14 minute read
New Products
newproducts CALLING ALL DEVELOPING CHEFS A chance to represent New Zealand in Hong Kong, a year-long ambassadorial role and a $3,000 cash prize awaits the winner of this year’s Lee Kum Kee NZ Developing Chefs Challenge. With this year’s secondever New Zealand qualifying contest announced, aspiring young chefs have a chance to represent New Zealand in the international culinary competition.
Open to all chefs under the age of 40 and either working or training in New Zealand, entrants must first submit a Chinese or Chinese-inspired dish by email and video, using a minimum of three Lee Kum Kee sauces or condiments and a main ingredient of beef, lamb, pork, chicken, salmon or vegetables.
Launched by Lee Kum Kee in 2014 and held every two years, the first New Zealand challenge in 2018 saw local winner Xiayi Luo from Elim Hospitality travel to Hong Kong to compete against representatives from over 20 countries and regions including China, Hong Kong, Macau, Japan, Korea, Taiwan, Singapore, Malaysia, the Philippines, Netherlands, United States, Canada, Columbia, France, Czech Republic and Australia, the global winner taking home a cash prize of HK $130,000.
Renowned for inventing oyster sauce over 130 years ago, today Lee Kum Kee is one of the world’s most recognisable makers of authentic Chinese sauces and condiments and has been popular in both commercial and home kitchens across New Zealand since the 1970s.
“New Zealand may be a relatively small player on the global stage, but we have the advantage of a strong tradition in Chinese cooking. Combined with the real innovation we see happening across Asian cuisines here in New Zealand, whether it be Chinese, Thai, Vietnamese, Malaysian, Filipino, Japanese or Asian fusion, we believe there is scope for our local winner to be a real contender,” noted Alisdair Methven, National Key Account Manager, Foodservice for Acton International Marketing – Lee Kum Kee’s sole distributor in New Zealand.
The contest aims to nurture Chinese culinary talent and innovation worldwide and provide a platform for Chinese culinary exchange.
“The opportunity to compete
against the best-of-the-best globally also provides the winner with a real opportunity for inspiration and exchange of ideas and the opportunity to really elevate their Chinese culinary artistry. We hope Kiwi chefs see this as a great opportunity for career development and we are excited to see who makes the cut.”
The 2020 Lee Kum Kee NZ Developing Chefs Challenge is proudly supported by Gilmours and Trents.
For more information visit www. acton.co.nz
Introducing The Professional Range
GLUTEN FREE GLUTEN FREE
Lee Kum Kee, leaders in authentic Chinese sauces, have created this selection of 6 new sauce blends that promise to deliver truly delicious fl avour. Available now at all leading Food Service suppliers - try them today.
NEW
VIRTUAL IS THE NEW REALITY
The sudden outbreak of COVID-19 shook the entire world into looking at new ways of working. Offices became ghost towns as employees hunkered down in their homes with working online, employee group chats and zoom meetings became the new normal. Our reality became a virtual one.
The pandemic has had a considerable impact on the hospitality and foodservice sector at every step of the supply chain. An early and devastating side-effect of the novel coronavirus and the subsequent social distancing and lockdown restrictions that followed was the cancellation and postponement of major, international trade shows and expos.
Trade shows are incredibly important to the foodservice and hospitality industries; they are crucial in building connections and encouraging innovation. Trade shows, which can bring sales long after the event, are a point of contact in a customer journey that aims to build stable relationships with customers, and to people and organisations that might become customers. Trade shows and Expos are also big business, exhibitors pay in advance to book space and can lose their money with last-minute cancellations.
Forward-thinking organisations realised early on that they would need to address the traditional format of the trade show and pivot it into something that could work for our new, post-pandemic normal. For example, on the heels of learning that ITB, the world’s largest gathering of travel trade professionals in Berlin, was cancelled, the Adventure Travel Trade Association (ATTA) quickly changed its planned AdventureConnect gathering there to a virtual one.
The ATTA video conference had 335 participants, certainly a smaller number than had initially registered to attend.
“But that was great because we were able to use the polling function. We could ask questions of all the attendees and that gave us an immediate pulse on the opinions of the industry,” noted Casey Hansiko,
16
president of ATTA.
As a virtual event, attendees could participate in industry conversations in ways that might not be so easy when having a physical event.
“It was great to use the Q&A function so we could see the questions that the audience had in mind,” said Hansiko. “I liked how the attendees used the chat feature to ask questions while providing their own feedback and expertise as well.”
In America, the Institute of Food Technology (IFT) literally and figuratively “shifted” its annual food expo into the digital realm. SHIFT20 will provide a platform to imagine, learn, connect, and shift to what is possible now. A statement on the expo’s website reads:
“The competitive landscape is changing. New forces and factors influence our work every day. New challenges present new opportunities and with those opportunities we are challenged to adapt, adopt, and progress. SHIFT20 Virtual Event and Expo, see food innovation with a whole new lens.”
There are many reasons that make virtual trade shows so valuable, particularly the fact that unlike in-person events, virtual ones aren’t restricted to one location. A remote attendee can participate from anywhere in the world. This also means that virtual events allow individuals or companies hosting them to reach a wider audience.
In general, virtual events are much cheaper to put on as event planners don’t have to book a large venue or hire temporary staff. These savings can then be passed on to attendees in the form of lower ticket prices.
Virtual events are also extremely measurable. Companies can quickly access data such as the popularity of each session, how many people attended, how long they stayed at the event, and much more. Just about every attendee action can be tracked and analysed, information that can then be used to create even better trade shows in the future.
It is important that businesses accept the current challenges that have resulted from COVID-19, adapt accordingly, and adapt today. Here in New Zealand some trade shows have decided to postpone until 2022, that’s a long time to be out of contact with potential clients and customers.
A whole virtual expo might not be viable for all trade shows and expos that have had to cancel or postpone their 2020 offerings, but there are other digital paths that companies can take to stay connected.
To help the Kiwi foodservice sector, Review Publishing created F&B Technology, an online-only resource. F&B Technology launched to facilitate the connection between food and beverage suppliers of technology, ingredients and packaging across the food and beverage manufacturing sectors for FMCG and foodservice. The website invites those who supply food and beverage manufacturers to list their business to network through the resource portal.
“Virtual exhibitions, events, and resources are providing a necessary filler to actual shows in this COVID-19 environment. Those that have been able to pivot to a virtual option are seeing good results as customers look online for resources and solutions,” noted Tania Walters, managing director of Review Publishing.
What does the future hold for trade shows? Some marketing experts and executives warn that there is no substitute for face-to-face contact with potential clients. As technology advances, however, that face-to-face contact might not necessarily have to happen in the same room.
Could this pandemic inspire entrepreneurial businesses in the development of online shows that combine the best of LinkedIn and Zoom in an online-only sphere that mimics physical networking? What is more likely is that as show and event managers learn to conduct business virtually to survive effectively, future trade shows will morph into the best of a trade gathering with robust virtual components.
UPLOAD YOUR WEBINAR, WORKSHOP OR VIDEO –––––
tradeshows SERVICE FOODS TRADE SHOW PROFILES The Service Foods Trade Show is back for 2020. Ignite yoursenses and unleash your creativity as you explore the latest in the world foodservice suppliers. Trade shows are crucial for connection and communication throughout the local industry, connection that is more important now, in the wake of a global pandemic, than it has ever been before.
Here’s a sneak peak at just some of the great Kiwi suppliers on display at Service Foods Trade Show 2020.
FARMLAND FOODS
Farmland Foods started in a family butcher shop over 50 years ago, now three generations later it is one of New Zealand’s leading smallgoods producers. Still passionately family run in Bulls in the Rangitikei district, Farmland Foods employ over 120 local staff and has invested in state-of-theart manufacturing and equipment to produce quality meats for you.
Farmland Foods in conjunction with Be Nourished will be showcasing, Farmland Foods sliced Pastrami matched with Be Nourished Organic Ruby Perfection Kraut, Farmland Foods sliced Hot Pork matched with Be Nourished Organic Turmeric Kraut – a fabulous harmony of flavours.
Whilst continuing to head up the Foodservice Team for Farmland Foods, Brenda Trotman has recently been announced as the new owner of Be Nourished. Be Nourished is one of the largest Organic Fermented companies in the country, its sauerkraut and kimchi are prepared in small batches using only the best organic ingredients.
Attendees can expect to see great innovation, Farmland Foods continues to grow in the Foodservice sector with growth into National Accounts, Compass, Spotless, Cater Plus, Libelle Group just to mention a few. Be Nourished has had record months as the consumer becomes more aware of the importance of good gut health and increasing immunity – very topical whilst we work our way through COVID-19.
EPICURE TRADING
Established in 2003, Epicure Trading imports and distributes a range of highly sustainable single-use tableware, serveware and packaging as well as a beautiful selection of carefully curated artisan made items for the kitchen and the table.
Within the single-use collection Epicure focus on products that are made from renewable or waste resources and that are both home and commercially compostable. Epicure call this their Earth to Earth philosophy. In short this means the products do not contain any petroleum or plant-based plastics.
Epicure Trading strives to provide
the marketplace with products that are not commonly or readily available and is constantly seeking new and unique pieces to offer their customers.
Epicure Trading will be showcasing the following:
Green Bean is a collection of stylish, contemporary single-use products. Within the range are plates and dishes made from untreated renewable woods such as bamboo, pine and poplar, 3ply paper straws, bagasse fold and click take out boxes and canape dishes. The manufacturers all have forest stewardship certification.
Natural Tableware and WASARA are two high quality and stylish ranges of single-use tableware made from Bagasse (sugarcane) is a range of highquality single-use tableware. These are unique in the marketplace and offer chefs a stylish solution when single-use sustainable products are required.
Made entirely from sugar cane fibre (bagasse) it is fully compostable in land-fill or any type of compost bin, at home or commercial. Natural Tableware cutlery is made from ‘rest wood’, using no chemicals, and is waxed to produce a pleasant mouthfeel. WASARA bamboo cutlery is designed to slot neatly on the side of plates and bowls where it balances without assistance for ease of use, especially at parties. WASARA bamboo cutlery is also fully compostable.
YEALANDS
In 2019 Tiffani Graydon became the new CEO of Yealands Wines which is proud to be 100 percent owned by Marlborough Lines whose shareholders are the people of Marlborough.
At the trade show Yealands will be showcasing the Yealands Estate Single Vineyard range alongside the Service Food chef ’s demonstrations. This range is the truest expression of the stunning coastal location that defines
its wines, from the rolling hills and mineral-rich soils, to the wild coastal winds. Single Vineyard wines bring together in harmony the diversity of the Seaview Vineyard, seamlessly combining cool, coastal blocks with warmer, sheltered inland blocks to create exciting and distinctive varietal expressions. Once the chefs have finalised their dishes, Yealands will work with them to find the perfect wine and food pairing. Yealands is keen to excite show attendees with a unique, memorable and unexpected flavour experience.
At the trade show stand Yealands will be tasting the Babydoll collection. This brand is named after the smallest breed of sheep on the vineyard who help keep the grass low between the vine rows. Yealands will also be showing The Crossings range, which are pure and elegant expressions of the Awatere Valley in Marlborough. The distinct riverside vineyards produce wines of intense varietal character and vibrant acidity. Both of these brands are excellent choices for bars and restaurants.
Sustainability is at the heart of everything Yealands do. It was the first winery in the world to be certified Toitū carbon zero since inception, and at the beginning of 2020 Yealands became New Zealand’s only member of International Wineries for Climate Action (IWCA), a collective working group committed to tackling the severity of the climate crisis by creating climate leadership in the wine industry. As a member of this group Yealands has made a commitment to lower its carbon emissions by 80 per cent by 2045, and 50 per cent by 2030.
Just before the 2019 harvest, the team completed a purpose-built compost facility which produces up to 6,000 tonnes of compost per annum. This facility is a global industry leading waste management system which breaks down left over skins, pips and branch matter. It converts into a nutrient rich natural compost which we put back in the vineyard to improve soil quality.
Attendees at the Service Foods trade show can expect an exciting experience for the taste buds. It’s a great opportunity to connect, or reconnect, with the people behind the brands. Take your time, savour each experience and enjoy finding the right people, brands and partners for your business.
NZ PREMIUM FOODS
“Our story is about connecting our farmers and foragers and their love of their land. Our aim is to connect communities through our food. Food brings people together and that becomes our story,” expressed Rachel Speedy, Managing Director of NZ Premium Foods.
This year is no different with the company show casing some very new and on trend products. NZ Premium Foods have worked hard to connect its growers and produces to develop a unique new foodies range that has not been seen by the Foodservice sector in the past.
The new products are so innovative, NZ Premium Foods know every region has a demand for them from takeaways to high end establishments, route trade, schools, airlines to the health sector. They cover every pain point as they are eco-friendly, gluten free, vegan, and so much more.
“What are they”? I hear you ask. The new products are completely under wraps until the Service Foods Trade Shows so you will have to visit NZ Premium Foods at the shows to see what this amazing invention is.
“I can assure you it will pay off as you will be one of the first to introduce them to your customers and tell them about their unique characteristics. We have plenty of samples to give away too so come and see us,” noted Speedy.
COVID-19 has been a difficult time for the industry, so NZ Premium Foods reached out to people and asked them if they needed help, it was the company’s chance to get know people better and talk about how they were being affected by the lockdown.
NZ Premium Food’s business is based on ethics, they are constantly monitoring how they can do things better. The company has reduced its carbon footprint to nearly zero, the foodies Extra Virgin Olive Oil is in recycled containers, and all of the foodies products are about being true to their nature.
“My favourite saying is ‘If you don’t go out then you don’t find out.’ How would NZ Premium Foods bring new and on trend products if our team didn’t attend international tradeshows? They are must for everyone, owners, staff, head chefs, managers, the entire team,” concluded Speedy.
“As suppliers we invest heavily in travelling around the country to discuss our stories, our products, and what we are passionate about. So, we really appreciate those that take the time to come and learn more. Tradeshows are great way to bring our whole industry together.”
