The New Zealand Ice Cream Association
The New Zealand Ice Cream Association
2005 New Zealand Ice Cream Awards

The nineth NEW ZEALAND ICE CREAM AWARDS were presented at the anual NZICA Conference in NAPIER on Friday, 17th JUNE 2005.

155 entries were submitted by 16 manufacturers for judging by four judges, Mr Garry Baker from Sydney, Ms Kay McMath, Ms Christine O’Sullivan and Ms Joanna Boese from Auckland.

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

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 Supreme Award for 2005 went to Tip Top Ice Cream Company Ltd for their Saucy As Crazy for Caramel.

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.

A full list of the 2005 Awards is here.

Photos of the 2005 Awards presentations and winners here.

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2005 New Zealand Ice Cream Awards category winners and full list of Awards.

Photos from the 2005 NZ Ice Cream Awards presentations and Dinner.

2005 Supreme Award

Saucy As Crazy for Caramel
by Tip Top Ice Cream Company Ltd

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