SupermarketNews | November 2023

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BEYOND THE AISLES: YOUR TRUSTED INDUSTRY VOICE SINCE 1923

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CheckOut Local What’s New (see page 26)

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November 2023 • Vol. 16 No. 11

editor’snote

no representation at the table

Tania Walters | Publisher

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he issue of New Zealand's grocery duopoly has stirred a growing chorus of voices; all united in their plea for a determined government willing to do more. We have a grocery commissioner; now, what is the plan?

A further consideration now to any planning is, of course, the proposed merger of the two Foodstuffs co-ops. The co-ops

PUBLISHER GENERAL MANAGER EDITORIAL DIRECTOR EDITOR CONTENT MANAGERS

EDITORIAL ASSOCIATE SENIOR DESIGNER GRAPHIC DESIGNER

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have announced that they are engaging with the Commerce Commission and are seeking clearance to merge.

The question is, would this merger make things better or worse for consumers and suppliers?

It would be worse for smaller suppliers, certainly, as the number of category buyers will shrink again. Certainly, there would be cost savings for the Co-op, but it would surely be another blow for any producer wanting to get on shelf as the options to sell in shrink.

New Zealand is worldrenowned for its F&B innovation; we will not hold that position long if smaller suppliers, who are producing some exciting innovative products, cannot get on

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

shelf and be viable. They will disappear because, let's face it, the export option is a challenge that is a mountain too high for many.

The will to carry on for these smaller suppliers is crippling, both financially and emotionally. And let's not kid ourselves that there are only a few of them. The FGC does not represent them; in fact, they have no representation at the table, and they feel that they are on their own.

As organisers of the Inspire+ NZ Artisan Awards, we, more than most, see up close and personal the effort, money and grit needed to get a product to market. It has been heartening to receive the comments from this year's award winners on how winning an award has been the highlight in a very tough year.

Our organising team and the judging panel would like to thank everyone who entered (over 850); we appreciate the hard work and dedication needed to launch new products and improve formulations on existing ones, and thank you for taking the time to enter.

Our warmest congratulations to the supreme winner, Epic Coffee, and all the other winners; well done, great work. n

Got questions or concerns for the Grocery Commissioner/ COMCOM?

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

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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

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news

OPEN TO INVESTORS Well-known ethical Kiwi oat milk and fair-trade banana brand All Good is seeking investors for its first-ever capital raise to fuel the successful company's international growth.

The company aims to raise up to NZ$1 million to accelerate its expansion plans

into Asia and the Middle East and for new product development.

All Good's success has been driven by a strong foothold in New Zealand hospitality and grocery channels, and further afield, the business has already sold $1.2 million worth of products into export markets in 2023,

including $800,000 to South Korea and $300,000 to Dubai.

All Good general manager Faye Macgregor said the business is proud to bring this opportunity to Kiwis wanting to invest in the impact-led brand.

"All Good is poised for significant growth and innovation. Already more than 6,000 litres of All Good Oat Milk and 13,000 bunches of All Good bananas are sold every day, and we can see even more opportunity to expand here and in our export markets," said Macgregor.

The Kiwi-owned and operated business launched 12 years ago with the country's first fair-trade bananas. It launched its oat milk products in 2019, helping kickstart the oat milk 'craze'.

All Good intends to bring its oat milk manufacturing onshore to New Zealand next year made with locally sourced Southland farmed oats.

The business has experienced solid profit over the years with established potent specialty café and grocery channels.

REDUCING CARBON EMISSIONS Nestlé welcomes Fonterra’s announcement of plans to reduce its Scope 3 emissions by 30 percent by 2030, stating that the move sends a positive signal to New Zealand’s dairy industry and supports Nestlé’s ambition to reduce greenhouse gas emissions throughout its value chain.

Nestlé New Zealand CEO Jennifer Chappell said that as a significant buyer of New Zealand dairy ingredients, Nestlé continues to work with processors such as Fonterra to support farmers in adopting regenerative agriculture practices that help reduce emissions.

“This move by Fonterra will encourage even greater action by farmers, researchers and policymakers in support of a just transition for the dairy industry, which, in turn, will help the industry and dairy farmers make the most of the economic opportunities presented by the shift to lower emissions,” Chappell said.

Nestlé has sourced dairy from New Zealand for well over a hundred years and has committed to supporting farmers alongside partners to develop new economic opportunities and reduce greenhouse gas emissions.

“We will do this by prioritising our sourcing from farmers engaged in lowering emissions, providing technical support, and

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paying a premium for their products.”

Nestlé released its Science Based Targets initiative-aligned Net Zero Roadmap in 2020, committing the company to reduce its absolute emissions by 20 percent by 2025 and 50 percent by 2030 on the way to net zero by 2050, even as the company grows.

Chappell continued that Climate change was one of society’s most significant challenges and requires all to act urgently.

“As dairy is our single biggest source of greenhouse gas emissions, we must work with dairy farmers and their communities towards our goal while supporting a just transition. For this reason, we have over 100 pilot projects with partners worldwide, including New Zealand.”

MAKING HEALTHY CHECKOUT CHOICES ACCESSIBLE To make healthier choices more accessible for customers and combat ‘pester power’ at the checkout, Woolworths New Zealand is rolling out healthier checkouts across all its supermarkets.

Eighty percent of food items at checkouts will carry a Health Star Rating (HSR) of 3.5 or above, with the remaining checkout space undefined by HSR, and kids' confectionery will also be removed from checkouts across Woolworths supermarkets nationwide.

The change is a New Zealand first and forms part of the retailer's commitment to delivering the best supermarket experiences as it becomes Woolworths New Zealand.

It follows a similar move by Woolworths Australia in June this year.

While treats and snacks will still be available for customers to choose from in the aisles, Woolworths NZ nutritionist and registered dietitian Deb Sue said the supermarket is giving shoppers a helping hand to make healthier choices at the checkout.

"We want to give all New Zealanders healthier snack options to choose from at

the checkout, which is why you'll find a selection that's focused on higher Health Star Ratings. We're not telling anyone what they should put in their trolley, but by upping healthier options and moving less healthy choices into aisles, it makes it easier,” said Sue. In addition to increasing healthy options for Kiwis at checkouts, Woolworths will also remove all child-targeted confectionery from checkouts.

"We hope that removing products targeted at kids at the checkout will be a welcome change for parents and caregivers and means they don't need to deal with the end-of-shop negotiations from their little ones.”

With its Free Fruit for Kids bins at the front of every produce section, they can fill our smallest customers up on free fruit at the front of the supermarket and now know they won't be faced with a dispute at the checkout.

"It's all part of our commitment to making healthier easier for Kiwis.”

The Government's health star rating system is a voluntary scale, from 0.5 to 5

stars, informing consumers how similar products compare within categories.

Research conducted by Colmar Brunton found shoppers recognise and use the health star rating when buying packaged food.

Research undertaken by Woolworths Australia found almost one in three shoppers mostly or always use the health star rating to choose between products in store.

Woolworths' Free Fruit For Kids bins at the front of every produce section have handed out pieces of fruit to Kiwi kids since 2015.

'WILDLY INAPPROPRIATE' CONTRACTS AT COMMERCE COMMISSION REVEALED

A public relations and lobbying firm was embedded in the offices of the Commerce Commission, working on highly sensitive areas of competition policy at the heart of the cost-of-living crisis.

Staff from the Wellington consultancy

SenateSHJ worked in the physical offices of the competition watchdog and were given Commerce Commission email addresses and devices.

With a senior Senate staffer charging himself out at $420 an hour, and junior

staff at $195-$230 an hour, the Commerce Commission wracked up a bill of more than $300,000 between July 2020 and September 2022.

The commission spent the money on Senate even though it had 16 of its own communications staff with a salary budget of $1.7 million.

RNZ has obtained thousands of documents outlining Senate's work for the commission on competition issues in the grocery, energy and residential building supplies sectors as well as fair trading and retail payment systems.

"It's completely inappropriate. It's wildly, wildly inappropriate," said Max Rashbrooke, an academic and author who has written extensively on lobbying and democracy.

"If you've got a lobbying firm - whose job it is to get government decisions changed in favour of its clients - embedded right in the heart of government, then I think that's totally inappropriate," he said.

By Guyon Espiner of RNZ

November 2023

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news PROPOSED MERGER OF NORTH AND SOUTH

EXPANDING INTO PRESCHOOLS Garden to Table Charitable Trust is looking to expand its popular growing and cooking programme into early childhood education centres (ECEs), with the first new garden beds installed at a kindergarten in Massey, Auckland, this week.

The Trust provides hands-on learning support to around 300 primary schools nationwide, with over 30,000 children growing and cooking over a million meals annually. Its new initiative into ECEs will see tamariki between the ages of two and five and their whānau learn to grow,

harvest and cook fruit and vegetables in a tailored programme that links to the ECE curriculum.

“By getting young children gardening and cooking, we are investing in their future,” said Ani Brunet, Garden to Table Charitable Trust Chief Executive.

This will help achieve longer-term health, social, economic and environmental benefits for tamariki, whānau and the community.

LET SCIENCE CHOOSE YOUR BEER To mark the launch of its new smoothtasting low-carb beer, Heineken has joined forces with geneticist Andrew Shelling to develop a taste kit that allows beer enthusiasts to understand the science behind their flavour preferences.

Heineken has released hundreds of 'taste kits' for the public to explore their 10,000 taste buds and determine which beer best suits them. Labelled 'The Heineken Choice', the taste kits are free of charge and available in select bars in Auckland.

The launch of the new genetic test kits coincides with the launch of Heineken Silver, a new product designed to specifically appeal to a new generation of beer drinkers who prefer easy-drinking, smooth, low-carb beer. The extra refreshing lager is brewed at a chilled -1°C, resulting in a less bitter taste and a crisp, smooth and subtle finish.

The Heineken Choice taste kits allow beer

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enthusiasts to discover the science behind their favourite flavours and reveal the type of beer they prefer, full-bodied or smooth.

The kits will be able to detect testers' sensitivity to bitterness using a PTC test.

PTC tests are made using a bitter compound called phenylthiocarbamide (PTC) and can determine if a person is a supertaster, taster, non-taster, or somewhere in between.

The Boards of Foodstuffs North Island (FSNI) and Foodstuffs South Island (FSSI) have announced they will propose to Members to bring the two co-operatives together next year as one national co-operative.

This announcement marks the start of a process between the co-operatives and their Members, which will take several months, leading to a vote on the final proposal in mid-2024.

By combining the best of each cooperative, Members can be supported by one nationwide co-operative.

In recommending that a merger be considered, the Boards have been clear it must deliver meaningful benefits for customers and all its stakeholders.

If the merger is approved, the Chair and CEO designates will come from alternate co-ops.

Foodstuffs South Island CEO Mary Devine will continue to lead Foodstuffs South Island through the merger process but has elected not to be considered for the new cooperative’s CEO role.

The Boards have therefore confirmed that Foodstuffs South Island Chair Russell McKenzie will chair the proposed new co-operative’s Board, and Foodstuffs North Island CEO Chris Quin will assume the role of CEO-designate once the merger takes effect.

CELEBRATING 45 YEARS

The Hawke's Bay-based organic grocery business, started by locals in the 70s, celebrates its 45th birthday this year, and it's here to stay.

Chantal Organics started in 1978 when the Napier couple, Maureen Ward and Peter Alexander, set up a co-operative of families who wanted to source organic and natural whole foods unavailable in supermarkets.

Back then, organic food was seen as a niche, the domain of the hippies. No one could have predicted then that demand for this 'fringe food' would grow into a global market worth over $215,000 million.

Maureen and Peter were trailblazers for their time and influential in spearheading the organics movement in New Zealand.

In 1983, when demand began to grow, they joined forces with friends and set up a business, opening the Chantal shop in Napier. They stayed at the helm for 33 more years, driving and evolving the business, before handing the reins to daughter Tess Alexander-Ward and partner Tim Stevens.

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column

BREAKING THE DUOPOLY: FOSTERING COMPETITION IN NEW ZEALAND'S GROCERY MARKET

Nick Hogendijk Managing Partner Hexis Quadrant

In a world where grocery shopping is an integral part of our lives, the idea of competition and choice should be a given. However, for smaller countries like New Zealand, with a population of 5.1 million, breaking the stranglehold of a grocery duopoly can be a daunting task.

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n this article, we'll explore what it would take to disrupt the status quo and introduce healthy competition in such a market. We'll discuss the role of government intervention, access to land and sites for stores, the development of a sustainable supply chain, the financial challenges involved, and the impact of high inflation and a costly environment.

The goal? To provide consumers with lower grocery prices in the long term.

Government Intervention One of the first and most critical steps in breaking the grocery duopoly is government intervention. In a small country with a limited population, the market may not be robust enough to naturally foster competition. Therefore, the government must step in to level the playing field. This intervention can take several forms, such as implementing policies encouraging new market entrants, breaking up monopolistic practices, and ensuring fair competition. A lot of this has already been implemented over the past few years, yet still, New Zealand consumers are seeing little change.

On the surface, one effective approach is to set up a regulatory authority that monitors and enforces competition in the grocery sector. This is now in place with Pierre van Heeden being appointed to the position of Grocery Commissioner. His broad-reaching responsibilities include having the authority to oversee market dynamics, investigate anti-competitive behaviour by retailers and suppliers, and enforce penalties when necessary.

If the newly appointed government wanted to take a more powerful stance, they could look to provide financial incentives, like grants or tax breaks, to encourage new players to enter the market, be they local businesses of foreign entrants. These incentives would help offset the high startup costs and attract potential competitors.

The recently announced Foodstuffs merger adds another degree of complexity to the New Zealand grocery sector. A national Foodstuffs outfit will have a highly dominant market share worth approximately 65 percent of the New Zealand grocery market and almost 68 percent of the 768 stores it and Woolworths New Zealand operate in New Zealand. Even Woolworths New Zealand must be looking at this and starting to work on a strategy to protect their business from a company that will dwarf them in size, scale, and share of

supplier and consumer wallets.

It is not up for debate that Foodstuffs is an incredibly well-run business. Although I am uncertain of how this is good for competition, as it will make the already impressive Foodstuffs outfit even more so.

But at what cost to consumers and suppliers?

Foodstuffs will be able to streamline its back office further and drive greater efficiencies,

stimulate competition. This would deliver three retailers with comparable market share; thus, competitive tension would increase.

• Alternatively, forcing both Foodstuffs and Woolworths to separate their businesses into four retail businesses would have a similar effect to the previous option, though it would be a time-consuming,

Intervention can take several forms, such as implementing policies encouraging new market entrants, breaking up monopolistic practices, and ensuring fair competition.

in turn improving its already world-class margin, though none of this means cheaper prices at the register, and a more centralised buying model only serves to drive more focussed pressure on its supplier base.

With Foodstuffs now entering discussions with the Commerce Commission regarding a merger between its North and South operations to form one national Foodstuffs New Zealand organisation, there are multiple interventions the government could undertake if they gave the green light to the proposed merger. Such as: • Forcing a divestment of Foodstuffs Wholesale operations as part of the merger. However, this doesn’t reduce their retail presence and their overall demands for margins and investments to be maintained from suppliers. On the surface, this option would simply add another layer of cost to suppliers as they commence negotiating with a wholesaler (in addition to the retail operation) who, in turn, supplies the retailers.

• Permitting the merger under the condition Foodstuffs separates its retail brands into two independent entities to create a third retailer could instantly

messy, and likely litigious process for the government to navigate.

In any event, the second and third of these options would likely receive stiff opposition from the duopoly and require significant courage and determination from the newly formed government to weather the inevitable legal storm they could expect from such actions.

Access to Land and Sites for Stores A primary challenge any new entrant will face when entering the New Zealand grocery market will be access to land. Put simply, new grocery stores, warehouses, staff, inventory, and infrastructure will need to be developed. Finding suitable land and sites can be a significant challenge, especially when the existing duopoly carries a clear advantage in this area. To address this issue, the government can play a crucial role by designating and zoning areas for grocery store development. These areas should be strategically located to ensure accessibility for consumers and to break the duopoly's stranglehold on prime locations.

Additionally, the government can provide financial support or subsidies November 2023

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to encourage real estate developers to invest in grocery store properties in these designated zones. This could reduce the upfront costs for new entrants and provide them a competitive advantage.

Developing a Sustainable Supply Chain Model A robust and efficient supply chain is the backbone of a successful grocery business.

A new competitor will need to focus on developing a sustainable supply chain model that can rival the existing duopoly. This might involve building partnerships with local farmers and producers, implementing advanced inventory management systems, and ensuring timely and cost-effective distribution.

Collaboration with local farmers will not only support the local economy but also guarantee a fresh and diverse selection of local products. Investing in modern technology for inventory management will help minimise waste and reduce operational costs in the long term. Efficient distribution channels can cut down on transportation expenses, which can be a significant factor in a small country.

Financial Breakeven Point Competing against the well-established duopoly in New Zealand will take work, and setting realistic expectations is essential. The likelihood is it will take a minimum of three to five years just to reach a financial breakeven point, given the significant and ongoing investment required. New entrants must be prepared for this prolonged investment period and initial losses. The government can

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provide financial support, like low-interest loans or grants, to ease this burden and encourage businesses to stay the course.

During this time, a new entrant would need to focus on building their brand, gaining consumer trust, and continually improving their operations and the efficiencies needed to remain sustainable.

Pricing strategies will need to be competitive, even if it means operating at a loss in the early stages, to attract consumers away from the duopoly and to re-base pricing to a more acceptable level for New Zealand consumers.

Challenges of Breaking the Duopoly The existing duopoly holding a (circa) 90 percent market share will not relinquish its dominance without a fight. Any new entrant will face significant challenges as they cut into the stranglehold of these established and wellrun businesses. It should be expected that the duopoly would resort to various tactics to maintain their favourable market positions, such as aggressive pricing, exclusive supplier contracts, expanded private label offerings and aggressive marketing campaigns, as they are entitled to do so to protect their business.

To counter these challenges, the government's regulatory authority must be vigilant and swift in addressing anticompetitive behaviour. Policies and regulations exist to prevent such practices and will need to be monitored closely to protect the interests of any new entrant.

Moreover, consumers will play a pivotal role by supporting the new entrant and demanding choice and diversity in the grocery market.

Providing Long-term Competition The goal of breaking the grocery duopoly in New Zealand is to provide meaningful competition that leads to lower grocery prices for consumers in the long term. This can be achieved by fostering a sustainable environment for new entrants to thrive. It includes continuous government support, active consumer involvement, and a commitment to fair competition.

Any new competitor will need to focus on building a loyal customer base by offering high-quality products, competitive prices, and excellent customer service. Over time, they can expand their operations, innovate, and adapt to changing consumer preferences. In this way, they can gradually reduce the market share of the duopoly and create a more competitive grocery landscape.

Conclusion Breaking the grocery duopoly in New Zealand is a complex task that most likely requires government intervention, access to suitable locations, a sustainable supply chain, and the ability to withstand financial challenges. Overcoming the dominance of Foodstuffs and Woolworths will demand perseverance and dedication.

The government, consumers, and new entrants must work together to create a competitive grocery market that ultimately benefits consumers with lower prices and greater choices. In the end, a more competitive grocery landscape can lead to a healthier economy and improved living standards for all. n

op-ed

MORE MONGREL-LIKE PLEASE PIERRE

Sorry, Pierre van Heerden, the best mark I can give your 100day plan and “Top 3 fix-it list” is two out of ten.

Ernie Newman

Director Ernie Newman Consulting Ltd.

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eldom have we seen a public official with a more social license to act than yours. Hardly a cafe chat goes past without our appalling supermarket duopoly getting a mention. People want, need and expect you to get in there with mongrel-like determination and razorsharp teeth to lead meaningful change.

The first two of your three “fix-its” are diversions. Misleading pricing and “undesirable behaviour” by influential suppliers are side issues. They’re important but common to many industries. Your teams in the Commission’s fair trading area have had the tools to deal with them for years.

So give the team a rocket and some performance metrics, and make them get on with the job they should have been doing all along. While these issues sit on your personal “fix-it” list, they will simply be diversions - allowing each trivial pocket of success to deflect attention from lack of progress toward your real purpose.

That will allow you to focus, laser-like, on your number one priority – which you have named as number three – “alternative players”.

But even here, you have defined the challenge wrongly. We are decades past the point where we could have removed barriers so that, by magic, alternative players appear.

We have no shortage of supermarkets – arguably far too many per capita. The issue is not new entry but the concentration of existing ownership in too few hands market failure.

We desperately need either total separation of the wholesale from retail functions as was done successfully with Telecom or a split of banner groups into separate entities that deliver real, rather than fake, competition.

That’s utterly mission-critical for you.

That, and nothing else, will define your role. New Zealand can’t wait a decade. Kids are going hungry; the duopoly leaders are taking a huge bite out of their every meal before it reaches their plate. Your role alone stands between them and decent nutrition.

Supie’s failure was a great opportunity for you to make a statement. You missed it. You said you were “disappointed.”

Sorry, Pierre, disappointment is not good enough. You should have been freaking livid. Or gutted. At the very least, frustrated or angry. Here you are 100 days in, and one of the few fragile shoots of competition has been snuffed out in front of your eyes.

I suspect “disappointed” wasn’t your choice of word. It feels like one of the staple soothing terms served up daily by lazy government PR consultancy teams part of their diet of emotionally neutral language to trot out for every occasion without risking pushback. Bypass these people, please, Pierre - speak from the heart.

You come across like a decent man.

How do you want your term as New Zealand’s first Grocery Commissioner to be remembered? Will you disappear quietly into the anonymous depths of the public service and measure your progress by getting the font on the price tickets in the local Four Square a couple of points larger? Or will you be an activist in your role who makes a real difference to our country and people? The Commerce Commission has had activists before – think telecommunications.

The choice is yours. But sorry, right now, two out of ten is the best I can give.

Ask me again after another hundred days.

Good luck.

See my blog post here. n Ernie Newman is a Waikato consultant with a background in business advocacy, including both the telecommunications and grocery sectors. His new career memoir, “Thank God It’s Monday”, is available on Amazon as an e-book.

November 2023

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insights

NAVIGATING TRENDS & STRATEGIES FOR BABY MILK & FOOD CATEGORY A remarkable shift is occurring in the baby milk and food category as parents increasingly prioritise homemade options over ready-made baby meals. Amidst this changing landscape, Mintel has looked into the current trends and strategies reshaping the industry.

The Current Landscape In the UK, nearly half of parents with children aged 0-4 assert that homemade food is more nutritious than manufactured baby/toddler food. Across the globe, perceptions vary, with Thai mums viewing packaged baby food as a convenient on-thego option, while American parents see puree pouches as snacks rather than complete meals. In France, over half of parents feel a sense of guilt when opting for ready-made meals and snacks.

For parents in Thailand, health benefits and nutrient content reign as top priorities when selecting baby food. Brands respond to these preferences by introducing immunity-boosting innovations, emphasising organic options, and gradually expanding into plant-based baby milk and food. North America is witnessing a surge in launches centred on functional benefits.

Additionally, brands enhance flavour profiles by introducing sauces and seasonings to help parents prepare flavorful and nutritious homemade food. In the Asia-Pacific region, there's a growing focus on clean-label claims, emphasising the absence of additives or preservatives.

Tailoring Strategies for Diverse Income Groups While parents seek quality, affordability remains a concern, especially for lower-

income households. Rising prices of baby food and formula, attributed to tightening regulations during the pandemic, have put financial pressure on parents. High inflation is also affecting the mental well-being of these parents, according to Mintel's research.

Brands should implement income-specific strategies to cater to households with varying financial constraints. Budget-friendly formulas, emphasising essential nutrients at an affordable price, can alleviate concerns about the cost of infant milk formula.

Established brands and trusted formulations hold sway, as many parents prefer brands they've used before. Brands must communicate their reliability and nutritional benefits to win over new customers.

Private-label formulas are gaining traction as cost-effective alternatives. These brands can highlight quality and nutritional benefits while offering value to consumers.

Sustainable Messaging Remains Vital Data from Mintel GNPD reveals a 38% increase in baby food and milk launches featuring ethical and environmental claims in the year leading up to June 2023.

Leading companies champion ethical and environmental claims as part of their global sustainability agenda, primarily focusing on packaging and recycling. However, as parents prioritise nutritional benefits, education is needed to underscore the impact of

sustainable sourcing on ingredient nutrition.

In Germany, 60 percent of parents who choose products with sustainability claims believe that companies need to explain the connection between sustainable practices and product quality.

Takeaway from Mintel Report In the coming years, brands must offer dependable and innovative private-label baby food and milk options to ease the financial burden on parents. Meal kits, sauces, seasonings, and superfood powders can provide convenience and a sense of control for parents.

Brands can link their sustainability efforts to ingredient health and safety. Promoting local ingredient usage and traceability can reassure parents about product safety. As personalised nutrition becomes the norm and concerns for food health and safety persist, developments such as postbiotics and AI-driven solutions will play a significant role in infant gut health and food safety assurance.

In this category, brands have the opportunity to cater to the diverse needs and expectations of parents while ensuring the health, safety, and sustainability of their baby food and milk products.

Explore Mintel’s The Future of Baby Food and Milk 2023 research. n

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BETTER EGGS REALLY ARE ALL THEY'RE CRACKED UP TO BE While the egg industry has recently made some changes for the better, it's business as usual for Better Eggs, which has always focused on being… well, Better. So, who is Better Eggs, and what role have they played in disrupting the egg-shelf status quo by ensuring that the chicken and the consumer always come first?

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Better Eggs give a cluck. The hens' welfare, the quality of the eggs, and the environmental and social impact of production are all factors that are considered everyday.

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hances are, consumers had the option of Better without even knowing it.

Almost 90 years ago, one of Better Eggs' founding companies began the quest for the Better Egg. These eggs appeared on the shelves of supermarkets, dairies, and fruit and vegetable shops, were used by the dozens in bakeries and cafés, and gracing breakfast, lunch and dinner tables.

They weren't called Better Eggs back then.

They were just eggs, but from happier hens and farms that put in an effort to think further than just 'today'. In fact, one of Better Eggs' founding companies was the first egg production business to become SPCA Certified®. Being Better is in its DNA. The concept of Better Eggs was hatched in 2020. For the first time, Better Eggs became a brand in its own right. This gave curious consumers the opportunity to not only make sure they were getting Better but to support Better too.

Better At Being Better Better Eggs give a cluck. The hens' welfare, the quality of the eggs, and the environmental and social impact of production are all factors that are considered every day. Their people are important and treated with the same family spirit that laid their foundations many decades ago.

Trends, proven advice, and research from overseas producers have all played a role in the direction that Better Eggs has taken in their production.

"Our purpose is to provide nourishment for better living," said Better Eggs Chief Eggs-ecutive Officer Gareth van der

Heyden, "every day, we try to find ways to be better. It is always front of mind."

"We are continually improving what we do to be champions for better."

Happy Hens, Better Eggs Henergy was the first brand in New Zealand to join SPCA’s animal welfare certification programme for eggs. Naturally, Better Eggs Free Range is also SPCA Certified. And it's easy to see why.

Better Eggs are laid in large, open, atriumstyle barns with natural ventilation and loads of natural light. The entire bottom of the shed opens up for the birds to freely access a forest environment with more than one hundred thousand trees, rock formations, sun, sky, shade… and lots and lots of space. And when it so pleases them, the hens return to their warm, dry, comfortable barns to sleep and lay their eggs. In an eggshell, it's hen heaven.

The Better life doesn't stop there. Aside from opportunities to forage in the natural vegetation, Better Eggs hens are served their own blends of grain, custom-made according to their age and nutritional needs.

It's an egg-cellent recipe for success.

As the hen-spiration for all this, Better Eggs hens' health is of the utmost importance. Stringent biosecurity practices include appropriate PPE, washing the wheels of vehicles before they come on the farm and changing footwear between sheds.

Old-School Values, New-Age Technology Humans are still the most qualified candidates for the job of caring for chickens,

but technology plays a big role in taking care of everything else. Shed ventilation, temperature and light control are fully automated. Conveyor belts and robots collect and pack the eggs into trays and pallets, which are then delivered to nearby grading and distribution centres. Each stage of the journey is traceable, ensuring accountability throughout.

Better Futures Built on a legacy of family spirit, delighting their customers, and four generations of Champions for Better, Better Eggs has always planned ahead to avoid scrambling to fix problems later. Continuing this legacy means putting sustainability measures in place for future generations.

Better Eggs packaging is made from recycled and recyclable materials. Plastic shrink-wrapped trays have made an egg-xit.

Local maise supply reduces their carbon footprint, their passenger fleet is transitioning to hybrid vehicles, and natural light in the sheds reduces electricity consumption. Solar power would be even better, so guess what? They're likely to get cracking with that as well.

For Better Eggs, this labour of love doesn't end at the supermarket shelf. Rather, the legacy continues into the homes and onto the plates of hundreds of thousands of kiwis every day.

Plenty has changed since those early days. What hasn't changed, however, is Better Eggs' commitment to Better quality, sustainability, animal welfare, and futures.

No egg-ception. n

November 2023

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artisanawards

congratulations to all 2023 inspire+ new zealand artisan awards

A

nd that's a wrap! The 2023 Inspire+ New Zealand Artisan Awards are over for another year, and we are delighted to announce the award winners.

The judges have had a challenging time assessing entries over the past few weeks, for at the heart of the judging panel lies a steadfast commitment to excellence. I am delighted to share the winners with you and take this time to thank my fellow judges, Danielle Lendich, Mike Shatura, Simon Gault, Ben Bayly, and Caitlan Mitchell, for what was an outstanding effort condensed into a concise timeframe.

With well over 800 entries this year, once again, assessing the entries took a lot of time. The judges have given their time to provide professional and knowledgeable assessments of each product. They form the backbone of a hardworking professional

team that brings you this no-fee Award programme. We also thank our consumer focus group; it is an added layer to the Awards that we have this group assisting with the programme.

Our holistic approach to evaluating entries recognises excellence in taste, quality, and presentation while acknowledging the ever-changing landscape of consumer expectations and sustainable practices. Whether the product is aimed at retail, foodservice or catering, the entry must fulfil its intended function and meet its target market's needs and expectations. In today's challenging economic climate, commercial success is not a given; with each new product launch comes a high level of personal and financial risk. The Inspire+ New Zealand Artisan Awards, with its dedicated and knowledgeable judging panel and

professional team, continues to set the benchmark for recognising outstanding products while rewarding continued growth and development.

We extend our congratulations to the award winners, and we thank all entrants for their enthusiasm and drive in pursuit of product excellence and innovation. n

2023 NZ ARTISAN SUPREME AWARD WINNER

EPIC COFFEE EPIC COFFEE LTD

GOLD

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• Epic Coffee Drip Filters, Off-Road Roast / 10 Pack (Gold) • Epic Coffee Drip Filters, Expedition Roast / 10 Pack (Gold) • Epic Coffee Drip Filters, Summit Roast / 10 Pack (Gold) • Epic Coffee Drip Filters, Overland / 10 Pack (Gold)

Tania Walters | Publisher

Thank You to Our Sponsors THANK YOU WENDY'S! A big thank you to Wendy's for once again sponsoring the Sauce Category for the Inspire+ New Zealand Artisan Awards.

When it comes to delicious burgers, Wendy's knows a thing or two, especially about the sauces that bring those flavours to life. Their expertise in crafting the perfect sauce pairings for their renowned burgers makes them not just a sponsor but a highly valued member of our judging panel.

Tania Walters, the head of this year's judging panel, expressed it best when she said, "Wendy's is known for really good burgers, and their expertise in sauce pairings means that they are the ideal partner to join the judging panel. We welcome their input and market knowledge."

THANK YOU SILVERCHEF!

THANK YOU LABEL & LITHO!

We’d like to extend a hearty "Thank You" to SilverChef.

Their generosity went above and beyond this year as they provided state-of-the-art fridges and freezers to ensure the highest quality preservation of this year's Chilled and Frozen artisan entries.

We want to say a huge thank you to Label & Litho who have done a fantastic job with our winners over the years.

Label & Litho are masters of their craft, dedicated to creating award-winning labels that combine innovative technology with impeccable design. Their commitment to quality in both labels and service makes them the ideal partner for our event. As pioneers in labelling solutions, they bring a creative and nimble approach, tailoring their services to meet a wide range of labelling needs.

THE SILVERCHEF DIFFERENCE For those who aren’t yet familiar, SilverChef has been an industry leader for 36 years and counting, helping over 58,000 hospitality businesses kick-start their dreams by offering flexible finance for commercial kitchen equipment.

Their impact extends beyond our shores, reaching Australia, Canada, and the United States, with an investment of $1.5 billion in the global hospitality industry.

Their expertise and generosity make them not just a sponsor, but a valued partner whose ethos aligns perfectly with the aims of the New Zealand Artisan Awards.

For those in the community who are considering entering the hospitality industry, we wholeheartedly recommend exploring SilverChef ’s flexible Rent-Try-Buy® financing options. They could be the key to unlocking your own entrepreneurial dreams.

GOLD

MORE THAN JUST LABELS It's often said that the first impression is the lasting impression, and labels are a big part of that. Label & Litho has provided brands with top-notch labels that not only encapsulate the essence of their work but also elevate it.

Whether it's a unique font, an eye-catching design, or a label that perfectly complements an artisanal cheese or bottle of wine, Label & Litho has ensured that our artisans' creations leave a lasting impression from the first glance.

SILVER

BRONZE

November 2023

I 17

The Judging Panel T

he judging panel upholds the utmost standards of excellence, ensuring a comprehensive evaluation of each entry.

Each submission undergoes thorough assessment based on a wide range of criteria, encompassing fit for purpose, visual appearance, mouthfeel, consumer/ market appeal, packaging and design, aroma, flavour, consistency, and quality but also some additional vital aspects.

One crucial factor that the judging panel considers is the product's relevance and suitability for its intended purpose. Whether a fast-moving consumer goods (FMCG) item or a food service product, the entry must fulfil its intended function and meet its target audience's needs and expectations.

This criterion ensures that the products excel in taste and quality and demonstrate practicality and usability. The judging criteria cover commercial success or prospect of commercial success, innovation, and how successfully the product satisfies a market need. Products are scored using a point system heavily weighted on commercial viability.

Furthermore, sustainability plays a pivotal role in the evaluation process. As retailers and consumers increasingly prioritise eco-friendly practices, the judges consider the products' environmental impact. Factors such as responsible sourcing of ingredients, packaging materials, waste reduction efforts, and general sustainability practices are considered. Products that align with these values and contribute to a more sustainable future are highly regarded.

Additionally, the judges assess the level of innovation and uniqueness demonstrated by the entries. They look for products that push the boundaries of creativity, introducing novel concepts, ingredients, or flavour combinations that captivate consumers and differentiate themselves in the market.

Innovation, coupled with exceptional execution, is a key aspect that sets winning products apart from the competition.

Another significant aspect is the product's ability to meet consumer preferences and address evolving market trends. The judging panel evaluates how well the entry aligns with current consumer demands, considering dietary preferences, cultural considerations, health and wellness trends, and emerging flavour profiles.

Products anticipating and catering to these evolving preferences have a greater chance of resonating with consumers and achieving market success.

The judging panel ensures a comprehensive assessment of the entries by expanding the evaluation criteria to include factors such as fit for purpose, innovation, market relevance, and alignment with consumer preferences. This holistic approach recognises excellence in taste, quality, and presentation and acknowledges the ever-changing landscape of consumer expectations and sustainable practices.

The New Zealand Artisan Awards, with its dedicated and knowledgeable judging panel, continues to set the benchmark for recognising outstanding products that delight consumers while aligning with their values and aspirations.

ADDITIONAL EXPERTISE We prioritise fairness and accuracy in evaluating products made by New Zealand artisans. To achieve this, the judging panel engage, where necessary, with external professionals if required and, of course, values the input from the consumer focus group. These additional contributions to the judging process bring invaluable insights to product evaluations, ensuring a comprehensive assessment of the entries.

Meet Our Key Judges TANIA WALTERS

HEAD JUDGE & FOUNDER OF NEW ZEALAND ARTISAN AWARDS

Tania Walters is a highly experienced industry professional with an extensive food and beverage sector background. With a career spanning over 30 years, Tania has significantly contributed to food innovation businesses across various international and national awards.

Tania embarked on a successful career in the publishing industry after honing her skills in her own marketing company. Over the years, she has worked across countless b2b and b2c magazines, collaborating with industry experts to deliver informative content to a diverse readership.

In addition to her publishing background, Tania has a keen understanding of marketing principles and strategies. Through her diverse roles in marketing, she has adeptly crafted compelling brand narratives, developed targeted marketing campaigns, and implemented effective communication strategies. Her ability to leverage market trends and consumer insights has proven instrumental in driving brand growth and establishing a solid brand presence.

Her passion for the food and beverage industry has meant involvement in promoting and supporting food innovation on a global scale. Her experience as a judge

at both SIAL and ANUGA, the two colossi food exhibitions, has given Tania a unique advantage.

Her experience as a previous judge for SIAL d'Or, considered the Golden Globes of the consumer-packaged goods industry at SIAL exhibitions worldwide, spanned an impressive period from the mid-1980s to 2016. This role allowed her to evaluate groundbreaking food concepts, assess culinary trends, and recognise exceptional creativity and innovation.

Continuing again this year, Tania is an invited judge in the Anuga Taste Innovation Show held in Cologne, Germany. As a leading trend barometer and a source of inspiration for the global food business, this biennial competition showcases the most important innovations at the Anuga trade fair.

Anuga is one of the largest industry exhibitions in the world and a must-attend for industry professionals. As the world's largest trade fair for food and beverages, Anuga is groundbreaking for developments in the industry. It inspires with its special trade fair concept. Here you will experience not just one trade fair but ten trade fairs under one roof, making Anuga a unique platform for exhibitors and trade visitors.

Tania has established herself as a respected

publishing, marketing, and food innovation authority. Her passion for the FMCG and hospitality sectors, comprehensive understanding of marketing strategies, and invaluable experience in the food and beverage industry have positioned her as a talented industry professional.

Tania launched the Inspire+ New Zealand Artisan Awards over fifteen years ago to create an accessible, free-to-enter awards programme. By creating this highly respected and recognised awards programme, she has utilised her expertise and ability to contribute to the success of many New Zealand brands, continuing to promote New Zealand brands not only locally but on the world stage.

BEN BAYLY

EXECUTIVE CHEF & RESTAURANT CO-OWNER

Ben Bayly is one of New Zealand’s premier chefs, and is always on the look out for new, exciting and innovative products. Born into a farming family, Ben fell in love with food from an early age.

Having travelled the world, working with some of the most prestigious and world class chefs in famed restaurants and hotels, Ben honed his chef skills in France, Italy, and the United Kingdom before returning back to New Zealand.

Ben is now the co-owner at a number of restaurants, starting with Ahi., his flagship restaurant in downtown Auckland. Some of his other restaurants in Auckland include the French inspired bistro, Origine, and The Grounds in the Waitakeries.

Outside of Auckland, Ben is executive

chef at Aosta, a modern Italian restaurant in Arrowtown, and the historic Bathhouse on the shores of Lake Wakatipu.

Harvesting natural and organic produce has long been a personal passion for Ben, which has led to him start up the Ahi Organic Gardens in South Auckland, which produces ingredients used at all of Bayly’s Auckland based restaurants.

Ben has also had a successful career in television, and will be best known to audiences for his work as a judge on My Kitchen Rules New Zealand, Masterchef New Zealand, and recently he featured on the local series “The Restaurant That Makes Mistakes”, which followed eight people living with dementia who took on roles at a restaurant to better improve their freedom and confidence.

November 2023

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DANIELLE LENDICH WENDY'S CEO

Danielle Lendich has been a leader within New Zealand’s restaurant industry for over two decades. Continuing her family legacy, Danielle is the CEO of Wendy’s Hamburgers New Zealand, a company her parents started in 1988.

Wendy’s New Zealand is known for its vast range of products on the menu, with countless flavours and styles representing a multitude of cuisines from around the world. A sauce is widely known for being a key element to a burger, and under Danielle’s leadership, Wendy’s New Zealand has showcased some of the finest quality sauces available in Quick Service Restaurants and in the FMCG sector.

Danielle has industry expertise in business management, especially in marketing and operations, as well as customer service.

Danielle also has a passion for strategic planning and team building.

Wendy’s New Zealand has been an industry leader in incorporating local products into its burgers, evaluating products for taste, texture and style, and assisting homegrown products to thrive nationally. Danielle has been at the forefront of this mission, introducing various ingredients to the mainstream market.

Wendy’s New Zealand currently has 22 restaurants nationwide, and all follow the company’s old-fashioned style and recipes. Many of Wendy’s New Zealand’s local providers have been supplying the same products to the restaurant chain since the beginning. Still, Danielle remains determined to find high-quality ingredients to add to the list.

SIMON GAULT

CHEF & FOUNDER OF GAULT'S DELI

Simon Gault has been a familiar face to New Zealanders throughout his long and illustrious career on the local food scene.

He has established himself as one of New Zealand’s finest chefs and is internationally recognised for his outstanding culinary accomplishments in Europe and the United Kingdom.

After opening his first restaurant at the age of 22, Simon has been the name behind some of Auckland’s finest and most well-known restaurant brands. He was the former executive chef of the Nourish Group and is best known for his work in restaurants such as Bell House, Gaults on Quay, Jervois Steakhouse, Euro Bar and Restaurant and Giraffe. Around New Zealand, Simon opened Bistro Lago in Taupo, Jervois Steakhouse in Queenstown, Shed 5, Pravda, and The Crab Shack in Wellington.

Simon is also an importer of fine ingredients and has been searching for the highest quality products from around the world. He recently opened Gault’s Deli in Auckland, where he shares his love

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of food through artisanal products and cooking techniques. He produces his own range of seasonings and spices and has also produced his own range of signature homewares products.

For five seasons, Simon was a judge on the popular television show, “MasterChef New Zealand”, and also fronted his own cooking show, “Chef on a Mission”. He has been the author of four bestselling cookbooks, and in 2022 released an autobiography titled “No Half Measures”.

Simon has been a food writer and columnist for a number of publications and enjoys sharing his knowledge and enthusiasm for food.

Simon has accumulated several awards for his work, including the prestigious New Zealand Restaurant Association’s Innovator of the Year, the Lewisham Awards Chef of the Year and Outstanding Hospitality Personality of the Year. He was inducted into the New Zealand Restaurant Association Hall of Fame, reflecting his lifetime achievements and outstanding career.

MIKE SHATURA AHI EXECUTIVE CHEF

Executive Chef at Ahi, Mikhail (Mike) Shatura, shared his journey to becoming a chef, along with Ahi’s special garden and the creative freedoms he expresses through cuisine and creating.

Ahi has had a stellar year winning countless awards and recognition for their efforts. They were the winner of Best Metropolitan Restaurant 2021/2022 and Best Drinks List 2021/2022, and on top of all this, they also were awarded 2 Chefs Hats from Good Food Guide. An outstanding set of achievements despite the year they all had with Covid hardships, setbacks and major staff shortages.

Mike was born and raised in Vladivostok, Russia. He was always interested in cooking, but after earning a degree from Auckland University, he worked for two weeks in an office space. However, he found that the office environment didn’t quite suit him or his personality.

“So, I decided to pursue a career in cooking. I’ve never looked back since,” he said.

The ability to pursue creative freedom and the power of putting a smile on people’s faces through food is Mike’s favourite part of being a chef. Looking to the future, he

sees challenges for the hospitality industry with a lack of young chefs coming into the industry.

“I’m looking for “hungry”, inspired and motivated young talent to share the knowledge with,” he revealed.

He encourages young people who are interested in hospitality and tells them the journey is worth it.

“Be prepared to work hard, self-educate along the way, research and always push yourself to be better. This is the way forward.”

Harvesting natural and organic produce has long been a personal passion for Bayly, which has led to him starting the Ahi Organic Gardens in South Auckland, which produces ingredients used at all of Ben’s Auckland-based restaurants.

Ben has also had a successful career in television and will be best known to audiences for his work as a judge on My Kitchen Rules New Zealand and Masterchef New Zealand. Ben was also recently featured on the local series “The Restaurant That Makes Mistakes”, which followed eight people living with dementia who took on roles at a restaurant to improve their confidence.

CAITLAN MITCHELL

EDITOR-IN-CHIEF OF SUPERMARKETNEWS

As the editor-in-chief of SupermarketNews Magazine, she has made remarkable contributions to the industry, showcasing her keen eye for innovative products and designs.

With a strong commitment to promoting excellence in the artisan community, Caitlan serves as a judge for the New Zealand Artisan Awards for the third year in a row.

Her vast knowledge and experience in the industry make her an invaluable asset to the judging panel, where she plays a crucial role in evaluating and recognising outstanding artistry and craftsmanship across the judging criteria.

As a media partner for several international food and beverage exhibitions, Caitlan actively seeks out and highlights innovative products and designs across the globe. Her collaborations with international partners have allowed her to report on

the latest trends and forecasting in the industry, providing valuable insights to her readership.

Caitlan's passion lies in creating connections within the industry and helping small businesses take the next step. Through her extensive network and dedication, she loves to find the perfect match between artisans and those seeking unique, highquality products.

Growing up in publishing, Caitlan is the youngest daughter of the late Peter Mitchell. Peter dedicated his life to helping the industry thrive and was the only person to receive two lifetime achievement awards for his services to the New Zealand industry. Caitlan is already following in his footsteps with her unwavering commitment to promoting New Zealand excellence.

Caitlan also has an extensive background in photography and design.

November 2023

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20

minutes with

Founded by Scott Butland, Momojo is dedicated to the children of Butland, Mikey and Jessie, and their mother, Melissa, with each of the first letters of their names making the brand name ‘Momojo’.

22 I supermarketnews.co.nz

M

elissa passed away from cancer when she was just 39, Jessie was then 12, and Mikey was nine.

The tragedy of Melissa’s early loss was incredibly difficult for the family. Within the misfortune, Mikey and Jessie found their way of managing their feelings by participating in various activities to raise money and awareness for both The Cancer Society and Sweet Louise, which Melissa was a beneficiary of, along with various other organisations, as she battled cancer.

The children also donated their savings to these organisations, which rely on donations to operate. These acts of service and healing from Mikey and Jessie inspired Butland’s desire to do something meaningful, which would later take the form of Momojo.

In October and November this year, 20

percent of all sales made by the company will be given to Sweet Louise and The Cancer Society.

“The continuing intention of Momojo is to give back. As the company grows, our contribution will grow with it, and we hope to be able to make substantial contributions as the years go by,” said Butland.

Butland continued that it was hard to describe the profound value that moments of joy have on the person you love when, for the most part, they are experiencing great difficulty.

“Sweet Louise and The Cancer Society offer services for people with cancer which are free of charge and play supportive roles both emotionally and physically.”

As well as contributions to research, institutions such as Sweet Louise and The Cancer Society also offer counselling,

massage, photography for family portraits, vouchers for fun experiences like Rainbow’s End, and beautiful opportunities to grow special memories.

“When life is precious, precious moments count immeasurably. We know the preciousness of life at Momojo and want to do our part for health, vitality, care and contribution.”

A longtime friend from music school introduced Butland to kefir grains. He started to ferment these at home, and he decided that kefir could represent an opportunity and substantial benefits for New Zealanders. This set in motion Butland’s mission to start a business.

With over 45 years of New Zealand food industry experience in product and process development, Torben Sorensen specialises in food microbiology. After Sorensen and

Butland met, Sorensen began researching the origins of kefir from when it was used on the Silk Road. The pair co-founded Jemima Food Ltd, the company behind Momojo Real Kefir, and built a small bespoke manufacturing facility for Momojo on Sorensen’s lifestyle block in Puhoi.

Momojo kefir has a taste resembling that of Greek yoghurt, with a liquid consistency and a substantial amount of probiotic life. The benefits of these probiotics are numerous, including supporting digestion, fighting disease, and promoting good gut health and function. While probiotics can be found in various foods, Momojo products have a concentrated amount, with more than 50 billion CFUs (colonyforming units) per serving at the time of manufacturing.

“To put this in perspective, Momojo has about the same probiotic content as a teaspoon as compared to one litre of yoghurt made to the New Zealand and Australia yoghurt standard.”

Momojo is also crafted with a specific point of difference. Butland and Sorensen aim to produce ‘kefiran’, which is found in traditional kefir. Kefiran has powerful and incredibly beneficial properties for the gutlining.

Butland revealed consumers of Momojo have told him that the products have helped to alleviate IBS, gastric reflux, and even psoriasis by consumers of Momojo. He also noted that the properties of Momojo as a liquid wholefood make it both highly nutritious and easily consumed, which is particularly beneficial for the elderly and people going through chemotherapy due to the difficulty these people have with digestion and the energy requirements of chewing food.

Under international guidelines, kefir should contain both probiotic bacteria and yeasts. Momojo does contain these

substances and to the level required. Most manufacturers avoid using yeast because of difficulties in distribution.

“At Momojo, we have overcome these challenges.”

Momojo’s kefir products come in a natural variety in a 900ml family size and 225ml Mango and Strawberry flavours, a great ‘grab ‘n go’ or blended-in smoothies.

As a rapidly growing category, Momojo is looking to take full advantage of the popularity of fermented dairy foods by entering with functional health products that are delicious and of exceptional quality.

Moving forward, Butland and Sorensen are determined to have Momojo’s flagship products become staples in the market, with the focus of business centred on producing high-quality goods as efficiently as possible.

Momojo will continue to support charitable organisations such as Sweet Louise and The Cancer Society, with the meaning behind the Momojo name serving as a reminder of what the company stands for and the positive impact it is committed to striving for. n

November 2023

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20

minutes with

24 I supermarketnews.co.nz

Father and daughter duo Dasha Skye and George Vesna created Epic Coffee over their shared passion for great-quality coffee and the great outdoors.

Photography by Ben Grainger

Photography by Bri Woolnough

“T

he idea of serving outdoor enthusiasts with high-quality, convenient coffee came about when we realised there was a gap in the New Zealand market,” said Skye.

Skye said that the pair wanted to create a product that could be enjoyed anywhere from mountain peaks to campfires, without the hassle of traditional brewing gear or sacrifice in taste and quality. This resulted in the Epic Coffee Drip Filters, single-use drip coffee packs that bring a coffee shop experience to the wilderness.

Using only single-origin, specialty coffee beans and delivering a convenient, lightweight solution to brewing coffee no matter where consumers are, Epic Coffee is tried, tested, and roasted in-house at Epic Coffee’s roastery in Waipu, New Zealand. Epic Coffee is meticulous about the origins of its beans and strives to obtain as much ‘seed to cup’ information as possible.

“We prioritise sustainable packaging anywhere possible within our business and shipping practises.”

Partnered with ONETREEPLANTED, proceeds from sales contribute to reforestation and enable website customers to plant trees with their purchases. Skye continued that Epic Coffee was also a proud supporter of LANDSAR, providing coffee to fuel their vital training and rescues.

In 2022, Epic Coffee invested in inhouse automated packaging equipment, a decision that set the stage for its expansion into on-sellers and stockists. By doing this, Epic Coffee transformed from a passion project into a fully-fledged business operation, allowing it to connect with a broader audience and rapidly grow.

Vesna and Skye place enormous value on customer input, attributing this feedback as a driving force behind Epic Coffee’s product development, branding choices, marketing strategies, partnerships, and community initiatives.

Skye said that nearly every aspect of the brand and its product offerings has been shaped by the preferences and insights of customers.

Photography by René Vermeer “We remain dedicated to constant improvement, expanding our offerings, and supporting community initiatives that align with their suggestions.”

Epic Coffee began the year by participating in exciting and successful expos, leaving a significant impression and impact on the outdoor enthusiast community, including the 4X4 Outdoor Expo, SIKA Show, and more. Each event has played a critical role in expanding brand awareness, with partnerships such as these providing a significant opportunity to spread the word about Epic Coffee among outdoor enthusiasts.

Moving forward, Skye and Vesna said they were onto something sweet, introducing Hot Chocolate to the lineup and an organic fair-trade roast aligned with their sustainability and ethical sourcing values.

Plans for an Epic Roastery 2.0 in an exciting new location are underway.

“Our big goal? Fuel as many Kiwi adventures as possible.” n

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CHECKOUTlocal what’snew

NEW ZEALAND'S FIRST NOOTROPIC ICE BLOCK Nice Blocks and Arepa have teamed up to launch New Zealand’s first Nootropic Ice Block.

Little Island and its Nice Blocks brand are well known for their award-winning dairy alternative ice blocks and ice cream. Nice Blocks has partnered with Arepa, the brain drink for clarity and performance, to launch New Zealand’s only Nootropic Ice Block. The Arepa Brain Pop by Nice Blocks contains the same L-Theanine and vitamin C as the Arepa performance drink packed with the full-flavour blackcurrant.

Little Island’s Nice Blocks are summer on a stick, boasting big flavours, and available in a fully home compostable certified wrapper. Nice Huh? For more information, contact orders@littleislandcreamery.com or phone (09) 579 1350 or visit littleislandcreamery.co.nz/.

AN INNOVATIVE TWIST ON MIXED BERRIES Nibblish has introduced an innovative twist to the classic frozen mixed berries. Instead, these mixed berries are gently baked, offering a fresh and exciting way to savour the natural flavours of strawberries, cranberries, blueberries, and blackcurrants.

The gentle baking process is a distinctive departure from traditional frozen berries, providing a unique, wellbalanced taste experience.

The absence of added sugars or chemicals in all Nibblish products underscores their commitment to providing better-for-you snacks using natural ingredients with no added nasties. Designed specifically for next-generation snackers who are looking for convenient and healthy snack options. Nibblish’s new Mixed Berries product emphasises the natural goodness of berries without compromising on taste or nutrition.

For more information, contact Tom at tom@nibblish.co.nz or visit www.nibblish.co.nz.

INTRODUCING SOURDOUGH LONG ROLLS Introducing Sourdough Long Rolls, the newest addition to the Gluten Freedom range by Venerdi. Customers can fill them to the brim with BLT classics or bust their hunger with a hot dog. Gluten Freedom’s soft long rolls make quick work of big appetites and are a staple for the summer BBQ season.

Vegan-friendly and free from gluten, dairy and soy, but you would never know it, and that’s the point. Flocking good bread that focuses on what you can eat, not what you can’t.

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

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NEW GLASS JAR FOR GREEK STYLE CHEESE Introducing Castello’s new glass jar with its marinated Greek-style cheese in oil with garlic and herbs. The new glass jar supports Castello’s ongoing sustainability commitment to taste for less waste.

Castello’s Greek-style cheese has been made using a classic recipe to create a full flavour with a balanced, tangy finish and slightly crumbly texture. These pre-cut cheese cubes are so convenient, offering the taste of fresh garlic and herbs, ready to add to salads, pizza, pasta and baked dishes. Visually engaging, the cheese cubes have natural irregular holes mixed with herbs and garlic to make any dish attractive.

The absolute best of crumbly and tangy mixes well with crunchy, providing an indulgent multi-sensory experience with this Greek-style cheese. It is easy to use in any dish and is enjoyed by cheese lovers worldwide.

For more information on visit castellocheese.com/en-au/.

EMBRACING THE RIOT Plant-based and produced by Natures Organics Australia under the Earth Choice brand, UNDO THIS MESS Laundry Liquid is undoubtedly an exceptional laundry liquid, delivering to consumers a value-for-money product with sensational fragrances and efficacy.

UNDO THIS MESS Laundry Liquid uses powerful cleaning chemicals from renewable sources instead of fossil fuels. It’s made with plant-based ingredients, recycled plastic, and renewable solar energy. Boasting plant-based power, UNDO THIS MESS Laundry Liquid is packaged in recycled plastic, vegan, crueltyfree, septic safe, greywater safe, suitable for top and front loaders and has 40 washes per pack.

UNDO THIS MESS STAIN BLASTER is the green, clean, dirt-busting machine. Plant-based and powerful with an aroma of summer with its beautiful Bergamont Orange scent, users need just a capful to remove stains.

UNDO THIS MESS DEEP CLEAN is an ultrapowered, odour-busting, super-strong laundry liquid with a few secret weapons, including its stain-zapping enzymes, odour control, and a mean clean. It smells like ice-cold homemade lemonade with a beautiful Lemon Myrtle scent.

Riot Brands is a disruptive sales and distribution company that connects brands to New Zealand consumers. It amplifies availability and visibility for innovative, diverse brands to captivate consumers and the local retail scene.

For more information, visit riotbrands.co.nz.

A PASSIONATE FAMILY BUSINESS Spice Tree is a passionate family business that manufactures freshly ground spices, spice mixes, seasonings, spice rubs, flour, and health mixes in Wellington, New Zealand.

Its award-winning products include an extensive range of its hero spices as well as its new, delicious spice innovations, including its Butter Chicken Masala, a 2022 Artisan Awards Bronze winner, and its 2023 Artisan Awards silver winner, Tandoori Masala, as well as its 2023 Artisan Awards Bronze winning mixes, Chermoula, Montreal Steak Rub, Texas Dry Rub, Chai Masala, and Dal Fry Masala (renamed as Multipurpose Curry Powder).

Spice Tree's mouth-watering range has four spice categories available at varying weights, with one price point. This boasts a proud collection of mixes, seasonings, spice rubs, and whole spice powders. Spice Tree is the perfect addition to elevate any dish, taking customers' tastebuds on a global flavour experience.

For more information or to become a stockist, contact the Spice Tree team on 04 5687898 or 027 378 7898, or email atyourservice@spicetree.co.nz or visit www.spicetree.co.nz.

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CHECKOUT what’snew yearinreview

CONTINUE TO GROW AND DEVELOP As a leader of the zero percent RTD category, entering the market in 2020, Finery has seen trends cemented and the category growing.

Finery has a new product sampler range launch ahead and has had an entire brand refresh of its core range, with improved flavour combinations, descriptors and packaging that stands out on the shelf.

With its new refresh, Finery anticipates it will attract a slightly younger market who are entertaining an alcohol-free and healthier lifestyle with the continued development of its range, keeping it free from preservatives and offering a delicious guilt-free alcohol alternative.

Jane Allan, founder of Finery, said that the brand would continue to offer consumers matching options with and without the alcohol content.

The behind-the-scenes advertising and marketing rollout of the new brand refresh has been well received, according to Allan.

“It's so exciting to see a new facelift,” said Allan.

BRIDGING THE GAP

SUPPORTING LOCAL Cathedral Cove’s latest launch, the Hawkes Bay Peach Coconut Yoghurt, was crafted and aligned with its mission to increase its support of local growers.

This commitment to supporting the Hawkes Bay growers was influenced by how many were impacted and had fruit damaged due to the extreme weather events the area has faced. Cathedral Cove has turned the region's beautiful peaches into a product that resonates with most New Zealanders: peaches and vanilla.

Made from 100 percent natural ingredients and a complementary summer addition to smoothies or paired with granola, Cathedral Cove hopes to have its Hawkes Bay Peach Coconut Yoghurt distribution increase in 2024.

The product has been well-received and popular with consumers, with its pairing of a Kiwi-favourite stonefruit and a vanilla bean coconut yoghurt, making it a match in heaven.

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Remarkable Tortillas Gluten Free Wrap was created to cater to the growing importance of gluten-free options in modern food trends. It has been well-received for its neutral flavour and flexibility. As a manufacturer of corn tortillas, Remarkable Tortillas distributes to various restaurants and distribution companies.

Many consumers, especially those accustomed to flour tortillas, sometimes find corn tortillas harder and less flexible. This is often due to a lack of knowledge on how to warm them properly. To bridge this gap, Remarkable Tortillas created its gluten-free wrap, combining Tapioca, Pea, Corn, and Amaranth flours. This blend offers a neutral taste, making it more accessible for those unfamiliar with traditional corn tortillas. Additionally, it provides a softer and more flexible texture compared to regular corn tortillas.

Moving into 2024, Remarkable Tortillas is focused on expanding its Gluten Free Wrap line. Currently, the wraps are produced in a 6" size, and to address consumer requests for larger sizes, Remarkable Tortillas is acquiring new machinery that will allow it to create wraps up to 12" in size. With this exciting expansion, it is also excited to explore infusing these wraps with Mexican flavours to provide even more options to customers.

Remarkable Tortillas is continuously looking for ways to enhance and diversify its products to meet the evolving preferences of its customers.

PERFECT SIZE FOR CHRISTMAS

NEW, UNIQUE & SUSTAINABLE ONLY GOOD was created to address consumers' demand for something new, unique, and sustainable in the hand and body wash category. Designed to disrupt the supermarket category with clean, luxurious, eco-friendly, and accessible products, ONLY GOOD products are packaged in sugar-cane crafted bottles, with natural formulations complemented with scents from the fragrance capital of the world, Grasse, in the South of France.

Maintaining its good ‘inside and out’ ethos, ONLY GOOD products are developed as clean, safe, effective and sustainable. Its manufacturing also supports local businesses with bottles, screen printing and cartons of its products, all made in New Zealand.

ONLY GOOD has received positive consumer feedback on its products, coupled with a continued uplift in growth over the last three months, with the launch of its most popular product, the ONLY GOOD Peach & Honeysuck Hand Wash. Moving forward into 2024, the brand hopes to continue expanding its range while maintaining its environmental, health, and local support values.

Farmland Foods Mānuka Honey Ham is infused with award-winning Mānuka Honey from Taranaki. This ham is the perfect size for a small family or gathering this Christmas, feeding six to eight people. This ham is delicious, easy to prepare, and made from premium whole-muscle boneless pork loin; it can even be cooked in the air fryer, ready in 40 minutes.

Always keeping ahead of consumer demands and trends, particularly with the current concern of the cost of living, Farmland Food has addressed consumers' migration to smaller protein choices with its high-quality and valuable ham. This ham is made from whole muscle, the real, natural piece of pork loin, not reformed ham, meaning size and shape will vary, and the quality and taste will continue to be delicious.

The uptake of this ham has been rapid, spanning 65 New World and PAK’nSave stores nationwide, with many stores sold out of initial orders, marking the popularity and enjoyment of this ham by consumers.

SWEET, SPICY, AND DELICIOUSLY SMOKY New to the Aoraki Salmon family is the BBQ and Horopito Dry Rub Hot Smoked Salmon. It’s sweet, tangy, a little spicy and like all things BBQ’d, it’s deliciously smoky. This time the salmon is smoked using apple wood which is mild and sweet, making it the perfect match with the BBQ flavours.

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CHECKOUT what’snew yearinreview

DELICIOUS SPREADABLE BUTTER Westgold’s spreadable butter is a blend of its award-winning creamy butter and sunflower oil, grown and pressed in the South Island. As a collaboration between Westgold and The Good Oil, this butter was crafted to cater to consumers’ demand locally and globally for highquality, natural, and delicious spreadable butter. Westgold has also introduced its Cinnamon Sugar infused butter in 2023, bringing together a timeless flavour combination to bring consumers the nostalgic tastes of their childhood to everyday life. As a sweet butter, it complements Westgold’s Garlic & Parsley and Chilli & Garlic savoury flavours.

Moving forward into 2024, Westgold plans to make its spreadable and infused butters available to more Kiwis across New Zealand.

A LIGHT, PLAYFUL, EFFERVESCENT 0% OPTION Giesen 0% Sparkling Brut is a light, playful, and effervescent wine with zesty lemon and grapefruit notes balanced with pear and stonefruit blossom flavours. It starts as a premium full-strength wine before dealcoholising through cutting-edge, spinning cone technology. This 0% Sparkling Brut joined Giesen’s award-winning 0% range, catering for consumers growing desire and demand, wanting low-to-no wine options for varying social occasions as they become more inclined and knowledgeable for balance for their health and wellness.

Like many in the Giesen 0% range, consumers have responded positively and with enthusiasm for Giesen 0% Sparkling Brut, where they can enjoy the taste of wine without the effects of alcohol. It is also a lowcalorie option, making it a guilt-free wine for any occasion.

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ALIGNING WITH CUSTOMER VALUES Bennetto has launched an 8g truffle-filled dark chocolate square in two distinct flavours, After Dinner Mint and Raspberry & Passionfruit. Bennetto's new soft-centred chocolates are vegan, gluten-free, and crafted with simple, all-natural ingredients.

With bursting flavour, these chocolates' soft raspberry and mint centres transport tastebuds to nostalgic moments such as after-dinner mints consumers enjoyed in their childhoods.

In 2024, Bennetto plans to bring back its fan-favourite Coconut Fake dark chocolate bar while continuing to develop its soft-centre range, where it is currently developing soft-centred easter eggs for the 2025 easter season.

Having become B-Corp certified in July and being Fairtrade organic, Bennetto's chocolate aligns with Australian and New Zealand consumers' growing desire for delicious chocolate without compromising values.

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column

BRINGING NUTRIENT-RICH GOODNESS TO THE TABLE Tomatoes are available all year round, but with the longer sunny days and warmer temperatures expected, New Zealand tomato growers are even more committed than ever to delivering the freshest and most delicious produce to stores.

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ursting with flavour, tomatoes are not only a pleasure for the tastebuds but also good for our health. Tomatoes are a good source of vitamin C, providing a natural boost for the immune system and are also known for their antioxidants.

NZ Hothouse, locally owned and operated, specialises in various tomatoes.

NZ Hothouse said tomatoes are not just vibrant and delicious; they are also loaded with health benefits, making them a vital addition to any balanced diet.

“Our Lyco Plus variety is especially noteworthy. It's rich in lycopene, an antioxidant believed to be related to numerous health advantages,” said the NZ Hothouse team.

While often considered a vegetable,

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tomatoes are botanically a fruit, originally native to South America.

T&G Fresh is New Zealand’s largest grower and packer and works with approximately half of the country’s 120 commercial tomato growers to supply the harvest across Aotearoa.

T&G Fresh General Manager and tomato grower Ben Smith said they currently have up to 20 different tomato varieties, including truss, beefsteak, and mini Roma, in commercial and semi-commercial production, with more varieties under trial.

“It’s the Beekist Sandwich Tomato I always try to have at home, though, as its low juice and high flavour make it perfect for almost everything I want a tomato to be,’ said Smith.

To maximise the potential of tomatoes, it's essential to store them correctly.

“To keep your tomatoes fresher for longer and to maintain their natural flavours, make sure to store them at room temperature and away from direct sunlight.”

NZ Hothouse and T&G Fresh take pride in their sustainable growing practices cultivated over years of dedication.

“We collect rainwater from the roofs of our state-of-the-art glasshouses to nourish our tomato crops. It's one of the many sustainable methods we employ to preserve our planet, including packaging using 100 per cent recyclable materials,” says NZ Hothouse.

Whether customers are looking for a nutritious boost to a well-rounded diet, cooking their favourite dishes or a meal on the go, they know there's a perfect tomato for every culinary occasion. n

BAM! AND THE DIRT IS GONE.

cleaning

the future of cleaning Stine Smith and Kirsty Hunter grew up in the sales and marketing world. Smith, hailing from Copenhagen, and Hunter, a New Zealander, met through mutual friends and shared a common passion and care for the planet and loathing for plastics.

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he pair bonded over their mutual dislike of walking the aisles of supermarkets, where the sheer amount of plastic and infused products inspired both to make a change.

"The cleaning category hadn't been changed since the 90s and was overrun by bright-coloured cleaning cloths made from petroleum and plastics, which were also wrapped in soft plastics," said Smith.

Thus, Good Change was born with an ethos centred on creating functional products that were sustainable and aesthetically pleasing to look at.

Historically, the cleaning industry has been filled with plastic, synthetic microfibre cloths (based on petroleum) and harsh chemicals, which means that the industry and factories for manufacturing have optimised production of these types of products, which poses challenges as the trends have moved towards eco-friendly,

sustainable solutions where consumers are demanding and more often choosing products aligned with their environmental and organics values.

Smith explained that sustainable products incur extra costs, as there are no options to cut corners regarding the health of products created and the environmental impact. These factors make it hard both for established brands and cleaning manufacturers and new players like Good Change. Good Change's ethos and sustainability priorities mean it's difficult for the brand to find facilities to partner with.

"Coming in as a new player with new demands to production, ingredients, and certifications to prove all claims made isn't well understood. It is possible to find production, but it's a lot more work to find the gold nuggets that will work with you and change how they work, too."

This has meant that for Good Change,

Stine Smith & Kristy Hunter Founders Good Change

the brand can't join the bandwagon of all the others that increase scale to the current production and enjoy collective cheaper pricing. Good change has to create at scale, which means it takes time to get the cost down, as it needs its volumes to increase first.

So, when times are tough and the cost of living increases, the desire to spend extra dollars to use sustainable products decreases.

"The new customers we get onboard are more prone to jumping the sustainable ship if the monthly household budget decreases."

However, Smith said Good Change was fortunate with its supportive customer base, which has allowed the brand to get to a level where it can build that desired scale with its factories.

"In our recent rounds of production, we've managed to get better pricing, and we immediately passed those savings on to our customers."

Smith and Hunter are parents concerned

about greenwashing and the health of products they use at home and for their families. This has motivated the pair to further align with growing trends of transparency and honesty, where they hope to set industry standards within the cleaning category for how products are sold to customers and that customers would not be led astray with misleading packaging and claims.

Since its inception, Good Change has had the goal of eliminating unnecessary plastic.

To achieve this, the pair have continued to investigate and keep up to date with natural and eco-friendly solutions and discovered a trend leading to the cleaning category in Europe. This leading trend has led to Good Change's recent launch of a New Zealandmade Refill Bench Spray Concentrate Tablet, accompanied with a customdesigned glass Bottles For Good.

Refill tablets have been an excellent example of how the demand for eliminating plastic has inspired innovative solutions.

"All cleaning liquids contain mostly water, so we spend a lot of resources moving water around the country. With the refill tablets, you buy only the concentrated power of the cleaning and then add your water."

Smith said the pair were also highly involved in formulating Good Change's Refill Tablets.

"We can hand on heart confirm that we have developed what we aimed to, a natural, safe cleaner that also lifts grime and grease."

Smith continued that many of the existing cleaning sprays in bright plastic bottles contain chemicals that should not enter a household in any way. The detrimental effects of these sprays are linked to infertility, skin irritations, asthma and more.

"We wanted a functional, safe alternative

to deliver to New Zealand households."

The pair would like to see cleaning refills become the norm by 2030, as they anticipate that refill cleaning will be the solution to cleaning moving forward.

Good Change's glass Bottles For Good are designed to look good sitting on the kitchen bench or in the bathroom whilst also a more sustainably conscious solution.

Included in Good Change's sustainableforward range of cleaning products are Eco Cloths, which are made from wood pulp and cotton with environmentally safe dyes that can be dug into consumers' home compost or garden at their end of life.

At Good Change, 2024 will mean innovation of refills for cleaning all aspects of the home and retail, including glass, toilet, floor cleaners, and hand and dish wash. n

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bringing swiss eco-practices to new zealand

Moving from Switzerland to New Zealand, Dunja and Serge Balmer, proprietors of EcoWarehouse, already had an environmentally conscious mindset ingrained in them since childhood. On arriving in the country, they noticed stark differences in recycling and other environmental practices.

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s they explored the stores filled with cheap imported plastic products, they decided to create eco-friendly household items, giving birth to EcoWarehouse in 2006.

Today, almost two decades later, the brand is still relevant in the market due to changing consumer behaviour and increasing awareness about various environmental issues, allowing them to expand their product offerings.

However, their priorities remain the same, as they did years ago when they launched their first product, Soap Nuts, a 100 percent natural laundry cleaning product; sustainability, emphasising waste reduction and minimising the ecological footprint of conventional items.

Soapnuts or soapberries of the Sapindus Mukorossi tree have fantastic cleaning powers.

The shells of these berries contain a natural substance called saponin, which forms mild suds when they come in contact with water and effectively removes dirt and dissolves oils. Besides laundry, they can also be used to make all-purpose cleaners, dishwashing liquids, and more.

The latest innovation in the laundry industry has been the dissolvable laundry sheets and pods, also offered by

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EcoWarehouse. They work by providing a convenient and eco-friendly alternative to traditional liquid or powder detergents, as they are typically made from a thin, watersoluble film that contains a concentrated form of detergent.

Since these dissolve in water, they do not contribute to plastic waste like the traditional liquid detergent bottles. This zero-waste packaging reduces waste in landfills, conserves resources, minimises pollution and promotes healthier and more sustainable consumption.

Another reason for the growing popularity of these dissolvable laundry items is that they are convenient and easy to use, as there is no need for measuring, pouring or dealing with liquids or powders.

Concentrated laundry and dish-washing pods are also smaller and lighter than traditional liquid or powder detergents, resulting in less packaging material and less energy and resources to transport, reducing carbon footprint and greenhouse gas emissions.

Many of these are also formulated to work effectively in cold water, which reduces the energy required for heating water during the washing cycle.

Additionally, they can help reduce the

water needed for rinsing, an essential consideration in regions with water scarcity.

Eco-friendly cleaning products are also formulated to be biodegradable and free from harmful chemicals like phosphates and chlorine so that when they are washed down drains, they are less likely to harm aquatic ecosystems and contaminate water sources.

They also use non-toxic or low-VOC (volatile organic compounds) ingredients, reducing indoor air pollution and minimising the risk of respiratory problems and allergic reactions. Non-toxic and natural cleaning products are safer for both humans and pets.

Over the last five years, EcoWarehouse has potentially saved over 27,000 plastic laundry bottles, over 6,000 plastic tubs and over 900 tonnes of food waste from going to landfills.

EcoWarehouse not only ensures that its suppliers adhere to core sustainability values in their packaging practices but also engages in dialogues with manufacturers to communicate requirements, emphasising the use of recyclable and compostable materials whenever feasible.

They continually seek innovative products within the eco-friendly sector and aim to make individuals more conscious of their environmental footprint. They anticipate that a decrease in inflation will encourage more individuals to buy products that impose less strain on the environment.

By choosing eco-friendly cleaning products, consumers can send a clear message to manufacturers that they prioritise sustainable and non-toxic ingredients, encouraging more companies to adopt environmentally responsible practices and invest in cleaner, safer product formulations.

The company is also exploring collaboration with Third-party logistics (3PL) to solve transportation-related challenges and plans to attain its B-Corp certification next year. n

Dunja & Serge Balmer Co-Owners/Directors EcoWarehouse

large-scale positive impact Founded by Mark Sorensen and Ellie Brade in 2020, Cleanery’s inception was inspired by the pair’s attempts to reduce the use of single plastic in their home. With Sorensen’s background in engineering and business and Brade’s in journalism and communication, the pair’s combined passion inspired them to create a brand that could have a large-scale positive impact.

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or the cleaning aisle, Brade said that sustainability was a concern when most products sold are chemical-based and packaged in single-use plastic bottles destined to end up in landfills.

This poses challenges for customers switching to greener products across several categories. This is further made difficult because eco-cleaners are often sold at a higher price point than traditional alternatives, which is particularly notable given the ongoing challenges of the cost-ofliving prices.

“We wanted to reinvent the way these products were made and used, and designed and built our factory to do so,” said Brade.

Brade continued that Cleanery products are highly affordable, meaning consumers can do right by the planet while also looking after their wallets.

Cleanery has worked closely with New Zealand’s leading sustainable packaging experts when developing its packaging solution sachets, which produce 99 percent less waste and 99 percent reduced emissions

than the traditional equivalents.

“We encourage people to use bottles they already have when mixing up our products, and also sell hardy reusable bottles that are designed to be used again and again.”

All Cleanery products have been developed in-house by our specialist team.

They are plant and mineral-based, with no nasties or highly-toxic chemicals, and each formulation is carefully tailored to a different space, such as the kitchen spray is powerful on grease and cooking spills. In contrast, the bathroom is tailored to soap scum and limescale.

Brade explained that all these formulations are independently tested in external laboratories and put through rigorous testing using an international testing standard to be sure they perform to the highest standards.

Cleanery is a proud B-corp-certified brand that manufactures all products in New Zealand to support the local economy and reduce its reliance on supply chains. It also means that Brade and Sorensen have total control over production, can innovate quickly, and know exactly how products are made and by whom.

“From the beginning of our operations, we designed the business to be easily scalable.”

Cleanery’s low-energy, low-emissions

factory in Auckland can be easily expanded or replicated in offshore markets as product demand grows. Cleanery’s products are fundamentally smaller than the traditional equivalent and, therefore, require significantly less space and resources than traditional alternatives.

The biggest challenge for implementing refillable as the norm is consumer education. With refill products, businesses are asking people to change their everyday habits and do things a little differently.

Once consumers try refill products, they quickly realise what an easy and effective swap it is. Moving forward, Brade emphasised that the importance will lie in encouraging people to give refillable products, such as Cleanery, a try. While this is the most crucial step, it is also the most challenging. Despite this, Brade said it had been great to see the support of supermarkets and supermarket buyers committed to making refill options readily available.

Cleanery will be launching a new dishwashing liquid and a toilet cleaner, as well as a fragrance-free multipurpose spray, in the near future.

“These have all been frequently requested by our customers, so we know they will be well received. We also have other new products, so watch this space.” n November 2023

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cleaning

disrupting the cleaning category

The leading offender for single-use plastic waste in supermarkets is the cleaning aisle, said COO and Co-Founder of Restor, Renee Lee.

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ounded with Grant Taylor, Restor was launched and designed to disrupt the laundry category through sustainable innovation.

“With months of research and testing, we discovered a new concept - concentrates.

These products were becoming popular overseas and yet to make it down under at mass scale,” said Lee. Restor’s ethos revolves around solving the issue of waste within the laundry category and making solutions accessible and easy for consumers to use. This led to the development and launch of Restor’s dissolvable laundry detergent sheets and refillable cleaning range.

“Both ranges not only reduce plastic

Renee Lee

COO & Co-Founder Restor

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but also have many benefits beyond sustainability, including being more affordable, stylish and time-saving.”

Two years later, Restor has saved more than 724,000 single-use bottles from landfills across Australia and New Zealand.

A key point for Restor was not just to focus on plastic recycling, as only nine percent of plastic globally has ever been recycled, but to reinvent product packaging, design and application to something entirely more sustainable, which could make a real impact.

Certain chemicals in cleaning formulas do pose a challenge, as some needed to remove germs effectively are harsh on waterways and are often carried in liquid forms. This is why they are packaged in plastic, which then goes through a broken recycling system or, more often, straight to landfills.

Lee said that moving to concentrates was a solution that could altogether bypass or at least minimise and heavily reduce the impact of this packaging challenge.

Sustainability has evolved from being a bonus to a necessity for brands to incorporate as manufacturers, category managers, and consumers have become more knowledgeable about the impact of their choices on the planet.

Restor was built on the premise that sustainability is essential, with its primary goal to make cleaning easier, greener and cleaner, which has meant that it has pushed to innovate unique product solutions products that reduce single-use plastic while also tapping catering to consumer trends of aesthetic design, safer formulations, more affordable luxuries, and greater convenience.

All of Restor’s products play into

concentrates. Lee explained that traditional cleaning products and laundry liquid were over 90 percent water, which means that Restor has adapted its products to eliminate this unnecessary water weight and have only the concentrated active ingredients in sheet or tablet form, that once mixed with water at home create, and have the same functionality and effective of strong cleaning sprays and laundry detergent.

“The result is “liquidless” light-weight products, saving your carbon footprint and single-use plastic.”

The laundry detergent sheets revolutionise how consumers do the laundry with premeasured sheets that can be popped straight into the drum of a washing machine with laundry, with one sheet equalling one scoop of laundry powder or a cap of liquid.

The sheets dissolve instantly in water, reforming an equivalent to laundry liquid: no mess, no stress, and the same cleaning power.

The cleaning range provides a repeated refillable solution, where consumers can refill the Restor reusable bottle with water,

add a cleaning tablet, let it dissolve and spray away.

Lee said that this product could initially be considered niche and potentially challenging to scale, which is why Restor focused its marketing on the education of how and why these products work, which has hugely helped in creating the narrative that these innovative concepts become a ‘new norm’.

“We launched into Woolworths Australia in a smaller ‘eco-cluster’ of stores, and with strong sales, have been pushed into the entire run of stores whilst still maintaining (and growing) our sales rates. Great to see that our eco-friendly offering is en route to becoming mainstream - saving single-use plastic bottles each time.”

Restor will be launching its laundry detergent sheets with Foodstuffs New World, PAK ‘n SAVE, and Four Square stores across New Zealand as well, and is committed to continuing to research and develop new ways to innovate and make a positive impact in the cleaning and laundry categories. n November 2023

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cleaning

CHAMPIONING THE WELL-BEING OF PEOPLE AND THE PLANET International consumer goods business PZ Cussons champions the global well-being of people, families, and communities. Its trusted hygiene brands, including Morning Fresh and its recent New Zealand launch of Radiant, help millions complete chores daily easily and promises cleaning excellence results.

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artnered with DKSH New Zealand Limited to expand into the New Zealand market, it has continued growing its brand portfolio.

Since 1980, the Morning Fresh dishwashing liquid brand has brought the power of freshness and cleanliness to households. With just one squirt, our bestselling range delivers superior grease-cutting power performance, first time, every time.

For over 40 years, Morning Fresh has proven time and time again why it’s the most trusted dishwashing liquid brand in kitchens, with iconic fragrances including Lemon, Lime, and Tropical Crush. Its Ultra Concentrate Liquid delivers superior greasecutting power, with a little going a long way.

All Morning Fresh dishwashing liquids have been dermatologically tested and are safe to use on your skin.

Always looking to improve the customer experience, with sustainability being a core focus for PZ Cussons, the company has incorporated innovative eco refills with

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a stylish refillable aluminium bottle for Morning Fresh, which has been launched along with a recent introduction of a range of dishwasher tablets in Australia.

PZ Cussons is also passionately against animal testing. It does not test finished products or ingredients on animals or permit its suppliers or any third parties to conduct animal testing on its behalf.

“Our suppliers must accept those terms to work with us. We will not sell our products, directly or indirectly, in any manner requiring them to be tested on animals before reaching our consumers,” said Senior Client Manager at DKSH Kristen Mead.

Radiant laundry detergent has been the fabric and colour expert in Australia for over 30 years. Ranked as the 3rd best laundry brand in Australia*, it has recently jumped across the ditch to New Zealand. With its unique proposition and colour guard technology, Radiant is the only brand that genuinely protects colours and keeps clothes looking newer for longer. Radiant promises anti-dye transfer to prevent colour bleeding,

anti-greying for whiter whites, anti-fuzz for sharper colours, and zero pilling.

“Radiant is an expert in colour and fabric care with its unique Colour Guard technology that protects and vitalises clothes wash after wash.”

Mead continued that fuss-free, easy-to-use capsules remain a growth opportunity in Australia and New Zealand relative to other global markets.

Unitised doses are another exciting area of the laundry category. As Mead explained, consumers are looking for the convenience this format offers. However, it often comes at a higher price, as this segment’s cost per wash is higher than the category average.

“Juggling this desire for convenience with the increasing cost of living will be challenging for consumers.”

Moving forward into 2024, DKSH and PZ Cussons look forward to continuing to drive strong growth and delight shoppers with outstanding quality homecare products. *AC Nielsen Total Grocery Scan QTR 10.10.23. n

SUPER GREASE-CUTTING POWER Morning fresh dishwashing liquid, with its superior grease-cutting power, is super concentrated, so only one squirt is enough to power through the greasiest pile of dishes for spotless and sparkling clean dishes. This means dishes will be cleaner and completed faster. Superior grease-cutting power, super concentrated formula, plant-based cleaning agents, dermatologically tested and recyclable. Available in 400ml and 900ml pack sizes.

For more information, contact your local DKSH New Zealand Limited representative or visit www.dksh.co.nz.

SAVING YOU TIME & HASSLE

EASY & BRILLIANT CLEAN WASH EVERY TIME Radiant Active Clean 3-in-1 Capsules is the quick, easy, no-mess way to achieve an all-round brilliant clean wash every time. Each capsule contains Radiant's unique Colour Guard Technology and is specially formulated to deliver 3-in-1 benefits, including stain removal, brighter whites and colours, and long-lasting freshness. It is also available in 3-in-1 Colour Care Capsules, formulated to deliver fabric care, vibrant colours and a deep clean.

To use, customers simply throw a capsule directly into the empty washing machine drum, then top it with clothes and turn the machine on.

For more information, contact your local DKSH New Zealand Limited representative or visit www.dksh.co.nz.

Radiant Mixed Colours is specially formulated to wash darks, whites and colours together to save you the time and hassle of sorting while delivering an exceptional clean. It is also available in Whites or Colours, formulated to brighten whites and colours while lifting dirt and tough stains.

With its in-built anti-dye transfer system, Radiant’s unique Colour Guard technology gives users the confidence to load everything in one wash without worrying about colours running.

For more information, contact your local DKSH New Zealand Limited representative or visit www.dksh.co.nz.

THE ULTIMATE SOLUTION FOR TOUGH STAINS Morning Fresh Ultimate Dishwashing Liquid is specially formulated with built-in enzyme technology to cut through grease and lift tough, baked-on foods with just one squirt.

The unique formula reduces scrubbing effort, saving you time and energy so you can spend more time doing the things you love. Not tested on animals. Lifts baked-on lasagne, dried porridge and other hardto-remove stuck-on foods. Available in Original and Lemon fragrances.

For more information, contact your local DKSH New Zealand Limited representative or visit www.dksh.co.nz.

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cleaning

a futuristic cleaning solution Situated in the quaint town of Taumaranui in New Zealand's North Island is a local New World store that has been a community fixture for 65 years. Owned and operated by Aiyed Khan, the store recently transitioned to a cutting-edge NZ$14 million facility, 40 percent larger than its previous layout and designed to enhance customers' shopping experience.

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t the Taumaranui New World, technology integration and innovation have become a norm for the store to complete daily operations.

Due to the small size of Taumaranui, finding a reliable cleaner posed a challenge for Khan, especially one available outside regular hours and capable of managing the store's 2000-square-meter space.

Recognising the difficulty in maintaining consistent cleanliness and managing unpredictable human hours, Khan sought an innovative solution—an in-store cleaning robot distributed by leading robotics company Mode Technology.

Conversations between Khan and Mode Technology began when the store was within a temporary space and struggling to find a cleaner. The new Taumaranui New World was designed specifically with a cleaning robot in mind, influencing floor finishes, shelving design and layout of the new state-of-the-art supermarket.

The in-store cleaning robot was a solution that presented the Taumaranui New World with many and various benefits. Khan was able to have a cleaning budget every month, improving cost efficiency, and the robots provided consistent, high-quality cleaning without any spots or areas missed. If the robots were, for one reason or another, incapable of accessing an area to clean, they would notify the Taumaranui New World team, who could then loop back and clean the area.

The cleaning robots also provide the added benefit of being able to work around the clock, taking approximately one hour to clean the entire 2000sm space, which would take a cleaner anywhere between 12 to 16 hours.

Cleaning robots also have a reduced risk of accidents and injuries compared to when cleaning is completed manually through human labour, and they are easy to operate and use. Six members of the Taumaranui team have been trained on how to operate the cleaning robot and haven't had any issues.

The team at Taumaranui New World

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were offered Mode Technology’s specialised knowledge and expertise for the cleaning robot. Mode Technology also offered a quick proof of concept, which gave the store time to test the cleaning robot instore before committing to the concept.

Khan praised Mode Technology's

innovative approach, offering the store a sale and service solution with a fixed-cost leasing agreement. The Mode Technology team also maintained regular contact and communicated with Khan throughout the process to ensure the smooth integration of the robot into store operations. n

e t s a W e l i t x e T d n E p l Let’s He

e hat’s wher T . * * ls il f d a’s lan ange of Aotearo e n o aking a ch M in p r. a u e d y n r e e t o et wash year af was enrout er in every d es end up il w t o x P e t r f e This outfit o d w s o m a secon 0^ tonne e ld Multi P 0 h o t ,0 G e 0 h iv 2 g is 2 n n r a ove of V ou ca h means y ing a scoop ic s h U w . *, le r p e g im n is s st lo nd up r clothes la d. They’ll e u e o e y n lp in e h is l wil to Kiw . ating them ur landfills n o o o d t y g b in e d f li of ad ers instead h t o g in lp he o.nz

t vanish.c a e r o m t u Find o

^Looking in the Mirror: A review of circularity in the clothing and textiles industry in Aotearoa, by Bernadette Casey and Brian Johnston. *Gold Multi Power powders only. Pink and 0%: At 20°C, on fast cycle vs detergent alone on heavy duty cycle. White: At 20°C, on regular cycle vs detergent alone. **Accessories sourced from stylists’ own wardrobe.

cleaning

new zealand's leading paper towel brand Handee is New Zealand's leading paper towel brand, valued at NZ$21M and is proudly made by Essity in Kawerau, Bay of Plenty. It is the only tissue paper manufacturer in New Zealand that makes the paper onsite and converts it into a finished product.

S

ustainability is at the core of the brand. It is proud to lead the industry and be the first tissue paper manufacturer in its region to use Environmental Product Declarations (EPDs). This study is independently verified and investigates the environmental impact of a product throughout its entire lifecycle.

Handee is the only paper towel brand in the world to use renewable energy in the form of geothermal steam in the paper-making process. Geothermal steam is a renewable energy source, and using renewable energy instead of fossil fuels means Handee has a smaller carbon

Handee is leading the way with 30 percent recycled soft plastic in its packaging, which reduces landfill and supports the circular economy.

44 I supermarketnews.co.nz

footprint. It limits the release of greenhouse gases that can lead to climate change.

Handee has reduced carbon emissions by 46 percent since switching to geothermal energy in 2010.

Handee paper towels are New Zealand's only paper towel brand that is certified home compostable according to AS5810 (ABAP 20062). Consumers can pop their used Handee paper towels into their home compost bins rather than sending them to the landfill, further reducing the carbon footprint of Handee paper towels.

Handee is leading the way with 30 percent recycled soft plastic in its packaging, which reduces landfill and supports the circular economy. Handee recycled plastic packaging creates less waste than a paper packaging equivalent and has a lower carbon footprint than virgin plastics. Handee packaging can be recycled again in New Zealand through the Soft Plastics Recycling Scheme.

The Handee range includes the top-selling Handee Double Length 2-pack. Each roll contains 120 embossed white sheets that are super absorbent and ultra-strong, wet or dry. Handee Double Length is now available in a 3-pack format. *Circana, New Zealand Grocery, MAT to 15/10/23 n

Super absorbent, cleans up mess with less.

Now that’s Handee.

®

Made in New Zealand

Made from sustainably sourced materials

Low Carbon Footprint

Certified Home Compostable AS 5810 | ABAP 20062

Please do not compost if Handee has been used with cleaning chemicals or motor oil.

For more information please visit Handee.co.nz

HandeeNZ

@handeenz

it does the job and creates a job 46 I supermarketnews.co.nz

The Will&Able brand was developed during the COVID-19 lockdown to create employment. Its parent company, Altus, is the largest employer of those with disabilities, and Will&Able's inception was to create meaningful employment opportunities for our staff.

M

arketing and Sales manager Grant Hartley said that Will&Able's positioning as a cleaning brand is: 'It does the job and Creates a job.'

"This communicates its purpose of enabling shoppers to switch brands to a product that creates work for disadvantaged Kiwis with disabilities," said Hartley.

Hartley continued that for customers who return their used Will&Able bottles to one of their collection points, such as AON offices and selected Z stores in Auckland, the company will clean and reuse them, creating more employment opportunities.

Will&Able is a pioneer and has potential

for leadership in two distinct areas; Hartley said that the brand could contract to pack other types of liquid products for other companies and house brands. Secondly, it has a viable option to return, wash, and reuse packaging, reducing waste and the usage of earth's resources.

However, Will&Able's most unique point of difference is its people, the products it sells, which are practical and eco-friendly, and the jobs it can create for people with disabilities.

Increased costs, retail margin expectations, and the short timeline for new products to meet minimum hurdle rates are some of the biggest challenges facing Will&Able and the

industry moving into 2024. Hartley said there had also been a premiumisation shift from powders to liquids, then to tablets and capsules in dishwashing and laundry, with consumer uptake primarily centred on the value of products given ongoing economic conditions, seeking larger packs.

This has inspired the launch of 2L Laundry Liquid products for both Ultra and Sensitive skin types to meet consumers' demand for these products' shift in value.

For 2024, Hartley hopes that the retailer category review process will address the cluttered nature of the cleaning category, streamlining it to help bring clarity to consumers. n

MADE THE OLD-FASHIO 48 I supermarketnews.co.nz

ONED WAY

Beard Brothers, a family-owned business, takes immense pride in the traditional craftsmanship of their small goods, with a commitment to the old-school way of producing handcrafted delicacies.

"We believe in using pure ingredients, quality seasonings, natural casings, heritage recipes, and traditional methods to create flavours that stand the test of time," said owner/producer Rob Beard.

In an exciting collaboration, Beard Brothers has partnered with Mrs Rogers to bring a spicy taste of Morocco to their craft sausages.

"This collaboration is a true flavour sensation, showcasing our dedication to heritage recipes and traditional methods," said Beard.

The ethos of Beard Brothers extends beyond flavour to the very essence of their craft, making its products the old-fashioned way, ensuring the bangers, burgers, saveloys, and sausage rolls are true to their authentic, full-flavoured origins.

The company's commitment to responsible sourcing is highlighted by its partnership with Kiwi farmers dedicated to sustainable practices.

"Our meat is sourced from grass-fed, free-farmed animals – not just about great taste, but also about ethical and sustainable practices," said Beard.

Beard Brothers keeps it real and natural as a brand that refuses to compromise on quality with no shortcuts - using only pure ingredients, natural casings, and no sub-par, over-processed, or filler meat.

The sausages bring back the simple joy of good food, reminiscent of the flavours from childhood. Most products are gluten-free and contain no added MSG. The Moroccan Lamb sausage is a standout, made with grass-fed, free-farmed New Zealand lamb and Mrs Rogers' carefully selected seasoning blend.

"These sausages celebrate the rich flavours of Morocco and are perfect for all seasons and occasions - pure, authentic goodness," enthused Beard.

The Goat sausage is crafted from 100% grass-fed, free-farmed goat and filled into sheep casings; it's hailed as the superstar of the Beard Brothers' range.

www.beardbrothers.co.nz 116 Stoneycroft Street Camberley, Hastings 4120 P: 06 870 0818 E: info@beardbrothers.co.nz November 2023

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column

shared horizons theme at fgc The annual NZFGC conference was held in Sydney at the beginning of November. With the theme of Shared Horizons, having the highest number of retailers ever speaking on the programme was positive. This was impacted at the last minute by the unfortunate demise of Supie. We were disappointed at the outcome of this entrepreneurial enterprise, and our thoughts went out to all involved. It was heartening to see an anonymous donor covering the lost wages of the 120 employees in these tough economic times.

I

’m sure the 200 attendees at the conference found the presentations from Spencer Sonn (and a team of three) of Woolworths NZ, Matthew Lane of Night ‘n Day, Mary Devine of Foodstuffs South Island, Chris Quin of Foodstuffs North, and Patrick Noone of Costco, worthwhile and instructive. We did invite The Warehouse to present, but they declined on this occasion.

Keynote speaker Grocery Commissioner Pierre van Heerden noted our sector is vital, making up $25 billion of the economy, involving producers and suppliers big and small, and is fundamental to Kiwi consumers. His message was that everyone up and down the supply chain has an important role in delivering on the oncein-a-generation opportunity to create more choice, competition, and better outcomes.

He also spoke of the tremendous value of working together and the sustainable, enduring benefits that will come from cooperation, collaboration, and innovation.

Of course, our conference had more on the business and social programme than just the highly anticipated retailer and commissioner updates.

It was a highlight for me to introduce Jonathan Love of ASN Media to launch Shared Horizons, an NZFGC online video series showcasing the depth, diversity, and ingenuity of the food and grocery

Raewyn Bleakley

Chief Executive, New Zealand Food & Grocery Council

50 I supermarketnews.co.nz

sector and addressing the challenges and opportunities ahead for the industry. A 20-minute trailer featured interviews with industry leaders and key stakeholders on food security and waste, packaging and the circular economy, skills and education, and reformulation and innovation.

Another highlight was a panel discussion titled Trans-Tasman Horizons, which saw Tanya Barden, CE of the Australian Food and Grocery Council, discuss consumer trends with NZFGC Chair Mike Pretty (HeinzWattie’s NZ), Board member Cameron Scott (Kimberly-Clark), and me. Tanya discussed the benefits of having a Code of Conduct, the early teething problems, grocery supply agreements, and what’s happening in Australia around sustainability issues.

Cameron outlined the latest on what is happening in New Zealand on sustainability and emissions, and I talked about the opportunities for advocacy on sustainability issues with the new Government.

One of the most valued parts of the conference was the opportunity to network, and this conference saw that happening at the welcome drinks, the gala dinner, and around the trendy coffee cart. Many thanks to our sponsors: Synergy Consumer (Premier Partner), Cardinal, Booth’s Logistics, MinterEllisonRuddWatts, and Insightful.Mobi, Toitu Envirocare, and

Blomfield Recruitment.

Hot on the heels of returning home from the conference came the announcement that the Boards of Foodstuffs North Island and Foodstuffs South Island will propose to their members to bring the co-operatives together next year as one national co-operative.

The Commerce Commission has advised the parties that, in their view, the potential transaction is best assessed in a public framework under the Commission’s merger clearance regime, and the parties have indicated they will be filing a clearance application in due course. The clearance process would allow interested parties - including suppliers - to respond to the proposal.

It will be necessary for NZFGC, as the voice of suppliers, to carefully canvas members’ views and diligently assess the impacts on suppliers and the industry.

While the Commerce Commission must assess the application robustly, we will actively participate in the consultation process and ensure we are well supported with competition law advice.

We take confidence from the statement from the Commission that preserving the competitiveness of markets in New Zealand is an enduring priority for them and that they will carefully scrutinise the implications of the deal for suppliers and consumers. n

column

rules aren't meant to be broken Did you know forklifts, generally, don’t possess the weight distribution and braking capacity needed to tow equipment safely?

I

t might be a little-known fact but a crucial one to remember, as highlighted by the the Forklift Industry Association of New Zealand’s new Forklift Good Practice Guidelines (GPG).

You might have heard about the Association’s new, fit-for-purpose GPG in a past Supermarket News issue.

But if you haven’t, it’s a document that contains guidance on how to achieve industry good practice within your workplace as well as maintaining operational compliance with current rules, regulations and standards.

I want to cover the safe operation of forklifts in this column, as there are some rules and procedures that you should be aware of and adhere to in addition to any local/site-specific safe working practices.

There are a handful of basic safety rules listed in the GPG; some of which seem like common sense, others involve the frictional forces of operation, but all of which are designed to keep you and others safe.

For example, you must always wear a seatbelt. Simple. Another is that operators must be alert at all times to avoid accidents or be physically and mentally able to ensure satisfactory speed of reaction, adequate vision and judgement of distance.

Many will know forklifts are only to be operated by trained and competent personnel who hold current certification unless they are under training and direct supervision. But, sometimes, it bears repeating.

More importantly, operators must check that their forklift is in a serviceable condition and is fit for use before operation.

And if at any time the forklift develops a fault, or if there is reason to think it unsafe, you should stop, tag, and isolate it.

Said fault should be immediately reported to the appropriate authority and the forklift shouldn’t used until it has been deemed safe by an appropriately qualified person.

But back to towing; a forklift should not

be used for towing trailers unless specifically designed for the task and it is rated accordingly.

Why? Because the configuration of steering and braking does not provide the operator with the level of control needed to tow a vehicle safely, plus a forklift’s forks are not designed to drag or tow heavy weights.

I encourage you to also check the GPG for driving procedures – there is a list of dos and don’ts that will ensure you can correctly manage the often longer list of significant risks associated with forklift operation.

Ramps and loading docks are classic examples of risks an operator shouldn’t take for granted.

A ramp should: • Be wide enough and sufficiently rated to take the forklift and load • Be maintained in good condition • Have good traction in wet weather • Allow a smooth weight transfer on and off the ramp • Have a gradient that does not exceed the angle recommended for safely operating the forklift • Have a safe working load displayed There are additional rules for pedestrianoperated vehicles, which fall into two categories: manually powered or motorised.

Manually powered pedestrian-operated vehicles are self-loading trucks equipped with an elevating mechanism designed to raise the load only enough to permit horizontal movement. Popular types are low-lift platform trucks and pallet trucks.

The motorised iterations are often called walkies and/or walkie stackers. Selfpropelled and may incorporate electronic or hydraulic assistance to elevate the load, they’re designed for a person to operate the

equipment while walking, not riding.

Unlike forklifts that are counterbalanced and designed for heavier loads, the walkie stacker is designed for less demanding loads and shorter travel distances.

Because pedestrian-controlled powered forklifts are often used by untrained personnel, it must be emphasised that the general rules in the GPG apply equally to pedestrian-controlled forklifts.

I could go on but instead, I will, again, encourage you to familiarise yourself with the GPG. As the CEO of NZFIA, Rodney brings a range of skills and experience to the table.

His broad understanding of the industry is based on his wide professional background in the civil construction, hire, irrigation, plumbing and drainage market segments.

Additionally, his sales background, customer relationships and leadership qualities are valuable to the development of the business and central to maintaining and developing strong customer relationships. n

Rodney Grant

Chief Executive NZ Forklift Industry Association

November 2023

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refillables

TRIALLING DUMMY DISPLAY PACKAGING Co-op, one of the world's largest consumer co-operatives, with over 2,400 food stores, is extending its trial of anti-theft, empty, 'dummy display packaging' for targeted products on its shelves to deter rising levels of crime driven by prolific and persistent offenders.

T

he move is designed to help curb bulk shoplifting - described as 'looting' in the worst instances.

Industry reports in the UK show that almost two-thirds (63 percent) of crime is driven by repeat and prolific offenders, with drug or alcohol addictions and local organised criminal gangs, among the main drivers of offending.

The empty packaging will be used across higher value products on its shelves, frequently targeted by criminals for resale, in stores where there is a local issue.

Products include coffee, higher-value chocolates, washing powder and laundry gels, with shoppers simply taking the dummy display case to the till, where it is exchanged for the actual product. Co-op has previously used the anti-theft packaging in a limited number of stores and expects it to 'continue to become a more familiar feature in retailing'.

Co-op previously revealed it had seen record levels of crime, shoplifting and anti-social behaviour, with almost 1,000 incidents each day in the six months to June (2023) - a 35 percent YOY increase.

The convenience retailer also warned that this level of out-of-control, 'consequenceless' crime is unsustainable and could even see some communities become a no-go area for local stores, with many Police forces not prioritising retail crime.

Co-op is calling on all police forces and crime commissioners to target prolific offenders and local organised criminal gangs to reverse the existing environment where they operate without fear of being caught or charged.

"Crime in many communities is increasing, and it is known that repeat and prolific offenders and local organised criminal gangs are driving serious incidents of brazen and violent theft in stores," said Kate Graham, Director of Operations, Co-op.

"It is an ongoing challenge for all retailers and often a flashpoint for attacks and abuse towards our colleagues. Co-op continues to invest significantly in keeping colleagues and stores safe.

"This includes extending our use of dummy display cases to deter the incidents of 'bulk-shoplifting' or 'looting', as described, where criminals sweep products off shelves for resale.

"While we are doing all we can, we also

52 I supermarketnews.co.nz

need the police to play their part as, too often, Forces fail to respond to desperate calls by our store teams, and criminals operate in communities without any fear of consequences."

Co-op has invested more than £200m in colleague and community safety in recent years to counter criminal behaviour - per store, this equates to four times the average convenience sector spend on security and safety measures.

With safety a key priority, the convenience retailer uses a wide range of targeted measures to deter criminal behaviour. This includes interactive and remote monitored CCTV; body-worn cameras - which can send real-time audio and visual footage to its security operations centre at the touch of a button; communication headsets for frontline colleagues; covert and non-covert guarding; Smartwater and tracked security cases, along with the anti-theft 'dummy display cases' which Co-op believes will continue to become a more familiar feature in retailing. n

MAKING SUSTAINABLE SHOPPING ACCESSIBLE Founder of Refill Nation Jackson Mulligan opened the Refill Nation store in Te Atatu Peninsula in Auckland in 2019. This marked the beginning of Mulligan fulfilling his mission to create a shopping experience that would add value to his small community, with products all free from single-use plastics, where the customer could bring in their empty jars and containers to refill or use the store's compostable paper bags.

Jackson Mulligan Founder Refill Nation

“O

ur mission is to make sustainable shopping accessible and as affordable as possible so everyone can refill,” said

Mulligan.

The biggest challenge facing retailers and businesses moving forward is the need for clear incentives encouraging them to reduce waste and adopt a more sustainable way of operating. This has driven the creation of Refill Nation, where its ethos and store concept address this gap in the market. However, it also means that stores such as Refill Nation remain niche rather than becoming mainstream practices for businesses and, therefore, consumers alike.

“I believe that closing the loop on waste between producers and retailers, with an emphasis on customer refills, would yield very positive outcomes in waste reduction.”

Persuading businesses to supply products in bulk as opposed to retail packaging is one of the most significant challenges Mulligan faces in trying to make store concepts such as Refill Nation mainstream. There have been instances where he has convinced businesses to try this concept, which he said always feels like a big win.

Moving forward, Mulligan hopes to establish Refill Nation stores across the country, providing sustainable shopping options to communities of all sizes. He continued that it's a great joy to see the positive influence learning about waste has on the uptake and growth of stores like Refill Nation.

“One of my greatest joys is when a customer is brought into the store by their primary-aged child, who has recently

learned about plastic waste at school.”

Refill Nation provides a range of refillable products, including pantry essentials like flour, nuts, grains, snacks, oils, and syrups, as well as cleaning and body products. It also offers refills for pet essentials. Mulligan’s goal is to maintain affordability without sacrificing quality. To do this, Refill Nation maintains a 60/40 organic-to-conventional product ratio and sources from over 100 food suppliers to ensure the best customer deals.

If a customer shops in one of Refill Nation's stores, the team encourages them to bring in their jars, containers, or bags to refill. Each is weighed before being deducted when the customer checks out.

“Our customers love this system as it means they can purchase exactly what fits in their jars, making popping away the groceries super easy.”

If customers have forgotten jars or containers, the stores have plenty of paper bags for them to use, and each also has a jar library of clean, pre-weighed jars that customers can use. Customers can also purchase products online for delivery anywhere in New Zealand, with each order carefully placed in home compostable or curbside recycling packaging.

Refill Nation estimates that each year, it prevents approximately 300,000 pieces of single-use plastic packaging from being produced. With its overall goal to have its store concept become mainstream, Mulligan explained that for New Zealand to become a leader in reducing plastic waste, crucial steps must be implemented, the first a circular economy and the second a broader education to New Zealanders to enhance knowledge and understanding of how each household can reduce plastic consumption.

“Refill Nation plays a role in both factors by collaborating with suppliers to create closed-loop packaging solutions and educating our customers about zero-waste shopping.” n

November 2023

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refillables

MAKING REFILLING THE NORM Ecostore has been New Zealand’s leading brand in sustainability for 30 years, crafting highquality and sustainable home, body, and baby care products.

“S

Kim Tickelpenny General Manager ecostore

54 I supermarketnews.co.nz

ince our inception, we have been dedicated to creating more sustainable ways of doing business,” said Kim Tickelpenny, ecostore’s general manager of sales for New Zealand and Australia.

In 2021, ecostore became a B Corpcertified business, a globally recognised certification as the highest standard for social corporate responsibility.

It has continued to proudly develop, manufacture, and pack its household cleaners, laundry, body care, baby care and oral care products at its own Toitū net carbon zero certified factory in Auckland.

Ecostore launched its first in-house refill option in 1997, with a mainstream rollout of refill stations beginning in 2017.

Refills support people’s desire to do better, helping them to make small steps for the environment and provide more value with

less plastic. Ecostore wanted to create accessible solutions that cater to different consumer needs, no matter where they are on their sustainability journey.

“We’re really proud of our refill offering.

It’s one of the biggest things people can do to help save resources.”

Ecostore’s plastic bottles can be reused time and time again. Seventy-three percent of ecostore packaging is reusable. Using bottles and pumps repeatedly not only reduces plastic use but can also ease the pressure on the recycling stream at the end of a bottle’s life.

Tickelpenny said that customers have the option of refilling at one of over 100 refill stations in stores around the country.

This allows customers to bring in their empty bottles and fill them back up with the same product but without the need for a new bottle.

Ecostore also offers bulk sizes for refilling at home. These 5L containers allow customers who don’t have easy access to a refill station to still participate in reducing plastic waste.

“Through our refill and bulk offerings, we’ve saved 99,187 kg of plastic or 1,885,657 bottles in 3 years.”

Tickelpenny continued that ecostore has worked hard to make refilling accessible to all, so where refill stations aren’t convenient, and there isn’t enough space at home for the bulk option, it also offers refill concentrates which are small and easy to grab with supermarket shopping.

Ninety percent of ecostore packaging is readily recyclable. When bottles have reached the end of life, they can be recycled at most council kerbside collections.

However, they can also be returned through ecostore’s plastic return programme.

Ecostore has over 50 bottle drop locations across Aotearoa.

By the end of last year, ecostore had collected 12,845kg of recyclable materials, the equivalent of over 180,000 one-litre dish liquid bottles.

With continuous improvement in mind, over the last three years, ecostore reduced the waste it sends to landfills by roughly 50 percent per tonne of the product it makes and has tripled the amount of recycled material used in its plastic packaging. By the end of 2022, 42 percent of ecostore packaging contained post-consumer regrind plastic.

In 2020, ecostore launched hair care bars and, as a result, has saved 322,600 plastic shampoo bottles from being made.

Since launching Cleaner Concentrates in 2021, ecostore customers have saved more than 6,200kg of plastic in 2021 and 6,700kg in 2022, the equivalent of over 185,500 500ml spray bottles.

This year, ecostore customers have even more options to reduce their reliance on plastic, with two new products now available, Toothpaste Tablets and Dish Soap Bars, both containing no plastic packaging.

Globally, plastic consumption has quadrupled over the past 30 years. Only nine percent of plastic waste is recycled.

The bulk of plastic waste ends up in landfills, incinerated or leaking into the environment.

If current plastic production and waste management trends continue, there will

be roughly 12 billion tons of plastic waste in landfills or the natural environment by 2050.

“We need to make refilling as convenient as possible, and it needs to become the norm.”

Ecostore refill stations have continued to roll out across New Zealand, Australia and Asia. It has over 200 refill stations globally.

“One day, we might get to the point where supermarket aisles are lined with refill stations, and customers can bring in their own bottles and refill them. It could be as normal as it is now to bring in your own

supermarket bags.”

Ecostore believes there is an appetite for this kind of change. Four of the top ten concerns in New Zealand relate to plastic and the environment, and the personal commitment to live sustainably continues to increase every year.

“Our sustainability journey is driven by a core belief that there are better ways to do things, and we owe it to ourselves and the world to champion those efforts.”

Ecostore is dedicated to using business as a force for good, balancing profits and purpose. n November 2023

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refillables

DELIVERING ON CREATING LESS WASTE, LESS CARBON, AND LESS UGLY Most ready-to-use cleaning products are approximately 90 percent water, which makes them energy-intensive products when shipped, contributing unnecessary C02 into the atmosphere.

“W

Renee Price

Product Manager Resolv

56 I supermarketnews.co.nz

hen diving deeper into the cleaning category, the truth is it’s not so clean.

It is a category cluttered with plastic and C02 emissions,” said Renee Price, Product Manager at Resolv.

With only nine percent of plastic ever made having been recycled, this leaves an overwhelming amount of plastic packaging behind. Reducing plastic is a top priority for Resolv.

“We quickly realised that this category needs a shakeup. We offer simple solutions to everyday products in a concentrated form. We’re simply asking for our consumers to dilute at home,” said Price.

The Resolv brand delivers on creating less waste, less carbon, and less ugly. In the few years since its inception, it has saved hundreds and thousands of plastic bottles from landfills, with consumers choosing their products.

Resolv’s reusable bottles are New Zealandmade and can be reused repeatedly, cutting out a significant amount of plastic waste.

All of its packaging is made from card and can be easily recycled.

To change the category, there must be a change in consumer behaviour.

“We need to take consumers on the journey with us as we introduce products to the market.”

Price said that the cleaning and laundry categories were very traditional and brandled, which makes it difficult for consumers to make the switch to new cleaning and laundry concepts.

Resolv Dissolvable Laundry Sheets are concentrated, pre-measured, and watersoluble, compressed into short form which can be easily added to the washing machine drum. Its Resolv Surface Cleaner pods include a range for the Kitchen, AllPurpose, Bathroom, and Window cleaners.

The aesthetic appeal of Resolv products reflects its sustainability values and its card packaging, with the design of its products reflecting the cleaner, greener values that they embody, simultaneous to being as effective, if not more, than traditional cleaning counterparts.

“We offer effective everyday solutions that cut down on plastic waste, save space and look beautiful in your home.”

Price continued that the refill and concentrate concept can be applied to more than the cleaning category.

“We’re excited for what the future will hold as we lead this concept into different spaces.”

Recently, Resolv launched its Dishwash Liquid bottles and concentrated Dishwash Liquid Pods, with the brand working on many more products for the new year. n

We’re cleaning up cleaning products Effective doesn’t have to mean ugly. People want to curate their lives. They want products made to fit their lifestyle.

Wanting longer lasting more eco friendly products without compromise in style or thought. Welcome to our cleaner world, the world of Resolv®. Surface cleaning, laundry and now dishwashing.

The NEW Resolv Dishwash liquid pods and bottle.

Ready to use in just a few steps

01

resolv.co.nz

02

03

Less waste, less carbon, less ugly

@resolvnzau

refillables

MAKING REFILLABLE PRODUCTS ACCESSIBLE Village Milk began as a venture from Golden Bay farmers Mark and Phillippa Houston, who wanted to find a new way to provide milk to their local community. Partnering with leading European dispensary brand DF Italia, the couple began selling raw milk from their farm.

V

illage Milk has grown exponentially and now trades under Village Vending in the care of managing director Richard Houston, the son of Mark and Philippa. Village Vending acts as a consultant for farms nationwide, distributing DF Italia dispensers and supporting the sale of raw and pasteurised milk, including farms, Fernside Fresh, Buttercup Dairies, Humpbridge Milk, and more.

Houston detailed that the dispensers were intelligent systems that could be installed inside a store or easily transportable once incorporated inside a trailer. The first dispenser purchased by the Houston family 11 years ago still operates with high efficiency and quality, which Houston attributes to the premium nature of DF Italia’s equipment.

Making these solutions available within prominent supermarkets has proved difficult. Houston stated that the existing partnership agreements larger supermarkets have means that they are under obligation

58 I supermarketnews.co.nz

to sell milk supplied by a specific producer.

This has been how New Zealanders have bought milk for years. Houston criticised it as wasteful, considering milk could be many days old and have been transported from a large centre where it is processed and bottled. The carbon footprint of this transportation and bottling method is something that Houston said could be easily avoided if more supermarkets and retailers embraced local farmers and dispensary units into the store.

Smaller retailers, such as organics stores and butcheries, are more accessible to partner with, as they are less limited by existing agreements with market majority suppliers.

Houston continued that the system allows customers to reuse glass bottles repeatedly after cleaning them in their standard dishwasher or sink at home, reducing household waste significantly.

“New customers are always surprised by having no plastic milk bottles in their recycling bins when it was predominantly filled with plastic milk bottles, particularly larger families who drink and use a sizeable amount of milk,” said Houston.

DF Italia dispensers are versatile, with Houston explaining that globally, the other dispensers used to create clean drink water in major cities at a much lower price point than buying bottled water, approximately 20 cents in EUD equivalents, or dispensing other dairy or frozen products, also refrigerated goods such as cheese. A soft elevator can handle egg cartons, too. They also boast easy tap-and-go payment systems.

The concept of reducing plastic waste and refillables is slowly infiltrating larger supermarkets, with customers bringing their containers in-store for butchery meat products.

Village Vending and its promotion and distribution of dispensary units is a reflection of the refillable movements, and Houston is excited and passionate about removing the use of unnecessary plastic and supporting the product from local farmers. n

SUPPORTING ECO-LIFESTYLE CHOICES Introducing the DIGI SM6000SP, a weigh labelling solution suitable for self-service that allows users to use their own containers and has the advantage of being fully trade-approved for use in New Zealand.

D

IGI’s SM-6000SP Scales have redefined standards in self-service with an innovative approach that brings the speed, convenience, and adaptability needed in today’s retail sector.

These revolutionary weigh labellers offer New Zealand Food Retailers a fully tradeapproved solution for bring-your-owncontainer (BYOC) weigh labelling that is as stylish as it is smart.

The DIGI’s SM-6000SP Scales are ideal for various products, from pantry staples to spices, herbs, nuts, and fresh produce. This innovation provides shoppers the option of bringing their own reusable containers and purchasing just the amount they need, reducing both food loss and plastic waste from single-use containers.

The latest linerless labelling technology is a given. It further supports zero-waste efforts, and flexible label formatting helps you meet regulatory food labelling requirements, including Country of Origin and Plain English Allergen Language.

DIGI’s unique e.Sense technology eliminates the need for users to look up manually or record product codes, improving in-store experiences whilst reducing the risk of errors and shrinkage.

These discreet tags are attached to bulk food containers or dispensers and come with a built-in sensor triggered by motion for quick PLU call-ups on the allocated scale.

The large 15-inch portrait colour touch screen allows users to intuitively navigate the system for an easy and hassle-free shopping experience whilst providing ample space for highly targeted, perfectly timed in-store advertising.

DIGI SM-6000SP BYOC Self-Service Scales are now available in New Zealand from all Wedderburn branches. More information on this innovative system and the advantages of linerless labelling is available through Wedderburn.

For more information, click here. www.wedderburn.co.nz/products-andservices/weighing-scales/self-service-weighlabelling-scale-sm6000sp/. n November 2023

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EMBRACING A TRUE CIRCULAR MODEL Patrick Jurriaans, Founder of Ascent Refills, has a love for the ocean, which inspired him to create Ascent, a brand whose ethos is built around hand and body washes that reflect this natural resource while simultaneously protecting it.

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Patrick Jurriaans Founder Ascent Refills

"A

scent's mission is to provide a sustainable alternative to commonly used personal care products and reduce the impact on the environment through natural ingredients, fragrances and packaging," said Jurriaans.

As a newly established and small operator in the industry, the critical challenge for Ascent is building a dialogue with consumers to help them understand the damaging impact most standard hand and body wash ingredients and packaging have and to highlight the benefits of the refill and reuse model, with better-for-you natural ingredients.

While these refill and better-for-you reuse products come at a higher initial purchase price with the bottle and concentrate, there are numerous long-term benefits, such as reducing plastic production, recycling, and lowering the cost to the consumer and environment over time.

Jurriaans said it was essential to continually raise awareness of products such as Ascent Refills, as these products and the practices they promote are not only widely beneficial over the longer term but crucial.

Ascent is designed as an example to the industry rather than a model.

"Every company is different in size, market, business model and product; however, we believe all companies should strive to maximise the positive impact they have on the environment, society and people's health."

Striving for continual improvement rather than perfection is the most crucial aspect for businesses to adopt.

Built on the principles of reduce, refill and

reuse, Ascent avoids recycling altogether.

The real problem is not that consumers need to recycle more; instead, that plastic, and copious amounts of it, is being produced in the first place.

Ascent bottles are made of glass, which is key to its circular refill and reuse model.

After cleaning and sterilisation, a glass bottle can be reused for the same product repeatedly.

"Our 200ml glass bottle of concentrate makes 6.5 bottles, or 2.2 litres of Ocean Foam Hand and Body Wash, which will last most people a year. Once you've emptied two bottles, they can be easily returned to us by free courier for cleaning and reuse."

This methodology and ethos means that Ascent has a comparatively much smaller environmental impact than traditional products.

The key to changing consumer behaviour in how they shop for products is making more environmentally friendly products accessible and educating consumers to make the conscious choice.

"This is difficult when going against the tide of long-established conventional products in the market, often with large marketing budgets, that do not benefit the environment."

Jurriaans said that the industry needed to

depart from the linear model of take, make, waste and embrace a truly circular model.

"We cannot recycle our way out of the plastic pollution crisis."

Combating the plastic problem requires a mindset shift from believing recycling will solve the problem to finding legitimate ways to reduce the production of plastic.

Out of the 5.8 billion metric tons of plastic waste generated between 1950 and 2015, only about nine percent has been recycled. The rest has been left to be incinerated, landfilled, or littered.

Much of this plastic goes via rivers and streams in the world's oceans. Worldwide, at least 8.8m tons of plastic waste enter the marine environment each year, the equivalent of dumping a garbage truck filled with plastic into the ocean every minute.

If current trends continue, scientists have estimated this total could leap to 53m tonnes annually by 2030, which is roughly half of the weight of all fish caught from the oceans globally each year.

Jurriaans continued that corporate accountability and transparency, particularly in redesigned packaging for reusable systems, was imperative.

Ascent's role now and in the future is designed to build a greater awareness of more sustainable alternatives. n

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BUY ONLY WHAT YOU NEED Pioneering in bulk sales in New Zealand since 1988, Bin Inn’s establishing philosophy was to provide customers with great value options for household supplies. Business manager at Bin Inn, Warren Hunter, said this has evolved in recent years to include care for the environment, as concern over the planet’s health has become prominent.

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I

t takes a twin approach to help reduce food waste and plastic use by promoting the message to ‘buy only what you need, and use everything you buy’ and ‘reduce, replenish, recycle’. To reduce plastic manufacturing, Bin Inn has long marketed to customers to bring their containers, which can save them five percent on the items they buy.

Although difficult to quantify, Bin Inn estimates this has reduced the need for millions of new bags and containers to be made.

Bin Inn’s marketing is all geared toward sustainability. It doesn’t use print, preferring to use 100 percent digital marketing. Its 2022 Christmas theme was a Very Merry Sustainable Christmas, with 2023 lined up to deliver a similar message.

“Our e-catalogue promoted zero waste gift ideas, using fabric to wrap gifts, buying bulk foods in reusable jars, DIY Kids gifts, and so on. Sustainability, along with social responsibility, will always be important.”

In 2022, Bin Inn was a proud partner with Kidscan, selling their Christmas crackers, which it is doing again in 2023, and promoting its new company mascot, ‘Adele’, strongly related to clean forests and oceans.

Hunter said the biggest challenge facing

the growth of refillable products and sustainability initiatives is closing the loop.

“There are plenty of well-intended suppliers and retailers who are looking to reuse ‘used’ bulk barrels fully, but the reverse logistics are a prohibitive cost. It is feasible for a local region.”

For example, a Nelson supplier could provide a closed loop for Nelson retailers but nationwide is almost impossible. Hunter continued that the Cook Strait was arguably the most expensive piece of water to freight goods in the world. He emphasised that recycling cannot be and is not the long-term answer for sustainability. The true answer is to have people consume less, particularly plastic goods, and reuse more of what is already available.

Hunter said that the COVID-19 pandemic pummelled sales for bulk bins, and it has taken a long time for businesses such as Bin Inn to recover. This, in combination with the price increases, has posed challenges for the bulk foods industry.

However, the industry is turning a corner as customers are driven more towards reducing plastic use and food waste by utilising everything of their purchases as they have become more knowledgeable about the environmental impact of their purchasing decisions.

For a refillable future, Hunter said it was a slow burn.

“Refillable will always have a small part of the total grocery market, but an important part.”

Bin Inn is undergoing a refresh, with stores nationwide being upgraded over the next twelve months. Simultaneously, Bin Inn is seeking new sites and is seeing an upswing of individuals looking to join the group.

“We are seeking people who are foodies, passionate about a healthy lifestyle, equally passionate about the environment, and who will be part of the community where they own and operate their store.” n

Warren Hunter

Business Manager Binn Inn

BIGGEST CHALLENGE Vicky Ha, founder of House of Dumplings, grew up making dumplings with her mother in a small apartment in Hong Kong.

"S

he used to say, if you are not going to make it, you are not going to eat it. My highest record of dumplings I ate as a teenager was 32 in one sitting," said Ha. Ha became a chef, starting House of Dumplings almost 12 years ago, after inviting a few chef friends to her home, where each insisted that she should start to make her dumplings commercially. Ha went to Australia and worked a season harvesting bananas to save enough money to start House of Dumplings.

Reducing packaging is one of the biggest challenges within the food industry as it's an integral part of a brand’s ability to adhere to food safety regulations and ensure products don't suffer from freezer burn. This has led to a collaboration with Commonsense Organic and Refill Nation, where customers can bring their containers to these retailers and fill them with various flavours of Ha's dumplings, including Edamame & Hemp, Red Lentil & Kale, Chicken-Free Laksa, and Six Mushroom dumplings. These flavours are available in bulk bins, and customers pay by weight.

This concept reduces waste and allows consumers freedom to have multiple flavours of dumplings with one meal.

"I love the idea that people get to pick however many flavours they want and not restraint to our normal pre-packed number of dumplings. I wish more retailers would do it."

Using this model also reduces packing labour costs, reducing what consumers pay at the checkout. From a consumer perspective, this method saves them money and allows them greater choice and flexibility.

Ha said most rubbish in the bin is packaging, a challenging issue to overcome as packaging is an integral part of consumer convenience and choice.

The balance that needs to be found with sustainability values will come down to packaging options available and alternative concepts such as refillables.

"Bulk bins are a great example. You grab

what you need, not what the pack comes in.

It is a huge way of reducing food waste.”

Ha continued that reducing food waste is also essential, as she shared that approximately 40 percent of food is thrown away. She added that this food could be distributed across the population and that addressing this key area would come hand in hand with reducing energy, water and nutrient waste used to produce these foods.

Ha said that refillable is a small market, and the only way it grows as a movement is if it provides consumers with the option of buying goods at lower price points because there are reduced packaging and packing labour costs involved with making food products available in this way.

Moving into 2024, the lower disposable income has impacted sales, consequently impacting business cash flow, which will drive some to close down. Without consumer support for local products, New Zealand businesses will continue to close, as sometimes imported products' price points are lower than that of local products, with higher input costs for manufacturers and businesses.

"For New Zealand brands, it is tough to beat imported pricing. As local producers, we have to work much harder to win the hearts of consumers and ensure our innovations would minimise that switch."

To address this, Ha suggested that there

should be a tariff on imported products to protect the local food industry and to encourage consumers to choose and support local. The recent loss of Supie for the industry is one that Ha said was disheartening, "We are hoping the Commerce Commission will be able to monitor the current climate and provide a fair share to both Kiwi consumers and suppliers to minimise the effect of the corporate greed from the duopoly."

She concluded this was an extremely complex issue with many layers and limited solutions. n

Vicky Ha

Founder House of Dumplings

November 2023

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easy and accessible keto

Australian-owned business created by mother-daughter duo Rae Graham and Madison Pickering, SNAXX has a range of dry-mix, single serves and minute-ready products, which are keto-friendly, gluten-free, and low-carb.

R

ae began a keto diet, where she lost around 50kg, inspiring the inception of SNAXX, as creating keto meals daily proved incredibly time-consuming. Rae wanted to make the diet as accessible and easy as possible for herself and others pursuing the keto lifestyle.

After Rae spent months of experimentation and perfecting recipes, SNAXX was launched with the help of Madison.

Madison, general manager at SNAXX, said that one of the most significant challenges facing the low-to-no category would be its niche nature and the evolving consumer trends.

"Keto is seen as a more trendy diet," said Madison.

Despite this, Madison has observed a significant pick-up in the keto community over the last three years.

"We have slowly been catering to a larger range and growing rapidly."

SNAXX maintains its competitive edge by growing the variety in its offering, with a range of sweet and savoury keto options, updating its packaging design and including

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convenient four-pack solutions.

As a 100 percent Australian-made and owned brand, it manufactures and packages all its products in its factory and warehouse in Brisbane, Australia.

"We control all our products and source our ingredients individually from trusted sources. As one of our main features is gluten-free, we take extreme measures to make sure there is no gluten in any of the products we work with."

A key aspect of the mother-daughter duo's ethos when creating SNAXX revolved around creating products and how accessible it can be to make healthy choices without compromising flavour excellence.

"Everyone's taste buds are so different.

However, we aim to get as close to the real thing as possible and think we've done pretty well."

While the duo caters for both the sweet tooth customer and savoury snackers, consumers generally lean towards the sweet options, primarily due to the minimal availability of sweet options within the keto category.

Rae Graham & Madison Pickering Owners SNAXX

Moving into 2024, SNAXX aims to cater to a broader consumer base seeking low-tono products catering to a range of dietary needs whilst maintaining keto customers. n

making the healthy option the delicious one

Driessen Group of Companies, a well-established family-owned business with 92 years of experience, focuses primarily on the development and production of food ingredients and finished products. One category of products the company marketed was a sports nutrition protein powder under the brand name ESP Nutrition.

"W

e saw a growing demand among athletes for sauces that taste good and fit into their diet," said CEO Piet Driessen.

At the time, there was a gap in the market for low-calorie sauces that were also tasty, and realising this, Driessen said that they utilised an existing flavour company within the Driessen Group to innovate great-tasting healthier sauces. This resulted in Callowfit's inception.

Making a healthier sauce that maintains taste excellence and has the qualities and characteristics of traditional alternatives that consumers love comes with challenges.

"At Callowfit, we have set the bar even higher, as our products are free from lactose, gluten, aspartame, titanium dioxide, and animal products, and are without fat or added sugar."

However, it has created a diverse range of healthy alternatives to traditional sauces that consumers love and set the standard for manufacturers globally, with Callowfit products available across 30 countries.

Healthy lifestyles have become increasingly important to consumers, and they are more often making purchasing choices aligned with their dietary and health values and goals. The challenge for brands like Callowfit, which creates healthier products, is that retailers globally have marketing expectations that brands must fulfil independently to promote the visibility of their products and, consequently, the sales of the products on store shelves.

With the growth of health trends, brands like Callowfit are being sought out by consumers and are becoming mainstream

due to both their marketing and consumers' desire to find products aligned with their health needs.

"The big challenge for us is to manage these expectations at retail properly."

Following this is the continued need to improve and innovate Callowfit’s existing products' flavour and quality excellence.

Due to consumers' desire for health products, Callowfit's popularity as a brand and manufacturer has grown exponentially. Adapting to the differing labelling regulations and requirements of the countries where it supplies products is a significant challenge. This is particularly true with regard to raw material requirements.

"We have a constant challenge in changing laws and regulations."

Raw materials cannot simply be replaced by another, even if a substitute exists, as this could conflict with Callowfit's ethos and commitment to its unique selling propositions.

Despite this, Driessen said that the quality of Callowfit's products and Driessen Group's experience have ensured its success as a brand. The manufacturing of the sauce range is created entirely in-house, including the development and production of its flavourings, setting it apart and making it an appealing product for retailers to stock.

"Callowfit also differentiates itself from many other providers by having the entire chain in-house. Including the development and production of its own flavourings and flavour profiles. This, therefore, makes our products truly unique."

Callowfit also caters to consumer desire for convenience. This is particularly important as the demand for convenience

has grown significantly over the last few decades, which has, at times, come at the cost of health.

Driessen said that modern diseases, such as obesity and cardiovascular diseases, are quietly starting to influence consumers purchasing of health products, which is why Callowfit has propositioned its sauces in an accessible and diverse format to address flavour excellence, health, and convenience needs simultaneously.

"We see no reason why the healthier option can't also be the most delicious one."

Callowfit consistently innovates and creates, keeping ahead of the market by utilising new ingredients and the latest technology developments for production and manufacturing. It aims that consumers will not be able to taste the difference between traditional and Callowfit's healthier alternatives of sauces. This is Callowfit's primary mission for 2024. n

Piet Driessen CEO Callowfit

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the health impact of what we consume Business development manager at Vital Zing, Staun Popham, said that following COVID-19 and recent weather events, supply chain disruptions are and will continue to be the biggest challenge facing the low to no category moving forward, as well as creating comprehensive risk management and contingency plans.

H

Staun Popham

Business Development Manager Vital Zing

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e continued that the rapid and continuous growth of the category over the past five years has led to market saturation and increased competition as more players enter the market. To maintain a competitive edge, brands have had to and must continue to differentiate themselves to stay relevant and stay ahead of trends and customer demands.

Brands like Vital Zing spend a lot of time with research, development and innovation to help diversify and specialise to stand out to consumers.

What consumers eat has a profound and direct impact on overall health and wellbeing, particularly clarity of mind and vitality. However, finding food options for those wanting to make purchasing decisions aligned with their lifestyle and health goals can be a difficult task. Vital Zing was developed in 2014 to address the increase of severe health concerns nationwide regarding diabetes, obesity, and bad diets, with sugar, carbs, artificial ingredients and preservatives being leading contributors to those concerns.

"Vital Zing was born with a strong focus on health, functionality and innovation. We dared to be different, and we were motivated

to make a difference," said Popham.

With distribution teams globally placed, vertical integration is something Vital Zing has learned is imperative to brand success.

Building its manufacturing facility has given the brand a chance to control costs and processes. This also allows the brand to form direct relationships with consumers more efficiently, incorporating consumers' feedback and demands into the decisionmaking of Vital Zing products.

Vital Zing's Water Drops have gained traction and popularity for their use of natural ingredients and avoidance of sugar, preservatives, carbs, colours, and artificial ingredients. The creation of this product was gruelling, according to Popham.

"The negativity to the concept was immense, but we believed this could substantially improve the category and consumer wellness."

After introducing Water Drops, Vital Zing launched its Milk Drops range in 2016 and, most recently, its Soda Drops range, all developed and aligned with Vital Zing's health values and ethos.

The highly concentrated flavour in drop form not only offers consumers something aligned with their health concerns but is

Vital Zing was born with a strong focus on health, functionality and innovation.

We dared to be different , and we were motivated to make a difference,

also convenient and cost-effective. This is an essential example of how brands can differentiate themselves to stand out on supermarket shelves. The versatility of its application with its milk and soda drop ranges is another method that Vital Zing utilises for its expansion and success and to appeal to a broad consumer base.

"After introducing Water Drops, we discovered other alternatives many wanted in a similar delivery system."

The key drivers of the low-to-no category

are consumers, pushing brands to innovate.

"We're getting smarter, looking at what's going into the products, asking questions and pushing for better choices."

Hydration is right at the top of those demands because we have a better understanding of the importance of health and the truth about many ingredients, alternatives and processes. The low-to-no options are constantly improving, making the transition to something 'healthier' much easier. n

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building trust and growing the zero percent category

Grant Caunter, CEO and Founder of State of Play, said that the early stage of the low-to-no category is about building customer trust in the segment.

"A

brand like Heineken launches and invests in Heineken zero, then consumers re-consider and give it a go," said Caunter.

When big brands invest in new ideas and deliver on quality, customers tend to have a good experience with a concept they previously may have been wary about. Caunter emphasised that the purchase intent is initially functional, with consumers' simple desire for a beer, without the alcohol content, now being fulfilled by this category.

Following the launch of Heineken Zero, international and domestic brands added a zero-alcohol line extension. These brands all

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use the same alcohol removal technology.

Independent players enter the market with unique products and unique formulation techniques to establish a premium in the zero category. Caunter said this segment of the zero percent, low-to-no alcohol market jumped into action in April of 2021.

"The premium comes from the taste and the release of dry-hopped IPAs and Hazys in New Zealand. With the increase in zero brands and improvement in the drinking experience, the zero categories also replace the low (two percent) category stuck in noman land.

The current stage is transitioning from functional purchase intent to emotional and social purchase intent.

More drinkers are buying a zero percent option because they want the flavour experience and to continue enjoying the social element of drinking beer without alcohol. This means that choosing the zero percent beer is no longer a trade-off but rather a consumer demand, which creates growth opportunities for independent breweries to take off and offer premium and unique flavour experiences to those looking to have the social and emotional benefits they receive from cracking a beer with dinner, friends and family, whilst also having the chance to enjoy a versatile range of offerings in the zero percent category.

'State Of Play is a dedicated zero brewery intending to push the alcohol-free occasion.

The breweries that commit will get stronger.

Consumers will support those that are true to the segment's values.

Grant Caunter

CEO and Founder State of Play

Compared to a year ago, the social stigma of drinking a zero has faded, and now the choice is applauded."

Caunter explained that the next phase was likely the big marketing push from the international brands as their alcohol portfolio declined. Independent brewers will treat the zero category like craft 15 years ago.

"There will be innovation, we will see dry bars pop up, collaborations with adjacent brands will attract whole new consumers, and the retailer will reinforce their commitment to the segment's visibility as it builds a fuller, higher value basket. The breweries that commit will get stronger.

Consumers will support those that are true to the segment's values."

Significant challenges facing the zero percent category involve creating leading brewing and packaging technology. For independent breweries in New Zealand, this involves a pasteuriser and contract brewing through businesses such as B Studio or Steam. Caunter said that this model only works well with significant volumes per SKU, meaning that the next 18 months will require a continued effort to be competitive with the internationally imported zero percent beers while reminding the consumer why investment into independent, locally crafted and brewed zero percent beers offer them a more unique and valued experience. For independent zeros, the message is not one of compromise; rather, you can enjoy more beer quality experiences without the worry of alcohol."

Caunter predicts that consumer demand will follow the rapid growth seen in international markets and may even be quicker, given the high quality of New Zealand brews.

State of Play has launched two innovations: Sunbreaker Ale with Ginger, Lime, and Honey and an alcohol-free mix six pack.

"I am finding the mix pack is turning

into a weekly shop for customers as the three brews lend themselves to be enjoyed at different moments of the week."

With New Zealand re-emerging postpandemic, Caunter said there were new stories to share and tell, with consumers more interested in hearing the stories and values of local brands, which will drive future growth.

State of Play is a brand born from a time of re-invention for Caunter, and it is personal and real. It was launched to give drinkers a good choice.

"When you hold a State of Play, you are obviously enjoying an alcohol-free beer.

There is a State of Play beer for the hophead aficionado, for the just got home from work moment, the BBQ, the game, and the brew for admiring the fresh-cut lawns. It is for all drinkers across all beer occasions, and some new ones too."

Caunter’s view is that the retail shopper journey for zero percent beverages in the past tended to be confusing, with no dedicated section for the category to thrive. However, this has changed with the rapid expansion of the category, making the consumer experience in the zeropercent beverages category straightforward, enjoyable, and more accessible. Woolworths and Foodstuffs appear to be invested in the zero category with the proper range and visibility.

The next growth channel for zero-percent beers will be in specialist retail, where it is easy to shop and explore a range of international and independent brews.

On-premise, sales of the zero percent category need to catch up, with Caunter suggesting this might be related to the difficulty involved with the proposition of having a zero-percent option on tap.

Despite this, in Caunter’s experience, when zero alcohol offerings are on sale in on-premise locations such as bars and restaurants, it sells, meaning it may be a space where growth is possible. n

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sales without compromise

The founder of FUNDAY Sweets, Daniel Kitay, is a qualified lawyer. However, much of his professional life has been in commercial roles within the e-commerce and vitamin and supplements industries.

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Daniel Kitay

Founder Funday Sweets

The brand's inspiration was to fill the gap in the market, providing lollies that are not only delicious but also better for you,

T

he creation of FUNDAY Sweets was inspired by Kitay's frustration that stemmed from his love of lollies, wherein there were limited options available that did not upset his stomach, similar to 85 percent of the Australian population. Of the options available, lollies were either full of sugar or laden with sugar alcohols, which has become a founding reason as to why FUNDAY Sweets are cultivated with 91 percent less sugar than the average sweets, with Stevia, a natural sweetener used to cater to the sweettooth cravings of customers.

"The brand's inspiration was to fill the gap in the market, providing lollies that are

not only delicious but also better for you, aligning with the increasing demand for healthier sweet treats globally," said Kitay.

Having battled with his weight since school and losing over 25kg after choosing to eliminate sugar from his diet, FUNDAY Sweets represents his commitment to creating sweet and healthier options.

"We aim to set a higher industry standard, showcasing that it's possible to create sweets that are both better for you and incredibly tasty, without resorting to artificial additives or sugar alcohols that can cause discomfort."

Creating sweet alternatives that can satiate sweet cravings while being a betterfor-you option comes with challenges.

Despite this, Kitay has ensured continued flavour excellence alongside the health benefits of his products through extensive taste testing and careful selections of highquality natural ingredients.

The use of Stevia as a natural sweetener aligns with this mission. Derived from the leaves of the Stevia plant, Stevia offers a sugar-free, zero-calorie sweetness that doesn't raise blood sugar levels, making it an ideal choice for health-conscious consumers compared to traditional and other alternative sweeteners.

Kitay explained that FUNDAY Sweets has harnessed the unique advantages of Stevia and skilfully balanced its notes with its combination of premium natural flavours and ingredients. This careful fusion ensures that its sweets not only contain significantly less sugar but also deliver a delicious, satisfying taste that health-conscious individuals can enjoy guilt-free. The sweets also contain seven grams of prebiotic fibre per serving, which are gluten and GMO-free.

FUNDAY Sweet exemplifies that sweets can be created with lower sugar, a health focus, and an unwavering commitment to taste.

Maintaining and building on these qualities will be imperative. The biggest challenge facing the low-to-no category moving in 2024 will be businesses' ability to evolve to meet consumer demands for health products that maintain flavour and quality. The growing awareness of health and well-being consumers has primarily driven the surge of popularity for this category.

To stay ahead in the market and to continue meeting consumer needs, Kitay said it would be essential to be forwardthinking. At FUNDAY Sweets, this entails exploring sustainable and innovative packaging solutions to meet consumer demands for healthy, flavourful products aligned with eco-conscious values.

FUNDAY Sweets is considering expanding its product range to appeal to a broader audience and collaborating with retailers to enhance its distribution, all while maintaining its commitment to healthbased sweets that taste incredible.

Kitay concluded that FUNDAY Sweets was more than a brand; it is a personal journey that has shaped into a passion and mission to provide healthier, sweet options for all.

"My experience, coupled with our unwavering commitment to delicious and better-for-you lollies, fuels our excitement for the future. We look forward to expanding our product offerings and distribution, ensuring more globally can enjoy our exceptional, guilt-free sweets." n November 2023

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security

DRIVING INVESTMENT FOR TEAM AND CUSTOMER SAFETY Woolworths New Zealand recently announced it would be investing NZ$45 million into increasing security measures across its stores over the next three years. Gordon Adams, Woolworths New Zealand’s Delivery Manager for Safer Stores, said this would include 30 additional trolley lock systems, new self-checkout camera technology, and double entry gates in 12 stores.

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Gordon Adams

Delivery Manager Woolworths New Zealand

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n a recent report, Woolworths New Zealand detailed that there had been a 303 percent increase in physical assaults and an 806 percent rise in security incidents in the past six years for retailers.

Items targeted for theft are typically more expensive.

“Our key concern driving the investments in security is the safety of our team and customers,” said Adams.

The trolley lock system that Woolworths New Zealand will introduce uses electromagnets to lock trolley wheels at the carpark boundary. This is a system used globally by other retailers with success.

“Our new cameras will monitor checkout transactions to see whether an item was scanned correctly. If a miss-scan occurs, a short video highlights the affected product, and customers then have the opportunity to re-scan it.”

Miss scans include products left in baskets or trolleys or a selection of incorrect products on the screen.

Adams stated that Woolworths New Zealand strives to improve its security solutions and monitors continuously and

learns from security solutions used globally to implement for its industry retail partners.

Woolworths New Zealand collaborates with the police and various other large retailers and community groups to discuss and address various security concerns. These collaborations allow Woolworths to apply a variety of learning to improve its overall security strategy.

Employees at ten of Woolworths New Zealand’s stores are equipped with bodyworn cameras in response to the increasing violence and aggression the retailer has observed. These cameras are only turned on in instances of danger, and it has invested in team training for their appropriate use.

Adams continued that the retailer has robust processes in place to review its new and existing technologies to ensure that it is meeting its legal and privacy obligations.

“Access to the technologies and any video footage is strictly controlled and is only used for the purposes stated in our Privacy Policy.”

It also ensures that it partners with technology partners who have strict privacy and data controls in place. n

UTILISING SECURITY SOLUTIONS FULL POTENTIAL The regional manager for New Zealand and the Pacific Islands for Gallagher Security, Brad Small, moved from the University of Waikato to Gallagher as a marketing intern.

G

allagher has been in business since 1938; its longevity is attributed to its top-quality product offerings, which are profoundly reliable, and its ability to build enduring relationships with its end users and the partners who install its products.

Small explained that now, more than ever, businesses are technology savvy as they are more consistently looking to have as much control and administration over their premises as possible.

“Manufacturers and service providers throughout the security industry are answering that need by producing mobilefriendly, cloud-enabled security solutions that put the power of the security system into the back pocket of the person responsible,” said Small.

An example of this is when Gallagher released its SMB product four years ago and has continued to develop its capability based on customer feedback. At its core, Gallagher SMB is designed to let the owner, operator, or manager control their site.

When an alarm occurs, instead of a call centre following their flowchart and likely sending a guard and charging the associated costs, the user has the first option to view the alarm themselves. They can still call for a guard, but they could instead choose to view CCTV footage and determine if the guard is necessary or if it was triggered by something harmless, like a leaf floating past a sensor. Likewise, SMB lets the manager add and remove cardholders and open and close doors or set and unset alarms from the comfort of their home.

This combines two significant trends that are growing: security innovation and convenience.

Small continued that artificial intelligence within CCTV was also progressing rapidly.

“Its ability to identify objects or people that should or shouldn’t be in specified places is impressive, and I can see it becoming beneficial for retailers in the near future.”

AI cameras can also be used to identify what product the shopper has placed on the self-serve kiosk to not only speed up the transaction for the user but also to make sure that shoppers aren’t selecting lower dollars per KG items to steal from supermarkets.

Small’s most significant concern is to do with the cost to business; increased theft forces businesses to either absorb the costs or pass these onto the consumer, which means that consumers are paying more for the same products and services.

“Many businesses, including retailers, see this problem and instead invest in increased security, saving them money in the long term. It’s not fair they have to do this, but it’s often very effective.”

Ongoing challenges within the retail sector to do with theft and crime have meant that demand for security solutions is ever-increasing, with the most significant change within this being the awareness and knowledge of end-users. Small said digital accessibility to information has made it easier for consumers to research and find security solutions suited to their needs.

“Installers still add expertise and guidance to deliver the best solution, but now

everyone is more informed.”

To stay ahead of the market, Gallagher reinvests 15 percent of its revenue into research and development, as it is committed to continuing to drive the security industry forward through innovation. This will, in turn, benefit both Gallagher, its partners, and a range of manufacturers and end-users.

However, the single most significant missed opportunity in the market, which Small identified, was that most end users are using a tiny subset of features that their security systems are capable of. There are four primary elements to a security system, including CCTV, access control, alarms, and perimeter products.

Small said that he often sees an end user deploy any one of those elements at its absolute base level, like just using access control to open and close secure doors.

Better utilisation of features would save retailers a lot of money. For example, requiring a valid induction before letting someone through a door.

“Maybe there’s a need for regular food safety practice certifications to be renewed, which your access control system could manage. The system would also alert workers before expiration so they can get back up to date before it impacts their ability to work, which is a cost to the business.”

Another straightforward example is linking your HR system to your access control system. When a new person starts, they are always set up with an HR profile.

By linking the systems, the HR system could also tell their access and alarms system to assign access to the areas that match their job role and potentially allow them to arm and disarm the site. There are many, many examples of ways a retailer could save money and increase efficiencies in general.

Moving forward, Small stated that 2024 would be a year of tight capital spending; however, security needs often can’t wait.

He anticipates there will be an increase in lease-to-own, which will allow businesses to OpEx the expense so that they can get it now. They’ll then pay for the system over the next few years and will eventually end up owning it completely. n

Brad Small

Regional Manager Gallagher Security November 2023

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security

IMPROVING LAW AND ORDER The Dairy and Business Owners Group Chairperson, Sunny Kaushal, has said that there are limitations to what the association has the power to do to improve safety and store security other than advocating for legislative change for further protection and punitive actions against criminals targeting dairies and convenience stores nationwide.

A

Sunny Kaushal

Chairperson The Dairy and Business Owners Group

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fter reporting victimisations, The Dairy and Business Owners Group investigated Crimes Act offences using official police data. One big concern for the association was the lack of granular detail.

"It seems the police cannot record the actual type of store broken into as this needs manual searches. That's why we have 'retail'," said Kaushal.

What Kaushal found was worrying. He found 125,000 victimisations in August, with the knowledge of the Crimes Act. Serious offences were 44 percent higher in 2022 compared to 2021, with 30,130 more Crimes Act offences for a total of 99,045 severe crimes than summary offences.

"One thankfully outgoing Labour Minister can be answered. No, Megan Woods, these aren't 'kids stealing 20c bag of lollies.' That answer, arrogant dismissiveness, told the retail sector and all Kiwis exactly what priority law and order had with the Labour government."

Kaushal continued that the 14th October electorate got the best way to respond to Labour's loss from majority rule.

"2023 was, above everything, a law and order election result. It is something the incoming National-led government with Act and New Zealand First needs to heed."

He emphasised that law and order must be addressed with the incoming Nationalled government, as crime in the last few years had significantly increased, particularly for serious offences.

Every Police District saw a retail crime blowout. The best-performing district was Eastern, which still recorded a 27 percent increase last year. The highest level of crime was in Counties-Manukau, where retail crime exploded by 70 percent.

In the first five months of 2023, there had been 44,624 Crime Act offences at an average of 8,924 retail crime offences a month, equalling 297 a day. Despite 99,045 Crimes Act Offences committed in 2022, less than 6.5 percent (6,404 out of 99,045 offences) saw the inside of a courtroom.

Kaushal attributed the increase in serious offenders getting away from punitive action to electronic bail options, wherein 2022 court proceedings were being conducted 18 even though Crimes Act Offences were 63 percent higher.

Electronic bail options were any area where the association wanted stricter guidelines and policies implemented.

Two thousand ninety-nine offenders received 'non-court action' or a warning, and of great concern was that 1,708 offenders caught were kids under 10 to

17. These statistics underlined Kaushal's demand for a law and order policy change to protect people.

"We respect that the death of the person who almost murdered Suresh Patel in the New Windsor Dairy attack is now subject to an Independent Police Complaints Authority investigation. We have one question that needs answering: if Labour had not repealed the Three-Strikes Law, would the attempted murderer who attacked Daxa and Suresh Patel and the customers who came to their aid have been at liberty?"

Shoplifting and growth in begging were two other areas where Kaushal said there was severe attention needed, with the increases being so significant, and the powers of dairy and business owners were so limited that enforcing trespass was close to impossible.

The Dairy and Business Owners Group have written to party leaders in the new government to urge laws on the defence of property and to have the removal of the daylight exemption to the power of citizen's arrest if the crime is punishable by more than three years. Removing the daylight restriction and changes to the defence of property will enable shop owners or security guards in retail to detain those committing criminal offences in stores.

With the new government, Kaushal was happy to see there are law and order policies more aligned with what the Dairy and Business Owners Group want to see, with extra policing proposed of between 300-500 officers. He suggested a need for greater street visibility, with 600 to 1,000 police authorised officers undertaking 'beat police' such as the UK police community support officers to free up police resources.

"The immediate fix is a direction to

return to the Pre-2017 'old' policing model - as this used to see police make arrests in half of the retail incidents they attended.

Under the 'new' model, it's down to around two percent and just nine percent for serious Crimes Act offences."

The impending tobacco excise tax increase on January 1st 2024, is of particular interest, as it is anticipated to create a spike in crime. Another significant threat is Labour's introduced legislated plan to destroy around 3,000 dairies and owneroperated service stations by restricting sales to 600 outlets from 6,000.

Kaushal said that smoking was tailing off organically and that the best the government could do was nothing, as many dairy and business owners no longer sell tobacco as demand for the product has dipped.

"Instead, back what works, and that's vaping and smokeless tobacco."

Since the regulation in 2020, daily

smoking has dropped by a third and cigarette imports since 2012 have halved.

The Dairy and Business Owners Uop want to see Labour's 2022 and 2023 smoke-free plan be heavily amended, with the scrapping of retail reduction and the realisation that nicotine vapes help reduce cigarette smoking.

The issue of crime has affected retail groups Foodstuffs and Woolworths equally.

"This is not just a dairy or independent petrol station issue. It's a retail and society issue. Kiwis don't feel safe."

Dairy and retail owners have added various security measures to their stores.

However, this is something that Kaushal said was only needed recently and was an indictment on the previous government's failures of law and order. These newly installed security measures are not what the Dairy and Business Owners Group wants as the new normal. n November 2023

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celebrate

A DECADE OF CHOCOLATE ADVENTURES From making New Zealand’s first certified Fairtrade organic chocolate bar to collaborating with Kiwi icons like Karen Walker, Wellington Chocolate Factory (WCF) is celebrating a decade of sweet success as it turns ten.

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o-founders Gabe Davidson and Rochelle Alagar first opened the doors to Wellington Chocolate Factory’s Eva Street factory in December 2013. At the time, it had been three years since Alagar had created the country’s first fair trade and organic chocolate bar. Davidson had not long returned home to Wellington after starting a coffee company in Melbourne.

The pair said they were initially nervous about how Kiwis would embrace singleorigin premium chocolate. While Eva Street is now known as a renowned foodie destination, the laneway didn’t have the best reputation then.

“We initially focused on creating a brand that would be at home in high-end retail stores,” said Davidson.

“Now we have a fast-growing business with an incredible range reaching more people than we ever dreamed possible. I’m

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amazed and proud at what our team has achieved.”

WCF released its new Hero Range a few months ago, a significant milestone for the business as it looks to grow.

“From day one, I wanted to ensure that chocolate of this calibre was available to people transparently and equitably. Now, with our new Hero range, my original vision is beginning to come to fruition,” Alagar said.

WCF has released many high-profile collaborations since 2013, working with Karen Walker, Havana Coffee, the Interislander, and Wellington’s Cable Car. They even created a bar for Bill Murray in 2018. It has also worked closely with many renowned New Zealand artists to create artwork for its bars, which Davidson named one of the most memorable elements in releasing a new flavour.

In 2022, WCF launched its Grower

Partner Programme, a brand new initiative that’s unique within the local industry.

WCF sources its beans directly from Pacific growers, paying them well above market price, ensuring local industry can grow and the families it supports thrive.

Davidson and Alagar sailed by vaka from Wellington to Bougainville in 2015 to collect cocoa beans from growers. They’ve also travelled to Samoa, Fiji and Papa New Guinea. Last year, Davidson and Matt Williams, WCF’s General Manager, visited Vanuatu to meet local growers who produce cocoa beans, a staple in the awardwinning chocolate maker’s range.

“Travelling to the origin and seeing firsthand the good that comes from paying a fair price for cacao and hanging out with the people who farm it is one of the highlights of my chocolate career; the more chocolate we sell, the more beans we can buy, and the more good stuff happens for

Supporting local Pacific cocoa farming and building strong regional networks,

more great people,” Davidson shared.

As well as supporting local Pacific cocoa farming and building strong regional networks, Davidson and Alagar have also judged the Solomon Islands Annual Chocolate Festival.

Looking ahead, WCF wants to expand its production capability with a new factory on the cards in the near future, which, as well as increasing production, will also increase its positive impact in the Pacific.

“As well as putting more of our delicious chocolate into the hands of new fans, scaling up allows us to work with our growers in a more meaningful way. As we expand and grow, so does our social impact, which remains an important part of our mission.”

WCF has released a brand new Christmas range to celebrate its tenth birthday. It features limited-edition chocolate-covered hazelnuts, two new husk tea products and a new bar that pays homage to Wellington, the birthplace of WCF, a Milk and Honey bar that features vibrant artwork capturing the essence of the city’s landmarks. n November 2023

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minutes with

So finally, 24 years later, I can stand back and say, okay, mum, we did it. We did it for you.

Lisa and Donald Templeton, directors of Denheath, took over from Lisa’s mother, Carol Rutland, who purchased Denheath House (country cafe) and the custard square recipe in Pleasant Point in 1996, a decision that changed the family's lives.

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leasant Point is an integral part of Denheath's backdrop as a brand. New Zealanders nationwide and tourists come to Denheath Hosue to try its renowned custard square. The popularity of the custard square became so widespread that other cafes began requesting to stock it to cater to consumers' love for it.

On November 11 1999, Rutland was diagnosed with terminal cancer. The Templeton’s, Lisa and Donald, along with their newborn son, packed their things and moved to Pleasant Point the same night, and the pair opened the cafe in the

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morning, with Donald Templeton stating that Rutland shouldn't have to work again.

"Mum had only been given three months to live, but we were blessed to have her for almost a year. She passed in July 2000," shared Lisa Templeton.

In this special time that the family had together, the Templeton’s could connect and understand Rutland's deepest regrets and greatest ambitions to share Denheath's custard goodness worldwide and for it to become a staple in New Zealanders' pantries.

"She loved the delight and joy the custard squares gave people, and she saw a product that was not just a local hero but a national hero that could become internationally known."

In honour of Lisa’s mother, the Templeton’s they made Rutland’s ambition central to their goals for Denheath, trademarking the custard square and building a purpose-built factory in Timaru.

"We purchased a refrigerated van, and at 4:30 am every morning, six days a week, Donald would drive to Christchurch to deliver fresh custard squares."

Over time, the Templeton’s developed and found the technology to freeze Denheath

Custard Squares to supply wholesale to cafes nationwide through nationwide distributors, after which Templeton opened Denheath's online store. The Denheath Custard Square entered Foodstuffs South Island bakeries, and in 2013, the company received its first Costco order from Australia.

Now, Denheath supplies food service via distributors, Foodstuffs and Woolworths New Zealand nationwide in selected stores in frozen and bakery and has an online store for delivery to the door nationwide. It also specialises in corporate gifts and gifting online in New Zealand and supplies Costco Australia and Costco Auckland, as well as having supplied to Costco stores in Korea and Japan.

"So finally, 24 years later, I can stand back and say, okay, mum, we did it. We did it for you."

Lisa said it's been challenging work and a long, arduous journey. One that the pair couldn't have done without the help of their amazing children and Donald's mother and late father.

"With their help, our social followers, and customer's love of Denheath, we did what mum wanted." n

ANUGAtop50 O'S BUBBLE GUMMY BOBA CANDY Boba lovers can satiate their cravings with O's Bubble Gummy Boba Candy.

Offering the ultimate boba experience in a bite, O’s Bubble Gummy Boba Candy is available in strawberry, taro, matcha, and brown sugar flavours.

Customers can relish the genuine taste and chewy texture of their beloved boba drinks.

These gummy candies come in individual packs, offering chewiness and on-the-go satisfaction for boba enthusiasts. These gummy boba candies are also dairy and gluten-free, ensuring a treat for everyone.

For more information, visit www.osbubble.com/ or contact Nina Jen at marketing@orbitel.com.tw.

MOJITO & VIRGIN MARY FRUIT FOAM Fruit Tech Natural used two recipes to recreate its Mojito and Virgin Mary Fruit Foams. Alcohol-free version and with a light texture, these fruit foams are sure to delight young and old alike.

This sophisticated and delicious product is made with natural ingredients, real fruit, and no sugar added, designed to be the perfect fruit compound to be mixed. Both fruit foams are bottled, making them delicious and accessible to consumers.

For more information, visit fruitechnatural.com/ or contact Elena Albácar Sanz at ealbacar@fruitech natural.com.

BEE POLLEN FRUIT FLAVOUR GRAINS Technology has allowed Lyson Apiary to obtain a product with exceptional antioxidant properties and a unique taste.

This innovative technology involves the sealing of bee pollen grains in an innovative shell containing bee pollen extract combined with the juices of lyophilised forest fruits, which has created Lyson Apiary Bee Pollen Fruit Flavour grains.

Each grain is a treasure trove of vitamins, amino acids, and micro and macro elements, easily absorbed into the body with Lyson Apiary’s product format.

For more information, visit www.pasiekalyson.pl or contact Joanna Kolodziejczyk at joannakolodziejczyk@pasiekalyson.pl.

A REFRESHING INNOVATION Nurtisslim’s refreshing innovation, Clear Whey Isolate, is tropically flavoured without sweeteners. Available in a 300-gram size, the Clear Whey Isolate is a delicious high-protein drink mix with a milky taste.

Ingredients include LacprodanR whey protein isolate (milk) (86,7 percent), stabiliser: calcium stearate, tropical flavour (four percent), maltodextrin, vitamin C (ascorbic acid), colour beta-carotene, sweetener steviol glycoside.

It contains milk and lactose, a recommended daily dose of 27 grams mixed well with 300-400ml of water.

For more information, visit www.nutrisslim.com or contact Andrej Plesko at info@nutrisslim.com.

ANUGAtop50

SNACK'IN FOR YOU SIMPLEPOPS BROCCOLI Campofrio Food Group Germany’s brand, Snack'In For You, has launched its latest delicious and nourishing snack, the Simple Pops Broccoli Sour Cream and Onion Over 80 percent of these crunchy, thin-layered pops are made of only four vegetables (pea, chickpea, rice and broccoli). The rest is sunflower oil and sour cream seasoning.

Snack'In For You Simple Pops Broccoli are slowly baked, a source of protein, high in fibre, and gluten-free with no added sugars. What you see is what you get.

For more information, visit www.snackinforyou.de or contact Tillman Schütz at tillman.schuetz@campofriofg.com.

100% PLANT-BASED CRAB CAKES

CHEESE BANGERS Sausages (or Bangers) made from cheese. Sausage doesn’t always have to be meat. It can also be cheese and is, therefore, the perfect meat alternative for the frying pan, the oven or, of course, the grill.

The Cheese Bangers from Güntensperger Käse AG are made from real Swiss quality cheese, which creates an unmistakable umami taste in the mouth of the fried Cheese Bangers. Available in natural as a spicy version or as hot-spicy.

For more information, visit www.guentensperger-kaese.ch or contact Robert Häne at robert@guentensperger-kaese.ch.

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The 100 percent plant-based Crab Cake from Jan Zandbergen Group is spiced like the traditional crab cake and gets its fish flavour from nori seaweed, a natural enhancer.

The Crab Cake is easy to prepare and a tasty fish successor, with no need for concessions on taste when choosing plant-based instead of the original. Consumers won't know the difference. Sustainably sourced ingredients from Europe and locally produced in the Netherlands. The product is completely GMO and palm oil-free.

For more information, visit www.janzandbergen.nl/en/ or contact Anouk B at events@jzandbergen.nl.

STASTNIK SALAFINIS CAMEMBERT

F'SH PEAS WHEAT WHITE FILLET F'SH PEAS Wheat White Fillet is a new and unique vegan seafood alternative miming white fish fillet.

With the launch of this new wheat product group, the F'SH PEAS brand from Karavela makes a breakthrough in the canned vegan seafood category development by offering a new and innovative product: a wheat white fillet in oil as a wheat group flagship.

F'SH PEAS Wheat products offer an amazing taste experience that will change the perception of the canned vegan seafood category.

For more information, visit www.karavela.lv or contact Rolands Romanovskis at rolands.romanovskis@kaija.lv.

Stastnik Salafinis Camembert is a premium raw sausage snack.

The salami sticks are produced with French Camembert cheese and covered in a coating of edible mould, which leads to an exceptional intensive taste.

Available in an 80g pack, it can be conveniently stored at room temperature, making it a popular on-the-go snack. As with any other Stastnik salami product, Salafinis mature calmly over many weeks to ideally develop its taste. No peeling off is needed.

Customers can enjoy it bit by bit.

For more information, visit www.radatz.at or contact Erika Löwenstein at erika.loewenstein@radatz.com.

READY-TO-DRINK POPPING BUBBLE TEA The BobaCo is catering to global demand with its new ready-to-drink Bubble Tea Popping Boba. Discover the new generation soft drink experience.

While drinking this iced tea, bubbles will pop and bring customers a unique and exciting flavour experience.

With theBobaCo Popping Bubble Tea, customers can have their bubble tea anywhere, any time. The new product is vegan, halal, and made in Turkey. All the BobaCo Popping Bubble Tea products include brewed green tea.

For more information, visit www.thebobaco.com.tr or contact Nazli Esen Ummansu at nnazliesen@gmail.com.

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ANUGAtop50

NO-SOY, 'SOY' SAUCE Made from peas and pea protein, the peas are slowly fermented in three stages to bring out the inherent umami (savoury) taste, which makes Sempio Foods Company’s No-Soy Sauce a perfect soy substitute with no compromises.

Unlike other typical soy substitutes like coconut aminos that have a sweet nuance, Sempio’s No-Soy Sauce tastes just like a regular soy sauce.

It contains eight essential amino acids. It's gluten-free, non-GMO, vegan, FODMAP and keto-friendly.

For more information, visit www.globalsempio.com or contact Jaekyu Lee at ljaekyu@sempio.com.

INNOVATIVE TACO SHELLS Introducing Kiwa Life’s innovative Cassava Taco Shells, a delightful twist on a classic favourite made from premium cassava flour.

These taco shells are not just a culinary charm but also a nutritious choice where flavour, health, and sustainability meet.

Inalproces’ Kiwa Life brand understands the importance of dietary preferences and restrictions. That is why its taco shells are gluten-free, making them an ideal choice for anyone looking for a healthier alternative to traditional taco shells.

For more information, visit kiwalife.com/ or contact Martin Acosta at projects@kiwalife.com.

ALMOND MILK A TO ZINC Almond Milk A To Zinc has 21 vitamins and minerals and is the first vitamin milk to market that can be drunk as a complete vitamin supplement.

Simple Foods Almond Milk Almond Milk A To Zinc is freshly squeezed from 100 percent California non-GMO whole almonds. No cane sugar, carrageenan, preservatives or nasty chemicals are added. It's a zero-trans fat and cholesterol product that is sterilised for one to two seconds only, maintaining most of its nutritional value.

Suitable for all, including children one year and older.

For more information, visit www.simplefoods.net or contact Onuma Metthakhunamai at export2@137degrees.net.

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LOVE AT FIRST BITE Introducing Arbanit Fellow’s delicious and nutritious vegan wafer rolls (Cubanito) filled with Marroc (Chocolate and Peanuts) Cream.

This latest product by Arbanit Fellow is love at first bite, with added-value nutrition including Calcium Carbonate, Chickpea Protein, and vitamins B6, B12 and D. For more information, visit www.arbanit.com or contact Ivo Kraljev at kraljevivo@gmail.com.

VEGAN SQUID RINGS Frostkrone Food Group’s Vegan Squid Rings bring a touch of maritime flair and fishless sea notes.

Customers can enjoy the tender, crispy calamari with its crunchy coating as an appetiser on pizza or pasta dishes, making this product a culinary experience highlight.

Quick to prepare and completely vegan. It’s the perfect addition to any meal.

For more information, visit www.frostkrone-foodgroup.de or contact Andrea Kahl at a.kahl@frostkrone.de.

GIN BOTANICALS English Tea Shop’s Gin Botanicals is an organic and luxurious infusion using nature's finest ingredients for a superior gin-drinking experience.

Bringing together hand-picked ingredients that complement well with gin, the English Tea Shop has brought together its master blenders to create flavour combinations such as Orange, Cinnamon and Ginger, Apple, Rosehip and Cranberry, Green Tea, and Apple and Jasmine.

It is a fully biodegradable product. Steep the botanicalinfused teabag in 50ml of gin for 5 minutes, top it up with tonic water and serve with ice.

For more information, visit www.etsteas.co.uk/ or contact Ranjeeva De Silva at ranjeeva@etsteas.co.uk.

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ANUGAtop50 WINTER-APFELWIN The apple mulled wine from a can. Cold or hot, the Winter-Apfelwein from BEMBEL-WITH-CARE can be enjoyed both ways. Whether enjoyed chilled, directly from the can, or heated in your favourite mug, it’s equally delicious.

Crafted from a sophisticated recipe, the Hessian Kelterei Krämer, manufacturer of the nationally renowned German cider, takes the fruit mulled wine assortment to an entirely new level.

For more information, visit bembel-with-care.com/ or contact Klara Luise Koch at klara@bembel-with-care.de.

BLOGENA MOMENTS BEAUTY BITES Encased in a crunchy shell in stunning pink thanks to 100 percent natural beetroot juice powder, bit by bit, a sensationally creamy and incomparably smooth-melting filling opens up to a white coconut almond cream.

Biogena welcomes all to the ‘functional yummy paradise’ movement with its fancy Beauty Bites.

For more information, visit alimentastic.com or contact Thomas Nagele at t.nagele@alimentastic.com.

PLANEXT - LIKE TUNA, BUT IT'S VEG Planext has introduced a plant-based tuna like none other. Its amazingly realistic texture, similar to real fish, is obtained by processing wheat protein, making it an ideal topping for salads, sandwiches and pasta.

Paint with Planext the future of food with its fantastic tuna.

For more information, visit geovitagroup.it/ or contact Tommaso Rigolone at design@geovitagroup.it.

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APIDENTAL SPRAY

TORTILLA NUGGETS: PIZZA STYLE The culinary irresistible tête-à-tête with corners and edges, Eisberg Österreich’s Tortilla Nggest: Pizza Style is unique in for its breading, shape, and delicious taste.

The perfect finger food in an appealing snacking triangular form has top-seller potential. It convinces with its irresistible combination of juicy chicken meat enveloped in a crispy coating made from corn chips, completely egg-free, enhanced with Mexican spices. The savoury triangles taste best with guacamole or salsa dip.

For more information, visit www.eisberg-oesterreich.at or contact Lydia Winkler at lydia.winkler@eisberg.com.

FIAT TIN CAR SPECULOOS BISCUITS Vermeiren has introduced its specialty Fiat Tins Cars, carrying inside the delicious Speculoos biscuits. With three different colours of Fiat Tin Cars, sold with 10 per box, each car is 130g with Speculoos packaged inside.

For more information, visit www.vermeirenprinceps.be or contact Els Barbier at els.barbier@vermeirenprinceps.be.

Apidental spray is a natural remedy against dental cavity infections and an exceptional ally in gum and dental health.

The combination of propolis and medicinal herbs that merge their medicinal properties has beneficial effects on gums and speeds up the recovery of damaged gums. It can also be used for treating oral sores.

Apidental spray contains propolis and medicinal herbs (sage, echinacea, lemon balm, chamomile, mint).

For more information, visit www.apimel.hr or contact Hrvoje Gregačević at hrvoje.gregacevic@apimel.hr.

THE GOOD CUP THE GOOD CUP is an award-winning and cutting-edge sustainable paper cup featuring an integrated lid (with a sipping spout) that folds and locks into place effortlessly, eliminating the need for plastic.

It is produced using the same machines as traditional paper cups, translating into a 30 percent reduction in storage space, transportation volume and carbon footprint.

The coating is certified plastic-free by Flustix and recyclable in the paper stream. Perfect for hot or cold drinks to go.

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

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ANUGAtop50 THE FUNCTIONAL AND EDIBLE SPORK Kulero functional and edible sporks are crunchy and delicious, made out of cookie-like dough and are a perfect finish after any meal. Available in Classic and Cocoa flavours, this spork maintains stability for up to 30 minutes in hot and 60 minutes in cold dishes.

Vegan and lactose-free, the Spork has a pleasantly smooth surface, and it does not alter or impact the flavour and taste of meals when used functionally. It’s a zero-waste, delicious solution.

For more information, visit www.kulero.de or contact Juliane Schöning at juliane.schoening@kulero.de.

NINA PITA ZA'ATAR COCKTAIL This Nina pita cocktail with Za'atar herbs baked in the dough fits perfectly into a Levante kitchen, which is focused on veganism and in line with the food culture of the Middle East.

The Nina cocktail has a diameter of six centimetres and weighs 18 grams. The size makes this pita perfect for appetisers, snacks, catering and gastronomy, focussed on sharing food.

Because this Nina Pita is shock-frozen immediately after baking, it has the perfect flexibility after defrosting.

For more information, visit www.ninabakery.eu or contact Kris Aben at kris.aben@ninabakery.eu.

FOCUS ENERGY POMEGRANATE HIBISCUS Buddy’s clean-label, organic, plant-powered focus drink, Pomegranate Hibiscus, has no excess sugar or harmful additives. Elevate your energy the healthy way.

For more information, visit www.buddydrink.eu or contact Oscar van der Rest at oscar@buddydrink.be.

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RICE MILK CHOCOLATE Foodies Planet’s 39 percent Rice Milk Chocolate is a testament to the brand’s harmonious blend of indulgence and ethics. The 39 percent Rice Milk Chocolate is 100 percent vegan, containing no animal products.

Foodies Planet has carefully selected 100 percent organic ingredients to create chocolate that's a pleasure to the palate and the planet. Every ingredient is sourced with sustainability in mind, ensuring that consumers can savour this treat with a clear conscience.

Creamy, rich, and dairy-free, this vegan organic rice milk chocolate is a delicious alternative.

For more information, visit www.foodies-planet.com or contact Sven Algoet at marketing@foodies-planet.com.

GUM&GO EASY CALM Easy Calm is the functional chewing gum for when the body and mind need a break. It is designed to combat stress and anxiety with its lemon balm flavour to help consumers relax and sleep better.

It also regulates mood, with the amino acid L-tryptophan converted into serotonin, a neurotransmitter involved in sleep and mood regulation and a precursor of melatonin.

Melatonin is a hormone that supports better sleep, with Easy Calm helping all who may have trouble falling asleep.

For more information, visit www.checkgum.com or contact López Dolz at rlopez@chic-kles.com.

CHICKEN BREAST MINI DONUTS WITH CHEESE This breaded doughnut is made with chicken breast fillet and cheese bites of Gouda and Emmental.

It has an original shape and a recipe that gives it a unique taste thanks to its crispy Cornflakes breaded outside and melting, gourmet textured inside.

The doughnut lends itself to new trends in food consumption and can be enjoyed in a wide range of ways: as a salad, on an appetiser board, with sauces and more.

For more information, visit www.volatys.com/ or contact Mandoline Simon at mandoline.simon@hotmail.fr.

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ANUGAtop50 HAPPY OCEAN SHRYMPS

PLANT-BASED TUNA FLAKES

Happy Ocean Food’s vegan, natural Shrymps, crafted from soy protein, have a convincing and delicious shrimp taste and are a true power source of omega-3 fatty acids and protein.

Whether as a bowl, salad or rice dish, these plant-based Shrymps are the perfect addition. The Shrymps are 100 percent plant-based, high in Omega-3 fatty acids and a good protein source, and boast 59 calories per 100 grams.

For more information, visit www.happyoceanfoods.com or contact Julian Hallet at f.goepfert@happyoceanfoods.com.

Your taste buds won't believe the tender and soft texture of Senfas plant-based, TON VEGGIE Lemon Basil tuna flakes. This tuna alternative is similar to tuna. Its slightly iodised taste will transport consumers to the marine world.

Perfect as an aperitif, as a starter, at lunch, for dinner, for a picnic and more. It’s essential to have in the kitchen. Ideal in salad, sandwich or with an avocado.

For more information, visit www.senfas.com or contact Laetitia Rodes at s.marketing@senfas.com.

REFRESHING LEMON MINT MENTOS DRINK ACACIA HONEY WITH INULIN Acacia Honey with Inulin is a unique product in the honey market with functional effects backed by scientific research, backed by scientific research.

It combines the beneficial effects of classic acacia honey and inulin on the body. With its fermented dietary fibre, a natural plant ingredient that moderates the rise in blood sugar after a meal, it helps the metabolism. It has a beneficial effect on the intestines and the digestive system.

Crafted by Lourdes Honey Ltd, this is a new-tomarket product.

For more information, visit www.lourdeshoney.hu or contact Zsolt Dávid at david.zsolt.lh@gmail.com.

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Korina Trade Co has introduced its Lemon Mint beverage, developed and produced in Korea through the first license contract in the food and beverage field of the global brand Mentos.

With peppermint extract, this delicious, refreshing lemon, naturally minty flavour is perfect for consumers who like a light and clean drink taste.

For more information, visit www.korinatrade.com/ or contact Hak Cheol Jeon at korina0627@naver.com.

PEAK'S SO PURE VEGAN EGG REPLACER Nenco Food Group’s Peak's So Pure vegan egg replacer is a dry mix for replacing whole eggs. Easy to prepare and versatile, it can be used in various recipes, including cake, waffles, pancakes, cookies, and other recipes.

The base of the mix is lupin flour, a good emulsifier, and it also has turmeric, mimicking the egg colour for baked results, just like a real egg. This egg alternative is great-tasting, vegan, rich in protein and fibre, and acts in recipes with the same properties and strength as traditional whole chicken eggs.

For more information, visit www.nenco.eu or contact Judith Waterreus at j.waterreus@nenco.eu.

POSTPARTUM SUPPORT Postpartum Support is designed to provide comprehensive care for new mothers navigating the critical period following childbirth.

Created with an organic blend of fruit, vegetable, and herbal ingredients, it aims to address multiple dimensions of postpartum health. Chamomile and Fennel Tea are key constituents that relax the body and aid in postpartum milk production.

The mixture of Apple, Mango, Peach, and Satsuma Juices aims to boost mood levels and improve emotional well-being.

For more information, visit www.elitenaturel.com or contact Gizemnur Kayıkçı at gkayikci@elitenaturel.com.

READY-MADE OMELETTE MIX Congelados De Navarra’s new concept for ready-made potato omelette mix is a chef's omelette in just nine minutes, thanks to innovative ingredients and pellet sauce for spectacular juiciness.

This ready-made omelette has three distinct flavours: Porcini and Truffle flavour with sautéed potatoes, porcini mushrooms, and truffle zest pellets. Broccoli and Cheese flavours sautéed potatoes, broccoli, and smoked cheesestyle pellets. Finally, Artichoke and Bourbon flavour with sautéed potatoes, artichoke and bourbon sauce in pellets.

For more information, visit www.verleal.com/ or contact Eva Valdivia at evaldivia@congeladosnavarra.com.

PLANTUCCINI PUMPKIN AND PECAN Using upcycled produce in an innovative fermentation process that allows La Dolce Vegan to address its commitment to mitigate food waste, La Dolce Vegan’s handmade Plantuccini is a modern plant-based interpretation of the quintessential Tuscan cantuccini.

Plantuccini uses sweet Tuscan pumpkins paired with decadent pecans and spiced to perfection using some of the finest ingredients found in Italy, including a low-gluten antique variety of Tuscan grain.

For more information, visit www.ladolcevegan.it or contact Katie Arezzi Boza at katie@ladolcevegan.it.

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THE UNIQUE EGG The Unique Egg has a real eggshell on the outside, with a sweet surprise inside.

Packed in an original egg carton made of recyclable fibre, its packaging is adorned with a pretty watercolour-drawn landscape picture, making it the perfect unique treat or gift.

For more information, visit www.gutspringenheide.de or contact Barbara Tusky at info@gutspringenheide.de.

BREAD WITHOUT CRUST Tramezzino Venezia is bread without crust, available in a resealable 400g pack.

Crafted with wheat flour, water, olive oil, natural yeast, malted cereal flour, and sea salt, there is no added sugar or lactose, and it boasts an authentic bread taste.

Arte Bianca’s Tramezzino Venezia doesn’t contain animal fats, only the noble olive oil.

Its softness is achieved through Arte Bianca’s long leavening and advanced technology.

For more information, visit www.artebiancagroup.it or contact Massimiliano Anzanello at a.napolitano@artebiancagroup.it.

CANNABIS TORTILLA CHIPS The Tortilla chips category, growing 45 percent year-on-year, has a new star: chips with Cannabis seed proteins.

Food incorporating cannabis is a new global trend, but not all cannabis products taste good. CHAZZ Chips are on a mission to make its Cannabis Tortilla Chips as addictive as possible.

Tasty and maximum natural with a light chilli kick that catches consumers from the first bite, CHAZZ’s Cannabis Tortilla Chips have no preservatives, flavour enhancers or palm oil. Its unique flavour comes from its natural seasoning.

For more information, visit chazzchips.com/en/export or contact Zilvinas Kulvinskis at sales@chazzchips.com.

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AIR NUTS REBELS SOUR CREAM Born to lead the healthy snack revolution, Air Nuts is a new concept in healthy snacking. Air Nuts consists of 83 percent nuts, and the rest is rice flour. It's crunchy and light, vegan and plant-based, gluten-free, with no added sugar or fat.

Rebels are the subcategory of Air Nuts. The Air Nuts Rebels Sour Cream are made with perfectly roasted peanuts and topped with a perfect blend of sour cream, garlic and onions.

For more information, visit www.airnuts.es or contact Jan Jonckheere at export@ecolumberfood.com.

CHIA BUBBLE TEA Introducing an instant bubble tea infused with nutritious chia seeds, a healthier alternative to traditional boba.

This Chai Latte flavour, Chia Bubble Tea, is crafted carefully using only the finest natural ingredients.

Le Food Company’s tea promises simplicity, premium quality, versatility, and the convenience of making it right in the comfort of your home.

Ingredients include milk powder, cane sugar, chia seeds, Taiwanese tea, cardamon, cinnamon, and clove.

For more information, visit www.lefoodco.com or contact Nong Shih at hello@lefoodco.com.

S'MORES WAFFLE CONES S'mores Waffle Cones are filled with marshmallows and milk chocolate to give customers the campfire mood and flavour experience. (for your camp-fire mood) This is a delicious snack that is sure to satisfy sweet cravings and delight the taste buds. It's a German waffle cone with a chocolate-filled bottom, using 100 percent Belgian chocolate, making it a one-of-a-kind snack.

For more information, visit evergreenusa.co/ or contact Müge Sönmez at muge@egreenusa.com.

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PLANT-BASED HEMP DRINK GOE Development’s Healthfullicious’ly plant-based hemp drink makes for a great milk alternative. Low in calories and sugar and high in protein, it's suitable for cereal, shakes, smoothies, desserts and pastries.

Containing lots of minerals and vitamins, it's a great tasting alternative for tea and coffee with only 53 calories and 0.9g of sugar per 100ml.

With its smooth consistency, allowing it to froth like traditional milk, Healthfullicious’ly plant-based hemp drink is a versatile product that’s both allergen and lactose-free, suitable for vegetarians, vegans, and those on plantbased diets.

For more information, visit goewellness.com or contact Olga Krtzemien at olgak@goewellness.com.

HEALTHY SNACK BARS GOE Development’s Healthfullicious’ly Healthy Snack Bars are healthy and nutritious, with a hemp seed base.

These bars will boost consumers' energy without sugar spikes. Rich in protein, fibre and healthful fatty acids and antioxidants, these Health Snack Bars are made with all-natural ingredients, gluten-free, and no preservatives.

Healthfullicious’ly Healthy Snack Bars are available in four delicious flavours, including Groovie Brownie, Cocoly, Morning Flapjack, and Wake Crunch.

For more information, visit goewellness.com or contact Olga Krtzemien at olgak@goewellness.com.

PLANEXT - LIKE AN EGG, BUT IT'S VEG Planext introduces the plant-based egg as you have never tasted it before.

An innovative product to satisfy the most demanding tastes, the Planext egg alternative is cholesterol-free and rich in protein.

Crafted by processing pea proteins, customers can try it for breakfast, scrambled or an omelette to start the day on the right foot, full of energy.

For more information, visit geovitagroup.it/ or contact Tommaso Rigolone at design@geovitagroup.it.

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SAPPE INNOSCI GINGEROLS Sappe InnoSci Gingerols is made from Ginger Extract and contains 20mg of gingerols.

Supported by extensive research, this supplement has potential pain-relieving and neuroprotective properties, particularly for those experiencing migraine symptoms. Sappe’s ginger-based supplement promotes sustainable healthcare by balancing the body from within. It is a naturally composed formula designed to minimise the risk of side effects, making it a safe alternative treatment for migraines.

For more information, visit www.sappe.com/en/home-en/ or contact Thanyada Sukprasert at thanyada.su@sappe.com.

CREAM CHEESE PEARLS Vomond’s Cream Cheese Pearls are crafted from cream cheese (milk, sourdough), alginate from brown algae, and sea salt.

This is a ready-to-eat product made of natural ingredients that will quickly and easily give dishes a unique taste.

Cream Cheese Pearls are a quick and tasty addition to salads, a cheese board or pizza. This high-protein product is tasty, functional, and delicate and can be enjoyed by all.

For more information, visit vomond.com.ua or contact Liliia Doronina at vomond95@gmail.com.

PRISTINE LACTOSEFREE CREAM Pristine is an indulgent and authentic full dairy range of creams thought to inspire creativity.

Consumers can always rely on them to be their favourite lactose-free solutions, thanks to their consistent quality excellence and varying choice of fat percentages. Pristine LactoseFree has the same recipe as the Pristine Dairy 35% Fat in a lactose-free version to let everyone enjoy the fantastic taste of Pristine’s creams, lactose-intolerant customers included.

Pristine Lactose-Free is made with pure cream from Italy.

For more information, visit www.iffco.com or contact Olga Shults at oshults@iffco.com.

PRALLINOCAN With an excellent selection of Belgian chocolates in a 330ml aluminium (beer) can, PralinoCan is an innovative and extraordinary new way to enjoy chocolates.

Included flavours are Dark Chocolate, Floral Chocolate, and Citrus Chocolate.

For more information, visit www.yby.one or contact Stephan Claus at stephan@yby.one.

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