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2003 New Zealand
Ice Cream Awards
 The
seventh NEW ZEALAND ICE CREAM AWARDS were
held in association with the NZ Ice Cream Manufacturers' Ass'n.
annual conference, in Invercargill, on Friday, 27th June 2003.
131 entries were submitted by 14 ice cream manufacturers for judging by three
expert judges, Dr Alan Smyth of Melbourne, Mr Garry Baker from Sydney and Ms
Kay McMath of Auckland.
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 Supreme Award winner is Chateau Creme Delight Ice Cream Co Ltd - Killinchy
Gold Chocolate Fudge Brownie
The kids were unanimous in their selection of 'Lollies and Jelly' made
by Talley's Frozen Foods Ltd of Motueka, Nelson.
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.
Entries 131; Silver Awards 52; Gold Awards 42.
 A
full list of the 2003 Awards is here.
Photos
of the 2003 Awards presentations and winners here.
 Back to
the Awards page |
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