SupermarketNews Magazine | October 2023

arketNe erm w up

BEYOND THE AISLES: YOUR TRUSTED INDUSTRY VOICE SINCE 1923

s

S

$

summer entertaining (see page 20)

10.95

October 2023 • Vol. 16 No. 10

FEATURING TWO NEW FLAVOURS

Order yours today from Bluebird Foods. If you are a new customer, please reach out to us on 0800 652 583.

editor’snote

a vital international industry event

W

e have just arrived back in New Zealand after attending Anuga in Germany, and let me tell you, it was a sight to behold.

With the theme of "Sustainable Growth" setting the stage, this five-day extravaganza was brimming with energy and commitment to positive change. The stats alone were mind-boggling: around 140,000 visitors from over 200 countries and nearly 7,900 exhibitors from 118 nations took part.

What struck me most, aside from the overwhelming international presence (94 percent foreign exhibitors, by the way), was the industry's earnest focus on sustainability.

From ethical food production to resource optimisation, there was a wealth of innovative solutions on display. Gerald Böse, the CEO of Koelnmesse GmbH, nailed it when he said Anuga "strengthens the global food and beverage community under the flag of Anuga".

Björn Fromm, President of the German Association of the Retail Grocery Trade (BVLH), made an interesting observation that Anuga not only recaptured its vitality but also set the

PUBLISHER GENERAL MANAGER EDITORIAL DIRECTOR EDITOR CONTENT MANAGERS

EDITORIAL ASSOCIATE SENIOR DESIGNER GRAPHIC DESIGNER

4 I supermarketnews.co.nz

trend topics for the industry.

He was particularly keen on how sustainability reverberated in each exhibition hall, and honestly, I couldn't agree more.

But Anuga wasn’t just about the big names and heavy hitters.

This year’s programme was chock-a-block with enlightening panels and discussions. The Anuga Horizon Conference was a particular highlight, bringing together industry pioneers for some seriously in-depth dialogue.

Ethan Brown, CEO of Beyond Meat, spoke of how Europe is taking the lead in plantbased diets, while Richie Gray from Mondeléz International underscored the event’s global reach and diversity.

What I loved seeing was the engagement from all quarters— be it foodservice or retail. The attendees were no small fry either; we're talking about big names like Amazon, Aldi, and Walmart to name a few.

European representation was strong, especially from countries like the UK, the Netherlands, and Spain. Outside Europe, Brazil, China, Japan, Korea, and the USA made their presence felt.

I was particularly impressed by the diversity of the event and the congress programmes. There

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

was something for everyone, from industry trends to side events by organisations like EIT Food and UNIDO. Anuga felt like a melting pot of innovative ideas, trends, and solutions.

What resonated throughout the fair, and even went viral with 2.5 million hits, was the #weareAnuga campaign.

It symbolised the unity and camaraderie in an industry that's increasingly focusing on sustainability and health.

Before I sign off, let’s not forget about the 300,000 square metres of exhibition space. Yep, you read that right. This colossal fair was not just a meeting point but a vibrant marketplace leading to many business transactions, as pointed out by Dr. Christian von Boetticher, Chairman of the Federation of the German Food Industries (BVE).

Ingrid Hartges from DEHOGA summed up the sentiments beautifully, stating that the fair lent "courage and confidence" and offered a perfect combination of new products, international trends, and unique events. The lounge of DEHOGA seemed to be buzzing with networking among industry folks, which, she believes, is more crucial now than ever.

Already looking forward to the next Anuga in October 2025. n

food& grocery COUNCIL NEW ZEALAND

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

Caitlan Mitchell | Editor

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

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

food& grocery COUNCIL NEW ZEALAND

www.fgc.org.nz

news BUILDING RESILIENCE

CHURCH ROAD RECEIVES INTERNATIONAL RECOGNITION Church Road has secured the prestigious accolade of being nominated in the 2023 Red Wine Producer of the Year category at the International Wine and Spirit Competition (IWSC). The Hawkes Bay winery was the only New Zealand winery nominated in the prominent international awards, held last night in London.

The awards are judged by an international committee of judges who praised Church Road for its exceptional standards across Syrah and Bordeaux varieties.

Church Road has a long history of producing excellent wines that punch above their weight on the international stage, and this is the second year in a row that Church Road has been the only New Zealand winery nominated in this category.

Chris Scott, Church Road Chief Winemaker, said it was an honour to see the red wines recognised at these awards and for them to represent the incredible quality coming out of Hawke’s Bay. Read more here

ENCOURAGING HEALTHY EATING

Food for Thought, a free nutrition education programme for Year 5 and 6 students across New Zealand is looking to expand into more schools, supporting students to learn lifelong skills to help them make healthy and informed food choices.

Delivered by Foodstuffs in partnership with the Heart Foundation, the programme has already nourished children's minds in over 7,300 classrooms across New Zealand, with over 200,000 young people having gone through the programme since it began in 2007.

Foodstuffs Head of Environmental Social Governance Sandy Botterill, and recently appointed chair of the Food for Thought Educational Trust, said nutritionists design it to empower kids to understand healthier food choices.

"Food for Thought provides tamariki with important, lifelong lessons on food and nutrition, including the benefits of eating foods that nourish our bodies, as well as understanding food labels and making healthy drink choices," said Botterill.

6 I supermarketnews.co.nz

Climate change is putting coffeegrowing areas under pressure.

Smallholder coffee farmers are exposed to irregular weather conditions affecting their crops.

Nestlé announced that it is piloting a weather insurance program in Indonesia for more than 800 smallholder coffee farmers that supply coffee to its brand, Nescafé. The company is launching the insurance scheme in collaboration with Blue Marble, a specialist in climate insurance. The insurance provides financial protection to help farmers cope with unpredictable rainfall and severe drought weather patterns.

Marcelo Burity, Global Head of Nestlé's Green Coffee Development, said this weather insurance helps to establish a support mechanism for smallholder coffee farmers in Indonesia.

"It allows them to access financial resources to re-establish their crops in the event of irregular weather conditions while building resilience in coffee farms," stated Burity.

The insurance uses satellite-based climate data to determine when coffee output has been impacted by too much or insufficient rainfall during key phases of the crop cycle. Payments are issued automatically to registered coffee farmers affected, according to the severity of the weather.

"Smallholder coffee farmers in Indonesia are vulnerable to climate risks and need access to insurance to protect against extreme weather events," said Jaime de Piniés, CEO of Blue Marble.

Read more here

A COLLABORATION OF HUMAN INTUITION & AI

Australia | Coca-Cola has created a unique flavour for Coca-Cola Y3000, through a collaboration of human intuition and artificial intelligence. With the help of AI-powered technology, Coca-Cola Y3000 imagines how a Coca-Cola from the future tastes and introduces innovative experiences to explore the future.

Y3000, launched as part of the Coca-Cola Creations platform, was the third flavour released, available in both Zero Sugar and full-sugar versions.

The concept behind Coca-Cola Y3000 involved a blend of human emotions, aspirations, and insights from artificial intelligence. By engaging with global consumer perspectives and harnessing the potential of AI, Coca-Cola aimed to understand how people envisioned the future in terms of emotions, colours, flavours, and more.

"With the assistance of AI-powered technology, Coca-Cola Y3000 Zero Sugar envisioned the taste of a Coca-Cola from the future, introducing innovative experiences to explore what lay ahead," said Oana Vlad, senior director of global strategy at Coca-Cola.

Read more here

October 2023

I 7

airfryer TURNING AIR FRYER FRIENDLY INTO AIR FRYER FAVOURITES The demand for quick, convenient, yet healthier options is reaching new heights. A humble kitchen appliance — the air fryer — is leading the charge in this consumer-driven revolution.

What initially entered the market as a trend has evolved into a staple, transforming not just the way people cook at home, but also what they look for when they step into a supermarket.

Are you on the hunt for the next big thing in retail? Well, look no further: air fryer-friendly foods are not just a rising category; they are an exploding market segment demanding immediate attention.

C

onsumer habits indicate gravitation towards healthier lifestyles, yet the desire for indulgent comfort foods — think chips, fried chicken, and pastries — remains as strong as ever. The air fryer bridges this gap beautifully, allowing consumers to enjoy their favourite fried foods with just a fraction of the oil.

But the true untapped potential lies in the array of ready-to-cook or quick-toprepare food items that are not just air fryer-compatible but air fryer-optimised.

Globally, the uptake and popularity of air fryers grew at CAGR 6.1 percent between 2017 to 2022, with its current global value for 2023 at US$896 million. Over the next decade, the market growth of air fryers is anticipated to be at CAGR 7.7 percent, with the

global market value by 2033 estimated at US$1.9 billion.

Brands are catching on, both big and small, tailoring their product lines to meet the growing demand for air fryer-friendly options. And it's not just about tagging a product as 'air fryer compatible'; it's about designing food items that truly shine when cooked this way — crispier textures, richer flavours, and overall superior quality that stands out on the shelf as well as in consumer kitchens.

However, navigating this expanding marketplace can be as overwhelming as it is lucrative. We have curated a range of products primed for air fryer cooking. Get ahead of the demand and be one step ahead in a highly competitive market. n

THE PERFECT SNACK Customers have raved about how quickly Howler Hotdogs can be cooked up in the air fryer.

H

owler Hotdogs cook up in as little as nine minutes and are perfect for after-school snacks, party platters, game nights and more.

Ensure you're well stocked with Howler Hotdogs, a family favourite for air fryer snack solutions.

For more information or to become a stockist, contact Jo at topdog@howlerhotdogs.co.nz or SurgeSMC on 0800 949 333. n

8 I supermarketnews.co.nz

A PREMIUM SAUSAGE ROLL Beard Brothers was inspired to create a high-quality sausage roll in 2016 thanks to the commitment and drive of one of its staff and their mum.

T

his sausage roll has a perfect ratio between sausage meat wrapped in a blanket of golden flaky pastry.

Since 2022, the sausage roll was reintroduced to the Beard Brother, and since 2023, it has become a part of the Beard Brother core range.

This sausage roll makes for an excellent meal or snack, and its flaky pastry integrity and delicious sausage meat are well suited to be baked within an air fryer, achieving premium results when baked inside the convenient, compact air fryer as it does with the conventional oven. n

Air Fryer

Friendly Range

Discover our growing range of premium air-fryer products

FOR MORE INFORMATION: shoremariner.co.nz I 09 270 3311 I sales@markwellfoods.co.nz

October 2023

I 9

airfryer

THIS KIWI BRAND IS NOW AIR FRYER FRIENDLY Established as New Zealand’s first Kiwi-owned pasta brand around World War II, Diamond Meals has been instrumental in teaching New Zealanders about cooking.

F

rom publishing a cookbook in the 1970s with recipes such as spaghetti bolognese to the Kiwi take on the rice risotto in the 1980s, today, Diamond Meals has a range of products, including pasta, rice risotto, macaroni, couscous and more.

Consumers are always looking for anything that will make their lives easier, and social media is a great way to demonstrate recipe ideas and products relevant to consumers.

The brand recognises this need and caters to consumers by offering meal solutions that help create memorable moments at home without breaking the bank.

Participating in the recent social media trends like one-pot cooking and air frying foods not conventionally meant to be air fried, the brand has incorporated air fryer instructions on some of its products and created recipes that can be adapted for air fryers to keep up with evolving consumer behaviour.

The Diamond Coat ‘n Cook is perfect for easy air fryer chicken drumsticks, and their Rice Risotto is suitable for making air-fried arancini.

Regarding snacks, the Diamond Lasagne makes for some great crunchy air-fried pasta

10 I supermarketnews.co.nz

chips, while the Diamond Macaroni Cheese can be used in making air fryer bacon and egg macaroni cheese pots.

These recipes are available on the Diamond Meals website, along with air fryer cleaning instructions on the DYC vinegar website.

However, while viral trends are essential, the brand also believes that more significant factors are driving demand for them, such as looking for affordable meal options rather than the cooking method driving demand. n

AIR FRYER COOKIE DOUGH DELIGHTS The Vegan Treatory produces a range of 100 percent vegan and cruelty-free cookies and cookie doughs developed to appeal to vegans and non-vegans alike.

W

hen The Vegan Treatory first launched its edible cookie dough, the packaging included instructions on baking the dough into cookies using an oven or heating it into a gooey dish in the microwave. Owner Stephanie van der Merwe hadn't considered placing the dough into an air fryer until consumers started sharing their air fryer cookie dough results on social media.

Van der Merwe said that the success of the cookie dough as an air fryer treat had everything to do with the flavour experience it provides consumers. While it wasn’t specifically made for the air fryer, it was crafted to be a versatile and delicious product that could be adapted to numerous recipes and baking formats. The Vegan Treatory boasts a range of cookie dough flavours, including Classic Choc Chip, Fudgy Choc Chip, Biscoff Cookie, Gimme S'mores, and Peanut Butter Choc Chip Marshmallow.

The Vegan Treatory has a wellestablished social media presence built from riding the wave of current social media trends. Participating in the air frying trend has unexpectedly broadcast The Vegan Treatory's cookie dough creations to a much wider audience than initially anticipated.

"We've actively embraced viral trends and harnessed them to explore exciting growth opportunities within the industry,"

said van der Merwe.

Van der Merwe elaborated that her approach toward social media is creating unique, eye-catching content across various social media platforms. For example, through social media, The Vegan Treatory has introduced and developed recipes that showcase its cookie dough as a versatile ingredient for making everything from cookie dough-stuffed pancakes to cookie dough-stuffed baked apples in air fryers.

The overwhelmingly positive reaction to baking the cookie dough in an air fryer has resulted in updates to future packaging to ensure it includes air fryer cooking

instructions, helping customers to get perfect results every time.

Moving into 2024, The Vegan Treatory and its team anticipate the most significant challenges the grocery will face are centred around sustainability, supply chain disruptions, and changing consumer preferences. In addressing these challenges, van der Merwe said she was committed to sourcing ingredients sustainably, optimising the Vegan Treatory's supply chain to maximise efficiency and attuning to consumer demands by consistently introducing new, novel, exciting flavours and product lines. n October 2023

I 11

airfryer UNITED FISH CO CRUMBED FISH RANGE Elevating customers homemade “Fakeaway” meals with United Fish Co’s premium range of locally caught, expertly crumbed frozen fish.

The convenience, superior quality, and a wide selection of golden crumbed Hoki, Tarakihi, Gurnard, Dory, or Southern Blue Whiting, delivering an authentic seafood experience to the table.

For more information, contact jrs@unitedfisheries.co.nz.

UNITED FISH CO COATED PRAWN RANGE United Fish Co’s range of crispy-coated prawns is convenient by design and is ready to go from freezer to plate in under 10 minutes.

Oven Bakeable and Air fryer friendly, United Fish Co’s crispy coated prawns are a low-fuss versatile party snack with three great flavour options: Hot and Spicy, Salt and Pepper, and Coconut. Each flavour is designed to be enjoyed with customers’ favourite dipping sauce or added to a dish to bring some spicy crunch or crispy goodness.

For more information, contact jrs@unitedfisheries.co.nz. n

SENSATIONAL SEAFOOD SELECTION United Fish Co has boxed up a classic with its “Oven Ready or Air Fryer friendly” Sensational Seafood Selection.

The Seafood Basket from United Fish Co is a convenient and tasty meal solution that does all the hard work and preparation for customers so that all they have to do is add their favourite sauce and enjoy.

For more information, contact jrs@unitedfisheries.co.nz.

12 I supermarketnews.co.nz

UNITED FOR TASTY COMBINATIONS United brands are convenient by design for quick and easy meal solutions.

From the freezer to the table in under 10 minutes.

Try the Oven-Ready Hot and Spicy Battered Prawns, also available in Salt and Pepper or Coconut, with Steamed Bao Buns for a delicious meal in minutes.

For more information, contact jrs@unitedfisheries.co.nz.

For more information visit www.unitedfisheries.co.nz

R&C 0623 UNITED Fish Co advt.indd 1

24/10/23 9:34 AM

October 2023

I 13

airfryer HOME BAKING IN HALF THE TIME Finding the time to bake a cake from scratch is something many consumers struggle to do. As the rise of convenience foods continues, Secret Kiwi Kitchen wants to bring back the joy that comes from home baking.

S

ecret Kiwi Kitchen acts as a personal sous chef to consumers, completing all of the prep work and allowing the consumer to get straight to the hands-on, creative part of the baking process. This cuts out the majority of the assembly time.

By creating baking mixes that are air fryer friendly, Secret Kiwi Kitchen have managed to further reduce the time needed to make cakes, cupcakes and brownies at home.

“Baking in an air fryer can be much

14 I supermarketnews.co.nz

quicker,” said co-owner Clare Gallagher. “An air fryer preheats in just a couple of minutes, compared to your oven’s 25 to 30 minutes.”

In the same way air fryers simplify and accelerate cooking, Secret Kiwi Kitchen is simplifying baking. By bringing the two together, consumers are offered a more accessible way to create sweet treats at home.

The air frying trend is the latest social media trend that has had a positive impact on the demand for Secret Kiwi Kitchen’s products. User-generated content has

proven to be very effective in exposing the brand to a wide audience.

“One of the most powerful aspects of user-generated content is its authenticity.

It's not just a brand promoting its products; it's individuals sharing their genuine experiences and love for what we offer.”

Moving into 2024, Gallagher believes inflation will continue to play a significant role in influencing consumers purchasing decisions, resulting in the prioritisation of cheaper products over quality ingredients. n

A SMALLER FAN BAKE OVEN James Smith, also known as the Tattooed Butcher from Chop Online Meats, shared that he doesn’t have air fryer specific instructions detailed on the packaging of his range of quality cuts and smallgoods, but that it could be a possibility as it has become a mainstream cooking method.

W

hile the possibility is there, Smith said that Chop Online Meats saw air fryers as a smaller fan bake oven, which reduced the cooking time of meals by five minutes per 30 minutes, compared to the conventional oven.

The impact of social media, notably the surge in using air fryers as a cooking solution, has not gone unnoticed and has experienced significant change. When discussing the relationship between social media trends and how they impact the popularity of certain Chop Online Meats products, Smith explained that it fluctuates massively with what is and isn’t popular online.

“Social media trends are huge, and the marketing side behind it is even bigger, so we see massive changes depending on what it is and what is not popular,” said Smith.

Chop Online Meats is a small business, and marketing and utilising social media channels and participating as part of viral trends, such as the air fryer movement, is a goal Smith has set to pursue in 2024.

Smith said that the new year would bring rising costs to suppliers, wages and all other things that go into a business that contribute to cost increase, which is the biggest challenge for Smith and Chop Online Meats.

One way that smaller producers can help keep costs down is to join collaborative efforts like the Good Food Collective as Chop Online Meats did in February this year. But in general, those rising costs will have to be passed onto the customer.

Chop Online Meats and its small goods are all handmade using fresh ingredients and New Zealand-based meat.

“And they taste bloody good.” n October 2023

I 15

airfryer MAGGI STAYS AHEAD OF THE CURVE With a 70-year-long history of delivering delicious flavours to home cooks, a trusted and well-loved culinary brand, Maggi has kept up with consumers' changing tastes and global trends.

M

aggi launched its Air Fryer seasoning range at the beginning of 2022. Developed with the ambition to enable New Zealanders to create their favourite out-of-home or takeaway choices from the comfort of their own home, the uptake has been incredibly positive.

Fifty-eight percent of households in the country own an air fryer, and they are considered a healthier alternative, requiring less oil to deliver a crispy and crunchy outcome. This, coupled with the rise in home consumption, makes the category a tremendous growth opportunity.

As the first to bring a range of air fryer seasonings to New Zealanders, Maggi became the fastest-growing emerging brand in the Herbs and Spices category, particularly resonating with younger audiences.

The Maggi Air Fryer range caters to all dietary preferences with various online recipes to cater to the growing flexitarian movement in the New Zealand market.

Consumers can simply scan the QR code

MORE COOKIES IN AN AIR FRYER Eat Pastry cannot help being a part of trends even if it avoids them, like the recent viral Tiktok air fryer cookie.

"W

e just make a good product and let the customers take it from there. Our cookie dough has always been in the trending culture since it's versatile, vegan, fun and tasty. Good things just stick around," said Jessie Elias, CEO of Eat Pastry.

Although the brand’s products are not conventionally meant to be air-fried, the changing consumer trends have pushed them to consider tweaking their packaging to include air fryer cooking instructions.

“Even though you can eat it raw, we've seen our cookies baked in the air fryer, which is perfect. It's non-GMO, vegan, majority women-owned and freakin delicious.”

According to Elias, as we move into the new year with new trends, the biggest challenge remains post-pandemic inflation. n

16 I supermarketnews.co.nz

on the back of the packet to create Crispy Southern Style Chicken Bites or Salt and Pepper Tofu in the comfort of their homes within 15 minutes.

Maggi’s Air Fryer range also stands out from competitors, being made with natural herbs and spices, with no artificial colours or flavours and blended in New Zealand.

In 2024, the range will be made with recyclable packaging as part of Nestle’s wider commitment to achieving 95 percent of packaging designed for recycling by 2025. n

MAINTAINING A COMPETITIVE EDGE The managing director of Queen's Tool, Stefanie Tan, said she started K S Distributors in April 2021.

"W

e provided kitchenware and other various products to stores around New

Zealand," said Tan. Tan found paper liners and foil trays for air fryers when looking to innovate new and exciting products. Tan, who has been using an air fryer since it first came to market, said that this innovation caught her attention as someone who uses her air fryer daily.

Her consistent use of her air fryer had her looking at these paper liners and foil trays as a solution, as cleaning had become a concern for her as a frequent user of her air fryer at home.

"It takes longer to clean compared to washing dishes. I thought Air Fryer Paper Liners and Air Fryer Foil Trays were a good idea for people who don't like cleaning the Air Fryer like I do."

While testing the products on the market, Tan found that many people shared her concerns, and the popularity of the products quickly propelled. In 2022, she started her kitchenware brand Queen's Tool, which piqued the interest of Foodstuffs, where Queen's Tool products are now available on PAK'nSAVE and New World supermarket shelves.

The popularity of air fryers has been driven by several factors, including healthconscious cooking, convenience, versatility, energy efficiency, compact and smaller portion sizes it can cook for, and the crispy texture it provides, all while reducing oil usage. The air fryer's ability to meet ongoing

and growing consumer trends about health, convenience and sustainability underpin the growth of its visibility and viral trends it is used for across several social media channels.

One key challenge that opposes air fryers is their longevity, often associated with their non-stick feature. Tan said that Queen's Tool Paper Liner and Foil Trays help maintain non-stick solutions, stopping food from sticking to the insides of air fryers.

"They are designed to be durable and easy to clean."

Tan explained that the trays and liners do not significantly impact the cooking time, as they are designed to distribute heat evenly to ensure that food cooks uniformly.

Air fryers excel at cooking frozen items like french fries, chicken tenders, and fish sticks, producing a crispy texture without excessive oil.

Air fryers can also cook fresh ingredients like vegetables, chicken breasts, and steak.

They're great for roasting and grilling, too. The versatility of air fryers also means that they are suitable for baking items like muffins, cakes, and cookies, providing a different texture than traditional ovens.

Finally, they can also reheat food, keeping crispy food integrity compared to other reheating solutions.

Key challenges facing the air fryer industry are market saturation, environmental concerns, product quality and durability, health and nutrition trends, regulatory changes, technological advancements, and supply chain disruptions. The popularity of air fryers hasn't gone unnoticed. Suppose the market becomes saturated with air fryer products. In that case, the market's competitive nature for air fryers naturally also increases, posing pressures on suppliers to maintain a competitive edge through value and innovation. Environmental concerns, which are continuing to become more prominent for consumers, scrutiny of the footprint and efficiency of appliances across various categories will be investigated; air fryers will be no exception. One aspect that may work against air fryers in this respect is their quality and durability over time. The compact design makes them famous, but whether air fryers can stand the test of time compared to conventional ovens remains to be seen.

Furthermore, health concerns are an area wherein air fryer manufacturers will need to capitalise, ensuring that the benefits of the air fryers are well-communicated to

consumers to make the product the goto choice. Being agile and adaptable with technological advancements within the air fryer space will also be key. With the market potential for increased competition, this will be a discerning factor between brands.

Finally, changes to appliance and kitchen regulations could also impact the industry, with manufacturers needing to stay updated with regulations.

To manage these challenges, Tan said brands that prioritise research and development, marketing and educating sustainability initiatives and creating versatile products aligning with changing consumer trends will maintain a competitive edge.

While air fryers are popular on a consumer level, there are missed opportunities and great potential for commercial use, particularly in fastpaced restaurants, cafes, and fast-food establishments. Tan added that the health benefits of air fryers could also be utilised in preparing meals for patients in the healthcare sector. She also said that customising air fryers to local specific markets would be more critical than seeking international customer bases.

The preference for disposable liners and foil trays is primarily to do with their convenience. However, they also align with consumer desire for health as they absorb unnecessary oils that are present or excessive in the food being prepared.

For the future, Tan said that Queen's Tool was working on creating a range of sizes of her paper liners and foil trays to fit into the varying sizes of air fryers. n

Stefanie Tan

Managing Director Queen's Tool

October 2023

I 17

airfryer BACK WITH EXCITING FLAVOUR KUNGFOOD is back with some exciting new flavours of Dumplings that will transport you to your happy place. KUNGFOOD started with a mission to create an authentic range of Asian Fusion products that were restaurant quality and made right here in New Zealand. The result is Asian fusion food so tasty it’ll give your tastebuds a karate kick.

I

n its Dumplings range, KUNGFOOD has added BBQ Pork Dumplings.

This new flavour takes the humble dumpling and makes it extra delicious by adding a sweet and savoury Asian BBQ sauce with a hint of garlicky goodness.

Enjoy more of KUNGFOOD’s perfect filling-to-pastry ratio with its generous-sized dumplings because big is good. Dumplings can be boiled, steamed, air-fried, or panfried for a quick and easy meal that doesn’t compromise on flavour.

The new KUNGFOOD BBQ Pork Dumplings can be found in Countdown supermarkets nationwide. n

A QUICK AND EASY SNACK As a family-owned business, Richmond Foods’ mission has always been simple: to continue to make New Zealand’s favourite sausage rolls, which it has been proudly doing for over 50 years.

R

ichmond Foods sausage rolls make a perfect snack and are easy and quick to bake in an air fryer.

The sausage roll recommendation from Alison Holst, Richmond Foods’ sausage rolls has deliciousness and nostalgia baked into every bite, with its golden pastry crust wrapped around a hot savoury filling within. n

18 I supermarketnews.co.nz

Authentic European Delicacies Supplying quality European smallgoods to New Zealand supermarkets, hospitality trade and delicatessen wholesalers.

Call us now for authentic quality European smallgoods.

Granarolo New Zealand Ltd 6 Farmhouse Lane, St Johns, Auckland 1072, New Zealand

+64 (0)9 551 7410

October 2023

I 19

summerentertaining

catering to adventurous palates Wise Boys started eight years ago when Luke Burrows, a corporate lawyer, founded the company with his brother Tim, a mechanical engineer. The pair were passionate about starting an environmentally friendly business, so they quit their jobs and built a food truck out of recycled pallets and scrap metal, selling vegan burgers.

"T

he retail sauces followed soon after, as everyone kept asking if they could please take home the vegan aioli we were making for the burgers," said Burrows.

Burrows said that the food scene in New Zealand was an exciting place to be, with a great range of diversity and a generally high standard, which has meant that some old favourites, such as the classic tomato sauce, might not be as popular as they used to be.

"But I think most people would agree that it is hard to go past the classic kiwi (vegan) barbecue on a hot summer's day."

However, the desire for exotic and exciting flavours has driven these summer entertaining events, such as barbecues, to look for various innovative sauces and dressings to accompany the burgers, sausages and salads.

Wise Boys aims to cater to various cuisines and food preferences, which means they tailor their sauces to satisfy the desire for nostalgic, classic flavours such as garlic aioli or Caesar dressing while catering to consumers' increasingly adventurous palates.

"We've had a great response to the innovative flavours, like our Horopito and Lime dressing. It's a versatile and simple dressing, but the Horopito gives people just the right amount of excitement and interest."

20 I supermarketnews.co.nz

Similarly, Burrows has noticed an increased uptake and interest in Wise Boys' vegan retail patties, such as its awardwinning mushroom and hemp option, which mimics the classic savoury burger flavour profile with a great texture, bite and umami hit.

Innovating new flavours is at the core of Wise Boys' philosophy, and the brothers keep an eye out for new trends and recipes for their burger shops and supermarket range. This agility and adaptability has been key to Wise Boys' success, as the brothers are committed to continuously evolving and improving.

In the area of summer entertainment, Burrows said that the brothers saw a gap in the market for high-quality dressings, which prompted the brothers to make a dressing range that was locally crafted. Some of these, such as the classic ranch, were already being used in the Wise Boys takeaway shops, so it was simply a matter of refining recipes and readying them for shelves around New Zealand.

Burrows said the brothers are looking to franchise the Wise Boys takeaway stores and increase the availability of their patties in stores across the country. Personally, Burrows said he hoped to bring a vegan truffle aioli to market or a vegan buffalo

sauce, but these innovations are still undergoing testing. For the summer season ahead, Burrows suggested exploring some innovative flavours, such as their jalapeno ranch dressing, which is sure to spice up any salad and is now available in every New World on the North Island. n

Luke & Tim Burrows Founders Wise Boys

prioritising "H quality With the upcoming summer season, summer fruit vinaigrettes make a perfect addition to salads, adding an extra zing flavour to every meal.

Owner of Heavensent Gourmet, Louise Pinfold-Burton, said that homemade condiments were the best.

owever, most of us don't have the time or the required ingredients in our cupboards even when we do have the time," said Pinfold-

Burton.

Pinfold-Burton uses the finest ingredients, hand-picked New Zealand fruits, wild herbs, and extra virgin oil from well-established Mediterranean growers and prepares each dressing traditionally without any compromises to meet modern volume food manufacturing processes.

Heavensent Gourmet was created to serve the market with products that cater to the need and desire for high-quality, healthy dressings and sauces, each of which can also be adapted as a marinade. Crafted in small and micro-batches, the primary focus is consistently on the quality and versatility of the range.

"Quality is always prioritised over quantity."

The rise of novel and unique flavours and consumer's desire to experiment has meant that, at times, Heavensent Gourmet's more unique or unconventional flavour combinations have eclipsed traditional flavours in popularity and sales. However, popular flavours often vary.

Heavensent Gourmet meets the growing demand for health-focused, sustainable,

ethically sourced goods. Its ethos around high quality and catering to consumer needs has driven Pinfold-Burton to prioritise enhancing its environmental footprint to maintain quality and value, focusing on energy efficiency, maximising recycling, and minimising waste.

Consumers are more frequently seeking fine-dining experiences they have at restaurants within the comfort of their own homes. The cost-of-living pressures are driving consumers to opt for smaller and affordable indulgences they can enjoy daily, which Pinfold-Burton said is a need that Heavensent Gourmet meets, as well as meeting consumer desire to support small and local businesses. This is something that will continue to be important moving forward into 2024.

"Whether targeting the mass market or high-end customers, the ability to offer credible, interesting, and accessible meal options will be crucial."

As dressings and sauces are one part of a meal, Pinfold-Burton anticipates there will be growth among a range of gourmet, small business suppliers of high-quality ingredients and products that make a meal.

Heavensent Gourmet has built a loyal customer base, with its products currently available at New World, Garden Centres and High-end retailers and delis such as Vetro. n October 2023

I 21

summerentertaining

working with supermarkets to meet consumer needs

Genevieve Knights

Qualified Chef, Food Writer & Food Photographer

Qualified chef Genevieve Knights left hospitality and initially moved to marketing, food writing, and photography, which introduced her to the world of food brands. From there, she went to sell pâté at food markets, which eventually grew into what is now Genevieve’s, a food brand that designs and crafts products for supermarket home brands, and My Food Bag and Farro.

22 I supermarketnews.co.nz

“W

e also contract for other food brands and assist in launching startups. This is all in addition to bringing our branded products to market,” said Knights.

Two trends that Knights has observed gaining traction over time are healthier eating and high quality at affordable price points. Knights continued that numerous great innovative brands were around, which meant that well-established brands operating for 20 years or more may need to review and innovate to maintain a competitive edge.

Genevieve’s focus on creating quality products with good shelves has given the brand its broad client and consumer base. It achieves this through making small batches.

With the intent to make each small batch as high of quality as possible.

“We even get support from well-known chefs online who use our products daily for convenience.”

While there has been a rise in novel and innovative flavours, Knights said that staple summer items such as ketchup or BBQ sauce would remain, but potentially with greater room now available for innovation of these traditional flavours.

“The key setback, though, is remaining price competitive with a large brand selling a well-known product.”

Genevieve’s doesn’t sell into grocery; all its products are chilled, so it is not competing in the same space as these staple items.

However, there has been significant change within the chilled department, with various new products and flavours emerging. In the dressing category, Genevieve’s is stocked with fresh produce, which enables the brand to keep the quality of product excellence and to sell alongside complementing products, such as lettuce bags, which drives consumer engagement as a simple meal solution when visually seen side-by-side.

Genevieve’s best-selling product is its

While these sauces sound interesting and new to the market, they are old restaurant favourites over history.

plant-based Avocado and Lime dressing.

The avocado is Pressure-packed, giving it an increased shelf-life so that consumers can enjoy the taste of the avocado year-round.

Knights said this product proved that novel ingredients could be innovated within the supermarket space to keep up with trends and consumer preferences.

Another key area Knights has seen success with Genvieve’s retro theme is in its product development sector.

“While these sauces sound interesting and new to the market, they are old restaurant favourites over history.”

This trend aligns well with consumer interest in nostalgic products and flavours, and Genvieve’s has utilised the retro theme to bridge a gap between what can be consumed in the restaurant and what can be eaten at home.

Genevieve’s Mushroom Sauce with Summer Truffles, Bearnaise Sauce, and Pepper Sauce are examples of retro flavours returning.

“These little beauties are designed to sit in butchery alongside meats to create that meal solution for customers.”

Knights said that getting butcheries on board with this innovation has been

a challenge, explaining that there can sometimes be conflicting perspectives and viewpoints on innovations and their value.

“The most common feedback is ‘we already have ketchup’. But this range is new and is a great addition to butchery sections as they are small and don’t take up much room, retail at under $5 and have a decent shelf life. They are the perfect impulse buy.”

When a product falls behind on sales, Knights looks at options for how to innovate to bring the range back on trend, which happens more frequently in the dressing category than in other products she creates. A key part of innovating is customer and retailer feedback, working with her client base to see what is in demand. This relationship with retailers has led Knights to create products upon request from retailers catering to consumer interests and requests for specific flavours or products.

Genevieve’s plant-based range was a Countdown (Woolworth New Zealand) concept. The retailer requested a healthy alternative to regular dressing, and this range has been a resounding success.

Sometimes, it is just Knights dreaming up ideas, but primarily, the products are driven by market trends. n October 2023

I 23

summerentertaining

aligning with customer values Pepler's began in the mid-80s when grape growing was no longer available for the Pepler family due to the CER (Closer Economic Relations) agreement made with Australia. Current owners, Paul and Jane Menneer, bought the business in 2021 and were keen to create more novel and unique condiments inspired by Europe, Asia, and North African cuisines.

W Paul and Jane Menneer Owners Peplers

24 I supermarketnews.co.nz

ith the upcoming summer season, the Menneer couple said consumers were looking forward to a summer with long, warm, and dry days. Many want to come together with friends and family to share food and enjoy the outdoors.

"Grazing platters remain popular easy options, and with more people looking for healthy eating choices, vinaigrettes remain in demand," said the Menneer couple.

"We're seeing people being more budget conscious, and sharing food at home with family and friends can be a more costeffective option than eating out."

While novel and unique flavours emerged, the Menneer couple said that traditional flavours would always remain popular as comfort and nostalgic options for consumers.

"New and innovative flavours are the sparks that create lifelong memories, but sometimes we just want the comfort of our favourites."

Demand for unique and innovative flavours is growing as travel and social media have introduced people to delicious foods and exotic flavours, such as Peri Peri sauce.

The couple said that the ability to recreate exciting meals at home easily was appealing,

and Pepler's wants to provide versatile and memorable flavours to trigger delight in customers.

Pepler's keeps an eye on what customers are interested in, where the couple engages with customers at food shows and shop tastings, which is a key way that the Menneer couple learns about their customer's preferences.

One challenge Pepler's has faced is due to extreme weather events around the world, which has impeded Pepler's ability to source ingredients. This includes everything from Pepler's beloved Black Raspberry to mustard seeds.

To align with customers and their values, Pepler's uses jars and bottles due to the availability and eco-friendliness of glassware and its potential for recycling.

Moving forward, the Menneer couple said that they would carefully choose fruits for sauces, emphasising the importance of building positive relationships with suppliers as sourcing ingredients come down to these relationships and the cost and availability.

"Understanding our supplier's and growers' challenges helps us better manage supply and availability. Now we need to organise the weather gods." n

being bold and experimental

Apostle Hot Sauce was founded in 2019 at co-founders Mathew Watkins and Lydia Harfield’s local farmers market in Paekakariki on the Kapiti coast. The pair had recently moved there, and Watkins said he was always prone to experimenting and tinkering with something in the kitchen.

“L

ydia pushed me to go and start selling some of the hot sauces we made to meet some of the locals,” said Watkins.

Quickly, the pair realised there was an opportunity for craft, artisan hot sauces in New Zealand. With Watkins's experimental kitchen Sauve and Harfield’s career in graphic design by trade, they worked fast to create different brand concepts and ideas. By December 2019, the couple launched Apostle Hot Sauce.

Apostle sauces are bright and light, well-suited for summer dishes. Watkins's

favourite is the Mango, Turmeric, and Ginger paired with garlic prawn, and Harfield likes the Kiwifruit and Kawakawa verde paired with fish tacos. The sauces' citrusy, sweet, and tangy flavour profiles are popular for summer as consumers look for exciting flavours that help bring versatility and variety to their favourite dishes.

Watkins said the pair adapt and innovate sauces based on the availability of local ingredients, the Kiwifruit and Kawakawa verde being a perfect example of this as this traditional sauce is crafted with tomatillos.

Food trends are ever-changing, and Apostle Hot Sauce keep a close eye on popular flavours across Australia and North America, adding that New Zealand can tend to be a bit behind on up-andcoming flavours, something which Watkins leverages to maintain a competitive edge on the market. The two newest additions to the Apostle range, Hot Honey, infused with lavender, and its Crispy Chilli Oil, are markers of this. Watkins explained that he actively monitors international trends with the hopes and confidence that New Zealand consumers will catch on.

Adding lavender to the Hot Honey sauce was well-received, making the sauce suitable to match a range of botanical flavours and

solidifying Watkins's philosophy for success revolving around a drive and agility in making bold and experimental choices.

Moving into 2024, Watkins said that as a team of two, where both Watkins and Harfield wear several different hats, it will be a while before Apostle releases an innovation. However, he did hint that he was exploring how to rejuvenate basic and staple flavours, putting together and reimaging flavour combinations of pantry classics. n

Mathew Watkins & Lydia Harfield Founders Apostle Hot Sauce

October 2023

I 25

summerentertaining

the future of food is plant based Switching from a legal career in Israel to being the owner and manager of two successful New Zealand-based businesses, Priel Segev, has spent the last 20 years focused on building efficient production systems that enabled business growth.

Priel Segev

Owner Damn Good Food Co.

26 I supermarketnews.co.nz

“T

he main reason I am in this business is to make a positive difference in one of our planet's most crucial issues, i.e., climate change. I love the idea of contributing my small share to the movement towards a better world where people make better choices for more sustainable and healthy products,” said Segev.

A lot of scientific evidence showcases the devastating impact of farm animals on the environment. In New Zealand alone, animal-produced methane emissions account for half of the total greenhouse gas emissions.

While several factors contribute to the depletion of fresh water, one of the leading causes is animal agriculture, which alone uses one-third of the world's drinkable water.

The need to reduce animal-related products and shift to sustainable food sources has been widely established, and Segel proudly participates in this revolution with Damn Good Food Co. “The vision was of developing healthy, wholesome and deliciously sweet treats that would offer an alternative to the processed, minimally nutritious treats that dominate the market. To maximise health benefits, the product had to be plant-based, dairy-free, gluten-free, cane sugar-free, and raw so that the ingredients remain near their truest form.”

Maintaining product quality and taste while promoting sustainability is at the forefront of the company’s mission, which can take time and effort. But Segel truly believes that the future of food is plantbased and that there is no place for farm animals in the future.

“It’s the space they need, the food and the valuable water they consume and the greenhouse gases they release. Plants, on the other hand, take much less space and convert carbon dioxide into oxygen and

glucose (photosynthesis).”

The Damn Good Food Company follow two principles when developing a new product, health and sustainability and always uses raw plant-based ingredients with no preservatives, stabilisers or flavour enhancers.

Their frozen desserts made of nuts and fruits have nutrients and minerals that promote brain and cardiovascular health.

They offer an alternative to minimally nutritious, carbohydrate-rich and dairybased products that dominate this market segment.

These dessert slices are sold frozen and ready for immediate consumption. They can be highly versatile, consumed as an on-thego snack, dessert, or elegant finger food when entertaining friends.

Damn Good Food Co. has recently been approved by Dairy Farm and is excited about collaborating with NZ Natural Export to export to Singapore. They also look forward to expanding to Japan and Australia. n October 2023

I 27

summerentertaining

BEARD BROTHERS OLD SCHOOL RANGE

B

eard Brothers Old School Range is made with selected local meats from a trusted network of farmers across New Zealand who are all committed to sustainable farming practices. The natural hog casings allow the full flavours and textures to shine. With no fillers, no added MSG, no gluten, and only the best quality minimal seasonings. n

guilt-free confectionery Well Naturally is the perfect 'better for you' snacking alternative, a leading New Zealand sugar-free chocolate brand.

R

enowned for its no-sugar-added chocolate range, Well Naturally has left the sugar out and replaced it with natural sweeteners for 100 percent real chocolate without the added sugar and without compromising on taste, making healthier choices feel natural.

Well Naturally chocolate is an anytime, low-calorie snack available in milk and dark chocolate in 10 delicious flavours, from salted caramel to raspberry crush.

As the snacking category grows and customers continue to look for sugar-

28 I supermarketnews.co.nz

free alternatives, Well Naturally has recently launched a range of sugar-free lollies, Gummie Snakes, Raspberry Jellies, Strawberry bites and Liquorice Bites.

With its wide range of flavours, Well Naturally Chocolate, Lollies and Liquorice offers something for all consumers in our guilt-free confectionery range.

For more information, contact an Alliance Marketing sales representative on 09 2802 926 or email Lisa Mowbray at lmowbray@alliancemarketing.co.nz for an in-store demonstration. n

just in time for the bbq season This October, Food Snob, known for its passion for great tasting, authentic deli cheese and antipasti, is launching an extension to its loved Cypriot Halloumi.

A

s a leading authentic Halloumi sold in Service Deli, it is now available in a new convenient pre-sliced and burger patty-shaped four-pack, just in time for the upcoming BBQ season.

Food Snob Cypriot Halloumi is the only authentic Halloumi available in the mainstream New Zealand retail market.

The unique characteristics of Cypriot Halloumi production deliver unparalleled flavour and caramelisation when grilled. The blend of cow, goat and sheep’s milk used in traditional Halloumi delivers its unique characteristics, all sourced from local farms around Cyprus.

Brand Manager Kim Mar explained that there is typically a sales lift of over 50 percent over the summer. With this in mind, Food Snob is excited to launch its new product format to bring variety and convenience to the holiday BBQ season.

The Food Snob Cypriot Halloumi Burger Patty 4pk is also conveniently vegetarian and packs a punch with 12.6g of protein per patty.

For more information, visit www.foodsnob.co.nz or contact email info@foodsnob.co.nz. n

the ham for summer This year, the team at Farmland Foods have developed a new ham, bringing it to market in time for the festive season.

Wanting to incorporate premium quality ingredients, they searched the country and found a New Zealand familyowned honey supplier with the same values and passion for producing quality products.

I

ntroducing Farmland Foods Mānuka Honey Ham. Infused with awardwinning Mānuka Honey from Taranaki, this ham is the perfect size for a small family or gathering this Christmas, feeding 6-8 people. This ham is delicious and easy to prepare; it can even be cooked in the air

fryer for 40 minutes.

For more information, contact your Farmland Foods rep at 0800 806 328 or visit www.farmlandfoods.nz. For more information, contact a Farmland Foods rep at 0800 806 328 or visit www.farmlandfoods.nz. n

October 2023

I 29

CHECKOUTlocal what’snew

A HARMONIOUS BALANCE OF SWEETNESS AND FLAVOUR Crafted with the same love and dedication you expect from OCHO, OCHO 24g bars are designed to compete with current santé bars in the market and extend customer’s options at checkout.

The 24g size is perfect for a quick treat or a convenient on-the-go snack. Whether you prefer milk, white or coffee chocolate, OCHO’s bars deliver a harmonious balance of sweetness and flavour while still being a delicious, ethical choice.

The packaging on its 24g bars is completely home-compostable, so you can feel good about selling a product that isn’t damaging the planet.

For more information, visit OCHO’s wholesale platform, Upstock, where its whole product range and prices are available at www.upstock.app/wholesalers/ocho.

FRESH PIZZA SAUCES FOR FRESH SALES Delmaine is leveraging its Mediterranean positioning with the launch of two Fresh Pizza Sauces: Traditional Tomato and Creamy Garlic.

Developed and made using Delmaine's fresh sauce expertise, these sauces offer consumers a superior flavour experience you can only get from fresh sauces.

The 150gm pottles (with enough sauce for three pizzas) are available in the chiller, providing retailers the opportunity to cross-sell fresh pizza sauces with over two million packs of fresh pizza bases sold every year.

Delmaine Fresh Pizza Sauces will elevate your customers' pizza nights every time. They can simply add their favourite toppings or get creative and try something new.

The launch of Delmaine Fresh Pizza Sauces will be supported both in and out of the store with an extensive media and sampling programme. To maximise sales, locate these sauces near the fresh pizza bases.

For more information, contact Delmaine at enquiries@delmaine.co.nz or 0800 335 624.

SEASONAL FLAVOURS FROM KIWI-FAVOURITE BRAND Renowned New Zealand brand Lewis Road Creamery has given its much-loved Chocolate Milk the twist New Zealanders have asked for. It is introducing Lewis Road Creamery’s Chocolate Orange flavoured milk. Made from whole milk, Whittaker’s Five Roll Refined Creamy Milk Chocolate, and Valencia orange flavour extract, it’s two flavours with one unforgettable experience. Available in 300ml and 750ml.

Lewis Road is also bringing a Gingerbread flavour to its lineup of super premium ice creams. This rich, luxurious flavour is sure to delight. Made with the finest ingredients, this delectable treat features a velvety gingerbread-flavoured base swirled with a ribbon of spiced ginger sauce and generous chunks of ginger biscuit pieces. This truly delicious gingerbread taste will leave consumers craving more.

For more information, contact Lewis Road Creamery at www.lewisroadcreamery.co.nz or 0508 666 269.

30 I supermarketnews.co.nz

GREEN MEADOWS BEEF'S NEW ANGUS BEEF + PICKLE BURGERS If you’re serious about burgers and partial to a superior pickle, get set to salivate over these new Angus Beef and Pickle burgers from Taranaki’s Green Meadows Beef.

Teaming up with McClure’s Pickles, Green Meadows Beef has taken its classic burger patties, made with 100 percent pure, grass-fed and free-range Taranaki Angus beef, and added sweet and tangy McClure’s Bread and Butter pickles.

The result? Succulent, tender beef burger patties with a subtle pickle flavour and a dash of garlic and dill.

Available from Green Meadows Beef. For more information, contact needbeef@greenmeadowsbeef.co.nz or 0800 632 333.

NEW DELISIO RESTAURANT SERIES POTATO CHIPS Created to take you on a unique taste discovery, the Delisio Restaurant Series is a carefully curated collection of premium potato chips that reimagines fine dining flavours from around the world. Take your tastebuds on a culinary flavour journey with Mexican-inspired Jalapeno Poppers, Japanese-inspired Yakitori Chicken and Shallots, or French-inspired Triple Cheese Souffle.

Delisio Restaurant Series chips are made with thinly sliced premium potatoes and a select blend of seasonings, bursting with bold and rich flavours to deliver that delicate crunch.

This launch will be supported by digital and social media advertising from midSeptember, communicating the ultimate flavour and how everything is ‘Always Better with Delisio’.

For more information, contact Bluebird Foods at https://www.bluebird.co.nz/brands/ delisio or 0800 652 583.

TONY'S CHOCOLONELY AND BEN & JERRY'S JOIN FORCES In a match made in changemaker heaven, ice cream maker Ben & Jerry’s has joined forces with Tony’s Chocolonely, the chocolate-making impact company, in its mission to end modern slavery and child labour in the chocolate industry.

Falling bar over a spoon for each other in a ‘Chocolate Love A-Fair’, the two brands have celebrated their commitment with their flavour gurus making sweet treats inspired by each other.

Ben & Jerry’s Chocolatey Love A-Fair, is a decadent new ice cream based on Tony’s milk chocolate caramel sea salt and featuring chocolatey ice cream full of salted caramel swirls, caramel chunks and sea salt fudge chunks.

And from Tony’s Chocolonely, two new bars inspired by Ben & Jerry’s fan favourites: Dark Milk Brownie, a moreish combination of dark milk chocolate and brownie pieces, and White Strawberry Cheesecake, with white cheesecakestyle chocolate, sticky strawberries and crumbly cookie pieces.

For more information, visit www.tonyschocolonely.com/us/en/benandjerry.

Tony’s Chocolate Love A-Fair bars are available from Cook & Nelson. For more information, contact Rebecca Caughey at rebecca@cookandnelson.com.

Ben & Jerry’s Chocolate Love A’Fair ice cream is available from Unilever. For more information, contact Sheralyn Eckford at sheralyn.eckford@unilever.com or 021 926 133.

October 2023

I 31

CHECKOUTlocal what’snew

THE BEST OF NATURE AND CUTTING EDGE SCIENCE Since its inception in 1973, 73 Citrus has garnered a reputation for cultivating top-notch oranges. This family-owned orchard has consistently delivered the finest fruit from the most skilled growers. Now, as a new generation takes the reins, they take pride in directly bringing their unwavering commitment to quality and flavour to consumers.

At 73 Citrus, they combine the best of nature and cutting-edge science to offer a sparkling, invigorating, healthier beverage. Their drink not only lacks added sugar but also boasts a powerful immune-boosting punch with a substantial 1000mg of Liposomal Vitamin C in every can. What’s more, it replicates the exceptional taste of Gisborne orange juice to perfection—an assurance they stand by.

73 Citrus exclusively sources all their fruit from the family orchard in Gisborne, emphasising the significance of each 3-4 fruits in their production.

The company is thrilled to announce that they have expanded their reach to the North Island Distribution Center through Foodstuffs.

For more information, contact Henry Witters at henry@73citrus.co.nz or 027 310 2935 or visit www.73citrus.co.nz

INDULGE YOUR SENSES With the ever-rising popularity of candles, Bella New Zealand Mānuka Honey’s founder and CEO, Wendy Oliver, was inspired to create Bella Mānuka candles, a natural, sustainable, non-toxic, naturopathic and aromatic candle collection.

Hand-crafted in New Zealand from sustainable and naturally sourced ingredients. The Bella Mānuka candle range immerses the senses with its unique beeswax candles and gentle crackle of woodwick.

Produced in the heart of the mighty Waikato, the Bella Mānuka candle range is made from 100 percent New Zealand-sourced beeswax and organic coconut oil, with indulgent naturally sourced scents.

Currently available in two brand-new variants, the first is a Pure New Zealand Beeswax Candle.

The second creation is a naturally-scented Vanilla Caramel New Zealand Beeswax and Organic Coconut Oil candle designed to fill its surroundings with the indulgent aroma of Vanilla Caramel.

For more information, visit www.bellanewzealandhoney.nz.

32 I supermarketnews.co.nz

DRIED EDIBLE FLOWER RANGE PACKAGING UNVEILED Secret Kiwi Kitchen, celebrated for its exceptional baking mixes, has introduced a breathtaking range of dried edible flowers in brand-new, eye-catching packaging with 25 percent more flowers. The new 10g packaging, adorned with vibrant visuals, enhances the product's appeal and emphasises the brand's dedication to sustainability with its recyclable, soft plastic resealable pouches. Three high-margin products are available: Mixed Botanicals, Red Rose Petals and Only The Blues.

These popular products have multiple uses and can be used for decorating not only baking but also cocktails, cheese, salads and more.

For more information, contact orders@secretkiwikitchen. com or call 876-9930 or visit www.secretkiwikitchen.com.

NEW LIGHT AND CRISPY COCONUT ROLLS Coconut rolls are a celebrated snack, a light and crispy semi-sweet snacking alternative and a welcome addition to the Be Right brand.

The Be Right coconut rolls are the first vegan coconut rolls to market. These coconut rolls offer a snacking solution for most dietary needs as they are gluten-free, vegan, and organic and do not have any artificial colour or preservatives.

Be Right Coconut rolls can be used as a snack, lunch box addition, breakfast cereal, baking, and a great addition to a cheese board. Be Right Coconut Rolls is a delicious and versatile option, the next staple in every household pantry.

For more information, contact an Alliance Marketing sales representative on 09 2802 926 or email Lisa Mowbray at lmowbray@alliancemarketing.co.nz for an in-store demonstration.

JUST IN TIME FOR SUMMER New Zealand’s number one Ice cream company, Tip Top, is launching not one but four new products, just in time for Summer.

Introducing Fruju and Just Juice’s tropical collaboration, promising to transport Kiwis to a tropical paradise. Popsicle Fruit Stack is Tip Top’s unique sorbet offering, perfect for the whole family. For all the snackers, Trumpet Minis in Vanilla and Chocolate flavours are available nationwide from October in local supermarkets.

For more information, please visit www.tiptop.co.nz.

A LITTLE SPARKLE FOR EVERY OCCASION Introducing Rutherford and Meyer’s latest masterpiece, a Champagne and Quince Fruit Paste. This luxurious creation marries the sweet hints of quince with the zesty and bubbly notes of champagne. Crafted with precision and passion, it's designed to elevate your entertaining experiences, transforming ordinary moments into extraordinary ones.

With Champagne and Quince, Rutherford and Meyer invite you to embrace sophistication and indulge in culinary excellence.

This exquisite addition promises to add a touch of elegance and a little sparkle to every occasion.

For more information, contact Edwin at edwin@randm.co.nz or visit www.rutherfordandmeyer.co.nz/.

October 2023

I 33

newproductspotlight

FROM A GRANDFATHER'S RECIPE TO A GRAND RETAILER Founded in 2008 by a teen inspired by his grandfather’s applesauce recipe, Holmes Mouthwatering has grown from being a small business to a big retailer today.

34 I supermarketnews.co.nz

"T

o date, we have processed by hand 500,000 pounds of apples from local Ohio orchards and made 250,000 units in-house for consumers across the U.S., selling primarily in the Midwest and online, achieving lifetime sales of $400,000,” said Ethan Holmes.

Historically, applesauce has been labelled a sleep category and lacks innovation, but what makes Holmes Mouthwatering different is its focus on real-fruit ingredients, homestyle taste, creative flavours, and community involvement. Its products also have higher nutritional value and up to 40 percent lower calories than its competitors.

In addition to making and selling applesauce, Holmes Mouthwatering started the Holmes Entrepreneur Initiative, a community programme teaching entrepreneurship to youth in underserved communities through programming, internships, and workshops.

The company also participated in the Chobani Incubator in 2020 and the SKU Coca-Cola Accelerator in 2022 and has raised nearly a million dollars through grant funding and angel investors.

Holmes describes their products' flavour profile as homestyle inspired, made with a blend of apples and pears, focusing on the texture and the quality of ingredients.

“Our applesauce is not too sweet, with

a little tart, and does not have a baby food consistency, but contains real pieces of fruit.”

During the pandemic, Holmes Mouthwatering did a virtual pitch at a rare Walmart Open Call event and received the buyer’s approval. However, the company decided to hold off on the opportunity due to internal production and supply chain challenges.

“We also doubted the competitiveness of a 16 oz glass jar at a higher price point when most of our competitors were 24 oz or above, at a slightly lower price, or for the same price.”

After signing a contract with global branding agency Moxie Sozo, Holmes Mouthwatering underwent a refresh and introduced a new line of products with increased competitive attributes and pricing, including the first pouched applesauce on the market with chunks of natural fruit, available in three flavours and eco-friendly packaging.

“It took half a million dollars, a sixfigure, a year of R&D with four applesauce contract manufacturers before choosing the one in South America, two years of fundraising and keeping the brand alive with our current customers and Walmart to stay relevant, and capital to hire contractors for professional development, financial modelling, inventory, product samples, and our on-going operations.”

Today, Holmes Mouthwatering products are shelved at 128 stores, providing more sales and expansion opportunities to add additional SKUs. Its partnership with Walmart has been a significant revenue driver, and it hopes to continue building movement in stores.

“Our goal is to grow and expand into Walmart by the end of 2024, but we need to be careful not to put all our eggs into one basket. We are also building additional sales channels and customers through Target, Meijer, Kroger, Whole Foods, and Foodservice.”

With its applesauce being sourced and produced in Chile using only 100 percent natural fruit from the region and

Photography by Michael Thornburg, Cleveland, Ohio surrounding areas, Holmes believes that the company can serve as the brand to follow and mirror once they begin picking up traction due to its unique offerings and collaborations, and the most significant factor being making home-style and not commercial or artificial applesauce.

His advice to other small businesses looking to expand their business through Walmart

is to ensure that their products are Walmartready in terms of presentation, quality and price. He also suggests looking out for the next Walmart Open Call or finding a broker to represent the company at Walmart.

With the year ending, Holmes Mouthwatering looks forward to bringing new homestyle flavour combinations and packaging to the market. n

Packaging and branding by Moxie Sozo October 2023

I 35

column

EMBRACE WELLNESS WITH AN ABUNDANCE OF SEASONAL FRESH PRODUCE With warmer summer days ahead, a variety of fresh produce that delivers both flavour and nutrition will delight shoppers looking for healthy and affordable options.

36 I supermarketnews.co.nz

T

aking centre stage are seasonal fruits and vegetables such as asparagus, tomatoes, strawberries, new potatoes and tangelos, which not only tantalise the taste buds but also offer an array of benefits that can help contribute to improved health and well-being.

Fresh seasonal produce has an abundance of vitamins and antioxidants that have been proven to enhance cognitive well-being and gut health.

Growing scientific evidence shows that what you eat directly influences the health of your gut microbiome – which in turn affects your mental state, emotional regulation and neuromuscular function.

Dr Carolyn Lister, a 5+ A Day Trustee and Principal Scientist at Plant and Food Research, says sometimes the gut is called your second brain. "Hidden within the walls of your digestive system, this 'brain in your gut' is instrumental in helping scientists understand the links between digestion, mood, health and cognitive processes. Mood disorders, such as anxiety and depression, have established links to disruptions in gastrointestinal function," she says.

Shoppers will be delighted with the variety of in-season produce on display, not only for its delicious flavours but also for the healthy addition to a well-balanced diet that supports mental well-being and gut health.

Seasonal vegetables such as asparagus are rich in dietary fibre and packed with essential nutrients, including vitamins B6, C and K and folate. Asparagus is a versatile vegetable that can be roasted, grilled or blanched, offering a healthy addition to any meal.

Tomatoes are not only a kitchen staple but are also packed with nutritional goodness

and are rich in vitamin C, potassium and antioxidants. Whether used in a fresh salad, lasagne or sauce, ripe tomatoes are a seasonal delight.

Sweet and juicy strawberries brighten store shelves and provide a source of dietary fibre, vitamin C and folate, making them a treat for all ages.

Dr Lister highlights the significance of polyphenols found in berries, stating, "There is a new study on strawberries just released by San Diego State University which shows that eating two servings of strawberries daily can improve cognitive function, lower blood pressure and increase your antioxidant capacity."

New potatoes symbolise a change in the weather and hold the promise of potato salads for those organising their summer BBQs. They are also a source of magnesium, potassium, vitamin C and dietary fibre, adding a wholesome addition to any meal.

Sweet and tangy tangelos are both excellent sources of vitamin C and fibre.

Tangelos boasts a vibrant colour, sure to catch the eye of health-conscious shoppers.

Whether you're grilling asparagus, savouring minted new potatoes, serving a fresh salad or enjoying a juicy tangelo, these seasonal offerings are sure to please both the palate, mind and body. n

column

the hidden factors of operator well-being When talking about forklifts, we often think about the machines and sometimes forget the person behind the wheel.

S

o, in an industry where health and safety procedures are paramount, the responsibility of a PCBU (person conducting a business or undertaking) is key for both man and machine.

The NZ Forklift Industry Association’s Forklift Good Practice Guidelines are helpful when selecting and using the appropriate equipment and implementing the correct operator management.

Noise is often an overlooked aspect of forklift operations; the workplace can play host to a cacophony full of various sounds, so what’s one more?

But did you know that a forklift’s reversing alarms have a maximum rated level of 97 decibels – similar to mowing your lawns without earmuffs? You might not know that WorkSafe’s noise exposure recommendations are crystal clear.

Throughout an eight-hour day, no one should be exposed to noise levels of more than 85 decibels (the equivalent of a food blender or a noisy restaurant) or a peak level not exceeding 140 dB, similar to the noise level at your favourite band’s concert.

A forklift’s reversing alarm might not always be on, but that’s a lot of exposure

time. What a dilemma… have reversing alarms to notify others of the forklift operations or expose your worker to noise?

Ensure you understand your environment, find the best controls for all hazards, and that one control doesn’t create another.

This applies to you or your colleagues, whether everyone has hearing protection or not.

In such a loud environment, yelling at someone about a potential hazard isn’t going to work. Therefore, operators should be trained to spot hazards and communicate with hand signals and visual hazard recognition.

Mother Nature can also play a role in workplace conditions and pose operators challenges. Airborne particles, extreme temperatures, and the unpredictability of weather are all important factors to be aware of.

This is where selecting the right equipment becomes critical. Closedcab forklifts with pollen filters and air conditioning are the best protection when operating outdoors. Note! Shrink wrap roofs are not good practice or fit for purpose.

If your team is doing this, you need to

consider alternative options to provide the protection they seek.

The importance of sleep and rest between shifts cannot be overstated, as fatigue is a well-known feeling for operators!

Policies for rest breaks are not just a formality; they ensure fast reaction times and alertness.

Those who operate forklifts regularly should be considered within the PCBU’s fatigue management plan. It isn’t just compliance; it’s about ensuring that operators are fit for duty.

Operators must be confident in using safety equipment like spill kits, as handling dangerous goods is a task that comes with its own set of risks.

Compliance with laws regarding the transportation of hazardous substances is paramount. Appropriate PPE is not just a suggestion; it’s a lifeline. Proper inspection and maintenance of PPE should never be compromised.

Forklifts with no conventional suspension are not known for their comfort, and operators aren’t strangers to vibrations and jolts.

Neck strain is common when looking up at high racking or working in reverse for long periods. And while it may seem silly and inconsequential, finding the right seat and positioning is significant. I’m sure the office staff have appropriate seats for their work.

Remember, the well-being of operators and their forklifts aren’t mutually exclusive.

This means that regular inspections of chains, rollers, tyres, and grease points are essential. Non-routine maintenance, such as adjustments, should be handled by qualified technicians.

Forklift operation isn’t just about moving loads. It’s about striking a balance between the mechanics of the machine and the wellbeing of the individual steering it.

After all, a safe operator is not just a legal requirement; they are the backbone of a productive operation. n

Rodney Grant

Chief Executive NZ Forklift Industry Association

October 2023

I 37

tech&equipment

automation is the future of b2b wholesale Despite living in the digital age, most B2B wholesale ordering is still done manually, which is messy and time-consuming, causing endless waste and expensive mistakes.

38 I supermarketnews.co.nz

Philip Fierlinger

Co-CEO & Director Upstock

W

ith a background in technology and food service and a belief that B2B wholesale will soon go digital, Upstock was founded to eliminate friction and waste across the food service industry. Formed by the same team who created Xero, they’re experienced at making software that improves business workflows.

Upstock lets buyers order directly from their supplier’s digital catalogue instantly.

The buyer and supplier see precisely what was ordered, down to the exact product code and customer pricing, reducing mistakes and saving time and money.

It also allows direct connection to

supermarkets, eliminating all the data and administrative work suppliers had to do in the past since Upstock receives all the orders, collects the payments, and then processes the invoices automatically.

This new distribution channel fuels growth and expansion as suppliers get their brand and products in front of thousands of food service buyers on Upstock in every region, delivering new stockists to their digital storefronts.

Top of mind for most FMCG suppliers is expansion into supermarkets as they are looking to sell more at a lower cost and with less effort. Automating hospitality and food service orders is another vital way to scale up. Upstock allows you to schedule repeat orders automatically, putting sales on autopilot.

Brands like Mojo, Best Ugly Bagels, Grater Goods, Aquafresh, Rutherford and Meyer and OCHO Chocolate have all experienced expansion success using Upstock, which has been beneficial in customer onboarding, automating sales and invoicing processes and revamping management systems.

As e-commerce continues to transform the industry, and with the pandemic, inflation, supply chain and other issues in the past few years, operating at optimum efficiency, reducing costs and eliminating

waste has never been more essential.

Upstock suits everything from sole traders to brands who trade internationally with entire operations teams dedicated to supply chain management. For large customers, they integrate with a variety of finance and inventory systems to support logistics across multiple warehouses.

“For years only major FMCG brands could implement software to optimise their logistics, giving them a major competitive advantage. We levelled the playing field so any brand can easily automate their logistics,” said Philip Fierlinger, Co-CEO of Upstock.

“The competitive advantages of digital aren’t just about reducing costs. Being in the digital marketplace is a powerful new tool for growing market share.”

Upstock is a new marketing channel that exclusively targets food service buyers. The sample store on Upstock is a potent tool for winning new customers, and the free option to range products is speedy and easy to get going. Plus, there are no setup or commission fees.

“You don’t need any special training; it’s basically like email; you have an inbox of orders, approve the order, print the packing slip, and that is it. All the payments and invoicing are done automatically by the software. Anyone can do it.” n

October 2023

I 39

tech&equipment

can ai solve global food security?

Despite working in the global tech world for years, specialising in smart cities and factories, the CEO and co-founder of Bitwise Agronomy, Fiona Turner, returned to her farming roots when she bought Jinglers Creek Vineyard in Tasmania, Australia.

S

Fiona Turner

CEO & Co-Founder Bitwise Agronomy

40 I supermarketnews.co.nz

wapping board rooms for cellar doors took some adjustment when she realised the consultants she hired did not provide the information necessary to grow. Her need to better understand crops and her datadriven mindset led to the creation of Bitwise Agronomy.

“I knew it was possible to use some of the technology I had used in my past tech roles, like sensors, robotics and tech cameras, to solve some of these real-world problems I was facing on my vineyard,” said Turner, who, alongside co-founder Aran Elkington, spent over a year trialling everything from farming sensors and vine rover robots to drones to scare away birds.

With their hearts set on using AI, after a lot of data collection, the duo uploaded the neural net on LinkedIn in 2019. By June 2022, the Bitwise Agronomy GreenView system was used in 72 sites worldwide.

This is just the beginning for Bitwise Agronomy, which finds motivation in daily conversations with farmers to help them forecast, improve food security and positively impact global food production.

Their mission is to transform farming with cutting-edge technology.

“The product we offer is called GreenView, which uses cutting-edge AI crop analysis technology that can see like humans, but more accurately, consistently and at a superhuman speed.”

Growers use simple off-the-shelf GoPro cameras attached to existing farm machinery and capture video footage when performing jobs like mulching, mowing or spraying.

GreenView then takes this footage and crunches the numbers into interactive dashboards and maps to guide crop management decisions.

“Our primary customers are growers of various berries, table grapes and wine

grapes. We have recently expanded the business to other fruits like baby cucumbers and have ambitions to target fruits like cherries and cherry tomatoes.”

GreenView’s blueberry neural network was trained on over a million images and has now counted well over five million blueberries globally.

By processing vast amounts of visual data captured by GreenView's computer vision technology, the neural nets learn to recognise patterns and make accurate predictions, helping blueberry farmers make informed decisions to maximise productivity, minimise waste, and ensure the highest quality berries are harvested.

Farmers have relied on experience, intuition, and manual labour for decades to manage their crops. However, there are always limitations to human capabilities and a significant expense to hiring skilled labour.

These challenges are only magnified

by a growing population and increased pressure on food production. To meet food demands, growers and the wider grocery industry must embrace smart farming, as the industry's future lies in the convergence of technology, data, and expertise.

“One of the big problems we face as a berry farm is forecasting, which is at the heart of everything we do. Bitwise Agronomy has allowed us to take a great leap forward in the accuracy and reliability of our forecasting. We can collect more data in less time and eliminate some human error,” said Richard Winspear, Managing Director of Berried in Tasmania.

Another great feature of Bitwise GreenView is the mapping tool, which often picks up a lot of issues around pests, diseases or if there is any irrigation problem in certain blocks.

The company’s new application, GreenView Go, makes it easier to analyse

on the go, working both online and offline, serving as a count and scouting tool that complements the entire GreenView system.

“When we talk to customers, we often hear two things - they want faster and more accurate counts in the field, and they want to understand their ripening curve to predict forecasting better.”

Farmers are at the forefront of food security, and technological advances like AI play a vital role by making a difference in production, efficiency, resilience and sustainability, supply chain management and levelling the playing field for farmers.

Tools such as GreenView that are easy to use can help plan for the whole season, manage variability and weather impacts, and predict yield, saving costs and time, thereby increasing profits.

Solutions like these that harness the power of AI and computer vision are revolutionising agriculture as we know it. This technology does not replace the farmer's knowledge but transforms it into a tool for precision crop management. n October 2023

I 41

the future of dairy farming without cows

Like most industries today, the dairy industry is quite polluting. Milk is 87 percent water, and most milk produced in New Zealand is sold in a dry form, like protein and skim milk powders.

A

iming straight for the core of the dairy sector’s problem is Auckland-based Daisy Lab, which uses a ‘precision fermentation’ technology to produce dairy proteins using microbes.

This technology can potentially reduce the number of cows required for dairy farming while producing the same amount of dairy ingredients.

Having fewer cows reduces strain on land, saves water and limits greenhouse gas emissions.

The resulting microbial dairy protein powders can be used the same way traditional dairy ingredients are used in products such as ice creams, yoghurts and cheese.

“We do not have a consumer product yet, but we have conducted multiple thirdparty laboratory tests and have confirmed that our betalactoglobulin (whey protein) is

42 I supermarketnews.co.nz

identical to the protein found in cow’s milk. We can also produce casein and are working on more rare dairy proteins,” said Irina Miller, CEO of Daisy Lab. With very few companies having done this before, Daisy Lab is at the forefront of innovation, making it hard to predict how quickly it will be scaled. However, similar technologies are already being used in the production of cheese rennet, medicines and vitamins, showcasing a good track record in terms of scalability.

“I think that in the future, there will be more pressure to reduce pollution further, and this is where precision fermentation can play a key role. You can use much of the existing dairy processing equipment, simply replacing the supply source.”

Miller explains it by saying that in many ways, nutritionally and functionally, it is just like dairy, but without the cow. n

Irina Miller CEO Daisy Lab

tech&equipment

the answer to the 'what's for dinner?' dilemma Consumers are constantly faced with the challenge of deciding what to have for dinner. In a world where ordering a meal from a restaurant only takes a few minutes of tapping away at a phone, MenuAid provides consumers with a grocery shopping experience that is just as simple.

M

enuAid acts as a bridge between consumers and FMCG brands, offering recipe inspiration and a seamless grocery shopping tool to help consumers save time and money whilst data-driven insights provide FMCG brands with a greater understanding of the behaviours and preferences of their shoppers.

The FMCG industry operates in a dynamic and testing environment where brands are required to navigate a range of challenges including increased competition, a growing range of consumer dietaries and consumer brand preferences and expectations. The data provided by MenuAid offers unique insights into how consumers interact with products both before and after purchase, allowing brands to enhance and

tailor their marketing strategies.

“We all know that data-driven decisions set a business up for success, and even more so in the FMCG space. No matter the size of your business, effective use of data is a challenge across the industry,” said MenuAid Co-Founder, Toby Skilton.

The always-on data provides an early view into emerging food trends, and can be used standalone or in combination with traditional scan or loyalty data to drive incremental and sustainable category growth.

MenuAid insights have been successfully used by FMCG brands to develop products ahead of the market to align with emerging food trends, secure placement in new retailers, and empower brands during negotiations by providing consumer behaviour context. n October 2023

I 43

tech&equipment

enhancing shopping experience with vision tech

With a focus on maintaining the shopping journey that customers are already familiar with instead of adding new tasks, tech company Imagr uses advanced vision technology to ensure a smooth and hassle-free shopping experience.

“T

he onus of work is shifted to our AI, which does the heavy lifting, which ensures the shopping process remains as seamless as possible,” said CEO Michael Boocher. “We're still a young technology, but the potential is undeniable.

What sets our innovation apart is a vision system that can efficiently scale to handle thousands of products.”

Where traditional vision solutions require hefty computational resources, especially in more extensive retail settings, the company’s approach is rooted in edge computing, allowing for rapid training of large datasets without heavy hardware.

44 I supermarketnews.co.nz

This scalability and adaptability ensure that Imagr technology remains accurate and cost-effective for businesses of all sizes.

“As customers add products to their physical carts, our vision system identifies and lists them on a tablet, giving shoppers a real-time overview of their selections.

This transparency, paired with the knowledge of trolley contents, enables quick and seamless checkouts, reducing queuing times and leading to a better shopping experience.”

By prioritising both the end-user experience and the operational needs of retailers, Imagr is confident in its contribution to the future of retail. n

the difference between a good farmer and an average farmer is a week

A future where farmers gain maximum value from their data and forge connections with a world that loves their produce is no longer a dream and has been made possible by the utilisation of tools like Trev, which consistently measure and provide credible reporting.

Brenna Townshend

Director and Head of Marketing Trev

F

armers manage a complex business, and gathering and sharing information can be challenging.

As a farmer-centric reporting tool, Trev captures data to enable quick decisionmaking to achieve productivity, profitability and sustainability transparently to those in the food value chain.

“As farm budgets tighten again this season, Trev is firmly cementing its place in the farming ecosystem, working alongside

farmers, leading primary industry bodies and several processors to deliver projects that validate farm practices as part of reducing emissions through the food value chain,” said Brenna Townshend, Director and Head of Marketing at Trev, and Deputy Chair of the Agritech NZ Executive Council.

Wastage can be minimised by keeping track of things like mob details, supplementary feed levels, and how many feed days are left. Seeing nutrient application and pasture production plotted together in Trev provides a simple insight into farms where nutrient loss may be a problem or where action could be taken to ensure the right fertiliser is put in the right place at the right time.

Trev can also demonstrate the ability of adjacent farms to learn differences in management practice to deduce the influence of nitrogen application or stocking rate on overall productivity. The company also has a red meat and dairy offering, with various farm structures using the tool.

The nature of Trev allows upstream and downstream stakeholders to be looped into the conversation and view farm performance from a distance, which is becoming increasingly attractive

to consumers, processors, corporates, financiers and governments.

Agriculture is the backbone of the New Zealand economy, and consumer demand drives greater transparency of on-farm practices and food production. Farmers are being required to demonstrate high standards.

“These requirements significantly burden the already time-poor farmer, and Trev streamlines these reporting processes, allowing the farmer to “shut the gate” on reporting in less than 10 minutes a week.”

Farmers are moving into a world where capturing and reporting on operational data is necessary to live up to global commitments, support customer claims and local regulations.

“You often hear the saying that the difference between a good farmer and an average farmer is a week. What that week means is information, so to make decisions a week earlier, you have to have information and data to do so. That’s where the information out of Trev is so great because you get to see how you’re tracking,” said Sam Waugh, Farm Manager, NZYF Donald’s Farm.

As Trev cements its position in New Zealand, there is a significant long-term opportunity to expand internationally to create further value for farmers, processors and other stakeholders along the food value chain. n

October 2023

I 45

tech&equipment

solving retail crime through ai tech With a realisation that retailers lost over a hundred billion dollars every year and that there was a lack of effective tech to report, solve and stop retail crime, Phil Thomson and his partners created Auror in 2012, a crime reporting platform helping global retailers to reduce losses, and digitising the process with which they reported it to police.

T

oday, Auror is being used by 85 percent of enterprise retailers in New Zealand, enabling the NZ Police to promptly and efficiently investigate crime reported by retailers and focus their energy on the top ten percent of offenders causing 60 percent of the loss.

In the past, information related to retail crime and loss prevention was fragmented and stored in various separate systems, sometimes just a spreadsheet that stored details of offending.

Retailers usually handled these issues

46 I supermarketnews.co.nz

internally, meaning privacy was overlooked and information was shared on messenger platforms like WhatsApp. There was a need for a place where retailers could collaborate with their store network safely and securely.

“It’s why we say we’re ‘Privacy by Design’.

It is factored into every element of our platform and our role as a data processor,” said Phil Thomson. “This safe and securely held information allows retailers better connection, providing their frontline team (frequently exposed to violence and aggression) the intel required to reduce the impact of crime in retail stores safely.”

As a crime reporting platform, Auror is designed to capture structured data, which can directly be reported to the police via the platform to investigate that matter.

“Previously, retailers would inevitably have to double-handle the reporting of retail crime - they’d report it into their reporting system, whether a spreadsheet or pen and paper and then they’d have to drive to a police station to report the details of that crime. This is why so many crimes historically went unreported, as it was

incredibly time-consuming to report.”

The company has been operating in New Zealand for a decade and has seen growing collaboration between retailers and police. This digitised relationship has allowed for better visibility of offending, understanding its size and scope, and connecting previously siloed offending instances into a known network.

Auror’s network also allows understanding clear offending patterns across multiple stores and connecting the dots. If there are repeat offenders, they are four times more likely to be violent and aggressive, and this gives retailers the ability to change how they operate by putting on more staff or security guards at certain times, greeting people at the door and providing exceptional customer service so people who offend cannot rely on being unseen.

“We also know that most crime is profitmotivated. It’s organised, not ad hoc or opportunistic. Having that visibility of who your top offenders are is important to both retailers to take steps to stop it and for police who can concentrate on who is causing the most harm and loss to the community.”

As the company moves forward, it plans to increase the usage of artificial intelligence and its ability to revolutionise lives. Over the last two years, Auror has been building internal processes for considering AI and other new technologies and has chosen to open-source its framework to help others understand the impact that technology can have. n

Phil Thomson

Co-Founder & CEO Auror

transforming oceania's packaging and processing solutions Boris Munster stepped into the Managing Director for Oceania at Tetra Pak in March 2023 but has been with Tetra Pak for over 15 years, working across a number of markets. Starting as a Retail Manager in Belgium and quickly moving on to become a Key Account Director for a major customer, he has moved around the globe several times. His most recent former role at Tetra Pak as a Vice President for Contract Manufacturing brought him to the USA for four years.

N

ow that Munster has finally settled with his family in Melbourne, his primary focus in his new role as Managing Director is to innovate Oceania's packaging and processing solutions and help create a positive work experience for its 350 employees across Australia and New Zealand.

Munster said he believes there is room for innovation, as from a product and packaging point of view, the market is underdeveloped in bringing convenience and product offerings to consumers.

Recently, Tetra Pak, in collaboration with a leading Australian pet food brand, Prime100, launched a new SPD™ (Single Protein Diet) product range that comes in seven flavours and is packaged in Tetra Recart®, the packaging solution made from carton with the lowest CO2 footprint in the market.

The rectangular shape and light weight of the pet food packaging make it more efficient and economical to transport, as you can get 10 to 20 percent more units per truck compared with cans. Benefitting retailers and transporters in the value chain and significantly lowering carbon emissions.

Another area where Tetra Pak is seeing increased demand is in the wine and other alcoholic beverage categories, with a drive to shift traditional packaging materials, such as glass, to cartons. Tetra Pak had a presence earlier this year at Winetopia in Wellington, showcasing products from the US market.

Consumer sentiment was overwhelmingly positive toward the concept and the products they tasted. Oceania is home to two top wine-producing nations, and Tetra Pak hopes to see local brands producing in Tetra Pak in the not-too-distant future.

With Tetra Pak's range of packaging and processing solutions available, Munster said there was a massive potential across several categories for Tetra Pak to collaborate with.

Plant-based and food supplement nutrition, such as protein-enriched drinks, are two

categories he identified as having growth opportunities, particularly as they are aligned with consumer values for healthconscious and sustainable products.

Tetra Pak partnered with the Australian brand MilkLab, whose products are primarily used in food service to baristas, and it is now transitioning to a new packaging to provide an excellent coffee experience of milk to people at home utilising Tetra Pak's packaging. This will be available for retail in Australia later this year.

Products enriched with protein, including beverages and other food applications, are significantly growing in international markets, such as the USA and Europe.

Munster said Tetra Pak had growth potential to partner with businesses in Oceania that are looking to pursue this category. Another future development Tetra Pak sights on is biomass fermented drinks and food, which is in the premature stages.

"It's something new on the horizon, and much development is happening. We have a partnership which we want to explore further for opportunities," said Munster.

With New Zealand built on its strong export of dairy products to China, Munster said that this foothold was unlikely to change, and Tetra Pak's goal for innovation and opportunity in New Zealand's economy and business is primarily centred on bringing business innovations to local consumers in collaboration with a local business.

One key challenge Munster wants to address across Oceania is reducing the use of virgin material for packaging. Tetra Pak aims to support and create scaled solutions for packaging that can be recycled and reused.

"We strongly believe we need to do more than recycling. We did a lifecycle analysis through a third party, finding that recycling only contributes to one percent of carbon emissions."

As part of Tetra Pak’s ongoing

sustainability commitment, they partnered with local recycling and waste innovator saveBOARD, who turn used beverage cartons into low-carbon building materials.

There are currently 63 drop-off points across New Zealand where consumers can drop their used beverage cartons to be transported to saveBOARD for recycling.

"I think it's about creating an ecosystem, in collaboration with the government, other plays and key industry stakeholders, to increase the collection of cartons and other packaging formats to ensure that we can build up at scale and ensure that all packaging is recycled in future."

Tetra Pak has set itself an ambitious target of being carbon neutral by 2030, with an overall goal of using less material or more renewable materials. One example includes replacing aluminium barriers in beverage cartons with paper barriers with the same functionality. This has been tested in other countries and is expected to be implemented by 2026.

"By driving innovation, we can grow with our customers to create sustainable growth.

A second journey we have to make includes a whole sustainable transformation from packaging." n

Boris Munster

Managing Director for Oceania TetraPak October 2023

I 47

tech&equipment

optimising apple packing efficiency

Global Pac’s Aporo II utilises AI technology to increase apple packaging speeds. Since its first commercial installations in 2018, its global fleet of Aporos has collected a significant amount of daily data and imagery. It has been used to enhance its neural networks to accurately identify the stem and calyx on apple varieties and orient them 30 percent faster.

Cameron McInnes

Co-Founder & Director Global Pac

48 I supermarketnews.co.nz

H

aving observed and supported the early development of the produce packer and prototype trials of Robotics Plus in Nelson in 2017, Cameron McInnes, co-founder and director of Global Pac, said that despite the technology not being ready for a commercial environment at that time, he was encouraged by the progress made, and Global Pac worked together with Robotics plus to bring the packer to market.

With a focus on sales, marketing, and ongoing support of Aporo and ancillary machinery, Global Pac is responsible for its

partnership with Robotics Plus to build a distribution network that has reached eight countries.

“We work closely with Robotics Plus on the product roadmap for Aporo.”

The pandemic posed a significant challenge, with the cost and access of labour needed for this technology, shortages during this time with a continued need for packing, as well as challenges posed by the global silicon chip crunch and an inability to secure sea freight, Global Pac moved to air freight to keep the business growing and to meet global demand.

This, in turn, allows packers to focus on developing and applying their talent into higher value tasks.

“We operate a very strong relationship model, so it was challenging not being able to travel freely into our markets. We also had to slow our growth into new markets because we couldn’t make those critical early in-person visits to cement relationships.”

Moving forward, Global Pac anticipates a normalisation of componentry and sea freights. However, with high-interest rates, it is looking to add new variants of Aporo to help packhouses enter into automated packing at a lower price point, with the flexibility to scale and add in technology as capital permits.

The Aporo II is designed to be more userfriendly, a key developer of the technology based on personal experience, where machinery that was hard to use or which required significant adjustments meant it wasn’t used effectively. Therefore, the Aporo II is designed for simplicity. To achieve this, Aporo’s machine vision was enhanced to automatically identify pockets and boxes in an imperfect setting.

“For example, crooked or at variable distances apart.”

McInness continued that the intuitive touch screen also meant operators could adjust the apple orientation in the tray; its settings and software are advanced and easy to use compared to traditional settings

where it would be adjusted in clunky PLC interfaces.

This technological development has meant less handling of fruit, which means less spoilage and a more efficient use of labour.

This is a key benefit as labour availability of appropriately trained and willing packhouse workers in the Western world is currently scarce. The integration of Aporo has meant that customers of Global Pac have been able to move 200-400 kgs to 600–900 kgs per hour per person.

“This, in turn, allows packers to focus on developing and applying their talent into higher value tasks.”

The recent launch of Global Pac IOT tools allows customers to centrally control and monitor machines from anywhere.

Moving forward into 2024, Global Pac will roll out its highspeed upgrade kit to existing and new Aporo II customers, allowing customers to pack up to 40 percent faster. It will also launch COR, a new trayloading robot, allowing customers to fully automate loose packing by placing Aporopacked trays into export boxes without human intervention.

This has been a two-year development and follows the Aporo principles of autonomous packing and the redeployment of labour. n October 2023

I 49

sales&marketing

prioritising value for customers Woolworths general manager of loyalty programmes, Mark Burger, explained that the Everyday Rewards of Woolworths had been designed to be as hasslefree as possible and easy to understand, with a one-forone points system, where every $1 spent at Woolworths will earn at least one reward point, which follows the OneCard model of Countdown.

50 I supermarketnews.co.nz

C

loser to the launch next February, Burger said there would be more details to share about the loyalty programme.

Members can collect more benefits through personalised points boosts, which are additional benefits that launch their points higher. Additionally, customers will receive personalised promotions sent to their inbox or accessed within the app.

“What this means in real terms is that where members on average have previously got a couple of vouchers per year, with Everyday Rewards, they’ll have the ability to get a voucher every month by taking advantage of their boost offers,” said Burger.

Everyday Rewards is an extension of Woolworth's new transformation and mission to offer more value to customers.

All OneCard points not spent will be automatically converted to the Everyday Rewards programme.

The Everyday Rewards programme also

has a partnership with BP, where members can earn one point for every litre of fuel and $1 spent at the BP shop, Wildbean Cafe, or on BP car washes.

“We’re looking forward to sharing more information on the cents per litre savings we’ll offer at launch.”

Moving forward with the Everyday Rewards programme, Burger said that through extensive member research, the key takeaway Woolworths received from customers was the desire for more value from within.

A key element of this value is its partnerships strategy, which aims to offer members more opportunities to earn points and value faster. Woolworths hopes to share more about upcoming partnerships closer to the launch in 2024.

“We want to reward and recognise the loyalty of our customers and think the time is right to make some changes to ensure we have the best programme possible to deliver even more personalised value and experiences for Kiwis.”

Burger continued that the Everyday Rewards programme was highly successful and popular in Australia, so Woolworths aimed to bring this same experience to Kiwi consumers. n

Shoppers have done 80% of their research before they decide to purchase from you.

sales&marketing

capitalising on digital opportunities Quan Yao Peh, senior analyst at Euromonitor International, gave insights into the successful strategies employed by retailers and grocers to increase sales and marketing success within the FMCG sector.

O

ne key aspect was that many have improved and strengthened digital capabilities, leveraging Q-Commerce and introducing loyalty programmes for spending with them.

“Pan-Asian grocery retailer DFI Retail Group launched its new Yuu loyalty program in Singapore in October 2022, allowing consumers to earn rewards points and exchange them for products from participating merchants,” said Peh. This system was accessible through the retailer's mobile app, with the Yuu loyalty programme’s point of difference central to its popularity and success. Its rewards club has participation from well-known brands

52 I supermarketnews.co.nz

present across various daily activities for most Singaporeans, including grocery retail, food service, recreation, and payments. This versatile range of areas for rewards to be collected from cater to differing consumer needs, making it a significantly successful loyalty programme suited and popular for its versatility and ability to appeal to a broad consumer base.

In China, a range of supermarket operators have partnered with Q-Commerce platforms for faster and more convenient grocery deliveries to consumers, allowing the industry to leverage the online channel to grow sales per store without the costs associated with increasing selling space.

Revamping loyalty programme structures to embed emotional loyalty strategy is key to appeal to shifting consumer preferences.

The rise of e-commerce has meant a surge in the strength of private labels and exclusive products, which helps to differentiate retailers from competitors, drawing customers in-store. Another aspect that retailers have used to lure customers to stores has been to highlight stores as more than a stop for buying groceries, but a destination locations for a unique shopping experience where customers can find everything they need under one roof, which includes expansion on in-premises cafes, restaurants, pharmacies, playgrounds and more.

Peh explained that the Asia Pacific grocery retail landscape was diverse, with a wide

disparity in development level across its many markets. The pandemic accelerated e-Commerce development for grocery retail as leading players improved digital capabilities and fulfilment infrastructure.

“Each channel has its distinct advantages.

Retail offline stores offer consumers instant gratification and the opportunity to indulge in in-store experiences. In contrast, e-Commerce offers the convenience of shopping from anywhere and a virtually unlimited product range.”

Retailers must find an equilibrium across retail channels that optimises sales success, tailored specifically for them, with strategies aligned with retailers' individual value proposition, product offerings and customer engagement strategies.

“Price and value remain key considerations of the weekly shop. Offering competitive prices and good value for product quality remains important.”

Despite this, Peh said that to maintain customer loyalty amidst the competitive landscape, retailers must offer value beyond the product's price. Secondly, retailers must carve precise brand positioning and provide a pleasant customer experience throughout the shopping journey by incorporating experimental retail features, such as food service.

Prudence Lai, senior research analyst at Euromonitor International, said that value for money is the top priority for loyalty programmes.

When consumers shop for essential products and earn transactional loyalty rewards, typically rewarded through repeated purchases, earning customer points and monetary rewards, this is the key to customer acquisition and retention for retail businesses.

“Sixty percent of global respondents to Euromonitor’s Voice of Consumer: Loyalty Survey in 2023 participates in loyalty programmes to receive discounts or offers,” said Lai. Transactional loyalty is highly competitive amongst FMCG and grocery players, and modernising respective loyalty programmes

to suit evolving consumer preferences is key.

Despite motivations for transactional rewards dominating, particularly concerning the economic outlook and pressures of the high cost of living, Lai said that consumers are increasingly purpose-driven and keen to look for more authentic connections with retailers.

“Revamping loyalty programme structures to embed emotional loyalty strategy is key to appeal to shifting consumer preferences.

Growing interest for personalised features is observed.”

Lai explained that there was an increased selection of features, such as ‘recommend products to me based on my needs’, ‘personally recognise me based on my past visits’ and ‘welcome me by name when I visit’ when identifying influential loyalty features amongst global respondents, according to Euromonitor’s Voice of Consumer: Loyalty Survey in 2023.

Other than personalising promotions and pricing, alternative emotional loyalty strategies such as gamification can enhance the brand experience, increase the number of touchpoints with the customer and drive customer stickiness. The shift from one-way communication from brand to customer to two-way communication, placing customers in the driving seat, personalisation, and gamification are strategies retailers should look to utilise for gaining and maintaining customer bases.

Global retail e-commerce is expected to grow at seven percent CAGR from 2024 to 2027, showing strong momentum in the online landscape. Convenience continues to be the primary motivation for online shopping, as the top three online shopping motivations are the best price, the ability to order at any time, from anywhere, and free shipping.

“Providing seamless, omnichannel brand experience such as free delivery, together with personalisation of pricing and promotions and incorporating gaming in the brand experience helps a brand to differentiate and retain customers effectively in the short-term.” n October 2023

I 53

sales&marketing

the resurgence of 'try before you buy' At a time when a significant portion of life takes place in the digital world, engaging consumer’s sense of touch and experience has taken on a new level of importance, particularly when attention is the currency.

T

his digital age has inadvertently created a golden opportunity for marketers to get noticed by offering customers a memorable, tangible experience to run alongside digital campaigns. Enter the sample: the taster, the new beauty cream, or the luxurious new cat food.

Free samples allow customers to try a product without financial commitment or risk. The mailbox serves as a source of unexpected joy, where discovering a complimentary sample inside can be a small gift to consumers, which adds to the overall experience.

Ollie Burton, Agency Account Director at data-driven marketing agency REACH, said there was immense potential in the marketing strategy of samples, with many of his customers realising significant results.

Burton continued that the letterbox, in general, was making a comeback.

“It’s become apparent that people crave tangible media. And sampling is about as tangible as it gets,” said Burton.

Sample campaigns cover all consumer purchase stages from awareness to purchase, making them a comprehensive marketing tool.

54 I supermarketnews.co.nz

“Sampling as a medium ticks all boxes from awareness and interest in the product by delivering a free version directly into homes. There is no financial risk, making product adoption much more likely.”

A recent IPSOS study revealed that 47 percent of consumers purchased directly influenced by getting a free sample in their mailbox.

Another advantage of implementing a sample campaign, and one that REACH believes strongly, is the ability to target specific audiences effectively.

Achieving this is about targeting using key data, harnessing the power of Census and Experian’s Mosaic data, and overlaying these datasets for client brands nationwide.

“We’re also hugely driving the leverage of our clients’ first-party data.”

“Whether creating profiles based on whatever database they have on hand or leveraging addressed mail or direct mail sample campaigns if clients want to get super-targeted.

“There’s a lot of ways we can combine different data points and get a refined view on how we reach the desired target audience.”

Sample campaigns go beyond just delivering products; they catalyse

engagement. For example, alongside delivering sample products, clients have a strong call to action, such as a voucher to encourage further purchases.

“Running social media competitions is a great way to drum up social brand engagement or get people talking about it.”

Another element of sample campaigns that sets them apart from regular marketing is the opportunity for creative packaging. Getting creative in the letterbox is steadily trending, with the introduction of earthy eco papers, vibrant and glossy postcard mailers and quirky and fun shapes.

“Along with delivering these samples, we encourage unique or exciting packaging.

We’ve done all sorts of work from creating custom cardboard cartons to using biodegradable flow wrapping.”

“Just anything that increases that cutthrough builds on the awareness and interest.

“The reach that’s achievable through the letterbox is phenomenal.”

At a time when digital strategies often overshadow traditional formats, sample campaigns work to bridge the gap.

The power of pairing digital advertising with the letterbox channel is increasingly evident, with one study in Australia showing that a key retailer that ran both mediums, compared to its competitor who only ran digital, enjoyed a 74 percent market share.

With a comprehensive approach and expertise, REACH can help businesses connect with their audience in a tangible and meaningful way and leave a lasting impression. n

unveiling gen z's influence on food and beverage trends

Understanding different generations' diverse tastes and preferences is crucial for staying ahead of market trends in the ever-evolving food and beverage landscape.

A

mong the many generational voices shaping the industry, Generation Z stands out for its unique influence on what consumers seek and expect from the products they choose. From their penchant for bold flavours to their commitment to sustainability, Gen Z is making waves in food and beverages.

Spotting Opportunities with Insights 360 Innova Market Insights adopts a 360-degree approach to gaining insights and identifying opportunities within the market.

Its goal is to connect various perspectives and pinpoint emerging trends likely to impact the industry.

Prioritising Health, Flavour, and Sustainability As the torchbearers of the future, Gen Z is driving change when it comes to their dietary choices and preferences. When asked which aspects should drive the development of new food and beverage products, Gen Zs prioritise health benefits and affordability.

However, what truly sets them apart

is their enthusiasm for novel and exotic flavours. The adventurous spirit of this generation is leading to a surge in demand for products that tantalise their taste buds, ultimately sparking innovation and creativity in the industry.

The Voice of Gen Z The impact of Generation Z on market trends is undeniable. Their influence is felt across generations, and their voices carry the potential to sway markets in unexpected directions. In recent years, Gen Z has driven the "Healthy Hedonism" trend, leveraging social media to advocate for a balance between indulgence and well-being. This trend highlights their desire for delicious, limited-edition offerings that captivate the senses and encourage experimentation.

Indulgence with a Twist Gen Z's definition of indulgence goes beyond traditional expectations. They are drawn to products that promise an exotic sensory experience through crispy textures, creamy sensations, or rich and exotic flavours. This unique focus on sensory

adventure sets them apart from other generations and drives product development in exciting new directions.

Prioritising Sustainability Gen Z is reshaping the flavour landscape and driving conversations about sustainability and environmental responsibility. When making eco-conscious choices, they lead the charge by reducing waste, shopping in moderation, and opting for environmentally friendly and minimal packaging. Their actions reflect a deep commitment to the planet's well-being and signal a promising shift toward a more sustainable future.

Key Takeaways Gen Z's influence on food and beverage trends is multifaceted and transformative.

They demand a balance between health, indulgence, and sustainability, pushing the boundaries of flavour and advocating for planet protection. Understanding and embracing Gen Z's values and preferences will be key to success as the food and beverage industry evolves. n October 2023

I 55

sales&marketing

prioritising wellness in today's landscape

Consumers are increasingly focusing on their day-to-day health and well-being in a post-pandemic society.

F

Consequently, actively promoting ingredients sourced directly from plants, fruits, or vegetables can appeal to individuals seeking fortified products and those prioritising sustainable choices.

actors such as the ongoing cost-of-living crisis and global concerns affect consumers' moods, energy levels, and sleep patterns.

Addressing these facets of wellness has now taken centre stage for individuals seeking a balanced lifestyle. While consumers are in pursuit of products that offer a multitude of benefits, it is particularly crucial to underscore emotional well-being. Brands can establish a strong connection between herbal remedies and their potential to induce relaxation and foster a sense of calmness to meet these evolving consumer needs.

Transparent and Trustworthy While natural remedies offer many benefits, it is vital to acknowledge potential concerns related to their perceived efficacy.

To ensure that consumers perceive these products as valuable and effective, brands should consider incorporating scientific evidence on their packaging to support the claims made. This approach enhances the credibility and reliability of natural remedies and addresses concerns about their experimental or unproven nature. Such considerations are particularly significant given the current consumer inclination towards more discerning spending on health and wellness brands.

Embracing Nature's Goodness The appeal of natural claims on products is gaining momentum for several reasons.

These claims signify environmentally friendly products and resonate with the growing emphasis on health and sustainability. The intricate link between health and sustainability increases the demand for natural remedies crafted from simple and familiar ingredients.

According to FMCG Gurus' consumer insights, a staggering 79 percent of global consumers prefer products featuring 100 percent natural claims on their packaging.

A Nostalgic Connection Consumers hold positive attitudes towards natural remedies due to their familiarity and trustworthiness. These perceptions often trace back to childhood experiences, as many individuals were introduced to these remedies by their parents and grandparents.

Moreover, natural ingredients frequently boast a historical track record in addressing health issues. Marketers can harness these existing attitudes by invoking feelings of nostalgia and simpler times, eliciting emotional responses, and fostering trust among consumers.

56 I supermarketnews.co.nz

Unveiling the Power of Botanicals When it comes to sleep health, consumers find comfort in ingredients associated with simpler times, relaxation, and tranquillity.

FMCG Gurus' market research highlights that 75 percent of global consumers associate lavender with improving sleep patterns, followed by 74 percent who turn to chamomile for the same purpose. These statistics underscore the importance of familiar and trusted ingredients to enhance sleep hygiene. Consequently, botanicals are strongly linked to improved sleep health, with many consumers relying on them as a remedy.

A Holistic Approach to Well-Being Natural ingredients, including botanicals and plant-based sources, are widely recognised for promoting physical and emotional well-being. This holistic approach appeals to consumers who prioritise nurturing their emotional wellness alongside their physical health. FMCG Gurus' consumer insights reveal that among proactive health consumers, 51percent aim to enhance their mental well-being and mood in the coming year. They are underscoring the preference for a preventive and proactive approach to health over-reactive solutions.

Consumers actively seek products that contribute to their overall well-being rather than merely addressing specific health issues.

By accentuating the diverse advantages of herbal remedies, brands can effectively cater to health-conscious consumers' evolving needs and preferences. n

column

hurtling towards shared horizons Showcasing the depth, diversity, and ingenuity of the food and grocery sector will be the subject of an online content series created by NZFGC and launched at its annual conference in Sydney in November.

T

he conference's theme is Shared Horizons, the same title as the online content series because they will address the challenges and opportunities ahead for the industry.

To navigate these challenges successfully, NZFGC emphasises and promotes the importance of a regulatory environment that works harmoniously with the industry.

The FGC is dedicated to advocating credibly from a strong evidence base collaboratively for manufacturers, suppliers, and all stakeholders involved in the food and grocery sector.

With Shared Horizons, the FGIC aims to provide the industry with vital information on consumer insights, market trends, industry innovations, and inspirational success stories from industry leaders.

Shared Horizons, a collaboration between NZFGC and ASN Media, will feature interviews with industry leaders and key stakeholders, news reports, and sponsored editorial profiles of prominent organisations within the sector. Themes will include food security and waste, packaging and the circular economy, skills and education, and reformulation and innovation.

Christchurch-based ASN is a global content creation and engagement company that creates innovative online content. It has produced quality, informative, and engaging industry stories for leading organisations such as the Australian Food and Grocery Council and Food Industry Asia, reaching millions of viewers worldwide.

The conference, which will be held at the Hilton Hotel, is the biggest member event of the year, where the grocery supplier industry comes together to share ideas, learn new things, hear inspiring sector and nonsector experts, and network.

A major highlight will be a presentation by the recently appointed inaugural Grocery

Commissioner, Pierre van Heerden.

It will also be the first time New Zealand's six most prominent grocery retailers will address members at the same NZFGC conference.

A lot is happening with emerging retailers.

The FGC is pleased to have Patrick Noone from Costco as one of those presenting, particularly as on the recent first anniversary of their opening in New Zealand, he confirmed that now they were settled, they were starting to look at opening stores in South Auckland, Wellington, and Christchurch.

That news was followed by reports that a consortium of iwi is in advanced talks over setting up a new supermarket chain, initially with between 20 and 30 stores.

The FGC is also delighted to welcome to the conference Night 'n Day and Supie, the two established smaller retailers who are always looking to expand, particularly as the grocery wholesale offering is being opened.

The Warehouse was invited, but unfortunately, they cannot attend this year.

• Megan Treston, NielsenIQ Pacific, Managing Director • Chris Riddell, Futurist Sarah Salmond, Minter Ellison Rudd Watts, and Stephen Jacobi, International Business Forum, others will join for a tradefocused panel discussion.

With the conference less than three weeks after the General Election, the FGC hopes to share insights into what the new government has signalled its policy priorities and any early interactions with key Ministers.

The conference will also allow delegates opportunities to network and enjoy the support of our sponsors for the event – Synergy Consumer Recruitment Consultants (premiere), Cardinal Logistics, and Booths – at the welcome drinks and the Gala Dinner at the special venue of Doltone House. n

The lineup of retailer speakers is a powerful one: • Mary Devine, Foodstuffs South Island, CEO • Chris Quin, Foodstuffs North Island, CEO • Spencer Sonn, Countdown, Managing Director • Patrick Noone, Costco, General Manager • Matthew Lane, Night' n' Day, General Manager • Sarah Balle, Supie, Founder and CEO Other speakers at the conference include: • Tanya Barden, Australian Food and Grocery Council, CEO • Debbie Simpson-Pudney, Circana (formerly IRI)

Raewyn Bleakley

Chief Executive, New Zealand Food & Grocery Council

October 2023

I 57

tradetalks

steve liguori, juxta Co-founder and chief marketing officer at JUXTA, Steve Liguori, said that he and his co-founder Om Shankar realised there was a market gap for retailers and consumers on how to expand the reach of convenience retail better while addressing the industry’s substantial labour, cost of capital, and location constraints.

S Steve Liguori Co-founder JUXTA

58 I supermarketnews.co.nz

hankar and Liguori founded JUXTA in 2022 with the aspiration of helping retailers everywhere get closer to the modern consumer than ever before.

With the growing global drive to decarbonise modern transportation, Liguori said that a supporting infrastructure needs to grow parallel to this, with a higher volume of locations available for EV drivers to stop for charging, convenience, and comfort.

“In addition to the EV space, the modern consumer is less and less tied to fueling as their primary convenience shop opportunity. Countless third places now exist with consistent foot traffic underserved by retailers where we think C-store retailers are best equipped to serve.”

However, there were limitations imposed

through constraints of the current retail infrastructure of the industry. Liguori identified three key challenges that impede expansion: affordability and availability of labour, the rising cost of capital and overall costs to build the modern C-store, and the rising costs and decreased availability of real estate.

Liguori and Shankar then theorised if it would be plausible to build a solution for retail expansion that minimised upfront costs, with reduced real estate required and operated without the need for labour to staff the store, with a key goal centred on maximising revenue and profit. These ideologies and challenges inspired the inception of the JUXTA Nomad.

“That’s the driving mission for JUXTA and the inspiration for the Nomad, a portable, fully unstaffed or autonomous,

micro-convenience solution that can profitably go everywhere the traditional brick and mortar store cannot.”

Liguori said that JUXTA learned from retailers that integrations, costs, and a consumer-centric design were significant barriers to adopting fully unstaffed or autonomous solutions in the C-store space.

While there are other players in the autonomous retail ecosphere, JUXTA’s offer is unique, as it is the only turnkey store on the market that does not require complex integrations.

Its fruition within the convenience industry meant that Ligiouri and Shankar knew that a seamless integration into the existing C-store infrastructure was essential.

Based on the Nomad design, the stores are plug-and-play with Gilbarco’s, a supplier of fuel dispensers, point of sales systems, payment systems, forecourt merchandising and support services, POS and 29 backoffice systems.

“A retailer sets up JUXTA just like any of their other C-stores, and there’s nothing as broadly applicable as a Nomad store.”

Cost is another area where JUXTA has set itself apart with its standardised microformat. The Nomad has an optimised use of cameras and sensors in its AI sensor fusion design, maximising the number of products a store can sell while minimising the number of cameras and sensors.

“Our solution doesn’t require hundreds of cameras or sensors, which allows us to put a Nomad into a retailer’s hands for less than 1/10th the cost of the typical American C-store.”

Its consumer-centric design is based on how best to mimic the soul and feel of the C-store in an unstaffed environment.

Consumers access the store using standard card-based payments they already have in their wallets, and checkout is optional.

Consumers can review their basket in real-time at the kiosk or leave if they’re in a hurry. That step of being able to validate your purchase before leaving is crucial to many consumers, with roughly 70 percent of shoppers choosing to validate their purchase and interact with the store.

JUXTA’s initial markets for launch

over the next year are the USA, Northern and Central Europe. The UK has had tremendous interest in other markets and anticipates its repeatable and appealing design will mean it will become an international solution.

The Nomad can be deployed with various safety options, from the types of locks used to the security systems the retailer chooses to deploy. The large storefront windows also ensure maximum visibility so potential customers can see and be seen at all times.

It adheres to the strictest data privacy standards, and every shopper's data remains anonymous.

“The technology has been rigorously tested in thousands of simulated and in-field transactional scenarios, and we are confident in its robustness.”

Liguori explained that the Nomad was just the beginning for JUXTA, as the company firmly believe the unstaffed micro market will grow and become the best application for autonomous retail technology now and in the coming years.

Despite this, many of the same challenges that prevent C-store retail expansion are faced by JUXTA, which has motivated it to offer additional formats for its solution in select markets, such as an autonomous retail station at festivals, going beyond what it was initially designed for.

“At JUXTA, we see a complex future for retail, EV charging, and convenience.

Autonomous and unstaffed solutions have a major role to play. We’ve experienced incredible demand for the Nomad and look forward to all the places it will go.” n October 2023

I 59

IMPULSEconvenience

EV Charging To Become A Part Of Kiwi Routine A lot has changed since ChargeNet began eight years ago when there were only 500 electric vehicles (EVs) in the country. In the last year alone, there has been a 70 percent increase in energy delivered to customers and a 56 percent increase in EVs on the road. ChargeNet has celebrated its millionth charging session since 2015 and expects to celebrate two million individual charging sessions within six months.

“E Martin Miles

Chief Operating Officer ChargeNet

60 I supermarketnews.co.nz

lectrifying New Zealand’s transport fleet is an important step towards a zero-carbon future.

It is also happening globally, with many automakers having already committed to begin phasing out internal combustion models,” said Martin Miles, ChargeNet's Chief Operating Officer.

With Jaguar, Volvo, Mini and Audi going all-electric by the end of the decade and New Zealand’s Emissions Reduction Plan (ERP) to increase zero-emission vehicles, there is an urgent need to transition. Public charging points are critical to enable wider EV uptake, and they will become more

visible, driven by the rising demand.

ChargeNet believes that charging will become a part of daily life in New Zealand.

The experience will evolve with rapidly emerging technologies like Autocharge, which will quickly improve customer experience.

“We plan to double our network in the next three years, providing New Zealanders more than 600 fast DC charging points.

Our growth will keep pace with New Zealand, and investment will be targeted to ensure that charging points are set up where they’re most needed.”

While building new locations is critical to network growth, it is also essential to

continuously improve existing networks to meet the needs of all our customers; the three key considerations include location, timing and providing the right speed for the location.

One such location that is seeing growth in charging stations is supermarkets, which are ChargeNet’s popular charging locations.

Supermarkets are a valuable partner for the company, making up roughly 23 percent of total charging points and utilisation rates.

“It’s a synergistic relationship and will become even more important as more

people drive EVs. We see it as a two-birds, one-stone situation that meets the combined needs of our and supermarket customers.

They can complete an item on their to-do list and charge their vehicle simultaneously.”

Sustainability and climate friendly values are at the heart of ChargeNet's mission and operations. Transport is one of the world’s largest sources of greenhouse gas emissions and is responsible for 17 per cent of Aotearoa’s gross emissions. More sustainable transport options can also reduce the cost of transport and reliance on global fossil fuel markets.

Most ChargeNet sites are powered by 100 percent renewable, climate-positive certified electricity sourced from wind, hydro, and solar, through its energy partner, Ecotricity.

“At our charging station in Bombay, customers who charged their vehicles there collectively avoided over 298 tonnes of CO2 emissions in the last year. This is the equivalent of flying from Auckland to Wellington 3,690 times or burning through 139,000 litres of petrol. In other words, the annual emissions savings from Bombay are equivalent to the emissions saved over 20 years by planting 5,400 native trees.”

ChargeNet sites are designed with scalability in mind as an industry that moves lives daily. The company invests in new charging points in a customer-focused, databased approach. The network planning is designed around providing the best possible

customer experience.

“If we look at overseas markets leading the way, like Norway, the EV future has already arrived. About 80 percent of new cars sold in Norway are now battery-powered. As a result, the air is cleaner, the streets are quieter, and the grid has not collapsed.

That’s where we want New Zealand to be.”

New Zealand has a geographically dispersed population, and solutions are being worked on to develop a network in some of the more remote parts of the country or areas that do not have enough power.

There have been significant strides in recent years. However, there are still opportunities for further growth that ChargeNet is looking for to improve the network and the customer experience, like integration with renewable energy and direct connection to solar generation to improve access in some of the more difficult geographic regions.

Another core consideration is the cost of EVs versus fossil fuel vehicles and the need for things like electric utes. The growth of a second-hand market for EVs combined with low running and maintenance costs will also make the cost of ownership more affordable.

With EVs now seen as an increasingly attractive fleet option, there are endless options and flexibility for business fleets looking to transition, all supported by a robust public charging network. n

October 2023

I 61

IMPULSEconvenience Creating An EV Charging Infrastructure

One of the most significant challenges facing the service station industry is the ability to adapt as New Zealand continues its energy transition. The challenge for Z Energy (Z) is adapting and ensuring it meets customers' energy needs, now and in the future.

"W

e're already working hard to address this," said Lindis Jones, CEO of Z. Z is committed to maintaining its fuel supply infrastructure, which is critical to meeting New Zealand's transport needs, while simultaneously rolling out EV charging solutions for customers' homes and on the go.

In September, EVs made up 53 percent of all new vehicles and used imports registered in New Zealand, making it imperative to ensure a charging infrastructure available to meet the needs of drivers.

Z has an established network of almost 200 service stations in urban and rural areas and along major travel corridors and is wellpositioned to offer on-the-go EV charging.

Each site is well-lit and secure and has amenities and convenience offerings, enabling customers to grab a bite to eat or drink while fueling or charging their car.

"We're excited about growing our charging network and look forward to innovating and enhancing the experience for our EV customers as we build the network."

By the end of 2023, Z plans to have EV charging at 20 percent of its service stations.

Currently, it has 55 charging bays live, with more anticipated to be live in time for the summer season ahead to cater to road trips

62 I supermarketnews.co.nz

and consumer needs.

Z believes a scaled domestic EV charging network is key to the energy transition to a low-carbon New Zealand. It works at scale and pace to meet this need, allowing New Zealand and Z customers to meet energy goals.

"Partnering with others on this journey is something Z is also committed to doing."

Kiwi business, Red Phase Technologies has enabled Z to bring new ultra-fast EV chargers to the forecourt at some of their sites. Z has partnered with Zenobē, a UK battery company supporting international markets' transition to clean energy. This partnership has led Z to trial a repurposed bus battery that enables customers to recharge while placing less demand on the primary grid.

In conjunction with the drive for EV charging, convenience is another significant need that Z is adapting to and addressing for its customers.

"Good food and coffee are integral to most of our Z sites, and we've seen a big shift to fresh and on-the-go food that can be consumed within ten minutes of purchasing.

We don't see this changing any time soon."

Consumer's desire for convenience has continued to grow. Fueling or charging up, Z aims to provide the consumer with the on-the-go food or meal they want, with a

beverage and essentials available for a small shop, including milk and bread.

Jones explained that convenience isn't just about what Z offers but how it is offered, which is why it has also leveraged digital tools, such as the Z App, to offer a pre-order feature for customers to order their coffee before they arrive at a Z site, so it's ready and waiting for them.

Another recent key challenge for the industry has been the increased retail crime.

Jones said Z had witnessed rising rates of anger, aggression and abuse of its frontline retail team over the last two years, which is not an isolated occurrence and is an industry-wide concern. Z has fog cannons installed at every site to combat this and support staff safety.

Z also has bollards, reinforced doors, CCTV, night pay windows, Tobacco dispensers, safe rooms, alarms and pendants for staff to wear.

"We ensure our staff receive training to help them respond to these incidents."

Jones said the rise in retail crime and aggressive behaviour has been disappointing and added that Z took many measures to ensure staff safety.

"While it is unfortunate our staff have had to respond to these incidents in the past, we are proud of how they have handled these situations."

Z's Good in the Hood initiative is a positive initiative that sees $1 million shared with charity and community groups across New Zealand.

Each of Z's service stations across New Zealand selects four charity or community groups that have a local presence in its community. Customers who shop in-store are given an orange token to pop in one of four boxes to vote for their favourite local group, with $4,000 per station split between participating groups based on the votes they receive.

"Our service stations also have a further $1,000, which they can allocate as they see fit throughout the year."

Jones said that this year, Z would surpass its $10 million milestone in contributions to thousands of small community organisations and charities nationwide since 2011, primarily driven by its annual Good in the Hood programme. n

Monetising The Rising Demand of EV Stations Being one of the fastest-growing EV fleets in the world since 2017, the demand for charging infrastructure in New Zealand has significantly increased. With just over 60,000 EVs in the country, the ratio of the vehicles to the station is just about 180 to 1.

F

ounded by Chandra Prasad and Joe Emans, Kevee is a New Zealand-based charging technology company trying to fulfil this demand by specialising in hypersmart EV charging solutions for residential and commercial clients.

“Kevee was born to enable the charging infrastructure ecosystem to be more inclusive and accessible. Its technology allows people to monetise from their charging stations. It has created a solution for everyone with a spare parking space to install a smart charger and charge EV drivers,” said co-founders.

Their technology to monetise from charging-as-a-service may give a push in establishing many small to medium to fast charging systems, making it accessible anywhere and everywhere.

As different types of charging infrastructure are conceptualised globally with human-less facilities, micro-retail stores and vending machines, Kevee’s could help become a part of this new concept in collaboration with retail.

“Car park owners such as supermarket owners are missing the opportunity to install and monetise from the charging at their parking sites. Kevee has comprehensive charging solutions for

supermarket owners. Using our Kevee technology platform, parking owners will have a dashboard with visibility of their chargers, demand & utilisation, kWh rates, revenue, and electricity costs.”

Kevee is a brainchild of engineers who want to be part of a sustainable future by providing technology and products that

will accelerate the adoption of EVs in many nations. Sustainability is critically attached to the core values of its operation.

Their patent-pending technology would bring a lot of broader applications of green energy integration to the charging infrastructure. n

October 2023

I 63

column

HOW ARE YOU IMPROVING MENTAL WELLBEING AT WORK?

We have recently celebrated Mental Health Awareness Week. I am sure it was an engaging and stimulating week for those who participated, but how should we focus on mental well-being for the other 51 weeks?

W

e know stress and burnout have increased over the last few years.

From a recent Gallup survey, people feeling stress the previous day jumped from 31 percent to 43 percent, 63 percent say stress impacts their home life, and 50 percent of people at work want help.

Two of the biggest causes of stress at work are, firstly, workload and, secondly, interpersonal relationships. So, what can you do as a good leader?

Firstly, create a psychologically safe environment. How do I do that? You do it by being the first to show vulnerability. When the leader says, ‘I don’t know’ or ‘I am feeling off at the moment’, it is much more likely that the team will open up and follow.

Secondly, you can notice the body language and listen to your team. Ask questions like ‘How are you?’, ‘What is frustrating you at present?’ ‘What would make your engagement stronger?’

One of the things I would do regularly with teams was a quick survey in our monthly meeting. Get everyone to rate (one to ten, one being poor, ten being excellent) where they are on three to five areas.

These areas could be learning, enjoyment, workload, stress, energy, etc. The number is not so significant, but what is important is how someone has changed over time, i.e. are they trending down or up? Then the next part of the conversation is ‘What would help you move from a ‘five’ to a ‘seven’, and

64 I supermarketnews.co.nz

what could the team do to help?

Thirdly, if you want to get into the details of mental well-being, you could carry out a mental well-being risk assessment. www.forum.org.nz/assets/Uploads/Oct-2022Updated-MWBD-workbook.pdf You can discuss the above guide with your team and then agree on what actions you can take to alleviate issues. The most important thing you can do for your team is to help them identify the issues or barriers to enjoying work and then help them redesign their work to overcome these issues. This is one of the most research-proven ways of improving mental well-being at work. n

Gerry Lynch

Managing Director Real Leadership NZ

boost your brand with the 2024 buyer's guide

SECURE YOUR SPACE NOW CLICK HERE www.supermarketnews.co.nz

awards

woolworths supplier awards

The Annual Woolworths Supplier Awards recognise the hard work and dedication of its supplier partners, celebrating and highlighting their excellence and innovation in the food and grocery industry of New Zealand. Held at the Auckland Showgrounds, the awards bring suppliers and producers across New Zealand to allocate awards across 18 categories, from small, local berrygrowing brands to household staples recognised in every pantry.

W

oolworths supplier partners are an integral part of Woolworths as a supermarket, with the award presenting an opportunity for the supermarket to celebrate the talent and innovation existing and emerging within the industry. With ongoing challenges facing the grocery industry as a whole, the awards were an opportunity to take stock and appreciate the hard work committed across the industry to provide New Zealanders with products they love.

Chobani

Perishables & Deli Supplier of the Year award, the Fresh Supreme Supplier of the Year, and Taari Ropata the Fresh Account Manager of the Year Julia Clark, General Manager of Demand at Chobani: “This recognition means a lot to us as it underscores the amazing partnership we’ve built with Countdown Supermarkets and the remarkable journey we’ve embarked on since our launch in New Zealand just 14 short months ago.

The magic of teamwork and how we use it to create wonderful experiences for our consumers has been the driving force behind our success across the ditch.

From our fan-favourite All Blacks SKU to pioneering initiatives like our Easter job lot and ever-expanding product range, we’re immensely proud of what we’ve achieved in such a short time.

Countdown has embraced our innovative spirit, supported us to think outside the box and matched our passion for bringing better food to more people.

The future is incredibly exciting, and we’re thrilled to share that Chobani Oat Milk will be hitting Countdown stores in October.

This is just the beginning, and we can’t wait to continue surprising and delighting our consumers with even more delicious and nutritious products.”

66 I supermarketnews.co.nz

Kimberly Clark

Kim Natusch - Packaged Account Manager of The Year Award

Bluebird

Packaged Supreme Supplier Award

Keezia Haste, Head of Marketing at Kimberly Clark: “She is so deserving of that award. Her incredible ability to collaborate internally and with WW to drive the best outcome for both sides has resulted in this win. This year, we have been a part of incredible social good activations: Plunket, Huggies and Watties activation and The Period Place activation to support period poverty in NZ. Kim was instrumental in leading these with WW, and it’s great to see campaigns with real purpose come to life in store for the WW shoppers.”

Michelle Cassettari, General Manager of Bluebird: “Beyond proud of the Bluebird team for winning two awards at the Woolworths NZ Supplier Awards. It’s been a transformative year for the Bluebird business. The team has worked tirelessly to deliver the very best to our retail partners and consumers, so it is very well deserved for them to receive industry recognition as one of the best suppliers. Thank you to our partners at Woolworths, and congratulations to all the winning suppliers. It was inspiring to see the passion and excitement in the room.”

Lion Co

Tegel

Warwick Hooper, Sales Director at Lion NZ: “Lion was over the moon to be named the Liquor supplier of the year. Being customer-focused is at the core of how we do business, and we’re extremely proud of the success of our partnership with Woolworths New Zealand.

I am absolutely thrilled for our team, which has been awarded Liquor Supplier of the Year at the Countdown Supermarkets Supplier Awards!

This award is a testament to excellent teamwork and collaboration and the dedication of Lion’s sales team and Woolworth's category teams, who consistently go above and beyond.

Cheers to Countdown Supermarkets / Woolworths New Zealand for the kudos and ongoing success together!

Angela Irwin, General Manager of Marketing and Communications at Tegel: “The partnership between Tegel and Cartology led to a highly successful campaign to launch Tegel Free Range across multiple supermarket categories.

The omnichannel approach was highly engaging, capturing shoppers at multiple touchpoints on their shopper journey instore and online. The Cartology platform provided exceptional brand exposure, enabling us to integrate our above-theline activity and recipes, which resulted in tangible results, driving impressive product performance and reaffirming the strength of a successful partnership in a competitive retail landscape.” n

Liquor Supplier of the Year

Campaign of the Year Award

New Zealand

Supreme Winner Announced

Monday, 6th November 2023

www.supermarketnews.co.nz

@nzartisanawards

ANUGAspotlight

the award-winning, cutting edge sustainable paper cup

THE GOOD CUP exists to protect the planet by helping brand owners, manufacturers and distributors in the food and beverage industry to meet rigorous sustainability goals, elevate consumer experience, increase brand loyalty and reduce costs with patented, cutting-edge packaging solutions.

68 I supermarketnews.co.nz

I

ts award-winning and cutting-edge sustainable paper cup features an integrated lid that folds and locks into place effortlessly, eliminating the need for plastic. It is produced using the same machines as those used for traditional paper cups, and because no plastic lids are required, switching to THE GOOD CUP translates into a 30 to 40 percent reduction in storage space, transportation volume, and carbon footprint. In other words, a substantial cost savings.

Another key advantage of THE GOOD CUP is that it allows for a superior drinking experience. The secure lid locking (haptic response) and spill-proof design are welcome features for baristas and consumers. In contrast, the curved design aligns with the mouth’s contour to ensure the spout is always positioned perfectly with the face and mouth. This also means that brand logos will always be in the same position on the cup when consumers drink or hold THE GOOD CUP. With over one million tonnes of plastic waste generated annually from the 500 billion single-use plastic cups manufactured globally, consumers are looking for ways to eliminate contributions

to the growing environmental crisis worldwide. THE GOOD CUP is more relevant now than ever as the race to combat climate change grows increasingly urgent. The idea of THE GOOD CUP is especially appropriate with its integrated paper lid, as it effectively bids farewell to the need for single-use plastic lids forever.

THE GOOD CUP’s mission is to protect the planet by helping brand owners, manufacturers and distributors in the food and beverage industry meet their sustainability goals while elevating the consumer experience to increase brand loyalty and reduce cost.

Consumers will not feel guilty about consuming plastic and truly feel great drinking from a disposable cup that doesn’t harm the environment. After all, the planet is the most important thing to humans, as there is no Planet B. THE GOOD CUP is crafted from sustainably sourced and forest certified by PEFC paper. It is also certified Plastic-Free

by Flustix, Home Compostable by TUV, PFAS-free, and is a recyclable paper stream.

For more information, contact Cyril Drouet at cyril.drouet@chooseplanetA.com or visit www.thegoodcup.world. n

a world first

CHAZZ CHIPS has crafted the world's first and only Pus*y and D*ck flavoured kettle potato chips.

Designed for new-generation customers who live life to the fullest, these chips are more than just a snack. It is an original and unique gifting option that will generate buzz.

T

hese chips are created for ten percent of the total population who are real hot food fans.

CHAZZ CHIPS has created a flavour profile for its customers to feel and enjoy the other subtle flavour notes.

With its bold design and clear indications of spiciness levels, these chips are the perfect snack for those up to the challenge at any gathering. With its chips only for those over 18, CHAZZ has two new, innovative flavours, including Bloody Mary and Mussels in White Wine, guaranteeing an ultimate chips experience.

CHAZZ has also created Christmas

special edition flavours, such as Hot Wine and Cinnamon Bun, evoking in customers a Christmas spirit and nostalgia, reminding customers of the cosiness and warmth of home.

CHAZZ CHIPS’ ethos is centred on rejuvenating a subdued category, making mainstream chips interesting again, with eyecatching designs and unique, maximum taste, gourmet and conversation-sparking flavours, such as Cannibas and Caramelised Onion.

With the growth of the tortilla chips category, which has grown 45 percent yearon-year, CHAZZ has entered the category with another world-first innovation, tortilla

chips with Cannabis seed proteins.

The cannabis food trend is a growing category. However, not all cannabis products are flavoursome, which inspired CHAZZ CHIPS to make chips with cannabis chips that were both participating in the global trend and being delicious.

CHAZZ’s tortilla chips have a light chilli kick that catches you from the first bite.

“This taste generates a huge natural social media buzz,” said a spokesperson for CHAZZ CHIPS. For more information, please contact CHAZZ CHIPS info@chazzchips.com or visit www.chazzchips.com/en/. n

cocktails in three easy steps

Clasico Cocktails is a cocktail concept made easy in three simple steps: pour, shake, and serve.

W

ith a range of delicious and refreshing flavours, Clasico Cocktails provides professional results with an easy-to-make method, with its included measuring cup ensuring no mistakes.

Clasico Cocktails has a global outlook, with its products suited for supermarket chains and retail distribution on a global scale.

Crafted under its umbrella company, Juice Solutions, the Clasico Cocktail brand is one of the ranges under Juice Solutions, each brand catering to a broad consumer base, including its specialising in Smoothies portion with IQF, NFC JUuices, and Frappes.

For more information or to become a

stockist, contact Filipe Lops at filipe@juicesolutions.pt or +351918291515 or visit www.juicesolutions.nl. n

October 2023

I 69

ANUGAspotlight

a labour of love Rascal's story is all about the pursuit of flavour perfection.

Rascal believes every meal should be an adventure, a thrilling journey for your taste buds. It all began in New York, where Rascal was inspired by and loved the many new food concepts, particularly street food, for its range of flavour.

Rascal brought home its simple love for chilli peppers and the desire to create something extraordinary and accessible for every food lover.

70 I supermarketnews.co.nz

R

ascal's journey started in the heart of its kitchen, where it found inspiration in the vibrant world of chilli peppers. These little firecrackers can transform any dish from ordinary to extraordinary. Rascal knew it had to share this magic with the world.

Committed to sourcing only the freshest, organic ingredients, every bottle of Rascal sauce is crafted by hand, ensuring every drop is a burst of authentic, bold flavour.

Rascal's sauces are made in small batches, each a labour of love.

Rascal is proud to be a brand that celebrates life in all its forms. Its products are 100 percent vegan and organic, honouring the planet and all its inhabitants. Rascal believes that food should be delicious but also nourishing and sustainable.

Rascal's range is centred around enhancing the culinary journey, offering products ranging from fiery sauces that complement chicken, meat, vegetables, cheese, and seafood to exquisite spices, pickles, and salsas that elevate your dishes to new heights. With Rascal, there's a perfect match for every plate.

"So go ahead, be a Rascal, and ignite your culinary imagination with our handcrafted, organic chilli sauces and more. Because life is too short for bland food," said Nicoline Buyck., brand manager at Rascals.

Buyck continued that Rascal has a deep commitment to quality, innovation, and a passion for enhancing the dining experience while highlighting our dedication to fresh, organic ingredients, vegan options, and a wide range of products to elevate every meal.

Rascal takes classic chilli sauces and elevates them to gourmet levels. Unlike traditional markets that may offer standard hot sauces, Rascal's creations are carefully crafted to blend various fresh ingredients and unique spice profiles, creating a symphony of flavours that transform everyday dishes into culinary delights.

It's a brand that understands that not all foods are the same and offers a chilli sauce for every dish. This tailored approach to pairing sauces with specific foods is a departure from the one-size-fits-all approach of traditional hot sauce brands.

"In an era where many consumers prioritise health and sustainability, Rascal offers exclusively vegan and organic products. This commitment to ethical and responsible sourcing sets Rascal apart from traditional markets that may not focus as strongly on these principles."

Rascal is also dedicated to the handmade production of its products and showcases a commitment to quality that traditional markets may not always provide. This hands-on approach ensures that every bottle of Rascal sauce is a labour of love,

offering customers a unique and authentic taste experience.

Rascal offers a diverse product range, including spices, pickles, and salsas, enabling customers to create complete, flavour-packed meals using Rascal products.

This variety gives consumers more options to experiment with their cooking.

The brand's artisanal approach to production stands in contrast to massproduced products often found in traditional food markets. This emphasis on craftsmanship and attention to detail ensures that each Rascal product is a work of culinary art.

Rascal has an approach of providing chilli sauces tailored to specific dishes that align with the trend of customisation and personalisation in food choices. Consumers are looking for products catering to their

tastes and dietary needs.

The rise of foodie culture, where consumers enjoy discovering unique and gourmet food experiences, has created a demand for high-quality, distinctive flavours. Rascal's gourmet chilli sauces and flavour combinations cater to this discerning consumer base.

Its small-batch production approach aligns with the trend of valuing craftsmanship and authenticity in food. Many consumers prefer products made in limited quantities to ensure quality and uniqueness.

With more people cooking at home, there's a growing interest in experimenting with flavours and creating restaurant-quality dishes. Rascal's products give consumers the tools to elevate their home cooking and explore culinary creativity.

By aligning with these consumer trends,

Rascal is well-positioned to attract a broad audience of food enthusiasts looking for innovative, high-quality food products to enhance their culinary experiences.

The use of fresh, organic ingredients and a commitment to veganism make Rascal's chilli sauces a healthier and more sustainable choice compared to many traditional hot sauces that may contain additives and preservatives. Rascal's pickled vegetables are a testament to its commitment to flavour and quality. These aren't your ordinary pickles; they are carefully prepared to enhance your meals.

What makes these stand out is their ability to add a delightful crunch and tangy zing to sandwiches, salads, and various dishes. They are not just an accompaniment; they are flavour enhancers.

Rascal's focus on using fresh, organic vegetables and artisanal pickling techniques ensures that each jar of pickled vegetables bursts with authentic taste.

Piccalilly is a classic condiment that Rascal has taken to the next level. Its Piccalilly is a flavour explosion that can brighten up any meal.

What distinguishes Rascal's piccalilly is its balance of sweetness, tanginess, and variety of seven chunky vegetables. It's a versatile accompaniment that can transform the ordinary into the extraordinary, a classic that comes full circle with cheese boards, fresh fries or a good piece of meat.

Using high-quality ingredients and handcrafted production methods ensures that Rascal's Piccalilly maintains a superior taste and texture to mass-produced alternatives.

Rascal's salsa is a celebration of fresh ingredients and bold flavours. It's not just a dip; it's a culinary experience.

It's the perfect companion for tortilla chips, tacos, grilled meats, or even as a topping for baked dishes.

The emphasis on using organic ingredients and the absence of artificial additives or preservatives make Rascal's salsa a healthier and more flavourful choice than many storebought salsas.

Overall, what sets Rascal's product range apart in the market is the brand's dedication to quality, innovation, and a commitment to creating products that enhance the dining experience. Using fresh, organic, and vegan ingredients, focusing on flavour exploration and culinary creativity, makes Rascal a standout choice for consumers seeking unique and gourmet food products.

Rascal's products aren't just condiments but tools for culinary enthusiasts to elevate their meals and explore new taste horizons.

For more information or to become a stockist, contact hello@rascal.be or visit www.rascal.be. n October 2023

I 71

ANUGAspotlight

nordic wellness on a plate Finnish food company Apetit provides Nordic wellness on a plate, with its ethos centred on helping people increase their daily consumption of vegetables.

T

he world’s cleanest water, air, and soils are the foundations of Apetit’s product excellence. Firmly rooted in Finnish primary production, Apetit focuses on plant-based products, creating frozen vegetable products, vegetable oils, rapeseed expeller, frozen ready-made meals and convenience options such as plant-based burgers and balls, snacks and pizzas.

Its operations are built on domestic raw materials and sustainable practices, aligned with consumers' desire for brands to have values that reflect their own and meet consumer needs and demands for healthier options.

For more information, contact Johanna Heikkinen at johanna.heikkinen@apetit.fi or visit www.apetit.fi. n

a cup of life

Established in 1996 in Sri Lanka, Vintage Teas is an exporter of Pure Ceylon Teas, herbs, infusions, and spices across the globe.

O

ffering customers a broad range of unique and delicious teas, including black teas, green teas, organic teas, flavoured teas, herbs, infusions, and spices, in premium packaging, Vintage Tea caters to a global tea-loving community.

For more information or to become a stockist, contact Hashintha Kodagoda at hashintha@vintageteas.lk or +94773063455, or visit www.vintageteas.lk. n

72 I supermarketnews.co.nz

on a mission to reduce plastic pollution Twentyfifty creates biodegradable, compostable utensils crafted from natural grains and water.

B

uilt on its commitment to creating an alternative to singleuse plastic utensils that are truly compostable and biodegradable, Twentyfifty refrains from using bioplastics or utensils made from wood or bamboo, which require chemical treatments.

Twentyfifty is unique as it is the first to use an injection moulding of food ingredients to create utensils. Inventing its own manufacturing process to create its utensils is one of the key reasons Twentyfifty is an innovation leader.

The driving force behind Twentyfifty is its passion to reduce plastic pollution, with its overarching goal for the world to be single-use plastic-free by 2050.

For more information, contact Albert Liu at albert@twentyfiftyfork.com or visit www.twentyfiftyfork.com. n

uk's number one halal baby food brand

For Aisha is the number one halal baby food brand in the UK and the only brand where every single product line in its range is certified halal.

F

or Aisha’s products are all made with 100 percent natural ingredients, exotic recipes, gluten and dairy-free, and SugarWiseapproved.

“For Aisha takes your little ones on a journey to explore, embrace and taste,” said Émelyne Bradley, Commercial Director.

Since 2015, For Aisha has offered a wide range of pouch and tray meals, catering to children and babies from seven months to the age of three. Each product can be stored at ambient temperature, eaten hot or cold, and on the go.

All meals are dairy, gluten, soya, eggfree, and nutritionist-approved by awardwinning dietitian and television presenter Priya Tew. Bradley continued that exotic dishes from around the world inspire each dish.

With its broad and loyal customer base, whose needs are uniquely served by the brand.

“Our heartland is meeting the needs of Muslim parents who are searching for a

baby food that meets their religious beliefs and can give their young ones a nutritious and balanced diet.”

After expanding into the snack and finger food category, For Aisha has crafted a brand-new line of gluten and nut-free Oaty Bars. The new vegan flavour range includes Blueberry and Lime, Broccoli and Apple, and For Aisha’s most renowned flavour combination of Banana and Coconut.

For Aisha has also expanded the current product line further with exotic fruit and vegetable 100g pouches to meet the needs of babies four months and older who are starting on their weaning journey.

In a stagnant wet baby food market, For Aisha is passionate and committed with its clear vision and mission to make a difference.

“We have noticed a gap in ethnic offering and baby meals with flavours that would diversify the palate of little ones.”

For more information, contact Émelyne Bradley at emelyne@foraisha.com or visit www.foraisha.com. n

October 2023

I 73

ANUGAspotlight

where less is more

Dreamfarm is a team of food lovers 100 percent made in Italy, with a dream of making a tastier, more sustainable future, to create something special.

W

ith two flagship staple products promising excellence and high quality, Dreamfarm is passionate about creating a plant-based alternative mozzarella and an accompanying spread that can be enjoyed by all.

Both products are vegan and 100 percent crafted in Italy and made through an EU patent pending fermenting processing created by Dreamfarm, specifically designed to elevate the plant-based alternatives' taste, texture, and nutritional profile to meet consumer needs for plant-based products that don't compromise on the flavour they love.

For more information, visit www.dream-farm.it. n

the love of tacos

Frima was founded in 1987, and it has a longstanding position and know-how in the manufacturing of elaborate frozen products. Frima now offers a range of savoury and sweet snacking products.

I

ts products are inspired by European cuisine and up-and-coming consumer preferences and trends towards street food.

“In 2022, FRIMAEUROPE is capitalising on its expertise to launch a new range of ready-to-eat frozen snacks very popular in France: the French Tacos. The range was introduced at the SIAL fair in Paris and was selected by Sial Innovation,” said Isabelle Nojac, co-president of Frima.

Nojac explained that French Tacos have revolutionised the French food service sector over the past decade by offering customers a combination of novel and unique snacking concepts, including the Tex-Mex kebab with Croque-Monsieur’s unique taste.

“This new concept has been developed in the street food catering sector and is the most successful franchise in recent years.”

FRIMAEUROPE has meant that the TexMex concept is now ready to be served at home or as an additional offer in takeaway restaurants, coffee shops and more, with it being able to be heated up quickly and efficiently within its cooking bag.

74 I supermarketnews.co.nz

Cheese is globally loved. The love for cheese in France is no exception. This love for cheese motivated Frima to ensure inside the French Taco, there is a delicious threecheese sauce. Each French Taco is crafted with a wheat flour tortilla, prepped with two different meat options: cooked beef or grilled chicken and a tasty sauce. Before folding the tortilla, french fries are added inside, covered in the signature three-cheese sauce. The French Taco is sold frozen and is ready to be served by heating it directly within its cooking bag either in a grill toaster, traditional oven, or microwave.

In 2022, Frima launched two products with three recipes: an XL size (340g) for a complete meal and an M size (200g) for a snack. With the success of these products, FRIMAEUROPE has launched a new range of vegetarian French Tacos with falafel and grilled vegetables instead of meat to please Frima’s plant-based customers.

For more information, contact contact@frimaeurope.com or visit www.frimaeurope.com. n

sweet n' low and in the raw

The company behind the brands Sweet N’ Low and In The Raw, Cumberland Packing Corporation, was started in 1945 by Ben Eisenstadt. Eisenstadt decided to sell sugar, like tea, in individual packets. In 1957, the iconic pink packet was introduced with the invention of the lowcalorie sugar substitute, Sweet N’ Low.

F

ollowing the invention of Sweet N’ Low, low-calorie sugar, the brand grew, as did the range of sugar substitutes.

There is one for every taste: the classic pink packet, the sucralose-based yellow packet, or the natural-tasting green Stevia

packet. Sweet N’ Low offers sweet moments for a healthier, sugar-free lifestyle.

Sweet N’ Low was just about the sweetener, as it included a range of products, such as cookies, wafers, cake mixes, frostings, jams, syrups, and jellies, giving consumers who follow a sugar-free diet, or consumers

who are aiming to consume less calories, delicious dessert options.

The special Spoon for Spoon format even lets one substitute sugar in their favourite baking and meal recipes.

Sweet N’ Low directly caters to the growing consumer concern and demand for healthier options as they seek healthier lifestyles. Reducing sugar consumption is key to this, with the general population looking to reduce their sugar intake where they can.

According to the Kerry report, Sensibly Sweet (2022), nearly 77 percent of global consumers consider the type of sweetener present in a food or drink as the most important detail at the time of purchase.

The variety of Sweet N’ Low sweetener options caters to consumer needs, with three staple sweeteners based on three formulas: classic, sucralose, and Sweet N’ Low. These sweetener types have several formats in which they are available so that Sweet N’Low can meet the needs of both the retail and food service segments, including sachets, tablets, and spoon-forspoon. Over 500 billion Sweet' N Low packets have been sold worldwide in the brand-renowned sweet pink packet.

For more information, visit www.sweetnlow.com/international. n

October 2023

I 75

ANUGAspotlight

love at first bite

From Rosario, Argentina, Arbanit Fellow was founded in 2015 by Ivo Kraljev and Gabriel (Gabi) Freites, who were inspired by the words of their professor at their Hotel and Tourism Management School, who said that food and happiness were related.

"A

t that moment, our entrepreneurial spirit was awakened, and we knew we had to do something about it," said Ivo Kraljev, co-founder of Arbanit Fellow.

Kraljev detailed how Freites' father suggested the pair make cubanitos (wafer rolls) with his Freites' grandfather's recipe.

The pair tried it and gave the cubanitos a twist with new fillings.

The pair were passionate about catering to a broad consumer base and decided to use fillings. One is Dulce de Leche (milk jam), which is traditional in Argentina. Hazelnut Paste is another filling used as it is a flavour gaining traction and popularity, and finally, Peanut Paste.

Kraljev continued that the pair wanted to make a product that would generate happiness.

Therefore, they decided the brand slogan should be 'Happiness Found Its Flavour'.

With humble beginnings in the kitchen of Freites' grandparents, the pair studied during the day and worked at establishing Arbanit Fellow at night through Instagram and WhatsApp channels.

Finally, Freites' mother suggested the pair look for another place because the business had already taken on the entire house, which is when the brand found its home

76 I supermarketnews.co.nz

in May 2018, with its first factory, which it rapidly outgrew, meaning the pair had to move to another one and in October of 2021, the company has moved to its current factory.

"We are about to move again to a bigger place."

Now, Arbanit Fellow sells in three countries: Argentina, Paraguay, and Uruguay, with expansion plans to two more countries next year.

Arbanit Fellow's Cubanitos is a handcrafted recipe; its quality is achieved through its use of first-class raw materials and the brand's transparency and connection to its customers.

It has three distinct categories within the brand, ArbaClassic, which includes global flavours where the fillings' creaminess surprisingly meets the crispy wafer. ArbaVeggie is a range of innovative, indulgent products with added nutritional value. Thirdly, ArbaFruit, a range crafted with whole wheat flour and tropical flavours such as Forest Fruit Paste, Strawberry Paste, Passion Fruit Paste and Lemon Paste.

Kraljev explained that being innovative meant constantly looking for new ideas, making connections, and challenging to always be better for the brand and its customers.

"For example, ArbaVeggies are made with pea protein, calcium carbonate, vitamin B6, B12 and D and the fillings are made of Coffee, Chocolate and Peanuts, and Cocoa Paste."

The new 'Intelligent Food' category at Anuga is where the Arbanit Fellow presented its product, which has shown great growth potential.

"It's not only indulgent and delicious, but its consumption has a nutritional contribution. We seek to break down the barrier that delicious can't be healthy."

Another highlight is the product's versatility, which can be consumed at room temperature. However, it can also consumed frozen.

"Our flexibility allows us to be innovative in each market we enter, adapting our products to the culture and consumers."

Arbanit Fellow sweet snack is the perfect indulgent treat during the day, as consumers more frequently seek out little luxuries for joy in their daily lives. Its careful and balanced use of sugar per portion means it is a satiating product that fulfils the sweet tooth craving without being too sweet.

The brand is also developing a new product for the Asian market.

For more information, visit https://arbanit.com/. n

a crunchy snack solution

Dutch brand Crushi began as a starter on a menu at a local restaurant in Utrecht, The Netherlands, in 2014. After gaining local success at several food festivals with the Crush Roll, co-founders Jeroen van de Velde and Martijn Klein decided they should get a patent to protect their product from copycats.

I

n 2019, the European patent was granted, and Crushi, the first fully patented crunchy sushi snack, was born. Crushi promises the taste of fresh sushi with an irresistible crunchy outer layer in a convenient frozen sushi snack.

Frozen sushi has never tasted this good, and with the latest developments, it can be prepared in an oven, air fryer, deep fryer, or however consumers prefer.

Besides the patented production method, Crushi changed the paradigm that frozen sushi often has a dry taste. Crushi is easy to prepare and tastes fresh and crunchy for over two hours after preparation. It is an ideal, crunchy, easy snack catering to consumers' desire for delicious and convenient snack solutions. Crushi has three flavour variants, including Classic California, The Salmon Supreme and the Veggie Vegan.

For more information, visit www.thecrushi.com or contact info@thecrushi.com. n

WITH 28 years of market experience

Ukrainian company, Vomond is a private enterprise with production facilities and unique patented technology of encapsulation products and highly demanded bubble drinks and fruit popping boba in the global market.

B

eginning in 1995, Vomond has 28 years of market experience consolidating various production and technological units for manufacturing imitated caviar, fish pastes, fish and seaweed preserves, fruits popping boba, and bubble drinks. It caters to various flavour profiles, each successfully sold in many retailers globally, including the USA, Great Britain, Ukraine, and other European countries.

With over 60 units of products, some of its most popular products include its Salmon, Sturgeon and Keta caviar imitation, its caviar for sushi in assortment (Tobiko), bubble drinks which has four flavour variants, popping Boba for bubble tea with 11 flavour variants and its bread dipper of balsamic bubbles.

Vomond products stand out on the market due to the high quality of the natural ingredients, the exquisite bursting of fruit flavours and the fascinating appearance for kids and adults.

For more information, visit www.vomond.com.ua or contact Liliia Doronina or Iryna Sivtsova at +380506298967 or vomond.export@gmail.com. n October 2023

I 77

ANUGAspotlight

shaping the future of nutrition

German company Happy Ocean Foods aims to shape the future of nutrition while protecting the ocean by developing sustainable and healthy products.

78 I supermarketnews.co.nz

T

he founder of Happy Ocean Foods, Julian Hallet, travelled the world in 2019 as a surfer and nature enthusiast. He quickly noticed significant challenges facing the ocean due to fishing practices.

Simultaneously, the meat industry was becoming increasingly innovative through meat alternatives. However, there wasn't something comparable in the seafood market, and that's when the idea was born: to create a brand that stands for authentic alternatives for fish and seafood and helps

protect the oceans. Hallet contacted his friend and former colleague, Robin Drummond, to win him over to start the project.

As a vegetarian and nature enthusiast with a strong background in the food industry, Drummond was instantly convinced by the idea and joined as a co-founder. The first product developed and produced with Happy Ocean Foods was the Happy Ocean Shrymp: a shrimp alternative that feels and tastes similar to a real shrimp and is rich in protein and omega-3 fatty acids. A tuna and salmon alternative followed quickly. In the future, Happy Ocean Foods will continue to set new standards for seafood alternatives and extend the portfolio with fish filets.

Happy Ocean Foods aims to create seafood alternatives that are so good that they can win over fish eaters to create a massive impact to decrease the extensive ocean fishing.

It is driven by ecological aspects rather than profit maximisation.

Happy Ocean Shrymps was one of the first on the market in Germany and this industry for alternatives has since grown.

Happy Ocean Foods ingredient lists are comparably short, the products offering a healthy alternative containing plant-based proteins, natural aroma and Omega 3. On top of that, the seaweed used is one of the fastest-growing organisms, which means its products can be produced sustainably, aligning with its mission to combine taste, health, and sustainability. This ethos also caters to the growing consumer concern regarding sustainability for consumers, retailers, and global industries.

Recently, Happy Ocean Foods expanded its product portfolio and welcomed its newest products, Happy Ocean Tuna and Happy Ocean Salmon. It now has a range of products that include shrymps natural, provencal (with herbs) and breaded, as well as tuna and salmon. Its products stand out as Happy Ocean Foods tries to keep the ingredient list as short as possible without artificial additives.

For more information, visit www.happyoceanfoods.com or contact Happy Ocean Foods at hello@happyoceanfoods.com. n

made with love and care

Cocoba chocolate is a brand that started as a concept from memory. Australian Darren Litton, Cocoba’s founder and chief chocoholic, grew up sharing hot chocolates with his grandfathers, not from powder, but from using natural, premium chocolate. When Litton moved to the UK, he couldn’t find a chocolate drink that matched the one from his childhood and set out to create it himself.

M

ade from the same love and care Litton’s grandfather put into his hot chocolate, Cocoba’s hot chocolate bombes are a customer favourite. This innovative product has new flavours: Boozy, Salted Caramel, and new Christmas character designs. It also has new concepts, such as the colour-changing hot chocolate bombe and popping candy hot chocolate bombes.

Further included in the Cocoba Chocolate range are its, Spoon and Flakes, Chocolate

Bars, Truffles, and Chocolate covered confectionery. The fantastic quality, using the best Belgian chocolate ensures each product tastes terrific every time.

With its bright, colourful branding, Cocoba Chocolate is designed to stand out from the crowd on the shelf with bright packaging and imaginatively topped and drizzled products.

For more information, visit www.cocobachocolate.com or contact Naomi James at naomi@cocobachocolate.com. n

the other way of doing things OTHERLY is both a mindset and a place. Crafted oatm*lk chocolates and founded by Calum Haggerty, OTHERLY's ethos is centred on the belief that differences and oddities should be celebrated. It has brought that belief to life in its fantastical world filled with characters where no rule is followed, and no logic can't be broken.

W

hen everyone embraces their OTHERLY side and celebrates what makes them different, endless possibilities, activity, and harmony can be achieved.

Created with bespoke characters by artist Tomi Um, this world consists of many distinct places: the beach, the moon, the jungle, and the city, with the possibility of more being added in the future, for example, the underwater, ice caves, a party in the clouds, and more.

There's the usual way of doing things.

And then there's the other way. There's

the straight road. Then there's that other path. OTHERLY encourages all to take the unconventional way, dubbing it the OTHERLY way.

OTHERLY embraces its ethos by using oats instead of dairy for its chocolate, catering to growing consumer needs for plant-based, dairy-free chocolate.

A B Corp-certified oatm*lk chocolate company, it currently offers four core flavours: Salted Caramel, Plain Oatm*lk, Cold Brew Coffee, and Sea Salt. These core flavours are available in three sizes: 130G, 80G, and 25G. In addition to its core flavours, it will soon introduce its seasonal Gingerbread bar, which will come in an 80G size.

What sets its chocolate apart is its use of oat powder. OTHERLY creates delicious plant-based chocolate without compromising taste or texture by incorporating oat powder. The oat powder enhances the cocoa's flavour notes, providing a creamy consistency.

For more information, visit otherly.co.uk/ or contact hello@otherly.co.uk. n October 2023

I 79

Call Caroline on (09) 304 0142 ext 703 or caroline@reviewmags.com