Kwality Ice Cream with Chocolate Chips
Presented By Rachel Freidenreich, Chrisso Mallouris, and Andrea Rossi
Packaging
Planned Production Output
Partnership with Kwality Ice Cream
Ice
Kwality Ice Cream is owned and operated by Dr. Kanti Parekh. The company was created in
2001 and has grown dramatically over this short period. In April of 2003 Kwality Ice cream
became available in Pathmark stores in the tri-state area. Parekh uses high quality, authentic
ingredients to create a premium, ethnic ice cream in more than 25 delicious flavors.
Cooperation between Kwality Ice Cream and the Rutgers Product Development Team has
resulted in the creation of a new prototype for Kwality Ice Cream with Chocolate Chips. This
flavor was found acceptable to both parties and the scale-up process is underway.
cream freezers are quoted in nominal gal/hour assuming 100% overrun
For
premium ice creams with lower overrun, the capacity of the freezer is
reduced from the 300gal/hour under 100% over run conditions

For example, a 20% overrun system would result in 180 gal/hour
Quality Control Plan
The
Aim and Objectives
Pasteurization
is a critical control point, since it is a step at which a hazard can be
reduced, the microbial spoilage organisms. This can be monitored by simply measuring
the temperature of the milk to make sure that it reaches the desired temperature and to
time it to make sure it stays at this temperature for the correct amount of time, if it does
not reach this temperature it is fed back to the batch to be reprocessed.
The aim of the Kwality Ice Cream product development team is to increase consumer
awareness of ethnic ice cream products

develop a new market in ethnic ice cream and expand the market to include our unique
flavors
Market Analysis
To
To
develop new ice cream flavors from different ethnicities and sell in Pathmark supermarkets
in New Jersey
To
increase total sales and go nationwide with this new ethnic ice cream
Prototype Development
The team members came up with 19 ideas of possible new products. Using various elimination
techniques and the input from the owner of the company, the team decided to produce single
serving Kwality Ice Cream sundaes to attract busy consumers who want chocolate in their ice
cream. The ice cream sundaes would consist of Kwality Ice Cream in any flavor with
chocolate chip and/or a hard chocolate topping. There would be 4-4oz containers per box,
which would be sold for $4.50.
ingredients should be stored properly and not for extended periods of time.

90% of households eat ice cream, of which 3.5% eat superpremium
The

Mint chocolate chip ice cream comprises 3.1% of market
The

Ice cream sales grossed over $11.5 billion in 1999
ice cream should be shipped properly and if it is allowed to melt it should not be
refrozen. This ice cream would need to be disposed of.

Kwality Ice Cream approximately 15% of superpremium ice cream
The

$11.5 billion x .035 x .031 x .15 = $1.9 million
Total market potential: $1.9 million through Kwality Ice Cream with
chocolate chips.

machinery used to make the ice cream should be clean and sanitized
ice cream must be transported in refrigerated trucks, as well as the milk that
originally was brought to the plant. The trucks also must be clean and sanitized.
Dairy
products are tested for contamination to insure their safety
The Process
Ingredients
After researching costs of production, the product development team found that the boxes
needed to package the ice cream would be much more costly than expected. Since the Ciaobella facility also hand-packs the ice cream, packaging in small amounts would take much
longer than expected and labor costs would increase. In addition, the 4oz container was too
small to be sold at the price originally estimated. Since Kwality Ice Cream is new to the
market and it has no loyal customers at this time, introducing a high priced product so soon
may discourage customers. These expenses added up to be too high for the company at this
time. Therefore the team decided to continue producing ice cream in the gallon and pint sizes,
however it will add chocolate chips to some flavors for a larger variety. This new line of flavors
is similar to ice cream currently on the market, chocolate chip, mint chocolate chip, mocca
chip… This new line of ice cream flavors will be more acceptable to consumers.
Pre-m ix
Pasteurization
70 degrees for 10-30 min
Hom ogenization
Cooling and Aging
Flav ors/colors
Ide a #
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
Product
Te a m Me mbe r
Coconut Covered bar
Rachel
Molded
Rachel
Swirled
Chrisso
Large fruit pieces
Chrisso
Layered bar
Chrisso
Chocolate coated
Rachel
Fruit coated
Andrea
Nut coated
Rachel
Cookie Coated
Andrea
Twin bars
Andrea
Individual bar
Rachel
Multi-pack
Andrea
Dixie cup
Andrea
Cone
All
Chocolate coated cone
All
Ice cream sandwich
Rachel
Cookie Sandwich
Andrea
Chocolate & nuts
Rachel
Neopolitan
Andrea
W hipping
Hand packing
Plant
Addition of Coating
Melt Chocolate
•Ciao Bella:Plant-5000 sq. ft.; Wearhouse Space-150000 sq. ft.; Freezer Storage 10000 sq. ft.
•$3.3 Million Dollars
Freeze
•Upper Level:Marketing Department
•Lower Level:Storage and Processing Departments