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While we remain open as an ‘essential business’, the way we operate has changed dramatically click here for more information.
When it comes to quality, we at Talley’s know a thing or two.
A good place to explore our commitment to quality is within the walls of our state of the art ice cream factory.
Despite being based in the heart of New Zealand, our ice cream is predominantly made for export markets, with 75% of what we produce shipped overseas.
And while we’d love to see more of our goodness-filled tubs stay here to stock Kiwi freezers, it’s thanks to the foreign markets, particularly that of Japan, that our standards are so high.
Talley’s Ice Cream factory manager Mike Elston and his team pride themselves on meeting our high standards of quality and hygiene.
“The standard we produce our ice cream to is much higher than the New Zealand standard. We don’t know necessarily where our ice cream is going to go, so it’s all produced to the same high standard.”
New Zealand ice cream standards allow 100 coliform bacteria per 1 millilitre of ice cream, while our biggest ice cream market, Japan, allows none at all, Mike says.
Each tub of our ice cream is filtered five times through 1mm filters, before being run through a vacuum extract system, in order to prevent any foreign matter making its way into the filled tubs.
Each tub is then check weighed and run through a metal detector.
Our ice cream is also produced to higher-than-average standards when it comes to the amount of fresh cream we use.
Under the Joint Australia New Zealand Food Standards Code, New Zealand ice cream needs to contain not less than 100g/kg, or 10% of milk fat or cream.
Our ice cream contains at least 11.7% milk fat, while some of our super premium ice creams contain up to 17% milk fat; and while some companies increase their fat content using vegetable fats and palm oils, we only use genuine milk and cream.
Mike, who has been in the dairy industry since leaving school, is in charge of ensuring our factory runs smoothly for 12 hours a day.
“Standards are tight, particularly because we make ice cream for the Japanese market, and we work hard to maintain those standards,” he says.