10 Ice Cream Company Brands That Will Melt Your Heart October2022.pdf

www.insightssuccess.com
Sachin Pradhan
Operations Director
The Ice Cream Lab LLC.
Top 10
Company
That Will Melt
Brands
Your Heart
The Tech Marvels
Top 5 Food
Technologies Enhancing
Ice Cream Experience
History Talks
Inventions that Turned Ice
Creams into Leisure
October
Issue: 07
2022

is the perfect
Medium to spread
Happiness

hile we all wander around in our surroundings
Wand the world in search of something that would
enlighten our hearts in the most miraculous
ways, it’s not the immense things that dwell in our
memoirs. Still, the minutest things hold the major space and
turn into long-term events in our memories.
We encounter diﬀerent instances and meet divergent people
while experiencing various phases, timely situations, and
instances throughout our lifetime. We all connect deeply
about the instances that touch our hearts in numerous ways.
In our active lives today, whenever we remember these
instances for a split second, it revives memories and lights
up our day in the most pleasant way. These moments hold a
special place by bringing smiles to our faces. We do not
remember all of it, but we do remember those moments.
Those moments, those very moments, matter the most!
While adhering to the heartfelt instances of these small
moments, Ice cream is one of the main attractions to which
almost everyone is connected the most. It has evolved
feloniously in various ways over the passing years.
The global business industry has been keen to indulge in
and enhance ice cream and its customer experiences
associated with its profound connection. Several companies
have made it their mission to enrich the industry with their
innovative marvels, amaze their customers, and add to their
global market while winning hearts.
Flipping through the pages of this edition, 10 Ice Cream
Company Brands That Will Melt Your Heart, you will come
across some of the most touching and undeniably the best
experiences and the companies that would melt your heart
and create a lifelong memory.
Hope you have an enthralling read ahead!
REMINISCING MOMENTS AND MEMORIES!
- Shreyasi Shelke

,,,
,
Prashik Bombarde
Managing Editor
In the quest of exploring provisions, the finest way
to inspire the world renovance is through ultimatum of ideation.

Content
The Ice Cream
Lab LLC
Providing Freshly Made Delectable
Ice Cream Scoops Within Minutes
The Tech Marvels
Top 5 Food Technologies
Enhancing Ice Cream Experience
32
20
08
History Talks
Inventions that Turned Ice
Creams into Leisure

Azucar Ice Cream
Delivering Neighbourhood Vibes,
Natural Taste, and Farm-to-Cone Experience
NadaMoo!
Piccadilly Whippy
Re-creating Childhood
Ice Cream Experiences
Delivering Low-sugar Pints
Around the World
Development of Business Leaders
in the Time of Crisis Through
Cooperation
16 28
36
CXO
24

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October, 2022
Circulation Manager Tanaji Fartade
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Kelly, David
Business Development Executives
Managing Editor
Sherin Rodricks
Business Development Manager
Prashik Bombarde
Art & Design Head
Art & Design Assistant
Visualiser David King
Co-designer
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Assistant Technical Head
SME-SMO Executive Gemson
Digital Marketing Manager Alina Sege
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Sales Executives Mark, Alice
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Assisting Editors Shreyasi, Pooja Shah
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Assistant Digital Marketing Manager

Brief
Featuring
Company
Suzy Batlle
Owner and Founder
Coolhaus
cool.haus
Global Chamber of
Business Leaders
gc-bl.org
Amorino
amorino.com
Cold Stone
coldstonecreamery.com
Azucar Ice Cream
Company LLC
azucaricecream.com
Amorino sets itself apart thanks to its philosophy of only using
carefully sourced ingredients all of which are free of preservatives,
artificial flavours and flavour enhancers.
Azucar ice cream and sorbet flavors use high quality, all
natural ingredients.
For more than 30 years Cold Stone served up the finest, freshest ice
cream, cakes, smoothies and shakes using only the highest quality
ingredients.
Coolhaus is the leading women and LGBTQIA+ founded and
led ice cream company known for its unique sammies, cones,
cups and pints in unique flavors.
The Global Chamber of Business Leaders is a coalition of
governmental leaders, CEOs and executives, entrepreneurs,
investors and business and industry leaders.
Lisa Gasparian
Owner
Steve Weightman
CEO
Natasha Case
CEO
Dejan Stancer
Chairman
Richard Graeter
President & CEO
NadaMoo!
nadamoo.com
Piccadilly Whippy
piccadillywhippy.com
Moloko
molokoicecream.com
Graeter's Ice Cream Co
graeters.com
Graeter's Ice Cream Co. combines of ice cream and
family heritage help produce Ice cream that just tastes
better.
Eastern European-heritage-inspired flavors are always made
from high-quality ingredients and lovingly crafted for taste,
texture, and tradition.
NadaMoo! is The Original Coconut Milk Ice Cream, proudly
born and raised in Austin, Texas. It was founded in 2005 upon a
mission to make the world happier and healthier.
With over 30 years experience in this field, Piccadilly Whippy
are able to recognize what is required to provide a successful
and memorable service.
Jonathan Miskevich
Founder & CEO
Daniel Nicholson
President & CEO
Jasveen Pendaer
Owner and
Managing Director
icecreamlab.ae
IceCream labs enables intelligent merchandising for
retailers & brands with it's SaaS AI platform.
Sachin Pradhan
Operation Director
Van Leeuwen
vanleeuwenicecream.com
The Van Leeuwen envisions happiness is healthiness.
Ben Van Leeuwen
Founder & CEO

The Ice Cream
Lab LLC
Providing Freshly Made Delectable Ice Cream
Scoops Within Minutes
Cover Story
The Ice Cream Lab's
USP is its hundred
percent natural ice
cream base. It is made
without the use of
additives, preservatives,
or artificial colors.

Sachin Pradhan
Operations Director

Ice creams are loved by one and all across the globe.
From children to the elderly, almost everybody has
their own preferences when it comes to choosing their
favorite ice cream brands. The all-season popularity of ice
cream products offers the F&B industry an opportunity to
develop new and exciting ice cream products all the time.
However, in the markets or stores, consumers usually have
the option of choosing ice cream products that are ready-
made and preserved in cold storage. In addition, these
products commonly have added preservatives to maintain
their quality, flavor and taste for a long time.
Such ice creams can be enjoyable to consume, but the
experience cannot always be healthier due to their lack of
freshness and artificial taste. With the rising health
consciousness in the consumer market, people are
increasingly looking for brands that provide them with fresh
and natural products.
To satisfy consumers' tastebuds with a wide range of
flavors, The Ice Cream Lab LLC was established to offer
Ice Cream lovers fresh and natural products.
Within a few years of its foundation, the ICL brand has
efficiently established its consumer-centric product line in
many parts of the world, becoming widely popular among
global consumers.
With a vision to create delicious experiments to satisfy
consumer cravings without guilt, its Operations Director,
Mr. Sachin Pradhan, plans to enhance the brand's outreach
across the planet.
Let's dive into the flavorful journey of the ICL in becoming
the world-famous ice cream brand:
A Global Brand
Ice Cream Lab is an innovative international Ice Cream
concept that originated in California, USA, in 2013. With
its head office in UAE, the brand quickly spread its wing
across the globe. Today, the Ice Cream Lab Franchise is
present in over 12 countries, creating a rage amongst the
locals.
The company has 25+ outlets in countries like Malaysia,
Portugal, Sweden, Iraq, Nigeria, India, Dubai, Saudi Arabia,
Oman, Bahrain, Nigeria, and Iraq. Recently, its
management signed fresh agreements for Bangladesh and
Germany. In India alone, Ice Cream Lab has over ten fully
operational outlets in major cities like Mumbai, Bangalore,
Hyderabad, Andhra Pradesh, and Kolkata, multiplying
across the country.
Offering Completely Natural and Fresh Ice Cream
The Ice Cream Lab's USP is its hundred percent natural ice
cream base. It is made without the use of additives,
preservatives, or artificial colors. The emulsifiers used are
also entirely natural, with minimal use of sugar, making it
low-calorie ice cream.
Top 10 Ice Cream Company Brands That Will Melt Your Heart

What also makes this ice cream brand unique is that it is
made using liquid nitrogen within minutes of placing an
order. It uses liquid nitrogen as the style of preparation to
instantly freeze different natural ingredients into ice cream.
The white smoke dissolving back into the air creates a
theatre-like experience for customers. "While customers
watch their delicious natural ice cream getting ready, they
are awed by the making process itself, which takes under a
minute to prepare," says Mr. Sachin Pradhan.
Liquid nitrogen has proven to be an effective method for
preparing fresh ice cream, as the liquid nitrogen disperses
back into the atmosphere, freezing the Organic Cream Base
at a temperature of minus 192 degrees Celsius or minus 320
degrees Fahrenheit in the mixing bowl. "Ice Cream Lab's
ice cream does not need to be stored or prepared in large
batches. We make each cup fresh and make it at the time of
order," Mr. Pradhan tells us.
Bringing Exciting Flavors to the
Market
The Ice Cream Lab in the UAE boasts 16
flavors that cater to the diverse tastes of the market.
The flavorings range from the classic strawberry, vanilla,
chocolate, cookies, and cream to the more succulent blends
like vanilla crock chocolate, pistachios, salt lick crunch,
yogurt ice cream, and lotus experiment, among others.
Milkshakes are also available for those who want to sip
their desserts. Apart from ice cream and milkshake
ice cream, the lab also serves cold and hot beverages such
as coffee, hot chocolate, cold drinks, drinking water, and
pastries such as donuts, croissants, Belgian waffles, crab
waffles, etc.
While customers watch
their delicious natural
ice cream ge ing ready,
they are awed by the
making process itself,
which takes under a
minute to prepare.

ICL's Core Values
Having core values in foresight helps a brand represent
itself better to internal and external stakeholders in a
meaningful way. Needless to say, it also adds crucial
support to brands in expanding their presence into various
markets efficiently.
“I would highly recommend the ICL brand to everyone who wants to become a next-generation
entrepreneur with an innovative brand because it's an awesome ice cream with no ice crystals
and no preservatives, no additives, low sugar, and which is recommended by many health-
conscious customers in Mumbai."
- Lalit Mohan Srivastava – Ice Cream Lab – Mumbai Franchisee
"Firstly, I am glad that I am part of I such an amazing team. I can state with confidence that
Vikrant sir and Sachin sir motivated me, were responsive to every question I had, and most
importantly, they understood who we are and what we are trying to do. They were with me
every step of the way, providing valuable guidance. They helped me throughout this journey,
and I am sure they will be at my side, supporting me till I become successful!"
- Venu Madhav – Ice cream lab Hyderabad, Hi-tech city Franchisee
What the Franchisee Owners Are Saying
ICL has set itself a set of values that enable it to serve its
customers best, keep employees satisfied, and at the same
time, contribute effectively toward its social
responsibilities.
The core values of ICL are listed below:
Ÿ Provide the best quality products at the most affordable
price.
Ÿ Provide the best working environment for the
employees to get the best productivity.
Ÿ Provide simple yet exclusive, personalized customer
service that would create customer loyalty.
Ÿ Provide a lucrative work environment, technology, and
support to achieve higher profitability and greater
success.
Ÿ Provide strong support to surroundings and society by
actively participating in Corporate Social Responsibility
(CSR) activities around the globe.
Balancing The Technology and Human Interface
Technology is merging with every industry in order to
improve day-to-day operational efficiency, enhance
productivity, and ultimately increase profits.
When we asked Mr. Pradhan how ICL is using technology
for its benefits, he said, "Modern technology has
proven itself only as beneficial for the success of
Ice Cream Lab." He further said, "The

Ice Cream Lab's ice
cream does not need to
be stored or prepared in
large batches. We make
each cup fresh and
make it at the time of
order.
latest software technology for POS, online ordering
systems, atomization of inventory systems, saving your
records on clouds, avoiding bulky modems, has been proven
a blessing in disguise."
When he talks about F&B businesses, he states, "It has its
own limitations of modern technology taking over human
existence. Hence, we would rather have achieved a balance
between technology and the human interface."
The Jack-Of-All-Trades
Sachin Pradhan, as ICL's Operations Director, has over 30
years of experience in the hospitality, retail, airline, travel,
and F&B industries. He has been part of the opening teams
for brands such as Starbucks, Cold Stone Creamery, Tim
Horton's, and Ice Cream Lab. He has successfully launched
these brands in the Middle East market and
is completely involved in roles like HR, Training,
Operations, R&D, and Franchise.
Mr. Pradhan, with his years of experience in leading large
multi-site operations on an international basis and has a
strong track record of driving business growth and meeting
or exceeding challenging ﬁnancial targets. His expertise can
be beneﬁcial for many entrepreneurs who wish to make it
into the F&B industry.
To guide such aspirants in showing them the right path, he
says, "Any entrepreneur who is entering into the F&B
business mainly needs to possess one quality, which is that
they need to be extremely passionate about the brand they
wish to launch."

Over the years, Mr. Pradhan has observed that many
entrepreneurs who have the necessary financial backup or
investment come across a new brand, and the initial process
of becoming a franchisee of the brand happens on a strong
impulse, which is frequently dissolved over time. He says,
"Hence, an entrepreneur who is venturing into the food and
beverage business has to first introspect on his decision
towards taking a franchisee for a particular food brand."
"Secondly, every entrepreneur should undergo vigorous on-
floor training from food preparations to maintaining recipe
standards, maintaining high quality and hygiene standards,
Awards and Recognitions
Ÿ Most Emerging Brand of the Year
2022 by Global Franchisee Award
Ÿ Best Franchisee Brand of Year
2019 – Middle East
Ÿ Most Innovative Brand of
Year 2020 – UAE
to detailed cleaning. As a result, their team would uphold
the brand standards to the best of their abilities," he adds.
The third important factor, Mr. Pradhan points out, is that
"the entrepreneur must get himself trained on the financial
aspects, such as analyzing sales, maintaining inventory,
accurate profit and loss statements, and controlling orders,
as this is the most important aspect of launching any new
F&B brand."
Last but not least, he says, "the entrepreneur must keep a
close eye on the latest market trends, what is selling in the
market, and how the entrepreneur would reach out the
information about their brand to the customers. With all
these aspects, one can confirm the success of the
entrepreneur in his new venture."
Envisioning Future – 2022 and Beyond
Continuing on its global expansion journey, ICL has already
signed Master Franchisees for Germany and Bangladesh in
the first quarter of 2022. Additionally, its management is in
talks with countries such as Nepal, Serbia, Jordan, and
Israel to establish itself in these markets.
Speaking about the expansion plans for the ICL brand in
2022 and beyond, Mr. Pradhan says, "The goal is to expand
Ice Cream Lab wings to at least another 12 markets and
achieve the number of 50 plus outlets in 25 plus countries
around the world."
Before the pandemic, the ICL brand was already spreading
worldwide at a fast pace. Due to COVID, the rate of
progress was suddenly slowed for almost one and a half
years.
"However, based on the response post-pandemic, we are
very optimistic that by the end of 2022, we will have Ice
Cream Lab in more than 25 countries around the world,
with 50 or more outlets," Mr. Pradhan asserts.

฀฀฀฀฀฀฀฀ ฀฀฀฀฀฀
Paving her Way in Sustainability Development
&
&
The
20
BUSINESSWOMEN
to Watch, 2020
Most

he first thought when temperatures rise is to have
Tsomething that soothes the heat, and the obvious
choice that one makes from a variety of options
available is ice cream. Apart from this, the delicious
concoction makes one happy, and lightens stressed faces.
To elevate the gustatory experience, businesses are
broadening the flavor horizon by adding real natural
products like berries, and other fruit pieces. These hand-
made and organic flavors are attracting huge demand in the
market and are currently setting a trend among cold comfort
lovers.
One such company crafting a unique farm-to-cone
experience for its customers is Azucar Ice Cream based in
Little Havana since 2011. The idea of turning around the
dessert experience for people and making them run down
the cultural memory lane while consuming it was translated
into reality by the efforts of its Owner and Founder –
Suzy Batlle. She immensely cares to curate a memorable
experience full of fresh ingredients that fill her customers
with nostalgia.
Let us dive into the interview highlights below to experience
these natural ice cream ideas and the story behind them!
Please brief our audience about Azucar Ice Cream and
tell us the story behind its establishment.
I was originally a banker for 20 years, in 2008 the banking
industry plummeted and I was laid off. My children told me
to open an ice cream store. I thought it was a dull idea.
I became a real estate agent with ice cream in the back of
my mind.
Delivering Neighbourhood Vibes,
Natural Taste, and Farm-to-Cone Experience
My advice to people
starting out in the
business is to have
perseverance. Plant a
seed every day to get
you to your future.
Every day will bring
challenges, it’s how you
deal with them that
counts.
16 www.insightssuccess.com OCTOBER | 2022

Suzy Batlle
Owner and Founder
Azucar Ice Cream
10 Ice Cream Company Brands That Will Melt Your Heart

I decided to go for it, so, I attended a world-renowned ice
cream school at Penn State University and another Ice
cream school in St. Louis.
I came back to open Azucar Ice Cream in the heart of Little
Havana in 2011 and was the first of its kind Homemade
Cuban Ice Cream.
Azucar Ice Cream is a premium artisanal ice cream, we aim
to sell our ice cream Nationally. The taste alone will give
you a cultural experience. Made from fruits purveyed in
Redlands from farmers.
It’s a true farm-to-cone experience.
Please discuss Azucar Ice Cream brand’s franchise.
Also, tell us about how you are planning to expand it.
We have expanded into the Dallas, Texas market with much
success. It is the same demographic as South Florida. The
ice cream is enjoyed by all including Latin cultures. I am
currently opening my second store in Miami in an area
called Pinecrest.
We are shipping Nationally through a company called
Goldbelly.
Tell us more about your product offerings. And what
makes them stand out from the other ice-cream brands
in the market?
What makes our product stand out is that it is made every
day fresh.
We are a true “farm to cone” ice cream company. We have a
trademarked flavour called “Abuela Maria”, which is
guava, cream cheese and Maria crackers. It is a Cuban
favorite and plays with the nostalgic profiles of the past
with a twist in ice cream.
We have excelled in the market by providing artisanal ice
cream with great care for fresh ingredients.
How are modern technology solutions enabling you to
improve your operations and offerings?
My next step is to become automated. We are still making
the ice cream in small batches.
In your view, what are the existing challenges in your
industry, and how are you strategizing your company’s
operations to tackle them in the near future?
The challenges currently are the cost of the raw product,
shipping problems and inflation. When the country is tight
it is less likely that guests will spend on artisanal ice cream.
Also, as a small business we have to be able to compete
with large businesses in pay, and insurance for our
employees.
What would your advice be to those budding
entrepreneurs and enthusiasts aspiring to venture into
the ice cream business?
My advice to people starting out in the business is to have
perseverance.
Plant a seed every day to get you to your future. Every day
will bring challenges, it’s how you deal with them that
counts.
How do you envision scaling Azucar’s operations and
outreach in the coming future?
I feel that we could be the next Cuban Haagen Daz. The sky
is the limit.
Please give us a few testimonials from your
clients/customers and a list of awards/recognitions that
accurately highlight your organization’s position in the
market.
I have had old Cuban men come and try our Mantecado
(Cuban vanilla). They would take my hands and cry
because it took them back to their homeland, Cuba. They
never thought that they would taste it again.
My work takes those nostalgic tastes and brings them back
to life.

“I scream, You scream, We all scream, ”
ICE CREAM
I
ce cream is and will always be a universal favorite for all.
Take it from the youngest one in the family to the oldest one.
Everyone has a favorite flavor with specific additions to its
toppings too.
Call it a midnight craving or having a bad day at work; the one
thing we always search for something to cheer up our day while
watching our favorite series is our tub of ice cream with some
snacks to munch on!
With the decades of evolution in food technology, we have seen
changes on many levels, including national, international, and
global tastes in ice cream. From our grandmother’s homemade
version to cones, the market is now being customized with new
tempting flavors. Today, modern-day ice cream has changed
exceptionally.
Let’s take a taste of the ice cream innovations and get lured into
them!
Dairy-Free Ice Cream
If we look at traditional ice creams, they are made up of cream and
sugar, which makes them a high-calorie food. But with the
increasing health-conscious mindset, everyone is switching to low-
calorie ice cream. Even vegan ice creams trade dairy for plant-
based kinds of milk like soy or coconut.

Theoretically speaking, alternative recipes have been
invented to cope with the ever-increasing demand for a
healthy alternative to the traditional full-fat version, and
most people tend to eat more of it in a single sitting. People
tend to prefer the latest version over the old-school version.
Non-melting Ice cream
The Japanese invented a completely organic way to make
ice cream that retains its shape and does not melt for several
hours. Researchers said the makers make desserts using
polyphenol liquid, which is extracted from strawberries.
When it is added to desserts, the dairy cream solidifies
instantly.
A lot of curiosity led to the rise of suspicion about
polyphenols, but it turned out to be a natural compound
with the potential for deliciousness, especially for us. The
properties of polyphenols make it difficult for water and oil
to separate, so the ice cream retains its shape for a longer
time and makes it hard to melt.
Ice cream with Protein Boost
Ice cream contains about 3–4% protein on average. The
addition of protein only enhances the nutritional content of
the ice-creams. Proteins like whey protein, soy protein, pea
protein, and many others are used sometimes, but the more
recent trend of adding nuts like almonds, pistachios, and
others does add to its healthy components like dietary fiber
and healthy fats too.
Considering the fact that fruits are a popular ingredient in
ice cream, however, they just provide flavor and add a small
amount of sugar. Most customers demand a lower amount
of sugar in their ice cream.
Color Changing Ice creams
The color-changing ice cream did raise a lot of questions,
but it’s not new to all. A patent here was filed back in 2001.
It is named after the frozen dessert novelty that changes
color. It shows the use of a red cabbage extract named
anthocyanin to achieve the effect.
In 2014, a Spanish man named Manuel Linares went viral
with his claim that he had invented color-changing ice
cream. The formula is claimed as a “Patent Pending
Secret.” It changes color in response to temperature
changes and the acid found in the human mouth.
These color-changing pigments are water soluble and called
anthocyanins. They are found in flowers and fruits and
some leaves, stems, and roots. They turn pink in acid
solutions. Purple in neutral solutions, greenish-yellow in
alkaline solutions, and colorless in alkaline solutions, where
the pigment is at a lower level.
Glow in the Dark Ice creams
The fluorescent food trend began with Halloween treats for
kids, where foods that lit up made them smile. Charlie
Francis came up with a way to use the glow of jellyfish for
bioluminescence in ice cream. He recreated a chemical
jellyfish protein that reacts to the touch of the tongue. The
more you lick it while eating it, the more it glows.
A desert parlor in Melbourne added a few changes to the
same innovation. They did that by adding UV-reactive
liquid coloring to the ice cream. They arrive in flavors like
raspberry and mango passion fruit. It is considered
completely safe and vegan.
To conclude,
Given the recent innovation taking place in the food
industry, there’s a lot to look forward to, with firm evidence
foreseeing developments in the upcoming years. The
competition in the industry for higher quality and value in
the products consumed by people all around the world. It is
anticipated that trends like these will continue to grow as
long as manufacturing processes are accompanied by new
process technologies with ingredients and functional
behavior to address the needs of health and wellness
consumers.
-Pooja Shah

Development of Business
Leaders in the Time of
Crisis Through Cooperation
The geopolitical map of the
world is changing. After
several decades of greater
connection and cooperation, comes a
time of growth, isolationism, and
protectionism. Every part of the world
strives to become self-sufficient and
less dependent on others. This will lead
to more instability in the world,
especially in underdeveloped parts. As
the US, EU, and China are closing,
there will be less and less room for the
spread of economic progress, knowl-
edge, and technology to the rest of the
world. The process of outsourcing
production has reduced economic
differences between countries and
global inequality for decades. A new
world and a new world order are
emerging. A departure, in short, from
everything that is well known to us.
A period of crisis is coming for
Europe, the USA, China, and the rest
of the developed world. A period of
famine is coming to Africa. Most of the
success in the global fight against
poverty in recent decades has been
achieved due to the economic progress
of China and India. Despite numerous
donations and debt relief, progress in
sub-Saharan Africa has been poor to
none.
we operate, and we must be able to
anticipate those factors that make it
necessary to consolidate strategies
again and again and adapt them to
necessary changes. The ability to make
quick decisions is more important
today than ever before.
The economy needs opportunities right
now. Fortunately, many business
leaders also realize that the greatest
opportunities always come from the
greatest challenges. And the year 2023
will most likely be full of challenges as
well.
As already mentioned, the world
economy will almost certainly find
itself in a recession. Macroeconomists
predict that at least until the middle of
2023, inflation around the world will
continue to grow. I personally think
that it will be a tremendous success if
we manage to tame inflation at least
until the end of 2023. It is likely that
the problems in the logistics sector will
continue, and we can only hope that we
find appropriate solutions in this area
as well. The deindustrialization of
Europe is predicted, which is also not
very positive news. In short, the
predictions for 2023 are by no means
rosy.
At the Global Chamber of Business
Leaders, we see that inflation, for
example, is becoming a growing global
problem and that the world is sliding
toward recession. It's just a waste of
time when the world will find itself
there, in a recession. We can only hope
that we do not even reach a period of
stagflation, which could really turn
everything upside down. Now the
world needs more cooperation, not
less. The solution for the global
economy is to look for points that unite
us all, such as the fight against climate
change, but we instead look for points
that divide us and deepen conflicts and
lead to isolationism.
Personally, I am a supporter of
development strategies that are based
on the principle of sustainability
performance and include solutions for
nature, the economy, and society, i.e.,
people. If ever, it is especially impor-
tant right now that strategies include
sustainable initiatives that we can
sovereignly support with our core
capabilities. For example, knowledge,
know-how, technologies, or anything
else we are good at. It is necessary to
create strategies in such a way as to
achieve the highest possible social
impact. We also need to understand the
micro and macro environment in which
-by Dejan Štancer

Dejan Štancer is the Chairman of the
Global Chamber of Business
Leaders, the president of the KSBC
Business Club, a registered and
licensed lobbyist in the EU ins tu-
ons, and at the same me he is
also an advisor to many poli cal and
business leaders around the world,
and he also advises governments
and companies.
He is also a polyglot, fluent in at
least eight world languages. He is an
advocate of global business
coopera on, integra on, sustainable
and social development, and the
fight against climate change. For his
work and merits, he has been
honored with various state awards,
as well as awards for his role as a
global business leader.
In light of these difficult and
unpredictable conditions for business
leaders, we will continue to look for
points of connection and the creation
of new opportunities in the Global
Chamber of Business Leaders. We will
continue to strive to create an environ-
ment for development and cooperation,
and we will help business leaders and
their companies to get through the time
of crisis ahead as best as possible. Our
desire and guiding principle are that as
many people as possible in the world
understand how important it is to work
together and not let ourselves be
divided and that we can do so little
alone, while together we can do so
much.
Dejan Štancer
Chairman
Global Chamber
of Business Leaders

ce cream is a weakness for everyone, from children to
Ithe elderly. No one can deny a scoop or a bite if it is
offered to them. An instant mood booster, it leaves a
smile on your face for the entire day with its sweet
lingering taste in your mouth.
Given the ingredients that go into the making of ice cream,
which is usually milk processed into a creamy texture with
added flavors. Unfortunately, a single scoop contains a lot
of sugar.
Ever wondered how it would affect our bodies in the long
run?
To settle all the quarrels raised above, let’s switch to low-
sugar pints of ice cream. Sounds super healthy, right? Well,
it undeniably is!
With the thought of making a dairy-free dessert, CEO and
President of NadaMoo! Daniel Nicholson came up with
the healthier idea of using organic coconut milk after
following his family business.
NadaMoo! has almost reduced the fat and calorie portions
to almost half as compared to regular ice creams.
NadaMoo! ice creams give a mouth-watering experience
with the added perks of being dairy-free, gluten-free, vegan,
and non-GMO products, as well as other dairy-free
alternatives. It is free of contamination and also supports a
sustainable food chain for future generations.
Let's have a look at the highlights of the interview and know
more about NadaMoo!
Please brief our audience about NadaMoo! and tell us
the story behind it.
NadaMoo! was discovered by a Whole Foods buyer back in
2004 in Austin, TX. Our homemade recipe was being
sampled at a local, popular juice shop, and this man walked
up and asked for a sample. Some of his very next words
were if you can build a brand around this and put it into
packaging, we will put it on the shelf at Whole Foods
Market. This is a brand that started as something very niche
for strictly plant-based consumers, but over time, it has
morphed into a product for so many more people who are
looking to indulge more mindfully and more frequently as
we consider so much of what health and wellness mean to
us.
Kindly enlighten us about the vision and mission of
NadaMoo! under your leadership.
Under my leadership and the leadership of our team
members, we have continued to champion our brand to
ensure more and more people can benefit from their
interaction with our product. Our brand needs to continue to
increase its distribution footprint to be more available to
more people. Additionally, it’s of immense importance that
through product innovation we can reach more consumers
and penetrate more households. The work our lean team
does every day is incredibly challenging, but we are people
who want to be a part of the world’s solution to health and
wellness and sustainability. This is what drives us tirelessly.
Delivering Low-sugar Pints
Around the World
10 Ice Cream Company Brands That Will Melt Your Heart

Daniel Nicholson
CEO and President
NadaMoo!
The good thing
about NadaMoo!
has been that
even when the
capital markets
were demanding
growth at all
costs, we have
always
maintained a
healthy balance of
focus on growth
and protability
simultaneously.

How are you planning to expand NadaMoo!?
We are focused on expanding into more of the grocery
channel, first and foremost; however, we aspire to push
further into other distribution channels and other sub-
categories of frozen desserts before moving even further
into other tangential categories. Our team has been working
very hard to ensure we can make this a reality for our brand
and our existing and future consumers.
makes them stand out from the other ice cream brands
in the market?
We currently have our core pint product line, and we are in
the process of launching our Bites novelty line. Our entire
brand promise is centered around this reality of more
mindful indulgences. We want to continue to deliver for our
customers on our promise of indulgence; however, we do
not want to add excessively to our customer's calorie and
sugar intake as they do something so critical to our
everyday escapes and smiles.
Please brief us about your journey in the industry and
how you have made the company excel in its competitive
market.
In 2007, I graduated from the University of Texas in Austin
with a degree in Mechanical Engineering. By 2008, I had
joined NadaMoo! in a Controller role where I began to be
fully immersed in this industry that I knew very little about.
It’s so interesting to dive so deep into an industry that has
such a profound impact on all our lives yet so few of us
know anything about its complexity. I’ve used my passion,
my work ethic, and my constantly growing knowledge base
to do my best to ensure NadaMoo! is on the most solid
footing possible in a very difficult industry dominated by
massive companies that have a lot of control over our food
and beverage supply chain and system. We must remain
adaptable and persistent in our constant pursuit of growth.
Our team is comprised of some incredible people that share
that passion for our mission.
Perhaps the most recent improvement we’ve made to our
operation and our offering is through our alignment with a

key manufacturing partner that has some incredible
materials science technology where they have been able to
create a mochi-like exterior membrane for our new Bites
novelty product that is made from algae and other plant and
fruit fibers; therefore, it is not at all like traditional mochi
which is made from rice flour. This is a massive
breakthrough for us because we can make a completely
differentiated product for the market that nobody else can
utilize, at this time. The product is absolutely delicious and
very convenient to snack on in full alignment with our
mindful indulgence brand’s promise, “Each bite is only 25
to 35 calories and 3 to 4 grams of sugar.”
industry, and how are you strategizing NadaMoo!’s
Our industry is currently in an incredibly difficult situation.
The capital markets once encouraged emerging brands to
solely focus on growth, at all costs. Now that we are in the
midst of a massive macroeconomic downturn and growth
has stagnated for many companies while record profits are
being experienced by the largest food corporations, the
capital markets have completely flipped their playbook and
have now been asking all emerging brands to focus on
profitability if they want to continue to have access to
capital. Operationally, this turn of events, on top of
everything else that all of us have experienced since the
onset of the pandemic, can be catastrophic for so many. We
are in the middle of working with our team to ensure we
have the right game plan in place to continue to create
operational continuity. The good thing about NadaMoo! has
been that even when the capital markets were demanding
growth at all costs, we have always maintained a healthy
balance of focus on growth and profitability simultaneously.
The previous investment methodology just did not resonate
with our belief system rooted in sustainability logic applied
to all things.
Be aware! This is an extremely fun industry, and there are
incredible opportunities to add value to consumers’ lives
and the health and well-being of our planet; however, the
scaling process and the battles that need to be won along
the way are extremely difficult and plentiful. Attack this
industry with enthusiasm and with a clear understanding of
what you are trying to accomplish and why.
How do you envision scaling your company’s operations
and outreach in the coming future?
We have our hands full. As mentioned, this is a very
difficult and pivotal operational period in our industry and
across other industries. We must make sure we can navigate
the current storm to be prepared for the more open waters
where we will be able to focus on speed and growth once
again more readily as we launch the brand into more
channels and innovate with more products.

he social interventions led by technology have
Tsimplified a variety of labor-intensive processes for
mankind. The steady build-up of ease through
innovations has turned the tables from the exclusivity of
resources to equal accessibility.
And one area where this change is clearly noticeable is in the
food sector. Lavish cuisines like cottage cheese and desserts
like ice creams took technology to make their festival debut in
th
the 20 century.
While the former food choice is still in the nascent stage of
global popularity, the latter has been a go-to option of choice
for many, be it in happiness, sadness, or be it any season -
from monsoons to hot summers to chilly winters.
And wouldn’t the story behind this delicacy’s journey from
zero to fame would be fascinating to know?
The following piece of article intertwines the joys one feels
while eating an ice cream tub with the facts of technological
upgrades that made this possible.
Let us dive in further to explore the ice cream world:
Reserved As a Luxury – From Ice Pits to Hand-Cranked
Churn
The story of this cold comfort treat goes back to the times of
majestic dynasties with golden castles. The origin differs from
Inventionsthat
Turned Ice Creams
into
Leisure
one book to the other; some say it began from the Tang
Dynasty of China as a “frozen-milk confection,” while
th
according to some, it dates back to the 5 century B.C.,
when famous ancient traveler and merchant, Marco Polo,
introduced Europe to sorbet-style desserts.
In the historical diaries, it is found that experimentation was
even before this. King Nero Claudius Ceasar of the Roman
empire would satiate his sweet cravings by amusingly
collecting ice from mountains and relishing it later with
toppings of fruits and juices. The ice-hunting adventure
drove many eminent personalities like Alexander – the
Great, Thomas Jefferson and George Bush into ice cream
harvesters.
While extracting ice was comparatively easy, the challenge
was to preserve it. The contemplation on how to achieve
this task led to the idea of forming ice cream pits. These
were built underground by forming holes or wood-made or
brick-made ice houses that were insulated by straw.
As many opine that laziness fosters innovation, the need to
save efforts of digging an ice cream pit was eased by the
invention of salt.
The addition of salt with the use of a hand-cranked churn to
the process decreased the melting point and aided its
preservation for a longer time. This new technology
produced softer and smoother desserts in a duration lesser
than what was needed before the mid-1800s.

Despite the progress, its taste was known only to the elite
community. What made a difference in its popularity as
well as its production was the timely arrival of refrigeration
technology coupled with inventions by Louis Pasteur.
Advancing with the Cold Box
Amidst the many marvels produced during the age of
enlightenment was continuous refrigeration. Not venturing
into the science behind it, which basically experimented
with the inclusion of vapor rather than water, the
technology produced a domino effect for the soft dessert
industry.
Continuous refrigeration technology enabled wide-scale
industrial production of ice cream, as one could now
preserve it as long as possible. This marked its journey from
castles to brick-mortar houses. Now, every person would be
found holding an ice cream cone and beating the heat
waves.
Voyaging with Cold Chain Systems
The travelogue of this delicacy extended from being
confined to one region to many spectacular places across
the world with the help of cold chain technologies. Cold
chain storage that was made efficient with methods of
pasteurization led to an overhaul of the ice cream industry’s
profits as well as the cuisine experience world over.
Along with this, routes of globalization made it easier for
top manufacturers across the world to establish their units
in other countries that were devoid of this marvelous
dessert and to extend their technical expertise in these
regions.
st
In the 21 century, cold chain storage is advanced with
expanding abilities of Artificial Intelligence, Machine
learning, and others. These help in automated regulation of
temperature, assist in quality checks and bring the product
in line with regulatory requirements along with overall cost
reductions because of intelligent as well as creative
packaging styles.
Overall, these steady steps increased its production as well
as sales, dropped its prices, and turned it into a delicacy that
could be accessed and afforded by everyone.
From Just an Experience to Leisure – Winning Hearts
of Many
Technological ideations have made ice creams a common
post-lunch or post-dinner serving, to be enjoyed with
family, or a must-have to celebrate important life moments,
or just to eat when one wishes to. Describing the
importance of science in transforming ice cream from elite
to leisure could be summarized in one word, that is –
Facilitator.
Apart from expanding its area of operations and devising
methodologies for its manufacturing, it has turned the ice
cream industry into an area of experimentation too, where
the scope of its leisurely delight has been amplifying with
the creation of new flavors, or non-melting varieties,
changing colors varieties, glow in the dark inventions or
low-calorie ice creams.
From raw ice to flavored ice cups or tubs, this dessert has
surely won and continues to win the hearts of every soul
today!
-Shreyasi Shelke

n a sunny afternoon, a preferred go-to cuisine
Owould definitely not be spicy food but rather a
soothingly delicious cold dessert. But many would
resist and curb the cravings just because of their
unwillingness to step out in the hot weather. So, the obvious
wish would be to get it delivered while being indoors.
Now, imagine a vibrantly colored truck full of ice creams
made of a variety of flavors at your doorstep.
Wouldn't one run with those loose change they have, apply
all the mental maths learned so far, grab those clothes
hastily, and run to get their favorite ice cream?
This is exactly the thought with which Piccadilly Whippy
was born, and continues to be driven by this mission. The
ice cream brand, based originally in the uncertain
Mediterranean climate of the U.K. shifted to the arid desert
climate of Dubai, is found to be delivering happiness,
nostalgia, and satisfaction with its on-the-wheels ice cream
in the region.
The idea was brought into the world by its founder Mr.
Majid, who, post his unfortunate demise, handed over its
operation to his wife Jasveen Pendaer, who is also the
Owner and Managing Director of Piccadilly Whippy.
Without a full stop, as a female, she is powering ahead to
create happy dessert memories for all with their vibrantly
colored van.
Through the interview highlights below, let us re-experience
our childhood ice cream fun with Piccadilly Whippy while
learning more about its elements in the industry!
Please brief our audience about Piccadilly Whippy and
tell us the story behind its establishment.
My late husband was an ice cream man in the U.K. since
his teens, following the footsteps of his father. He
continued, as an adult, expanding one van into a fleet
representing a famous Cornish brand called Kelly's of
Cornwall.
Due to the weather in the U.K., the operation of the
business is seasonal, which would frustrate and depress my
husband. When Majid had a major heart attack in 2016
requiring a triple bypass, he bought a business in sunny
Dubai, where the sunshine was guaranteed all year round.
He presented me with a challenge expressing that he was
too tired and unwell to run the company and said, "Here do
something with this business – make it happen".
Myself professionally, an Early Years Practitioner, was
forced to put my thinking cap on.
Kindly enlighten us about the vision and mission of
Piccadilly Whippy.
I based the vision on nostalgia as I took myself back to
being a child remembering the joy one would feel upon
hearing the melody of an ice cream van gracing your street.
The feeling of your chest bursting with pride as you
scramble for some loose change and go running after the
van to purchasing an ice cream independently. Utilizing
your first set of skills using mental mathematics, confidence
in asking for what you want and satisfaction in
accomplishing your victory of buying an ice cream all by
yourself. Now lose yourself in the moment of enjoying that
ice cream.
This is the thought that I wanted a stressed adult in their
office to run to when they saw or heard my van.
Please discuss your ice cream brand's franchise. Also,
tell us about how you are planning to expand it.
I believed it was important to have your own brand and
distinct livery rather than branding the vans using another
company. Ice cream vans are built by the leading
Piccadilly Whippy
Re-creating Childhood Ice Cream Experiences

I based the vision on
nostalgia as I took
myself back to being a
child remembering the
joy one would feel
upon hearing the
melody of an ice cream
van gracing your
street.
Jasveen Pendaer
Owner and Managing Director
Piccadilly Whippy

manufacturer Whitby Morrison well known to anyone who
has lived in the U.K.
It was important to keep the link of London's Piccadilly
Circus in people's minds so the bright colors of Piccadilly
Whippy should stand out where we would be recognized
and associated with British authentic ice cream.
Due to this consistency, we have become in demand across
the seven Emirates requiring more vans to be built and
shipped over.
makes them stand out from the other ice-cream brands
in the market?
We have stuck to the typical menu served in the U.K. and
have outsourced where certain ingredients are banned in the
UAE, carefully staying as close as we can in offering "that
nostalgia."
We try not to follow crazes which is a gamble as we do not
want to be labeled as boring, but it's important to stick to
your signature product. I also served the ice cream myself
talking to my customers which made the homesick ones
feel really happy being served British Ice Cream from a
British Accent.
I feel this really helped us to establish ourselves. The ice
cream machine itself is specifically made for soft ice cream.
You could use the same recipe in a standard machine and
ours, but the taste and fluffy texture would always surpass.
The machinery is designed to put in a certain amount of air,
giving the whippy name and consistency. This is another
factor of how we stand out.
Please brief us about your journey in the industry and
how you have made the company excel in its competitive
market.
I ventured into product branding, which gives the company
an exciting lease of life, especially when you see
promotional branding being applied to your van.
Companies as large as Carrefour, Spotify, and Talabat hired
us to advertise their campaigns to a widespread audience in
our own authentic way.
I have also dabbled with family commercials and videos
relating to a plethora of topics. I am proud to be sponsoring

two netball teams, Dragonflies and Magpies to support
female entrepreneurs.
In the U.K., we were booked through word of mouth and
recommendation but as we moved to Dubai, we recognized
that a majority of business is through social media, causing
us to become active on Instagram and Facebook, posing
difficulties for someone who is technologically challenged.
I have enjoyed working with a great team (Wilbur and
Ahmed) who produce short films and commercials to really
showcase Piccadilly Whippy.
industry, and how are you strategizing your company's
Due to an ever-growing increase of demand, we are facing
"copycat" companies who watch us closely and try to fill in
the gaps in customer demand. This works for them
temporarily, but their success is short lived as eventually the
customers complain about taste, and authenticity and miss
our customer service. I am in the process of adding to my
fleet to cover a wider radius and have some exciting
projects in the pipeline that will be revealed pretty soon.
Being a female is my greatest challenge. Then being a
widowed female has become my greater challenge in a dog-
eat-dog world.
Mechanics will overcharge for materials and labor, thinking
I do not know about the parts of my vehicles and
machinery. I do. I have set up another company in the U.K.
called Mr & Mrs Whippy where I drive the vans myself and
take them to mechanics and learn about what is being fixed.
When my husband was alive, I would watch him repair
things, and I would ask questions to educate myself should
I need the knowledge later. I did.
Do not be afraid of competition. And do not feel
disheartened when a company copies you. Take it as a
compliment – you are doing something right! And if you
are female – Take Risks!
How do you envision scaling your company's operations
and outreach in the coming future?
We sponsor a number of sports clubs and have our very
own Cricket Team named Piccadilly Whippy Thunders,
who are doing very well in their games. I envisage them to
go far carrying our brand with them.
I have completed the work on a Kulfi Cart for my diverse
audience to cater for auspicious celebrations. Clients have
requested my kiosk, which has been shipped over for static
long-term events.
I have even revamped a cute little gelato scoop trolley to
push on to smaller-scale events that lack space for the vans.
I have covered all areas and will push forward with my
goals of making this company the Number 1 sought-after
Ice Cream Brand in the UAE.

10 Ice Cream Company Brands That Will Melt Your Heart October2022.pdf

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