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DAIRY PRODUCTS

Dairy Day unveils Chilli Guava stick; Available at 30,000-plus outlets
Tuesday, 18 June, 2019, 15 : 00 PM [IST]
Our Bureau, Bengaluru
Dairy Day, a leading ice cream brand in South India, has launched Chilli Guava, which contains the fruit pulp, chilli and salt. Available on a stick, it brings in the authentic flavour of guava in a delicious sorbet, taking its customers on a nostalgic journey. A 60ml stick is priced at Rs 20, and is available at over 30,000 outlets across Karnataka, Tamil Nadu and Maharashtra.

M N Jaganath, director, Dairy Day, said, “The ice cream industry is one of the most innovative verticals in the food sector. We constantly strive to offer our customers the best in terms of quality and flavours.”

“Chilli Guava adds to our range of mouth-watering combinations unique to India, such as Paan Twist, Gajar Halwa and Gulab Jamun among others. Ice cream aficionados can look forward to more innovative fresh new flavours from Dairy Day,” he added.

Dairy Day manufactures and supplies over 150 products in over 30 flavours in a variety of cups, cones, sticks, tubs and other novelties. It has market favourites such as vanilla, strawberry, chocolate, pista, butterscotch and mango, among others, along with its own unique flavours, such as Ice Cream Cake, Paan Twist, Rajbhog, Gulab Jamun, Gajar Halwa and Ice Cream Sandwich.

It recently forayed into Maharashtra, where it is available across 2,000 outlets in Maharashtra, including Pune, Kolhapur, Beed, Satara and several other cities and towns across the state. The company has partnered with over 1,000 outlets in Pune alone.

The ice cream factory was founded in 2002 and has an extensive presence in Karnataka and Tamil Nadu. Promoted by Jaganath and A Balaraju, along with their colleagues, the company has two state-of-the-art manufacturing units in Karnataka, spread over two lakh sq ft, with a production capacity of 1.4 lakh litre per day.

The production units are ISO-compliant (ISO-22000- 2005 [FSMS]). The facilities are supervised every day by an expert team of dairy technologists, food technologists and microbiologists.

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