The History of Ice
Cream in New Zealand
By Chris Newey
1991 - 2000
Taking on the World
1991 - The Tip Top Christchurch plant underwent
a major upgrade to cope with increased export demands, and to meet
the standards and requirements of (in particular) the Japanese market.
The plant was optimised for the production of high-value, small-pack,
super-premium ice cream made under extremely tight hygiene standards.
Brands manufactured under contract included Lady Borden.
Tip Top Paradiso.
October 1992 - the H.J. Heinz Company of
Pittsburgh, USA, purchased the Wattie’s group of companies
(including Tip Top) from Goodman Fielder.
1993 - United Dairy Foods
(New American brand) became a wholly owned subsidiary
of New Zealand Cooperative Dairy Company
Limited (NZCDC), New Zealand's largest dairy
company.
April 1997 - Tip Top was purchased
(from Heinz Watties) by a West Australian food processor, Peters & Browne’s
Foods. This merger of Peters & Browne’s
and Tip Top created the largest independent ice cream
business in the Southern Hemisphere with combined
sales of $550 million.
Peters & Browne's now owned all three brands - Tip Top, Peters (in
WA, and in NZ if they wanted to use it), and New American.
The business began rationalising production across its Auckland, Perth
and Christchurch plants, for supply of the Australian and NZ markets,
and for export.
It was probably the need for products that could be sold in both markets
that led to the hybrid Peters New American brand ice
cream around this time:
Peters New American Slime Time 2 litre label, late 1990s.
- Steve Williams.
Shortly afterwards, Tip Top purchased the United Dairy Foods factory
in Otahuhu, and closed it down, transferring equipment to its Auckland
and Fiji operations. Tip Top was refused permission by the Commerce
Commission to purchase the whole New American business over fears of
reduced competition.
United Dairy Foods continued to own and distribute New American brand
take home ice cream, with Tip Top manufacturing and packing the product
under contract.
An estimate of the size of the New Zealand ice cream market by the Commerce
Commission for the year ending 2 November 1997, concluded that take
home ice cream sales were worth about $54 million, representing
approximately 29 million litres.
September 1997 - Tip Top
Memphis Meltdown Gooey Caramel was launched,
a technical world-first for Tip Top ice cream technologists,
a "triple-dipped" premium ice cream stick
novelty with a caramel sauce layer between double-coatings
of real chocolate. The technology was patented
in the United States.
September 1999 - Deep South opened
a second, brand-new, export-accredited factory in Connaught Drive,
Hornby, Christchurch.
The Ice Cream Awards
1997 was the year that the first annual nationwide competition
amongst ice cream manufacturing companies was held, the NZ Ice Cream
Awards, now known as the New
Zealand Ice Cream & Gelato Awards. Manufacturers and
artisan producers competed across 10 or more product categories, with
a panel of independent judges awarding medals, category winners, and
an overall Supreme Award.
The very first winner of the Supreme Award was Mel-O-Rich Boysenberry
Ripple, made by Mel-O-Rich Products Ltd, Miramar,
Wellington.
The Award was accepted by Mr John Murphy, owner of Mel-O-Rich,
and President of the Association at the time! The honour was completely
appropriate, as John had been one of the driving forces behind the establishment
of the national Ice Cream Awards, to help foster innovation and quality.
The Awards have become an annual institution - judging is held over two
days, several weeks prior to the Association’s Annual Conference
and Awards Dinner.
Gold Award won by Westland Snowflake for their Standard Vanilla
ice cream
in the inaugural New Zealand Ice Cream Awards, 1997.
- NZICA.
Ice Cream Awards judging, 2003 - judges Kay McMath, Alan Smyth
and Garry Baker. Just three judges evaluated 131 entries across seven
categories.
- NZICA.
The 2007 Kids Choice category
was judged by children from St Ignatious and Bayfield Schools.
- NZICA.
Ice Cream Awards judging, 2008, Massey University Institute of
Food, Nutrition and Human Health (IFNHH), Albany campus. Chief Judge
Kay McMath, right.
- NZICA.
An expert panel of dairy judges allocate points for Appearance (10
points), Body and Texture (30 points), Flavour (50 points) and Melting
Properties (10 points). Gold Awards are given to entries with more
than 95 points, Silver Awards to those between 90 and 95 points.
Kids Choice category submissions are judged by an invited panel of school
children.
2001
- 2010
1981
- 1990
Sources, references and related sites:
NZ Ice Cream Assn. archives.
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