 |
2014 New Zealand
Ice Cream Awards
 (22
May 2014) The 18th New Zealand Ice Cream Awards were
announced this evening, Thursday 22nd of May, at the Awards Dinner
held in conjunction with The New Zealand Ice Cream Manufacturers’ Association’s
Annual Conference in Blenheim.
 Full
media release here. 
Full
list of 2014 Awards winners here.
Flavours of English Toffee and Maple Walnut reign Supreme in
the 18th year of the New Zealand Ice Cream Awards.
This year there was a total of 302 entries, and while the major manufacturers
continue to be the backbone of the industry – there continues to be increasing
participation by smaller gelato and boutique ice cream producers. This year 32
companies and individuals entered products.
The awarding of two Supreme Awards recognises the best ice cream from a Large
Manufacturer and a Boutique Manufacturer.
The Supreme Award for a Large Manufacturer this
year went to:
New
Zealand Natural
for New
Zealand Natural English Toffee
This ice cream was Best in Category for Premium Ice Cream and
its flavour description
of “smooth and luscious with connotations of old fashioned Werther's
Originals” was
exactly the flavour profile the judges experienced.
The Supreme Award for a Boutique Manufacturer this year was
also awarded to an entry in the Premium Ice Cream category. The winning entry
was made by:
Rush
Munro’s of NZ Ltd
for Maple
Walnut Ice Cream
The judges were impressed with the freshness of the walnuts and the balance in
maple and nut flavours complemented by a smooth creamy texture.
The individual categories which attracted the largest number of entries were Premium
Ice Cream with 44 entries, Gelato with 50 entries and Sorbet with
50 entries. These numbers well and truly surpassed the Australian competition
held
at the Royal Easter Show, so well done to our New Zealand Ice Cream Industry.
In the large Gelato and Sorbet categories,
the Gelato
Best in Category winner
was Zuzu’s Gelato Ltd, with their Turkish
Delight.
The winner of the Sorbet Best in Category was Carrello
del Gelato with their Feijoa Sorbet.
Emerald
Foods Ltd, winner of the Supreme Award for a Large Manufacturer,
also won Best
in Category for the Export Ice Cream category with
their Private
Label Japanese
Vanilla Ice Cream.
 The
flavour for this year’s “Best of” category
was Chocolate.
Who would have thought that New Zealand could produce a total of 28 very different
chocolate flavours, complete with inclusions such as peanut butter, cookies,
truffles and carob. This category has continued to attract large numbers of entries
from both gelato/sorbet and ice cream manufacturers.
A Dutch Chocolate Gelatomade by Gelatiamo was
the winner of this year’s Best
of Chocolate category.
The winner of the “Best New to Market” category
was Zuzu’s
Gelato Ltd, with their Turkish Delight.
Entries new to retail in the last 12 months were eligible for this award, and
83 of the 302 entries (28%) were eligible! This is positive proof that the ice
cream industry is innovative and constantly on the move developing new products
for its consumers.
Twelve
children aged 7–11 years from Mt Albert Primary School were
presented with
21 ice creams to determine the winner of the Kids Choice Category.
The “Yum” to “Yuk” scale was used with the boys having
their clear favourite as well as the girls.
 Tip
Top Candy Floss Ice Cream made by Tip Top Ice Cream was
the winner of the Kids
Choice category.
Tip Top Ice Cream also won Best in Categories for Standard
Vanilla Ice
Cream,
and the Low Fat category with their Tip Top Creamy
Yoghurt
Ice Cream Strawberry.
Their Boysenberry Ripple Ice Cream also won Best
in Category for Standard Ice
Cream, and this product has won this category consecutively for the
last five
years.
To challenge the judges, the Open Creative categories in ice
cream and gelato/sorbet
included some clever and different flavours. In the Ice Cream category
these included pandan and coconut meat, red bean and rose flavoured tea, sour
cream and peppercorn and chill flake flavours. Equally as creative were the Open
Creative Gelato/Sorbet entries with Sage and burnt butter, watermelon
and cucumber, kale,
mint and apple and Bourbon and smoke.
The winner across the two sections of the Open Creative category was:
White Chocolate and Wasabi made by New Zealand
Best & Pure T/A KK New Zealand
The main judging of the New Zealand Ice Cream Awards was undertaken over two days, 14-16 April, at the Food Innovation Centre, Verissimmo Drive, Auckland Airport. The Chief Judge, Kay McMath and her team of seven judges took two full days to judge the large number of entries split over the 11 categories.
Kay McMath, EPS, Auckland (Chief Judge)
Craig Davis, DuPont Nutrition and Health, Australia
Joanna Boese, Auckland
Nicola Hall, Auckland
Michelle Sinclair, Auckland
Rosy Mitchell, Auckland
Dr Mike Matthews, Auckland
The NZICMA would like to thank DuPont Nutrition and Health (Danisco) for their continued support and provision of the Awards' international Judge.
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.
Full
list of 2014 New Zealand Ice Cream Awards winners.
Any further information is available from:
 Mrs Jenny de Lisle
NZICMA Secretary
Mobile: 027 4946664 (on Friday 23 May)
Office: 04 385 1410
Mrs
Kay McMath
Chief Judge
Mobile: 021 88 1643
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
A
full list of the 2014 Awards is here.
Photos
from the 2014 NZ Ice Cream Awards presentations and Dinner.
 Back to
the Awards page |
|
 |
|
|
