SupermarketNews Magazine | January 2024

$

BEYOND THE AISLES: YOUR TRUSTED INDUSTRY VOICE SINCE 1923

backtoschool (see page 12)

10.95

January 2024 • Vol. 17 No. 2

editor’snote food& grocery COUNCIL NEW ZEALAND

study shows parents more likely to shop online

F

MI's 2023 survey of grocery shoppers' spending habits revealed some surprising differences between the shopping habits of parents and those of consumers as a whole.

With kids returning to school, parents utilise online grocery shopping more than most consumers to help manage their busy family routines.

According to the survey, parents are increasingly becoming fans of convenient online shopping options, with an almost 40 per cent year-over-year increase in the frequency of grocery shopping online in the US. As a group, parents are twice as likely to always shop online for their groceries than consumers as a whole.

"Whether it's modifying the grocery list to ensure children arrive at school charged with a nutritious breakfast, stocking up on the necessary elements for packing school lunches, ensuring there are healthy afterschool snacks available, accommodating

PUBLISHER GENERAL MANAGER EDITORIAL DIRECTOR EDITOR CONTENT MANAGERS

EDITORIAL ASSOCIATE SENIOR DESIGNER GRAPHIC DESIGNER

4 I supermarketnews.co.nz

ramped-up appetites at dinnertime, or adapting to more frequent family meals at home, school days dramatically impact grocery shopping. This report takes the mystery out of what happens in the grocery aisles when the school doors open for another academic year," said Leslie G. Sarasin, President and CEO of FMI. The report found that parents were significantly more likely than other shoppers to stock up on grocery staples in anticipation of extreme weather. Similarly, parents were more likely to buy more bottled water and hydration drinks than their counterparts.

With extreme weather events in New Zealand causing some disruption to consumer spending habits last year, this year's summer is one that retailers have been hoping would be a good one.

FMI's latest U.S. Grocery Shopper Trends report also revealed: Consumers are more likely to

Tania Walters Kieran Mitchell Sarah Mitchell Caitlan Mitchell Felicity-Anne Flack, Caroline Boe, Findlay Murray Annabel Maasdam, Sam Francks Raymund Sarmiento Raymund Santos

eat at home this year than last year, with 63% of parents and 59% of shoppers as a whole detailing this shift.

59% of parents reported cooking their own meals more frequently in 2023.

47% of parents report an increase in healthy eating, compared to just 36% of shoppers overall.

42% of parents report that they are more likely to rely on frozen foods this year, an increase of 10 percentage points over shoppers in general.

Here in NZ, the numbers will look similar; with the cost of living crisis, parents will choose wisely in their grocery shop to put nutritious lunches in the school lunch box. n

ATTENTION GROCERY SUPPLIERS The Food and Grocery Council is an industry association for grocery suppliers providing members networking, events, industry information and strong advocacy.

Contact us for information on the benefits of membership: raewyn.bleakley@fgc.org.nz • Networking • Industry Updates • Conference and Events • Education and Training • Advocacy and Law Reform

Tania Walters | Publisher

This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2023

ISSN 1173-3365 (Print) ISSN 2744-595X (Online) Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland PO Box 37140 Parnell, Auckland Phone: (09) 3040142 | Email: edit@reviewmags.com

food& grocery COUNCIL NEW ZEALAND

www.fgc.org.nz

news LOOKOUT LOLLY LOVERS

READY. SET. ROCKIT. INTO CHINESE NEW YEAR Rockit Global has launched its strongest Chinese New Year yet, with more New Zealand Rockit apples than ever landing in stores to mark the biggest date on the Chinese Calendar, which this year falls on 10 February.

The innovative snack-sized apple brand is kicking off 2024 with a unique Chinese New Year campaign and iconic localised gift box designed by renowned local artist

Mr Chen Zhao.

Rockit China Marketing Manager Xin Hu said that as an Apple brand that thinks and acts differently, Rockit has again stepped outside the box by partnering with Mr Zhao to create a gifting option that truly localises the brand and appeals to consumers.

BETTER-FOR-YOU SNACK BRAND AWARDED Harvest Snaps, the leading innovator in better-for-you snacking, proudly announces its latest accolade: the Harvest Snaps Pea Original Salted Multipack 90g (5 x 18g) has been awarded the prestigious Healthy Food Guide's Lunchbox Awards 2024 in New Zealand in the Snacking category.

The Healthy Food Guide's Lunchbox Awards celebrate the best-in-class products that epitomise nutritional excellence and culinary innovation. Recognising the need for convenient, nutritious snack options for families across New Zealand and Australia, the judges awarded Harvest Snaps Pea Original Salted Multipack 90g (5 x 18g) for

6 I supermarketnews.co.nz

its outstanding nutritional profile, delectable taste, and commitment to quality.

"Our team is thrilled and honoured to receive this esteemed recognition from the Healthy Food Guide," said Alice Briant, Senior Brand Manager for Harvest Snaps at Calbee Australia.

"At Calbee Australia, we craft snacks that blend delicious flavours with nutritional benefits. Winning the Lunchbox New Zealand Awards is a testament to our commitment to providing families with wholesome options that don't compromise on taste."

The Harvest Snaps Pea Original Salted Multipack boasts a delightful crunch and savoury taste, made from real peas and carefully seasoned with just the right amount of salt. Moreover, these snacks are 5 Health Stars, making them the perfect healthy alternative and an ideal addition to lunchboxes, snack times, or on-the-go munching.

Look out, lolly lovers - a significant change to the packaging of Australians' favourite lollies is coming, as Allen's welcomes a makeover, reducing the plastic it uses.

The new matte packaging is rolling out across the range of party pleasers, including Allen's Snakes Alive, Allen's Party Mix and Allen's Killer Pythons.

The change will reduce Allen's use of plastic by 21 percent across their range, cutting 58 tonnes of plastic from being used each year – the equivalent to the weight of 4.6 million Snakes Alive lollies.

And while the new packaging will feel a bit different, fans can rest assured that each Allen's bag will be filled with the same classic taste they know and love.

As part of the refresh, Allen's welcomes a new era with an updated design of its modernised characters.

The instantly recognisable frontof-pack characters have become synonymous with celebrations, big or small.

Nestlé Head of Marketing Confectionery Melanie Chen said the iconic Australian lollies have had several packaging changes over the decades, but this one is the most important yet.

"Allen's lollies are here to bring smiles to Australians, and we want to keep doing that while reducing our impact on the environment, focusing on reducing the amount of plastic we have in our packaging," said Chen.

"While Allen's lolly bags will look and feel different, we believe Aussies will welcome this move towards using less plastic so they can enjoy their Allen's lollies even more."

FINALIST FOR 2023 PACKAGING DESIGN AWARDS MTPak Coffee is delighted to announce the finalists for the 2023 Packaging Design Awards.

In November 2023, MTPak Coffee launched its Packaging Design Awards to champion coffee bag design excellence in the specialty coffee sector.

The awards were designed to highlight, recognise, and reward the hard work and dedication that goes into creating standout packaging. As a sustainable packaging company, MTPak Coffee wanted to help honour the extraordinary work it sees in coffee bag design daily.

Applications for the awards were open to specialty coffee roasters from around the world, and after receiving a generous amount of entries, and MTPak Coffee has chosen its finalists.

January 2024

I7

news THE LOVE OF CHOCOLATE & ORANGE

IT'S ELECTRIFYING AT FONTERRA

Kerry, a global leader in taste and nutrition, has shared its 2024 Taste Charts: ‘A World Of Future Tastes’. A culmination of a year-long research effort tailored specifically for 13 distinct regional markets, including 37 counties in the Asia Pacific, Middle East and Africa (APMEA).

Kerry’s predictions date back over a decade, considering flavours here to stay long-term and flavours and ingredients bound to have ripple effects on the food and beverage industry. Each taste chart has four lifecycle categories for how it determines a flavour or ingredients market impact: Mainstream, the flavour that has remained firm favourites for the last five years; Key, the following flavours that have been firm favourites for five years; Up & Coming, the fastest growing flavour the last three years, and Emerging, the fastest growing flavours in the last year.

In its next step to get out of coal, Fonterra has announced it will install a 20-megawatt electrode boiler at its Edendale site in Southland.

This is another step for the Co-operative as it works to get out of coal by 2037 and reduce Scope 1 and 2 emissions by 50 percent by 2030 (from 2018 baseline).

The forecast $36 million investment in the electrode boiler will reduce the Edendale site’s emissions by around 20 percent or 47,500 tonnes of CO2e per annum – the equivalent of taking almost 20,000 cars off NZ roads - and will reduce Fonterra’s overall carbon emissions from its NZ 2018 baseline by nearly 3 percent per annum once operational in FY25.

Fonterra Chief Operating Officer (acting) Anna Palairet said the team considered a number of energy options before deciding on the electrode boiler.

RAT INFESTATION AT DUNEDIN SUPERMARKET

8 I supermarketnews.co.nz

A Dunedin supermarket is facing a troubling rodent infestation. Rats have been seen in the aisles raising the question of potential contamination of foodstuffs.

This has prompted MPI to investigate as Woolworths New Zealand confirmed a recent increase in pest activity at its Countdown Dunedin South store, as a pest control contractor has become a regular at the store. To try and mitigate the issue, the supermarket has put new zeal into its cleaning measures, reinforced by further 'deepcleaning', coupled with traps in the form of bait stations being positioned onsite.

The first sightings of the rodent's presence were made in October, with the rat population only increasing as Summer has kicked in. Despite this, a spokesperson for the supermarket said they had a comprehensive strategy to manage the pests, adding that food safety was of utmost priority. Staff have been encouraged to report any sightings of the pests that have made the store their home.

Real Foods provides nationwide total field sales services across multiple channels and categories in the NZ FMCG industry and welcomes new brand representation enquiries.

REAL FOODS LIMITED, Level 1/4 Pavilion Drive, Mangere, Auckland 2022 Ph: +64 9 256 4260, email: sales@realfoods.co.nz or visit www.realfoods.co.nz

news

latesha randall weave cacao Latesha Randall, co-founder of Raglan Food Co, has now also become a co-shareholder of Weave Cacao, inspired by the vision of Oonagh Browne to help cacao farmers around the Pacific get truly fair prices for their cacao beans.

10 I supermarketnews.co.nz

"S

he had been working with them for years as The Cacao Ambassador, visiting many Pacific nations and seeing that they were all facing similar struggles with the bulk commodity prices offered by large multinational companies," said Randall.

Over 2.5 million cacao farmers live in poverty, and most growers haven't ever had the chance to taste or try the chocolate from the beans of their labour to understand where their product has ended up. Browne has been working with villages to support them in levelling up the quality of beans they produce and, in the process, to

position them to negotiate better prices.

Weave Cacao has paved a pathway to allow consumers access to high-quality, ethical products, simultaneously giving growers a method of selling bulk cacao at a fair price.

"We're excited to help weave these two groups of wonderful people together: passionate growers and conscious consumers."

Weave products have been developed with a strong ethos for supporting cacao-growing communities at its core. With this in mind, Weave Cacao has established a trust that owns 26 percent of the business, with funds going straight back to the growing communities it works with around the Pacific.

Key challenges arise when working directly with remote regions of small farming communities. Some nations face political instability, complications with connectivity as there isn't always reliable phone or WiFi access, and the balance of being aware that Weave Cacao is acting respectfully in being open to the communities' unique ways of seeing the world.

"We do not feel like we have 'the answers'.

We are there to come alongside, help, support, and work together collaboratively."

Community engagement is at the centre of the Weave Cacao project, as the team has planned further trips for this year, sending a team to Papua New Guinea to continue improving production processes and cultivating relationships, as well as expanding to Vanuatu and the Solomon Islands.

Each product has been crafted by skilled chocolatiers and co-shareholders Mike Renfree and Oonagh Browne.

"The quality of our couverture chocolate is among the best in the world. There are no added milk powder or processing agents, only clean ingredients, organically-grown cacao and sugar."

Its 1kg products are also packaged in home compostable bags as an extension of its commitment to environmentalism and the communities it supports.

As a recently launched business, a key focus is to bring on board Weave partners, chefs, chocolatiers, and home bakers who believe in and support its mission.

"We have already had our first expressions of interest from speciality stores like GoodFor and leading craft chocolate brands like Baron Hasselhoff's."

Currently, Weave Cacao offers 20kg boxes and 1kg bags of its 58% and 70% couverture chocolate drops, with a smaller product offering for supermarkets on the horizon. n January 2024

I 11

backtoschool

back to school After six weeks of holiday, children are returning to school, which means parents are choosing lunch-boxes and lunch-box snacks to cater to kids nutritional needs throughout the school day.

With many schools promoting sustainability, this has come to include zero waste, putting an emphasis on suppliers to package food with either recyclable or reusable materials or creatively minimise and remove excess packaging in share-pack options.

T

he rise of incidence in allergies has also resulted in many schools limiting or wholly banning certain foods and snacks to protect the welfare and safety of their allergen-prone students and children. Again, this puts pressure on families, food suppliers, and manufacturers to ensure products they market for children and school lunch boxes adhere to these rules and restrictions. However, according to the Office for Early Childhood Education, for suppliers and manufacturers willing to adhere and adapt to these requirements and rules, there is untapped market potential, particularly for early childhood education,

12 I supermarketnews.co.nz

which, unlike schools, operates yearround, providing a unique opportunity for suppliers and manufacturers to deliver food products to meet consumers needs, where previously ECE services had provided warm school lunches, which many no longer offer due to the changing restrictions and regulations around MPI approved foods and preparation methods.

Also swaying the school lunch categories is consumers' increased desire for healthy school options, reinforced by schools' recommendations and rules for healthy snack items. This includes various free-from products to adhere to allergen cautions,

Packaging and design can be key indicators for parents and children to establish and stand out on the shelf as school-lunch-friendly.

lower sugar content and portion sizes, and plant-based alternatives.

In adhering to these needs, marketing products and what they are packaged in to create fun and dynamic sensory experiences for children, with illustrations and designs specifically tailored to appeal to them, is also essential. Packaging and design can be key indicators for parents and children to establish and stand out on the shelf as school-lunch-friendly.

While there are challenges in meeting the growing list of needs and requirements of schools and consumers, significant untapped market potential can be taken advantage of. n

www.realfoods.co.nz

+64 9 256 4260

January 2024

I 13

backtoschool PERFECTLY BITE-SIZED PANCAKES Marcel's Petite Happy Pancakes

Looking for a quick and easy snack? Marcel’s Petite Happy Pancakes are the same recipe as its Happy Pancakes - but they’re bite-sized.

Perfect for lunchboxes and an after-school snack. They are readymade, meaning the little ones can create their own mini pancake with minimal effort and mess. They come in a 24-pack, so there is plenty to go around.

For more information, contact Van Dyck at info@vandyck.co.nz.

HAVE WHAT YOU CRAVE Fibre One

Everyone needs a moment (or two) each day to revel in a little indulgence. Fibre One’s irresistible sweet treats taste so amazing it’s hard to believe each square is a 90-calorie snack.

Deliciously satisfying and guaranteed to hit the spot, they’re a good source of fibre and contain 25 percent less fat than Nature Valley Maple Crunch. Consumers can take a Fibre One square, sit back, take a moment, and treat themselves to guilt-free indulgence.

For more information, contact DKSH at emma.wilson@dksh.com.

FLOCK FAVOURITE Venerdi

Gluten Freedom’s Simply Soft Sourdough will be a flock favourite, now with an improved recipe, making it softer and lighter than ever.

A classic artisanal white bread that will spruce up any lunchbox creations and see kids scarfing down every morsel.

Intolerances and diet aside, yes, this loaf is vegan-friendly, gluten, dairy and soy-free, but you’d never know it, and that’s the point.

It’s flocking good bread that focuses on what you can eat, not what you can’t. Delicious sandwich style, stuffed full of sweet or savoury delights, or scrumptious as toast, topped with flock favourite spreads and produce lashings.

For more information or to become a stockist, contact info@venerdi.co.nz.

14 I supermarketnews.co.nz

NEW INNOVATION FROM GIANNIS - BRIOCHE STYLE WRAPS Giannis

THE BEST SUN-RIPENED FRUIT Sunreal

Sunreal’s sun-ripened fruit comes from the best suppliers worldwide and is gently dried to lock in that just-picked taste. All fruit is sourced and packaged in their country of origin, ensuring superior quality and freshness, making Sunreal the market leader across several categories in the New Zealand grocery market.

Sunreal has the best dried Apricots, Prunes, Mango, and Sultanas in its well-established range, perfect for snacking or baking.

Expanding its range, Sunreal has recently released its sun-ripened fruit products, including Banana, Peach, and Strawberry.

A New Zealand family-owned and operated company of Mediterranean origins, Giannis rise from honest, humble beginnings to become one of New Zealand’s largest specialised flat bread manufacturers and a major supplier to the New Zealand food industry is a tale of Kiwi ingenuity and authenticity.

Giannis Michaelides set sail from Cyprus in 1966. He arrived in Christchurch with only the clothes he stood in, a wonderful smile and a healthy appetite for leavened bread his mother had taught him to make. But Giannis brought with him more than just his love of pita, he introduced to our pantries other wholesome, ethnic flatbreads from exotic lands and earlier times.

And now Introducing Giannis Premium Brioche Style Wraps A World of flavour in Every Fold!

Searching for a wrap that transcends the ordinary? Look no further than our Brioche Style Wraps – the epitome of taste, texture, and indulgence.

Redefine your meals with the versatility of brioche wraps.

Brioche wraps bring so much flavour to both Savoury and Sweet dishes.

For sales enquires contact Giannis Sales and Marketing Manager Simon Rangihaeata 021 854 091, simon@giannis.co.nz.

BURSTING WITH FLAVOUR & GOODNESS GoodnessMe

GoodnessMe Fruit Sticks and Nuggets just burst with flavour and goodness. Made with 70 percent pear-based fruit and juice, they are vegan and allergyfree, making them a tasy treat for the whole family.

Did you know GoodnessMe is also on a journey to reduce its impact on the planet? They aim to achieve zero waste, starting with lower-impact packaging that has cut their plastic use by half.

GoodnessMe is always keen to promote healthy

lifestyles and is a keen supporter of local initiatives and events. They are proud to support KidsCan again in 2024 with a new limited-edition flavour, Lemon & Lime Sour Nuggets.

GoodnessMe Fruit Snacks give families good taste and good value choices - for school lunchboxes, the office or fuelling the family adventure.

For more information, contact Acorn Group at info@acorngroup.co.nz.

January 2024

I 15

backtoschool

TRANSPARENCY & HONESTY As sustainability has become a more prevalent concern, schools nationwide have reinforced sustainable action by having no rubbish and no throw-away wrappers and snacks policies.

T

his encourages parents, carers, and children to be sustainably minded, reusing and recycling where possible.

Sistema's reusable forks, spoons, and knives have eliminated children's need for disposable ones, as over 40 billion are thrown away each year. It has also specifically designed its labels to stand out and catch the consumer's eye on the shelf while using minimal material possible and being easy to peel off and recycle. Its value pack offering has also shifted, with Sistema replacing its shrink wrap with recyclable cardboard wrap options.

Its cartons have no extra materials, meaning no plastic fillers can be found inside, and it also uses FSC-approved materials and recycled content in most of its RSC cartons.

Sistema consistently looks for ways to offer its customers more eco-friendly choices, using recycled material or making

16 I supermarketnews.co.nz

recyclable products, aiming to adhere to the industry's highest standards. As the drive for sustainability grows, Sistema anticipates that there will be more regulations and guidelines in 2024, and it will be front and centre, ready to meet these changes.

With an ethos underpinned by transparency and honesty, Sistema continues to develop its product range to suit students of all ages. For younger kids, Sistema Ribbon Lunch TO GO is perfect for taking lunch to school. It has an easyopening hinged lid to ensure lids don't get lost, creating smaller bottles and lunch boxes that fit in kids' school bags that are easier to open.

For older kids, Sistema’s new Bento Create TO GO box is larger with moveable dividers to create a daily Bento lunch. And a range of colourful, stainless steel and plastic drink bottles designed for styleconscious teens. n

Nature’s superfood, pure and powerful.

www.fostershoney.co.nz

backtoschool

helping kids eat right

M

atthew Bennett, CEO of Nibblish, said that as parents, Nibblish understood that getting kids to eat the right things can be challenging.

"Inevitably, they want the lolly disguised as a kid's snack," said Matthew Bennett, CEO of Nibblish.

This has driven Nibblish to create engaging snacks with collector cards and fun facts about the world and activities. The aim is to help make the process for parents getting their kids to eat the right things a little easier through dynamic and interactive snacks.

Fruit and vegetable trends are strong and growing, with consumers becoming more knowledgeable and understanding of the importance of incorporating a variety of healthy foods in their diets, searching for new and creative ways to include them, particularly for their children.

"Protein is also a significant purchasing driver for many people; however, this is seen most in products targeting the 13+ age range."

Bennett continued that existing customer

loyalty was a critical challenge facing new brands in the lunchbox category.

"The parents reading this will understand that when you find something your kids like, you stick with it."

Therefore, encouraging parents to switch to a better product takes time. Investing in marketing is an effective method to catch

the eye of consumers, highlighting the benefits of a product over its competition.

Moving forward, Nibblish aims to improve the quality of products on offer for kids radically, and while it won't be immediate, it looks forward to seeing a time when the lunch box aisle is dominated by products genuinely fuelling children. n

USING REAL, WHOLESOME INGREDIENTS

A

family-owned company passionate about creating great-tasting quality products, Cookie Time understands that taste and convenience rule when it comes to lunch box snacks. Individually wrapped products are integral to ensure freshness, and if not eaten, they can be safely stored and eaten in a day, reducing unnecessary waste.

Cookie Time uses real pantry ingredients, which is a key part of its business ethos

18 I supermarketnews.co.nz

and something it has maintained over its 40 years. Its school and lunchbox ranges are designed to cater to a range of tastes and needs. This includes Cookie Time Rookie Cookies and Em’s Power Bites, made with real ingredients and batch-baked in traditional ovens. OSM Kids is a rice crisp snack bar that gives bubbles and benefits, reflecting the brand’s commitment to making real food with real nutritional benefits. It is made from 100 percent plant-based ingredients and specially formulated to support kids' growth and development.

Globally, the FMCG industry continues to grow, especially grocery, driven by population growth and the rising consumption of ready-to-eat food products. Consumers are inclined towards convenience, responsibly made products and plant-based alternatives.

At the same time, ongoing inflationary pressures mean consumers have to make real choices about where they spend their money.

Providing true value through pricing and

quality trusted brands and products is more critical than ever.

Cookie Time has also observed fruity, nutty, and chocolate flavours continue to be popular, and consumers are looking for nutritious options made with real, wholesome ingredients, which Cookie Time is ideally placed to deliver. Provenance is also important, and made in New Zealand, New Zealand-owned and family businesses offer a bond of trust that resonates with consumers.

Responding to evolving consumer preferences and changing school policies on sustainability, Cookie Time has adopted recyclable packaging. While a trial of compostable packaging was initiated in 2021, it was phased out due to challenges with food quality control and environmentalism, including sustainability concerns, as research globally suggests that this packaging usually ends up in landfills. Overall, there is a need for better infrastructure and compostable film technology before compostable film can safely be considered an environmentally friendly choice. Despite challenges, Cookie Time remains committed to exploring alternative film options as technology advances. n

no child is left out

S

weet William is an Australian specialty chocolate producer that has been manufacturing dairy-free chocolate outside of Sydney for the last 20 years.

Its inception was inspired in 1999 by the growing need for allergy-friendly foods and a strong demand for dairy-free chocolate.

Its rice crackle chocolate koala share pack is designed for school lunches, with 15g portions, nut-free and 25 percent less sugar than regular chocolate. It makes it an excellent alternative and ensures no child feels left out because of a food allergy.

The free-from-market and its products are exponentially growing, transforming from a niche and supermarket shelf norm for confectionery. Recent market trends reveal a consumer preference toward smaller portions, lower sugar, and healthier snacking options in recyclable or minimal packaging.

Free-from claims are important to

leverage to appeal to families and schoolchildren consumers to adhere to growing school requirements around allergenfree foods. Playful shapes and tailoring products to appeal to families and children, such as the Sweet Williams rice crackle chocolate koala, enhance a snack's appeal as a tasty and dynamic treat that children are excited to eat.

The shift toward recyclable packaging

has introduced challenges for brands with regard to how cost-prohibitive it is to make this move as a business and brand. To manage this, Sweet William has ventured towards using less packaging, which it is implementing across its range where possible, with it also considering removing the individual packaging in its share packs to align with school requirements for zero waste. n

CARING FOR PERSONAL & PLANETARY HEALTH

C

eres Organics' lunch-box-friendly products give consumers a better choice than traditional convenience options using clean, organic ingredients.

Its Seaweed Snacks align perfectly with consumer needs, and it prides itself on consistently reviewing its range to see how it can improve these, focusing on things such as pack formats and portion sizes.

Consumers increasingly seek health benefits and natural ingredients in their snack options, particularly for parents with young children, who turn to organic and natural ingredients as key purchase drivers.

Consumers are also looking for solutions that cater to their specific dietary needs, such as plant-based, gluten-free, and lowsugar offers. While consumers don't want to compromise on taste, they also don't want to feel guilty about their choices, driving a shift away from traditional snacks such as potato chips and sweet treats, which provide less nutritional value. This has propelled the

growth of Seaweed Snacks as a healthy lunch box inclusion.

Regarding sweet offers, Ceres Organics have noticed that consumers are unwilling to compromise on small moments of indulgence. However, shoppers still expect these to be made with clean ingredients.

Consumers are more conscious of their health and the health of the environment and the planet. They want to know what is in their snacks, how it is made, where it comes from, and the environmental and social consequences of its production.

Certified organic products address many of these concerns.

Ceres Organics' commitment to sustainability doesn't end once it sources its ingredients, and packaging has been a significant focus and an area that it strives to improve on continuously. This becomes particularly challenging when balancing the need for convenience in lunchbox solutions. n

January 2024

I 19

backtoschool

AIMING FOR HEALTHY, NOT PERFECT Arnott's is committed to offering a wide range of products to meet its consumers' and their families' varied lifestyle needs. Arnott's Group’s director of regulatory and nutrition science, Alison Baldwin, shared that the brand recognised that the ideal lunch box is balanced with healthy choices, with fruit, vegetables, lean proteins, and water, but this also included a delicious treat for interest and fun.

Alison Baldwin

Director of Regulatory and Nutrition Science Arnott's Group

"A

im for a healthy lunch, not a perfect lunch," advised Baldwin.

Keeping these values in mind, Arnott's has created a comprehensive range of lunch box choices to cater to the above, with singleserve multipacks to offer healthy and dynamic snacking as well as convenience for lunchboxes, including everyday bread alternatives like its Vita Weat to its healthier Snack Right and Bluey snacks, and treats such as Shapes and Mini Scotch Finger.

Its recently relaunched Snack Right range was crafted to offer consumers healthier choices that satiate snack cravings without compromising taste.

Low-carb dietary trends have dwindled as consumers have become more knowledgeable and aware that good, quality carbs are an essential energy source for the body. Arnott's has observed consumers increasingly searching for products and snacks that provide simultaneous good fibre and protein content to help keep them fuller for longer and stay focused, whether in the classroom or an office.

Consumers still like to have a sweet treat to look forward to whilst also being mindful of their sugar intake, leaning towards pre=portioned, convenience snack packs and options with 100 to 120 calories, emphasising having less than 5g of sugar per serving.

"The start of a new year is a great time to

20 I supermarketnews.co.nz

create new habits, such as proactive lunch box planning to help you stay on track with your lifestyle goals and better manage household budgets."

Arnott’s Group’s head of marketing for New Zealand, Keryn Bloor, explained that to appeal to back-to-school consumers and their families, Arnott's has invested in a strong presence with in-store displays and point-of-sale signage. For online shoppers, its products are also featured on Back-to-School landing pages and banner placements.

To adhere to schools' increasing zero waste and sustainable packaging policies, Arnotts has also implemented the use of alternative material, reducing the amount of virgin plastic across its packaging, resulting in 98 percent of its packaging being recyclable, according to Australia and New Zealand, (ANZ) and international guidelines. One hundred percent of its multipack products use recyclable flow wrappers, and in 2023, it managed to reduce its packaging by more than 500 tonnes across ANZ. "We are also members of the Packaging Forum and NZ Soft Plastic Recycling

in New Zealand, promoting soft plastic collection and recycling," said Alberto Peixeiro, Arnott's Group’s director of packaging development ANZ. n

Giannis Breads are created from our own authentic Mediterranean family recipes mixed with the highest quality ingredients and innovation, making them...

YUM!

BRIOCHE WRAPS Email: simon@giannis.co.nz www.giannis.co.nz

NEW PRODUCT

Honest food, made well.

January 2024

I 21

backtoschool

untapped opportunity Chief Advisor to the Office of Early Childhood Education, Dr Sarah Alexander, said there was a large and predominantly untapped market for food suppliers and the grocery industry for early childhood lunches and snacks.

W

ith approximately 181,000 children under six years of age attending early childhood education (ECE), often full-time, it is a vast market. Unlike schools, most ECE services operate year-round, providing care for the children of working parents.

"Back in the day, most ECE services supplied cooked lunches," said Dr Alexander.

Dr Alexander explained that the Food Act of 2014 that required registration with MPI and standards for food preparation and safety meant fewer service-prepared cooked lunches for children. While there is still demand for a bulk supply of foods, the most significant demand today is for lunchbox foods and age-appropriate healthy snacks.

Families with children under two years

22 I supermarketnews.co.nz

of age make up 21 percent of the market.

These families have key specific needs, including rusks for teething and affordable, nutritious baby foods that can be stored and do not require refrigeration until at least after they have been opened.

Instant formula and sturdy, no-spill, easy-to-clean feeding bottles that can be personalised for easy identification.

However, when children can eat solids, Dr Alexander explained that families need foods that meet the New Zealand Ministry of Health's healthy eating guidelines on reducing the risk of food-related choking at ECE services.

Also necessary are lunchboxes and containers, which children can open independently, considering they do not have

the strength of adults, are easily cleanable, and can withstand daily cleaning. Snacks that use minimal packaging or can be without packaging in lunchboxes are ideal, as removing this supports staff who often do not have the time to assist each child with packaging removal and reducing waste.

In 2021, new rules were introduced that required ECE services to ensure that food given to a child was age-appropriate to reduce the risk of choking and was prepared appropriately, for example, mashed, boiled, and grated. These were implemented following tragic incidents and Dr Alexander's and parents' advocacy. These requirements do not flow onto parents supplying their children's lunchboxes.

However, ECE services staff are responsible

Supermarkets and grocery stores can support parents to reduce their child's risk of food-related choking by categorising foods or creating displays of age-appropriate food ranges.

for educating parents on food safety and ensuring that the food children eat under ECE staff supervision is safe for them.

Banned foods include nuts, seeds, hard or chewy lollies, potato chips, corn chips, hard rice crackers, dried fruit, sausages, saveloys and cheerios, marshmallows and popcorn.

Dr Alexadner said it would be helpful for food packaging manufacturers to show on labels whether or not a food product was ECE safe and appropriate and in what ways food might need to be prepared to reduce the risk of choking before it is given to an infant, toddler, or preschooler.

"Supermarkets and grocery stores can support parents to reduce their child's risk of food-related choking by categorising foods or creating displays of ageappropriate food ranges. When offering free fruit, this should be accompanied by a caution notice to suggest to parents the best fruits (that are safe to give whole) depending on their child's age."

Allergy New Zealand estimates that one in ten infants is likely to have a food allergy by the time they are one year old. This has been another driver of change in what food is given to children by ECE services and what parents are requested not to put in their children's lunchboxes.

These are motivated by the fact that there is significant risk with children sharing or taking food from another child, including risks of cross-contact where a safe food for a child comes in contact with a food that another child is allergic to. Allergen labelling of baby food in tins and jars and food explicitly marketed for children, catering to these varying needs, saves lives and distress.

Allergen labelling of baby food tins, jars, and food marketed to young children saves lives and distress. Clear/bold allergen labelling would be very helpful. In early childhood centres, there can be many children with various food allergies and adults who are not the children's parents providing care and supervision. Therefore, allergen labelling is critical to reduce risks and prevent harm.

The market for children's food and snacks and products such as baby bottles and appropriate lunchboxes is evolving and continuing to grow, with most of our nation's children attending early childhood education. By taking time to understand the market, producers and suppliers can do more to access this and show support for the safety and health of the youngest consumers. n

Dr Sarah Alexander

Chief Advisor The Office of Early Childhood Education (OECE)

January 2024

I 23

HEALTH-CONSCIOUS & CONVENIENT There's a growing demand for nutritious and health-conscious snacking options for children and adults, with consumers increasingly favouring products low in sugar and high in protein and other added nutritional benefits.

F

oodstuffs North Island assistant category manager of a grocery, Reeva Hollick, said that the retailer had observed a rising popularity of indulgent snack bars that satiate consumer sweet-tooth cravings while aligning with their health goals and needs.

This desire for the best of both is essential to consumers looking for healthier alternatives that won't compromise on the flavours they love.

Hollick continued that another noticeable trend was using whole foods and functional ingredients, such as protein, which help consumers feel fuller and meet their nutritional needs.

Despite this, on-the-go convenience has remained crucial with the lunchbox.

Consumers want portable, ready-to-eat options that require minimal preparation or

24 I supermarketnews.co.nz

handling at school, the office, at the side of the sports field or while waiting in the car.

"Multipacks provide a great solution. They also are popular as a snack using portion control," said Hollick.

In 2024, Hollick anticipates that more innovation will be visible for snacking options on supermarket shelves, with brands choosing to incorporate functional ingredients to develop products catering to consumer demand for healthier snacks and positively contributing to consumer dietary intake.

"Products such as functional snack bars for children and adults could become as popular and convenient as protein powders."

Hollick continued that there were market opportunities suppliers could consider, such as snack pairing solutions, offering snack pairs that complement each other, like cheese and crackers. Or create multipack

options that cater to consumer dietary needs and versatile flavour ranges to attract a broader consumer base.

For kids' lunchboxes specifically, Hollick said there should be a focus on childfriendly, healthy snacks that incorporate fun, dynamic and interactive packaging that adheres to school standards. Also significant is the development of products tailored to a wide range of specific dietary needs, such as low-fat or energy and allergen-free options.

Transparency is key. Hollick explained that clear communication of products' sustainability and health attributes through labelling and marketing material was essential in building consumer trust.

Collaborating and partnering with influencers, nutritionists, and experts is another area to consider, as they can help endorse and enhance product appeal to health-conscious consumers.

Engaging consumers through innovative packaging through investment in research and development of eco-friendly solutions and designs that align with the sustainability goals of consumers, schools, and businesses. Using social media to supplement this will help cultivate relationships with consumers and create a sense of community around brands. n

Reeva Hollick

Assistant Category Manager Foodstuffs North Island

backtoschool

catering to consumers' holistic snacking needs

The act of snacking has become about more than satiating an appetite. Increasingly, snacking has become a method for consumers to boost their mood and as a means of enjoyment or entertainment.

I

n India, Mintel research revealed that 46 percent of consumers snack to improve their mood and 41 percent to de-stress. This indicates that snacking is not only driven by hunger but also by emotional needs.

Aligned with this trend is the growth of the holistic approach to health, encompassing both physical and mental well-being.

Consumers in Asia Pacific are more often seeking well-being-enhancing properties in their snack options. This means there is a significant opportunity for brands to create products formulated with ingredients that help boost consumers' moods.

Snacking is an essential part of Australian and New Zealand consumers' days, with research showing that 30 and 32 percent of consumers in these markets, respectively, snack at least twice a day.

Nuts and bakery goods are the prime snack selections among Chinese consumers, and there is a trend towards the premiumisation of snack products, including demographic specifications and quality-assured ingredient verifications, which are essential for fostering consumer trust.

Chinese consumers are also refocusing on themselves and looking for snacks that cater to their"me-moment" occasions.

According to Mintel, the total retail sales of significant snack categories in China are predicted to reach RMB1,387 billion by 2027, growing at a CAGR of 7.2 percent from 2022 to 2027. Brands in China are expanding their product offerings to cater to broader consumption occasions, focusing on healthier ingredients.

There is an emerging demand for meal replacement snacking in Japan, particularly among Gen Z, and seniors are making health-conscious snacking choices. For example, Mintel research shows that 19 percent of Gen Z say they eat snacks as a meal replacement when they hurry or don't want to cook.

Overall, the snacking trends in Asia Pacific are characterised by a focus on health and well-being, the blurring of lines between meals and snacks, and the demand for products that offer mental and physical health benefits. Brands catering to these consumer needs with innovative and healthy snack options will likely succeed. n

Snacking is an essential part of Australian and New Zealand consumers' days, with research showing that 30 and 32 percent of consumers snack at least twice a day.

January 2024

I 25

backtoschool

a dichotomy of indulgence & moderation Research manager at Euromonitor International, Julia Illera, a market research provider, shared insights about Australian consumers, noting a dichotomy between indulgence and moderation, with health and wellness trends shaping consumption innovation in the snacking landscape.

"S

ince the pandemic, Australians have become more healthconscious, and snacks have seen great innovation around healthier and better-for-you products and formulations," said Illera.

This includes those fortified with nutrients, containing less sugar or carbohydrates or shifting away from artificial colours, flavours, and preservatives. While health continues to be a concern for Australians as they are snacking more frequently, consumers are also strongly driven by a preference for indulgent flavours, looking for moments of permissible indulgence in their food choices.

Illera continued that Australians were looking to snacking as the ultimate comfort, with traditional and familiar local iconic brands driving consumption in Australia.

Snacks that spark a feeling of nostalgia also provide an opportunity for comfort and indulgence, with many brands relaunching discontinued products.

One example would be Tasty Toobz, discontinued in 2015 and relaunched permanently by Smiths in December 2021.

In response to the conflicting needs of indulgence and moderation, the Australian snacks landscape in 2023 has witnessed the emergence of treat-sized products. These offerings, such as Choc Chip Better Cookies Minis by the No Nasties Project, provide consumers with a controlled portion size while delivering an indulgent experience, featuring an 80 percent reduction in sugar content. Additionally, new sharing formats like Ben & Jerry's Pieces or Magnum Bites are gaining popularity, catering to consumers seeking portion control without sacrificing indulgence.

26 I supermarketnews.co.nz

Brand collaborations and activations remain significant, enabling companies to tap into nostalgia by collaborating with beloved brands. Examples include Kit Kat partnering with Milkybar and Allen's collaborating with Kirks. These collaborations bring familiar flavours to consumers and create impulse moments through novelty and indulgence.

For instance, Darrell Lea collaborated with The Cheesecake Shop to transform signature cakes into decadent chocolate bars, offering consumers a unique and indulgent experience.

In savoury snacks, partnerships with food chains have become a strategy to enhance customer experience and introduce new flavours. Smiths Snackfoods, a major player, has collaborated with fast-food chains like Subway, Red Rooster, and Mad Mex to launch innovative flavours, including a limited-edition Mad Mex Hot Sauce variant for its Double Crunch range. Such partnerships often target specific occasions, like Cadbury's release of an Old Gold Peanut & Honeycomb variant in its Chocolate Coated Nuts range ahead of Father's Day in collaboration with Old Gold. In specific categories, such as chocolate confectionery, these collaborations drive premiumisation.

Changing eating patterns have led to new consumption occasions for snacks, sparking innovation in product development. Critical drivers for snack consumption include value, flavour, and nutrition. Australians are willing to invest in premium products for special occasions, and this trend is expected to continue in chocolate confectionery and ice cream.

Australia's consumers seek snacks with novel and fun flavours and sensory

experiences. Indulgent and exciting textures, flavours, and formats are anticipated to drive value and catalyse impulse purchases.

Health and sustainability are also becoming focal points for innovation in the Australian market. Consumers are increasingly conscious of the supply chain's environmental and social impacts and the health effects of snacking.

Sustainability is evolving into an expectation, with consumers desiring inherently sustainable products without a premium price tag. Health-conscious consumers are expected to seek snacks with portion-controlled packaging, lower sugar content, higher fibre and protein, and no

Julia Illera

Research Manager Euromonitor International

artificial ingredients. The plant-based or vegan category will likely grow, aligning with health and sustainability trends, particularly confectionery and ice cream. Industry players must prioritise innovation to meet consumer demand for sustainably produced and healthy snack options.

Increasing cost-of-living pressures have made consumers increasingly pricesensitive, particularly in discretionary categories such as snacks. More consumers have shifted towards economy brands, and promotions and discounts drive consumption.

"Value-seeking behaviour is also set to drive sales and share growth for private

labels in 2023, with grocery retailers like Aldi and Costco well-placed to provide greater value for money."

With input costs continuing to rise across the supply chain for packaged food, industry players are increasing unit prices in Australia, with many opting to reduce pack sizes (shrinkflation) rather than increase overall shelf prices. Brands such as Mars Australia are increasing their investment in the Australian market, expanding local manufacturing, releasing new flavours and formats, and rolling out sustainable paper-based packaging (Mars with its Mars, Snickers, and Milky Way countlines). n January 2024

I 27

marketmovers

peter simmons raglan food co

The new CEO of Raglan Food Co, Peter Simmons, started his career in New Zealand as a sales merchandiser and representative, moving through a variety of key account and brand management roles locally before heading to London, where he also worked in the FMCG and telecommunication industries.

28 I supermarketnews.co.nz

T

hese career opportunities have played a formative role in shaping Simmons, who, upon returning to New Zealand, worked for Mars Incorporated, whom he was with for 16 years immediately, most recently as General Manager NZ before his latest appointment as CEO at Raglan Food Co. He had various roles in New Zealand and internationally based in Belgium.

“Mars as a family-owned and purposelead business gave me fantastic global and local learnings, and I feel very grateful for my time with the business,” said Simmons.

The next logical step was for Simmons to go abroad again; however, driven to stay in New Zealand for family, he decided to find a role wherein he could both stay in New Zealand and continue working in a business with purpose at its heart. Inspired by founder Tesh and Seb’s story and vision for the future, with Raglan Food Co products regularly appearing in his fridge, Simmons has joined the Raglan Food Co business.

Simmons continued that alongside the ambition to grow and expand the business, a key part of his inspiration and passion for Raglan Food Co. is its commitment to environmentalism and the planet.

“We all know we are at a crucial time with how our industry impacts the planet and

Continuing to excite consumers and attract them to dairy-free is our key focus.

Peter Simmons CEO Raglan Food Co

its future. I’m a dad of three, and I worry about the future of our planet for my kids. I love my time in the environment, the water and the snow; these are my happy places, so I want us to do more to protect these environments for the future.”

His first course of action was working with the Raglan Food Co. team, getting to know them, the business, and how it operates. Alongside collaboration with the team, he has ventured out to work with local customers who have supported the business since its inception.

Next is prioritising innovating and trialling new products, with Raglan Food Co’s latest range of products attracting customers back to the category.

“Continuing to excite consumers and attract them to dairy-free is our key focus.”

Accelerating growth to domestic and international markets through new pack formats and flavours and communicating the benefits of consuming Raglan Food Co products is the overarching focus and zeal Simmons has brought into his new role.

A key aspect of helping along this growth is overcoming preconceived ideas around dairy-free products, particularly the impression customers have that it doesn’t taste as good as their dairy counterparts.

“Whilst some brands don’t meet consumer

expectations, this couldn’t be further from the truth for Raglan.”

One challenge that Simmons said will be continuing to ensure Raglan Food Co. strikes a balance between time and freedom, with the team being the business’s most important asset and taking care to balance the time and freedom of its team members is the key to success.

“Also, as a growth company, we are expanding and looking for new people to join; finding talent remains a challenge many small and big businesses still face.”

Challenges with the economy, which many businesses face, are something that concerns Simmons as well, as he added that while Raglan Food Co has had growth returning, these challenges will need to ease to allow it to invest in its people and further business growth, as well as delivering value for customers. n

January 2024

I 29

marketmovers

BRAD ErCEG, FRUCOR SUNTORY

Brad Erceg began his career with Frucor Suntory in 2005 as a territory manager. He has gradually assumed various roles within the business that challenged and allowed him to increase ownership and leadership responsibilities across its commercial wing.

Kyle Faulconer, Chief Executive Officer at PepsiCo ANZ , Wern-Yuen Tan, APAC CEO for PepsiCo, Allison Yorston, CMO Frucor Suntory Oceania, Brad Erceg, General Manager NZ Frucor Suntory Oceania

N

ow general manager for New Zealand, Erceg is excited about the opportunity to lead the market and grow, with an emphasis on strategy, culture, and overall business performance. Erceg is proud of how Frucor Suntory has established an ethos that places equal value on culture and performance.

"Operating at this intersection is a

30 I supermarketnews.co.nz

driving passion and something I look forward to continuing to inspire in my new role, how we can foster an environment where the best of both worlds thrive harmoniously," said Erceg.

To steer Frucor Suntory Oceania with continued success in the market, Erceg plans to take full advantage of its upcoming partnership with Suntory Oceania, which will officially become a

Right: Harry Ellis - Head of Grocery and Retail NZ Left: Suntory Boss Coffee Rainbow Mountain Blend

multi-beverage group in 2026. During this transitional period, Erceg will take an ambidextrous approach to leadership, focusing on delivering performance today whilst transforming for the future.

Erceg will prioritise his team, consumers, and business efficiencies to realise these strategies.

"It's crucial to channel our resources effectively to fuel our brands and operations."

Non-alcoholic ready-to-drink beverages are a category of particular focus for Erceg to leverage as it has experienced significant and exciting growth in New Zealand over the past four years. This popularity has been propelled by the energy and transformation category surpassing the overall beverage category growth, with energy drinks performing at an impressive 16 percent growth and ready-to-drink coffee flying at a 61.2 percent growth.

With several of Frucor's staple brands falling under these popular categories,

leveraging its existing position within the market to further take advantage of the growing consumer demand for non-alcoholic ready-to-drink beverages supports the business's sustained growth.

With these categories, there has been a growing consumer demand for sugarfree, functional beverages with sustainable packaging options, which it has addressed by evolving its existing lines, including its upcoming version of V Zero Sugar.

"We're also looking for ways to lessen our impact on the environment, something we have in common with many of our customers."

Erceg continued that Frucor has a strategy aligned with Suntory's robust 2030 sustainable commitments, which span various facets of business, from water usage and focus on CO2 reduction in direct and indirect operations to innovative packaging solutions.

Suntory's value of the 'Yatte Minahare' spirit strongly aligns with Erceg's vision

for the company's future.

"With Frucor having emerged from humble beginnings as the Apple and Pear board, our business has thrived on a culture of evolution and seizing opportunities fearlessly. I envision preserving and advancing this entrepreneurial spirit as a key driver of our success."

Central to Frucor Suntory's future strategy is striking a delicate balance – maintaining the skill and innovation characteristic of a smaller enterprise while leveraging its strengths of being part of a larger organisation. Erceghopes to lead the local business by encouraging his team to think expansively, take wellcalculated risks, and approach challenges with the same enthusiasm that has defined the business's journey thus far, ensuring that it navigates the complexities of the industry with agility, resilience, and an unwavering commitment to embracing new possibilities. n January 2024

I 31

marketmovers

new leadership for nz beverage distributor Leading beverage distributor Federal Merchant’s & Co. is pleased to announce a change in the leadership of their business.

32 I supermarketnews.co.nz

T

he current head, Aidin Dennis, has decided to step down and leave the business at the end of 2023. Dennis has been with Federal since its inception in 2001, and he has served as CEO for the last 19 years, overseeing and being instrumental in the growth of the strong business seen today.

Michael Morton, the current director and head of brand and business strategy, has taken over as managing director effective 1 January 2024. Morton has been with the business for three years and, before joining Federal, held senior roles with William Grant’s, Red Bull, Bacardi, and Lion.

“Federal Merchant’s is in the best shape ever, and Aidin leaves an amazing legacy.

Existing directors Mark Mayers, Bho Patel and Jewel Smith continue to work in the business and are super excited about what lies ahead,” said Morton.

“We have a fantastic team supported by amazing brands, and with a seamless transition, it is effectively business as usual, and we expect strong continued growth into the future.”

Federal Merchant’s & Co. is a New Zealand-owned beverage distribution business with a comprehensive multi-beverage portfolio of local and international brands. This includes wellknown brands such as Pal’s, Wairau River, Glenfiddich, Hendrick’s, Fireball, San Pellegrino, Angostura, Martini and many more. n

Image by Auge Design

pentawards Winners of 2023

The winners of the 2023 Pentawards have been announced. Showcasing the best packaging designs on shelves globally, this leading award show received over 2,000 entries from over 60 countries for the 2023 awards. Of these entries, 600 were shortlisted by the competitions established by an international jury.

34 I supermarketnews.co.nz

Celebrating its 17th year, the Pentawards gives insight into global packaging designs and trends. Take a peek at a handful of the winners, including the Diamond, the best Best of Show.

Top winning agencies include Backbone Branding, James Cropper, Auge Design and Estudio Maba, winning over five awards each.

pentawards

diamond

casa marrazzo designed by Auge Design

Casa Marrazzo, an Italian sauce producer, tasked Auge Design with creating a unique line of premium products in a custom jar. Drawing from the brand's heritage, the visual identity developed was the "Collezione Casa Marrazzo 1934," featuring a sophisticated design with oversized, screen-printed objects on clear glass. Custom caps and a distinctive palette distinguish each product, while gold-printed labels and a screen-printed illustration enhance the shelf appeal, creating an authentic and premium packaging design.

platinum

pick up!

designed by Auge Design PICK UP!, the youthful addition to the Bahlsen family enterprise, celebrated its 22nd birthday by embracing its defining feature, The Knack. Four distinct flavours were introduced, focusing on The Knack's physical and attitudinal aspects, each distinguished by vibrant colours across various packaging sizes. The standard yellow hue was invigorated for a more youthful appeal, allowing Pick Up! to showcase its personality within the family line. A modernised logo inspired by the 90s design solidified PICK UP! 's vibrant and youthful image in the competitive market.

Image by Auge Design

January 2024

I 35

pentawards gold

godminster designed by Big Fish

Big Fish was entrusted to redesign Godminster's vintage organic cheese range. Imperative to achieving this was weaving the spirit of West Country into the design, reflecting a sense of myth and mystery and highlighting the cheeses' identity as made hand-in-hand with the land.

Born in Bruton, Godminster's cheese range is designed to be the heart of the cheeseboard.

The packaging has playful and rustic illustrations depicting Cheyney's Fortune, the Howling Hound, Bruton Beauty and the Devil's Dance. Each illustration relates to West country lore, reflecting Godminster's values and roots.

Image by Big Fish

gold

allplants

designed by Pearl Fisher The redesign of allplants was aimed to enhance the retail journey and reinforce the brand's mission to revolutionise the pre-prepared food industry.

Collaborating with the allplants team, design agency Pearlfisher took inspiration from the brand's fresh approach to plant-based living and created a confident new visual identity and brand design.

The new design departs from being exclusively direct-to-consumer, allowing allplants to enter the freezer aisle and secure listings in major retailers such as Ocado and Planet Organic. Infused with cheerful energy, the redesign features a bold, imperfect, playful new typeface that pays homage to natural foods' diversity, pace, and flavours.

Inspired by street and mural art in North London, graphic patterns are incorporated across various brand touchpoints, establishing a new system to differentiate the brand's recipes and flavours. The overall redesign aims to reflect allplants' commitment to plant-based living while making a bold statement in the competitive food industry.

Image by Pearl Fisher

36 I supermarketnews.co.nz

Image by Auge Design

gold

leibniz design relaunch designed by Auge Design

The Leibniz Design Relaunch, crafted by Auge Design, was aimed to rejuvenate the brand's image and packaging design, tailoring it to resonate with new generations, kids, and young families while emphasising the naturalness and goodness of the product.

Throughout the redesign, the team aimed to uphold the iconicity and warm attitude of the Leibniz brand.

The original Leibniz biscuit, with its simple and distinctive design featuring fifty-two "teeth" framing the rectangular field with "LEIBNIZ BUTTERKEKS" in capital letters, served as the foundation. This design, dating back to Hermann Bahlsen's original 1891 creation, has been celebrated in a series of "Monuments of German Design" by the Süddeutsche Zeitung. The strength of this iconic shape, embodying essential product information, became the focal point of the relaunch.

The recognisable Leibniz yellow was retained but enhanced with an improved sunflower tone, making the biscuit the

centrepiece on the front. The new brand logo maintained the original rounded style but was crafted to resemble the swelling of dough, featuring a smooth ink trap. This design approach extended to a customised type, the Butterkeks Display, creating a cohesive visual identity.

The packaging architecture was structured around six different ranges, with the biscuits taking centre stage as the hero product, conveying crucial information. The macro photography highlighted every detail of the biscuit's texture, ensuring instant flavour recognition. The distinctive Leibniz yellow was strategically used to enhance shelf impact.

To represent the brand's new natural direction, the outer cases were designed using kraft paper, with names printed according to different ranges, flavours, and corresponding colours. The result is a refreshed design that appeals to new generations and pays homage to the brand's heritage, successfully capturing the essence of Leibniz's goodness and warmth.

January 2024

I 37

pentawards

Image by W Design Bureau

gold

eazzypizzy pizza & gelato designed by W Design Bureau

EazzyPizzy. Pizza & Gelato. entrusted W Design Bureau to create a brand identity that reflects its unique taste combinations.

The design strategy employed a visual technique of contrast to highlight the distinctive nature of the brand, featuring a branded pattern showcasing a piece of pizza with orange, scoops of ice cream with tomato, melted cheese, sweet cream, strawberries, and salts.

Two versions of the logo were created to emphasise the diverse tastes: the pizza and gelato logos. Additionally, a simplified font version of the logo was designed for applications on wrapping paper, brand bags, and other items.

The elongated logo, resembling a stadium, mirrors the typical elongated shape of a pizza. This unique design ensures readability

38 I supermarketnews.co.nz

from all sides, with the pizza at the centre as a focal point of attraction. The font surrounding it creates the impression of people sitting around the pizza, eagerly anticipating a delicious lunch.

The EazzyPizzy lettering incorporates elements of Italian classic design, with well-arranged letters in a smooth clockwise motion, forming a symmetrical composition for a unique and recognisable image. The chef's hands, featured in the logo, sprinkle spices on the pizza, creating a mirrored effect on each side to enhance the emblem's savoury appeal. In an alternative version, the chef's hands add cherries to the Gelato, also forming the cooking "OK" gesture. This comprehensive brand identity captures the essence of EazzyPizzy's diverse offerings in a visually appealing and cohesive manner.

supermarketnews buyer's guide 2024 click here to read

www.supermarketnews.co.nz