SupermarketNews // March 2016

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March 2016 • Vol. 9 No. 3

20 minutes with . . . James Kane, NZ country head of Mondelez International. (see page 17)

BEST NZ CHEESE CROWNED

HARDER TO EXPLOIT A new test has been developed by the Unique Manuka Factor Honey Association, Analytica Laboratories and Comvita to authenticate the purity of manuka honey, which last year alone generated around $250 million in export returns, up 34 percent on 2014.

Unlike previous tests, the new one is able to identify the product’s unique chemical markers. n

A BRIGHT SPOT

Although its parent company Woolworths has posted a net loss of $999 million in the six months ending January 3, Countdown was a bright spot in the results, having reported earnings before interest and tax of $170.6 million, up almost one percent year-to-year. Sales rose four percent to $3.2 billion, whilst online sales saw a double digit increase in the first-half. n

FOOD PRICES GET CHEAPER The Food Price Index for January has shown that food prices were cheaper than they were a year ago, despite a two percent jump in January this year due to seasonally higher fruit and vegetable prices. n

ADAMS APPOINTMENT

Insightful Mobi has appointed former Coca-Cola Amatil managing director George Adams to its board.

Adams, a former FGC chairman, has had over 20 years experience in the consumer goods industry and is known for his passion about building organisations. n

JORDAN JOINS METCASH Former Foodstuffs North Island managing director, Murray Jordan, has moved on to join the Metcash board as a non-executive director.

Jordan resigned from Foodstuffs in mid-2015, after having spent more than a decade with the company and two years in the role of managing director. Metcash is one of Australia’s leading wholesale distribution and marketing companies. n

COFFEE COMPANIES JOINING FORCES Iconic Christchurch brand Hummingbird has been sold to the Bell Tea & Coffee Company, with a settlement date of March 1st 2016.

Founded in 1990 and proudly NZowned and operated, Hummingbird had come to be known as a fair trade coffee brand, having been the first company to directly import fair trade organic coffee into New Zealand.

“We are extremely proud of the brand we’ve built up over the years and have no doubt that BTCC will do a terrific job taking us to the next level,”

said Nick Cowper, general manager, Hummingbird, adding that the company looked forward to sharing its brew with the rest of the country.

Launched in 1898, Bell continues to grow its portfolio of award-winning tea, coffee and coffee equipment brands.

“We are really excited about this announcement. There is such a great energy between the businesses, with both celebrating sustainable growth, success and great reputations over the years,” said Mark Hamilton, CEO of BTCC. n

WELLINGTON NEW STORE CONFIRMED A brand-new Countdown supermarket will be built at Reading’s downtown Wellington retail complex, cinema company Reading International has announced.

An integral part of Courtenay Central’s $30 million revamp, the 3,400 sqm store is expected to open in late 2017, with work set to start half-way this year.

Naylor Love has been appointed head contractor for the construction process.

The supermarket will be elevated with parking underneath and will also have access to a nearby 9-level car park. Meanwhile, the adjacent

cinema will be refurbished. “We’re really excited to be establishing a new store in this busy and bustling part of Wellington City,” said Adrian Walker, general manager of property, Countdown. “The store will be a great new offer to our customers in the area, giving them access to a large full service supermarket that will complement our soon to be opened Cable Car Lane store.” n

Beware, cheese lovers. After two days spent savouring 420 entries, local and international experts have crowned Puhoi Valley Kawau Blue as Countdown Champion of Champions. The outstanding product, which was created by experienced Puhoi’s head cheesemaker Franck Beaurain, also took out first place in the Ecolab Champion Blue Cheese category.

According to the judges, Beaurain has put his 30 years’ experience at work to create a cheese with ‘great rind development and superb even blue distribution’, as well as a creamy texture delivering ‘a great balance of spicy, savoury and sweet flavours.’The product is available in restaurants as ‘Puhoi Kawau Blue’ and in supermarkets as ‘Puhoi Valley Gorgonzola Style Blue’.

Twenty-three category winners were revealed during a gala dinner at The Langham.

Award winning Westgold Butter

Manufactured by Westland Milk Products and sold throughout the world for more than 12 years, Westgold Unsalted Butter was awarded Food for Chefs Champion Butter, thanks to its ‘even, smooth texture and delicate, sweet flavours.’ The product will soon be released nationally into NZ supermarkets. n

editorialcomment ARE WE MISSING SOMETHING HERE? Peter Mitchell Publisher

The industry continues to go on about eating healthy, so it’s more than a little interesting to see the growth of home delivered food packages or complete meals that either are ready to heat and eat, or ready to prepare and cook.

It’s not that smart to be able to offer meal ingredients in a box and charge over the odds – but it has developed into a multi-million dollar business

in this little country. And it gets continuing publicity.

So where did grocery go wrong?

It has always had the products and the public interface. Countdown has come to grips with online ordering and delivery and Foodstuffs is in the market to follow suit in the not too distant future.

But it all seems to stop there. If small organizations can generate millions by putting a meal into a box and delivering it, our very clever retail marketers are in an even better position to clamber into the market with a little thinking outside the square.

diarynotes

APRIL 13-15

NOVEMBER 10

SIAL Canada, Montreal

Convenience Industry Leaders’ Summit, Auckland

MAY 5-7

DECEMBER 5-7

SIAL China, Shanghai

MARCH 13-15

SIAL Middle East Abu Dhabi

JUNE 15-17

ProWine, Dusseldorf, Germany

SIAL Asean, Manila, Philippines

MARCH 17

OCTOBER 16-20

APRIL 12-15

NOVEMBER 2-4

NZACS, Golf Day, Auckland

--------------

SIAL Paris

FHA 2016, Singapore

After all, our industry should be dominating the home cooked meal business because it has everything going for it. So it wouldn’t be hard to put together several meal options and deliver from local stores or central warehouse – it just needs a little imagination to catch up before this sector of the market escapes us.

At the moment we are letting millions of dollars of turnover escape into private company hands – money that should have been ours if only we were quick enough. It’s still not too late to add to our bricks and mortar business. Online and home delivery is only aspect of catching the customer. n

JANUARY 29 FEBRUARY 1 2017

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14 20 28 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

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

ISM, Cologne, Germany

FGC Annual Conference

contents

04 News 12 Trade Talk 16 Global Snapshot 18 Hot Beverages & Soups 26 What’s New

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.

MANAGING DIRECTOR Tania Walters, tania@reviewmags.com

EDITORIAL TEAM Rossella Quaranta, rossella@reviewmags.com Thomas Fowler, tommie@reviewmags.com Monique McKenzie, monique@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 MANAGER 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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REFRESH, REBRAND AND REPOSITION

Geoff Babidge, chief executive, A2 Milk Company

A LOST OPPORTUNITY Cec’s muesli started from humble family beginnings with authentic ingredients and has grown to have a loyal group of customers. When the Hawke’s Bay company recently looked for a packaging refresh, they turned to Auckland’s Brother Design.

Brother Design quickly spotted a series of opportunities for the brand, including using Cec’s full name: Cecile. Cecile’s son, Alister Buchanan, said the eye catching new design was inspired by Cecile’s love of art, with the varying layers of colour helping differentiate the variants and their ingredients. Some things, however, definitely did not change.

“It’s still very much the same high-quality, wholefood product Cecile created, but the rebranding allowed us to re-examine our strategy and make some bold and exciting changes,” said Buchanan.

During the refresh, Cecile’s added a sixth variant: Strawberries & Cashews with Seeds & Fine Oats.

“It’s a Bircher muesli, and it can also be heated to make a winter-warming porridge.” Using the longer form name, Cecile’s, has made it easier to know how to pronounce the name. And, as Alister pointed out, it’s a better fit to our customers. “The product quality was always super-premium. Now the packaging design, name and presentation also fit the market.”

The variant names have also been made simple and clear, with Cecile’s authentic story a strong feature on the new packs.

“The rebrand and repositioning has been an exciting process,” said Buchanan. “We now have a super-premium product that looks the part and will help us drive solid growth.” n

HPA COLLABORATES WITH ACC

GOING ORGANIC

A trial six-month Organic Assurance programme, with the aim to provide an independent endorsement for hospitality businesses using organic produce on an everyday basis, has been launched for the first time in Australasia. Based on the BioGro programme for retailers, it will offer three organic award levels, bronze, silver and gold, in the attempt to fill the existing legislative void on organic claims. Through different programmes and services, BioGro is looking to encourage more growers to supply New Zealand’s domestic market, and is assisting producers to meet international organic regulations in key export markets. n

Developed in response to industry as well as regulatory agency demand for improved standards of training, ServeWise is a new national e-learning tool that is tailored to meet the needs of sellers of alcohol in off-licensed settings, such as supermarkets and bottle shops.

The project was led by the Health Promotion Agency in collaboration with ACC and a range of regulatory and industry partners.

Taking approximately an hour to complete and free of charge, the modules provide a basic understanding of the Sales and Supply of Alcohol Act, focusing on intoxication, minors, server intervention and host responsibility. Staff members can undertake the e-learning by visiting a website and earn a certificate of completion, getting increased competencies and knowledge at no cost to their employers.

“ServeWise is a practical and simple tool to support our obligations under the law, reduce alcohol-related harm and establish an enjoyable and hospitable environment for our customers,” said Tracy Scott, national operations manager, Hospitality New Zealand.

Unlike Australia, where all servers of alcohol are expected to hold a certificate, until now New Zealand was lacking a standardised core training for frontline sellers and servers. n

COUNTDOWN’S CHARITY GOLF

For the 13th year, suppliers turned out in droves for this year’s Countdown suppliers’ charity golf day at Titirangi that raised around $145,000 for its ongoing support of Alzheimer’s Auckland. Most participants describe it as the best corporate golf day in Auckland. Organised as usual by Parnell Rotary, the day attracted a full field of 308 players split into morning and afternoon rounds, with each group having their own meals and presentations. The internal Countdown organisation this year fell to Stuart Barnett who has taken over the reins held by Jacques Loskom for the past 11 years. For all the photos visit www.supermarketnews.co.nz. n

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According to former Lincoln University agribusiness professor Keith Woodford, the NZ dairy industry has missed out on the success of A2 milk, given that the A2 Milk Company (ATM) is enjoying global expansion and has quadrupled in size last year.

A New Zealand brand dually listed in NZ and Australia, ATM has been attracting relevant investment from both small and institutional investors, thanks to the perceived health benefits of A2 over standard A1 milk. Woodford pointed out that dairy giant Fonterra missed out on its development, despite sharing ownership of the patent with ATM. n

ANDREW MAKES THE KEA COOKIE CRUMBLE

Andrew Hardie and John Xanthopol of Kea Cookies

If you have the drive and enthusiasm to run your own business and have the family behind you, just get on with. That’s what marketer Andrew Hardie did after some years working with corporates in the food industry.

With his family, he is now the proud owner of biscuit minnow Kea Cookies – but it doesn’t look like it will stay that way for long. The “free from” biscuit enterprise has been around close to 30 years and has now moved into better equipped premises in Auckland’s Mt Wellington.

After a lengthy spell in consumer marketing and 11 years in London, Andrew had the vision of a family operation and has been backed by his father-in-law, another grocery veteran in John Xanthopol.

Xanthopol is best known to many of the longer serving suppliers and retailers for his work with Ajax Chemicals and then Healing marketing flowing soaps and toilet cleansers amongst other thing under the Cascade and Vaseline labels.

Today, Andrew and John look more like factory workers in their overalls and hands on approach to baking, packaging and dispatch. They have recently installed new machine cookie cutting capacity that gives them more time for marketing, working on new trends and pack formats. The company is well known for its nine flavours of gluten free products and a further five flavours of dairy free, but they have much more in mind for the future. The company was set up in 1988 originally and probably was before its time in the “free from” market but today it is coming into its own.

The company can be contacted on 0800 532 266. n

CONSTRUCTION WELL UNDERWAY

Construction is on track for the new Four Square store in West Melton to open in the third quarter of this year, Foodstuffs has announced. The 800 sqm supermarket will be the 72th Four Square in the South Island.

“We can’t wait to open the doors,” said Roger Davidson, general manager of property and retail development, Foodstuffs SI. “Four Square is a brand Kiwis identify with and the store will be a positive addition to the West Melton Area with a strong community focus. While there is still some work to be done before opening day, the earthworks are well underway and the construction team will begin laying the foundations in the coming weeks.” n

ONE SIZE DOESN’T FIT ALL APPROACH

The new Food Act 2014 that came into effect on 1 March, according to the Ministry for Primary Industries, has been designed to modernise food safety in New Zealand.

Moving from a one-size-fits-all approach to one that regulates businesses according to risk, the new law involves anyone owning a business that makes,

ANOTHER CHANCE ON WORLD STAGE

Roger Davidson, general manager of property and retail development, Foodstuffs SI

sells, grows or transports food commercially, including corner dairies, market stalls and restaurants.

“This will help regulation and costs down for many businesses, especially lower risk businesses, like those who grow fruit and vegetables or sell only pre-packed food,” said Scott Gallacher, deputy director general regulation and assurance, Ministry for Primary Industries.

Even though the Food Act is already in place, existing companies will benefit of a three-year transition period. n

AUCKLAND STANDS FOR RECYCLING

Mayor Grant Smith and Just Zilch director Rebecca Culver

FOOD BANK NOW OPEN Countdown’s Rescue programme partner Just Zilch has inaugurated its new food bank premises in Palmerston North, which will be supported by all four nearby Countdown stores.

At the opening event, the charity received from Countdown $1000 worth of vouchers to buy food they may need. The supermarket chain also supports Just Zilch through a weekly donation of $100.

“As part of our commitment to being active locally, our policy is to donate food that is still fit for consumption, wherever possible, to community charity partners within our communities. In the last year alone, we provided $3.5 million worth of food throughout New Zealand,” said Dave Chambers, managing director of Countdown.

The custom purpose free-store operates five days a week between 4.30 and 6pm, with the help of volunteers.

“On average we have 142 people through our doors every day, and I know they are appreciative of the kind donations of our suppliers. Just Zilch simply wouldn’t exist without the generous support of companies like Countdown,” said Rebecca Culver, director of Just Zilch. n

The Soft Plastic Recycling Project has proven successful so far. In the first 100 days since its launch, Aucklanders have dropped off over 10 tonnes of plastic packaging at New World, PAK’nSAVE, The Warehouse and selected Countdown stores in Auckland, equivalent to 1.6 million units of packaging. Starting from March 1st, 22 supermarkets in Hamilton and Cambridge joined the project, with plans to expand to Canterbury and Greater Wellington region in the next few months.

“We know that people around the country want to have the new recycling service in place now, but we need to move at a pace which allows us to provide stores with individual support as they introduce the new systems and implement a cost effective logistics solution,” said Mayes.

The programme is also a relevant part of Foodstuffs’ strategy to move their stores towards having 100 percent recyclable packaging for their customers. As for Countdown, national communications and corporate affairs manager James Walker explained that the chain has been delighted by shoppers’ response in the North Shore stores participating in the programme. n

There’s another chance for those in the convenience industry to shine on the local and world stage following outstanding results in 2015 by New Zealanders.

The annual Peter Jowett Scholarship presentation by retailers and suppliers is scheduled for August with the two local winners again presenting to the international NACS show in Las Vegas.

Fran Drager and Rachel Williams Registration of interest is scheduled no later than April 30.

The 2016 topic for the Scholarship is: In light of increasing competition particularly from supermarkets, pharmacies, dollar stores and low price retailers, how can convenience stores enhance value in order to generate profitable and sustainable growth?

Employees from retailer and supplier companies need to be between 21 and 36 years old to compete.

Last year and the local and international category winners were Fran Drager of Z Energy and Rachel Williams of BAT. n

SUSTAINABLE IMPROVEMENT FOR TRAYS

Tegel has improved all of its butchery packaging, by replacing its foam polystyrene trays with a stronger, more convenient and sustainable material. The new premium-look trays are made from 60-80 percent recycled RPET, and have a leak-proof seal that makes them easier and safer to transport. The move, which comes at no extra cost, aims to remove one-million non-recyclable trays from landfill per year. n

DISAPPOINTING GOLF TURNOUT

After 25 years, the once highly popular New World and Pak’nSave trade associates golf day saw much smaller numbers this year, a disappointment for long-time organiser Allen Grainger of FSNI Auckland. Perhaps it was the weather that offered supporters other options, because it was blazingly hot. But despite the lower numbers, morning and afternoon rounds were staged and the usual massive prize Australian honey marketer Capilano giving lasted into the Honey Limited and NZ health evening. Again it was products brand Comvita have teamed another well-organised up to form a jointly-owned apiary day out in Ngaruawahia business, which is set to run a number with the set-up and of Leptospermum honey producing sponsorship support apiary businesses in Australia. The new strongly appreciated. n entity will be equally owned by both companies, each marketing honey and managing apiary operations within their respective countries. n

APIARY JOINT VENTURE

March 2016

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CONSULTATION ON INFANT FORMULA

GEARING UP FOR SHAREMARKET LISTING

Food Standards Australia New Zealand is looking to clarify some requirements for infant formula, aiming to update them in accordance to the latest scientific research and international regulations. Members of the community, government agencies and professionals can submit their comments until 17 May 2016.

FSANZ chief executive Steve McCutcheon said the consultation paper covers a range of issues, such as safety, labelling, composition and food technology, provided that babies who are not breastfed need a safe and nutritious alternative. n

Tegel Foods is gearing up for a trans-tasman sharemarket listing. According to press reports, the company has lined up high-profile NZ businessmen James Ogden, David Jackson and George Adams as independent directors, to oversee the firm’s initial public offering. Already on the boards of Summerset Group Holdings and The Warehouse Group, Ogden is expected to become the poultry producer’s independent chairman. As for Jackson, his current directorships include Fonterra and Nuplex Industries, whilst Adams formerly ran Coca-Cola Amatil Nz and was chairman of the FGC. The float is set to value Tegel—which is seeking a listing on both New Zealand and Australian exchanges—at around $800 million. n

UNITY IS STRENGTH Achieving international success can often depend on a business’ ability to team up with other companies, sharing opportunities and challenges as a unified group or, in a word, a ‘coalition’. The Food & Grocery Council and New Zealand Trade and Enterprise (NZTE) are currently promoting the formation of such business coalitions, emphasising that they can benefit any business, regardless of its size or age. NZTE, in particular, has expressed its willingness to help coalitions boost their reach and capitalise on their synergies, as long as they have ‘hunger and ambition to succeed internationally’.

In detail, coalitions can help businesses enter competitive markets with clarity, for instance by developing a joined up product or service, or by solving complex problems through shared knowledge, costs and risks. The so-called ‘Family

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“The Family of 12 has allowed Villa Maria to join with like-minded, quality-focused, familyowned New Zealand wine producers from all our great regions, to tell our stories around the world,” said Sir George Fistonich, CEO and founder of Villa Maria Estate. “It ensures a focus on the marketing of premium NZ wine, which is imperative for our international success and revenue growth.”

The companies had agreed that any impactful overseas marketing would have been costly, and by deciding to work together for the common good they cut that cost. Markets, they added, have greeted the initiative with a mix of surprise and excitement. n

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MOTIVE BEHIND 1080 PLOT REVEALED

DUNEDIN SAGA GOES ON A proposed Raeward Fresh supermarket, to be built on an industrial site in Dunedin, has been opposed by council planner Darryl Sycamore, who also stressed the importance of avoiding resource consent errors in limited-growth cities. A retail brand of Foodstuffs, the store would include a fresh food market, butchery and liquor areas and a 200sqm café. Sycamore, however, said the supermarket would not fit the zoning designation, possibly undermining the strategy and integrity of the district plan, and might detract from other retail areas as well. Instead, the planner pointed to Princes street and South Dunedin’s retail area as more suitable locations.

Representatives from Foodstuffs later argued their case, emphasising that the produce-based indoor market might create up to 40 jobs, namely 15 full-time and 25-part time positions, and bring almost $4 million in construction spending, being housed in an abandoned industrial building that needs substantial renovation.

In addition, they explained that the supermarket could not work in the city centre, as its warehouse and delivery operations would not suit a ‘high quality town centre design’, whereas transport costs would be reduced with its proposed proximity opposite Foodstuffs’ distribution centre.

In response to the proponents’ submissions, Sycamore did not deny the store would be beneficial to the community, but confirmed his opposition to the plan, believing it could set an undesirable precedent. n

Behind the threat to contaminate baby milk formula with 1080 was the inventor of a rival possum poison, 60-year-old businessman Jeremy Hamish Kerr, struggling financially.

In contrast with what was previously speculated, Crown prosecutor Christine Gordon, QC, said the crime was not linked to 1080 as a toxin, but merely as a competitor product. Kerr earned royalties from Feratox, an alternative to 1080, but due to the eradication of possums sales of his product were in decline. Broke and obsessed with money, the defendant drew up a plan to destroy his rival, firmly believing

that Feratox sales would have increased by 30 percent if 1080 had been outlawed.

Kerr was arrested in October, after an investigation that cost police $3 million and saw 60 people being considered of significant interest. He pleaded guilty to two charges of attempted blackmail and now risks up to 14 years in jail. n

EXTINGUISHING THE FIRE

Many NZ businesses are putting their staff at risk by removing fire extinguishers and firefighting equipment from their premises, a research from the University of Canterbury has revealed. Even though the decision to remove them may not be unlawful and could be driven by cost savings or an interpretation of the new health and safety legislation, Wormald’s national technical services manager Dave Hipkins emphasised that it poses unnecessary risks. “When it comes to protecting people and property from fire, businesses can no longer afford to cut corners,” Hipkins said. n

ORIGINAL QUARTER CENTURY Celebrating its 25th year of operation, one of NZ’s largest privately owned wholesale baked goods manufacturers, Original Foods, has renamed itself as Original Foods Baking Co. and launched a new logo, featuring a cheeky monkey licking its lips. Over the next few months, the brand’s new image will be rolled out across its whole range of products, including cakes, donuts, muffins and slices.

“The old Original Foods name was no longer representative of the nature or quality of our products. It was also missing the personality of our business, “ said Jane Clifford, managing director, OFBC. “It was important for us to rebrand with a concept that not only matched the personality of our company, but that also respected our long history and future direction.”

New product ideas are in the pipeline and the brand is definitely going for growth, with the building of a new production facility and corporate headquarters in Christchurch by late 2016. “From an initial three staff operation, we have grown into a multi-milliondollar turnover business with over 80 staff. We remain a proudly 100 percent New Zealand owned and operated family business, with a focus on producing premium quality products at a value price,” said Clifford. n

PAPAKURA STORE GETS CLOSER Work has officially kicked off on the latest 3,000 sqm New World store in Papakura, just across the road from the current one opened in 1982. The supermarket is set to include a fresh bakery, butchery, deli and seafood counter. It will also feature LED lighting, rainwater harvesting and a CO2 refrigeration system, as well as 158 car parks. “I’ve loved being part

of the Papakura community with the current New World, and I’m excited to be a part of the new store,” said Peter Lynch, who had been owning New World Papakura since 2013. “With the new supermarket under construction just over the road, we are able to watch with anticipation as the store takes shape.” The existing NW will continue trading until the new one is ready. n

SIAL CHINA 2016 IN NUMBERS Over the past 16 years, SIAL China has been one of the leading trade fairs for the Chinese food market.

Scheduled in Shanghai from 5 to 7 May 2016, the upcoming 17th edition will once again see a strong domestic and international presence.

In 2015, the event attracted over 61,000 visitors from 105 countries, the majority of which were involved in retail and trade business (56 percent), followed by catering and food services (19 percent) and food manufacturers (16 percent).

Exhibitors come from more than 65 countries worldwide, including China, Korea, USA, Poland, Turkey, France, Spain, India, Netherlands and Australia,

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just to name the top 10.

A unique chance to promote a business or product and establish closer relationships with the Asian food community, the three-day trade fair has market intelligence, innovation, research and development at its core.

“By joining the next session you will be part of the 2,900 food companies that define the future of our sector and showcase all the trends to inspire more than 66,000 professionals,” said Jim Liu and Bjoern Kempe, directors of SIAL China. n

WE ARE GOING GREEN Vegetarianism is on the rise in New Zealand, a recent Roy Morgan Research has revealed. The proportion of vegetarian Kiwis has increased by 27 percent since 2011, especially among 14-34 yearolds, North Islanders (up 32 percent, from 8.4 to 11.1 percent) and men (up 63 percent, from 5.7 to 9.3 percent). On the contrary, figures showed a drop amongst 35-49 year-olds (now 8.1 percent) and only 7.8 percent of South Islanders said the food they eat is all, or almost all, vegetarian.

As more Kiwis embrace a vegetarian lifestyle, supermarkets and suppliers should keep pace with the new trends, emphasised John La Rosa, general manager client services, ANZ Roy Morgan Research.

“New Zealand is a meat-loving and meat-producing country, and many vegetarians do still buy meat, whether for themselves or their families. In fact, almost half of NZ’s vegetarian grocery buyers purchase some form of fresh meat during the week. Supermarkets in particular will need to ensure they can cater to these vegetarian meat-buyers, providing organic, humanely sourced and trustworthy options,” said La Rosa. n

STONEFIELDS MOVING FORWARD The latest addition at Stonefields Market, a SuperValue store has recently opened in Auckland’s newest centraleastern suburb.

Established in 1964, the chain is a franchise of Wholesale Distributors Limited (WDL), a subsidiary of Countdown’s owners Progressive Enterprises Ltd. The new store is a relevant part of Stonefields, an ongoing residential and

retail development by Todd Property Group, encompassing an area of 110 hectares.

On completion, which is expected by 2025, the whole complex is set to house approximately 6000 residents.

The project includes a sheltered highquality urban village, a school for 500 primary-aged students and Stonefields Market, featuring shops, cafés and now a SuperValue supermarket. n

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March 2016

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MIXED EXPECTATIONS

REFRIGERATION UPGRADE

A refrigeration upgrade is underway for Stratford New World, comprising of a sustainable CO2 refrigeration system, new freezers, new refrigeration unit in the butchery department, and a refitted layout in the produce and alcohol sections. The store will embrace an open plan style, getting rid of the walk-in beer chiller. “Upgrading the chillers and the produce units will help us continue to provide the freshest possible fruit and vegetables to our customers. The same of course goes for meat and all our chilled and frozen goods,� said owneroperator Craig Waite. n

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ASPARAGUS COMPANY FINED

A Cambridge-based company, Boyds Asparagus Industries, has been fined $26,000 plus reparation of $7,000 after a worker was poisoned by carbon monoxide, suffering serious harm.

The accident occurred in April last year.

The victim was working for another company, Core Management Limited, which had leased chillers and forklifts from Boyds. He was sorting stock in a chiller using a forklift when he fell unconscious, and was later found on the floor. It took him several hours to regain consciousness, and he needed to spend two days in hospital to recover.

Boyds Asparagus Industries pleaded guilty and was sentenced under the Health and Safety in Employment Act. The company had failed to train its employees and to identify the risk of carbon monoxide poisoning when using a LPG powered forklift in a confined space. n

OWNED

Financial broker OMF suggested that the average NZ dairy farmer is likely to lose more than $140,000 this season, facing a third season of weak prices. Dairy NZ estimates 85 percent of dairy farmers will make a loss, compared to 49 percent last season. According to OMF, Fonterra Cooperative might lower payouts again, pointing to a potential milk price of $3.89 per kilogram of milk solids.

Subdued demand from China and the trade embargo in Russia are set to remain the key reasons obstructing the rebalance of supply and demand in global markets. Dairy prices will continue to be weighed down by strong supply growth, especially out of the EU due to a recent removal of quotas.

Besides the dairy industry, most other agricultural sectors are expected to perform well this year, particularly NZ beef, wool and horticultural products. Thanks to improved climatic conditions, average prices holding up and increased sales in the US and Chinese markets, the wine industry is also looking set for a better year. n

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March 2016

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tradetalk

Next Generation Of Retail Leaders

Countdown’s Graduate programme has kicked off, with eleven graduates in Sales, Marketing, Accounting, Finance, Law, Business and Commerce taking their first steps into the retail world.

The two-year programme will help them learn how to run a business and build a career as New Zealand’s next generation of retail leaders.

Among this talented bunch are students Callum Oliver and Nina Massonne, each Callum Oliver coming from different backgrounds yet equally eager to get in the big game.

Oliver grew up in Whitianga on the Coromandel Peninsula, before moving to Wellington to study Accounting and Commercial Law at Victoria University. With a taste for new challenges and

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adventures, he strikes as someone who’s not afraid of taking risks. “I enjoy going for walks, travelling, playing poker. And I’m also a qualified swim instructor and lifeguard. Lifeguarding provided me with all sorts of unique opportunities, such as jumping out of helicopters, racing bathtubs and firing a gun off of the Earthrace/Ady Gil,” he said.

On her part, Massonne used to work as a checkout supervisor in Countdown whilst studying Business Analysis at the University of Waikato. The experience gave her a glimpse into a possible career path.

“My part time work showed me that I am much more passionate about the company than I ever thought I would be, and I recognised that there was an endless amount of opportunities available,” Massonne said. “I really look forward to gaining an understanding of how things are done from all aspects of the business.”

The programme is set to be, to all intents and purposes, a full immersion into the company’s structure and daily practices. During their first year, the participants will study in-store operations, commercial buying and logistics, whereas during the second year they will choose their own area of specialisation from marketing, finance, buying, IT or logistics.

This approach certainly matched Massonne and Oliver’s interests, both looking forward to gaining, as she put it, “a much wider, in-depth perspective of the business.”

“Being able to rotate through different key areas sounds like an exciting and pragmatic way to learn,” Oliver said. “I expect to gain valuable insights into how a company of this size operates. And I also expect to be challenged as I learn new skills and complete varied

My part time work showed me that I am much more passionate about the company than I ever thought I would be, and I recognised that there was an endless amount of opportunities available.

Nina Massonne

tasks, while meeting a range of talented and interesting people.”

Looking to the future five years ahead, they see themselves working their way up to a managerial role.

Whilst Massonne is excited for the journey to finding out what that will Nina Massonne be, Oliver aims to a leadership role within Countdown. “I would also like to be in a position where I can mentor new graduates and pass on what I have learnt,” he said. n

CONTACT REAL FOODS ON (09) 256 4260 OR YOUR LOCAL STRIKEFORCE REP realFOODS is a Registered Trademark of Real Foods Ltd.

www.realfoods.co.nz

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Global Player James Crisp Hits Century Of Trading

The company marked its centenary with a shift to new premises in Parnell.

When James Crisp first set up his trading company in 1916, little did he know the modest wholesaler and brokerage would survive a hundred years and prove even more successful than ever. The key has been the ability to constantly evolve and adapt to the ever-changing market.

John Hall

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Its choice of key mainstream products to represent in this market was also critical as they were largely unaffected by economic cycles over the intervening years.

James Crisp died in 1968 and his nephew John Hall who had joined the company as a partner in 1957, took over the business. John, now 92, has retired and his sons Richard and Henry are the directors and well-known faces of the business.

Like other companies in the brokerage arena, James Crisp has outgrown and sometimes outlived some of its principals.

Some have fallen by the wayside, others have been swallowed up but there has still been a long association with many of its leading brands.

Tasti Products is a classic example where they began working together in 1936 and still do today with it under the ownership of another Hall brother, Simon.

“We have many great family relationships with suppliers and they understand that life is easier for them with us at the coalface of the agency business,” said Richard. “They know that we provide sensible, practical and economical advice and of course speak the language in this marketplace.”

The company initially traded as a broker and its first agency appointment was that of Karilac, a dairy product developed by the Truby King Karitane Foundation for Childcare (later known as Plunket). A year later in 1917, an English salt producer appointed it as its New Zealand agent and it went from there into other dried bulk commodities, many of whom are still current suppliers.

“Basically we act as their regional sales office providing efficiencies that many companies just can’t achieve by running their own sales and marketing offices,” said Henry.

It was unsurprising that the continued development of international relations led to both trading success and the award of the American Chamber of Commerce’s Importer of the Year title.

As a family company, James Crisp could easily have become introverted and a little rudderless. But the brothers

In 1957, John Hall (left) joined his uncle James Crisp in the family business.

Basically we act as their regional sales office providing efficiencies that many companies just can’t achieve by running their own sales and marketing offices. made the right decision to bring an outside chairman in Gary Hitchcock on board last year. This has now allowed the team to step back and clearly define their goals and produce strategic plans.

“We now know where we need to take the business and although we are a hundred years old, the best is yet to come,” said Richard.

The company has a young approach to the market with a talented staff of 40 full-timers and a further 60 merchandisers who take ownership of the brands.

They have already introduced many new trends to the market here and is always out there looking for the next big thing. It puts real support behind its 10 significant brands but still sees many more opportunities that can be intelligently followed. n

TODAY’S FACE OF JAMES CRISP Being successful, the Halls say, means having excellent staff and building long term relationships with the retail and manufacturing trades, however driving and directing the business is still key.

Richard and Henry Hall now manage the century old business.

Older brother Richard joined the company in 1987 after an early start in the stock and station business and then sales and marketing in the leisure industry.

Henry came to the company in 1992 after an initial start in the stock and station field as well, went on to an early career in merchant finance and stockbroking including a stint in London. Included in his repertoire was a term in sales with Pepsi.

The daily responsibilities are split with Richard looking after the ingredients, private label and food service side of the business while Henry handles the retail aspect.

For those who don’t know the rather reticent Hall brothers, Richard is married to Yvette with a family of James (16), Thomas (14) and Samantha (12). He has a fitness passion and has competed in triathlons and is

keen on outdoor pursuits including deer hunting.

Henry is married to Fiona with a family of Greta (20), George (15) and Sophia (12). His widespread interests outside being a passionate All Blacks supporter include, golf, boating and the outdoors including holidaying at Kinloch. n

CELEBRATING A CENTURY OF EXCELLENCE James Crisp - New Zealand’s Trusted Brand Managers and Importers since 1916

Proudly working with the New Zealand grocery industry to launch and support iconic kiwi brands Thank you for your continued support 09 309 0802 | sales@jamescrisp.co.nz | jamescrisp.co.nz

March 2016

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T&G HIT NEW PROFIT LEVELS

JOB NO-ONE WANTS

T&G Global, the major Auckland-based fruit marketer controlled by Germany’s BayWa, has increased its annual profit by 83 percent to $19.5m, almost double that of a year earlier.

Revenue increased by 12 percent to $812m as the company benefitted from acquisitions and improved divisional performances. n

The search for a new chief executive of Woolworths Australia has drawn a blank locally and the company is now on a worldwide recruitment drive. It was expected that a decision would be made by this month but there has been no success to date.

Several leading Australian figures were approached to consider the job to replace Grant O’Brien but none were interested in interviewing for the role. n

TESCO HIT OVER ACTIONS Pictured are Brett Hayde of Centurion Sales & Marketing And Don Graham of William Aitken & Co on one of their suppliers stands.

NOT TO BE MISSED

Held in Cologne, the largest confectionary fair in the world, ISM 2016, has seen a sizable increase this year, with 38,000 people attending from 146 countries. Amongst those were over 15 NZ companies, from importers to supermarket buyers. Once again, the exhibitors impressed visitors with new products, innovative technologies and smart marketing concepts across the board.

The new product showcase was fully booked and had record participation with 120 display windows. The themes covered all aspects of the world of sweets and snacks. This year there were more vegan and sugar-reduced chocolate products being exhibited as well as lactose-free biscuits. New segments of ISM related to more forward trends of ‘to-go’ snacking and other changing consumption habits and needs of global consumers.

Don Graham of William Aitken & Co attends every year, and rated this year’s ISM as one of the very best he has attended. “Although only a quarter the size of ANUGA, the ISM fair specialises in confectionary, biscuits and snacks and, to keep up with changing trends and new product developments, ISM is a trade show not to be missed.”

The next ISM is scheduled for January 29th to February 1st 2017. n

GATES GOING BANANAS Tech genius Bill Gates is embarking in a completely different venture; the development of more nutritious GMO bananas. The Center for Tropical Crops and Biocommodities at Queensland University of Technology in Australia, led by James Dale, has received $10 million in funding from the Bill & Melinda Gates Foundation, to create an enriched banana that Ugandan farmers will hopefully be growing by 2020.

Even though it looks the same on the outside, this new strain of bananas has an orange flesh due to high vitamin A, whose lack has been linked to weak immune systems and even blindness. n

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The UK Groceries Code Adjudicator has reprimanded Tesco following an investigation into supplier payments and its treatment of suppliers. The yearlong inquiry followed payment delays to suppliers and a demand for extra fees.

This inquiry was not directly related to the Serious Fraud Office investigation into a $NZ800m accounting scandal at Tesco where the company has been warned it could face a fine of up to $NZ1b.Nine executives have been suspended over this issue and the chairman Sir Richard Broadbent has resigned. n

ON-BAG COUPONS

Looking for a new idea? Well a Los Angeles supermarket is offering his customers shopping bags with peel-off coupons and QR codes that link to special offers that change each week.

The store uses recycled polyethylene bags because plastic bags are banned in that city. Early promotions have been highly successful for Pepsi and FritoLay. n

TALC UNDER FIRE

A jury in Missouri, US, has ordered Johnson & Johnson to pay late Jacqueline Fox’s family $72 million in actual and punitive damages, for failing to warn consumers of the dangers associated with talc, a mineral used in several products such as baby powder and Shower to Shower body powder.

Fox died at 62 of ovarian cancer, which she believed was caused by her 35 years of using Johnson & Johnson powders for feminine hygiene. Over 1,200 have filed similar suits through the US, but the company has refuted the claims and is now expected to appeal the verdict. Mitzi Saitzyk, corporate and public affairs manager of Johnson & Johnson Pacific, underlined that the products were safe to use in New Zealand as much as around the world. n

DAIRY CO-OP REGAINS MARKET After the announcement in December by chief executive Theo Spierings, Fonterra has finalised the sale of its Australian dairy desserts business to Parmalat Australia, including manufacturing facilities at Tamar Valley and Echuca. The move was part of a comprehensive plan to regain strong profitability in the Australian market. n

Theo Spierings

James Kane NZ country head of Mondelez International

There is definitely something about a Kiwi spirit, or passion, around all things Kiwi. Kiwis love being Kiwi, being uniquely different.

James Kane has the kind of open smile and boisterous laughter that one would rarely expect from a senior manager, let alone the country head of a history-making multinational brand like Mondelez. Yet, he managed to climb up the business ladder, moving fluidly through different roles and various company formats without losing his positive frame of mind.

Born and raised in Australia, Kane grew up in his family’s wholesale nursery in Riddells Creek, a small town about 60 kilometers far from Melbourne.

After a few part-time jobs at a local petrol station and behind a checkout at Woolworths, he finally made his debut with Cadbury (then Cadbury Schweppes) in 1998, whilst he was still studying Business and Marketing in Melbourne. What was advertised as a 12-hour part time job turned out to be a full-time merchandising role at Schweppes Cottees, and the cradle of a brilliant career.

“I found that I actually enjoyed working more than I enjoyed studying,” said Kane, bursting into laughter.

“It just meant a lot more to me.”

Between 1999 and 2008, he was able to fit into several different roles within the company; from sales executive to account manager, to state field sales manager. From then on, his career inevitably intertwined with the evolution of the brand itself.

When Cadbury and Schweppes separated in 2008, he was appointed Cadbury’s new state manager in New South Wales. Two years later the company was acquired by Kraft Foods, and Kane moved into running the confectionery side of the relationship between Kraft (soonto-be Mondelez) and three Wesfarmers subsidiaries, Coles, Kmart and Target. He said that was the best experience he had.

“It was a challenging role, with three different customers, totally independent from one another, with different needs. But it was also a big part, about 40 percent, of the business, so you could really make a difference with it.”

After almost three years, in 2012 he moved back to head sales of operations, leading the national field team in Australia, before heading to New Zealand in 2014; the following twelve months as sales Director helped him get the hang of the NZ market, so much that he recently transitioned to the Country head role, in November 2015.

He smiled when asked about Whittakers. “They are a great company in a lot of areas, and a very worthy competitor,” he said. “Due to the nature of our category, everyone compares us. Whittakers are very good at PR, and conversely, we probably haven’t spoken publicly about our successes as much as we could have. A great example was last year when Whittakers released the Jelly Tip Block and we released the Jaffa Block. The Jaffa Block actually sold more units, but if you ask the average person in the street, they probably assume the Jelly Tip Block was more successful.”

“A lot of people asked me what’s the difference between Australia and New Zealand, and I think there are not as many differences than we think, but the things that are different are very different,” Kane said, mentioning the ‘very nature of Foodstuffs’ as one of them. “I enjoy it, given my background. It makes you want to think of different strategies in

this market, compared to what you do in Australia.

And there is definitely something about a Kiwi spirit, or passion, around all things Kiwi. Kiwis love being Kiwi, being uniquely different.”

Vividly passionate about developing both people and brands alike, when it comes to Cadbury Kane has a clear sense of purpose: “The biggest challenge is getting the balance right between being a local Kiwi icon and a big multinational organisation. We still do Kiwi favourites and we want to keep doing it, but we also have a huge pipeline of global innovations and experience, which can allow us to work closely with our customers to ensure benefit for everyone.”

Kane again smiled when asked if our beloved Snifters will make a come back, saying he personally would love to see it. “It definitely comes up,” he said. “If I had a dollar for every time someone asked me about it…”

Under Kane’s leadership, Cadbury has bigger plans, with New Zealanders in mind. The company is sponsoring the Olympics and contributed $200,000 to support the NZ Paralympic team on the road to Rio. Since last year, the company has also been launching successful free family events throughout the country, to raise funds for Make-a-Wish to help kids with life-threatening conditions. The next one will be in Auckland on 19 March, while an exciting TV campaign will come to life around Christmas across NZ. But there is obviously more to him than just being a manager. When he’s not busy working, he likes spending time with his 19-month-old little boy, Jack, as well as traveling around the globe or simply going for a run at the crack of dawn. Definitely a team sport person, you can find him watching the AFL, cricket games or basically any sports on TV. Recently, he also embraced the cooking craze and has Myfoodbag dropped at his door every Sunday.

For a man with so many interests, there is only one, inexplicable fear: sloths. “They move so slowly,” he said, laughing. “Every time I see them on TV, I feel my skin crawling.” n

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hotbeverages&soups SOME LIKE IT HOT

Now that colder months are ahead of us, it’s time to warm up the kitchen with hearty soups and hot beverages. Here’s what you need to know this year, straight from the source.

HEALTHIER AND STILL CONVENIENT King Soup has been cooking in Kiwi Kitchens for more than 60 years, and it is still proudly made in New Zealand. “Last year was a fantastic soup season for King, with sales up 21.1 percent,” said Susan Harvey, marketing and brand development manager of Wilson Consumer Products.

“Being economical, comforting and versatile, it is easy to see why Kiwis love King traditional soup mix. While many customers enjoy it as a soup, adding water or their own vegetables/meat, it is also a popular hearty base for casserole/ slow cooked meals.”

For 2016, the brand will be adding two new flavours to the King Traditional Soup Mix range, Gluten Free Vegetable and Beef & Vegetable.

“We have had customers asking us to add a gluten-free variant to the range for a while, so it is great to be able to offer a gluten-free vegetable soup to cater for the growing demand for healthy food. beef_and_gf_qt_pg_sn_11.02.16.pdf 1 11/02/2016 3:21:21 p.m.

It’s line priced with the rest of the range too, which makes it an

affordable option, unlike many other gluten-free products on the market”.

As Kiwis love beef, another new flavour, King Beef & Vegetable soup, is sure to be popular. The products’ launch will be supported by a strong TVC campaign between May and July, highlighting the two variants. The new King shelf-ready soup cartons will be available in a smaller 12-unit size, easier to handle and display, with a check design that stands out from the crowd.

Consumers will also find great slow cook recipes on kingsoup.co.nz, such as Gluten Free Moroccan Chicken and Pumpkin Casserole or Slow Cooked Mexican Beef.

GROWTH OPPORTUNITIES AHEAD Tasty Pot has an awardwinning range of 13 gluten free meals and soups that make perfect lunch or dinner options, or can be used as an ingredient in cooking for the family. As for packaging, Tasty Pot has a different

Look what our Locals have cooked up for you...

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CM

MY

CY

CMY

K

We go to farmers in New Zealand’s best known regions for key ingredients. You get New Zealand grown produce that is both good for you, and good for local farmers too.

Join us on facebook or visit www.nakedcuisine.co.nz

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approach to most of its competitors, as it packs its recipes into pots instead of pouches.

“It’s a more convenient packaging option for consumers, given you can microwave the pot, eat out of it and reseal it for later if you wish,” said co-founder Andrew Vivian. “Most importantly it means that we don’t have to pump our recipes through pipes, so we get a higher quality ‘homemade’ taste and texture.”

With people increasingly looking for healthy, convenient food, the chilled meal and soup category is one of the fastest growing in NZ Grocery. Soups have seen a growth of 12 percent in value and 11 percent in volume, with approximately 25 percent of all incremental category value delivered by Tasty Pot, which on its part grew more than four times faster than category average (up 68 percent value, up 72 percent volume).

However, there is still plenty of room for improvement. “By our estimate, only three out of ten Kiwis regularly buy chilled ready meals and soups. It’s still a relatively new category, so the big growth opportunity is convincing people that the quality of pre-packaged convenience food has come on in leaps and bounds,” said Vivian.

“For us it’s all about keeping it simple, which means sourcing high-quality 100 percent natural ingredients, then cooking and packing in small batches, avoiding the production shortcuts that are common in mass manufactured food production. In our opinion that’s the only way you can consistently deliver that homemade quality taste that consumers now expect to be able to find.”

LOCAL INGREDIENTS ARE THE KEY

With a range of products made with produce from New Zealand farms, Naked Locals soups have gone from strength to strength and are now market leader in the fresh soup category, growing ahead of the category at 22.8 percent in value in the last 12 months.

“Consumers love that Naked Locals soups are made with local produce coming from regions well known for these key ingredients,” said Vicki Sew Hoy-Willis, senior brand manager of Life Health Foods NZ Ltd. “Franklin Hearty Vegetable

Soup and Hawke’s Bay Cauliflower & Leek Soup were launched into the range last year and both have performed extremely well.

Great tasting products made with premium ingredients have been the key to Naked Locals success.”

The fresh soup category is worth just over $20 million dollars and is growing annually at 6.2%. But the brand’s growth doesn’t stop there, as they are about to expand their offering.

“In April, we’re launching two fantastic new products into our Naked Locals soup range. Taupo Red Roasted Pepper Soup is a delicious sweet roasted red pepper soup, finished off with crumbled feta and lemon zest, and Horowhenua Broccoli Soup with kale and watercress with no added dairy is sure to be a winter favourite.

In addition, we’re also introducing two new meals into our market leading Naked Kitchen range. Indian Spiced Cauliflower Kedgeree with white quinoa and turmeric and our Japanese Miso Noodle Soup with buckwheat and shiitake mushroom are sure to be popular,” said Sew Hoy-Willis.

As for new flavours and emerging trends, Sew Hoy-Willis has seen increasing attention on how products are made, where they are made and what ingredients go into them, with ‘free from’ trends growing in popularity and flexitarian eating becoming more mainstream.

continued on page 20

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hotbeverages&soups IN LOVE WITH THE ENVIRONMENT

A COFFEE BLEND FOR ANY OCCASION It’s all aboard the Havana train, in 2016. Wellington-based Havana Coffee Works is the fastest growing company in the super-premium coffee category. Rolling down the tracks since 1989, it has remained a family-owned and operated business, specialising in importing and roasting their own Realtrade coffees from around the world.

Pioneering the Fairtrade model in NZ as far back as 1997, Havana has evolved this model into an even closer relationship with their suppliers, based upon a transparent grower-to-consumer process.

This year, the brand is adding some Super Deluxe to their coffee range, with a new blend that is best described as tasting like ‘an elegant caramel chocolate slice’. Being so velvety smooth, it’s a coffee treasure everyone will love to share.

“With the addition of Super Deluxe to our offering, Havana has a delicious coffee blend for every occasion: the chocolate brownie Five Star, the hard-core and satisfying Xblend, the finest feisty Revolucion and the fruity feel good Organic,” said Geoff Marsland, managing director of Havana Coffee Works.

The company has dedicated loyal customers throughout New Zealand who also love the brand’s authentic story and ethos. They dubbed it the ‘Coffee You Feel’ (or COFFEEUFEEL), because they use roasting techniques that enhance the flavour and caffeine content which make you ‘feel’ the coffee, rather than just taste it. There is a little bit of magic in each one of their beautiful bags, so don’t take their word for it, experience it for yourself and get some. Visits to the Havana Coffee Works HQ are always welcomed too. Jump on board the runaway HAVANA TRAIN!

The Ethical Coffee Company has managed to create the first environmentally-friendly Nespresso-compatible coffee capsule, with a range of the best Italian espresso blends and a variation of authentic recipes contained in 100 percent bio-sourced plant fibres, allowing them to degrade in 6 months. With the prime objective to be a high-quality coffee, it is an added bonus for the consumer to be able to simply throw it in their household waste bin without the guilt of leaving a high carbon footprint, unlike that of the plastic and aluminium capsule.

“Here at Honest we have seen the brilliance behind the Ethical innovation and have made it possible for all New Zealanders not to have to give up their affordable, single-serve coffee delight,” said co-founder Josh Cole. The coffee capsule waste issue is starting to be recognised globally for the major impact it is having on the environment, with some cities even beginning to ban them for their hazardous effects, as mentioned in the latest BBC article directed at the large amount of waste this category carries.

“As we widely see the nation make the switch to more environmentally-friendly and compostable ways, the fact that they don’t necessarily have to have a compost bin themselves, the capsule does all the work for you. It’s a simple switch to make, even for the not-so-conscious consumer,” said Cole. “We are undertaking a major market push to make the product available to consumers nationally and as such are pleased to announce Innovative Sales and Marketing as our national grocery channel sales and merchandising agents.”

CONTACT: ADAM WALKER, Grocery Coordinator EmaiL: ADAM@HAVANA.CO.NZ or Mob: 021854318 HAVANA HQ: 163 TORY ST, WELLINGTON

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STEEPED IN HERITAGE

What Starbucks is to America, OldTown Coffee is to Malaysia and throughout South East Asia.

They are not only famous for their coffee, but also a chain of 220 cafés serving their distinctive full-bodied coffee made from three roasted beans to traditional tasty Malay dishes. Anyone that has been to Malaysia will be aware of OldTown Coffee.

Although their cafés are quite out of reach, here in New Zealand their popular beverages can easily be enjoyed at home through seven of their different coffee and tea single-serve offerings.

New to NZ is their Nan Yang range, coming in black coffee bags, one with sugar and one without. This complements their three-inone and two-in-one range, which includes creamer for those that like white coffee.

What consumers usually notice with drinking OldTown coffee, over other brands, is the richness in flavour. Using a blend of three coffee beans and integrating the sugar, creamer (depending on the coffee) into the granule, the flavour is full-bodied and you don’t get separation seen in other mixes.

A NATURAL APPROACH TO INNOVATION Since launching its Hot & Cold tea range, Red Seal has achieved huge growth and gratifying results, delivering true innovation to the category. In late 2015, the company took the concept to Green tea and, again, it is driving segment growth in addition to share growth.

On the market with a range of herbal, green and fruit teas, Red Seal has consolidated its position as number one brand in the Specialty Tea category and released seven new teas, namely three fruit and four green with fruit, all in the Hot & Cold format they introduced in late 2014. According to Sue Millinchip, sales and marketing manager of Red Seal, these have been very well received by both retailers and consumers, and are currently being supported on TV and in magazines.

“Red Seal has always represented value for money and a natural approach to health,” said Millinchip. “We believe the human body can generally work to heal itself if given the right tools. Our teas are a very important part of this strategy.”

Stimulated to a large extent by the launch of Red Seal’s Hot & Cold range, the category has seen good growth.

“The Hot & Cold teas have brought new consumers to the category and increased consumption occasions. Whether it is giving the tea as a cold beverage to the kids instead of fruit juice or cordial, or using the tea as a base for an alcoholic beverage, people are drinking more tea than before. Of course, new consumers will now look at the wider range of teas and may try other herbal or green options as part of their repertoire,” said Millinchip.

While remaining within the framework of an international trend towards fruit teas, the company has managed to stand out from the crowd.

“The success of the fruit teas mirrored the trends in Europe and the USA, but results have been even better than might have been expected if we had gone cold/ice tea alone. Our supplier of teas is quoting our launch as the best they have seen globally,” said Millinchip.

“Innovation is what drive real growth in a category and our brand will be working hard to maintain launches of truly innovative products.” n

You’ll find NZ’s no.1 selling specialty tea brand in this box.

FACT: Red Seal is the #1 Specialty tea brand. FACT: Red Seal drove the Fruit tea segment by +35% last February/March. FACT: Red Seal is back on TV - $250k spend Feb/Mar – guaranteed to drive sales.

Stock up now, to cope with demand.

*Aztec MAT, 6 months and Qtr to 24.1.16

www.redseal.co.nz

March 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 BLOCKHOUSE BAY - B Thursday 11th February, 2.40pm

For this month’s reviews I headed to Blockhouse Bay Countdown to start off. Parking was easy but I noted the lack of trolley bays available. The odd bit of rubbish was floating around the carpark but the building was fairly tidy and presentable from the outside.

Inside, the store was bright and cool, although slightly on the smaller side. Produce was well stocked and fresh, a lot of seasonal fruit was available as well as a fantastic display of corn. A section at the end of the produce was dedicated to bread but I was disappointed to see broken shelves, rubbish on the ground and very limited stock.

The hot cross buns also had condensation inside the bags. The aisles were small but clear and shelves were neat, with a few out of stocks noted but a good range.

Ticketing was a mess throughout this store, where most were on the ground rather than the shelving. Freezers were exceptionally clean, with effective lighting clearly showing off the product behind the doors. I headed to the checkouts where there was quite a long wait. The customer behind me commented on how they could have done with more checkouts being open. I was eventually served by an extremely friendly staff member who straight away apologized for the wait. Polite customer service at this store.

CD LYNMALL - B Thursday 11th February, 3.30pm

Next I headed to Countdown at Lynnmall. The carpark was very busy and it took some time to find a park. Inside, the store was spacious and bright, let down by the dirty, scuffed flooring. Heading to the produce where fruit flies were hanging around, the range would have been great had it been fully stocked. The deli offered a decent range of salads and had a great set up but the bulk blocks of standard edam and colby seemed budget and out of place. The seafood counter was staffed, stocked and fresh. The meat was along the same lines and had a large selection. The aisles were extremely wide, which made for an easy shop. I did notice that shelves could have done with a tidy in places.

The only let down in the bakery was the lack of tongs, I couldn’t see a pair in sight.

The range of cards and magazines were great and the set up felt like a book store.

The spaciousness of this store was very apparent in the chilled and frozen section.

The space between fridges and freezers was fantastic. I had a relatively short wait at the checkouts, where I was served by a friendly-ish staff member, conversation was kept to the minimum. A large store that could do exceptionally well with a cleanup.

NW STONEFIELDS - B

Friday 12th February, 2.10pm Later I headed to the New World in Stonefields. The exterior of the store gave off a great first impression, modern, clean and bright.

But I was let down slightly as I headed into the rather bland entrance. The florist did liven this section a fair bit. The produce was bright, fresh and well stocked. The deli was nicely presented but nothing jumped out at me. The fish was fresh but the attendant was too busy and didn’t seem to notice me. The range of meat was good and nicely presented in clean fridges. Cards and magazines were displayed elegantly with effective lighting.

The aisles weren’t huge but they were clear, making them easy to walk down. The lighting down the personal care aisle was great and there was a great range of

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STORE EXTERIOR

CD CD NW P’nS Blockhouse Bay Lynmall Stonefields Sylvia Park

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

3

3

5

4

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

4

4

5

5

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

5

5

5

5

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

5

3

5

5

STORE INTERIOR

CD CD NW P’nS Blockhouse Bay Lynmall Stonefields Sylvia Park

• Were your first impressions positive?

(5 pts.)

4

3

3

4

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

4

2

5

3

• Adequately lighting/heating? (5 pts.)

5

5

5

5

• Instore signage clear adequate? (5 pts.)

5

4

5

5

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

5

4

3

5

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

4

4

3

4

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

4

4

5

5

STORE LAYOUT

CD CD NW P’nS Blockhouse Bay Lynmall Stonefields Sylvia Park

• Were the aisles wide enough?

(5 pts.)

3

5

3

5

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

2

5

5

4

• Were all shelves clean, neat and tidy?

(5 pts.)

5

3

5

5

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

5

4

5

5

PRODUCTS

CD CD NW P’nS Blockhouse Bay Lynmall Stonefields Sylvia Park

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

5

5

5

4

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

4

4

3

3

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

4

5

5

4

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

5

5

5

5

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

4

4

4

5

STAFF

CD CD NW P’nS Blockhouse Bay Lynmall Stonefields Sylvia Park

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

5 5 4 5

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

2

4

5

5

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

5

3

3

5

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

5 3 3 5

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

5 3 3 5

products. The bakery had a large range and was fresh, I did notice flies around this area and wondered if it was due to the crumbs that seemed to be collecting in the self service area. The chilled section had fantastic signage that was lit up and clear, making it easy to find the yogurts from the dips. The fridges and freezers were older but very clean. I headed to the checkout where there was no queue and was served efficiently. Staff were polite enough but didn’t seem to acknowledge the customers throughout the store.

P’nS SYLVIA PARK - A Friday 12th February, 3.00pm

Lastly I visited Pak’nSave at Sylvia Park. The outside was clean and parking was easy. A pedestrian crossing out the front of the store could be a great addition though. There were a lot of cars coming and going and pedestrians were all over the place. Inside, there were plenty of trolleys available and fresh hot cross buns appeared as you entered the store. A decent range of produce was available, although the boxes turned into shelves made the produce slightly unappealing. The onions seemed to have more onion skins than actual produce. Down one aisle in the produce department was an abandoned trolley and empty boxes, making it impossible to get through the aisle. The deli had a great range of salads and sandwiches, all presented appealingly.

Seafood was well stocked and fresh, as was the gourmet butchery next to the seafood. There was a good range of meat and plenty of it. Heading down the wide aisles, shelves were neat but stock was low in parts. Staff restocking shelves down the aisles were very friendly and helpful when approached. I noticed a few more abandoned trollies throughout the store as well. The alcohol section was great, large and well presented with clear signage. I headed to the checkouts where the queue was short and I was served by a very chatty and friendly staff member. My bag was even packed for me at the checkout. It seems this store goes above and beyond when it comes to customer service.

FRESH FOOD

CD CD NW P’nS Blockhouse Bay Lynmall Stonefields Sylvia Park

• Did the produce look fresh?

PRODUCE (5 pts.)

5 2 5 3

FISH (5 pts.)

NA 4 4 5

MEAT (5 pts.)

4

5

5

4

DELI (5 pts.)

NA

4

4

5

BAKERY (5 pts.)

5

4

4

4

• Was there a full range of produce?

PRODUCE (5 pts.)

5 2 5 3

FISH (5 pts.)

NA 5 5 5

MEAT (5 pts.)

4

5

5

5

DELI (5 pts.)

NA

4

5

5

BAKERY (5 pts.)

5 5 5 4

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

5

1

5

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

5

5

5

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

5 3 3 5

• Overall shopper experience (5 pts.) 4

HOW THEY SCORE?

3 3 4

CD CD NW P’nS Blockhouse Bay Lynmall Stonefields Sylvia Park

Maximum available score: 195 pts 144: B 155: B

166: B

177: A Top Score

March 2016

I 23

New CEO for Hawke’s Bay Winegrowers

Melisa Beight

Melisa Beight has been appointed new CEO of Hawke’s Bay Winegrowers, taking on responsibility for the ongoing marketing and brand development initiatives for the Hawke’s Bay wine industry.

“Her valuable combination of marketing and legal experience plus unbounded energy and enthusiasm makes her the perfect choice to lead the HV wine industry to the next stage of its journey towards being recognised as one of the world’s great wine regions,” said Michael Henley, chairman of HBWG. n

Less Alcohol Available

Whangarei Company Purchased

Australasian Food Corporation Ltd (AFC) has reached an agreement to purchase Whangarei-based winemaking company Longview Estate, established and run by the Vuletich family since 1969.

The brand is renowned for its White Diamond wine, popular with NZ-based Asian buyers.

As part of the deal, Mario Vuletich and his daughter Maree will continue working for the company.

“AFC will own 51 percent of the Vineyard owning company, Australasian Food Corporation Longview Ltd, and there will be two other shareholders, NZ Silveray Group Ltd with 19 percent and a Chinese national Ms. Yinrui Shen with 30 percent,” said Brent King, director of AFC. n

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According to Statistics New Zealand, the total volume of pure alcohol available for consumption, expressed in terms of standard drinks, fell 4.1 percent in 2015 to the lowest level in the last 18 years.

Due to the increasing demand for craft beers, high-strength beer has doubled over the last five years. Meanwhile, the fall in table wine available for consumption coincided with a rise in the value and quality of wine exports from New Zealand, reflecting the larger proportion of locally produced wine being exported.

As for consumption, New Zealanders aged 18 and over are now drinking on average the equivalent of two standard drinks per person per day, equivalent to 500ml of 5 percent alcohol beer or two glasses of wine. n

Weedkiller Found In Beer

Traces of a weedkiller ingredient, namely glyphosate, have reportedly been found in 14 popular German beers.

According to tests conducted by the Munich Environmental Institute, all brands contained levels of glyphosate higher than that permitted by law (0.1 microgram). Germany’s Federal Institute for Risk Assessment, however, pointed out that those small quantities were unlikely to represent a risk to public health. n

Andrew Jeffries

Young Viticulturist Won Internship Twenty-one-year-old Andrew Jeffries has won an internship at Giesen Wines, as part of the company’s inaugural Graduate Programme that aims to develop the next generation of winemakers.

A third generation viticulturist, Blenheim-born Jeffries has obtained his Bachelor’s degree in viticulture and oenology at Lincoln University, before starting to work at Giesen’s premium organic vineyards in Marlborough. The successful graduate will now get the opportunity to travel to Burgundy, France, where the company has an estate, and will also visit the sales team in the UK, Australia and US. “It’s a great chance for me to learn about all the different aspects of the business, so that I have a far more rounded background,” Jeffries said.

Despite his young age, his experience has helped him to stand out among the applicants.

“We are keen to help young people into the industry and we’re delighted to be able to help Andrew gain a greater insight and provide him with comprehensive experience in viticulture, winemaking and sales and marketing across multiple markets,” said Rhyan Wardman, Giesen’s general manager Marlborough. n

Wine Sales Record

New Zealand’s largest listed wine company, Delegat Group, has delivered record wine case sales of 1,267,000 for its six months trading to December, boosting after tax profit to $21.5 million. Case sales rose 12 percent to 476,000 in the North American market, 8 percent to 407,000 in Australia, New Zealand and the Pacific, and 17 percent to 384,000 in the UK, Ireland and Europe.

Delegat is expanding its vineyards and targeting increased exports, looking to build a leading global ‘super premium’ wine company with its award-winning Oyster Bay and Barossa Valley Estate wine brands. n

Contract Winemaking Firm Expanded

Indevin has expanded its properties to include a Marlborough vineyard formerly owned by Winegrowers of Ara. According to media reports, the deal might be worth up to $283 million. Indevin, which provides contract winemaking services and has properties in Marlborough, Hawke’s Bay and Gisborne, pledged to offer ongoing employment to the existing team. n

Art To Support Conservation Moa Brewing Co. has presented ‘Lonesome Beast Native’, a creative collaboration between Shelton Woolright and urban artists Flox, Otis Frizzell, Dean Sacred and Askew One, which opened at The Auckland Zoo in early February.

Each customised image was shot during Shelton’s time at the native taxidermy vaults at the Auckland Museum, and then layered with unique designs by one of the partner artists. To support conservation efforts in the wild throughout New Zealand and overseas,

Moa has wrapped 15 of its Moa Methode Pilsner Magnum brews with the lead Moa image from the exhibit, and contributed all proceeds of its sales to the Auckland Zoo Conservation Fund.

“We feel it’s important that Moa gets behind efforts to protect what makes New Zealand so unique. Shelton’s efforts to combine the creative process with the message of conservation is impressive,” said Geoff Ross, CEO of Moa Brewing Co. and trustee of the Endangered Species Foundation. n March 2016

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Back To Butter

With the launch of its new Sea Salt Crystals Premium Butter, Lewis Road Creamery has gone back to its buttery beginnings. Inspired by the classic French style of butter and best enjoyed slathered on a thick slice of freshly baked bread, this product needs no accompaniment. Its flavour, unique texture and brilliant bite come from the French Guérande sea salt crystals added to its recipes. “I wanted to make a butter reminiscent of those beautiful butters I have eaten in France that have a real pop of salt in the mouth. Except, of course, I think New Zealand can do better,” said Peter Cullinane, Lewis Road Creamery founder. Sea Salt Crystals Premium Butter is available at a recommended retail price of $5.99 for 250g.

Straight From The Ice Age

The latest extension to McCashin’s Brewery range of drinks is Palaeo Water, which comes from one of the oldest aquifers on Earth, an ice age reservoir in the Nelson region.

Scientifically carbon-dated as being between 14,000 and 30,000 years old, it is amongst the purest water in the world and has been trapped underground for so long that is virtually as pure as water can be, as it has been untouched by humans for so long. At first, it had been used as an ingredients for all McCashin’s products, before they decided it was the right time to start bottling it on its own.

“With increased knowledge and awareness about how much sugar is contained in fizzy drinks and how bad sugar is, the water category in supermarkets is growing,” said Brewery spokeswoman Emma McCashin.

The new product comes in an arctic blue glass bottle with a simple, see-through label featuring a map of New Zealand. Currently available in 300mL and 500mL bottles, it is due to be released also in 330mL cans and 10L bag and box.

Pumpkin Makes It Better

GDL Brand Ltd is now stocking Potato, Rice and Pumpkin SNAPS in three delicious flavours from the Piranha range of snack foods. SNAPS are all natural, without artificial flavours, preservatives or GMO. Piranha has perfected the art of making tasty gluten-free snacks that are also trans-fat free and cholesterol free. An added benefit is the addition of pumpkin, a vegetable recommended by dieticians for its high content of dietary fiber, anti-oxidants, minerals and vitamins. Available in 25g packets, SNAPS tick all the boxes for a healthy, low calorie snack.

Plenty Of Health Benefits

A Different Energy Bar

CLIF Bar & Company started on a bike ride, when their founder, Gary Erickson, took a bite of another energy bar and instantly thought he could make a better one.

Made with wholesome, nutritious ingredients including organic rolled oats and organic brown rice syrup, CLIF Bars are a source of protein and fibre, have a unique optimal blend of 11 vitamins and minerals and are free from artificial sweeteners, flavours and preservatives.

Most importantly, they taste great and have a superior texture due to being baked instead of extruded. Currently, the only bars within the ‘health and lifestyle’ category target either diet or recovery; CLIF Bars instead provide sustained energy for those with active lifestyles and have the potential to convert muesli bar consumers to a higher value category.

Ready-To-Go Porridge

Recently launched by realFOODS, Instant Porridge Pots provide a no-mess and no-fuss way to enjoy the goodness of wholesome, tasty oats, at home, work or on-the-go. The company has even added the milk, so breakfast is ready in seconds. Flavours include Golden Syrup

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(both in Porridge and gluten-free Rice Porridge variants), Forest Fruit, Velvet Vanilla and Dreamy Choc. A good source of fibre, calcium and protein, the product is made with real fruit and does not contain any artificial flavours, colours, preservatives or cane sugar.

OWNED

Breaking new ground in aloe vera beverages, Rejuva has launched a carbonated drink aptly named Rejuva Sparkling. Research shows many consumers dislike the pulp in aloe drinks, so it has been excluded; but there is still a healthy 33 percent aloe vera in the form of juice. The result is a smooth, sparkling aloe drink with a drier flavour.

Another addition will also be launched at the same time, Rejuva Light, with 50 percent less sugar than Rejuva Original thanks to the use of stevia. Having 41 percent aloe vera and half the calories, it appeals to health-conscious fans of aloe vera.

Both products are available in 1.5L bottles.

With Quality In Mind Market leader in chilled soups, Naked Locals are introducing two new products into their range, each created with taste and quality in mind.

Horowhenua Broccoli Soup with kale and watercress has no added dairy, is gluten-free and has a 4 Health Star Rating, whilst Taupo Roasted Red Pepper Soup with feta and lemon is gluten-free and has a 3.5 Health Star Rating.

Aromatic Meals

As part of its meals range, Naked Kitchen is launching two new exciting flavours, including trending ingredients such as cauliflower, white quinoa, turmeric, seaweed and buckwheat.

Japanese Miso Noodle soup is a tasty Japanese-inspired miso soup with rice noodles, carrot, potato, tofu, edamame soybeans, seaweed, buckwheat and shiitake mushroom. A brand-new aromatic addition, Indian Spiced Cauliflower Kedgeree is filled with brown rice, moong dal, chunky cauliflower, potato, white quinoa, pumpkin, capsicum, coriander and turmeric.

Both flavours are gluten-free, vegetarian and have a 3.5 Health Star Rating.

Taste And Convenience

With new recipes always on the boil, Tasty Pot continue to refine their offering to meet the demand of a growing legion of foodies. Now, staying hot on the heels of consumer trends, their renowned glutenfree meals and soups are getting fresh beginnings with a new-look packaging. “We’ve used food imagery to help showcase the quality and variety of ingredients that we use, with more natural cues that better represent our packed by hand ‘homemade’ ethos.

The aim was to make our mouth water at a glance,” said Andrew Vivian, who co-founded Tasty Pot with wife Natalie. “We’ve also started differentiating between our meat and vegetarian recipes, and reflecting this cost differential in our pricing which will make our pots as much as $1 cheaper to buy.” Inspired by the freshness and quality of French food markets, the rebranding included the company’s soups, retailing from $4.99, and meals, from $5.99. Two new recipes include ‘Thai Chicken Noodle’ and ‘Friend in the Fridge’. Ready in a few minutes, they can be eaten on their own or used as an ingredient in cooking.

Off the back of the hugely successful launch of its 1-litre coconut drinking milk variants, Little Island has now released an exciting range of dairy-free flavoured coconut milks in new 380ml bottles. New flavours include Coffee, Banana and Strawberry, to complement the existing Original and Chocolate variants.

As with all Little Island products, the company puts an emphasis on high-quality, natural and organic ingredients, with no artificial colours, flavours or dairy in sight. The result is a delicious, creamy and refreshing flavoured coconut milk, coming in a convenient single-serve size.

The launch of the 380 ml range is also an exciting step in the development of a Samoan coconut processing facility, which is expected to be operational later this year; by then it will exclusively supply Little Island with Fairtrade, organic coconut cream, while guaranteeing better working conditions and income for farmers.

Cadbury has introduce its Flake Bakery Garnish Range, featuring flakes of premium dark, dairy milk and white chocolate that are ideal for all decorating and garnishing applications, including cakes and muffins for the in-store bakery. They are available in 5kg bags. To order contact Andrew.barrable@mdlz. com or phone 09 820 2600.

Driving Flavour Innovation

Last year, the Mentos brand drove flavour innovation with limited edition Raspberry and Caramel rolls, and experienced phenomenal growth of 39.7 percent through successful launches, including expansion into new platforms with NOWmints, ShareBags and Incredible Chews. To continue strong growth into 2016, Mentos is now releasing its newest innovation of Mentos roll, a limitededition flavour Pink Lemonade, perfect for the warmer summer months and sure to drive stick pack and roll category sales.

Look out for other new and exciting Mentos innovations later this year.

Low-Fat Kumara

Creamy Coconut Milk

Ideal For In-Store Bakeries

A healthy, sophisticated alternative to classic snacks is about to hit the market with the release of Kumara Fusion, a smooth, low-fat kumara blend, packed in 130g tubs. The product, available in supermarkets from March at a recommended retail price of $7.99, is free of dairy, gluten and nuts, and does not contain any added preservatives or colours.

Created by blending Beauregard kumara with just a few natural ingredients, Kumara Fusion met with great success when it was first offered in a local farmers’ markets.

“It became clear that the product had potential. The sweet, silky texture appealed to a wide range of people, even those that didn’t normally like kumara. That’s when we knew we had to launch Kumara Fusion on a larger scale,” said Olga Martinez, founder of Kumara Fusion. A versatile product, it can be enjoyed as a dip, a spread or even on its own, while also pairing well with fruit, nuts and cheese.

The line comes in three variants; Kumara Fusion Original, Kumara Fusion Honey and Kumara Fusion Chocolate, boasting a decadent layer of dark Whittaker’s chocolate.

Proudly Free Range Waitoa Free Range Chicken confirms its commitment to innovation and breadth to the range, with the recent launch of its Waitoa Free Range Chicken Rashers. Customer and consumer demand for the product has been extremely positive, and the release of chicken rashers is just an extension of the brand’s growth since launching Waitoa into the market in 2007. Over the years, the brand has delivered many successful first-to-market and award-winning products for its customers. Proudly free range, the company continues to lead with quality new products that adhere to the SPCA Blue Tick standards.

“The launch of our free range chicken rashers has been well received by our NPD team. We pride ourselves on quality category innovation and we are excited about the opportunities we see in the future,” said Jerem Wylie, NZ sales and marketing general manager, Waitoa Free Range Chicken.

Flavour-Changing Sweets

Tic Tac is releasing a new and exciting sub-brand called Tic Tac Mixers, pills that change flavour while being consumed. Those who are after a surprise or a sensorial experience will not be disappointed. Each pill is unique, as there are two flavours in one Tic Tac. Mixers are available in two varieties; ‘Cherry >> Coca’ and ‘Peach >> Lemonade’.

March 2016

I 27

health wellbeing Beauty Made Easy

Three new COLLECTION products are launching shortly, a contour kit, foundation and mascara. They will be arriving on shelf in 107 Countdown stores nationwide from late April to early May. The new COLLECTION Illuminating Touch Foundation gives a flawless, radiant complexion to last the distance. Infused with a blend of skincare actives, this hydrating formulation provides a natural luminosity to the skin with a light, silky soft texture. It is available in three shades, Cool Beige, Warm Beige and Honey. The new COLLECTION Divine Lash Mascara creates lashes that stand out from the crowd. Featuring a super volumising and curling formula paired with an enhanced multi-bristle brush, it boosts lashes for a bold, false lash effect. Infused with hydrating Hyaluronic Acid to condition and nourish, lashes will be left feeling soft and healthy too.

The new COLLECTION Contour Kit Sculpt helps contour and shimmer.

Featuring a matt contour powder to sculpt and add depth to facial contours and a pearlescent shimmer powder to highlight and illuminate, this compact is quick and easy to use. For extra ease of use, each pack contains how-to instructions and a diagram on the back of the pack. n

Dan Carter Teams Up With Schools

Healtheries is giving schools the chance to win new sports gear and meet rugby legend Dan Carter. The promotion, in partnership with Countdown supermarkets nationwide, gives customers the opportunity to nominate a school to win $10,000 in sports gear. Carter, who is a Healtheries brand ambassador, will personally deliver the cash to the winning school. The winning customer will also get to meet the rugby star and receive a $1,000 prize pack.

This is the third year the promotion has run, with Carew Peel Forest School in the South Island winning the first year and Silverdale Normal School in Hamilton winning last year. “We are excited to be partnering with Countdown again for this promotion, and being able to contribute new sports gear to a school. Being active is important for youngsters and we hope the prize money will have a positive impact,” Healtheries marketing manager Rachel McKendry said. “We are really looking forward to delighting another school this year with a brand new sports gear package and a visit from Dan.” Customers are automatically entered into the draw by swiping their ONECARD when purchasing any two Healtheries supplements, teas, or Kidscare products before 27 March at Countdown supermarkets.

Carter will deliver the prize money to the winning school in July. n

Chocolate Is Good For You Blackmores Growing In New Zealand Following strong global and local growth, Blackmores has cemented its intention to invest in the New Zealand market and to further support their New Zealand retailers and consumers with a bigger team and a new home.

Deva Dhar, Blackmores NZ Country Manager, said that “globally Blackmores is experiencing incredible growth because consumers are looking for quality brands that they can trust.

Blackmores has been supporting the health and wellbeing of New Zealanders for more than 30 years and has a strong commitment to grow here”.

The expansion in New Zealand has included the recruitment of a dedicated Blackmores’ sales team, and new offices capturing the essence of Blackmores’ famed healthy workplace spearheaded at the Blackmores Campus in Sydney, Australia.

“The team have just completed their first quarter in market, and already sales are showing the Blackmores brand climbing the leader board,” said Dhar.

Blackmores took away the NZSMI 2015 Best Integrated Marketing Campaign last year and will continue to invest in marketing and new product development. n

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Schwarzkopf have introduced the colours of the season and announced that the latest hair trend is all about chocolate brown in 2016.

It’s a colour that is more affordable than ever thanks to Schwarzkopf Brilliance New Chocolate Colours and Schwarzkopf Palette New Chocolate Colours.

Schwarzkopf Brilliance keeps hair runway ready. By providing up to three times more colour radiance, the Brilliance Intensive Colour Creams provide a rich colour infusion. For a shade of chocolate, the Brilliance range offers shimmering undertones and rich colours.

The new Brilliance Romantic Brown, Chocolate Mystery and Copper Mahogany provide long lasting intense colour and surpassable gloss.

Providing expressive summer colours and magnificent intense reflexes, Schwarzkopf Napro Palette is a rich look.

For maximised colour intensity and shine, Palette offers rich long lasting colour and pure indulgent care. The new summer browns offered from Palette offer expressive intense colour choices while caring Argan Oil cares for hair and offers up to more than 30 per cent shine.

Available in new shades, Medium Brown and Sunset Brown Palette provides a chocolate colour.

Schwarzkopf chocolate browns are available from all leading supermarkets nationwide. n

productwatch

OldTown 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.

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

Finally a Black Coffee bag with Sugar! OldTown Coffee is not only famous in Malaysia but has worldwide recognition for their quality singleserve coffees. New to NZ is OldTown Coffee ‘black coffee with sugar’. A blend of 3 roasted coffee beans with sugar added. Just pour hot water on the bag & let sit for 2 mins to get a strong, sweetened black coffee. Each 600g pack holds 20 individually wrapped coffee bags with sugar. For those that like white coffee, you need to look out for OldTown 3in1 coffee sticks.

All OldTown Coffee is Halal.

For more information on OldTown Coffee 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

productwatch

productwatch

coffee

Ethical Coffee

• ENVIRONMENTALLY FRIENDLY • NESPRESSO COMPATIBLE • AUTHENTIC FLAVOUR

www.tastypot.co.nz / hello@tastypot.co.nz / 09 622 1477

CONTACT JOSH COLE josh@honestcoffee.co.nz 021 893 464

or your local Innovative Sales and Marketing representative.

March 2016

I 29

productwatch

productwatch

2+ of your daily veg high in fibre low in sugar & fat gluten & dairy free

FEELING SAUCY

THE DIFFERENCE BETWEEN THE GOOD AND THE BEST

A BETTER RELATIONSHIP WITH FOOD Wilder And Hunt specialise in nutrient-dense real food, meaning no grains, no sugars, and no artificial ingredients.

Wilder and Hunt are about convenience health food, supplied by means of wholesale, retail and a food truck. “Here at Wilder and Hunt we envision a healthy world starting from the inside out, enabling ‘real people’ to be the best version of themselves and it starts with a better relationship with food. We deliver high nutrient dense real food for the fast lifestyle, bringing a healthy and sustainable option to the table,” founder and managing director Amy Wilder said.

Wilder and Hunt take the best quality ingredients from the purest parts of the world and add value to it. Wilder and Hunt aim to protect New Zealand’s ecosystem, health and community that makes our country unique and valued as a brand worldwide. By sourcing from local farms and growers where possible, but also ingredients from neighbouring countries such as Fiji, customers can trust that Wilder and Hunt have sourced the best to give to their body.

“Our mission and values boils down to the broadly quoted mantra of American food writer Michael Pollan: ‘Eat food; not too much; mostly plants – EAT REAL FOOD’,” Wilder said.

Wilder and Hunt’s muesli range includes Activated Nuts & Seeds, Protein Nutola, Chia Nut Bircher, and Cocoa Seed Crunch. Other products include kumara seed crackers, nut butters, and relish. Stockists include New World, Nosh Food Market and Farro Fresh.

For more information contact Amy Wilder on 0212705151 or email amy@wilderandhunt.co.nz.

OLD FASHIONED SWEET TREATS

Huffman’s sauces have been crafted to lift the flavours in a wide variety of foods and beverages. They work as seasonings bringing balance and harmony and can be used both as an ingredient and as a condiment. They are a shelf stable without the use of artificial preservatives or stabilizers without artificial flavours or a reliance on sugar or other nasties.

Huffman’s Crafty Sauces include Huffman’s Spiced Bloody Mary Tomato Ketchup, Huffman’s Thai Sweet Chilli Aromatic Sauce, and Huffman’s Original Chilli Pepper Not Too Hot Sauce.

Huffman’s use only the finest natural ingredients. Their vinegar takes the team at the distillery in Christchurch nine months to naturally ferment before being distilled and brought to the kitchens, and fresh Kaffir lime leaves, used in Huffman’s Thai Sweet Chilli Aromatic Sauce, are delivered within a day or two of picking by Kaffir Limes Co. who grow them on the Kapiti Coast. Stockists include Farro Fresh, New World, and Moore Wilson’s.

For more information contact Huffman’s on 021 464 251.

APPETITE FOR HONEST BREAD With care and intention, The People’s Bread produce the best quality bread as a growing family, and have an appetite for a meaningful eating experience.

The People’s Bread wish to share this with others, especially at a time where there is a need for real, honest, nutritious food on the market.

The People’s Bread are happy to support people’s health and taste for good food in a sustainable way by providing an honest and 100 per cent great staple.

The bread is true and whole grain, made by hand which has premium nutritional value and taste. All products are made from freshly milled organic and biodynamic flours with grain sourced as locally as possible. The grain is grinded by the bakers at The People’s Bread immediately before the doughs are made. The dough is left to ferment for up to 24 hours during which time it works its magic activating wild yeasts and lactobacilli before being transformed into the loaves.

Breads include sourdough super loaves, rye super loaf, original super loaf, multigrain super loaf, and sourdough hot cross buns exclusively for Easter.

Stockists include Moore Wilson’s Wellington and Farro Fresh Grey Lynn, Auckland. For more information contact 021 265 3753 or email thepeoplesbread@gmail.com.

SAVE THE BEES, SAVE THE WORLD

Pembroke Patisserie is an artisan bakery in Wanaka, New Zealand. “We create quality, authentic hand crafted French pastries and desserts. We are inspired by traditional French classic viennoiserie and patisserie such as croissants, macarons, and strawberry tarts. We also love making modern creations such as cronuts, and creating new and exciting treats using the finest ingredients available to us in Central Otago. We bake fresh for the Wanaka farmers market twice a week,” owners Matt and Kirsty said.

The couple moved to Wanaka in 2012 after a year in Melbourne following the 2011 Canterbury earthquakes. They looked for a way to start their own business which utilised the best of their combined skills and expertise. Matt has almost 20 years cooking experience as a pastry chef and

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head chef in New Zealand and abroad.

Kirsty has also worked for many years in restaurants, bars, cafes and hotels and upon returning to Christchurch from her OE in 2007, Kirsty worked as a cheese maker, studied French and completed a master’s degree in European Studies at Canterbury University.

“We have developed a biscuit range, handmade in small batches in Wanaka.

Each individual biscuit is hand rolled and cut and wherever possible we try to use the best local ingredients available.

Our biscuits are fresh, contain no preservatives, they’re just proper biscuits made the old fashioned way by a passionate and highly skilled chef.”

Stockists include Moore Wilson’s Wellington and Farro Fresh Auckland.

For more information contact Matt and Kirsty on 021 2024 651.

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With just seven humble natural ingredients, Humble Honey Soda is a replenishing soda that promotes wellbeing, nurtured by the goodness of honey bees. Inside every bottle is two teaspoons of Kamahi honey, a honey with complex flavours produced on the West Coast of the South Island, mixed with spring water and a touch of lemon.

With the world’s bee population in rapid decline, Humble Honey Soda wants to make a difference and help improve the plight of the local honey bee.

In short, Humble is dedicated to saving the bees. For every bottle sold Humble will assist with bee pollination.

Humble is working with beekeepers to put hives in schools and local communities, with schools having the opportunity to be part of the nurturing program, learning about bees, collecting honey and fundraising.

Humble is also finding ways to grow more flora and fauna to nurture the environment bees require to thrive.

Humble Honey Soda is available at food stores throughout New Zealand.

NEW RULES FOR HEALTH AND NUTRITION CLAIMS From 18 January 2016 all food businesses in Australia and New Zealand need to comply with new rules regarding making health claims in relation to their products. New Standard 1.2.7 of the Food Standards Code is aimed at creating more certainty over what you can and cannot say about your foodstuffs to enable producers to create and market value-added products but with safety nets around abusing this.

The Standard has been more than 12 years in the making and has been transitioned in over the past three years.

The new Standard breaks claims down into three different main claim types with different rules applying to each.

These are:

- claims that a food contains or doesn’t contain certain properties (e.g. ‘contains calcium’): a nutrition content claim; - claims that a food has a particular health effect but without reference to a serious disease (e.g. ‘calcium for strong bones’), : a general level health claim; and - claims that a food has a particular health effect relating to a serious disease (e.g. ‘calcium reduces the risk of osteoporosis’): a high level health claim.

Whenever a nutrition or health claim is made, the food must also contain a

full nutrition information panel (if it wasn’t required to already). You can still make claims that don’t fit within these categories (such as “pure” or “natural” etc) so long as those claims are true and not misleading or deceptive. This leaves the door slightly ajar for negative claims that are technically true but imply that other products in its competitor set do not have that attribute. For instance by claiming a beer to be preservative free when, by law, no preservatives are allowed in any beer anyway. That’s just clever marketing apparently.

As you can imagine, the requirements to make these claims ratchet up from nutrition content claims to high level health claims. Nutrition content claims are generally permitted but the specific claim made must be cross-checked against a schedule in the Standard.

If particular claims are made, for instance “increased carbohydrates”, the schedule governs the requirements to make that claim (in the example given, that the product has at least 25% more carbohydrates than the reference food). If you are making a comparison to another product (even if implied such as “increased” or “reduced”), you need to provide a reference product to substantiate this.

You can only make a descriptive claim (i.e. “increased”, “decreased”, “low” or “high” etc) in relation to listed

properties. So for an unlisted property such as anti-oxidants for instance, you can only state that the product contains that property, not that it contains more or less of them or that they serve a particular purpose.

For health claims the rules are slightly more complex. FSANZ has pre-approved more than 200 general level health claims and more than a dozen high level health claims and is considering many more. They are open to applications to add more health claims so long as the claim can be substantiated. If you are picking from the pre-approved list you can basically use the claim and have some limited flexibility as to how this claim is phrased. So for instance if the food contains the requisite amount of calcium, the schedule sets out a variety

of health claims that you are permitted to make. In some cases these claims can only be made in relation to specific populations such as children. To seek approval for a new general level health claim, companies can provide the research and evidence themselves to substantiate a claim that is then verified by MPI. When it comes to high level health claims, self-substantiation is not an option. There are a dozen or so pre-approved high level health claims (mainly related to the likes of heart disease and cholesterol). New claims can be approved but, understandably, the approval process is more involved.

Finally, some food types are barred from making all or most health claims such as infant formula, kava and alcohol.

This is generally to avoid portrayal of them as being healthy or, in the case of infant formula, superior to breast milk.

For alcohol the only nutrition claims that can be made are those relating to energy or carbs. So, even if I wanted to, I couldn’t tell you that most beer is 99%+ fat free and 99.9%+ sugar free for instance. You’d have to find that out for yourselves. n

Matt Wilson

Corporate Relations Manager DB Breweries Ltd

FOCUS ON HEALTHY EATING This year is set to be one of interesting change on the food and nutrition front.

At the time of writing the Government was about to kick off its package of initiatives to tackle obesity in children, while food companies will continue to add more products to the 900-plus that are already sporting the Health Star Rating scheme labels. It all adds up to a concerted and joined-up effort to tackle a complex problem.

FGC joined this effort in a very obvious way over the summer holiday period with the launch of two videos on healthier eating.

The first was about creating an “energy gap” to prevent weight gain, and the second to help consumers identify snacks vs treats. You may have seen them. They featured respected dietitian and Registered Nutritionist Nikki Hart, and contained simple but vital messages to help consumers eat better, and

therefore healthier.

Recently we launched the third and fourth in the series. These were about how to shop smarter and healthier, and how to eat to live longer. As in the first two videos, Nikki Hart chose these subjects because she regards them as some of the keys to helping people achieve good and balanced nutrition.

‘Smarter Shopping’ is full of great tips about where consumers can find the most healthful foods in supermarkets, how to read labels, and how to compare products.

Nikki says learning how to read labels to identify what’s in food is an important skill. She says there’s no one best labelling system, but the Health Star Rating and the Heart Foundation Tick programmes are good places to start.

Perhaps the best advice she gives shoppers is to arrive at the supermarket with a plan. “A menu plan for the week is not only good for your budget but it can ensure you balance meals with regards to variety.”

‘Successful Ageing’ is basically about eating the right foods to help consumers improve the odds of living past our life expectancy – which is 83 for women and 80 for men.

A menu plan for the week is not only good for your budget but it can ensure you balance meals with regards to variety.

She says that contrary to what many people believe, our population is healthier today than it was 50 years ago, thanks mainly to greater sanitation, improved diet, and advances in medical care.

And no prizes for guessing what those right foods are: those that minimise inflammation to reduce risk of chronic disease. She points to the three long-living and healthy cultures – the Japanese Okinawa, the Mediterranean, and the Nordic. The ageing success of those populations is based around the way they eat and move. “Across these three diets, the common theme is that all food is consumed in moderation and is largely plant-based.”

The New Zealand Food and Nutrition Guidelines promote eating a diet that has at least two fruit and three vegetables a day. And you can add fish and nuts to that. In fact, Nikki points out that eating 30g (a small handful)

of nuts and seeds five times a week has been shown to reduce heart disease risk by a whopping 50%! That’s not a lot of effort and expense for a heap of good.

These two videos end this series on healthier eating. In coming months FGC will be releasing a new series of short interviews with industry leaders talking about industry issues ranging from health & safety and labelling to talent retention and the role of FGC. You can catch all our videos on the YouTube channel. We welcome all feedback. n

Katherine Rich

CEO, New Zealand Food & Grocery Council

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the mistake of simply making them smaller supermarkets, important as that is, rather than creating something fresh and exciting like a real deli.

Peter Mitchell Publisher

My wife reckons that my years in the Navy made me a perfect husband. I can cook, sew, make beds, am tidy and in reasonable health – and when I met her I was already used to taking orders.

My old man got it right when he told me that whether a man ends up with a nest egg or a goose egg depends a lot on the kind of chick you marry.

Isn’t it amazing that the grocery industry has been the primary target of obesity campaigners on a variety of levels yet the restaurant industry has been left alone serving whatever it wants and deems popular. Admittedly some chefs have started to go down the more wholesome track but the majority of diners continue to order the same old popular dishes. Even the fast food industry has not been that targeted. There must be something about grocery that winds these clowns up and gets headlines.

The supply industry has given the thumbs up to the return of Dave Chambers to Progressive. While his fill-in for the past year didn’t rock any boats, he also had the company in a bit of a holding pattern. There’s little doubt that the organisation will be on the march again and upping the ante.

While our page two comment this month deals with the packaged meal market, there is another opportunity that seems to be missing in our retail make-up. And that is the possible upmarketing of our mid-range grocery outlets in the likes of Four Square, SuperValue and others. These stores are becoming important in smaller localities but perhaps we have made

The emphasis continues from health advisors, government departments and even the politicians about the evils of smoking. And while it is reasonably obvious that tobacco is very bad for people’s health, it is nevertheless a legal product and an important one at that for the smaller convenience stores

and the oil channel. Being constantly under threat of increased taxes, price rises, covered up cabinets and the dreaded plain packaging hasn’t done much for the confidence of the smaller operators although it isn’t a major turnover issue for supermarkets. The bottom end of the industry to whom it is an important issue, can’t leave the fight to the two tobacco majors and it is time to rally behind them to protect valuable turnover – and that’s from a non-smoker like me..

I’m getting a bit nervous about the shape of the grocery industry here in four or five years time. Hanging over us been the Aldi threat once it has Australia in order and now there appears an imminent entry into Oz

of the similarly giant Lidl group also out of Germany who have 10,000 discount grocery operations in 26 countries and are looking to expand.

Lidl is now the world’s fourth biggest global retailer (annual turnover $US103b) with Aldi down at number seven ($US86b). But mind you, this could be a tough market to crack and the current combatants won’t take any entry lying down.

According to a new survey, women say they are more comfortable undressing in front of men than in front of other women. They say women are too judgmental where of course, men are just grateful.

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OWNED