Pops Malaya, the ice pops made from fresh fruits and natural ingredients brainchild of Yasmin Karim and co-founder Zuraini Zulkifli, is now available in Lulu Hypermarket at Capsquare and in 30 selected Kedai Mesra Petronas in Kuala Lumpur and Selangor. Sampling started at Lulu in August 2017.
Here is a list of Kedai Mesra Petronas where Pops Malaya is available.
- Hulu Kelang (before the zoo)
- Seksyen 2 Wangsa Maju
- Bukit Antarabangsa
- Sri Hartamas
- Jalan Kolam Air Ampang
- Wangsa Melawati (Roti Boy)
- Mutiara Damansara
- Solaris Putra (Serdang)
- Setia Alam
- Sungai Buloh Layby
- Batu 3 Federal Highway
The gelato and smoothie on the stick uses natural ingredients with no artificial ingredients and chemicals. For example, the Pops Malaya Mango Peach does not come with artificial colours, flavours and preservatives. It is made with only 5 ingredients – fresh mango, fresh peach, filtered water, organic evaporated raw sugarcane and permited stabiliser.
Transparency is another unique selling point for Pops Malaya. Each packaging comes with information on the calorie count and nutrition facts. To make the nutrition easily relate to consumers, the 40 calories per stick in the Dragonfruit Berry is described as “one small kiwifruit.”
Five new flavours
The five new flavours are:
- Strawberry Melon (calories per serving: 40)
- Dragonfruit Berry (calories per serving: 40)
- Mango Peach (calories per serving: 40)
- Chocolate Hazelnut (calories per serving: 93)
- Pineapple Passionfruit (calories per serving: 38)
All the products are manufactured by Doluvo Sdn Bhd with the address at NZX Commmercial Centre at Ara Damansara, Petaling Jaya.
Spread the news through social media
The success DNAs of Pops Malaya are the attractive packaging, clean food, halal and most importantly, the use of social media to spread the word out.
The choice of name Pops Malaya is also very interesting. The word Malaya taps into the psychology of consumers who reminisce the good old days, thus making the frozen confection a comfort food.
*Photographed by the author at Halfest 2017