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.

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