incorporating
9 421902 251016
NOVEMber 2010 Volume 16 No 10 $9.15
THE BUSINESS OF MANUFACTURING • LOGISTICS • SUPERMARKETING
fmcg . co . n z
•
foo d ne w s . co . n z
Take a Look
at our
New Look. Welcome to the new look Hellers. The Hellers brand and range of products has had a revamp with a new logo and packaging that our research showed consumers love. Shaved Meat and Hams will be the first to be rolled out followed by more of our range early next year.
Todd Heller et sales. n i b a c r u o Improve y
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Our New Logo The new Hellers logo in the form of a hanging butcher’s sign echos the roots of Hellers through generations of butchers passionate about their trade. It’s loaded with connotations of the charm, craft and credibility of a local smallgoods supplier. The new logo also has the signature “as sure as Hellers”, carrying with it a friendly assurance of quality.
Hellers superior quality Shaved Meats. The new packaging brings a fresh new visual approach to Hellers products with appealing food photography and a ‘butcher’s shop’ look. Todd Heller’s personal comments and his signature, reinforce the assurance of quality.
Hellers unbeatable 100% NZ Ham on the
Bone. Hellers Ham on the Bone is a great NZ Christmas favourite and the new packaging promises that your customers will always get a superb quality ham. They will also feature, when appropriate, the Hellers ‘Free Farmed’ stamp.
Big Advertising Support. Hellers is introducing the new look labels with a blitz of advertising in magazines and TV. Watch out for the new look for Hellers Xmas Hams and Shaved Meats in New Zealand’s leading magazines. And your New Year bacon sales get a great lift with a weighty advertising schedule on TV1, TV2, and TV3.
Date TV – Bacon Magazines – Shaved Meats Magazines – Ham
December
January
February
20 RFID
contents
Features
N O V E M ber 2 0 1 0
20
6 Editor’s note 8 Industry news 25 What’s hot
The networked world: a brave beginning
40 Food safety Always first
48 Foodtech Packtech Firsts from this industry show
27
Category checks 27 Personal wash 34 Milk, cheese and yoghurt 38 Batteries
Regulars 16 Beef&Lamb Spring lamb time again
17 Fresh and local In season
18 FGC Don’t believe the hype
58
OUR COVER New Lemon Delicious with Kerikeri Lemons from the Puhoi Valley range has driven incremental growth for the brand.
contents
19 GS1 Sixteen for the price of one
42 Nargon
N O V E M ber 2 0 1 0
Labour signals GST battle
44 Grocery business
Keeping you up to date with packaging, IT, supply chain and logistics
51 Branding The private brand movement
64 Snap Spotted out and about
65 Diary Your guide to upcoming industry events
52 Feature Security
56 Nargon
48
Consumers heading back to the future
57 Directory 60
58 Feature The angel’s share
60 Industry news 63 Profile
John Tealing, CEO, Cooley Distillery
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e ditor ’s note Vol 16
No 10
november 2010
issn 1175-8279
Incorporating
Serving the business of manufacturing, logistics and supermarketing
PAULINE HERBST – editor editor@fmcg.co.nz
Ashley Kramer – SENIOR account manager Mob: 021 232 9401 admanager@fmcg.co.nz
peter corcoran – account manager Mob: 021 272 7227 peterc@mediaweb.co.nz
Production Manager Fran Marshall (09-832 0024) franm@mediaweb.co.nz
Design Cherie Tagaloa
Subscriptions subs@mediaweb.co.nz 09-845 5114 $90.00 a year (incl GST) for 11 issues Australia $150.00 Rest of the world $190.00
Printing & Pre-press
Fond farewell One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
Benefitz
Luciano Pavarotti and William Wright, Pavarotti, My Own Story
Publisher Used on a white background
A Spanish proverb maintains that the belly rules the mind. This is even more so when your mind is preoccupied with food continually because you edit the industry title. I took over this role with the November issue last year and will be ending it full cycle as this November issue goes to print. I’ve enjoyed being a part of this fastpaced industry and the highs and lows that come with it. Where else do you get to juggle offal tastings with premium wine, go on road trips to pubs (cheers DB) and sample the latest decadent delights in the
Mediaweb Limited PO Box 5544 Wellesley Street, Auckland 1141 Used on a black background Phone 09-845 5114 Fax 09-845 5116 www.mediaweb.co.nz The opinions and material published in FMCG are not necessarily those of the publisher except where specifically stated. © 2010 Mediaweb Limited. ISSN: 1175-8279 (Print), 1179-8718 (Online).
Official b2b magazine for the Gluten Free Food & Allergy Shows. Media sponsor: Pride in Print Awards.
Pauline Herbst, Editor
chilled dessert category? I will however be passing the editor’s pen and sampling plate to a more than worthy candidate, Tamara Rubanowski. Tamara is the former editor of Essentially Food and although the food and beverage world briefly lost her to health and business writing, she has been lured back into the fold. You’ll be able to see her impeccable touch from the December issue. For me, I’m off to join the realm of bits, bytes and shiny boxes as I take on a new challenge. My belly is still coming to terms with its loss.
@
• Up to date • Relevant • Topical Stay in the loop by subscribing to our free twice-weekly email newsletter at www.foodnews.co.nz/subscribe or go to www.fmcg.co.nz for features, news, category checks and blogs at your fingertips 24/7/365.
What’s online
www.fmcg.co.nz FMCG has a few web exclusive features to get you clicking.
Contact Ashley Kramer at admanager@fmcg.co.nz or Peter Corcoran at peterc@mediaweb.co.nz to find out about our print and online packages. To discuss editorial submissions contact Pauline Herbst at editor@fmcg.co.nz.
TEMPRANILLO IN OTAGO BWS editor Pauline Herbst had the opportunity to try Otago’s only tempranillo, barely a week after it was launched. You’ll find out more about the labels housed in bungy co-founder Henry Van Asch’s wine cellar, The Winehouse: van Asch, Rock Ferry and Freefall.
SUMPTUOUS SIAL
It was summed up in a couple of phrases: “competitive food industries, fruitful business meetings and the globalisation of trade boosting the worldwide upturn”. Check out FMCG’s snapshot of SIAL.
NEW PRODUCTS
From Gillette Venus Spa Breeze to Jim Beam’s Big BBQ Box – a sneak peek at the products that didn’t make it into print but live on forever online.
BACARDI – STORY IN A BOTTLE
We showed you some of the pics from Bacardi ambassador and mixologist David Cordoba’s visit to New Zealand but didn’t tell you the story behind them. To find out how to read the story hidden in every bottle racked in a bar, visit www.fmcg.co.nz.
DAIRY QUEEN
Sheryn Cook, Kaimai Cheese’s general manager discovered the world of specialist cheese after years of working in the dairy industry, both here and overseas. One could say Cook was looking for new pastures. Read about the successful business online.
PL US
An extensive archive of previous issues of FMCG you may have missed as well as news, category reports and more.
news Major $45 million mushroom Canterbury-based Meadow Mushrooms is undergoing an extensive $45-million expansion at its production facilities at Norwood and Wilmers Roads on the outskirts of Christchurch. Meadow Mushrooms chief executive Roger Young says the development demonstrates the company’s confidence in the future market and its commitment to the community. “The expansion will create substantial additional employment, making the company one of the largest employers in the region and firmly securing its place as a major Canterbury business,” he says. The business was established in Cyprus in 1968 by well-known businessman and former senior politician, Philip Burdon, and his business partner Roger Giles. Both men invested $17,000 in 1970, in the New Zealand company, which has since self-funded its own growth. Staff numbers have grown from 11 in 1970 to a labour force of more than 500 today, making the company the largest producer of mushrooms in New Zealand and the second largest in Australasia. However Meadow Mushrooms board chairman Philip Burdon says it hasn’t all been plain sailing. “At its inception Meadow Mushrooms was mocked as a ridiculous pipe dream and it’s certainly not been a one-way success story,” he says. “Now, however, the company can legitimately claim to have established one of the largest and most sophisticated agribusinesses in the country for which we can be very proud.” Young says growing mushrooms isn’t easy and doing it successfully on a commercial scale is difficult, so this development project will help set the company up for the future. “The art of mushroom growing has become very technical and science-based, so the expansion will utilise world-leading
innovative techniques. The new technology involved will see composting moved into specialist buildings designed to capture and treat any contaminants,” he says. “All key processes will be computer controlled and monitored. The level of recycling will be enhanced with ammonia gas converted to a nutrient input and all waste water returned to the process. “Rainwater will also be collected from roofs and ‘hardstand’ areas for use in the composting process to ensure we become the most environmentally-sensitive farming industry in the country.” He says the expansion will see the overhaul of composting, where large tunnels and bunkers will be built to increase production capacity and enable composting in a bulk format. Another major part of the expansion involves the establishment of a modern, high-tech growing farm based on the Dutch shelf system and the construction of a new purpose-built pack shed. “This expansion will ensure Meadow Mushrooms will be able to meet growing demand and will dramatically improve efficiency and productivity,” says Young. He says the expansion is planned to be completed by early 2011, just in time to celebrate the 40th anniversary of Meadow Mushrooms. l
Mother of a sponsorship Mother Energy Drink is the exclusive beverage sponsor of the first New Zealand owned helicopter engine turbine powered jet boat. Partnering with the boat’s owner and local legend John Derry, the custom-made Mother jet boat was recently unveiled at the Blenheim Boat Show. Delina Shields, marketing manager, Still Beverages, Coca-Cola Oceania, says, “Partnering with a boat containing a massive jet engine is the perfect match for Mother Energy Drink which is all about delivering a Mother of an energy hit. We’re very proud to be working with John Derry in bringing it to the New
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FMCG NOVEMber 2010
Zealand public.” Following the Blenheim Boat Show, the jet boat will appear at several races giving further exposure and profile for the brand. One of only two in the world, the custom-made Mother vessel is the first New Zealand owned turbine powered jet boat. With a turbine helicopter engine and 1270 foot-pounds of torque, the 1350 horsepower boat can reach in excess of 200kph. l
n ews Aussies fall for Charlie’s In a breakthrough multi-million dollar deal, Australasian beverage company Charlie’s Group (NZX:CHA) has cracked the Aussie market with supermarket giant Coles stocking 11 of Charlie’s products nationally. The deal has the potential to double the size of Charlie’s Group Australia which had sales of $7 million in the year to June 30, 2010 and contributed $1.8m in EBITDA. Spearheading the range is Charlie’s Old Fashioned Lemonade. It is supported by a further 10 Charlie’s products, including the brand’s famed Spirulina Smoothie, eight of which will be available in 750 Coles supermarkets across Australia from early November. The deal is so big Charlie’s needs to squeeze around four million extra lemons every year – a 300 percent increase – just to meet the demand for the Old Fashioned Quencher range. Charlie’s Group CEO Stefan Lepionka says the Australian juice market is very well developed and a tough one to crack. “Our ‘not from concentrate’ positioning has proven its value,” he says. “We now have a very big foot in the Aussie market door because we use the best ingredients and have innovative, honest and fun packaging. “Charlie’s Old Fashioned Lemonade is a favourite amongst New Zealanders so we were keen to see what our Australian cousins thought of it. The sales team has been working on the deal with Coles for more than 12 months and the Charlie’s Quenchers and Smoothies have been trialled in 37 selected stores across the country.” Lepionka says it will significantly grow Australian revenues further and bring 30-35 percent extra volume through the production facility set up in 2008. He says Australia’s warm climate and 22 million people provide significant potential for Charlie’s. The product launch is backed by an in-store marketing programme and a “cheeky” consumer marketing launch. L O C 2 1 7 7 _ 1 0 k Wi n n e r F M . p d f
Pa ge
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The Charlie’s brand was launched in Australia only two years ago and along with the company’s other brand Phoenix Organics, have both gained favour in some of the nation’s trendiest cafés, restaurants and hotels. Lepionka says it is those establishments that drive choice and opinion and by proving itself in them, Charlie’s has grown demand among a wider customer and consumer base. Charlie’s varieties ranged by Coles in Australia are Old Fashioned Lemonade Quencher, Mango and Orange Quencher and Raspberry Quencher. Smoothie flavours ranged include Berry, Spirulina, Guava and Mango. There are 750 Coles supermarkets in Australia with 100,000plus employees and more than 11 million customer transactions every week. Charlie’s Group reported record earnings of $3.4 million in the year to June 30, 2010. It achieved 39 percent sales growth in Australia and 33 percent growth in other export markets. l 1 5 / 1 0 / 1 0 ,
1 0 : 2 1
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CARING FOR YOU AND YOUR CHARITY Congratulations to Helen Kirdy who has won $10,000 for herself and $10,000 for her chosen charity CanTeen, simply by purchasing Garnier Fructis and entering to win. Well done to them both. Pictured from left to right: Nicola Penman (L’Oreal), Judy Sheppard (New World), Helen Kirdy, and Sam McConnell (CanTeen). LOC2177
NOVEMber 2010 FMCG
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news New technology helps Fairtrade Believed to be the first of its kind in the world, an instore ad experience at Victoria Park New World for All Good Bananas featured a unique piece of technology called the Audio Spotlight that directs a narrow beam of sound into a confined area, which only the person standing there can hear. Matt Williams and Freddie Coltart, the young creatives at Ogilvy ad agency who developed the concept for the promotion, say that customers who stand on the floor sign in front of the All Good Bananas stand will hear a message that intends to prick their conscience to consider the fair trade product. “The decision to buy fair trade products is ultimately made by our conscience. It’s an active choice based on individual values,” says Williams. “With the Audio Spotlight technology, we saw a clever way to communicate individually with shoppers, by actually posing as their conscience, and giving them some information about fair trade options that they might not have had before.” Part of the message, voiced by Kiwi actress Rose McIver says, “Know who I am? I’m that inner voice. I want to talk to you about something, something really important – Fairtrade… choosing them means you’re helping growers feed their families and support their communities – they get paid a fair price. So now you know which ones to choose, make a good choice.” Williams says he first heard about the Audio Spotlight technology through the internet, and learned it had been used most often in locations like museums or libraries for simple information communication purposes. He says it was immediately clear to him that it could be easily used for a unique advertising idea. “As far as we know, this is the first time this technology has been used in this dramatic way that clearly takes advantage of the product’s unique capabilities,” says Williams; “Provision Technologies from Auckland, in conjunction with Holosonics, the USA-based manufacturer, were very supportive of the concept and have loaned us the technology at no cost, because it is supporting such a good cause.” Simon Coley, director of All Good Bananas, says he’s thrilled that the installation will be communicating the fair trade story to shoppers in a way that makes a powerful impact. “Our message is that fair trade products are not only good for the growers and their communities, they’re also good for the environment because they are sustainably grown, and good for you. That’s something that comes through loud and clear in this promotion, even though the audio itself will be relatively quiet!” Victoria Park New World Store Owner Jason Witehira is also pleased with the installation and has been impressed by his customers’ initial reactions to it; “I’m always looking for innovative ways to tell the stories about products like these to our customers,” he says. The installation was on display at the Victoria Park New World supermarket in Auckland until the end of October. l
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FMCG NOVEMber 2010
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cut, blanched, dried and starch coated potatoes. Pre-fried in vegetable oil. They are the ideal chip innovation with no compromise on taste.
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news
The team at Tasti celebrate their multiple wins.
Taste of success Food manufacturing business Tasti Products has won a raft of awards at the 2010 Westpac Waitakere Business awards. Tasti is an entrepreneurial and agile organisation with a 70year history of traditional product focus, now diversifying in cereal and nutritional snack markets. The business’ commitment to staff through education, recognition, internal promotion and team events was one factor that won it the Alloy Yachts Employer of Choice Award. Others included a literacy programme and a wellness programme. Tasti is also a good community citizen involving its staff in a major native forest and Kiwi conservation project. The judges were also impressed with Tasti’s export story, which started seriously in 2000 and has now reached 52% of total turnover. Its focus has been on cracking the tough Australian supermarket chains, winning it the Babich Wines
Export Business Award. All products are manufactured at Tasti’s factory at Te Atatu peninsula, and 20 containers of product are exported to shelves in 4000 supermarkets throughout Australia each week. New export targets have now also been set for Asia and the Middle East. The final coup was the Douglas Pharmaceuticals Best Large Business Award, due to Tasti Products’ dedicated focus on new product development and developing strong distribution channels in the domestic and export markets, Tasti has grown substantially and profitably over the past five years. Judges saw a clear management structure and a focus on employee wellbeing, along with development of their skills and potential career paths. They were impressed by Tasti’s social conscience, which was demonstrated through a range of initiatives and acknowledgement of the need for work-life balance. l
Sweetening sales This month’s cover features new Lemon Delicious with Kerikeri Lemons from the Puhoi Valley range of premium indulgent yoghurts. Using tangy, yet sweet Kerikeri Lemons, this launch has driven incremental growth for the brand, which has been offering New Zealand consumers delicious yoghurts for over five years.
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FMCG NOVEMber 2010
Puhoi Valley Yoghurt prides itself in using only New Zealand sourced fruits, as shown in other variants within the range such as Divine Berries from Nelson Bays and Central Otago Apricots and Honey. With skus available in 450g and 200g pots (selected flavours only), Puhoi Valley’s yoghurt is ideal for a range of breakfast, brunch and dessert occasions. l
416709 000592
FAMILY PACK
PORTABELLO
Meadow Mushrooms Ltd. Springs Road, Prebbleton, Canterbury, New Zealand.
Refrigerate Net Weight when packed 400gm
9
PORTABELLO
FAMILY PACK
50mm
90.25mm
Refrigerate Net Weight when packed 400gm
100%
Registered
Matt
100%
Registered
Date:
Label Size: 50 x 90.25mm
Laminated
2nd Proof
cyan
magenta
yellow
black
pms
pms
THIS WAY
pms
dieline
1 3
2 4
5
6
7
THIS WAY
Core Size: 76mm Qty per roll: 5000
Description:
THIS WAY
24-09-10
THIS WAY
THIS WAY
Overgloss
THIS WAY
Code: MM_Ports400
416709 000592
THIS WAY
Client: Meadow Mushrooms
9
THIS WAY
Meadow Mushrooms Ltd. Springs Road, Prebbleton, Canterbury, New Zealand.
8
IMPORTANT Please check this proof for spelling errors and layout. Mark alterations clearly, if alterations are required please do not sign until corrections are completed. This specification is for a layout and visual guide only and does not necessarily indicate final print. All colours are matched to designated PMS colours or CMYK colours as per customer specifications. Clients signature is authority to proceed with order as per proof guide. Please return to GEON. Po Box 19707 Christchurch. Fax 03 384 2905. email christchurch.art@geongroup.com GEON Signature verifies that the product you require matches the sample provided.
Client Sign-off:
GEON Sign-off: Date:
news Government and industry meet Helping Kiwis get healthier by promoting and enabling balanced diets and active lifestyles is an approach shared by the Government and members of the Food Industry Group. At a recent meeting with CEOs and food industry members, Health Minister Tony Ryall said, “Working with industry and food manufacturers constructively is an approach Government supports and we want to see more examples of the achievements in this area.” Government continues to invest in addressing this issue through a $60-million commitment to nutrition and exercise. The KiwiSport programme will see $20 million provided to sports trusts and schools and provides opportunities for support and
partnership with food manufacturers and retailers. Examples of recent industry work shared with the Minister include: • The Eat Wise and Exercise campaign (a collaboration between Foodstuffs supermarkets, brand owners and the Heart Foundation) • Progressive Enterprises’ Fresh Food Kids • The new Children’s Code for Advertising Food • Getting it Right for Children (television advertising zones) • New product development from Prolife Foods • Removal of 30 tonnes of saturated fat in Burger King stores • Nestlé reformulation and education programmes. l
Swift winner Porirua local Chris Brough had test driven a Suzuki Swift just weeks before being told he had won a brand new one, thanks to Ingham. “You hear of people winning these sorts of competitions but you never think it will happen to you,” says Brough. “When I was told I had won, I thought someone was having me on,” he says. The brand new red Suzuki Swift was the grand prize in Ingham’s ‘Win Red’ promotion, where entrants had the chance to win hundreds of red prizes, including red Sony Handycams, MP3 players and digital cameras, RJ’s red licorice and Ingham Red Box products. Customers were encouraged to purchase two products from the Ingham Red Box range (which includes Chicken Cordon Bleu, Kiev, Chicken Tenders, Lite Chicken Breast Fillets and Duets) to go into the draw to win prizes. Brough’s winning purchases were Ingham Chicken Kievs, but he says he and his family “love the whole Ingham range”. Jonathan Gray, Ingham national sales manager, was on hand to present Brough with the keys to his new car. “We’re absolutely thrilled for Chris and his family,” Gray says.
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FMCG NOVEMber 2010
“It’s fantastic to be able to give away this prize to such a deserving family.” Brough bought the winning Chicken Kievs from New World in Whitby, Porirua, and owner/operator Colleen Cameron says she is pleased a local took the top prize. Cameron even recognised him as the friendly neighbour who had knocked on her door just weeks earlier to tell her that her car lights were left on. Meanwhile Brough is looking forward to getting rid of the old car and taking his new Suzuki for a spin. “This is the first time we have ever won anything – the whole family is absolutely rapt.” l
n ews
Rowing for green Thousands of visitors and rowers at the 2010 World Rowing Championships will be urged to ‘give it back and recycle’ due to the launch of an event recycling programme by Coca-Cola Amatil New Zealand (CCANZ). Winning an IOC Oceania award in 2009 for the event’s Project Rainbow goals, including a carbon reduction plan and a zero waste plan, Karapiro 2010 has worked with CocaCola to introduce a unique and innovative public place recycling programme for the championships. This includes the set up of 150 specially designed recycling bins alongside waste bins from the park and ride to the lakeside, flags identifying the bin clusters, banners, big screen animation and a volunteer force of 60+ ‘Green Team’ members, actively encouraging people to recycle. Tom Mayo, CEO of the 2010 World Rowing Championships, says: “This is New Zealand’s most significant sports event of 2010 and the world is watching how it’s run. With its high level of sustainability and environmental commitment, Project Rainbow will potentially form the template for future global events. The infrastructure commitment made by Coca-Cola in helping us achieve our zero waste target is a visible and tangible way event visitors can play their part.”
Coca-Cola Amatil will undertake post event calculation and reporting of actual recycling rates over the entire event, including volumes of recyclable plastic collected. This will be used as a benchmark for future events. Kylla Petersen, CCANZ’s recycling activation manager for the 2010 World Rowing Championships, says: “Our goal is to be a catalyst for positive change in recycling. This partnership with the 2010 World Rowing Championships is a great way to encourage people to recycle when they’re out and about. “New Zealanders are great recyclers when given the chance, just consider the 97% reported rate of metropolitan recycling when there’s easy access to kerbside or drop-off recycling services. “We want to decrease the amount of recyclables going needlessly to landfill, whether that’s bottles or cans. All of our containers can be recycled and reused, and we’re working hard to help the public make the right choice when disposing of their can or bottle.” Trial event recycling at the annual Christchurch and Auckland Coca-Cola Christmas in the Park has seen event recycling increase by 580% since 2005. l
NOVEMber 2010 FMCG
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b e ef & la m b
Rod Slater is the CEO of Beef + Lamb New Zealand.
Spring lamb time again Celebrating the season. By Rod Slater As a butcher of 40 years I well remember this time of the year with the new season’s lamb coming on stream. In those days there was a lot more hogget sold and, as a result, the arrival of ‘spring lamb’ was a much bigger deal and butchers promoted its arrival. So what has changed? Mainly the fact lamb is more readily available all year round these days; therefore the arrival in November of the new season’s lamb has less of an impact. Nevertheless, in spite of potential supply issues this season due to export demand and the storms in the deep South during September, we at Beef + Lamb New Zealand think we should promote our new season’s lamb. Firstly, comes the start of a new promotion through our Hallmark of Excellence restaurants over the month of November. By dining on lamb, in a participating New Zealand Beef and Lamb Hallmark of Excellence restaurant during November, customers can win a year’s supply of lamb from Gourmet Direct, delivered to their home each month – a prize pack worth more than $2000. And the restaurant, which sells the lamb dish to the winning customer, will also receive lamb to the value of $1000 supplied by Gourmet Direct. This promotion should help steer diners towards the lamb on the menu. A list of participating restaurants can be found at www.beeflambnz.co.nz. Secondly, comes the Lamb Festival. This is a brand new idea, with a month of activities scheduled to begin on Valentine’s Day and culminating at the Golden Lamb Awards, aka the Glammies in Wanaka on 11-12 March 2011. The aim is to create a real publicity boost for lamb and help increase consumer demand. The month will be a celebration of New Zealand lamb and everything which makes it so unique. We will be releasing details of this as the time comes closer so keep an ear out for what’s happening.
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FMCG NOVEMber 2010
FRESH AND LOCAL Specialist resource writer John Clarke highlights developments in produce, fish and meat supply.
MEAT Again expect no real drop in prices for New Zealand red meat over the next month, but supply will be improving. Lamb schedules are still high and the trend is steady. There is some lovely new spring lamb out there but supply is tight. Mutton schedules are still at record levels and still in short supply. Local trade prices for beef are high and supply is tight at time of writing. The spring venison schedule is still firm and supply tight. Look to those hams – Christmas is coming.
least in the short term. The strong winds experienced in mid September have taken their toll on local avocado growers. In the Bay of Plenty alone the industry is expecting the season’s export crop to be down by around 300,000 trays. Growers have not only lost fruit from trees, but whole trees have also been blown over. The situation was exacerbated by a very wet early September, which soaked the ground and made the trees less stable. One positive outcome is that the flowers for next season’s crop were still immature and weren’t damaged. It is also expected that a smaller crop will keep prices higher than average, which may provide some compensation for growers but not for consumers. This also means that we should be cognisant of possible quality issues. This is the time for our local citrus varieties. Tangelos will be good buying from now on and are popular with customers. The first gooseberries will be in the market for November. As it is with apples, so it is with pears – mainly US-sourced produce at the moment. The American pears aren’t so bad and have a good clean skin. Nashi is the same I’m afraid. Pomegranates are starting to go up this month as they ripen in the Northern Hemisphere’s autumn and we tend to see them through our summer months. There is still a lot of imported stone fruit at present, but the early local product will be stating to rear its head later this month. The first Dawson cherries, North Island Mayglo nectarines and early apricots and peaches from Hawkes Bay are all guaranteed to be expensive. We will also see the first Wilson early plums, but these are very soft fleshed. Most early season New Zealand-grown stone fruit has a poor shelf life. New Zealand strawberries will be arriving in bulk this month.
FRUIT Most of the New Zealand seasonal apples are done and dusted. It is mostly US-sourced produce for the next few months. The new season Hass and Hayes (pebbly skinned), our best avocados, are here in bulk and the price has dropped back a little, at
VEGETABLES Artichokes (globe) will be in the markets in a month or thereabouts with supply increasing. The first New Zealand new season spears of asparagus are here. A few New Zealand glasshouse Mangere Pole beans are in the markets. The outdoor round ‘French’ beans
ON THE WAY
Raspberries and the very first cherries.
IN THEIR PRIME
Asparagus, globe artichokes, new potatoes. New Zealand navel oranges, lemons, limes, tangelos and strawberries. Also snapper, whitebait, flounder, mullet, trevally and scallops.
FALLING OFF
Brussels sprouts, leeks and parsnips. Pacific oysters.
DONE AND DUSTED
Mandarins, persimmons, yams, Kiwi red onions. Bluefin tuna.
SEAFOOD Snapper are schooling in the Hauraki Gulf and the run is on. The main season is on for the fine and well priced trevally. The moki season is in swing and at very good prices in the marketplace. Warehou is another southern species with a reasonable price. The main season is on.
(mostly Gisborne grown) should show up shortly. Broad beans are out there now. Capsicum prices are still very high but almost all the New Zealand grown varieties will start to come on stream this month. These will be hothouse (usually hydroponic), few and at a price. There is of course plenty of Aussie and Island stuff being imported. The main New Zealand season is from January until April. Our New Zealand zucchinis start again in November and telegraph cucumbers have come back in quantity, all hothouse of course. There is very little New Zealand garlic around but the imports are coming in bulk, mainly from China. The Kiwi stuff arrives in a month or so. Leek quality is variable with some starting to show a core and supplies will fall over soon. Parsnips are just about finished for the season but should be of good quality until late November. There are still some good quality main crop potatoes but I have seen some greening. The first new potatoes will be in the market. The Maori potato varieties are poor quality at this time of year. More will be dug in December. Salad leaves as always, although more expensive than usual. Rocket should be less expensive from now but it will not be. Nice crunchy icebergs in the markets but supply is a little short. New Zealand shallots will be arriving very soon. The New Zealand hothouse main tomato crop is in full swing and prices are shocking but at least they are edible. No outdoors for a while yet guys. This is the end of the great little yam for another year.
NOVEMber 2010 FMCG
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fgc
Katherine Rich is the CEO of the New Zealand Food & Grocery Council. Email: Katherine.rich@fgc.co.nz
Don’t believe the hype Risk taking and the media. By Katherine Rich
If you believed every shock horror media story you’d get the impression that everything appears to be killing us these days. There is an increasing tendency for activists and writers to argue there is a risk associated with a common object, use that risk to create significant public concern and then demand political change on the basis that people are worried. At a fundamental level, there can sometimes be an upside to this process, as when we rightly stopped using lead-based make-up and, much later, asbestos installation. When health risks are being discussed, it is vital to be very precise. In this area, the correct use of science, statistics, and language is critical. One of the most highprofile examples of this situation is Bisphenol A (BPA), a compound which was commonly used in plastic food packaging and utensils. Past tense is used because BPA is being phased out by some companies, because although safe to use, they have judged it’s simply not worth the argument. BPA is widely used with plenty of solid science saying it is safe. Then one report indicated that a compound (usually pejoratively referred to as a ‘toxic’ chemical) had the potential to increase the chance of cancer later in life. This story went right around the world and New Zealand companies got caught up in it. Food Standards Australia New Zealand (FSANZ) attempted to damp down concerns by releasing its own dietary modelling which showed a 5kg baby would have to drink around 80 bottles a day every day for a lifetime before even approaching the safety limit. FSANZ concluded that BPA “does not pose a risk to public health for any age group”, but that did not seem to matter in the slightest. What the media and the activists failed to do was to explain the level of risk. By building up fears and anxiety, governments in Canada and several US states were pressured into banning BPA even though their own experts were adamant it was safe. Those bans were then used by activists here to call for our Government to follow suit. The same reporters who helped create the initial story could then legitimately return to the story in light of these new developments. It 18
FMCG NOVEMber 2010
is a circle, but hardly a virtuous one. The irony is that BPA is being phased out and being replaced by plastics which have not been tested nearly as rigorously. Several experts have also said the ‘cancer scare’ has taken the attention away from the much more important issue of educating parents about the correct care and preparation of children’s bottles.Those critical lessons were lost in the maelstrom. Last year a NZ Herald story grabbed attention with the headline – ‘sweets can turn your kids into serial killers’. What irked was that at no point in the article did it say how this might happen or how often it might happen. Having become progressively more frustrated with stories of this nature, FGC took the unusual step of writing directly to the scientist whose research was being quoted as the basis of the claim. He was absolutely horrified that was how it was being reported. He said they had found no causal relationship between sweets and violence or serial killing, and that his team had been very careful to stress this when presenting the findings. Ever the scientist, he noted it was entirely likely there were no serial killers in his sample survey so he could not possibly have reached that conclusion.That is probably scant consolation to kids around the world who did not get a lolly because Dad was worried about them turning into Hannibal Lecter. The internet can be a useful tool to communicate and to gather information from around the world, but it also has the ability to amplify groundless concerns and facilitate scaremongering. The critical time is when science and public opinion diverge. Most people now do their research on Google but Google measures a page’s popularity, not its accuracy. When it comes to health risks, the science, statistics, and language really do matter. Risks must be put into context. If the risks are significant, they need to be addressed. If the risks are negligible, we should put our efforts into other areas which might make a difference. This could include promoting a healthy balanced lifestyle with a moderate diet and enough exercise. Time is a finite commodity. We should spend it on the risks which matter.
gs1
Sixteen for the price of one Getting connected benefits all. By Dr Peter stevens Have you heard the joke about the best salesperson in the world? S/he was the one who sold the first fax machine (… as there was no-one else to fax to. Get it?) This joke is illustrative of the truth behind network economics, and an economic law called Metcalfe’s Law (http:// en.wikipedia.org/wiki/Metcalfe’s_law). Metcalfe’s law states the value of a… network is proportional to the square of the number of connected users of the network. Although Metcalfe’s Law referred to communications networks such as ethernet, and the web, the interesting thing about standards is that they behave in a similar way to network effects. Supply and demand chains between trading partners benefit massively when more participants use the same standard for identification and communication, etc. The use of interoperable data and hardware/software, delivers efficiency and simplicity benefits massively as the network of interconnected users grows. For example, the more people who use the same electronic standard for purchase orders (GS1 XML) or the standard for point-of-sale barcoding (EAN-13), the more valuable the GS1 System becomes to existing members of GS1. Interoperability and communication drive value exponentially. And so it is with electronic catalogues and data synchronisation. And in this area there has been big news for FMCG readers. Many brand owners in the FMCG sector supply a number of different channels to market. The more channels that use the same environment for exchanging catalogue data, the better. So the recent announcement that Woolworths Australia, Progressive Enterprises and all the New Zealand rural traders will join existing users Foodstuffs, Coles and Mitre 10 and use GS1net for electronically receiving catalogue data from their suppliers, is great news for everybody. This is because there are brand owners that supply all
Dr Peter Stevens, chief executive, GS1.
these retailers with product, and under the use of GS1’s data synchronisation standards they will be able to supply, with one data load, one set of globally-aligned standards and one fee: 1. Foodstuffs Auckland 2. Foodstuffs Wellington 3. Foodstuffs South Island 4. Progressive Enterprises 5. Woolworths Australia 6. Mitre 10 7. ITM 8. Combined Rural Traders 9. Farmlands 10. RDI 11. Elders 12. PGG Wrightsons 13. Metcash (Australia) 14. Warehouse Stationery 15. Coles-Myer If some of you are lucky, you might also supply the Australian State and Federal government with product information for their National Product Catalogue (NPC), bringing to 16 major cross-Tasman players that will be accepting data via GS1net. For brand owners, the value proposition of doing a ‘crash hot job’ preparing and cleaning your product data for one trading partner is strengthened. Standard product data (names, weights, packaging configurations, unique selling proposition, images, etc) can be loaded once and flow to all your trading partners. This does not mean that sensitive information goes to the wrong place, as GS1net supports trading partner-specific information such as pricing, terms and discounts etc. Certainly it is GS1’s plan that even more retailers (or data recipients as they are more correctly called) come on board – afterall the temptation to get clean product data from a standard industry source is very alluring. This will exponentially increase the value proposition of the GS1net network for all existing participants – living proof of Metcalfe’s Law. NOVEMber 2010 FMCG
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The networked world:
a brave
beginning
Technology has changed the world we live in, both as consumers and in the way we operate our businesses. Pauline Herbst explores how ‘intelligent’ fridges and shared databases are changing the industry in New Zealand. 20
FMCG NOVEMber 2010
I
FA, the world’s biggest consumer electronics and appliances show has many gadgets on display; walls of 3D TVs to entertain you and tiny transmitters to keep you connected to the world at large. The last thing you’d expect to find at the Berlin-based show is something that relates to supermarkets. But there, lined up next to a carousel of smart, sweat-sensing washing machines and cherry-red lacquered designer fridges, sits a single ‘internet of things’ (IOT) refrigerator. A prototype from Haier,the AFT631UX (let’s christen it IOT) claims to bring with it an intelligent lifestyle, easy food management, comfortable and convenient online shopping, film and music entertainment. You can check out photos of your family or last vacation, videophone your Nan or browse the internet. Open it up and pilfer the last egg from the sample carton inside. The clever IOT senses this and prompts you to order another dozen from your local supermarket, using its handy touchscreen display. How? ‘Convenient online shopping’ is the key phrase. The IOT fridge doesn’t only store food; it also allows “communication between food inside the fridge, food in store and humans across the network”. It does this via a built-in RFID antenna inside the fridge cabinet that reads information from the RFID labels such as the quality guarantee period, production date, nutrition constituent and what quantity of the product
remains inside the fridge – recognised and shown on the display panel. IOT’s manufacturers make even loftier claims, that viewed on a business scale, ‘internet of things’ technology is 30 times bigger than that of the internet now, with the capacity to be an important guide for “the industrial development of each country”. It seems ‘intelligent’ objects using RFID sensors will shoulder a great deal of responsibility in the near future. More simply put, the theory behind IOT is that if the objects around us could all be tagged with mini RFID chips, they could be controlled and inventoried by computers. Applications for business are obvious, especially when it comes to stock. But what of now?
Reality check The reality, according to Dr Peter Stevens, CEO of GS1, is very far from that picture. He’s been seeing prototypes of that nature in Germany for many years and says New Zealand is nowhere near. Neither is the rest of the world. He explains it will be years before item level tagging filters down to products like individual eggs. “You only see item level tagging on CDs, DVDs and high value grocery products like Gillette shaver blades. This is because they are of high value and easily stolen but need to be on the shelf. It’s around supply chain vis-
ibility and the control of out-of-stocks and theft. So not across the bar and not on products like milk.” Stevens cites two case studies where unit level RFID tagging has been used: Kraft cheese and Proctor & Gamble’s Gillette razor blades. The first was a pilot conducted by MetroGroup’s Future Stores to evaluate the effectiveness of RFID in identifying stock locations of its products. The objective was to see a fully integrated RFID supply chain, bringing benefits in reducing manual control efforts and manual input of messages into systems. The biggest benefit the partners hoped to gain from the RFID pilot included increased visibility across an increasingly distributed supply chain network so all business partners have access to specific product information at any point in the supply chain. In the second case study, Proctor & Gamble tagged its products for US giant Walmart. As Stevens says: “Gillette has been one of the leaders in RFID for years [even before it was part of Proctor NOVEMber 2010 FMCG
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st ra p
Fonterra RFID Milk Sample Vial (Spotted at Foodtech Packtech 2010) & Gamble]. Both the‘Milk shaving foam As a key component in Fonterra’s and blades are very easily stolen and Collection Programme of Work’ project, there is a high need for stores not to the RFID Milk Sample Vial was designed and be out of stock. developed by Millenium Plastics in close “The company also owned Braun association with Fonterra and is manufactured and Duracell that have some of the at Millenium’s Hamilton facility. highest value products such as batThe award-winning includes a dual closureand teries, vial Braun toothbrushes system with tamper-evident security to minimise the risk of sample contamination. It includes a reusable RFID tag fitted to the vial for data collection and testing of milk samples from its 10,000 plus suppliers. The dual-coded system ensures the vial is fully sealed at the manufacturing stage and resealed once the milk sample is collected which reduces the risk of contamination. The RFID tag electronically stores data at the point of selection which is read and issued by the testing laboratory. The vial and data enhancements have allowed for improved tracking of samples at the testing laboratory. The sample picked up two awards at the recent 2010 Plastics Industry Biennial Design Awards: Gold in the Primary category and Bronze in the Injection Moulding – Conventional category.
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FMCG NOVEMber 2010
heads. These are small items with high margin. Once a consumer is on to a razor they buy the blades. Consumables are very highly priced. It’s rumoured there is around $50,000 worth of razors in a palette. If that can’t be found, it’s significant. “RFID is going into the products where it makes the most sense and addresses business needs. It’s either under the hood or the public ones are reasonable, like kiwifruit and supply chain stuff – RFID in distribution centres for picking.” It’ll be years before chips filter down to the consumer level and by then, there may be another technology streamlining industry. In the meantime, old fashioned relationship building and networking through people, not computers seems to be paving the way to the future.
Foodstuffs’ SRM – LinkedIn for grocery? Foodstuffs has just launched SRM – its Supplier Relationship Management programme. SRM is as simple as its acronym – just think of it as a glorified Outlook contacts list. The webenabled real-time solution is a database that not only lists all of Foodstuffs’ key contacts but also “approved” supply partners’ key contacts. “This is a project the business has been working on for a long time,” says David Pawson, wholesale merchandise manager, Foodstuffs South Island. “Supplier contact
emails are an ever-changing target. Everybody keeps their own database and any time we need to make contact we’re rallying around live time information. Suppliers are not very good at updating changes (and we’re the same). I’ve lost count of the number of times I’ve rung someone to find out they’ve left the business three months ago.” The useful thing with this system is that as a supplier, you can access the mobile web version of the SRM from a mobile phone and as you drive into a town, find out who owns the store, who you can talk to and what they look like. Pawson says: “Real time is the other factor here, what we are looking at today is the truth today. Why wouldn’t you want to embrace it and have this opportunity? Why wouldn’t you want to get involved in something where a supplier has access to our entire database with email addresses, photographs, stores, and people within the stores? That’s what you need to do business.” All Foodstuffs want in return for the free use of this information is for suppliers to add their details. Admittedly, it sound a bit daunting, an Orwellian surveillance system tracing your every move, but as Chris Cameron, online media manager for Foodstuffs South Island says, that’s not the case. “We were very conscious of privacy and security. All the informa-
featu re
tion obtained in there is publically accessible anywhere. We don’t have any information other than what is on your business card. “You can also only access the database with a valid name and password and you have to accept the terms and conditions. Overall we don’t see any data security problems.” When FMCG spoke to the Foodstuffs team, the system had only been live for a month. “We’re right at the beginning of the journey,” says Pawson. “Less than 5% of suppliers are signed up and are entering their details. We are noticing a ramp up. More applications to get access to the system are being made and we are expecting a bit of a flood. “People are pretty focused on business rather than on things like this. [This was said in the wake of the Cantabrian earthquake]. As we get back to business as usual we expect to see a big upswing.” After Foodstuffs did its part by updating the contacts across all three companies (which is easier said than done when dealing with three different back office systems), the system was tested with 10 pilot suppliers. “The bigger suppliers tend to be advocates of the system,”says Cameron. “You can see that by the testimonials on the site.” FMCG checked and found testimonials from heavy hitters CookieTime, Bell and Wattie’s. To quote: “SRM has proved to provide our business with a centralised
easy-to-use 24/7 interface to stay abreast of personnel changes between our business and Foodstuffs organisations. Finding the contacts details for Foodstuffs personnel throughout their organisations is now only a few clicks away,” says Heath deGarnham, national business manager, Cookie Time. Cameron adds:“By providing minimal information to us suppliers get access to all the stores across all the banners and all the employees across the Foodstuffs company. They get an immediate win.” It sounds good so far but you may be wondering how painful the process is. According to Pawson and Cameron, painless. Cameron says: “The system is completely selfcontained. You can upload your information via a web-based stepby-step process or bulk upload via a spread sheet. It literally takes 30 seconds. It’ll upload straight away and it’s done.” FMCG expresses slight disbelief – what if it fails half way through uploading hundreds of contacts. Pawson has that covered: “We’re batching it to 50 to make sure it’s nice and stable.” As the team explain, while GS1net (a data synchronisation system) can be quite complicated due to the back office development required, as SRM is completely web based, integration
Acronym quick guide GS1: Global Standards One. An international not-for-profit association dedicated to the development and implementation of global standards and solutions to improve the efficiency and visibility of supply and demand chains globally and across multiple sectors. GS1net: The Australasian component of GS1’s Global Data Synchronisation Network or GDSN. It enables organisations to cooperate in setting up and maintaining electronic catalogues of product data. IOT: Internet of things. The networked interconnection of everyday objects. RFID: Radio Frequency Identification. SRM: Supplier Relationship Management. Foodstuffs and its supply partners’ key contacts database.
NOVEMber 2010 FMCG
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WINNING TRUST BY THE BUCKET LOAD
“Viscount’s flexibility, nimbleness and local presence has been vital to the success of the campaign� Cookie Time general manager Lincoln Booth The Cookie Time Christmas Cookies bucket had remained largely unchanged since its inception in 1985, and its design was looking dated and tired, and no longer reflected the current Cookie Time branding. Viscount developed an innovative new bucket design incorporating groundbreaking new technology – Inmould Labelling (IML). Inmould labelling introduces pre-printed labels into the moulding process to create a seamless fusion of label and rigid plastic packaging. IML proved to be far more cost-effective for Cookie Time, and the new packaging has been well received by the public with record sales in 2009.
Ph 0800 473 373 www.viscountplastics.co.nz
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FMCG NOVEMber 2010
&RRN\ 7LPH +$ 3$*( )0&* LQGG
$0
into back office systems is unnecessary. It’s solely based on business card information which can be found on most companies’ intranets. “We’re saying give us that information and stick it online,� says Cameron. “We’re expecting about 80% to be signed in and actively using and updating their details within 12 months.� Just to be sure, FMCG checks there really is no cost involved. “This is costing people zip,� says Pawson. “We feel the information is so mutually valuable that to apply a cost just really presents a barrier – we are all going to get equal value from this.� While it may seem a bit like alphabet soup with the number of acronyms being bounced around, it’s obvious that our connected world and networks are becoming increasingly interdependent. From intelligent objects to a grocery focused version of LinkedIn, using technology to share non-sensitive information is becoming a common part of business practice. FMCG anticipates partnerships and collaboration to increase as technology becomes more sophisticated and people more comfortable with using it. Just don’t expect automatic delivery of pork to your fridge when you run out. It’ll take a while for that to filter through.
What’s Hot Panasonic evolta batteries = Exceptional Performance Today, with so many manufacturers producing a range of low to mid drain equipment; it is no wonder Panasonic sought to develop a battery capable of Exceptional Performance in such products. EVOLTA, Panasonic’s 4th generation battery performs well in all drain devices. (Low-Middle-High Drain) This means, whether you need batteries for a camera (High Drain), desk size radio (Low Drain), or simply a remote control car (Low-Mid Drain), EVOLTA has you covered. Evolta 2 packs and 4 packs are available in both AA and AAA sizes. For more information contact Panasonic’s Kimm Wray on 09 272 0274 or email Kimm.Wray@nz.panasonic.com
Palmolive Nutra.fruit shower gel • Palmolive Nutra.fruit is a luxurious moisturising shower crème that promises more than just basic body cleansing. • Available in three fruit ‘flavours’ – pomegranate, mandarin and kiwifruit – each has a blend of cleansing gel and moisturising crème. • Nutra.fruit is a pleasurable treat for the senses that will entice consumers to transform their daily showering ritual. • Nutra.fruit would be the perfect indulgent gift for your love ones this Christmas. Look out for the Christmas packaging coming to you soon.
Hellers new look
What’s Hot
The Hellers brand and range of products has had a revamp, with a new logo and packaging appearing on their Shaved Meats Twin Packs and Hams for Christmas. This will be rolled out in November. The new Hellers logo is in the form of a hanging butcher’s sign and reflects the origins of Hellers through generations of butchers passionate about their trade. The new packaging brings a fresh new visual approach to Hellers products along with Todd Heller’s personal comments and signature, reinforcing the assurance of quality, and will be supported by a blitz of advertising on TV and in NZ’s leading magazines. More of the range will be updated early next year.
NOVEMber 2010 FMCG
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What’s Hot new to the market
What’s Hot
Joseph Campione FROZEN Italian baked Garlic Breads, Cheese Breads, Bread Sticks (Grissini) and Texas Toast. All products are ‘hearth baked’ in original stone ovens, giving you breads with a delicate crispy crust. Traditional Italian Garlic Bread sliced and filled evenly with creamy buttery toppings and robust garlic combinations then sprinkled with fresh chopped herbs. 25mm thick Texas Toast and Bread Sticks are brushed both sides with creamy butter and added garlic or cheese. All breads are ready to eat from FROZEN in under 15 minutes. For more information contact Trade Foods on 094126195 or e-mail trademeatsnz@xtra.co.nz
Finally a product to satisfy the connoisseur noodle lover - Obento Udon Noodle Bowls. An all natural noodle bowl, low in salt, but contains dried vegetables, wet udon noodles, sauce and a selection of toppings such as sesame seeds or roasted peanuts. Available in two flavours, Sesame Teriyaki or Spicy Kung Pao they are an ideal hearty snack on the run with plastic bowl, lid & spoon. Just microwave with 2 Tbsp of water and serve. And to ensure they stand out on shelf, they come in their own display carton which holds the bowls vertically. For more information on Obento Udon Noodle Bowls please contact: Oriental Merchant Pty Ltd Tel 0800 10 33 05 Fax 0800 10 33 11 Email: nzenquiries@oriental.com.au Website: www.oriental.com.au
Fresh from Pharmacy: Alpha Keri
SUNRICE QUICK CUPS PERFECT RICE IN SECONDS
One of NZ’s iconic dry skin brands is now available to grocery for the first time in over 30 years! One of the Top 3 medicated skincare brands in Pharmacy*, Alpha Keri’s 3 step regime of wash, oil and lotion is the first truly medicated skincare range open to the grocery channel.
SunRice Quick Cups are the first single service microwave rice packs available in New Zealand. They’re available in white and brown rice twin-packs, perfectly portioned and ready to serve in a flash, so a perfectly cooked single serving of fluffy rice is just 40 seconds away. They’re ideal for couples, singles and those conscious of portion or carbohydrate control and are the perfect accompaniment to many meals. Quick Cups are low fat, gluten free and contain no artificial colours, flavours or preservatives.
Why you need Alpha Keri: • Incremental sales opportunity (Catering to extreme dry skin sufferers) • Proven success in Pharmacy • Great margins • High quality products • Dermatologically tested • Hypo Allergenic • PH balanced • All new TVC and Print support For more information contact Customer Services on 0800 104 401 *Aztec Data: Pharmacy medicated skincare, Value share QTR to 12/9/10
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Obento – Udon noodle bowls
FMCG NOVEMber 2010
For more information contact Andrew Horner at James Crisp Ltd on 09 306 7971 or email andrew@jamescrisp.co.nz
categor y chec k
Gentle cleansing THE BREAKDOWN Current MAT to 10 October 2010
I
t’s a sensory experience. Personal cleansing is more than a functional daily ritual for the average consumer, it’s a way to relax and unwind from the day. Even when just washing their hands consumers are looking for more than antibacterial properties, they want their soaps and washes to smell nice and feel good, leaving scope for growth in the Personal Wash category. In New Zealand, the Body Cleaning category is worth more than $74 million annually, with Shower Gel and Bar Soap collectively contributing approximately 76% to the category. It
Total personal wash: $76,877m. Value % Chg vs YA 1.6 Solid soap: $27,848m. Value % Chg vs YA -1.3 Liquid handwash: $16,324m. Value % Chg vs YA 0.2 Bodywash and shower gel: $28,576m. Value % Chg vs YA 7.6 Hand sanitisers: $2,796m. Value % Chg vs YA -14.6 Bath additives: $1,332m. Value % Chg vs YA 1.6
is led by Colgate-Palmolive’s 26.4% value share (Aztec MAT 3/10/10). Colgate-Palmolive’s market shares are healthy around the world, driven by new product introductions and engaging, integrated marketing communications, both in and out of the store. In this category, Palmolive is the number one Body Cleaning brand (Aztec MAT 3/10/10), offering a range of bar soaps, shower gels and liquid hand wash. Health Basics is another popular brand, competing strongly in the market with an 11.1% share in
* ACNielsen New Zealand ScanTrack (Databank)
total personal wash (Aztec MAT to 26/09/10). It has been in consumers shopping baskets since 1984, and is manufactured here in New Zealand. Health Basics offers a healthy skincare solution that is safe and gentle enough for the whole family. It has a range of body washes in supermarkets, available both as NOVEMber 2010 FMCG
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cate go r y c h e c k
Gentle cleansing
400ml and in a new larger 800ml bottle with a pump dispenser, holding 15.1% value share (Aztec quarter to 26/09/10). Within the Body Wash segment, natural ingredients (such as Aloe Vera, Milk and Honey) look to be key drivers, as do moisturising ingredients and fragrances. With competition for shelf space increasing, new product development and innovation are key to success. Health Basics has just restaged its whole range, with a new fresh, simplified design. Early indications are that the new look is proving very popular. After having recently launched new variants Wild Rose & Ylang Ylang 400ml and Olive & Milk 400ml, the brand has seven body wash variants within the primary pack segment. All Health Basics body washes are paraben free, soap free, contain soothing aloe vera, and use only hypoallergenic fragrances. BDM Grange’s St Ives brand has a range of body washes in supermarkets in both 400ml and 800ml sizes with the most recent variant, Vitamin E, added approximately 12 months ago. A graphics refresh is 28
FMCG NOVEMber 2010
planned for early in the new year to give greater impact and communication to the consumer, with additional upgrades to its formulations. As part of this refresh, there will be two new creamy and luxurious variants providing greater moisturisation added to the range. Kate Feek, brand manager, says: “Consumers are definitely looking for value for money when shopping for Body Wash and so will look to purchase the best item that offers them that at the point of purchase. There is currently a trend for larger pack sizes which are seen to be better suited to family bathrooms, and perceived greater value. Sales are up +22% vs YA (Aztec) for 701ml+ packs, with unit sales up 27% for the same period.” Sara Lee is good for more than just dessert, the company also markets the Radox brand of Personal Wash. Radox has always been a brand synonymous with relaxation and rejuvenation and its range of products, all with a functional blend of herbs and minerals, have been serving New Zealanders for over 50 years. The Shower Gels & Body Wash segment, worth $28.5m, has grown 6.8% on last year (Aztec MAT to 3/10/10). In this segment Radox offers a range of 200ml, 500ml and
one litre products. David Norman, brand manager, says: “The growing success of the Radox brand, in this segment, is evident not only through Oxygen 1l being the category’s number one selling SKU, but also in the two one litre variants recently launched, where Revitalise and Coconut Rush both sit in the top five new products launched in the last 12 months and are rapidly climbing up the rankings.The Radox 1L products are helping drive the 751ml+ segment as the fastest growing in the category at +28.4% vs YA. Value for money products are undoubtedly meeting the consumer need that has been enhanced through a recession.”
Shower gel Palmolive Shower Gel is growing faster than the market (+20.7% yearto-date, Aztec) driven by premium innovations such as Palmolive Nutra. fruit shower crème. With consumers and shoppers looking for a new dimension from their personal care products in addition to cleaning and moisturising, this shower crème, enriched with moisturising cream and fruit extracts offering both moisturising benefits and fruity fragrance, was launched in March 2010. The launch was supported with
per sonal wash
significant media investment including advertising and product sampling. Palmolive Nutra.fruit has received a great consumer response, registering a 2.8% value share in the latest quarter. “Our innovation strategy is to continue to leverage global trends to develop unique, quality products for New Zealand shoppers,” said Kim Schneider, marketing director, Colgate-Palmolive New Zealand. “For example, Palmolive Coconut Body Butter Scrub was another consumer hit which was designed to offer a different showering experience with its creamy formula, yet keeping skin radiant and supple.” In addition to new product innovation, shopper marketing is another important initiative which ColgatePalmolive is leading to drive category growth while engaging and informing shoppers.
Bar soap Within the Bar Soap market, Palmolive has an 18.6% value share of the market year-to-date and continues to perform and fulfil consumers’ everyday needs. Protex, with its antibacterial protection, is growing at 10% (Aztec MAT 3/10/10), faster than the market. With shoppers increasingly looking for value with larger pack purchases, Protex launched a three-pack of its
NOVEMber 2010 FMCG
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cate go r y c h e c k
Gentle cleansing
Health Basics is looking to raise awareness of the brands portfolio this summer period through a consumer promotion, with a total ratecard spend of $300k.
Liquid hand wash
popular Aloe variant. Protex Propolis was another strong launch in May 2010. Propolis is a natural ingredient known for its nourishing properties and has a long history of use as a natural remedy. With heavy media investment, Protex introduced its ‘Wash’ social message campaign in the first quarter of 2010, reminding Kiwis of the importance of proper hand washing, a key factor in preventing colds and flu. “Health Basics is the market leader in the liquid soap market and the natural progression was to enter the Bar Soap segment,” says Aimee Naus, FMCG brand manager, API Consumer Brands. “Health Basics has recently launched into the Bar Soap segment with three variants, Milk & Honey, Chamomile & Aloe, and Vanilla & Almond, which have been proving very popular since they offer both high quality and good value.” 30
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Global Products is part of the Liquid Hand Wash category with its Silk brand. Silk has been around for about five years and has had a few changes in that time. Initially starting with a 500ml pump, it moved back to a 300ml pump with a 500ml refill around three years ago to line up more closely with the rest of the market. Since then, sales have increased and Silk is now represented in most Foodstuffs stores in the North Island. About 18 months ago Global Products changed the pump bottles to reflect the ‘S’ shape that is becoming synonymous with quality Silk products. Customers are again giving great feedback on this shape, saying that it makes it easy to hold and it looks good while still being stable on its feet. Global Products is about to reinvigorate the brand with a couple of new variants, due to hit the shelves after the busy Christmas period. The number one seller within the Silk range has to be the Silk White Pearl product. Customers love the way this product complements most bathrooms with its
fragrance and packaging. As with most categories, a good promotional programme is essential in continuing the growth of Hand Wash. “Global Products is continuing to put discount and profit into supermarkets hands to encourage and stimulate the category. By doing so, we are trying to ensure that Hand Wash grows into other areas of use besides kitchen and bathroom,” says Jacqueline Hokopaura, operations manager. Colgate-Palmolive is still the leading manufacturer in the Liquid Hand Wash category, offering New Zealand consumers premium and everyday brands such as Palmolive, Protex and Soft as Soap. With consumer preference shifting to antibacterial protection offerings within the category (the hygiene segment is up 22.9% MAT 3/10/10 (Aztec MAT 3/10/10), Palmolive’s antibacterial range registered strong growth (+31.6%) with its newly launched Lime variant. “With a strong portfolio of brands and a reputation for innovation, we plan to continue driving category growth with exciting plans for 2011,” says Fui Yie Pang, senior brand manager, Personal Care Products, ColgatePalmolive. Hand sanitisers also fall into the PersonalWash category.BDM Grange’s Germ-X currently offers a range of
per sonal wash hand sanitiser products, with a new larger 887ml pump bottle recently added, which offers greater value for high traffic use, such as in the workplace. “People realise that good hand hygiene is essential to prevent picking up germs, and it is not always practical or easy to keep washing their hands,” says Kate Feek, brand manager. As a result the use of hand sanitisers is becoming increasing popular, both indoors and outdoors. In mid-August 2010 Reckitt Benckiser launched the Dettol No Touch Hand Wash System, available in two system variants and three refill fragrances, Hydrating Cucumber Splash, Cleansing Green Tea and Ginger and Refreshing Grapefruit Essence. “This new launch has been very successful, gaining a 9.3% share of the Liquid Hand Wash category since launch (Nielsen 9 weeks to 10/10/10). So far, the new launch has been incremental to the Liquid Hand Wash category, adding 11% incremental value since launch,” says Michelle Dunn, trade marketing manager. Within the Personal Wash category Dettol Antibacterial has a 19.6% value share of Liquid HandWash and a 38.7% value share of Instant Hand Sanitisers (Nielsen Quarter to 10/10/10). Dettol No Touch attributes its success to tapping into key consumer needs. Dunn says: “Consumers understand that hands are the biggest cause of the
spread of germs, however, traditional soap pumps can harbour hundreds of germs, the very same [that] mums are trying to protect the family against.” The No -Touch system is convenient and child friendly, automatically sensing hands when underneath the nozzle, stopping the need for contact. Just the right amount of anti-bacterial soap is then dispensed on to a palm to kill 99.9% of germs, helping to stop the spread of germs even as is it dispensed. The premium formula also contains moisturising ingredients to keep hands soft and protected. “There are significant personal wash category benefits of Dettol No Touch, every No Touch Hand Wash is 64% more premium than a standard liquid hand wash pump. And consumers wash their hands more frequently when they buy No Touch driving them back to repurchase at a faster rate than standard Liquid Hand Wash,” says Dunn. NPD and media are the key growth drivers for the Personal Wash category and these are the areas Reckitt Benckiser invests in to ensure category growth. Reckitt Benckiser’s heavy investment in media is to ensure it drives education and awareness of germ protection.
Bath additives The Shower Gels & Bath Additives market, worth $29.7m, has grown 6.2% in value over the previous year (Aztec MAT to 3/10/10). Radox is the
number three brand in the category, contributing more than $4m in sales and growing in line with the category. The heritage of Radox lies in the Bath Additives segment, with Radox being the clear market leader in adult bath, with a 65.3% value share (Aztec MAT to 3/10/10). The Radox offering consists of two liquids and the traditional Muscle Soak salts. ecostore has recently launched a plant and mineral based bubble bath that creates plenty of bubbles, as well as being healthier and gentler on young skin. “Unfortunately many conventional bubble bath products contain ingredients more at home in kitchen sinks such as Sodium Lauryl Sulphate (SLS), a surfactant widely used in dishwash liquids. SLS is harsh on the skin, especially children’s,” says Malcolm Rands, ecostore founder and CEO. Since launching in August sales have been strong, with the product proving particularly popular with those who have children suffering from eczema and skin irritations, and those after a gentler bubble bath. ecostore’s new bubble bath sits alongside its existing hand and body washes which come in three variants – Orange and Patchouli, Coconut and Vanilla, and Rose and Cardamon.
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The pack tells the story, that sells the product, that builds the relationship www.designworks.co.nz
cate go r y c h e c k
Smooth
and creamy New Zealand is renowned for its dairy products. In recent years, traditional fare has made room for exciting new flavours. MILK Goodman Fielder has a strong portfolio of convenience beverages across grocery under the Meadow Fresh and Tararua brands. Meadow Fresh Calci Strong Fresh Flavoured Milk is available in three flavours: Chocolate (1 litre), Strawberry and Banana (2 litres). Meadow Fresh Calci Strong UHT Strawberry and Chocolate was launched in February 2009 to replace the Calci Kids range and comes in a convenient 250ml serve available as a single pack or a multi-pack containing 6 x 250ml serves. Rachel Olsen, brand manager, Convenience Beverages says, “As part of developing the brand we are leveraging the shelf stability of this product to create exciting displays in store. Meadow Fresh Calci Strong UHT multi-packs continue to grow, up 119.7% in volume and 121.5% in value (Aztec MAT to 10/10/10).” The launch of Tararua Real Iced Coffee in August 2008 drove incremental category growth whereby 34
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60% of Iced Coffee volume sales were incremental to the Flavoured Milk category. The Chocolate Hit variant was launched a year later in September 2009 which also attracted incremental volume and has secured Tararua a 78.9% volume share of the Total Fresh Flavoured Milk Coffee category in key accounts, followed by Wave with 10%, and Moccona with 8.1% (MAT to 17/10/10). Meadow Fresh Pre-bio was launched in August 2009. Meadow Fresh Pre-bio is New Zealand’s first and only milk in NZ to contain natural prebiotics to support digestion. Meadow Fresh Pre-bio tastes just like regular milk and can be used in the exact same way, so it’s perfect for use on cereal, in hot and cold drinks and for cooking. Available in a 1L and 2L bottle.
YOGHURT Whilst Regular Yoghurt still holds the lion’s share of volume, there has been noticeable growth within Adult
Treat Yoghurts (such as Greek style), as consumers shift towards products that deliver healthy indulgence by using a more natural yoghurt. These products are normally slightly higher in fat than mainstream yoghurts but also contain loads of fruit for fuller flavour – brands such as Goodman Fielder’s Puhoi Valley. Innovation has helped to drive this growth by offering consumers a greater variety of flavours and choice at the fixture. Meadow Fresh is a key brand with Goodman Fielder’s fresh foods portfolio and is represented by a range of products within the chiller. In addition to the Regular range of singles, six packs and 1kg tubs the company ranges Meadow Fresh Live Lite Yoghurt – 99.9% fat free and containing no artificial sweeteners. With Live Lite where consumers can gain the benefits of a low fat yoghurt, without the artificial taste of sweetener. Health & Functional Yoghurts have also grown over the past year, as
mi lk , cheese, yog h u r t consumers start to understand the benefits of increased levels of probiotics on their diet to assist not only digestive health, but also immunity. Meadow Fresh Thick & Creamy is another favourite, delivering a thick and naturally creamy product in a range of flavours. At 97% fat free, it’s great as a snack but also works well as an accompaniment to a range of desserts. Meadow Fresh Pre-bio Yoghurt contains the benefits of both pre and pro-biotics to support digestion and immunity. Suitable for the whole family, Pre-bio Yoghurt comes in six packs and 1kg tubs so can easily be used in place of regular yoghurt. Goodman Fielder’s latest NPD, Meadow Fresh Smooth yoghurt launched in April. As the name suggest, this is a smooth and creamy yoghurt with real fruit puree containing no bits or pips for fussy yoghurt eaters. The new ‘Apricot, and Peaches ’n Cream’ variant has been available in store since October. Meadow Fresh Dairy Food also underwent a revamp in May this year, rotating four skus into the new Dora the Explorer, Thomas and Friends licences. Following the launch of the Meadow Fresh Thick & Creamy 600g variant for Christmas 2009, Total Meadow Fresh Custard grew 4.2 share points (Aztec MAT to 10/10/10). A 1kg carton was
THE BREAKDOWN Current MAT to 10 October 2010 Total cheese excluding cultured: $328,657m. Value % Chg vs YA 5.2 Natural block: $179,320m. Value % Chg vs YA 2.7 Specialty cheese: $61,900m. Value % Chg vs YA 12.3 Total yoghurt & dairy food: $181,248m. Value % Chg vs YA 2.4 Yoghurt multi-packs: $77,903m. Value % Chg vs YA 0.2
Yoghurt large singles: $39,947m. Value % Chg vs YA 3.3 Other health yoghurt: $28,462m. Value % Chg vs YA 2.0 Specialty singles: $9,069m. Value % Chg vs YA 44.9 Yoghurt small singles: $1,705m. Value % Chg vs YA 14.2 Total milk drinks: $38,468m. Value % Chg vs YA 10.5
* ACNielsen New Zealand ScanTrack (Databank)
launched in October 2010 to offer consumers more of this product in time for Christmas. Puhoi Valley Yoghurt has been offering its range of premium yoghurt to New Zealand consumers for many years, and continues to grow, up 32.9% (Aztec MAT to 10/10/10). Two new skus were launched within 2010, including Puhoi Valley Greek style yoghurt and Lemon Delicious Yoghurt. Naturalea Yoghurt can be found within the health segment, offering consumers a range of natural unsweetened yoghurts. The unsweetened set yoghurt (available in 600g
Watch out for our new packaging, coming soon to a chiller near you. Barrys Bay Cheese Ph. (03) 304 5809 Fax. (03) 304 5814 info@barrysbaycheese.co.nz www.barrysbaycheese.co.nz
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cate go r y c h e c k
Smooth
and creamy
and 1kg) is the only product of its type on the market, and is useful in cooking as its set nature allows it to be more heat stable than other yoghurt varieties. “Gourmet is the fastest growing sector of the yoghurt market, with customers choosing more indulgent premium yoghurts as long as they touch some health points – probiotic, natural, boutique,” says Jim Small, founder of Serra Natural Foods and Cyclops yoghurt. Serra Natural Foods has been operating in the premium space for more than 20 years. Jim Small, managing director, says: “Cyclops values include certified organic, sustainable production, nothing artificial, packaging designed for reusing and recycling and carbon emissions offset. Innovations have included pioneering the world’s first fruit-on-top yoghurt.” Bliss by Serra is a new gourmet probiotic yoghurt designed for the home maker who shops within a budget, cares about what their family eats and wants a sustaining, healthy balanced food which teenagers will enjoy. Bliss is available in 1kg value packs with three flavours – Berry Happy, Coconut Pineapple Joy and Mango Passion. Coconut Pineapple is a unique flavour in the market. Epicurean Dairy launched its brand of gourmet yoghurt in May 2010. ‘The collective’ has quickly risen in the category to become a major player ranking second within indulgent yoghurts in four short months (ACN current quarter Sept 2010). The growth has primarily been driven by innovative flavours like rhubarb, apple crumble and black plum. This growth should continue with new flavours like Russian fudge, Tamarillo, Luscious Lemon and the gorgeous Pomegranate and Cherry.
CHEESE Since buying Barrys Bay Cheese in 2005, Mike and Catherine Carey have observed a major shift in the 36
FMCG NOVEMber 2010
buying choices of cheese eaters. The last of a number of small dairy cooperatives that once dotted Banks Peninsula in the late 1800s/early 1900s, Barrys Bay Cheese has built its reputation on the traditional craft of cheddar making, and still employs many of the original methods used by the early cheddar masters. Although the company has always held its own in this tough category, the growth for Barrys Bay in recent years has come from the more specialised European styles of cheese. Catherine Carey believes this is the result of a wider food enlightenment, largely brought about by an explosion in food and lifestyle magazines, cooking shows, the number of restaurants and the diversity of cultures now living in New Zealand. We are, quite simply, surrounded by food influences. “New Zealanders have had their eyes opened,” she says. “They eat out more,they are more willing to try new things, and food is now considered a form of entertainment.” In the world of cheese making, this enlightenment has brought more people to the realisation that traditionally crafted cheese is a far cry from today’s family block. This has been reflected in sales of Barrys Bay Cheese. “The challenge is to evolve our brand to keep satisfying the tastes of a more discerning, mature palate, while not losing sight of our traditional roots,” says Carey. Kaimai Cheese is another company to capitalise on this trend. It ranges the Kaimai and Te Mata brands in supermarkets throughout the country. It recently relaunched the Kaimai Havarti Cheese, a hand made cheese that it makes at its Havelock North branch. The demand for high quality speciality cheese continues to grow and develop in New Zealand – consumers are really starting to seek out new experiences with cheese products.
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Super charged With all the gadgets consumers have, long-lasting batteries are a must with only a few players jostling for market share. ENERGIZER Energizer continues to lead the NZ battery category with a value share of 46.1% (Aztec MAT 10/10/10 Grocery). While the total market is only showing slight growth (excl earthquake impact), Energizer posted a very healthy value growth of 13.9% compared to the same period year ago (Aztec MAT 10/10/10 Grocery). The robust performance of Energizer is due to the brand’s commitment to be the brand of choice for all New Zealanders. The recent brand restage over July and August played a big part in its success with the new ‘energy beam’ packaging graphics launched in conjunction with increased power performance in Energizer Max and Ultimate Lithium. The new blockbuster TVC and national billboard campaign introduced the key message “The World’s Longest Lasting Battery – now lasts even longer!” and has been followed by a huge consumer promotion running through October and November with new POS coming for the summer. Look out for a number of key pro38
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motional events throughout 2011 as it will continue to deliver news, products and excitement but most importantly dollar growth to the category. Eveready, another brand owned by Energizer NZ, is celebrating its 110th year globally. It is one of the strongest players in the market today and one of a few trusted brands that has lasted this long.Included in the Eveready family are Eveready Super Heavy Duty, Eveready Gold, Eveready Lithium, Eveready Rechargeable, Eveready Heavy Duty, Eveready General Purpose, and also Eveready Torches. It is a full portfolio brand within the ‘price/value’ segment catering to various types of batteryoperated devices. It importantly also places strong emphasis on quality in a ‘quality-conscious’ market. True to its purpose, Eveready has consistently delivered stable growth over the years. Amidst recent economic challenges in the market, the brand has managed to grow well. In the latest grocery scan data, Total Eveready Brand grew by 7.2% in MAT value while the market only grew by 3.9% (Aztec Grocery Scan
bat te r ies Data w/e 10/10/10 Total Batteries & Torches Category). In the quarter,Total Eveready Brand grew by 15.5% while the market grew at 11.5%. Rafael Laguda, Eveready brand manager, says:“Some consumers are willing to try out different types of batteries especially if they are cheap. Many brands have come and gone. Eveready has been around for a 110 years.That speaks a lot in terms of trust and value.”
PANASONIC Panasonic’s large, focused range has a great return on investment while offering variety without confusion in store. While Panasonic is probably most famous for its TVCs, what a lot of people don’t know is that the company is also a leading manufacturer of battery cells. Panasonic invests heavily in R&D to ensure the technology in today’s batteries will be in vehicles tomorrow. Panasonic is committed to the future and supports its statements
from the top with Panasonic president Fumio Ohtsubo promising to invest $1 billion into green technologies for the home starting with battery cells. Kimm Wray, category manager, says: “We have seen good growth over the last year and it looks set to continue through Christmas and into the New Year.” Panasonic is committed to giving back to the community and is proud to support its retail partners in doing so. Panasonic is focused on expanding the battery range with some innovative products to hit the market soon. The battery category remains an impulsive purchase-driven category with more than two thirds of the purchase decisions being unplanned, which is why Panasonic has concentrated this year on offering a focused range, not the widest, giving customers choice without confusion. “We have seen a significant rise in our premium range since our focus has changed to offering the con-
THE BREAKDOWN Current MAT to 10 October 2010 Total batteries and torches: $42,992m. Value % Chg vs YA 3.4 Batteries: $41,490m. Value % Chg vs YA 3.1 Torches: $1,503m. Value % Chg vs YA 10.8 * ACNielsen New Zealand ScanTrack (Databank)
sumer a select range of product. But don’t be fooled, Panasonic still offer selection across their Evolta, Alkaline, Heavy Duty, Extra Heavy Duty, and their Ready to use Re-chargeable, not to mention a specialty range of hearing aid and camera batteries,” says Wray.
DON’T MISS EXCEPTIONAL SALES THIS CHRISTMAS
Christmas is the key selling period for Panasonic batteries. It’s an opportunity to exploit big consumer demand by having your store stocked with New Zealand’s Exceptional Performing battery - Evolta. Made specially for exceptional performance in low, mid and high drain devices, this is the ideal battery for every situation. Our highly visible POS displays the most popular Evolta ranges 2 packs and 4 packs in both AA and AAA sizes. Don’t miss your opportunity for big sales! To order your Evolta stock contact Kimm Wray of Panasonic on 09 272 0274 or email kimm.wray@nz.panasonic.com
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Food safety
always first Following FMCG’s Cloning The issue of somatic cell nuclear transSeptember feature entitled fer (commonly known as animal clonClone Wars, NZFSA ing) was thrust into the media spotlight internationally when Dolly the sheep spokesperson Chad Tustin was cloned by scientists at the Roslin outlines the association’s Institute in Scotland. However, before Dolly was born in 1996, several aniviews on cloning and GM mals – including frogs and mice – had technologies and how they already been successfully cloned by scientists around the world. Clones have are being managed also long been used in horticulture in in New Zealand. the production of grapes, strawberries
S
afety is the prime concern for the New Zealand Food Safety Authority (NZFSA), no matter how food is produced. The use of emerging technologies in food production is tightly controlled to ensure they don’t pose a food safety risk. 40
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and many other food crops. Nature has been cloning for far longer – what we call asexual reproduction is common among bacteria, plants and some insects. Although the same outcome is achieved in all these examples (producing an organism which is virtually identical to the original animal) animal cloning is much more socially and ethically complex.
“Simply put, in animal cloning you take an egg from one animal and remove its nucleus, which contains the genetic material, leaving the empty egg. The nucleus from a donor animal is then inserted into the empty egg. No DNA is manipulated in the process, so the result is essentially a copy of the existing donor animal,” says Tustin citing two main reasons for animal cloning. The first is to preserve the genetics of an endangered species.“The other is that you have an animal with desirable traits that are valuable, so you make a copy,” he says.“Basically you select animals to clone that have superior genetics – for example a bull that produces offspring that have natural resistance to a particular disease – in order to keep the bloodline going.” In farming, animals vary widely in terms of their genetics and commercial value.To disseminate valuable traits
featu re
such as milk production, meat quality and healthiness, reproductive technologies such as artificial insemination (AI), embryo transfer and in-vitro fertilisation (IVF) have been extensively adopted worldwide. Animal cloning is also a reproductive technology, but unlike AI and IVF, allows the direct copying of animals with increased predictability. The advantage of cloning is that the sex, genetic traits and therefore likely commercial value of the animal, is known before birth. New Zealand’s cloning experts are considered world leaders in many aspects of this field, but Tustin suspects that we often don’t hear about them because animal cloning undertaken in New Zealand is still at the experimental stage, rather than for food production. “Cloning is also an expensive technology so you wouldn’t clone
an animal for use as food, rather for breeding. However, although no one in New Zealand is currently cloning animals for food production, this is not to say that a cloned animal couldn’t enter the food chain at some point in the future.” Tustin says. NZFSA considers that food products from cloned animals and their offspring are as safe as food products from conventionally bred animals.This position is consistent with studies conducted both internationally and here in New Zealand. It is also supported by risk assessments published by the US Food and Drug Administration (US FDA) and by the European Food Safety Authority (EFSA). As such, NZFSA considers that there is no need for specific regulation of food from cloned animals, as the general safety requirements under existing legislation are sufficient. Notwithstanding NZFSA’s position, the cloning of livestock animals in New Zealand is still at the experimental stage and is restricted to very small numbers of elite breeding stock. AgResearch is New Zealand’s pre-eminent animal cloning research institute and has a long-standing voluntary moratorium preventing the animals they cloned from entering the food chain.
Genetic modification Although many people think of genetic manipulation as a new technology, humans have been manipulating the genetics of animals and plants for thousands of years through crossbreeding and other reproductive techniques. The method most people today associate with genetic manipulation is commonly referred to as genetic modification (GM). This is a method that allows you to alter the DNA sequence of an organism, most commonly by inserting one or more genes from a donor organism. “The inserted gene is usually one that wouldn’t naturally occur in the organism, allowing the introduction of traits not normally associated with the conventional unmodified organism.” Tustin explains. This method
only started gaining international prominence in the 1980s. Over time GM crops have been developed that are pest resistant or herbicide, salt or drought tolerant. As GM technology has matured it has also been possible to develop crops enhanced with vitamins or minerals to meet consumers’ nutritional needs. The production and sale of GM food is very tightly controlled in New Zealand. Before any GM food can be sold here, it is subject to a rigorous case-by-case pre-market safety assessment by Food Standards Australia New Zealand (FSANZ).This involves a comparative analysis where the commonly consumed conventional food is used as a benchmark for safety. This approach is based on international guidelines for assessing the safety of GM foods that have been developed by the Codex Alimentarius Commission, the intergovernmental body responsible for establishing international food standards, and it is internationally accepted and has been adopted by many other countries including Canada, Japan, and the European Union. Before getting approval to release a GM organism into the environment – for example growing a GM crop – approval under the Hazardous Substances and New Organisms Act would also be needed. Furthermore the FSANZ Food Standards Code requires GM food to be labelled so consumers can choose whether they want to eat it, although such labelling is not for safety reasons as only GM food found to be safe can be sold. “This means that, at a glance, you can see whether a food product contains DNA or protein from a GM source or if the food has altered characteristics as a result of GM. Where GM DNA or protein is found in a food additive, processing aid, flavouring or ingredient, it must be labelled accordingly.” Have your say – email editor@fmcg.co.nz with your comments. NOVEMber 2010 FMCG
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n a rgo n
Trina Snow, executive director, NARGON.
Labour signals GST battle GST exemptions a bad idea. By Trina Snow
On 1 October 2010, GST went up from 12.5% to 15%, the first increase since 1989. For many years there have been suggestions that certain items, usually fruit, vegetables and medicines, should be exempt from GST. Other countries which have a similar sales tax, including Australia, the United Kingdom and some states in America, do allow exemptions from their version of the tax for selected items. Those calls for GST exemptions have been consistently rejected by both Labour-led and Nationalled Governments who have argued that one of the strengths of the New Zealand GST system is its simplicity. In those other countries, costly legal action is often required to determine whether items should be taxed or not. Now, Labour leader Phil Goff has broken the previous consensus between the major parties and called on the National Government to exempt ‘fresh fruit and vegetables’ from GST. This call is part of a broader Labour campaign to reduce the cost of living. The policy has drawn a mixed response with some saying it would be a step in the right direction while others have described it as unwieldy and unnecessary. The Government has strongly disputed Labour’s claim that people would be $5 a week better off under the policy saying the actual figure is only $1 a week. For low income earners, the average saving is expected to be less than a dollar a week. The policy has not been formally costed but the Government estimates it would cost $250 million in foregone revenue. Nargon does not support the proposed policy for two reasons. First, the international evidence shows
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that it is impossible to have clear rules about what is covered and what is exempt. Second, as soon as one category of exemptions is agreed to, it is increasingly difficult for governments to turn down other ‘worthy’ products. Even the definition of ‘fresh fruit and vegetables’ is surprisingly complicated. Overseas, court cases have been frequently required to determine which products are exempt. The American Supreme Court has previously ruled that tomatoes are vegetables (even though they are a fruit) in a sales tax case. From a health point of view, the proposal also misses the point. Fresh peas will be exempt from GST but frozen peas, which are arguably better nutritionally, will not. Political columnist Matthew Hooten noted that fresh truffles (selling at $6000/kg) will be GSTexempt but low-fat milk, wholemeal bread and natural muesli would be taxed. Blogger David Farrar extended that argument by questioning whether truffles, as a fungus, would count as a vegetable. If they didn’t, fresh mushrooms, which are also a fungus, will have GST. Farrar believes the only group which will really like the proposed policy are the lawyers. The second argument is that once the door is open it becomes politically difficult to deny other ‘worthy’ products also being exempted. In Australia, Britain and America, products such as medicines, milk, nappies and tampons are variously exempted, again with constant battles around the definitions. New Zealand has probably the world’s cleanest and simplest goods and service tax system. Nargon has consistently opposed exempting selected goods from GST and continues to do so now. The policy proposed will not change eating habits or address obesity, but it will cost $250 million which has to come from somewhere, it will be complicated and expensive to administer, and the range of goods covered will quickly expand. We urge the Government to stand firm on this issue.
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g rocer y b us ine ss Curbing shrinkage Provider of marketing at retail solutions SPOS has developed a razor blade dispensing unit that helps curb theft. Kathryn Harradine, SPOS marketing manager, says razor blades are high up on retailers’ lists of most popular items for thieves. “A global retail loss prevention survey completed in 2009 found that many of the world’s leading retailers estimate the value of their stock loss or ‘shrinkage’ – due to theft, damage and errors – to be equal to up to three percent of sales, although in some cases the value may be even higher. That obviously represents a very large slice of a retailer’s potential profits,” said Harradine. Consumers are continuing to steal from retailers at a staggering rate, with shoplifting costing New Zealand retailers $760 million every year, with apparel, cosmetics and hardware the most stolen items. A 2.5 percent loss in sales to shoplifting can amount to a 25 percent loss in profits. Despite this, according to the third annual Global Retail Theft Barometer (GRTB), the level of investment in loss prevention technology was down 12 percent in 2009. The new SPOS razor blade unit helps curb shrinkage by dispensing razor blade packets one at a time through the use of
a dispensing button and timer. The product is released between three to six seconds depending on the product packaging depth. The products behind it then move slowly forward to line up for the next product release in approx 16 seconds. With minimal effort, the razor blade unit can be provided as per plan-o-gram ready for installation. The unit hooks onto the existing shelf, secured by the secure shelf lugs. l
Retail lesson from 2degrees 2degrees has launched its first retail stores at Sylvia Park and Newmarket in Auckland and the Wellington CBD. Chief sales officer Mark Cleary says: “From word go, we’ve made it free and easy for customers to contact us at any time of the day or night, through our call centre. However, with the rapid growth in customer numbers and the continual release of new products and services, it’s key for 2degrees to make a commitment to a complete retail presence,” says Cleary. Modelled on the traditional ‘Kiwi backyard’, customers step on the welcome mat when they enter the store and are greeted with signs of home; the traditional white-wash weatherboard wall, the wooden deck and garden fence. “We’re delighted with how the stores have developed. They are warm and welcoming, there is nothing sterile or clinical about them,” he says. The effort put into the store has been equal to the effort that
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2degrees has shown in selecting the right retail store staff. “We spent a lot of time identifying people for the stores. Ensuring that not only were they sharp when it came to the product and technology, but that they were people who could listen, engage and be very good communicators,” says Cleary. For Cleary, an industry veteran who at one stage in his career had oversight of over 100 mobile retail stores across Ireland, the move into the retail space for 2degrees is not without its risks. “People are saying that the retail sector is still struggling and it hasn’t really emerged from the recession. We’re bucking the trend and are one of only a limited number of New Zealand companies making new investments in retail. “We’ve taken the approach to open our own stores, yet also back a number of accredited dealers who will be opening 2degrees stores of their own across New Zealand over the next six months. Some of them will also be based on the road so they offer the added benefit of going direct to customers.” The 2degrees owned Christchurch store is planned to open shortly with more stores in rollout to come. 2degrees’ commitment to the retail sector will generate over 200 new jobs over the next 12 months through its own stores and accredited dealer stores. l
g rocer y busi n ess Easy mass sampling New Zealand Post Targeted Communications has created a New Zealand first with the launch of iTry, a digital-to-mail sampling solution. iTry offers businesses an innovative and easy way to get their products into the hands of consumers to trial. Consumers simply visit the iTry site, www.iTRY.co.nz, or text a customised keyword to 879 to register to receive free samples from advertisers. Dr Sohail Choudhry, general manager, Targeted Communications and Premium Business, says, “Product trials and information delivery campaigns can be resource-heavy and difficult to quantify, and they often don’t produce any customer data. We realised there was a need for a simple, cost-effective sampling solution that offers accountability, measurability and unique data insights. “iTry provides advertisers with the ability to run multi-channel sampling campaigns to consumers across New Zealand using their established communications channels, combined with New Zealand Post’s database and fulfilment capability. “Advertisers not only benefit from a simple and cost-effective sampling solution, iTry also presents their products in a custom
branded digital environment that measures consumer engagement across multiple channels. This means they can easily measure success and return on investment, and identify which channels are working hardest for them. “iTry advertisers receive a comprehensive targeted database and valuable customer insights that can be used for future marketing initiatives.” Sohail says, “iTry is another indication that New Zealand Post isn’t simply about traditional post anymore – we’re constantly listening to our market and responding to the industry’s needs, and 2010 has seen us launch a host of groundbreaking new products and services that incorporate both digital and direct. iTry is yet another significant multi-channel development.” l
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g rocer y b us ine ss Instant discount alerts VoucherMob recently launched its mobile voucher service in Auckland using customised communication to better target customers and provide great savings for shoppers. By downloading the free VoucherMob App for iPhone from the App Store, shoppers can select from a list of retailers and have special offers sent direct to their phone. The geo-location function in iPhones also means that when shoppers are near to a store they have on their favourites list, they will be automatically alerted to the latest deals – no need for checking, the phone will tell shoppers when and where to hook up with the cheapest place to shop for a huge range of products. Customers will simply present the phone displaying the voucher when making their purchase to receive the discount within the allocated timeframe the special price applies to. Users can also share deals with their friends by posting details of the voucher on their Facebook page or Twitter account. Initially launching in Auckland via the Heart of the City retailer network, VoucherMob deals are managed by retailers themselves, allowing the retailer to set the price, duration and quantity of offer available to customers. Once registered with VoucherMob, retailers use a simple online system to promote events, move perishable goods and generate same-day sales for minimal financial outlay. They can manage this on a store by
store basis or across a territory. VoucherMob’s analytics allow retailers to push real-time offers to hot prospects, track sales conversions and access superior market intelligence about consumer audience behaviour. They are also able to control how much or how little they promote through the VoucherMob service, which is the brainchild of digital business entrepreneur, Scott Bradley. Bradley says the New Zealand smartphone market is about to explode with the introduction of Android and Windows 7 smartphones providing cheaper hardware for smartphone users, so the time is right for Apps like VoucherMob to really drive home the value that digital technology can deliver. “Recent research suggests there are over 325,000 smartphones operating in New Zealand. VoucherMob delivers an exciting new way for people to be able to customise who they want to receive deals from, so the likelihood of buying something they actually want for a great price is very high,” he says. “It’s a fantastic sales tool for retailers – a really powerful call to action that is cost effective to run, generating virtually instant sales. Finally there’s a tangible way for retailers to track the effectiveness of digital marketing. “We see our role as providing the technology to enable a closer relationship between the retailer and consumer,” he adds. l
Retail sales manager for Ingham Jerem Wylie has been appointed retail sales manager for New Zealand at Ingham Enterprises. Based in Waikato, Wylie will be responsible for managing the retail sector of Ingham Enterprises and ensuring the company continues to build on its recent market share growth through quality, innovation and value. Wylie joins Ingham Enterprises from British American Tobacco, where he most recently held the position of area manager in the upper South Island. Previously, he was British American
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Tobacco’s national sales manager responsible for both the Foodstuffs and Progressive Enterprises accounts. Ingham’s national sales manager Jonathan Gray says Wylie has existing excellent relationships within the retail sector. “We are delighted to welcome Jerem to the team. He has a great understanding of how individual retailers operate in different areas, and this will enable us to even better serve the needs of our retail customers throughout the country.” Wylie says he is looking forward to strengthening the capabilities of the retail sales team, increasing distribution and gaining market share. “I bring a passion for developing people and will be focused on ensuring the Ingham’s sales team has the skills, tools and desire to drive our business and our customers’ businesses forward,” he says. l
g rocer y busi n ess Mobile market intelligence The Nielsen Company has announced the addition of mobile internet audience measurement to its Market Intelligence service. The launch of Mobile Market Intelligence (MI) addresses demands from the industry for third-party metrics on mobile internet usage in New Zealand, providing consistent and transparent metrics for mobile advertisers and publishers. This new service is available to participating mobile publishers and advertising agencies subscribing to NZ Market Intelligence. Mobile MI tracks madefor-mobile content from content aggregators, publishers and telecom carriers accessed via devices such as mobile phones, smart phones and iPhones. Metrics available through the service include average daily unique browsers, sessions, page impressions and average session duration. Tagging your mobile site is available at no extra cost for existing Site Census/MI subscribers. l
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In walks
tomorrow Foodtech Packtech 2010: the future of packaging. By Pauline Herbst.
T
he Foodtech Packtech show was held from the 12-14 October at the ASB Showgrounds in Auckland. The FMCG team was out in full force and pleased to discover both world and New Zealand firsts amongst the exhibitors. Here are the highlights in eight easy snapshots.
WORLD FIRST: iShrink McLaren Stainless launched the world first flueless shrink tunnel at this year’s Foodtech Packtech. As Rob McLaren, director explained: “It’s a hot water shrink tunnel used extensively in the meat industry. Vacuum packed cuts of meat pass through an 85 degree bath of water. Traditional machines have a 150mm flue which takes all the heat out. We are reusing the heat and are very energy efficient, expending one third of the running cost.” It eliminates flues, power cables, massive drip trays and the challenges of routine maintenance. iShrink is energy efficient, has a minimal footprint and is sanitary and easy to clean due to its stainless steel construction. Suitable for beef or lamb the iShrink features full insulation for minimal heat loss and a touchscreen for easy, intuitive control. Better yet, it’s designed and made right here in New Zealand, in Hastings.
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foodtec h LATERAL THINKING: Griffins Foods Griffins Foods had a stand at the show with a smorgasbord of Eta, Bites and Huntley & Palmer products. It also had a ‘staff wanted’ ad on the wall. Man on the stand Greg Shipton explained: “The people in our industry come through this show. I’m in the R&D group in packaging and we come to the show to look at the latest trends in equipment, packaging and raw materials, etc. “We just happened to be recruiting some senior packaging technologists at the moment. We thought all our team wanted to go to the show and 90% of potential candidates will be coming through the show so we made a call to promote this opportunity.”
FULL SYSTEM: Wedderburn “This year we’ve had some positive leads,” says Vernon Herbert, general manager. He took FMCG through the main features of the Stevens recipe control and traceability system. “The Stevens product is a full bakery system. It reduces wastage as you don’t underweigh or overweigh and has been developed to supply a complete recipe management, stock control and traceability system,” says Herbert. It integrates with most existing platform scales and is compatible with most ERP systems including SAP. You could be forgiven for thinking machines might take over; it does everything from recipe control and planning, to receiving raw materials and scheduling production. It can also track picking and dispatch management.
ECO FRIENDLY: Compostable packaging We noticed more companies going the environmentally friendly route. Convex Plastics and econic have developed renewable, resource based, high barrier compostable packaging for coffee. Unlike traditional fossil fuel based packaging materials like EOPP, PET, metalised PET, and PE, these have been sourced from renewable corn and wood plantations. They are certified to EN13432 biodegradability with barrier levels independently tested and equivalent to their noncompostable counterparts.
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foo d te ch IN MOULD INNOVATION: Viscount Following on from the innovative new bucket design it pioneered with Cookie Time using in mould (IML) technology, Viscount displayed other products developed using IML. The process introduces preprinted polymer labels into the moulding process, integrating a seamless fusion of labelling and rigid plastic packaging. IML is a more cost effective option, removing the need for secondary labelling.
EYE CANDY: Hally Labels FMCG really liked Hally Labels’ new P3 Evolution labels, ideal for perishable food products, such as meat, poultry, produce, seafood, bakery and dairy. This price weigh solution maximises communication space for branding and imagery and is created using New Zealand’s first reel-fed digital printer. It is capable of turning out textured stocks, sculptured embossing, tinted foiling and raised ink to maximise shelf impact. P3 enables top, side and base labelling of a tray, providing increased space for branding, images, product information and promotional messages. Different shapes and designs can be used to differentiate products, making consumer choice easier. We particularly liked the quality of the photography.
ANCIENT BUT NEW: Davis Food Ingredients The privately owned Davis Food Ingredients has a 40-year history in the New Zealand food industry and had a presence at the show in order to highlight new products, including the ‘ancient grain’ Chia. The company also does a lot of work with manufacturers looking at new product development but of course that’s “under wraps”, no pun intended. It is currently the largest direct importer and distributor of food ingredients in New Zealand.
THE ART OF DESIGN: Colorite Group You may have seen the new Sealord packaging in the last issue of FMCG. We tracked down the company responsible at a brightly coloured yet strangely unidentifiable booth. Apparently the Colorite Group wanted to articulate “the art of packaging”, with no corporate logos. We’d say they succeeded. Predominantly targeting FMCG packaging clients, the Colorite Group offers a unique packaging solution in the marketplace, a turnkey solution right through from origination to print. Sick of design companies giving them files they had to rebuild, Colorite now designs packaging with the endgame in mind, saving a lot of time and money in the middle.
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The private brand movement Hot from Chicago. By Andy Jaquet The three-day Private Brand Movement conference was named to reflect the belief that private brand is an ongoing trend and not a short-term reaction to the global recession. Although behind the UK, Australia and New Zealand, the US private brand market is advancing fast, with continued growth predicted over the next five years. The market experienced a meteoric boost during the recession when many US consumers tried private brand products for the first time. The task now is to maintain, and continue to grow the new consumer base through innovation, marketing and better packaging design. Speakers from outside of the supermarket world were invited to share their experiences. They included Matt Biespiel, global brand strategy from McDonald’s and Stephen Gates, senior creative director from the Starwood Hotel Group. Both organisations are paying big bucks to stay in front. The key takeout from McDonald’s was “Branding is about driving transactions” and from Starwood “You have to understand brand differentiation”. Scott Davies, author of Shift, an influential book about visionary marketing, said in his presentation that private brand “… is where the cable industry (or in our case satellite TV) was, three to five years ago”. Mary Rachide from Family Dollar Shops suggested that you have to seek out the opportunities that make your brand credible, without the risk of stretching the trust in your brand. My Private Brand chief blogger Christopher Durham chaired the conference and was pretty direct in some of his commentary. He said not to consider white packaging as an option. “That race has already been run and Walmart won,” he said. “Any retailer who plays in a ‘white’ space is merely adding to Walmart’s supremacy in this area and strengthening Great Value as a destination brand.”
Andy Jaquet is the strategic development director at DOWdesign. www.dowdesign.co.nz
When Mary Rachide joined Family Dollar, the company’s goal was to put together its private label strategy and architecture in three months. The company quickly realised that branding is not a three-month start-to-finish process but rather is much more of a journey that has to have a focused destination for the process to be successful. “So much of the first couple of months was spent figuring out where it was that we wanted to go with our private label.We didn’t even have a good definition of what a private brand was at Family Dollar. Is it something that we have the words Family Dollar on? Is it brands that we don’t actually own or control, but nobody else in the market sells? Does that count? What if there’s no brand on the product at all? Does that count as a private brand,” she said. Jim Cusson, president of US consultancy Birdsong Gregory continued on this theme by stating not to let the price of a product tell the story of a product. “We found that if we focused on the price too much, it diluted the customer’s view of the product. Let the price live on the tag and let your product tell a story,” said Cusson. Product quality and consistency are now givens, and, if you can’t guarantee these for your product range, then “don’t get in the private brand ring”. There were some obvious tensions between the merchants and the brand managers, with the latter pushing the private brand movement. This is a new world for the merchant who has traditionally pushed products on price alone, with either a plain pack or a pack with a ‘me too’ look to the national brand. Now, with the development of strong private brands, the margins are better and a world of opportunity has opened up to better improve the retail experience within which to promote own brands. As a result, many leading brand managers are departing large national brand companies to join private brand retailers, leaving traditional retail management in a quandary as to how to find the dollars required to create true brands. This is a world that is very fresh to the US and new ideas will come thick and fast as retailers increasingly compete in the private brand space. NOVEMber 2010 FMCG
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Stings and security cameras for business Theft in a company is one thing, being able to bring the culprits to task is another. The secret is verifiable, securitygrade footage. Pauline Herbst talks to experts about the latest developments in surveillance camera technology. Portable and wireless: ideal for sting operations Mi5 is on a mission to empower people and organisations to manage their own security and surveillance operations. Don’t worry, the British Security Service is still protecting the homeland against “threats to national security”, this Mi5 (recognisable by its diminutive ‘i’) is New Zealand based and specialises in wire-free security surveillance systems. Scott Wattie, COO of Mi5, says: “Our niche – we can very quickly put a security system in and make sure you can rely on it. Our systems lean themselves more to the rural markets or places where you have to put something in very quickly for sting operations in businesses and the like.” As a good operator, he can’t reveal
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client names but a relevant example is the case of a warehouse where the existing surveillance cameras had an identified blind spot. As most of the cameras in Mi5’s eye series are small, standalone, completely portable and wire free it was relatively easy to quickly place a ‘BlueEye’ (a camera from the indoor surveillance range) in the blind spot without the culprit noticing. That’s one way to thwart shrinkage. Another use businesses have tasked the ‘RedEye’ outdoor range with is to apprehend serial graffiti artists and mischief makers who key cars in parking garages. It might sound like more of a nuisance than a threat but these acts of vandalism can cost a lot to remedy. Wattie recommends the company’s
surveillance: Detect
observe
10%
25%
recognise
identify
50%
100%
flagship product, the RedEye kit, “A product you can turn on and keep on operating forever. It’s charged by a small solar panel and nothing touches it for ease of use. Generally with security you have a camera, then cabling, then with new technologies you even need a cable
and is the product going to deliver this, giving me something I can use in the enforcement process to verify who did what, without letting them have any outs or excuses’.” Grainy images can give an indication of what’s happening, but can’t prove identification, which is what a business needs if an incident reaches the courts.
for network and power – that’s the biggest constraint for any surveillance operation. Our claim to fame is as the world’s greenest camera surveillance set, self-powered though the solar power and a long life battery.” Wattie says: “It’s important to ask yourself; ‘What is the outcome I want
Surveillance trends As technology has improved, taking connectivity and use of computing away from specialists and into the realms of Joe Average, security camera and surveillance has been moving to end to end IP-based camera systems. Wattie explains: “The key thing with surveillance in the past is it needed specialist security integrators or people with a special skill set around cabling and viewing of images and the like. The trend going forth is to integrate it into any IP framework so security footage and images can be saved anywhere and accessed from anywhere. A lot of companies provide hosted environments as well so you don’t have to worry about storage. “Going forward with any security you want your staff to be able to manage
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it. You don’t want to be dependent on niche skill sets that your organisation doesn’t possess and skill sets that are expensive and increasingly scarce in the marketplace as well. Operationally it’s about having technology that is using components that your technical staff can work with and manage.” He does however add that Mi5 is “very mindful of the other great products out there, like those of Panasonic and Bosch, that have very good digital recording technologies that operate in a CCTV type scenario. Those are ideal where you have cabling, and offer extremely high quality outputs.” So FMCG consulted Panasonic about its new range of cabled security camera systems. Well-known for its consumer camera range, it comes as no surprise to learn that the company has been active in CCTV product production since 1984, starting out with a tailor-made solution for the
Top tips from Enterprise Security • Service and clean your camera system. This will give you a significant lift in performance. Over time cameras do go out of focus so a combination of cleaning and focusing cameras with routine maintenance will make a difference. • Be realistic with your expectations. If you’re designing a system decide if you want to detect, observe, recognise or identify the person you are looking at. Focus the camera on one thing, don’t fool yourself into thinking you can see the carpark and a person in a car. Those two tasks are entirely different. • Use the appropriate camera for the job. Don’t underspec and also avoid overspec.
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banking industry. Jason Walsh, product manager, security and industrial for Panasonic, says: “There is now a trend to have video analytics on board with ‘smart, intelligent’ features on the cameras themselves such as face detection, object abandonment and object removal identification.” With object abandonment and removal, the camera ‘learns’ a scene and if something moves or changes within that scene it will alarm and let you know. In a business scenario a camera could learn the positioning of equipment and know if an object has been removed or covered up. “Face detection is a feature that has come from our consumer camera products,” says Walsh. “Up to eight faces can be identified in one scene, and matched to a database. If you walk through the door of a retail shop, it will recognise your face, if you’re a bad bugger then it will alarm. It recognises staff as well.” Smart solutions As a company, Panasonic shares its technology as a whole range from consumer to broadcast to professional, with many features now coming into the CCTV industry. The benefit for businesses using their systems is that these are cost-effective and tested in a broader market. “All our products under the Smart HD banner are using those smarts to your advantage so you don’t have to trawl through hours and hours of footage,” says Walsh. “In a retail situation you can use the software to search through till transactions or numbers, or staff member numbers and bring up a list of transactions and video with that.” He says the biggest change from older technology to current surveillance is the improved quality and resolution of images. A lot more can be picked up
in each scene as cameras now cover a greater floor area and can even identify number plates. He explains: “We have a range of six IP cameras with face detection. The same cameras also have variable resolutions; in a particular scene you can focus and assign higher resolution to certain parts of the screen and lower resolution to less important parts, which cuts the need for higher bandwidth and storage requirements. “We have hardware based reliable systems that go for 10 years plus. A big factor nowadays is dealing with a company that offers support. In the last year or so, many of our competitors have closed, rebranded or gone offshore.” It is interesting that as cameras now include so much technology, companies such as Panasonic are moving away from manufacturing biometrics such as iris readers. Whether your business needs a suite of 50-odd cabled cameras or a few wireless, discreet cameras for sting operations, make sure to choose a reputable company so that in the event of theft, you make the securitygrade. An expert opinion All the technology in the world doesn’t help if you don’t install and use it correctly. This is where a specialist company like Enterprise Security Solutions comes in. Director Dave Hall says: “The prevailing wisdom is that if you spend more money on technology you get a better camera system. We say that the end product that we sell isn’t the hardware, it’s a solution and the hardware is only as good as the solution it delivers. “It’s about knowing how to use the appropriate equipment in the best way to get the result that’s required at
the best price. We’re practical, call-aspade-a-spade type people. We can install all the wireless technology that people want but we’re far more likely to sit down with the business owner and ask what the nuts and bolts of the problem are.” He explains that you don’t always need a high resolution image for identification. Rather, the company puts great store by a UK-model that splits screen coverage into four: detection, observation, recognition and identification. To detect someone is present, a person only needs to fill 5% of the screen you are looking at. They need to take up 25% of the screen if you want to know what they are doing, and if you know them you’ll recognise them if they take up 50% of the screen. For a stranger to identify
that person from that photo their body height needs to fill the screen. He recommends installing your camera so the image fills the doorway, rather than attempting to cover the entire store, saying: “That simple concept saves money as we’ll get the same result with a much lower investment. “It’s about time in the game. We’ve done loads of installations. We go in to provide a solution for the client. It’s all about building or designing a system architecture as if it was your own money.” Enterprise Security currently recommends Samsung branded products due to their affordability and quality but will install any product a customer prefers. “We really rate Samsung equipment,” says Hall. “It’s user-friendly, easily networked
and easy to review.” If you’re in the market for a security system Hall makes two additional points: “Design your system based on what you get from the camera system as opposed to what the flashest is. It’s only a tool and as a tool it must provide a return on investment.” Aside from the obvious issue of theft, a camera system can pay for itself easily: checking on deliveries and collections; shrinkage from inventory or breakage; and even checking on staff knock-off times. It can also be used for training purposes and analysing customer buying behaviour. “It’s an irrefutable timekeeping log,” says Hall. “There are many ways of using a camera system and saving a few dollars a week quickly justifies the investment.” l
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Trina Snow, executive director, Nargon.
There is no doubt that the tight financial times have impacted on consumer spending choices. When it comes to food, many customers are heading back to the future and returning to old favourites. This has created several unexpected trends which retailers should be aware of. They may be missing out on some surprising opportunities. Those trends include a return of slow cooking, more demand for comfort food, greater interest in traditional recipes and increased demand for cheaper cuts of meats. For proof, consider the weekly top 10 lists of New Zealand non-fiction books for adults. The results for the week ended 24 July 2010 (selected at random) are typical for the entire year. At number one is a book about making bread at home, the iconic Edmonds Cook Book is on the list, there is a collection of traditional recipes from Kiwi rural women and no less than three cookbooks for slow cookers and crockpots. This list demonstrates that many New Zealanders are interested in making their food dollars go further, often reaching out to more traditional ways of cooking and eating. This frugal food approach often placed more emphasis on keeping to a budget and reducing waste to a minimum. Over winter, sales of slow cookers have soared. These low-wattage devices were hugely popular in the 1970s. During that decade, people were worried about the energy crisis. The pots also “cooked all day while the cook’s away” ,which was a selling point at a time when more women were entering the workforce. Thankfully, the recipes for these slow cookers have advanced since the ’ 70s and their new popularity is also driving demand for sauces, seasonings, vegetables and cheaper cuts of meat.
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Consumers heading back to the future Traditional techniques and cheap cuts popular. By trina snow
Shops are reporting increased demand for cuts of meat which were previously considered unfashionable. Consumers are increasingly prepared to spend more time making a soup or a stew in order to save money. Previously, they may have paid more in order to save a little time. Even stores in high socio-economic areas are often surprised at the popularity of cuts like ham hocks, bacon bones, lamb neck and chuck steak. There is also a return to old standards and comfort food. Some New Zealanders are down-grading from fine dining to staples such as fish and chips, or a proper pie. In this respect, the British may be a little ahead of us but we are certainly moving the same way. Recent research shows that, by 2012, British consumers will be eating their way through more than a £1 billion (over $2 billion) of pies, pastries and pasties. This research concludes that Brits have responded to rising food prices by turning back to comfort food treats which represent value for money. Beef pies have also overtaken the humble sausage roll as the most popular product in the category. The report noted, “While pies were often previously seen as being old fashioned, they have benefited from being repositioned as a popular gastro pub meal staple – moving them a step beyond the sausage roll in the eyes of the consumer as a versatile snack or viable main meal.” It is not clear what will happen to these trends when the economy eventually recovers. The slow cookers might go back in the cupboard for another 20 years or perhaps Kiwis will retain a bit of their new-found love for the classics. Either way, stores need to be prepared to meet their customers’ everchanging needs.
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the business of liquor reselling 58
FMCG February 2010
The
angel’s Pauline Herbst takes a drive through whiskey country, exploring how the water of life is made and marketed in Ireland. Whiskey in Ireland is something akin to a religious experience. Terms like ‘water of life’ and the ‘angel’s share’ are dropped reverently and woebetide anyone who tries to push the virtues of Scotch. “Whiskey is the derivation of Irish whiskey not Scotch. Whiskey came from Gaelic speaking Ireland, the Scots are Johnny-come-latelys,” chuckles John Tealing, the CEO of Irish whiskey distillery, Cooley Distillery. He’s only half-joking as you’ll see from his profile on page 63. It is true that the old Gaelic phrase of uisce beatha (water of life) was corrupted, perhaps over a strong hot toddy, to give the English derivative of whiskey. Cooley is one of three Irish whiskey distilleries: Old Bushmills owned by Diageo, Pernod Ricard’s Irish Distillers and the independent Cooley. I start following the Ireland Whiskey Trail – an award-winning tourism initiative started by Heidi Donelon – in Dublin at the old Jameson Distillery.
Sine Metu: without fear Peer closely at a bottle of Jameson’s and you’ll notice a ribbon scrolling under the coat of arms that reads: Sine Metu. Translated to ‘without fear’ this was the Jameson family’s motto. The second thing you’ll notice is the calligraphy ‘triple distilled’ – an important component of Irish whiskey and a technique also emphasised by Bushmills. The “home of Jameson” is a slickly marketed and sophisticated tourist destination, definitely a good brand extension and money spinner for the company. It’s where visitors pick up these facts, as well as background information about Irish whiskey, the making of the drink, the Jameson brand history and the more quirky. For example, John Jameson had a habit of nicknaming his staff, everything from Gorgeous Gus to Little Rowdy. Visitors can reach the distillery by hopping on a Dublin City Hop-on Hop-off bus, and booking in for a tour. Its comprehensive, starting with
share a short film, leading you through beautifully preserved stills and mash to understand how it’s made (great photo opportunities), then finishing with a whiskey tasting in the Jameson Discovery Bar. Over 250,000 visitors come through a year – definitely a smart brand move for this giant. Make it at Bushmills Bushmills isn’t in the heart of any city centre but what it lacks in centrality it makes up for in sheer stunning scenery. Why wouldn’t you visit Ireland’s oldest licensed whiskey distillery if the route takes you along the Causeway Coast? Whipping past the giant pancakes of Giant’s Causeway and the ruins of Dunluce Castle I arrive at Bushmills just in time for the last tour of the day. This historic and still practising distillery makes effective use of tourist traffic on the heritage trail. Mid tour of about 70,000 barrels of highly flammable alcohol, a fire alarm goes off prompting a very orderly and stately procession to a safe distance. Luckily it gave me the opportunity to quiz Lynn Bryce, brand home manager at Bushmills. After 400 years what’s the company’s goal for the next 400? “To keep the
quality of the whiskeys is paramount and to open ourselves up to new markets,” she says. There’s no better way to do that than through social marketing as the ‘Make it at Bushmills’ Facebook competition showed. Bryce explains how a chap from Bulgaria, called Ivan Ivanoff, won a month at Bushmills as the master distiller’s new apprentice. A group of nine winning whiskey enthusiasts (albeit complete amateurs) came to Bushmills for the finals. “We made them nose the whiskey and do some blind tasting, it was quite challenging.” The final was judged by the master distiller Colum Egan, Keith Woods, Irish international and Foy Vance, musician. “He gets a penthouse in Portrush when he’s here and £5000 spending money. He’s a lifeguard in Bulgaria so this is his dream come true.” From social media to leveraging heritage sites and historic buildings the drinks industry has a wealth of capital it could be exploiting in New Zealand. While vineyards are well ahead in the wine tour stakes, there are many avenues that have not yet been explored outside of the tried and tested cellar routes. l NOVEMber 2010 FMCG
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New manufacturing facility for Lion Prime Minister John Key officially opened Lion Nathan’s new $250-million manufacturing and warehousing facility in East Tamaki, Auckland. Called The Pride, the facility incorporates a state-of-the-art new brewery along with wines and spirits manufacturing, packaging and distribution capability and is the largest ever greenfield brewery and beverage manufacturing development in Australasia. The facility replaces the Lion Brewery in Khyber Pass, Newmarket and incorporates Lion’s contract bottling business currently located in Springs Road, East Tamaki. Speaking to around 300 guests at the opening, Geoff Ricketts, chairman of Lion Nathan National Foods, said: “This entirely new facility delivers a new era in best-in-class brewing and beverage manufacturing for New Zealand – something that is, in reality, an opportunity most businesses like ours get only once in a hundred years, if at all.” Ricketts described the project as one of the single biggest manufacturing constructions undertaken in New Zealand in the past few years and one of the biggest ever undertaken in South Auckland. “At a time when New Zealand’s manufacturing sector has been challenged by the global recession and unprecedented economic conditions, we believe this project is a significant reinforcement of our commitment to Auckland and Lion
Nathan’s wider contribution to New Zealand’s economic prosperity,” he said. Peter Kean, managing director, Lion Nathan New Zealand, says the new facility allows Lion to better integrate its production and supply chain activities with the needs of the marketplace, improve customer responsiveness and optimise productivity. “As well, we’ve been able to significantly improve the workplace environment for our people and achieve a number of environmental performance improvements, including reduced carbon emissions, energy and water use. “We’re thrilled to have such fantastic 21st century facilities to help us continue to grow our business and deliver New Zealand’s best-loved alcoholic beverage brands in the same great tradition as we have done for the past 150 years.” said Kean. l
Lindauer and others sold Pernod Ricard New Zealand has entered into an agreement to sell selected Gisborne and Hawke’s Bay wine brands and assets to Lion Nathan New Zealand and their joint venture partner Indevin. Following a review of the New Zealand business, Pernod Ricard New Zealand has decided to refocus its wine strategy behind its core strategic brands and therefore has streamlined its brand portfolio and production footprint. Pernod Ricard New Zealand is selling twelve brands to Lion Nathan New Zealand, while Lion Nathan’s joint venture partner Indevin will take ownership of the Gisborne Winery, all company owned vineyards in the Gisborne region, and the Twin River’s vineyard in the Hawke’s Bay region. The sale is subject to Overseas Investment Office approval. The sale includes five brands in the company’s sparkling wine portfolio (Aquila, Bernadino, Chardon, Lindauer and Verde) and seven brands in its still wine portfolio including
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Bensen Block, Corbans, Huntaway, Jackman Ridge, Riverlands, Saints and Timara. Managing director for Pernod Ricard New Zealand, Fabian Partigliani says: “We remain highly committed to New Zealand, our people and the long term development of our wine and spirits portfolio, including leading New Zealand wine brands Brancott Estate, Stoneleigh, Church Road, Deutz, Boundary and Triplebank.” Lion Nathan will have an exclusive distribution arrangement in New Zealand with Pernod Ricard New Zealand for the twelve brands effective November 1, 2010, which will be in place pending the completion of the sale. Peter Kean, managing director of Lion Nathan New Zealand says, “This agreement is still pending OIO approval, but naturally we are very excited. It is highly aligned to our LNNZ ‘one stop shop’ strategy and further cements us as the largest alcohol distributor in New Zealand.” l
Vineyard tests top winemakers Top Kiwi winemakers from vineyards across the country are set to put their skills to the test as part of the inaugural NZ Riesling Challenge. In an initiative from Mud House Wines, 12 winemakers have been selected to hand craft a Riesling using fruit picked from the same vineyard at the same time in 2010. The wines will be judged by the participating winemakers alongside chairman of judges Bob Campbell. To complete the challenge, each winemaker received four tonnes of grapes hand-picked in April from the Mud House vineyard. Contestants then crushed, pressed and fermented the grapes through their chosen method, in stainless steel or oak, to produce the best Riesling wine, dry or sweet. All the wines will be bottled by the end of October, with one bottle of each of the 12 going to create a mixed case of wine, The Riesling Challenge Dozen, which will be available for purchase in New Zealand. Neil Charles-Jones, shareholder and director of the Mud House Wine Group, says the NZ Riesling Challenge
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is a novel way to spread the Riesling story and highlight the versatility of the riesling grape. “The NZ Riesling Challenge is all about promoting Riesling as a variety, while also promoting the Waipara region and all it has to offer.” The winner of the NZ Riesling Challenge will be announced at the Mud House Blondie concert on 19 December 2010 featuring Blondie and The Pretenders. The wines will be bottled mid-October and only 2000 cases will be available for public purchase in November 2010 through participating wineries, the Mud House Wine Group and a dedicated NZ Riesling Challenge website. l
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RWC project manager DB Breweries has appointed Hailey Bloore as project manager, Rugby World Cup 2011. Heineken, one of DB Breweries’ flagship brands, is a Worldwide Partner and the Official Beer of Rugby World Cup 2011. Bloore is responsible for project managing the brewer’s involvement in Rugby World Cup 2011 as well as working with key industry and local groups to ensure next year’s tournament is a success. She reports to DB Breweries’ general manager of marketing Clare Morgan. She is extremely familiar with DB’s brands including Heineken having previously worked for DB Breweries as communications manager. Bloore spent the past 18 months in London as communications manager for Associated Newspapers before returning to DB and New Zealand in October. l
Best NZ cocktail The country’s top bartenders competed in the final of the Suntory Cocktail Cup in October. The winner, from a starting line up of 116, was Tom Egerton from Library in Wellington. His prize – a $10,000 trip to Japan including a visit to the Yamazaki Whisky distillery. Egerton wowed the judges, including celebrity chef Connie Clarkson, with his Casino Cobbler – a combination of Mohala (Suntory Mango Liqueur), Peychaud’s Bitters, Aperol, sherry and ice. “I’m so stoked. Japan is one of my ultimate destinations and I can’t wait to experience the bar culture over there,” said Egerton. The competition, run by drinks giant Beam Global, started in July. Competitors had to create a cocktail using at least one Suntory ingredient (eg Midori, Suntory Blue Curacao, Suntory Mohala, Yamazaki Whisky) and it had to have international appeal. The goal was that it could be easily replicated anywhere in the world. Ben Stuart, Beam Global brand ambassador, said: “From judging the initial entries to get to a semi-final list of 15 and then down to the final six, it’s been great to see bartenders being creative and original with Suntory Products. I think the winning drink was contemporary, balanced and thoroughly deserved first place.” l
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Independent spirit of Ireland What happens when a financier and teetotaller decides to restore and resuscitate an alcohol plant? You get premium whiskey. Pauline Herbst meets charismatic entrepreneur John Tealing, CEO of the Cooley Distillery. “The first point: Irish whiskey uses Irish air, Irish water, Irish grain, Irish time and must be located in Ireland. It’s a brilliant industry for industrial development. The second thing was that at one point Irish whiskey had 60% of the market. When I looked at it we had 2%.” Seems like an odd thing for a distillery owner to say. But then John Tealing is no ordinary businessman, with interests in African diamonds, Persian gold, oil, hydrocarbon and alternative energy exploration. He’s also rugby mad, still playing to this day. With his Irish lilt and a twinkle in his eyes, the telling of the birth of the only independent Irish distillery sounds like a tall tale, but a vat-load of respected international awards and a profit of over euro 3 million in 2009 give it that ring of authority. “I didn’t know anything about it,” he says. “I don’t drink and had never tasted whiskey in my life. I’m a finance person.” It was from the perspective of industrial development for small nations that Tealing wrote a term paper about whiskey while on a leave of absence from the University of Dublin. At the time he was based in the United States. It was 1970. “I was sitting in a pub, the Plough & Stars in Massachusetts. It was owned by two Irish doctorate students. All the Irish (all 10 or 15 of them) used to
gather there and decided I could do a better job [than the existing Irish distillers]. “Why didn’t I set it up in 1970? I was a student, I was broke, I was engaged, no different from any of the modern ones here today. Sixteen or 17 years later I had done well in Ireland, maybe on the stock exchange (which was my forte and I should have stayed at it). I had a vision of taking over Irish distilleries which were doing very badly, but didn’t have the guts.” So when Tealing heard about a disused alcohol plant on the border in a remote peninsula only 60 miles from Dublin, he made the government a “rosary offer” of just over £100,000, which they accepted on the condition that he agreed to “rescue and resuscitate the facility”. By all accounts, it sorely needed rescuing. “I went up with my wife one Sunday,” says Tealing. “She took one look at it and said if you can make a go of this you can make a go of anything. It was a disaster – there were rats running all round the place.” Part of the attraction of the facility was its size and that it was an alcohol plant that made industrial alcohol. “A malt distillery is easy and cheap to build and run. Grain is complex and expensive, you need a big chemical factory,” says Tealing. “So the coup, if there was one, is that there were big columns in Cooley.”
John Tealing, CEO, with his son and MD, Jack Tealing.
You need two distilleries to make a blended whiskey so after a small feasibility study, Tealing decided to produce whiskey the market wanted: lighter and slightly sweeter, following the American palate. Distillation of its first malt whiskey started in 1989, with grain whiskey following in 1990. Today the Cooley stable includes the brands Greenore, Kilbeggan, Tyrconnell and Connemara and sons Jack Tealing, MD and Stephen Tealing (who will be looking after the English-speaking markets on his return from the UK) are poised to lead Cooley into the future. “Did I know the Irish whiskey market was going to boom,” says Tealing. “No not at all. I just thought the market was so bad I couldn’t do any worse.” So he did better. l NOVEMber 2010 FMCG
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Tip Top Supers oft is supportin g an Auckland coup le with their Gu inness World Record attempt at the world’s largest toast mosaic. It mea sures in at 116. 27m 2 and used over 7700 slices of toast.
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The Kaweka Fo od Company, of Hastings, was The New Zeal and Food Awar recognised at ds annual cere for its dedicatio mony in Auckla n to food safe nd ty and quality.
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With the expansion of Negociants New Zealand portfolio of wines, the company had a large group of winemakers, winery representatives and Negociants staff participating in the ‘Our Friends at Home’ trade tastings which took place in Auckland, Wellington and Christchurch.
Tui HQ has been awarded 2010 The Corporate Even t Guide People ’s Choice Award for the Be st Nationwide Private Hire Venue.
ker) from Kevin Judd (winema s. ard ey Vin e Greywack
N E G O C I A N T S T R A D E D AY
Hamish Clark (winemaker) from Saint Clair Family Estate and Dale Wright from Negociants.
Has your team toasted the close of day in a remote New Zealand location? Maybe you’ve knocked off a gruelling event for charity or opened a new factory? Preserve the memory – then send it in to editor@fmcg.co.nz.
DIARY NOVEMBER 16-17
NZACS & AACS JOINT CONVENIENCE LEADERS SUMMIT Sofitel, Gold Coast, Queensland www.nzacs.com
17-19
GREAT NEW ZEALAND SAUSAGE COMPETITION An annual highlight for butchers and small-goods manufacturers. Auckland Seafood School, Auckland
20-21
GLUTEN FREE FOOD & ALLERGY SHOW Christchurch Convention Centre, Christchurch www.glutenallergyshow.co.nz
25
OWN LABEL SHOW The UK’s private label exhibition, Barbican, London, England exhibiting@ownlabelshow.co.uk
16-18
WINTER FANCY FOOD SHOW San Francisco, USA www.specialtyfood.com
21-30
INTERNATIONAL GREEN WEEK BERLIN Fair for food, agriculture and horticulture, Berlin, Germany www.gruenewoche.de
ISM International sweets and biscuits fair, Cologne, Germany www.ism-cologne.com
16-19
1-4 11-13
FOODEX International food and beverage exhibition, Makuhari Messe, Tokyo, Japan http://www3.jma.or.jp/foodex/en/ NATURAL PRODUCTS EXPO WEST International trade show for the natural, organic and healthy products industry, Anaheim, USA www.expowest.com
FRUIT LOGISTICA International trade fair for fruit and vegetable marketing, Berlin, Germany www.fruitlogistica.com BIOFACH 2011 World organic trade fair and Vivaness 2011 (Trade Fair for natural personal care and wellness), Nuremburg, Germany www.biofach.de/en
THE FOOD SHOW (CHRISTCHURCH) New Zealand based food show. CBS Canterbury Arena, Christchurch www.foodshow.co.nz
MAY 11 - 14
27-29
FEBRUARY 9-11
MARCH
8-10
JANUARY
30-2 FEB
GULFOOD DUBAI www.gulfood.com
APRIL
2011
27-2 MAR
HOFEX 2011 The 14th Asian International Exhibition of Food & Drink, Hotel, Restaurant & Foodservice Equipment, Supplies & Services; Hong Kong Convention & Exhibition Centre, Hong Kong www.hofex.com THE FOOD SHOW (WELLINGTON) New Zealand based food show. Westpac Stadium, Wellington www.foodshow.co.nz
JULY 28-31
THE FOOD SHOW (AUCKLAND) New Zealand based food show. ASB Showgrounds, Auckland www.foodshow.co.nz
Is your show featured here? If you’d like to be included please email: editor@fmcg.co.nz.
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