At 67, Van still loves ice cream. He makes the ones we eat

Vietnam-born food technologist Van Nguyen has been creating new ice cream products to suit the ever-changing tastes of Australians. Your favourite flavour may have been created using his magic touch.

Having worked on popular ice creams like Magnum, Van Nguyen says there's a lot more than just milk and sugar that goes into making the perfect frozen treat. Credit: Van Nguyen (inset) and MmeEmil/Getty Images (main).

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.

Senior process technologist, Van Nguyen, has been designing ice creams for the Australian palate for more than 40 years.

The journey of Mr Nguyen's career began in 1974 when he left Vietnam to pursue a degree in food technology at the University of New South Wales, supported by an Australian government-sponsored scholarship known as the Colombo Plan.

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

Born in Saigon, now Ho Chi Minh City, he talks about making a few trips back to visit his aunts over the years.

"In 1996-97, the company sent me back to Vietnam to help build Unilever's first ice cream factory in Cu Chi, in the south of the country," Mr Nguyen told SBS Vietnamese.

"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

Despite some language barriers, he said he quickly settled into his new job.

"At Unilever, there is no racial, religious, or gender discrimination, so I didn't have any problems at work," he said.

Initially tasked with quality control, Mr Nguyen later transitioned to the ice cream production division at Streets Ice Cream.

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

Mr Nguyen said an ice cream was considered "perfect when it satisfies the needs of the consumer on the eating occasion."

"(It should be) a refreshing, cold ice block on a hot summer's day on the beach or a tub of rich, creamy ice cream to be shared with loved ones after dinner or a chocolate-coated Magnum treat that you enjoy when you’re in a chocolate-craving mood," he explains.

"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

Mr Nguyen said he had met and married his wife who came to Australia in 1977 as a refugee following the Vietnam War.

"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

According to Dairy Australia, about 70 per cent of the ingredients in ice cream come from milk, although mixes often contain natural ingredients like sugar and fruit.

Small quantities of stabilisers, flavours, colourings and emulsifiers may also be added to enhance flavour, texture or appearance.

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.

His contribution to Magnum includes the choice of chocolate that provides that cracking sensation when people bite into it.

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.