Mumbai-based ice-cream chain Natural Ice Creams, has planned to launch stores in Northern India in NCR, Punjab and as well as in Eastern India, mainly Kolkata in FY 2012. According to Srinivas Kamath, Director, Natural Ice Creams, the group would be investing close to Rs one crore next year, concentrating mainly on operations, logistic and training. The amount would be raised mainly through internal accruals.
Kamath added, “The company has set eyes on international markets like the UAE, South-East Asian countries, and we are working towards it, however, it largely depends on having our systems streamlined as its going to be a challenge maintaining the same quality and taste when you expand. We have not finalised any countries yet as year 2012 is all about exploring local markets in India and we hope by end of next year, we have something concrete.” The company has shifted to 25,000 square feet state-of-the-art facility in Mumbai last year. The current facility has four times more capacity than the previous one. It can process 20-25,000 litres of milk and maximum output of 20 tonne of ice cream. The unique feature of this factory is its freezing technology called spiral freezer, which has capacity to freeze one tonne of ice cream in just one hour (normal blast freezers takes six to eight hours), thus retaining maximum freshness and quality. “Currently, we have no plans to expand our facilities but we do have a provision in case the current unit can't cater to the market demand,” stated Kamath.
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Kamath added, “The company has set eyes on international markets like the UAE, South-East Asian countries, and we are working towards it, however, it largely depends on having our systems streamlined as its going to be a challenge maintaining the same quality and taste when you expand. We have not finalised any countries yet as year 2012 is all about exploring local markets in India and we hope by end of next year, we have something concrete.” The company has shifted to 25,000 square feet state-of-the-art facility in Mumbai last year. The current facility has four times more capacity than the previous one. It can process 20-25,000 litres of milk and maximum output of 20 tonne of ice cream. The unique feature of this factory is its freezing technology called spiral freezer, which has capacity to freeze one tonne of ice cream in just one hour (normal blast freezers takes six to eight hours), thus retaining maximum freshness and quality. “Currently, we have no plans to expand our facilities but we do have a provision in case the current unit can't cater to the market demand,” stated Kamath.
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