Mackie’s of Scotland unveils new range of miniature ice cream tubs

The firm has netted listings in the likes of Sainsbury’s and Tesco stores throughout Scotland. Picture: contributed. | Other 3rd Party

It means the Aberdeenshire family-owned brand will have launched more than 200 products in its 34 years.

The firm cited Kantar insights data finding that the UK market for snack size ice cream tubs is worth around £18.2 million and has grown by more than 20 per cent in the last year. The research also found that 57 per cent of consumers would like to see more single-serving sized tubs of ice cream sold in their local supermarkets, Mackie’s added.

Stuart Common, sales director at Mackie’s of Scotland, said: “These little tubs fit the trend for convenient snacks in individual portions.

The new products come in what Mackie's says are its most popular flavours - traditional and honeycomb. Picture: contributed. | Other 3rd Party

“The individual sized portion is a popular form of portion control – albeit Mackie’s 120ml is quite generous! With families all coming together, in accordance with the advice to stay safe at home during the Covid-19 emergency, I hope that our ice cream can provide a little lift to people’s day.

“It is astonishing to think that we’ve made more than 200 new products. We have had a lot of fun over the years with various innovations in format and flavour – from a marmalade flavour to Mackawack macaroon, an extra posh look for the cows in tiaras, bite-sized chocolate truffles and even ‘good mood food’ - ice cream with a drop of happy orchid essence.

“While not every new product will succeed, our new product development team are a crucial resource to help us grow the business, adapt to changing market demands and will be the route to our next great product.”

Mackie’s also said that while administrative staff are working from home, key farm and production employees are working on site to produce milk and make ice cream.

Common added: “Our most important consideration is the well-being and safety of staff, we have added protection with strict restrictions on site access and the production teams have helped create new cleaning regimes and social distancing measures to bolster the already high standards required for food production.”

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