With a recent facility upgrade, The Magnum Ice Cream Company is set to shape the future of premium but local ice cream.
Ice cream is many things – cool, tasty and sweet. But what about the process of making ice cream? Joining Food & Beverage Industry News after a hot weekend, general manager ANZ of the Magnum Ice Cream Company Scott Mingl’s attention was on the excitement around ice cream during the warmer weather.
“I’ve worked in many other categories and there’s something magical about making ice cream,” he said.
An ethereal experience in food manufacturing is rare, yet with the backing of the company’s head of manufacturing Waqas Zaheer, ice cream seems to make it possible. However, Mingl explained that the manufacturing process for the delectable treat is hard.
“Ice cream is not easy,” he said. “It is a complex science that’s constantly trying to melt.”
Both Mingl and Zaheer worked at Unilever prior to the demerger process of The Magnum Ice Cream Company, which is currently expected to complete on 6 December 2025. The demerger was part of a strategic decision to allow a simpler and more focused business, expected to allow both companies to concentrate on their respective strengths.
“We’ve always been a big part of Unilever, and we’re excited to finally be a company that can make decisions for ice cream by ice cream,” added Mingl.
With 15 years at Unilever, Mingl’s experience spanned multiple categories, from deodorant and home care to beauty. He spent the last three years as head of ice cream ANZ. Zaheer has solidified his career in ice cream over the past 20 years, starting as a production manager before becoming sourcing unit director and joining Mingl as a board member of Magnum ICC Australia Pty Ltd.
Localisation over globalisation
Mingl named two trends shaping the sector.
“From a category-centric point of view, there are two key growth areas we are focused on – one in premiumisation and the other in the better-for-you space,” said Mingl.
Consumers are willing to pay more for superior taste, quality ingredients and products that align with health-conscious lifestyles. Additionally, social media is backing these trends, triggering impulse purchasing behaviours. To respond to these health and digital trends, Mingl highlighted that The Magnum Ice Cream Company has been prioritising taste and quality above all else.
“Outside of that, the sector is seeing a move towards localisation,” he added.
With a shift towards producing products tailored to regional preferences while maintaining global standards of quality, localisation is another emerging trend. Along with the importance of speed to market, local manufacturing enables businesses to respond to food and snacking trends as they emerge and complimenting the global strength of innovation.
By focusing on quality and taste to deliver products that consumers want to experience repeatedly, the company believes this is where category growth will come from.
The Minto upgrade
Central to the company’s strategy is its upgraded manufacturing facility at Minto, New South Wales. The $35 million investment represents a modernisation of the 23-year-old plant, with additional projects planned to expand capacity and improve operational efficiency.
The facility now features cutting-edge production lines, advanced data analytics and real-time monitoring systems. Live dashboards provide actionable insights into production, allowing for informed decisions that reduce waste and optimise processes.
“If you see the data on a daily basis, you can make the right decisions and do some root cause analysis to minimise the losses,” said Zaheer.
Sustainability is the second biggest focus, he said. Initiatives include one of Australia’s first food industry depackaging units, which has contributed to achieving zero waste to landfill and a 72 per cent reduction in overall waste compared to 2023.
Office refurbishments and enhanced workspaces have set new benchmarks for employee environments in the industrial sector, reflecting the company’s commitment to both workforce wellbeing and operational excellence. Foundational upgrades to legacy assets have further strengthened product safety and quality, establishing Minto as a centre of excellence in ice cream manufacturing.
The Minto facility produces approximately three million servings of ice cream daily, representing 63 per cent of the ice cream sold in Australia and New Zealand.
“We aim to grow this number and our local manufacturing footprint with more investments in the future,” Zaheer said.
The ‘mother’ industry
The scale of the Minto facility upgrade aligns with the complexities of ice cream manufacturing.
“It is the ‘mother’ industry of all industries,” said Zaheer. “To learn and make ice cream, you have to understand the entire food industry.”
Key machinery, including mixers, pasteurisers, homogenisers and continuous freezers, ensures that products achieve the desired texture, flavour and consistency. The manufacturing process integrates ingredients from multiple sectors such as dairy, chocolate, nuts, fruits and flavourings, creating a complex yet harmonious product that defines the premium ice cream experience.
The production process follows strict safety and quality protocols. Ingredients are carefully mixed and pasteurised to ensure consumer safety. This mix is then homogenised for smooth texture, aged to develop flavour, and partially frozen while air is incorporated to achieve creaminess.
Additions such as chocolate, nuts, fruit and sauces are combined and shaped into the desired formats – popsicles, cones, tubs – before being hardened at -18 °C with a blast freezer.
“All of this has been combined in a systematic and harmonious process,” Zaheer said.
Highlighting the intricate interplay of science, craftsmanship and technology required to deliver a consistent product, there are also unavoidable challenges when it comes to ice cream manufacturing– melting.
All ice cream melts
Ice cream always melts, and any ice cream manufacturer’s priority is to ensure that its product does not melt. This is where temperature control is critical. The Magnum Ice Cream Company’s cold chain is maintained throughout storage and distribution, preserving the integrity and quality of every serving.
Both Mingl and Zaheer said that there are challenges every day.
“Ice cream melts,” said Zaheer. “To prevent it from melting, you have to control the process from end to end.”
When it came to the facility upgrade, a change in systems, processes and equipment is not enough. According to Zaheer, team formation and talent acquisition are essential to the successful implementation of operational improvements. The Magnum Ice Cream Company has invested in recruiting and developing a skilled workforce capable of meeting these challenges end to end.
For Mingl, fostering a healthy culture is fundamental to the company’s success, and growth is at the heart of that mindset. He emphasised that operational speed is critical, and that clear objectives are key to keeping the business focused on delivering results.
“We need to have fun, and we need to grow” he said. “When we’re having fun, growth follows, and if we’re not enjoying ourselves, the ice cream won’t taste as good, which makes everything else harder”.
Sustainability is considered a fundamental aspect of daily operations, with attention on areas where the company has direct influence, ensuring that environmental goals are both practical and achievable. The company works closely with local suppliers to minimise environmental impact. Investments in waste reduction, energy efficiency and innovative packaging demonstrate a commitment to environmental stewardship.
What’s in store?
The company’s strategic vision includes expanding product ranges, improving operational efficiency and deepening sustainability achievements. Long-term goals focus on leading all market segments in which the company operates, growing market share and investing in local manufacturing infrastructure.
“I am incredibly passionate about investing in local manufacturing within Australia,” added Mingl. “We would love to be in a position where The Magnum Ice Cream Company is leading the world in ice cream on key innovations and category performance.”
Mingl said that Australia remains one of the highest consumers of ice cream in the world, with around 20 litres of ice cream per capita on average. Leveraging this through local manufacturing, it is dedicated to identifying and responding to consumer trends, whether through new flavours, sizes, formats or better-for-you options.
“We’re very excited for the future and we are only in the early stages,” said Mingl. “I have all the faith in the performance of the organisation in what is a really fun category.”
With increased manufacturing capabilities and expertise, export opportunities to international markets and new channels, are being explored as part of a broader growth strategy. By strengthening its presence within Australia and New Zealand, The Magnum Ice Cream Company aims to support global operations while enhancing the traceability, quality and appeal of its products.
“Ice cream is not easy. But in the end, it’s magical, it’s beautiful, it makes people smile,” added Zaheer. “What else could you ask for?”