Restaurant & Café Magazine | October 2022

Baking,

Tania Walters Publisher

it comes to

consumers are swayed by

and visual appeal. The pandemic has meant that consumers are also looking for

@atelier.shu@mor__bakery

favourites a new twist. Bakers are creating botanical breads innovating new flavours, and branching out from traditional tastes to create new flavour offerings.

with

options and those that create celebratory

use of botanicals is

Some botanicals can have intense flavours, and these require careful trial and error when pairing with either sweet or savoury, as a small addition can go a long way. Botanicals can be used in baked goods or included in the icing, filling or garnish.

Post-pandemic consumers are looking to celebrate moments and create experiences. This has unleashed a world of garnishes, sprinkles, toppings and themed products. These are popping up with unique textures, and innovation is driving strong interest from consumers.

tania@reviewmags.com

RESTAURANT & CAFÉ SUPPORTS

@lunabakehousenz @thecaker

KIWI BEVERAGE CONSUMERS PREFER TO EXPERIMENT ON-PREMISE

In their latest research, CGA by NielsenIQ surveyed 500 consumers across New Zealand who had visited pubs, bars, and restaurants over the last three months to identify their past and planned visitation, their motivations and intentions, and also how crucial ‘On Premise’ is in driving trial and experimentation of drinks categories and brands.

On Premise not only provides opportunities for suppliers and operators to capitalise on treat or special occasions, where consumers tend to spend more, it’s also essential for

COST-OF-LIVING CRISIS DEFINES TOP TRENDS FOR 2023

As consumers adapt to a global cost-of-living crisis in the face of economic and political volatility, and with budgets stretched and supplies under strain, brands must be flexible in action and open to connecting more with consumers, while also taking full advantage of rapidly emerging technologies. This is the word from Innova Market Insights which has identified “Redefining Value” as its top F&B trend for 2023. Read more here

HUNDREDS PRE-REGISTER FOR PEOPLES’ PLEDGEME

More than 500 people have pre-registered their interest in Peoples Coffee PledgeMe campaign, which opens this Friday, following a hugely successful open day at its brandnew Newtown Roastery over the weekend. Founder, Matt Lamason said they’ve been blown away by the early interest in their raise ahead of its PledgeMe campaign officially opening this Friday.

“We had hundreds of people visit our Roastery on Sunday at our open home. It was an amazing opportunity to discuss with them why we do what we do and show the Roastery in action. Most of the people I spoke to were also keen to support our mission to keep Peoples in New Zealand’s hands.” Read more here

driving trial and experimentation amongst consumers. Read more here

MEET THE OWNERS OF CARMEL - ISRAELI STREET FOOD

Carmel Davidovitch refers to herself as a passionate cook and food lover. With her partner Tom, she created Carmel - Israeli Street Food. A home for traditional Israeli feasts.

The Carmel - Israeli Street Food menu includes fluffy pita bread made from scratch, stuffed with falafel, chicken and fresh salads and a range of traditional sweet pastries led by the popular Rugelach croissant. Davidovitch’s motto for her food is to keep things fresh and simple.

Read more here

GOVERNMENT OVERHAULS COVID POWERS

Scrapping worker vaccine mandates and its capacity to enforce gathering limits and lockdowns, the Government is significantly overhauling its Covid powers. The 7-day isolation period for Covid-19 cases and maskwearing requirements for visitors in certain healthcare settings will remain – for the time being. “What were once justified and served our country well should now be removed. With these

changes, the legal framework matches the risk.” Read more here

POWERED BY DANCE!

An arts venue in Glasgow, Scotland has switched on a system that creates renewable energy from the body heat on its dance floor. Dancers’ heat is piped via a carrier fluid to 200m (650ft) bore holes that can be charged like a thermal battery.

The energy then travels back to the heat pumps, is upgraded to a suitable temperature, and emitted back into the club.

Read more here

annoying issues & solutions

ANNOYING ISSUES AND SWEET SOLUTIONS

Pet peeves, we all have them, and with large-scale issues like labour shortages, cost inflation and the ongoing impacts of the pandemic already causing chaos in the industry, no one needs any other annoying issues to deal with.

Restaurant & Café is here to help find solutions for the little irritations that left unresolved, can turn into a giant headache, costing you time, money, and most importantly customers.

Let’s start with one of the most annoying things for a hospitality business to deal with. Whether you’re a small local café or finedining establishment, there is no greater bane in life for both staff and customers than a wobbly table!

GOT THE WOBBLES

It’s one thing finding a table that has a slight wobble, but to discover your café or restaurant is riddled with wobbly tables can be a nightmare. Not only is it incredibly frustrating but customers will judge you on your

Some common assumptions customers make about establishments with wobbly tables include:

• Inadequate Funds for Change - Though a wobbly table may not be high on your list of priorities, you should consider the benefits of a properly aligned table. This is where your customers eat and where some

may go for some alone time. This means that despite your excellent customer service and polite wait staff, a wobbly table can still give the impression of an unsuccessful business.

• Disregard for Customer Satisfaction - Wobbly tables can be a nightmare for owners striving for good reviews and positive feedback. Given the increasing use of social media and the number of people you see using their smartphones whilst eating or drinking it’s easy to imagine businesses getting negative reviews posted online.

A SWEET SOLUTION

Luckily, CookTech has the solution to solve those wobbles with FLAT Equalizers. These high tech table feet stabilise wobbly tables, saving restaurants time and money, all while improving their customers’ experience.

Equalizers replace a table’s existing screw in feet and adjust to uneven surfaces following a gentle press on the table top. The equalizing feet encompass adjusting hydraulic technology within the foot and help users align multiple adjoining table tops.

It was important for Alan Swafford, Director of CookTech to have a table wobbling solution because, “Wobbly tables are just plain annoying!”

“I’ve heard feedback from customers who say they won’t go back to a place that has wobbly tables,” noted Swafford.

“Business owners want to create a memorable dining experience, but not in a bad way. And we know they have enough to worry about without worrying about wobbly tables.”

What’s great is you don’t need new tables. You just need FLAT Equalizers:

• Stabilizes tables with a press of the table top

• Internal locks improve stability

• Enables levelling and alignment of table tops

• Highly durable - exceeds international standards (BS EN 581-1:2006 & BS EN 581-3:2017) for safety, stability, durability, and strength

• Installs in seconds. No

the ground is often uneven, perfect as we come into the summer season.”

FLAT Equalizers come in a variety of sizes (metric and standard/UNC) to fit almost any table with screw-in feet. They’re designed to protect against impact and corrosion, and are fully sealed to block out dirt, food particles and other grime. Better yet, they are in stock at CookTech’s Auckland warehouse and are available for overnight courier supply nationwide.

Unstable tables can hurt your business and tarnish your establishment’s brand image. Stop the wobbles with FLAT Equalizers from CookTech.

tools required.

• Saves you time, money and frustration while improving your customers’ experience

FLAT Equalizers are reinforced plastic feet, each housing a stainless-steel thread which,

when compressed by pressing down on the table top, activates our hydraulic stabilization technology, taking the wobble out of the table.

What’s more, when tables are pushed together for larger parties, FLAT Equalizers will

ensure the tables are level and seamlessly aligned. Simply raise or tilt one of the uneven tables so that it matches the other table, and the feet will adjust, creating a seamless alignment.

“They are particularly great for outdoor dining situations where

Do you have an annoying issue you’d like us to find a solution for?

Or perhaps you have a perfect quick fix, either way we’d love to hear from you, contact sophie@reviewmags.com.

The Business of Bakery

In 2022, the baking industry continues to face formidable and ongoing challenges related to the supply chain, workforce development, and an inflationary economy.

Despite these political, economic, and social changes that constantly impact the world we live in, one thing remains constant: People love baked goods.

The global bakery and confectionary market was expected to grow from $871.04 billion in 2021 to $950.72 billion in 2022 and is expected to grow to $1,293.64 billion by 2026.

So, what are the trends currently

shaping the baking world, and how will those play out in consumer behaviour?

SHARING IS CARING –ESPECIALLY ONLINE

Baked goods already benefit from looking delicious. But for the consumer looking to share a photo of their treat on social media, appearance is more important than ever before.

Did you know that 30 percent of Instagram users say they’ve bought a product they discovered on the platform?

When posting your own tasty baked goods, case studies show that 11 is the magic number of hashtags to use to drive engagement, and while rainbow may not be ideal for every product, don’t be afraid to make your product purple: not only is it the natural colour of superfoods, it’s also a standout colour trend on social media right now.

A MORE MEANINGFUL EATING EXPERIENCE

Consumers are moving away from seeing food as purely a caloric necessity. Increasingly, consumers see their food as an opportunity for an experience in terms of tastes and textures, and they’re especially responding to products that position themselves as natural and healthy.

Producers are responding to this trend by incorporating “superfood” seeds into their offerings, such as chia seeds. These seeds, while having the innate benefit of being perceived to add extra healthiness, also tend to be

high in protein and/or calcium. A recent study by Mintel also found that up to 47 percent of consumers are willing to pay a premium for breads with natural and healthy positioning.

UTILISING LOCAL INGREDIENTS

Consumers are increasingly open to new, exciting options – and when it comes to baked goods, that can mean hybrid options like “cronuts,” “duffins,” and “cretzels,” to name a few. These are often described as craft foods that are premium and niche products.

Bakeries are also including more and more local ingredients in their recipes, and that’s a trend resonating with consumers as well. This delivers a “more local” product with a lower carbon footprint, leading to a positive feeling for the purchaser.

Some producers are also reviving breads made with ancient grains, such as spelt or kamut, which provide an entirely different eating experience.

Kiwi Favourites for Your Café Cabinet

New Zealand has a great baking tradition, from lamingtons (yes, new research proves ‘beyond

doubt’ that the Lamington, Australia’s famed dessert, was actually invented in New Zealand and originally named a “Wellington”) to cheese scones,

there are some baked goods that will always sell well because they are Kiwi favourites. Here’s our pick for the Top Five Fastest Sellers:

#1 Afghan Biscuits

An absolute Kiwi classic, Afghans are always popular, perfect as a companion to coffee or a snack a customer can take on the go.

#2 Lamingtons

It’s official. New Zealand invented the Lamington and our

love affair with this sweet treat has never faded. Lamingtons are also great for adding a spot of colour to your cabinet offering.

#3 Cheese Scone

For Kiwis with less of a sweet tooth, this savoury snack always sells well. Update your recipe with more intriguing cheese

choices and serve warmed with lashings of butter, yum!

#4 Ginger Crunch

This simple slice has nostalgia baked right in. With few ingredients and an easy recipe to follow, this is a great slice that you can make from scratch, even if you’re not a master baker.

#5 Cheesymite Scroll

Cheese. Marmite. Soft bread. What’s not to love?! Another savoury snack that Kiwi customers can’t get enough of.

Consumers Want BetterFor-You Baked Products (that still taste amazing)

It’s no secret that health has been at the top of the agenda for many consumers this year, and it will continue to be.

For bakers looking for inspiration for new product launches, or if you want consumers to clear out your café cabinet, keep these trends in mind when creating better-for-you baked goods.

Reduced sugar

According to Ingredion, 42 percent of consumers want to reduce the amount of sugar they consume in their diet. That is why reduced sugar claims are gaining traction in the market. Reducing the amount of sugar in bakery fillings can help you tap into this growing global health and wellness trend.

Plant-Based

It’s the trend that’s not going away with almost half of consumers trying to reduce their meat intake for both personal health reasons

and for the health of the planet. A fully plantbased diet means not using eggs, butter, and cream, yet consumers also demand plant-based products that do not compromise on taste. Therein lies the innovation opportunity for industrial bakeries, to create the best-tasting plant-based products.

Flavours that boost the immune system

Innova Market Insights 2021 reported that 45 percent of global consumers are consuming food and beverage products that boost their immune system, this trend has continued this year and doesn’t appear to be slowing. How have bakeries responded? In various countries around the world, there is an increase in the use of ginger, turmeric, and citrus ingredients in baked products. Known for their health properties, using these ingredients falls in line

with consumers’ growing health concerns.

Enhanced nutrition in baked goods

Another trend in the baking industry that supports the massive health awareness movement is through healthier bread and cake options that include high fibre, protein, and fruit content. Manufacturers are starting to look for suppliers who can provide more nutrient-dense ingredients. Again, this is an opportunity for industrial bakeries to continue to grow their business.

CONFOIL BAKERY PRODUCTS

Confoil offers an extensive range of products to the baking industry including parchment muffin wraps, decorative paper baking moulds, vegetable parchment flan trays and baking paper.

Our muffin wraps are perfect for promoting your muffins and cakes. The stock lines include both plain and printed varieties in white or brown and seasonal prints are also available.

These muffin wraps can be customised with your logo and corporate colours, but minimum quantities do apply.

The exquisite Italian-made Novacart decorated paper-baking moulds can be used in either the microwave or oven and they hold their shape during the cooking process. The perforated bases eliminate excess moisture allowing you to bake and serve in the mould.

Locally manufactured to accredited standards, with all relevant food packaging certifications you can be safe in the knowledge that the packaging is clean and hygienic.

Looking for something NEW?

For over 40 years Gilmours has been supplying quality products to the trade, so we thought it was time to introduce new packaging to our house brand labels as well as adding some exciting new products.

So now’s the perfect time to try our delicious Gilmours drinking chocolate, using the finest cocoa powder. It’s sustainably sourced and palm oil free, and is Rainforest Alliance certified, so every time you see their frog seal of approval, you’ll help protect forests and support communities around the world. We can all drink to that.

To see our full product range head over to gilmours.co.nz

meet theowners Mariana Ladislao & Facundo Arregui

AURORA ARGENTINIAN BAKERY

Founded and operated by Mariana Ladislao and Facundo Arregui, Aurora is the first Argentinian bakery in the country. Named Aurora to honour a national song, it also means the beginning of the day or when the sun rises - which is the perfect time to have a medialuna, also known as an Argentine croissant.

Ladislao and Arregui are both originally from Argentina.

Ladislao came from a family of cooks and worked in hospitality most of her adult life.

She studied Culinary Arts and Business at Le Cordon Bleu in Wellington and Gastronomy at one of the most renowned cooking schools in Buenos Aires. Ladislao began professionally baking in 2015.

Arregui always loved to cook, bake and experiment with fermented foods. He worked in a family business in Argentina making traditional empanadas and began professionally baking in 2020.

“It made us realise there was a niche in the market, and since then, we haven’t stopped working!”

In the beginning, Ladislao and Arregui took pastry orders on weekdays and did home deliveries on weekends; they received over 250 orders for the first weekend. As the business continued to thrive, they opened and now co-own Buenos Aires Cafe. In 2020 they opened their own business, Aurora Argentinian Bakery.

Medialunas are one of the couple’s favourite things to bake. As one of the most traditional breakfast options, they can

be found everywhere in Argentina. The Wellington store’s most popular bakery products are anything containing dulce de leche or milk caramel. All of Aurora’s bakery products are uniquely Argentinian and can’t be found anywhere else in New Zealand.

“The most rewarding aspect for us is when our customers enjoy our products. We wanted to bring a little bit of our culture to New Zealand with our business. Kiwis have taken it extremely well; they now call our products by their Spanish name. Argentinians and Latin Americans in general love that our products make them feel like they are back home; they bring many memories.”

Ladislao and Arregui’s approach to baking focuses on non-stop growth; they hope to develop their skills daily. The couple spends most of their time working every day, from 4 am to 5 pm, but after hours they pick up their baby from childcare and spend time together as a family.

Some words of wisdom for anyone looking into baking or patisserie are that you need to have a passion and love for it. The job involves some very long and early hours, but seeing the smile on a customer’s face is worth it.

“Never give up, and if you really dream about something, just do it!”

#TIPS AND #TRICKS FOR BUILDING YOUR BRAND ON SOCIAL MEDIA

Social media platforms are sort of like the local watering hole – they serve as a place for people to gather, socialise, spend time, and discuss what’s been going on and there’s never been a more influential time to make sure you have a social media presence for your café or restaurant.

go with something that’s trending if it doesn’t make sense for your space.

# Keep those Images High-Quality

While you don’t need to be, or hire, a professional photographer to create your mages, it’s important to make sure your photos are well-lit, in focus and set against an aesthetically pleasing background – no messy tables or spills!

# Incorporate Your Branding

per day on Instagram at a minimum, you’re doing well. On Facebook, two posts a day is a healthy maximum. The best time to post on both social networks is in the afternoon or evening.

# Engage with Customer Content

On social media, you can promote your wares, communicate with customers, and attract new business. Building your brand with social media is easy if you get the fundamentals right, and you can master it in a few strokes. The challenge, if any, would lie in staying consistent in applying the fundamentals. Here are some top social media tips and tricks to keep your business front and centre on your customers’ screens.

# Know Your Customer

What does your customer want? And even before that, who is your customer? Take time out to think this through. Once you pin this bit, it’s easy to weave menu items that cater to them and keep them excited by sharing it on your social media channels.

# Stay True to Your Style

If your café or restaurant is arty and eclectic, then let your social media reflect this. You should always keep the soul of your business intact while promoting your brand, don’t just

Showing off your food and drinks should be a top priority on social media, but part of knowing how to use social media for restaurants includes sprinkling your logo and brand colours into your content. This is especially important for building brand awareness among new audiences who may not have dined with you before and giving them a glimpse into your restaurant’s personality.

# The Power of the Hashtag

Hashtags help your posts get discovered. When someone types in #KiwiCafe into the search bar of a social channel, the result will filter out content that carries this hashtag. You can be as inventive with hashtags as you want but it’s a good idea to first search Google for trending hashtags around your Café’s offering. Also go easy with hashtags on Facebook – no more than three is the rule.

# Timing is Everything

While you want to make an impression on your social media followers, you don’t want to annoy them by posting too often. You also don’t want to miss them completely by posting at the wrong time! If you can swing two posts

If you don’t engage with your followers, they may stop following you or visiting your establishment. If a customer tags you in a post, like it and comment, you can also share customer created content. This is an excellent way to celebrate your guests on social media and make them feel special. If you don’t have a ton of user-generated content, you can run a contest to encourage guests to share pictures of their favourite dishes with you and tag your restaurant in the photos.

New look, same great taste.

For over 40 years we’ve been providing top quality products for all our trade customers, so we thought it was time to update your favourite Gilmours House Brand with new packaging and an exciting range of new products too.

Don’t worry, you’ll still get the same great results, just now with a whole new look.

gilmours.co.nz

Brand

Café Kickstarter Programme

Take Advantage of this Kickstart!

It was understanding the difficulties Kiwi hospitality businesses are facing that inspired Vitasoy to partner with Coffex Coffee Roasters to bring you the Vitasoy Café Kick-Starter Programme.

SUPER EASY!

Simply purchase an Espresso Machine from Coffex and you will receive the Barista Station Package which includes:

• A one-month supply of Vitasoy*

• Branded Vitasoy merchandise*

• A one-month supply of Vitasoy branded compostable take away cups*

• A one-month supply of Coffex coffee beans*

• The option to add on other Vitasoy merchandised products, branded counters etc.*

INSANE SAVINGS!

Let's just look at the savings on the coffee beans: You can get approximately 55 coffees for every kilo of beans, with Coffex supplying 40kg free for the first month, that's 2,200 coffees. If you're selling an average coffee at $6, that's $13,200 worth of coffees for the month!

When you compare that to the price of the machine and add on the supply of milk, cups, and merchandise, it's clear the Vitasoy Café Kick-Starter Programme is an opportunity that shouldn't be missed!

FRIENDLY FINANCE

Thanks to industry-leading and dedicated hospitality equipment financer, SilverChef, finance is available for the purchase of Coffex Espresso Machines. For 35 years, SilverChef has helped put you in control of your commercial kitchen equipment, saving your working capital for the things you need it for the most, like running and growing your business.

Whether you're starting up a new coffee venue, or you're an established business who wants to replace your tired old coffee machine, the Vitasoy Café Kick-Starter Rewards Programme will help you save on the essentials for creating an amazing brew. *T&Cs apply

Connecting Through Kai

Great aromas start to fill the room, in one corner garlic and spices spit on hot pans, while in another, dark Fijian cacao is baking. All around coconut cream flows.

New Zealand-based chefs and food writers were invited to Peter Gordon’s restaurant and cooking school Homeland recently for Kai Pasifika, a celebration of Blue Pacific cuisine.

Introducing unique ingredients from Pacific Island producers to New Zealand chefs, importers, distributors, food lovers, and media, Pacific Trade Invest New Zealand (PTI New Zealand) invited 20 Kiwi chefs and five of the Blue Pacific’s finest culinary stars to spontaneously create new dishes from the mountain of specially imported Pacific ingredients.

The hope is that this event will help promote food tourism in the pacific, as well as the use of these fine ingredients on New Zealand menus.

“We see this as a key part to the future of the Pacific, particularly with the region opening up for more tourism,” noted Gordon. With

Homeland, it was always Gordon’s plan to create a “food embassy” with the goal of teaching people about local ingredients and showcasing producers from Aotearoa and the Pacific.

‘Buy’ and ‘Source local’ are key trends in our current climate where, due to issues like the global pandemic and supply chain woes, there has been a pull back of globalisation. Of course, for us Kiwis ‘local’ doesn’t just mean using and buying products within New Zealand. Local for us is our pacific neighbours, our region in the world that has such unique produce to offer. These are ingredients that are connected to the land they come from and the story they can tell on the plate reflects this.

As the Pacific-based guest chefs worked their magic, it was clear to see that the hand using the ingredients has its own influence on the dish – of culture, place and time, a combination of food that has been around for

centuries and the techniques of a modern chef.

“There is an abundance of knowledge about food in our islands,” noted Leonid Vusilai, guest chef from Vanuatu. “Food helps tell stories of our people. And when you invest in our food, you are investing in our people.”

With a tradeshow running concurrently to the cooking events, featuring the products being presented to New Zealand importers of fine foods for supermarkets, delis and restaurants, Kai Pasifika was a celebration of, not just food, but also community, a way to encourage a cultural exchange between Aotearoa and our Pacific partners.

“We are proud to partner with both Homeland and PTI New Zealand to deliver a programme that supports innovation and partnerships with the Pacific,” expressed Felicity Bollen, MFAT’s Director for Pacific Connections.

5. TUIOHU MAFI (Tonga), Head Chef at Tanoa Hotel, caterer to the Tonga Royal Family and President of the Tonga Culinary Association.

1. LEONID VUSILAI (Vanuatu), winner of Pacific Island Food Revolution Season one, and owner of Island Kakae

2. RANGI MITAERA-JOHNSON (Cook Islands), consultant Chef and trainer at the Rarotonga Cooking School

3. LOSAVATI SEWALE (Fiji), Executive Chef at Raymond’s Restaurant and a trainer chef at Fiji Orchid Resort

4. DORA ROSSI (Samoa), owner of Paddles Restaurant and Milani Café in Apia;

PARTNERS WITH PERFECT SYNERGY CAN SAVE YOUR BUSINESS

Leander Cadbury, Director, London & International Business at Synergy Grill Technology recently touched down in New Zealand to catch up with Stoddart, Synergy’s exclusive Kiwi importer and distributor, a trip almost three years in the making having been delayed by the pandemic and New Zealand’s closed borders.

After starting his career in investment banking, Cadbury left that world to help grow the innovation and manufacturing business which has pioneered the world’s most advanced commercial char grill.

“In the same way that there have been great advances in other categories of foodservice equipment, such as modern combi ovens, at Synergy we are doing that to the category of char grills and flat-top griddles,” he explained.

Innovator and Chairman, Justin Cadbury developed the ground-breaking technology of the perfect fuel-efficient burner to be used for the new generation of fat atomising gas grills, producing better quality food at lower energy costs than ever before. Synergy Grills were developed in partnership with chefs over many

years and with particular emphasis on global development and sustainability and a focus on robustness and energy efficiency to meet today’s environmental goals.

“The simplicity of Synergy Grills is not there to remove any magic or artistry of a chef. Instead, we’re reducing the time being spent on cleaning and managing the equipment while making it easy to train someone to use. This allows chefs time to expand menu development, improve consistency, all while saving a restaurant typically $20,000 a year in running costs.”

Taking the time to get things right was important to Synergy.

“We had the product 80 to 90 percent of the way there about 10 years ago and since then we’ve worked closely with top chefs as well as QSR chains and contract caterers to really

refine and develop it, making it as robust and reliable as an SUV while being as fast and competent as a sports car.”

With pioneering, award-winning technology that is revolutionising the hospitality industry, Synergy chose Stoddart as its exclusive importer and distributor in New Zealand.

“It sounds silly, but with Stoddart’s deep understanding of and experience with the Kiwi hospitality and foodservice sectors, and their desire to be at the forefront of innovative technology, it’s a partnership in perfect synergy with who we are as a company – no pun intended.”

For more information about Synergy Grill Technology, visit www.stoddart.co.nz today.

This article has been edited for length; you can read the full story online here

ENERGY WITH

MASTER

Leander Cadbury

The Beauty of Botanicals

Fruit, fresh flavours and botanicals have driven new product innovation in 2022. With immunity still a strong consumer focus, botanicals, in particular, conjure feelings of health and wellbeing.

Floral and botanical ingredients are being incorporated into more food and beverages since their tonalities can offer new experiences and aromas, on top of healthy connotations. Unique botanicals pair perfectly with more familiar flavours like apple, pear, blackberry, and passionfruit to create something that consumers can ease into, without being too bold or exotic that it steers them away.

According to Beck Flavours 2022 Trend Report, over half of new development beverage launches in the last two years featured a floral or botanical flavour. These flavours are also appearing in more unexpected formats including coffee blends as a way for brands and consumers to elevate their daily routine.

The Botanical Market

The global botanicals extract market is forecast to witness a CAGR of 6.63 percent during the forecast period 2022-2027, according to Mordor Intelligence.

Botanical ingredients include natural ingredients extracted or derived from herbs, spices, flowers, seeds, leaves, and fruits. Consumers who want clean-label and sustainable ingredients are attracted to products that contain botanicals. This is especially true in beverages, where botanicals add a refreshing and natural pop to aromatic formulations.

Local palates and availability dictate which botanicals are most popular. For example, Kerry’s new white paper Flourishing with Botanicals, which centres on the food and beverage botanical

trend in Europe, found that fruit, cocoa, vanilla, coffee, tea, and floral botanicals are preferred by consumers in the region.

Health a High Priority, but Flavour still First

While health and wellness trends are making an impact when it comes to flavour profiles and what customers want, taste remains at the core of consumption desire.

As consumers seek out natural ingredients with perceived health benefits, botanical flavour innovation continues to emerge. Botanical flavour combinations like raspberry-lime, cucumbermint, and blueberry-lavender are great for spring and summertime beverages and work well across categories.

Indulgence has taken on the new definition of ‘Self-Care’. Where indulgence once was considered the simple act of pleasure-seeking, in 2022 indulgence means that consumers are looking for ways to indulge purposefully.

Floral flavours can bring a spa-like decadence to beverages such as teas and seltzers. Examples include elderflower blending with honey or mint, rose complementing berry notes and soothing lavender offsetting tart blueberry or rhubarb.

As traditional flavours will always have a place in beverage offerings, familiar flavour combinations are being reimagined. Consumers are embracing adventure and the exotic, and botanicals such as sage, rosemary, lavender, hibiscus, and citrus blossoms are set to be very popular in combination with classic tastes.

According to Beck Flavours 2022 Trend Report, over half of new development beverage launches in the last two years featured a floral or botanical flavour.

Starting with whole ginger root and cardamom pods, CH’I Herbal Drinks Co has crafted the herbal extract at the heart of Ginger Spiced. From the very first idea for this drink, the team at CH’I wanted to make a ginger that was fresh bright and earthy. It’s not just about the flavour, of course, with ginger and cardamom combining in their digestive support, Spiced Ginger also ticks all the

health and wellbeing boxes. Warming but not excessively spicy, the ginger flavours are bright and fresh, complimented by the earthy cardamom.

Gluten-free and with 25 percent less sugar than regular soft drinks, Spiced Ginger is available in 250ml cans. For more information, visit www.chidrinks.com

That’s the spirit!

We’re no store. We’re no high brow distillery.

a maker of

KEFIR SODA

Journey into the wild with Kefir Soda, a premium probiotic water kefir from The Wild FermentaryBeverage Winner of the NZ Food Awards 2022. Kefir Soda is a sparkling, low-sugar, health beverage that’s naturally flavoured with fruits, roots, and shoots; and is alive with billions of gut-loving bacteria. Lovely on its own and a perfect low-sugar, gut-loving mixer for summer cocktails. Delicious with gin! Fermented naturally in small batches with no sweeteners, additives, or preservatives. The Range includes Ginger Root; Berry Blush; Beet & Berry; and two seasonal flavours: Coffee and Lemon, Ginger & Wild Manuka. Available in 330ml & 750ml.

For more information visit www.thewildfermentary.co.nz or email us hello@thewildfermentary.co.nz

THE BOND STORE KAWAKAWA GIN

Handcrafted on the Kāpiti Coast using handpicked Kawakawa – a beautiful New Zealand native with basil-like peppery flavours from The Bond Store’s Masterton family bach, filtered water from the Tararua Ranges, and repurposed whey-based alcohol from pure, grass-fed New Zealand dairy in Reperoa.

The Kawakawa Gin was awarded the Bronze Medal at the 2019 Cathy Pacific Hong Kong International Wine and Spirit Competition. 37.5% ABV. 700 ml. For more information, visit www.thebondstore.co.nz

Sian Anderson

BONOBO CAFÉ, CHRISTCHURCH

After starting her coffee career working throughout Central Otago, Sian Anderson fell in love with Bonobo Cafe in Sumner. The team there is passionate, and the cafe is 100 percent plant-based, something close to her heart.

Anderson grew up next door to a quirky café in Otatara, Southland where she worked as a teenager. Her coffee roots were a stovetop and a couple of old percolators.

One day, after moving to Cromwell, Anderson’s dad brought home a small commercial coffee machine. No one in the family knew how to use it, so Anderson took a three-day barista course at Cromwell Polytech and ended up studying further in Dunedin; needless to say, she stuck with it.

“The barista’s role is an exciting one. We have the privilege of being the final chapter in the journey of coffee bean to cup. The combined efforts of those behind the growing, picking, drying, shipping and roasting of the bean, the teams of people perfecting milk designed for steaming, and the genius engineers who design and maintain our coffee machines and equipment all rely on me and my experience to deliver that perfect cup into to the hands of our customers.”

While baristas are often faced away from the crowds, heads

down over dockets and cups with a shot timer ticking inside their head and a runner being called, those are the moments that make Anderson’s day.

She loves the look on a chef’s face when there is a gap in service to make them their favourite drink, a customer coming to the window to tell her they loved the coffee or a kid squealing with excitement when presented with their fluffy.

Anderson loves working with Bonobo’s coffee supplier, Lyttleton Coffee Company, and is particularly fond of coffee varieties from Mexico and new productions from Panama, a place she hopes to visit one day. The medium roast notes of chocolate and vanilla from Mexico, Papua New Guinea and Colombia origins are balanced with fruit flavours and acidity from Sumatra and Kenya.

It is roasted by absolute professionals just over the hill from Bonobo Café and then delivered to them in sustainable, reusable metal buckets in an electric van.

The defining features of a great coffee, for Anderson, are perfect extraction, milk steamed to a silky microfoam, skillfully poured and

presented, highlighting the best aspects of each component. But in her experience, the best coffee is the one that matches exactly what your customer ordered.

“If you like an extra hot, ristretto decaf macadamia latte with a shot of maple syrup. Then that is the coffee I will make for you.” As a long-time plant-based milk drinker, her own go-to coffee

order is a soy latte. As much as she loves oat milk, the velvety steam and beautiful pour of soy milk provides a great chance to practice latte art skills.

A trend close to Anderson’s heart and that of her employers, Deane and Annelies, would be the global adoption of plant-based milk.

“Our suppliers are working so

hard to deliver a product that, put in the hands of a good barista, can be turned into that beautiful silky texture we all crave. We back our plant-based milks 100 percent. To the sceptics, we offer to pay for their coffee if they truly don’t enjoy the switch.

New Zealand is making a solid move towards Oat Milk in particular, and I love seeing

people try it in their flat white for the first time. We have a lot of converted coffee drinkers.”

When not at work, Anderson can be found navigating her home jungle with partner Dez. They have over 200 houseplants, with the collection spilling over into Bonobo; customers can find some beautiful plants to sit amongst and even a few for sale.