FMCG NOVEMBER 2011 by mediaweb

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NOVEMBER 2011 Volume 17 No 10 $9.15

THE BUSINESS OF MANUFACTURING • LOGISTICS • SUPERMARKETING

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Editor’s note Industry news

Category checks 24 Yoghurt, Milk, Cheese 28 Personal Wash 32 Batteries

contents

6 8

N O V E M b er 2 0 1 1

Up Front

Regulars 12 13 14 15 16

Nargon New media partner for Supplier Awards

FMCG Online FGC Fat tax? Fat chance!

GS1 Innovation and standards

Fresh and local In season

Deli counter Dedicated followers of food fashion

20 Profile

Year of the Mushroom

22 Profile

Clearwater’s – made on the farm

34 What’s Hot

New products in store

37 Subscription form 64 Snap

Spotted out and about

65 Diary

Your guide to upcoming industry events

OUR COVER New releases from NZ’s No. 1 Suncare brand include NIVEA KIDS SWIM & PLAY Sunscreen LOTION with SPF 50+ and Panthenol.

contents

Grocery business

NOVEMBER 2011

Keeping you up to date with packaging, IT, supply chain and logistics

36 Grocery business news 38 Trade marks – why you need them 40 Q&A Fairtrade – a strong consumer trend

42 Feature

Going Green

T he big chill Cutting edge refrigeration technology

Convenience store and oil channel updates

48 Feature

Lotto wins!

50 C-store industry news 52 Nargon If it moves, tax it!

53 Directory 49

54 Feature

Superb sparkles

56 Best bubbles 58 Keith’s take 59 Happy birthday [yellow tail]! 60 Best value white wines 61 BWS industry news

Our new Premium

BURGERS & MEATBALLS are about to hit the barbies this

SUMMER We’re always on the lookout for new and

interesting products and we reckon we’ve come up with a couple of corkers – Hellers new Premium Burgers and Meatballs. We’ve found that consumers are looking for a first-rate, coarse cut, thick-style burger that doesn’t shrink when it’s cooked, and a quality, convenient meatball that doesn’t need any preparation. Both the burgers and the meatballs come in Angus Pure and Free Farmed Pork varieties, and we’re sure they’ll both be big hits this summer.

Todd Heller

e ditor ’s note Vol 17

No 10

NOVEMBER 2011

issn 1175-8279

Incorporating

Serving the business of manufacturing, logistics and supermarketing

tamara rubanowski – editor editor@fmcg.co.nz

Juleigh buchan – account manager Ph: 09-529 3000, Mob: 021 140 3456 juleighb@fmcg.co.nz

peter corcoran – account manager Mob: 021 272 7227 peterc@mediaweb.co.nz

Trish day – BWS Account Manager Mob: 027 561 6556 trishd@mediaweb.co.nz

Production Manager Fran Marshall (09-832 0024) franm@mediaweb.co.nz

Design Cherie Tagaloa

Subscriptions subs@mediaweb.co.nz 09-529 3000 $90.00 a year (incl GST) for 11 issues Australia $150.00 Rest of the world $190.00

Printing & Pre-press PMP Print

Publisher Used on a white background

Mediaweb Limited PO Box 5544 Wellesley Street, Auckland 1141 115 Newton Road, Eden Terrace, Used1010 on a black background Auckland Phone 09-529 3000, Fax 09-529 3001 www.mediaweb.co.nz The opinions and material published in FMCG are not necessarily those of the publisher except where specifically stated. © 2011 Mediaweb Limited. ISSN: 1175-8279 (Print), 1179-8718 (Online).

Official b2b magazine for the Gluten Free Food & Allergy Shows.

Providing future wealth The recent NZ Food Innovation Showcase and NZ Food Awards were definitely among the highlights on this year’s events calendar. I met many people who are shining examples of fabulous knowledge and expertise across the food value chain there and it was heartening to see that entrepreneurship is alive and well in our industry. It was also an excellent opportunity for me to find out what’s in the R&D pipeline – with some very exciting innovations for manufacturers, retailers and consumers on the horizon. Leaders from all over New Zealand (and even some expats) were brought together under one roof to acknowledge their peers’ achievements, network and discuss new developments for our food industry and export sectors. Well planned events and awards such as these are critical to the development of high value foods and the trade that will provide our country’s future wealth. To see which products took out some of the prestigious NZ Food Awards this year turn to pages 10-11. Keeping an eye on consumer trends is vital in the FMCG industry and in this issue we examine several categories to find out ‘what’s hot’ this season. Sustainability is one trend that is multifaceted and key to future proofing your business. For example, Progressive Enterprises’ commitment to sustainability

Tamara Rubanowski editor@fmcg.co.nz

and environmental responsibility encompasses all areas of the company, from distribution to checkouts, says Richard Manaton, general manager, planning and compliance. We find out in this issue why CO2 refrigeration is the way to go, why the ice flakes shown above are very special indeed, how new developments in glass production can reduce carbon footprints and why over 75% of the 1500 entries in this year’s Air New Zealand Wine Awards were sustainable wines. Our BWS section features sparkling wines, white wines, cocktails and mixers for summer – and if you subscribe to FMCG this month you could be in the draw to win a Southern Comfort gift pack worth $100! Turn to page 37 for further details. FMCG is the leading magazine for New Zealand’s fast moving consumer goods market sector and the only audited NZ publication of its kind. Subscriptions also include free access to twice weekly foodnews updates via email. Our team of industry experts and columnists includes FGC, NARGON and GS1 chief executives, who provide a lively mix of authoritative commentary, plus news, interviews, category reviews and inspirational company profiles. We welcome your feedback and look forward to hearing from you! Enjoy this issue,

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news New FreshChoice for Glen Eden A new FreshChoice store opened its doors in Auckland’s Glen Eden in October, offering the community a much awaited full service supermarket. It is close to the train station at 142 West Coast Road and will be open every day from 7am to 10pm. The owner-operators, the Ranchhod family, live locally and are dedicated to supporting the community. “We will be employing 40 local people and providing full training to ensure consistently high service as well as opportunities for growth and career development,” says Pranil Ranchhod. FreshChoice Glen Eden will also be setting up a community fund which will contribute towards good causes in the local community. At 1200 square metres, FreshChoice Glen Eden will offer plenty of choice. “Getting the range right is extremely important to us. We will be listening closely and responding to our customers about what they want,” said Ravin Ranchhod. The butchery products will be cut and packed fresh each day and with more than 12 metres of chiller space there will be plenty of variety for customers. The highly qualified butchery

staff will also be on hand to provide speciality cuts as required. The produce section will provide shoppers with a huge range of fresh fruit and vegetables at great prices. The Ranchhods want to support local produce wherever possible, and aim to include a range of organics as well. The bakery will be offering award winning Wild Wheat artisan breads and a wide range of freshly baked breads, rolls, muffins, slices and much more. The Ranchhods are excited and committed to getting to know the Glen Eden community and look forward to serving them at the brand new FreshChoice supermarket. l

New World Ilam prepares for opening More than a thousand hopefuls applied for the 170 positions available at Christchurch’s $19 million New World Ilam supermarket, which is due to open its doors in November. The high level of interest came as no surprise to owner/ operator Phillip Blackburn. “With several supermarkets closed in Christchurch because of earthquake damage, we knew there would be many staff looking for jobs. The chance to be employed in this brand new

FMCG NOVEMber 2011

setting, and get back into the workforce will certainly be a strong draw card for many.” Situated on the former Feltex factory site between Peer St and Athol Tce, and designed to integrate with the proposed Vision Senior Living retirement village nearby, the New World Ilam supermarket will have a floor area of 3992 square metres. “The store itself will incorporate the very latest design and innovations in layout, cabinetry and display. I’m sure customers are going to be very impressed with the appearance. We will be following a traditional layout overall, but some plant and equipment will be different from the standard. “It will have a very strong fresh food focus and an expanded product range. Our butchery and specialty meat area, seafood section and service deli will all be offering the best products available. And there will be a number of interesting extras such as the fact that customers will be able to order espresso coffee from our own barista as they enter the store.” There will also be European-style bread baked on the premises right in front of the customers’ eyes. A specialty oven from France is being installed to deliver the latest bakery trends to customers. “A big part of shopping today is all about the experience and shoppers will be well catered for when we open our doors,” says Blackburn. l

n ews Four Square brings big boost to St John Four Square Supermarkets has announced a $345,000 sponsorship of a St John service to rural South Island communities. This will allow the extension of the St John Health Shuttle services to rural areas of Central Otago and North Canterbury, providing much needed transport options to health appointments, for members of the community. The sponsorship will see the purchase of three new St John Health Shuttle vehicles and cover setup costs to support the establishment of services in these rural locations. The service will be (From L to R) Sarah Wilkinson (St John); Alan Smith (group manager Four Square); Geoff Ridley (regional chairman St John); Rick Haaima (executive chairman Four Square); Christine run by community volunteers on an ongoing basis. Prince (customer & services manager St John); Chrissie Cope (community programmes Alan Smith, group manager Four Square manager St John); Pat Chapman (health shuttle driver). Supermarkets, said that when you look at where Four Square and St John have a presence around focused and we cannot think of many better ways to support the South Island, they are ideally matched. the community,” he said. “Four Square has a strong focus in rural areas and we Chrissie Cope, St John community programmes manager South understand the importance of St John in these areas. Many of Island, said that they are thrilled to be working with Four our owners and staff have associations and contact with St Square Supermarkets to provide such an essential service to John in their respective areas. Four Square is very community rural communities. l

Sweet marketing tool QR Codes are a clever way to convey product information via mobile technology and now Images In Space have teamed up with Chocolate Graphics to offer a yummy new concept to market your business, products and services. ChocolaTags for everyone! With the recent launch of the company’s imageTag service, you can now have a completely tasty mobile marketing campaign to target other businesses that you want to influence, impress, acknowledge, say hello to, or just say Merry Christmas to. Why use a QR Code?

Because if you just stick your company brand on the chocolate, they will eat the chocolate and forget who sent it. If you get them to scan a QR Code with their phone before they eat the chocolate, they will be delivered your marketing message right to their phone, which they can then contemplate as they munch on the chocolate. One thing is for sure – they will certainly remember you and have the mobile campaign to prove it. Visit imagesinspace.co.nz for more information. l NOVEMber 2011 FMCG

news Real win at NZ Food Awards

Alasdair Baxter, national sales & marketing manager, Kerry Ingredients presents the Food Product Innovation – Kerry Ingredients Convenience and Meal Solutions Award to Brydon Heller, marketing co-ordinator Hellers.

Partner in charge of KPMG’s National Markets Ben van Delden presents the KPMG Awards for Best Food Enterprise Innovation to Jennifer and Garth (right) Boggis of the Reunion Food Company for Heilala Vanilla Syrup.

Dr Dave Tanner, general manager PSA Innovation at Zespri presents the Zespri Award for Best Food Product Innovation to Rachel Burr and Dick Hubbard of Hubbards Foods for REAL light wholegrain flakes cereal.

FMCG NOVEMber 2011

Hubbards’ ‘Real’ cereal was one of the products honoured with top accolades at the Massey University NZ Food Awards. FMCG was there to bring you the highlights. Free farmed bacon, apple sauce, vanilla syrup and glutenfree innovations were also among the winners of this year’s NZ Food Awards. The awards were announced at a gala dinner in Auckland as part of the NZ Food Innovation Showcase at the Viaduct Harbour Events Centre. For the first time, the awards were held in a concurrent year in response to the growth and interest in food innovation. Hosted by Massey University, the awards celebrate the very best in creativity and excellence in product development and business acumen. Real cereal, which was launched 12 months ago, won the Massey University Healthier Choice Award, the ATEED* Cereals and Breads Award, and the Zespri Award for Best Food Product Innovation. Hubbards’ founder Dick Hubbard says it is an amazing achievement and a tremendous honour to win three such prestigious awards. “This was a team effort, and it’s a credit to everyone, from our new product development team, to the people that make the flakes in the factory,” Dick says. The high fibre, low fat wholegrain flakes are designed to help consumers ‘look good, feel good and get more out of life’. Two flavour variants were added to the Real family this month – Real Berries and Real with Cinnamon Clusters. Other award winners included Enzafood’s apple sauce and Hellers’ free farmed bacon. Goodman Fielder received the AJ Park Research & Development Award for Vogel’s gluten-free bread and Heilala Vanilla took out the KPMG Food Export Award, as well as the Award for Best Food Enterprise Innovation. The Supreme Award went to Mt Cook Alpine Salmon for its Saikou sushi-grade salmon. Growth in food innovation Tony Nowell, a well known New Zealand food industry leader, says the awards are an important part of nurturing growth in the ‘added value’ sector. “It’s exciting to see both the great new products and increasing numbers of new companies entering the awards. It reflects growth in ‘added value’ products where great raw ingredients are being used in smart and convenient products,” he says.

n ews New Zealand is earning more from food sales to other countries than ever before. Export figures for 2008 show more ‘added-value’ products are making their way to international markets. This is particularly so to Australia where sales have increased by a compound annual growth rate of 14% for the past decade. The value of food and beverage exports from New Zealand has grown steadily for more than 20 years with a compound annual growth rate of 18% for the past decade. Nowell says the growth comes on the back of a long-term plan by multiple parties including government, universities, research and development providers, industry groups and food companies to build on New Zealand’s heritage of producing quality food that is safe to eat. Changes to trade regulations, employment, research funding and opportunities for innovative companies are all part of this success. “New Zealand food enjoys a good reputation internationally and food companies benefit from this,” Nowell says. Massey University vice chancellor Steve Maharey says the New Zealand Food Awards highlight the significant role the university has in food. “Many of the companies and products entered in the awards

Company leaders say their wins help open doors with distributors, retailers and marketers. have an association with the university,” he says. “Massey has a commitment to the industry and the on-going development of knowledge and expertise across the food value chain. We recognise this is critical to the development of high value foods and the trade that will provide New Zealand’s future wealth.” Massey’s involvement in food spans animal and plant production, animal health, food technology, nutrition, life cycle management, value chain logistics and management, business, marketing and international trade. Wins at the New Zealand Food Awards last year have helped businesses grow and build brand awareness in domestic and export markets. Company leaders say their wins help open doors with distributors, retailers and marketers. *Auckland Tourism, Events and Economic Development Ltd. l

YOUR ACCESS TO SCHOOLS AND EARLY CHILDHOOD ES EDUCATION SERVIC od and brand name for the Fo w ne e th – fe 4li ed ell Fu ides an easy System (FBCS) – prov n tio ica sif as Cl ge ra Beve r options. tors to choose healthie era op n ee nt ca r fo guide life gives your

in fuelled4 dation, participating 00 Run by the Heart Foun ls and more than 4,0 oo sch access to 2,500 d an ge ed an ct du pro ation services. early childhood educ CS cts that meet the FB w open for all produ visit on ati orm inf Registrations are no re details and mo ion rat ist reg r . Fo ia. 85 nutrient criter eby on 09 526 50 or contact Larissa Be z g.n .or life d4 lle ue www.f

NOVEMber 2011 FMCG

n a rgo n

New media partner for Supplier Awards Trina Snow, executive director, NARGON.

The annual NARGON Supplier Awards is rapidly becoming one of the big events on the retail grocery sector calendar. It is increasingly being recognised as a prime opportunity for the industry to celebrate the very best suppliers in the country and the hard work that they do every day with stores. The awards ceremony itself is also a perfect event for networking and, based on previous years’ experience, a great night out for everyone. NARGON was pleased to recently announce that Mediaweb’s FMCG magazine is the new official media partner for the Supplier Awards in 2012. FMCG is the leading magazine for New Zealand’s fast moving consumer goods market sector. This monthly publication and the associated website (www.fmcg.co.nz) are well respected and supported by the local industry. FMCG publisher Toni Myers said, “We are privileged to support NARGON in these significant awards for the sector and will be doing everything we can to contribute to their success and to grow the partnership with NARGON and its members.” The feeling is mutual because we at NARGON are also very excited about partnering with FMCG for these important awards. We already have a strong relationship with the magazine and believe this new partnership will help further enhance the profile of both organisations and the Supplier Awards themselves. This year, the Supplier Awards has eight categories: • Most efficient distribution – the supplier that provides the most efficient and effective overall ordering, distribution, and delivery service. • Best small supplier – the best ‘small’ non-corporate supplier that most consistently provides the best service, documentation and products. • Best invoicing and paper trail – the supplier that provides the clearest, most complete accounting information and documentation. • Best overall in-store support team – the supplier that provides the most consistent, professional, and coordinated company team at all stages of the relationship. • Best performing fresh, chilled or frozen product –

FMCG november 2011

the supplier who provides the year’s most successful new or existing fresh, chilled or frozen product. • Best new product over the last 12 months – the supplier responsible for the year’s best received and innovative new product. • Best New Zealand owned company – the best locally owned supplier that most consistently provides the best service, support, delivery, and documentation. • Overall best trading partner – the ultimate award goes to the supplier that provides the best overall service. Starting in August at the Foodstuffs Expo in Palmerston North NARGON called for nominations in all categories from NARGON member supermarkets. They have been invited to complete nomination forms (which are available in hard copy or on the revamped NARGON website www.nargon.co.nz). Nominations need to be submitted by 25 November 2011. Once the nominations are in NARGON will place all the nominees on a voting form, which again will go out to member supermarkets in December. From December to February, senior staff in each store can cast their votes for the best suppliers. Those votes will determine the winners and place getters in each category. On March 15, 2012, the NARGON Supplier Awards 2012 will be presented at a gala function in the Amora Hotel (formerly the Duxton Hotel) in Wellington. As well as the presentations there will be a guest speaker and music, along with plenty of networking opportunities.The event is free to attend for NARGON members. (Due to circumstances beyond our control, the 2012 event will be held earlier than usual and NARGON apologises for any inconvenience caused.) Previous overall winners have included Bluebird Foods, Cadbury NZ and Cookie Time. Cookie Time has also previously won best small supplier on several occasions. Winning suppliers have used the awards they have received in their publicity and marketing material as they are proof that the industry values the services they provide. There is also the chance for industry and mainstream media attention and coverage. The Supplier Awards are growing in size and prestige. NARGON encourages all eligible members to nominate and vote for the very best suppliers in the country. It is a chance to recognise and celebrate an amazing range of dedicated suppliers who do not always get the attention they deserve. We hope to see you at the Amora Hotel on 15 March 2012!

See world food innovation in action What’s online

fmcg.co.nz FMCG has a few web exclusive features to get you clicking.

NZ Food Innovation Showcase If you didn’t make it to the exciting NZ Food Innovation Showcase, which was held in October at Auckland’s new Viaduct Events Centre, check fmcg.co.nz to see some of the highlights.

Intellectual property

TrueMatch food innovation is not only a good fitness Patents can be key ingredients in any recipe for success. food idea. It's about successfully and Which company embraced the spirit of RWC In this online feature, James & Wells assistance from All Black strength and safely with commercialising that idea. Discover Intellectual Property associate Jennifer conditioning coach Nic Gill? You will find a very Lucas boils down the benefits of innovation in food science and unique approach to workplace wellness in ourresearch, patents for a whole range of industries. case study on fmcg.co.nz. processing and packaging, safety and testing, and commercialisation.

New Products From nutritious new snacks to convenient frozen smoothie cubes – take a sneak peek at some of the latest product launches online.

Leadership

nzfoodinnovationshowcase.co.nz frontline managers is key to success in retail, according to the NZ Retail Institute. Visit fmcg.co.nz to find out why retail companies, which successfully empower their frontline managers, show significant increases in productivity.

PL US

An extensive archive of previous issues of FMCG you may have missed as well as news, category reports and more.

fgc

Fat tax? Fat chance! Policies should be based on evidence, says Katherine Rich. Katherine Rich, CEO, NZ Food & Grocery Council. Email: Katherine.rich@fgc.co.nz

On October 1, Denmark became the first country in the world to introduce a tax targeted specifically at saturated fats. Danes, well known for their love of butter and bacon, will now pay a ‘fat tax’ on foods which contain more than 2.3% saturated fat. This new tax of NZ$3 per kilogram of saturated fat will cover everything from meat, dairy products (including milk), oils, snacks, spreads and pre-cooked foods like pizza. The impact on food prices was immediate. Overnight, the cost of a small pack of butter in Denmark jumped 50 cents while potato chips went up 17 cents. The concept of a ‘fat tax’ is nothing new. The idea of targeting high fat food and drink – sometimes also called a Twinkie Tax – was first seriously floated by Kelly Brownell, a professor of psychology at Yale, who wrote an influential opinion piece for the New York Times in 1994. Since then, a number of countries have introduced ‘sin taxes’ on products they consider to be unhealthy. The Danish move is simply the first to concentrate on saturated fats. It is not the first ‘fat tax’ as such, despite some breathless media reporting. New Zealand’s Minister of Health, Hon Tony Ryall, quickly ruled out a ‘fat tax’ here (at least for now) saying it would add to the burden of many families in tight economic times.While it was encouraging to hear him reject the tax at this time, he could have done so for another more compelling reason. The simple fact is that the ‘fat tax’ fails the common sense test regardless of the economic situation.

The Food and Grocery Council has long advocated for a balanced approach to individual health, nutrition and weight. Numerous research studies and organisations such as the World Health Organisation agree there are many factors involved in obesity and ill-health, including lifestyle and exercise. To target fat and fat alone makes little sense, particularly given that nutritionists have shown that healthy people need a balanced diet including nutrients from sugar, protein, fibre, carbohydrates, vitamins, minerals and even fat. This tax sends the wrong impression that all fat is evil. It’s simply not true. The real issue is how much any person consumes and to what extent it is balanced with exercise and activity. The full fat versions of milk and cheese may be high in fat but they are also a good source of calcium, protein and other nutrients. These can make an important contribution to health, particularly for the young and old.That is the danger of such a simplistic and reductionist tax like the Danish model. The Food Industry Group, of which the Food and Grocery Council is part, labelled the ‘fat tax’ a “backward step for balanced family diets”, which would be “unworkable in a New Zealand context”. It would make food more expensive for families and, while it would raise money for politicians to spend, such a tax would be unlikely to have any real impact on obesity levels. We remain convinced that education about healthy lifestyles, which balance food intake with activity, is the only key to people understanding how to feed themselves and their families. Even though the Government has ruled out a similar tax here, the Danish move is a troubling precedent. Advocacy groups will use the tax as ‘proof ’ that similar taxes are required here. The Canadian government’s decision to cave to political pressure and ban BPA in plastic – despite solid scientific evidence it is safe - was used as a rallying cry here and one of the reasons we are phasing out what the evidence suggests is a perfectly harmless product. Already we have seen Denmark cited in calls to introduce ‘fat taxes’ in Britain, Australia and New Zealand. Those calls should be resisted. Policies should be based on evidence and all the evidence suggests that there is fat chance of the fat tax working.

gs1

Innovation and standards Dr Peter Stevens reflects on the death of one of his heroes – Steve Jobs. Working at GS1 sometimes people make the mistake thinking that I’m some sort of ‘standards geek’! On the face of it, it would be easy to understand why. GS1 is about a process of consensus development and setting frameworks for competitors, suppliers and others to work to.These agreements are called standards. People often think that if you appreciate the role of standards, then you must want everything to be the same. You know the refrain – something like Henry Ford’s “You can have any colour you like as long as it’s black”. However, I use a Mac. And an iPhone. And I’ve used Apple stuff for years. My first generation iPhone is a prized curiosity now, but with my first touch of it in 2007 I knew that this device would increase my personal productivity and be a pleasure to use.And, of course, could do the thing that you expected a phone to do – allow you to make a call to someone else regardless of the type of phone they might have had! My point? In recent years many people have come to recognise the genius of one of my long-time heroes, Steve Jobs. Almost everybody knows who he is now. Amazingly his face, and notice of his passing, filled the entire front page of the Dominion Post recently. It led the radio and TV news. Apple technology has changed the world, I reckon for the better. But people still get frustrated with Apple because they do things ‘differently’. One of Apple’s famous ad-campaigns took ownership of that with the strapline “Think Different” featuring people (Bob Dylan, Gandhi, Einstein etc) who thought different and changed the world. This did not mean that Steve Jobs and Apple did not believe in standards. Innovation and standards are NOT contradictory. But they can be in tension. My work in standards has shown that everybody does not have to have Hobson’s Choice for standards to work. The trick is to work out what are the ‘important bits’ to standardise and which are the areas where innovation should flourish. What a grey and boring world it would be otherwise! A key example of this is to make interoperability and information flows standardised so communication can happen, but facilitate any device or software chosen by a user to use identification and communication standards. A perfect Apple-related illustration of this was when the original Mac (in 1984) came out, it had the first 3.5” floppy drive. It was incompatible with every other PC floppy drive (which were 5 ¼”), but it did not mean that it was

Dr Peter Stevens, an ‘Apple-exclusive’. It was based on standchief executive, GS1. ards. Pretty soon all PC clones migrated to the Email: peter.stevens@gs1nz.org. new, superior technology of the 3.5” floppy. Another example was the integration into the early Macs of support for different networking protocols (easy, low-cost networking invented by Apple or the more complex ‘industry standard’ options like Ethernet). And the Mac operating system let users set up and switch between networking interfaces themselves. No technicians! Still later, Apple software was the first to widely introduce JPG format (JPG standards for Joint Photographic Experts Group – who developed the standard for photos). I know I’ll get lots of sceptics for this column.You may well suspect, with more than a grain of truth, that I’m one of those long-time, one-eyed Apple evangelists. I will admit that Steve Jobs has been one of my heroes. And now he is gone. I hope his legacy of innovation with standards lives on. (By the way, many years ago I asked Steve Jobs to write a brief column for the Standards NZ magazine on the balancing of standards and innovation. I received almost an instant reply: with “Sorry Peter, too busy, Steve”. Obviously a personal reply, albeit brief – no PR person, no PA, no corporate speak. How cool. Wish I’d kept the email and sold it on TradeMe ….).

November 2011 FMCG

FRESH & LOCAL Specialist resource writer John Clarke highlights developments in produce, fish and meat supply. SEAFOOD

Brussels sprouts, yams, leeks and parsnips. Pacific oysters.

Flounder wake up from now on so volumes are about to increase. Greenshell mussels are in prime condition. Mullet have also started to move about and availability improves from November onwards. Pacific Oysters will begin to lose condition as we move into summer. Snapper are schooling in the Hauraki Gulf and the run is on. Trevally The main season is on for this very fine and well priced fish. The Moki season is in full swing and at very good prices in the marketplace. Warehou This is another southern species. The main season is on and the price is always reasonable.

DONE AND DUSTED

MEAT

Persimmons and NZ red onions. Fresh hoki, hake, ling and bluefin tuna.

Again expect no real drop in prices for New Zealand red meat over the next month. Supply will be improving. Sheepmeat Lamb schedules are still high and the trend is up, up and up. There is some lovely new spring lamb out there but at $7.34 per kg average at the works it is now $1.47 per kg ahead of last year. Mutton schedules are still high and still in short supply. Beef Local trade prices for beef are high and supply is tight at time of writing what with grass growth improving and tourists eating all our beef. Schedules are steady for the fourth week in a row but are still about 40c per kg higher than last year.

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. Snapper, whitebait, flounder, mullet, trevally and scallops.

FALLING OFF

FMCG september 2011

Farmed venison Spring venison schedule is still firm and supply tight. In fact, schedules are close to the peak as deadlines for shipments into Europe near, but prices could very well ease in November as chilled premiums are removed. With venison at $1.40/kg higher than last year, prices are reported to be the third highest on record. This year the industry is expected to process about 400,000 animals and supply looks to be steadying. Pork Look to those hams – Christmas is on the way already!

FRUIT Apples Most of the New Zealand seasonal apples are done and dusted. It is mostly US-sourced produce for the next few months. As it is with apples so it is with pears being 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. Avocados The new season Hass and Hayes (pebbly skinned), our best avocados, are here in bulk and the price has dropped back a little, at least in the short term. There was some shocking weather leading up to harvest so this means that we should be cognisant of possible quality issues this season. Citrus This is the time for our local citrus varieties. Tangelos will be good buying from now on and are popular with customers. Pomegranates are starting to show

up this month as they ripen in the northern hemisphere’s autumn and we tend to see them through our summer months. Stonefruit Still a lot of imported stuff at present but the early local product will start to appear later this month. The first Dawson cherries, North Island Mayglo nectarines and early apricots and peaches from the 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 stonefruit has a poor shelf life. Strawberries New Zealand strawberries are in the markets this month. The first gooseberries will be in the market for November.

VEGETABLES Artichokes (globe) will be in the markets in a month or thereabouts with supply increasing. Asparagus The best New Zealand new season spears are here. Early prices were as usual exorbitant but will fall back this month. Beans A few New Zealand glasshouse Mangere Pole beans are in the markets. The outdoor round ‘French’ beans (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 grown hothouse (usually hydroponic), 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. Courgettes Our New Zealand zucchinis start again in this month. Cucumber The telegraphs have come back in quantity, all hothouse of course. Garlic Very little New Zealand garlic around but the imports are coming in bulk, mainly from China. The stuff from the USA is far superior but the price is very high. Kiwi garlic will be available in a month or so. Kumara Many of the kumara in the marketplace are starting to look a little rough so watch the quality until the new season starts. 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. Potatoes Still some good quality main crop potatoes but I have seen some greening and some generally very poor quality spuds being sold in our retail outlets. On the bright

side, the first new crop potatoes are in the marketplace and they are very good quality but they deteriorate very fast; so purchase only quantities that can be turned over quickly. The (so-called) 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. Shallot New Zealand shallots will be arriving very soon. Tomatoes The first New Zealand hothouse main crop is in full swing and prices are still shocking, but at least they are edible. Yams Only a month or so to go for this wonderful little root.

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Dedicated followers of food fashion How to make the most of your deli counter? Delmaine brand manager Kathryn Awde explains. Consumer trends are interesting things to read and interpret. Overseas studies indicate some trends are showing that there is an increasing interest in the unknown when it comes to tastes, textures and origins of food. These trends are also showing that shoppers want recognition that they can relate to different and challenging foods. This may have been influenced by travel and experimentation leading to the development of a broader palate. As a result, consumers are not going for the same old, same old, but instead are looking for a challenge; even perhaps looking for things that â&#x20AC;&#x2DC;frightenâ&#x20AC;&#x2122; them sometimesâ&#x20AC;Śpeople get a buzz out of trying something new and different. This is great for the launch of new products and ranges, as consumers are more open to giving new tastes a go. Some consumers are driven

to fill up their basket or trolley with obscure products, or even the most expensive products, or those exclusive products none of their friends have tried. Foods with interesting places of origin, unique health benefits and tantalising tastes are top of mind for these shoppers. From the flavours of Harissa and Chimichurri, to super fruits with names like Acai and Mangosteen; the unusual in food has become the latest trend. Polenta has replaced Prada and Gucci is now Goji. Another new trend that is growing rapidly is the convenience of prepacks. This trend is not only affecting the deli counter in the antipasto category but also areas such as sliced meats and pre-packed cheeses. This packaging innovation is not only leading to more sales, but it is also opening the door to first time users in the antipasto category. Consumers are looking at the packed product

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to make serving simpler and more efficient. Attractive packs work by offering ease of presentation from fridge to table. Ready to use packs are convenient and create no mess. Delmaine is continuing to lead this category with a new range of antipasto pottles. With shoppers looking for easy entertaining options, Delmaine have interpreted this through pack style. The pottles offer a number of advantages to the consumer. They protect their contents, keeping them fresh without covering them in oil. As well as being attractive on the table the contents are easily visible with no permanent labels on the packs. Added to these quality innovations is the convenience of rip seal lids for quick serving. We know that people want to try new things, but we must be mindful of not distracting them with unneeded â&#x20AC;&#x2DC;roadblocksâ&#x20AC;&#x2122; along the way.

This is where the added benefits of removing the oil from the pottles come into play. First, the consumer pays only for product, not for the weight of the oil. This increases the value perception of the product and makes repeat purchases of similar items more likely. As well as cost benefits there are two usage gains; the inconvenience of draining and the mess is removed, plus adding the products to salads or other dishes is easier and less likely to spoil the finished product. While Delmaine is being innovative with packaging, we are also ensuring the focus is not just practical, but also fashionably attractive. All packs have a new fresh market feel, with a blackboard style label and text. A new strap design is also used so customers can see more of the product; after all, we eat with our eyes first.

Being Delmaine means that we naturally use pure, quality ingredients, with fresh colours ranging from the red of diced capsicum and chilli to the green, purples and blacks of various olives and the bright yellow of fresh sliced lemon. Each of our new antipasto pottles is dressed for success!

kathryn.awde@delmaine.com â&#x20AC;˘ www.delmaine.com OCTOBER april 2011 FMCG

company profile

Year of the mushroom One of New Zealand’s favourite foods is enjoying a year in the spotlight. April 1 heralded the beginning of the Year Of The Mushroom and national sales manager for Meadow Mushrooms, Yvonne Clyne, says the demand for fresh mushrooms is growing all the time. “Statistics show each New Zealander last year ate an average of 2.7kg of fresh mushrooms,” she says. “The 2010 Household Economic Survey shows fresh mushrooms are the third most popular vegetable purchased. The ‘secret’ is out – more and more people are working out what a fun-gi the fresh mushroom is.” The Year of The Mushroom campaign includes cartoon mushroom characters in a variety of sometimes startling poses – from reclining saucily in a bowl of mushroom soup to kicking back at the beach. One is even shown cosying up to former All Black Tana Umaga, who admits mushroom soup is his favourite. The campaign reminds us mushrooms are very high in nutritional value – they are a good source of B vitamins, potassium, selenium, copper, phosphorous and the antioxidant ergothioneine, as well as being low in calories, fat and sodium. Yvonne Clyne says they are extremely versatile and fit today’s modern lifestyle and eating habits. “Our products include not only the three varieties of fresh mushroom – White Button, Portabello and Swiss Brown – but also frozen crumbed mushrooms and canned mushrooms,

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which people like to use in casseroles or as a sauce on barbequed meat. Vegetarians have long known the virtues of mushrooms, but more people are discovering cool ways to eat mushrooms. Hits on the recipes on our website increase all the time, so we know people are looking for new ways to try this great food.” Not only are mushrooms good for us, they’re good for the environment. Meadow Mushrooms’ fresh mushrooms are grown on the outskirts of Christchurch in state-ofthe-art facilities, which have been designed with the environment in mind. “It takes less than 30 litres of water to make one kilo of mushrooms,” she says. “In comparison it takes about 75 litres to grow a kilo of potatoes, about 500 litres of water to grow a kilo of wheat, in Canterbury about 12,000 litres to make a kilo of milk powder.” Mushroom production doesn’t take up much land, recycles waste from other food production industries and has a very, very small footprint. John Barnes, Meadow Mushrooms’ ceo, agrees. “Amongst other things, we recycle about 20,000 tonnes of agricultural by-products, straw and chicken litter, to make our mushroom substrate. We collect and store roof water to reduce the amount of water we pump from our wells. We clean up our process air by removing ammonia and biofiltering. Our tunnels and growing rooms use high-grade insulated panel to minimise energy losses, and we collect re-heat from our main chillers and use it to heat the growing rooms. “And at the end of the process we are left with large quantities of spent mushroom compost, which is a great fertilizer and soil enhancer, and can be used in many ways to improve arable crop productivity.” Production is around 140 tonnes of mushrooms a week, all grown, harvested, and packed on one site, and employing nearly 500 staff. Further expansion of the new facilities is expected in due course. Clyne says the best thing about mushrooms is they are delicious raw. “It’s easy to see why more people are eating more mushrooms more often,” she says. “I know several people who eat mushrooms every day and that number is on the rise … especially this year, the Year Of The Mushroom.”

Clearwater’s – made on the farm The Clearwater’s organic dairy yoghurt range was founded by Bryan and Jackie Clearwater with their son Sam and daughter Rosie. As owners of PeelView farm, a healthy and productive AsureQuality certified organic dairy farm, which sits in the lee of the picturesque Southern Alps in South Canterbury, they are committed to the organic principles of farming, producing certified organic milk. Converting a sheep and beef farm some 11 years ago, the benefits of the “soil-foodweb science” they adopted became increasingly noticeable, through animal health, farm yields and milk quality. Soil-foodweb science is about comprehensive nutrition for soil fungi and bacteria, creating better water holding capacity, carbon sequestration and enhanced soil health. Bryan Clearwater says: “The restoration of the stream in its natural bed and extensive planting of native vegetation around the stream and on the farm are examples of ways in which we are reducing the impact of our farming activities and work towards enhancing the environment.” As the native planting in the fenced-off areas is growing, there is a noticeable and ongoing increase in bird life and biodiversity on the farm. With entrepreneurial spirit and a passion for real food, six years ago the yoghurt range was born from deciding to add value to their wonderful milk. Jackie said: “We believe that good and wholesome products can only be produced from the best possible raw materials. Making yoghurt from our own organic milk, on the farm will give us that assurance. Milk is used as it comes from the cow, we don’t remove anything and we don’t add anything, other than the culture blend, there is some cream on top, this is because we use whole milk, which isn’t homogenised.” So why have they been so successful? Bryan explains: “Families want real food that they can eat every day and is healthy, free from additives and preservatives, with no added sugar and

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“We believe that good and wholesome products can only be produced from the best possible raw materials.”

most importantly... tasty! We are constantly emailed to thank us for the yoghurt as it ticks many boxes from gluten free, to totally natural, organic and fresh – people now enjoy knowing where their food comes from.” Thankfully New Zealanders agree with Bryan, with Clearwater’s Yoghurt now stocked in nearly all supermarkets and organic stores in the South Island and blazing a trail in the North Island in the same outlets. He says: “We really appreciate the support from the independent stores that accommodate us in a very busy category, as they recognise our strong point of difference and have identified with our brand integrity, but more so our loyal customer base that keep coming back for more, don’t stop!” Clearwater’s have an exciting year ahead with the launch of new products, a growing team of passionate staff and plans afoot to dip their toes into export. Bryan adds: “We have come a long way in the last year as we recognised we needed expert help, a long-range strategy with milestones and a shift in our thinking from local farmers’ markets (which we are still passionate about), to incorporate bigger picture thinking. It is not always easy as we are grassroots farmers who love the land and are very hands on, but having the right team around has shown us that anything is achievable and we are learning fast. It’s exciting!”

Is food safety a critical ingredient to your business? Then check out our new industry based training course schedule at www.asurequalitytraining.co.nz

AsureQuality delivers training in: Food Safety Auditing Skills HACCP Book one month in advance and receive a 10% discount off the per person rate. Valid for November to January training dates only. (ISO 22000/ISO 9001 Lead Auditor Course not included in promotion)

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Dairy news FMCG looks at product developments in the Cheese, Yoghurt and Milk categories, which are of great importance for the export sector as well as local consumers.

D Goodman Fielder managing director Peter Reidie and Food Safety Minister Kate Wilkinson officially open the new Puhoi Valley Café & Cheese Store.

Anchor is celebrating its 125th birthday this year.

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id you know that Anchor, one of New Zealand’s oldest and most iconic brands, is celebrating its 125th birthday this year? The Anchor brand was created in 1886 when Henry Reynolds established a tiny factory in Pukekura, near Cambridge. The ‘Anchor’ was inspired by a tattoo on the arm of a former sailor who worked on a farm supplying his factory. Dominic Quin, general manager of marketing at Fonterra Brands, told FMCG: “Fonterra Brands New Zealand (FBNZ) is better known by its brands, many of which have become household names including Calci-Yum, Country Goodness, Primo, Perfect Italiano, De Winkel, Kapiti and Mammoth. Even better known still are those which have, over the years, become iconic. These are Anchor, Mainland and Fresh ‘n Fruity. “While many of our brands are well established and most boast some real Kiwi favourites, we continue to deliver exciting new options to our consumers through innovation. Over the last 12 months we have launched many new products including Mammoth Supply Co, Anchor Dairy Blends, Kapiti gourmet yoghurt, Fresh ‘n Fruity Fruit Corners and Symbio Probalance,” says Quin. “These innovations provide increased choice for our consumers

and allow them to enjoy dairy products in different and exciting ways, while also growing our business.The growing popularity of Mammoth has not only meant good sales for us, it has boosted the entire category with 51% of its sales incremental to the yoghurt category. In fact, it’s been a good year for yoghurt, with Kapiti growing Kiwis’ love for yoghurt as a dessert.” Quin explains: “Being innovative and continuing to surprise our consumers is a core focus for FBNZ and its one that our consumers will continue to notice on shelf. We aim to consistently deliver to the needs and wants of our consumers, and often this means innovating to create new products and brands. “Currently, there is a growing awareness among consumers around overall wellbeing – looking after your body and eating healthily, while still being savvy about value. We want to deliver on all these points and we’re confident that we’ll do just that,” says Quin.

Mainland Mainland is an iconic brand in New Zealand with a full range of cheese products including blocks and convenient formats like grated and sliced products. Senior brand manager Karla Hall says:“Mainland’s wide range of cheeses is already loved by Kiwis and this March they launched a new cheese

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type: Egmont. A New Zealand original, this cheddar style cheese comes in block and grated formats and has been developed to give the perfect melt, while still delivering a full savoury, slightly nutty cheese flavour to cooking and baking.” She explains: “Mainland understands that consumers no longer want to compromise when it comes to food. The demand for real, honest foods made with integrity and care is growing and Mainland is perfectly positioned to meet this need with products crafted from natural dairy ingredients. Many consumers are turning to cheese as a natural way to get all the benefits of dairy into their diets and Mainland will be making this even easier with the launch of two new convenient products: Mainland Cubes and new variants of the popular Cracker Cuts. Mainland Cubes are handy re-sealable bags of perfectly cut cheese cubes, ideal as a snack on their own, on a platter, at parties, in salads or at summer barbecues. Cracker Cuts, natural cheese slices cut to fit your cracker, are the perfect way to entertain this holiday season and will soon be available in Edam and Gouda, as well as the existing favourite, Tasty. Hall says new consumer trends in this category include natural, convenient, great flavour, an appreciation of aged cheddars and a growing demand for ‘better for you’ products (eg lower fat and salt).

Goodman Fielder Puhoi Valley has two main ranges; Puhoi Valley specialty cheeses and Puhoi Valley yoghurts. Puhoi Valley has had an extremely busy four months, launching three new ranges of cheeses into the market. Peter Reidie, managing director Goodman Fielder NZ explains:“One range has been specifically designed with treating in mind; there are seven products within the range that are all between 50g and 70g in size, the ideal size for a mid-week treat and also a perfect way to trial some new cheeses. The range contains two blue cheeses, two white cheeses and three yellow cheeses. The second Puhoi Valley range has been launched to introduce our Cheesemaker’s Collection; Havarti infused with Tarragon and Garlic flavour, Havarti with a layer of chilli and lime through the middle and also Riverside Red, which is a distinctive red coloured cheddar with a rich creamy taste. The third range has been the launch of two Cheeseboard packs, the ideal solution for those in a hurry,” says Reidie. He adds: “Keep an eye out for a new delicious Puhoi Valley yoghurt flavour; Carrot Cake. Puhoi Valley Carrot Cake Yoghurt is a warming blend of Southern grown carrots, mixed spice and that wonderfully homemade baking flavour.” Reidie says: “In conjunction with all of the new product activity we have also recently opened the Puhoi Valley

Total Yoghurt & Dairy Food: $190.783m Value % Chg vs YA 5.7 Total Yoghurt Multi-Packs: $74.486m Value % Chg vs YA -4.1 Total Yoghurt Large Singles: $40.377m Value % Chg vs YA 1.5 Total Other Health Yoghurt: $34.622m Value % Chg vs YA 21.3 Total Dairy Food Multi-Pack: $23.942m Value % Chg vs YA -0.5 Total Specialty Singles: $14.517m Value % Chg vs YA 68.7 Total Yoghurt Small Singles: $2.254m Value % Chg vs YA 36.8 Total Dairy Food Small Single: $583,964 Value % Chg vs YA 278.6 Total Cheese Excluding Cultured: $361.409m Value % Chg vs YA 11.5 Total Natural Block: $196.433m Value % Chg vs YA 11.2 Total Specialty Cheese: $72.653m Value % Chg vs YA 18.7 Total Processed Cheese: $33.158m Value % Chg vs YA 6.5 Total White Moulded: $30.279m Value % Chg vs YA 5.4 Total Grated: $25.670m Value % Chg vs YA 6.6 Total Natural Slices: $3.215m Value % Chg vs YA 27.9 Total Fresh Milk & Cream: $439.454m Value % Chg vs YA 9.0 Total Fresh Milk: $398.065m Value % Chg vs YA 8.2 Total Fresh Cream: $41.389m Value % Chg vs YA 17.3 *Nielsen New Zealand ScanTrack (Databank)

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Cafe and Cheese Store, which is located on the beautiful grounds next to the Puhoi Valley Cheese Factory, just 35 minutes from Auckland City.”

“We constantly strive to source cheeses new to the New Zealand market, to satisfy the increasing interest in old world cheese traditions and to add some variety and new flavours in store. With our ever expanding range of quality, authentic European products we aim to provide a complete service for your Italian and Spanish food requirements,” says Corbett.

European Foods

Biofarm

European Foods has been importing Italian cheeses for FMCG customers for the last 10 years, firstly specialising in fresh Mozzarella. Many customers will recognise the Europomella Mozzarella, available in a variety of sizes, both produced with traditional buffalo milk and cow’s milk. Sales manager Tristan Corbett explains: “We also use Mauri cheeses, based near Milan, to supply us with Italian Mascarpone, Ricotta, Gorgonzola and Tallegio. “The last 12 months has seen us expand our range to include a number of lesser known specialty cheeses from Arnoldi and Altalanga including Montasio, Branzi and Piave, alongside their selections of classic Italian cheeses such as Pecorino, Taleggio and Provolone.

Biofarm yoghurt was the first organic product on supermarket shelves in New Zealand and this year celebrates 25 years in the market. Jamie and Cathy Tait-Jamieson continue to run their dairy farm and process its certified organic milk into Biofarm yoghurt on the farm in Palmerston North. Being an organic dairy farm, and understanding that nutrition is paramount to animal health, the yoghurt they manufacture is also a highly nutritious food with no additives such as sugar or milk powder, thus promoting health for consumers. It is a pure product using organic milk, which has been naturally fermented with probiotic yoghurt bacteria. The resulting yoghurt is smooth pouring and delicious, perfect for drinking, eating with

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breakfast cereals, on desserts instead of cream, as an ingredient in fruit or protein smoothies, and in home baking. Biofarm yoghurts are packaged in a one litre plastic bottle for ease of pouring and resealing once opened. New Biofarm Wild Apple yoghurt is being introduced to the market throughout October and November 2011. Braeburn apples, organically grown in Hastings, are concentrated into a full flavoured syrup, which is stirred into our organic yoghurt. Wild Apple is to sit alongside Biofarm Acidophilus, Bush Honey, Low Fat Natural and Low Fat Honey yoghurt varieties. Biofarm holds AsureQuality organic certification for all ingredients, procedures and processes, and is a recipient of HuaParakore korowai, the indigenous hallmark of excellence in food production.

EasiYo EasiYo is the leading home made yoghurt brand that has been around for nearly 20 years, says marketing manager Zahra Woodroffe. Developed in a garage in Belmont, the EasiYo system was first launched at the Auckland Home Show in 1992 and can now be found in over 20 countries worldwide.This year EasiYo Products won the Export New Zealand Exporter of the Year Award for companies with revenue under $35 million. The ‘EasiYo Yogurt Maker’ is simple to use and makes one kilogram of fresh, delicious yoghurt each time. “All EasiYo yoghurts are packed full of healthy goodness including calcium (at least one third of your RDI of calcium per 200g serve), protein, essential nutrients and of course live cultures including Acidophilus. There are no preservatives, no stabilisers, no gluten, no artificial colours or flavours and no gelatine – making them suitable for vegetarians,” says Woodroffe.

She adds:“There are over 40 flavours and styles in the EasiYo range, including thick & creamy Greek, plain, fruit and dessert flavours, low fat unsweetened (great for diabetics) and our latest innovative product – a thick & creamy Greek & Coconut yoghurt with real pieces of coconut – a world first! “In the last 12 months EasiYo has launched a range of super thick & creamy yogurts – these include Peaches & Cream, Strawberries & Cream, plus Raspberries & Cream. We have also just launched our latest innovation – the new Greek & Coconut yogurt with real coconut pieces and it is turning out to be a massive hit. These are now among our top performing products,” says Woodroffe. With respect to consumer trends she sees growth coming from the premium/indulgent and ‘healthy choice’ sectors of the market with innovation being important to drive the category. However, she adds that classic flavours such as Greek and strawberry still hold their positions as popular, mainstream flavours of choice for consumers.

The Collective National sales manager Mike Douglas told FMCG: “We’ve put the very best people together to create the finest natural dairy products in the land since 2010. We call it ‘The Collective’ and we’ve cracked it! In the last 12 months The Collective has become NZ’s number one selling gourmet yoghurt brand (based on Aztec sell

through data) and continues to grow and innovate through new product and category development.” Not stopping there, The Collective range is also available in Australia and the UK through a joint venture partnership. It has already picked up two awards in the UK for its gourmet yoghurt. “In the last 12 months we have launched limited edition 500g yoghurts such as Nommy Choccy for Easter, and Brown Turkey Fig for winter along with 100g 4-packs and more recently in the month of September probiotic yoghurt drinks in five great flavours,” says Douglas. There is a growing demand for products that satisfy the needs of the health conscious person on-the-go. “More and more people are seeking functional beverages and foods to help solve a variety of dietary needs and we wanted to offer a new product that is innovative, nutritious, delicious, and serves a special purpose – a healthy, nourishing Probiotic yoghurt drink to help keep you feeling good all day long,” says Douglas. The Collective’s brands are available nationwide through supermarkets, specialty retail and selected delis and cafes. For more commentary and product updates in this category see fmcg.co.nz/features/ category-reports.

n e h W te tas s r e t t a m Finest Imported Products

6 Farmhouse Lane, St Johns, Auckland. Ph 09 551 7410 Email info@europeanfood.co.nz www.europeanfood.co.nz NOVEMber 2011 FMCG 27

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Fresh & clean FMCG looks at new products and some of the established best sellers in the Personal Wash category.

lobal Products participates in the Liquid Handwash category with the Silk brand. “The last 12 months has seen the Silk brand continue to grow (up 20.1% 6 months vs YA – ex-factory sales),” says director Chris Potter. The growth is mainly on the back of the recently launched variants – Silk Aloe Vera and Silk Golden Honey, in both 300ml pumps and 500ml refills. Both have been very well received by stores due to the high margins that Silk traditionally offers. Consumers have also enjoyed the new variants with Honey (2nd) and Aloe (3rd) only just being outsold by the traditionally strong Pearl White, says Potter. He adds: “The future of Silk looks bright, with increased distribution goals and new products on the horizon. Traditionally, Liquid Handwash has been a strong growth category and we can see no reason for this to change over the coming years. “The growth has been coming recently in the anti-bacterial subcategory. Customers are now more aware of bacterial concerns and more so around winter germs.”

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Dettol Trade marketing manager Michelle Dunn told FMCG,“Within the Personal Wash category Dettol Antibacterial has a 20.8% value share of Liquid Hand Wash and a 41.4% value share of Instant Hand Sanitisers (Nielsen Current 26 weeks to 18th September 2011). “In May 2011 we launched the Dettol No Touch Hand Wash System Stainless Steel Look with aloe vera, vitamin E and moisturisers. We also launched new Dettol Healthy Touch Moisturising Hand Sanitiser in both 50ml and 200ml sizes into the hand sanitiser segment. “Both launches have been very successful, with Dettol No Touch Aloe Vera becoming the number one variant for both the system and the refill within the Dettol No Touch range. Since launch in mid-August 2010, the Dettol No Touch range has contributed 75% of value growth to the Liquid Hand Wash category and has taken a category that was declining by 1% into 9.6% growth MAT (Nielsen MAT to 18 September 2011),” says Dunn. She adds: “Dettol Moisturising Hand Sanitiser has contributed $48.600 to the segment in the last quarter, with consumers excited about

the 2-in-1 formula that not only kills 99.9% of germs without water, but is enriched with Dettol’s special moisturising complex to provide long lasting moisturisation. “We know that Dettol No Touch has been so successful because consumers understand that hands are one of the biggest cause of the spread of germs and that traditional soap pumps can harbour hundreds of germs, the very same germs mums are trying to protect the family against,” she adds. The new Dettol No Touch Stainless Steel look was developed by Dettol to provide an option for consumers to use in the kitchen. Research shows that 51% of consumers would purchase stainless steel specifically to use in the kitchen*. The new aloe vera fragrance with vitamin E and moisturisers generates the greatest share of preference, with around 40% of consumers preferring it*, says Dunn. Within the hand sanitiser category, research shows that although hand sanitisers are great when you are out and about with your family and no soap and water is available, some hand sanitisers can make your hands dry out and feel harsh, particularly when you use them frequently. As a result,

per sonal wash THE BREAKDOWN Current MAT to 11 September 2011

you sometimes feel the need to apply hand cream afterwards. “That’s why Dettol developed Dettol Moisturising Hand Sanitiser, a 2-in-1 hand sanitiser that effectively sanitises your family’s hands while also leaving them feeling moisturised and nourished. It leaves your hands feeling soft, smooth and supple without a sticky after feel,” says Dunn. Dettol continues to grow the personal wash category both within antibacterial soap and hand sanitisers by trading consumers up from standard liquid hand wash pumps and refills into premium innovation. NPD and media are the key growth drivers for the personal wash category and therefore these are the areas Reckitt Benckiser invests in to ensure category growth. “Reckitt Benckiser’s heavy investment in media is to ensure we drive education and awareness of germ protection, and in 2012 we plan to continue to increase our media spend on both Liquid Hand Wash and

Instant Hand Sanitiser,” says Dunn. *US Nielsen Final Report BCE Stainless Steel

Primal Earth and Dominate MIX has recently launched two new exciting PersonalWash ranges under the Dominate and Primal Earth brands. Managing director Anthony Gadsdon says: “Dominate’s large consumer base was the perfect platform to launch the new Dominate Shower Gel range: Don’t Just Stink, Dominate Your Stink. “Available in two popular men’s scents, Fresh and Musk comes in an easy-touse grip bottle. Priced at RRP$5.99, these new products will inject some fresh life into the Men’s Personal wash category. The Dominate Showergel launch is supported with a cutting-edge social media programme and extensive consumer sampling,” says Gadsdon. The Primal Earth brand is also taking Kiwi innovation to the next level with an organic body wash

Total Personal Wash: $81.542m Value % Chg vs YA 6.6 Total Solid Soap: $27.288m Value % Chg vs YA -2.3 Total Bodywash & Shower Gel: $31.991m Value % Chg vs YA 12.0 Total Liquid Handwash: $17.708m Value % Chg vs YA 10.1 Total Hand Sanitisers: $3.032m Value % Chg vs YA 18.5 Total Bath Additives: $1.523m Value % Chg vs YA 15.4 *Nielsen New Zealand ScanTrack (Databank)

range consisting of shower gel, shower crème and shower scrub. This new Primal Earth range takes organic and plant-based body wash to the mainstream with a very affordable price point of RRP$4.99, explains Gadsdon. Containing 96% of ingredients derived from a natural source, the handy bottle with a hook is proving a huge hit with consumers searching the shelves for green products. “Consumers are becoming more aware of the potentially harmful chemicals in personal products and

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cate go r y c h e c k are searching out green alternatives at competitive price points,” comments Gadsdon. Primal Earth uses certified organic, plant based, wild and locally harvested raw material and does not contain Parabens, SLS, Ethoxylates or Phthalates.

ecostore ecostore has recently launched new packaging, says Melissa Fletcher, marketing director – Australasia. The new range of body care products from ecostore includes three variants of hand wash and three body washes. The products are formulated with gentle cleansers and blended

essential oil fragrances to make it easy to cleanse and nourish skin without removing the skin’s protective oils.With fragrances like Orange and Patchouli, Rose and Cardamom and Coconut and Vanilla, there is something to suit a broad range of individual tastes. ecostore works with a world-class team of scientists and chemists, led by Sir Ray Avery (2011 Knighthood, 2010 New Zealander of the Year) to formulate its plant and mineral-based products with consideration for the environment and for the people who use them. Fletcher explains: “ecostore practises the precautionary approach with regard to the ingredients they use, which means that if there is any doubt about the safety of an ingredient for people’s health or for the environment,

they will look for a safer alternative. All ecostore products are independently proven to perform as well as the leading brand alternatives, so customers don’t have to compromise on performance. Their products are also safely concentrated, so a little goes a long way.” The skin is our largest organ, accounting for 12%-15% of an average person’s body weight.While diet is an important factor in the health of the skin so are the products that are used to care for it. Many chemicals used in body care products are known skin irritants; they can dry out the skin by stripping away its natural protective oils. Dry skin can be more vulnerable to conditions like eczema and dermatitis. While it may seem impervious, the skin is porous at a microscopic level. Through millions of tiny openings, some substances applied to the skin can be absorbed into the bloodstream.

For more info contact Storelink sales 09 475 9039

FMCG NOVEMber 2011

per sonal wash ecostore’s body care range features artwork by John Reynolds, one of New Zealand’s most internationally renowned artists. The products stand out on supermarket shelves and make a statement in people’s bathrooms.

Trade Aid’s Natural Soaps Handmade natural soap is part of a new movement in today’s society – towards buying products that are healthy and good for us, for the producers in developing countries and also for the environment. Trade Aid Importers’ marketing spokesperson, Nina Gresslehner says: “A green consumer revolution is gaining ground in bathrooms across New Zealand. As the public gains more knowledge about the quality and benefits of natural products – Trade Aid’s soap range is suddenly on people’s radar screens, and more importantly in their showers.

“A wide variety of Trade Aid’s natural soaps – Sandalwood, Jasmine, Rose, Honey, Coconut, Cucumber, Cinnamon, Cloves, Green Apple and Neem – from Palam Rural Centre is available in supermarkets and organic stores nationwide. “Most supermarkets (mainly New World, Fresh Choice and Super Value) pick up four to eight different types and sell them successfully in store and sales of our soap continue to grow,” says Gresslehner. She adds: “People are willing to pay a fair price for a fair trade product, one that is in line with similar ethical alternatives. “Also, as consumers become more aware of, and move away from, products containing potentially harmful ingredients such as sodium lauryl sulfate, our soaps may be seen as a better option,” she says. All Trade Aid soaps are made from natural ingredients such as essential oils, pastes or jellies extracted from pulp/

fruit or nuts. No petroleum products of any form are used in any of the Palam Rural Centre’s soap products. Gresslehner says: “Our Neem soap, a very unique product, is made from the oil of the neem tree (the United Nations declared neem ‘the tree of the 21st century’).” Neem has been used for thousands of years and has a wide range of properties. It is antibacterial and antifungal, soothing and moisturising. When diluted in water it can also be used as an insecticide and pesticide. Neem is said to be “the one that can cure all ailments and ills”. One of Trade Aid’s earliest trading partners, the Palam Rural Centre, India was established in 1978. Today the project employs 50 people, with 15 being involved in the manufacture of 100% vegetable oil-based soap, which uses palm oil sourced from sustainable palm plantations located in the state of Andra Pradesh, India.

GREEN WASH NOT GREEN WASHED Everyone’s jumping on the green wagon. Some people call this green wash: we know it more simply. BULLSHIT.

For more info contact Storelink Sales 09 475 9039

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NOVEMber 2011 FMCG

cate go r y c h e c k

Pocket size power source FMCG talks to Panasonic product manager Kimm Wray about the latest battery developments.

atteries are essential everyday items that help us operate our torches, cameras and radios – but they also have a remarkable history. In 1748, Benjamin Franklin coined the term battery to describe an array of charged glass plates. The definition was later widened to include electrochemical cells or capacitors. The Voltaic pile was a chemical battery developed by Alessandro Volta in 1800. Volta researched the effects which different metals produced when exposed to salt water. In 1801, Volta demonstrated the Voltaic cell to Napoleon Bonaparte (who later ennobled him for his discoveries). The development of electrochemical cells was crucial to the scientific study and industrial applications of electricity, as they were the main source of electricity prior to the rise of electrical grids (around the end of the 19th century). Successive improvements in battery technology permitted the rise of major electrical advances, from early scientific study to the rise of telegraphs and portable electronics. In 1859, Gaston Planté invented the lead-acid battery, the first ever battery that could be recharged by passing a reverse current through it. Up to this point, all existing batteries would be permanently drained 32

FMCG NOVEMber 2011

when all their chemical reactions were spent. Many battery experiments and developments have followed since, ultimately leading to the compact, premium products that consumers can now find at supermarkets at an affordable price. Panasonic is one supplier constantly looking to push the boundaries in technology to deliver batteries with greater battery-life, consistent power and reliability. FMCG talked to Panasonic product manager Kimm Wray to find out what’s new in this category. “Panasonic continues to grow this category with a range of new products soon to be launched in the high end Evolta range. The growth of our premium range will include C, D and nine volt batteries to further offer the customer a complete battery range that is for all devices,” says Wray. With respect to consumer trends in the battery category, Wray says: “With current climate changes and the earthquakes in both Christchurch and Japan we have seen a change in consumer trends toward the premium range of product. Consumers want peace of mind that the batteries they have purchased are going to work in all conditions when they need them. Panasonic Evolta has a range “For All Devices” and satisfies

bat te r ies

THE BREAKDOWN Current MAT to 11 September 2011

consumers’ peace of mind.” Panasonic continues to invest heavily in this market sector with a view to increasing its offering to the consumer. In an effort to continue innovation and development Panasonic secured a 50.2% majority share in Sanyo, giving Panasonic new innovation to re-chargeable battery technology and access to new green technology to further develop its Eco ideas strategy, explains Wray.

Panasonic has recently launched a new 4 + 4 bonus pack in conjunction with Progressive Enterprises. The pack offers the consumer 50% off retail for either the AA or AAA sized Evolta product. The current range in supermarkets includes: • Panasonic Evolta • Panasonic Alkaline • Panasonic Extra Heavy Duty • Panasonic Evolta Re-chargeable.

Total Batteries & Torches: $42.990m Value % Chg vs YA 0.7 Total Batteries: $41.325m Value % Chg vs YA 0.2 Total Torches: $1.664m Value % Chg vs YA 16.1 *Nielsen New Zealand ScanTrack (Databank)

DON’T MISS

EXCEPTIONAL SALE S THI S Chri S tma S . Christmas is a key selling period for Panasonic batteries. It’s an opportunity to make the most of big consumer demand by having your store fully stocked with New Zealand’s battery for ALL devices – Evolta. Made especially to deliver 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. Don’t miss your opportunity for big sales – to order your Evolta stock contact Stefan Ryan on 021 272 0105 or 09 272 0105 or email Stefan.ryan@nz.panasonic.com

NOVEMber 2011 FMCG

What’s Hot NOT ALL YOGHURTS ARE CREATED EQUAL

Hellers New Premium Meatballs and Burgers

Just read the ingredient list of Biofarm Wild Apple Organic Yoghurt. Unlike most yoghurts, it’s very short! Handcrafted using only: Biofarm Cow’s Milk Live probiotic culture Concentrated juice of organically grown Hawkes Bay apples

Hellers have been hard at work in the test kitchen developing their delicious new range of premium burgers and meatballs. These exciting and innovative new products from Hellers include Free Farmed Country Pork burgers and meatballs and AngusPure Beef burgers and meatballs. They’re available fresh, not frozen and are coarse-cut, flavoursome and exceptionally juicy and tender. They offer convenient and delicious family meal ideas that can be ready in under twenty minutes, and with BBQ season coming up they’ll be as sure as Hellers a winner.

NO added SUGAR, NO added MILK POWDER, TOTALLY WILD.

Contact: Cathy Tait-Jamieson, phone 06 354 8607

For more information phone 0800 Hellers (435537) or contact your local Hellers representative.

Protect what’s precious with NIVEA Sun Kids Swim and Play

What’s Hot

Kids love swimming in pools & being at the beach, but extended exposure to salt water & chlorine can cause delicate skin to become irritated. New this year from NZ’s No. 1 Suncare brand NIVEA KIDS SWIM & PLAY Sunscreen LOTION is not only SPF 50+, but and also protects YOUNG SKIN with Panthenol, a special form of Vitamin B that soothes stressed skin, strengthens its natural barrier and prevents it from drying out, even when continually splashed with water. With 4 hours water resistancy, it’s perfect to protect a child’s precious skin from the sun’s harmful rays, so that Mums feel reassured their little ones are well protected and so little water babies can safely jump back in the water! Please see your Beiersdorf Territory Manager for more details.

FMCG NOVEMber 2011

What’s Hot yeo’s DRINKS In time for NZ summer, YEO’s has launched a radical packaging change, which has been a big hit throughout South East Asia. The tall slim-line pack with bright, colourful graphics clearly depicts the flavour of the drink, which will still be packed in convenient 6-packs. Did you know YEO’s was the first to aseptically package drinks in tetra-bricks? For more information, or a sample of Yeo’s new packs, 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

NEW VITASPORT WATER BOOSTER Vitasport Water Booster replaces the old Vita Quench with an improved formulation and stunning new packaging! This new addition to the Vitasport family will give the brand an increased shelf presence and, line priced with the popular Vitasport Isotonic, the whole range can be promoted together. The Vitasport brand continues its sponsorship of sports events, gaining further trial and awareness of the range. Follow us at www.facebook.com/teamvitasport. Hansells Food Group customer services – 0800 733 663.

Tatua’s touch of decadence

What’s Hot

Look out for Tatua Crème Fraiche in a convenient 200g pack size. This gluten free product is made from freshly cultured cream, and is a delicious addition to both sweet and savoury dishes. Use as an alternative to sour cream or cream in soups, pastas and risottos or dollop on pancakes and pizzas for that extra something special.

For more information please phone 0800 4 TATUA (82882) www.tatua.com

NOVEMBer 2011 FMCG

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More than 155,000 visitors at Anuga The 31st Anuga was held in Cologne in October, where more than 155,000 trade visitors from 180 countries experienced products presented by the event’s 6596 suppliers from 100 countries. “Anuga 2011 is the world’s most important trading platform for food and beverages,” said Gerald Böse, ceo of Koelnmesse GmbH. “In its role as a summit meeting of the international food industry’s leading professionals and government officials, Anuga also plays a key role when it comes to addressing the sector’s current agenda and the topics of the future.” All of the exhibiting companies reported excellent contacts with business partners from all sales channels – and these business partners were high-ranking decision-makers. This was also confirmed by the preliminary visitor survey: almost 70% of the visitors surveyed described themselves as decision-makers with regard to purchasing or participants in

purchasing and procurement decisions at their companies. Many new contracts were signed at Anuga, and the exhibitors also said they anticipate good post-fair business. The city of Cologne also showed off its attractions during Anuga. “Enjoyment for all the senses” was the motto in the centre of Cologne, where restaurants and retailers invited everyone to enjoy a very successful programme of activities focusing on culinary delights. The next Anuga will take place from October 5 to 9, 2013. l

Gas shortage affects milk and bread supplies A split in the main Maui gas pipeline affected various industry sectors significantly during the last week of October, bringing milk and bread distribution to a halt in some parts. Various supermarkets posted signage on empty bread shelves advising a bread supply shortage. Gas supplies were gradually returned to essential services first, including hospitals, and to most of the upper North Island dairy processing factories which had been forced to suspend operations after the first break in the gas pipeline in 30 years. Fonterra had warned it would be forced to spill some 30 million litres of milk a day during the outage, after closing 15 of its 17 processing facilities in the upper North Island, at a direct cost to the industry of around $20 million a day. However, the majority of Fonterra’s operations in the upper North Island were up and running after a couple of days’ outage, once Vector made a limited gas flow available.

FMCG NOVEMber 2011

With the main Maui gas line out of operation, the gas Fonterra received was supplied through a smaller backup line. Fonterra general manager milk supply Steve Murphy said the operation team had worked hard through the night to get sites in the Waikato, Bay of Plenty and Northland back processing milk. “However with limited gas flows available we have three sites at Maungaturoto, Te Rapa and Morrinsville, which we have been asked to keep shut. “The result is that we expect to be able to only collect and process about two thirds of the milk in the area.” Fonterra advised farmers that while they were making every effort to collect as much milk as possible, if they still had any milk in their vats they would need to dispose of it on farm. “In addition we have sent farmers best practice guidelines to ensure the environmental impact is minimised and we are also working closely with the Regional Councils,” said Murphy. l

g rocer y busi n ess New dates for Foodtech Packtech 2012 New Zealand’s vibrant food and packaging industry is getting a further boost next year with some changes for Foodtech Packtech. Traditionally held every two years in late October, the 2012 event is moving into September and will be associated with other sector events. “Food, packaging and associated businesses will now be able to pack all the major business opportunities into a shorter period, allowing people to maximise their time and reduce pressure closer to the busy pre-Christmas production period,” says Brent Spillane of Foodtech Packtech organisers XPO Exhibitions. The new dates for 2012 are September 25 to 27, which means there is now an alignment with the NZ Food Awards, with the Gala Dinner planned for the Thursday night before Foodtech Packtech. “In addition to Massey University and the NZ Food Awards again being part of Foodtech Packtech, the primary sponsor of the NZ Food Innovation Showcase – Auckland Tourism, Events and Economic Development Limited (APTEED), an Auckland Council organisation – will be sponsoring an innovation feature similar to the spectacular and internationally-focused New Zealand Food Innovation Showcase. With Government’s focus

on our food and beverage sector, we’re working hard to create something that both shows off and stimulates the industry. “Having APTEED as a partner in Foodtech Packtech 2012 helps us showcase particular world-leading plant and facilities (both in Auckland and around the country) that are available to New Zealand food manufacturers to help trial good food ideas. These innovation centres are available on loan for companies to use for short run trials, not for manufacturing. This lets them see what works before they invest and build up plant. “We’ve taken on board extensive industry feedback from key exhibitors and key visitor stakeholders, and continue to evolve Foodtech Packtech. The 2012 event will be the most impressive yet. Diarise 25 to 27 September 2012 now,” says Spillane. Foodtech Packtech is a trade-only event with free entry at the ASB Showgrounds in Auckland. Visitors can register online at foodtechpacktech.co.nz l

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Trade marks Mark Gavin explains why you want trade marks and how to make the most of them.

rade marks often play a key role in a business’ marketing strategy for differentiating competitor products, developing brand identity, image and reputation. In today’s increasingly competitive marketplace, the value of a trade mark to a business’ goodwill can be significant no matter how small the business. Businesses can also be disadvantaged if they do not take early advantage of protecting their brand through a trade mark registration or if they develop a new brand which encroaches on existing traders’ rights. For such reasons, it is important for business owners and marketers alike to be “trade mark savvy” when engaging in any marketing strategy. What is a trade mark? Marketers often refer to “brand” or “brand names” interchangeably with “trade mark”, although particularly for larger companies a brand can be much more than a trade mark. Trade marks can consist of a word, letter, symbol (or logo), number, colour, shape, or a combination of one or more of these elements. New Zealand legislation also allows for the registration of a sound, smell, or even a taste as a trade mark, the only caveat being that it must be capable

FMCG NOVEMber 2011

of being represented graphically so that it is identifiable on the register. This is simple enough in the case of a word or device mark, however for a sound it may be presented in musical notation and it is even more difficult in the case of describing a smell. The New Zealand Intellectual Property Office (IPONZ) can only register a trade mark that is capable of distinguishing the goods or services of one person from those of another. IPONZ cannot register trade marks which are not distinctive or that are descriptive of the goods or services in question. For example, the word “fizzy” is not registrable for soft drinks but would be for clothing. Further, IPONZ will also reject an application for a trade mark which is identical or similar to an existing trade mark registration and in respect of similar or identical goods. The basic elements of a good trade mark are that the mark should be inherently distinctive and easy to memorise and/or pronounce. Some well known trade marks such as Nike, the Nike “swoosh” device, and the slogan “Just Do It” or the words “Coca-Cola” easily fit these descriptions. The trade mark must also be appropriate to the product or image of the business. For exam-

g rocer y busi n ess

New Zealand legislation also allows for the registration of a sound, smell, or even a taste as a trade mark. ple, the word “Puma” for sports wear conveys certain connotations of the strength and agility of a Puma cat, whereas the word “Lollipops” for sportswear would convey a whole different impression. The main thing to keep in mind is to try to be as original and inventive as possible so as to avoid conflict and confusion with other existing brands and to establish a strong and successful brand. Although a creative graphical representation such as a company logo may be an acceptable method of trade mark registration, you shouldn’t have to rely on the graphical representation of the brand as being the only distinguishing feature. Why register a trade mark? Having a registered trade mark means that you have the exclusive right to use the trade mark in trade in the class of goods and services that it is registered in. Further, you do not have to prove that you have reputation or goodwill in the mark before you can protect it. Trade mark registration also allows you to license the use of the trade mark. This can be important when you want to allow others to benefit from the goodwill associated in the mark but retain ownership such as in

the case of a franchise business. It also covers use of the mark throughout the whole of New Zealand, even if you are using it in one location. Therefore, trade mark owners have the right to bring trade mark infringement proceedings against anyone who uses the mark without their authority in New Zealand in respect of the same or similar goods or services. For such reasons, registered trade marks are often considered to be part of a business’ most valuable assets, and in some cases the value of the brand alone may be a large sum. The cost of registering a trade mark is relatively low compared to the worth or goodwill of the brand generated from use of the mark. How to protect your trade mark It is important to register your trade mark at the earliest opportunity so that no one else can free-ride on it and so that money is not wasted on securing a trade mark which might not be available to register or use. As soon as a trade mark application is filed, then you may be able to assert rights in the mark from that date, although these rights will not solidify until the mark is actually accepted and published for registration, which can take some months.

It can prove to be very costly for a business to start producing and marketing a product under a new brand only to find out later down the track that another competitor is using an identical or similar mark in respect of similar goods, which may then lead to a trade mark infringement and/or Fair Trading Act claim being made. Particularly for companies with multiple brands, it will be important to conduct an annual trade mark portfolio review to make sure all trade marks which are in use or proposed to be used have been registered or whether existing trade marks require renewal. If your business wishes to incorporate trade marks as part of an overall marketing strategy, then it is recommended that you seek specialist advice from trade mark law experts in the national and/or international arena.

Mark Gavin is a partner at law firm Hudson Gavin Martin, which specialises in intellectual property and technology law. Also contributing Stephanie Melbourne, solicitor of Hudson Gavin Martin. Email: mark.gavin@hgmlegal.com.

Fairtrade – a strong consumer trend More than 90% of Kiwi shoppers want a fair deal for farmers and workers in developing countries, reveals a recent poll.

ew Zealand shoppers are in tune with consumers around the world who believe their shopping choices can make a positive difference for farmers and workers in developing countries, according to a new global survey of 17,000 consumers in 24 countries, conducted for Fairtrade International (FLO), by international research consultancy GlobeScan. More than half of Kiwi consumers surveyed (51%) say they trust the Fairtrade brand, and 76% of consumers who recognise the Fairtrade Label regard it as a trusted label. The poll shows that a large percentage of New Zealanders have high expectations of companies dealing with farmers and workers in poor countries, with 91% believing companies should pay farmers and

FMCG NOVEMber 2011

workers fairly (compared to the global average of 85%). The same number (91%) agrees that the use of harmful chemicals should be avoided. More than half of New Zealand consumers (54%) feel empowered to make a difference through their shopping choices, and 79% have high expectations of companies with regard to the important role they have in reducing poverty through the way they do business. New Zealand shoppers recognise the role Fairtrade plays in enabling them to make a difference, with 53% of those familiar with it saying that the Fairtrade Label makes it easier for them to decide if products are ethically produced. More generally, and in line with the global trend, the study confirmed that 76% of Kiwi consumers believe independent, third-party certification is the best way to verify a product’s social and environmental claims. Results show 61% of New Zealanders surveyed believe Fairtrade helps farmers and workers in developing countries escape poverty and receive a fair price. FMCG talked to Fairtrade ANZ ceo Stephen Knapp, who said the survey showed Kiwi consumers, just

like the majority of their global counterparts, really do care about farmers and workers getting a fair deal for their hard work. Q: Please explain how the Fairtrade certification process works. Fairtrade is a unique certification system with a ‘people first’ approach to trade. Fairtrade offers farmers and workers in developing countries a better deal – the opportunity to improve their lives and plan for their future. Through the Fairtrade Standards, farmers receive fair and stable prices, as well as additional funds known as the Fairtrade Premium, which they decide democratically how to invest in business and community development projects. Typically these investments include building roads to get products to market, health clinics and schools, and training in sustainable farming techniques. A product bearing the Fairtrade Label means independent certification against the Fairtrade standards has taken place at each step of the commercial supply chain: FLOCERT certifies all Fairtrade producer organisations and is the only ISO 65 accredited certification body for an ethical label.

Q&A “New Zealand continues to be one of the world’s fastest growing markets for Fairtrade certified products with sales increasing by more than 100% in 2010 to $36.6 million.” Q:What is your advice for NZ retailers who want to add Fairtrade products to their offering? Your customers know that by choosing a product with the Fairtrade label, they are directly helping to create a fairer world for all, and are increasingly expecting companies to provide them with more opportunities to make the fair and ethical choice at the checkout. The GlobeScan 2011 survey commissioned for Fairtrade International has found that when it comes to making a decision in the shopping aisle, Fairtrade is now the most widely recognised ethical label globally, and New Zealand is in line with the global average for recognition – with nearly six in ten consumers being familiar with the Fairtrade Label. Q: What is your vision for Fairtrade products in New Zealand in 2012? New Zealand continues to be one of

the world’s fastest growing markets for Fairtrade certified products, with sales increasing by more than 100% in 2010, to $36.6 million. This is a reflection that Kiwi consumers really do care about where the products they buy every day come from, and that the farmers and workers at the end of the supply chain are getting a fair deal for their hard work. Fairtrade ANZ therefore looks forward to working with more New Zealand businesses to provide new Fairtrade certified product choices at the checkout to accommodate this growing demand from Kiwi shoppers looking to make the swap to Fairtrade. We are also very excited about the potential for growth in the sweet treats field. Fairtrade Certified white and raw sugar has recently been introduced by Natural Sugars (NZ) under the Harvest brand in retail stores, as well as PCUs from HealthPak for procurement.This along with plans to introduce Fairtrade

Fairtrade ANZ ceo Stephen Knapp.

ingredients such as vanilla and couverture, which can be used in an expanded range of composite products, will provide a lot of scope for businesses to offer the likes of Fairtrade Certified cakes, biscuits, handmade chocolates and ice cream. Anybody interested in developing new Fairtrade products, or retailing the existing range which includes coffee, tea, sugar, cocoa products, bananas and others, should contact business@fairtrade.org.nz or visit www.fairtrade.org.nz for more information.

CERTIFIED FAIRTRADE BANANAS

New Zealand’s only nas Fairtrade bana allgoodbananas.co.nz

NOVEMber 2011 FMCG

Going Green

ustainability in its essence is the capacity to endure. Future-proofing your business can encompass the concepts of responsible resource use and new technologies that minimise the impact on our environment. Sustainability has many facets, from store design to green vehicle fleets and waste management. Some industries are very active in managing their energy use by increasing energy efficiency and reducing energy emissions. According to Statistics NZ about 90% of public administration and safety organisations had energy-saving initiatives in place in 2010. In the food services industry, 60% monitored their use or the cost of energy; 50% provided information on energy savings to staff and 50% had installed energy-saving technologies.

Reduced carbon footprint Progressive Enterprises’ commitment to sustainability and environmental responsibility encompasses all areas of the company, from distribution to checkouts, says Richard Manaton, general manager, planning and compliance at Progressive Enterprises. He explains: “In 2007 we set ourselves a goal to achieve a 40% reduction on anticipated growth in our company’s carbon footprint by 2015, bringing it back to 2006 levels. This goal means we are working hard to make our stores and our operations greener, with a range of initiatives. Outside of our stores, we have introduced a fleet of trucks which are the most advanced EEV (Enhanced Environmentally friendly Vehicles) in New Zealand. In addition, our car fleet has been converted over the last three years to more fuel-efficient, smaller and safer cars. 42

FMCG October 2011

“All our stores participate in an Eco Ambassador programme, in which we recruit team members to communicate environmental initiatives to their teams and look for opportunities to save power and reduce waste. In store, our new generation Countdown supermarkets include a low carbon footprint CO2 refrigeration plant. In addition, significant energy efficiency benefits are achieved from refrigeration night blinds, sliding covers on freezers, heat reclaim off the refrigeration coils, energy efficient lighting and the use of natural light in roof panels where applicable.” The sustainability strategy also reaches out to customers in tangible ways – whether it’s the promotion of reusable shopping bags, or the policy to pack at least seven items in plastic bags. Catalogues are also printed on paper with at least 50% recycled content. “We are already seeing the benefits of some of these sustainable initiatives – our newer stores are achieving power savings of up to 20% per square metre versus the company average,” says Manaton.

Modern supermarket design The New World store in Lincoln is an excellent example of sustainability practices at Foodstuffs. Sustainability was a key factor in both the construction and day-to-day running of the supermarket, with wind turbines to generate some of the power, a newly developed non-PVC flooring system, and CO2 refrigeration. Most of the new Foodstuffs’ stores reclaim heat generated from cooling units for heating water, and air curtains are used to minimise the loss of hot or cold air from temperature controlled areas. Night blinds or refrigeration curtains are also used to reduce energy use

featu re According to the study, 88% of Australians believed glass packaging best demonstrated high quality food products, and 76% high quality beverage products, compared with other packaging types. during non-trading hours. All newer and refurbished Foodstuffs’ stores make good use of skylights and energy efficient lighting, including lighting sensor technology, and the use of lower levels of lighting for afterhours functions such as shelf-filling and cleaning, or during periods of energy shortages. Freight deliveries continue to be consolidated and back-loaded where possible to reduce vehicle movements and emissions.Reusable pallets and bins are utilised in Foodstuffs’ distribution systems to reduce waste and transit damage and improve load space utilisation, and transport efficiency.

Wineries lead the way New Zealand wineries have entered over 1500 wines into this year’s Air New Zealand Wine Awards with over 75% of entries being sustainable wines. The introduction of the new sustainability criteria in 2010, has led to an increase of over 330% in sustainable entries since 2009 and an increase of over 80% in sustainable entries over last year. Any 2010 or 2011 vintage wine must be recognised as being 100% sustainably produced to enter the Air New Zealand Wine Awards. New Zealand Winegrowers’ global marketing director Chris Yorke is delighted with the strong entry numbers, given the challenging economic environment and the stringent sustainability requirements for entry.

“The entry numbers demonstrate that the industry values both the competition itself and producing sustainable, quality wines as we move towards the industry goal of 100% sustainability by 2012,” says Yorke. Organised and owned by New Zealand Winegrowers, the Air New Zealand Wine Awards is the country’s most prestigious wine competition,and regarded as the official competition of the New Zealand wine industry.

Going for glass Glass is a re-usable, recyclable resource and a recent study showed that Australian consumers overwhelmingly prefer glass packaging – not just for their wine bottles. According to the study, 88% of Australians believed glass packaging best demonstrated high quality food products, and 76% high quality beverage products, compared with other packaging types. Brian Slingsby, general manager O-I Australia, said the research identified increasing consumer desire for more foods and beverages packaged in glass because it delivered optimum quality, taste and health benefits. “The research clearly reveals that glass packaging is preferred by consumers across multiple categories, beating other forms of packaging on a number of important attributes including recyclability, transparency and the ability of glass to preserve the flavour of foods and beverages,” said Slingsby. O-I, the world’s leading glass packaging manufacturer, has recently

A new lightweight bottle from O-I.

won the Supplier of the Year and Innovation awards for its Lean+Green lightweight wine bottle range at the Wine Industry Suppliers Australia (WISA) Supplier Awards in Adelaide. O-I Australia’s wine marketing manager Maria Armstrong said, the win confirmed Lean+Green as one of the most innovative packaging developments in the Australian wine industry’s history. “These are the seventh and eighth award wins for Lean+Green since its introduction in 2009,” said Armstrong. “The awards highlight the major benefits of Lean+Green including greater freight efficiency as well as less water and energy use, helping to reduce carbon emissions.” O-I’s Lean+Green range is manufactured at O-I’s Adelaide plant. Narrow neck press and blow technology is used to reduce the weight of wine bottles by up to 29%, while maintaining their premium look and feel. The Lean+Green range is not manufactured in New Zealand at this stage, but O-I welcomes inquiries NOVEMber 2011 FMCG

products are stocked at Progressive supermarkets. The outer layer of Little Genie BioNappies is made with environmentally sustainable viscose from bamboo, which is a renewable and sustainable resource. Bamboo is extremely fastgrowing, does not require pesticides and naturally possesses antibacterial and hypoallergenic properties. *Source: Canberra Environment and Sustainability

The

. SCA plant in Kawerau

Resource Centre.

Managing resources from local winemakers. O-I NZ has developed a 407 gram 750ml BVS Burgundy-style bottle with the same design footprint as the Australian Lean+Green range. This bottle is 43 grams (or almost 10%) lighter than the current 450gm 750ml BVS Punted Burgundy bottle. Crucially, the bottle delivers the premium image and significantly reduces the amount of glass packaging produced in New Zealand. In addition to the new lighterweight Burgundy bottles, O-I New Zealand is also developing a range of 395 gram 750ml BVS Bordeaux-style bottles. Once available, the Bordeaux bottle range will further reduce the amount of glass packaging produced in New Zealand by an estimated 650 tonnes per annum.

Biodegradable materials With all the joy that babies bring – it’s a sad reality that the huge amount of nappies needed to care for them are damaging our environment. Did you know that every disposable nappy sent to a landfill since their invention in 1961 is still there and will be for generations to come?* That’s why eco-brand Little Genie decided to introduce Bio-Nappies – a compostable nappy made from approximately 68% of biodegradable materials. The new Bio-Nappies aim to give consumers an eco-friendly choice and to lessen the amount of waste going to landfills. Little Genie 44

FMCG November 2011

SCA Hygiene Australasia (SCAHA), manufacturer of brands such as Purex, Sorbent, Handee and Tork and local employer of over 600 New Zealanders is committed to the sustainable development of its business, taking economic, environmental and social issues into consideration. SCA places strong emphasis on the renewability and recyclability of the raw materials it uses and strives to offer environmentally sound products and services. In conjunction with internationally recognised third party certification schemes, SCAHA also runs an internal pulp supplier due diligence programme, which ensures that only pulp from non-controversial sources is used in its products. “Purex and many Tork products are certified to the Forest Stewardship Council (FSCTM) standard, meaning all the pulp used is accredited as sourced from responsibly managed forests,” says Andrew Taylor, manager health, safety and sustainability at SCA Hygiene Australasia. FSC promotes the responsible management of the world’s forests, ensuring that the harvest of timber does not destroy the habitats of endangered species and take away precious resources from the people and economies that depend on them. SCAHA’s locally manufactured commercial range, Tork, first gained Environmental Choice New Zealand (ECNZ) certification in 2002 and since 2007 the Purex toilet tissue range has also had (ECNZ) certification,

meaning best practices have been used in the production of these products to reduce the impact on the environment. SCAHA also markets Sorbent toilet tissue in New Zealand, which is manufactured at the company’s Box Hill, Melbourne plant. Sorbent toilet tissue is PEFC forest management certified – PEFC is an umbrella organisation that endorses national forestry standards and leaves the enforcement of the standard to the national body. “Sorbent is certified to the Australian Forestry Standard, which in our opinion is an exacting standard,” says Taylor. Purex, Handee and most Tork products are manufactured by SCA at its Kawerau, NZ plant. An integral part of the tissue making process at Kawerau is steam. Instead of using natural gas to generate steam, in a world-first for tissue production, SCA now uses geothermal steam, piped from the nearby geothermal field, in its manufacturing process. This has reduced the plant’s carbon footprint by an impressive 39%, compared to its previous emissions. To reduce waste to landfill or incineration, a new shredder/baler has also been installed to enable the recycling of all pre-consumer waste from Te Rapa and Kawerau converting operations, and a new pulper to process baled pre-consumer water. “Our parent company SCA has received much recognition for its achievements in sustainability including being voted one of the world’s most ethical companies – for the past four years – by the Ethisphere Institute (US),” says Taylor. For SCA, sustainability is not a buzz word; it is an integral part of its operations and part of the strategy for growth and value creation. SCA has a long tradition of taking responsibility for people and for nature. All around the world, SCA is demonstrating its commitment to a sustainable future, says Taylor.

We care about New Zealand, And the environment of course. Which is why Purex is made right here, From a responsibly managed forest source.

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The big chill FMCG takes a close look at cutting-edge refrigeration technology.

id you know that New Zealand pioneered the shipment of frozen food? According to the Encyclopaedia of New Zealand, the 1882 voyage of the Dunedin with its cargo of frozen meat has been described as a turning point in New Zealand’s history. However, sparks from the engine that drove the refrigerating machinery set the ship’s sails alight twice. When the ducts for cold air that kept the cargo frozen became blocked, the captain crawled down them to clear out the ice. By the time the ship reached London, he was – not surprisingly – described as looking overstrained and weary. However, the shipment was a success – and it changed the way the world transports perishable food. About 130 years later, amazing advances in technology facilitate not only refrigerated shipments, but also customised ice shapes and gourmet ice cubes produced with “green” technology. Scotsman has been designing and manufacturing ice machines since 1950 – and for half a century innovation and reliability have always been top priorities.The ice machines, which are made in Italy near Milan, or in Fairfax, South Carolina, USA, are now distributed in more than 100 countries, with more than one million units installed worldwide. Scotsman ice machines are a familiar sight in fresh food preparation and display areas of mini-markets, supermarkets and hypermarkets the world over. For all ice applications required by specialised food retail operators, Scotsman is able to offer the specific ice shape for each precise 46

FMCG NOVEMber 2011

requirement: Ice Flakes, Superflakes, Nuggets, Scale Ice and even Gourmet Ice cubes, with a variety of machine configurations and capacities, storage and transport solutions. Scotsman can also offer expertise gained through years of worldwide distribution to successful global food retail chains. Innovation is at the base of the Scotsman philosophy and translates into a ‘modus operandi’ based upon three principles, says refrigeration engineer Kelly Larritt. “We listen: with more than one million ice machines installed around the globe we receive constant feedback – at Scotsman we value the experience of our partners and are willing to listen to any suggestions in order to offer an even better product: you really are our out-sourced Research and Development Department! “Design: while on one side we rely on the information that we receive from our distribution network, the other drivers of our development are market analysis and research, as requests from different segments are constantly evolving. This information and our constant attention to the market allow us to anticipate the needs of the end users of ice machines, and to offer solutions specifically designed to meet their new requirements. Our final goal is to turn each customer into a satisfied and loyal customer, wherever they are in the world. “Develop: the final touch is creativity using state-of-the-art technology that allows us to develop new products as well as upgrading our existing ones, with constant attention to better performance, ease of use and maintenance and cost reduction, without compromising on the quality of our

brand. Each and every new model is tested and certified according to the most stringent international quality protocols.” Scotsman’s mission has not changed throughout the last 50 years: fulfilling the requirement for quality ice, day after day. “We strive for reliability from the very first stage of design, through to the manufacturing stage,” says Larritt. “Each and every unit is factory tested before leaving our facilities, which is why a Scotsman ice maker starts delivering excellent ice, cubes or flakes, from the very first batch. All the components of a Scotsman ice machine undergo rigorous tests. Our QA department’s system requires that each new model undergoes a number of specific field tests in demanding working environments, in order to guarantee an excellent quality standard in line with the reputation of the Scotsman brand name. Our commitment to quality and reliability is testified by the warranty that covers all our products. “When you buy Scotsman, you buy reliability. Our customer service department is constantly available to support our local network of installers and service technicians in their day-to-day work. Moreover, our customer service department constantly organises regular technical seminars and training, ensuring our aftersales service operates to a quality standard in line with that of the Scotsman brand.”

New CO2 flaker

Scotsman is renowned worldwide for its engineering innovation and efficiency and reducing energy and

g rocer y busi n ess water consumption levels is a key element of their strategy for product development in the next decade. Scotsman uses state-of-the-art technology that allows it to develop new products as well as the upgrade of existing models, with constant attention to better performance, ease of use and maintenance and cost reduction. In line with Scotsman’s commitment to sector-leading energy efficiency, it is also at the front of the ice-making equipment industry’s moves to develop ‘Green’ solutions, and it has launched its first high efficiency CO2 Ice Flaker based on its popular MF 58 Split model.The system has been successfully trialled in France in conjunction with one of Europe’s leading environmentally aware supermarket chains, the Carrefour Group. Carrefour has extensive knowledge of CO2 refrigeration systems and the Scotsman MF 58 is designed to ‘plug and play’ with their existing CO2 cascade refrigeration systems. Carrefour has a stated commitment to convert 700 of its Europe-wide stores to CO2 systems. The first Scotsman CO2 Ice Flaker marks a major turning point in modern ice-making technology. Traditional HFC refrigerants can be several thousand times more powerful than CO2 in terms of their global warming potential (GWP). CO2 is the ‘Green’ future, and its use is going to have a major effect on the UK ice-making industry. Waitrose has a commitment to roll out HFC-free refrigeration in all new stores and major refurbishments; Tesco plans to reduce leakage and introduce HFC-free refrigeration in 150 stores by 2012 and is pioneering the use of HFC-free systems in developing countries, whilst M&S has installed CO2 based systems in 13 stores. Scotsman Flake Ice is ice in its most natural shape. Extruded at a temperature just below zero degrees it suits a variety of applications, including fisheries, laboratories and industrial uses. Flake Ice offers the best solution for maintaining refrigerated perishables where long-lasting freshness and natural appearance need to be guaranteed. Scotsman Flake Ice machines offer the widest range of production capacities available. Compact or split, self-contained or modular, Scotsman machines fit virtually any space and capacity requirement, and are selected as the choice of the most demanding food-processing and industrial production companies around the world. Scotsman Scale Ice is sub-cooled ice where the temperature range of the ice scales may vary between - 6° and -12°C. Scotsman Scale Ice machines manufacture ice in a range of thicknesses: from 1.5mm, as preferred by the meatprocessing industry, to 3mm as demanded by the fishing industry, to best suit processing and transport requirements. Supermarket specialists use Scale Ice to prepare a layer of scale and flake ice on fish and seafood displays. The result is a combined effect of longer lasting freshness and natural appearance of the fresh food, with slower ice melt than with flake ice. Scotsman Scale Ice machines are available in both fresh and saltwater variants for both ice formation and as a coolant.

CO2

MF59 & MF69 Split “CO2” Ice Machines Modular super-flake ice machine designed for use with a central CO2 System. Production (24 Hours) : MF59Split : 750Kg MF69Split :1500Kg

HVAC ł Refrigeration ł Electrical ł Measurement

EUROTEC LIMITED AUCKLAND : Tel : (09) 579 1990 Fax : (09) 525 3334 WELLINGTON : Tel : (04) 499 3591 CHRISTCHURCH : Tel : (03) 366 0017 EMAIL : sales@eurotec.co.nz WEBSITE : www.eurotec.co.nz

NOVEMber 2011 FMCG

Lotto wins!

Lotto’s ‘Lucky Dog’ TVC campaign has been voted this year’s best ad at the Fair Go Ad Awards.

‘Wilson’, the lucky dog in Lotto’s TVC campaign.

The cute furry face of Lotto, Wilson the dog, has won a new accolade. Lotto’s Lucky Dog TVC, in which he has a starring role, has been voted the best ad of 2011 in Fair Go’s annual Ad Awards. The epic tale of joy, disaster, loyalty, danger, canine tenacity and a winning Lotto ticket received 60% of Fair Go viewers’ votes at the awards in October.

FMCG February 2010

The first episode of the TVC campaign tells the tale of sailor Russell and his loyal dog Wilson, who discover that their Powerball ticket is the big winner. However, a fierce storm sends the ticket overboard and Wilson shows his commitment by jumping into the sea after it. The dog washes up on a beach in India and then embarks on a long journey

to get the ticket back home to his owner. The campaign launched with the full two and a half minute spot on all three main channels, and subsequent shorter versions followed. The campaign also features the soundtrack ‘To be by your side’ by Nick Cave and it’s the first time Cave has allowed his voice to be used on a commercial. While Wilson the dog was not able to collect the award at the live TV show, NZ Lotteries’ ceo Todd McLeay and ad agency DDB’s executive creative director, Toby Talbot, were on hand to pick up the gong on Wilson’s behalf. “We’re absolutely stoked to see Wilson pick up this award, we’ve always known he was immensely popular, and this just confirms how much the New Zealand public have taken to this little dog and his epic journey,” said McLeay. The ad was filmed in New Zealand and India, and involved three wirehaired fox terriers sharing the lead role. New digital screens for Lotto network Lotto sales in New Zealand began in July 1987 with a network of 420 pioneer retailers. The Lotto network now encompasses more than 1000 retailers from Houhora to Stewart Island. These stores are either independently owned or part of another retail network and, in most cases, the Lotto outlet is a complementary part of their core business. Lotto outlets employ over 5000 people and have earned over $50 million in sales commission during the last financial year. Lotto is now entering a new digital era with the roll-out of LCD promotional screens to 600 stores around the country – the biggest

On average, the time customers spend viewing digital signage is 40% higher than viewing a static display.

At Victoria Ave Superette in Auckland (L to R): general manager retail sales Chris Lyman, SignActive ceo and founder Glenn Anderson and retailer Jay Masters.

roll-out of its kind in New Zealand, says McLeay. “Digital signage is a new medium that offers us huge potential as a new marketing channel – using a mix of animation, video and catchy messages,” says McLeay. “Approximately one million customers visit our Lotto stores each week, and digital signage can offer them a more emotionally engaging in-store experience. “It will grab attention – as well as reduce our carbon footprint with less of a requirement for printed collateral over time.” The digital screens play a range of promotional displays for NZ Lotteries brands, as well as showing current jackpot levels and information on lottery grants for the community. Whilst digital signage is relatively new in the New Zealand retail

market, internationally the medium has achieved significant growth. The UK’s OAA (Outdoor Advertising Association) predicts the digital screen market will be worth £107 million (NZ$211 million) by the end of 2012, or 14.9% of all outdoor advertising revenue. International research studies carried out by Microsoft and Intel have shown that more than five times as many people look at digital signage when compared to a flat poster, even a back-lit version. On average, the time customers spend viewing digital signage is 40% higher than viewing a static NZ Lotteries’ chief executive display. l Todd McLeay. november 2011 FMCG

Snapper expands into C-stores Snapper has created a brand new payment category in New Zealand, replacing cash with instant everyday payments using contactless smart media. Over 290,000 Snappers have been issued, generating over 50 million transactions across over 1000 buses, 2000 taxis, and over 530 retailers in New Zealand. Snapper offers customers integrated ticketing and instant everyday payments. The Wellington-based company hopes to make paying with Snapper fast, easy and convenient for Snapper users by achieving a critical mass of Snapper retailers so customers can use Snapper every day when and where they want to. Hitting a milestone in August with 500 Snapper retailers was a significant step in that direction. There is strong demand for Snapper from retailers and cardholders, as they see the benefits of Snapper as a cash replacement, said a company spokesperson. Snapper’s retail model involved building a network that provides top-ups for public transport users. This has

How Snapper works for retailers Retailers with EFTPOS NZ can: • run eftpos, ePay (mobile phone top-ups), and the full suite of Snapper transactions all on the same terminal • run Snapper and other contactless transactions (Visa and Mastercard) on the same terminal • choose from broadband or dial-up connection. Retailers with Paymark can: • run eftpos and Snapper payments on the same terminal from SmartPay • choose from a broadband or dial-up connection • choose from a wired terminal or a fully wireless handheld terminal (perfect for bars, restaurants, events).

FMCG november 2011

Over 290,000 Snappers have been issued, generating over 50 million transactions across over 1000 buses, 2000 taxis, and over 530 retailers in New Zealand. been established in Wellington for over three years. In Auckland the company has tripled the retailer footprint for the old Go Rider card in just six months. Snapper has now moved to expand the retailer footprint to provide the fastest and most convenient way to pay for convenience and everyday items such as coffee, snacks, lunch and drinks. For example, FIX Urban Grocer is frequented by inner city workers who Snapper a snack on their way to work, or during a break, at the same time as topping up their Snapper in-store. Strong Snapper sales at the Trans Metro ticket booth at Wellington railway station show that commuters have already embraced the notion of using Snapper to pay for all their transport needs. The company is also seeing good growth in categories such as fuel (petrol stations) and entertainment (cinemas). Developments are underway which will make Snapper available anywhere that eftpos is available. SmartPay, a leading provider of payments and transactional solutions in New Zealand and Australia has entered into a partnership to offer the Snapper contactless payment solution on SmartPay’s retail network via the PAX terminal range. Snapper Services was formed in 2006 and is a wholly owned subsidiary of Infratil. l

If it moves, tax it! We need an appropriate regulatory environment, says Trina Snow. Trina Snow, executive director, NARGON.

President Ronald Reagan famously said that the “Government’s view of the economy could be summed up in a few short phrases: If it moves, tax it. If it keeps moving, regulate it. And if it stops moving, subsidise it.” Internationally, the retail grocery industry is being hit by a range of new taxes and regulations, which may have implications for New Zealand stores down the track. They are stark reminders why industry bodies such as NARGON need to keep actively lobbying the Government to ensure there is an appropriate and balanced regulatory environment here. Wales is the latest country to introduce a tax on single-use bags. From the start of October, stores must charge at least 5p (NZ10c) for all plastic and paper bags. While most people considered it a revenue raising move, the money will actually go to a charity selected by each store. Early research from Cardiff University showed 70% of people agreed with the charge, even if they did not fully understand how it worked. On the very same day, Denmark introduced a ‘fat tax’ of $3 per kilogram on the saturated fat content of a range of products including meat, some dairy products, oils and spreads. This meant that the price of products such as butter – hugely popular in Danish households – rose about 50 cents and a packet of potato chips increased by around 17 cents. Hungary has introduced a duty on foods which include a lot of sugar and/or high levels of carbohydrates. Finland and Romania are also considering taxing fat in foods. Several countries in Europe have completely banned trans-fats, as have a number of American cities. There have been calls by a number of lobby groups in New Zealand for ‘fatty’ and ‘unhealthy’ foods to be taxed or banned and these decisions in Europe will undoubtedly provide momentum for their campaigns. In Scotland, a serious stoush is brewing over the Government’s plan to introduce a new tax on large stores which sell tobacco and alcohol.The Government there is looking to impose what has been dubbed “a

FMCG november 2011

supermarket tax” on retailers with a rateable value over £300,000 (NZ$610,000). This would raise around £110 million (NZ$225 million) over the next three years which will apparently be used, at least in part, to boost health spending. The tax has been attacked by groups representing the larger stores who said it penalises responsible retailers of alcohol and tobacco and disregards all other parts of the supply chain. The Scottish Government had tried and failed to implement a similar tax in January 2011. Across the ditch, two independent members of Parliament have tabled a bill which would require supermarkets to put their profit margins on the labels of every item of fresh produce sold. If passed, the bill would force supermarkets to list both the price they pay farmers and the price they charge consumers. The MPs say it is a response to public concern around the perceived profit margin on these products. Normally, such a bill would have virtually no chance of passing. However, the authors, independent MPs Nick Xenophon and Bob Katter, are critical to Julia Gillard’s Government. If they withdrew their support over this issue, it would effectively bring down the entire Government. This means the Government may be tempted to at least compromise. Bob Katter is already playing hardball on his pet issue of pokie machine reform and the Government has been compelled to make significant policy changes or risk losing his support. This legislation is not required and, if passed, would create a slippery slope leading to all stores being compelled to reveal their margins on every product. It would be costly, unnecessary and bad for business. Hopefully the Australian Government will put good policy above hard politics and resist this move. International events reinforce how important it is to ensure a balanced and appropriate regulatory environment in New Zealand.

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november 2011 FMCG

the business of liquor reselling

Superb sparkles BWS looks at some unique sparkling wines and champagnes. Henkell Trocken is an absolute exception in the German and international markets for sparkling wine. In market surveys, the brand consistently receives higher levels of recognition than any other sparkling wine. For many decades, it has also been prized as the classic German sparkling wine. This Rhine Valley sparkling wine (11.5% alc) is distinguished by a unique cuvee blend from selected classic grape varieties. Its delicate pale straw colour is enlivened through the play of green reflections. A fine bouquet of fruity notes, citrus characters and harmonious composition make

Henkell Trocken invitingly light. The palate is smooth and creamy with tingling fruit and a lingering finish. Internationally acclaimed, Henkell Trocken’s most recent awards include Gold medals at Vinalies Internationales 2011, France and at the Los Angeles International Wine & Spirit Awards 2010. Henkell’s success began with a wine lover. Adam Henkell (1801-1866), the founder of today’s Henkell & Co, started in 1832 as a wine merchant in Mainz, Germany. In 1856, Adam Henkell began producing sparkling wine, but Adam’s grandson Otto achieved the initial breakthrough on the international markets with Henkell Trocken, at the end of the 19th century. In 1945, Otto assumed management of the company and established and grew the brand to what it is today, Germany’s numberone exported sparkling wine. Parisian glamour in a bottle Champagne and haute couture have merged together in a tres chic new collaboration between luxury champagne house Piper-Heidsieck and French fashion designer Jean Paul Gaultier. For a limited time only, the PiperHeidsieck Cuvee Brut will wear a seductive Jean Paul Gaultier outfit inspired by the allure and glamour of the Parisian cabaret and nightlife. The Piper-Heidsieck “French Cancan” par Jean Paul Gaultier features a black

FMCG February 2010

Inside the Henkell winery in Wiesbaden, Germany.

latex champagne skin and fishnet stocking, complete with a lipstickred mask, designed to reflect the pleasures of Paris. The 2011 collaboration marks the second partnership between the two famous French houses. In 1999, Jean Paul Gaultier became the first couturier to dress a champagne bottle after he created a leather corset for Piper-Heidsieck. New Zealand brand manager for Piper-Heidsieck, Prue Hill, says Jean Paul Gaultier is the perfect match for the champagne. “The French Cancan design Jean Paul Gaultier has created for the Brut Cuvee reflects the sensual nature of the champagne and the rich and glamorous history of the PiperHeidsieck house,” says Hill.

“Jean Paul Gaultier himself adores Piper-Heidsieck champagne, and is known to toast at the end of each and every one of his fashion shows with a glass of the liquid gold. We are delighted that the two fabulous French houses could meet once again to create such a unique and stylish design that champagne and fashion lovers alike will enjoy.” Piper-Heidsieck has been producing champagne with an added touch of elegance since 1785. Known for its extravagance and style, PiperHeidsieck has been the favourite drop of glamorous women across the centuries, including Marie Antoinette and Marilyn Monroe. Over the years, Piper-Heidsieck has also worked with some of the biggest names in fashion and design,

from Viktor + Rolf to Jaime Hayon to Christian Louboutin. The Piper-Heidsieck “French Cancan” par Jean Paul Gaultier is available exclusively from Glengarry stores for $59.90. Alcohol-free sparkling wine ‘Sutter Home Fre’ is an alcohol removed Brut and one of six variants imported by International Aotearoa since 2003 with increasing growth every year. It is a sophisticated non-alcoholic alternative for those customers wanting to join in with the crowd, but for many reasons cannot or should not consume alcohol. The alcohol-free sparkling wine is available at Progressive Enterprises supermarkets, says International Aotearoa director Raylene O’Connor. l NOVEMber 2011 FMCG

BEST Wolf Blass Red Label Moscato NV RRP: $15.99 Wolf Blass Moscato has rich, intense aromatics of sun warmed grapes, citrus blossom and sweet spicy musk. Â A palate bursting with sweet fruit flavours is carried along by the effervescent spritz of bubbles to a clean, fresh, lemony finish. Perfect for any occasion. Serve well chilled. Treasury Wine Estate Freephone 0508 873 278 www.wolfblass.com.au

Wolf Blass Red Label Pink Moscato NV RRP: $15.99 Wolf Blass Pink Moscato has rich, intense aromatics of sun warmed grapes, citrus blossom and sweet spicy musk, with a gorgeous delicate pink hue. A rich opulent palate bursting with these sweet fruit and floral flavours is carried along by the effervescent spritz of bubbles to a clean, fresh crisp finish. Serve well chilled. Treasury Wine Estate Freephone 0508 873 278 www.wolfblass.com.au

FMCG NOVEMber 2011

Twin Islands Chardonnay Pinot Noir Brut NV RRP: $24.95 Twin Islands Chardonnay Pinot Noir Brut NV has a distinctive bouquet, fresh and complex, influenced by aromas of strawberry and melon fruit underscored by fresh yeast characters. The creamy mousse is enhanced by strawberry and melon flavours with biscuity overtones through the palate. The finish is fresh and dry with a soft yeasty aftertaste. Negociants NZ Ltd Freephone 0800 634 624 ordersnz@negociants.com www.negociantsnz.com

Sutter Home Alcohol Removed Sparkling Brut RRP: $14.99 Fre Sparkling Brut Alcohol Removed Wine provides a steady bead of tiny ascending bubbles and wonderfully fresh, fragrant aromas of green apples, ripe pears and hints of berry and peach. International Aotearoa Ltd alcoholfre@xtra.co.nz www.alcoholfre.co.nz

Piper Heidsieck Cuvee Brut NV RRP: $74.90 The nose is reminiscent of a bright, fresh morning during early Spring. Notes of citrus fruits, Granny Smith apple and subtle hints of warm toastiness follow spring blossoms such as hawthorn. The palate is fresh and lively, with more mature notes of pineapple, nutmeg, white pepper and oriental zest. Hancocks Wine, Spirit & Beer Merchants Freephone 0800 699 463 sales@hancocks.co.nz www.hancocks.co.nz

Henkell Trocken Dry Sec NV RRP: $17.99 Henkell Trocken combines sparkling wine expertise with elegance and vigour, making it the ideal sparkling wine for all occasions. A fine bouquet of fruity notes and citrus characters make Henkell Trocken invitingly light. The palate is fresh and lively, with subtly tropical fruit nuances, and a lingering finish. Hancocks Wine, Spirit & Beer Merchants Freephone 0800 699 463 sales@hancocks.co.nz www.hancocks.co.nz

BUBBLES Freixenet Cordon Negro Brut NV RRP: $19.99 Fine, delicate aromas, combining tones of green apple and pear. Light nuances of Mediterranean fruits - peach, melon and pineapple, over a base of citrus, all beautifully balanced by light toasty aromas from bottle maturation. The palate is refreshing, balancing the citrus fruits. It is light, long and elegant. Hancocks Wine, Spirit & Beer Merchants Freephone 0800 699 463 sales@hancocks.co.nz www.hancocks.co.nz

Pol Roger Brut Reserve NV RRP: $89.00 The blending of their most popular cuvee is a source of particular pride. This elegant Champagne from Epernay has a lovely floral bouquet, refreshing fruit flavours and an exquisite mousse of tiny bubbles. The refined body is light with good backbone. A popular, versatile style of Champagne for all occasions. Hancocks Wine, Spirit & Beer Merchants Freephone 0800 699 463 sales@hancocks.co.nz www.hancocks.co.nz

No 1 Family Estate Cuvee No 1 RRP: $35.00 A perfect balance between fruit and yeast, this 100% chardonnay (blanc de blancs) wine was held on lees for two years allowing a full autolysis displaying a tiny consistent bead, and firm mousse resulting in typical, complex, champagne-like character. The palate is intensely flavoured and focused with the good fruit-yeast balance providing elegance and style. No 1 Family Estate marketing@no1wine.co.nz www.no1familyestate.co.nz

No 1 Family Estate Methode Traditionelle Shooting Star Sauvignon Blanc RRP: $22.00 Made from 100% Marlborough Sauvignon Blanc grapes. An array of mouthwatering summer flavours introduces this exciting new wine: guava, fresh lime zest and lifted notes such as sushi ginger invite you to sip and savour. Passion fruit combines with floral characters while the effervescent tangy palate refreshes like a ripe lime sorbet on a hot day. No 1 Family Estate marketing@no1wine.co.nz www.no1familyestate.co.nz

No 1 Family Estate Cuvee Number 8 RRP: $30.00 An easy-drinking aperitif style, this wine was blended from Pinot Noir and Chardonnay. It is fresh and inviting with sophisticated champagne-like characters, lifted biscuity yeast autolysis flavours, citrus and floral characteristics and a long finish. No 1 Family Estate marketing@no1wine.co.nz www.no1familyestate.co.nz

Everwild Reserve Sparkling Brut NV RRP: $19.99 Our wild shores and untamed lands define us, and along these wild coastlines sit some of the world’s finest vineyards. It is here that Everwild was born, premium sparkling wines that capture the true essence of these places – distinct, pure and free. Savour the delicate aromas and flavours of ripe citrus. Beautifully balanced fruit gives way to a crisp, dry finish, definitive of the Brut style. Treasury Wine Estate Freephone 0508 873 278 www.tweglobal.com NOVEMber 2011 FMCG

ke i t h’s ta ke

’Tis the season to go bubbly Keith Stewart is writer at large for Mediaweb’s food group and foodnews editor.

Keith Stewart reflects on the history of champagne.

There was a time not that long ago, when champagne was served at London’s most salubrious address, the Savoy, in silver beer tankards. The reason was that France’s famous bubbles, its morality already tarnished by the excesses of the 1890s, had simply lost almost all its social currency during the Great War. So the idea of bubbles being more, not less, than champagne is not an entirely new idea. The tankard tale was the result of too many common soldiers, who were serving their country during that brutal war in Northern France, becoming quite fond of the local wine, which just happened to be champagne. Being favoured by commoners was unacceptable behaviour for Britain’s aristocracy, and so champagne was for a time, less than appropriate even at Christmas time. Now, with Christmas fast approaching, the silly fizzy season is about to begin all over again, with Champagne houses lurching into discount mode in their efforts to ensure their peak sales period delivers the sort of data their principals in Reims and Epernay expect. But for smart restaurateurs and wine retailers alike, there is as much business to be done during this time in offering reasonable alternatives to Europe’s holiest wine. Of course the most tangible alternatives, if quality is a factor, which in many cases it is to give display and sales capital to the very fine local methode champenoise wines that the rest of the world is eager to equate with big brand French. Leading the pack is the French owned and suitably sophisticated Cloudy Bay label Pelorus, which is not only one of the finest bubblies made in this country, it also happens to be one of the world’s elite. Given its price, a six-bottle case of Pelorus vintage makes a serious option for a shopper wanting to offer complete hospitality, without compromising their bank account or their reputation for good taste. Similarly, the remarkable Central Otago winemaker Rudi Bauer makes an equally cosmopolitan sparkler called Quartz Reef that could also be a bit of a gold strike this summer. But all is not based on elan in the matter of bubbles. Not that most of the seriously cheap alternatives are worthy of being sold from any self-respecting operator, 58

FMCG NOVEMber 2011

with the exception of those simply delicious muscat based wines that model themselves in varying degrees on the Piemontese wines of Asti. Asti Spumante may have had bad press over the years, primarily because it is the favoured introduction to drinking of many a callow youth, but it has its charms – not least when it is served very cold following the main course and in advance of the dessert. Sweet enough for its time, yet light in alcohol and oozing a fruitfully abundant aromatic ripeness that is redolent of summer evenings, it is simply one of the most charming of drinks, even for hard palates standing ready for a large glass of Vintage Port. Sell this idea, and be ready to be considered the latest wine guru for the coming season, as customers return full of your innovation and the praises of their dinner guests who were sweetened by such an unlikely bubble in the heart of a social event. Asti, or one of the local imitations, such as Bernadino, can work a treat in this. There are other options, not least of which is the ubiquitous Lindauer, now part of the Lion family since Pernod Ricard dumped its Gisborne grape growers, but still the best value sparkling wine anywhere. It may be common, but not so long ago, champagne was too, and look how that has recovered to become the highest priced of all regional European wines.

Happy 10th birthday [yellow tail]! Itâ&#x20AC;&#x2122;s hard to believe that [yellow tail], the Australian family-owned wine brand that has won millions of hearts around the world, is only turning 10 this year. In such a short time, the brand has experienced astonishing growth and thereâ&#x20AC;&#x2122;s no sign of slowing. John Casella, managing director of Casella Wines, created [yellow tail] in 2001. His mission was to make a wine that people could enjoy on any occasion, and that consistently over delivered on quality and value. He set about creating a flavoursome wine and approachable Australian brand that would appeal to people wanting to avoid the â&#x20AC;&#x2DC;seriousnessâ&#x20AC;&#x2122; of wine. [yellow tail] set itself apart from its competitors by simplifying wine. The new brand invited consumers to enjoy wine their own way and encouraged people to break the wine â&#x20AC;&#x2DC;rulesâ&#x20AC;&#x2122;. The labels were (and still are) colourful and fun, the language casual and easy to understand and the wine itself about enjoying good taste and great times. â&#x20AC;&#x153;When we created [yellow tail], we wanted to keep wine fun and simple. We didnâ&#x20AC;&#x2122;t want to intimidate wine lovers, rather to embrace them and enhance their social lives,â&#x20AC;? said Casella. His approach was unique. He launched his Australian wine label in the USA in 2001 with wine importers, WJ Deutsch prior to launching the brand on home soil. [yellow tail]â&#x20AC;&#x2122;s sales forecast for its first year in the USA was 25,000 cases, though actual sales exceeded 500,000 cases. By the end of 2002, more than two million cases of [yellow tail] wine had been sold in the USA. Ireland and British Columbia in Canada also adopted [yellow tail] in 2001 and it was not long before others, such as Japan, Australia and Germany embraced the brand. [yellow tail] is now distributed to more than 50 countries around the world. The statistics are staggering. In just 10 years, Casella Wines has become Australiaâ&#x20AC;&#x2122;s largest family owned wine exporter, which is a tremendous feat for a family business. More than two million glasses of [yellow tail] are enjoyed around the world every day, which requires production of approximately 12 million cases of wine each year. For more information on [yellow tail], visit www.yellowtailwine.com

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NOVEMber 2011 FMCG

Best value white Sam Kim picks a few top drops for summer. We are in for a treat this summer. Wine shelves will be full of delicious wines from the excellent 2009, 2010 and 2011 vintages. Whites have performed extremely well over the last three years, showing superb fruit intensity and concentration together with refreshing acidity. They show great varietal purity, and in the case of Chardonnay, lovely complexity and rich texture too. Pinot Gris are certainly getting better with weightier mouthfeel, rather than just simple juicy fruit.

Chardonnay The People’s Chardonnay 2009 (RRP $22) This is fruit-forward and flavourpacked, displaying tropical fruit, peach and creamy oak characters. The palate is succulent and rounded with lovely smooth texture and a lingering juicy finish. If you enjoy Chardonnays with generosity, you’ll love this.

Rabbit Ranch Pinot Gris 2010 RRP: $18.95 As soon as you lift the glass this wine will literally leap into your senses like the startled rabbit it is. Bounding with fresh fruit aromas, flavours that remind me of my famous vegetable garden – apples, pears and honeysuckle. It is a veritable smorgasbord of tastes. The Energizer Bunny’s favourite tipple. Rabbit Ranch Winery Phone 03 442 6110 warren@rabbitranch.co.nz www.rabbitranch.co.nz

FMCG NOVEMber 2011

Shingle Peak Reserve Chardonnay 2010 (RRP $22) This is youthful yet full of delicious flavours, displaying lifted aromas of white peach, citrus and creamy oak. The palate is succulent and generous with smooth texture and lively acidity providing a lovely dry finish. Very satisfying. Seifried Nelson Chardonnay 2009 (RRP $20) This is always fabulous drinking, and this vintage looks to be another winner, displaying lifted aromas of tropical fruit, cream and toasty oak. The palate is lush and silky smooth with plenty of appealing flavours, leading to a lingering juicy finish. Church Road Hawke’s Bay Chardonnay 2010 (RRP $29) A seriously good Chardonnay with plenty of ripe stonefruit and citrus characters with nicely infused vanillin oak notes. It’s succulent, smooth and beautifully textured.

The palate is juicy and intensely flavoured with a delightful crisp finish. Wild South Sauvignon Blanc 2011 (RRP $19) A nicely flavoured and satisfying wine with grapefruit, passionfruit and herbaceous aromas followed by a lingering crisp finish. A real crowd pleaser. Villa Maria Private Bin Sauvignon Blanc 2011 (RRP $22) It’s punchy and vibrant; displaying loads of passionfruit, lime zest and capsicum aromas. The palate is juicy and lively with mouth-watering acidity and a lingering finish. Yet another winner under this label.

Pinot Gris

Sauvignon Blanc

Mud House Pinot Gris 2010 (RRP $19) A lively and appealing Pinot Gris with gentle aromas of peach, pear and citrus. It’s well fruited on the palate showing a juicy mouthfeel and nicely balanced acidity, leading to a lingering finish. This is smooth, rounded and very pleasing on the palate.

Lawson’s Dry Hills Sauvignon Blanc 2011 (RRP $20) Along with its stunning Riesling, Gewürztraminer and Pinot Gris, Lawson’s Dry Hill’s Sauvignon has been a consistent winner. This vibrant wine is full of lime, passionfruit and herbaceous flavours with a mouthwatering finish.

Ngatarawa Stables Pinot Gris 2010 (RRP $18) Ripe and very friendly, this Pinot Gris is well fruited on the nose showing apricot, pear and subtle spice notes. The palate is juicy and smooth with balanced acidity providing a crisp dry finish.

Matua Valley Reserve Sauvignon Blanc 2011 (RRP $22) A lovely combination of peach and pineapple characters with fresh lime and herbaceous notes on the nose.

Old Coach Road Pinot Gris 2010 (RRP $19) A generously flavoured Pinot Gris showing pear, apricot and subtle spice notes. The palate is succulent and

wines lively with a hint of sweetness and well pitched acidity leading to a refreshing finish.

Other Whites Giesen Marlborough Riesling 2010 (RRP $18) How could you not like this beauty? It’s beautifully aromatic on the nose, displaying mandarin, lemon, floral and peach characters. The palate is juicy and lush with subtle sweetness, which is nicely countered by the bright acidity, leading to a fabulous tasty finish. Stoneleigh Marlborough Riesling 2010 (RRP $25) A lovely combination of ripe citrus and stonefruit aromas with subtle floral complexity. The palate is beautifully fruited with a hint of sweetness which is perfectly balanced by the bright acidity. Already a highly satisfying wine but will definitely improve with time. Brown Brothers Moscato 2010 (RRP $17) This is so easy on the palate with loads of delightful flavours. The nose is beautifully fragrant, displaying pineapple, mango, peach and floral characters. It’s sweet and lush on the palate showing gentle spritz and a refreshing finish. The low alcohol makes this a superb anytime drink. Sam Kim is an independent wine reviewer, senior wine judge and author of the wine orbit blog. For informative wine comment go to wineorbit.co.nz

Mud House trumps international awards Award-winning Kiwi winery Mud House continues to trump the competition overseas, with 2011 Mud House Marlborough Sauvignon Blanc winning prestigious accolades at the 2011 International Wine and Spirits Competition (IWSC). Scooping both a Gold medal and ‘Best in Class’ at the IWSC, the 2011 Mud House Marlborough Sauvignon Blanc was a standout success for the winery, beating entries from more than 82 countries worldwide. A “delicious, terrific example of a beautifully made wine” according to the IWSC judging panel, the 2011 Mud House Marlborough Sauvignon Blanc received high praise in its tasting notes and was described as: “Zesty lifted nose of crushed bramble leaf, kiwi, cucumber and citrus. In the mouth, mange tout flavours caress with a mild touch of red pepper and lime leaf.” The IWSC was founded in 1969 and is the premier competition of its kind in the world. Held in the UK, it aims to promote the quality and excellence of the best wines, spirits and liqueurs in the world. To ensure perfect conditions, the premises include temperature-controlled cellars, a fully equipped independent laboratory for technical analysis, and three dedicated tasting rooms. Mud House Wines marketing manager Cathy Wansink says gaining an award in the IWSC is an outstanding achievement. “The International Wine and Spirits Competition is a hugely celebrated competition and the Gold medal and Best in Class awarded to the 2011 Mud House Marlborough Sauvignon Blanc is testament to the passion, commitment and hard work demonstrated by our viticulturalists and talented winemakers every day,” she says. Wine maker Nadine Worley has been perfecting her craft for more than ten years and is one of just two Kiwi finalists for the coveted Wine Society Young Winemaker of the Year Award, which will be announced in November. l

Mud House wine maker Nadine Worley.

NOVEMber 2011 FMCG

Don’t drink for a decade! Marlborough craft brewery Moa has launched its latest beer – but it’s urging people not to drink it. Well, for the next decade at least. The “collector’s edition” Moa Ten Year Beer is a barrel-aged cherry lambic made in a unique traditional Belgium style. Just 180 specially labelled bottles have been produced, and Moa founder Josh Scott says those lucky enough to get their hands on a bottle should put it into a cellar, pronto. “Our Ten Year Beer already tastes great, but the complex nature of the brew means that it’s designed to taste best after a decade of cellar aging. “Traditionally Belgian lambics have been cellared for a few years – however some of these old-style lambics can also be quite sour. We’ve crafted our Ten Year Beer to be a little easier on the palate, albeit without substituting on the quality or heritage… but good things take time.” Scott adds, “Most drinkers probably aren’t used to thinking of beer as something to be cellared. Just treat it like a fine Central Otago Pinot Noir and you’ll be alright.” The Ten Year Beer has been fermented as a triple ale, then poured into French oak puncheons with Marlborough cherries stuffed in the barrel. Wild yeast is added and it is

Moa master brewer Dave Nicholls & founder Josh Scott (left to right).

left to slowly ferment and age over 10 months. The end product pours strawberry golden and has powerful aromas of cherries and dried herbs. The oak and cherries integrate over time and the base characters of banana and butterscotch are evident at the end of the palate. The collectable 750ml bottles of the Moa Ten Year Beer (RRP $30) are available from New World Blenheim, Fresh Choice Richmond and Fresh Choice Merivale. Moa Beer is fastidiously handcrafted in the traditional method and rounded off through the use of winemaking techniques, including barrel ageing and bottle fermentation and conditioning. l

Chivas Brothers named 2011 Distiller of the Year Chivas Brothers, the Scotch whisky and premium gin business of Pernod Ricard, was awarded the much-coveted Distiller of the Year title at the International Spirits Challenge (ISC) official awards ceremony held in London in October. The prestigious Distiller of the Year award recognises consistent excellence and quality across a portfolio and completed a hugely successful night for Chivas Brothers, who also collected Gold medals for The Glenlivet 18 Year Old and Strathisla 12 Year Old single malts that are both available in New Zealand. Christian Porta, chairman and chief executive of Chivas Brothers, comments: “We are delighted to have been so successful at this year’s ISC. It is a fantastic accolade to be named Distiller of the Year, and is the ultimate third party endorsement of the high quality of our Scotch

FMCG november 2011

whisky and gin portfolio. This prestigious award is a tribute to the craftsmanship and dedication of our master distillers and blenders.” Chivas Brothers is the global leader in luxury Scotch whisky and premium gin and its portfolio includes Chivas Regal, Ballantine’s, Beefeater Gin, The Glenlivet, Royal Salute, Aberlour, Plymouth Gin, 100 Pipers and Passport. The International Spirits Challenge is one of the most authoritative, respected and influential spirits competitions in the world. Now in its 16th year, the competition is founded on a rigorous and independent judging process, which serves to encourage the high calibre of spirits entered into the competition each year. Receiving more than 1000 entries from nearly 70 countries worldwide, the ISC is a truly global competition. l

Mixers & Cocktails el Jimador Reposado Tequila RRP: $43.99 700 ml el Jimador is a premium, authentic tequila from Casa Herradura, est. 1870 that captures the spirit of real tequila. Since its introduction, el Jimador has become the #1 selling tequila in Mexico because tequila experts know quality tequila. Made from 100% blue agave and estate bottled, el Jimador borrows its name from the experienced farmer who cultivates the blue agave that is the foundation of el Jimador tequila. His knowledge and passion are key to the production process of creating the exceptionally smooth and balanced taste of el Jimador. Hancocks Wine, Spirit & Beer Merchants Freephone 0800 699 463 sales@hancocks.co.nz www.hancocks.co.nz Midori Ready to Serve Casks RRP: $23.99 Midori is now available in Ready to Serve casks in two delicious flavours: Midori & Pineapple and Midori, Orange & Pink Grapefruit. The Midori RTS range was developed specifically for the Australasian market in which two litre casks are growing in popularity. Midori RTS casks are ideal for any occasion, simply serve chilled over ice, for a perfectly mixed Midori every time. Beam Global NZ Phone 0508 232 645 www.beamglobal.com

De Kuyper Mango Liqueur RRP: $29.90 The sweet, smooth and natural flavour of sun-ripened mangos has been captured in the new De Kuyper Mango liqueur. Made from a distillate of the best carefully selected mangos and fine spirits, De Kuyper has added cachaca to the recipe for a premium and distinguished taste sensation. A truly international liqueur and delicious cocktail ingredient with perfect mixibility. Hancocks Wine, Spirit & Beer Merchants Freephone 0800 699 463 sales@hancocks.co.nz www.hancocks.co.nz Chambord Black Raspberry Liqueur RRP: $54.90 Chambord is crafted from the world’s finest raspberries and blackberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac to create a delicious all-natural black raspberry liqueur. According to legend, Chambord was inspired by a luxurious raspberry liqueur produced for King Louis XIV during his visit to Chateau Chambord in the 17th Century. Embraced for its velvety rich taste and versatility, it is delicious neat, on the rocks, as a flavourful ingredient in cocktails or with champagne. Hancocks Wine, Spirit & Beer Merchants Freephone 0800 699 463 sales@hancocks.co.nz www.hancocks.co.nz

Alchemia Cherry Vodka RRP: $54.95 Alchemia is packaged in a unique laboratory instrument-like bottle that is hand-blown, hand poured and packed. A triple distilled premium Polish rye vodka from Poland’s oldest and largest distillery, POLMOS in Bialystok. The range of flavours are infused with specialty cultivated succulent wild cherries, chocolate and ginger. Federal*Geo Ltd Freephone 0800 846 824 federalgeo@xtra.co.nz www.federalgeo.co.nz Angostura® Orange Bitters RRP: $22.95 (100ml) Angostura® orange bitters has been created for bartenders and mixologists by the makers of the world famous Angostura aromatic bitters. A blend of citrus essence, oils from bitter and sweet oranges, herbs and spices has produced bitters with a depth of citrus flavour that can transform a wide range of cocktails. Federal*Geo Ltd Freephone 0800 846 824 federalgeo@xtra.co.nz www.federalgeo.co.nz november 2011 FMCG

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Has your team been part of a charity event, opened a new factory, or dreamed up a colourful promotional activity? Send us your favourite photo and go in the draw to win a voucher for a 4.5kg Crozier’s Free Range Turkey – and your Christmas dinner is sorted! These turkeys are raised on the sunny Canterbury plains where they enjoy a varied natural diet, producing exceptional flavour and tenderness. For more information visit croziersturkeys.co.nz. Just email your high res image with a caption and your contact details to: editor@fmcg.co.nz

DIARY

2011

2012

NOVEMber

january

2-4

The Great New Zealand Sausage Competition 2011

Auckland

20-29

INTERNATIONAL GREEN WEEK BERLIN

Berlin, Germany

www.sausagecompetition.co.nz

www.greenweek.de

2-4

FGC ANNUAL CONFERENCE

29-1 FEB

ISM – International Confectionery Trade Fair

Wellington

www.fgc.org.nz

14-15

AACS Convenience Leaders Summit 2011

Adelaide, Australia

www.aacs.org.au

Cologne, Germany

www.ism-cologne.com

february 8-10

16-18 ANNAPOORNA – WORLD OF FOOD INDIA and INTERNATIONAL FOODSERVICE INDIA

Mumbai, India

www.worldoffoodindia.com

17-19

NZ JUICE & BEVERAGE AWARDS

Tauranga

www.nzjba.org.nz/awards.asp

DECEMBER 5-7

FINE FOOD INDIA

Pragati Maidan Exhibition Centre New Delhi, India

www.finefoodindiaexpo.com

FRUIT LOGISTICA

Berlin, Germany

www.fruitlogistica.com

march 6-9

FOODEX JAPAN

Makuhari Messe, Tokyo, Japan

www3.jma.or.jp/foodex/en/

NARGON SUPPLIER AWARDS

Amora Hotel, Wellington

www.nargon.co.nz

Is your event or trade fair featured here? If you’d like to be included please email: editor@fmcg.co.nz

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