Magnum (ice cream)
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Magnum is an ice cream brand owned by Unilever and sold under Heartbrand (except in Greece and Romania, where it is known as Magic - the Magnum brand being owned by Delta/Nestlé.)
The original 1990 Magnum ice cream bar came as white or dark chocolate covered ice cream on a stick, with a weight of 86 grams (120 ml). The Dove Bar was an obvious inspiration.
From 1992 to 1997 more selection was added including Magnum Mint, Double Chocolate and Magnum in a cone. In 2002 Magnum branched into frozen yoghurt with their raspberry fruit swirl covered in milk chocolate. "Moments" were introduced which were bitesize icecream treats with caramel, chocolate or hazelnut centres, followed later in the year by "mini", "crunchy" (with almonds) and "light". 2003 saw the launch of Magnum Intense (a chocolate truffle center enveloped in ice cream and covered with chocolate) and the limited edition "7 Deadly Sins" series of ice creams, whose flavors were named after the seven deadly sins.
"Sins" was followed by another limited edition range in 2005 in which each flavor was named after one of the senses: Magnum Aroma, Magnum Touch, Magnum Sound, Magnum Taste and Magnum Vision.
Contents |
[edit] Flavours
- 1989: Classic
- 1992: Almond
- 1993: Chocolate
- 1993: White
- 1994: Cone Classic
- 1995: Walnut
- 1996: Nougat
- 1996: Cone Almond
- 1997: Orange Choc
- 1998: Ego
- 1999: Double Caramel
- 2000: Double Chocolate
- 2001: Caramel & nuts
- 2002: Sandwich
- 2002: Yoghurt fresh
- 2003: Seven deadly sins (Lust, Sloth, Greed, Gluttony, Jealousy, Revenge, Vanity)
- 2004: Intense (Stick)
- 2004: Intense (Cup)
- 2005: 5 Senses (Aroma, Touch, Vision, Sound, Taste)
- Moments
- After dinner
- Snack size
[edit] Other national variants
- Beyaz
- Super Ego
- Winner
- Ultra Toffee Nut Crunch
- Ultra White Berry Bliss
- Peppermint
- Mini Honeycomb
- Mini White Choc
- Mini Pure pleasures
- Essence
- Bomboniera
[edit] Ice Structuring Protein
In June 2006 Unilever announced that it had submitted an application to produce an 'Ice Structuring Protein' for use in ice-cream. This ingredient would be produced from genetically modified yeast, based on a gene from the arctic pout. It is not clear whether the resulting ice-cream would be suitable for vegetarians.
