SupermarketNews Magazine | November 2024

inspire+ nz artisan awards 2024

Once again, the judging panel has been delighted with the level of entries which continue to support the depth and creativity within New Zealand’s food and beverage industry. We had anticipated a drop in entries given the low level of NPD coming through over the past year due to the economic climate, however with over 700 entries, this edition marks one where we are seeing more innovation and entries across products targeted to foodservice, food to go and D2C e-commerce and at independent stores. The level of improvement in innovation, branding and packaging has been most marked showcasing

an impressive range of talent from around the country.

This year’s entries spanned diverse categories each illustrating the evolving landscape of New Zealand’s artisanal scene. The quality and variety are outstanding, underscoring the innovative spirit and dedication of our local producers.

Congratulations to all award winners, and a special shout out to our Supreme Winner, Wonderland Chocolate.

Wonderland Chocolate has taken out the Supreme Award for its innovative approach to plant-based chocolates. The judges were captivated by Wonderland’s vegan, dairy-free, and gluten-conscious treats, which are raising the bar for plant-based indulgence in both mainstream and niche markets. The Salted Caramels came in for a special mention by the judges, the creamy caramel centre contrasting well with the sharp salt sprinkle.

Beyond the taste, the brand’s eye-catching packaging amplifies the playful and inclusive spirit at the core of Wonderland’s

mission. Bold, vibrant designs transform each bar into an experience, aligning with the brand’s values and resonating with consumers who value ethical and accessible treats.

Wonderland Chocolate’s commitment to high-quality, ethically sourced ingredients and engaging presentation exemplifies a winning formula of innovation and responsibility, solidifying its well-deserved first-place finish.

Our sincere thanks to all the participants, sponsors, supporters and of course the judging panel, who have contributed to making this edition of the Inspire+ NZ Artisan Awards once again celebrate the best of New Zealand. The passion and dedication of the artisan community continue to inspire us, and we can’t wait to see what next year brings. n

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

Industry Updates

and Events

and Training

and Law Reform

Tania Walters | Publisher

WOOLWORTHS 2024 SUPPLIER AWARDS

Woolworths New Zealand has announced the winners of its annual Supplier Awards, which was held last week.

INGHAMS NZ PARTNERS WITH WORLD-FIRST ANIMAL NUTRIOTION TRIAL

Inghams in New Zealand has partnered with world-first research to create animal nutrition from greenhouse geothermal gases.

SANITARIUM X NZFN CELEBRATES 10M BREAKFASTS

Since July 2020, Sanitarium and the New Zealand Food Network (NZFN) have distributed an incredible ten million breakfast servings

BNPL ALCOHOL SALES SPARK CONCERNS

The poor state of the economy has Buy Now Pay Later providers targeting alcohol merchants and products, according to a credit risk adviser.

GCC AGREEMENT

POSITIVE FOR RED MEAT SECTOR

New Zealand’s trade agreement with the Gulf Cooperation Council (GCC) will boost the country’s red meat sector.

New World and Pak'nSave have removed the ability to sort items by price, sparking consumer concerns.

miti accelerates low-carbon beef production

New Zealand’s low-carbon beef production will accelerate following the release of a new study.

positive forecast for zespri growers

Zespri has released its November forecast for the 2024/25 season, with forecast returns up across almost all categories from the last forecast in August.

DECLINING SALES FOR NZ SMALL BUSINESSES

Xero Small Business Insights (XSBI) data for the quarter to September revealed continued sales declines, slowing wage growth, and close to a third of small businesses reduced their workforces.

LFHWNZ HOLIDAY FOOD WASTAGE STUDY

Kiwis have self-reported that they waste less food at Christmas, yet food waste still occurs, and we may not even notice it.

LO CAL

IT'S NEW, IT'S INFUSED, IT'S REAL GOOD

Westgold

Perfect timing for summer BBQs, Westgold Butter just got better with herbs and black pepper. This salted butter has been amplified with black pepper, chives, and Worcestershire sauce, making even the blandest meal fancy. Chuck it on your favourite meat and veggies, spread it thick on a bagel, or add it to recipes and save on kitchen prep. Need we say more?

With the signature creaminess and full flavour of awardwinning butter, it delivers all the flavour with none of the kitchen prep. Visit westgold.com.

NEW DRINK FROM AREPA

Arepa

New Zealand food tech company Ārepa has launched Uplift, their first new Brain Drink formulation, since launching publicly in 2017.

Formulated by neuroscientists to combat the 3 pm slump, the new brain drink, Uplift, is a caffeine-free, lightly sparkling beverage infused with high-potency B vitamins, ginseng, and L-theanine, all wrapped in a refreshing peach and ginger flavour.

SUMMER FLAVOURS WITH AORAKI SALMON

Aoraki Salmon

After the success of the Salmon Salmon Spread. Aoraki Salmon have added two new flavours to their spread range, just in time for summer.

Zesty Salmon Spread: Yuzu and NZ Lemon Brighten up your summer with Aoraki Salmon’s Zesty Salmon Spread. Featuring the lively flavours of Japanese yuzu and sun-kissed Hawke’s Bay lemon, this spread is blended with hot smoked salmon to create a light, citrusy treat. It’s fresh, vibrant, and just the thing to add a summery twist to your platters, snacks, and dishes.

Zingy Salmon Spread: Sriracha and Horopito

For those who love a little kick, Aoraki Salmon’s Zingy Salmon Spread is here to spice up your summer. They’ve combined creamy smoked salmon with the subtle heat of Sriracha and the earthy, peppery finish of Horopito. This spread is bold yet balanced, making it perfect for livening up your sandwiches, appetisers, or even a morning bagel. For more information, visit www.aorakisalmon.co.nz

HARRAWAYS NEW, FRESHER FOR LONGER RECYCLABLE BAG RANGE IS HERE!

Harraways

Harraways Oats has freshened up its 800g oat range packaging. The new film optimises the oat taste and quality for longer and is designed with a reassurance of recyclability, that respects the planet.

Complying with New Zealand’s ‘Recycle Me’ program – consumers simply clean and dry each used pack and deposit in a ‘Recycle Me’ bin that is situated every 20kms throughout New Zealand - via participating supermarkets/ retailers. This program guarantees that recycled packaging will be transformed into new and useful products, like fence posts for Kiwi farms.

For more detail, please head to: www.harraways.co.nz

IS THIS THE WORLD'S HEALTHIEST BREAKFAST

Radix Nutrition

Introducing Radix Original 400. Are you ready to elevate your breakfast game? Radix Nutrition has launched its Original 400 Range, packed with delicious flavours to delight the taste buds and fuel your day.

Choose from Mixed Berry, Apple Cinnamon, Mango, Chocolate, or Banana—each carefully crafted to ensure a delicious and nutritious start.

Radix Nutrition breakfasts are not only packed with flavour but they are also gluten-free, dairy-free, and nut-free, making them ideal for everyone—especially kids, busy parents, and on-the-go professionals. With a complete nutritional profile,

each serving is high in fibre and contributes to your 5+ a day.

Need a quick meal? Add 100ml of water and mix it, and it’s ready to enjoy in minutes.

Lightweight and easy to store at room temperature, you can keep them in your car, office, or anywhere you need a nutritious boost.

Don’t miss out on the chance to try the new Original 400 Range. Visit select New World and Four Square stores to grab your favourite flavours today.

Elevate your breakfast experience and fuel your day with convenience and great taste.

LO CAL

GOOD BETTER BETTY

Betty Bars

The future of food lies in using natural ingredients, and founder Olivia Scott worked with the best New Zealand technologists to push the boundaries of what's possible in the category. Betty Bars is the first to hit all the right macros without the nasties. Throw some pep in your step and ride the caramel cookie dough wave of the day with the Caramel Cookie Dough Betty Bar, dive into decadence and double down on chocolate with the Choc Fudge Betty Bar, or pump up and power your day with the Strawberry Cheesecake Betty Bar.

With high-quality ingredients and no artificial flavours, Betty Bars are natural, plant-based, gluten-free, low in sugar, ketogenic, gut health, and FODMAP diet-friendly.

NEW LOOK, STILL DELICIOUS Original Foods

Original Foods Chocolate Sprinkle and Strawberry Carnival Donuts have a fresh new look.

They are now packaged in branded flow wrap, increasing their visibility and appeal and providing more sales opportunities.

These individually wrapped, soft, yeast-raised largering donuts are dipped in flavoured icing and topped with multi-coloured sprinkles. They are vegetarian with no artificial flavours, no artificial colours and no added preservatives.

Plus, they have halved the quantity per carton to 20, making them even more convenient.

Available now at local distributors.

KITKAT CHRISTMAS CABIN FOR A FESTIVE BREAK

Nestlé

Kiwis are in for a real treat this holiday season as KitKat has launched its Christmas Cabin kit.

Giving traditional gingerbread houses a ‘break’, the KitKat Christmas Cabin has been cleverly designed to unite people, let everyone's creativity (and taste buds) shine, and create a new festive ritual.

Kiwis are invited to construct and decorate their KitKat Cabins from creamy white chocolate melts, KitKat four-finger chocolate bars, Smarties, ripe raspberries, and a sprinkle of holiday magic—a KitKat Santa.

SWEET & SPICY PICKLES

Maison Therese

These Sweet & Spicy crinkle cut pickles are made with a special blend of spices and a little kick of heat. A great palate cleanser to fried chicken, tacos and burgers!

NZ STORES OFFER

NEW CAKES

Woolworths

Woolworths New Zealand has introduced its newest cake creations.

Woolworths NZ unveiled three delightful cakes that testify to its partnership with Original Foods, a local bakery in Christchurch.

Original Foods Baking Co. is a wholesale bakery and New Zealand-owned business operating for over 30 years. They also have an on-site cafe, The Donut Destination, with great coffee, food, custom cakes, donut boxes, and more served fresh from the bakery door.

EASY BAKING MIXES

Sneekico

Sneekico’s easy-as-baking mixes are packed with natural New Zealand produce and other good ingredients, helping families get everything they need disguised as a tasty treat. By drying fruits and vegetables and adding them to other pantry ingredients, Sneekico has created delicious snacks for school lunches, afternoon tea, parties, or just because.

The product range includes the Sneeki Choc Muffin Mix with Real Beetroot and Berries, the Sneeki Muesli Bar Mix with Real Kumara and Chocolate and the Sneeki Pancake Mix with Real Pumpkin and Apple.

The goodness of home baking made nutritious, delicious, and a little Sneeki.

VEGAN BIOCHEESE LANDS IN NEW ZEALAND

Biocheese

Going dairy-free is no longer a fringe diet.

To meet the demand for dairy-free cheeses, BioCheese has launched six new cheeses to celebrate World Vegan Day, promising each one is as ‘gouda’ as the next.

The range features plant-based, allergen-friendly products, including mozzarella, cheddar, feta, cream cheese, and even a cheese-and-crackers snack pack for easy, on-the-go enjoyment.

springclean

#CLEANTOK CULTURE

More than half of TikTok users have bought a household product after seeing it on the social platform. This includes many Gen Z users, who usually seek advice on cleaning and laundry from TikTok. This generation will also be the world’s highestpaid spending power group in the next decade.

Many brands, including big businesses like Unilever, have begun using this to their advantage. Unilever’s Cleanipedia brand has continued to grow by providing advice and hacks via TikTok, mainly targeting Gen Z consumers.

Initially launched as a website in 2013, Unilever’s Cleanpedia now produces content for TikTok and Instagram, where it has engaged Gen Z with its home care power brands, including Dirt Is Good (DIG), Cif, Domestos, Sunlight and Comfort.

Cleanipedia is active on TikTok’s #CleanTok community, which is currently the most followed hashtag (with almost 150 billion views), outperforming even #BeautyTok (with 112 billion views). Cleanipedia has reached over 2.4 billion views globally, and data has shown that these fans convert into consumers.

“With the continued rise in popularity of #CleanTok, Cleanipedia has become an established authority on TikTok and gone from strength to strength. It has created a gateway for our Home Care brands to build credibility with Gen Z consumers by sharing relevant and authentic content, translating into sales. The pandemic saw Gen Z engage with cleaning in a way it hadn’t done before, and that trend shows no sign of slowing down,” said Mario Dughi, Unilever Home

Care Digital and Design Lead.

Rather than working with one big-name content creator, Unilever has a programme that allows all creator types to work with its brands with product know-how and, in return, get insights into their audiences. This approach has boosted sales by allowing it to be part of authentic conversations.

“There is a huge amount of emotion attached to our homes,” said Unilever Home Care Chief Marketing Officer Eduardo Campanella.

“So, while cleaning products have been traditionally seen as functional, and the act of cleaning as a chore, the results that come from using the right products in the right way can bring a huge amount of satisfaction.”

Another important factor in the growth of #CleanTok has been that there’s a “cleanfluencer” for everyone. Every audience can find somebody who appeals to them and their cleaning style or needs.

“In recent months, we have been paying close attention to the viral cleaning trends that have taken social media by storm. The trends have inspired people to clean their spaces considering the well-being part that plays on it – “ Clean Home, Clean Mind”. As we jump into the era, people are more conscious about mental health. As a consequence, the relieving and relaxing sensation that a clean environment gives

you,” said Lorena Burton, brand marketing manager of Resolv.

“At Resolv, we’ve embraced this movement by showcasing the importance of maintaining a clean environment, highlighting how easy, effective and appealing our products are to the eye. This approach has helped us connect to a wider audience, boosting engagement while emphasising our commitment to help reduce plastic whilst still using products that contain highly effective formulas.”

Although #CleanTok has been the unifying theme, various local cultural nuances have emerged, such as increased engagement and search during family holidays and festivities, spring cleaning, back-to-school, having guests over, and Sunday resets.

“We love #cleantok. #cleantok taps into a community of people who are genuinely passionate about finding innovative and effective ways of cleaning, which presents a fantastic opportunity to showcase cleaning products that would traditionally not make for engaging content,” said Courtney Joyce, marketing manager of MOXX Brands.

“We share facts about the cleaning and laundry industry at a supermarket level, and we talk budgeting tips and handy cleaning hacks in our content @restor.yourhome on TikTok and Instagram. We have seen incredible organic engagement when this content reaches the #cleantok community."

While many have found #CleanTok to be aesthetically pleasing and soothing, there has been a recent wave of “deinfluencing” on social media, with many creators and consumers opening up and discussing the issue of “product overload,” aka overconsumption, and what many have been calling performative cleaning.

“I’ve noticed the rise of #CleanTok and the viral cleaning trends circulating on social media. While it’s great for sparking shortterm attention, I find it a bit oversaturated and not as impactful for sustained growth,” said Charlotte Greer, founder of Veto.

“At veto, we’ve focused more on refining

our messaging and reaching a targeted audience who want to see how zero waste products work in day-to-day life rather than chasing trends.”

The simple cleaning task has become a ritualised activity that requires investment, not just time and effort. “Cleanfluencers” have been usually sponsored to showcase these products and their clean homes, making some consumers annoyed with the unrealistic standards of household cleanliness as most houses on a day-to-day basis usually have some mess or the other.

“Like most things on the internet, #CleanTok has a good and bad side. #CleanTok is fantastic for discovering cleaning tips, tricks and products. It allows you to reach an engaged audience who might otherwise be out of reach. We find that people (the Cleanery team included) just love to watch cleaning videos - there's something so satisfying about watching an effective clean and the before and afters. It's a great way to reach a wider audience who enjoy cleaning, sharing hacks and ideas, and building excitement and momentum around the cleaning industry,” said Ellie Brade, co-founder of Cleanery.

“The bad side of CleanTok is the sometimes scary viral trends it inspires, where people are using multiple, often extremely toxic, products to tackle a clean when often this is unnecessary. We would advise caution regarding trends that involve mixing multiple products and taking care of what chemicals you bring into your home and use around your living spaces. At Cleanery, we believe that good cleaning only requires a core selection of effective products that do the job without impacting people or the planet.”

She added that marketing products have always been a challenge for any consumer brand, and harnessing mediums like TikTok was a crucial part of the marketing mix.

“Going viral for our products and getting millions of eyes on what we offer would be amazing.” n

EXPLORE #CLEANTOK

springclean

Botanica by Air Wick and WWF-New Zealand

partnership renewal to help save threatened rata moehau from extinction

Northland iwi Ngati Kuri are leading efforts to save a threatened rata with unique blossoms from extinction in collaboration with WWF-New Zealand and Botanica by Air Wick.

WWF-New Zealand and Botanica by Air Wick are working together to highlight the biodiversity crisis facing Aotearoa and encouraging consumers to join in and do their part to help #ReBlossomNZ together. As part of this work, an in-store campaign will run in New World supermarkets nationwide from 4 November to 1 December 2024, spotlighting Aotearoa’s biodiversity crisis. Customers can enter a ‘shop-to-win’ promotion for a chance to win a Blunt Metro umbrella with any Botanica by Air Wick purchase. Additionally, North Island shoppers at select locations will receive a complimentary packet of Pōhutukawa or Mānuka seeds to plant at home with their Botanica by Air Wick purchase.

To date the WWF-New Zealand-Botanica partnership has been instrumental in the planting of more than 26,000 natives across New Zealand. This latest project hones in on the conservation needs of one of New Zealand’s most severely threatened tree species - the rātā moehau - a flowering native tree with uniquely white blossoms. Only 14 rātā moehau have been found remaining in the wild and these are deep in native bush in Te Tai Tokerau Northland.

Rātā moehau are a taonga of local iwi Ngāti Kuri who are working to save this endangered tree from extinction. They have been working with partner organisations like the Department of Conservation

(DOC), Auckland Botanic Gardens, and Museum of New Zealand Te Papa Tongarewa on rātā moehau-related activities since 2007. Botanica by Air Wick and the #ReblossomNZ initiative will support the continuation of their important mahi, and work alongside WWF-New Zealand to help Ngāti Kuri further protect and preserve the rātā moehau trees. Activities will include expanding the harvesting and sprouting of rātā moehau at sites near Cape Reinga, potentially supporting 50-80 more trees.

WWF-New Zealand’s CEO, Dr Kayla Kingdon-Bebb, said, “We’re really pleased to support Ngāti Kuri's important mahi to protect the threatened rātā moehau. The knowledge and expertise of our indigenous communities play a crucial role in helping to halt and reverse Aotearoa New Zealand’s biodiversity crisis.”

A key objective for #ReblossomNZ is to raise awareness with the public about the plight of this native tree, as well as educating them about New Zealand’s native flora ecology more broadly.

Dan Amza, Head of Category, Trade Strategy & Activation for Reckitt NZ said, “It is important to Reckitt, and to our customers, that we do what we can to help protect Aotearoa’s native plants and unique ecosystem. The plight of the rātā is critical and we hope to make a real difference through this partnership with WWF-New Zealand and the work of the Ngāti Kuri Trust Board.” n

springclean

championing a digital-first strategy

As an Aucklander who has always loved the creative fields, from writing to sewing, Courtney Joyce trained in marketing and human-centred design. She enjoyed the interplay of tactical creativity and strategic analytical planning.

20

minutes with

Before being the marketing manager for MOXX Brands, Joyce worked in business strategy for customer experience and service design projects for corporations.

“As a founding team member of MOXX Brands, starting from humble beginnings around co-founder Renee Stuart’s dining table, it’s fair to say it’s been a whirlwind journey, having now successfully launched four brands and over 100 SKUs across the globe in three years,” said Joyce.

“There are so many factors in the FMCG industry to consider in order to stay ahead. From the beginning, ensuring we solve a genuine problem for consumers in the supermarket aisles means we can carve out our space for each product and brand.”

Describing her process, Joyce said that for each brand and product launch, she will begin by mapping out the consumers and their touchpoints. This informed everything from the above-the-line marketing tactics to packaging. She said product functions, ingredients, packaging, promotions and audience connections were all incredibly and equally essential.

An effective marketing tactic for the company had been its comprehensive digitally focused strategy, cutting through the clutter with content that fostered connection and created a sense of ‘FOMO’ or urgency, whether on the brand channels or through collaborations with creators.

“I have championed a digital-first strategy for marketing across our brands to ensure we engage with our audience where they spend their time. For example, TikTok has been instrumental in the growth of Maison&Muse, going viral twice, skyrocketing our ‘Marilyn - Wild Vanilla & Caramel’ candle in Australia.”

To ensure the longevity of brands and products, MOXX Brands has continuously monitored evolving consumer trends and preferences through desktop research,

discussions with global experts and retail partners, and insights from social media interactions. These unveiled new product development opportunities.

“We conduct extensive consumer testing, focusing on quantifiable and qualitative feedback to gain insights that inform our development process.”

The ‘MOXX Tester Club’ will soon be launched, inviting consumers to sample products for free in exchange for feedback.

Regarding sustainability, Joyce believed it was the responsibility of brand creators to make a conscious effort to create a better future with sustainability at the core of every decision.

“For example, we offset all emissions by 120 percent for Everblue every year, covering all our shipments, even down to our staff commuting. This has made us the first climate-positive hair care company in the USA, Australia, and New Zealand.”

These annual calculations gave them full visibility of the footprint, and they made a conscious commitment to reduce and avoid wherever possible each year.

“MOXX is set for continuous growth as we build our brands across Australia and the United States whilst expanding each range with exciting new products. The goal is to become a prominent player in each of our categories, and we are well on our way to doing that, so stay tuned for what’s in store.” n

handee, new zealand's sustainable paper towel brand

Handee is a market leading paper towel brand, locally made in Kawerau, Bay of Plenty. Handee has a low carbon footprint and is made by the only tissue paper manufacturer in the world to use geothermal steam in the paper making process.

Handee is NZ’s only paper towel brand which is certified home compostable according to AS5810 (ABAP 20062) helping reduce waste to landfill.

Handee’s sustainable packaging is made using 30% recycled plastic & the packaging can be recycled through the Soft Plastics Recycling supporting a circular economy. Now that’s Handee! For more information please visit handee.co.nz. n

“Totally tough on stains and odours, but gentle for carpets, upholstery and safe for my pets!“

Effective in 3 minutes. Deep cleans & eliminates

springclean

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.

Partnered 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

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.

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.

SAVING YOU TIME & HASSLE

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.

springclean

CHALLENGING TRADITIONAL LAUNDRY

Laundry products are a necessity, leading consumers to make purchases based on habit or familiarity. Many shoppers tend to stick with the brands their parents used or base their decisions primarily on price, which limits opportunities for change.

The laundry category has been exceptionally competitive, swarming with big-budget legacy brands, making it difficult to sway attention. Paired with aggressive promotional strategies, it has become a challenging aisle for other brands to stand out.

“Our challenge lies in effectively communicating the advantages of laundry capsules over traditional liquids and powders,” said Courtney Joyce, Marketing Manager of MOXX Brands.

“We have identified that consumers have

been searching for convenience products across many different categories, from fresh produce to freezer food and everything in between, including laundry, where laundry capsules shine. This convenience space can grow further in laundry to align with evolving consumer preferences and lifestyle trends.”

Overseas, laundry pods can account for up to 70 percent of the market compared to other detergent formats like traditional liquid or powder. In New Zealand, they account for approximately only 15 percent, which showcased that the country was

behind with more room to create something that spoke to Kiwis.

Atomic was built to make laundry detergent easier and more reliable and to disrupt with a home-grown brand. Seven bio-powered enzymes power Atomic laundry capsules, delivering an advanced clean in every wash.

“What does this mean for you? A ridiculously reliable detergent that is gentle on clothes but gets the job done quickly without any mess or stress and leaves your washing smell divine.” n

springclean

sustainability begins at home

New Zealand company

Cleanery produces affordable, effective, sustainable cleaning and personal care products. Its origins lay in the home of its founders, husband and wife Mark Sorensen and Ellie Brade.

Brade used to try making her own cleaning products to minimise plastic waste in the home, which sparked the idea of creating a genuinely effective low-waste product range that would appeal to all consumers.

Its range of low-waste cleaning sprays, dishwashing, and handwashing products are delivered in a powder format that can be mixed with water in a reusable bottle. This has provided an easy and affordable swap with 99 percent less impact than the traditional equivalent.

The Cleanery range includes a core range of super-effective surface sprays such as multipurpose, kitchen and bathroom sprays; liquid and foaming hand wash; dishwashing liquid; and the new foaming dish spray.

Like any disruptive product, especially one operating in a large traditional sector like cleaning where there has not been change in a long time, education has played a massive part in marketing and selling this type of product.

“We’ve found that once customers have tried the product, they are immediately

converted and extremely loyal, so the main challenge is getting that first refill into their hands,” said Brade.

“And, being a start-up competing with some of the biggest brands in the world, we are David to their Goliath in terms of marketing budget and brand awareness, so we have to be very creative with our marketing.”

She added that they had been fortunate to have a loyal customer base that was amazing at helping spread the word.

Cleanery has donated significant products to charity partners and has tried to educate people about making simple, sustainable swaps like Cleanery. Brade said that the brand understood that many consumers wanted to do right by the planet but were time-poor and decision-fatigued and felt the pinch of the cost of living crisis.

For this reason, Cleanery was designed to be an easy and affordable eco-swap that people would stick to because it worked as it should: green without compromising performance. The company is also a certified B Corp and Living Wage Aotearoa Employer.

“We are genuinely passionate about

walking the walk, not just talking the talk.”

“Refill is the way of the future; there’s absolutely no doubt about that. Cleanery was conceived to overcome the insanity of shipping water, and often some pretty nasty chemicals around the world in singleuse bottles.”

One challenging aspect, especially for this category, has been packaging, which not only provided protection but also conveyed brand identity.

“Getting everything you need to convey onto a small one-gram refill packet like ours is a fun challenge, and at Cleanery, we try to be clever with display boxes and make good use of our bold and eye-catching brand colours.”

She would love to see more packaging development that helped minimise waste since she found the colossal quantities of unnecessary packaging in the aisles disheartening.

We're really proud of that and thankful to the supermarkets for sharing our vision and helping pave the way for a better, lowwaste future in this space.

Discussing trends and innovation in the category, Brade said there are many more of these products now than when Cleanery first started. However, she said it was also important to remember that not all refills are equal.

Many low-waste cleaners are either ineffective or rely heavily on toxic ingredients. Very few products in the space don’t have some kind of compromise.

Eco-products often have a reputation for not working as well as traditional chemicalbased cleaners, and she knew that to convert customers to a low-waste product, it was crucial to develop formulations that were just as good as, and in most cases better than, the chemical-based market leaders.

“We knew that super effective products were the key to getting customers to stick to their swap. Our products tick all the boxes without compromise. They are super affordable, with no “green premium”, super effective, and super low waste,” added Brade.

Despite being in the market for just a few years, Cleanery has already been invited into large US supermarkets like Albertsons. Brade said that it was quite encouraging to gain the support of so many supermarkets and buyers across multiple markets.

“They see the customer demand and back our way of doing business. We’re really proud of that and thankful to the supermarkets for sharing our vision and helping pave the way for a better, low-waste future in this space.”

The ultimate goal for Cleanery has been to convert all consumers to low-waste products and have the biggest worldwide impact. To do this, the company needs wide distribution so that Cleanery is readily available for all shoppers.

“This is where supermarkets are such an important part of our story. We’re excited to grow quickly in the USA, Australia and at home in New Zealand, where we are on shelves in most leading supermarkets.”

To meet demand and keep up with rapid innovation, Cleanery’s in-house science and engineering team will expand the range, with new fragrances and revamped starter kits coming soon. n

A PLEASANT STATE IN AUSTRALIA'S CLEANING

The plastic epidemic is well known, but did you know that a garbage truck's worth of plastic enters the oceans every minute?

Cleaning products have become one of the most significant contributors to plastic pollution, with Australians purchasing around 23 million single-use plastic sprays and wipes yearly.

Mainstream cleaning products also contain toxic chemicals that significantly impact human health; therefore, the cleaning industry has needed an overhaul.

In 2020, Ami Bateman, one of Pleasant State's co-founders, suffered from daily headaches and discovered they were partly caused by indoor pollution from cleaning products and their plastic packaging.

“Indoor air pollution is ranked in the top five environmental risks to public health by the EPA. This, combined with the plastic epidemic and lack of well-designed cleaning solutions on the market, got us thinking, surely there's a better way,” said Sian Murray, co-founder of Pleasant State.

“So we created Pleasant State. Pleasant

State is working towards a sparkling clean world free of toxic cleaning chemicals and single-use plastics. We create ethical justadd-water products that make home care a form of joyful self-care.”

This female-founded start-up has been looking to change the game by focusing on a bigger purpose, not just profit. Since shipping its products in March 2021, Pleasant State has been found in over 25,000 forward-thinking Aussie and Kiwi homes.

“We've stopped over 254,000 plastic bottles from going to landfills, generated 127,272 litres of toxin-free cleaning, and donated and gifted over $67,594 to charity. We're proudly Australia's first B Corp cleaning brand and a 1% For the Planet member.”

Pleasant State developed Australia's first effective, healthy, single-use, plastic-free, and beautiful just-add-water cleaning solution. The range includes a multi-purpose bathroom and glass cleaner, a fruit and vegetable spray cleaner, floor cleaner, hand

wash, and dishwash. These cleaning bars have also been verified as sustainable, non-toxic, zero waste, and are scented with essential oils.

“Think Berocca, but for cleaning. You fill your glass bottle with water, drop in the concentrated bar, wait for it to dissolve and then get cleaning. Developed and manufactured in Australia, Pleasant State products have been tried and tested against the best household brands. It's super effective, with no nasties and no B.S.”

When they started Pleasant State, the duo knew that the refillable and just-add-water industry would grow rapidly because the concept was a no-brainer. What made them different was the brand, product quality, and the focus on sustainable, non-toxic, and effective ingredients.

As the consumer culture of cleaning has transformed, Pleasant State has identified a disconnect between the conscious consumer and the products they use to clean their homes.

Over a third of Australians now consider themselves obsessed with cleaning, and there has been an increasing demand for ethical, brand-led, well-designed products across categories.

Despite this increased consumer interest in cleaning and a global trend toward design-led, mindful and healthy homes, the cleaning aisle has still felt the same.

“Cleaning is unglamorous and occurs mostly unseen, so the market has been slow to respond to changing consumer desires.”

While the dissolvable category has grown to change consumer behaviour and disrupt market trends, a strong, aspirational, and motivational brand is needed to capture the early adopters and cause a ripple effect.

“This is why we have focused so strongly on brand, design, quality and the customer experience, all while creating ethical cleaning products at Pleasant State.”

Murray said that being a sustainability and innovation leader in the cleaning industry came with significant challenges that required

Pleasant State to evolve and adapt continually.

Sourcing high-quality, sustainable, and non-toxic materials and ingredients and making the products in Australia have a higher cost. This meant they had to work hard to ensure the products were at a fair price for customers. They had to clearly and effectively communicate the value of their products in comparison to the cheap low-quality, just-add-water imports entering the market.

Encouraging individuals to switch to sustainable and non-toxic alternatives has also been challenging due to ingrained habits, convenience and price factors.

Pleasant State has created inspiring and engaging content to empower consumers to make more sustainable choices.

“We work hard to scale responsibly, aligning with our ethos and values. Being a leader in the sustainability space is an ongoing journey that requires continuous work.”

Pleasant State has challenged itself to stay ahead by embracing new technologies and

practices. Every brand decision has been guided by its commitment to proving that doing good is good for business, and the same ideology was applied to its packaging.

“Sustainable packaging should and will be the norm. When working with suppliers, you'll often find that you're presented with the cheapest option, but is it the best option? Are there more sustainable alternatives? Have you analysed the entire supply chain to ensure no unnecessary waste?”

She provided an example of when she received the first sample of custom bottles, individually wrapped in plastic bags. Pleasant State then worked with its manufacturing supplier to develop a cardboard egg lattice alternative that could protect them in transit instead.

“Sometimes, it's as easy as asking a question. Of course, the long-term impact is more sustainable products, brand love from your customers, and products that last longer and look better because they're better quality.” n

springclean

modern, safe & sustainable

The cleaning category has been stuck in the 90s, and the Good Change Store has tried to renew this by introducing superior products that look great in the home with modern, sustainable cleaning products.

Its mission has been to provide 100 percent plastic-free cleaning using only safe chemicals. To achieve this, the company has created an ethically produced cleaning range.

“This way, we can help families create a better future for themselves while inspiring other cleaning manufacturers to follow our example. In other words, we want to change the mainstream cleaning industry,” said Stine Smith, co-founder of Good Change Store.

“Each of our products is created to replace an existing synthetic product on the shelf, so people have an option in the supermarket to choose a product that aligns with their sustainable values and often comes out much cheaper.”

One example of a well-designed product that Smith provided was a bamboo towel roll of 20 sheets, which replaced 65 rolls of traditional paper towels or blue synthetic wipes. These have better absorption and

wiping efficiency and can be washed up to 85 times.

She added that consumers have wanted to use such a product but haven’t been able to find it on shelves before. Today, it’s one of Good Change Store’s best-sellers.

The brand's latest addition has been its refill cleaning range, a new concept for many but very close to the founders’ hearts. Most conventional cleaning sprayers come in plastic bottles and contain roughly 90 percent water and only 10 percent concentrate.

“We’ve taken the concentrate and worked with a lab in Auckland to turn this into a magic tablet. Simply dissolve the tablet in water, and you have the same natural cleaner with local botanicals and safe ingredients. Instead of buying a new plastic spray bottle every time you run out, you just buy the designer glass Bottle For Good and reuse that repeatedly with the powerful refill tablets.”

the harsh ingredient list in many spray bottles harms the health, fertility, and well-being of everyone at home. cleaning will be redefined into a modern, clean concept.

Smith believed that in the next five to ten years, everyone would think back to when they bought a new plastic bottle every time it ran out.

“We do it because that’s what our parents did, but there’s a new, smarter way to think about cleaning now. It’s innovative, modern and incredibly efficient.”

The Good Change Store has also been very transparent with all its ingredients and materials and does not compromise on that, even when the cost is higher. This increased cost has exposed it to other brands riding its coattails with cheaper products, a similar message and look but very different ingredients and raw materials.

“It’s hard to stay true to your values in this market, as there’s so much greenwashing, and it’s difficult for the consumer to tell one from the other. Our products must be safe for families to use, and this requires safe chemicals and no microplastics that our kids or pets will unknowingly inhale or eat.”

Smith said that since she and Kristy Hunter (co-founder) have been the face behind the brand, their passion has been reflected in every product. They would never compromise or launch products they do not stand behind and have passed up many socalled profitable opportunities because they do not live up to their high expectations.

Recently, the duo has found it quite exciting to be part of the cleaning category due to the evolution of trends. They have observed much innovation happening for smarter solutions, more effective products, fewer nasties, and more ingenuity, and Good Change Store has been at the centre of it.

“We will continue to see solutions that require fewer plastics. The refill concept is a great example. It’s here to stay and undoubtedly paves the way for modern cleaning.”

Having worked with scientists in the lab to develop the brand’s new refill tablets, they have gotten a small taste of the opportunities to create new solutions.

“The refill concept is about to start, and we’ll see many more innovations in this area. We’re currently working with some incredible scientists and bio labs in Europe

to develop better cleaning solutions.”

They also hoped that safe ingredients would be a hot topic going forward, as many daily cleaning tasks do not require dangerous chemicals or even intense synthetic fragrances.

“The harsh ingredient list in many spray bottles harms the health, fertility, and wellbeing of everyone at home. Cleaning will be redefined into a modern, clean concept.”

Giving back has been another important aspect of the business. As the owners, Smith and Hunter want to make the world better by introducing products and using the company as a vehicle for doing good.

For each product sold, Good Change Store donates clean water to families in Cambodia. The brand is carbon neutral but also gives back carbon for every product on a courier and donates to regenerative forestry in New Zealand.

“We’re able to do this because we’re privately owned, which allows us to follow a path of giving back, which external shareholders would not always approve.”

Good Change Store has also worked with local schools to educate in classrooms, organised roadside cleanups, and attended local tradeshows and demos in supermarkets to talk to customers directly. Its social media has been another popular platform for starting a dialogue and has been packed with tips on reducing waste and using better products in everyday life.

“We believe less is more, and we see consumers sharing this belief by having sustainable packaging as one of their buying criteria. This should incentivise brands to think about the planet when designing packaging.”

At the same time, Smith highlighted that getting legislation to set a framework around packaging takes time. Instead of waiting for rules to be set, leading brands need to show the way, set a standard for what’s acceptable, and simply present packaging that isn’t harmful.

“We’ve got something new and exciting coming out in 2025, all moving towards the goal of less plastic and harmful chemicals in our homes.” n

two million meals before christmas

How food rescue is ensuring everyone has a meal to share. No one working full-time should need a food parcel, but the cost-of-living crisis has pushed more people than ever into emergency support.

Fair Food has been turning mistakes into miracles since 2011. The company’s professional fleet of chilled vehicles has been crucial to reducing food waste at every step in the supply chain. They receive more than 50 tonnes of food monthly across Auckland and share it with families who would otherwise go hungry.

Drivers visit supermarkets across Auckland, including Farro Fresh, Woolworths, Pak N Save, and New World, to pick up edible but unsellable products. The chiller trucks are loaded with fresh food past its best-before date, meat frozen by its use-by date, ambient stock with damaged packaging, and produce that’s just not pretty enough.

Manufacturers call Fair Food whenever there’s an error such as overproduction, a problem with the size of ingredients, or a damaged product or packaging. This could be dumplings, pies, samosas that didn’t seal

properly or had the wrong quantities, or sacks of flour torn on the outside.

Fair Food’s onsite Conscious Kitchen packages commercial quantities of food into family-sized portions, and vacuum seals them before free distribution to community organisations. According to MPI, they can even take recalled or mislabeled products if they are food-safe.

With its NPS 2 certification for food manufacturing, Fair Food has adhered to a strict food control plan to ensure the highest health and safety standards. Since all the food is donated and shared for free, donors are covered by the Good Samaritan Law.

“Hunger is an invisible problem, but it is happening everywhere. One in three New Zealanders have less than $500 in savings, making many New Zealanders one flat tyre or unexpected expense away from a food parcel,” said Fair Food General Manager Michelle Blau.

Food banks have observed record requests for help and are stretched beyond their resources to meet this growing demand. Blau was grateful to Fair Food ambassador Reuben Sharples and the Aussie Butcher New Lynn team for stepping up to provide Christmas hams.

Life Health Foods brands Lisa’s Hummus and Naked Kitchen also sponsored cooking classes in Fair Food’s Conscious Kitchen, while Little Island partnered with Fair Food on a Banoffee ice cream.

“We share enough fresh food to provide a week’s worth of groceries to more than 80,000 people yearly. Christmas is our busiest time of need, so anything you aren’t going to use will make a big difference to a local family who would otherwise go hungry on Christmas Day. We aim to share two million meals by the end of this year.”

Over 100 volunteers have continued to prepare food weekly at Fair Food’s Hub on Rosebank Road. They have also welcomed corporate teams, school clubs, church groups, and those who want to give back to the community through volunteering.

Fair Food has also partnered with a

network of trusted mental health and social service agencies so that people can receive hands-on support in addition to food parcels.

Recipients include community meals such as Everybody Eats, transitional housing and domestic violence shelters such as MODM Women’s Refuge, and culturally appropriate mental health and social services through the Asylum Seekers Support Trust and other ethnic community organisations.

More than 50 charity partners rely on Fair Food to fill the shelves of their food banks.

“I know from my visit to Fair Food last year what a complex logistical operation it is. It cannot function without food donors, funders, supporters, volunteers and staff members, or the partner organisations that distribute the food in the community. You all play a vital part in supporting Fair Food’s operations,” said Fair Food Patron, the Right Honourable Governor General Dame Cindy Kiro.

To explore food donation opportunities, contact Fair Food. Those outside Auckland can contact Aotearoa Food Rescue Alliance members or the New Zealand Food Network. n

greentechnology

introducing european natural refrigerant cooling tech to new zealand

Due to the tremendous price increase in carbon tax on current refrigerants in the New Zealand refrigeration industry, Chill360 has implemented an environmentally friendly, natural propane (R290 with GWP 3) refrigerant-driven cooling project for any size supermarket.

This project operates on a hydroloop hybrid cooling system that has been used in Europe for over a decade. Chill360 was the first to launch it in New Zealand.

Chill360 installed this hydro loop propane system at Auckland’s Smart Supermarket Botany in 2022, and it has worked successfully since then. The cabinets are fitted with SCHOTT Termofrost® glass smart frameless doors and are individually in operation, so there is no risk of the full refrigeration line failing in any event of accidental breakdown.

The first time introduced so-called

“hybrid units” function with a watercooled condenser in summer and without glycol during winter, utilising the aircooled condenser fitted on top of the unit, throwing the “by-product energy heat” to warm the store.

Additionally, as these units do not require a plant room, they operate quietly, making them ideal for supermarkets situated in residential areas.

Chill360 specialises in the intricate design, installation, servicing, and maintenance of commercial HVACR (Heating, Ventilation, Air Conditioning, and refrigeration) systems.

Founded in 2005 as Frigie King Ltd, the company underwent a strategic rebranding to Chill360 in 2015. It has now cultivated a formidable reputation catering to a diverse clientele, including factories, hotels, retail establishments, and office complexes.

As a proudly 100 percent Kiwi-owned and operated enterprise, Chill360 has been known for importing premium refrigeration cabinets that comply with stringent quality standards, establishing a distinctive presence in the New Zealand market.

The company has also employed specialised LED lighting to enhance product presentation, ensuring that each solution has been meticulously crafted by its project managers and installers to align with its

clients' unique specifications and budgetary constraints.

Beyond design, supply, and installation, Chill360 has supported comprehensive maintenance and repair services, ensuring sustained operational efficiency and client satisfaction.

The Normal Cooling System has a standard compressor that works in cycles: it is switched off at the lowest allowable temperature until the temperature rises to the high set point. Then, the highest set point is reached, and the compressor switches on. That type of control system results in large temperature fluctuations involving significant energy losses from the motor's operation.

The Continuous Cooling control system replaces the traditional on-and-off compressor with an inverter compressor and an advanced controller. By adjusting the compressor's speed based on the temperature inside the equipment, refrigerator efficiency can be enhanced.

Refrigeration equipment operating with a Continuous Cooling system can save up to 70 percent more energy than traditional control systems.

The refrigerator's temperature is kept steady by regulating the compressor’s speed, and evaporation takes place continuously, with the capacity only varying. Stable

temperature and humidity levels inside equipment maximise the preservation of food quality and freshness.

Chill360 is also FREOR’s sales partner for Australia and New Zealand.

FREOR ‘s new technology has a Continuous cooling system that uses Inverter compressor technology. This Continuous Cooling system on commercial refrigeration equipment was tested in FREOR’s laboratory, which has complied with the worldwide standard for refrigerated display cabinets—ISO 23953. The results showed temperature variations of no more than 0.5 °C in the equipment, meaning extremely high energy efficiency.

However, this system is not super-efficient solely because of the compressor. The key is the efficiency of all the components and how they interact.

An advanced algorithm in the controller defines compressor parameters and operating modes for the inverted compressor and other components. This allows the controller to optimise temperature control and minimise temperature fluctuations.

The Continuous Cooling control system is available for all refrigeration equipment from FREOR, whether plug-in or on any hydro loop system that uses natural propane (R290) gas as a refrigerant. n

refrigeration equipment operating with a continuous cooling system can save up to 70 percent more energy than traditional control systems.

Frigie King Ltd

24D Andromeda Crescent, East Tamaki, Auckland 2013

Anand Chohan +64 9262 0225 admin@frigie.com

www.frigie.com www.freor.com

CONVENIENCE&oil

Global Convenience Eating

Convenience eating can take many forms. It can involve multiple products, from complete readymade meals to prepared meal components such as vegetables, cooking sauces, and packaged snacks.

Innova Market Insights identified broader consumer lifestyle trends that have influenced the usage of convenience foods and highlighted opportunities for future innovation and growth.

Lifestyle Changes

In response to the current market landscape, consumers strive to balance enjoyment and necessity amidst escalating living expenses. As flexible working solutions continue and cost-of-living expenses rise, consumers spend more time at home. There has been a 30 percent net shift globally towards consumers eating at home instead of eating out.

As more individuals opt for home-cooked meals, there may be a shift away from on-thego foods. This shift towards home cooking has offered the potential for developing easyto-prepare homemade meal solutions.

However, as health and wellness become a consumer concern, Innova’s consumer trend research showed that negative health perceptions of convenience food have impacted customers’ willingness to purchase these products.

Poor value for money was another barrier to seeking convenient solutions in food and beverage. At the same time, 15 percent of consumers cited value for money as the reason for purchasing convenience foods— thirty-two percent of consumers cooked from scratch to save money.

An increasingly savvy consumer shopping online will be looking for affordable options or convenience products that can justify a premium price and offer good value for money.

Usage of Convenience Food

Innova’s consumer trend research indicated three in five consumers globally used convenience foods once a week or more, with one in five using them more than once daily.

A net increase of three percent in convenience food usage has been observed globally, with developing countries, particularly India and Indonesia, showing the most robust growth.

India has seen remarkable growth, with research showing a 45 percent spike in consumers using more convenience food in the past year. The US market also remained

vital for convenience foods, with growth observed in Mexico and Brazil. Younger demographics and higher-income groups primarily drove the growth in convenience foods.

Drivers Supporting Growth

Lack of time and energy to cook continued to be the primary reason consumers chose convenience foods. One in five consumers globally said that the lack of time to cook food drove them most to seek convenient solutions in food and beverage. Almost a third of consumers saw cooking from scratch as using some pre-prepared convenience products, which could drive demand for more convenient ways to cook from scratch at home.

Trying something new and varied was also a key motivation for convenience food consumers. The main drivers of growth in the use of convenience foods have been younger and higher-income consumers. In some developed countries, such as France and the UK, eating alone was a top reason to reach for convenience foods.

Consumer-Driven Barriers

Several barriers could hinder the growth of convenience foods, such as the cost-ofliving crisis and consumers' reluctance to purchase convenience products as they are increasingly interested in fresh produce and home cooking.

Consumer health concerns may also

hamper convenience product growth. Consumers consider lack of nutritional value, inclusion of preservatives, and higher content of undesirable ingredients such as sugar and fat to be three of the top five reasons they don’t purchase convenience products.

Future of Convenience Eating

Innova’s consumer trend insights shed light on the areas where convenience products are positioned for innovation. Companies can create products that aid consumers in cooking from scratch. These solutions cut time and effort while still delivering the sensation of freshly prepared food.

Over half of consumers would pay more for fresh products; companies can respond to this by developing products that are freshly prepared, frozen fresh, or made with fresh ingredients.

Developing healthier, more nutritious choices in pre-made snacks and ready meals can also help recontextualise convenience products in a more desirable light.

Products can build value-for-money perceptions by offering added benefits that meet consumers’ changing lifestyle priorities and needs, such as promoting conscious living benefits.

Finally, the consumer desire for variety in convenience food and drink has allowed products to provide easy ways for consumers to try new cuisines through ready meals or meal kits. n

NZ's Favourite Sausage Rolls

New Zealand-owned and operated company based in Rotorua, Richmond Foods, has produced New Zealand’s No.1 selling frozen sausage rolls for over 50 years.

Richmond Foods was then known as New Way; however, its recipe has remained the same.

As a family-owned business, its mission has always been simple: to continue making the country’s favourite sausage rolls.

In a world that’s constantly moving and modernising, the business has found it reassuring to know that its sausage rolls are still New Zealand’s favourite

From baby showers, work functions and sporting events to after-school snacks and birthday party meals, Richmond Foods’ sausage rolls have been the heart of these special occasions.

Richmond Foods has introduced the NEW 800gm Chicken, now available in the North Island’s Pak’nSave and New World stores. n

Meaty Mexican Enchiladas

Buckle up your taste buds and take a trip to flavour country.

The Cartel Food Company has brought the flavours of Mexico to New Zealand with its great-tasting, quality products. The brand believes that creating good food is not hard if you use good ingredients and apply some care.

Over the years, Kiwis have confirmed that belief. The new Enchilada Bake range features tender meat braised with Mexican

chillies, arbol, poblano, guajillo, juicy corn, and capsicum.

Along with that, Mexican rice and signature ‘made from scratch’ refried beans have been wrapped in tasty tortillas and smothered in enchilada red sauce and grated cheddar cheese.

Cartel Food Co’s Enchilada Bake range includes the Beef Chilli Rojo, Poblano Pulled Pork, and Chipotle Chicken and is available at major supermarkets nationwide.

Taste the Difference

Made from NZ Agria potatoes, Wild Chef’s gluten-free Hash Browns offer a truly homemade taste that stands out.

Customers will savour the authentic, premium experience that only NZ-made can deliver.

Wild Chef’s wider range also includes Potato Cakes, Potato Gratin, Spiced Falafel, and two gold Artisan Award products, Hash Sticks and Polenta Fries. All available on demand.

Taste the difference with Wild Chef. Consumer feedback exceptional.

The Perfect Frozen Chicago Pizza

Chicago Frozen Pizza is the perfect New Zealand-made “fakeaway.”

The Chicago Pizza Company is 100 percent New Zealand-owned and has been in the market for over two decades.

The brand relaunched in October 2022 in a purpose built Pizza & Pizza bases factory in Christchurch after their devastating manufacturing fire in March 2021.

The Chicago Pizza Company product range includes Original Crust and Extra Thins for family consumption and the Minis range for convenience and snacking for all home consumers.

Chicken variants have been strong sellers for the company in its Original Crust and Extra Thin Base range, as well as the Extra Thin Hickory Smokehouse and Original Crust Meatlovers.

The OG range is ranked in the top ten within branded pizza sales (NZ Grocery Circana $ QTR data to 20/10/24).

Since its return to the market, The Chicago Pizza Company has ensured that its products are available on supermarket

shelves with relevant options and optimal price points catering to various customers, particularly in response to the cost of living crisis in the country.

“We are still seeing great support from our consumers, and we are always looking at new ingredients to source and machinery to continue our innovation strategy whilst maintaining our historical variants that work for New Zealander's palates,” said Andrea Murray, National Sales Manager Romanos Food Group.

She added they had also been looking forward to celebrating 25 years of the brand in 2027.

For more product information, contact salesupport@romanos.co.nz

Shoppers Crave Fresh Convenience

Grocery retailers have been working to navigate a new wave of change that has challenged conventional business models.

Stressors include emerging forms of competition, rising shopper expectations, and tightening consumer wallets. Despite this, traditional grocery strengths like fresh food and convenience have become increasingly important in consumers' purchase decisions.

In its sixth annual assessment of the state of fresh food, "A Fresh (Food) Take on Grocery Convenience," Deloitte examined how grocers might win a greater share of the market by bringing "fresh convenience" to consumers as they plan their meals, choose where to shop, and select their food.

Fresh food and convenience have typically been on consumers’ grocery lists, and the desire for easy options appeared to be shaping how shoppers decide what to grab off the shelves.

Grocers have now recognised the importance of fresh food, with more than half of grocery executives expecting fresh food to be their most strategically important department over the next one to three years. The produce, deli, and meat departments lead this charge.

Nine in ten U.S. consumers said fresh food made them happy, and two-thirds would pay a premium for it. On average, shoppers would pay 22 percent more for fresh food than for canned, frozen, or other alternatives.

However, ease won when deciding between fresh or convenient food, as 82 percent of shoppers said convenience drove their fresh food decision. In addition, twothirds of consumers added that on busy days, they bought more convenient food items, even if they were not healthy (or fresh).

Grocers have understood this value of convenience and have been making significant investments to increase it, balancing consumer demands in the products they stock and the overall shopping experience.

In the battle to be seen as the easy choice, grocers expressed concern about competition from internet grocery stores and third-party shopping apps. However, consumers were more likely to continue frequenting their local grocer or otherwise turn to a restaurant in the quest for convenience. Grocers also face competition from dollar stores selling fresh food, which the survey data indicated may be

underappreciated by grocers as a competitor.

The most significant opportunity for enhancing customer-perceived convenience in-store is at the point of sale. Consumers’ top priority for in-store convenience included speedier checkout, more convenient store layouts and easier returns.

For grocers seeking a chance to create convenience beyond the middle aisles, a substantial opportunity lies at the very start of the process: as consumers build their meal plans and make their shopping lists.

GenAI may present a solution to help grocers capitalise on the meal-planning moment. Over half of U.S. consumers said figuring out “what’s for dinner” was one of their major pain points.

Consumers value convenience now more than they did in the past, and this sentiment was more prevalent among millennials and Gen Z, indicating a lasting trend. Working as a consumer assistant for meal planning and other services was grocery executives’ number one choice for the first “killer application” of GenAI technology.

“A Fresh (Food) Take on Grocery Convenience” was based on a survey of 100 U.S.-based grocery retail executives from organisations with at least $1 billion in annual revenue and 2,000 U.S. consumers. n

Aussies Flock to ALDI Freezer for Christmas

The festive frenzy about Christmas dinner will be more chilled this year.

This Christmas, convenience is king, and research has revealed Australians turn to the freezer for ease when cooking for a large group and because it saves time.

On average, those hosting Christmas Day spend four hours in the kitchen preparing, which is almost half the day that could be spent celebrating instead.

New research commissioned by ALDI Australia revealed that two-thirds of Australians will be flocking to the freezer to pull their Christmas feasts together, with almost a third even confessing to passing off a frozen find as a homemade dish to impress with a delicious dinner.

Whether frozen desserts (64 percent) or frozen veggies (50 percent), frozen goods cut costs and increase Christmas sanity.

Catering to this demand, ALDI Australia launched its biggest-ever frozen range of Christmas delights, with must-have items

returning and a brand-new convenience range, Christmas Favourites. This has allowed even more Australians to go a little extra on their festive dinner with less festive stress.

ALDI’s 2024 Christmas freezer range has doubled, making it the most significant range to date and bringing two solutions to suit every taste and budget. The aptly named Christmas Favourites range covers the most loved dishes to put on a particular spread that doesn’t break the bank. It includes a traditional turkey, an assortment of seafood entrées, and new garlic and herb roast potatoes for perfectly seasoned and crunchy roasties.

“Christmas should be all about enjoying the company of your loved ones and having time to make memories and share good food. Our research shows Aussies spend on average, four hours preparing food for Christmas day. At ALDI we’re hoping to make the day feel a little lighter on prep with our biggest-ever frozen range, so there’s something for everyone,” said ALDI’s

Shopping Expert Kylie Warnke.

“From delicious stuffed turkey breast roast to Aussie tiger prawns, split rock lobster, scallop and champagne gratin and Christmas-inspired ice cream – there’s a frozen find for every element of the Christmas meal. Adding these frozen goodies to your Christmas menu will relieve stress and put you back into the fun with your family and friends.”

The Specially Selected collection has returned for those looking to go a little extra this year, with the much-loved, in-demand maple bacon-wrapped scallops, salmon Wellington, and turducken to stores.

Alternatively, those looking to up their seafood game can splash out and go a little extra with the new croissant prawn puffs and lobster thermometer-style croquettes.

This Christmas, ALDI has encouraged hosts of all levels to visit the frozen aisle to make this Christmas the most convenient one yet and turn back the clock on holiday cooking. n

BP Wanaka Captures Local Essence

The BP Wanaka project by Wanaka Stone was a distinctive commercial project exuding permanence and low maintenance. This project showcased local schist stone, integrating stone into landscaping walls and as cladding on the retail building.

The choice of this natural material not only added a touch of elegance but ensured durability and low ongoing maintenance, making it a cost-effective and enduring addition to the urban landscape.

By incorporating the local schist stone into the design, Wanaka Stone has created a harmonious blend of functionality and aesthetics, catering to commercial landscapes,

retail spaces, and mixed-use environments.

“Using local schist stone blended beautifully with the surrounding environment and supported sustainability efforts by minimising transportation impacts. Stone is a very low maintenance product with enduring street appeal, making it a great solution for commercial locations,” said Lucy Middendorf, Director and Operations Manager.

“Schist showcases the Central Otago area's architectural heritage and provides a tangible connection to the environment. The earthy tones and texture of the stone capture the region's essence, helping to create structures that feel inviting and timeless. The use of schist enhances the

sense of place and celebrates the uniqueness of the locality.”

A swarm of development has occurred in the commercial areas around Wanaka, with the Three Parks town centre currently being constructed. Many of the builds have used stone elements, often with quite innovative material selections alongside the stone to create a modern aesthetic.

Middendorf added that there was an increased demand for commercial landscaping products (schist gravels, paving, and retaining rocks) as developers aspired to create beautiful, low-maintenance public spaces.

Fusing tradition and modernity, each stone at BP Wanaka has a story of timeless beauty and strength. n

Canada Caps Oil & Gas Pollution

After years of steady progress, Canada’s climate plan has worked to deliver greenhouse gas pollution reductions. Across the economy, workers and businesses have been innovating to reduce greenhouse gas pollution while creating good jobs and cleaner air.

Canadians understand that all sectors must do their fair share to decrease pollution and address climate change. The oil and gas sector is Canada’s largest source of greenhouse gas pollution, and emissions from part of the sector continue to grow.

As an essential part of the Canadian economy that supports 400,000 jobs, the oil and gas sector has been well positioned to reinvest record profits into projects that drive cleaner production, helping to create and sustain good jobs for generations.

The Government of Canada introduced draft regulations to limit greenhouse gas pollution from oil and gas production. The proposed regulations work by setting a cap on greenhouse gas pollution within the sector, equivalent to 35 percent below 2019 levels.

The cap-and-trade system would recognise better-performing companies and incentivise higher-polluting companies to invest in improving their production processes. The proposed regulations limit pollution, not production, and have been

informed by extensive engagement with industry, Indigenous groups, provinces and territories, and other stakeholders.

Many oil and gas producers have shared this commitment to a strong, low-carbon economy, and some have already committed to significant methane emissions reductions and implementing carbon capture technology to reduce greenhouse gases.

Canada is the world’s fourth-largest producer of oil and the fifth-largest producer of gas. As demand for oil and gas peaks in the coming decade, the fuels extracted with the least pollution will be in the highest demand.

The oil and gas greenhouse gas pollution cap will help the sector remain competitive as the global economy continues to decarbonise, allowing Canada to quickly and effectively respond to shifting global demand.

The oil and gas greenhouse gas pollution cap is part of a suite of measures to cut pollution. These include significant financial support for carbon capture and storage and other clean technologies supporting workers through the federal Canada Growth Fund and new investment tax credits.

The Government will continue to consult to inform the final regulations, which will be published in 2025. n

First Oil at Brazil Pre-Salt Area

Shell Brasil Petróleo Ltda. (Shell Brasil), a subsidiary of Shell plc, announced the start of production of the floating production storage and offloading facility (FPSO) Marechal Duque de Caxias in the Mero field, in the pre-salt area of the Santos Basin, offshore Brazil.

Also known as Mero-3, the FPSO has an operational capacity of 180,000 barrels of oil daily.

“Mero-3 demonstrates our commitment to increasingly efficient and competitive projects,” said Zoë Yujnovich, Shell’s Integrated Gas and Upstream Director.

“Brazil is a material contributor to Shell’s deep-water oil and gas production, and through our ongoing partnership with Petrobras in the Mero field, we can help continue to deliver safe and secure energy from one of the country’s most productive fields.”

The FPSO Marechal Duque de Caxias is 200 kilometres from the coast of Rio de Janeiro and has a water depth of 2,200 metres. Its predecessor, the FPSO Sepetiba (Mero-2), announced its first production in December 2023. The FPSO Guanabara

(Mero-1) started production in May 2022.

The Mero field is part of the Libra Production Sharing Contract (PSC), signed in December 2013. The final investment decision on Mero-3 was announced in August 2020.

Mero-3 has contributed to Shell’s Capital Market Day 2023 commitment to deliver upstream and integrated gas projects coming on stream between 2023 and 2025 with a total peak production of more than 500,000 barrels of oil equivalent per day (boe/d).

Shell Brasil holds a 19.3 percent stake in the Mero Unitized Field, along with other members of the Libra Consortium: Petrobras (38.6 percent—operator), TotalEnergies (19.3 percent), CNPC (9.65 percent), CNOOC (9.65 percent), and PPSA (3.5 percent), which represents the Government in the non-contracted area. n

storespotlightlocal

night 'n day

arrowtown

Established as a grocery store in 1898, Night 'n Day Arrowtown celebrated its 32nd birthday this year. In August 1992, Alan and Diane Garrick purchased the then-unbranded grocery store, which was converted to Night ‘n Day over their first year of ownership.

As the second franchisee, the store grew alongside the franchise. Calling it a full circle moment, it was only last year that Hamish Garrick moved back home and teamed up with his father after owning and running Night ‘n Day Cuba Street in Wellington with his partner for four years.

Over the past three decades, the store has had a loyal base of regular customers who have been shopping for years. The support of the local community has been integral to its continued growth and success.

Today, Alan Garrick and his son Hamish own four stores: Night ‘n Day Arrowtown, Night ‘n Day Kawarau, Night ‘n Day Shotover Street, and Night ‘n Day Church Street (Arrowtown and Queenstown).

Garrick said all stores had a different culture nurtured by the store managers. This approach led to Night ‘n Day Arrowtown winning the Store of the Year award this year.

“Leaving them free to dictate their store culture allows them to grow and allows us to learn from different management styles, no one size fits all approach,” said Hamish Garrick.

“The only thing we push from the top down is that we are here to help, and being a good sort is number one. You can teach process, but you can’t teach character. We have fun.”

A key focus of the store has been presentation and customer experience. The renovations and upgrades to the store

have enhanced the shopping experience by modernising the layout, ensuring that Night ‘n Day Arrowtown remains a go-to destination for locals and visitors.

“We had a huge in-store upgrade in 2023, and we focused on keeping stock on the shelves and living up to our slogan, 'We’ve got it when you want it'.”

At the same time, Garrick mentioned that the vast range of products and offerings had made store operations difficult during busy times. Still, it provided opportunities for sales in various economic environments and trends.

The most growth and innovation he had seen had come from shifting consumer trends, especially since this has been an era of time-poor consumers. He said the future of the convenience store industry will look very different in ten years, and industry members need to be open-minded and think ahead to accommodate this.

“Technology is also an obvious answer. With staffing constraints, the future of automation will be huge for us. When thinking forward, it is important to work out the most efficient ways of incorporating new technology into our business.”

Garrick concluded that everyone gets blindsided occasionally, but anticipating challenges and setbacks and making decisions accordingly was part of the job.

“We want to reinvest in our stores and grow our reach while focusing heavily on our staff. The saying is definitely 'happy staff, happy store'.” n

playing 'snap' with labelling

When was the last time you made an online purchase?

Chances are if you’re Gen Z, it was a matter of minutes ago, while 62% of the rest of the New Zealand adult population shops online at least occasionally – many on a weekly basis.

In New Zealand 25% of all online spend comprises food, groceries and liquor and the projections all have the continued adoption of e-commerce growing, as we romp towards 2025.

So with more purchasing decisions being made online every day, the importance of consumers having access to accurate online labelling information for products is critical. GS1 New Zealand manages an online database system for labelling information of products available in supermarkets. They identified that in recent times, the labelling information available for most products online differs slightly from the actual label information on the supermarket shelves. In other words – it’s getting harder and harder to play ‘snap’ with online labels and actual labels. So GS1, the New Zealand Food and Grocery Council, Woolworths NZ and Foodstuffs North Island got together to discuss how this could be rectified. Ensuring what’s on pack is what’s online

In October we jointly ran a webinar to raise awareness across the industry about the extent of this labelling mismatch, and

the risks it poses to brand owners, retailers and consumers. During the webinar some supplier companies talked through how they manage to ensure any physical label changes are mirrored across all digital data systems. Their insights were so valuable, and from these we were able to identify some key elements of the process, though each company will likely have different ways of making it work best for them.

How some suppliers make it work…

The key elements to addressing labelling mismatch issues, raised at the webinar by suppliers included:

• It’s not optional or just nice to have a system to ensure physical and digital labels match – it’s business critical

• It’s important to view this system as a tool that can be used to help align a number of business activities and make life easier, rather than a chore that must be done for no benefit

• A person or team within each business must own the responsibility for developing a system that works best for

Raewyn Bleakley Chief Executive, New Zealand Food & Grocery Council

your business. It doesn’t really matter who this person/team is within the business, as long as they own this responsibility and have the resources to make it happen

• The system must involve multiple checks and be documented, with appropriate training allocated, so that it can be picked up seamlessly by others when necessary.

• The system should apply to every change, whether a new Global Trade Item Number (GTIN) is required or not.

Our focus as a true cross-industry team, is now on helping to develop real solutions to this conundrum that acknowledge these key elements, so we are expanding our expertise base as a working group, and are looking to develop some best practice guidelines for establishing a labelling ‘snap’ system. If you want to be involved or keen to know more get in touch with us! n

FROM IDEA TO SHELF

Noticed a new product on the supermarket shelf? Chances are the team at Beverage and Food Gurus (BFG) knows all about it.

by Monique Balvert-O'Connor, Beverage and Food Gurus

This NZ-based company works with those keen to develop a product that will end up on supermarket shelves, amongst other places. The assistance offered involves services spanning from concept development to successful commercialisation for a whole host of customers. Or, as BFG’s executive director and founder John Evans likes to say: the company’s breadth is “from idea to shelf”.

Few can offer such a full suite in the food tech space.

Of immediate note BFG: is an independent company (not a government or university research organisation); has its own fully equipped Auckland laboratory for product development of beverages, food, and pet food; employs solely food scientists or food technologists.

The company, which is three this month, has grown a solid reputation for its comprehensive food technology solutionsspecifically customised solutions in product development, business advice, and technical consulting leading to commercial outcomes for its many customers.

As John and his team can attest, a lot of product is developed every year within the beverage, food, and pet food industries. People coming up with those product ideas are increasingly appreciating being able to turn to team BFG for guidance.

“We are very focused on commercial outcomes for our customers. We are involved in ensuring the new product is safe, is regulation compliant, tastes good, has a good shelf life, is priced right and is suitable for the NZ and Australian markets,” John tells. While most clients are from throughout NZ, the BFG team has Australian clients too (food rules are the same in both countries), and works for customers with product going to export.

There are various ways that customers can benefit from the talent on board at BFG.

Virtual food tech service

BFG acts as a virtual food technologist too, especially in the medium-sized business sector.

“Our food techs check ingredients are suitable and this is a valuable service for businesses that don’t have full-time food technologists.

“We are at the end of the phone to help,” John explains.

This service is of value to a sizeable number as about 30-40 per cent of BFG’s customer base fall into the Small to Medium Enterprise (SMES) category. (A further 30 per cent are “true entrepreneurial start-ups”; and large multinationals are in the mix too).

New

offering

Hot off the press! Team BFG has welcomed another string to its bow – a training one. Just introduced is a webinar series called Jump Start that has been put together by BFG in collaboration with the NZ Food Innovation Network.

Jump Start provides a training series specifically for start-ups in the food and beverage space. The module, John explains, helps with commercialisation, moving thorough various developmental stages.

“Google ‘how to start a food and beverage business’ and the results would not have been great until now,” John says.

“Our on-line course provides a great resource that’s of benefit to the industry. We are very flexible in terms of what people may needs us for. Clients can just dip in.”

Jump Start includes learnings around significant things like…what’s important when pitching to supermarkets!

What’s trending

There’s not too much same-same on the work front at BFG. As John explains, a lot of work is done in the “functional space” and things are constantly changing.

“For example, while people have been taking supplements for decades, now the demand sees us taking food and supplementing it.

“We are working a lot with food supplemented through protein, electrolytes and amino acids, for example. There’s a desire for the development of these kinds or products,” John explains.

Also in demand are products like smoothie and hydration powders – powders that include electrolytes, proteins, vitamins and minerals… And there’s a keenness for low sugar products (that, importantly, still taste good).

“There’s been a migration from people saying ‘here, take a pill’ to, ‘here, take this food’. We see a lot of action in this area and are spending an increasing amount of time working within that space,” John tells.

Energy drinks remain a big category but there too changes have been noted. The demand is not just for drinks that help with energy, but with muscle mass development too.

Societal change also impacts. An example is how people talk about menopause more freely these days, and about sleeplessness too. So, there’s a focus on products that can help with those.

It’s not unusual for customers to say: ‘I want to develop a drink that will help with sleep, or focus, or energy, or menopause’, John explains.

Take sleep for example; magnesium is a classic in this space, and you could also include botanical, herbal remedies, like the inclusion of passionflower. John, emphasises, however, that his beverage and food gurus are not herbalists, nutritionists or pharmacists. They are, however, highly experienced in their field.

The BFG team

The company has three development technologists on board, and three principals. The principals are: John, as Commercial Director, armed with a degree in MTech (Food Science) (Hons) and PG Diploma in Business Admin

Innovation Director Sarah Walter BSc (Food Science) (1st class Hons)

Managing Director Sam Borgfeldt BTech (Food Technology) (Hons) and PG Dip Business Admin (Management).

Amongst the BFG’s three principals is a vast range of experience in running factories, product development, consulting, and experience working with clients ranging from start-ups to large multi-nationals. Product development, packaging, and working with flavour houses is all part of their experienced repertoire. n

artisanawards

award-winning plant-based confectionery

Recognising a gap in the market for delicious plant-based milk chocolate, Kate Necklen and her husband Scott started Wonderland Chocolate. Their purpose was to support the transition to plant-based eating, which would benefit not only personal health but also the environment.

To be successful, they knew they had to make a product that tasted delicious and just happened to be plant-based. The first six months were spent developing the formula, during which time they discovered cashews delivered a creaminess like dairy milk chocolate without a strong nutty taste.

A small factory was established in Lyall Bay, Wellington, and the doors were opened in June 2023. Necklen said since then, it has been about building awareness and trial.

“Once people taste our chocolate, caramels and chews, they’re often amazed that it’s plant-based. We’ve also won our fair share of awards, with Gold and Silver

medals for our chocolate bars at the 2023 Artisan Awards,” said Kate Necklen.

“Being an Artisan Awards Supreme winner is not something we thought we’d achieve so early on in our journey, but we’re super chuffed that the judges appreciated our products as much as our consumers do.”

Not only are Wonderland Chocolate’s offerings dairy-free, gluten-free, veganfriendly, and 100 percent plant-based, but they taste as good, if not better than their dairy alternatives.

Their chocolate is made from fine cacao beans, which have been great for experimentation since, like wine, cacao from different regions and harvests can

taste very different.

In addition to chocolate, the brand has recreated nostalgic treats such as chewy salted caramels, pineapple chews, and Easter creme eggs.

“We also believe chocolate should be fun, so each product represents a quirky adventure park character like Cheri the Snake Charmer, Conrad the Contortionist, and Stan the Strongman. When people open our bars, they discover a gold foil sleeve resembling a golden ticket. It’s the little things that bring joy to people that set us apart.”

Necklen said they generated ideas by identifying what was missing from plant-

Photo credits: WellingtonNZ

Being an Artisan Awards Supreme winner is not something we thought we’d achieve so early on in our journey, but we’re super chuffed that the judges appreciated our products as much as our consumers do.

based chocolate, observed overseas flavour development, and noted customer requests.

A new flavour is usually launched as a special edition with a character called Jerry the Juggler. If it is popular, the product becomes permanent. Caramel and chew products are also soft-launched at the factory shop. If they prove popular, they are launched in their packaging.

“Having a factory shop is great, as we can get immediate customer feedback. I love our orange chocolate, pineapple chews, and, during Easter, our crème eggs. Too many yummy things to choose from.”

Sustainability has also been considered in various parts of the business, from the ingredients used to manufacture and product packaging to distribution and community engagement.

Transparent-trade fine cacao that is held to high environmental standards in its farming is mainly supplied by Oko Caribe in the Dominican Republic. To make the most of the available land, they plant cacao, amongst other crops, including avocado, plantain, banana, orange, and yam.

Oko Caribe also has community-focused initiatives, including providing monetary support for the repair of local roads.

“We seek to use local ingredients where possible, limiting transportation impacts. Of course, none of our products contain animal products, lessening the environmental impact.”

Very little water is used in production, and all cacao husks are donated to local gardeners to reduce waste. Wonderland Chocolate's packaging is recyclable except for the foil inner wrappers that protect the chocolate bars.

“We plan our production and ordering so that we sea freight cacao twice per year rather than airfreight more regularly.”

The brand has supported the local community through regular product donations and fundraisers. It has also actively supported people in business, particularly women and youth, hosted Samoan female cacao farmers who wanted to learn more about a female-managed chocolate factory and mentored a scholarship food technology student from Wellington High School.

Wonderland Chocolate has been currently focused on expanding its distribution through grocery in New Zealand while scaling production.

Necklen was excited about the future

of plant-based milk chocolate and saw an opportunity for Wonderland Chocolate products to offer an alternative in the confectionery category, as plant-based milk has done to the coffee scene.

She said consumers should be able to choose between dairy and non-dairy foods without compromising on taste, and she has seen this take off in other parts of the world.

“We’re always looking at new product ideas – particularly in the confectionery side of the business, aligning with our vision of creating a contemporary confectionery company.” n

employment insights 2024 scitex workforce survey

The Scitex Aotearoa Workforce Survey, conducted in early 2024, offered valuable data to New Zealand employers on workforce trends, employee priorities, and strategies for attracting and retaining talent.

With input from 1,630 domestic employees and 63 business leaders, the survey provided a snapshot of the current labour market and shed light on crucial drivers influencing job satisfaction and employee turnover.

Employee Turnover and Retention

Seventy-eight percent of surveyed employees were open to new job opportunities or had been actively seeking them. This indicates a significant workforce fluidity, with most employees considering alternatives.

Understanding the factors driving employees to stay or leave is essential for hiring managers. Employees stay because of career progression, good management, and strong team dynamics. Factors such as feeling undervalued, future job insecurity and a poor working environment were primary motivators for employees to seek change.

Flexible Work and Work-Life Balance

Flexibility in work arrangements has emerged as a top priority, with 57 per cent of employees valuing work-from-home options. Work-life balance and adaptability

to personal schedules have become critical in shaping positive employee experiences. Employers who accommodate flexibility are more likely to retain talent, especially among younger employees who prioritise work-life balance.

Challenges in Talent Acquisition

Surveyed business leaders highlighted specific roles as particularly challenging to fill. Engineering roles, especially in specialised fields, were expected to be highly in demand over the next five years. Additionally, there is a growing need for adaptable and willing employees to embrace new skills, particularly with the rise of AI and other technology-driven changes.

Factors Influencing Recruitment Experience

The recruitment process significantly impacted candidate decisions. Survey respondents indicated that clear job descriptions, flexible interview scheduling, and transparent communication were essential for attracting candidates. Additionally, offering insights into company culture and a streamlined recruitment process helped build a positive first impression.

Retaining Talent

For younger workers and new migrants, meaningful engagement and purpose were crucial. Younger employees, especially Gen Z, were increasingly driven by personal fulfilment and work-life balance. The survey suggested that addressing the unique needs of these groups, such as offering career development opportunities and additional leave options, was essential for retention.

The 2024 Scitex Workforce Survey highlighted the evolving expectations of New Zealand’s workforce and the importance of flexibility, meaningful work, and clear communication. By aligning their strategies with these insights, employers can position themselves competitively in a dynamic labour market. n

THE WONKY PANTRY

New Zealand’s fastestgrowing fruit and vegetable subscription service, Wonky Box, has elevated its mission to combat food waste even further with its new venture: The Wonky Pantry.

Kiwi households can now choose from a curated range of rescued food items for their Wonky Box deliveries, from surplus stock and short-dated goods to items with minor packaging flaws.

One-third of food produced globally is wasted from farm to fork each year, highlighting food loss throughout the supply chain. The Wonky Pantry has given these unique products a second lease on life.

While Wonky Box does not aim to compete directly with larger retailers, it will complement the existing grocery sector by giving local suppliers an additional route to market.

Each month, customers can choose from a unique selection of rescued products alongside bonus seasonal produce, allowing them to customise their usual Wonky Boxes to suit their needs better and try something new.

“We started Wonky Box with a vision to rescue wonky produce from orchards, and now we’re taking that ethos into the pantry,” said co-founders Angus Simms and Katie Jackson.

“We’ve evolved from a ‘one-size-fits-all’ produce box to multiple offerings tailored to different households so that more kiwis can join the mission to reduce food waste. The Wonky Pantry is the natural next step in this journey as we set our sights beyond the farm gate to the food supply chain.”

Partnering with Wonky Box has given suppliers access to an audience that prioritises sustainability and reduction of food waste. Many suppliers may have surplus, shortdated, or cosmetically imperfect products that struggle to find a home in traditional retail channels. This partnership has opened up a new distribution channel, especially for smaller or niche producers who might not have access to supermarket chains.

short-dated packaged goods to items with minor packaging defects or excess stock.

Throughout the trial, the co-founders saw success in the coffee, the odd, sweet treat, snacks, sauces, and more produce. This variety could help suppliers move products that would otherwise take up storage space or, worse, be discarded, thus adding value to their operations.

“We had a supplier who was in the process of moving between facilities and simply wanted to move all remaining stock left at their existing site.”

They added that while some suppliers only needed these services on an ad-hoc basis due to the nature of surplus or clearance items, they still aimed to become their go-to marketplace when these opportunities arose.

By offering flexibility and a platform that could accommodate both ongoing and occasional supply, the duo believed that The Wonky Pantry had positioned itself as the first point of contact for suppliers when they needed to clear stock.

This flexibility would build trust and ensure that suppliers could turn to Wonky Box, even in less predictable situations, to get their products into the hands of consumers who cared about reducing waste.

Simms and Jackson also mentioned that suppliers could align their sustainability goals with Wonky Box’s mission by contributing products that might otherwise go to waste, reducing their operations' environmental footprint.

“The Wonky Pantry was built around the idea that perfectly good food shouldn’t go to waste just because of aesthetic imperfections or short shelf life. By partnering with us, suppliers can reduce waste at the source and demonstrate their commitment to sustainability tangibly, enhancing their brand reputation.”

these products and look for more affordable, eco-conscious options.

Simms and Jackson hoped that this awareness would influence purchasing decisions.

“As shoppers recognise the value of these products and the waste they help mitigate (by monitoring their impact statements), they may increasingly support suppliers who contribute to The Wonky Pantry, knowing that their purchases help reduce food waste.”

Wonky Box will also showcase some of the pantry items in its recipe creations and use those ingredients in its recipe bible, which is accessible to all customers and non-customers via the Wonky Box website. Some items will be available to customers nationwide, while some may be local legends available in select areas.

November rescues include Hands Down Tortillas (Hawke’s Bay), Bennetto’s Fairtrade Chocolate (Christchurch), Culley’s Sauces (Auckland), Shoots Strawberries from 26 Seasons (Foxton), Shallots from Fiesta Bulbs (Manawatū), and Peoples’ Coffee (Wellington). n

Suppliers can provide a wide range of offerings, from surplus fresh produce and 20 minutes with

The Wonky Pantry will also play a key role in raising consumer awareness about food waste by showcasing how much perfectly usable food gets discarded due to industry standards or supply chain inefficiencies. This solution has connected suppliers with customers who understand the value of

column fresh strawberry sales flourish

Strawberries will hit peak supply this month, with over 9000 tonnes due to be harvested in New Zealand this season.

Around 65 percent of the national crop is grown in the greater Auckland region, followed by 15 percent in the Waikato and the balance in Hawke’s Bay, Manawatu/ Horowhenua, Northland, Nelson, Marlborough, Canterbury and Southland.

United Fresh member Strawberry Fields has been growing the popular summer fruit in Hamilton for 35 years for export and domestic markets.

Managing Director Darien McFadden said a third generation is now getting involved in the family business, and this season has been shaping up well.

“There are plenty of delicious and nutritious strawberries available around the country. Our export markets feel buoyant, with a couple of emerging markets to extend our customer base,” said McFadden.

“Growing strawberries is both challenging and rewarding, and we love the outdoor farming aspect. The current challenge is the paradigm shift from straight farming (with a small degree of marketing) to the intense level of business acumen now needed to operate even an SME – from compliance obligations to political pressures, social awareness, international flavours, and our responsibilities within the global community.”

Strawberries are technically members of the rose family, each with approximately 200 seeds on the outside. Because of this fact, strawberries are not actually berries, as

true berries contain seeds on the inside.

One cup of strawberries provides 200 percent of an adult’s recommended daily intake of Vitamin C, which supports the immune system and helps to grow and repair tissues throughout bodies.

Strawberries are also a source of dietary fibre, folate, niacin and potassium.

Strawberries are mainly grown in raised beds enclosed with plastic. However, growing strawberries hydroponically is becoming increasingly popular in New Zealand. The major varieties grown domestically are Camarosa, Ventana, and Monterey.

Strawberries will ripen moderately once picked, so it’s important to get them to consumers as quickly as possible. Retailers are advised to purchase small quantities regularly to ensure fresh stock is turning over.

Strawberry Fields has recently undertaken significant work with several major trading partners on product management, from harvest to consumer purchase and cool chain integrity.

“It’s always beneficial to have ‘fresh eyes’ reviewing Standard Operating Procedures. Some of the takeouts have been around timeframes regarding harvest to cool chain entry and transport, harvest punnet weights, harvest technique, maintaining cool chain temperatures via hard sider transport, controlled environment docks and distribution centre management through

to in-store level stock rotation, best before dates and chilled displays.”

McFadden said the ultimate goal is to achieve a robust lift in demand due to improved customer experience and repeat sales.

“We want to return the halo around strawberries and get them back on consumers’ shopping lists as they appear to have slipped to an impulse buy.”

While many consumers love to devour strawberries just as they are, McFadden has some other delicious suggestions.

“My favourite way to eat strawberries is fresh at room temperature with a sprinkling of icing sugar or in a cup covered with warm chocolate from my PYO/real fruit ice-cream farm at Whatawhata Berry Farm in Hamilton.” n

Enhancing Supply Chain Resilience and Customer Satisfaction in the Face of Economic Challenges

Extolla’s presentation to the New Zealand Beverage Council outlined strategic steps for supply chain resilience and customer impact, stressing the importance of efficiency and innovation in a dynamic economic climate.

The New Zealand economic outlook has remained under strain, with slow demand and high labour availability. According to ASB Economics, businesses are increasingly pressured to cut costs while dealing with supply chain disruptions, as many reported frequent, high-impact disruptions over the past three years, leaving little time for recovery before the next crisis.

Supply chain management today is hindered by significant challenges such as low labour productivity, sluggish economic growth, and rising industrial property costs. To support resilience and operational efficiency, Extolla identified five areas for supply chain enhancement:

Inventory Forecasting and Planning

Optimising inventory involves strategic positioning near demand hubs, which reduces costs and enhances service levels. Accurate forecasting helps businesses avoid overstocking or understocking, directly impacting customer satisfaction.

Labour Productivity

Improving labour productivity is essential for cost savings and employee retention. Effective workforce management boosts engagement and supports a more agile response to fluctuations in demand.

Warehouse Automation

Automation can significantly reduce operational costs and improve efficiency, though it requires careful assessment to ensure suitability. For companies that choose automation, the benefits extend to reduced manual labour costs and faster order processing.

Sales and Operations Planning (S&OP) and Integrated Business Planning (IBP) These processes help organisations align their operational capabilities with

market demand. S&OP and IBP facilitate informed decision-making by providing a comprehensive view of business performance, enabling businesses to adjust strategies proactively.

Sustainability Initiatives

As supply chain leaders face recordhigh demands and continued volatility, addressing sustainability is increasingly crucial. Reducing carbon emissions within supply chains remains a priority, though it presents challenges in achieving tangible returns.

Companies are now tasked with balancing sustainable practices with profitability, a complex equation that requires long-term commitment and resource investment.

New Zealand businesses must prioritise resilient and customer-focused supply chains as the economic landscape evolves. Implementing these strategies can help companies during this economic uncertainty while improving customer satisfaction and operational efficiency. n

innovation at sial paris 2024

The SIAL Innovation Awards recognise the best in industry creativity and impact. The ceremony took centre stage in October at the SIAL Talks stage and celebrated the most groundbreaking products and visionary companies shaping the future of the food industry.

Attendees were treated to showcase creativity and technological advancements from around the globe, honouring those pushing the boundaries of culinary innovation.

“SIAL Paris represents 60 years of innovation and conviviality dedicated to the agri-food business. We are working to create an anniversary edition that is even more authentic and lively, with a host of new features,” said Audrey Ashworth, SIAL Paris Director.

“For example, we are strengthening the Start-up centre, creating a new activity about

product innovation experience, reorganising the exhibition to make it easier to visit, and launching ambitious summits on key issues in the sector. SIAL Paris 2024 will offer even more business, discovery, and inspiration.”

With its theme, "Own the Change", the show encouraged exhibitors to embrace change, which requires transitions, sometimes even mutations.

This year, four themes at SIAL Paris focused on CSR (Corporate Social Responsibility), Deep Tech and AI, Supply Chain and Africa, where so much innovation has happened in recent years.

PREPARATIONS FOR VEGETABLE CAKES

Sabarot

From France comes the Sabarot brand’s mix for plant-based patties, ready in eight minutes.

As a source of protein, this gourmet preparation can make 12 pancakes for an aperitif, 12 "falafels" to garnish salads, or four pancakes, ideal for burgers or as an accompaniment. These pancakes are made from 100 percent natural ingredients, with no added salt or additives.

The split pea and basil vegetable pancakes were a new addition to the range of preparations for Sabarot vegetable pancakes. Another standout flavour was the quinoa and bulgur vegetable pancakes with sun-dried vegetables, showcasing a new way to eat dried vegetables.

THE ORIGINAL HUMMUS BAR

Grapeful

Lebanon’s Grapeful brand showcased a protein hummus bar with no added sugar, just simple ingredients. The Original Hummus Bar is available in three unique flavours.

Tahini Orange Blossom is a Hummus Bar made with natural chickpeas, flavoured with tahini and fragrant orange blossom, and sweetened with Kadamani’s grape syrup.

The Dukkah Beetroot bar is made with natural chickpeas, flavoured with Dukkah, and sweetened with Kadamani’s grape syrup.

The Cardamom Pistachio is made with natural chickpeas, flavoured with cardamom and sweetened with Kadamani’s grape syrup.

These hummus bars are rich in protein, fibre and vitamins K and C and have anti-inflammatory and antibacterial properties.

KING CRAB MEAT

VAAG Seafood

VAAG Seafood from Norway presented the rare delicacy of raw King Crab, completely without shells or bones. A jewel of the sea, the king crab had snowy white meat, streaks of red and a sweet, mild flavour that's often compared to lobster.

This one-of-a-kind product was sourced from the pristine waters near Finnmark, Norway, near the North Cape. The crab

was sustainably harvested, meticulously chosen, cleaned, and prepared by hand. The crab was flash-frozen to lock in the incredibly fresh taste and texture.

LUPINE ALTERNATIVE COFFEE

Lupi Coffee

Another French brand, Lupi Coffee, has produced a coffee alternative made from lupine.

Humans have cherished lupins for over 4000 years, particularly in ancient Egypt, to make the soil fertile and for their seeds packed with firstclass proteins and fibres. Today, there are over 200 varieties of lupins.

With a wave of coffee alternatives hitting the market in recent years, the brand aimed to produce a healthy and sustainable coffee substitute.

CRUNCHY DRIED CHEESE

snEco

Suitable for those on a keto diet, Ukraine’s snEco has made crunchy dried cheese from 100 percent natural cheese with no artificial additives. The brand has preserved all the benefits of cheese: it is rich in protein and has no carbs, with the crunch of pure cheese.

The unique and patented processing method has enhanced the flavour of natural cheese without any additives. It is also an incredible addition to soups and salads - better than ordinary croutons and can be perfectly paired with a variety of beverages.

GLO BAL

NEW JAM TO HELP SICK KIDS

Mum's Jam

A new range of deliciously sweet and tasty fruit jam has hit the shelves at Coles to help raise funds for Australian charity Hospitals United for Sick Kids.

The new Mum’s Jam, available in raspberry and strawberry flavours, extends the “Mum’s” brand. It has built on the successful fundraising efforts of the Mum’s Sause pizza and pasta sauces, which have raised over $3 million for Hospitals United for Sick Kids since 2019.

COLD FOAM CREAMER

Coffee-mate

To celebrate its most significant innovation, Coffee-mate has spread the love of foam.

For those obsessed with experimenting with flavours and textures, Coffee-mate's new cold foam products can turn every sip of your favourite beverage into an elite experience.

With more than 7B #CoffeeTok views on TikTok, topping your cup with velvety smooth cold foam just hits differently. Coffee-mate Cold Foam provides a bubbly, flavour-forward twist that brings out the best side of any drink.

CRUNCH THE RAINBOW, TASTE THE RAINBOW

Skittles

Crunch the Rainbow, Taste the Rainbow with SKITTLES POP’d freeze-dried candy.

SKITTLES has launched its latest freeze-dried innovation, featuring a crispy and crunchy twist on its classic candy. SKITTLES POP'd blend a unique, crispy texture with the iconic Original fruity and new Sour flavours to deliver a taste experience for fans like never before.

NUTTY CHOCOLATE BARS

Ziba Foods

Artisanal nut and dried fruit company Ziba Foods has provided health-conscious consumers with delicious, nutrient-dense, sustainably grown, and socially responsible food sources. Handcrafted with the finest ingredients by award-winning Mirzam Chocolate Makers, the brand has recently launched new limited-edition nutty chocolate bars in three flavours: Gurbandin Almond Chocolate Bar, Sweet Apricot Kernel Chocolate Bar and the Spiced Wild Pistachio Kernel Chocolate Bar.

rtd boom

Ready-to-drink (RTD) beverages have quickly become a preferred choice for many, primarily driven by the presence of much-loved brands in the RTD format, enabling consumers to enjoy familiar flavours in convenient, ready-to-drink options.

CGA by NIQ explored the readyto-drink category and its rising popularity in New Zealand and Australia.

In New Zealand, almost a third of consumers said that the presence of their favourite brands as RTDs was their primary reason for choosing the category. At the same time, in Australia, almost half of RTD drinkers enjoyed RTDs every time or almost every time they went out.

RTDs on tap also have compelling growth potential. Consumers in both markets have been particularly interested in tap/draught RTDs for high-energy social occasions, such as nights out with friends.

These findings indicated a clear opportunity for drinks brands and suppliers to leverage the demand for quick service and convenience simply by increasing the availability of draught RTDs. This win-win solution can offer operational efficiency for venue operators and a smooth experience for consumers.

The appeal of RTDs varied by venue type, with nightclubs, bars, and pubs seeing different levels of adoption. The analysis

showed that RTDs gained ground in venues where spirits have traditionally dominated.

Ease of service was another critical factor for this surge, making RTDs an attractive option for operators looking to boost efficiency while meeting consumer demand.

"The rise of RTDs in the Australian and New Zealand markets presents a striking opportunity for drinks brands and suppliers to expand their reach in the OnPremise sector by providing the familiarity consumers crave while providing venue operators with the many and varied benefits accompanying tap RTDs,” said Tom Graham, Senior Manager – ANZ.

“It’s clear the key takeaway for industry stakeholders is to focus on innovation to meet consumer demand for recognition, taste and convenience."

CGA, based on NIQ's upcoming OPUS survey, delved deeper into the RTD landscape, exploring tap versus packaged serves and providing critical insights into the factors driving consumers to purchase RTDs On-Premise. Get in touch here to learn more about how OPUS can enable insight-driven decisions. n

australianrtds

botanical flavours from australia

Director and co-founder of Malocchio Drinks, Anna Chiera, moved to Melbourne from Auckland in 2009 and has spent 11 years in the fashion industry. Her roles predominantly included production management, product development and operations. Only after becoming redundant in 2020 did she decide to pivot her career.

“Ilove challenges and business management, so when my partner and I came up with the idea to start a drinks business, I jumped at the opportunity,” said Chiera.

“Our brand is not just a drinks brand; it is a livelihood filled with art, music, connections, good times, and the freedom to express individuality.”

Malocchio Drinks was one of the first spirit-based seltzers to launch in Australia, with unique flavours inspired by native Australian botanicals. Its offerings use a premium spirit locally sourced and made from GMO-free Australian wheat at a certified sustainable facility.

So far, the brand's biggest highlight has been winning World’s Best and Gold for its Kakadu plum flavour as well as Silver for its finger lime flavour at the World Premix Awards in 2023. Malocchio Drinks was also a nominee in the Australian Women's Small Business Champion Awards 2023.

For Chiera, a great beverage should be refreshing and well-balanced with flavour and sweetness. It should also be about the aroma, carbonation, and how it sits on the palate, providing a delightful experience.

She observed that premiumisation had been a growing trend as consumers preferred spirit-based seltzers over brewed ones. At the same time, many consumers were still unaware of how seltzers are made and how they vary.

Chiera added that, like the fashion industry, the category may end up with a retro influence and outlandish combinations in 2025. Still, the focus will always be on occasions and providing convenience for consumers.

“It comes down to a cleaner taste and sessionability, two of the many qualities spirit-based seltzers have.”

Recycling was another key factor for the brand, particularly in its packaging decisions. Malocchio Drinks uses aluminium cans that can be indefinitely

recycled in an energy-efficient way and Packtek clips made from recycled plastic milk bottles.

Malocchio Drinks has been looking into potential markets in Asia, New Zealand and the US. The brand has also been developing new seltzer flavours and other canned alcoholic beverages.

“Our goal is to get these into the market nationally and internationally and help elevate independent Australian beverage brands globally.” n

australianrtds

SOPRA SELTZER SUMMER

Born and raised in Melbourne, Salvatore Valvo has been in the alcohol industry for over 20 years, working in all facets, from retail to wholesale to production, in Australia and the USA. Over the years, he built several wine and liquor brands and eventually decided to make one himself.

In 2021, Valvo launched a vodka-based RTD, Sopra Seltzer, with his business partner Emilio Scalzo and has not looked back since.

“We have always tried to find a timeless but unique style with our products to stand out in a very competitive and crowded market,” said Valvo.

Sopra was the first alcoholic RTD/ seltzer product in the market to use 100 percent real fruit to flavour its vodka-based

beverages. Valvo said they were still the only ones that did not add artificial or socalled ‘natural’ flavours or sweeteners to the product, just real ingredients.

He found that consumers were looking for quality products with more authentic flavours and moving away from artificialtasting products.

“The beauty of Sopra is in the delicious fruit we work so hard to source. We source our ingredients from suppliers that use sustainable practices. Because we use natural fruit in our beverages, we juice quite a lot of fruit that would have been discarded otherwise.”

This sustainable aspect is also evident in the packaging. All Sopra beverages are packaged in aluminium cans and are part of the Container Deposit Scheme.

“We are always looking for new ways to implement more sustainable practices and work closely with our co-packers to achieve this.”

According to Valvo, a great beverage is one with refreshing flavour and sessionability. He said nothing could beat a refreshing drink on a warm sunny day, and Sopra’s mission has always been to create the perfect beverage for those moments.

The company has received feedback from its customers, who have incorporated Sopra into their summer routines, festivals, and significant life events.

“Our focus will be on producing quality products with quality real ingredients. We aim to find a unique niche within the

current trends. The goal is to find the Sopra angle. We are excited about what is coming next in this space.”

In terms of the RTD category, there has been a shift to more authentic and complex flavour profiles. Valvo said consumers have become more in tune with what they consume and pay close attention to ingredient lists.

He added that sugar and calorie content have been important factors, so finding the balance between flavour and sugar content is essential. He also expects the low-alcohol/ no-alcohol sector to continue growing in 2025.

The Sopra collection is available in more than 200 independent stores and venues across Australia, and Valvo was proud of this achievement, which was huge for a relatively small company. Given Valvo's experience there, the brand would love to explore the US market.

In the short term, Sopra has an exciting collaboration with an iconic Melbourne restaurant coming out in early December, as well as the “world’s first” RTD product currently in production.

“We can’t reveal the details yet, but we are excited to release it later this year.”

Other long-term plans include expanding Sopra into an all-encompassing premium liquor brand.

“We have a beer, wine, no alc and low alc RTDs and liqueurs in the pipeline, all to be produced under the Sopra banner in the classic Sopra style.” n

storespotlightglobal

RITCHIES BALNARRING MELBOURNE

Melbourne’s latest Ritchies store in Balnarring has observed fantastic growth around local products. The store has been working with many local producers in the liquor department as well as the supermarket.

“The Mornington Peninsula is home to many leading wine producers. We’ve brought all of these together and created a dedicated wine room with the largest collection of local wines anywhere on the Peninsula,” said Chris Jonker, National Marketing Manager of Ritchies.

Having just relaunched the completely renovated and extended store, the focus has remained on providing the best offer to the local community. This involved providing an extensive range of the big brands that customers expect to see, along with a fantastic fresh offer of local and international products.

Jonker said the aim has been to be the ultimate destination for local shoppers and visitors on the Westerport side of the Peninsula. One such highlight at the new store's entrance was the entertaining hub.

“Home to all of our fresh departments, this area is more like a European food market than something you’d typically find in a supermarket.”

Plant-based products experienced explosive growth in the years leading up to COVID-19. While they have since settled, they remain an essential offer for the store.

“We stock a large selection of cold and ambient products, including plant-based products and a large selection of vegan products.”

Sustainability has also been at the forefront of the minds of both Ritchies and its suppliers. A notable change the store has made in the last few weeks was launching a fully biodegradable shopping bag that will

break down in home compost units.

“This is understood to be the first major supermarket in Australia offering biodegradable shopping bag alongside a paper bag option.”

Additionally, Ritchies has a long history of community support. Its loyalty programme, which has been running for 30 years, gives back a percentage of members' in-store spending to their chosen club, school, or charity. This programme is set to hit AUD $54 million in funds given back.

All Ritchies team members pride themselves on being the friendliest in the supermarket industry, and Jonker mentioned that this store's team was no exception.

“Small things like taking the customer directly to the product on the shelf, as opposed to simply stating an aisle number when asked where an item is, are just one example of the service you’ll get at Ritchies Balnarring.”

The construction of the Ritchies Balnarring store took approximately 18 months, including an extension and complete renovation.

TRG was engaged to design and manage the project with the in-house store development team. This was an existing location that was identified as being undersized for the significant holiday trade it did over the summer.

“This is a world-class supermarket and liquor store. Early feedback from the locals has been outstanding. We look forward to seeing how it performs as we enter this location's peak time of year, the summer holidays.” n

storespotlightglobal

minden-hannover, Löhne

For the MARKTKAUF location of the regional company EDEKA MindenHannover in Löhne, the shopfitters from Schweitzer, together with the retail design experts from Interstore, designed and implemented a new store and graphics concept - while the shop was open and with a refurbishment time of over two years.

The MARKTKAUF sales format basically comprises large, modern sales areas with a focus on quality and variety in fresh produce, food, and non-food: a self-service department store. The challenge was to realise an exciting and clear customer guidance system despite the wide range of goods on offer and a sales area of over 9000m². Thanks to the layout concept, it was possible to create varied and colourful accents that provide emotional highlights across the entire store area.

The new main entrance provides shoppers direct access to the spacious catering area with plenty of cosy seating. The seating area was deliberately placed in front so that there are no visible checkouts at the entrance to the store, but to welcome consumers with a cozy lounge area. A large drinks market was designed as an appendix

PROJECT PROFILE

Client: MARKTKAUF / EDEKA

Minden-Hannover

Location: Löhne, Germany

Sales area: approx. ca. 9.000 m²

(Sales area incl. beverage market)

Opening: 10.10.2024

Interstore: Concept, design, graphics, layout planning.

Schweitzer Project: Project management, shopfitting, production, installations, counters and show refrigerators, lighting and ceilings.

Self-service as well as served counters come from Schweitzer's in-house production.

Lighting: Imoon

to the store with a separate entrance and checkout, which is nevertheless connected to the entire store area.

Recessed ceilings, distributed selectively across the entire area, create a pull effect starting at the checkouts, leading shoppers into selected departments.

The non-food departments are, characteristically for MARKTKAUF, located at the front of the store, mirroring a homely atmosphere with warm colours. The pinkcoloured beauty department positioned at the store entrance is particularly striking.

The highlight of the market is located at the back: a marketplace with brightly coloured fresh produce departments and an extensive fruit and vegetable section. The fresh produce areas stand out in terms of colour and thus contribute to a special market feeling. From the fruit and vegetable

department, shoppers have a perfect overview of the market square, making it easier to find their way around the store.

At the customer's request, the town of Löhne and important regional elements (bridges, trains, etc.) were incorporated into the wall design. The lettering 'HALLO Löhne' and views of the Löhne area extend from the Mopro department to the market square, emphasising the connection with the region.

The wine department boasts a wine bar, while the drinks market's whiskey and gin wall offers a special highlight.

MARKTKAUF stands for value for money and product variety: the clearly emphasised gondola heads reflect this premise and offer consumers a clear overview of promotional products and special offers. n

JAPAN EMBRACES LOW

ALCOHOL

Japanese consumers have experienced a burgeoning interest in low-alcohol beverages, marking a significant shift in preferences driven by health consciousness and a desire for more mindful drinking choices.

WOOLWORTHS CHRISTMAS HAM

Woolworths’ award-winning Half-Leg Christmas hams are now in store and are selling for $8/kg, the same price as last year.

ALDI FRESH CHICKEN CHANGES

Aldi has made a change to its fresh chicken as part of its ongoing commitment to animal welfare.

WHOLEFOODS ADDS 40 NEW CCPS

Whole Foods Market has continued to raise the bar in cheese expertise by adding 40 team members to its growing cohort of Certified Cheese Professionals (CCPs).

AUSTRALIAN SMALL BUSINESSES AHEAD

Australian small businesses persevered amid challenging macroeconomic conditions and outperformed small businesses in other countries.

SANITARIUM PROPOSAL OF VITA BRITS NOT OPPOSED

The ACCC will not oppose Australian Health & Nutrition Association Limited's (Sanitarium) proposed acquisition.

50 YEARS OF PLANTBASED GOODNESS

For 50 years, the MorningStar Farms brand has made plant-based and vegetarian eating delicious and approachable for everyone.

RETAIL WORKERS SAFETY CONCERNS

Around one in three retail workers in Australia and New Zealand reported feeling unsafe during the peak holiday shopping season.