Dairy News june 26, 2012
news // 15
Top tip on best ice cream PAM TIPA
FRESH WHOLE milk
and cream from Fonterra farmers is a key to Tip Top winning this year’s Supreme Award for Large Manufacturer of the Year with its French Vanilla ice cream.
This is the top award in New Zealand, but Fonterra-owned Tip Top also took home 16 other accolades from the recent New Zealand Manufacturers Association Ice Cream Awards in Napier. Tip Top uses about six to eight million litres
of fresh whole milk and cream to make 30 million litres of ice cream a year. “A key essence to why we win awards consistently is our ingredients – fresh whole milk and cream – our quality processes and our very high level of ingredient mix,”
says Fiona Hyland, Tip Top’s general manager marketing. “As well as the milk, where we can we use New Zealand ingredients – things like boysenberries from Nelson and the goody goody gumdrops come from Oamaru.”
about tip top TIP TOP is New Zealand’s leading ice cream manufacturer and a market leader in all categories. Among its brands are Trumpet, Jelly Tip, Choc Bar, Memphis Meltdown and Popsicle. The 76-year-old company has been part of Fonterra since the co-operative was formed in 2001, and now has 420 staff. Since Fonterra took over, Hyland says, there has been major investment in equipment and processes ensuring consistency in quality, a contributor to the brand’s award success in every category. Also, large investment in research and innovation draws on generations of expertise within the company. A key innovation is the ‘pizza board’ patented to Tip Top and so-called because it was designed
on the back of a pizza box. This enabled Tip Top to put large ‘chunks’ such as biscuits or hokey pockey in stick products such as Memphis Meltdown. A key example is the Memphis Big Bikkie, one of the most popular Memphis products, says Hyland. Tip Top manufactures under its own brands, e.g. Tip Top and Country Goodness, but also contract manufactures for Nestle and Heinz. It exports to Japan, Taiwan, Malaysia, Australia, Indonesia, Hong Kong and the Pacific Islands. The Asian markets offer big opportunity, Hyland says. “To give you an idea, in many Asian markets the ice cream consumption is about 1-2L/ capita/year versus 14-18L/capita/year in the US, England Australia and New Zealand.”
As well as winning best-in-category for French Vanilla, Boysenberry Ripple and Low Fat Creamy Yoghurt (Strawberry), Tip Top’s innovation was rewarded in the open creative categories with a gold award for its Pear and Maple ice cream, and silver awards for Kapiti Chilli Chocolate and Raspberry ice cream, and for its Tropical sorbet. The boysenberry and Creamy Yoghurt (strawberry) have won gold and best-in-category for three years in a row. Vanilla is considered the pinnacle of ice cream awards because with no other flavours, it is judged on the purity of ingredients and manufacture. Tip Top’s entries are taken straight off the shelves, so they are exactly what the consumer is buying. Hyland says they are
Fiona Hyland says fresh whole milk and cream is a key to Tip Top’s ice cream winning success.
particularly excited about the open creative category wins, chosen each year from an internal competition within its innovation team. “A culture of innovation and quality is fundamental to Tip Top’s longevity and success, and our recent awards are a testament to the strength
of the Tip Top team and the love of New Zealanders for our products,” Hyland says. From 37 companies there were 285 entries in the 16th annual ice cream Awards. The judges awarded points for appearance, body, texture and most importantly flavour.
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