New Zealand’s iconic ice cream company has a new owner, after global ice cream company Froneri today purchased Tip Top from Fonterra for $380 million.
Fonterra CEO Miles Hurrell confirmed the sale, saying it was a bittersweet moment for Fonterra.
“Since we took ownership of Tip Top in 2001, a lot of work has gone into ensuring it remained New Zealand’s leading ice cream company. Over that time, we’ve had strong support from New Zealanders, and I want to recognise and thank them for that.
“Tip Top has always listened to consumers and cared about their changing tastes, as well as their long-time favourites. An average of 340 serves of Tip Top are enjoyed every minute of every day. . .
Froneri has today agreed to acquire the iconic New Zealand ice cream business Tip Top from global dairy co-operative Fonterra with completion expected by the end of the month.
Commenting on the deal, Froneri CEO Ibrahim Najafi explains: “We have always admired Tip Top, which is an iconic brand in New Zealand with a long proud history and we are looking forward to welcoming the team into Froneri. Our vision is to build the world’s best ice cream company; an important part of our strategy is to develop local market successes and roll them out across our other markets.” . .
RWNZ: communities, opportunities, support – Sally Rae:
“We’re not just tea and scones.”
But as Rural Women New Zealand national president Fiona Gower points out, the social support aspect of the organisation remains as important today as it did when it was established nearly a century ago.
Ms Gower, who was in Oamaru last week for a RWNZ regional conference, wears many hats.
As well as her RWNZ position, she is also chairwoman of the New Zealand Landcare Trust, a qualified lifeguard and instructor, a Scout leader and a mother. . .
New Zealand lamb has come a very long way since the first shipment of frozen lamb left Port Chalmers bound for the UK in 1882. After a 98-day voyage it arrived in London on May 24th (aka #NationalLambDay) and New Zealand lamb’s export market was successfully established.
I was curious to know how lamb has evolved in New Zealand’s foodservice industry over the years and spoke to Beef + Lamb New Zealand Platinum Ambassador Chef, Michael Coughlin. Michael has been serving New Zealand lamb in restaurants for more than thirty years and in his current role as chef advisor for Provenance Lamb, he is now at the forefront of the gate to plate story which today’s chefs and their customers are eager to hear.
When Michael started his cooking career, he said the only Spring Lamb that was available to chefs was frozen, pre-cut export grade lamb destined for the European Market. It was mainly racks from the middle of the saddle which were not Frenched or whole legs. This meant that chefs needed to sharpen up their butchery skills or have a good relationship with their local butcher to trim down the cuts for their menus. Slow cuts such as lamb shanks and lamb necks were still seen as dog tucker and it was all about the French Rack or traditional roast on restaurant menus. Some years later the likes of Gourmet Direct started up which gave chefs more of a variety with vacuum packed individual cuts. This opened up creativity for chefs and by the early-eighties the Lamb Cuisine Awards were introduced by Beef + Lamb New Zealand to entice and reward chefs for having creative lamb dishes on their menu. . .
From Aussie jackeroo to Dunedin consultant – Sally Rae:
Sam Harburg may have grown up in the city but his affinity for agriculture developed at a young age.
Mr Harburg recently joined agribusiness consulting company AbacusBio as a consultant, moving from Australia to Dunedin with his wife Liz and their two young children.
Brought up in Brisbane in a non-farming family, he spent his school holidays on the farms of family friends.
As far back as he could remember, he was going to study agriculture at university but, at that stage, he never realised the scope that existed within the sector for careers, he said. . .
We must become the world’s deli – Annette Scott:
Ashburton farmer Gabrielle Thompson has become the first appointed farmer director of Silver Fern Farms in a move designed to ensure succession and development of skills around the board table. She talked to Annette Scott.
When Gabrielle Thompson was approached to put her name in the hat for the Silver Fern Farms board she saw a chance to be involved in governance of a company that is a big part of her farm business.
A sheep an arable farmer, Thompson farms in partnership with her husband Peter and his brother Chris on 530 hectares at Dorie near Ashburton.
The trio finish up to 14,000 store lambs a year and for three generations the family has been a loyal SFF supplier. . .
Colin and Isabella Beazley from Northland have been named share farmers of the year at the New Zealand Dairy Industry Awards dinner in Wellington.
They are a smart, humble and practical couple who are doing very well at dairy farming on a challenging property in Northland.
Canterbury’s Matt Redmond was named dairy manager of the year and Nicola Blowey, also from Canterbury, is the dairy trainee of the year.
They shared prizes worth more than $210,000. . .