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 The 16th New Zealand Ice Cream Awards are to be judged in AUCKLAND from Wednesday, 9th MAY 2012. The closing date for entries is FRIDAY, 27th APRIL 2012.  The Ice Cream Awards which were instituted in 1997 are being held again this year. The specific objective of the Awards is the raising of standards and promoting the quality of New Zealand Ice Cream. The results will be announced at the Annual Conference in Napier on Thursday,
7th June 2012.
This year we have introduced a new category for “Best of …” and this year’s flavour will be New Zealand’s iconic Hokey Pokey. We have also combined the Standard Chocolate and Standard Ice Cream with Inclusions categories. An additional Award “New to Market” will be presented to the highest total score, as judged in the appropriate category, for a new product launched in the previous 12 months. In recognition of the growth in small boutique ice cream and gelato manufacturers, there will be a Supreme Award for Large Manufacturers and a Supreme Award for Boutique Manufacturers. Similar to the New Zealand Cheese Awards, the criteria will be determined by the manufacturer’s annual production with a declaration on the entry form. A Boutique manufacturer must produce less than 500,000 litres per annum. The Best in Category awards can be won by a Large or Boutique manufacturer. All Gold Award winning entries are then eligible for the Supreme Awards based on their score. There are separate categories for Low Fat, Gelato and Sorbet and these three categories cater for those products that do not meet the Standard or Premium Ice Cream formulation guidelines. Last year the Supreme Award for a Large Manufacturer went to Deep South Ice Cream Vanilla made by Deep South Ice Cream. The Supreme Award for a Boutique Manufacturer was awarded to an entry in the Gelato category, Coconut & Lime Curd Gelato made by Takapuna Beach Café and Store The Vanilla Ice Cream judging is divided into Standard and Premium Categories which allows Premium Vanilla Ice Cream to be judged separately from other Premium products. The Standard Vanilla Ice Cream category will include products that contain between 10%-10.9% milk fat content, and the Premium Vanilla Ice Cream category will contain not less than 11% milk fat and may contain vanilla additions. The ‘Open Creative’ category once again has two sections, Ice Cream and Gelato/Sorbet, and is open to any individual, restaurant, hotel or catering establishment that produces and serves these products on the premises. Entries in this category should not be available for sale in any retail outlet. Entries are also expected from the Research and Development departments of the manufacturers and suppliers. Last year it was too difficult for the judges to pick an overall winner across the two sections of this category and awarded joint Best in Category to a Kaffir lime and ginger premium ice cream made by Pure New Zealand Ice Cream and an Italian mandarin stracciatella gelato made by Pacific Flavours & Ingredients Ltd. Mrs Kay McMath is the Chief Judge and has been judging the Ice Cream Awards since 2002. Judging will take place at Massey University in Albany at the beginning of May and the Association acknowledges the support of Massey University for the use of their facilities. The ’Kids’ Choice’ category will again be judged by local children. Entry levels in 2011 increased from the 2010 year (250 and 228 entries respectively) coming from a range of large corporate companies as well as small owner operators of retail outlets. Each Category will be sponsored by an Associate Member of this Association. The categories and sponsors of the 2012 New Zealand Ice Cream Awards are: 1 Standard Vanilla Ice Cream Sensient Technologies 2 Standard Ice Cream Invita NZ Ltd 3 Best of Hokey Pokey International Flavours & Fragrances (NZ) Ltd 4 Premium Vanilla Ice Cream Chelsea Sugar 5 Premium Ice Cream Geon Limited 6 Open Creative RD2 International Ltd 7 Kids Choice Alto Packaging Limited 8 Export Ice Cream Fonterra NZ Ltd 9 Gelato Huhtamaki Henderson 10 Sorbet Formula Foods Corporation 11 Low Fat Hawkins Watts Limited “New to Market” Award Salkat NZ Ltd The closing date for entries is FRIDAY, 27th APRIL 2012. ENTRY
FORM NZ ICE CREAM AWARDS 2012  RULES
& INFORMATION NZ ICE CREAM AWARDS 2012 Or contact: The Executive Secretary New Zealand Ice Cream Manufacturers’ Assn (Inc) PO Box 9364, Wellington 6141 Telephone (04) 385 1410 Fax No. (04) 384 3980 Email info@nzicecream.org.nz Website www.nzicecream.org.nz Historical information on The New Zealand Ice Cream Awards for the years 2000 through to 2011 is also available here on the Association’s website. |
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 The 15th New Zealand Ice Cream Awards were announced in Queenstown on Thursday, 26th May 2011. Simply the Best!! As the classic Tina Turner number states - this was the description of one of the Supreme Award winning ice creams in this year’s New Zealand Ice Cream Awards. For the first time since its inception 15 years ago, there are now two Supreme Awards awarded to the best ice creams over 9 different categories. It has been recognised that small boutique manufacturers and major ice cream manufacturers (those producing more than 500,000 litres per year) have quite different positions in the market and the Awards should recognise and reward this. While the smaller boutique manufacturers have the ability to include more indulgent flavours and smaller batch sizes for consistency and control, the larger manufacturers often have the technical teams and greater resources for product development. With perfect scores for creaminess, smoothness and flavour intensity – the Supreme Award for a Large Manufacturer this year went to:
Judges described this vanilla ice cream as “simply the best” – no indulgent flavours to hide behind – this ice cream is simple and clean with perfect texture. Supreme Award for a Boutique Manufacturer this year was awarded to an entry in the Gelato category. The winning entry was:
The combination of flavours in this gelato was described by judges as a clever blend of Thai and tropical influence blended perfectly with a smooth velvety texture. As well as the Gelato Best in Category and Supreme Award for a Boutique Manufacturer, Takapuna Beach Café and Store also won the Sorbet Best in Category for their Mango Sorbet. A
full list of the Awards is here. Photos
of the Awards winners here. In its 84th year, the New Zealand Ice Cream Manufacturers’ Association (Inc.) managed to achieve record numbers of entries from the highest number of manufacturing companies ever. Thirty one companies entered a total of 250 entries with a 45% increase in entries in the Gelato and Sorbet categories over the previous year. The main judging of the New Zealand Ice Cream Awards was undertaken during the first week of May at the Massey University campus, Food Technology Department in Albany, Auckland. The Chief Judge, Kay McMath and her team of five judges took two full days to judge the large number of entries split over the 11 categories. While the Premium Ice Cream (ice cream with more than 11% milk fat) remains a major category – the Gelato and Sorbet categories had 55 and 53 entries respectively covering a very diverse range of flavours from Earl Grey gelato to ginger beer sorbet. Judging involved awarding points for a number of key attributes in different properties. Appearance was worth 10 points, Body and Texture – 30 points, Flavour – 50 points and Melting properties – 10 points. Gold Awards were given to entries with more than 95 points, Silver Awards to those between 90 and 95 points. Fonterra Brands (Tip Top) Ltd won the Best in Category for both their Standard Vanilla Ice Cream as well as the Standard Ice Cream with Inclusions, with their Tip Top Boysenberry Ripple Ice Cream – a repeat winner from 2010. The judges had great difficulty choosing a winner in the Premium Vanilla Ice Cream category and awarded joint Best in Category awards to Deep South Ice Cream (which went on to win the Supreme Award for a Large Manufacturer) and Zest Ice Cream for their Heilala Vanilla Ice Cream. Twelve children from Maungawhau School in Mt Eden were presented with 15 ice creams to determine the winner of the Kids Choice Category. Each of the kids had to earn their place on the judging panel by describing “why I would make a good ice cream judge”. Their responses included “I need air to breathe, water to live but ice cream to survive !!” Flavours to judge included the old favourites of Goody Gum Drops, Oreo Cookies and Cream and Hokey Pokey but also some new flavours of Pinkie Winkie and Lime Swirl. The “Yum” to “Yuk” scale was used with the boys having their clear favourite as well as the girls. Takapuna Beach Café and Store - Double Chocolate & Honeycomb Gelato was the winner of the Kids Choice Category. To challenge the judges, the Open Creative categories in ice cream and gelato/sorbet included some clever and different flavours. These included pork and apple ice cream, ricotta, honey and thyme ice cream and pear, walnut and blue cheese ice cream. Equally as creative were the Open Creative Gelato/Sorbet entries with gin and tonic sorbet, olive, beetroot and dill sorbet and fennel, raisin and saffron sorbet. Too difficult to pick an overall winner across the two sections of the Open Creative category – joint Best in Category winners were selected : Kaffir Lime and Ginger Ice Cream (Premium) made by Pure New Zealand Ice Cream and Italian Mandarin Stracciatella Gelato made by Pacific Flavours & Ingredients Ltd. The Premium Ice Cream category was the other class with a large number of entries (43). These ice creams, with their higher fat content, are more indulgent and can carry flavours more intensely than their Standard counterparts. There were 11 Gold Awards presented in this category with the Best in Category being awarded to Banana Split made by Patagonia Chocolates Ltd. The Low Fat category was won by boutique manufacturer Monte Gelato, based in Mt Maunganui, with their Yoghurt Berry entry. The New Packaging Category (for new packaging introduced in the last 12 months) includes packaging, shippers, outers and product containers. The Best in Category for New Packaging was awarded to Emerald Foods for their Killinchy Gold 125ml Range of ice creams destined for the Middle East. A
full list of the Awards is here. Photos
of the Awards winners here. Any further information is available from: Mrs Jenny de Lisle NZICMA Secretary Office: 04 385 1410 Mrs Kay McMath Chief Judge Mobile: 021 88 1643 The categories and sponsors of the 2011 New Zealand Ice Cream Awards are: 1 Standard Vanilla Ice Cream - Sensient 2 Standard Chocolate Ice Cream - Invita NZ Ltd 3 Standard Ice Cream with Inclusions - Natural Sugars (New Zealand) Ltd 4 Premium Vanilla Ice Cream - Danisco New Zealand 5 Premium Ice Cream - Chelsea Sugar 6 Open Creative - Alto Food Packaging 7 Kids Choice - International Flavours & Fragrances (NZ) Ltd 8 Export Ice Cream - Fonterra NZ Ltd 9 Gelato - Huhtamaki 10 Sorbet - Formula Foods 11 Low Fat - Hawkins Watts Ltd 12 New Packaging (launched in prev. 12 months) - Salkat New Zealand Ice Cream Manufacturers’ Assn (Inc) PO Box 9364, Wellington 6141 Telephone (04) 385 1410 Fax No. (04) 384 3980 Email info@nzicecream.org.nz Website www.nzicecream.org.nz Historical information on The New Zealand Ice Cream Awards for the years 2000 through to 2010 is also available here on the Association’s website. |
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 The 14th NEW ZEALAND ICE CREAM AWARDS were held in Tauranga on Thursday, 20th May 2010. Who said that things that were good for you could never taste good ? The winner of the 2010 New Zealand Ice Cream Supreme Award disproves this theory. For the first time in it’s 14 year history, the winner is a blend of low fat yoghurt and ice cream which is 97% fat free.
Tip Top Creamy Yoghurt Ice Cream Strawberry made by Fonterra Brands (Tip Top) Ltd had all the flavour of fresh strawberries and cream with all the healthiness of low fat. The yoghurt and ice cream blend was described by the judges as very smooth and creamy in texture with a natural strawberry flavour. Not only great to taste, but good for you to eat !! THE
FULL LIST OF AWARDS is here. PHOTOS
here.In its 83rd year, the New Zealand Ice Cream Manufacturers’ Association (Inc.) managed to retain the same level of interest in the Awards despite the economic climate over the past year. Entry levels were as high as last year (228 entries) coming from a range of large corporate companies as well as small owner operators of retail outlets. The main judging of the New Zealand Ice Cream Awards was undertaken during the last week of April at the Massey University campus, Food Technology Department in Albany, Auckland. The Chief Judge Kay McMath and her team of five judges took two full days to judge the large number of entries split over the 11 categories. Largest categories were those for Premium Ice Cream and Sorbet and Gelato, and it is encouraging to see the smaller manufacturers endorsing the Awards with multiple entries. The judges used international judging criteria with each ice cream being awarded the maximum possible marks of 100 and from this points were deducted for various imperfections in each of 4 areas: Appearance
defects Body
and texture Flavour
defects Melting
defectsAs well as winning the Supreme Award, Fonterra Brands (Tip Top) Ltd also won the Best in Category for Standard Ice Cream with Inclusions, with their Tip Top Boysenberry Ripple Ice Cream, and the Kids Choice Category. The children from View Road School at Waiuku took their role of judges of the Kids Choice Category very seriously. Each of the kids had to earn their place on the judging panel by describing “why I would make a good ice cream judge”. Hard to separate their efforts – 7 boys and 7 girls pitted their taste buds on 16 different ice creams entered into the Kids Choice Category. Flavours ranged from pineapple lump gelato, juicy fruit chewing gum ice cream with gum drops, to jaffa and orange ice cream. The children were earnest in their criticism of the entries with both ends of the scale being used (Yuk to Yum) and not often in between. The boys had their favourites as did the girls, however the entry with universal kids appeal was awarded to Tip Top’s Goody Goody Gum Drops as the winner of the Kids Choice Category. Creativity was alive and well in the Open Creative entries. These entries are created by chefs, technologists and students – for those ice creams, gelatos and sorbets not available in the retail market. Some of the more unusual ice cream flavours included roasted black sesame and chilli; basil in a custard base; Irish Coffee; and avocado and pistachio nuts. The only Gold Award of the Open Creative Ice Cream Category was a Christmas Pudding flavour ice cream made by Kiwi Ice Cream Company Ltd. The Open Creative Category for Gelato and Sorbet was a close contest in creativity between cardamon and orange gelato with plum compote pieces created by Takapuna Beach Café & Store, and a yoghurt and lemon curd gelato. The latter product made by Jamie Mew of Valentinos just pipped the former products to be the overall Best in Category winner of the Open Creative Category. The Premium Ice Cream category was the other class with a large number of entries (46). These ice creams, with their higher fat content, are more indulgent and can carry flavours more intensely than their Standard counterparts. Gold Awards were only presented to Mövenpick Swiss Chocolate, and Mövenpick Maple Walnut ice cream made by Emerald Foods Ltd, with the Best in Category Premium Ice Cream being awarded to Mint Choc Magic made by Wendy’s Supa Sundaes. The New Packaging Category (for new packaging introduced in the last 12 months) included packaging, shippers, outers and product containers. The joint Best in Category for New Packaging had real “kid appeal” and was awarded to Kiwi Ice Cream Company Ltd for their ice cream birthday cakes with Barbie decorations for girls and Pirates for boys. The categories and sponsors of the 2010 New Zealand Ice Cream Awards were: 1 Standard Vanilla Ice Cream - Sensient Flavours and Colours 2 Standard Chocolate Ice Cream - Fonterra (NZ) Ltd  3
Standard Ice Cream with Inclusions -
Invita NZ Ltd 4 Premium Vanilla Ice Cream - Danisco New Zealand 5 Premium Ice Cream - Chelsea Sugar 6 Open Creative - Formula Foods 7 Kids Choice - Salkat 8 Export Ice Cream - Waldrons Confectionery 9 Gelato - Huhtamaki 10 Sorbet - RD2 International Ltd 11 Low Fat - Hawkins Watts Ltd 12 New Packaging (launched in prev. 12 months) - Alto Food Packaging. THE
FULL LIST OF AWARDS is here. PHOTOS
here.Any further information is available from: Mrs Jenny de Lisle NZICMA Secretary Office: 04 385 1410 Mrs Kay McMath Chief Judge Mobile: 021 88 1643 or contact: New Zealand Ice Cream Manufacturers’ Assn (Inc) PO Box 9364, Wellington 6141 Telephone (04) 385 1410 Fax No. (04) 384 3980 Email info@nzicecream.org.nz Website www.nzicecream.org.nz |
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 The 13th NEW ZEALAND ICE CREAM AWARDS were announced at the special Awards Dinner held during the NZ Ice Cream Manufacturers' Assn. Conference in Palmerston North on Thursday, 28th MAY 2009. “ You could definitely eat more than a spoonful of this” was the verdict of the Judges when they awarded the 2009 New Zealand Ice Cream Supreme Award to Takapuna Beach Café & Store for their Licorice Gelato.
This Gelato, with the highest score overall, was described by the Judges as near to perfect with its delicate aniseed type flavour and smooth creamy texture. Not only did Takapuna Beach Café & Store win the Supreme Award and Gelato Best in Category for their Licorice Gelato, but they also won the Sorbet Best in Category for their Mango Sorbet.
THE
FULL LIST OF AWARDS is here. PHOTOS
FROM THE AWARDS DINNER here.In its 82nd year the New Zealand Ice Cream Manufacturers’ Association (Inc.) is continuing to diversify with the membership of smaller boutique operators who are contributing new ideas of flavours and products. “Small” is proving to be as good as “big” in terms of the ideas generated and the quality of products. The main judging of the New Zealand Ice Cream Awards was undertaken during the first week of May at the Massey University campus, Food Technology Department in Albany, Auckland. Food Technology students acted as stewards enabling the Judges to focus on getting through the large number of entries - a record of 211 ice creams/gelatos/sorbets split over 11 categories. Some changes to the Rules enabled the gelatos and sorbets to be separated for judging and this encouraged many small manufacturers to enter resulting in large increases from last year in both these categories. Judges (Mrs Kay McMath, Ms Joanna Boese, Mrs Susan Crowhen and Mr Aaron Pooch of Auckland, and Mr Garry Baker from Sydney) used international judging criteria with each ice cream being awarded the maximum possible marks of 100 and from this points were deducted for various imperfections in each of 4 areas: Appearance
defects Body
and texture Flavour
defects Melting
defectsWhile the regular favourites were entered – hokey pokey, cookies and cream, strawberry and chocolate – there were some new variations on the themes. New Zealand fruits such as feijoa, figs and guava were among the entries along with lavender, Manuka honey and lemon curd. Open Creative entries – for those ice creams, gelatos and sorbets not available in the retail market – included some more savoury flavours such as salmon, pear and blue cheese, and strawberries, cracked pepper and nasturtium flowers. Judges noted the increasing quality and variety in the Gelato and Sorbet categories. The range of flavours in the Gelato category was not restricted to fruits, but included such flavours as carrot cake, licorice, Easter bun, honey and date. The texture of many of the entries was superb with the creamy smooth “mouth feel” giving maximum flavour release. By comparison, the ice cream entries did not show the same degree of innovation with old time favourites being re-entered. The Premium Ice Cream numbers have remained static over the past two years maybe reflecting market demands for great tasting lower fat products. The task of selecting the overall winner was made easier this year by some regulation changes sorting ice creams according to their formulations (premium vs. standard) and separating the gelatos from sorbets. The Award for the Best Premium Vanilla Ice Cream went to Deep South 2007 Ltd for their Deep South French Vanilla. “Divine” was how one little boy from Three Kings School described the ice creams he and his fellow classmates had to judge as their role in deciding winner of the Kids Choice category in this year’s Awards. They all considered they had the “best job in the world” and judging ice cream sure bet doing maths or reading for a morning. The favourite among the children was Killinchy Gold Chocolate Fudge Brownie manufactured by Emerald Foods. The Premium category is where the higher fat and solids content (11%) results in indulgent ice creams. While the classics of chocolate, coffee, hokey pokey, strawberry and cookies and cream were entered, the winner was Limonata Cheesecake, a delicately flavoured lemon cheesecake ice cream with lemon curd ripple and biscuit pieces manufactured by Kiwi Ice Cream Co Ltd. By contrast, the Low Fat category does not have the luxury of adding fat for that indulgent flavour, but the industry can be proud of the increasing quality of low fat frozen desserts which do not have the stickiness and gumminess associated with earlier entries. The winner of this category was Chateau Strawberry Yoghurt made by Emerald Foods. This was not only low in fat, but had the added health benefits of pre and pro biotics with bifidus and acidophilus. The New Packaging category (for new packaging introduced in the last 12 months) included both shippers, outers and product containers and it was pleasing to note the high quality of graphic design from small manufacturers such as Orgasmic Organic Ice Cream and Blue River Dairy Products. The Best in Category for New Packaging was awarded to Emerald Foods.
A
FULL LIST OF THE AWARDS is here. PHOTOS
FROM THE AWARDS DINNER here.Any further information is available from: Mrs Jenny de Lisle, NZICMA Secretary Mobile: 027 4946664 (on Friday 29 May) Office: 04 385 1410 Mrs Kay McMath, Chief Judge Mobile: 021 88 1643 New Zealand Ice Cream Manufacturers’ Assn (Inc) PO Box 9364, Wellington 6141 Telephone (04) 385 1410 Fax No. (04) 384 3980 Email info@nzicecream.org.nz Website www.nzicecream.org.nz |
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 The 12th NEW ZEALAND ICE CREAM AWARDS were announced last night (Thursday, 29th of May) at the NZICMA Annual Conference and Awards dinner, held in Christchurch. The most popular ice cream flavour in New Zealand, Standard Vanilla has won the Supreme Award of The 2008 New Zealand Ice Cream Awards. Invercargill-based ice cream manufacturers Deep South have fought off challenges from all the exotic Premium ice cream flavours, proving that vanilla is the heart of good ice cream. The Supreme Award is given to the ice cream with the highest score across all Categories, and this year the Award went to the winner of the Standard Vanilla Ice Cream Category with a score of 99 points:
Not only did Deep South win the Supreme Award, but they also won Best in Category for their Standard Chocolate and Hokey Pokey ice creams.
THE
FULL LIST OF AWARDS is here.PHOTOS
from the 2008 Awards judging and presentations are here.A record 206 entries greeted the judges during the days of 7 – 9th May when the annual Ice Cream Awards were judged at the Massey University campus, Food Technology Department in Albany, Auckland. Food technology students acted as stewards enabling the judges to focus on getting through the large number of entries. The judges were Mrs Kay McMath, Ms Joanna Boese and Ms Susan Crowhen of Auckland and Mr Craig Davis from Sydney. International judging guidelines were followed with each ice cream being awarded the maximum possible marks of 100 and from this points were deducted for various imperfections in each of 4 areas: Appearance
defects Body
and texture Flavour
defects Melting
defects. It was a mammoth task to choose not only the awards for each category (now 12 in total including packaging), but to find an overall winner. The areas of growth this year were in the new class of Premium vanilla, Premium ice cream (up by 16%) and Gelatos and Sorbets (up by 10%) With increasing costs of raw materials and the squeeze exerted by the retail giants – the challenge is for ice cream manufacturers to continue to produce a creamy flavour and texture such as is known and expected by the New Zealand consumer. While the temptation is to reduce costs at the expense of quality – manufacturers who were able to maintain that full bodied flavour and texture of the dairy ingredients really won on the day. The first category judged (Standard vanilla ice cream) is always a good indicator of the quality to come. If manufacturers can meet the challenge of making a product with good mouthfeel and flavour in this category, without the luxury of higher fat and indulgent flavours to give that premium experience – they truly know and understand what constitutes ice cream quality. Again this year, for the sixth consecutive time, the award for the Best Standard Vanilla Ice cream went to Deep South, which also won the Supreme Award. The Open Creative Category attracted several new entrants with some very novel ideas. The judges were exposed to peanut butter ice cream, bacon and egg ice cream and Mexican ice cream (a mix of chilli and corn chips). Children aged 8 – 12 years from Dairy Flat Primary School, accompanied by just as enthusiastic principal and parents, came along to judge the Kids Choice category. The children were certainly not afraid of using extremes of the scale from “yum” to “yuk” to sort out the winners among 14 entries targeted at them. For their efforts – the sponsors of this category, Salkat New Zealand Ltd presented the children with their own “Ice Cream Judge 2008” apparel. Kid's Choice category was won by Fonterra Brands (Tip Top) Goody Goody Gum Drops. The Premium Category is where the higher milk fat content (>12%) allows manufacturers to indulge their fantasies in a wide range of flavours. Favourites such as Hokey Pokey went head to head with new flavours of Blue Cheese and Pear, and Pecan and Pumpkin. The winner of this category, Killinchy Gold Cookies & Cream, managed to combine the flavours of both cookies and cream in an all natural vanilla ice cream with Oreo cookies. The challenges of making a low fat product which has the mouthfeel and flavour release of a full fat version is a test of not only formulations, but also process control. The closest entry to match the perception of a full cream product – without the kilojoules, was an all-natural 97% fat free frozen yoghurt made with wild berry ripple manufactured by New Zealand Natural Pty Ltd. The Gelato/Gelati/Sorbet category attracted a record 44 entries. Fruit flavours competed with chocolate and various coffee styles with the addition of nuts, honey and alcohol for more indulgence. The category continues to grow with consumers enjoying the superior quality of the flavour varieties possible in these formulations. The category was won by Kapiti Tamarillo Sorbet. The Packaging categories were redefined this year to include only new packaging which had been introduced during the past 12 months, plus a category for Innovative Packaging. Judging was performed by Tom Robertson, Senior Lecturer in Packaging at Massey University. The Innovative category was won by Fonterra Brands (Tip Top) Ltd for their Big Thumb Stick and the new packaging category was won by New Zealand Natural Pty Ltd. The New Zealand Ice Cream Manufacturers’ Association enjoys its 81st year and is testimony to the strength of the industry to survive increasing competition from imported products. Being a nation of dairy consumers - New Zealanders love their own unique style of ice cream. Healthy indulgence without the guilt, is the theme of this year’s Conference and remains the challenge for the supplier companies and manufacturers. The Ice Cream Awards will continue to promote creativity, excellence and innovation in the industry. THE
FULL LIST OF AWARDS is here.PHOTOS
from the 2008 Awards judging and presentations are here.Any further information is available from: Mrs Jenny de Lisle, NZICMA Secretary - Office: 04 385 1410 Mrs Kay McMath, Chief Judge - Mobile: 021 88 1643 The categories and sponsors of the 2008 New Zealand Ice Cream Awards were: GOLD SPONSORSHIP Chelsea Sugar Danisco New Zealand Ltd SILVER SPONSORSHIP Formula Foods Corporation Ltd Huhtamaki Henderson Ltd Salkat New Zealand Ltd Waldrons Confectionery AWARDS SPONSORSHIP Allberry House Ltd Fonterra (NZ) Ltd Invita NZ Ltd Kerry New Zealand ‘Simply’ Sugars RD2 International Ltd Sensient Technologies Corporation Category - Sponsored by 1(a) Standard Vanilla Ice Cream - Invita NZ Ltd 1(b) Premium Vanilla Ice Cream - Formula Foods Corporation Ltd 2 Standard Chocolate Ice Cream - Sensient Technologies Corporation 3 Standard Ice Cream with Additions - Waldrons Confectionery 4 Premium Ice Cream - Danisco New Zealand Ltd 5 Open Creative - Chelsea Sugar 6 Kids Choice - Salkat New Zealand Ltd 7 Export Ice Cream - Fonterra (NZ) Ltd 8 Gelato and Sorbet - RD2 International Ltd 9 Low Fat - Allberry House Ltd 10(a) New Packaging (introduced in prev. 12 months) - Huhtamaki Henderson Ltd 10(b) ‘Innovation in Packaging and Distribution’ - Kerry New Zealand ‘Simply Sugars’ |
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 The eleventh New Zealand Ice Cream Awards were announced at the annual NZICMA Conference in ROTORUA on Thursday, 31st of May 2007. The grass is not always green !! This has been proven by Kapiti Fine Foods as their “Lemon Grass and Ginger Ice Cream” has won the Supreme Award of the 2007 New Zealand Ice Cream Awards. The Supreme Award is given to the ice cream with the highest score across all categories. This year the award went to the winner of the Export Category with a score of 99.25 points for their ice cream destined for Asia.
The FULL
LIST OF 2007 AWARDS is here.JUDGING International judging guidelines were followed with each ice cream being awarded the maximum possible marks of 100, from which points were deducted for various imperfections in each of 4 areas: Appearance
defects Body
and textureFlavour
defectsMelting
defects Entries were in 9 categories with Category 5 (Open Creative) being split into Ice Cream (Category 5a) and Gelato/Sorbets (Category 5b). This made the task of the judges very much easier in comparing like samples with like. CATEGORY RESULTS The overall Award in the Open Creative Category went to Rush Munro’s for their Rose Petal ice cream (complete with inclusions of chocolate covered petals), while Valentino’s, a small Auckland Gelati owner operator, was the highest scoring entry in the Gelato/Sorbet class for their Blackberry Pie (authentic even down to the pastry flavour !). Entries in this category were not eligible for the Supreme Award as the products should not be available for sale in any retail outlet, the aim being to encourage entries from hotels, restaurants, food institutes and other catering establishments. The Gelato/Sorbet Category attracted a record 40 entries. Old favourites like Cookies and Cream competed with chocolate, nuts, meringue and a full range of NZ traditional and more exotic fruits (tamarillos, Amaregna cherries, etc). The category continues to grow with consumers enjoying the superior quality of fruit flavours possible in these formulations. The Kids Choice category was judged by 8 children aged 7 and 8 years – from St Ignatious and Bayfield Schools. They took the task very seriously and while their initial reactions were all very favourable – their final judgment after evaluating the 11 ice creams entered in the category was discriminatory. Flavour was the chief determinant and while some ice creams found favour in appearance, if the flavour didn’t stack up – the overall appeal suffered.
The category for plain Vanilla ice cream continues to present manufacturers with the challenge of producing the perfect texture and subtle dairy flavour in an ice cream without the luxury of using other than vanilla flavours to enhance the raw ingredients. Manufacturers can use this category not only to bench mark their products against competitors, but to gauge their process control. Again this year, for the fifth consecutive time, the Award for the Best Vanilla Ice cream went to Deep South 2007 Ltd for their French Vanilla Ice Cream. After finding the task of judging packaging combined with export ice creams difficult in previous years, the section was split to judge Export Packaging separately, as well as creating a new category for Domestic Packaging. These categories were judged by Tom Robertson, a Senior Lecturer in Packaging at Massey University, assisted by Michael Parker, who both found the entries exciting and innovative. The Gold Award for Export Packaging was awarded to Emerald Foods Ltd for the presentation of their Japanese Private Label Vanilla. The Gold Award for Domestic Packaging was awarded to Kapiti Fine Foods for their 5 Litre Black Doris Plum packaging. The Export Category, sponsored by Allberry House Ltd, included a range of vanilla ice creams destined for Japan and Asia. These products require the manufacturers to understand the market requirements for dairy based ice creams which differ markedly from local (NZ and Australia) ice creams.
JUDGING CATEGORIES & SPONSORS: Category - Sponsored by 1 Standard Vanilla Ice Cream - Formula Foods Corporation Ltd 2 Standard Chocolate Ice Cream - Sensient Technologies Corporation 3 Standard Ice Cream with Additions - Kerry New Zealand ‘Simply’ Sugars 4 Premium Ice Cream - Danisco New Zealand Ltd 5 Open Creative - Chelsea Sugar 6 Kids Choice - International Flavours & Fragrances Ltd 7(a) Export Ice Cream - Allberry House Ltd 7(b) Export Packaging - Alto Packaging Ltd 8 Gelato and Sorbet - RD2 International Ltd 9 Low Fat with Additions - Hawkins Watts Ltd 10 Domestic Packaging - Huhtamaki Henderson Ltd COMMENTS The ice cream judges were impressed by the berryfruit flavours that were incorporated into many entries. A wonderful summer has provided a full fruit flavour that carried the freshness and authenticity of the fruit through to the ice cream. Every year the competition continues to attract new entries as the industry is constantly challenged to produce new products and the number of entries from small manufacturers increases. A record number of entries (187 ice creams plus 29 entries for packaging) were submitted this year by 24 manufacturers – from the global manufacturer to smaller local owner operators. It was encouraging to see the quality of ice creams, gelatos and sorbets of especially the small operators who don’t always have access to the technology or R & D resources of larger companies. The judging took place over two full days, hosted again by Massey University, Food Technology Department, with the help of their administration and laboratory staff. Students acted as stewards enabling the judges to focus on getting through the large number of entries. The ice cream judges were Ms Kay McMath, Ms Joanna Boese and Ms Christine O’Sullivan all of Auckland, and Mr Garry Baker from Sydney. The New Zealand Ice Cream Manufacturers’ Association celebrates it’s 80th year (the birthday cake is appropriately being made of ice cream!) and is testimony to the strength of the industry to survive increasing competition from imported products. Being a nation of dairy consumers – New Zealanders love their own unique style of ice cream. Indulgence without the guilt is the challenge for the supplier companies and manufacturers. The Ice Cream Awards will continue to promote creativity, excellence and innovation in the industry. The FULL
LIST OF 2007 AWARDS is here.PHOTOS
from the 2007 Awards judging and presentations are here.Any further information is available from: Mrs Jenny de Lisle Mobile: 0274 946664 NZICMA Secretary Office: 04 385 1410 |
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  The
tenth New Zealand Ice Cream Awards were
announced at the annual NZICMA Conference in NELSON on Thursday,
18th May 2006.A record number of 185 entries (compared with 155 entries in 2005) were submitted by 19 manufacturers for judging by four expert judges (above), Ms Kay McMath, Ms Joanna Boese, Mr Garry Baker from Sydney, and Ms Christine O’Sullivan of Auckland. This year the Awards were held for the first time at Massey University, Albany campus in Auckland and students of the 4th year of the B.Technology (Food) ably acted as stewards. This enabled the judges to focus on the judging of the entries and to get through the large number of entries over a two day period. The FULL
LIST OF 2006 AWARDS is here.PHOTOS
from the Annual Conference and Awards are here.
International judging guidelines were followed with each ice cream being awarded the maximum possible marks of 100 and from this points were deducted for various imperfections in each of 4 areas: Appearance
defectsBody
and textureFlavour
defectsMelting
defectsEntries were in 9 categories which included an Export Category (to include/exclude packaging) and a category for Kids Choice. A new category was established for the first time this year to separate the gelato/gelati and sorbet products from ice cream products in the Open Creative Category ensuring that like entries were considered against products with similar composition.
The Kids Choice is judged by children – this year, 6 students from a new school (Oteha Valley School - see photo above, with Massey B. Tech. students) on the North Shore were selected to judge. The children were aged from 5 ½ years to 10 and despite being young in age they all managed to differentiate between the samples and determine clearly their likes (“yummy”) from their dislikes (“yukky”). The 3 boys and 3 girls took their role as ice cream judges very seriously – to the extent that the appearance of the media went entirely unnoticed. The 4th year students acted as mentors for each child guiding them through the process and at the same time learning something of children’s persuasive powers when it comes to food (especially ice cream) choice. The Supreme Award is given to the ice cream with the highest score across all categories. This year the Award went to the winner of the Premium Category with a score of 99 points.
The Export Category was sponsored by Allberry House and consisted of two sections – one to include packaging and the other to exclude packaging. While there was little originality in the packaging that was presented – the winner of the export section to include packaging was a superb product with a flavour profile ideally suited to its target market of Japan. The winning product in the Export Inclusive of Packaging Category was Emerald Foods Ltd’s Vanilla Ice Cream. Green Tea Ice Cream made by New Zealand Natural was the winner of the Export Exclusive of Packaging Category. While the flavour was not everyone’s “cup of tea” – the flavour of this ice cream was so true to character it was hard to envisage you were eating the sample not drinking the beverage. In the Open Creative Category there were joint winners, Deep South 2007 Ltd for their Coffee and Walnut Ice Cream and Prolux Pty Ltd for their entry Comprital Italian Hazelnut Praline Gelato. Entries in this Category were not eligible for the Supreme Award as the products do not have to be commercially available. This is to encourage entries from hotels, restaurants, food institutes and other catering establishments. The Gelato/Gelati/Sorbet Category attracted an impressive 31 entries. Apple, berries, lemon and lime and even a champagne flavoured sorbet/gelato-gelati continued to excite the judges. The quality of the products was exciting with some wonderful natural, authentic fruit flavours being captured in these frozen treats. The Category is growing fast with consumers enjoying the superior quality of fruit flavours possible in these formulations. The showcase of quality of New Zealand ice cream is no more evident than in the Standard Vanilla Ice Cream Category. The quality of raw ingredients – especially dairy, and the control of processes is very evident in these ice creams. Deep South 2007 Ltd’s French Vanilla continued its winning run of four consecutive Best in Category Awards in this class.
The record number of entries this year, and the increasing numbers of products in the Gelato / Sorbet and Low Fat categories may be a reflection of the changing market trends to more natural, healthier products with consumers being able to enjoy more of these guilt free products. The New Zealand Ice Cream Awards is growing from strength to strength with new players entering the field, creativity abounding from our food technologists and new processes constantly challenging old methods. The first competition was held in 1997 and had 61 entries. The Ice Cream Awards will continue to promote excellence and innovation in the industry. The FULL
LIST OF 2006 AWARDS is here.PHOTOS from
the 2006 Annual Conference and
Awards are here. |
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International
judging guidelines were followed with each ice cream being awarded
the maximum possible marks of 100 and from this points were deducted
for various imperfections in each of 4 areas: Entries were in 9 categories which included an Export Category (to include/exclude packaging) and a category for Kids Choice. The Kids Choice is judged by children – this year selected from a Year 6 class at Panama Road School in South Auckland. The children, three boys and three girls from Room 13 couldn’t wait to seek parental permission to participate in the event. Parents, some in disbelief, had no hesitation in releasing the children for 2 hours – somewhat envious of the opportunity to participate in judging the 13 entries in the category. Flavours judged this year were Cookies and Cream, Mint Choc Kisses, Triple Chocolate, Golden Kiwifruit Pavlova, Hokey Pokey, Choco Mallow, Chocolate Crunch, Strawblimey Sours, Jelly Tip and Awesome Foursome ‘Family Fun’. The kids were very black and white in their decisions and not afraid of using the scale from “really yuk” to “really yummy”. Even after evaluating the 13 entries in the category – they were very decisive in their overall choice. Their most preferred ice cream was Triple Chocolate made by Kapiti Fine Foods. In the Open Creative Category the award went to Tip Top Ice Cream Company Ltd for their Manuka Honey and Macadamia ice cream. Entries in this category were not eligible for the Supreme Award as the products do not have to be commercially available. This category has been established to encourage entries from hotels, restaurants, food institutes and other catering establishments. There was a successful introduction last year of a combined category for Gelato, Sorbet and Low Fat, however this year the Low Fat products were separated to enable judges to focus on the characteristics of each class. The Gelato/Gelati and Sorbet category continued to attract a record number of entries (32) and the Low Fat category a further 8 entries. The increasing trend of interest in these Categories versus the slight decline in the higher fat, premium category was interesting and may reflect changing consumer demands. As for last year – the quality of the Gelato/Sorbet continued to excite judges with the wonderful natural, authentic fresh fruit flavours being captured in these frozen treats. The Supreme Award is given to the ice cream with the highest score across all categories. This year the award went to the winner of the Standard Ice Cream with Additions with a score of 99 points.
The success of the workshop held last year at the Annual Conference of The New Zealand Ice Cream Manufacturers’ Association was just reason to repeat the exercise again this year. Conference attendees were able to sample some of the same products judged by the panel and to give their opinion on the tasting experience. This made the attendees more appreciative of the task faced by the judges but also to experience some of the issues discussed by judges in their reports to the ice cream manufacturers. Many attendees were keen to know the success of Deep South 2007 Ltd’s French Vanilla which took top honours in the Standard Vanilla Category without inclusions. Trends evident in the use of flavours continue with the use of natural flavours and fruit purees, ripples and syrups. Manufacturers appreciate that consumers now know and expect true to natural flavours and are continuing to lift the bar to achieve both natural colours and flavours in their products. Gold kiwifruit and quince as ice cream flavours made their debut among the entries in the Premium Category this year. Ice creams that provide a “dessert in a dish” also proved popular in both the Open Creative and Premium Categories. Apple Pie, Spicy Apple Crumble, Strawberry Cheesecake and Cookies and Cream were great examples of combinations of flavours that are traditionally served with ice cream accompaniments. The New Zealand Ice Cream Awards continue to provide our industry with ever challenging yardsticks to be measured by. The innovation, creativity and manufacturing excellence are a credit to those who work in the industry and whose achievements stand among the best in the world.
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International
judging guidelines were followed with each ice cream being awarded
the maximum possible marks of 100 and from this points were deducted
for various imperfections in each of 4 areas: Entries were in 8 categories which included an Export Category (to include/exclude packaging) and a category for Kids Choice. A new category was established for the first time this year to include the growing number of gelato/gelati and sorbet and low fat products. The Kids Choice is judged by children – this year selected from a rural school, Alfriston, in South Auckland. The kids, three boys and three girls, aged 7 – 13, couldn’t believe their luck to score “their dream job”. The Supreme Award is given to the ice cream with the highest score across all categories. This year the award went to the winner of the Premium Category with a score of 99 points.
The new category this year for Gelato/Gelati/Sorbet and Low Fat ice cream attracted an impressive 30 entries. The quality of the products was exciting with some wonderful natural, authentic fruit flavours being captured in these frozen treats. The category is growing fast with consumers enjoying the superior quality of fruit flavours possible in these formulations. The judges complimented the manufacturers on improvements from last year. Texture defects of stickiness and gumminess were much reduced this year and those defects present were not so obvious to lose more than one point in most instances. Workshops were held at the Conference to train the manufacturers in some of the more common ice cream faults. All manufacturers agreed the experience was very enlightening and educational in demonstrating the judging process and scoring systems. Comments from the judges indicated that it was much easier to score well in Standard ice creams without inclusions as the more complex the products, the more features there were to judge and fault. Vanilla ice cream without inclusions is New Zealand’s show piece of our superb dairy ingredients and manufacturing expertise and Deep South’s Vanilla continued its winning run of Gold Awards. Ice cream provides an excellent carrier for some of the world’s best fruit flavours and the judges commented that while it was great to see the use of local fruit such as feijoa being cleverly used, the inclusion of berryfruits was disappointing. New Zealand has some of the best berryfruit in the world and yet this was not reflected in the flavours of some of our berryfruit ice creams. The use of tropical fruit flavours such as mango and passionfruit has also increased as consumers become more familiar with the characteristics of the fresh fruit. Creative use of meringue pieces carefully added to ice cream mixes after churning worked well to add variety in both texture and flavour and bought the meaning of pavlova and ice cream a whole step closer. The entries proved to be an excellent vehicle to demonstrate the skills and talent of our manufacturers, their product development teams and our supply of quality, fresh, flavoursome ingredients from our dairy, horticultural and flavour and confectionery industries. The Ice Cream Awards will continue to promote excellence and innovation in the industry.
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International judging guidelines were followed with each ice cream starting off with 100 points from which points are deducted due to various imperfections such as - Appearance defects, Body and texture, Flavour defects, and Melting defects. Entries are in 7 categories which includes Kids Choice judged by three local primary school children (two boys and a girl) selected by a competition held by Radio Foveaux. The Supreme Award is given to the ice cream with the highest score across all categories, and this year was awarded to the winner of the Premium Category, with a maximum score of 100 points.
The Export
Category was sponsored by Trade New Zealand who provided a
prize including a package of market research services. This was
awarded to Mövenpick Foods NZ Ltd for their 'Mövenpick
Chocolate Truffle'. The winner of the Open Creative Category was Kapiti Cheeses Ltd with their 'Apple Crumble'. Entries in this category are not eligible for the Supreme Award as the products do not have to be marketed. This is aimed to encourage entries from hotels, restaurants and other catering establishments.
Dr Alan Smyth, who has over 20 years experience judging at ice cream competitions and has judged all previous New Zealand Ice Cream Awards, states that he has seen a significant improvement in the quality of entries. The quality of the vanilla ice cream had improved considerably as there were two Gold Awards in this category compared to none last year. The judges also commented "that it should be fairly simple to use a well balanced mix formula with good quality, clean fresh dairy ingredients and process it correctly and produce a good, defect-free base ice cream, but this does not always happen. So much emphasis is placed on the additions when a reasonable degree of care with the base could be much more beneficial. They also reiterated that New Zealand has some of the best dairy products in the world and the industry needs to display them in their ice cream. The whole purpose of the Awards is to encourage continuing excellence in quality and innovation of flavours.
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124 entries were submitted by 18 ice cream manufacturers for judging by two international expert judges, Dr Alan Smyth of Melbourne, Mr Lionel Poyen of Singapore and also dairy sensory evaluation expert, Miss Kay McMath of Auckland. Entries were in 7 categories which included 'Kids Choice', judged by three local primary school children. The Supreme Award
is given to the most outstanding ice cream across all categories and
this year was awarded to Kapiti Cheeses Ltd
with a score of 99¾ points out of a maximum of 100.
The winner of the Open Creative Category was Kiwi Ice Cream Co Ltd with their Fruity Summer Crush. This category had the objective of trying to encourage entries from hotels, restaurants and catering establishments as well as manufacturers.
Dr Smyth, who has over 20 years experience judging at ice cream competitions and has judged all previous New Zealand Ice Cream Awards, said that he was disappointed this year at the quality of the vanilla ice cream which was evidenced by no entries receiving Gold Awards in this category. The judges again reiterated the point that New Zealand has some of the best dairy products in the world and the industry needs to reflect this in their ice cream. The whole purpose of the Awards is to encourage continuing excellence in quality and innovation of flavours. Further information is available from: Mr Pen Moore or Mrs Jenny de Lisle, NZ Ice Cream Manufacturers' Association, Phone +64 4 385 1410.
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The
sixth NEW ZEALAND ICE CREAM AWARDS| |
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 The fifth NEW ZEALAND ICE CREAM AWARDS were held in Greymouth on Friday, 6 July 2001. 117 entries were submitted by 15 ice cream manufacturers for judging by two international expert judges, Dr Alan Smyth of Melbourne and Mr Garry Baker from Sydney. International judging guidelines were followed with each ice cream starting off with 100 points from which points are deducted due to various imperfections such as Appearance defects, Body and texture, Flavour defects, and Melting defects. (The full list of awards is here). Entries were in 7 categories which includes Kids Choice judged by three ten year old local primary school children (two boys and a girl). The Supreme Award was given to the most outstanding ice cream across all categories, this year awarded to the winner of the Export Category, with a maximum score of 100 points.
The kids were unanimous in their selection of 'Marshmallow Magic' made by Chateau Creme Delight Ice Cream Co Ltd of Auckland. The winner of the Open Creative Category was Wendy's Supa Sundaes with their 'White Chocolate Heaven'. This needs to be mentioned as they also scored the maximum of 100 points. Entries in this category are not eligible for the Supreme Award as the products do not have to be marketed. This is to try and encourage entries from hotels and restaurants. In his summing up, Dr Smyth said that he has seen a significant improvement in the quality of entries. The quality of the vanilla ice cream had improved as there were four Gold Awards in this category compared to none last year.
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 The fourth NEW ZEALAND ICE CREAM AWARDS were held in Auckland on Friday, June 23rd, 2000. 110 entries were submitted by 13 ice cream manufacturers for judging by two international expert judges, Dr Alan Smyth of Melbourne and Mr Garry Baker from Sydney. International judging guidelines were followed with each ice cream starting off with 100 points from which points are deducted due to various imperfections such as appearance defects, body and texture, flavour defects and melting defects. Entries were in 7 categories, including "Kids Choice" judged by three ten year old Howick school children (two boys and a girl). The Supreme Award is given to the most outstanding ice cream across all categories and this year it was impossible for the judges to separate two entries which each attained the maximum of 100 points.
The kids were unanimous in their selection of 'Teletroubles' made by Deep South Ice Cream Co Ltd, of lnvercargill. Dr Smyth, who has over 20 years experience judging at ice cream competitions and has judged all previous New Zealand Ice Cream Awards, states that he has seen a significant improvement in the quality of entries, but this year the quality of vanilla ice cream had slipped and there were no gold awards in this category.
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