SupermarketNews Magazine | June 2024

LOOK

evolving consumer expectations in convenience retail

Retail customers are driving change, whether frequenting convenience stores, service stations or supermarkets - they are demanding options. Research shows that customers want experiences in attractive store formats with convenient, good-value food choices. This demand is pushing retailers to innovate with personalised products and services, as well as a seamless, convenient experience. These are promising changes.

Supermarkets are evolving the "grocerant" experience by integrating HoReCa elements, offering more food-to-go, meal solutions, and in-store cafes. This concept, popular overseas, provides an exciting customer experience. Innovations such as flexible shelving, moveable refrigeration, and reimagining the centre store are driving this evolution.

Fuel retailers are also adapting to changing consumer demands by creating options that match international offerings for speed and convenience. Busy lifestyles are a driver for consumers seeking convenience, but so is an ageing population with a much smaller basket size when shopping. Retailers are enhancing existing offerings and exploring new value pools, extending the sale size from just fuel to additional items like

food-to-go, coffee, or topping up the weekly shop.

Over the next decade, the full impact of these trends on service stations will become more apparent, with some markets changing more rapidly than others. The rise of electric vehicles (EVs) and alternative-fuel-powered vehicles will continue to disrupt the traditional service station model, though urban stations are expected to be affected differently from motorway stations. Due to the slower electrification of heavy-duty vehicles, motorway locations should be more resilient. These vehicles are still expected to require fuel stops; however, EV drivers will continue to frequent motorway service stations for recharging, toilet breaks, and food or beverage purchases.

Turnover for unmanned service stations could be vulnerable to these changes, but overseas retailers are adding portable turnkey retail solutions as an option to grow the convenience offering. With low operating expenses and no need for full-time staff, these vending solutions can deliver significant revenue per square foot with around 500 SKUs. More commonly seen overseas, vending machines offer additional income opportunities that are relatively untapped here.

Reliance on fuel sales means

that service stations, seeing the disruptors, are evolving to offer more convenience store components. Faced with reduced fuel throughput, these stations focus is on expanding their convenience offering.

Streamlining or refreshing products to fit the service station model is a strategic move for FMCG suppliers. Foodservice suppliers are also finding opportunities by introducing HoReCa products into the convenience space when supermarket shelves prove too competitive to challenge.

As consumer expectations evolve, supermarket, convenience and fuel sector retailers are adapting with innovative solutions. This month, we extend our section on the Convenience and Oil channel as we, too, adapt and evolve to the changing retail landscape. 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

Best Japan's Food Purchasing Show

Find and Compare

Discover and compare a variety of Japanese Food & beverages at one place.

Learn and Catch

Learning the latest industry trends and hot topics for your business development.

Grow your Network

Gathering 900 exhibitors from all over Japan. It is the best venue to find suppliers and potential new businesses.

FROM COFFEE TO CONCRETE

RMIT University and Macedon Ranges Shire Council are pioneering a project that could revolutionise construction practices.

New World Pukekohe's new owner operator excited to support the community.

PAK'nSAVE has been named the country's most trusted supermarket for the 13th year in a row.

Avène has recently introduced a new groundbreaking serum that boasts a proprietary blend of acids.

aldi lowers produce prices

Aldi has significantly reduced the prices on over 45 fruit and veg products.

growing demand for fine cheese in uk

According to the latest retail sales data, British cheese flavours have become more diverse.

A fresh approach to sales, merchandising and sampling with innovation at our core and backed by our strong company pillars! We ensure our services are always visible, affordable and flexible to your needs. A responsive service where data is guaranteed, reducing costs.

tightening purse strings

The recession is taking a bite out of New Zealand manufacturers' sales revenue, according to new data from inventory management software brand Unleashed.

Wilcox, one of Woolworth's

verifying gluten free

New Zealand Food Safety has been inundated with inquiries from food businesses seeking clarification on the procedures for verifying the gluten-free status of foods.

house of musa x dole new zealand support philippines

House of Musa partnered with Dole New Zealand to host the Eco Fashion Runway at the Elle Melville Centre.

kids eat free scheme at tesco

During the May half-term, Tesco reintroduced its Kids Eat Free scheme to its 317 cafés across the UK.

Waitrose Canary Wharf will soon be home to the first in-store GAIL takeaway bakery.

new look for armor all

Australia | Car care brand Armor All has unveiled a dynamic new look across the Australian market in alignment with its global packaging evolution. With a proven track record of delivering innovative, easy-to-use, and effective products for over 50 years, Armor All products have simplified car care and protection to deliver the finest results.

The brand's transformation has included Armor All products, Armor All Ultra Shine, Armor All Extreme, and Armor All Ultra Shield, with black and gold packaging for a vibrant orange hue.

The Armor All brand mission has been to empower people to effectively clean, shine, protect, and freshen their cars. The packaging redesign makes it brilliantly simple for every customer to find the right Armor All product for every task.

The vibrant new packaging, set to hit the shelves in Australia from August 2024, is not just a visual upgrade. It's a strategic move to enhance the shopper experience. Research has shown that the increased prominence of this distinctive orange colour on the pack can help shoppers find the products up to 19 percent faster.

Designed to resonate with consumers and future-proof the brand, the new label leads with the logo, elevating its presence on the pack. It has been supported by colour cues that help guide product benefits and tasks. The new packaging also contains more

recycled materials and uses high-density, recyclable polyethylene bottles.

Armor All products are available from various retailers, including Supercheap Auto, Repco, Big W, Coles and Woolworths. n

centenary for kiwi icon

Four Square has marked a milestone within the New Zealand grocery industry by celebrating 100 years in business.

The iconic brand first emerged in the 1920s and was established by Foodstuff’s founder, J Heaton Barker. The idea was said to be a result of Barker’s frustration with the activities of the grocery chain stores of that time and how difficult operating a business was for independent grocers in the Auckland area.

Barker called the Auckland Master Grocers’ Association to action in mid-1922 to discuss plans for a co-operative buying group of independent grocers. By 1924, the buying group had registered as Foodstuffs, the first of three regional co-operatives located in Auckland, Wellington, and Christchurch.

But it was on July 4, 1924, that Barker first coined the name ‘Four Square’ while drawing a square around the number four on his calendar. It has been recalled that Barker thought the name would ‘stand Four Square to all the winds that blew’.

By the end of 1924, products had appeared on Four Square shelves under the same name, and in a few short years, the Four Square name had become a common sight throughout the country.

New Zealand’s first self-service Four

Square store was opened in Onehunga in 1948, the first of its kind in the country’s history. The store was opened by Barker’s son, Phil Barker, and Ray McGregor.

The infamous Mr Four Square character was first introduced in the 1950s, designed by the Foodstuffs advertising department. Initially featured in newspaper advertising, the character has become widely known as a symbol for the local grocery sector. Over the years, Mr Four Square has undergone several transformations. The most recent has forgone the pencil tucked behind his ear and old-fashioned hair parting.

Foodstuffs opened seven new Four Square stores in 2023, the most recent in Fitzroy, Taranaki. Previous openings included Britomart, Mount Maunganui and Waverly.

For the new store’s owner-operator, Tim Jackson, the opening has been just as much about the community as it was for the brand.

“It’s been really heartening to hear from so many locals who’ve stopped by to say hello, that they looked forward to having us open, and how needed the store was for the community,” said Jackson.

“The store’s new design, with selfcheckouts and fresh food options, will, I think, surprise those that haven’t come

across the new-look Four Square yet.”

Foodstuffs North Island Chief Executive, Chris Quin, said the store opening was an example of how the co-op and its members have constantly invested in changing communities.

“Each store is designed, configured and stocked based on its local community. While the brand experience needs to be consistent across Four Square stores, each location has its own unique needs and customer shopping habits that its local owner caters for,” said Quin.

The uniform store design has now incorporated an improved layout and lighting, brightly coloured neon signs that identify each in-store department, electronic shelf labels, and a contemporary colour scheme throughout the most recent stores.

New stores have also included in-housemade barista coffee, hot food service areas, and an updated catalogue of 4,000 products. n

LO CAL

JUSTINE'S KETO CHOC CRUNCH COOKIE

Justine's Cookies

Justine’s Cookies has launched two new flavours in their Keto Choc Crunch Cookie range. The Keto Milky White Choc Crunch Cookie is a fusion of silky-smooth white chocolate infused with a subtle hint of vanilla, all without sugar. The Keto Double Chocolate Crunch Cookie is another guilt-free indulgence that satisfies chocolate cravings. Both are sweetened naturally with erythritol and made from ground almond meal. Every serving also provides 26 percent of the daily fibre needs, making them the perfect on-the-go pick-me-up.

FANCY S'MORE?

Kellogg's

Kellogg's® has just launched a new flavour of Pop-Tarts® in New Zealand. New Pop-Tarts® Frosted S'mores Chocolate and Marshmallow Flavour are delicious toaster pastries filled with a scrumptious chocolate and marshmallow flavoured filling. They can be enjoyed on the go, at any time and are a tasty snack! Each box comes with 8 toaster pastries, sealed in pairs, ready to grab and go, or toast to perfection.

New Pop-Tarts® Frosted S’mores flavour is currently available in PAK’nSAVE and New World stores across North Island and South Island.

TIM TAM DELUXE CAFÉ LATTE

Arnott's

Arnott’s has introduced a new flavour, especially for all coffee lovers. The Tim Tam Deluxe Café Latte has the much-loved extra chocolate, delicious velvety cream, and a gooey centre.

Tim Tam fans can now indulge in the perfect complement to their next cuppa, to ‘Bite, Sip and Slam’ or simply on its own. The Deluxe Café Latte promises to tingle the taste buds of coffee connoisseurs and chocolate lovers with a delectable caramel coffee aroma.

SQUEEZY PIC'S PEANUT BUTTER

Pic's Peanut Butter

Drizzle your way to deliciousness. Pic’s Peanut Butter has stirred things up with its brand-new Squeezy Bottles, making it easier to enjoy the nutty spread.

Pic’s Peanut Butter has been crafted from Hi Oleic peanuts and freshly roasted to perfection at Pic's Peanut Butter World in Nelson. It is available in Smooth or Smoochy (the perfect blend of smooth and crunchy).

Peanut butter can be added to various breakfast foods like smoothie bowls, pancakes, and waffles, giving salads, noodles, and meat a savoury taste. It can also boost baked items like brownies, muffins, and cookies.

Designed for convenience and packed with premium Pic’s Peanut Butter, Squeezy has simplified snacking.

NOSHU LOW CARB INDULGENCE BARS

Noshu

Noshu has reinvented everyone’s favourite indulgent treats without all the refined sugar and excessive carbs. The Choc Mint Indulgence Bars have only 2g of sugar per serving, while the decadent Double Choc Brownie Indulgence Bars have only 3g of sugar per serving. Both are smothered in real luxe chocolate made from Rainforest Alliance Certified cocoa.

INTRODUCING VENERDI PURE FOODIE

Venerdi

Venerdi’s recent rebrand of their popular Organic Sourdough and Paleo loaves. Keeping the same recipes and products that customers have known and loved for many years but given them a fresh look to better tell the Venerdi story and align with the popular Venerdi Gluten Freedom range.

The Venerdi Pure Foodie range of speciality breads feature natural, wholefood ingredients. From activating seeds to slow sourdough ferments, everything is designed to bring out the best flavour and goodness. This nourishing collection is crafted without gluten, dairy or soy, so there’s something for everyone. Featuring four flavour variants, Paleo Super Seeded, Paleo Almond & Linseed, Organic Boosted Brown and Organic Activated Six Seeds

For further information and ordering, contact info@venerdi.co.nz.

CONVENIENT WITH ORGANIC GOODNESS

GoodnessMe

GoodnessMe Organic Fruit Snacks are made better for you. Made with 70% organic fruit juices & puree, these mess-free pouches burst with real fruit flavour. Choose from juicy strawberry & blueberry, berrilicious raspberry & bluberry or tropical pineapple & passionfruit. They're certified vegan and ditch the prep for a perfect lunchbox addition or anytime treat!

Visit www.goodnessme.nz to learn more.

LO CAL

CHOC FULL OF GOODNESS!

Weet-Bix

Weet-Bix is engrained in Kiwis’ homes, having been around for over 100 years. “Our gluten-free and added benefit ranges mean Weet-Bix is more accessible and brings new benefits for many shoppers in store and online.” Explains Marketing Manager Peter Davis.

Kiwi families are growing and changing and so are their tastes. Davis adds: “Good nutrition, taste, convenience and innovation keep our team on our toes and we’re very excited to announce the launch of our newest member of the Weet-Bix family. Weet-Bix Bites Coco Crunch is ready to devour as a snack or with your favourite milk.“ Available on grocery shelves from July.

QUESO FRESCO "KEH-SO FRES-KO"

Good Guise

Queso Fresco is a crumbly cheese with a slight salty tang. Queso Fresco simply translates to cheese fresh, and that’s how we make it. There’s no additives as it’s a clean label product. Fresh cheese at its best.

Crumble it through guacamole, pasta bake, scrambled eggs, salads and more, adding extra protein to your meals has never been easier!

Used by many worldwide, this fresh cheese of South American origins, is a staple of vegetarian and keto diets. Previously, it was largely unavailable in New Zealand. Local dairy farmers Julie & Roger Guise have brought this to life with the help of some of our immigrant community.

While it may be an international cheese, it is equally as good in local cuisine. Queso Fresco made in the heart of Southland. Available in 250g or 500g sizing with a 5 month shelf life.

Contact julie@goodguise.co.nz for more information.

CRONUTS ARE TAKING OVER THE WORLD

Emma-Jane's Foodservice

What we thought was a trend of the past, we are now realising that Cronuts are here to stay. Why not make life easier for you and your team by keeping your trust in Emma-Jane’s Foodservice who provide the most delightful crodots. Made with Authentic Flaky Pastry with a margarine base, for a beautiful soft experience on the inside juxtaposed with its crunchy crust, making this the perfect solution for your cabinet. Have them as is or fill with whatever your heart desires, Sweet or savoury will work in this delicacy.

Want a sample? Give our team at Emma-Jane’s Foodservice a call on 0800 366 252 or an email on info@emmajanes.co.nz.

LO CAL

CADBURY CARAMILK CRUNCHIE

Cadbury

Cadbury Caramilk Crunchie bites are a golden blend of caramelised white chocolate with honeycomb pieces, perfect for a morning or afternoon treat.

Made with 100 percent sustainably sourced cocoa, Cadbury believes it is suitable for farmers, their communities, and our planet.

CADBURY TWIRL ICED LATTE

Cadbury

Cadbury Twirl Iced Latte is a light, meltin-your-mouth chocolatey treat. It consists of two bars of coffee-flavoured swirls and curls coated in Cadbury Dairy Milk milk chocolate. It's ribbons of indulgent milk chocolate bliss, perfect for an afternoon treat.

KITKAT GOLD CRUSH

Nestle

Feel the rush with KitKat Gold Crush.

Just unwrap, snap, and savour the crisp, oven-baked wafer fingers, all deliciously covered in smooth caramelised chocolate, made with 100 percent certified sustainable cocoa supplied through the Nestle Cocoa Plan.

CADBURY DAIRY MILK SLICES

Cadbury

Cadbury Dairy Milk Slices are now available in two new flavours, Peanut Caramel and Raspberry.

Cadbury Dairy Milk Slices Peanut

Caramel is made with Dairy milk chocolate, peanut-flavoured creme, peanut pieces, and flowing caramel, while the Cadbury Dairy Milk Slices Raspberry is made with Dairy Milk milk chocolate, raspberry flavoured choc and Old Gold dark chocolate.

WINTER REMEDIES WITH ETHICS Ethics

The Ethics brand is trusted as a high-quality brand offering great value. Amidst the current high cost of living, the Ethics brand offers affordable pricing to consumers without compromising quality. Heading into Winter, and all year round, Ethics has you covered for pain relief.

Check out our Ethics Cold and Flu range to assist with those winter ailments, including medicated lozenges and products formulated to relieve symptoms of cold & flu and nasal congestion.

Always read the label. Use only as directed. Incorrect use may be harmful. If symptoms persist see your healthcare professional. Do not use ibuprofen if you have stomach ulcers. Multichem NZ Ltd, Auckland.

WATTIE'S HEAT & POUR GRAVY

Wattie's

Wattie's has introduced its new Heat and Pour Gravy, now available in a selection of rich and delicious flavours.

Keep things simple by pouring Wattie's Pork Gravy Mix over roast pork, but it also works with sausages or roasted veggies. Wattie's Supreme Chicken Gravy adds delicious chicken flavour to every roast dinner.

The Wattie's Supreme Roast Meat Gravy can also be cooked into beef and potato pies or poured over stuffed mushrooms, while Wattie's Traditional Gravy is the perfect gravy for home-cooked family dinners.

FEIJOA JAM DOUGHNUT ICE CREAM

Duck Island Ice Cream

Duck Island Ice Cream has collaborated with Everybody Eats to create a creamy, tart and fruity feijoa ice cream with cinnamon-spiced doughnut crumbs and a jammy feijoa swirl.

Everybody Eats is a charitable social enterprise tackling food waste, food insecurity and social isolation through their pay-as-you-can community restaurants.

These Feijoa Jam Doughnut Ice Creams will appear on the menu at Everybody Eats restaurants in Auckland and Wellington. A limited edition pint is also available at Duck Island, Farro, and Moore Wilson’s.

MAMMA'S MILK BAR 2-IN1 MAGICAL MUG CAKE

Mamma's Milk Bar

Mamma’s Milk Bar’s 2-in-1 Magical Mug Cake is a delicious lactation boost made with plant-based superfoods such as Shatavari and 70 percent dark chocolate shavings.

This lactation mug cake also contains MCT-rich coconut cream, which supports breastfeeding, pumps mothers and boosts the supply of breastmilk.

It is easy to mix with the milk of your choice and can be quickly and conveniently made in the microwave in under two minutes.

Packed with 100 percent natural ingredients, Mammas Milk Bar Lactation Products are made in New Zealand.

LO CAL

M&M'S COOKIE DOUGH

M&M's

M&M’s Cookie Dough is the perfect sweet treat for all cookie dough lovers. These delicious bite-size pieces of cookie dough are covered in M&M's original milk chocolate and coated in M&M’s traditional thin, crisp shell.

Delicious on their own, they're perfect for movie nights on the couch with friends and family and can also be creatively used to decorate chocolate-baked treats.

There are many ways to enjoy M&M's cookie dough chocolate, so find your favourite.

ALMIGHTY BLACKBERRY RASPBERRY SPARKLING WATER

Almighty Beverages

Almighty Beverages has just welcomed a juicy new flavour: Blackberry Raspberry sparkling water, harnessing the sweetness of blackberry paired with tart raspberry for berry-flavoured goodness.

Co-founder and managing director Ben Lenart said they wanted to build on the popularity of their other doubleflavour combinations, such as Yuzu & Lime and Peach & Ginger, to offer a layered taste combination with every sip.

Like Almighty’s other sparkling water flavours, Blackberry Raspberry is additive-free and made with charcoalfiltered sparkling water and natural flavouring.

WHITTAKER'S CREAMY MILK MACADAMIA

Whittaker's

Whittaker’s most requested block, the Creamy Milk Macadamia, is back for a limited time. Crafted with Whittaker’s classic 33 percent Five Roll Refined Creamy Milk chocolate and rich roasted macadamia nut pieces, this combination is an irresistible taste of luxury.

Whittaker’s Creamy Milk Macadamia block is made from beans to bar at its factory in Porirua. It is also Rainforest Alliance certified, as is Whittaker’s entire range of products, crafted with 100 percent traceable Ghanaian Cocoa beans and proudly Palm Oil-free.

FELIZ FOODS VUTTER

Vutter

Earlier this year, the public voted Vutter the best dairy-free butter in New Zealand for the fourth consecutive year on the Dairy Free Awards, run by the Vegan Society. Its competitors were major brands of margarine and other alternatives, and it also received second place for its slow-roasted Vutter Garlic.

The brand also visited an expo in Sydney conducted by the Woolworths head office, where it showcased its products and met with category managers.

Vutter has also been increasing the food service side of its business, with other food manufacturers and high-end restaurants using Vutter on their menus. It has successfully upscaled its production and can make 750 kg of Vutter in 24 hours in-house.

NEW & IN-DEMAND

Eruption Brewing

Eruption Brewing has a new canning machine that gives them the ability to can their brews fresh in house. This keeps every can to a very high standard, as the packaging is important to the end product. A new stout will launch just in time for winter 'Magma Double Cream Blackforest Milk Stout' 6.9%. There is a new session hazy call 'London Fog' dry hopped with Nelson Sauv, it comes in at a very drinkable 4.6%. They are also celebrating the re-release of their gold medal award winning Double Westcoast IPA 'Big Victory" 7.5%.

ECOSTORE RELEASES NEW LOOK FOR BABY RANGE

Ecostore

Many customers begin their journey with ecostore, one of New Zealand’s favourite environmental brands, as new parents looking for safe and gentle products for their baby. This is not something the brand takes lightly, and ecostore prioritises protecting what’s precious with their plant and mineral-based products that are dermatologically tested for the most delicate skin.

The baby range that is well known for being easy on little ones, and our world, now has a fresh new look.

The new packaging has been designed to heighten shelf visibility and shop-ability, introducing more colour by welcoming a family of cuddly animals to the pack. The refreshed look champions ecostore’s commitment to creating soft and gentle products, and enables shoppers to easily select between fragrance (teal) and fragrance-free (blue) options at glance. The changes will land on shelves in the coming weeks and feature across the full baby range, which includes Baby Bubble Bath, Foaming Body Wash & Shampoo, Baby Body Wash, Oat Milk Baby Soap, Baby Shampoo, Baby Sleepytime Bath, Baby Nappy Balm, Baby Moisturiser and Baby Oil.

Families who have chosen ecostore as the trusted foundation of their bathtime routine can rest assured that while the packaging might look different, the formulations remain the same, with hydrating harakeke and soothing chamomile.

For 30 years ecostore has been offering shoppers their favourite sustainable home, body and baby care products, removing harmful or unnecessary chemicals and putting people’s health first. In 2021, ecostore became B Corp certified, joining a global network of businesses that meet the highest standards for social corporate responsibility.

Shop the range at ecostore.com

LO CAL

SKINNY DIPPED PEANUTS

Graze

NOSHU CARAMEL MUD CAKES WITH DULCE DE LECHE ICING

Noshu

Noshu’s Caramel Mud Cakes with Dulce de leche icing are decadent, ready-to-eat, low-sugar treats neatly packed into four perfectly portioned pieces. They're great for kids’ lunchboxes or any occasion you want to indulge without compromise.

Skinny Dipped Peanuts has launched two new Milk Chocolate flavour combinations: Sea Salt and Salted Caramel. Truly a match made in sweet 'n salty heaven, these delicious peanuts are thinly coated with milk chocolate and a touch of sea salt and caramel, respectively.

HERBIVORE BUTTER

Herbivore

Herbivore is a new addition to the plant-based butter category. Made from coconut, it is sustainable, healthy, delicious, dairy-free, vegan, and keto-friendly.

Coconuts are rich in medium-chain fatty acids, which the body uses for immediate energy instead of storing as fat. They are also a rich source of lauric acid, an antimicrobial compound that regulates the immune system and lowers bad cholesterol.

MAGGI PLANT-BASED MINCE

Maggi

Maggi has released two new additions to its plant-based category, making it easier to cook family-friendly meals. Each packet contains the perfect blend of Textured Vegetable Protein (TVP).

Delicious, quick, and easy, these are available in two flavours: Italian Plant-Based Mince, ideal for Spaghetti Bolognese, Tomato and oregano Meatballs, or Veggie Lasagna, and Mexican Plant-Based Mince, ideal for Veggie Nachos, smokey Burrito Bowls, or Veggie Chili Con Carne.

Upstock Announces Big Updates with Woolworths, AI Automation

Upstock, the foodservice platform made by the creators of Xero, is rapidly transforming the FMCG industry by automating ordering, payments and logistics.

Upstock adds Woolworths order automation

In addition to their popular Foodstuffs automation, Upstock now offers Woolworths automation for FMCG suppliers to receive and process all their supermarket orders in seconds, rather than hours.

Prior to Upstock, FMCG brands needed to train full time staff to spend hours managing and processing orders from the major supermarkets. Now that work can be done easily, in minutes by any staff.

Brave Brewing owner Matt Smith explains, "Our Foodstuffs and Woolworths orders go through Upstock and get processed in seconds. It saves hours of data entry and eliminates errors and fulfilment

mistakes. The monthly cost is well worth the time and errors saved. I wish I could get back the time spent loading orders on various portals."

When Waitoa Beer was facing the daunting challenge of managing the complexity of getting ranged and managing supermarket orders their Head of Sales and Distribution James Mobbs described the difference Upstock made, “It gives us a ‘seat at the table’ with the supermarkets. The smooth ordering process means we avoid embarrassing errors and mix-ups as we build a reputation as a high quality, reliable supplier able to compete with the big players.”

Upstock uses AI to convert paper orders to digital orders

In another major announcement, Upstock now offers the ability to add any PO (purchase order) to Upstock. It will then use AI (artificial intelligence) to automatically convert the PO into a

digital order. This enables the automation of orders from any wholesale customer including Bidfood, Service Foods, Costco, Bunnings, Farro Fresh, and any others who place orders by PO.

Most independent supermarkets and grocery stores around New Zealand use the Upstock app to stock their shelves, including Bin Inn, Boric Food Market, Moore Wilson’s, Campus & Co, Bellatino’s, Connings, among many others.

Franco Boric is Co-owner of Boric Food Market, “Before Upstock ordering was time-consuming. A lot of emails back and forth, opening spreadsheets, downloading documents, going into different portals. With Upstock on my phone, I just go ‘bang, bang, bang’ and it's all done in minutes.”

Convenience and service stations using Upstock

“We service nearly every service station in New Zealand. Prior to Upstock, around half of these customers had to have their orders

The Caker founder Jordan Rondel, a celebrity chef and world famous model, uses Upstock herself and had this to say about it, “It was never really my job to do this side of the business. But now that it’s so streamlined I actually really enjoy doing it. It's just so easy.”

manually keyed by my team, which was hugely time consuming and also generated keying errors.” explains Phil Huddleston, the General Manager of foodservice distributor Online Distribution Limited (ODL) which distributes confectionery, grocery, snack foods, drinks, automotive consumables and cleaning products to nearly every service station in New Zealand – including Z Energy, BP, Caltex, Mobil, Night and Day and a few independents.

Huddleston said almost all their customers now order through Upstock. “We service around 700 customers per week, with around 1,000 lines they could order from. With Upstock, our customers can now easily see up-to-date pricing and

when items are out of stock. It’s so easy to communicate with customers, a simple message saves so many unnecessary phone calls and emails.”

Lower costs & higher sales

“We’re super proud Upstock is helping so many FMCG brands lower costs through automation and increase sales through our marketplace. It’s obviously been an insanely challenging few years, so to see so many of our customers growing thanks to Upstock is incredibly gratifying,” noted Philip Fierlinger, Co-founder of Upstock.

Fierlinger added that Upstock has even bigger plans for the future, so stay tuned and keep up to date at www.upstock.app. n

CONVENIENCE&oil

Foodstuffs x ChargeNet Expand New Zealand Network

Foodstuffs and ChargeNet, New Zealand's only nationwide electric vehicle (EV) charging network, have announced plans to build at least 80 new EV-charging sites at Foodstuffs supermarkets across the country over the next four years.

ChargeNet began working with Foodstuffs in 2015, installing charging sites at PAK’nSAVE and New World stores. These stores currently offer customers access to 128 ChargeNet charging points around the country. To date, the charging points have provided more than 7,731 MWh of energy to customers.

Foodstuffs NZ’s Head of Environmental Social Governance, Sandy Botterill, said the partnership reinforced its commitment to providing customers with accessible and convenient charging options.

“Our customers are telling us they like the convenience of being able to charge their electric vehicles while doing their shopping,

ticking two items off the to-do list in a single trip," said Botterill.

“By partnering with ChargeNet to open at least 80 new charging sites at our stores around the country, we’re also supporting our broader goals around being sustainability leaders through helping reduce carbon emissions and supporting the transition to low emissions transportation options for our customers.”

ChargeNet CEO Danusia Wypych added that the formal partnership with Foodstuffs NZ will speed up the installation of new chargers and increase the number of high-powered charge points available nationally. All new sites will be powered by Ecotricity’s 100 percent renewable, Toitū climate-positive certified wind, hydro, and solar electricity.

“The partnership demonstrates our and Foodstuffs’ commitment to the absolute best customer experience and to building even greater convenience and accessibility for

all EV drivers. We know that supermarket charging is the top preference for our customers. On top of that, 83 percent of our customers plan for their journey—they know exactly which EV charging stations they’ll use,” said Wypych.

“Building more chargers builds confidence in the network for everyday EV drivers, and being able to charge while doing an everyday errand helps seamlessly integrate EV-charging into their daily lives. By providing more ChargeNet chargers and even more convenient access, we’re helping to get more Kiwi drivers into EVs by building their trust that the EV-charging network can support them.”

Customers can get up to 80 percent charge in the half-hour or so it takes them to complete their shopping and provide the “e-forecourt” of the future, where customers stop in to do their weekly shopping and tick off their vehicle charge simultaneously. n

Three Generations of Good Ideas

GoodnessMe is here today because of three generations of family dedicated to making good food since the 1980s.

GoodnessMe co-founder James Norris grew up with good, honest, simple food. His Grandad owned the local bakery, and Dad owned the butchery, which was just two doors apart in Palmerston North.

Norris’ parent’s flare for making and finding good stuff led to the opportunity to open a ‘Delicatessen’ and fill it with premium local and imported goods. They knew that mass-market food was losing its appeal, and customers wanted better quality, new ideas and exciting flavours.

So, at a time when everything was

produced locally, the young Norris got a taste of what’s good from around the globe - soft cheeses, roasted coffee, savouries and sweets.

Fast-forward to the present day and Norris is a father himself. He is always on the lookout for the right balance of healthy snacks and tasty treats for his own kids.

He wanted a better-quality snack that would fulfil his goal of doing good things for our nutrition, our environment, and our communities.

Today, Norris and the GoodnessMe team are proud to create snacks made with good ingredients for families both in New Zealand and Internationally.

“We are really excited to be bringing you the next evolution of the brand extending out from kids snacking into snacking for the entire family with the introduction of our single serve organics range,” said Norris.

This is a range of 30g Fruit sticks and 50g Resealable pouch packs of Fruit Nuggets, all with reduced plastic kraft paper-based packaging. All have the same nutritional benefits of GoodnessMe’s current kids range, which is vegan and allergen-free and has all-natural Strawberry, Blueberry, Raspberry, Pineapple, and Passionfruit flavours that adults can now enjoy, too.

So here’s to good taste, being good and doing good, and growing single-serve impulse sales organically. n

We are really excited to be bringing you the next evolution of the brand extending out from kids snacking into snacking for the entire family with the introduction of our single serve organics range,

CONVENIENCE&oil

From Servos to Multi-Service Stations

Australia-based APCO Service Stations Pty. Ltd. has seen an apparent swing toward quick and convenient options among consumers since the pandemic. There has also been an increased demand for essential items at service stations.

With consumers becoming time-poor and limiting the frequency to traditional supermarket destinations for a weekly shop and more for daily top-up transactions, service stations like APCO have had to evolve into multi-service destinations.

“Customers are also using tech more with in-app purchases and self-service POS,” said Erol Collings, business development manager of grocery at APCO Service Stations Pty. Ltd.

“We have expanded into everyday household items.”

This expansion of grocery items in service stations is due to consumers seeking convenient, one-stop shopping experiences. Collings added that grocery sales significantly contributed to the overall basket spend.

“Whilst refuelling and grabbing a coffee, they can top up their weekly groceries or

grab a ready-to-eat meal for dinner on the way home from work.”

He also said it was necessary to consistently review consumer trends, depending on the location and demographics, to offer healthier impulse options.

Additionally, any technology that allows for faster and smoother transactions has become a focus, with sales via self-service checkouts and apps showing strong growth monthly at APCO Service Stations Pty. Ltd. n

Airex Merchandisers have been specifically crafted to provide an attractive ready-to-serve cold drinks and food display. Featuring an electrostatic finish that helps prevent fingerprints and smudges. Equipped with adjustable temperature control, double glazed glass doors, and energy-e cient LED lighting.

CONVENIENCE&oil

Point of Difference Between EV & Service Stations

Over the years, the demand for electric vehicle (EV) charging stations has seen a significant uptick. Initially, the adoption of EVs was gradual, driven by early adopters and environmentally conscious consumers. However, the adoption rate has accelerated with the growing awareness of climate change, advancements in EV technology, and government incentives.

“Recently, we've observed exponential growth in demand, fueled by an increasing number of EV models, improved battery ranges, and a broader acceptance of EVs as viable alternatives to traditional internal combustion engine vehicles,” said Rob Asselman, head of marketing at Chargefox.

“There will be ongoing and accelerating growth in the EV sector. The simple reality is that, in almost all cases, an EV is already a better choice for passenger vehicles.”

Electric vehicles are cheaper to own, cleaner, faster, and have better technology and safety features. The availability and viability of light commercial, freight and mass transit electric options have also rapidly expanded. Therefore, public charging infrastructure must continue to grow to keep up with demand.

Currently, road transport accounts for about 20 percent of global emissions, and enabling the electrification of transport has been at the core of Chargefox's work.

It has already provided over 2000 publicly available charging plugs across Australia and will continue to add about 150 more monthly.

EV chargers have inherently been selfserve, with charging and payment facilitated entirely through an application such as Chargefox. This has also presented a challenge as most people have been getting behind the wheel of an EV for the first time, so using a public charger is a new experience for many.

“Rest assured, after charging a couple of times, it becomes as normal as pumping fuel.”

Another challenge for EVs and EV charging stations in the Australian market has been overcoming much of the misinformation perpetuated by vested interests and accepted as the truth.

“Many just believe statements like “EVs catch on fire,” “They don’t drive far enough,” or “They are just as bad for the environment.” These statements are simply and objectively untrue, yet they persist.”

For a long time, service stations have been the singular location where drivers could refuel, be it unleaded, diesel or LPG, and electric vehicle charging has disrupted this status quo.

Asselman added that almost any business with a carpark can provide EV charging. This meant that in addition to providing

fast, reliable charging, service stations would need to provide additional services and amenities to attract drivers who now have the option of ‘refuelling’ while at home, shopping, dining, or catching a movie.

“The opportunity for service stations may be to provide a point of difference to other EV charging locations by providing a human attendant on the premises.” n

Al Ghurair Motors Collaborates with TAM-Europe

Al Ghurair Motors has collaborated with TAM-Europe, a well-known manufacturer of commercial vehicles in Slovenia. Under the agreement, Al Ghurair Motors will be the exclusive dealer for TAMEurope's full range of electric vehicles in the UAE.

The announcement was made at the Electric Vehicle Innovation Summit, held at the Abu Dhabi National Exhibition Centre (ADNEC). The summit presents state-ofthe-art electric vehicle technologies from around the world.

John Iossifidis, GCEO at Al Ghurair, and Yusef Ma, CEO at TAM-Europe, attended the signing of this significant MoU. The electric delivery van Model T600 showcased at the booth was an attraction at the event, garnering considerable interest from leading logistics companies worldwide.

Integrating electric vehicles into urban transportation systems has been a pivotal step towards the UAE's ambitious goal of achieving net zero emissions by 2050. With the transport sector significantly contributing to global greenhouse gas

emissions, the transition to electrification is not just a choice but a necessity to significantly reduce overall carbon intensity.

"At Al Ghurair, we take pride in contributing to developing future cities across all our industries. In the automotive sector, we actively seek innovative solutions and technologies that challenge the existing norms and deliver lasting value to our customers,” said John Iossifidis, GCEO of Al Ghurair.

“This partnership underscores our dedication to supporting the UAE's long-term vision for safe, intelligent, and sustainable urban transportation solutions. We eagerly anticipate working closely with TAM-Europe to transform this vision into reality."

Yusef Ma, CEO of TAM-Europe, added that TAM-Europe was a frontrunner in providing sustainable transportation solutions.

“Our environmentally friendly vehicles are specifically engineered to withstand the demanding climate of the UAE, ensuring optimal performance without compromise. This partnership enables us to

At Al Ghurair, we take pride in contributing to developing future cities across all our industries.

contribute directly to the UAE's ambitious sustainability targets.”

As a leading manufacturer of top-quality buses and coaches, TAM-Europe serves three primary market segments: airport buses, public transport, Light Commercial Vehicles (LCVs), and Heavy Commercial Vehicles (HCVs). The company's VivAir airport buses segment, excluding China, boasts a 40 percent market share globally. n

Government to Reverse Oil and Gas Exploration Ban

Resources Minister Shane Jones said removing the ban on petroleum exploration beyond onshore Taranaki is part of a suite of proposed amendments to the Crown Minerals Act to address the energy security challenges posed by rapidly declining natural gas reserves.

“Natural gas is critical to keeping our lights on and our economy running, especially during peak electricity demand and when generation dips because of more intermittent sources like wind, solar and hydro,” said Jones.

“When the previous government introduced the exploration ban in 2018, it not only halted the exploration needed to identify new sources, but it also shrank investment in further development of our known gas fields, which sustain our current use levels.

Rebuilding investor confidence in New Zealand’s petroleum sector will require more than removing the ban. The Coalition Government has proposed further changes, as agreed by the Cabinet, to re-establish New Zealand as an attractive and secure destination for international investment.

“Some of our current settings are a barrier to attracting investment in exploration and production because they are overly costly and onerous on industry. Some obligations lack flexibility and compliance obligations are uncertain and unclear.”

In addition to removing the ban, changes have been proposed on how petroleum exploration applications are tendered and allocated, aligning the petroleum decommissioning regime with international best practices and improving regulatory efficiency.

NZ petroleum and minerals sectors

contributed $1.9 billion to GDP in 202021 and $236 million in Crown revenue in 2022-23. In 2023, mining employed around 6,000 people, most based in regional communities.

“I want a considered discussion about how we use our natural resources to improve the security and affordability of energy and resources supplies, stimulate regional economic development opportunities, and increase New Zealand’s self-sufficiency to protect against volatile international markets.”

The Crown Minerals Amendment Bill will be the latest legislative reform introduced by the government to cut red tape, enabling crucial resources and infrastructure projects across New Zealand and allowing communities to benefit. The Bill will be introduced to Parliament in the second half of 2024. n

AlixPartners Acquires Berylls

Global consulting firm AlixPartners announced the completion of its previously announced acquisition of the majority of the operations of leading automotive consulting firm Berylls.

The transaction, which closed on 31 May 2024, followed a successful regulatory approvals process and will result in the Berylls Strategy Advisors and Berylls Mad Media businesses becoming wholly owned by AlixPartners.

Given the strong brand recognition that Berylls enjoys, its specialist service offerings will be taken to market under the banner of “Berylls by AlixPartners”. The transaction will see approximately 160 people joining AlixPartners from Berylls, predominantly in Germany and across China, the UK,

South Korea, North America, Austria, and Switzerland.

“We are delighted to welcome our new Berylls colleagues to AlixPartners. Today marks an exciting new chapter for the firm in our continued growth as we combine Berylls’ best-in-class strategy, growth, and digital capabilities and our financial, operational, and performance improvement consulting expertise,” said Simon Freakley, CEO of AlixPartners.

“This enhanced offering ensures that we are more perfectly positioned than ever to help our automotive clients create value in today’s complex and disrupted environment.”

As a result of this high-profile, strategic acquisition, AlixPartners and its new Berylls colleagues will afford automotive

clients access to the consulting industry’s most comprehensive range of expert advice spanning the value and supply chains in their entirety.

“The arrival of our new Berylls colleagues marks a pivotal moment for our automotive offering at AlixPartners, and we are thrilled to have them on board,” said Andrew Bergbaum, Global Co-Head of AlixPartners’ Automotive & Industrial Practice.

“The response from our automotive clients has been overwhelmingly positive, and we’re excited to create a unique offering for them as they look to secure their future against a backdrop of unprecedented change for the industry.”

Willkie Farr & Gallagher LLP represented AlixPartners, and Gleiss Lutz represented Berylls. n

storeofthe month

PAK'nSAVE ROYAL OAK

investing in the future

PAK’n SAVE Royal Oak has undergone a number of significant improvements over the last few years, making the store more contemporary and accessible to customers.

Some improvements have been plainly visible, including the recently installed self-checkouts and electronic shelf labels, whilst others, such as a new HVAC system, team training and initiatives around team engagement, are less obvious but just as important. Further investment has been put into a suite of retail refrigeration units and a CO2 plant, which will help the supermarket reduce its environmental impact and will be installed over the coming months.

A traffic management plan has been another focus for behind-the-scenes management to improve in-store safety. The plan has earned the supermarket a spot in the final for the New Zealand Workplace Health & Safety Awards 2024.

Owner Michael Vanbrink said the process averaged from one to two years for each project to plan and deliver. The delivery of specialist equipment from overseas has also delayed the process.

The self-checkouts have been a welcome addition for customers. According to Vanbrink, customers have long requested

them. Installing self-checkouts has meant that the supermarket can serve customers more quickly and more easily adapt to rushes. So far, customers feedback for the new check outs has been full of praise.

The supermarket's huge success has been replacing the previous paper-based ticket system with new electronic shelf labels. This change has mitigated human error and ensured supermarket staff provide customers with the most accurate pricing possible. While manual checks are still conducted, the electronic labels have improved in-store pricing accuracy.

Vanbrink said very decision that the supermarket has made was led by the customer.

“If we make a change like introducing new technology, it must deliver a better experience for our customers, which, from the feedback I’ve received – it has,” said Vanbrink.

“I’ve heard from our community that some customers love the self-checkouts, while others still prefer using the lane with an operator. That makes me very happy because it means PAK’nSAVE Royal Oak

now offers the choice for customers.”

The new instalments have given a more contemporary feel to the store’s interior. The opportunity to install new equipment and technology has changed the feel of the store in a positive way. For example, the self-checkouts have opened up the front of the shop, and have made it feel less crowded and easier for customers to see where they need to go. Vanbrink added that customers have commented on how

new and open the area looks.

The store's future investment pipeline will include the HVAC system, new retail refrigeration units, seismic strengthening, and some electrical upgrades.

“The replacement of our refrigeration units required the most investment. We expect this to be completed by Christmas.”

The Auckland Anniversary weekend floods of 2023 caused significant damage to the store, including the complete destruction of

its travelators. Their replacement required custom-building overseas, which added a lengthy shipment process. The entire operation took nearly a year to complete, during which time access to roughly a third of the store’s car parking was limited.

As of April, the travellators are back working, which has not only restored full access to the supermarket but also provided a more convenient and accessible shopping experience for all customers. n

grocery action group column

Want to make sure the supplier voice is heard in the battle of duopoly supermarkets? Then join the Grocery Action Group (GAG). We’re set up to ensure fairness for suppliers and consumers when dealing with the big supermarket chains of Woolworths and Foodstuffs.

Our first job is to stop the merger of Foodstuffs North Island and South Island. You know better than most, what that will mean for suppliers of groceries – a centralised buying system meaning even less competition than there is now. And importantly, fewer ways for you to get your products on to the shelves at a fair price.

GAG has made two submissions to the Commerce Commission strongly opposing the merger. You can read them here and here. We’ll be staying on the case as we think this is such an important time for the grocery sector in New Zealand. We’re not alone. A recent OECD report found New Zealand did not have competition in the supermarket sector (among others) and it may be time to consider forced divestment. We agree this should be looked at.

Our board is made up of industry and consumer advocates. Shortly we’ll be announcing new members representing the supply side and further interests.

I’m chairing this group because I believe in fairness and competition – neither of which we have in our current supermarket

sector. But we need your help. Join GAG at www.gag.org.nz. And help us to fight on your behalf. We’re interested in your stories and your support. If you want more competition, more access to sell your products at a fair price, then you need to help us to help you.

Recently Foodstuffs North Island CEO Chris Quin said a merger would be good for business. But that’s not what the Commerce Commission found in its supermarket study in 2022 and that’s not what you’re finding either. The report, and the OECD, say profits are too high for the supermarket owners, and they exert pressure on suppliers, passing on costs and uncertainty to them with the threat of removing products from shelves if suppliers don’t agree.

We agree with you. Our vision is better prices for consumers and fairer deals for suppliers. It’s as simple as that.

By joining us, we’ll keep you updated on our progress. We’ll also be looking to you for help (anonymously is fine, we know it’s hard to say anything publicly and stay in business). Please help us to help you www.gag.org.nz. n

Sue Chatwin Chair Grocery Action Group

social media to supermarket star

Over the past few years, particularly since the COVID-19 pandemic, there has been a rise in how social media has affected various aspects of the food industry. This has led to the development of not only trends but also food influencers, #chefluencers, and more, shifting consumer behaviour and perceptions of their daily food choices.

One such story has been that of Australian influencer Nicholas Vavitis, who took to social media to explore and evaluate a diverse range of culinary delights across Australia.

His enduring passion for exceptional desserts and cakes culminated in his decision to create his signature product. While the journey had been daunting and filled with apprehension, Vavitis created his brand, CHOCLT.

“I moved to Brisbane during COVID-19 and had no job, so in my spare time, I took up baking and wanted to see what desserts I could make. I began handing them out, and people loved them and wanted me to start selling them,” said Vavitis.

minutes with

Vavitis’ signature dessert has been the CHOCLT. brownies, which took a lot of trial and error due to his lack of baking experience. He tested various flavour combinations to see what paired well with the other and learned how to bake properly.

“I couldn’t even make a cookie to start with.”

The community, which loves the product, sets CHOCLT. brownies apart from others on the market. Vavitis was thankful for how people search for CHOCLT. products and how much love the brand gets.

He also felt that CHOCLT. offers many unique flavours and that the constant limited-edition flavours kept people coming back.

In terms of sourcing ingredients for

CHOCLT., Vavitis decided to select the top-tier Sydney-based Buonissimo.

“Both Mike and Dave, who own Buonissimo, always care about the production of the brownies. They always source ingredients from local Australian businesses. How they handle and store their ingredients leaves me feeling like my product is in good hands.”

Being stocked in 1000 Woolworths stores and, recently, 850 Coles stores has been quite unbelievable for Vavitis, who said it all happened so quickly. At the same time, this has not let him divert his focus from delivering a good product.

“I always prioritise quality over quantity, so for the time being, I’m focusing on delivering a good product. I feel like when you focus on that, doors open naturally.”

His dream has been to have a CHOCLT. product in every aisle and to continue testing the boundaries.

“I can’t give away too much, but in summertime, everyone’s in for a real treat.”

Despite the success that CHOCLT. has garnered, Vavitis said that running the business has been the biggest challenge.

“You need to have a passion for what you do, but sometimes, you wear ten different hats, and navigating your way around scaling a business can be quite hard.”

Vavitis was extremely grateful to everyone who continues to purchase CHOCLT. products, and he felt so fulfilled seeing people going out and emptying shelves. n

new wins & launches for 8 wired brewing

8 Wired Brewing has proudly announced that it has won the Supreme Winner award at the New World Beer Awards this year. This prestigious recognition has become a testament to the dedication and hard work of the entire 8 Wired team, particularly during the challenging brewing process.

The brewing industry has changed drastically over the past decade and has continued to become more competitive. This has made it rewarding for the team to see its efforts acknowledged at such a high level again.

"A special mention goes to Desperate Glory, a passion project we embarked on with our great friends at Small Gods,” said Soren Eriksen.

“Winning the top gong for this beer highlights the power of collaboration, showing that when we work together, our shared passion leads to something truly exceptional."

The company has also been equally thrilled to introduce its latest creation, the LO-FI range, dedicated to providing low-alcohol

and low-carb options. This style poses the challenge of maintaining a rich flavour profile while reducing alcohol and carbs.

LO-FI Raspberry Sour is the latest addition to the LO-FI range and has made it to the Top 30, a remarkable achievement for the brewery. Its inclusion in the Top 30 means it will be readily available in New World stores nationwide over the next month, making it the perfect time for beer enthusiasts to experience its unique flavour.

"On top of the two Top 30 winners, three of our other beers, iStout, Cloud Tripper Hazy IPA, and Citrus Maxima Wheat Ale, were all highly commended. These accolades reinforce the quality and diversity of our beer lineup,” added Monique Eriksen. n

time to listen

An astute person once said, “there is as much wisdom in listening as there is in speaking”. I have enjoyed many opportunities to do both recently with a wide range of industry groups.

The end of last month saw our Food and Grocery Council May Member Meeting, which was attended by many members, and generated some excellent discussion and industry networking. It was a full afternoon sponsored by ANZ with a number of insightful speakers, including Justin Lester from DOT Loves Data on new trends and data possibilities for better business insights, Adelle Keely from Acumen on the latest results from the Acumen Edelman Trust Barometer 2024, and the Grocery Commissioner, Pierre van Heerden, who presented some important updates for members on the Grocery Supply Code, the upcoming Grocery Report and the wholesale access regime. All of the presentations have since been shared with our members. We also had an excellent panel discussion with Simon Bridges CE Auckland Business Chamber and Adelle, and Andrew Bayly, Minister of Commerce and Consumer Affairs, who couldn’t make it in person, provided useful insights for business via an upbeat video message. Not long after that I spoke at the Hutt Valley Chamber of Commerce – also alongside the Grocery Commissioner. Events like this are an excellent way to listen to business owners and take the pulse on a variety of industry issues, to ensure effective cut through for the advocacy work we do on behalf of grocery suppliers in Aotearoa New Zealand. Perhaps unsurprisingly, many of the issues are not confined to our shores either. Judging by what I heard while

listening intently at the recent Australia Food and Grocery Council’s annual conference, we share many issues with our colleagues over the ditch. Working together where we can, to find aligned solutions is important given how much of our industry operates in both markets.

The Grocery Commissioner’s update on both occasions reminded suppliers to make use of the Commission’s communication materials such as the open letters, regular quarterly newsletters, the grocery Supply Code checklist, and other key services such as the anonymous complaints tool to guide the Commission on ensuring the Code's compliance, where it may need to investigate issues further.

The Commissioner also advised suppliers that there is no requirement to sign a Grocery Supply Agreement (GSA). He confirmed the Supply Code provides protections to suppliers without signing a GSA and that they should not negotiate out of their rights unless there is a clear benefit to them, and if concerned they should seek further legal advice.

NZFGC will continue to work with the Commerce Commission further to resolve the outstanding issues to better achieve the intent of the Code.

Alongside the May Member Meeting we also held the NZFGC Annual General Meeting. This was another great opportunity to listen to feedback from our members. Pleasingly members voted overwhelmingly to adopt our new Constitution and responded well to the

release of the NZFGC 2024-2029 Strategy – neither of which we could have developed without spending a lot of time listening to the needs and aspirations of grocery suppliers. Both of these tools give me great confidence in the future of our sector. The new strategy in particular, sets the direction and specific goals for our mahi on a range of important issues: backing excellence through best practice and collaboration, and championing change in areas where change is needed such as leading sustainable practices, attracting and retaining talent and delivering better nutrition and wellness to New Zealanders. I’m excited to be part of such a forward-thinking and driven food and grocery industry. Having a shared horizon to work towards is not possible without a lot of listening to each other. n

Raewyn Bleakley Chief Executive, New Zealand Food & Grocery Council

implementation challenges of a four-day workweek

Since the COVID-19 pandemic, the employment market has undergone numerous unprecedented changes. Salaries have skyrocketed, workforces have decentralised due to work-from-home requirements, and companies have been hiring en masse to meet the surging demands.

“Candidates were in the driver's seat, and their expectations of employers were sky high,” said Ronil Singh, director at Robert Half.

“They anticipated substantial salary increases and to work from home most of the week, and often, employers met these demands out of sheer necessity to secure the headcount.”

However, this scenario has dramatically changed in just a few years. Due to changing economic conditions, employers have begun to regain power. Businesses have also become more selective in hiring, ensuring that whoever they bring on board is a true value-add to their workforce.

The number of available roles has also reduced, leading to structural changes in many businesses. Working professionals are expected to attend the office most of the week. Salaries have stabilised, and only those who hold niche, in-demand skills have the leverage to negotiate salaries and benefits outside of the market norm.

In the FMCG industry, automation and the uptick in digital transformation projects have been the catalyst for driving demand for specific roles. At the same time, the actual requirements of the role have not changed as much.

For example, demand for data analysts and scientists has increased with the

increasing reliance on data to understand consumer behaviour, optimise supply chains, and personalise marketing. Most roles, whether in the FMCG industry or not, require digital literacy to use software and systems for efficient work processes.

Considering these uncertainties, Singh advised job seekers to understand that the current job market has returned to a ‘normalised’ state, meaning employers have been paying close attention to who and how they recruit.

“When navigating today’s market, be prepared to find roles that require in-office attendance. It is less common to find work that allows you to work from home most of the week.”

While some businesses have prioritised work-life balance and hybrid work options, in-office attendance can allow collaboration with team members and maintain a positive corporate culture.

Job seekers must also ensure their job application materials highlight their transferable skills. Demonstrating clear examples of these qualities can go a long way toward positioning them as preferred candidates.

“If they lack direct experience in the desired field, emphasise cross-functional skills such as communication, problemsolving, adaptability, and teamwork.”

Singh also discussed the growing

awareness of the benefits of a four-day workweek, which many companies support. He highlighted the importance of acknowledging that the actual execution may present significant challenges.

“Transitioning from intention to action often requires substantial planning, resources, and cultural shifts within an organisation. Many employers cannot revert to this business model because of their type of operation and industry, no matter how much employees may like them to.”

Four-day workweeks can be a doubleedged sword regarding productivity. On the positive side, a well-implemented four-day workweek can significantly increase focus and efficiency, reduce stress and burnout, and improve morale and job satisfaction. At the same time, increased work intensity and communication challenges can hinder productivity.

“The key is approaching it strategically, with clear communication, flexible work arrangements, and focused on outcomes rather than hours worked.” n

www.grocerycharityball.nz

justin boyes new world greenmeadows

Having always been passionate about food, Justin Boyes began his culinary career as a kitchen hand, a commis chef and a chef de partie in Australia before returning to New Zealand over two decades ago.

He then took a role in the bakery department at New World Greenmeadows, where he is currently the bakery team leader.

“I hadn’t had any experience in baking until I took a role at New World Greenmeadows, which is what attracted me to the position. I wanted to expand my knowledge and try something new,” said Boyes.

“Nothing is better than seeing the cabinet full of baked goods, pastries and mouth-watering pies after a busy morning of preparation, baking and displaying everything for our customers to enjoy. Hearing customer feedback is a highlight, and it never fails to give me or the team a sense of satisfaction.”

Boyes’ favourite baked good has been the pie, although he was unsure if he enjoyed making or eating them more. Pies have been a Kiwi staple, especially in winter when nothing is better than a hot pie and a sweet treat for lunch.

The bakery at New World Greenmeadows has been very well-known for its award-winning pies and delicious custard squares. It also has tasty and unique doughnuts, with a recent addition to the

doughnut cabinet being the Jumbo Donut.

“Many customers have told us they come from all over Hawkes Bay to get our goodies from the bakery, so they must be pretty special.”

Things in the baking space have constantly evolved and changed, and the New World Greenmeadows bakery team have enjoyed testing new ideas. Boyes has constantly encouraged bakers to be creative and unafraid of failure. The staff is the first to taste-test and provide feedback before the product is available to customers.

With new trends emerging, one that has caught Boyes’ attention and that he would like to try has been the ‘crookie’, a hybrid of a croissant and a cookie. He also hinted that the team has a few ideas in the works that he would like to see come to life soon.

“I want continuous growth in our bakery, product range, and team. I always encourage staff to look further through additional training or courses or by gaining knowledge in their chosen passion.”

For those passionate about baking, Boyes advised taking up all learning opportunities and being innovative. He added not to be afraid to try new ideas as that was how the best creations began. n

jessica horsefield

new world greenmeadows

If someone had told Jessica Horsefield five years ago that she would be the assistant manager at New World Greenmeadows’ cafe, she would not have believed it. The 24-year-old has been working there for half a decade and credits the cafe with bringing her out of her shell.

As an artistic person, Horsefield enjoyed the creative outlet that latte art provided and considered herself lucky enough to have a form of self-expression throughout her career. She added that interacting with customers and seeing their smiles made her day.

New World Greenmeadows cafe specialises in finger foods like club sandwiches, which have become popular among the store’s customers. For those with a sweet tooth, Horsefield recommended the

warm brownies served with cream.

While defining her idea of a great coffee, she said that passion and love were vital ingredients and that her go-to order was a latte with Boring Oat Milk, which makes it not just delicious but also creamy and frothy.

“If you don’t enjoy making coffee, it won’t be an enjoyable coffee,” said Horsefield. When she’s not working, Horsefield enjoys going to the gym, exploring farmers markets and occasionally painting. n

break through the noise

Kiwis are bombarded with marketing messages each and everyday, meaning they’re forced to wade through noise and narrow down which brands they choose to purchase from everytime they scan the shelves. This puts FMCG marketers in a constant uphill battle to be at the front of consumer’s minds.

Breaking through this noise to be considered when it comes time to purchase is increasingly difficult. Tracksuit data in fact shows that consumers typically don’t consider more than two or three brands at a time. While these numbers vary between product categories, packaged snacks have a consideration set of just four to five brands!

To enter this consideration set, the first step is ensuring customers are aware the product exists. Awareness by itself will not boost sales though. Tracksuit data actually indicates most brands only convert about half of users who are in the awareness stage to the consideration stage.

Marketers therefore need to understand that simply having consumers know your brand isn’t enough when they are being pulled in so many directions. They instead need to realise that the three vital parts of entering a consumer’s consideration set is ensuring their brand is familiar, consistent and distinctive.

build familiarity

Data by Tracksuit suggests that consumers who say that they know a brand very well are more than 2.5 times more likely to

consider it compared to consumers who only know a brand by name.

Familiarity most often comes in the form of exposure. The more we encounter something, the more we notice it, understand it, and even crave it.

This natural human desire for familiarity is why consumers often choose familiar products, even if objectively better options exist.

However, true familiarity goes beyond just seeing something a lot. It's about building an emotional connection with your brand, making consumers feel a sense of closeness. Visibility is also crucial. After all, you can't become familiar with a brand you can't see or find anywhere.

be consistent

Brand marketing is a marathon, not a sprint. Customers may not need your product today, but planting the seeds for future consideration is vital to ensuring long-term brand health. Consistency builds brand memorability and tells a clear story. This allows consumers to grasp your identity, values, and unique selling points. By consistently nurturing relationships with potential customers, you ensure your

brand is top-of-mind when they're ready to buy. We at Tracksuit believe in James Hurman's Future Demand concept: today’s future demand is tomorrow’s existing demand - and being consistently in-market with brand marketing fields familiarity, and familiarity drives consideration.

be distinctive

With packed shelves, comes fierce competition; this means marketers need to do all they can to stand out in their category and gain consumer attention. Unfortunately, there’s a lot of copycatting among brands today. Unique selling points and products can be knocked off, but distinct brand assets, like logos, jingles, and house styles, are harder to replicate.

According to Kantar, stronger brand assets simplify decision making for consumers. A whopping 52 percent of brands with strong assets outperform rivals when it comes to saliency and memorability.

Distinctive assets also connect the dots between all of your marketing efforts (ads, social media posts, billboards, emails), and allow a brand to build an overarching image. This is great for marketers, as they no longer have to cram every single key message into a short ad – allowing them to focus on a few key ideas that resonate with the brand’s distinct image. n

Tracksuit

help consumers improve their hauora this winter

Encouraging New Zealanders to Add One More Vegetable to their daily diet is a key focus of the fresh vegetable industry this winter.

Add One More Vegetable is a new promotional initiative that the 5+ A Day Charitable Trust is supporting.

5+ A Day Project Manager, Carmel Ireland, says recent research highlights the opportunities that exist within the retail sector to help people access the nutritional benefits that New Zealand-grown vegetables have to offer.

The research commissioned by 5+ A Day showed Kiwi shoppers are conscious of buying grocery products that contribute to good health. Nearly 80 percent of those surveyed noted they are motivated to eat more vegetables to improve their diet, while 84 percent said growers make a positive contribution to the nation by supplying healthy food.

for optimal physical and mental health during the cold winter months.”

“While we should always try to meet the official health guidelines of eating five or more servings of colourful, fresh vegetables and two servings of fruit every day, even adding one more serving is hugely beneficial,” says Ireland.

Just one in every four Kiwis currently eat the recommended five or more servings of vegetables each day.

“The retail sector can support the Add One More Vegetable campaign by continuing to promote attractive displays of carrots, parsnips, kūmara, broccoli, cauliflower, silverbeet, potatoes and fresh herbs – all of which are now in plentiful supply,” she says.

5+ A Day Trustee and Principal Scientist and Team Leader at Plant and Food Research, Dr Carolyn Lister, says people are often tempted to reach for comfort foods in winter which is why this an important time of year to encourage shoppers to add fresh New Zealand-grown vegetables to their trolleys.

“Seasonal winter vegetables are perfectly designed to deliver the nutrients we all need

Dr Lister says diversity is the key to reducing the risk of health problems such as diabetes, osteoporosis, asthma and heart disease. By eating a wide range of fruit and vegetables, our body gets all the vital nutrients and phytochemicals it needs to keep working properly.

“Displaying these products prominently in store will keep them front-of-mind for consumers, and will tie in with the marketing efforts now underway to promote recipe ideas such as roast vegetable medleys, vegetable-based soups and adding spinach as an extra layer in lasagna.

“A stuffed baked potato is a great winter warmer and you can add all sorts of different vegetables and fresh herbs to the filling, making it easy to add more vegetables to your meal. Cooking in the skin helps retain nutrients so if you’re speaking to shoppers, encourage them to eat the skin as it is higher in dietary fibre and some other nutrients.”

Dr Lister’s other nutritional tips include selecting a range of different coloured vegetables as these contribute different nutrients and phytochemicals that are good for your health.

Displaying broccoli and cauliflower side by side can also be useful as they’re easy to cook and consume together. “They are similar in nutritional composition, being packed with vitamin C and a source of folate, potassium and dietary fibre but provide different phytochemicals due to their different colours.”

Silverbeet is a nutritional powerhouse at this time of year, delivering a good amount of folate, vitamin A, vitamin K and potassium which are all essential for good health. Kūmara’s red, orange and gold varieties all vary in their nutritional benefits but provide a good source of niacin, vitamin B6, vitamin A and vitamin C depending on what variety you choose, as well as dietary fibre to keep your digestive system healthy. While other root vegetables like parsnips and carrots contain potassium which is good for your heart health and blood pressure.

“Winter vegetables can provide the warmth and comfort people crave at this time of year without excess calories or fats that a lot of highly processed foods contain. So we would love to see the retail sector support the Add One More Vegetable campaign and help New Zealanders reap the health benefits that Mother Nature helpfully provides.” n

meetthegrower rozmeri leatham little shaggery farm

Rozmeri Leatham was born and raised in England, where she studied adventure tourism management at the University of Birmingham. This led her to travel to Queenstown, New Zealand, where she met Luke Marsden. Together, they moved to Perth and studied organic farming before travelling the world.

After returning to New Zealand, the couple settled here with their children, Cooper, Tillie, and Baxter. Their need to provide nutritious food for them developed into a dream of owning an organic farm, and Nelson ticked all their boxes.

Since purchasing the property of Little Shaggery Farm seven years ago, the first few years were devoted to maintenance.

“With our unique varieties, we watched and managed the orchard while we let nature play its part so we could work out what we could supply to the marketplace and what was achievable,” said Leatham.

“We now have a pretty good handle on things, even though we still feel like we are the new kids on the block.”

While Little Shaggery Farm has BioGro Organic certification, Leatham and Marsden take the management of the orchard very personally.

“We don’t use some things we are allowed to use on the land under the BioGro regime because we want to encourage a natural environment for bees, beneficial insects, and

microorganisms that enhance the soil, which means healthier plants and better fruit.”

They believe sustainability, regenerative, and organic go hand in hand. This means all the packaging, such as glass bottles and paper, has been reused or recycled. Keeping a low carbon footprint has been extremely important.

As with any organic operation, soil health and plant and insect biodiversity are crucial to Little Shaggery Farm; therefore, they also have their compost on-site.

The orchard is run on old-school values and styles. The fruit is grown on the farm and crushed at the on-site commercial kitchen, where it is then pressed and bottled straight away, with just fruit juice and no added sugar.

Apple cider vinegar is also produced in an old, traditional French style. The heritage apples are crushed and pressed, and the cider is then fermented and aged in oak barrels that have been inoculated with a mother vinegar starter, allowing it to turn into vinegar slowly. The process takes about a year, after which the vinegar is transferred into 500-litre barrels

until bottling occurs a year later.

“When made this way, you get to taste the real fruit. It is rich and intense without being too sharp.”

Little Shaggery Farm also produces other fruits and apple cider vinegar, as Marsden enjoys experimenting with different fruits and flavours.

“I guess the unique heritage varieties on the orchard help with the fantastic flavour in our juice and vinegar. We have over 300 varieties of fruit, of which over 150 are apples alone.”

These varieties include the Flower of Kent, the apple that fell on Sir Isaac Newton's head, Court Pendu Plait, which dates back to Roman times, and Cox Orange and Zwetschgen prunes, a German prune cake delicacy.

Out of these, Leatham’s favourite apple varieties include the Merton Russet, the

Flower of Kent and Liberty. She also prefers Zwetschgen for its versatility in baking fresh cakes or for jams and preserves.

The Shaggery Valley has a microclimate that allows warm, long summers to fully ripen the fruit and cool winters with plenty of frosts suitable to many of the heritage varieties.

“With Luke and me, summer is all hands on deck. We are the pickers, sorters, and juice and vinegar producers. It is quite a busy time, but we love it.”

Through the winter, the couple is busy pruning, mowing, and organising for the next growing season.

“We do get a bit of downtime, and this is usually when we can head away as a family and spend that ever-important time together.”

Leatham also recalled the most challenging year the farm faced. This was during Cyclone Gita, which caused 30

ft of trees to sweep through parts of the orchard and remove fencing. She had never experienced anything like it; it was a big clean-up mission.

“Residents were amazing, helping with food parcels so we could concentrate on getting jobs done. The community rallied around and helped so many.”

COVID-19 also hit the business quite hard, but with help from the local community, the farm found ways to combine fruit and vegetable deliveries.

“We were very thankful for having the orchard, having the space to move around, etc. Some people were not so lucky.”

Climate change has been another major challenge on the farm as the seasons have changed quite a bit in the past seven years of operations. As summers get drier, this has impacted the irrigation system at the orchard. However, they have been lucky to

have a variety of heritage fruits that have stood the test of time, becoming more disease-resistant and drought-resistant with all the complex flavours.

Over the past few years, Leatham and Marsden have re-planted some areas destroyed by the cyclone with native plants. Although it has been quite an effort to look after them, they have brought unique diversity to the surrounding orchard, as the bees and beneficial bugs have loved the 3000 natives.

Little Shaggery Farm sells fresh produce at local markets in Nelson, of which Leatham is the head of two on Wednesdays and Saturdays. They also courier to private customers, stock cafes, and organic stores.

“We do have more room to expand, and we are very excited to launch a new drinks range soon, which we think people will love.”

journey from zestico to kaimiro

Zestico Sauces is known for its emphasis on all-natural ingredients with no artificial flavours or additives. Recent product development saw the usage of organic ingredients, particularly organic spices, for superior flavours.

Zestico supplied a wide range of retail supermarkets, such as Farro and Butchers, and other wholesale customers. Tegel Foods was a significant customer for whom it developed and supplied the sauces for the So Easy range.

The most significant Tegel sauce sales were for Zestico’s Mexican Enchilada Sauce, but when the company lost a large chunk of Tegel's sauce business, it had to shut down.

However, Zestico found the silver lining of working as a food technologist with Piako Yoghurt, the first gourmet Greekstyle yoghurt, for which Zestico eventually attained supply accreditation for Fonterra to distribute.

Dabbling with Piako Yoghurt led Zestico to make a dip, which was sold at Farro, but sales were too limited to sustain. A trip to Brazil and tasting sour breakfast yoghurt there led to many home trials using organic milk to create the perfect yoghurt. Subsequently, there were factory trials at Hansells Lab, and some samples reached

Tony Astle, who talked about it on an afternoon radio show. This led to customers looking for it at New World Remuera, and finally, a small-scale production facility was established.

Kaimiro Yoghurt was born and supplied to New World stores at Remuera and Victoria Park and across farmers' markets in Auckland. Seven years later, customer loyalty has remained consistent.

Much of Kaimiro Yoghurt’s success has also been attributed to John Vosper of Jersey Girl Organics, whose A2 milk contributes to the yoghurt’s taste and texture.

After developing to achieve the desired texture and expected thickness in today’s Greek-style yoghurts, Kaimiro Yoghurt was also recently taste-tested in Parnell Farmer’s Market and Simon Gault’s Deli.

Kaimiro Yoghurt is available in two flavours: Natural, and Manuka HoneySweetened. It is anticipated to be available in limited New Worlds in late June or early July, followed by other food stores and for wholesalers at Gilmore's. n

Wednesday 2nd October 2024

2024 NEW ZEALAND

18th September 2024

Wednesday 3rd July - 18th September 2024 2024 AWARDS ANNOUNCED Wednesday 6th November 2024

Wednesday 16th October 2024

storecheckglobal

celebrating a significant milestone

With the realisation of the EDEKA Future Market project in Nauen, Germany, EDEKA Minden-Hannover and Schweitzer celebrate a significant milestone in their history.

Over the next few weeks, Schweitzer, in close collaboration with EDEKA Minden-Hannover managers, independent EDEKA businessman Christian Dorfmann, who will manage the store, the project's engineer Ben Balon, as well as in-house experts from Interstore, JDV, and Schweitzer, and CEO and owner Bernhard Schweitzer, will document the final phases of the project leading up to its planned opening in late summer 2024. Investing in more climate-friendly and

sustainable stores and store concepts throughout the region is not just a goal but a commitment. Sustainability is at the heart of EDEKA Minden-Hannover's corporate philosophy.

"As a local supplier, we have a social responsibility to harmonise ecological, social, and economic aspects, offering highquality food and a sustainable shopping experience," said Roland Gottlewski, Managing Director of EDEKA-MIHA Immobilien-Service GmbH.

"From a construction standpoint, this is

a pilot project. We aim to gather experience with new construction methods and technologies, which we will apply to our series of stores," he said.

The vision is to build the most sustainable supermarket in Germany while remaining authentic.

"It's a lighthouse project, not a prestige project, aligning with the values of the EDEKA cooperative. Despite the higher costs, we proceeded because our ambition is to drive EDEKA forward continuously," explained Ben Balon, Engineer at EDEKA Minden-Hannover.

"With EDEKA Nauen, we want to create a 'market of opportunities' and embrace sustainability throughout the market space. It's important for us that

customers enjoy meeting at our store, even if they aren't shopping.

The aim is to become a community hub, offering a wide range of regional products.

"Sustainability is part of my vision, including recruiting locally to keep commutes short. EDEKA Nauen is based on a holistic concept where sustainability is thoroughly implemented and complemented by premium products," added Christian Dorfmann, EDEKA retailer and managing director of EDEKA Nauen.

"We are delighted that EDEKA MindenHannover has again chosen to work with Schweitzer on the Future Market in Nauen".

Beyond store design and shopfitting, the latest generation of the Waterloop system, including plug-in refrigerated cabinets and

counters, will be implemented.

Interstore experts, with support from the subsidiary Jos de Vries in Amsterdam, are innovatively incorporating 'knowledge transfer and consumer education' into the sustainable store concept.

"Combining an exciting shopping experience with advanced sustainable refrigeration technology, we aim for energy efficiency and flexibility to meet changing customer needs," said Bernhard Schweitzer, Owner and CEO of Schweitzer & Interstore.

"The Waterloop system offers 12 percent energy savings compared to classic CO₂ systems and significantly reduces maintenance calls," added Bernhard Schweitzer, Owner and CEO of Schweitzer & Interstore. n

storecheckglobal my harbor my store

Tasked with creating an authentic harbor market, L. Stroetmann, a sixth-generation family-run company with 1,700 employees and 20 locations throughout Germany, has again teamed up with Schweitzer for an exciting new project: the Harbor Market.

The goal was to blend harmoniously into the neighbourhood with its lively restaurant and pub scene while serving as a local supplier for the inhabitants of Münster. This opportunity, deeply rooted in the historical fabric of Münster, arose as part of the Harbor District development, where the long-established company saw the chance to create a new food market with a special and unique atmosphere, a testament to our shared heritage.

Stepping into the entrance area, visitors are immediately enveloped in the unique atmosphere of the Harbor Market. It's not just a marketplace, but a vibrant hub of gastronomic options, a perfect spot for a chat, a quick shop, a coffee, or a lunch break. Various concessionaires, such as Tante Tomate, a Sushi kitchen, Pastabude, and the bakery, stand out with their individual designs. Some have a container-look with corrugated sheet metal, while others use striking colours and distinctive materials.

Various seating areas offer customers a clear view into the store or outside, adding to the dynamic and inviting atmosphere.

Following the bustling gastronomy market, the fruit and vegetable department and the wine department come into view. The wine department is a special focal point, paying homage to the former Hassenkamp liquor store in Münster. It features a historic cabinet restored by Schweitzer as a stunning centerpiece.

The fresh food areas are located at the rear of the space. A long serve-over counter with meat and sausage stands opposite the fish and cheese department counters, with self-service counters for meat, sausage, and cheese in the centre aisle. Following the success of the Emsdetten E-Center, this concept for fresh food areas has also been adopted for the harbor market in Münster. Particular focus was placed on prominent department signage using backlit letters, eye-catching lighting elements, and wooden

panelling made of knotty spruce.

The store combines the look of an industrial hall with an urban yet playful atmosphere. The brick look, paired with a young and hip interior, runs throughout the entire shop and is creatively framed by a sophisticated graphic concept. Printed floor and maritime wall graphics further emphasise the harbor and industrial hall theme. Lighting elements in the fresh food areas accentuate the inclusive store claim, "My harbor - My store."

The colour palette is characterised by a calm, underlying grey tone, making the blue, white, and red accents stand out. In the catering area, the accents are even more lavish and the ambience much more colourful, highlighting the independence of the concessionaires.

The car park level has also been incorporated into the maritime theme, ensuring that customers perceive the design as soon as they enter the store. n

GLO BAL

BROWNES DAIRY PLANT-BASED MILK

Brownes Dairy

Brownes Dairy has announced its new plant-based range. After years of development with partners in the cafe industry, this oldest Australian dairy has crafted an extra creamy and luxurious plant-based range that pairs perfectly with coffee. With around 30 percent of coffee orders asking for almond, oat, or soy milk, Brownes Dairy partnered with various baristas to develop a formula that worked well for all coffees at home or local cafes.

OAK X MENZ VIOLET CRUMBLE

OAK

OAK has partnered with Menz Violet Crumble to introduce an incredibly delicious chocolate honeycomb flavour experience.

This new Violet Crumble flavour is a delightful blend of rich honeycomb and creamy milk chocolate. It is an excellent addition to OAK’s range of nostalgia-filled flavours cherished by Australians for decades.

JAPANESE MUJI LAUNCH FOOD IN AUSTRALIA MUJI

Japanese lifestyle store MUJI has launched new food categories in their stores in Australia, including five popular curries. The prawn masala curry, similar to the one from South India, has a rich coconut milk and curry leaf flavour.

There are also two variants of butter chicken: one made with ghee, tomatoes, spices, and cashews, and the other with a sweet buttery flavour.

For a rich flavour, the green curry is made with six kinds of herbs, including lemongrass, spicy green chilli, and mellow coconut milk. The North-Indianinspired keema curry features spiced chicken mince, bamboo shoots, garlic, and garam masala.

NEW COOKIE CUPS IN 7-ELEVEN

Cookie Man

Cookie Man has launched three new cookie cups at 7-Eleven stores in Australia. These new bite-sized flavours include caramel fudge, chocolate lovers and white chocolate macadamia. They are the perfect on-the-go snacks and are soft and chewy, satisfying all cookie cravings.

CAPRI SUN LAUNCHES MULTI-SERVE FORMAT

Capri Sun

Between 2020 and 2023, 76 percent of suggestions received by the Capri Sun call centre were about fans wanting a bigger product size. The brand has answered this call with the launch of Capri Sun Multi-Serve, a 96-oz bottle of Capri Sun’s topselling Fruit Punch flavour.

As the brand behind the number one kids’ drink in America, Capri Sun pouches have been mainly for on-the-go occasions. Capri Sun Multi-Serve has now been made available conveniently for families and bigger groups as a two-pack with 32 pouches’ worth of juice.

CADBURY DAIRY MILK

SPECIAL EDITION

CURTIS STONE'S

VANILLA KEY LIME PIE

Cadbury

Cadbury Dairy Milk has launched a new special edition in collaboration with Curtis Stone.

This Cadbury Dairy Milk Special Edition Curtis Stone's Vanilla Key Lime Pie is the iconic Dairy milk chocolate with lime and vanilla-flavoured creme. It also includes chocolate biscuit pieces.

KING COFFEE

RTD CA PHE SUA

DA SAI GON

King Coffee

The Vietnamese city of Saigon has been known for its iconic coffee culture. This has inspired King Coffee to launch its KING COFFEE Ca phe sua da Sai Gon, which blends Arabica and Robusta beans in Vietnam mixed with traditional milk, capturing the typical firm and creamy nature of the Vietnam iced milk coffee.

KING COFFEE Ca phe sua da Sai Gon was manufactured under cold ASEPTIC filling technology lines to retain more of the original taste of Vietnamese iced milk coffee without adding preservatives.

BIPPI AT WOOLWORTHS AUSTRALIA

Bippi

Bippi has announced that all four new products can now be found in Woolworths Supermarkets across Australia. The new range can be found on display towers near the deli and gourmet cheese fridges.

Benjamin Circosta, CEO and founder of Bippi, said this was a massive milestone for Bippi, and he couldn’t be prouder of the team for making it happen.

GLO BAL

BLUE DIAMOND RANCH ALMONDS

Blue Diamond

Blue Diamond’s latest creation is Ranch Flavoured Almonds. This limited-edition flavour combines excellent, zesty herbs and spices for a new level of deliciousness. Each bite delivers crunch with a burst of ranch goodness.

SUPER GRANOLA BAG

Kroma

Kroma has launched a new Super Granola Bag. This better-tasting, better-for-you granola is a wholesome medley of ten superfoods. It is light yet satisfyingly crunchy, with an irresistible vanilla cinnamon flavour.

PRINGLES MINGLES

Kroma

Pringles has brought its flavours to an entirely new format with its first-ever puffed offering, Pringles Mingles. These puffy, irresistibly delicious, and shareable snacking experiences are crispy on the outside and light and airy on the inside, delivering a melt-in-your-mouth tasting experience. The new lineup is available in three flavour varieties: cheddar and sour Cream, Sharp White Cheddar and ranch, and Dill Pickle and ranch.

"Our iconic Pringles can is part of our identity, and it's not going anywhere, but we're always looking for new ways to innovate and satisfy our fans' latest cravings," said Mauricio Jenkins, Pringles' US marketing lead.

"This puffy, airy snack not only gives fans a new way to experience Pringles, but its easy-to-share packaging creates a new way to enjoy their favourite snack with friends and family, whether munching at home for movie night, at a party or on the go."

BOBO'S PB&J OAT SNACK VARIETY PACK

Bobo's

Another variation of Bobo’s variety pack is the new PB&J Oat Snack variety pack 20. This pack includes ten Peanut Butter & Grape Jelly Oat Snacks and ten Peanut Butter & Strawberry Jelly Oat Snacks. Since 2003, Bobo’s Colorado bakery has made delicious oat bar recipes using wholesome, simple ingredients. This new variety pack reimagines the traditional peanut butter and jelly sandwich everyone loves. The bread is replaced with a glutenfree, nutrient-dense peanut butter oat crust.

SOLA'S CLASSIC WHITE BREAD BIGGER

Sola

Chef-crafted and baked fresh every week, Sola’s Classic White loaf delivers everything we love about bread’s taste with incredible nutrition.

Sola is bread for everybody. It has fewer carbs, higher fibre, and more flavour than your average sliced bread. It is soft and fluffy white bread, perfect for a classic BLT, turkey and avocado sandwich, or everyday toast.

The bread is now bigger, as the Sola Company has introduced it as a larger loaf.

MAGGI MASALA CUPPA NOODLES WITH EDIBLE FORK

MAGGI

MAGGI India’s 'Desh ke liye 2-minute' initiative, launched in 2020, aimed to create a significant impact through small actions. One goal was to offer sustainable alternatives to single-use plastic.

In line with this objective, MAGGI has introduced an edible fork made from wheat flour to enhance the delightful experience of savouring MAGGI Cuppa Noodles. It adds to its soupy, slurpy, and masaledar charm, making it a must-try for all food enthusiasts.

The launch of the edible forks is currently planned as a limitedperiod offering. MAGGI Masala Cuppa noodles with Edible Fork are available in major metro cities across India.

DELMONTE FRESH BREAKFAST BOWL

Delmonte

Asking its customers to start their days on a roll, Delmonte has launched its breakfast bowls.

These whole and healthy bowls are made of fresh fruit, creamy yoghurt and crunchy granola. They are available in three flavours, Blueberry, Strawberry and Apple, Mango, Pineapple and Coconut and Mango, Strawberry and Chocolate.

CHURN FOODS X MEAN GIRLS

Churn Foods

With all the Mean Girls craze earlier this year, Churn Foods has taken inspiration from the iconic pop culture movie and launched a new Hot Honey Butter.

Described as the queen bee, the Hot Honey Butter is unlike any other. It is 100 percent grass-fed, organic melty goodness with a hint of sweet spice.

This limited edition drop is like Regina George with all the sass, made in collaboration with Mean Girls.

logistics&distribution

future of saudi arabia's supply chain

Since 2020, the manufacturing sector has faced numerous challenges, including supply chain disruptions, labour shortages, high inflation levels, high energy costs, and a lack of raw materials.

This has also affected retailers, who have been buying at a higher price, dealing with failing stocks or even empty shelf space, eventually leading to consumers paying an even higher price.

Disruptive events like conflicts or natural disasters tend to spike such expenses, as it becomes difficult to obtain raw materials and transport shipments through regular routes.

Daymon’s Private Brand Manufacturer Outlook Survey from 2023 highlighted that the costs that increased the most in the last year were related to ingredients or

commodities (83 percent), energy costs (67 percent), and transportation (57 percent).

Most respondents stated that this cost increase had been especially evident since 2021 and after the outbreak of the Ukraine conflict. From a supplier and logistical point of view, this conflict was particularly complex, as Ukraine had been a crucial global supplier of commodities such as wheat, corn, and soybeans.

As the world’s biggest crude oil exporter, Saudi Arabia has also been exposed to oilrelated fluctuations in previous years. One consequence was a 0.8 percent year-on-year

Conflicts or natural disasters tend to spike such expenses, as it becomes difficult to obtain raw materials and transport shipments through regular routes.

decline in the real GDP in 2023 due to voluntary production cuts introduced by OPEC countries.

The Saudi government has decided to act on multiple fronts and develop a comprehensive approach for the country’s economy to thrive through the introduction of different, more agile custom-related regulations, substantial investment in technological improvements like advanced warehouses or AI and blockchain-integrated solutions, a solid commitment to sustainable practices like the Saudi Green Initiative and the Green Middle East, and even a strong focus on local talent development.

João Mantas, Head of Daymon Middle East Operations, emphasised that Saudi Arabia's and the Middle East's economic landscapes presented an opportunity for growth and resilience amidst global disruptions, with the stability of GCC countries as a sturdy foundation for economic expansion.

The proliferation of non-oil manufacturing facilities, particularly in Saudi Arabia, has showcased its commitment to diversification and selfsustainability, bolstered by the Saudi Arabia 2030 Vision. n

Credit: Saudi Arabia Food Show and Daymon

dp world x mawani build saudi's largest logistics park

DP World and Saudi Ports Authority (Mawani) have commenced construction of a new SAR900 million ($250 million) logistics park at Jeddah Islamic Port with state-of-the-art storage and distribution facilities to boost trade in the Kingdom of Saudi Arabia.

The 415,000 sq m greenfield facility will feature 185,000 sq m of warehousing space and a sprawling multi-purpose storage yard, making it the largest integrated logistics park in the Kingdom.

Established in 2022 as part of a 30-year concession, Jeddah Logistics Park will be developed in two phases with a planned opening in Q2 2025. The facility will have a rooftop solar plant in the warehouse that will generate 20MW of renewable energy, contributing to its sustainable design.

The collaboration between Mawani and DP World has also included managing the South Container Terminal through a separate 30-year concession signed in 2020.

“Saudi Arabia has always been a significant market for DP World, and this milestone represents our ongoing commitment to the Kingdom,” said His Excellency Sultan Ahmed bin Sulayem, Chairman and CEO of DP World.

“Jeddah Logistics Park, strategically located on the vital Asia-Europe shipping route, will provide world-class multimodal connectivity and market access for our customers while supporting the ambitious aims of Saudi Vision 2030.”

Saudi Ports Authority (Mawani) President Omar Bin Talal Hariri said that this project aligned with the National Transport and Logistics Strategy and Vision 2030 objectives.

The Jeddah Logistics Park represents a

major development for DP World at Jeddah Islamic Port as it optimises the logistics processes for importers and exporters, providing an integrated platform for trade and logistics.

Customers will benefit from efficient services that link port operations to last-mile activities, bonded and unbonded zones, world-class temperature-controlled storage, import and export consolidation centres, and other value-added services.

This also follows the opening of freight forwarding offices in Dammam, Jeddah, and Riyadh, expanding DP World's logistics footprint and strengthening end-to-end supply chains in the Kingdom of Saudi Arabia and beyond. n

simply lunch implements podfather software logistics&distribution

Simply Lunch, a food-to-go manufacturer, has implemented Podfather logistics software to support its sustainable strategic drivers. The family-run business has made over 175,000 deliveries from its headquarters in South London and its satellite depot in Birmingham.

Realising the environmental impact of this operation, Podfather’s fleet planning, route optimisation, and electronic proof of delivery software will eliminate paperwork through digitisation, minimise mileage, and boost customer service.

“Simply Lunch is special because of three things: delicious food, sustainability, and digitisation. We are positively crazy about all three,” said Martyna Onysk, Simply Lunch's Business Projects Manager.

“Whilst Podfather can’t help us create delicious lunch options, it can ensure that these arrive where they are meant to be, on time and with the best customer service available. Podfather also means we can achieve this with minimal environmental impact.”

Simply Lunch has been creating and delivering sandwiches and other lunch options for over 40 years. Supporting its purpose of ‘improving lives through delicious food’, it has committed to driving change in the food industry.

Using Podfather, Simply Lunch has allowed managing the environmental impact of its expansion to support its sustainable objectives without compromising customer service.

Daily deliveries are scheduled, and optimised routes are planned, taking into account customer location and delivery windows. This information is automatically sent to the driver’s mobile device, which can be accessed using the Podfather app

to provide navigation details and specific delivery instructions.

The Podfather App has also given the Simply Lunch customer service team total visibility of the delivery operation, meaning customers can be informed of any delays or changes to the schedule without needing to make multiple calls between the transport office, drivers, and support staff.

Not only does Podfather give us the tools and functionality for continuous improvement, but the performance dashboard features let me access information, analyse results, and ultimately refine processes,” said Olly Smith, Head of Logistics at Simply Lunch.

“The system also means I can easily create customisable reports to share with the management team and other interested parties.”

One of Podfather's most significant impacts has been eliminating paper from the delivery process. Electronic proof of delivery features means drivers can quickly and easily capture and share detailed evidence of deliveries made in real time.

At the start and end of every delivery shift, drivers are guided through a series of automated vehicle checks to ensure Simply Lunch’s 50-plus fleet is roadworthy, well-maintained, and ready to receive and transport its valuable cargo. This has allowed for timely intervention in the case of damage or defects, further supporting the company’s sustainability ambitions. n

al ghurair foods x kezad logistics&distribution

UAE-based food processing company Al Ghurair Foods opened its first broiler farm in Abu Dhabi’s Khalifa Economic Zones Abu Dhabi (KEZAD), expanding its poultry and livestock production capabilities under Al Ghurair Foods Poultry.

Scheduled to be operational in 2025, the 68-hectare (680,000 sqm) facility will be built over an overall area of 720 hectares (7.2 sqkm) under a Musataha agreement, allowing for future expansion.

The facility was equipped with advanced technologies and adhered to international biosecurity standards and strict food safety protocols. It will also provide employment opportunities for more than 200 people whilst supporting local farmers through a production contracting model.

The farm's strategic location within KEZAD will also enable Al Ghurair Foods to serve the growing demand for poultry meat in the UAE, which has grown year-onyear in recent years.

“We are excited to welcome Al Ghurair Foods Poultry as our latest client in KEZAD. This partnership is underpinned by a shared vision to contribute to expanding the UAE’s domestic food security. We are extremely proud to be able to support the UAE’s long-term goals while providing a capable and innovative ecosystem for our partners,”

said Mohamed Al Khadar Al Ahmed, CEO of Khalifa Economic Zones Abu DhabiKEZAD Group.

“We see this as only the beginning. As a strategic partner for KEZAD in building the food ecosystem, we look forward to exploring more opportunities with Al Ghurair Group to add to our food security efforts.”

John Iossifidis, Group CEO of Al Ghurair, was also proud of this new venture that will serve the growing demand for high-quality poultry products in the UAE.

“Working with local partners such as KEZAD enables us to be closer to our customers while fulfilling the UAE’s national ambitions to secure food supplies and increase self-sufficiency in food production.”

Al Ghurair Foods has been committed to enhancing the availability and capability of domestic food production in the UAE. The Al Ghurair Foods Poultry farm is one of the largest producers of eggs in the UAE, and it is distributed under the flagship brand Jenan. The announcement builds on an agreement signed between Al Ghurair Foods

and KEZAD in April 2023, establishing a 50-year land lease for three mega food processing projects involving investments of over AED1 billion.

It also included the development of the region’s first-of-its-kind Starch Processing Plant and Al Ghurair Foods' involvement in KEZAD’s Abu Dhabi Food Hub.

“Al Ghurair Foods is already a recognised leader in the poultry division through Jenan and as a leading feed supplier,” said Turgut Yegenaga, CEO of Al Ghurair Foods and Al Ghurair Resources International.

“Our foray into poultry meat production will enable us to achieve greater vertical integration within the overall supply chain, giving us more control over the quality and supply of the broiler.”

Al Ghurair Foods is aligned with the UAE’s drive to boost local manufacturing efforts to build resilient and self-sufficient food supply systems. The venture also contributes to the UAE’s National Strategy for Food Security, which aims to make the Emirates the world’s best Global Food Security Index by 2051. n

gba logistics acquires the silver x group and bow distribution

GBA Logistics have acquired The Silver X Group and Bow Distribution and Warehousing, both respected players in the UK logistics industry. This strategic move has marked a significant milestone in the company’s expansion, solidifying its position as a critical player in the UK and European markets.

GBA has intended to keep the wellknown brand names Silver X and Bow. The existing management teams led by Gavin Burgess der will join the GBA family. The merged companies will work together to leverage their strengths for mutual growth.

“We are thrilled to welcome Silver X and Bow to the GBA Logistics family,” said David J Birkbeck, Chairman and founder of GBA.

“Their longstanding commitment to customer service excellence and reputation for integrity perfectly complement our own values. This acquisition brings together two successful family-owned companies with big ambitions for the future.”

Burgess added that GBA’s wide range of services and excellent European network would turbo-charge Silver X’s growth plans. n

logistics&distribution

world bank improves global food supply chain

Despite high food production levels, global hunger and food insecurity have increased, particularly in underdeveloped countries, where logistics account for half of the delivered price of food products. Since the World Bank helps countries target vulnerabilities, it has supported regional logistics, integrated transport, and rural access projects to strengthen supply chains.

Some of these include the AbidjanLagos trade and transport corridor, which reduced travel times and made the movement of people and goods easier between 2010 and 2018. Truck operating costs on the OshBatken-Isfana road corridor between the Kyrgyz Republic and Tajikistan decreased by 20 percent between 2014 and 2019. Between 2008 and 2016, 1.5 million people in Nigeria gained access to an all-season road within two kilometres, which improved their access to markets

and services and enabled them to sell their produce at higher prices.

Last year, progress toward achieving Sustainable Development Goal (SDG) 2, Zero Hunger, was significantly off track. More than 250 million people faced food crises, and transport costs significantly impacted food prices and security.

In some parts of Africa, transport prices at the local level made up as much as 50 percent of the price of food. In many developing countries, inadequate infrastructure and inefficient transport

services led to high transportation costs and delays, food price volatility, shortages, and post-harvest losses.

The COVID-19 pandemic, conflicts, and the effects of climate change also caused supply chain disruptions. Russia’s invasion of Ukraine in early 2022 exacerbated the food supply pressures that the pandemic had triggered. It also halted Ukraine’s grain exports for some time, leading to a search for alternatives.

With the help of the World Bank, transport operations were tailored to the

needs of each context, typically combining infrastructure and policy and regulatory reforms. This approach ensured that farmers had better access to agricultural inputs, and people enjoyed increased food security. Reduced transport costs also led to less food waste and supported economic development.

Two areas where these transportation projects have helped improve food security are rural road improvements and measures to facilitate trade and improve connectivity across countries.

World Bank-supported rural feeder road projects have also improved access to agricultural markets and services, enhanced the resilience of food logistics systems, and reduced cross-border trading time and costs.

World Bank-supported rural feeder road projects have also improved access to agricultural markets and services enhanced the resilience of food logistics systems, and reduced cross-border trading time and costs.

Between 2013 and 2023, World Bank lending for these reached almost $13 billion for 52 projects worldwide, and as of early 2024, food security-relevant transport and logistics projects totalling $10 billion were under preparation.

At the country level, the World Bank also worked closely with other development banks and agencies, including the African Development Bank, the Asian Development Bank (ADB), the World Food Programme, the United Nations (UN) Food and Agriculture Organization, the UN International Fund for Agricultural Development, and the International Food Policy Research Institute.

One such example was the First Phase of the Central Asia Road Links Project, where

the World Bank worked alongside the Japan International Cooperation Agency, the European Union, the ADB, the European Bank for Reconstruction and Development, the Islamic Development Bank, and the Export-Import Bank of China to improve border crossing facilities and build complementary corridor road links.

Recognising the persistence of food insecurity, the World Bank has also identified Food and Nutrition Security (FNS) as one of its six global challenge programs (GCPs) requiring concerted action and has prepared projects worth approximately $2.4 billion of FNS-relevant transport operations for the 2024 and 2025 fiscal years.

This new approach will prioritise interventions with the highest impact and strategically direct investments toward food security-relevant infrastructure and logistics, strengthening transport networks and making food systems more resilient. n

DP WORLD OCEANIA STAYS STRONG AMONG GLOBAL SUPPLY CHAIN DISRUPTIONS

Recent global disturbances, such as the COVID-19 pandemic, geopolitical conflicts, and supply chain disruptions, have significantly impacted activities at DP World in the Oceania region.

Implementing various strategies has helped mitigate the effects of these disruptions, such as diversified supply chains by sourcing from multiple suppliers and regions to reduce reliance on single sources. Enhanced digitalisation efforts, including advanced analytics and real-time tracking, have increased visibility and decision-making.

A more flexible workforce management approach, including cross-training employees and using temporary labour, has addressed demand fluctuations and strengthened partnerships with customers and stakeholders, enabling us

to develop contingency plans and improve responsiveness.

DP World Oceania has substantially invested in technological innovations to enhance efficiency and agility. Incorporating automation and robotics, such as automated guided vehicles (AGVs), drone technology, and robotic process automation (RPA), have helped streamline operations and minimise human error.

Using Artificial Intelligence (AI) and Machine Learning (ML) has aided in predictive analytics, optimising inventory management, forecasting demand, and improving maintenance schedules.

The company has been dedicated to reducing its carbon footprint by investing in renewable energy sources, enhancing efficiency, and transitioning to electric and hybrid vehicles in its fleet.

Internet of Things (IoT) sensors have also been employed to track real-time cargo, equipment, and environmental conditions, boosting operational efficiency. Blockchain technology has ensured more transparent and secure transactions and reduced fraud risks.

DP World Oceania has also adapted its operations in response to the increasing demand for faster delivery times and more personalised order fulfilment, which the rise of e-commerce and omnichannel retailing has brought about.

It accelerated fulfilment processes by improving warehouse automation and optimising pick-pack-ship operations to meet heightened delivery expectations. It partnered with local delivery services for last-mile delivery and has utilised advanced technology to optimise route planning and

reduce delivery times.

DP World also offers customised logistics solutions to meet specific customer needs, including flexible warehousing and personalised packaging. Moreover, data-driven decision-making has helped understand consumer behaviour, anticipate demand, and personalise the customer experience.

Sustainability and environmental responsibility are central to DP World Oceania's operations. The company has been dedicated to reducing its carbon footprint by investing in renewable energy sources, enhancing energy efficiency, and transitioning to electric and hybrid vehicles in its fleet.

Waste management has been a critical focus, and DP World has implemented

recycling programs and waste reduction strategies across its port and terminal operations.

Embracing eco-friendly technologies, such as shore power and environmentally friendly cranes, has allowed the company to reduce emissions and minimise environmental impact.

DP World has actively engaged with local communities and stakeholders to promote environmental awareness and support sustainable development initiatives.

By focusing on these strategic areas, DP World Oceania is well-prepared to navigate global disruptions, enhance operational efficiency, meet the evolving demands of e-commerce, and uphold its commitment to sustainability and environmental responsibility. n

logistics&distribution

deloitte x teamviewer digital transformation

Deloitte and TeamViewer have joined forces to digitalise manual work processes in critical supply chain and logistics areas. The new partnership has established vision picking as the leading standard for complex warehouse picking operations.

It has tackled challenges specific to the logistics sector, such as ever-increasing pressure on global supply chains and high staff turnover.

As an initial step in this collaboration, Deloitte and Teamviewer will offer and implement TeamViewer’s vision-picking solution with the leading SAP Extended Warehouse Management (EWM) through Deloitte’s seasoned logistics consultants.

This user-friendly solution, designed for frontline workers and warehouse operators, offers a host of benefits including faster, hands-free picking, reduced errors, improved workplace ergonomics and faster onboarding.

Warehouse managers can enjoy real-time

monitoring, control over their operations, and customisable workflows. Leveraging Deloitte’s extensive consultancy knowledge, companies can seamlessly integrate the solution into their warehouses with minimal effort.

“With this partnership, we support customers in digitally transforming their logistics processes and tackling their most pressing business challenges in this area,” said Stijn Van Hoof, SAP EWM & TM CoE Lead at Deloitte.

“Companies running SAP EWM can seamlessly benefit from Deloitte’s comprehensive consultancy services and TeamViewer’s leading AR platform to improve their warehouse logistics processes

and overall picking efficiency.”

The partnership with Deloitte has been based on a common goal: supporting companies in their digital transformation through cutting-edge technologies.

“Our vision-picking solution significantly improves manual warehousing processes, resulting in faster operations, better accuracy, and higher productivity,” said Jan Junker, EVP of Sales EMEA at TeamViewer.

“Moreover, it reduces workers' training and onboarding time in an environment with high employee turnover. I look forward to expanding use cases and exploring new opportunities for our solution with Deloitte.” n

USDA INVESTS $8M IN MICHIGAN FOOD SUPPLY CHAIN INFRASTRUCTURE

The U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service (AMS) has announced a cooperative agreement with the Michigan Department of Agriculture and Rural Development (MDARD) under the Resilient Food Systems Infrastructure Program (RFSI) investing $8 million in competitive grant funding.

Through this agreement, USDA and Michigan will award grants for projects designed to build resilience across the middle of the state’s supply chain. MDARD is accepting applications for RFSI grant funding through mid-June.

“The Whitmer-Gilchrist Administration continues to prioritise resiliency in our local and regional food systems, which are the foundation for our communities and economic growth,” said MDARD Director Tim Boring.

“I appreciate our partners at USDA, who continue to invest in Michigan’s food systems and will help us support projects that benefit Michigan’s food and agriculture industry.”

The funding will support supply chain

coordination and technical assistance to farmers and food businesses operating in processing, aggregation, and distribution.

In May 2023, USDA announced the availability of up to $420 million through RFSI to strengthen local and regional food systems.

“This partnership between USDA and Michigan is allowing critical funding to reach areas of the supply chain that need it most,” said USDA Marketing and Regulatory Programs Under Secretary Jenny Lester Moffitt.

“The projects funded through this program will create new opportunities for the region’s small and midsize producers to thrive, expand access to nutritious food options, and increase supply chain resiliency.”

Working with stakeholders, MDARD has identified specific priorities within Michigan and will prioritise funding projects that address building a more resilient food system across the state.

These projects will include expanding capacity for processing, aggregation, and distribution of agricultural products to create more and better markets for producers, modernising manufacturing, tracking, storage, and information technology systems, and building new facilities.

The AMS has also encouraged applications from smaller farms and ranches, new and beginning farmers and ranchers, underserved producers, veteran producers, and underserved communities. n