Key Points
- Van Nguyen has worked as an ice cream technologist for 43 years.
- He came to Australia as a student in 1974 and has worked on creating Magnum ice cream.
- Now a grandfather, he still works part-time.
Upon graduating in 1980, he landed a job at Unilever, a global leader in the food industry.
Van Nguyen (second from L) at Unilever in the 1990s. Credit: Van Nguyen
“That trip gave me a lot of memories because I had the opportunity to work with Vietnamese people in the technical industry.”
Van Nguyen ‘designs’ ice cream to suit the ever-changing Australian palate. Credit: MmeEmil/Getty Images
He said when he first joined Unilever, he had only been in Australia for about five years.
My English was not very good.
Van Nguyen
“At Unilever, there is no racial, religious, or gender discrimination, so I didn’t have any problems at work,” he said.
Over the ensuing four decades, he said he has “worn many hats”, evolving from a factory technology engineer to a quality assurance and quality control officer, and ultimately an innovator in research and development (R&D).
I’m most passionate about R&D because it allows me to continuously learn about and investigate new technologies and ideas in order to create interesting products for consumers.
Van Nguyen
Based at the main Streets ice cream factory in Minto, not very far from Sydney, the ice cream creator said his team was working on initiatives to reduce plastic use, lower the sugar content in ice cream and incorporate plant-based ingredients.
The ‘perfect’ ice cream
“Technically, a good ice cream would need to have a true and balanced flavour profile, good ‘mouth feel’ and (be) robust so it doesn’t melt on the way home from the supermarket.”
Mr Nguyen in the Streets factory at Minto. Credit: Van Nguyen
He said while he ate a lot of ice cream when he first started working with the product, these days he only tends to eat it for work to assess flavour and texture and “every now and then as dessert after dinner”.
‘Peaceful’ life in Australia
“We set out to build our life together in this lucky country (where) multiculturalism is recognised and promoted,” he said.
Australia is a peaceful and generous country offering plenty of opportunities for migrants who come here to have a better life.
Van Nguyen
“All my immediate family are now naturalised Aussies, parents and siblings. So are my wife’s. We’re ’empty nesters’ as my two daughters are happily married. My elder one has a five-year-old son who is the apple of my eye.”
Science behind ice cream
Interestingly, there are no added preservatives as ice cream is preserved naturally by freezing.
Mr Nguyen says there are many factors that make the ‘perfect ice cream’. Credit: Van Nguyen
Mr Nguyen says he is behind the company’s iconic ice cream, Magnum, first rolled out in 1989, as well as subsequent classics like Bubble O’Bill, Koala and Olaf.
Understanding the evolving tastes and preferences of customers was at the heart of his job, he said. Products such as ice cream with less sugar and in smaller portions were becoming more popular, he added.
Van Nguyen says customers prefer reduced sugar and smaller portions these days. Credit: Van Nguyen
When asked for advice to pass on to younger generations, the ice cream master’s wisdom is simple yet timeless.
Whatever you do, try to do it the right way, always learn and be a good team member.
Van Nguyen
Mr Nguyen continues to work for the company and is training new employees to succeed him when he eventually does retire.
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