Ice Cream Industry Research Articles

Melting is not an option: entrepreneurship and family succession in the Italian ice cream industry

Melting is not an option: entrepreneurship and family succession in the Italian ice cream industry

Decoding Consumer Choices: How Brand Image and Pricing Form Purchasing Behavior?

This study analyzes the impact of brand image and price on consumer purchasing decisions for Aice ice cream in Bekasi City. In a competitive market like the ice cream industry, both brand image and price are essential factors influencing purchasing behavior. Data were gathered from 100 Aice consumers through a questionnaire survey, and multiple linear regression analysis was employed to assess the effect of brand image and price (independent variables) on purchasing decisions (dependent variable). Results show that both brand image and price significantly and positively influence purchasing decisions. This suggests that to enhance consumer interest, companies should focus on maintaining a strong brand image and offering competitive pricing. The findings provide valuable insights for managers and marketers in developing effective marketing strategies. If brand image indeed strongly affects purchasing choices, companies should prioritize consistent branding and communication efforts to reinforce their brand image. This study aims to assist companies in designing more targeted strategies to increase consumer demand and competitiveness in the ice cream sector.

Impact of tiger nut milk as a substitute for cow milk on the rheological, physiochemical, and organoleptic properties of functional ice cream

AbstractTiger nuts are an excellent food choice due to their rich mineral, fiber, and antioxidant content. Tiger nut milk was replaced by 25, 50, 75, and 100% of cow’s milk in the ice cream mixture. The impact of substituting cow milk with tiger nut milk on the physicochemical, rheological, and organoleptic properties of ice cream was examined. Adding tiger nut milk in a combination resulted ice cream mixes with more fiber and antioxidants and a lower protein and ash levels compared to the control (100% cow milk). Ice cream with tiger nut milk was higher in Fe and Zn than that of control. Dynamic viscosity values of ice cream mixes with tiger nut milk were decreased with increasing values of the applied shear rate compared to the control. All functional ice cream formulations with tiger nut milk showed higher specific gravity and melting rate with lower overrun percentages than the control. Regarding taste and flavor, structure, texture, and melting in the mouth, there is no appreciable difference between the T25, T50, and control treatments. Therefore, cow’s milk can be replaced with tiger nut milk up to 50% in the ice cream industry to raise the nutritional value and functional properties.

Towards the Valorization of Elderberry By-Product: Recovery and Use of Natural Ingredients for Sorbet Formulations

One of the food industry’s greatest challenges is to find natural ingredients capable of conferring antioxidant and color properties. In addition, the agri-food industry generates by-products that are often treated as waste, despite their abundance of phytochemicals that can be recovered and used as food ingredients. This study explores the potential of elderberry pomace, an industrial by-product of juice processing rich in anthocyanins and polyphenols, as a natural food additive in blueberry sorbet. Elderberry pomace was incorporated into the sorbet formulation in powder form or as aqueous extracts at two different concentrations. The analysis of the pomace extract by UHPLC-DAD-MS showed the presence of four anthocyanins: cyanidin-3,5-O-diglucoside, cyanidin-3-O-sambubioside-5-O-glucoside, cyanidin-3-O-sambubioside, and cyanidin-3-O-glucoside. The physicochemical properties of the sorbets such as pH, °Brix, overrun, melting rate, and color were evaluated, as well as their levels of total phenolic compounds, total monomeric anthocyanins, and in vitro antioxidant activity. The potential of sorbets to stimulate the growth of probiotic bacteria was evaluated and a sensory analysis was conducted to assess consumer acceptance. Results indicated that the sorbet containing the more concentrated extract presented higher overrun, faster melting rate, higher contents of phenolic compounds and anthocyanins, and higher antioxidant activity compared to the control. Additionally, this formulation showed a darker hue (lower L* value) and a tendency to stimulate probiotic bacteria. Moreover, the sorbets with pomace in their composition had good consumer acceptability. These findings highlight the potential of elderberry pomace to be used as a natural, sustainable ingredient in the ice cream industry, aligning with growing consumer trends towards healthier and eco-friendly products.

A review of ice cream manufacturing process and system improvement strategies

The food industry faces several challenges, including intricate supply chains, compliance with food safety regulations, sustainability concerns, and the rising demand for high-quality products. Furthermore, consumers increasingly seek personalized food products with specific fat, sugar, and micronutrient levels. The ice cream industry is no exception in facing these challenges. Fortunately, Industry 4.0 technologies, such as smart manufacturing, data analytics, and the Industrial Internet of Things (IIoT), offer viable solutions to many of the aforementioned challenges. However, a deeper understanding of industrial ice cream manufacturing processes and systems is essential to apply these technologies effectively. While the related literature has often focused on ingredient selection to achieve the desired ice cream flavor and texture, there is a noticeable absence of comprehensive efforts to evaluate the impact of process- and systems-related aspects in ice cream manufacturing. This study employs a semi-systematic literature review approach to compile recent research that examines the influence of process- and system-level factors on ice cream product quality and production processes, focusing on the aspects that can benefit from implementing Industry 4.0 technologies. The literature review reveals that 1) at the process level, researchers have focused on three key processes (i.e., pasteurization, homogenization, and dynamic freezing) and their impact on the quality of the ice cream; 2) at the system level, researchers have concentrated their efforts on techno-economic factors, process scheduling, productivity, and sustainability.

The Influence Of Teamwork And Work Discipline On Employees Performance Of PT. Campina Ice Cream Industry Tbk (Survey on Employees of PT. Campina Ice Cream Industry Tbk Cikoneng)

This study aims to determine the Effect of Teamwork and Work Discipline on Employees Performance of Campina Ice Cream Industry in Cikoneng, Ciamis. This study uses a descrivtive method with a quantitative approach. The research population was employees of the Campina Ice Cream Industry and used a saturated sampling technique, where all members of the population were sampled, namely 40 people for respondents. Data collection techniques using interviews and questionnaires.The method used is multiole linear regression analysis with SPSS version 25. The results of this study indicate that Teamwork (X1) and Work Discipline (X2) simultaneously have a significant effect on the dependent variable, namely Employees Performance (Y). Teamwork (X1) partially has a positive and significant effect on Employees Performace (Y). Work Discipline (X2) partially has a positive and significant effect on Employees Performance (Y).

Designing novel ice creams using nut oil emulsion gels based on blueberry pectin and CaCl2 as fat replacers: Insights from physicochemical and sensory properties

This study aimed to utilize blueberry pectin and calcium chloride to design a gel network structure for loading nut oils (peanut and walnut oil, respectively). The optimization of emulsion gel preparation was conducted through orthogonal experiments, utilizing the oil-holding ratio and gel strength as critical indicators. The emulsion gel was applied to the ice cream production. It was revealed that the peroxide value of the nut oil emulsion gels was significantly lower than that of nut oils. Both nut oil emulsion gel ice creams exhibited higher expansion rates, lower melting rates, and decreased hardness than the nut oil ice creams. Notably, walnut oil emulsion gel ice cream demonstrated a melting rate similar to traditional butter-based ice cream. Emulsion gel ice cream has higher fat globule instability and viscosity. Overall, the comprehensive emulsion gel ice cream indicators were comparable to conventional butter ice cream and notably superior to peanut and walnut oil ice cream. Using emulsion gel as a fat substitute in ice cream was feasible. The implications of these results were significant for advancing the utilization of nut oil emulsion gel within the ice cream industry.

Analisis Pengaruh Faktor Produk, Merek, dan Channel terhadap Keputusan Pembelian Konsumen Brand Mixue

Purpose: One of the developments in the F&B (Food and Beverage) industry in the world in the form of dessert which is currently increasing is Mixue ice cream & tea which comes from a franchise company from China founded in 1997 which has achieved success in the ice cream industry with more than 10,000 outlets both in and outside China. This The purpose of this research is useful in further researching product, brand and channel factors that can influence purchasing decisions for the Mixue brand. It is hoped that the theoretical benefits will be able to add to case studies regarding product, brand and channel factors. Practical benefits, research can provide input to the Mixue brand or other ice cream outlet brands to develop marketing strategies so as to increase the potential for purchase conversions Research methodology: The research method used was quantitative, involving 93 respondents from the Indonesian area. Results: The result of the regression analysis shows that brand and channel have a significant positive influence on purchasing decisions, while product is not significant. The strategic implication of these findings can help Mixue and similar industries optimize marketing strategies and increase consumer purchasing potential. Limitations: 1. In the research, the three variables that have a significant positive relationship and are accepted are only brand and channel, while products have negative value. 2. In this research, there is no intermediary or mediating factor between variable x and variable y. Contribution: The author advises that because competition is getting tougher with the many competitors of other F&B stores such as Momoyo, Wedrink and Ai-Cha, therefore Mixue must be able to meet the needs of its consumers, such as improving its products by increasing the variety of menus that consumers want. The Mixue channel is expected to continue to improve. up to date and make the content as interesting as possible on social media so that people don't miss out on finding out information about Mixue itself as well as increasing the number of branches or outlets in strategic positions so they are easy to reach.

YUMMZ Sugar Free Ice Cream

YUMMZ, epitomizes innovation and health-consciousness in the ice cream industry, striving to redefine indulgence with guilt-free frozen treats. At its core, YUMMZ is driven by a mission to revolutionize ice cream consumption, intertwining traditional Indian flavors with modern dietary considerations, thus offering consumers a harmonious blend of taste and nutrition. Committed to this mission, YUMMZ sets forth ambitious goals, encompassing the development of diet ice cream options that are not only low in calories, sugar, and saturated fat but also imbued with the rich tapestry of Indian herbs and spices, aiming to provide a novel experience that prioritizes health without compromising on indulgence. Moreover, customer satisfaction stands as a cornerstone of YUMMZ's ethos, with a focus on offering a diverse range of flavors, shapes, and toppings that cater to the varied preferences and dietary needs of consumers, ensuring that each frozen delight is a personalized and delightful experience. This dedication to the customer extends beyond mere product offerings, as YUMMZ actively engages with its consumer base through both business-to-business and business-to-consumer channels, fostering connections and gathering feedback to continuously refine its products and services, thereby cementing its position as a customer-centric brand. As YUMMZ looks towards the future, expansion looms large on its horizon, with plans to diversify its product offerings and distribution channels both nationally and internationally, capitalizing on emerging trends in health-conscious eating and global flavor preferences, thus solidifying its status as a trailblazer in the ice cream landscape.

Cryopreservation techniques in genipap and mangaba: challengers and perspectives

The genipap (Genipa americana L.) is a native species of Brazil, found in various regions of the country, from the North to the South, including Sergipe. On the other hand, the mangabeira (Hancornia speciosa Gomes), another Brazilian tropical plant, is recognized for its fruits rich in iron and vitamin C, widely exploited by the pulp, juice, and ice cream industry. However, it faces threats due to urban development in the coastal region. To preserve these species, techniques such as cryopreservation are fundamental. This approach, which maintains plant tissues at ultra-low temperatures, allows the conservation of genetic material indefinitely, contributing to the maintenance of biological diversity. Encapsulation technology, which involves enclosing plant material in a specific matrix, is also promising in this context, offering a long-term preservation method for plant explants and embryos. These methods represent significant advances in the field of plant species conservation, providing effective strategies to ensure the survival of these plants in the face of environmental challenges and human development. The objective of this review is to address some studies involving cryopreservation techniques for genipap and mangaba species. Through cryopreservation techniques, we can achieve ex situ conservation for the germplasm bank as well as for plant regeneration and reforestation of areas. It is evident that there is a need to increase studies on the conservation of both species.

Interpretation of Building Maintenance Factors on Employee Convenience at The Factory of PT Campina Ice Cream Industry Tbk

Buildings are an essential part of human life. Building maintenance is carried out to provide security and comfort for building users. This study aims to determine and analyze the implementation of building maintenance, the influence of maintenance factors on building maintenance, and what maintenance factors have a dominant influence on the comfort of building users at PT. Campina Ice Cream Industry Tbk. This study uses a quantitative approach to data collection using a questionnaire. The population used in this study were employees at the PT. Campina Ice Cream Industry Tbk has a total of 520 employees. Meanwhile, the research sample was 72 employees at PT. Campina Ice Cream Industry Tbk. The data was tested using the validity test and reliability test. The analytical method used is multiple linear regression analysis with hypothesis testing using the t-test. The study results show that the condition of building maintenance is carried out at the factory of PT. Campina Ice Cream Industry Tbk, through architectural, mechanical, and electrical maintenance, has been carried out well, starting from wall and window maintenance and wall/glass cleaning, properly providing and maintaining health facilities, and holding office facilities and infrastructure, especially in regular electrical installations. The results of the t-test show that architectural, mechanical, and electrical maintenance has a significant effect on comfort. The building maintenance variable that has the dominant influence on comfort is the electrical maintenance variable.

Omore Omore – Reshaping the Brand Universe

This case discusses key insights about the ice-cream industry in Pakistan and it focuses on the brand, Omore ice-cream, its demand and supply, consumers’ preferences and behavior, competition and war among the major rivals including local and global brands. It faced fierce competition from the market leader, Walls, owned by Unilever Pakistan. Omore is owned by Engro Foods company which later partnered and merged with Friesland Campina Netherlands and was renamed as Friesland Campina Engro Pakistan Limited (FCEPL). The major issue was declining brand performance, causing a dip in market share, especially in non-metropolitan areas, declining net profits or loss of PKR (955) million in 2019, and declining earnings per share for stockholders with a slight recovery in 2020.The data was garnered from primary and secondary sources. Nine interviews were taken, three each from industry experts, dealers, and consumers respectively. The data was analyzed and interpreted for a better understanding of the market dynamics and the core issue.

Quality characteristics of low-fat ice cream mixtures as affected by modified cassava starch and hydrocolloids

ABSTRACT Reducing ice cream fat content without losing its quality characteristics is a nutritional requirement of many consumers and it is a challenge for the ice cream industry. The objective of this study was to evaluate low-fat hard ice cream formulations using modified cassava starch as a fat substitute. It was used in a proportion of 10% and hydrocolloids such as carboxymethyl cellulose (CMC), guar gum, and xanthan gum were used as stabilizers. Mixture viscosity, drip-through time, melting percentage, total solids, titratable acidity, pH, and hardness were determined. The best formulations were the treatments with a mixture of 67% CMC, 33% guar gum, and 100% xanthan gum; they had a viscosity above 5000 cP, melting percentage lower than 7%, and overrun higher than 93%. In addition, a sensory acceptance evaluation was performed on the two best treatments and compared to a low-fat ice cream using a commercial stabilizer and an ice cream with a 7% fat ratio. The sensory results showed that the samples did not present significant differences, which is important because the best formulations can compete with the commercial stabilizers currently used for this type of ice cream.

ANALYSIS OF PURCHASE INTENTION WITH ATTITUDE TOWARD HALAL PRODUCTS AS A MEDIATING VARIABLE IN THE INDONESIAN ICE CREAM INDUSTRY

The COVID-19 pandemic has destroyed most industries, especially the food and beverage sector, where if companies are not careful, they can face mass layoffs and even bankruptcy and company closure due to the pandemic. One affected food and beverage industry is dairy food, namely the ice cream industry. The ice cream industry has been devastated by COVID-19 as industry experts believe that in addition to lockdown restrictions, sales of ice cream are affected by fears or misconceptions that ice cream makes a person vulnerable to COVID-19. To increase consumer buying interest, the Indonesian government created a program to help entrepreneurs get halal certificates more quickly and for free. Numerous research studies have examined consumer attitudes toward halal products because they positively influence their intention to purchase a product to determine whether these halal certifiers can boost purchase intention and attitudes toward them. After all, they positively influence their product buying to determine whether these halal certifiers can encourage purchase intention. The method used in this research is a quantitative approach, using a survey as the data collection method. The respondents of this study are 200. In this study it was successful in stating that the attitude toward halal products can influence purchase intention. In addition, attitude toward the halal product is significantly influenced by halal knowledge and brand trust, not by religiosity factors

Analisis Kinerja Keuangan Dengan Menggunakan Metode Economic Value Added (EVA) Pada PT Campina Ice Cream Industry Tbk Periode 2017-2021

PT Campina Ice Cream Industry Tbk is one of the food and beverage companies listed on the Indonesia Stock Exchange (IDX). The purpose of this study is to determine the financial performance of the company using the Economic Value Added (EVA) method. This type of research is descriptive qualitative, using financial statement data for 2017-2021 obtained from the company's official website and the IDX. The results of this study indicate that PT Campina Ice Cream Industry Tbk achieved a positive EVA value in 2017 and a negative EVA value in 2018-2021. A positive EVA value, or EVA > 0, means that the company is able to create added value, which indicates that the profit generated is able to cover the existing capital costs (Capital Charges), which means that the company is able to meet shareholders' expectations and the company's financial performance is said to be good. Conversely, a negative EVA value or EVA < 0, which means that the company has not been able to create value, indicates that the profit earned cannot cover the existing capital charges, which means that the company has not been able to meet the expectations of shareholders and the financial performance of the company is said to be not good.

ANALISIS LAPORAN KEUANGAN DENGAN MENGGUNAKAN RASIO LIKUIDITAS DAN PROFITABILITAS PADA PT.CAMIPINA ICE CREAM INDUSTRY Tbk

This study aims to analyze the ratio of liquidity and profitability at PT. Campina Ice Cream Industry Tbk. The research method used is descriptive quantitative. The object of this research is the financial statements of PT. Campina Ice Cream Industry Tbk for the period 2020 - 2022. Data analysis techniques use inferential analysis methods. The results of this study indicate that based on the analysis of the liquidity ratio of PT Campina Ice Cream Industry Tbk, it has increased between 2020 and decreased between 2021 and 2022, seen from the decrease in current assets in 2022 and based on the ratio analysis of the Current ratio, Quick ratio, and Cash ratio . Meanwhile, based on the profitability ratio of PT Campina Ice Cream Industry Tbk, it has increased from 2020 - 2022 seen from the ratio analysis of Gross Profit Margin (GPM), Net Profit Margin (NPM), Operating Profit Margin (OPM), Return On Asset Ratio (ROA), and Return On Equity (ROE).

Extraction of pectin from watermelon and pomegranate peels with different methods and its application in ice cream as an emulsifier.

Pectin extraction from watermelon peel (WP) and pomegranate peel (PP) was carried out using three different extraction methods: classical solvent extraction (CSE), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE). Extraction parameters (pH, temperature, time, and speed/amplitude/power) were optimized to target maximum crude pectin yield (CPY), while the sample-to-solvent ratio (SS) was determined to be fixed at 1:10 w/v at all experiments. CPY was increased by low pH, high temperature, and long time. The pectins obtained at optimum conditions were characterized regarding the physicochemical and rheological properties, and the pectin solutions were found to be typical pseudoplastic fluids. WP pectin extracted with MAE and PP pectin extracted with UAE were determined to have the best emulsifying properties and added to the ice cream formulations. MAE had the maximum CPY of 9.40% for WP (pH=1.3, 6min, 596W) and the best emulsifying properties. UAE had the best emulsifying properties for PP and the CPY was 11.56% in conditions of pH=1.5, a temperature of 69°C, an extraction time of 29min, and a 32% amplitude. The use of PP pectin resulted in a significant increase in the apparent viscosity of ice cream mix and also the first dripping time and the hardness of ice cream over commercial emulsifier. Melting properties and hardness values of ice cream with WP pectin were comparatively closer to those of ice cream with commercial emulsifier. On the other hand, the first dripping time and hardness value of ice cream with PP pectin having 60.25 min and 3.84 N, respectively, were higher than those of commercial ice cream having 53.75 min and 2.14 N, respectively. Practical Application: The utilization of WP and PP, which are good sources for pectin production, benefits both a sustainable environment and a sustainable food industry. Pectin extracted from WP and PP as an emulsifier in ice cream can ensure the production of ice creams with good melting properties. Pectin can be used as a healthy, sustainable, and economical alternative emulsifier in the ice cream industry.

Morphologic and chemical characterizations of some salep orchids

Salep orchids have been used as a food for centuries without cultivating but, mainly harvesting from nature. After powdering, their tubers are utilized as hot beverage and in ice-cream industry as a stabilizer. Due to their importance in food industry, it is important to characterize the morphology and chemistry of salep orchids. In this study, it was aimed to determine some morphological (fresh weight, dry weight and dry matter ratio of tubers and the number of tubers required for 1 kg salep powder) and chemical (glucomannan, starch, protein, moisture, ash, nitrogen, phosphorus, calcium, magnesium, potassium, iron, copper, manganese and zinc contents and glucomannan/starch ratio of tubers) properties of 10 salep orchid species from 6 genus namely, Anacamptis pyramidalis, Dactylorhiza romana, Himantoglossum caprinum, Himantoglossum comperianum, Ophrys apifera, Ophrys mammosa, Orchis coriophora, Orchis morio, Orchis tridendata, Serapias vomeracea grown in nature of Black Sea Region of Türkiye. Such a kinds of data is the first and can be beneficial in utilizing the researched species in food industry.

Moving towards a sustainable world with the circular economy practices concerning the SMEs in Visakhapatnam’s ice-cream industry

<p align="justify">The Circular Economy (CE) is getting its attention these days, which has a massive impact on the industries, particularly in the manufacturing segment. The countries worldwide started believing in CE, and its practices got the benefits after thoroughly implementing it to their current practices. The concept is not new, but it came up with a new ideology and new techniques already proven by countries like China and the UK. Different industries show their innovativeness by adapting to the change for the future. We found that the Ice Cream Industry is one of them that adopt change quickly. The paper discusses the introduction of the CE, the current trends, the comparison of the olden style with new style after implementing CE practices, the challenges and barriers in implementing, and the benefits of implementing CE Practices in Visakhapatnam’s dairy industry. We followed a personal interview method for getting first-hand and rich information from the CEOs and operational managers of the company. Also, we followed the case study method to extract how they shifted from traditional manufacturing practices to the current and latest trends in manufacturing. In their manufacturing practices, we aimed to get factual information on the changeover from linear to circular.</p>

The Effectiveness of Combination Stabilizers and Ultrasound Homogenization in Milk Ice Cream Production

This study aims to contribute knowledge to the area of the ice cream industry by finding an effective way to prevent the recrystallization process in ice cream production. Stabilizers such as ɩ-carrageenan and its acid and enzymatic hydrolyzates were used with the combination of ultrasound homogenization (20 kHz and exposure time of 5 min) as a method to obtain the deliberate quality of ice cream. In this paper, a comprehensive analysis of the physical characteristic of milk ice creams was made, such as the cryoscopic temperature, osmotic pressure, overrun, and melting time. It was noted that cryoscopic temperature was lower in the samples after ultrasound treatment. Additionally, the osmotic pressure was changed in the case of the stabilizer used. The overrun of ice cream was less than 32% while the longest melting time was at the level of 27 min. The recrystallization process was analysed on the basis of images taken after 24 h, and 1 and 3 months of storage at −18 °C. Regarding the results, it was observed that ultrasound homogenization contributed to smaller ice crystals and had a positive influence on the ice crystals’ structure.