Bulla Dairy Foods has won multiple awards for its Sour Cream and Fairy Bread ice-cream products at the 2016 Dairy Industry Association of Australia (DIAA) NSW Dairy Awards.
The awards, presented on June 21 at a gala event in Sydney, recognise and reward excellence, quality and innovation in the Australian dairy industry. The 2016 competing products were individually judged in late April at Merieux Nutrisciences in Regents Park, western Sydney, with points deducted from a score of 20 for any faults determined in the product.
Bulla’s 200ml Sour Cream won the DTS Food Laboratories Award, Champion Dip, Cream and Dessert, while Bulla’s Fairy Bread ice-cream picked up the Ingredion Award, Most Innovative Product (Judges’ Choice). The expert panel awarded Bulla’s Sour Cream 19.33 points out of 20, which represented the second highest score in the competition. Bulla’s Fairy Bread ice-cream, meanwhile, was named Judges’ Choice due to its level of creativity and innovation.
“We’re absolutely elated with both these results, with a phenomenally high score for our Sour Cream, together with wonderful recognition by the judges of our Fairy Bread ice-cream as the most innovative product,” Bulla Dairy Foods General Manager Marketing & Innovation Nick Hickford said.
“As a brand committed to tradition and driven by innovation, Fairy Bread ice-cream was our reinvention of a family classic brought back to life in frozen form.”