Introduction Ice cream (derived from the sentence icedcream or cream ice) is a frozen food, sweetened, usually eaten as a snack ordessert.
It is mostly made from dairy products, like milk and cream, and oftencombined with fruits or other ingredients and flavours. Typically, is sweetenedwith sugar or sugar substitutes. Most of the time, flavourings and colouringsare added in addition to stabilizers. The mixture is stirred to incorporate airspaces and cooled below the freezing point of water to prevent detectable icecrystals from forming. The result is a smooth, semi-solid foam that is solid atvery low temperatures (<35 °F / 2 °C).
As the temperature is increasing itbecomes more malleable. The meaning of the phrase “ice cream” variesfrom one country to another. Some of the different styles and varities of “icecream” are “frozen custard”, “frozen yogurt”, “sorbet”, “gelato”. It can beserved in dishes (eaten with a spoon), or in cones. Originsof ice cream Its origins date back as far as 200 B.C.,on the Chinese territory. People there made a dish of rice mixed with milk andthen they paked it in the snow to froze it.
The Chinese King Tang of Shang isthought to have had over ninety “ice men” who mixed flour, camphor, and buffalomilk with ice. It is known that a little bit after that the Chinese created thefirst “ice cream machine”. They filled with a syrupy mixture some pots theyhad, which after that these pots were packed into a combination of snow and salt.Alexander the Great was another figure from history who loved eating snowflavored with honey. Nero Claudius Caesar of Rome was said to have sent peopleup to the mountains to collect snow and ice which would then be flavored withjuice and fruit—kind of like a first-century snow cone. Back then these “icecreams” were evidently a luxury indulged in by the rich, and obviously, noteveryone had the ability to send servants up the mountains to collect snow forthem.Oneof the earliest forerunners of modern ice cream was a recipe brought back toItaly from China by Marco Polo.
The recipe was very like what we would callsherbet. From there, it is thought that Catherine de Medici brought the dessertto France when she married King Henry II in 1533. In the 1600s, King Charles Iof England was said to have enjoyed “cream ice” so much that he paid his chefto keep the recipe a secret from the public, believing it to be solely a royaltreat. However, these two stories appeared for the first time in the 19thcentury, many years after they were said to have taken place, so may or may notbe true.
“CaféProcop” was one of the first places that served ice cream in the 17thcentury,France. The common ingredients for ice cream were milk, butter, and eggs .Thesethree elements were mixed. However, this dessert was not for everyone back then. Ice cream was mostlyeaten by the elite class.
In1744 ice cream appeared the first time in America, when a Scottish colonistvisited the house of Maryland Governor Thomas Bladen, wrote about the deliciousstrawberry ice cream he had in his time there. The notion of “ice cream” wasmentioned about in 1777 in the New York Gazette, in which Philip Lenzi said icecream was, at his shop, “available almost every day”. Typesand CharacteristicsThereare many types of ice cream in the world and every each of them has itscharacteristics.· Hard Ice Cream : Traditional or regularcontains cream and/or milk, sugar, and can contain eggs, stabilizers and otherflavoring ingredients like vanilla, chocolate, fruit and many otheradd-ins…there are endless options.· French Ice Cream: Traditional ice creammade with a custard base containing cream and/or milk, egg yolks or whole eggs,sugar, stabilizers and other flavorings.· Soft Ice Cream: Made with milk and/or cream,sugar, stabilizers and flavorings that is frozen at a higher temperature in aspecial machine that keeps the mixture smooth, creamy and soft while it’s beingfrozen. · Light Ice Cream: Made with milk ingredients, sugar,stabilizers and other flavorings that contains at least 25% less milk fat thanregular hard ice cream.· Reduced Fat Ice Cream: Made with lower fatmilk ingredients, sugar, stabilizers and other flavorings.
The amount of fatcan vary and is declared on the label.· Fat-free Frozen Dairy Dessert: Made withmodified milk ingredients, sugar or artificial or natural sweeteners and stabilizers,this ice cream contains about 0.1% fat or 0.5 g fat per serving.· No Sugar Added Ice Cream or Frozen DairyDessert: Similar to ice cream, typically made with milk ingredients andstabilizers as well as artificial sweeteners or natural sugar substitutes andother flavorings. Lower in fat than regular ice cream.· Lactose-free Ice Cream: Ice cream madewith added lactase enzyme and therefore contains no detectable lactose makingit more easily digestible for people with lactose intolerance.
· Gluten-Free Ice Cream: Since somestabilizers and other ingredients added in ice cream production may containgluten, it is important to read the ingredients list to make sure the ice creamis gluten-free. Some brands include a “gluten-free” logo on the label.· Organic Ice Cream: Contains organicingredients.
· Italian-style Gelato: More milk than cream(making it lower in fat), egg yolks, sugar or other sweeteners and flavorings. Gelatohas a more intense flavor than traditional ice cream and less air. InternationalMarket All over the world are many icecream lovers and we all know that during summer (but not only) this may be thebest dessert to cool ourselves in the hot days. According to Forbes I found outwhich are world’s top 3 ice cream brands that people would love to buy. The World’s Top Selling Ice cream Brands of 2017: 1. MagnumSource: http://www.
magnumicecream.com/us/en/inside-magnum/nyc-store.html Company: Unilever Group 2015 Global Sales : $2.540 Billion 1. Häagen-DazsSource: http://haagen-dazs.es/Home Company: General Mills Inc.2015Global Sales : $2.086 Billion2.
CornettoSource : http://www.cornetto.co.za/ Company: Unilever Group2015Global Sales : $1.595 Billion “Technavio’sreport, Global Ice Cream Market 2016-2020, has been prepared based on anin-depth market analysis with inputs from industry experts. The report coversthe market landscape and its growth prospects over the coming years. The reportalso includes a discussion of the Key vendors operating in this market.
Keyvendors :Blue Bell Creameries ,General Mills ,Mars, Nestlé , LotteConfectionary ,Unilever .Other prominent vendors : Amul , Amy’s IceCreams , Bliss Unlimited , China Mengniu Dairy , Dean Foods , Friesland Campina , Grupo Lala ,Marina Ice Cream , Mikawaya , Oregon Ice Cream , Rich Ice Cream and so on. Marketdriver: New and innovative product and flavor launches. Market challenge:Increasing issues related to obesity and being overweight. Market trend:Development of lactose-free ice cream.”Production:The average American consumes almost 22 pounds of ice cream per year. U.S.
icecream companies made more than 872 million gallons of ice cream in 2014. Frozen dairy productionfollows a clear seasonal pattern. Summer is the unchallenged season for eatingice cream and other related products.
Production kicks up in March and April tofill retail and foodservice pipelines in the late spring and early summer. Juneis the most productive month of the year, but production remains strong throughAugust to satisfy summer demand. Production declines through the end of theyear.Sales:According to a recent survey of International Ice Cream Association membercompanies, the most popular flavor among their consumers remains the vanillaflavour. Companies said that the next most popular flavours were Chocolate ChipMint and Cookies and Cream. Source: IDFA ice cream company survey, 2012.Themajority of ice cream and frozen desserts are marketed regionally.
More than66.7 percent of U.S. ice cream and frozen dessert manufacturers say they markettheir products regionally, with 16 percent marketing nationally. Theinternational market accounts for 10 percent of the market for U.
S. companies.Source: IDFA ice cream company survey, 2012.Theice cream companies that market products around the world identify Asia, theCaribbean, Mexico and Latin America as importers. Source: IDFA ice creamcompany survey, 2012Themost popular product with the consumers, according to a recent survey of U.S.ice cream manufacturers, is premium ice cream (which tends to have lower amountof aeration and higher fat content than regular ice cream). In the survey, 79.
3percent cited premium ice cream as the most popular product made while 10percent said that novelties are most popular. Novelties are defined as separately packaged single servings of a frozendessert – such as ice cream sandwiches and fudge sticks. Source: IDFA ice creamcompany survey, 2012.Icecream labeling: The U.
S. Food and Drug Administration(FDA) sets standards of identity for many foods, including ice cream and frozendesserts. They do that because they want the consumers to a consistent product,no matter what brand or type they buy. FDA defines nutrient descriptors such as”light,” “reduced fat” and “low-fat” so thatconsumers know exactly what they’re selecting in terms of nutritional content.All labeling statements follow the federal Nutrition Labeling and Education Act(NLEA), which governs all food labeling. Here you can see some phrases thatcostumers are usually dealing with in supermarkets, and what exactly is themeaning of these terms: Ice cream is a frozen food made from a mixture of dairyproducts, containing at least 10 percent milk-fat.· “Reduced fat” ice cream containsat least 25 percent less total fat than the referenced product (either anaverage of leading brands, or the company’s own brand).· “Light”or “lite” ice cream contains at least 50 percent less total fat or 33 percentfewer calories than the referenced product (the average of leading regional ornational brands).
· “Low-fat”ice cream contains a maximum of 3 grams of total fat per serving (½ cup).· “Non-fat”ice cream contains less than 0.5 grams of total fat per serving.
In addition, phrases suchas “super-premium,” “premium” and “economy” arecommonly used in marketing to describe ice cream products in terms of qualitysegments,. Several factors can contribute to a product’s quality segment suchas price, brand positioning, product packaging, quality of ingredients, milk-fat content andthe amount of overrun (air) in the product. Overrun means that the compositionof ice cream is well done and more exactly the amount of aeration the ice creamundergoes when is prepared that keeps the mixture from becoming an inediblefrozen mass. Overrun is governed by federal standards this means that the finishedproduct must not weigh less than 4.5 pounds per gallon. · “Super-premium” ice cream tendsto have very low overrun and high fat content, and the manufacturer uses thebest quality ingredients.
· “Premium” ice cream tends tohave low overrun and higher fat content than regular ice cream, and themanufacturer uses higher quality ingredients.· “Regular” ice cream meets theoverrun required for the federal ice cream standard.· “Economy” ice cream meetsrequired overrun and generally sells for a lower price than regular ice cream. Romanian Market With a promotion budget toppingthe cumulated one of the top four Romanian producers this summer, Unilever hasbecome one of the top three players on an ice-cream market put at 120-140meuros in less than a year.
Algida’sarrival changed the hierarchy on the Romanian ice-cream market: supported bystrong promotion, the newest unit Unilever brought in Romania at the end ofsummer ranked third among the biggest players in terms of value share, accordingto MEMRB data. Unilever representatives put the company’s market share at13.4%, quoting the same MEMRB survey.Onthe other hand, the biggest Romanian producers are still reporting salesincreases and say the toughest battle was fought during the summer seasonbetween Algida and Nestlé, the only foreign players on the market. “Algidais fighting Nestlé on the Romanian market, we do not see foreign players asdirect rivals,” states Ioan Istrate, owner of Alpin 57 Lux companyproducing Alpin ice-cream.TheRomanian ice-cream market, put at 120-140m euros, is dominated by companiesowned by Romanian entrepreneurs.
They generated over 70% of total ice-creamsales in Romania last year.Inhis turn, Vasile Armenean, owner of Betty Ice, the biggest Romanian ice-creamproducer, maintains Betty Ice gained market share during this year’s season.Top Gel also reported rising sales. The producer of Amicii ice cream, Kubo IceCream, specified the company posted flat sales this year.Unilever’sbiggest stake this year was to tap into the market with the premium products ofAlgida’s portfolio, which directly compete with Nestlé Ice Cream and Betty Blueand other products of Romanian companies.
Atthe same time, Romanian producers could not ignore Unilever’s charge into themedium and low-price segments of the ice-cream market, accounting for aroundthree quarters of total volume sales domestically.Totackle the most developed segment of the market, Unilever this year made twoimportant moves: it acquired Napoca brand from Friesland Foods in the early2009 and several months later launched Big Milk ice-cream on the market, aproduct manufactured in Poland and distributed only in Romania. With its priceway below Algida’s portfolio average, Big Milk rivals most products broughtonto the market by Romanian companies. Alpin57Lux company, one of the majorplayers on the ice cream market in Romania, will be taken over by the Latviangroup Food Union after company founder Ioan Istrate sold a majority stake.
Thenew joint venture will support the company’s development plans.Alpin57Luxowns a factory in Sebes (Alba county) and has its own logistics network with acar park with 250 cars and nationwide distribution. The company has in itsportfolio more than 100 ice creams sold under different brands and a brandedfrozen pastry Romcherie. Alpin57Lux, a company with business estimated at about90 million lei, is competing on the ice cream market with major players such asUnilever, Nestle and Betty Ice.TheLatvian company, Union Food, focuses on distributing consumer goods under theumbrella of different brands, while providing customized solutions for dairyand ice cream industry. Food Union Group comprises into three companies in theproduction and processing of milk and ice cream in Latvia (AS R?gas Pienakombin?ts, AS Valmieras Piensa and SIA R?gas piensaimnieks), the largest icecream maker in Estonia (Premia), the largest producer of ice cream in Denmark(Premier Is), the third largest producer of ice cream in Norway (Isbjørn Is)and now, Alpin57Lux. Romanian’s Top Ice cream BrandsSource:http://www.
revista-piata.ro/Cum_este_promovata_inghetata-id9287.html Interesting facts about ice cream Do you love icecream as much as I do? If you can’t go a day, a week, or even a month withoutthe delicious flavors of ice cream, then I know how you feel.
I am pretty sureyou are an ice cream lover but did you know everything about it? If not, hereare some interesting facts about ice cream.I have found some cool tidbits aboutice cream that you may not have heard before. If you want to learn new thingsabout ice cream world I invite you to read the facts below and surprise yourfriends and family with what you’ve discovered.· It takes 12 pounds ofmilk to produce just 1 gallon of ice cream.· The average number oflicks to finish a scoop of ice cream is 50.· The country that consumesthe most ice cream is USA, followed by Australia then Norway.
· The most popular flavoris vanilla, then chocolate.· Chocolate ice cream wasinvented before vanilla.· Vanilla was rare andexotic in the late 1700’s.· The first written icecream recipe was found in a 1665 recipe book.· The majority of Americans– around 90% have ice cream in their freezers.· Some of the strangestflavors found are: avocado, garlic, chili, licorice, Stilton cheese, and bacon.· Ice cream headaches or”brain freeze” is the result of the nerve endings in the roof of your mouthsending a message to your brain of the loss of heat.
· The tallest ice creamcone was over 9 feet tall in Italy.· Chocolate syrup is themost popular ice cream topping. Source: http://www.
mochiicecream.com/blog/mochi- ice-cream/fun-facts-about-ice-cream-that-you-didnt-know/ Conclusion In conclusion,ice cream is one of the most beloved desserts in the world.Everybody loves icecream and that is a fact.
It doesn’t matter if outside its summer or not, it’snever a bad time for ice cream.The statistics show that the demand for icecream is increasing same as the supply because more and more people are buyingthis dessert.There are many types of ice cream on the market for every one of youso you can choose the one that suits your tastes better.As an example, if youare on a diet you can buy a no sugar added ice cream or a reduced fat icecream.You have a list of many attractive possibilities. There are somemain brands of ice cream that are on the top of the list of internationalselling markets like Magnum, Cornetto, and Häagen-Dazs.
These brands are a partof some major companies who earned some huge amount of money this year. TheInternational market is concerned about the costumer’s issues like obesity andoverweight and they are trying to solve this problem by changing some elementsfrom ice cream composition.More and more people are buying this type of dessertand for that matter, the vendors have to provide high-quality services.
On the other hand, Romanian Market is supported by strongpromotion and the sales are increasing.Algida and Nestle, two major brands fromRomanian Market are fighting for the first place. In addition,things are looking good so far for the producers and also for the consumers.