FRESH
UNITED we’ve got great products for every occasion, from fresh seafood to crumbed fish and tasty tapas.
UNITED we’ve got great products for every occasion, from fresh seafood to crumbed fish and tasty tapas
ANUGA draws exhibitors and visitors from every corner of the planet, each bringing a slice of their culinary world. The event is a sensory feast with the aromas of exotic ingredients and the buzz of new product innovation.
businesses of all sizes showcase their next big ideas to an eager and enthusiastic audience.
Caitlan Mitchell Editor caitlan@reviewmags.com
Situated in the heart of Cologne, Germany, ANUGA is one of the world's paramount events for the food and beverage sector. This biennial gathering has, over time, earned its reputation as an indispensable rendezvous for industry professionals. For us, having attended for decades, it has consistently proven to be the must-go event in the industry. It's not just an exhibition; it's a rich tapestry of the latest gastronomic trends, innovations, and insights.
Thoughtfully segmented, the fair offers distinct sections such as dairy, drinks, meat, and frozen food. This organisation allows attendees to tailor their experience, whether immersing in familiar sectors or venturing into unexplored category niches.
But ANUGA is more than just displays and stands; it's a platform where groundbreaking innovations are unveiled. Our publisher, Tania Walters, serves on the judging panel for the innovation awards at ANUGA and has consistently discovered remarkable innovations emerging from this event. This year is no exception, and ANUGA promises some exciting new products on show. Here,
Conversations at ANUGA delve into the evolving contours of the food and beverage industry, addressing trends and challenges from sustainability to avant-garde culinary techniques. But networking is at the heart of this event. If it's not on your calendar this year, then lock in for 2025.
If you are joining us in Cologne, be sure to bring comfortable shoes – it's a lot of walking but worth every step. If you can't make it this year, follow our daily highlights on Instagram, capturing the best of ANUGA. #weareanuga
Publisher: Tania Walters, tania@reviewmags.com
General Manager: Kieran Mitchell, kieran@reviewmags.com
Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com
Editor: Caitlan Mitchell, caitlan@reviewmags.com
Editorial Associate: Sam Francks, Annabel Maasdam, Charlotte Dine, Janelle Sequeria
Advertising: Caroline Boe, caroline@reviewmags.com, Findlay Murray, findlay@reviewmags.com
Senior Designer: Raymund Sarmiento
Graphic Designer: Raymund Santos
Around the world, the use of commercial full-motion 3DOOH billboards has become a popular trend. The first of its kind in New Zealand has been launched, showcasing KFC.
The advertisement displays the iconic hand of Colonel Sanders handing a bucket of the company’s famous chicken through a drive-through window, which then flies around the screen.
Located at Wellington Airport and the Newmarket Atrium, the creation of the billboard was a joint effort between Mediaworks, PHD, and Stanley Street.
MediaWorks Outdoor Director, Brad Morgan, said that KFC is known for its innovative
advertising, making the perfect launch for the 3-D installation.
“3DOOH has been taking off around the world, and we’re thrilled to be able to offer the capability to our New Zealand advertisers. This technology gives
Young New Zealand chefs, Lilly Boles and Joosje Bouman, were each awarded triple bronze medals at the prestigious Nestlé Golden Chef’s Hat Award competition held in Sydney this week.
Boles and Bouman, aged 19 and 22 years respectively, impressed the judges with the execution and delivery of their three-course menus to earn the haul of bronze medals.
This was the first time that both of them had competed at the Grand Finals. Boles won the North Island regional heat of the competition earlier this year. A student chef at AUT, she entered the Trans-Tasman event because she likes to challenge herself and pick up every opportunity she can while training to
become a chef.
The chefs are judged by expert judges from the Australian Culinary Federation, NZChefs and Nestlé Professional, who assess professional practices, presentation and the allimportant taste factor, all to globally recognised standards.
The overall winner of the event was Melbourne chef Jimmy Han. He won a two-week European culinary experience, valued at $10,000, to travel with the Australian Culinary Olympics Junior Team to the IKA Culinary Olympics in Stuttgart, Germany. He was also awarded a culinary work experience in Europe, plus a bespoke set of beautifully crafted KOI Knives.
brands an opportunity to push creative boundaries and stand out from the crowd,” said Morgan.
The anamorphic creation has been something that KFC in New Zealand has wanted to achieve for some time. Marketing
Director, Leanne Too, said that the billboard is an out-of-the-box approach.
Wendy Kendall, creator of Waiheke Herbs, moved to Waiheke Island in 1992 to raise a family. She began experimenting with the wild herbs thriving in her backyard. With several awards to endorse this versatile condiment's popularity and delicious flavour, Waiheke Island Herbs is a well established brand.
Waiheke Island Herb Spread is perfect for that finishing nutritional touch to soups, stews, quiches, sandwiches, roast meats, and vegetables. It also has catering sizes available directly through its custom-built production facility in East Tamaki. This production facility was set up in March 2022 after the business outgrew its space at the Rangihoua Estate olive factory on Waiheke Island, offering and ensuring seamless
“It’s fantastic to work with the village to challenge the status quo and to dial up KFC’s Crave that Kiwis love,” concluded Too. operations. With this facility, a vast range of prominent herb gardens on Waiheke Island supply all the herbs and flowers; Waiheke Herbs offers its customers a unique selection of spreads and herbs.
Unlock your entrepreneurial dreams with Waiheke Herbs, a renowned health food and skincare manufacturing business. With two decades of success, our award-winning Herb Spreads, Aioli, and salts have captured the hearts of a loyal customer base. Take the helm of this established brand and continue its legacy of quality and innovation.
Take your chance to own a piece of Waiheke Herbs' legacy. Email info@waihekeherbs.co.nz or visit www.waihekeherbs.co.nz to seize this exciting business opportunity today!
The opening of the new warehouse not only enhances their operational efficiency but also enables Reso to meet the growing demand for their products in Christchurch and the wider South Island.
Whether you are a passionate home cook, a professional chef, or a food enthusiast, Reso remains committed to providing you with the finest ingredients and culinary delights.
Reso are thrilled to announce the grand opening of Reso Fine Foods' new warehouse in Christchurch. This expansion allows Reso to better serve their valued customers in the South Island.
The new facility will ensure the utmost care and precision in the storage and handling of their products. With this space, they can now offer their full range of frozen goods and dry ingredients all housed in the one warehouse.
“We are proud to now be a part of the vibrant South Island community and look forward to contributing to the local food scene.” Stay connected with Reso on social media for updates on special promotions, new arrivals, and exciting events.
“Thank you for your continued support, and we can't wait to serve you from our new Reso Fine Foods warehouse located in Christchurch!”
For more information, visit www.reso.co.nz
Christchurch
Wednesday 13th September 1-5pm Christchurch Arena, 55 Jack Hinton Drive, Addington
Timaru
Thursday 14th September 12-4pm Southern Trusts Events Centre, 70 Morgans Road, Glenwood
Auckland South
Tuesday 19th September 12-4pm
Ellerslie Event Centre, Newmarket Room, 100 Ascot Avenue, Ellerslie
Hamilton
Wednesday 20th September 12-4pm Claudelands Event Centre, cnr & Heaphy Terrace, Claudelands
Dunedin
Tuesday 26th September 1-5pm
More FM Arena, Edgar Centre, cnr Portsmouth Drive & Teviot Street
lnvercargill
Wednesday 27th September 12 -4pm
ILT Stadium Southland, Surrey Park Sports Centre, Isabella Street
Take, for example, the rise of plant-based milks like almond, soy, oat, cashew, and pea. They're not merely alternatives for those with dairy allergies or dietary restrictions. With the increasing concerns over environmental sustainability and dietary needs, these milk alternatives cater to a broadening consumer base. Moreover, their continual innovation in flavour and fortification makes them fit seamlessly into the category.
This innovation in milk formulation continues, as A2 milk has been a game-changer for many. Some consumers who were lactose intolerant discovered they were sensitive to the A1 protein found in cow's milk. Enter A2 milk, offering a gentler option for digestion, and suddenly, many have been able to reintroduce milk into their diets.
health, milk offers more than just the A2 variant. The infusion of probiotics into our dairy drinks goes beyond a marketing gimmick. As consumers become more conscious of holistic wellness, the allure of probiotics, promoting robust gut health, finds a natural home in milk, blurring the lines between dairy and health supplements.
It's not only about what's being added to our milk but also what's being enhanced. Producers of ultra-filtered milks, recognising the nation's burgeoning fitness trend, have higher protein levels, catering to fitness enthusiasts and those simply seeking a richer dietary intake. These milks, often with reduced sugars, resonate with the health-conscious consumer, merging nutrition with taste.
Taste, indeed, has become a playground in the milk industry. Whether you're seeking the refreshing touch of matcha in your
morning routine or the aromatic embrace of turmeric, flavourinfused milk has something for everyone. It's a testament to how the industry is reinventing itself, continually appealing to both the traditionalist and the adventurous.
But amidst these new offerings, a voice from the past echoes — the allure of raw, unpasteurised milk. Advocates praise its natural, unaltered state, believing it retains beneficial enzymes lost in pasteurisation. However, it remains a debated topic, balancing nostalgia and health concerns.
What's undeniable is the industry's nod to sustainability. Packaging is no longer just about aesthetics or branding. Ecofriendly packaging and striving for carbon-neutral certifications reflect the industry's environmental commitment. And it's not just about the earth; it's also about the people. Transparent sourcing has emerged as a response to the
consumer's wish to trace their food's journey from paddock to plate, ensuring ethical and quality practices at every step.
Lactose intolerance, a condition affecting many of the population, has not gone unnoticed. Lactosefree options have transformed from niche products into mainstream offerings, ensuring that the simple joy of milk-based drinks or cereals is accessible to all.
The milk industry continues to innovate, and adding functional ingredients like Omega-3s, vitamins, and minerals proves that the humble milk carton can be a powerhouse of nutrition.
In an era of digital immediacy and rapid delivery services, the charm of milk home delivery is reviving. It's not just about convenience but also a harkening back to simpler times when milk bottles at one's doorstep were the norm.
The milk industry is a platform of innovation, tradition, and consumer-driven evolution. It serves as a refreshing reminder that even the most staple of products can undergo dynamic transformations, continually meeting the demands of consumers.
great for business and even better for the planet.
The Green Valley Udder Way Keg system has been developed to hold the same amount as a crate of two-litre milk bottles. The system has gone beyond being a convenient and reusable milk storage and handling unit by allowing the user to store and dispense milk from an installed tap, ensuring fresh and free-flowing milk without waste and clutter associated with conventional plastic milk bottles.
Green Valley Dairies has introduced a sustainable solution for milk users of the cafe and hospitality trades, with its new 18-litre reusable keg.
The Green Valley Dairies Udder Way Keg is the creation of Tasmanian coffee shop owner, Edward Crick, who became frustrated at the hundreds of milk bottles he used weekly from his coffee shops. Knowing that only half the milk bottles he used were
recycled was an issue he wanted to fix. Green Valley Dairies has launched the system in New Zealand market, sharing the same vision of maximising sustainability within the milk market whilst also delivering the high quality of milk that Green Valley Dairies is known for.
A crucial solution for the industry, the Green Valley Dairies Udder Way Keg can seamlessly fit into any existing processes. It’s
All components supplied with the Green Valley Dairies Udder Way Keg systems are Food and Drug Administration (FDA) compliant, easy to clean, and costeffective. Its design is compatible with almost all other milk dispensing systems to ensure it can be stacked, stored, loaded onto milk trolleys, and easily handled. The system has been rigorously tested to ensure only the best quality components are supplied.
The keg itself can be stored in conventional and commercial fridges, transported and tracked, but most importantly, reused repeatedly. A specially crafted funnel system has been developed to allow the user to invert and drain the kegs manually, should there be any mechanical failure that may affect the use of the system. Optimal quality is a focus for the Green Valley Dairies Udder Way Keg, which uses a QR code app tracking programme to make sure the kegs are in fine working condition.
Green Valley Dairies Udder Way Keg Café and Deli Kits are an innovative and safe system for the handling, storing, and dispensing of dairy milk products. The system not only increases efficiency in milk dispensing, but it also helps to reduce the amount of single-use plastics and pollution in the environment.
For more information, visit www.gvd.co.nz.
The dairy aisle has become a testament to the innovative spirit of the milk industry. Long gone are the days when milk was a simple, no-choice option. Today, the choices are abundant, reflecting the varied tastes and preferences of the modern consumer.
Take a passionate family business with its roots in the lush soil of the North Waikato, Add modern manufacturing plant. On top of this is a long serving dedicated team who have the belief they are creating the best possible milk available in New Zealand.
The Green Valley range includes Pure Milk and Cream (in Full; 3.3%; Lite and Low); Organic Milk (in 3.3% and Low) and Cream; Barista Milk (Silk and Lite)and Organic Barista Milk
(Velvet and Lite); as well as Calic enriched milk and flavoured milk. Available in a range of bottle sizes from 2 litre to 225ml as well as bulk pack formats such as 18 litre Kegs and 10 litre Bladders. Green Valley, it's your local. Talk to the team today to discuss your requirements and Green Valley Dairies range of Milk. Visit www.gvd.co.nz or contact Steven Gardner on steve.gardner@ gvd.co.nz or call 027 233 9555.
Vitasoy is thrilled to announce the launch of Barista’s Choice by Vitasoy – a conscious range of plant-based milks developed specifically for coffee, with the planet in mind.
Every soybean, almond kernel and oat grain is sourced from local Australian farmers and made in Australia. Along with a local sourcing policy, Barista’s Choice by Vitasoy
cartons are also made from over 85 percent renewable materials, which together with plant-based caps, reduce its carbon emissions by 17 percent.
It’s the conscious choice for barista-made coffee, so make every sip a conscious one. Now available in New Zealand.
For more information, visit www.vitasoy.com.au.
With a growing demand for alternatives, the focus on dairy alternatives is timely and reflective of evolving consumer preferences.
Plant-based milk and cheese alternatives have gained popularity among consumers and will be a focal point within ANUGA Innovations. Over 80 exhibitors are poised to present an array of plant-based and vegan alternatives at Anuga Dairy, shedding light on this burgeoning market segment.
ANUGA Dairy, the premier international trade fair for the milk and dairy sector, is gearing up for what promises to be another unmissable exhibition. The central theme of "Sustainable Growth" underscores ANUGA's commitment to addressing the changing landscape of the dairy industry.
Taking place in Cologne from October 7th to 11th, anticipation is running high, with approximately 500 exhibitors from 24 countries gearing up to participate in ANUGA Dairy.
This exhibition will highlight dairy alternatives beyond traditional milk and dairy products.
In traditional milk and dairy offerings, manufacturers leave no stone unturned in their quest for innovation. Expect new and exciting flavours, including cheese infused with green or red pesto, high-protein varieties, and a spotlight on regional ingredients such as herbs, meadow-grazed or hay milk, and organic milk from grass-fed cows.
According to Innova Market
Insights, Ireland and Slovenia have emerged as the fastest-growing global markets for dairy product introductions, with growth rates of 25 percent and 22 percent, respectively, recorded from June 2017 to June 2022. However, from July 2021 to June 2022, the USA and Germany led the market in terms of the highest number of milk product introductions. Switzerland and Austria have experienced a decline in new milk product launches in recent years.
Consumer demand has shifted significantly, with a marked preference for plant-based products (33 percent), vegan options (23 percent), and sugar-free products (22 percent). These trends reflect evolving dietary choices, and ANUGA Dairy is well-positioned to serve as a platform for industry players to explore these dynamic market shifts and innovations.
Anuga Meat, held in Cologne from October 7th to 11th, 2023, is set to bring together prominent figures in the international meat industry. With around 800 exhibitors, this trade show dedicated to meat, sausage, and poultry is a premier event in its field.
While the event features key exhibitors from various renowned companies representing the entire spectrum of meat production, it also includes significant European and South American group participation. These groups collectively embody the diversity of the meat industry, ranging from unprocessed meat products to fine sausage and ham products and regional specialties.
Anuga Meat’s sub-segments are organised across different halls to facilitate navigation. This reflects the ongoing importance of the export business in the global meat industry, with a particular emphasis on exploring new market opportunities.
Based on data from Innova Market Insights spanning from July 2017 to June 2022, the meat industry is witnessing an average annual growth rate of 5.4 percent in new product introductions worldwide. This growth signifies a dynamic and ever-changing market shaped by shifting consumer preferences.
Notable trends within the meat category include:
• Regionality and Traceability: Consumers increasingly value knowing the origin of their meat products, driving interest in regionally sourced and traceable meats.
• Animal Welfare and Protection:
Ethical and environmentallyfriendly concerns are rising, with products aligned with these values experiencing a 17 percent growth rate.
• Halal Products: The demand for Halal products is growing significantly, with a recorded 14 percent increase.
• High Protein Content: Products with high protein content and transparent origin labelling have seen a 14 percent growth rate.
Vietnam is emerging as the fastest-growing market, boasting a remarkable 51 percent growth rate in new product introductions. South Korea closely follows with a 38 percent growth rate during the same period.
The United Kingdom, China,
and Germany stand out with the highest activity in new product introductions between July 2021 and June 2022. These countries exhibit market penetration rates of 19 percent, 14 percent, and 13 percent, respectively, signalling a strong presence and significant consumer interest in meat products.
The trend toward plantbased alternatives and meat substitutes continues to gain momentum, particularly appealing to the flexitarian market. A 2021 consumer survey reveals increasing openness to new technologies driven by developments in plant-based
innovations.
Responding to evolving consumer preferences, Anuga Meat 2023 will emphasise healthier diets, regional products, sustainability, and improved animal welfare. This year’s event showcases traditional meat, sausage, and poultry and spotlights vegan and vegetarian alternatives and plant-based protein substitutes.
The “Meet more Meatless” special event focuses on this aspect. Reduced meat diets are motivated by health and environmental concerns, including resource conservation. This transformative trend is reshaping meat aisles into protein aisles, offering diverse options crafted from alternative proteins like soy, wheat, pea protein, and more.
�� Rich Flavor, Effortless Prep: Succulent, juicy pork that impresses with gourmet ease.
Quality, Tradition, Sustainability: Support American farming, enjoy pork of consistent quality, reared with care, and backed by stringent inspection.
�� Taste, Tenderness, Nutrition: Unique flavor and tenderness from attentive rearing, grain feeding, and specific production practices.
Want to create lasting memories around U.S. Pork?
Tartlet and served delicate Sichuan Lamb Tartares in tiny little cones alongside crunchy Beef Cheek Beignets.
Beef + Lamb Ambassador Chef, Andrew May, played host to a special degustation dinner at his restaurant Amayjen in Palmerston North earlier this month. The menu was a collaboration of three chefs spanning almost 27 years of Beef + Lamb’s Ambassador Chef Programme.
May’s guest chefs were Platinum Ambassador, Mat McLean, from Palate in Hamilton and Young Ambassador Chef, Nic Kearney, from Onslow in Auckland. Together, they blended tradition and innovation, and showcased the essence of each chef’s culinary
journey to bring together an abundance of taste and texture on the plate.
The three chefs used their creativity and skill to highlight some of the lesser-known cuts of beef and lamb, such as tongues, necks, sweetbreads and cheeks. Eye fillet was the only prime cut to feature on the menu.
May took charge of the snack menu, which was a nod to his years of cooking in Scotland, by creating bite-sized versions of haggis, neeps and tatties. He turned the classic flavours of a Reuben Sandwich into a Reuben Beef Tongue
Kearney took inspiration from his Nan’s meatloaf and created the most delicious Lamb Neck and Tongue Terrine with Macerated Cherries and Mustard. McLean foraged the foreshores of Raglan and put a surf n’ turf twist on a classic dish of Beef Tartare with Fermented Kohlrabi, Samphire, Fried Yolk, and Kina Butter finished with a fantastic locally prepared truffle oil.
All the chefs relished the opportunity to share the kitchen, new ideas, techniques, and a sense of pride in cooking with New Zealand’s best beef and lamb. May said it was exciting to have fellow Ambassadors in his kitchen and to be able to bring something a little different to the Manawatu dining scene.
“It was a great experience cooking together, and it showed
the passion we have as chefs and for being part of the Beef + Lamb Ambassador Chef community. It was amazing to be able to impart our knowledge and share skills with each other,” added May.
As the new kid on the block, Young Ambassador Chef, Nic Kearney, said he felt proud to be part of the lineup at Amayjen Restaurant.
“It was just an amazing opportunity to be cooking with Andrew and Mat and to learn from them and to practice my dish,” said Kearney.
McLean said they made a great team and worked well together.
“It’s easy to get lost in someone else’s kitchen, not knowing where everything is you can feel like a bit of a rookie, but we all worked really well together.”
You can read more about the Ambassador Series Dinners at www.thechefskitchen.co.nz.
When Karl Stanley’s grandfather and great-uncle returned from World War Two, they were proud to purchase one of the farmland blocks set aside for returning soldiers. Today, Karl is proudly upholding those values, farming high-quality pork on the land, nestled on the famous Surf Highway near Opunake in Taranaki.
Karl’s grandfather –former All Blacks manager Noel Stanley – and his brother Ron originally set up a small piggery to feed pigs the whey from their dairy herd – but eventually, the piggery took over entirely.
“We love working with our pigs, they are just such interesting and rewarding animals to be around,” said Karl.
“We believe happy pigs with high standards of health and welfare and very good nutrition are the key to producing outstanding pork. Our pigs are fed entirely on wheat, barley and corn, and the result is a consistently high-quality product.”
Karl’s personal favourite cut is a rack of pork, closely followed by a
“I do love a really good pork roast with a bit of crackling on the side. That really is pretty hard to beat.”
When choosing your meat, be sure to check you’re buying 100% New Zealand pork and support our Kiwi farmers and industry!
Nestled in the heart of Hastings, New Zealand, is Wild Game Salamis, a true connoisseur in the realm of wild game processing. This isn’t just another game processing unit; it’s where passion meets craft, and they have earned their reputation as specialists in what they do. Their commitment to offering premium, handcrafted small goods has set them apart in a league of their own. “Since the beginning, our business has been built on quality, honesty, and respect. We take pride in
our work, just like you take pride in your farm animals or catch,” said Varnnah and Jordan Hamilton-Bicknell.
In 2023, their Old School Pressed Ham shone brightly, winning the Supreme Award at the NZ Bacon and Ham Awards. This isn’t just any ham; made from 100 percent New Zealand Pork Shoulder, it promises and delivers a burst of rich flavours. What makes it truly special is the natural gelatin content, which ensures moisture retention, giving a nod to the traditional
hams that many nostalgically remember. For those keen on savouring this award-winning delicacy, it’s available by the kilogram, or sliced and packed to convenience.
But the accolades don’t end there. Wild Game’s Old School Bacon was also crowned with both Gold and Supreme honours at the Retail Meat NZ Bacon & Ham Awards. This bacon is an experience in itself, crafted from 100 percent New Zealand Pork, it stands as a testament to how bacon should be made.
Hawke’s Bay-based Holly Bacon, a family-owned business steeped in tradition, is raising its voice on the issue of clear country-of-origin labelling for pork products in New Zealand.
Claire Vogtherr, the current owner-manager and greatgrandchild of the company’s founders, emphasises the need for transparency in labelling. She points out that while government regulations allow imported pork to be labelled as “made in New Zealand” if it’s further processed locally, this can be misleading to consumers who want to know the true origin of their pork products.
Holly Bacon is committed to using 100 percent New Zealandborn and raised pork to support local farmers and ensure quality. Vogtherr believes that consumers should have the information needed to make informed choices, particularly concerning animal welfare standards. Holly Bacon’s dedication to local pork reflects its century-old tradition of delivering high-quality products through hand-made brine techniques, natural wood smoking, and drying processes.
As a testament to the company’s legacy, Vogtherr upholds these traditions, ensuring that Holly Bacon remains synonymous with authenticity and quality in New Zealand’s pork industry. Customers can quickly identify Holly Bacon’s products by looking for NZPork’s “100 percent New Zealand Pork” labelling, a mark of excellence in the industry.
The lamb box offering includes a range of high-quality, premium cuts of lamb, carefully selected and packaged, as an example of the excellence of quality, pride, and care the family commits to every aspect of their work and showcasing their commitment to sustainability.
Sisters, Sophie and Lucy MacDonald are rising stars in the New Zealand farming industry. Working at their family-owned farm, Middlehurst Station, in the Awatere high country, the pair have recently won gold at the 2023 Outstanding New Zealand Food Producer Awards for the Middlehurst Station Deluxe Edition Premium Lamb Box.
The sisters began supplying lamb directly to consumers in 2020, with the Middlehurst Station Deluxe Edition Premium Lamb Box available online. Having been awarded their gold for their outstanding ethical and sustainability practices, the family hopes that their commitment to sustainability will inspire other farmers to do the same.
“We are excited to see our hard work and dedication to producing the finest quality lamb recognised with this award,” said Sophie. The sister’s parents, Susan and Willie MacDonald, took over Middlehurst Station in 1998 and have put extensive effort into
getting the farm and merinos to a high level of quality.
Part of this effort has resulted in the family’s ability to open their own farm store and butchery destination in Kaikōura. The MacDonald parents are incredibly proud of their two daughter’s success and are grateful to have their children interested in farming and agriculture.
“It brings us great joy to see our children actively involved in the family business, evolving it into something remarkable. Opening a farm store felt like the logical next step for our business, aligning perfectly with our values and overall vision,” said Susan.
The Middlehurst Station Farm Store has talented local butcher, Brogan Matthews, who will prepare and provide fresh, premium Middlehurst Station lamb, beef, and Patoa Pork cuts.
This farm store allows the family to extend its services to cater to wholesale and hospitality venues at both local and national levels.
is remarkable. It’s a staple food and a culinary canvas spanning continents, cultures, and centuries. Behind every chicken dish lies a unique story or a delicious tradition that adds depth to its worldwide appeal.
alike have found endless possibilities with this top favourite protein, from grilled to crispy fried, spicy curries to tender roasts.
With billions of chickens raised and consumed annually, chicken is affordable and readily available in nearly every corner of the world. This accessibility has made chicken a consistent feature on menus across diverse cultures.
Furthermore, chicken has nutritional benefits; it’s a lean source of protein, making it a preferred choice for health-conscious individuals seeking to maintain a balanced diet. Chicken is also rich in essential vitamins and minerals.
has prompted the industry to adapt and focus on more sustainable and ethical practices.
Until relatively recently, duck wasn’t a popular meat in New Zealand. Consumer tastes and perceptions of this rich meat have changed. Specialist producers commercially rear a small number of ducks.
In the area of protein, chicken is a universal language. From the succulent Southern Fried Chicken of the American South to the delicate Japanese Katsu Curry, regional chicken dishes are experiencing an explosive surge in popularity.
One of the key factors contributing to the global dominance of chicken on menus is its remarkable versatility. It readily adapts to various cooking techniques and flavour profiles, making it a canvas for innovation in the kitchen. Chefs and home cooks
The expansion plans of a new entrant to the New Zealand food service industry will be accelerated by two years, following an opening weekend that was 50 percent above forecast.
South Korean fried chicken chain NeNe Chicken has over 1,100 stores worldwide, including the USA, United Arab Emirates, Australia, Canada, Japan, Singapore, Hong Kong, Taiwan, Thailand and Malaysia.
Over 600 customers went through New Zealand’s first store, which opened in Auckland’s CBD.
New Zealand food producers are also set to benefit from the arrival of the new chain, which sold almost a tonne of chicken within its first three days of operation - a 50 percent increase over the projection.
The company had planned to
open 18 stores throughout New Zealand by 2028, however, a surge in interest from potential franchisees has meant the nationwide roll-out will be brought forward two years to 2026.
The investment in the brand footprint throughout New Zealand will be in excess of $15 million, with 275 workers employed and an annual revenue of $75 million.
In addition, a surge in interest from entrepreneurs looking to purchase up to 20 franchises is expected to see the chain open in five more centres than expected during this time frame and expand revenue projections by an additional 10 percent.
The first store in Auckland’s Lorne Street will be followed up with locations in Newmarket and Sylvia Park.
Marcus Teh, general managerIn recent years, the global demand for high-quality, sustainably sourced chicken has led to a growing interest in the production and sourcing of chicken. Consumers are increasingly conscious of animal welfare, environmental impact, and antibiotic use in poultry farming. This shift in consumer preferences
In New Zealand, turkey is traditionally eaten at Christmas, but this high-protein meat is increasingly finding its way onto menus year-round. Turkey mince has a subtle flavour and lends well to patties, stir fry, meatballs, burgers, chilli, lasagne and casseroles. A high-protein meat, a 113g serving provides around 65 percent of the daily recommended protein with half the saturated fat in red meat.
As we move forward, poultry continues to evolve. Its popularity is not just about being a reliable protein source; it’s firmly entrenched it’s place on Kiwi menus.
for NeNe Chicken, said the company met its revenue target for the week within the first three days of opening.
“In addition to those wanting to purchase franchises, the outlet was popular with retail customers with an average transaction value at $40 - which was surprisingly high,” said Teh.
The response was overwhelming, according to Teh, who said that trading was cut short by an hour on the first two nights due to
running out of chicken, potatoes and even flour.
Teh said he was thrilled with the early success of the brand in New Zealand, which is already thriving in Australia.
ST Group holds the exclusive franchise and licence rights to NeNe Chicken along with three other internationally popular food and beverage brands, PappaRich, Gong cha and Ippudo in New Zealand.
The global popularity of chicken as a protein source
The food industry has undergone significant transformation in recent years. Beginning with the disruption of COVID-19, which impacted food production, to the ongoing challenges of labour shortages, inflation, and rising costs, restaurateurs have had to navigate a rapidly changing landscape. Furthermore, evolving consumer preferences, with a growing emphasis on health and sustainability, add complexity to the equation.
In 2023, we've witnessed specific shifts in the fish and seafood sector. Consumer awareness about the sourcing and sustainability of seafood has risen considerably. Customers are increasingly seeking out restaurants that offer responsibly sourced and eco-friendly fish and seafood options. This change reflects not only a concern for personal
health but also a desire to contribute to a healthier planet. In response, forward-thinking restaurateurs are reevaluating their menus and supply chains to align with these new expectations.
In this dynamic environment, even well-established concepts must adapt to meet shifting customer demand while ensuring continued profitability.
Iwi-owned fishing company Moana New Zealand has been given Commerce Commission approval to acquire Sanford's Annual Catch Entitlement (ACE) for much of its quota of North Island inshore species through a new long-term agreement. This will make Moana the largest inshore fisheries company in Aotearoa.
The transaction is subject to one remaining commercial condition, and Moana is working with Sanford to promptly satisfy this condition now that we have the required regulatory approval.
Under the transaction, Moana will take over the catching, processing and selling of fish utilising this ACE. Inshore fisheries are 12 nautical miles from the New Zealand coast, and the transaction is for a minimum term of approximately ten years.
"Not only is the decision today an incredible milestone for our kaimahi
but for all Iwi who hold ownership stakes in Moana," said Moana CEO Steve Tarrant.
This additional capacity provides opportunities for Māori beyond just fishing. It brings scale, enabling investment in innovation and science that align with Moana's values of kaitiakitanga and manaakitanga.
"This is an exciting time to be in the kaimoana and kai ora industry, and I want to acknowledge the Commerce Commission and the teams at Moana and Sanford, respectively, who have worked tirelessly over the past few months to get us to this point."
Sanford Acting CEO Craig Ellison said Sanford was very pleased that the Commerce Commission has approved the transaction between Sanford and Moana.
"We acknowledge the process with the Commission was extensive and detailed, and we thank them for their approval," said Ellison.
Sandford's mind now moves forward to ensuring the satisfaction of the other conditions and smooth execution of the details necessary to complete the transaction. This will involve consideration for the future of some of the staff and some of its inshore processing assets.
"We look forward to working with Moana and working through the details of a complex but exciting opportunity for both companies."
Moana CEO Steve Tarrant said Moana was exceptionally well placed to take on the additional catch and processing volumes with a proven track record of success in inshore operations, and perishable goods supply chain management, with upgraded facilities built with growth in mind.
"We're pleased we can continue the mahi with Sanford to complete this transaction, which offers more certainty for those affected by the transition," said Tarrant.
Moana is working through a recruitment process, and it looks forward to welcoming some of the Sanford staff to its Moana whānau.
Qysters are distinct from regular oysters due to their flawlessly smooth shell, consistent size without sharp edges, and deeper shape, resulting in plumper oysters. The key to achieving the Qysters’ perfection lies in their cultivation within protective pods stacked in trays that are floated just below water level. This environment allows the oysters to naturally conform to the shape of the pod, providing protection from predators and promoting rapid growth.
Shaun Gregory, a seasoned New Zealand seafood expert with a long history in the industry, is the mastermind behind the Qyster. Years of research and development were dedicated to perfecting this unique oyster. Gregory’s concern for the future of oyster cultivation, coupled with the desire to create
Despite a challenging oyster farming season in New Zealand, the introduction of a new type of oyster called the Qyster has revolutionised the pursuit of oyster perfectionism.PHOTO CREDIT: Qyster is a trademark of AMS – Aqua Mould Systems NZ Limited
uniform oysters compatible with automation, drove him to develop this remarkable innovation.
A significant breakthrough came when Gregory noticed a mirror image of lettering on plastic trays imprinted on the oyster shells that attached themselves to the trays. This inspired him to create moulds that resulted in unique designs on the exterior of the oyster shells.
The advantages of the Qyster go beyond its flawless appearance. The larger meat-to-shell ratio offers a more substantial oyster experience for diners, while uniformity simplifies the packing process. Thanks to the AMS Farming System, developed by Gregory, most of the product handling previously done in factories
can now be accomplished at sea. This substantial reduction in labour requirements eliminates the need for de-clumping or grading, making the Qysters market-ready.
Remarkably, Qysters also demonstrate faster growth compared to conventionally produced oysters. The restrained system with a lower water exchange rate allows Pacific oysters grown in these moulds on Gregory’s farm to reach market size within nine months.
The Qyster made its debut at Al Brown’s renowned Depot Auckland restaurant in 2022 and quickly garnered rave reviews. Al Brown himself expressed enthusiasm for the Qysters, emphasising their exceptional taste and texture.
At Depot, a Qyster session includes a
business card that explains what a Qyster is and why it’s called a Qyster. The focus is on storytelling rather than just flavour and filling people. Depot is proud to be able to tell this unique story and serve Qysters to diners.
Jack Stott, Head Chef at Depot, and his team eagerly anticipate next year’s offering, praising the Qysters’ rustic nature, beautiful appearance, unique taste, and texture. “A very unique and beautiful oyster- inside and out.”
The Marine Stewardship Council (MSC) has formally submitted its input to the Senate inquiry regarding greenwashing. Greenwashing, in this context, is an often underestimated obstacle in the promotion and advancement of best practices in sustainable fisheries management and the sustainable seafood industry.
This phenomenon is seen as a detractor from the substantial commitment and progress exhibited by a wide array of entities, including governments, industries, fishing communities, businesses, scientists, and conservation organisations, both in Australia and globally, who are diligently pursuing
environmentally responsible practices.
The MSC enthusiastically welcomes the opportunity to participate and contribute to the Senate Standing Committee on Environment and Communications' inquiry on greenwashing. Such an inquiry is seen as a potential catalyst for positive change. Moreover, the
MSC embraces the efforts aimed at ensuring that environmentally friendly claims made on products are not only authentic but also presented in a clear and wellsubstantiated manner.
The recommendations put forth to address the issue of greenwashing encompass:
• Drawing upon the credibility
principles established by ISEAL.
• Implementing extensive consumer awareness campaigns on a large scale.
• Providing unambiguous and comprehensive guidelines regarding acceptable environmental claims.
Read the full submission online at msc.org
from 9 October
Our culinary landscape stands at the precipice of a new age. As an industry, we are swiftly evolving into the arena of alternative proteins. It is more than just a trend but not just for vegans. It heralds a global shift, reshaping how we consume food and creating new challenges and opportunities to think outside the box.
Cell-based or cultured meats are pioneering this shift. Culinary professionals envision a future where dishes are crafted from meats developed directly from animal cells in stateof-the-art labs. This groundbreaking approach promises to reimagine the quintessential farmto-table narrative, streamlining supply chains and presenting customers with
an ethical and sustainable meat alternative.
Yet, the exploration continues beyond the labs. The call for plant-based meats encourages innovation and for chefs to get creative. Plant-derived alternatives, capturing the essence and texture of everything from luscious seafood to hearty steaks, offer a stage where classic Kiwi dishes can be re-envisioned or new dishes emerge. Here lies the challenge: marrying tradition with avant-garde innovation and curating meals that resonate with customers.
Fermentation-derived proteins add another layer of complexity and potential. By harnessing bacteria, yeast, or fungi, chefs can introduce these proteins to enrich the nutritional essence of their dishes. Envisage sauces, broths, or main courses subtly enhanced by these proteins, creating experiences that intrigue and satisfy the most discerning palate.
Nature's vast pantry offers gems like jackfruit, which mirrors
the texture of pulled meats, and mung beans, celebrated for their protein richness.
The opportunity is there to craft dishes that resonate with local palates and global culinary trends.
New Zealand's vibrant Maori heritage can be intertwined with many cultures, offering another avenue of innovation: edible insects. Whether it's a tribute to traditional Maori kai or a daring concoction for the adventurous diner, insects can seamlessly be integrated, reflecting sustainability and novelty.
Tradition melded with innovation has always been New Zealand's mantra. The rise of flexitarian options, oscillating between vegetarianism and sporadic meat consumption, embodies this ethos.
Crafting a menu that harmoniously juxtaposes traditional meats with plant-based innovation can engage consumers, ensuring restaurateurs remain at the forefront of trends.
by Berica | www.berica.co.nz | 0800 237 422
In the fast-paced environment of a restaurant, staff need a uniform they can trust. As a branding tool for restaurants to promote their establishment, uniforms help reinforce image and identity. Logos, text and signature colours are significant factors when selecting staff uniforms.
Areliable uniform focused on hygiene and safety is the first step to ensuring your restaurant is ready to serve and preventing possible problems with hot objects and sharp utensils while remaining presentable. Uniforms provide unity among staff whilst also being functional and comfortable. Keeping up-to-date and modern is crucial for any restaurant, starting with a uniform that will not date but reflect the style and trend of the restaurant or cafe. Communicating a modern, classical or traditional vibe cements the overall interior design.
Reliable footwear in food service is a no-brainer. The Slipbuster Saftey Trainers by
Nisbets provides a comfortable solution to long service shifts. The anti-static and anti-slip sneakers provide stability throughout the day, and the abrasion-resistant polyurethane sole ensures that nothing can seep into the footbed. The 200-joule toe cap will protect the foot against impact or compression, making it a safe option for kitchen staff.
The Flat Top Cap from NZ Uniforms is the perfect uniform item for any commercial kitchen. The versatile chef's cap has an elasticated back band for a comfortable fit and to ensure it stays in place. Made from a polyester and cotton twill mix for durability, the Flat Top Cap is available in various colours and styles, including a black and white gingham print, blue and
white stripe, and solid colours like red, black, and white. The easy-care fabric and relaxed circumference of 58 centimetres have made the garment suitable for all head sizes.
The Twist Chef Bandana from Fashion Biz is the perfect alternative to a typical chef's hat. The ergonomically shaped headband with elastic backing will ensure no movement during service and an adjustable self-tie for a customisable fit. Made from certified recycled PET polyester and cotton twill, the Twist Chef Bandana is available in various colours, including red, greysmoke, black, and white.
Hairnets are essential, and the Lion Hair Net from Nisbets ensures maximum hygiene for those handling food, and its netted design will prevent
the wearer from overheating. Available in a pack of 50, the Lion Hair Net is the perfect solution to ensure everyone in the kitchen has adhered to health and safety regulations by wearing a hairnet.
The Zest Chef Jacket range from Clothing Direct is a versatile garment that should be a staple of any food production kitchen. The Lightweight fabric blend of polyester and cotton twill has been designed in both short-sleeve and long-sleeve options, complete with pockets, vented mesh panels, and a double-breasted snap front. With the ability to be customised, the Zest Chef Jacket range also includes a mandarin collar with an apron tab.
JB's Wear Denim Chef Jacket from Chef Shop is a new take on
Continued from page 23. a traditional chef's jacket, catering to the industrial style trend. The jacket is made from 100 percent cotton denim and includes the following:
• A double-breasted chest
• Interchangeable buttons
• A mandarin collar
• A pen pocket on the sleeve
The deep blue colour provides a fashionable style for kitchen staff, and its practicality makes it a perfect choice. Consider branding the jacket to include the restaurant's logo and staff name for personalisation.
One of the most popular trends internationally has been the rise of Croc footwear. The Bistro Graphic Clog has been designed with food service and hospitality workers in mind, with an extra thick enclosed toe for protection from spills and drops. The slipresistant outside has enhanced surface traction on water, oil, ice, and grease and is easy to
clean. The Bistro Graphic Clog is lightweight and flexible with a pivotable backstrap for all-day comfort.
Chefs trousers are a staple. The Portwest Drawstring Trousers from Chef Shop offer a practical fit for any chef and are made from 100 percent cotton for added breathability. The trousers have an adjustable drawstring waist for a secure fit and a fully elasticated waist for ultimate comfort. The secure front and back pockets and timeless navy checked pattern make the Portwest Drawstring Trousers from Chef Shop a must-have item.
The difference between kitchen uniforms and serving uniforms is vast. Looking neat and tidy is essential, especially for front-ofhouse staff.
The Reversible Denim Apron by Deane Apparel has a modern, chic look that is on-trend. Available in full-length and halflength options, the stain-resistant finish and sizeable front pocket
have made the apron a practical garment for hospitality. To opt for a coloured apron best suited to existing branding, the Colours Collection from Blazey Uniforms has a range of vibrant, versatile aprons with adjustable buckles and self-fabric ties.
For a fresh and contemporary look, the Isla Women's Chino Jacket and Leo Men's Chino Jacket from Dean Apparel make for a bright, modern appearance. When paired with the Luna Chino Skirt and Logan Chino Pant, the ensemble creates a calm approach to the traditional style of a typical restaurant uniform. The navy, white, and tan combination is excellent for any season, making it perfect for year-round use. The simple and minimalist look will have a lasting impact by adding the restaurant logo on the front of the jacket and adding a signature accessory.
For a more traditional approach and classic look, the Men and
Women's Luxe Long Sleeve Shirt from Fashion Biz is a timeless ensemble paired with darker trousers or skirts. The shirt is universal for different roles within a restaurant, bartender, waiter, or maître d. The Luxe Long Sleeve Shirt also comes in a blue variety, and its plain front makes for the perfect opportunity to customise. It is made from iron-wrinkle-free liquid-treated material; the shirt is a practical choice.
For serving staff, breathable footwear is a practical choice for optimal performance. The Allbirds Men's and Women's Tree Runners are an excellent choice. With its signature SweetFoam sole and smooth material sourced from eucalyptus tree fibres, Allbirds is a lightweight and versatile design for any activity in hospitality. Allbirds shoelaces are made from 100 percent post-consumer recycled polyester, and the wide variety of shoe colours has made it a good fit for any uniform.
In a world where every dish tells a story, your attire should echo that narrative. The Yes!Chef range stands as a testament to our unwavering commitment to enhancing your culinary journey. When you choose Yes!Chef, you're not just choosing apparel –you're choosing a partner that recognises and celebrates your culinary passion. Yes!Chef is more than just a uniform; it's an embodiment of your culinary identity, and we invite you to explore our range to discover the attire that resonates with your culinary journey. Whether you're a seasoned chef, an emerging talent, or a passionate home cook, our collection is designed to accentuate your experience and empower you to create culinary marvels.
For more information, visit www.fashionbiz.co.nz.
Eltom Distillery is an Auckland-based company focused on producing highquality spirits made from innovations in technology.
Founder and CEO, Mark Eltom, started the company on the brink of the first Covid-19 lockdown in 2020. Like so many other companies, Eltom Distillery began in his garage. With a background in the wine, spirits and brewing industries, he decided that it would be a smooth transition to Eltom Distillery from his previous experience. His interest in chemistry and having previously started technology companies, he had the prior knowledge and experience to turn his hobby into a company.
“When the first Covid-19 lockdown occurred, everyone was busy making kombucha and sourdough bread, which didn’t interest me. It was an interesting time, and I did not intend on starting a company. I was only looking for something relaxing to do during the day,” said Eltom.
Finding an environmentally friendly way to mature spirits was a driving factor behind Eltom’s key objectives, which is something that the inclusion of new and innovative technology was able to advance.
The maturation process at Eltom Distillery uses 125 times less wood than the standard process, with every 1,000 litres produced saving approximately 500 trees.
One of the most essential pieces of equipment used at Eltom Distillery is the Reactor. Reactory technology matures spirits in a beneficial way for the environment and planet, as well as mixing unique flavours of spirits. Without adding additives, sugar, or colourants, the Reactor minimises the lengthy maturation process from ten years to just a few days. Eltom added that the record for the company was only 72 hours.
The importance of the Reactor within the distillery has gained interest from overseas. Eltom said that major international spirit companies have been in contact about a possible collaboration or expansion of the technology into more mainstream production.
Using Reactory technology also reduces the number of barrels used to distil, and alternatively only uses a fraction of the oak needed compared to traditional maturation. Eltom said that the difference in quality and quantity of the end product, compared to other companies, is vast.
“You get around two barrels on average per oak tree that is cut down. This will give you an end result of about 320 litres of spirits. Eltom Distillery doesn’t use barrels, meaning our way will provide 420 times more spirit.”
The range of Eltom Distillery is dependent on consumer demand. Staple products of the range include single malt whiskey, sigma rum, and white rum, whilst many other varieties are custom-made. Eltom added that the distillery’s products are used in various cocktail bars all over Auckland. The use of
made-to-order products is part of Eltom Distillery’s environmental stance. This then allows custom flavours to be made, different styles of spirits, and entirely new recipes. No two weeks are the same.
The future of distilling should be focused on technological advancements, especially within the local market. Eltom would like to see more companies that had started at home enter the market to add variety and choice for consumers. The demand of consumers was another decisive point that Eltom made, adding that there is now a significant interest in products and goods that have been made in an environmentally beneficial way.
The progression of food and beverage technology is important to Eltom, which he said would ensure a more sustainable future for the industry and environment.
Originally interested in pursuing a career in music, Loucks became interested in reading about different cooking styles and cuisines during her teen years. After loaning out the maximum amount of cookbooks from her school library every week, she turned to food blogs to gather as much information as possible.
In 2016, Loucks turned her focus on gaining practical culinary skills. She studied at the New Zealand School of Food and Wine for the next two and a half years and completed various cooking, wine, and spirits courses. This naturally transitioned into a career in hospitality and becoming a chef. Loucks is now sous chef at Andiamo Eatery, a popular restaurant in Herne Bay with a modern Italian-inspired menu.
Loucks style is very visual. She enjoys cooking interesting ingredients, flavour combinations, and playing with colours, textures and techniques. She said this has stemmed from her creative side.
“I was into art growing up and still am to this day. Creating food that looks good on the plate is my happy place. I think this is one of the reasons I gravitated towards pastry, as it always fascinates me how you can take a few unassuming ingredients, add some science and create a work of art,” said Loucks.
In the kitchen, Loucks is passionate about finding new and innovative ways to push herself and the food she creates. Her favourite part of the job is when she finishes crafting a particular dish and for customer feedback after that first bite.
Her diet is predominantly plant-based, which has assisted with building a palate and knowledge of different cooking techniques and flavour combinations. This has taught her how to utilise spices and herbs more frequently in her cooking whilst making balanced meals that are healthy and flavoursome.
She added that most chefs can be quite hard on themselves and that standing back and looking at what has been achieved can be good. One moment of her career that Loucks was particularly proud of was in 2017 when she was approached by the authors of the New Zealand Chef cookbook. Loucks was tasked to create a dish that represented specific chapters within the book, which she described as being like a time capsule from where she was on her culinary journey.
Throughout the hospitality industry, Loucks has noticed a drop in the number of youth opting to take up cooking as a career, which has caused a challenge in recruiting and retaining chefs in the kitchens. She said that a passion for cooking is all that is needed to flourish within the industry and that
being open to learning new skills and asking questions is key to the job.
“There is a stigma with chefs working crazy hours and burning themselves out. Adaptions must be considered to combat these issues for the industry to stay relevant and sustainable. Mental health plays a crucial role in a chef’s work. Companies in the industry that are adopting methods to cope and stronger support networks will go far.”
Loucks has also lent her hand to inspire young chefs by teaching part-time culinary lessons at the same school she graduated from. Loucks added that she has also wanted to hone her skills as a chef, which has been part of her focus to become a mentor to those around her.
A goal for Loucks in the future is to make the kitchen environment she works in a fun and inspiring place for people to learn from each other. Brainstorming and group discussions are part of her strategy to create a united kitchen team. This has helped new ideas for the menu and has kept the passion alive within her team.
Eventually, Loucks would like to open a restaurant of her own. Although this is something that she has worked on for several years, it has remained a long-term goal throughout her career.
It always fascinates me how you can take a few unassuming ingredients, add some science and create a work of art.
Avocado lovers across Aotearoa
will be pleased to hear there will be plenty of superfruit on the shelves in 2023.
Seeka New Zealand Markets Manager Aaron Leslie said the expected volume of new season avocados is up from last year despite adverse weather events across the country.
Marketable crop volumes are up 30 to 40 percent. This is a significant increase from 2022.
“We have also seen an improvement in fruit quality compared to last season. As a result, we have more class one grade avocados to meet the export grade standard. So this means much of the volume will go overseas,” said Leslie.
Locally, there will still be plenty of avocados available in similar volumes to last season. National retailers are offering multi-buy
options to capitalise on this. You will see retailers giving options to buy four avocados for a sharp price over buying one.
Pricing this season has been soft, with a premium being received for larger fruit. At the beginning of the season, smaller fruit was abundant, so the pricing reflected this.
The main concern in the export market is the large crop produced in Australia this year and the significant volumes of fruit on the global market.
“Australia, one of the main countries we export to and get a premium return from, has increased production significantly. This has led to our growers having weaker pricing over there. As a result, the proportion of our fruit going to Australia will be reduced in favour of our Asian markets.”
The GEM avocado variety is a new variety of avocados increasing in popularity worldwide. Seeka holds the exclusive rights to market this avocado variety and is developing production in Aotearoa. The GEM availability will grow as production comes on from New Zealand orchards.”
With a melt-in-your-mouth texture and a creamy, nutty taste, Seeka expects consumers will adore the GEM avocado variety. It matures later in the season, so New Zealanders can also have avocados for more of the year. Plus, the fruit grows inside the tree, protecting it from the weather and environment.
“Look out for its unique teardrop shape on the shelves.”
Other innovations Seeka provides include growing avocados in New Zealand on leased orchards and a fully integrated supply and marketing service for growers. Seeka manages, leases, and owns 23 orchards across the country.
In the domestic market, Seeka also operates a wholesale market and distribution service, SeekaFresh. SeekaFresh is based in Auckland and specialises in fresh fruit, vegetables, and seasonal produce, including selling its own avocados.
Seeka avocados are also available in Australian supermarkets and wholesale outlets, with markets being further developed in Asia.
Seeka is proud to work with our market partners to deliver a high-quality supply service directly from supplying orchards, managing product flow to match market conditions.
“If you’re looking for the best-tasting avocado, select a Seeka avocado and select excellence.”
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ANUGA HORIZON x ANUGA
KEY THEME: SUSTAINABLE GROWTH
Moving towards a more sustainable food future together with the industry.
ANUGA HORIZON:
Experience the future of food. Shaping it together. Co-located at Anuga!
