Kyl | Overview

Kyl (which is pronounced "kühl," the German word for "cool;" www.kyl21.com) is the first ice cream factory worldwide that is able produce a completely new kind of ice cream with an unprecedented shape and texture thanks to the Kyl technology: molecular ice cream.

Kyl looks different; Kyl tastes different; Kyl is different! 

The Product Is the Hero: Kyl21 Advertisements

Kyl is the biggest step in the evolution of ice cream since its invention in ancient China. Unlike classic ice cream, Kyl molecular ice cream can be made without the usual primary ingredients, such as milk, cream, eggs, sugar, emulsifiers, stabilizers, and air.

Molecular ice cream is a completely new kind of ice cream that is flash-frozen using a Kyl technology based on liquid nitrogen. In this way, the water inside the cells does not expand and form solid crystals inside the ice cream, which have to be balanced by adding much sugar, fat, and air in the case of conventional ice cream.

Thus, we no longer have to pay attention to consistency, i.e., a constant ratio of sugar, fat, and air, but can focus on the recipes and are not limited in our work. Now, it is possible to use much better, healthier, and more interesting recipes. Our possibilities are almost unlimited and are based exclusively on fresh ingredients (100 % yogurt with mango puree, rosemary, coconut milk, Madagascar vanilla, coconut blossom syrup...).

Because of our long experience in avant-garde molecular cuisine, we have managed to use ultra-fine and completely new textures that enable us to use various shapes that have never been used before (see Kyl21 picture below).

 Kyl21 Advertisements at Moscow Airport

In our in-house food lab, The Science Kitchen, we have already been able to develop great and completely different ice cream products and brands suitable for a global market that we will gradually put on the market. The Kyl products address different target groups:

• Due to the avant-garde shape of the ice pops and the extraordinary recipes, Kyl21 is the new ice cream for adults: It offers everything from organic and vegan (lactose-free) products to real cocktails (from EUR 2.40 to EUR 3.80).
• Clowni is our happy-making organic ice cream specifically for kids (prices start at EUR 1.80). By means of Clowni, Kyl supports social products for children in need. The recipes are perfectly suitable for children and contain only tooth-friendly and good sugar.
• Moreover, we have developed several other molecular ice cream products that we will gradually put on the market.

Kyl21, Clowni, and Kyl72

The production and development of molecular ice cream is very complex and has only been possible to us because a food scientist, a nitrogen plant engineer, a three-star chef, and a product designer collaborated. Together, we managed to make the quality and high art of avant-garde cuisine available even on the street. Thus, after almost 5 years of pioneering work, we are now laying the foundations for an ice-cream product that has the potential of conquering freezers around the globe.

Thanks to Kyl, ice cream is finally becoming healthy, better, and more beautiful! The global future of this kind of ice cream lies in the combination of our ultra-fine textures, the fantastic recipes, the new production method, and the related Kyl technology. Even real alcoholic cocktails can be turned into an entirely new ice cream experience using this method – something that cannot be done in conventional ice cream production due to the too low freezing point. Thus, Kyl produces the first ice pop that enables adults to enjoy their favorite cocktail in a bar, in a club, or at home. 

One of a Kind: Real, i.e., Alcoholic Cocktails as an Ice Pop Kyl21

Of course, we prefer to use organic ingredients and, whenever available, real FAIRTRADE products (e.g., our chocolate made by Original Beans) in all of our creations.

In order to also meet the very important demand for vegan and lactose-free ice cream, we have worked on new vegan and lactose-free recipes and textures for over a year, which are really nutritious and finally also taste fantastic! As a result, Kyl has also become possible for vegans and lactose-intolerant people.

Ice Cream Has Never Been Better: Vegan Molecular Ice Cream

How Does Our Kyl Technology Work?

Generally speaking, the faster ice cream can be frozen, the better it becomes. In terms of production, this means: the colder the better!

While conventional production methods use temperatures of roughly -30 °C, our special Kyl technology uses liquid nitrogen and thus reaches temperatures around -196 °C.

Only on the moon would it be possible to flash-freeze ice cream faster! 

Working with Liquid Nitrogen in the In-house Food Lab

Since it is very complex to produce large amounts of molecular ice cream, BROSER GmbH (www.stickstoff24.de) became a shareholder in our company. BROSER is one of the leading German nitrogen plant engineering companies and, for example, carries out pipe freezing procedures in nuclear power plants around the globe. The competence of BROSER is also visible in the fact that it is listed as a contractor of the German nuclear power plant operators. When nitrogen is used in such safety-sensitive environments, absolute precision is a must.

Together with the BROSER engineers, we will develop the “Kylator” – the world’s first mass production system for molecular ice cream in the world – and the nitrogen interval shower for supporting conventional ice cream production among other things.

A Set of Kyl Molds for the Production of Kyl21

After almost four years of pioneering work, Kyl appeared in public for the first time in summer 2013 and presented its first product, Kyl21, at the Berlin trade fair for organic products (NextOrganic). More than half of the visitors of this trade fair were able to enjoy the first molecular ice pop. Since we were unable to serve all interested visitors until the official end of the trade fair (6 p.m.), we continued handing out the remaining Kyl21 ice pops in the parking lot for two more hours.

One month later, Kyl then invited the public to its world premiere in the legendary Kunsthalle Platoon in Berlin, where the new ice cream was available for a month after the premiere. There, demand was also very huge. Afterwards, we attended numerous top-rate events such as the Ball der Wirtschaft (ball of business), the International Hotel Investment Forum, the opening of the new SraBua restaurant by Juan Amador, or the 20th anniversary of VisitBerlin, during which we were able to convince, for instance, Berlin mayor Klaus Wowereit of our ice cream.

The Kyl21 Premiere in the Legendary Kunsthalle Platoon Was a Great Success

Since our premiere in summer 2013, we have handed out more than 13,000 molecular ice pops. In so doing, we have tested more than 40 finished recipes on the market or directly on consumers, among these also a great surprise for guests: several real cocktail ice pops. This is something that will not be possible in conventional ice cream production at -30 °C in the future either.

By means of the first real cocktail ice pop, we thus access not just a completely new market but also a truly unique one. This is surely one reason why we receive so many inquiries from hotels, clubs, and large event organizers. How about a real Piña Colada, a Tropical Sunshine, or a Bellini ice pop? Kyl21 makes it possible!

The Maker of Kyl21 Talking to Berlin Mayor Klaus Wowereit

Global Media Feedback Causes John Lika (Ben & Jerry's) to Join

The amount of press feedback and inquiries from around the globe has been enormous ever since. For example, a large article about Kyl21 in WIRED USA caused the former brand architect of Ben & Jerry's, John Lika, to contact company founder David Marx that same night; he is now the ambassador for the Kyl brand in the U.S.!

Consequently, we also decided to make Kyl an international brand. In this respect, John Lika is supported by first-rate Russian designer Maksim Arbuzov from Moscow.

Another article by FastCompany USA got the interest of the organizer of the World Science Festival (an avowed vegan), who invited us to present our innovation at the World Science Gala in New York – a great honor in the United States. 

In New York, we also met investors, sales partners, starred chefs, scientists, and directors of large universities in Los Angeles and New York, which was largely due to John Lika.

The truly delicious vegan recipes in particular attracted a lot of interest – both from sales representatives and from consumers (the 300 guests at the gala). Veganism is a huge trend not just in the U.S.

Kyl in International Media

Construction of the "Kylator," the First Mass Production System for Molecular Ice Cream Worldwide

Together with the BROSER engineers, we are currently working on the first mass production system for molecular ice cream in the world. In so doing, we also use existing technology (e.g., so-called filling machines) by our partner FINAMAC from Brazil to which we add the necessary nitrogen components.

The Kylator itself is an independent system (unit) and will achieve an average initial load of 300 molecular ice pops per hour and unit. By means of our nitrogen device for supporting the conventional ice cream maker (the so-called nitrogen interval shower), we can produce up to 60 liters of molecular ice cream per hour and ice cream maker.

Thus, we can grow in a healthy and dynamic manner, i.e., according to demand, and gradually expand other production facilities as well.

In 2016, we plan to open our first American location in Los Angeles.

 The Kylator Is Based on Technology by Finamac to Which BROSER Will Add the Necessary Nitrogen Components

 Kyl Logistics

In sales, we will take the "Nespresso approach." This means that in the future, we will sell our products only directly (cash & carry) via our own online shops or our so-called Kyl stations, i.e., showrooms in select cities. In this way, we can offer much more products and recipes at a higher margin than through classic retail.

Due to state-of-the-art logistics (DHL, UPS), ice cream can be mailed as easily as a letter today. Instead of the typical polystyrene boxes, we use BioFoam, a completely new and biodegradable material. In so doing, we will reach agencies, fashion stores, hotels, clubs, restaurants, cafés, and everyone else who is looking for a special kind of ice cream.

In order to be able to cater for more events and to respond more quickly to inquiries, we provide an additional delivery service with a corresponding freezer vehicle in Berlin.

Simultaneous to the construction of the first Kyl factory in Berlin, we are building our first Kyl station in Amsterdam, which will be supplied with ice cream by the Kyl factory in Berlin. Depending on the load of our machines (Kylator), we are fortunate to have additional independent units within our factory that we can set up or activate. For example, one unit produces our yogurt ice cream, another one our vegan products, and a third one the cocktails.

 The Building of the Future Kyl Factory in Berlin

The culinary roots of Kyl are in avant-garde molecular cuisine. Moreover, we are supported by Juan Amador, one of the best chefs in the world. Thus, the recipes and textures he creates are of similarly high quality.

Kyl21 Is a First-rate Molecular Ice Pop by a Starred Chef

The opportunities in regard to recipes that result from the completely new production method are simply unlimited, and only a few examples can be listed here. All of them have in common that we really make them fresh. We do not use any powders, artificial additives, or flavors!

Thus, we fully use the opportunities provided by the new production method and offer a degree of quality that has not been available on the street (in ice cream parlors) nor from retailers so far.

In so doing, we distinguish between three product classes: 

• Yogurt,
• Vegan/lactose-free, and
• Cocktail.

Translated into recipes, this leads to a combination that is more similar to a complete dessert than to simple ice cream.

For example:

• Pure yogurt, fresh mango puree, coconut milk, rosemary, Madagascar vanilla, and a hint of birch sugar (also available as an alcoholic version with Batida de Coco)
• Polished rice, pure chocolate grown in the wild (by Original Beans, London), oat milk (16 %), Spanish olive oil, salt, and some coconut blossom syrup directly from Java

• Pure yogurt, crème de cassis, passion fruit, chokeberry juice, fresh lime, Madagascar vanilla, and some birch sugar

• Polished rice, ground green tea leaves (Japanese Matcha), fresh lychee, Spanish olive oil, oat milk (16 %), and some coconut blossom syrup directly from Java   

• Pure yogurt, fresh fig puree, chokeberry juice, Spanish olive oil, and Tasmanian chestnut honey

Science Fiction Ice Pops: The First Kyl21 Collection

By means of its various products, Kyl addresses both the corporate customer (B2B) and the consumer market (B2C).

B2B: In the B2B market, Kyl primarily addresses large hotels, restaurants, event organizers, club owners, and caterers. Providers in the luxury segment in particular are experiencing the problem that there are no extraordinary and high-quality ice cream products.

A 5-star hotel, for instance, cannot just offer its guests a "Magnum" for dessert. In this case, guests expect something extraordinary of high quality. This is precisely the segment that Kyl targets with its B2B products.

B2C: By means of an own range of ice pops, however, Kyl also addresses those who

• are interested in highly emotional, futuristic, and new products (e.g., advertising agencies, photographic studios, fashion designers, PR agencies, etc.), and
• people who want to provide healthy food to themselves and to their children or who have to eat more healthily due to allergies, and
• vegans. (Even though veganism is a huge international trend, there is no other delicious high-quality ice cream for vegans because conventional ice cream is always made using milk and eggs.)

Market Volume: Demand for new and pioneering organic products is enormous and has been increasing at two-digit rates for years. Apart from producing premium fair-trade organic products, it will be necessary in the future to occupy important and rapidly growing market segments, for example for lactose-free or vegan products.

For this purpose, Kyl has developed a large number of sensational recipes that are based on a completely new basic recipe for the first time and that are the ultimate choice in regard to quality and taste.

State-of-the-art Vegan Ice Cream: The Rice-based Kyl21 Matcha

Over 780 million ice pops are sold in Germany each year. That corresponds to almost 10 ice pops per person and year in Germany. In 2012, the German ice cream market had a sales volume of EUR 2.03bn. Constant international use of ice cream over several decades proves that it is not just a trendy product.

The market for lactose-free and/or vegan ice cream in Germany alone is estimated at many millions of euros (at a current number of 14 million people affected in Germany alone). Kyl will gradually provide this market with unprecedented quality and entirely new recipes.

A huge advantage of ice cream production is that ice cream can be pre-produced. Thus, we can already start producing for the 2015 season in November. Once the ice cream has been fresh-frozen, it can easily be stored at and shipped from our (planned) Kyl factory in Berlin in a standardized way.

For distribution in the Benelux countries, we will build an own small Kyl warehouse for the first time and directly supply it with our products. Only when the purchase volume there has reached a predetermined critical mass will we build another factory. Until then, we will simply expand our Berlin factory by means of additional devices (Kylators).

Our ice cream is unique and intended to be a delicacy. Nevertheless, we are able to produce and sell it at attractive rates thanks to our process and the corresponding technology.

We do not consider our products suitable for classic supermarkets but primarily sell them directly ("Nespresso approach"). In this way, we achieve higher profit margins and make sure our product remains exclusive. In other words, we determine the price and the purchasers. The sales price is justified not only by the production costs but primarily by the product image. Therefore, we will increasingly present our company at top-rate events all over Germany and Europe in the future.

The First Draft of the Packaging for Kyl21 by Our First-rate Russian Designer Maksim

Founder and managing director David Marx is a product designer and has been responsible for the areas of innovation, product design, marketing, and customer acquisition from the beginning. He is the spokesman and person of contact at Kyl.

He is supported by food scientist and avant-garde chef Phillip Martin, who, as the Chef de cuisine of the Berlin Kyl kitchen, is responsible for the areas of recipe and texture development, production, and quality management.

He is assisted by one of the best chefs in the world, three-star avant-garde chef Juan Amador, who serves as an inspiring and encouraging advisor to Kyl.

Dr. Christian Broser is responsible for the development of the entire Kyl technology because his company, Broser GmbH, is highly experienced in nitrogen plant engineering and thus turns theory into practice. In so doing, Dr. Christian Broser lays the foundations for producing molecular ice cream in large quantities.

Shirley La Vern Marx is responsible for international communication and something close to our hearts: Clowni, the product that Kyl uses to support social projects for children in need.

John Lika is the brand architect and ambassador for Kyl in the U.S.; he thus focuses on preparing the American market for Kyl. The former brand architect of Ben & Jerry's in the U.S., he has a lot of expertise and a similarly excellent network.

In the areas of brand development and brand design, John Lika is supported by first-rate Russian designer Maksim Arbuzov.

Andreas Matthies, managing director of the tax consulting company Alcontas in Hanover, Germany, is responsible for accounting and tax advice.

In 2014/15, at least three more positions will be created in the production department of the company, for which we will consider both disabled persons and persons who have trouble finding a job due to their age (45+) in particular. 

Reinventing ice cream is almost as difficult as trying to reinvent the wheel. However, Kyl has already been successful (proof of concept) in this intensive process (1st milestone) together with food scientists, a three-star avant-garde chef, food engineers, and engineers from the area of nitrogen plant engineering, and it thus possesses a strong USP.  

Our primary goal (2nd milestone) is now to develop a factory suitable for the production of molecular ice cream, including the related production technology (the Kylator), in Berlin so that Kyl can sell its products at a national level and present itself with the necessary capacities at the very important BioFach in Nuremberg (in February 2015) and at the NextOrganic in Berlin (in May 2015) at the beginning of the 2015 season.   

Kyl will celebrate the world premiere of the first Kylator (3rd milestone) for producing the first molecular ice pops in its factory as early as in the summer of 2014, and we will invite international media, among others, to join this event.   

Until the end of the year, we will perform the necessary tests so that Kyl will be able to use the optimized second generation of the device, i.e., a second Kylator, until the 2015 season at the latest. Because of the size of the Kylator (as an independent unit) and the way it works, production can be expanded rather inexpensively, easily, and quickly in-house or in additional locations.

Simultaneously, the umbrella brand and its product brands will be further developed (buzzword: VIP events) and of course protected by trademark and patent laws (4th milestone).   

Until the end of fall 2014, an opening of the factory that will be effective with regard to advertising is planned (5th milestone). In particular, we will invite potential corporate customers (hotels, clubs, specialist retailers, large agencies, brands) to attend this event.   In the spring of 2015, we will then host our first open house and enable all consumers to have a look at the production.

Naturally, we will also keep developing the actual shapes (Kyl21, Clowni, and others) and the corresponding textures and recipes and adapting them to the Kylator and its capabilities.

Molekyleis Produktionsgesellschaft mbH
Neuenburger Straße 16
10969 Berlin
Germany

Email: dm@kyl21.com
Web: www.kyl21.com
Phone: +49 30 54820651