The extra and hidden costs of bringing in feed can often mean increased milk production, but not increased operating profit.
The Kiwi favourite first hit the freezers in the 1960’s and since then has fast become a regular at ice cream scoop parlours and in dessert bowls. It has consistently been in one of the top selling tubs of ice cream since then.
It’s jammed packed with fresh fruit, with over 90,000 tonnes of sun ripened boysenberries from Nelson used in Tip Top’s Boysenberry Ripple and Boysenberry Trumpets, every year.
Tip Top Director Kim Ballinger says the combination of a great team and quality ingredients, including NZ fresh milk and cream, is a winning one.
“We’re proud that Kiwis continue to love Boysenberry Ripple after more than 50 years. We reckon it brings together the best of NZ.
“Our ice cream contains great tasting fresh ingredients, and natural colours and flavours. It’s fantastic to see our efforts being recognised for award-winning taste!”
And while classic flavours like Boysenberry Ripple continue to stand the test of time, the team is working hard to come up with new flavours to tempt Kiwi taste buds.
“We’re flat out testing a range of new varieties for next summer and we think New Zealanders will be as excited as we are about what’s in store.”
Tip Top also won the Best in Category and Gold for its Creamy Vanilla, and Goody Goody Gum Drops, Vanilla and Hokey Pokey were awarded gold medals