, including sprinkles, chocolate coating, and chocolate chips.

“At Ether Corporation, we manufacture two types of cones specifically designed for ice cream. These cones are commonly used in supermarket ice cream products. Both cone types share a 23-degree angle at the tip but differ in size. The larger cones measure 110 mm in length, while the smaller variation is 95 mm long. Interestingly, neither cone type is tied to a specific ice cream flavour; they can be paired with a variety of flavours based on the needs of the manufacturing business.

“The primary factor determining the preferred cone size is the price of the product. For more affordable ice cream offerings, smaller cones are preferred. Conversely, when the product commands a higher price, larger cones are the go-to choose”, Kishan completed his reply.

According to Sundeep Pamnani, the origin of the sugar cone can be traced back to the early 20th century, around the same time as the invention of the ice cream cone itself. The ice cream cone is believed to have been popularized at the 1904 World’s Fair in St. Louis, Missouri. The sugar cone emerged as a variation of the original wafer cone, driven by the desire for a sturdier cone that could better withstand melting ice cream without becoming soggy. Over time, the sugar cone became a staple in ice cream parlours. Today, sugar cones are a beloved part of the ice cream experience, appreciated for their ability to complement and enhance the flavour and texture of the ice cream they hold.

Sundeep went on to explain, “Choosing the right ice cream cone size is crucial, as it varies according to the different needs and tastes of our consumers. During the COVID-19 pandemic, the industry faced a surge in raw material prices. To maintain the maximum retail price (MRP) on packaging materials, manufacturers were compelled to reduce the sizes of ice cream cones. This adjustment helped manage costs while continuing to meet consumer demand”.

Here are the standard sizes available:
• 46 x 10 mm: This was the standard size before the price surge, typically holding 80-100 ml of ice cream.
• 41 x 95 mm: This is the new size that has gained popularity, holding around 50 ml of ice cream.
• 35 x 85 mm: This smaller size is now gaining popularity in highly competitive areas like West Bengal, holding around
40 ml of ice cream.

 “At Wafer Magic, we offer all the above sizes to meet various needs and preferences”, added Sundeep.
With reference to the question, Raja PS neatly presented a chart mentioning the different sizes of ice cream cones manufactured by them.

These dimensions are highly demanded in the ice cream market.

Manoj Sivaya, too, offered his feedback. “Our ice cream cones are available in a range of sizes: 75 mm, 85 mm, 95 mm, and 110 mm. The flavour of our cones remains consistent, unless a customer specifically requests a different variety, such as a dual cone, vanilla cone, or chocolate cone. We customize the sizes of our cones to meet the specific preferences and requirements of our customers”.

Siddhartha says, “At SM Mart, our ice cream cones come in four sizes:
Mini (2-3 inches): Perfect for small children, samples, and events.
Standard (4-5 inches): Ideal for everyday single servings.
Large (6-7 inches): Great for multiple scoops and larger portions.
Jumbo (8 inches+): Best for sharing and special occasions.
Choosing the Right Size: We offer both molded and rolled sugar cones in various sizes to suit your ice cream packaging needs.
Ice Cream Type: Match the cone size to the density of the ice cream.
Audience: Consider the preferences of children vs. adults and health-conscious consumers.
Occasion: Select the size based on events or regular use.
Portion & Cost: Opt for smaller sizes for portion control and savings, and larger sizes for indulgence.”

When it comes to making cones, do you find that customers generally prefer machine-made or handmade cones?

“Over time, various cone designs have emerged to cater to different scenarios. For instance, if the ice cream is sold at a parlour or factory outlet where cones are hand-filled with flavours chosen by customers, handmade cones are the preferred option”, coined Kishan. “These handmade cones have a longer length and a broader angle, resulting in a wider opening. This facilitates easy filling by parlour workers, allowing them to serve customers promptly. In contrast, ice cream cones destined for supermarkets are machine-filled and specifically designed for slightly narrower openings. The precise dimensions are crucial for compatibility with ice cream filling machines. Handmade cones, with their greater variation in dimensions, are not suitable for this purpose”.

Sundeep notes that customer preferences frequently determine whether to purchase cones that are manufactured by hand or by machine. When consuming ice cream, consumers may have different preferences for different types of cones depending on their surroundings and circumstances.

Seeing the sides of the topic, Sundeep says that although they have a lovely handmade aspect, homemade cones are not always consistently baked. This unpredictability may lead to varying moisture content, which would reduce quality and shorten shelf life. However, sugar cones that are manufactured by machines provide a dependable substitute. These cones, which are made with automated procedures, have a longer shelf life and consistently high quality”.

Talking about his company, Sundeep explains, “By using cutting-edge equipment, such as the Gemni brand Rolled Sugar Cone Machines, correct baking with temperature control and timing is ensured, producing low-moisture cones with a minimum six-month shelf life. Customers typically choose machine-made cones because of these benefits, as well as the products’ dependability, high quality, and long shelf life”.

Giving precise information about Mano Product enterprise, Raja PS replied, “We cater to wholesale ice cream manufacturers who typically prefer machine-made cones over those produced for retail ice cream shops. Consequently, to meet high demand, we focus exclusively on producing machine-made cones in large quantities”.

Manoj also opines the same. “Due to the high demand for cones in the market, handmade cones cannot fulfill the required volume, making machine-made cones the only viable option for large-scale production. Handmade cones are typically reserved for standalone parlours that prioritize artisanal presentation and serve ice cream in scoops, offering a unique experience for customers seeking a more traditional touch”.

Siddhartha says, “If the customer is visiting an ice cream parlour, they typically prefer handmade waffle cones for their unique texture and flavour. However, an ice cream manufacturer would always opt for machine-made cones due to their consistency, efficiency, and ability to meet high-volume demands.”

Nowadays, we find innovative and unique flavour- fusions in cones. How do you ensure that ice cream and cone flavours complement each other and enhance the overall ice cream experience?

Kishan’s insights are truly insightful! The idea that the colour and flavour of the cone should align with the ice cream it accompanies makes perfect sense. It creates a harmonious and cohesive experience for the consumer, where every element, from the cone to the ice cream, complements and enhances each other.

This attention to detail not only adds aesthetic appeal but also elevates the overall flavour profile of the ice cream. When the cone and ice cream flavours are aligned, it creates a more immersive and satisfying eating experience, where every bite is a delight for the senses.

Manufacturers’ development of flavour-specific cones demonstrates their commitment to innovation and enhancing consumer enjoyment. It’s a testament to the creativity and ingenuity within the food industry, which is constantly striving to improve and refine the products we love. For example:

• Dark chocolate cones pair perfectly with chocolate-flavoured ice cream.
• Pink cones complement strawberry ice cream.
• Plain beige cones harmonize with classic vanilla.

Most flavour-enhancing cones use the same base ingredients as plain cones but incorporate complementary food colouring. Natural additives like activated charcoal create darker hues, quoted Kishan.

“Ensuring ice cream and cone flavours complement each other is crucial, especially given that the most popular ice cream flavours—Vanilla, Butterscotch, Chocolate, Strawberry, and Dry Fruits—comprise 80% of the ice cream market sales. These popular flavours are exceptionally complemented by the flavour of sugar cones”. Sundeep articulated that the natural sweetness and crunch of the sugar cone provide a perfect balance to a wide variety of ice cream flavours, making the combination more enjoyable and satisfying.

Sundeep also cited that while consumers often focus on their preferred ice cream flavours, the quality and choice of cone play a significant role in enhancing the overall ice cream experience. The texture and subtle sweetness of sugar cones can elevate the flavour of the ice cream, adding a delightful crunch that contrasts beautifully with the creamy texture of the ice cream. This synergy between the cone and the ice cream creates a more enjoyable and satisfying treat, highlighting the importance of both elements in creating the perfect ice cream experience.

Raja PS mentioned, “Our machines have the capacity to produce cones in a variety of flavour combinations, such as red velvet and chocolate. We serve customers throughout South India, where tastes and preferences vary significantly across regions. To best meet our customers’ needs, we tailor our offerings to the distinct tastes and preferences of each area”.

Manoj asserted that they work closely with ice cream manufacturers to ensure that their cones complement and enhance the flavours and textures of their unique creations, offering a seamless fusion of taste and presentation for their customers. This collaboration allows for a meticulous pairing of cone and ice cream, ensuring that each element enhances the other.

“By aligning the characteristics of the cones with the distinctive qualities of various ice cream flavours, they create a more cohesive and delightful eating experience. This partnership highlights the importance of considering both taste and texture in product development, ultimately delivering a superior and more satisfying product to the consumer’, suggested Manoj.

Siddhartha admitted, “Generally, cones do not have any strong flavour as it can interfere or clash with the flavour of the ice cream. However, we use vanillin and create cones in different colours to enhance the visual appeal and overall taste experience of the ice cream.”

What technologies are utilized in the production of handmade cones and machine-made cones?

Sundeep informed that ideal cone production requires precise dosing of materials and baking at the correct temperature. This level of precision can only be achieved with automatic machine production. By utilizing automated machinery, manufacturers can ensure consistency in cone quality, achieving the perfect balance of texture and flavour in every batch.

“Automatic machine production allows for scrupulous control over the production process, ensuring that each cone is made to exact specifications. This precision is essential for maintaining the high standards expected by consumers and ensuring that the cones consistently complement and enhance the flavours of the ice cream they accompany”, Sundeep replied.

“We have high-capacity machines capable of producing cones with exceptional quality and speed. Our fully automated process ensures the highest standards of food safety for our customers’.
Raja PS further added, “We offer cones with aluminium sleeves customized with our customers’ branding and desired details about the ice cream. This minimizes the work required from our customers—they simply need to fill the cones with ice cream and seal them to complete the final product. Additionally, our innovative packaging style, which includes the cones with fitted sleeves, significantly reduces product damage by 99 pe cent.

“For machine-made cones, we utilize automatic machines with various capacities ranging from 7,500 cones per day to approximately 4,00,000 cones per day. In contrast, handmade cones are crafted in waffle baking machines manually, with a capacity of producing only about 1,500 cones in a day”, Manoj gave a frank reply.
Siddhartha explains, “In the production of ice cream cones, different technologies are used for handmade and machine-made cones:

Handmade Cones
Waffle Irons: For baking the cone batter into thin waffles.
Cone Rollers: Manual tools to shape the baked waffles into cones.
Temperature Control Systems: Ensure consistent baking temperature for even quality.
Quality Control Tools: Manual inspection tools for texture and shape consistency.

Machine-made Cones
Automated Baking Machines: High-capacity machines for consistent and efficient baking.
Shaping Machines: Automatically shape the baked batter into cones.
Cooling Systems: Rapid cooling to maintain shape and crispness.
Quality Control Software: Monitors and ensures consistent quality and safety standards.

These technologies help us produce high-quality cones efficiently and consistently, whether they are handmade or machine-made.”

How do you ensure that your cones meet industry standards for quality and safety, regardless of whether they are handmade or machine-made?

“At Ether Corporation, every cone undergoes rigorous inspection to meet industry standards. We employ automated surveillance systems and manual monitoring to ensure the quality of each cone. Our standardized manufacturing processes prioritize hygiene and sanitation. Regular third-party audits maintain transparency and uphold our commitment to delivering safe and reliable products”, was a devoted reply by Kishan.

“Meeting industry standards for quality and safety is crucial,” Sundeep explained. “Ensuring the correct moisture content is essential for the shelf life of cones. Using preferred fats like coconut oil, which promotes a high shelf life, is also vital. Implementing a metal detection system ensures safety during cone production. Additionally, all ingredients and inputs must be rigorously tested for quality before production. High levels of automation are necessary to maintain hygiene by minimizing human contact. These stringent requirements and technologies are challenging to achieve with handmade cones, making machine-made cones a more reliable and consistent option”, stressed Sundeep.
Assuring production at Mano Products, Raja PS stated, “Our production chain is fully automated, minimizing human involvement to ensure efficiency and hygiene. Despite the low human intervention, all employees wear head caps, gloves, and masks to prevent any potential contamination. Thanks to our team’s diligent attention to safety and quality, our factory and products have been awarded the FSSAI certification”.

Manoj cleared indicated, “Our cones undergo rigorous quality control measures before reaching our customers. This includes moisture testing conducted five times throughout the day, with weight, height, and other dimensional checks performed every 10 minutes. Our manufacturing environment is maintained in a closed, air-conditioned setting to prevent contamination during production and packaging. Added to the above, each box of cones undergoes inspection using an X-ray machine—we are the only cone manufacturing company in India to have this capability, ensuring the highest standards of safety and quality”.

Siddhartha’s points highlight the rigorous processes involved in maintaining quality and safety standards for cones, regardless of whether they are handmade or machine-made. Stringent quality control measures, material testing, adherence to standards, audits, certifications, and customer feedback all play crucial roles in ensuring that the cones meet the required criteria. These practices not only guarantee the quality of the product but also ensure the safety of consumers who use them.

How does the price of ice cream cones influence consumers’ decisions when making a purchase?

“The price of ice cream cones significantly influences consumers’ purchasing decisions”, declared Kishan. “When choosing a cone, consumers consider affordability, perceived value, and complementarity with the ice cream flavour. Lower-priced cones attract budget-conscious buyers, while higher-priced cones may be perceived as offering better quality or indulgence. Ultimately, consumers weigh price alongside other factors (such as flavour and portion size) to make informed choices”.

“The price of ice cream cones significantly influences consumer purchasing decisions. In some regions, particularly in places like Gujarat, where companies sell pre-packed cones priced at Rs. 5 or Rs. 10, affordability becomes a key factor. However, these cones often struggle to meet market demand during peak seasons. It’s worth noting that while ice cream was once considered a luxury product, it has become more accessible, with prices comparable to those of tea”, referred Sundeep.

He also added that while ice cream cones may seem like a small-cost component, their quality can greatly impact the overall ice cream experience. A poorly made cone can detract from the enjoyment of the ice cream, while a high-quality cone enhances the taste and texture, contributing positively to the consumer’s perception of value. Therefore, while price is an important consideration, consumers also weigh the quality of the cone when making their purchasing decisions.

Raja PS states that the price of ice cream cones plays a significant role in consumers’ purchasing decisions. “At our cone manufacturing company, we understand that competitive pricing can attract both wholesale buyers and end consumers. We strive to offer high-quality cones at affordable prices, ensuring our clients can maximize their profit margins while delivering a great product to their customers.

“Consumers often associate the price with the perceived value and quality of the product. By maintaining a balance between cost and quality, we help our clients build trust and satisfaction among their customers. Our competitive pricing strategy not only makes our cones accessible to a broader market but also encourages repeat business and brand loyalty. Additionally, our efficient, automated production process allows us to keep costs low without compromising on the superior quality of our cones, providing excellent value for money”, Raja PS finalized his words.

Manoj concluded with precision, stating, “Since cone pricing typically accounts for only 5-15% of the total ice cream cost, it has minimal influence on customer purchase preferences.”
“The price of ice cream cones significantly influences consumer decisions, considering factors such as perceived value, budget constraints, competitive pricing, promotions, brand loyalty, and the perception of quality,” Siddhartha explained. “Consumers weigh these factors when determining whether to purchase an ice cream cone, ultimately seeking a balance between price and value that aligns with their preferences and circumstances.”

End Lines:
The rise of artisanal and gourmet ice cream has also led to innovative cone designs and flavours, such as gluten-free options, cones made from alternative flours, or those infused with unique ingredients like matcha or activated charcoal.
Aesthetically pleasing and Instagram-worthy ice cream cones have become a trend, driving foot traffic to ice cream shops. This visual appeal is crucial in the age of social media, where unique and photogenic food items can go viral.

The post Expert Insigths & The Economy of Ice Cream Cones The Popularity and Impact on The Ice Cream Industry appeared first on Agro & Food Processing.

इस महीने का हिस्ट्री ऑफ़ प्रोडक्ट में आज हम जिस व्यंजन की बात करने वाले हैं उसके स्वरुप  विश्वव्यापी है अगर ऐसा हम कहें तो इसमें कोई अतिशयोक्ति नहीं होगी। पश्चिम और दक्षिण भारत के अलावा जिस भी भारतीय ने इसका स्वाद लिया है वो इसका दीवाना हो गया है। पूर्णान्न का ही एक रूप होनेवाले इस व्यंजन का नाम है – पूरनपोली।

पुरे महाराष्ट्र में होली की पहचान होनेवाली, गुड़ी पाड़वा से लेकर गणेश चतुर्थी, अक्षय तृतीया, कुलाचार पूरनपोली के बिना अधूरा है। “होली रे होली, पुरानाची पोली, साहेबांच्या पोटात बन्दुकीची गोली” यह तो होली का एंथम सॉन्ग है जो महाराष्ट्र में बच्चे-बच्चे की ज़ुबान पर होता है। खैर, यह सिर्फ महाराष्ट्र की तटीय भूमि नहीं है जो पूरे दिल से पूरन पोली के स्वास्थ्यवर्धक स्वादों का स्वाद लेती है। इस पारंपरिक मीठे फ्लैटब्रेड में विभिन्न राज्यों में भिन्नताएं हैं और इसे अलग-अलग नामों से भी बुलाया जाता है। गुजरात में इसे वेड्मी के नाम से जाना जाता है, कोंकण क्षेत्र में इसे उबट्टी या केवल पोली कहा जाता है। दक्षिण भारत में, आंध्र प्रदेश से शुरू होकर जहां इसे होलीगे कहा जाता है, कन्नड़ में ओबट्टू, मलयालम में पायसाबोली या बोल्लि, तमिल में उप्पिट्टू और तेलंगाना में भक्सालु, पोल या पोला कहा जाता है।

पूरन पोली अपने नाम की तरह ही एक पौष्टिक व्यंजन है जो कई पोषण लाभ प्रदान करता है। इसमें फाइबर होता है जो पाचन को सहारा देता है और प्रोटीन का एक महत्वपूर्ण स्रोत है जो शरीर के लिए आवश्यक है। इसके इनग्रीडिएंट्स कोलेस्ट्रॉल को कम करने में मदद कर सकता है और इसमें जिंक, फोलेट, और कैल्शियम जैसे खनिजों और विटामिन्स भी होते हैं। इसमें तुअर दाल का उपयोग किया जा सकता है, जिससे इसका पोषण स्तर बढ़ता है। साथ ही, मैदा, गुड़, या चीनी पूरन पोली के कार्बोहाइड्रेट के प्रमुख स्रोत हैं जो ऊर्जा प्रदान करते हैं।

पूरनपोली के अगर इतिहास की बात करें तो इसकी जड़ें शालिवाहन काल (लगभग 2000 वर्ष) से ​​चली आ रही है। अतः उत्पत्ति उससे भी बहुत पहले की हो सकती है। शालिवाहन के काल से – प्राचीन भारत के एक प्रसिद्ध हिंदू सम्राट, जिनके बारे में कहा जाता है कि उन्होंने प्रतिष्ठान से शासन किया था। लेकिन शालिवाहन को सातवाहन राजा, पुराणों में आंध्र, दक्कन में स्थित एक प्राचीन दक्षिण एशियाई राजवंश पर आधारित भी कहा जाता है। इसलिए, यदि इतिहास को एक साथ रखा जाए, तो पूरन पोली की स्वादिष्टता भारत के प्राचीन दक्षिण से लेकर तटीय क्षेत्रों तक पहुंची है। 12वीं शताब्दी में कर्नाटक के राजा सोमेश्वर तृतीय द्वारा लिखित संस्कृत विश्वकोश मनसोल्लासा में इस व्यंजन का संदर्भ मिलता है।

वहीँ पूरन पोली शब्द का प्रयोग पिछले 400 वर्षों से किया जा रहा है। उसी स्वादिष्टता को ‘मांडे’ जैसे विभिन्न नामों से जाना जाता था (13वीं शताब्दी की मराठी लिपि ज्ञानेश्वरी में इसका उल्लेख है)। कुछ अन्य लिपियाँ जैसे ‘केकावली’ जो कि 1000 वर्ष से भी अधिक पुरानी है, उसमें भी पूरन पोली जैसी स्वादिष्टता का उल्लेख है।

आज का गुड़ 1200 वर्षों से महाराष्ट्र में जाना जाता था और अन्य रूप जैसे ‘काकवी’ (तरल रूप) उससे पहले भी जाना जाता था। लगभग 2500 वर्ष पुरानी पराशर लिपि में महाराष्ट्र (अपरांता/दंडकारण्य-Name of Forest) में गन्ने की खेती और गुड़ से बने नाश्ते/खाद्य पदार्थ का उल्लेख है जिसमें फ्लैट ब्रेड भी शामिल है जिसे आज के पूरन पोली के रूप का मूल माना जा सकता है।आंध्र प्रदेश के अल्लासानी पेद्दन्ना द्वारा संकलित 14वीं शताब्दी के तेलुगु विश्वकोश मनुचरित्र में भी भक्शालु (पूरन पोली) की विधि का उल्लेख है।

पूरन पोली शब्द संस्कृत के शब्द पूरनपोलिका से बना है। संस्कृत की पूर् धातु से बना है पूरण शब्द जिसका अर्थ ऊपर तक भरना, पूरा करना, आदि है। चूंकि ऊपर तक भरा होना ही सम्पूर्ण होना है सो पूरण में संतुष्टिकारक भाव भी हैं। संस्कृत में रोटी के लिए पोळी (पोलिका) शब्द है। भाव हुआ भरवां रोटी। पोळी शब्द बना है पल् धातु से जिसमें विस्तार, फैलाव, संरक्षण का भाव निहित है इस प्ररकार पोळी का अर्थ हुआ जिसे फैलाया गया हो। बेलने के प्रक्रिया से रोटी विस्तार ही पाती है।

हिन्दी भाषी इस स्वादिष्ट व्यंजन को पूरन पोली कहते हैं क्योंकि मराठी के ळ व्यंजन का उच्चारण हिन्दी में नहीं होता है तो इसकी निकटतम ध्वनि “ल” से काम चलाया जाता है।

तो ऐसा यह एक मराठी पकवान पुरे इंडिया में वर्ल्ड फेमस है। यह भले भी मजाकिया लग रहा हो पर पूरी तरह से  है सत्यवचन। तो इस पकवान का आंनद आप भी जरूर लीजिये ।

The post पूरनपोली – प्राचीन काल से पौष्टिक और स्वाद से भरा पूर्णान्न का एक अमृतमयी  रूप appeared first on Agro & Food Processing.

Showcasing Products/Services in this special edition

The unique efforts of our allied associates in the Mithai and Namkeen industry have substantially accelerated the expansion of the sector. Their continual delivery of high-quality products and services has been instrumental in propelling the sector to new heights.

Through their unwavering support, these associates have helped improve manufacturing methods, assuring efficiency and consistency in the development of traditional sweets and savoury nibbles. Their skill and devotion have helped manufacturers to fulfil rising customer demands while keeping the originality and quality of their products.

Moreover, our allied associates have been instrumental in facilitating innovation within the industry. Whether through the introduction of advanced equipment, specialized ingredients, or tailored solutions, they have empowered manufacturers to diversify their product lines and cater to evolving consumer preferences.

Furthermore, joint efforts by manufacturers and affiliated partners have established a culture of continual development. By exchanging expertise, applying best practices, and embracing technological improvements, both sides have contributed to the general growth of the mithai and namkeen industry.

As a result of this symbiotic relationship, the industry has experienced remarkable growth, expanding its market reach both domestically and internationally. Furthermore, the presence of reliable allied associates has instilled confidence among stakeholders, reinforcing the industry’s reputation for quality and authenticity.

In essence, the growth of the mithai and namkeen industry stands as a testament to the collaborative efforts and unwavering support of our allied associates. Their commitment to excellence has not only propelled the industry forward but has also enriched the culinary landscape, delighting consumers with an array of traditional delicacies and innovative treats.

We take pride to feature them in this exclusive issue. We appreciate the efforts put forth by them to bring this issue on time for our readers.

The post 51 Best Suppliers of Mithai & Namkeen of India appeared first on Agro & Food Processing.

By Priya Raj

WMNC-Expo 2023 Wraps Up Successfully in Kolkata

We are thrilled to share the exciting highlights and achievements from our recently concluded annual event of World Mithai & Namkeen Convention – Expo 2023 held at Biswa Bangla Prangan, near Science City, Kolkata from 17th to 19th December. 

The grand show was inaugurated by the hands of Dr. Shashi Panja, Cabinet Minister Industries, Commerce & Enterprises, West Bengal, in association with Mishti Udyog, West Bengal Industrial Development Corporation (WBIDC) and DCSSTR. This gathering was not just an event; it was an experience that left a lasting impact on all participants and set a new benchmark for excellence.

The ceremonial lighting of the lamp was carried out by the Chief Guest and FSNM members. Firoz H. Naqvi, the event organizer, delivered the introductory speech expressing gratitude to partners, exhibitors, FSNM members, and attendees for their unwavering support and active involvement. 

He specifically thanked Mishti Udyog, the representative of West Bengal’s Mishti and Chanachur manufacturers, and the WBIDC for their guidance and assistance, contributing to the event’s stature as the biggest in its six-year history. 

After Naqvi’s introductory remarks, Virendra Jain, President of FSMN, delivered a warm welcome speech. He extended invitations to all dignitaries, sponsors, exhibitors, and visitors, marking the commencement of the 6th edition of WMNC.

Dr. Shashi Panja delivered the keynote address, emphasizing the progress of the food and beverage industry. She promised to look into the issue of the inconsistent labelling of GST rates on food products and explore solutions to alleviate the shortage of skilled labour. Dr. Panja commended the thriving food industry, particularly the mithai and namkeen sector, expressing appreciation for the advancements in automation within food production.

Following the lamp lighting ceremony, Dhiman Das, the Managing Director of K.C. Das Pvt. Ltd., delivered the “Vote of Thanks”. 

In this capacity, he expressed sincere appreciation to the Chief Guest, FSNM members, partners, exhibitors, and attendees for their invaluable contributions and presence at the event. Dhiman Das specifically highlighted notable collaborations and instances that significantly contributed to the success of the occasion. 

The “Vote of Thanks” served as a formal conclusion to the event, offering gratitude for the collective efforts that made it a memorable and successful gathering.

Following keynote and Vote of Thanks, a ceremony ensued to honour the stalwarts in various categories. viz…

1. Life Time Achievement Award

 2. Mithai Ratan Awards

• Sanjay Singhania – Haldiram Snacks Pvt. Ltd.,

• Dr. Baiju Mehta – Das Pendawala Foods Pvt. Ltd.

• Dr. Ashok Kumar Tyagi- Haldiram Snacks Pvt. Ltd.,

• Shashank Joshi- Parag Milk Foods,

• Dhiman Das- K.C. Das Pvt. Ltd. 

3. Grand Master Award

• Vinay Dixit – Ridhaan Food Consultants Pvt. Ltd

• Dr. Sibabrat Sahu- Hira Sweets Manufacturing Pvt. Ltd.

4. Special Invites-Guest of Merit were:

• Prabhu Shanker Agarwal-CMD Haldiram Bhujiawala Ltd. (Prabhuji), Kolkata

• Rajesh Agarwal- CMD, Ganpati’s Rajesh, Kolkata

• Biman Bandyopadhyay- Speaker of the West Bengal Legislative Assembly

• Shri Shuvaprasanna–Eminent Artist and Renowned Activist

5. Guest of Honour was none other than: 

Davendra Shah- Chairperson, Parag Milk Foods Ltd.

6. The Conqueror award was issued to Mishti Udyog for their grand contribution and relentless support extended for the success of the event.

7. The Chairperson-Epitome of Acumen awards for Mithai Competition were given to 

• Virendra Jain 

• Vikram Agarwal 

The seminar: The Exchange of Knowledge

The seminar was a melting pot of ideas, where professionals from diverse backgrounds came together to share their perspectives. This exchange of ideas was not confined to the structured sessions but permeated every aspect of the event, creating an atmosphere conducive to innovation and intellectual exchange.

The topic was “Latest Regulatory Aspects for Mithai & Namkeen Sector” with the esteemed industry leaders and experts taking the stage as eminent speakers, sharing their invaluable insights and contributing to the intellectual wealth of the gathering. They were:

• Sanjay Singhania – Haldiram Snacks Pvt. Ltd.,

• Dr. Baiju Mehta – Das Pendawala Foods Pvt. Ltd.

• Dr. Ashok Kumar Tyagi- Haldiram Snacks Pvt. Ltd.,

• Shashank Joshi- Parag Milk Foods Pvt. Ltd.,

• Vinay Dixit- Ridhaan Food Consultants Pvt. Ltd.,

• Dr. Sibabrat Sahu-Hira Sweets Manufacturing Pvt. Ltd. 

Attendees had the chance to interact with like-minded professionals, laying the groundwork for collaborative efforts, partnerships, and lasting relationships.

Our sponsors were awarded too. Let’s have a glimpse over them:

Title Partner: Bikaji Foods International 

Powered by: Keva Flavours

Platinum Partners were: 

• Heat & Control Soth Asia Pvt. Ld.

• US Cranberries

• B.L.G. International Hing Pvt. Ltd. (The Most Innovative Award)

Gold Partners were: 

• Shree Additives 

• California Walnuts Commission 

• Rajdhani Flour mills 

• Vipin Agarwal, The Saffron Expert 

• Avon Flavours 

• Harilal Ventures Pvt. Ltd. 

• Karishma Metal Industries Pvt. Ltd.

Silver Partners were:

• Kap Group 

• Swani Enterprises

• Veripack Solutions India Pvt. Ltd.

• South African Apples & Pears

• Mukharochak

Special Award was offered to WBIDC as Syenrgetic Associate to them for their consistent support and assistance.

The Conqueror Award was given to Mishti Udyog for their relentess support and robust encouragement.

Esteemed Guest Of Merit were awardedto Prabhu Shankar  Agarwal, Haldiram Bhujiawala Ltd. and Rajesh Agarwal. from Ganpati’s Rajesh.

Guest of Honour was awarded to Devendra Shah, Parag Milk Foods.

The show saw a diverse engagement as a multifaceted experience an event was not merely a gathering; but it was a hub of mithai and namkeen, offering attendees a fantastic arena that spanned insightful panel discussions to interactive workshops. This platform served as a dynamic space where participants delved into the latest industry trends, exchanged innovative ideas, and nurtured connections that extend beyond the event itself.

The event’s agenda included thought-provoking panel discussions led by industry experts. These sessions were designed to explore and analyse the current landscape, providing attendees with valuable insights and perspectives that are crucial for navigating the evolving trends in our industry.

The day one i.e., 17th December concluded with a grand musical gala night organized by Mishti Udyog where the executive members were felicitated by none other than Dhiman Das. The gala night was carried away with a beautiful voice of Ms. Jojo who entertained the crowd with non-stop singing.

Day -2, 18th December 

Going beyond traditional presentations, our annual event hosted two interactive workshops. These hands-on sessions empowered participants to actively engage with the subject matter, fostering a practical understanding of key concepts. The workshops served as incubators for creativity and collaboration, encouraging participants to apply their newfound knowledge.

Our day started with the first workshop giving live cooking demo by Chef Varun Inamdar representing California Walnut Commission. Our special invites here were Robert Verloop, Executive Director / Chief Executive Officer & Ms. Pamela Graviet, VP Integrated Marketing of the company.

The second workshop of live cooking demo was presented by Chef Sabyasachi Gorai on behalf of South African Apples & Pears.

The third workshop with live cooking demo was given by Chef Neha Deepak Shah representing US Cranberries.

Attendees were presented with the opportunity to stay at the forefront of industry advancements. Whether through panel discussions or interactive workshops, our event facilitated a comprehensive exploration of the latest trends, ensuring that participants left with a deep understanding of the current state and future trajectory of our dynamic sector.

In a delightful addition to our annual event, we were excited to present the Mithai and Namkeen Competition, a segment that brought sweetness, creativity, and innovation to the forefront.

The Fierce Contests:

The Mithai Competition organized by FABBRI 1905 & KAP GROUP served as a captivating showcase of the industry’s talent, inviting participants to display their craftsmanship and culinary expertise. This event not only celebrated the rich heritage of traditional sweets but also provided a platform for the exploration of new flavours and techniques.

Highlights:

The FABBRI Mithai Competition was chaired by Virendra Jain, President FSNM, Owner Kadimi Sweets Pvt. Ltd. & Vikram Agarwal, Greendot Health foods Pvt. Ltd (Cornitos).

Expert Judging Panel: A panel of esteemed judges, comprising industry experts and connoisseurs, evaluated the entries based on taste, presentation, and creativity. 

The Just Jury included:

Shashank Joshi-Parag Milk Foods 

Hitesh Tripathi- Tech4 Serve Food Consultants

Chef Varun Bajaj- Innovative Chefs Space Solutions

Creative Presentations: At the onset, the participants dazzled the audience with their imaginative and visually appealing presentations, turning traditional mithai and namkeen into works of art. There were about 30 plus entrants for the mithai competition each striving to be the winner.

Innovative Flavours: The competition featured a diverse range of flavours, from timeless classics to bold and inventive combinations, highlighting the industry’s commitment to innovation.

Interactive Experience: Attendees had the opportunity to engage with participants, learning about the inspiration behind each creation and gaining insights into the evolving landscape of mithai and namkeen.

Winners and Recognition:

The Mithai Competition concluded with the announcement of winners, recognizing outstanding achievements in various categories. The competition not only celebrated individual excellence but also fostered a sense of camaraderie within the industry.

The WINNER

The competition was intense, with participants giving their all, resulting in a nail-biting contest that concluded in a tie. 

1. Amit Goel from Bansal Foods (CHERRY BLOSSOM) 

Sunil Dutt Kathuria, 

Om Sweets Pvt. Ltd. (PINK ROSE MILK CAKE LADOO) emerged as co-winners for their outstanding entries.

2. The First Runner Up

Divya Arora, Kesar Sweets (BERRY BLOSSOM)

3. The Second Runner Up Nirmal Sharma, Shiv Shakti Sweets & Snacks (Rose Basket)

Beyond the competition itself, this event served as a catalyst for networking and collaboration. Participants, judges, and attendees had the chance to connect, exchange ideas, and explore potential partnerships, creating a sense of community within the mithai and namkeen sector.

The KEVA Flavours Namkeen Competition event witnessed yet another competition of snacks and namkeen. KEVA Flavours had organized this competition show with 20 entrants.

The winners were decided by KEVA Flavours themselves.

The WINNER:

Nirmal Sharma- Shiv Shakti Sweets & Snacks (Peri Peri 

Seasoning in Shahi Mixture)

The First Runner Up:

Anup Agarwal-Bansal Group-(Punjabi Tadka Seasoning in Millets) 

The Second Runner Up:

Harshil Anadkat: Pavan Foods  

(Chatpata Masala Seasoning in Kachori)

The success of the Namkeen Competition has set a precedent for future events. As we reflect on the creativity and innovation witnessed, we are inspired to continue providing platforms that showcase and elevate the diverse talents within our industry.

Thank you to all participants, judges, and attendees for making the Mithai and Namkeen Competition a sweet and savoury success at our annual event.

The same day there was an interactive session by Shaishav Mittal, Director, Lovely Sweets (Lovely Bake Studios) discussing the topic “How to run your retail showroom on autopilot”.

The event showcased excellence by conferring six BEST STALL awards to recognize outstanding participants. Despite the commendable efforts and positions displayed by numerous others, the challenging selection process compelled us to narrow down our choices to just six deserving recipients.

As we reflect on the success of this annual event, we are already gearing up for the future. Your feedback and enthusiasm have fuelled our commitment to delivering even more impactful and enriching experiences in the coming years.

We express our gratitude to everyone who played a role in making this event a triumph. Stay tuned for more updates, and we look forward to welcoming you again at our future endeavours.

The Final Words:

This three-day event effortlessly integrated more than 5,500 members from every corner of the mithai and namkeen industry countrywide, with an astonishing turnout of over 20,000 individuals under a single roof. With 300 stalls, the event not only provided a strong networking platform, but it also set a new standard for industry excellence.

In collaboration with the MISHTI UDYOG – Sweets & Savouries Entrepreneurs’ Association of Bengal, and a special associate – West Bengal Industrial development corporation (WBIDC), WMNC extends a warm and collective gratitude to all partners, stakeholders, exhibitors, participants, attendees in the event. 

Thank you for being a part of our journey!

The post Featuring our Annual Event Highlights of WMNC 2023 appeared first on Agro & Food Processing.

A pivotal achievement for Jagdish Farshan lies in its unwavering commitment to maintaining the highest quality and hygiene standards. The company meticulously adheres to stringent quality control measures at every stage of the production process, right from sourcing the finest ingredients to the packaging of the final products. This dedication to excellence has earned the trust and unwavering loyalty of its customers.

To further enhance its production processes and guarantee consistent quality, Jagdish Farshan has embraced technological advancements. The company consistently invests in modern machinery, equipment, and state-of-the-art facilities, allowing for efficient production while preserving the authentic taste and texture of its products.

In its hometown of Vadodara, Jagdish Farshan has successfully established a robust retail presence, currently operating 13 strategically located outlets. These outlets make Jagdish Farshan’s delectable products easily accessible to local customers. Moreover, the company has expanded its global presence by setting up two outlets in the United States.

Going beyond borders, Jagdish Farshan has made its mark in international markets by exporting its diverse range of namkeens, sweets, and bakery products to over 20 countries worldwide. This global export network enables individuals from various cultural backgrounds to savour the exquisite taste and experience the traditional Indian flavours for which Jagdish Farshan is renowned.

To strengthen its brand identity and engage customers on a more interactive level, Jagdish Farshan introduced “Chef Jaggi” as a lovable mascot. The introduction of Chef Jaggi as the official mascot enhances the brand’s connection with its customers, fostering a sense of familiarity and building deeper emotional bonds.

The post Jagdish Farshan: Honouring Tradition, Excellence, Expanding Global Reach appeared first on Agro & Food Processing.

A Blend of Tradition and Innovation:

“B.D.P.D & SONS” stands as a shining testament to the seamless fusion of traditional wisdom and modern technology. This storied institution has not only become a local institution but has also ventured into the national and international markets. Their mission is clear: to introduce new, tantalizing recipes while remaining deeply rooted in tradition.

In the enchanting city of  its origin, B.D.P.D & SONS reigns supreme with its delectable array of sweets. From the iconic morning delicacies of jalebi’s and khasta dum-aloo to the mouthwatering paapdi dum-aloo and generous ‘Maharaja (big) samosa’s,’ every bite is an experience of pure delight.

Quality Beyond Compare:

A name synonymous with quality, “B.D.P.D & SONS prides itself on sourcing the finest ingredients, specially imported from various corners of the globe. Notably, they abstain from using garlic and onion in their creations, ensuring that both vegetarians and Jain communities can indulge without hesitation. Their secret weapon is “shudh desi ghee,” painstakingly manufactured in-house, and the purest milk, straight from their village.

Culinary Pioneers:

Beyond the world of sweets, the pioneers have made a mark as renowned caterers and sweet shop proprietors. From iconic ‘Gulab Jamun’ to ‘Rasgulla’ and more, they have redefined the art of sweet-making. They take immense pride in being the inventors of the beloved ‘Fine Bundi Motichoor laddoo,’ a must-have for every celebration.

A Sweet Tradition:

Sweets have a special place in Indian culture, tradition, and customs. “B.D.P.D & SONS  understands this sentiment and caters to diverse communities in Prayagrag, preserving and celebrating these rich culinary traditions.

Your Sweet Destination:

For those seeking the finest sweets at “B.D.P.D & SONS, it is your ultimate destination. Offering options like same-day delivery, home delivery, and takeaways, they prioritize customer convenience without compromising on quality. Their well-trained staff ensures the utmost hygiene and efficiency in every order.

A Legacy of Excellence:

Established in 1834, the company continues to set the gold standard for sweet shops in Prayagraj. This cherished establishment has not only earned the loyalty of local customers but also attracts connoisseurs from across the city.

A Vision for the Future:

Committed to both customer satisfaction and their evolving craft, “B.D.P.D & SONS is poised for an exciting future. With a focus on expanding its product range and reaching an even wider clientele, it remains dedicated to its vision of preserving tradition while embracing innovation.

Exceeding Expectations:

With a wide array of products and services tailored to meet diverse needs, the courteous and prompt staff at “B.D.P.D & SONS is always ready to assist. They take pride in promptly addressing any queries or concerns, ensuring every visit is a memorable one.

Celebrations Redefined:

For all special occasions, “B.D.P.D & SONS gladly accepts bulk orders, adding a touch of sweetness to your memorable moments.

An Original Gem:

Please note that while there may be imitators, “BHAGWAN DAS PRAHLAD DAS & SONS” remains the original, cherished institution, solely and lovingly run by ANKIT GUPTA.

The post Bhagwan Das Prahlad Das & Sons: A Timeless Tradition of Authentic Indian Sweets appeared first on Agro & Food Processing.

Hadvani, a young boy, was given the freedom to pursue higher studies after finishing school. His father unconsciously groomed him for an entrepreneurial life, focusing on the namkeen business his father ran from a small shop in his village. The traditional Gujarati snacks were made at home, and Hadvani helped him with retailing. He wanted to start his own business, but his father’s business was the last thing on his mind. His father’s entrepreneurial spirit shaped his life and shaped his career.

In 1990, Hadvani moved to Rajkot to explore bigger business opportunities. His father initially thought he was joking but he stayed and joined hands with a relative to start a small namkeen venture. The local brand made significant progress over four years. However, a chasm between the partners grew, with Hadvani being aggressive, believing in scale, and opposed to raising prices. After four years, the partners decided to part ways. Hadvani’s share was around ₹2.5 lakh, and he bought a house and started Gopal Snacks in 1994. His wife, Daxa, became his business partner, and they began manufacturing from their house. Hadvani now starts from scratch again, and Daxaben was among the top 100 wealthy women on the Kotak Wealth Hurun list of 2020, India.

Hadvani, a Gujarati namkeen entrepreneur, faced challenges in his second venture, Gopal, due to brand loyalty and the preference for traditional Gujarati snacks. Despite focusing on quality, sales were not increasing. To address this, Hadvani went back to his roots, visiting Rajkot, interacting with shopkeepers, retailers, and dealers, and maintaining a strict production routine. Daxa managed the production from home, and for four years (1994-1998), the duo maintained the ritual. Sales increased, and Hadvani bought land outside the city and set up a manufacturing plant, despite the challenges. The success of Gopal was attributed to the strong brand loyalty and the dedication of the entrepreneurs.

The founder of Gopal Snacks faced a setback when the company’s remote location led to delayed product delivery. In 2008, the plant was shut down, and the company took additional loans to open a small unit in the city. The company changed its name to Gopal Snacks and reached a revenue of ₹100 crore in FY12. Over the next five years, revenue increased six times to ₹620.81 crore in FY17. The success of Gopal was also attributed to a combination of factors, including the closure of unbranded cottage shops selling traditional namkeen, increased ingredient costs, and reduced quality standards by smaller players, resulting in a significant drop in sales and market share.

Gopal, a Gujarati snack company, has experienced significant growth since 2017, with revenue doubling in five years and reaching ₹1,306 crore in FY22. The company has seven plants across Gujarat, Maharashtra, and Rajasthan, with over 60 products and 250 SKUs. It has a network reach of 750 dealers and 7 lakh retailers and exports to over 70 countries. Gopal added chips to its arsenal two years ago, and the brand now produces 1 crore packs a day. The company’s success can be attributed to its regional understanding of different tastes within the state or region, which has allowed it to cater to the growing demand for packaged snacks. The company’s success is attributed to its ability to understand the nuances of different tastes within a state or region.

The unassuming entrepreneur from the village dishes out a candid reply. “Sabne bola chips main paisa nahin banega. To maine nahin banaya [everyone said there was no money in chips, so I didn’t make them],” he says.

But then why did he start? “Because when I started making, I saw there was money,” he laughs.

Gopal Snacks, a Gujarati snack company, has diversified its product range over the past few years due to competition from big chips players in the region. The company has now diversified into various categories such as Cristos, chips, corn snacks, pellets, spices, flour, and washing bars. Around seven percent of Gopal’s sales now come from chips, and 80% of its overall sales are from Gujarat. However, marketing experts suggest that too much diversification could pose challenges for Gopal. 

They argue that the company has done well by rolling out value-for-money offerings, increasing its dealership network, and geographical expansion in Maharashtra, Madhya Pradesh, and Rajasthan. However, Hadvani must maintain that its core product is traditional Gujarati namkeens, and diversifying into unrelated categories could lead to a loss of focus.

Hadvani, for his part, prefers the wisdom of his father. “zyada paisa kamana hai toh daam nahin business badao”.

The post From Mere Rs 4,500 to Rs 1,300 crore: How Bipin Hadvani built Gopal Snacks appeared first on Agro & Food Processing.

Anurag Bothra, who started his business with 56 varieties of namkeen, now produces more than 400 types and exports them beyond the borders of the country. 

Gaining Special Recognition for Indore with Their Delicious Namkeen

Om Namkeen, based in Indore, started with wholesale operations. In 2001, they expanded into the retail business. They first opened a single store, and over time, they expanded to seven outlets. Their outlets are now present in various parts of Indore, including Sapna Sangeeta, Chhappan, Malganj, Annapurna Temple, Patrakar Colony, Pipaliyana Airport, 

and more. They also supply their products to several large companies like Parle.

Delivering Across India through Website and App

They initiated the practice of allowing customers to taste namkeen before buying. Besides the taste, they focus on presentation and continually innovate. Om Namkeen has a website where you can find all the information about their products, and they also have their mobile app. Through their website and mobile application, they provide pan-India delivery services.

Over 400 Products in 10 Categories

Anurag mentions that their wide range of namkeen varieties is their biggest asset. Apart from traditional savoury mixes, they offer fancy products like roasted namkeen, instant snacks, mouth fresheners, various types of Jain namkeen, dry fruit mixes, pickles, jeeravan, bhel, roasted namkeen, and many more. They have over 400 products available in 10 categories. They produce 10 to 15 tons of namkeen daily. What started as a business with just 10-12 people has now grown to employ 300 individuals.

Product Quality is Paramount

Om Namkeen always prioritizes the quality of their products. Anurag    mentions that they follow the highest hygiene standards in the world. They keep the spices for each namkeen ready to ensure that customers always get the same taste. In the future, they plan to expand the number of their retail outlets in Indore.

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A Fourth-Generation Legacy:

Rajesh Gandhi, a scion of the illustrious Vadilal Gandhi family, entered the family business in 1979, marking the beginning of a transformative era for Vadilal Industries. A fourth-generation businessman, he was entrusted with the legacy of a company that had humble beginnings dating back to 1907 when Vadilal Gandhi initiated a modest street soda shop in Ahmedabad.

Diversifying to Excellence:

Under the astute leadership of Rajesh Gandhi, Vadilal Industries, originally known for its delectable ice cream offerings, expanded its horizons in the early ’90s by venturing into the processed foods industry. This strategic move allowed Vadilal to optimize its cold-chain network across multiple states, solidifying its position as one of India’s premier food and beverage companies.

Overcoming Educational Challenges:

Gandhi’s journey to success was not without its share of challenges. Despite his eventual ascent to the helm of a multi-crore company, he candidly shared his early academic struggles. In a candid interview, he revealed that he faced academic setbacks, including failing his ninth-grade examinations. Frustrated by this setback, he expressed a desire to leave his school and start fresh in another institution. However, his father’s unwavering support and insistence led him to repeat the ninth grade, setting the stage for the remarkable path that would unfold before him.

A Sweet Success Story:

Today, Vadilal Industries is a force to be reckoned with in the food and beverage sector. With a market capitalization soaring to an impressive Rs. 1,843 crore as of September 18, 2023, the company has evolved far beyond its modest origins. Vadilal now boasts a diverse product portfolio, producing ice cream in various forms such as cones, candies, bars, cups, and family packs, offering a tantalizing array of flavours to delight its customers.

Expanding Horizons:

Vadilal’s reach extends far and wide, with a substantial retail presence through its franchise-based Happinnezz ice cream parlours and partnerships with major supermarkets. However, the company’s innovation didn’t stop there. In the 1990s, Vadilal made a strategic move into the processed foods industry, leveraging its well-established cold chain network to diversify its offerings and cement its position in the market.

A Nationwide Presence:

From its modest beginnings in Ahmedabad, Vadilal gradually expanded its footprint. By 1985, the company had extended its operations to neighbouring states like Rajasthan and Madhya Pradesh. Today, Vadilal stands tall as one of India’s foremost food and beverage companies, with a reach that spans across the nation.

Great Words:

Rajesh Gandhi’s journey from adversity to triumph serves as an enduring testament to the power of perseverance, vision, and dedication. Under his leadership, Vadilal Industries has not only preserved its legacy but also transformed into a thriving Rs. 1,843 crore company. As we celebrate the success of Vadilal Industries, we are reminded that the sweetest achievements often emerge from the most challenging beginnings. 

Rajesh Gandhi’s story is a true inspiration, exemplifying how resilience and determination can turn dreams into reality. We eagerly anticipate the continued success and innovation that Vadilal Industries will bring to the food and beverage industry in the years to come.

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