Tim Tam celebrates 50 extraordinary years

Who would you wish to see again with a suitcase full of Australia’s favourite chocolate biscuit?

Selling over 45 million packs each year thanks to a unique combination of biscuit, cream and chocolate, Arnott’s Tim Tam, Australia’s favourite chocolate biscuit, begins celebrations for its 50th anniversary.

Tim Tam biscuits fiftieth will be a ‘year of togetherness’ filled with exciting partnerships and delicious collaborations.

First up is a partnership with Qantas which in February saw a remote Aussie town reunited with their loved ones. A QantasLink aircraft in special Tim Tam livery flew into Winton, two hours West of Longreach, QLD1, carrying friends and family from all over the world for happy chocolate-filled reunions. Winton was then treated to a Tim Tam birthday extravaganza held in the main street with the whole town invited.

The reunion theme continues this week as Tim Tam asks fans ‘who do you wish to see again?’ and launches the ’50 flights in 50 days’ on-pack promotion. Purchase any two packs from the Tim Tam range** and you could be flying Qantas, armed with a suitcase full of Tim Tam bikkies, to reconnect with someone you love. There are four national flights and one international flight to be won each week for ten weeks.

Susanna Polycarpou, Marketing Director Arnott’s says: “Aussies have loved and connected over Tim Tam biscuits for 50 years. To celebrate this milestone, in 2014 we’re launching a year of togetherness. The partnership with Qantas is one of several exciting collaborations to celebrate the 50th Anniversary of Australia’s favourite chocolate biscuit.”

Next, in a collaboration sure to whip dessert-lovers into a frenzy, Adriano Zumbo, Australia’s most celebrated patissier, has teamed up with Tim Tam to create a limited edition 50th Anniversary range.

Available in stores from this March, Adriano Zumbo’s Tim Tam creations include three indulgent new flavours: tantalizing ‘Raspberry White Choc’, seriously addictive ‘Salted Caramel’ and the deliciously decadent ‘Choc Brownie’.

The new range is inspired by Zumbo’s unique and whimsical take on desserts and provides a tempting variation to the classic chocolatey varieties.

Stay tuned for more anniversary-inspired announcements throughout 2014.

For further information please contact:

Nicole Thomson
Communications Manager
+61 (2) 8767 7607

Ella Tacchi
Mango Communications
+61 (2) 8260 2222

NOTES TO EDITORS: About Arnott’s Tim Tam:

The genius behind the icon:

Ian Norris allegedly went to his grave without divulging the Tim Tam recipe to his family, with seven grandchildren this would have been a tough secret to keep! Mr Norris, the ‘father of the Tim Tam’ was the Director of Food Technology at Arnott’s for 42 years.

Norris set about experimenting with crème flavours and biscuit textures in 1958. Ross Arnott threw in the name Tim Tam in honour of that year’s Kentucky Derby winner. It took another 6 years of perfecting to get Tim Tam to market. “The whole success of Tim Tams, and why it is so good, is the flavour of the creme in combination with the chocolate and the biscuit,” he said.

The cream used in Tim Tams is a delicate mixture of vanilla, butter and chocolate that complements the biscuit base and the chocolate. It’s this unique cream which sets Tim Tam apart from any other chocolate biscuit.

The Complete Range

Treat Packs
Tim Tam Original
Tim Tam White
Tim Tam Double Choc Vanilla
Tim Tam Choc Orange
Tim Tam Turkish Delight
Tim Tam Honeycomb
Tim Tam Dark Mint
Tim Tam Dark Rum & Raisin

Top Sellers
Tim Tam Original
Tim Tam Double Coat
Tim Tam Caramel
Tim Tam Dark

Tim Tam Adriano Zumbo
Salted Caramel
Raspberry White Choc
Choc Brownie

The Tim Tam in numbers

  • Arnott’s use 3 kinds of chocolate to make Tim Tam biscuits. The chocolate is made in at Arnott’s Adelaide site (Marleston) and transported to the Huntingwood Bakery by road and railway.
  • On average Arnott’s Huntingwood uses around 20 tonnes of chocolate in 24hours. Tim Tam Double Coat uses over 25 tonnes.
  • Tim Tam original biscuits are produced at around 3000 biscuits per minute, approximately 60 biscuits per second.
  • Approximately 30% of the Tim Tam is cream. The cream has real chocolate in it.
  • The Tim Tam process from mixing to the packaging takes around two hours. Biscuits will travel almost a kilometre during the process.
  • Arnott’s produce over ½ billion biscuit bases per annum for Tim Tam Original biscuits alone.
  • Each year Huntingwood produces biscuit products that weigh as much as The Sydney Harbour bridge steelwork.

The Tim Tam Slam

  • Take a small bite from one corner of your Tim Tam
  • Turn your Tim Tam around and take a bite from the opposite corner.
  • Insert one bitten corner of your Tim Tam into a cup of tea or coffee.
  • Suck hard, drawing the liquid through the biscuit and into your mouth.
  • Quickly pop the rest of the Tim Tam into your mouth before it disintegrates. Warning: Do not attempt this with very hot liquid, or in front of someone you’re trying to impress!

1. Winton is located approximately 525km from Townsville* and 950km from Alice Springs* and has a population of 900 residents.

*Refers to flight distance
** In one transaction