Aug 24th 2018 /

挑剔的客户推动了对西海岸黄油的需求

在消费者转向更多天然脂肪的背景下,新西兰威士高黄油的销售量刚刚超过300万块大关。

威士高由威士兰乳业在在霍基蒂卡生产,作为“日常美食黄油”销售。据尼尔森近日公布的数据显示,去年,近四分之一的新西兰家庭冰箱出现威士高咸味黄油,它也是北岛新世界超市中购买量第三大的黄油。

该产品于2015年在国内推出后,三年内实现了300万块销售里程碑。威士高只有两种成分 - 奶油和盐。

最近的报告表明,随着消费者对天然脂肪的新口味,全球对黄油,奶油和其他乳制品的需求持续增长。

根据欧睿信息咨询国际的数据,预计2018年国际零售黄油销售额将增长2.9%至194亿美元,超过销售额增长1.9%。

威士兰营销与创新总经理哈米什耶茨表示,挑剔的消费者认识到并非所有黄油都是一样的。

“在全球范围内,我们看到消费者对天然,有益健康的食品的需求不断增加,并恢复了黄油等产品的简单性,” 哈米什说。

“威士兰由我们的股东自豪地拥有,其中绝大多数人是西海岸的奶农。

“西海岸拥有新西兰最高比例的泽西牛和泽西杂交牛,这些牛以生产高乳脂牛奶而闻名。 我们认为这与我们传统的搅拌技术相结合,使得威士高黄油变得如此特别。

“我们还发现西海岸对北岛客户有着真正的吸引力,他们会将该地区崎岖的美丽与更天然的产品联系起来,”哈米什补充道。

约翰马歇尔是威士兰的奶农股东之一。 约翰和他的女伴安娜一起,在距离格雷茅斯内陆30分钟路程的莫阿纳152公顷的牧场里饲养了180头奶牛。 他们的牛奶用于生产威士高黄油。

“看到货架上的最终产品,并且知道你在其成功中发挥了重要作用,就会感到自豪和拥有感,”约翰说。

“威士高的三百万块销量里程碑实现得非常迅速,这恰好表明了消费者的需求。 在竞争激烈的商品化市场中,这是一项了不起的成就。”

环境可持续性是马歇尔农业系统的核心。

“优质,茂盛的牧场是生产优质乳制品的关键,”约翰说。 “我们更喜欢运行一种生物系统,虽然不是完全有机的,但基本上不含喷雾剂和化学肥料。 这是我们限制对环境影响的承诺的一部分。”

威士高采用Fritz 搅拌工艺在霍基蒂卡生产,该工艺源自传统的批量搅拌方法。

威士兰的黄油制造商平均花费了20,000小时,或10年时间生产黄油 - 其中一名员工制作黄油超过50年。

黄油生产经理迪恩罗宾逊表示,该公司拥有30年的服务经验,该公司比该国其他任何黄油生产商拥有更多的积累知识。

“我们在西海岸制作黄油的传统可以追溯到1893年,”迪恩说。

“这个过程经过几代人的精心改进,成为一门艺术和一门科学。 我们将现代设施与传统工艺相结合,生产出优质产品。

“制作黄油这么多年后,每个人都有了鉴赏能力,本能地知道什么时候是正确的,而不用依赖于自动化。”

威士高于2004年首次成为出口消费品牌。 每年有超过800万块威士高黄油在国际市场上销售,包括澳大利亚,中国,新加坡,韩国和阿塞拜疆。 随着新市场和产品规模的发展,这一数字将随着消费者需求的增长而增加。


ENDS


Frequently asked questions

What is in Westgold Butter?

Westgold Salted Butter is made from fresh cream and salt – that’s all. Westgold Unsalted Butter is made from fresh cream only. Westgold is a natural, 100 percent New Zealand product; even the salt in Westgold Salted Butter is sourced in New Zealand.

What makes Westgold Butter different?

Starting with milk from predominately jersey and jersey-cross cows, which are renowned for the higher butterfat, Westgold is traditionally churned in Hokitika from fresh cream, using the Fritz churn method.

How is Westgold Butter made?

Westgold butter is manufactured by Westland Milk Products. Milk is supplied from Westland Milk Products’ shareholder farms on the West Coast and Canterbury. Milk is collected from Westland’s farms, and taken to the factory in Hokitika for processing. The milk is then pasteurised and separated into cream and skim milk.

The cream is churned (a little salt is added at this point to make Westgold Salted Butter), and once it has reached the correct consistency, it is wrapped in foil, packed and stored in chillers, waiting until it can be shipped to the supermarket.

Westgold is made using the time-honoured Fritz churn method. It is a simple process that does not include any preservatives, colours or added oils.

Where can I buy Westgold Butter in New Zealand?

Westgold is available nationwide at Countdown, New World and Fresh Choice supermarkets, and selected Pak N Save stores.

Westgold’s butter tips:

• If your butter is too cold, try grating it – a great trick if you need to butter your toast in a hurry.

• Need to soften butter? While many of us would instinctively throw it in the microwave, the power of the microwave can quickly melt your butter completely into liquid. Instead, heat a glass of water in the microwave, tip the water out and use the glass to soften the butter. Place the desired amount of butter on a small plate and place the glass over the butter.

• Over-softened your butter? You can bring it back to a solid by placing the butter into a bowl, then placing that bowl into a bigger bowl filled with ice and cold water.

• Always add butter before your milk when making mashed potatoes, otherwise the butter can curdle with the milk.

• When sautéing, wait for butter to stop foaming. Sautéing is best done in hot fat so when the foam stops, this is a visual cue that the butter is hot enough.

Westgold recipes:

There is a large selection of recipes using Westgold Butter on the Westgold website. Below are Westgold’s top three recipes:

• Muesli bars

• Lemon muffins

• Anzac biscuits


Media inquiries to:

Steve Attwood
Communications Manager
E: [email protected]
P: 03 943 0580
C: 027 419 1080

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