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

1. 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

2. is the perfect Medium to spread Happiness

3. 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

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

5. 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

6. 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

7. Copyright © 2022 Insights Success Media and Technology Pvt. Ltd., All rights reserved. The content and images used in this magazine should not be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior permission from Insights Success. Reprint rights remain solely with Insights Success. Follow us on : www.facebook.com/insightssuccess/ www.twitter.com/insightssuccess Corporate Ofce Insights Success Media Tech LLC 555 Metro Place North, Suite 100, Dublin, OH 43017, United States Phone - (614)-859-2600 Email: info@insightssuccess.com For Subscription: www.insightssuccess.com We are also available on : RNI No.: MAHENG/2018/75953 The way of business solutions sales@insightssuccess.com October, 2022 Circulation Manager Tanaji Fartade Research Analyst Eric Smith 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 Sonia Raizada Marketing Manager Joseph D'souza Technical Consultants Prashanth, Rajeshwari Technical Head Jacob Smile Assistant Technical Head SME-SMO Executive Gemson Digital Marketing Manager Alina Sege Renuka, Atul Sales Executives Mark, Alice Prachi Mokashi Assisting Editors Shreyasi, Pooja Shah Paul Belin Rohil, Mrunalinee Editor-in-Chief Merry D'Souza Assistant Digital Marketing Manager

8. 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 The Ice Cream Lab LLC. 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

9. 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.

10. Sachin Pradhan Operations Director The Ice Cream Lab LLC.

11. 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

12. 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.

13. 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

14. 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."

15. 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.

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

17. 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

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

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20. 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. 19 www.insightssuccess.com OCTOBER | 2022

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22. “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. 21 www.insightssuccess.com OCTOBER | 2022

23. 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 22 www.insightssuccess.com OCTOBER | 2022

24. 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, knowledge, 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 important 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 24 www.insightssuccess.com OCTOBER | 2022

25. 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 environment 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 25 www.insightssuccess.com OCTOBER | 2022

26. 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 28 www.insightssuccess.com OCTOBER | 2022

27. 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.

28. 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. Tell us more about your product offerings. And what 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. How are modern technology solutions enabling you to improve your operations and offerings? Perhaps the most recent improvement we’ve made to our operation and our offering is through our alignment with a

29. 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.” In your view, what are the existing challenges in your industry, and how are you strategizing NadaMoo!’s operations to tackle them in the near future? 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. What would your advice be to those budding entrepreneurs and enthusiasts aspiring to venture into the ice cream business? 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. 31 www.insightssuccess.com OCTOBER | 2022

30. 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. 32 www.insightssuccess.com OCTOBER | 2022

31. History Talks

32. 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 34 www.insightssuccess.com OCTOBER | 2022

33. 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 36 www.insightssuccess.com OCTOBER | 2022

34. 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

35. 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. Tell us more about your product offerings. And what 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

36. two netball teams, Dragonflies and Magpies to support female entrepreneurs. How are modern technology solutions enabling you to improve your operations and offerings? 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. 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? 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. What would your advice be to those budding entrepreneurs and enthusiasts aspiring to venture into the ice cream business? 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.

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