SupermarketNews // February 2016 by Review Publishing Ltd

9.95

February 2016 • Vol. 9 No. 2

Food&HotelAsia, more popularly known as FHA or the “Apple” show, will be held from 12-15 April 2016 at the Singapore Expo. (see page 24-25)

LEWIS ROAD LAUNCHES ‘ Crème de la Crème’ of ice cream

editorialcomment WELCOME 2016 Of course there will be more consumer demands driven by the agitating few for more simpler labels, country of origin, less sugar and salt in everything, constant blame for creating obesity and so on it goes. It really is a shame that the suppliers and retailers are such bad people and deserve to be attacked on almost every front – we are probably to blame for the TPP as well, if the truth is known. There are a couple of things that the industry does need to heed this year and one of them is the ongoing store openings that have become simply market positioning rather than profit centres. Unless the population skyrockets in the next 5-10 years, we are going to live with a number of

Peter Mitchell Publisher

More of the same most of us would agree. More openings of more stores with the ongoing demand to suppliers for opening specials that somehow become the norm. Sounds a bit cynical but the relentless pressure continues on suppliers for retailers to fight the good fight on behalf of the great unwashed out there. Perhaps this might be the year that the consumer appreciates just how good the grocery industry really is.

stores that just won’t pay their way. Multiply out the number of households by the number of supermarkets and the average catchment is quite pathetic. And of course that old price conundrum. The truth is that store and banner differentiation is much more relevant than price. We have mucked around with pricing so much that the majority of consumers are totally confused and now just put the product in their basket, regardless. Perhaps this might be the year that we give some relief to suppliers and concentrate on other issues although we admit they will always be the paying party. Anyway, a happy year new year as we bring you another 12 months of news and views. n

JUNE 15-17

MARCH 17

NZACS, Golf Day, Auckland

SIAL Asean, Manila, Philippines

APRIL 12-15

OCTOBER 16-20 SIAL Paris

FHA 2016, Singapore

FEBRUARY 19

NOVEMBER 10

APRIL 13-15

Wellington Wine and Food Festival

Convenience Industry Leaders’ Summit, Auckland

SIAL Canada - Montreal

MARCH 13-15

MAY 5-7

ProWine, Dusseldorf, Germany

THE NEW ZEALAND BEVERAGE COUNCIL (NZBC) P.O. Box 47, AUCKLAND 1140, New Zealand. Email: info@nzbc.nz Phone: +64 9 309 6100 DDI: +64 9 302 9932

SIAL China, Shanghai

contents

04 News 14 What’s New 18 Global Snapshot 20 Recruitment 27 Columns

The NEW ZEALAND BEVERAGE COUNCIL is an industry association whose members cover all aspects of the non-alcoholic beverage market both in New Zealand and the export markets. The Council members are spread throughout New Zealand and come together annually for an industry conference that covers industry issues and is addressed by international speakers. The organisation monitors product quality and sets standards for the industry and runs national competitions and awards.

18 26 29 SupermarketNews is published under license. Please direct all enquiries and correspondence to SupermarketNews. The opinions and material published in this edition of SupermarketNews are not necessarily those of the publishers unless specifically stated. All material in this publication is copyright and may only be reproduced with the consent of the publisher. Copyright 2015

PUBLISHER Peter Mitchell, peter@reviewmags.com MANAGING DIRECTOR Tania Walters, tania@reviewmags.com

EDITORIAL TEAM Thomas Fowler, tommie@reviewmags.com Monique McKenzie, monique@reviewmags.com Rossella Quaranta, rossella@reviewmags.com

EDITORIAL DIRECTOR Sarah Mitchell, sarah@reviewmags.com

ADVERTISING SALES Felicity-Anne Flack, felicity@reviewmags.com

SENIOR DESIGNER Raymund Sarmiento, raymund@reviewmags.com

ATTENTION GROCERY SUPPLIERS The Food and Grocery Council is an industry association for grocery suppliers providing members networking, events, industry information and strong advocacy. Contact us for information on the benefits of membership: Katherine.rich@fgc.org.nz • Networking • Industry Updates • Conference and Events • Education and Training • Advocacy and Law Reform

CIRCULATION & DISTRIBUTION Kieran Mitchell, kieran@reviewmags.com

ISSN NO. 1173-3365

Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland, PO Box 37140 Parnell, Auckland. Tel (09) 3040142 Fax (09) 3772794

www.fgc.org.nz

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CHAMBERS PROGRESSIVE’S MANAGING DIRECTOR AGAIN Dave Chambers has returned to his role as Progressive Enterprises’ managing director, leading a network of 183 Countdown stores and a team of 18,000 staff. Chambers, who has served the company since 1979 and gained management experience across a variety of roles, held the same position from July 2011 to January 2015, before being appointed Director of Woolworths Supermarkets in Australia. “While I have a long standing history with Progressive, returning in 2016 is really a new beginning. I’ve loved working in Sydney over the past 12 months and am looking forward to rejoining a great team,” he said. Chambers took over the role from Acting Managing Director Pat McEntee, who in his turn is heading to Australia to take up a senior role in the Food business. “Dave has made an important contribution to Woolworths during the past year and I know he will provide strong leadership to the Progressive Enterprises business in the future,” said Brad Banducci, managing director, Woolworths Food Group. n

LEWIS ROAD LAUNCHES ITS ICE CREAM

“Every dairy brand has an ice cream and being a creamery ours needs to be the creamiest,” said Lewis Road founder, Peter Cullinane, in presenting its own ‘Premium’ and ‘Artisan’ ice cream ranges. “It is the combination of taste that helps set our ice creams apart, making them as good as, or even better than homemade,” he said. This release, though, is just the latest chapter of a successful story. Last year, the premium dairy company saw a 340 percent growth in retail sales to $40 million, and Cullinane is looking at the future of his business at home and abroad, identifying the UK, the US and Shanghai as potential markets for fresh organic milk. Founded in 2011, the company now accounts for half of the domestic organic market and has started exploring other avenues by trialling its own premium kibbled grain bread. n

HOMEBRAND MILK PULLED FROM SHELVES Countdown has voluntarily withdrawn Homebrand 2-litre and 3-litre lite blue milk bottles, after customers complained it smelt and tasted like chemicals. “Our voluntary withdrawal was routine, because the quality of the product did not meet our standard. There was no health risk to customers, which has been reiterated publicly by MPI officials,” said James Walker, National Communications & Public Affairs Manager, Countdown. The supplier has not been named. n

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INNOVATIVE TOOL FOR MERCHANDISING TEAMS

CONSENT AWAITED FOR WAIPU COMPLEX

A state-of-the-art 5000 sqm shopping centre in Waipu, which is expected to create at least 50 jobs and 169 new carparks, is currently waiting for a publicly notified resource consent from the Whangarei District Council. The Nova Scotia Drive complex would include first-floor offices, specialty stores and a supermarket, the chain of which has not been confirmed yet. According to developers Bruce and Coralie Roberts, who own the local Hammer Hardware store, the supermarket will be of huge benefit to the surrounding community, so far relying on Ruakaka and Whangarei for their grocery needs. Nonetheless, residents of a nearby retirement village have raised safety, security and privacy concerns, claiming that the proposed shopping complex will bring extra traffic to the area. n

BLENHEIM SUPERMARKET TO OPEN IN APRIL

A new 3,500 sqm Countdown supermarket is set to open in Blenheim next April. The state-of-the-art store is twice the size of the existing Countdown, and will feature a seafood counter, bakery and service deli, as well as a wider range of products and more energy efficient refrigeration and heating systems. The existing supermarket, which will be converted into retail stores, currently employs 59 staff and will remain open until the new one is completed. Additional staff will also be hired to bring the number up to around 90. n

Aiming to make life a little easier for Kiwi merchandising teams, cloud-based tool Opmetrix is about to extend its offering with ‘Opmetrix Lite’, currently in pilot programmes with three wellknown FMCG clients. To be officially released in the next few months for iPhone and Android smartphones, Opmetrix Lite comes as a lighter version of Opmetrix and includes some of its CRM features, such as call notes, photos and contacts, providing a simple way to record data and share surveys within the team. Designed to ensure in-store consistency, this low-cost licensing product works alongside the full-featured version, used by territory managers on their tablets as a central source of all CRM store data, increasing selling power and saving time on administrative tasks. The software has already seen success with clients like Cerebos, Cottonsoft and Rothford International Foodbrokers, amongst others. n

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CALLING FOR SCHOOL LUNCH DONATIONS

Countdown and The Salvation Army are calling for school lunch donations, as part of NZ’s first online food bank,

the Foodbank Project. Kiwi families can purchase the lunchbox bundles online, including essentials like bread, fruit and muesli bars; the donated items will then be delivered to the Salvation Army by Countdown, who is taking part in the project on a not-for-profit basis. “We know that balancing the family budget at this time of year is always difficult following Christmas spending and when kids are heading back to school, which is why we’re committed to supporting the Foodbank Project,” said Dave Chambers, managing director, Countdown. Since last December, around $40,000 worth of products have been donated. n

PUKEKOHE STORE GETS INTERIOR UPGRADE The refurbishment of PAK’nSAVE Pukekohe has officially entered its second stage. Tony Catton, acting general manager Property Development at Foodstuffs North Island Ltd, explained that the store’s interior will receive a facelift, with the instalment of new signs and the replacement of the existing refrigeration system. Sustainable solutions will be a key focus, said owner-operator Nigel Ollett. “I’ve decided to upgrade the entire refrigeration system utilising a more energy efficient and eco-friendly technology. The new refrigeration cabinets will also have LED lighting, which use a fraction of the energy used by traditional and fluorescent bulbs,” said Ollett. The upgrade is expected to be completed in April. n

HEALTHIER PRODUCTS ON THE RISE

According to the Consumer Goods Forum, in 2015 food and beverage companies around the world reformulated about 84,000 products to make them healthier, compared with 22,500 the year before. The survey also shows that last year companies have partnered with 484,000 schools to support balanced diets and regular physical activity, a number ten times greater than in 2014, when the schools involved were only 47,000. “In New Zealand, the Food & Grocery Council is helping members to take up the Government-backed Health Star Rating labelling system. It’s a great system which is starting to show its value as an information tool for consumers looking for healthy choices. At the last count there were more than 600 items with Health Star labels on supermarket shelves, and more are being added every week,” said Katherine Rich, chief executive, FGC. n February 2016

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GROCERY RETAILERS TAKING STOCK OF 2015 With a brand-new year ahead of us, this is a natural time to take stock of 2015 and brace up for what the future may hold. Marked by a substantial duopoly between Foodstuffs and Progressive Enterprises, and dotted with a small number of high-end chains like Farro Fresh, the New Zealand grocery market has gone through an exciting year. Locked in a fierce neck-and-neck race, Progressive opened 10 new Countdown stores, whilst Foodstuffs opened two New Worlds, one Pak’nSave and one Four Square. Staying ahead of the game, however, is not just a matter of numbers; it’s about knowing what customers want. According to Countdown spokesperson, James Walker, price has been a key driver among consumers, but the popularity of health options is on the rise, to the point that the industry is now worth $400 million and is growing about 20 percent every year. “Beyond the increasingly popular health food range we stock in store, several products in the artisan and convenience areas have proven popular. Of particular note were coffee pods and convenience breakfasts, as well as our range of craft beers and artisan chocolates,” Walker told Supermarket News, also pointing to Countdown’s online and click-andcollect options as areas of strong growth. Health conscious foods continued to play a major role at Foodstuffs last year, as the company’s head of

customer marketing and insights, Emily Blumenthal, told Supermarket News. The trend involved both brands and consumers, pushing manufacturers to change their recipes and come out with healthier lines. Cross-pollination of brands was another interesting trend, which saw leading FMCG companies teaming up to create new products and flavours. On their part, Foodstuffs’ customers have been increasingly driven towards products that were free of gluten and more sustainable, with less sugar and a clear origin. Leaving competition aside, all retail players agree at least on one point; the importance of supporting plastic bag reduction. Farro Fresh made this commitment in September, by introducing an innovative system in its four Auckland stores. “After much investigation, we decided that reusable bags were the most sustainable option, so we preferred to go down that route rather than moving to paper,” said Farro’s co-founder, Janene Draper. “We not only charged 5 cents for each plastic bag, but we encouraged customers to bring them back by offering a 5 cent credit for each reusable bag used at check out.” As a result, since October the average usage per store has dropped 44%, and Farro aims to keep on reducing it by 20% annually. Meanwhile, both Foodstuffs and Progressive’s stores in Auckland took part in the industry-led Soft Plastics

No fuss

Mussels & Clams No hidden cost

Recycling Programme, that invites customers to recycle single-use bags by dropping them off at their local retailer. Over the past 12 months Countdown has sold almost 200,000 reusable bags, often enlisting the creative talents of New Zealand designers to provide artwork for limited-edition shoppers. n

EU’VEND & COFFEENA COMING BACK IN 2017

Over 5,000 trade visitors from 59 countries and 186 companies from 25 countries attended the latest Eu’Vend & Coffeena 2015 in Cologne, Germany, and a new date has just been set for the next event, now scheduled from 4 to 6 May 2017. The biennial cycle will therefore be maintained, moving the exhibition dates to mid-year to attract new target groups to the international event of the vending machine industry. n

HEALTH REGULATIONS BRING OPPORTUNITIES

National intellectual property specialists James & Wells are offering a new service line to help Kiwis make the most of the new standards regulating nutrition and health claims. Since 18 January 2016, in fact, all health claims must be backed by pre-approved nutritional profiles, which companies should see

as an opportunity to maximise their competitive edge, and James & Wells’ team are eager to provide strategic advice. “A health claim allows a premium charge on a product, making it a valuable asset to any food and beverage business,” said Peter Brown, head of Food and Beverage Innovation Team, James & Wells. n

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NEW LIFE FOR PLASTIC FOOD PACKAGING ‘Un-recyclable’ plastic food storage waste can now be upcycled or recycled, thanks to a national programme called the ‘GLAD Food Storage Brigade’, promoted by TerraCycle and GLAD. Using an innovative and easy ‘collect, store and ship’ method, the newly launched project encourages Kiwis to give plastic food packaging a new life. “Individuals and groups can participate in the programme, which is the first of its kind in New Zealand to collect plastic food storage on a national scale,

by providing a mail-in option and public drop-off point,” said Anna Minns, General Manager, TerraCycle NZ. Once the packaging has been collected, consumers just need to claim their free shipping label from the TerraCycle website and ship their waste items via New Zealand Post. At that point, the plastic food storage products can be recycled into sustainable items. For each GLAD item they send in, collectors will be awarded two cents, which can be later redeemed to go towards a chosen charity or not-for-profit organisation. n

ASIAN FOOD & HOSPITALITY UNDER THE SPOTLIGHT International tourism is skyrocketing in the Asia Pacific Region, with additional 43 million visitors being estimated to enter the marketplace annually between 2010 and 2030. To be held at Singapore Expo from 12 to 14 April, FHA2016 is set to provide an ideal opportunity to measure the impact of Asia’s flourishing food and hospitality industry, addressing key trends and emerging issues. As a whole, the exhibition will cover an area of 100,500

sqm, hosting 3,350 exhibitors from 70 countries and 66 groups. Eighteen NZ exhibitors will take part in the event this year, and a large number of visitors from New Zealand are also expected. At the core of FHA2016 will be the unveiling of ProWine Asia 2016, offering international winemakers an unprecedented chance to set foothold in Southeast Asia. For more information, visit www.foodnhotelasia. com. n

EUROPEAN FRESH PORK IMPORTS RESUMED After a 11-year ban on imports, European fresh pork will be able to reach our market again, thanks to an updated bilateral agreement between New Zealand and the EU. A further extension of their trade relations is also in the pipeline. Changes to their 1996 agreement will introduce simplified procedures, with an electronic form of certification helping reduce both the cost

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of processing and the number of checks during the importation of products. Second in the world in the global rankings of pork exporters, the EU annually exports almost 3 million tons of pork meat. Since 2013, NZ saw its imports of European meat growing steadily, and the resumption of fresh pork imports might increase figures even more. n

KEEPING NEW ZEALAND CLEAN

MOI STRENGTHENING PORTFOLIO

With over 20 years’ experience, Moi Agencies continues to strengthen its portfolio with the merger of the Stuart Alexander brands in October 2015.This has resulted in new appointments within the business of Victoria Morris as Marketing Manager, Lindsay Watson, Cintia Barton, Barry Cranch as Territory Managers and Marco Fasano as Beverage Innovation and Monin Business Development Manager. This year will also see the appointment of another Key Account Manager to help strengthen brand positioning and category growth within the FMCG sector. Current brands represented by Moi Agencies include Sunsweet, Vip Petfoods, Delish, Sun Harvest, Benedicts, Mc Kenzie’s Dried Soup Mixes, Rofus Teague strengthening its highly recognisable global brands by adding Tobasco, Monin and Fisherman’s Friend to the portfolio. Established in 1996, Moi Agencies offers a wealth of experience in sales, merchandising and marketing with a professional family friendly approach to business built on honesty. Managing Director Mark Okeby believes these core values will enable them to continue develop and evolve their business into the future. n

BJ Ball’s Green Kleen, a range of Kiwi-made household and auto cleaners, continues to grow. They are simple, effective and 99 percent natural, as certified by NZ’s toughest green standard Environmental Choice. Even more remarkable for any eco-friendly product, the Green Kleen’s line-up is well-priced compared to other traditional cleaners. Using a powerful formulation that has reached its third version of development, the brand has already set a solid foothold in the South Island with a 80 percent distribution in Foodstuffs’ stores, and is growing in the North Island. Over the past few months, the company has been enjoying a successful lift in sales due to revised packaging, which has reinforced its certified natural status. “The product’s point of difference lies in its content, in the correct balance between water and plant-based, sustainable ingredients,” said Green Kleen’s national sales manager Simon Yandall, who has been in chemical innovations and marketing since 1992. A brainchild of Yandall himself, the original formulation took his team a couple of years in the making. Today, the range includes all sorts of essential products, such as glass cleaners, shower and bathroom sprays and a multipurpose option. Besides being non-toxic, they performed exceptionally well in independent testing, including head-to-head tests. n

MASTERTON SUPERMARKET SET TO EXPAND

Countdown Masterton goes bigger. The supermarket chain has applied for resource content in order to expand its building and car park, increasing the size by 290 sqm to a total 3,170 sqm. The proposed expansion implies the demolition of two adjoining buildings and will result in an extensive internal refurbishment, while also improving customer carparking. Three bigger Countdown signs will be installed, one on each entrance.

February 2016

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STORELINK IS REINVENTING ITSELF

Under the new leadership of Angie Samuel and Tony Puppyn as, respectively, General Manager and Business Manager Sales, the Storelink sales business is undergoing a transformation. To meet the demand of an ever-changing retail environment, the business has been implementing a new sales strategy built around client collaboration, strategic alignment and tactical delivery focused on total transparency and integrity. With the recent addition of Philippa Griffith, Storelink has also enhanced key account and brand management. “In order to attract and maintain multichannel businesses, we need to provide excellence in sales delivery and this means offering a sales service that exceeds our client and retailers’ expectations,“ said Puppyn, according to whom the new strategy is paying off. Even in the early stages of this evolution, the speed of improved results have been significant, thanks to strong customer alignment and collaborative business planning. “One partner had a ‘high five’ moment after Christmas, as the team delivered a 20 percent growth in Q4 versus Q3 and December was a record sales month. Another partner achieved a 45 percent growth in Q4, and a 33 percent growth since partnering with us,” said Puppyn. “We are incredibly proud of recent results and looking forward to the future, as we continue to invest for growth.” In the next few months, Storelink will push its boundaries further by launching an innovative CRM platform with Insightful.Mobi, as well as a comprehensive training programme for the sales team. n

OFF-THE-SHELF INSIGHTS AT YOUR FINGERTIPS

An off-the-shelf photo recognition revolution is taking the world by storm, and all you need for it to perform is a smartphone. NZ-owned Insightful.Mobi and Trax Image Recognition have teamed up to deliver a cloud-based, sales and field merchandising tool offering for consumer packaged goods manufacturers in New Zealand. Specifically developed for the consumer goods market, Trax’s innovative technology allows CPGs to perform shelf and executional compliance monitoring by simply snapping a photo when in store. Within 15 minutes, representatives will receive extensive data back to their own mobile device, providing them with insights like share of shelf, distribution analysis, shelf standards, planogram, pricing and promotional compliance, competitive activity and category insights. Besides the supermarket sector, the tool also appeals to pharmacies, small grocery, dairies and liquor stores. “This partnership will allow our customers to dramatically enhance productivity and efficiency for field sales staff as well as capture valuable insights and intelligence from the store shelf,” said Paul Miller, CEO of Insightful.Mobi. “It’s not just about the tool. It’s also about the sales people evolving, having this type of technology helps obtain relevant information in a quick, fast, effective way to influence key decision makers at store level. We want the sales teams to be making orders, not just taking orders.” The algorithms in use are even able

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to recognise reflective packaging and near identical products, instantly identifying what their share of shelf and shelf position are for example. The report then goes back to the head office, helping them keep track of their actual presence on the shelves. “Even supermarkets themselves would love to know this information, to be aware of what’s happening across different outlets, because it ultimately benefits the profitability of the store,” said Miller. A leader in image recognition for retail, Singapore-based Trax is already active in 52 countries and works with over 175 clients worldwide, including giants like Nestle, Coca-Cola and Heineken. n

RETAIL CENTRE MOVING FORWARD

Featuring 12 shops and a Four Square supermarket, West Melton’s first retail centre is moving forward. Most of the shops have already been leased. “There have been a lot of inquiries, but we’re being quite careful about what we put in there,” said Doug Allen, project manager, JLD, according to whom the site works are complete and the complex is now expected to open in August. n

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DEVELOPMENT IS A KEY FACTOR AT JUSTINE’S As unusual as it might sound, it all started in the early 2000s with a multiaward-winning edible biscotti spoon, Justine Muollo’s first (and certainly not last) baked invention. It became, to use her own words, ‘an instant success when it was launched’. The Wellington-based entrepreneur behind Justine’s brand (previously called The Protein Bakery) has since built a strong healthy biscuit business, renowned for its high-fibre, low carbohydrate, high-protein cookies, developed about a decade ago to meet the demand of diabetics, sport-lovers and coeliacs. What started as an inspired idea is now Justine’s core product, with 100,000 units being manufactured each week. Her brand was met with great success, particularly in New Zealand, but penetrating overseas markets has proven to be a tough challenge. “The international markets are the hardest as there are so many different requirements for each separate country. The easiest has to be New Zealand. New Zealanders love our cookies and are so willing to help us get in different markets,” said Muollo. Despite the fierce competition within the food industry, Muollo managed to stand out. Her company’s growth can

be attributed to a number of factors, the single most important of which is development, reached through innovative thinking and thorough research. A self-proclaimed perfectionist with a scientific approach to developing recipes and formulas, Muollo knows that nothing can be left to chance. For the near future, she has identified three main areas to focus on; employee training programs, brand presence in NZ domestic market and international expansion. Further new products are also in the pipeline, including a Raw range. “We decided that we needed to make a difference to the way people see natural food, change their attitudes towards it and show them we can provide healthy snack foods that the whole family can feast on. That’s why we are focusing on natural, raw and un-denatured foods that don’t require cooking,” Muollo said. n

SHOPPERS DONATED 750 TROLLEYS OF FOOD

Over the Christmas period, more than 750 trolleys of food have been donated by Countdown customers to help Kiwi families in need, as part of the annual Food Rescue Appeal. “More than 3,500 families that would otherwise have had a meagre Christmas were able to enjoy a special day,” said Major Pamela Waugh, National Secretary for Social Services, The Salvation Army. n

ICONIC BUSINESS CLOSED FOR GOOD

After 60 years in the business, Christchurch’s iconic Johnson’s Grocery has closed its doors for the last time, due to its owner Colin Johnson’s retirement. Established in 1911, the store has belonged to the Johnson family since 1949. Its original location was damaged in the 2011 earthquakes and the store had to moved to the temporary Re:Start container mall, becoming an example of post-quake recovery for small businesses. n

CHILDREN’S SAFETY IN SUPERMARKETS

Last year, 401 kids were injured by trolley falls in New Zealand, resulting in concussions, dental injuries, soft tissue damage and cuts. On the whole, claims cost taxpayers over $37,000. Hoping to avoid further accidents, some supermarkets are taking action, displaying large safety posters asking customers to restrain their children. While most Foodstuffs’ supermarkets already use special baby seats and safety messages, the company is considering placing additional signs in all its Pak’nSave, New World and Four Square stores. n

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I 11

SEE-THROUGH TEA CAPSULES

NW WHITBY TO GET FULL UPGRADE

New World Whitby is set to get a facelift this year. The upgrade will include wider aisles and an expanded fresh foods offering, along with an extensive improvement of the interior décor. Angela Bull, general manager property development, Foodstuffs North Island Ltd, has praised the Whitby community for its patience as development plans were being discussed. The store will remain open during the renovations, with work expected to start in the first quarter of 2016. n

As a result of a partnership signed between Clondalkin Flexible Packaging Bury and Unilever, innovative see-through tea pods have just been launched with 33 varieties of tea and infusions. The new capsules are especially designed to work with an original tea machine, T.O. by Lipton, so far released only in France by Unilever in an attempt to oppose the advance of Nestle and its business model. Developing the right material took two years and posed the main challenge, since it had to be perforable and yet robust,

SIAL CHINA 2016 CELEBRATING FOOD DIVERSITY Scheduled in Shanghai from May 5 to 7, SIAL China 2016 will host 21 product sectors, featuring diverse food and beverage from different countries and regions. With more than 2,900 exhibitors and 66,000 expected visitors, the three-day event will create a channel for quality gastronomic products being supplied to hotels, restaurants and catering companies, providing an opportunity to promote them in the booming Chinese hospitality market. Ten specialised events will also take place, ranging from live culinary competitions to marketing and food safety debates. For more information, visit www.sialchina.com or follow their Facebook page. n

while able to maintain the tea fresh. Each blend has a different lid size; once the machine recognises it, it is able to adapt the brewing cycle time and water temperature accordingly. As for the colours, all five of them had been tested and proven safe for human consumption. n

NSF INTERNATIONAL ACQUIRED BURWATER

Global organisation NSF International will expand food safety and quality services to a wider NZ and Australia food manufacturer and retail market, as a result of its acquisition of NZ-based Burwater Pacific Group. The group, which will be renamed NSF Burwater, has worked closely with NSF International for several years and its team in New Zealand will remain with NSF Burwater. The two companies have more than 100 years of combined food safety experience. n

FREE FAMILY EVENTS THROUGHOUT NZ Until 13 March, the ‘Nature’s Fresh Simple Sunday Fun-day’ series will hit eight NZ cities with free outdoor activities and games, such as giant jenga, three-legged races and gumboot throwing. Familyfriendly events have been organised in Queenstown, Christchurch, Nelson, Wellington, Taupo, Papamoa, Auckland and Omaha. Nature’s Fresh range of loaves and sliders will be a key ingredient. “This summer we want to remind Kiwi families that, like the ingredients in our bread, the best things in life are simple,” said Jo Sutherland, Nature’s Fresh Marketing Manager. Events are free and no registration is required. n

NZ DRINKING WATER REJECTED BY CHINA

A shipment of NZ Miracle Water has been sent back to New Zealand from China, due to its levels of nitrite being too high to be classed as spring or artesian. Whilst the NZ market requires that the maximum level of nitrite must be 0.2mg per litre, under the Chinese law it must contain only 0.005mg per litre, a HBay Water spokesperson explained. Bottled spring or artesian water being sent to China also needs to be filtered, regardless of how pure it may be at the source. The company assured it was just a temporary mishap that correct testing will fix from now on. n

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HELPING SCHOOL KIDS GET ACTIVE

Committed to increasing the consumption of healthy food and fruit amongst Kiwi kids, the 5+ A Day Charitable Trust is teaming up with New Zealand’s Football to promote a nationwide school programme supporting healthy lifestyles in a fun and active way. The programme, now called ‘5+ A Day Football In Schools’, will involve around 64,000 children, 400 primary schools and 1,000 coaching staff and volunteers, also contributing to the government’s Childhood Obesity Plan. “Our Football In Schools programme offers children new opportunities to get active through football and provides school with practical support with delivery,” said Cam Mitchell, New Zealand’s Football director of community football. n

BLACK BOX FINDS NZ’S FAVOURITE PRODUCTS Black Box, the country’s biggest in-home sampling company, is delighted to announce the best products trialed in 2015. These products have been awarded Black Box Medals as voted on by over 100,000 New Zealanders. Gold Medal products achieved 90% or better Recommendation scores. Silver Medal products achieved 80-89% Recommendation scores.

CONGRATULATIONS TO ALL THE WINNERS….Judged by consumers as the cream of the crop. • MEMBER

TION • DA N

AND THE WINNERS ARE...

O REC MME S’

2015

GOLD KIWI STREAKY & MIDDLE BACON NUTTERS CHOCOHOLIC CHOMP, CRANBERRY-NUT CRASH, CRUSIN’ CASHEWS, MORE-ISH MUNCH

NIVEA ULTRA SPORT COOLING

CHARLIES ICED COOLERS

MOTHER EARTH DELUXE MIX

VNO SKINNY PINOT GRIS & ROSE

COOKIE TIME GLUTEN FREE CHOCOLATE CHUNK COOKIE

TEGAL SLICED SMOKED CHICKEN

BANANA BOAT KIDS SUNSCREEN

CHUX MAGIC ERASER

VERKERS CHORIZO SALAMI

TURKISH BREAD THIN & CRISPY PIZZA BASES VOGEL’S CAFE STYLE LIGHT HEALTHERIES MILK CHOCOLATE HEALTHERIES BLACK CHIA SEEDS JUST HUMMUS

VITAPET DENTAL PLUS

2015

SANITARIUM CLUSTER CRISP CASADEMONT TAPAS

REKORDERLIG RASPBERRY LIME CIDER

ECO PLANET DISH WASH LIQUID

HEARTLAND FLAT CUTS

TIP TOP DELUXE BRIOCHE HILLMARK STEEL KLEEN

PASEO ULTRA SOFT FACIAL TISSUES

ILVER

HEALTHERIES ICED TEA

NIVEA SHOWER GEL & IN-SHOWER LOTION

OBENTO PANKO BREAD CRUMBS

O REC MME S’

TION • DA N

• MEMBER

BETTY CROCKER GF CHOCOLATE FUDGE

PIETER’S BIERSTICKS

BEROCCA KICK

McCOY CRANBERRY DRINK

VERKERKS PROTEN SNACK PACK

TEGAL SMOKE HOUSE CHCIKEN BREAST DAIRYWORKS EDAM STICKS

HEINEKEN LIGHT

DETTOL PROFRESH

MAILLE DIJON

CERACLEN WASHING MACHINE CLEANER

NATURE’S FRESH SLIDERS TUI INSECT CONTROL FOR FRUIT & VEGES

GLAD PRESS’N SEAL

www.sampleco.co.nz

HEALTHERIES MAGNESIUM HIGH STRENGTH

SCHICK QUATTRO FOR WOMEN

February 2016

I 13

Chocolate-flavoured Coconut Water

‘Crème de la crème’

A healthier option for kids and active people who need more energy, King Island Chocolate Coconut Water is dairy-free, gluten-free and non-GMO, and can be drunk hot or cold. As chocolate coconut water keeps growing in popularity, this product is attracting a growing number of new consumers to the category. An additional 10 percent coconut milk gives it a lovely creaminess, backed up by an authentic chocolate flavour. Perfect for lunch box or on the go, it is sweetened with coconut sugar and its sugar level is only marginally higher than the natural coconut water. Now also available in 330ml resealable packs.

Lewis Road Creamery is putting the cream back into ice cream, with the latest addition to its line-up of premium dairy products; Lewis Road Creamery Premium Ice Cream aims to set a new benchmark for locallyproduced ice creams, by delivering a more authentic take on the traditional flavours of Hokey Pokey, Chocolate and Vanilla. Each flavour incorporates the finest ingredients, such as the kibbled honey pokey, real vanilla

Resealable Crafted Brew Waikato-based Good George Brewing have introduced an innovative and practical ‘Squealer’ bottle, designed for their range of craft beer and cider. Its resealable closure allows to share Good George brew with friends, enjoying it at its freshest at home or around a BBQ. “The idea for the bottle came from the US, and a 946ml (32 Oz) bottle shape with further design inspired by

our infamous VW Kombi pick up seemed to be a perfect solution,” said Shannon Thorpe, Good George Sales & Marketing Manager. “Initial feedback from consumers suggests we’ve hit the spot.” Available at a RRP of $14.49$15.99, the Good George Squealer range features Amber Ale, APA, Doris Plum Cider, Drop Hop Cider, IPA, Pilsner and Sparkling Pale Ale.

Celebrating The Early Pioneers Saint Clair Family Estate has announced the release of its new sensational James Sinclair range. James Sinclair was one of the earliest settlers and influential men in Marlborough, and his family originally owned the land where Neal and Judy Ibbotson, owners of Saint Clair, first planted their vines in 1978. The wines in this exciting range are subregional focused and of exceptional quality.

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Fruit On-The-Go

Fresh Life has released a new range of fruity snacks, ideal for snacking at home, at school or on-the-go. Juicy and packed full of flavour, Fresh Life’s snack boxes come as an alternative to sugar laden muesli bars or biscuits. Retailing at between $2.99 and $3.99 per pack, they are available in different variants and formats: Raisins 6x30g, Raisins 12x14g, Raisins & Apricots 12x14g and Mixed Fruits 12x14g. For more information, contact Scalzo on 09 636 2077.

extract and 70 percent cocoa dark chocolate. The three recipes have been developed in partnership with The Dollop Kitchen’s co-founder, Julia Crownshaw, giving this extra-creamy ice cream a homemade feel. Available at a recommended retail price of $11.99 for 750ml, each flavour combines the highest quality, all-natural and locally sourced ingredients, blended together in a simple process.

First ‘Functional Beverage’ Sequa Relax is the first functional drink targeted at relaxation and wellbeing to be launched by in New Zealand, following two years of research and development. The drink combines over 20 natural ingredients selected for their relaxation properties, including green tea, magnesium citrate, maca root, lemon balm, panax ginseng, potassium citrate, bacopa, calcium citrate, black pepper and licorice root. “The New Zealand beverage market is known for being ahead of the game and we are so excited to launch Sequa Relax as the first of a range of products focused on wellness and health,” said Aidan Lett, CEO, The Great Beverage Co. Appealing to active and busy Kiwis, Sequa Relax is designed to help consumers unwind by promoting restorative mind and body relaxation. Available in 250ml cans, it improves immunity, digestion and heart health.

Top Shelf Nut Butter Treats

Pic’s Peanut Butter has expanded its offering with two delicious new additions, Almond Butter and Cashew Butter. The brand has applied the same simple expertise used in making its Peanut Butter, grounding fresh roasted nuts and sealing them in a glass jar to create a soft-textured pure nut butter. Unlike other products on the market, Pic’s Almond Butter is made without the skins on, which means it is smoother and less sticky, without any bitter aftertaste. A must-have in the pantry suitable for all kinds of dishes, dips and dressings, its ingredients are grown by third-generation Australian almond growers. Pic’s Cashew Butter is made from Vietnamese nuts, dried and roasted to produce a softly-textured, buttery caramel butter with a slightly sweet flavour. Both products sell at a RRP of $11.99.

productwatch

• HELPS INCREASE MUSCLE MASS AND REPAIR

Contact: Simon Yandall Simon.yandall@bjball.co.nz 021 655 138 Or your local Storelink representative

• STABILIZES BLOOD SUGAR (GREAT FOR DIABETICS) • AIDS WEIGHT CONTROL AND FAT LOSS

• ENHANCES IMMUNE FUNCTION • HELPS WITH BONE GROWTH

• INCREASES MENTAL AND PHYSICAL ENERGY • HELPS THE SKIN - ANTI AGING

• XYLITOL IS GREAT FOR YOUR TEETH AND MAY REDUCE THE RISK OF DECAY

EAT ISOCREAM AND NEVER GET FAT

productwatch

1 GreenKleen surface cleaners range now feature bold new on pack tags “Certified 99% Natural”. The first cleaner to make this claim across the range. Another first for the range is that every product is Environmental Choice approved which is the toughest “green standard “ in the country. GreenKleen cleaners are powerful, value for money and will have your customers coming back for repeat purchases.

HIGH PROTEIN | 99% SUGAR FREE | ALL NATURAL | GLUTEN FREE WWW.ISOCREAM.NZ

SQUID BRAND FISH SAUCE

productwatch

Fish sauce is like a fine wine, it is all about the quality of the ingredients & the fermentation process. When it comes to SQUID BRAND, there is no compromise and the result is a high quality concentrated fish sauce that is loved by fish sauce connoisseurs around the world. SQUID BRAND is now available in a 300ml table top glass bottle, complimenting the 720ml glass, 700ml PET bottles and 4.5Lt pail.

For more information on Squid Brand contact:

ORIENTAL MERCHANT (NZ) LTD Tel 0800 10 33 05 Fax 0800 10 33 11 Email: nzenquiries@oriental.com.au Website: www.oriental.com.au

February 2016

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Pantry Essential Fish Sauce

Protein Ice Cream For Gym-Lovers

Made with all natural ingredients, IsoCream is packed full of the New Zealand dairy industry’s high quality whey protein, and it is sugar-free. Just like ordinary ice cream, this product has a rich, tasty texture, but it also contains enough protein to repair and enhance damaged and ageing muscles. IsoCream comes in five flavours (chocolate, vanilla, strawberry, coconut with desiccated coconut pieces) and cookies&cream with protein cookie chunks. Ideal for consumers who want to enjoy a healthy lifestyle without compromising on indulgence.

Fish sauce is all about the quality of the ingredients and the fermentation process. When it comes to Squid Brand there is no compromise, and the result is a high quality concentrated fish sauce that is loved by fish sauce connoisseurs around the world. Squid Brand is now available in a 300ml table top glass bottle, complimenting the 720ml glass, 700ml PET bottles and 4.5L pail. For more information, call Oriental Merchant (NZ) Ltd on 0800 10 33 05.

Old El Paso Taco Kits

Sundried Tomatoes From Greece

When she first started importing Greek food products, Mary Etheridge became known locally as ‘The Olive Lady’. Twenty years later, Etheridge Trading Ltd launched ‘The Olive Lady’, a new brand of authentic Greek olives and antipasto products for the Kiwi market, now featuring Sundried Tomatoes. The Olive Lady’s Sundried Tomatoes are grown in the hot Mediterranean sun and come marinated with garlic, oregano and capers according to a traditional recipe. At around $6.15 a jar, these juicy sundried tomatoes are fantastic value.

Naughty Yet Guilt-Free Brownies

Naughty & Spice is a delicious new addition to the Justine’s Protein Range of baked goodies. It contains fruits and spices, all melded together with a mellow rum flavour. Eaten cold or heated with natural yoghurt, Naughty & Spice is a sinful decadence that is also completely guiltfree. Moreover, this high-protein, low-carb brownie is gluten- and wheat-free, without any added sugar. Contact Justine’s on 04 801 7318.

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Old El Paso has launched two exciting new creations to help foodies turn everyday meals into a fun-filled fiesta; Stand ‘N’ Stuff Smoky BBQ Soft Taco Kit and Stand ‘N’ Stuff Crispy Chicken Soft Taco Kit are the brand’s latest addition. Each kit contains a special seasoning blend, packed with flavour but still nicely mild. It also features a zingy salsa mix and eight Stand ‘N’ Stuff soft tortillas, cleverly designed with a boat-like shape to make sure the filling stays in the taco. The whole family can enjoy creating their own healthy Mexican feasts, even kids can have a go. Both Old Eld Paso Kits are available at a RRP of $9.69.

Organic 2015 Sauvignon Blanc Sourced from Linklater’s organically grown and certified Windrush and Terrace Stone vineyards, Invivo Organic Sauvignon Blanc 2015 is a herbal, tropical wine with a soft silky palate and a hint of creamy toast adding a touch of savoury complexity. “In 2015 we decided to really ramp up the texture by fermenting and ageing 50 percent of the wine in big and small oak barrels,” said winemaker Rob Cameron. “Depending on the day, and the phase of the moon, we get intense, almost minty black currant leaf or a distinctly passionfruit and limey character, both delicious on any day.” Invivo Organic Sauvignon Blanc is 13.1 percent alcohol and sells at a recommended retail price of $18.99.

First ever Chocolate Kiwi

Whittaker’s has launched its first ever Easter product, Whittaker’s Chocolate Kiwi, coming in two different flavours: 5 Roll Refined Creamy Milk and 50% Dark Chocolate. The product’s design and manufacture have been ten years in the making and the company is now ‘testing the waters’ with a limited number release. Twenty cents from every Chocolate Kiwi sold will be donated to ‘Kiwis for kiwi‘, the national charity aiming to reverse the decline of kiwi birds and raise funds to community-led kiwi conservation projects. Whittaker’s Kiwi is available in two formats, 75 grams and 150 grams, with the flavours being distinguished by packaging colour; red for Dark Chocolate and blue for Creamy Milk.

February 2016

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FRANCE FORBIDS FOOD WASTE yet legal, common practice. To avoid a penalty of €3,750 (more than $6,300), supermarkets with a footprint of 400 sqm or more will have to sign donation deals with charities. For their part, charities will be obliged to stock the donations in good hygienic conditions. The path has been cleared for other countries to follow, starting with the UK; while a voluntary agreement with the grocery and retail sector is already in place, a new ‘Food Waste (Reduction) Bill’ was introduced last September to require large supermarkets, manufacturers and distributors to cut their food waste by no less than 30 percent by 2025, by entering into formal agreements with food redistribution organisations. The Bill will have its second reading debate in March. n

Thanks to a law passed unanimously by its senate, France has become the first country in the world to force supermarkets by law to hand over unsold food to charities and food banks, instead of discarding it. By setting a mandatory target, the new measures aim to reduce the currently estimated 7 million tonnes of food wasted every year. Moreover, stores will no longer be allowed to pour bleach or water on food to render it inedible, putting an end to an unethical,

SALMONELLA IN AUSTRALIAN SALADS Lettuce sold at Coles and Woolworths in their pre-packaged salad mixes has been voluntarily recalled from supermarkets throughout Australia (excluding Tasmania and Western Australia), after a higher-than-usual number of salmonella cases were reported in Victoria. Produced by Tripod Farmers, the lettuce has been linked to over 100 salmonella cases so far, with two people having been hospitalised. The outbreak may have been caused by a fertiliser sourced from

90 PERCENT BOOKED

From 16 to 20 October this year, SIAL Paris will offer its attendees the chance to explore new markets, exchange views with the world’s agrifood players and stay connected to trends. In 2015, the food innovation exhibition accounted for 6,500 exhibitors and suppliers from 104 countries, as well as 155,766 visitor entries. For the upcoming edition, about 90 percent of the exhibition area is already fully booked. n

WOOLWORTHS FINED FOR SAFETY ISSUES Australian supermarket chain Woolworths has been ordered to pay AUD$3 million by the Australian Federal Court, for misleading customers over product safety issues with private label products sold in its stores. The Court found false or misleading representations about the safety of Woolworths’ house brand deep fryer, safety matches, drain cleaner, padded flop chair and folding stool, whose defects caused serious injuries. According to the Australian Consumer

chickens, and its symptoms include fever, loss of appetite, headache, stomach cramps and diarrhoea, amongst others. n

CINNAMON BUNFLAVOURED COOKIE

Never shy about experimenting with different flavours and styles, Oreo has introduced to the US market its highly anticipated cinnamon bun-flavoured variant, designed to taste ‘fresh-fromthe-oven’. Since the brand was launched in 1912, there have been more than 50 different kinds of Oreos; last year alone, the company released cotton candy, s’mores, brownie batter, churro, thin and Valentine’s Day red velvet Oreos. n

ISM 2016 A SUCCESS Around 38,500 trade visitors from 146 countries attended ISM 2016, with a 4 percent increase in attendance compared to 2015 and a foreign proportion of 67 percent. The international trade fair for sweets and snacks, held in Cologne from 31 January to 3 February, saw a larger presence of important market leaders; trade visitors were impressed

TESCO ACCUSED OF ‘BULLYING’ SUPPLIERS

Supermarket giant Tesco has come under fire in Britain for allegedly using ‘mafia-style’ tactics to squeeze its suppliers, such as unreasonable deductions and delayed payments. According to a recent report, some payments were delayed for up to two years and firms even ended up being double-charged when their products were in promotion. As a result, some of them went bankrupt. The evidence of unfair practices covered the period between June 2013 and February 2014. According to the Grocery Code Adjudicator, the company delayed payments on purpose, ‘in order to improve its own financial position’ and give a false impression of its performance. Tesco’s CEO, Dave Lewis, has publicly apologised. The report, he added, was consistent with an internal investigation and, since January 2015, the majority of the issues raised have been addressed. Meanwhile, the chain has announced that, due to the rise in popularity of online shopping, it will no longer open stores for 24 hours, reducing the opening times to between 6am and midnight. The move will hit 76 stores of a total of 3,500 across the UK, and is set to come into force between March and April this year. n

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and Competition Commission, the company was aware of the defects involved, but failed to recall and remove its unsafe products for some time, placing consumers’ safety at risk. Woolworths issued a statement in response to the rulings, emphasising that the company acknowledged the failures in its quality processes and ‘takes product safety and quality extremely seriously.’ n

OWNED

by new products, smart concepts and innovative technologies, with the world’s first food-certified 3D printer for fruit gums, Magic Candy Factory, taking first place among the Top Innovations. James Walker, Walker’s Shortbread, won the ISM Award for exceptional services within the sweets and snacks industry, and numerous alternatives and offers for nutritious-conscious consumers were also showcased. ISM will come back next year, from 29 January to 1 February, for its 47th edition. n

SSAARRAA CCLLAARRKKEE

O’’SSHHAANNNNEESSSSEEYY KKEEVVIINN O

MIISSHH M MAARRRR HHAAM

OHHNNNNYY BBAASSSS JJO

L E V E L 4 , 3 0 S T B E N E D I C T S S T R E E T, N E W T O N , A U C K L A N D .

synergyconsumer.co.nz

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* Typical Recruiters wear bad suits and make annoying sales calls. Our bad suits are for funerals, church on Sunday and the occasional court appearance.

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NOT YOUR TYPICAL RECRUITERS*

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RECRUITMENT

The second largest industry in New Zealand, FMCG offers exciting career options in a full range of cross functional areas. Recruitment companies talk opportunities and challenges in 2016.

SALES AGENCIES ARE GROWTH AREAS Synergy Consumer focuses on recruiting for NZ fast-moving consumer goods sector, working with the best companies in the FMCG industry. Kevin O’Shannessey and Hamish Marr from Synergy Consumer have identified major challenges and opportunities in three main areas; marketing, sales and sales agencies. As for marketing, certain roles – such as brand manager, senior brand manager, marketing manager and marketing directors – have been progressively going offshore, especially in Australia and Asia, with the local activation only being done in New Zealand. All of the big multi-nationals have sent the majority of their strategic marketing roles offshore, leaving very few roles here. This is a challenge for the Kiwi companies who need strategic marketers in New Zealand and for the marketers themselves, who face shrinking pool of opportunities. It is becoming hard to get really creative, as brand building and brand development marketers for our Kiwi firms look to develop their brands in NZ. This is something that we are going to be focusing on at Synergy Consumer in 2016. We aim to create industry networking groups and mini-events that will foster some NZ marketing forums, bringing people, experiences and ideas together around a table.

Strictly speaking of sales, one of the challenges within the business management/senior KAM space in NZ is the lack of opportunities for individuals to be promoted up into. There are many talented candidates across this sales field who are ready for continued challenge in their career, but get frustrated by how often genuine opportunities come up. T his can sometimes lead to great FMCG people leaving the industry to find something new. It’s not unusual for them to be less than satisfied by the new industry they explore, eventually deciding to return to FMCG. This time in a slightly lower level than when they left, though, because young up-andcomers have since overtaken them. As to sales agencies, we see this area as a real growth part of the industry, or at least a shift in resource, from the traditional FMCG supplier with a sales team to using a sales & merchandising service. Many indicators show that we are moving quickly towards this, as being a more favourable model for large global brand owners and small locals alike. In 2016, we are likely going to see a number of changes with some of the multi-national sales and distribution teams in New Zealand, as well as the rise in number of sales agencies representing other brands. Therefore, we need to develop a more sophisticated way of operating with our customers than what we traditionally see in most of the sales and merchandising agencies. n

Specialists in Finance and Supply Chain

Need FMCG recruitment solutions? Contact our team today for a chat.

Brad Gatehouse

Heinrich Kalmeier

Claire Ellis

Rachel Clayton

Rachel Prenty

Rachel Cattanach

09 302 3813

09 915 6441

09 915 0595

09 915 6441

www.numero.co.nz

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09 302 3817

09 306 1362

FAREWELL, TRADITIONAL JOB ADVERTISING Established in 1992, Gaulter Russell is NZ’s leading supplier of sales, marketing and digital professionals to the New Zealand market. “We operate as a research-based agency, with a dedicated team of FMCG consultants who are segmented into recruiting permanent or contract roles, and further into role seniority. This model allows our consultants to focus on truly understanding their specific candidate market,” said Rachel Clayton, Business Manager FMCG at Gaulter Russell. “We also actively focus on identifying talent from outside FMCG whose expertise can add value to our clients businesses.” According to Clayton, the most noticeable trend is the increasing candidate shuffle between companies, where candidates are trading across in order to develop their careers. “In addition, the exodus of traditional marketing teams to their larger off-shore parents, in either Australia or further into an Asia-Pacific regional office, has meant that marketers are looking to other industries, or off-shore to gain critical exposure to the full marketing mix. This means that highly experienced marketers Rachel Clayton with traditional

capability are becoming rare, as are FMCG jobs for them,” said Clayton. Technology has affected job roles, with traditional advertising no longer being an effective mechanism to find quality candidates. As for the biggest challenges in the FMCG industry, Richard Smith, Senior FMCG Consultant, Gaulter Russell, mentioned the lack of confidence to hire from other industries. Richard Smith “It seems that new entrants to FMCG can only be at the very top or the very bottom of the ladder, and really the only places where we are not experiencing a shortage of candidates,” said Smith. In marketing positions, companies look to hire from off-shore, but not in sales. “From a marketing perspective, companies are recognising that New Zealand has been lacking in digital and loyalty innovation, and tend to favour candidates who have spent time in larger markets such as the United Kingdom. From a sales perspective, though, companies are still seeing existing relationships with the category managers from the grocery channel as incredibly important,” said Smith. n

TALENT ATTRACTION AND DEVELOPMENT Managing director at Bizadvisor, Kelly Smith is also Chairwoman of the FGC’s Talent Attraction, Development and Retention Working Group. “As an industry we have long been talking about the difficulty in attracting and retaining talent across all functions of our businesses. This issue will only increase as technology plays a larger role in our lives and new industries and career options emerge,” said Smith. “In response we have initiated an FMCG working group consisting of senior executives from both suppliers, Foodstuffs and Progressive. ” The group’s work plan is separated into two key project areas: Industry Attraction, aimed at marketing the FMCG industry within secondary and tertiary education institutes, and Development & Retention, to create clear career paths, benchmarking capability as well as training and development programs. “Having only formed at the end of last year, the group is finalising its work plan for 2016, which will soon be published. We welcome contribution on any of the projects, as our work plan is ambitious for a voluntary group,” said Smith. The group’s first Industry Attraction event has been planned with Auckland University in May. “This event allows us to showcase the industry to students from all faculties through an interactive and engaging expo-style approach. We believe we can make FMCG ‘the industry of choice’, a lofty goal but one which can only be achieved by working together and jointly building capability,” said Smith. n

Your trusted name in recruitment for over 20 years

Need FMCG recruitment solutions? Contact our team today for a chat.

Bob Walker

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Sarah Donoghue

09 306 1364

09 306 1369

09 306 1358

09 915 6441

09 306 1375

09 915 5600

www.gaulterrussell.co.nz

February 2016

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storecheck STORECHECK is designed to rate each store to a set of criteria and is not a comparison of one store to another but a rating system on how well each store performed against the areas listed. A score of 5 means that the store has met all shopper expectations, grading down to 1 where little or no expectations have been met. Stores are checked by the same mystery shopper who is independent of SupermarketNews magazine.

CD TE ATATU - C Thursday 14th January, 2.40pm

To start off the New Year’s Reviews I headed to Te Atatu Peninsula and visited Countdown. A carpark was easy to find although the lines were very faded for each park and could do with a paint. The grounds outside of the building had rubbish floating about, this could have been due to the overflowing rubbish bin out the front of the store. Inside, the store was cool and light. I noticed the Deli had a greater range of salad varieties and was well stocked and fresh. The Produce wasn’t so well stocked in places, but what was there appeared to be fresh. There was no Seafood counter and the mussel bay was near empty. There was a decent range of meat but the fridges were tired and had old stickers stuck to them. The aisles were wide enough but had bulk packaging stacked on the floor, making them smaller. Throughout the aisles there were out of stock signs in places, but shelves were generally tidy. Some great back to school displays were apparent throughout the store. The Bakery was small and didn’t have a particularly good range but what was available was fresh. Freezers had a lot of condensation on them making it hard to see the neatly stacked shelves behind the doors. There was a queue for the checkouts and perhaps one more could have been open. Service at the checkouts was average, I wasn’t thanked for my transaction but was told to “have a good one”. This smaller store meets the needs for a quick shop. A general tidy up and restocking in places would improve this store.

P’nS LINCOLN ROAD - B Thursday 14th January, 3.15pm

Next up was Pak’nSave on Lincoln Road. The carpark was busy but I found a park quite quickly. There were plenty of trolley bays and were easy to spot with large yellow signs. The building was bright but the side of it seemed to be dirty. The entrance was large with a café and lotto. Soft serve cones were available at the café – a nice summer touch. There were plenty of trolleys available, although smaller trolleys were limited. The store had large, easy to read value signs showing what was on special. Produce had a great range, was bright and well stocked and covered a large area. Seafood was well presented, as well as the butchery next to it. The meat fridges were clean but the smell from the seafood wafted down to the meat and was almost off putting. The Deli was also well presented, a lot on offer from quiches to salads and cheeses. Signage was clear and it was easy to find what you were looking for. There was a large section for cards and magazines that could have done with a tidy. Fridges and freezers were clean throughout the store and the stock levels were continuously good. Checkouts were quiet and I was served efficiently, although no bags were available at the checkout I went through. Staff were extremely friendly and the spaciousness in this store made for a pleasant shop.

CD HELENSVILLE - B Friday 15th January, 7.40am

The next day I headed out to Helensville where I visited the Countdown there. It was relatively early in the morning so a car park was easy to find as expected. The entrance into the store was small but clean and uncluttered. The produce was low on stock but staff were busy restocking. Despite the pears being bruised the rest of the produce was fresh. There were no Deli or Seafood counters in this store - it was on the smaller side. There was, however, an excellent wine and beer selection. A large beer chiller was neatly presented. The Bakery was small but well stocked and fresh. The meat fridges were clean and had a fantastic range of BBQ

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STORE EXTERIOR

CD P’nS CD P’nS Te Atatu Lincoln Road Helensville Albany

• Was the outside of the building and grounds clean, tidy free of rubbish and with adequate trolley bays? (5 pts.)

• Were the windows and exterior clean and tidy? (5 pts.)

• Was the signage well presented and up to date? (5 pts.)

• Were there enough car parks? (5 pts.)

STORE INTERIOR

CD P’nS CD P’nS Te Atatu Lincoln Road Helensville Albany

• Were your first impressions positive? (5 pts.)

• Was the floor clean and free of broken/damaged stock? (5 pts.)

• Adequately lighting/heating? (5 pts.)

• Instore signage clear adequate? (5 pts.)

• Was there good visibility of promo/ seasonal products? (5 pts.)

• Was the floor free from unattended boxes/trolleys? (5 pts.)

• Were the fridges and freezers clean and tidy? (5 pts.)

STORE LAYOUT

CD P’nS CD P’nS Te Atatu Lincoln Road Helensville Albany

• Were the aisles wide enough? (5 pts.)

• Were all shelf edge labels clearly visible? (5 pts.)

• Were all shelves clean, neat and tidy? (5 pts.)

• Was there an adequate number of trolleys/baskets available? (5 pts.)

PRODUCTS

CD P’nS CD P’nS Te Atatu Lincoln Road Helensville Albany

• Was there a good range of products to choose from? (5 pts.)

• Was there full availability of products? (5 pts.)

• Was all product packaging in good condition? (5 pts.)

• Was there a good range of magazines and cards etc and were they tidy? (5 pts.)

• Were the batteries and general merchandise tidy? (5 pts.)

STAFF

CD P’nS CD P’nS Te Atatu Lincoln Road Helensville Albany

• Were all staff fully dressed in uniforms and name badges? (5 pts.)

5 5

• Were there adequate checkouts, considering the time of day? (5 pts.)

• Were you greeted in a friendly manner? (5 pts.)

• Were you served in a speedy and efficient manner? (5 pts.)

5 5

• Were you thanked for your transaction? (5 pts.)

5 5

meats. The aisles were small but clear in most places, except for one large pile of empty boxes down an aisle. Cards and Magazines were exceptionally tidy. Due to the size of the store the range of products wasn’t fantastic. The freezers were clean and clear and had effective lighting displaying the product inside. Checkouts were relatively quiet, I was surprised to see this smaller store even had self-service checkouts. Staff were brisk but friendly enough, when I asked for $20 cash out I was told it was too early in the morning to do so. A small store that was mostly clean throughout. Helensville has limited choice for grocery shopping and perhaps a larger store with more variety is something that is needed in the near future.

P’nS ALBANY - A Friday 15th January, 8.45am

Last stop was on the North Shore at Pak’nSave Albany, where there was plenty of parking. The outside of the building was bright and effective, large special signs hung neatly in the windows. Inside, the entrance was large and had everything you needed - lotto, cafe, florist etc. I went to collect a trolley but found this slightly awkward as all of them were facing the wrong way - a minor complaint overall. The store itself was cool and bright in the Produce section. The fresh fruit and vegetables were well stocked, colourful and had a great range. There was a way to skip through to the main store in this area, meaning you didn’t have to walk all the way through the Produce, Seafood and Deli to get to the aisles. There was also a fantastic Bulk Foods section including a Sweet Station. Seafood was well stocked but the silver trays made the fish look bland. The Deli had a fantastic range of salads and was all well presented. Heading down the large aisles, the lighting seemed to dull. The shelving was also a bit run down in places. The range of products in this store was fantastic, plenty of different varieties to choose from. The Bakery was great, the goods being baked out the back were visible. One downfall were the magazines, which were semi tidy but the lighting they had tried to make them seem more luxurious which didn’t quite work with the budget shelving. Staff were super friendly and helpful. A lovely large store that is clean and has a lot to offer.

High protein

Low carb

No added sugar

FRESH FOOD

CD P’nS CD P’nS Te Atatu Lincoln Road Helensville Albany

• Did the produce look fresh? PRODUCE (5 pts.)

3 5

FISH (5 pts.)

NA 3

MEAT (5 pts.)

DELI (5 pts.)

BAKERY (5 pts.)

PRODUCE (5 pts.)

3 5

FISH (5 pts.)

NA 5

MEAT (5 pts.)

DELI (5 pts.)

BAKERY (5 pts.)

5 5

• Was the Fish Counter staffed? (5 pts.) NA

• Was the Deli Counter staffed? (5 pts.) 5

NA 5

• Was there anything or anyone who stood out? (5 pts.)

3 5

• Overall shopper experience (5 pts.) 3

4 5

• Was there a full range of produce?

HOW THEY SCORE?

CD P’nS CD P’nS Te Atatu Lincoln Road Helensville Albany

Maximum available score: 195 pts 134: C 174: B

144: B

181: A Top Score

fruits & spices with a mellow rum flavour brownie

Source of fibre

Gluten Free

225nz 6 7 7 0 08 0 . www.justines.co February 2016

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the apple of the industry Food&HotelAsia, more popularly known as FHA or the â&#x20AC;&#x153;Appleâ&#x20AC;? show, will be held from 12-15 April 2016 at the Singapore Expo. This well-established biennial trade show is into its 20th edition and everyone in the food and hospitality industry says that they are keenly looking forward to it. From our research we have compiled some compelling reasons on how a visit to FHA2016 can benefit your business. New products, technologies and possibilities FHA has been the preferred platform for companies to launch new products, technologies and solutions. It will definitely be a multi sensory experience, and more importantly, critical for our business to be updated on whatâ&#x20AC;&#x2122;s new and available; and what the other possibilities in the market are. Take a look at who is exhibiting in the online show catalogue on the website: www.foodnhotelasia.com Thousands of quality choices and opportunities

are many benefits from practical insights on upcoming trends, opportunities and technologies. Make informed and decisive commitments FHA is one of the shows where manufacturers make it a point to be present at their booths along with their agents and distributors. This means that, you can get queries answered immediately and negotiate on the spot with manufacturers.

More than 3000 exhibitors from over 70 countries/regions and 54 group pavilions expected at FHA2016 will offer thousands of quality choices and alternatives. New business opportunities abound from exhibitors who are looking for representation in our market. Acquire new knowledge and insights FHA2016 International Conference consists of four concurrent industry-focussed tracks covering F&B Design, Technology & Operations, Food Safety & Supply, Bakery Production, Hotels & Resort Management. With over 120 industry experts sharing their knowledge and experience there

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Get inspired Held within the show are four renowned competitions that attract top talents from around the world. As you get awed by the competitors vying for first place as recognition of their

skills, knowledge and creativity, you can also draw inspiration and even pick up new skills and techniques by watching them in action. Technologies that work for us

FHA is a very important regional exhibition for us and provides an opportunity to meet with our customers from South East Asia, the Pacific, Australasia and even the Middle East. Its a great platform to meet, greet and showcase our latest product offering to the region. We cant wait! STUART MURRAY GM Sales and Group Export Manager Moffat Group

FHA Singapore is an ideal launch pad for us as we explore alternative markets and channels in Asia for our food products. It offers us the benefit of joining other NZ companies to present our range in a professional way at an event that attracts visitors from a wide range of Asian markets. FHA has remained relevant in serving the evolving needs of the industry in the region. Like us, many businesses face pressing issues such as productivity stagnation, rising cost of operations, labour shortages and more. We can expect to find a wide range of new equipment and ‘disruptive’ technologies that provide tangible solutions which we can leverage on. Pre-register to gain free admission There is an admission fee, but the good news is that if you register before 31 March 2016 it’s free. Simply pre-register at www.foodnhotelasia.com/pre-registration.

GERALDINE SCHNAUER, Commercial Manager, D.M. Dunningham Limited

I’m looking to expand the export side of my business and the opportunity to attend came from NZTE and ATEED. The destination and audience profile made perfect sense as a way to showcase my product range. GENEVIEVE KNIGHTS, Owner at Genevieve’s

FHA Since 1978

Culinary Challenge

FHA CULINARY CHALLENGE 2016

The fundamentals of the food and beverage industry are the people who have committed valuable time and effort and through their passion ensure the highest standards are attained. FHA Culinary Challenge (FCC) is the region’s most prestigious international culinary competition dedicated to the promotion of culinary

excellence. With strong support from the World Association of Chef Societies and the regional chef associations, it is the ultimate arena for hundreds of budding culinary talents from around the world to display their masterly skills and be accredited by a panel of internationally acclaimed chefs.

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THE DIFFERENCE BETWEEN THE GOOD AND THE BEST

LIVING GOODNESS New label Living Goodness has created a range of healthy fermented foods. Living Goodness Raw Sauerkraut is packed with probiotics from its fermentation process and naturally occurring bacteria. Living Goodness’ products come in six flavours, including Sassy Kraut, Heart Beet Kraut, Super Kraut, Quick Draw Slaw, Naked Kraut, and Sum Yum Kimchi. Husband and wife team Peter Kearns and Fiona Dykes moved from London to Auckland last year after spending five years fermenting. Their fermenting journey began when Kearns was diagnosed with pancreatitis and Candida. Being an eager foodie he began to research how to improve his health through food. Kearns discovered the benefits of fermented foods that provide live bacteria, and began to experiment with different ingredients, spices and flavours. On arrival in Auckland, Kearns and Dykes immediately saw an opportunity in the market for a new range of fermented foods. Having perfected their recipes they moved from their shared kitchen in Oratia to a food-grade premises on Rosebank Road, Avondale. From here they produce jars that they sell at farmers markets and a number of independent retailers around the North Island. They’ve recently been awarded interim approval by Foodstuffs North Island as a store specific supplier and are now supplying a number of New Worlds around Auckland and Wellington. The couple hopes the future will allow them to continue providing a convenient range of super krauts to the North and South Island and to expand their range of products. For more information contact Peter or Fiona on 0800 624004.

CREPES A GO-GO Crepes A Go-Go sell freshly made crêpes and galettes with a selection of fillings, from classic to gourmet. “We have a healthy approach through recognised local suppliers, high quality and organic ingredients. We provide gluten, dairy and sugar free options. We like to mix traditional French flavours with contemporary Kiwi trends,” Crepes A G-Go director Marco Angelino said. For the past three years, Crepes A Go-Go have developed a retail side of the business by selling pre-packed plain crêpes into gourmet food markets. “Originally from France, we wanted to share our love and passion for this unique French street food with New Zealanders. Almost eight years ago when we started, it was very hard to get our product

PASCAL’S PATE

Pascal’s produce a traditional French style pork pâté in a 160g glass jar, the only preserved shelf stable pâté made in New Zealand. “It is much coarser and tastier than what Kiwis have come to know as pâté and does not contain any butter, cream or dairy product,” owner Pascal said. All ingredients are sourced in New Zealand, except the wild mushroom. The pâté is gluten and dairy free, and is preserved using heat treatment only. Pascal’s has

LEWIS ROAD ARTISAN ICE CREAM Lewis Road Creamery’s latest addition to its line-up of premium dairy products is Lewis Road Creamery Artisan Ice Cream. The first in the Artisan range is a single variant, Rose, which will later be joined by other botanically-inspired artisan ice cream flavours such as Lavender and Orange Blossom. Hand-crafted in small batches using pure rose extract, the custard base, developed in consultation with Julia Crownshaw of The Dollop Kitchen, has an ultra-creamy texture. It is a genuine artisan ice cream that is made, packed and labeled entirely by hand. Lewis Road’s organic whole milk and organic cream are mixed and heated with free range egg yolk and organic skim milk powder to make an anglaise. It is then cooled and left overnight to age before pure rose extract is added, the ice cream is churned in small batches, hand-packed and hand-labeled. The finishing touch is a sprinkling of dusky pink, edible freeze-dried rose petals, grown by a small Pukekohe-based grower before being blast frozen. “My signature dessert is homemade rose ice cream, so this recipe is very much based on my own,” said Lewis Road founder Peter Cullinane. “To experience it at its finest, our Rose ice cream is best served on its own. It needs no accompaniment other than a sprinkling of our edible rose petals if you really want to make an impression. Rose, launched to coincide with Valentine’s Day, is made to the brand’s unique recipe by Omaha Organic Berries and housed in a 470ml gold foil tub made from cardboard.

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out there because people didn’t really know about crêpes. Nowadays it has become more common to see crêpes in cafés and restaurants and also becoming very popular at markets. It’s great to see that blossom of demand for a good, simple honest produce that we’ve been mastering and improving for so long,” Angelino said. Crepes A Go-Go have outlets in Wellington and has been in Auckland for almost two years. Packs are also sold at Moore Wilson’s, Nosh and Farro Fresh. “We’d like to open another outlet in Auckland by the end of this year. In the near future we’d like to franchise the concept,” Angelino said. For more information contact Emma and Marco Angelino on 021 952 323 or email marco@ crepesagogo.co.nz.

a range of three flavours, Traditional, Smoked Paprika and Wild Mushroom. Pascal was born and grew up in the South of France and moved to New Zealand in 2003. By 2007, inspired by his grandmother’s traditional preserve porc pâté, he managed to glean the recipe and started making it at home. Sharing his pâté with friends and acquaintances, Pascal was encouraged to think about starting a small business to produce and sell commercially. In 2013 the opportunity arose to work full time on making the business a reality. Pascal’s is based in Wellington and sold throughout New Zealand in specialised gourmet food shops. “We are a small company making genuine artisan products. Our aim is to keep growing our trade and share wonderful true traditional pâté with all New Zealand meat lovers,” Pascal said. Pascal’s is progressively expanding and has finalised an agreement with Foodstuffs North Island, and within the next month should be available at New Worlds throughout the North Island. Pascal’s intend to follow soon with Foodstuffs South Island. For more information contact Pascal on 022 199 0221 or email pascal@pascals.co.nz.

VIDEOS HELP INFORM OBESITY DEBATE The Government’s package of initiatives to tackle obesity in children was welcomed by most people when it was unveiled in October. It was a pragmatic approach to a complex problem and recognised that families, individuals, industry, government, and public health officials must all do their bit to help solve it. Industry has been doing a lot by reformulating products, offering smaller portions, supporting education and physical activity programmes in schools and communities, and voluntarily restricting advertising and sales aimed at children. And that work will be progressed. It’s in the area of education on good nutrition where I believe the biggest difference can be made – helping people make informed choices around the food they eat and their lifestyle, because ultimately only they hold the spoon. One of the main planks of the Government’s initiatives was an education package which is due to be launched soon, and FGC looks forward to seeing what they come up with and being part of it. It was while I was considering what form that package could take that I realised there was more that FGC could be doing to share information on healthy lifestyles. Our member companies were doing lots but FGC itself hadn’t updated its healthy

lifestyle information for some time. So we approached respected dietitian and Registered Nutritionist Nikki Hart to put together some videos on a range of relevant food and health topics. We gave her full editorial control that was vital for her expert independence. The result is four short videos, on energy balance, snacks and treats, smart shopping

how small changes in our food intake or activity – for example, opting to take the stairs or consuming smaller portions – can create a gap that can have a big effect over time as it shifts our body towards burning body fat for energy, rather than storing excess energy as fat. In ‘Snacks vs Treats’, she talks about how balancing snacks and treats is a

These videos are intended to offer positive and achievable solutions at a time when people are confused by often contradictory information. for healthier foods, and eating to live healthier for longer. You may have seen the first of them. It was released the week before Christmas and was appropriately entitled ‘Energy Balance – the Complexity of Obesity’. The second, ‘Snacks vs Treats’, was released recently. In ‘Energy Balance’, Nikki talks about how creating an energy gap is the key to preventing weight gain, and

challenge for many people but that the secret is in identifying them. She says all foods and beverages can fit into a person’s overall pattern of intake but only if intake is balanced within individual needs. The focus should be on moderation and portion size of foods, in combination with physical activity. The good news for sweet-tooths is that even less-healthy snacks such as lollies, chips, and sugar-sweetened beverages can be part

LOW-ALCOHOL BEER LEGISLATION FINALLY INTRODUCED Matt Wilson

Corporate Relations Manager DB Breweries Ltd

Shortly before Christmas the Justice Minister announced a fix to the Sale and Supply of Alcohol Act 2012 (Act) to clarify that alcohol-free beers, wines and ciders can be displayed in the alcohol ‘single area’ of supermarkets. I raised the issue a few months back in this column that arguably the current ‘single area’ rules preclude the display of beer in a single area that is less than 1.15% abv but otherwise is a beer for the purposes of the Food Standards Code. This is because beer (or wine) that is less than 1.15%abv is technically not alcohol for the purposes of the Act. The Sunday Star Times covered the issue in December last year apparently after reading about it in this publication. Whilst well overdue, the Government’s response on this issue is welcome as it gives supermarkets certainty about where to stock these products and encourages producers to continue developing this new

segment of the beer market. In some countries in Western Europe, low (less than 1.15%abv) and non-alcoholic beers make up to 10% of the total beer market. The recent rise in light and mid-strength beer sales in New Zealand isn’t restricted to just 2%3%abv products with products like DB Export Citrus 0.0 experiencing strong sales as consumers look to new occasions for lower or non-alcoholic beer options. In the long run, this has to be a good thing for NZ’s approach to alcohol (and beer in particular) as it becomes less about alcoholic content and more about taste profile and occasion. In terms of the drafting of the new bill (aptly named the Sale and Supply of Alcohol (Display of Low-alcohol Beverages and Other Remedial Matters) Amendment Bill), it is kept very simple. There is a simple amendment to clause 114 (the ‘single area’ provision) to clarify that the single area restrictions do not restrict the display, promotion of, or the advertisement of, low-alcohol or nonalcoholic beer, wine, or mead. Low or non-alcoholic beer, wine and mead are defined as the Food Standards Code definitions of these products but containing less than 1.15%abv.

Basically what it means is that products that meet the Food Standards Code definition of beer, wine or mead, but that are less than 1.15%abv, can be ranged in the single area. It does not however, preclude these products being ranged outside the single area. This leaves grocers the option to range them in the single area but the discretion to range them elsewhere if they believe an individual product is better suited to another part of the store (for instance a malt-based beverage or fruit wine (such as a nonalcoholic ginger beer) that technically meets the requirements of a beer or fruit wine but is marketed and sold as a soft drink). Helpfully, the explanatory note of the Bill describes the current state as a “minor and technical issue” which should give stores who have already chosen to range low and non-alcoholic beers within the single area comfort that there is low to no risk of prosecution under the current (assumed) interpretation that these products should not be displayed in the single area. In other words, the Government is merely clarifying that its intent in passing the Act was never to preclude these products from being displayed in the single area and this

of an overall diet – but only so long as they are consumed in moderation. The bottom line: “Smaller snacking is smarter snacking.” These videos are intended to offer positive and achievable solutions at a time when people are confused by often contradictory information. A lot of food or nutrition information can seem too complicated or based on theory rather than practice, and we want to make sound and practical information available to help people make better-informed food choices. What I enjoy about Nikki Hart’s advice is that it’s straight-forward, engaging, motivating and based on sound science and expertise. I really do hope these videos can play a part in helping to build food awareness. You can check out the videos on the NZ Food and Grocery Council’s channel on YouTube. The third, on Smart Shopping, will be launched in coming weeks. n

Katherine Rich

CEO, New Zealand Food & Grocery Council

In other words, the Government is merely clarifying that its intent in passing the Act was never to preclude these products from being displayed in the single area and this “minor and technical” amendment simply clarifies that intent. “minor and technical” amendment simply clarifies that intent. Either way, hopefully the Bill passes swiftly through Parliament so that more producers make these products, more supermarkets stock them and more New Zealanders can get their hands on low to no alcohol beers for when the occasion arises. n February 2016

I 27

Coke launches ‘one brand’ strategy Coca-Cola is now more global than ever. The company has announced its first-ever ‘One Brand’ global marketing strategy, including all variants under the same Coca-Cola brand positioning, to be part of an integrated creative campaign called ‘Taste the Feeling’. The product-focused strategy comes along with ‘Taste the Feeling’, a creative campaign based on a modern take of the brand’s fundamentals, marking the company’s shift from multiple brand campaigns to one single iconic brand campaign, having both brand and product at its core. ‘Taste the Feeling’ is also the first new tagline in seven years, after ‘Open Happiness’ in 2009. n

Hawke’s Bay gets international attention In search of pioneers

Malborough’s wine producer Brancott Estate and Sydney company BlueChilli are teaming up for a project called Winexplorer, a competition to encourage innovation and find pioneering ideas that might change the way consumers enjoy wine, either through tangible objects or digital applications. “Whether it’s an idea about how people choose what wine to drink, or how they share that wine with their friends, if it’s big, bold and revolutionary then we want to hear it,” said Patrick Materman, chief winemaker, Brancott Estate. Participants have until March 6 to submit their proposals at brancottestate.com; only five will be chosen and shared on social media for people to vote on. The winner, to be awarded at the final judging event being held on April 7 in Sydney, will receive a prize of AU$35,000. Depending on the idea, the winning proposal would also be considered for startup acceleration. n

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Twenty-four wineries were involved in the Hawke’s Bay Wine Amazing Race, which saw international wine celebrities and trade visitors testing their knowledge through games and challenging activities. Teams had to travel around Hawke’s Bay sub-regions, deciphering clues and puzzles along the way, while wineries showcased their best products putting them on the international map. “The consistency in the quality of our wines, the climate and the beauty of our environment are of an international standing,” said James Medina, CEO of organisers Hawke’s Bay Wine. “When you’re surrounded by it every day it’s easy to think of it as nothing special, but what we have here is really special. The more we can get the internationals to experience our wine region first hand, the more results our wineries will see.” n

Invivo moves into historic winery

Having secured a 10-year lease, Invivo Wines are moving into a historic 114-year-old Auckland winery, which was built in 1902 by the Government as NZ’s first viticulture research station, originally headed by Romeo Bragato. The Kiwi company will continue to make and bottle its wine in Marlborough for the next 18 months, before centralising its operations in Auckland. The on-site bottling plant could then turn out up to 12,000 each day. n

PROWINE ASIA 2016

Setting the stage for worldwide producers to foray into the increasingly affluent Southeast Asian market, the inaugural ProWine Asia 2016 will make its debut at Singapore Expo from 12 to 15 April. Set to run alongside Food&Hotel Asia 2016 (FHA), the latest addition to the ProWein World series will feature a wide selection of international wine and spirit brands, being able to source from a broad range of wineries and varietals from over 17 countries, WINE MATTERS. Over the past few years, the rise of the middle class in Asia has driven the growth of a lively wine and spirit market, thanks to a greater disposable income and an increased emphasis on the quality of life. The number of new prospective wine drinkers in the area is expected to grow by 22.84 percent between 2013 and 2017, and the correlated increase in spending is set to grow further year-on-year. Total annual consumption could surge by almost 1.2 billion nine-litre cases by 2019.

These figures are increasingly fuelled by the wine trade in Southeast Asia, a region of rapidly developing economies and home to 60 million people. By 2020, this region along is set to account for 30 percent of the entire Asia’s wine business. In this positive framework, ProWine Asia provides a valuable platform for industry players to network and establish fruitful collaborations. “With an increase in consumption of wine and spirits in our region, this event comes at a great time for Southeast Asia. This will enable us to help industry players in the region meet sales demands and keep abreast of the latest industry trends and developments,” said Ms Ting Siew Mui, project director of lifestyle events, Singapore Exhibition Services.

several key industry players. Visitors will also get a chance to take part in specially crafted workshops, exploring award-winning wines from around the world and learning how to use wine tourism as a marketing tool. DO NOT MISS OUT. Importers, distributors, wholesalers and retailers, as well as sommeliers, bartenders and chefs, are all welcome to attend. Free admission is by registration only and is not open to public. To secure a spot, trade professionals can either preregister online at www.prowineasia.com (until 31 March 2016) or purchase their admission ticket via the Ticket Sales counter. n

MASTERCLASSES & SEMINARS. Spanning an exhibition area of 5,000 sqm, the trade fair will include over 300 tasting sessions, master classes, in-depth seminars, lectures and presentations hosted by

February 2016

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health wellbeing Schwarzkopf Nordic Blonde Refresher Mousse

Maybelline Makes It Happen Maybelline New York has introduced the latest launches of 2016. From creamy matte lipsticks to leather black mascara, these products help any woman make it happen. “We empower women to accomplish their dreams, express themselves and Make It Happen. After celebrating our 100 year anniversary this past year, Maybelline New York has evolved its messaging to speak to women in a manner that reflects the way they live, think and operate in today’s rapidly changing world,” Maybelline said. Make it Happen mirrors the fierce, go-getter spirit and drive of the modern Maybelline woman. Maybelline New York brings customers the product to define their beauty on their terms. The first launches of 2016 gives customers the tools and the confidence they need to Make It Happen this year. One of the products in the range is the new Maybelline New York Colossal Go Extreme Leather Black Mascara. Go to new extremes in black leather, with lumi black pigments for 100 per cent black intensity and a patented double-charged brush, it creates the most extreme lashes. n

Schwarzkopf has introduced Nordic Blonde Refresher Mousse, a product that refreshes blonde hair between colours. The neutralising formula removes yellow brassy tones for up to three weeks, while ingredients carefully condition hair, bringing it back to blonde. Available in Icy Platinum and Champagne Blonde, each mousse contains enough neutralising formula for up to three uses, and with each use gives three weeks of refreshed pigment. Able to be used up to three times per unit. n

Neutrogena Hydro Boost

Alpha Keri New-Look Range

TAPsPP5881

Alpha Keri has introduced its new-look range with moisture boost body lotion, supple skin shower and body oil and skin hydrating body wash for skin to show off. Alpha Keri is a body and skin care expert with a strong heritage in dermatologically tested products. The brand has undergone the biggest shake up in its 45-year history and completely re-launched with its advanced skin care technology. Deep hydration requires advanced skin care, so Alpha Keri’s super hydrating lanolin-hydro moisture delivery technology applies a unique three way action to transform moisture sapped skin, protecting, hydrating and restoring. n

Bio-Oil Back on TV ®

Starts 21st February for 4 weeks Be prepared, stock up with Bio-Oil now! Talk to your BDM Grange Area Manager for more detail or call 0800 804 711. Bio-Oil is New Zealand’s #1 selling scar and stretch mark product.* It is a multi use product that is not affected by seasonal fluctuations so provides year round category growth within skincare. IRI Data, MAT to 4/10/15

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Neutrogena has introduced two new Hydro Boost products for extra hydration. The Neutrogena Hydro Boost Mask is clinically proven to provide long-lasting moisture. The mask will leave skin looking hydrated and radiant. The unique fabric contour is specially designed to stretch and hug facial contours to give hydration to every inch of skin. Antioxidant olive extracts work to replenish skin while mineral ions complex helps to rebuild vitality and energy and purified Hyaluronic Acid constantly releases moisture to the skin and locks in hydration. The Neutrogena Hydro Boost Moisturising Foaming Cleanser is a dermatologist and allergy tested, oil-free cleanser that gently cleans skin with a self-dispensing foam. The rich, cushioning lather effectively removes impurities while hydrating agents add moisture back into skin revealing a clean, soft and healthy complexion. Designed for dry, sensitive skin, the cleanser is gentle enough for everyday use. n

James MacVicar

After a worldly and vast 19-year trip around the FMCG sector, James MacVicar now finds himself heading up one of the ‘better’ beverage companies in New Zealand, The Better Drinks Co. While it’s not his first real job, he has been an ambulance driver, a school yard bully, a hospital patient and other strange roles although they were all make-believe as an extra on Shortland Street in earlier days. Today he combines business with coaching kids soccer, a sport he has been involved with throughout his life, and devotes time to family, an attitude he brings into his daily work life. His role is that of a challenger to the bigger players in the beverage market and he brings flexibility and fast decisions to a growing business that is building a reputation of changing industry norms. His target is to create a company that people are proud to work with and in. MacVicar got his first job in the industry, after graduating from a Bachelor of Commerce degree, at Johnson and Johnson. This was a great start in the industry that saw him spend nearly 12 years with the company, starting out as a merchandiser for feminine hygiene products. He quickly moved up the

lastword Peter Mitchell Publisher

It’s scary that less than 25% of the new products and variants presented by suppliers actually made it to the shelf last year. Some smart alec told me it was because the two retailers saw the product, thought it was a great idea and sourced it themselves from Ubekestan or some such unpronounceable factory found on the internet. “It’s easy for buyers to get up themselves and let the power go to their heads. They should remember it’s about business and not about ego’s…” Mark Powell, retiring ceo of The Warehouse speaking to the FGC conference in Sydney. It looks like the Tegel float is going to make the stock exchange shortly with an estimated capitalization of around $800m, about $200m ahead of current owners Affinity Equity Partners purchase

price from Pacific Equity Partners in 2011. And it seems like three new high profile independent directors are being appointed including former Coca-Cola Amatil boss and previous FGC chairman George Adams. How many noticed that one of the partners in Mediaweb, the previous owners of FMCG magazine, has to do a couple of years in the clink for the company’s substantial fraud that totted up over a couple of million in debts. And some of you did business with them. This could be the year that the marketing people in some of our supply companies actually get off their butts and visit retail stores. The sales people have been telling them about stores for a long time but the message often doesn’t get through. Truth is if you want to keep in touch with the trade, do your own weekly shopping or just go on some field trips with your pointy-end team. On that same note, trade spend is now hitting record levels and it would be nice for marketing to see exactly where that money is going – and demand a return for it. It could be the year that manufacturers stop paying for anything that doesn’t enhance product performance.

ranks into the role of account manager in 1999 and then to brand manager in 2000 a role he held for three years before moving overseas to the UK where he found himself working for Mattel, one of the world’s biggest toy companies carrying the well known brand’s toys and board games. A year on and MacVicar decided to return to the company he knew well but this time in a new location, Sydney, carrying out the role of senior brand manager for Johnson and Johnson before moving back home to New Zealand, continuing with the company as customer development manager for the Progressive division. In the following five years, MacVicar continued to be promoted into new positions that challenged him to develop further skills and knowledge in an industry that he was passionate about. From national category manager to marketing manager and customer marketing manager, the roles allowed MacVicar to discover more of what the industry had to offer. Having settled down with his wife and children in Auckland, MacVicar was keen to move to a different fmcg sector and began work at Coca-Cola Amatil. A short while later, MacVicar was offered the role of general manager for sales and marketing at The Better Drinks Co. As the company was innovative and reflected his own values. MacVicar was keen to accept and felt that he would be able to grow the business. “I have always been impressed at the company’s promise to give customers a better product. Better ranges, better choices and ensuring that we are sourcing, manufacturing, and delivering the very best,” said MacVicar.

I haven’t verified this claim yet, but it sounds fairly correct. A recent study found that women who carry a little extra weight, live longer than the men who mention it …. This month our Review Publishing is celebrating 95 years in business and 45 years in the same family ownership. Must be something of a record in this publishing business but unfortunately, we can’t beat the 100 years coming up in a month or so from James Crisp. We heard that our local airline introduced a special package for businessmen. Buy your ticket and get your wife’s ticket free. It was a great

I have always been impressed at the company’s promise to give customers a better product. Better ranges, better choices and ensuring that we are sourcing, manufacturing, and delivering the very best. Three years to the day, he has been appointed as the general manager of the company. This role sees him assume the responsibility for the Australia and New Zealand operations, to continue to build a stronger and better team, and search for new products and new ways to do things better across the board. Life outside the rapidly growing beverage industry sees MacVicar enjoy time with his family. This hardworking FMCG industry professional has a great love for the outdoors but his bete noire is a fear of birds. His knee injury wasn’t, however, from playing sport, but rather mistaking a falling leaf for a bird that prompted a ‘knee jerk’ reaction. n

success and the airline sent out letters to all the wives asking how the trip was. All of them gave the same reply: “What trip?” On the question of a new year, it could well be that we see a voluntary code of practice introduced before it is legislated. Being voluntary places a burden on those who prescribe to it, admittedly, but it would be great to have a reference point for discussion in the industry. Certainly it would improve relationships because it would provide boundaries and would be a positive step forward. We do know that “mugging” meetings still exist and that is ethically inappropriate. n

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