SupermarketNews Magazine | March 2020

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March 2020 • Vol. 13 No. 3

Plant-based feature (see page 18)

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NOW!

editorialcomment PLANT BASED CONTINUES TO GROW Reports continue to show that the sales of plant-based foods have increased year on year and proven to be a key driver of growth for retailers nationwide. Leading drivers include plant-based milks, meatless meats, dairy alternatives and plant-based meals. In the USA, the plant-based meat category alone is worth over $900 million, an increase of 18 percent on the previous year, with chilled plant-based meat driving the growth.

According to Plant and Food Research New Zealand, the country’s current protein production is focussed on proteins sourced from dairy and meat and there is ongoing discussion on where the sustainability limits are for meat and dairy production, and what role diversification of protein sources to include plant-based protein might play in our premium future foods.

Sarah Mitchell Editorial Director

sarah@reviewmags.com

In the plant-based category, NPD means that there is high demand for plant proteins sourced locally.

Despite the fact that there is significant innovation coming from overseas, there are opportunities for brands in New Zealand to capitalise on local sources and utilise protein research, and while there is scope for smaller production lines, the industry needs to look at ways this can be increased to be able make its mark internationally.

“The majority of plant proteins used in the New Zealand food industry are manufactured overseas (e.g. gluten in Australia/Europe, yellow pea protein in Canada/Europe),” the report stated in the Opportunities in Plant-Based Foods by Plant and Food Research NZ. “Many of the requirements for isolating and manufacturing plant proteins are similar to those for dairy proteins. It is likely that engineering expertise and manufacturing capability from the dairy industry could be applied to manufacturing plant proteins. The main issue around this approach is the willingness of the dairy sector equipment suppliers to provide pilot-scale equipment of sufficient size to develop the ingredients.”

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

food& grocery COUNCIL NEW ZEALAND

www.fgc.org.nz

Enjoy the issue. p.s As many of you are working from home, if you haven’t already, please do sign up to our FREE weekly e-newsletter to get updates, trends, insights and NPD straight to your inbox.

departments

04 News 14 What's New 16 Plant-based Feature 20 Product Sampling 24 NWBCA Report

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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 2020

CHAIRMAN PUBLISHER GENERAL MANAGER EDITORIAL DIRECTOR EDITOR ADVERTISING SALES

SENIOR DESIGNER GRAPHIC DESIGNER

ISSN No.

PETER MITCHELL Tania Walters, tania@reviewmags.com Kieran Mitchell, kieran@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell, caitlan@reviewmags.com Felicity-Anne Flack, felicity@reviewmags.com Harsha Thanthriwatte, harsha@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com Debby Wei, debby@reviewmags.com

1173-3365

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

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food& grocery COUNCIL NEW ZEALAND

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 a conference that covers industry issues and is addressed by international speakers. The organisation monitors product quality, sets standards for the industry and runs national competitions and awards.

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

March 2020

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news CELEBRATING 30 YEARS

REAL-TIME SALES APP LAUNCH Countdown has launched a new app called Compass, which enables its supplier partners to more closely monitor sales of their products in any Countdown store. Available for free on both ios and Android, Compass draws on historical sales patterns to calculate dynamic daily sales expectations for every product in every store. The app generates alerts for suppliers if sales drop below expectations, giving them the knowledge and opportunity to quickly identify and fix potential outof-stocks or other issues.

Countdown’s General Manager Merchandise & Replenishment, Steve Mills, said after seeing the app in action in Woolworths in Australia, many local suppliers had been asking for it to be made available here too.

“We’re expecting Compass to be a really valuable tool for our suppliers, to help them understand what’s happening in any one store in realtime, but also to be able to act on that knowledge.

“For example, there might be a product which is flying off the shelves somewhere but currently a supplier won’t always get that information with enough time to make a change for tomorrow. With Compass we’ll

all have that knowledge. Likewise, if there’s a product which isn’t selling as well as we expected, why is that? Is there stock on the shelf, have we got the display right and what else could be done to fix it?”

“Not only does Compass let you view live planograms in every store as soon as they’re available, it also enables you to see stock on hand, stock on order, stock in transit, price information and presentation levels.

One of the biggest benefits of Compass however is the ability for our suppliers’ reps to print shelf tickets. This request sends the ticket directly to the printing queue for our Price Integrity managers, which speeds changes up no end,” said Mills.

“We see Compass as a genuine winwin because a lost sale for a supplier is most likely an unsatisfied Countdown customer as well. We believe that the introduction of Compass here has the potential to recoup real value for suppliers while improving availability for our customers at the same time.”

Countdown has already piloted Compass with eight local suppliers, and the feedback has been resoundingly positive. n

Four Square Te Anau have celebrated team member Helen Meredith’s 30th anniversary with the store.

Helen first started with Four Square Te Anau in 1990, where she served as a checkout operator.

Fast forward thirty years, and you can still find her managing the store’s checkouts, stocking shelves or helping customers find what they’re looking for.

Highlights for Helen have included meeting people from all over the world, as well as meeting TV personalities and sports stars. Another fond memory of hers is when the store received the friendliest retail award for destination Fiordland.

“Four Square Te Anau has a special place in my heart.

I love working on the checkouts and interacting with locals on a daily basis, as they are now my family. The tourists who visit our store are always so friendly and are eager to learn more about NZ,” said Meredith.

“The local community love Helen, and she is known to be friendly, reliable and will greet locals by name. When we first took over Four Square Te Anau, Helen helped us get to grips with the local community. She is now a part of our wider family, with our two boys excited to see her on checkouts when they pop in,” said store owner operator Marissa Bruce.

Four Square Te Anau put on a morning tea with their staff to celebrate Helen’s milestone.

Helen was showered with cake, flowers, bubbles as well as a shout on their local More FM radio station. They also had fun decorating her checkout ensuring customers new about the momentous occasion.

On February 14th Four Square Te Anau put on a morning tea with their staff to celebrate Helen’s milestone.

Helen was showered with cake, flowers, bubbles as well as a shout on their local More FM radio station. They also had fun decorating her checkout ensuring customers knew about the momentous occasion.

Four Square Te Anau have been owned and operated by Marissa and Callum Bruce since 2015. n

HOT CROSS BUN CRAZE Hot cross buns are flying off the shelves at PAK’nSAVE Taupo in the lead up to Easter.

Taupo’s most popular Easter treat has seen the local PAK’nSAVE store lead in North Island hot cross bun sales over the past four weeks.

“We have been selling hot cross buns since early February and they have been flying off the shelves.

Compared to this time last year our sales have more than doubled with locals and tourists alike picking up the festive treat. With an amazing bakery team led by manager Amandeep Singh, we’re able to keep up with customer demand,” said store owneroperator Chris Grace.

“Our team are really getting into the Easter spirit this year. We are fully embracing the challenge of meeting customer demand by

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producing as many freshly-made in-house hot cross buns as possible,” said Amandeep Singh.

Over the years, New Zealand hot cross bun trends have started to evolve. There is still a significant amount of demand for traditional hot cross buns, but there are new flavours being introduced. New flavours such as brioche and chocolate are gaining popularity and contributing to the growing demand for hot cross buns. “Our customers like variety and are not afraid to try new things, which is why we have broadened our range of the festive treat.

We believe that our success is attributed to the range of different flavours, our amazing bakery team and their passion for baking the freshest treats, and Taupo’s high tourism numbers. Hot cross buns are such a nice, “once a year” treat and our customers are making the most of them being in store,” said Grace. n

OPPORTUNITY FOR CONSCIOUS CONSUMPTION Having spent over 18 months in the New Zealand market already with its No Meat Mince product, and more recently Mexican and Bolognese meal solutions, The Craft Meat Company have some big news. The team are excited to be releasing products in May that have been two years in development, Classic Hemp and Chipotle Burgers alongside its Old English and Chorizo Sausages.

The company’s goal is to make great tasting NZ-made plant protein products with a focus on being good for people and good for the planet.

Evidence based eating is an interesting conversation to be a part of, and leading, and people are up for it, according to director Justin Lemmens.

“Agree or disagree, whether the drivers are health, animal welfare or the increasing focus on sustainable food sources people want to talk and make decisions about it,” said Lemmens.

Lemmens has 20 years’ experience in food manufacturing, business and brand growth in the foodservice and retail sector in New Zealand, while joint shareholder Kyran Rei has 20+ years in cheffing and food manufacturing and is leading the

technical development, NPD and sustainability drive.

“From a nutritional standpoint, all The Craft Meat Company products use hemp. Considered one of the most nutritionally complete food sources in the world, the hemp in the product range delivers a complete essential amino acid profile also increasing the total consumable protein content, sitting comparably to animal based sources. We combine that with pea protein which is a good source of iron.” says Rei Also, high in dietary fibre, the range of products are low in cholesterol,

low sugar and low in saturated fat are among the other benefits. The ingredients used are of natural origin and GMO free, including some pretty cool one’s like seaweed based sausage casings. As a result of being plant based, the team at The Craft Meat Company can say its products are definitely hormone and antibiotic free.

Parent company Sustainable Foods have fantastic teams at its sites in Wellington and Dunedin. “We believe saving the world can taste great and are committed to minimalising our water footprint and reducing or eliminating plastic.

Obviously one of the fundamentals of a plant based diet is it is less intensive to produce environmentally.”

Sustainable Foods joint shareholders Justin Lemmens and Kyran Rei have a combined 45 years’ experience in FMCG and access to operations and logistics to service 400+ Retail Customers Nationwide on a daily basis.

“We’re proud to be New Zealand made, and rapt to have the opportunity to provide Aotearoa a conscious consumption opportunity that will of course, be delicious.” n

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internationalaisle HOOP’S NEW PARTNERSHIP

WONDER FOOD Food lovers the world over are going crackers over a new egg that has been developed in Australia.

The raw, smoked eggs from The Smoked Egg Company have wowed international audiences at the recent Gulifoods trade exhibition in Dubai.

Creators Paul and Julie Kos

have built on their best-practice free range egg farm to deliver a world-first egg that tastes great and eliminates the threat of salmonella.

As an added bonus, the smoked eggs have an extended shelf life.

Eggs are the most used ingredient in the kitchen and the new smoked egg is a game changer. n

SALES OF KEFIR SKYROCKET A yoghurt-like milk drink containing ‘gut-friendly’ bacteria looks set to be one of the major food trends of 2020 after sales dramatically rocketed in the last year. Kefir, was until recently, a very niche dairy product in the UK – bought mainly by Eastern European shoppers, a region where it is very popular.

But now demand for kefir drinks has begun soaring with Tesco seeing a 400 per cent rise in the last 18 months. Food experts believe that could be down to its probiotic qualities with kefir containing 40 types of gut-friendly bacteria as well as being a rich source of protein, calcium and vitamins.

“Shoppers are really switching on to gut-health and demand for kefir is now so strong that in the last few years we have nearly doubled our range and we have plans to add more this year,” said Tesco Dairy Drinks buyer Vicky Smith.

“Its popularity has been building, mainly by word of mouth, on a monthly basis to the extent that now we stock seven different drinks as well as four yoghurt variants. The original natural variety has a slightly sour but wonderfully creamy taste. Last year in order to widen its popularity we added cherry, strawberry plus mango and turmeric flavours.” n

New Zealand brand activation specialist Hoop has formed a joint venture with Australia’s largest pure play co-packer LJM to fill the gap in New Zealand’s co-packing market. The partnership will position the companies as the leading retail co-packing specialists for New Zealand suppliers, with the first run scheduled for May 2020.

LJM, employing over 500 people across seven high-tech sites in New South Wales and Victoria (50,000sqm including Multipack LJM), moves approximately 60 million packaged products across 1000 SKU annually

MORE APPEELING The team at Allen’s lollies have officially gone bananas and covered its beloved banana lolly in milk chocolate. Creating the perfect bite-sized treat, the new Allen’s Mini Chocolate Bananas are a mouthwatering combination of creamy chocolate and banana flavour.

“Allen’s bananas have always been a standout favourite in our lolly range, and we know our fans who like them, really LOVE them!

However, we know the unique texture and bold banana flavour might not be for everyone, but now that they’re covered in chocolate, we don’t know how anyone could resist?!” said Nestlé Head of Marketing Confectionery, Joyce Tan. n

SOFT PLASTIC RECYCLING TREBLES Sustainability organisation RED Group will be able to treble the amount of soft plastic it collects for recycling thanks to a $430,000 grant from the Coles Nurture Fund. RED Group will use the grant to purchase new processing technology and three new vehicles to increase collection and recycling of soft plastic across Australia.

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for national and global FMCG, food, beverages, spirits and pharmaceuticals companies. The aim of the joint venture is to be the go-to service provider for all co-packing requirements in the New Zealand market, enabling local suppliers to design and build specialist promotional activities.

“The co-packing industry in New Zealand is fragmented. There is a huge gap in the market for a dedicated copacker to enter and drive the industry forward. LJM’s strong co-packing track record, size, intellectual property and technology combined with Hoop’s marketing and promotional capabilities are expected to be embraced by FMCG brands,” said Chris Hood, Director at Hoop Ltd. n

The grant comes nine years after the launch of the REDcycle programme at Coles, where customers can drop off their soft plastics to be recycled into a wide range of products such as outdoor furniture, road base and garden edging.

Coles CEO, Steven Cain said the need to support recycling solutions was now more important than ever.

“We want to be the most sustainable supermarket in Australia and drive generational sustainability in the country,” said Cain. “With the volume of soft plastics collected by Coles rising by as much as 32 percent last financial year, we want to help find more Australian solutions for recovered material.” n

CH’I SECURES BUNDABERG’S DISTRIBUTION Effective from 1 April, a sales representation agreement has been signed by the Ch’i Drinks Workshop and Bundaberg Brewed Drinks Kiwi subsidiary, Neill, Cropper & Co Ltd.

Kiwi-owned herbal drinks business, Ch’i Drinks Workshop, has announced a partnership with a subsidiary of Australian premium soft drink player Bundaberg Brewed Drinks — a move which will significantly upskill Ch’i’s sales and distribution, as well as improve reach and visibility across New Zealand retail and hospitality markets.

Auckland-based Neill, Cropper & Co has been operating in New Zealand for over 100 years and is Bundaberg Brewed Drinks’ long-established importer and distributor in New Zealand.

“As distributors in the ‘premium soft drinks’

sector, Neill, Cropper & Co fully appreciate the consumer passion for Ch’i, but at the same time they’ve witnessed our distribution gaps,” said Ray Nicholls, owner of Ch’i International.

“Neill, Cropper & Co are helping secure a much stronger position for delivering a larger stream of herbal drinks.”

The partnership will enable Neill, Cropper & Co to capture Ch’i’s unrealised brand value by improving their overall distribution and availability.

The deal will give them access to food, hospitality and impulse outlets.

“Ch’i has short-changed New Zealand’s retail trade by not providing the support and focus required in the competitive FMCG business. This means, with Bundaberg Brewed Drinks’ distribution horsepower, you can expect to see Ch’i drinks on more café menus and drinks lists, which is something consumers have asked for.”

While Neill, Cropper & Co is set to represent Ch’i out in the field, it has been agreed that all transporting and invoicing of Ch’i products be carried out by the Ch’i Drinks Workshop. This is believed to be the most efficient model.

“Our sole focus on the Ch’i Drinks Workshop will be making their drinks and ideas available to as many consumers as possible. This is an integral business function for us, we strive to be a major value contributor to our partners in the various reseller channels,” said Neill, Cropper & Co Director, Andrew Cowsill.

“Neill, Cropper & Co’s mission is to achieve outstanding sales results in the premium drinks sector, and we are very excited about the opportunities this partnership presents.”

Both organisations have been supplying premium beverage brands to New Zealand since the 1980s and are keen to further their relationship if the timing is right.

“Bundaberg Brewed Drinks has distribution arrangements in over 60 countries, including Europe, United Kingdom, United Sates, Asia and Middle East. Any future partnerships with Ch’i beyond New Zealand remain up for discussion,” said Nicholls.

“Bundaberg Brewed Drinks doesn’t partner with just anyone. They are proven and cautious. We expect a three-fold effect: Ch’i will be available in higher volumes; brand awareness will grow; and we can now execute a new series of drink ideas. It’s an exciting time.” n

DRINKS FOR THE MOMENTS YOUR CUSTOMERS FIRST. DRINKS FOR THE MOMENTS YOUR DRINKS DRINKSFOR FORPUT THE THETHEMSELVES MOMENTS MOMENTSYOUR YOUR CUSTOMERS PUT THEMSELVES FIRST. CUSTOMERS CUSTOMERSPUT PUTTHEMSELVES THEMSELVESFIRST. FIRST.

New ideas in premium New ideas New New ideas ideas in premium inbeverages. inpremium premium beverages. beverages. beverages.

750ml 330ml 330ml 300ml 750ml 330ml 330ml 300ml Naturally Alkaline Handcrafted Fun nostalgic The Original D RI Naturally Alkaline Handcrafted Fun nostalgic The Original CH’I CH’I D RI NK NK SS WO WO RK RK SS H HO OP P RIVE RIVE RH RH EAD EAD NEW NEW ZEAL ZEAL AND AND water extracts flavours herbal water with with record record extracts of of Ginger Ginger flavours of of New New herbal drink drink since since 750ml 330ml 330ml 300ml 750ml 750ml 330ml 330ml 330ml 300ml 300ml www.chidrinks.com high pH pH tested at at 9.7.

9.7. and Cardomom.

Zealands favourite 1987, now www.chidrinks.com high tested and330ml Cardomom.

Zealands favourite 1987, now in in a a For more information Naturally Alkaline Handcrafted Fun nostalgic The Original CH’I D SSWO RK SO Naturally Naturally Alkaline Alkaline Handcrafted Handcrafted Fun Fun nostalgic nostalgic The The Original Original CH’I CH’I Bottled at at CH’I’s CH’I’s Warming recyclable DRIDRI NK RINK NK S WO WO RK RK S Hlocal SHHPOOPP contact your Bottled Warming brighter brighter baked baked cafe cafe treat. treat. recyclable glass glass RIVE RH NEW ZEAL AND RIVE RIVE RH EAD RHEAD EAD NEW NEW ZEAL ZEAL AND AND water with record extracts of Ginger flavours of New herbal drink since water water with with record record extracts extracts of of Ginger Ginger flavours flavours of of New New herbal herbal drink drink since since Neill Cropper representative. unique original original flavours. single unique flavours. single portion. portion. www.chidrinks.com high pH tested 9.7. and Cardomom.

Zealands favourite 1987, now www.chidrinks.com www.chidrinks.com high high pH pH tested tested atat at 9.7.

9.7. and and Cardomom.

Cardomom. Zealands Zealands favourite favourite 1987, 1987, now now inin a inaa source source Bottled CH’I’s Warming brighter baked cafe treat. recyclable glass Bottled Bottled atat at CH’I’s CH’I’s Warming Warming brighter brighter baked baked cafe cafe treat. treat. recyclable recyclable glass glass unique original flavours. single portion. unique unique original original flavours. flavours. single single portion. portion. source source source March 2020

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WHOLE FOODS TAKES ON LEWIS ROAD Premium butter produced by Lewis Road Creamery has become the first New Zealand dairy product to be stocked US-wide by American supermarket giant Whole Foods.

The New Zealand grass-fed butter is now on Whole Foods shelves in 37 states, including in flagship stores in Union Square, New York, and Austin, Texas.

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The butter is made from milk that meets a stringent 10 Star Premium Standard that covers grass-fed, freerange, animal welfare, human welfare, environmental sustainability, and climate change mitigation.

At US $6.99 for an 8oz pack, the butter now retails as the most expensive grass-fed butter per pound being sold nationally by Whole Foods.

“The things we take for granted – our cows living outside, eating fresh grass – are absolutely prized over there, to a degree that’s taken even us by surprise,” said Lewis Road Creamery’s founder Peter Cullinane.

It shows that we can put New Zealand butter back on the world stage, not as an export commodity going into other bulk products, but as a stand-out brand in its own right.”

The butter initially launched in the US in late 2018 in ten Texas-based Central Markets stores. Sales took off, with the Lewis Road brand flying off shelves twice as fast as it does in New Zealand. The deal with Whole Foods for US -wide distribution followed, with the butter going on sale in 271 stores across the United States this month.

“Genuine grass-fed and authentic free-range are at top of the dairy list for Whole Foods’ customers. The other major thing they’re looking for is the

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non-GMO sticker. We can deliver all that in spades,” said Cullinane.

US consumers are particularly struck

by New Zealand butter’s golden hue, a natural result of our cows’ grass diet, which contrasts with the very pale appearance of US domestic grain-fed butter.

The company said its success underscores the importance of pursuing diversified export markets for NZ value-add dairy products.

“I think the US market, with its

MOBILE APP

tariffs and domestic protections, is sometimes put in the too hard basket,” said Nicola O’Rourke, Lewis Road’s general manager. “But the price that we’re able to get, because we’re explaining our incredibly high quality credentials, makes all those hurdles surmountable.”

Lewis Road Creamery’s New Zealand Grass-fed butter is also now sold in 950 Woolworth’s stores in Australia, and has just gone on sale in the ultra-exclusive Erewhon network in California. n

A RECIPE FOR PLASTICS RECYCLING

A world-first research project from WasteMINZ shows that New Zealand households dispose of 1.76 billion plastic containers in their kerbside recycling and rubbish bins each year - and a staggering 39 per cent of them end up in landfill.

The report underlines a terrifying set of statistics that suggest those sustainability goals remain a very distant target for many manufacturers and packagers.

But there’s a recipe to turn it around.

OUR PLASTIC PACKAGING: OUR BUSINESS THE TRUTH ABOUT RECYCLING PLASTIC CONTAINERS

HOW MUCH PLASTIC DO WE USE IN NZ? EACH YEAR,KIWI HOUSEHOLDS GET THROUGH A STAGGERING

Vs

Add some information...

The WasteMINZ audits show that an estimated 181 million containers don’t have clear labels. In fact, 36 of the 188 single-use plastic bottles the average NZ household throws out each year go straight to landfill, simply because they’re put in the wrong bin.

Plastic identification codes like 1, 2 and 5 help householders determine which plastic bottles and containers they can put in their kerbside recycling. Or go a step further with evidencebased recycling labels, such as the Australasian Recycling Label (ARL), which provides information on the recyclability of a material depending on the proportion of a population that can dispose of that material in kerbside recycling.

In New Zealand, all councils accept plastic 1 and most take plastic 2. That’s “Recyclable” under the ARL. A plastic 3 container may be labelled “Conditionally Recyclable”; consumers need to check whether their council accepts it.

Soft plastic? “Not Recyclable.” And it sounds obvious – but like the cherry on the cake, put your label somewhere it will be easily spotted, such as the lid.

BOX

TRAY

WRAP

Recyclable

Conditionally Recyclable

Not Recyclable

Mix it all together with some innovative packaging design.

Like all successful long-lasting recipes, there are just a few key ingredients for a solution to this overwhelming problem. Packagers and manufacturers – choose your plastic carefully. Keep it clear. Label it carefully and visibly.

It’s simple. Leave your wonderful product in. Design the problems out. n

THERE ARE

LIMITED MARKETS FOR PLASTICS

3

46%

26%

4

6

7

NO!

2678 TONNES

15%

OF NZ'S PLASTIC CONTAINERS THAT DON'T ALWAYS GET A SECOND LIFE YET ONLY

NO!

THAT'S

NO!

NO!

62% OF PLASTIC CONTAINERS ARE PLACED IN RECYCLING BINS

WHY AREN'T MORE PLASTICS RECYCLED IN NZ? IT'S NOT JUST CONSUMER ERROR

181 MILLION

258 MILLION

46

MILLION

CONTAINERS ARE MADE FROM

COLOURED PLASTIC

ARE COVERED

BY PLASTIC SLEEVES, WHICH PREVENT THEM BEING RECYCLED CORRECTLY

PREVENTING THEM FROM BEING RECYCLED INTO LIKEFOR-LIKE ITEMS. THEY MAY ONLY BECOME BINS OR PALLETS, WHICH MAY NOT BE RECYCLED AGAIN

CONTAINERS IN NZ LACK VISIBLE INFORMATION ON WHETHER THEY ARE RECYCLABLE!

HOW CAN YOU MAKE YOUR PLASTIC PACKAGING MORE RECYCLABLE?

BY MAKING IT:

SLEEVELESS

Eat, drink and enjoy – and ensure New Zealand does too.

MILLION

87% OF PLASTIC CONTAINERS ARE EASILY RECYCLED

CLEAR

It may help to sell soft drinks, but colouring plastic reduces its ability to be recycled into new things. And black plastic is not detected by optical sorters in recycling facilities.

Shrink-wrapped plastic sleeves aren’t a better option, either. They disguise the underlying plastic material so optical and manual sorters struggle to determine its type.

Furthermore, around 25 million bottles go into recycling bins still wearing their shrink-wrapped sleeves. Try taking one off a bottle yourself - you may find it’s not as easy as the zip-strip and instructions imply!

767

1.76 BILLION

Start with high quality plastic...

Containers made from highly recyclable plastics 1 and 2 can be turned back into new plastic containers, over and over again. With a high market value, they can be recycled both in New Zealand and offshore. Plastic 5, often used for ice cream and chilled foods, can be recycled in New Zealand if councils have the means to separate it out.

If manufacturers switched to plastics 1, 2 and 5, all their packaging could be recycled onshore in Aotearoa.

854 MILLION

ADD

LABELLING

1 +

AVOID

MIXED MATERIALS E.G.

PLASTIC STUCK TO CARDBOARD

+

FOR MORE INFORMATION ON HOW TO DESIGN FOR RECYCLABILITY GO TO

wasteminz.org.nz

March 2020

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ANNIES FRUIT SNACKS RIPE FOR SUCCESS Iconic New Zealand brand Annies has launched a fresh new look and added three more products to its successful range of New Zealand made, 100 percent fruit snacks.

Backed by a comprehensive marketing plan, Annies Fruit Jerky, Fruit Strips and Fruit Flats will be available from March, and respond to high consumer demand by being vegan, and gluten, dairy, preservative, sulphite and concentrate free.

A first of its kind in New Zealand, the Fruit Jerky is a combination of Annies real fruit flavours, in a convenient, resealable pouch. Ideal for group sharing and unique to the market.

Retailing at an accessible $5.99, the new products appeal to a wide range of shoppers and occasions, from school

lunches to post-gym workouts, office pick-me-ups and hiking energisers.

Annies also offers on-going promotional activity in-store and regular store servicing and account management – making it simple to stock and restock products.

Annies has been proudly made in Marlborough for over 33 years and the new look and packaging reflects the natural, simple and honest ingredients inside. Created by leading Aucklandbased design agency and food packaging specialists Dow Goodfolk, it’s a fresh, fun, modern looking brand with great

store presentation that stands out for its simplicity. Annies’ updated brand and new products land at a time when consumer trends are shifting towards healthier products, transparency around country of origin, and a focus on quality natural ingredients The new products have already launched in export markets where consumer response has been overwhelmingly positive, and sales exceeded expectations. The company expects New Zealand shoppers to respond equally well. For more information visit www.annies.co.nz. n

It’s only good inside.

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GREATER INSIGHTS FOR SUPPLIERS

First, I’d like to thank you all for all the warm congratulations and support for my new role.

I’m looking forward to continuing to work with you all. As always, please know that I am always available to chat and I welcome getting your feedback.

Last year, Woolworths Group successfully launched Compass, an app that allows suppliers to closely monitor the sales performance of their products in each store. The results have been fantastic and we’re delighted to announce that from 12 March 2020 you’ll be able to access the Compass app here in New Zealand.

The app is available on Apple and Android and draws on historical sales patterns to calculate dynamic daily sales expectations for every product in every store. The app generates alerts for suppliers if sales drop below expectations, and allows suppliers to quickly identify and fix potential

Steve Mills

General Manager Merchandise

out-of-stocks or merchandising issues impacting sales opportunities.

We’re proud to be the first New Zealand retailer to invest in a free lost sales monitor for our suppliers. We see this as a genuine win-win, because a lost sale for a supplier, is a lost sale for us, and most likely an unsatisfied customer as well. We believe that the introduction of Compass here does have the potential to recoup millions in lost sales for suppliers while also improving availability for our customers.

We know that many of you are already visiting our Countdown stores across the country and Compass has been specifically designed to make your job easier and more efficient. Not only does Compass let you view live planograms in every store as soon as a new planogram is available, it also enables you to see stock on hand, stock on order, stock in transit, the standard sell price, the promotional price and minimum presentation levels.

I think you will agree that the biggest advantage of Compass is that it lets your representatives print shelf tickets.

This request sends the ticket directly to the printing que for our Price Integrity (PI) managers to print; which we hope will speed up sales! We’ve been piloting Compass with eight suppliers, and the feedback has been resoundingly positive.

We’ve seen the pilot suppliers change their call cycle to target the right stores on the right days and times. This is resulting in better on-shelf availability for our customers.

Feedback from our Australian suppliers has also been amazing. They say that Compass is an incredibly helpful tool for their merchandisers.

Most of the feedback focuses on how beneficial the greater insight across their whole field force, helps ensure they’re focused on addressing the right things in the right stores for the benefit of their clients and their customers. If you would like more information on Compass and how to download the app please contact Compass@countdown. co.nz and of course I’d be keen to hear n what you think of the app.

and the next … all with the goal of finishing before the shoppers arrive.

It’s a job that calls for a cool head, common sense, and a lot of responsibility, and those starting out have to undergo training provided by suppliers or their agencies.

That includes completing a health & safety requirement called the NZ Food & Grocery Council Safe In-Store Pass.

It’s an online course designed by retailers and suppliers to improve the safety of merchandisers (and sales reps) in-store.

It covers common hazards, procedures on handling them, and how to act when an incident occurs – all vital tools in a busy early-morning supermarket. In addition, those who handle food can gain an FGC Food Handling Approved Pass, giving them skills to safely handle food for public consumption.

Merchandising can be a steppingstone to a career in management/sales representative, with many companies valuing the ability to be accurate under pressure that merchandising brings. Most merchandising agencies offer staff personal development plans setting out targets and opening up conversations about career paths.

Part of a merchandiser’s job involves communicating with supermarket managers and helping resolve product issues as they arise.

So, as well as knowing their products, they need to know a lot about how a supermarket works, and also how individual stores like to do things. That means they’re the eyes and ears for suppliers on what products are selling

and what aren’t, with their reports often beating sales data back to the supplier.

But the strongest part of the value of merchandising is the job they do to get product in store and ready for sale.

As one of FGC’s merchandising agency members puts it, the last 50 metres is the hardest part of the supply chain, and has been shown to be the most expensive for retailers. For that reason, the job merchandisers do as a service to retailers should be applauded and valued.

Unfortunately, that’s not universal, and some continue to receive less-thanideal treatment. I’ve written about this previously, but I continue to be disappointed when I hear reports about some of the treatment directed at some merchandisers. It ranges from rudeness and shouting to swearing, and even instances of bullying and harassment.

This isn’t acceptable in any workplace.

Friendliness and courteousness is free and does make a difference to people doing an already stressful job.

Many merchandisers are highly valued by the stores they work in, and those stores surely get the best out of suppliers. It seems to me that attitude to merchandisers (and store culture generally) comes from the top, with store owners setting the tone.

The reality is, without merchandisers helping retailers, the work just wouldn’t get done, putting even more pressure on already busy supermarket staff. So thank a merchandiser today and remember that professional courtesy doesn’t cost a cent. n

THE SILENT SALES PEOPLE

Merchandisers have been described by some as “The Silent Sales People” of retail, important team members who help supermarkets and suppliers make sure product is on the shelf at the right time to satisfy shoppers’ requirements and, of course, sell more product. To others they are “shelf stackers,” but those in the know are aware that the role and the potential impact is so much more than that.

I believe the all-round skills needed better suit the sales description. But no matter what they’re called, merchandisers, in my opinion, form the backbone of the supermarket industry. They’re the people who get up in the small hours to make sure there are enough groceries on the shelves for when shoppers wake up and get down to the supermarket.

They’re at the frontline of any marketing and sales strategy. It’s a job that supports the marketing and promotion of particular suppliers and products, and it does this in a variety of ways: erecting in-store displays to showcase products, rotating according to use-by date, making sure the price is right – and filling shelves with the correct product.

It’s hard work, with generally unsociable hours, and the pressure is always on, because when one store is completed, they’re often off to the next,

Katherine Rich

Chief Executive NZ Food & Grocery Council

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New Zealand is currently at Alert Level 4. For more information visit covid19.govt.nz/government-actions/covid-19-alert-level/ March 2020

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Naturally Hypoallergenic

Tabletop Convenience

Ultra-Absorbent, thin and comfortable. Bamboo Babe is a change-maker in plastic-free period products.

Designed and founded in Australia, the range of naturally hypoallergenic sanitary pads are made from 100 percent organic bamboo. Biodegradable and compostable from product to packaging, the offering includes pantyliners as well as Normal, Super and Night pads. An environmentally friendly option that won’t cost the earth.

For more information call Natural Things on 0800 674 264.

Al Brown’s Old Yella Habanero Mustard is finally available to take home. We’ve been making this mustard for years, serving it at Depot Eatery, Federal St Deli & Best Ugly Bagel stores adding a ‘Lick of Yellow’ to some our most well-loved dishes. Now available in a convenient squeeze bottle ideal for your tabletop. It is not overly hot but definitely has the habanero sting in its tail.

This mustard is perfect to squiggle on a really good hot dog, make a simple zingy salad dressing, baste over a rack of ribs or add a couple of tablespoons into a cheese sauce. It ‘Goes on everything’.

Available through Wild Country Foods info@wildcountry.co.nz.

Buzzy Breakfast

New Honey Puffs Buzzy Blackcurrant is lightly coated with blackcurrant juice concentrate and real NZ honey.

A lightly sweet and tangy taste that also turns your milk purple! It has a 4 Health Star Rating, and no artificial colours or flavours. Buzzy Blackcurrant is low in both salt and fat and contains carbohydrates for energy.

Philips Avent is the preferred choice in soothers and now has an exciting new range of Ultra Air soothers now available in supermarkets nationwide.

Featuring a lightweight shield with four extra-large air holes for increased airflow, helping to prevent skin irritation, they now also come in a Night variety with a handy ‘glow knob’ making them easier to find in the dark.

Its most popular 18m+ soother, is now in Ultra Air format as well and can assist with ‘sleep resistance’ when toddlers are transitioning away from day sleeps and features an extra firm teat for toddler’s growing teeth and gums.

For more information visit www. endeavourconsumer.co.nz or email consumer@endeavourconsumer.com.

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If it’s called a fruit snack, it should be fruit, right? At least that’s how the team at Sun-Maid feel. Simply sweet and wonderfully sour, Sun-Maid Strawberry Sour Raisin Snacks are whole golden raisins flavoured with other natural flavours. Simply said, this better-for-you snack will put your taste buds in a strawberry patch of deliciousness.

Four new flavours have been launched in the line-up including, Strawberry, Watermelon, Mixed Berry and Grape.

For more information contact William Aitken on 09 370 0000.

Bursting With Flavour

Preferred Choice

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Karma Bites Popped Lotus Seeds are the latest vegan product taking the international markets by storm. They are bursting with flavour plus a range of health benefits, being low in calories and saturated fats, high in minerals and protein, and free from gluten, refined sugar and anything artificial. Popped lotus seeds have been hailed by health experts as the next popcorn and with Karma Bites variety of flavours - Himalayan Pink Salt, Caramel, Wasabi, Coconut Vanilla and Peri Peri – there’s something to appeal to every consumers’ taste buds. This product is great eaten as a filling and guilt free pre-gym snack, an appetizing garnish to liven up salads and smoothie bowels, and will be a hit in kids’ lunch boxes with their fun packaging. Distributed by Live a Little Foods, who are your one stop shop for health-conscious snacks and treats without compromising on taste. For more information, please email info@livealittlefoods.co.nz.

Fruit Tango

Satisfying customer demand for sugar free products, British soft drink giants, Britvic, have released a fun range of soft drinks under their iconic Tango brand, known for its lip-smacking real fruit “tang”. Featuring three refreshing flavours - Strawberry & Watermelon, Tropical and Orange – these thirst quenchers might be free from sugar and calories but are still full of fruity sweetness. Distributors of the product, UK Foods, are also supplying the classic Britvic favourite 7Up Sugar Free, famous for its natural lemon lime flavour. Each soft drink is free from artificial flavours, colours, preservatives and of course, sugar. Containing only 4kcal per can, a competitive retail price and lots of fruity fizz, shoppers will love these eye-catching additions to supermarket shelves.

For a limited time, you can score a free carton of each variant by emailing office@ukfoods.co.nz and can take advantage of ongoing promos and deep cuts on these lines. For more information contact www.ukfood.co.nz

Delicious Starts Here

Family Favourites

New products from George Weston Foods are set to drive growth in the Bakery Breakfast category this autumn by attracting new customers and encouraging impulse purchase. New Tip Top Café English muffins will reinvigorate the muffin market and drive trade up through elevated flavours and a lighter, crispier texture. Customers can choose between three delicious flavours including Olive Oil & Sea Salt, Apple & Cinnamon, and Aged Cheddar. New Golden Pikelet Bites are perfect for families, extending the Golden brand into the lunchbox and snacking occasions. There are two flavours to choose from, plain or choc. Modular displays enable the exciting new products to be displayed alongside category leading Golden Crumpets, attracting crumpet buyers and driving 1+ purchase. For more information visit www.gwf.com.au.

Memories are made with oven-baked goodness so Mrs Higgins has opened up her recipe book to share some of her family favourites. Family Recipes come in four delicious flavours (Red Velvet, Peanut Butter Chocolate, Salted Caramel, and Double Chocolate) and are available in 300g re-sealable share packs. Make it a Mrs Higgins moment. For more information contact your local Alliance Marketing representative of Mrs Higgins directly on 09 837 4900.

New To The Range

The fastest growing healthy snack brand in NZ, Nibblish, is back with two new fruits to add to its portfolio: Sundried Apricots and Gently Baked Cranberry. Consumers are slowly turning away from the existing apricots on the market because they are all chocka with chemicals to keep them bright and orange. Similarly, the cranberries on shelf are the by-product of cranberry juice which makes them flat and high in sugar. Customers love that Nibblish doesn’t do additives so they have one ingredient for their apricots – Apricot! And the Nibblish cranberries are grown to be eaten so they are plump, full of flavour and sure to be a big hit. For more information contact 027 519 8146 or www.nibblish.co.nz.

Fabulicious Fizzy Fun

Watch out! There’s a new Fabulicious Sherbert Fizz flavour in town. Green Apple Sherbert Fizz has landed to take your taste buds by storm. A tangy green apple layer wrapped around its famous sherbert filling, this combination leaves you wanting more. Available in a 200g share bag or 40g twin pack. For more information please contact Amy on amy@rjlicorice.co.nz.

Empowering Consumers’ Choice

Producers and consumers have the choice and ability to make significant decisions.

Palm oil plantations are currently the leading cause of rainforest destruction in Malaysia and Indonesia, with the equivalent of almost 300 soccer fields being destroyed every hour (The Orangutan Project). Habitat loss is driving some of the world’s most endangered species to extinction. Grin choose to be palm oil free and have recently received the Orangutan Alliance’s seal of approval: as Certified Palm Oil Free, New Zealand’s first oral health care brand to receive such certification.

“Providing customers with natural and environmentally friendly products that not only keep their mouths in great health, but are sustainable on our planet is at the heart of what we do,” said Paul Stokes, Grin marketing manager. “We are excited to collaborate with Grin to provide consumers natural and palm oil free choices in the oral care category. The Grin range is a great example of great product innovation that combines quality with ethical brand values,” said Maria Abadilla, Chairperson of Orangutan Alliance.

Artisans Collaborate

Much like pavlova, lolly cake and hokey pokey, t​he afghan biscuit is a true Kiwi classic. And now the beloved bikkie just got better with Nelson locals, Pics’ Peanut Butter and Hill St Wholefoods, joining flavour forces to create the ultimate version. The all new, Hill Street Wholefoods Choc Peanut-Butter Afghans are crunchy, peanut-buttery, gooey, chocolatey, and all round delicious. Pic’s Peanut Butter Global Marketing Manager, Nikki Neate enjoyed partnering with a fellow artisan food producer. “My first taste of Eliana’s Wholefoods was at Pic’s Peanut Butter World, as she presented her concept of the Afghan which included a Pic’s Peanut Butter Slug in her baking mix. Transforming one of NZ’s iconic bikkies into a diet-inclusive baking mix for Kiwis to make at home, with Pic’s – I loved it. Plus the fact she was a fellow Nelsonian may have helped! We’re delighted to witness her growth in this space and to see our co-branded Hill St Wholefoods on-shelf throughout NZ,” said Neate. The first collaboration for the clean baking brand is made from plant-based ingredients and only requires coconut oil, egg (or flax egg) and chocolate to make 12-14 afghans. As with all Hill St Wholefoods mixes, it is vegan friendly, gluten, dairy and refined sugar-free.

Stealthy New Cider

A sly new sip has been developed by the cider visionaries at Redwood Cider, Orchard Thieves Lower Sugar Apple Cider, a delicious new drop that delivers on flavour – but with only half the sugar and half the carbs. Hitting the shelves this month, this distinctive new drop has David Sax, Chief Cidermaker at Redwood Cider, as proud as punch. “We know that people care about the sugar content of things they consume. More than half of Kiwi consumers believe that looking for products with lower sugar is important2, so we’ve been working hard at creating a product that delivers all the refreshing cider flavour, with less sugar and less carbs,” said Sax. With 3.1g sugar per 100mL, this new apple cider has been made with crushed New Zealand apples, and tastes like a drier version of your classic, crisp apple cider. Orchard Thieves Lower Sugar Apple Cider is a delightful drop, perfect for enjoyment in the sun.”

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plant-based PIONEERING THE JACKFRUIT CRAZE

Upton’s Naturals, an independently-owned, ethical vegan company based in the States, was the first to make pre-seasoned, heat-and-serve, natural jackfruit available in New Zealand. With over a quarter of New Zealanders now identifying as vegetarian or vegan (a seven percent increase since 2014), according to a recent Better Future Reports, the launch of this easy-to-prepare, whole-food meat alternative couldn’t be more timely.

N

ative to Southeast Asia, jackfruit is the world’s largest tree fruit.

Beneath its incredibly large and spiky exterior is a mild-flavoured, nutrient-dense, plant-based meat substitute. When cooked up young (a.k.a. not ripe) and seasoned right, this tropical fruit has the texture and taste of perfect pulled pork or shredded chicken.

Using only simple, recognizable ingredients, Upton’s Naturals’ Jackfruit offers a good source of fibre, is completely free of cholesterol, gluten, soy, oil, GMO’s, and artificial flavours, and 100 percent vegan. The line-up, which will be appearing in stores nationwide this spring, includes Bar-BQue, Thai Curry, Chili Lime, and an unseasoned Original variety for cooks looking to get creative.

The decision to create a jackfruit product happened when Upton’s Naturals’ founder Dan Staackmann and

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his partner (also Upton’s Naturals’ vice president) Nicole Sopko were eating at a Nepalese restaurant. They ordered a delicious meal made from jackfruit and thought, “Wouldn’t it be nice if the process to cook this at home were easier?”

Knowing that fresh, unripe jackfruit was hard to come by and that the closest thing to convenience in the category was unseasoned jackfruit in a can, the 20+ year vegan power couple set on a mission to bring pre-seasoned, ready-toeat jackfruit first to the U.S. four years ago and now worldwide.

To produce the products, Upton’s Naturals teams with a network of family farms in Thailand that have been growing cultivated jackfruit for many years. Staackmann inspired the group to sell them unripe jackfruit in addition to the ripe fruit they were used to selling.

This created extra demand for the farmers, who prior to the arrangement often had unused crops, and resulted in a mutually beneficial relationship for both parties.

“Doing what we believe in is the best part of this business, and to us, success is creating 100 percent vegan products that can inspire meat-free meals,” shared Staackmann. “Unripe jackfruit is the source of an incredibly versatile and healthful meat alternative that is relatively foreign to the New OWNED

Zealand market. We’ve made jackfruit easier to enjoy and more accessible to the everyday consumer, and the response from vegans and non-vegans alike has been amazing.”

Upton’s Naturals’ Jackfruit can be found in select New World and Pak’n Save locations across the country and are now available for supermarkets and independent retailers nationwide to carry. The products are shelf stable and packaged in a retort pouch to maintain freshness. n

HOLISTIC APPROACH TO FOOD

The Heavensent MEATLESS range is the perfect answer for retailers and foodservice to the growing interest in vegetarian and vegan meal options. The brand reflects the values of the owner Denise Bree, being a 40-year veteran vegetarian interested in a holistic approach to food. “While I see a place for the current trend towards artificial meats, I would personally not eat them,” said Bree. And I have found that many other vegetarians and meat eaters feel the same way. Many commercially produced foods are obviously contributing to health issues in the community.

Over the years in our business I have sought to make healthy foods that in some way reflect my vision for foods that I myself would eat and feed my family.”

These products are great tasting, nutrient dense, and very tasty.

There are no artificial additives or preservatives. In fact, they are 100 percent natural using the same ingredients Denise uses in her own kitchen at home.

They sit well alongside other current pre-mixed offers in the market place, as they are well differentiated by their great taste, good quality ingredients, shelf life and accessible price point.

Heavensent MEATLESS mixes are intended as a convenient pantry staple, you can feed a family of four from one pack. They are dry mixes of everyday plant-based ingredients reconstituted by adding boiling water. The main ingredients are lentils, pumpkin seeds, chickpea flour, dried vegetables, garlic, onion, seasoning and vegetable powders.

They have a six-month shelf life and are an excellent, low-processed, 100 percent natural alternative to meats and artificial meats. You can find out more at www.heavensentgourmet. co.nz or contact Denise at office@ heavensentgourmet.co.nz. n

NEW

• 100% Natural and Animal Free • Easy, Convenient, Vegetarian Meals • Feeds a family of four

Better for you better for the planet.

For delicious plant based, allergy friendly breakfasts in on trend flavours.

Vegan Plant Based Gluten Grain Free Source of protein <5g of sugar per serve Clean label Contact your local ISM People (North) or Core Sales (South) Area Manager www.crowabout.co.nz | P: 09 428 0449

For more information contact Denise Bree on 09 570 7283 or www.heavensentgourmet.co.nz March 2020

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plant-based GO-TO FOR PLANT BASED

Something to Crow About is the perfect go-to for a gourmet breakfast or crunchy seed topper.

With products that are loaded with plantbased protein in the form of nuts and seeds, whilst delivering on flavour. The company’s roots are plant based and this philosophy continues to shape their range.

“Something to Crow About products are well positioned to tap into the growing trend for plantbased foods and demand for allergy friendly products. Consumers agree, with our brand ranking in the top 10 best-selling breakfast brands in New Zealand for 2019*.

When we are creating new recipes, we want our food to be accessible to as many consumers as possible.

Whilst it’s impossible to cover off all diets, most of our range certainly gets a big tick for being plant based”, said co-owner of Something to Crow About Christine Millar.

Consumers are loving the new Grain Free Breakfasts (plant based), launched in January 2020 and are flying off supermarket shelves. Available in two mouth-watering flavours, Macadamia Pina Colada & Hemp and Walnut

Maple Plum & Hemp.

Superb over salads, Something to Crow About Roasted Seed Toppers are the perfect accompaniment to any meal. Now available in a stylish display tray, they come in four tasty flavours and feature new look, eye-catching packaging. Merchandised near prepacked salads, they are an easy add on sale in your produce department.

This year will see more new flavours from Something to Crow About with a focus on meeting demands for Keto friendly foods (low carb). Watch this space.

For more information on the Something to Crow About range contact Mike Millar; mike@crowabout. co.nz or phone 09 428 0449. *IRI Total Breakfast Category, w/e 06/01/2020 n

There are four Naturli meat free products in the range, and each comes in an 80 percent recycled plastic tray.

‘Naturli Minced’ is the he perfect way to supplement those family favourite meals with a meat-free alternative.

Naturli’ Plant Based Minced is ready to fry straight from the packet. So easy, even the youngest chefs in the family can help whip up a 100 percent plantbased dinner.

‘Naturli Burger’ beats them all with a juicy and rich tasting burger. Throw them on the barbecue – or on a frying pan and enjoy the burger of the future!

100 percent plant-based made from peas, and the taste is not like any vegetable, you’ve ever tried before!

‘Naturli Chick Free’ is a 1:1 alternative to chicken. The product is

based on peas and the pieces are great for the favourite family dishes when you want to have some meat free days. Use it in your salad, burrito or chicken curry.

‘Naturli Sausages’ give you the taste of a plant-based barbecue season! Fry them in the pan or throw them on the barbecue for the perfect hot dog.

The Naturli dairy free products are 100 percent plant-based butter alternatives which taste the way it should. Both ‘Naturli Organic Spreadable’ and ‘Naturli Organic Vegan Block’ are ideal for melting over warm sweetcorn, use in baking, spreading on your bread, or adding to sauces and to vegetables. For more information contact your Storelink Sales Representative or call Botany Customer Services on 0800 473 772. n

GOOD FOR THE WORLD

Botany Group brings an entire range of 100 percent plant-based meat and dairy-free alternatives, which are good for the world, good for you, and good for animals! Naturli meat free products are made from peas! Peas don’t just taste fantastic – they are also full of vitamins, protein, fibre and antioxidants.

What’s more, peas also contain several healthy B complex vitamins as well as Vitamin C, which plays a key part in strengthening the immune system.

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FROM FIELD TO PLATE

Family owned business, The Craft Meat Company is a New Zealand business at the forefront of thinking differently about meat and challenging the status quo when it comes to ‘meatless’. Over the past few years, veganism and flexitarianism has had exponential growth, making it not just a trend but a permanent change.

Consumers are increasingly adding more of these options to their weekly meals, or migrating their diets entirely.

“From our own experience, as one of the few New Zealand made options, we’ve received a large amount of support from people happy about having a locally produced option,” said Justin Lemmens of parent company Sustainable Foods. “We have seen a lot of changes in the category over the past year, this includes an increase in imported options, as well as a continuously evolving level of consumer awareness.”

The brand looks to create ‘crafted’ protein-based meal solutions for today’s busy lifestyles. Its focus is on using innovative thinking to develop unique flavours from around the world for plant-based proteins. “We are committed to always looking to evolve our products. Aiming to push the boundaries of naturally based food technology and this is really exciting to us.”

Drawing on these flavoursome taste profiles, The Craft Meat Company range of products, due for release in May, are sure to delight with a top seller being its Chorizo Sausages and Chipotle Burgers. They both provide smokey and spiced profiles that go well

with so many eating occasions.

The range also includes No-Meat Mince, No Meat Mince with Bolognese Sauce and No Meat Mince with Mexican Sauce.

Being NZ made is something that the business is very proud of, and also differentiates it from other products in the category. With the inclusion of hemp in its product range, greatly improves the functionality of the products, as well as innovative solutions like seaweed based casing for its sausages. “We’ve worked tirelessly to ensure we are sourcing natural ingredients for our product range.”

The brand is looking to expand its product range in the coming months as well as looking at closed loop recycling innovations.

“We are focussed on growing New Zealand’s complete supply chain for plant-based protein from the field to the plate and continue on our mission to bring high quality NZ made offerings to this space and see the category go from strength to strength.”

For more information please contact Isaac Firestone, Vertical Sales, on 021 399 929 or Isaac@verticalsales.co.nz. n

Nail No Meat Mondays … O R A N Y O T H E R D AY F O R T H AT M AT T E R

PLANT BASED PLANET PLEASING

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productsampling FACEBOOK VS INSTORE SAMPLING – PICKING A WINNER Storetaste has taken an innovative approach to sales support. (merchandising and sampling) creating a SaaS based shared work, shared results platform for FMCG brands, agencies and retailers. The objective is to reduce unproductive time in vehicles, administration time, the unnecessary use of resources while increasing product visibility in store.

FMCG brands are in a unique position with their customers not being the end consumers. The challenge for FMCG brands is finding a way to promote their products to the end consumers.

Surprisingly using the Storetaste platform, person to person sampling in the store the product is listed is competitive with Facebook advertising. (Brands can run their

own reports on the Storetaste platform and make their own comparisons) Storetaste believes measuring the results is vital, updating the message and repeating what works. Keeping your promo budget in proportion to sales is key.

Storetaste provides both sampling and merchandising services for a fixed fee giving visibility of your products status instore immediately after the session has been completed along with actionable online out of stock, distribution and promo reports.

Get in touch now if your brand is after Sampling & Merchandising at GREAT prices with ACTIONABLE online reports Contact Kelsey Maclean New Zealand Manager Ph: 0273305018 E: kelsey@storetaste.com n

SERVICE WITH A SMILE

After identifying a need to help small and new businesses with effective, cost efficient marketing of their products, SWAS (Service With A Smile) was started by Lisa Arundell and Hayley McKeown. The mother-daughter duo set out to help products get directly into the hands of customers in key regions nationally, and have become leaders in their field in putting ‘brands in hands’.

When it comes to in-store demonstrations, whether it be scheduled or ongoing, or even if it’s a one-off, the SWAS team of demonstrators will make sure that your product is given the branding it deserves. It is all managed start to finish from the SWAS Hub in Auckland including scheduling, booking stores, completing store compliance forms and team briefing. Once a tasting is completed, brands receive an online report along with photos that features on a personalised and custom client portal website, as well as a breakdown of financials.

This family business is proud to be the preferred in-store sampling company for Farro Fresh, something that the team has worked very hard to achieve and uphold. “With our industry experience

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we hand pick and train our in-store demonstrator team to ensure clients are getting the best person for the job.

Someone who believes in your product and, in turn, can pass that knowledge on to the consumer.”

To support staff in-store, SWAS has a dedicated in-store demonstration manager who trains the team in new products and ensures they are competent in conducting successful store tastings that achieve great results. SWAS are passionate about its clients’ brands and products and truly enjoy getting brands in customers’ hands, and sometimes you will even find the co-founders demonstrating in-store themselves.

While there are so many variables on ‘good sales’, the team at SWAS believe it is important to see the other benefits of in-store sampling and another key priority for brands should be customer feedback. “Our in-store team is trained to ask questions of value and report back to our clients when it comes to taste, price and perception compared to competitors. It is also important to note position of product in store, store traffic on that particular day, and opening stock counts, all of which indicates OWNED

how supportive the store was for your tasting.”

SWAS recommends to brands looking at in-store demonstrations and product sampling to offer a ‘hook’ to shoppers.

Arundell explained that often a promotional price works well if instant sales are a goal for the brand.

“Alternatively, a coupon gives the consumer a choice to purchase now or later. Don’t expect a customer will instantly make a purchase. They might buy it during their weekly shop or later on – particularly for high ticket items.”

To complement the in-store division, SWAS also offer brand ambassadors.

This is a combined ‘sales rep/ merchandiser’ type role where they are the eyes and ears at the coal face, in-store checking on your products. The team will tailor make a call cycle to suit your requirements.

“Our ‘To-Do’ list for each visit includes liaising with store contact/ buyer, checking your product (including best buy dates, stock rotation, quality/ quantity and in-store location, filling shelves, arranging tasting stock/ in-store tastings, researching the competition and prompt ordering,” said Arundell.

“We also present new products for ranging consideration and our team completes a report for each visit so that you can see, at a glance, how each store is tracking and supporting you.”

For a unique and out of the box idea that can enable brands to target new audiences and take them to a new level, SWAS offers an enthusiastic team outside of the store too.

“Our dedicated, fun loving events team is catered to your needs which includes expos and events, beaches, parks, sports grounds and office and street sampling. The ideas are endless.”

For trade shows, food shows and expos, a decent promotional price is essential, or alternatively, to offer a deal to ‘buy one get one free’.

With nearly 10 years in business, SWAS has collated some great data on the best days and times in each store, so when it comes to targeting a clients’ specific audience, the team know how to ensure it is the perfect fit for maximum results. “We really are a business that can cater to our clients’ individual needs.”

For more information contact the SWAS hotline on 022 476 4458 or email hello@swasgroup.co.nz. n

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productsampling COMPETITIVE EDGE

Sampling is without a doubt the best way for a brand owner to create conversion. Sampling gets consumer to the fork in the road – ‘try, like and buy’ or ‘try, not like and not buy’.

Once you have reached a consumer at this level, there is no grey area.

That said however, not all sampling occasions are the same. Black Box has been operating in product sampling for six years in both New Zealand and Australia.

Its services include Black Box InHome Sampling and a new service

introduced late last year, Company Sampling, as well as full-service market research.

Its database of members number over 100,000 NZ household and features the most extensive profiling options and the most engaged sampling platforms. Each campaign also gives back a wealth of information to give the brand owner a competitive edge.

Black Box is a free service and members have signed up to be part of a brand adoption program. By being a free service, Black Box can be true

• Family owned business based on Auckland’s North Shore • Instore Demonstrators, Sales Reps, Brand Ambassadors & Merchandisers • Event staff (Food Shows, Markets, Street & Office Sampling) • Farro Fresh preferred in store demonstration company • Staff in key regions nationally

022 476 4458

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“It’s all about consumer needs.

Innovation is not about what your factory can make.” to consumer profiling and ensure all participants are targeted future purchasers.

Clinton Beuvink, general manager of Black Box encourages brands to be innovative and in tune with what consumers really want. “It’s all about consumer needs,” said Beuvink.

“Innovation is not about what your factory can make.

There are too many products that come to the market and offer no new consumer value. Market conditions have never been more challenging for brand owners. With the continued increase in online shopping, in-store mechanics are becoming less effective.

We offer a marketing tool that works.”

Carrying out product sampling direct to consumer is simply the best way of marketing a consumable product. Reach and awareness have very low conversion potential for consumers and sampling gives you exponentially better conversion.

“Sampling is a true litmus test for brands. The products that perform best are products that have emotional value to consumers. From our experience this actually covers most FMCG lines.”

Too many sampling opportunities are ‘low tech’ and are a free for all

hand-out. For some brand owners, the cheaper the execution the better but Beuvink believes this is just a waste of precious resources.

“In my opinion, your samples are your trump card. Don’t waste it by under valuing them. There are lots of subscription options where consumers buy the samples. The challenge with this is incompatible consumer profiles, you pay for a box, you get the box.”

The exciting thing about Black Box is that it has unparalleled 360-degree engagement and feedback. This gives brand owners double value for their marketing activation.

Highest conversion levels and the valuable intel about why consumers liked the product, or not. This information then helps brand owners to correctly deploy their marketing suite to support this product.

“In-store sampling is under threat by consumers who are choosing in greater numbers to shop online. You can’t beat sampling into the home where the consideration for change happens.”

For more information contact Clinton Beuvink on 021 535 631, email clintonb@blackboxglobe.com or visit www.blackbox.kiwi. n

I O R WHEN

G N I T E K R A M S R R U E O T Y T A ON M N G I A P M CA S E C I V R E S R OU BLACK BOX IN-HOME SAMPLING

MARKET RESEARCH

COMPANY SAMPLING

PRODUCT REVIEWS

WE OPERATE IN BOTH NEW ZEALAND AND AUSTRALIA CONTACT: Clinton Beuvink clintonb@blackboxglobe.com VISIT US ONLINE: www.blackbox.kiwi

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nwbeer&ciderawards MEET THE JUDGES Brewers are taking on the challenge of crafting a winning brew in this year’s New World Beer & Cider Awards. The independent panel of judges is made up of 24 of New Zealand’s top beer and cider judging talents, including many of the country’s most accomplished brewers and cidermakers as well as a malt expert and a certified Baumeister (German master brewer). Judges worked in teams and blind-tasted around 40-50 beers or ciders a day over two days of intensive judging. They tasted each entry simultaneously, debating and rating each one on technical excellence, balance, mouthfeel and most importantly, drinkability. With many brew brands represented on the judging panel, exacting processes ensure no judge tastes their own product. Only the beer or cider in the glass is judged, brands are kept confidential. Head judge Michael Donaldson, said the technical merits of each beer and cider were carefully considered by the judges, but ‘great taste’ is the ultimate deciding factor for a place in the Top 30. The Top 30 selection is one that shoppers can explore with confidence. The Top 30 beers and ciders will be announced later this year and available in New World stores nationwide.

MICHAEL DONALDSON Michael is one of New Zealand’s most renowned beer writers and was named Beer Writer of the Year by the Brewers Guild of New Zealand for a third time in 2018. His writing appears in North & South, The New Zealand Herald, and Stuff. He is also the editor of The Pursuit of Hoppiness magazine published by the Society of Beer Advocates (SOBA) and author of New Zealand’s definitive beer history Beer Nation - the Art and Heart of Kiwi Beer as well as The Big Book of Home Brew: a Kiwi Guide and The Hopfather, the biography of Emerson’s founder Richard Emerson. Michael has chaired the New World Beer & Cider Awards judging panel since 2016 and has also judged at the Brewers Guild of New Zealand Awards.

STANDOUT CLASS: Sour, barrel-aged, fruit, flavoured, spiced, smoked, specialty and experimental.

BRIAN WATSON Founder and Director of Good George Brewing and a qualified brew master, Brian has over 25 years’ experience in the industry locally and internationally. He has been judging beer since 1998, participating in many national and international competitions throughout his career in the US, New Zealand and Australia. Brian has been involved in the installation of more than 60 breweries around the world. His passion, expertise and character are well known throughout brewing circles.

STANDOUT CLASS: Lager

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JUSTIN OLIVER A qualified winemaker with over 20 years’ experience, Justin is also an accomplished cidermaker, producing a number of multi-award-winning ciders for several leading New Zealand cider companies. He is currently immersed making delicious organic cider for Bohemian Cider in Matakana. He is also a leading Cider judge, having served at the New Zealand Cider Awards since 2014 and The New World Beer & Cider Awards since 2015.

STANDOUT CLASS: Traditional Cider

SHANE MORLEY A qualified master brewer with over 25 years’ experience in the industry, Shane is currently Operations Manager at Steam Brewing Company. Shane’s products have been awarded over 300 medals and trophies at New Zealand and international beer awards. Shane has also judged at the World Beer Cup USA, Australian International Beer Awards, Independent Brewers Association (Australia) Craft Beer Awards and Brewers Guild of New Zealand Awards.

STANDOUT CLASS: Sour, barrel-aged, fruit, flavoured, spiced, smoked, specialty and experimental.

TRACY BANNER

GEOFF GRIGGS

Dubbed the ‘Mother of NZ Brewing’, Tracy is the owner and Master Brewer at Sprig & Fern Brewery. There are 12 owneroperated Taverns and one Little Sprig venue currently under the Sprig & Fern brand with a continued view to expand. Tracy has been recognised for her services to the Brewing Industry which include imparting knowledge and training to the brewing community and judging nationally and internationally. Tracy also works with industry bodies using her exceptional sensory skills providing tasting notes on new hop cultivars.

STANDOUT CLASS: Sour, barrel-aged, fruit, flavoured, spiced, smoked, specialty and experimental.

Having written for numerous New Zealand magazines, newspapers and trade publications over the last 25 years, Geoff is the sole Kiwi writer to have been credited in ‘Beer Hunter’, Michael Jackson’s definitive books. Geoff was also honoured to write the New Zealand chapter for Jackson’s final book, The Eyewitness Companion Guide to Beer. A former executive committee member of the Brewers Guild of New Zealand and former president of SOBA, Geoff is Chief Judge of the National Homebrew Competition and is a regular member of national and international beer judging panels.

STANDOUT CLASS: Pale Ale

STEPHEN PLOWMAN

JOE WOOD

MEROPHY HYSLOP

EMMA BELL

Stephen first attempted making beer during his Otago University years. Undeterred by the facial expressions of his peers, he foisted brew after brew upon them, ever-so-gradually honing his craft while obtaining a Degree in Geology. Stephen later took an unpaid internship at a Perth craft brewery and the rest, as they say, is history. These days with his infinitely patient wife Hayley they own their own Aucklandbased brewery Hallertau, where he throws caution to the wind in the brew tanks and develops some of Riverhead’s finest beers.

STANDOUT CLASS: Sour, barrel-aged, fruit, flavoured, spiced, smoked, specialty and experimental.

On a mission to find more flavoursome beers, Joseph Wood found his calling in homebrewing and later brewery ownership.

Today Joseph and his wife Christina own and operate the Liberty Brewing Company, 2019’s Brewers Guild of NZ Beer Awards champion brewery, now located in Helensville. He is admired for creating some of the country’s most progressive craft beers and for his fierce commitment to quality. In addition to his participation in the World Beer Cup in Nashville, he has also been a judge for national beer competitions including the New World Beer & Cider Awards for the last five years.

STANDOUT CLASS: Stout & Porter

Merophy’s unshakeable interest in cider started with making her own from the apples in her small family orchard. She studied Viticulture & Oenology at university before embarking on an eight-year career in the wine industry. Working vintages around the world allowed her to also visit the famous cider areas of England and France, eventually leading her back to Nelson where she was Cidermaker & Innovator at Redwood Cider Co for five years. Merophy’s passion for tasting is still going strong and she continues to be involved in the industry through judging.

STANDOUT CLASS: Traditional Cider

Emma Bell developed a thirst for good beer in the sweltering heat of Sydney, Australia. After moving to Canada, she seized the opportunity to work for a start-up craft brewery, Townsite Brewing, running tours and tastings. This experience contributed to a discerning palate, an appreciation for food and beverage pairings and a keen interest in the science and witchcraft of brewing. Since returning to New Zealand in 2015, she has been brewing professionally at Kereru Brewing Company and building her capability as a professional beer judge.

STANDOUT CLASS: Sour, barrel-aged, fruit, flavoured, spiced, smoked, specialty and experimental.

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SAM WILLIAMSON

DYLAN JUSTIN

MASON PRATT

KIERAN HASLETT-MOORE

RALPH BUNGARD

Sam is a beer-lover, qualified brewer and production manager at the Sawmill Brewery in Matakana. He has received international acclaim from the Institute of Brewers and Distillers, earning joint runner-up Young Member of the Year 2013, and has helped produce a number of award-winning beers during his career so far. Sam is an experienced judge, regularly participating on panels at the Brewers Guild of New Zealand Awards and SOBA National Homebrew Competition.

STANDOUT CLASS: Pale Ale

Dylan is a veteran of the Wellington beer scene and manager of Golding’s Free Dive, one of city’s premier bars. Dylan has previously served as a judge in the New Zealand Cider Awards and as an associate cider judge in the New World Beer & Cider Awards.

When he can get away from the bar, he spends his weekends making cider and cultivating a small orchard of heritage apple trees at his rural property in the Wairarapa.

STANDOUT CLASS: Traditional Cider

Since joining Emerson’s Brewery in 2012, Mason has made his way from warehousing and packaging to become a lead brewer. His role has a particular focus on research and new product development. He has previous experience judging beer at both the Brewers Guild of New Zealand Awards and Australian International Beer Awards.

STANDOUT CLASS: Sour, barrel-aged, fruit, flavoured, spiced, smoked, specialty and experimental.

Kieran is a founding partner and head brewer for North End Brewing Co, former beer specialist for Regional Wines and Spirits, beer writer for Capital magazine and a founding member of SOBA. He has been a beer judge since 2007, judging for BrewNZ, the Brewers Guild of New Zealand Awards, the NZ International Beer Awards and SOBA National Homebrew Competition.

STANDOUT CLASS: Stout & Porter

Ralph discovered his true passion for good beer while working as a scientist at the University of Sheffield, going on to become the proud owner of Three Boys Brewery in Christchurch. He has had many years of association with the Brewers’ Guild of New Zealand as an Honorary Member and regularly judges beer competitions in New Zealand, Australia and Japan.

STANDOUT CLASS: Pale Ale

MATTHEW WARNER

ANITA MITCHELL

SØREN ERIKSEN

ANDREW CHILDS

ALEX BIEDERMANN

Matt is Co-Founder and Head Brewer at the award-winning Parrotdog brewery in Wellington.

A student home-brewer with big ambitions, Matt (along with two other Matts) founded the company in 2011. The brewery has grown to a new facility and to win a slew of awards, including Champion Pilsner and IPA at New World Beer & Cider Awards 2018, Champion Medium Size Brewery at Brewers Guild of NZ Awards 2018, and Malthouse West Coast IPA Challenge Champion 2018.

STANDOUT CLASS: Sour, barrel-aged, fruit, flavoured, spiced, smoked, specialty and experimental.

Anita first fell in love with the beer industry while volunteering at a brewery in France in 2012.

Upon her return to New Zealand she started at Three Boys Brewery where she worked her way up from loading bottles on the line to brewing contract and house beers.

She has worked as a brewer in Australia and most recently was Assistant Brewer at McLeod’s Brewery in Waipu.

Anita has judged at the Brewer’s Guild of New Zealand Awards, Australian International Beer Awards and SOBA’s National Homebrew Competition.

STANDOUT CLASS: Wheat & Other Grain Beer

Søren has more than a decade of brewing experience under his belt, progressing from homebrewer to professional brewer before establishing 8 Wired with his wife Monique in 2009. After being ‘gypsy brewers’ with no brewery to call home, they built their own facility in Warkworth in 2014. 8 Wired brews a wide range of beers but has a particular passion for barrel aged and sour beers. Søren has judged the Brewers Guild of New Zealand Awards numerous times, as well as other national and international competitions.

STANDOUT CLASS: Lager

Andrew started Behemoth Brewing in 2013 after leaving his legal career with the aim of making bigger tasting beer. Behemoth has brewed its beers at great breweries around New Zealand and is now in the process of opening a brewery/ bar and eatery in Mount Eden, Auckland. Behemoth now exports to 12 different countries. Andrew loves coming up with new brews and in 2019 Behemoth released 52 brand new beers. Andrew has been judging the Brewers Guild awards for the last four years.

STANDOUT CLASS: Sour, barrel-aged, fruit, flavoured, spiced, smoked, specialty and experimental.

Starting his career in his native Germany, Alex has over 20 years’ experience in the beer industry.

A qualified Brewer and Malster, he also holds a Master Brewer (Diplom Braumeister) qualification from the Technical University of Munich in Weihenstephan.

His work has included dozens of brewing projects in over 20 countries including New Zealand, where he now resides. His local beer judging experience includes the Australian International Beer Awards and the Brewers Guild of New Zealand Awards.

STANDOUT CLASS: Lager

CARRIE McLACHLAN

JODY SCOTT

CALEB DEFREES

COLIN MALLON

KEITH RILEY

Carrie brings a wealth of experience as a first-time judge at this year’s New World Beer & Cider Awards.

She worked for Little Creatures in their pack and brew teams in Perth and Geelong before joining Garage Project 5 years ago, first as a brewer and now as quality manager.

Carrie has also been involved with entering beers in the Brewers Guild Awards for the last few years, notably as part of Garage Project’s team who won big in 2017. She also holds a BSc in Food Science and a diploma in brewing from the Institute of Brewing & Distilling.

STANDOUT CLASS: Sour, barrel-aged, fruit, flavoured, spiced, smoked, specialty and experimental.

Jody was born and raised in the cider region of the United Kingdom. He has a first-class honours degree in winemaking and over 12 years of wine and cider-making experience. With experience throughout Europe, the USA, Australia and NZ, he now heads Zeffer’s cidermaking team and has led them to a number of prestigious cider awards. He has been a beer, wine, cider and spirits judge at the International Wine and Spirits Competition, International Wine Challenge, Air New Zealand Wine Awards, and the Australian Cider Awards. He’s been part of the beer judging panel at the Brewers Guild of New Zealand Awards for the past four years.

STANDOUT CLASS: Sour, barrel-aged, fruit, flavoured, spiced, smoked, specialty and experimental.

Caleb is the Production Manager at Gladfield Malt in Dunsandel, Canterbury, where he manages the production staff and day-to-day operations of the malt-house.

Caleb’s expertise combines a culinary background, including training at the Culinary Institute of America, a bachelor’s degree in Food Science from Cornell University and over 8 years’ experience in the New York restaurant scene with a diploma in Brewing Modules through the Institute of Brewing and Distilling. He regularly judges beer competitions both in New Zealand and internationally.

STANDOUT CLASS: Sour, barrel-aged, fruit, flavoured, spiced, smoked, specialty and experimental.

With 25 years’ experience in the industry, Glasgow native Colin Mallon was impressed by the diverse and experimental New Zealand craft beer scene, where he’s now put down roots. Colin owns the newest Sprig & Fern Tavern in Tawa and was one of the creators of Malthouse and Fork & Brewer in Wellington. He has judged at the Brewers’ Guild of New Zealand Awards, the Australian International Beer Awards and at the World Beer Cup in the USA the largest competition of its kind.

Colin is also responsible for the creation of the popular Malthouse West Coast IPA Challenge which he launched in 2007.

STANDOUT CLASS: Sour, barrel-aged, fruit, flavoured, spiced, smoked, specialty and experimental.

Keith has been a Master Brewer for almost 20 years. He’s worked for big names such as Coors Brewers in the UK and is currently Head Brewer at Lion’s Pride Brewery in Auckland, where he’s responsible for all beer production and quality control. Keith is on the board of the Brewers Guild of New Zealand and has acted as a judge in their awards for the past six years.

STANDOUT CLASS: Sour, barrel-aged, fruit, flavoured, spiced, smoked, specialty and experimental.

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report ISM 2020 LEAVES SWEET TASTE IN VISITORS MOUTHS 37, 000 trade visitors from around the world attended the sweets and snacks extravaganza ISM 2020 in Cologne Germany at the beginning of February. For four days Cologne was the capital of the international sweets industry. Once again, the image of ISM was characterised by its high degree of internationality. “The top decisionmakers from all over the world meet up in Cologne in the space of just four days,” confirmed Gerald Böse, President and Chief Executive Officer of Koelnmesse. All the important trading companies were represented at this year’s ISM, even if in some

cases with smaller delegations due to the current Coronavirus situation. The high participation of decision-makers at the trade fair was particularly noticeable. This was also reflected by the trade visitor survey, according to which the share of the executive directors and plant managers rose by 7 percent. According to the organisers, the discussions held had a stronger and more targeted focus on the business aspect. Exhibitors focussed on high quality products with unusual taste components as well as natural ingredients and plant or insect-based proteins. Other on

trend items included vegan and vegetarian options, fat and sugar reduced items, as well as a focus on fair-trade products. According to the trade visitor survey, more than 80 percent said that in addition to a comprehensive market overview they also gained detailed information on new products. The dynamic atmosphere in the aisles and intense dialogue at the stands led to an increased overall satisfaction of visitors. For the first time ISM achieved a recommendation rate of more than 95 percent, on its 50th anniversary ISM 2020 did not disappoint.

Divine Chocolates

More than just a business idea, Divine Chocolates started with passion. In 2009 the Turrati Family started their search for knowledge and ideal ingredients that would lead them on the journey towards their dream: producing and offering the true chocolate flavor.

Through research, visits to cocoa plantations and the learning of vigorous production processes, the enthusiastic family could already notice that the dream was getting closer to becoming a reality, but there was still a name missing for this so longed moment.

It was while watching a video about the history of chocolate that the family discovered the sweet snack was once considered divine, it sparked the idea to name the new factory Divine Chocolates. With the name chosen and a lot of work ahead, Divine officially opened in October 2011 and promptly sold chocolate to local and regional customers and strengthened a

Corte Diletto UK

The creation of nouri started when Corte Diletto UK saw a gap in the market for a truly indulgent treat made without the inclusion of any added sugars or sugar alternatives.

The brand was inspired by the idea that healthy snacks should be equally as delicious as every other snack/treat out there. It found that many healthy treats taste very similar (concentrated with dates and other dry fruits) and leave consumers searching for something more satisfying with a proper sense of indulgence. That’s why the company decided that its number one focus with nouri was taste.

The brand’s Chocolate & Hazelnut flavour is its hero product in a range that includes three distinct flavours made from three completely different bases.

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mutual and respectful relationship with company employees, customers, suppliers and the community.

That is how Divine Chocolate was born. A factory linked to technology, innovation, people management and dedicated to produce each piece of chocolate with love and care.

The stand-out products from Divine’s range include sugar-free and lactose-free chocolates, organic and vegan chocolates, and dark chocolates.

Divine Chocolate’s biggest sales are currently in Brazil but the company will start export further afield over the next two years. n

A chocolate one (Chocolate & Hazelnuts), a coconut one (Coconut & Chia), and Matcha green tea (matcha and cashew nuts).

After the successful launch of the brand, it recently introduced a luxury gift box of 16 truffles, that includes the very special Turmeric and Cardamom flavour, which make the portfolio of 4 flavours in various packaging sizes.

Unifying health and indulgence Corte Diletto UK’s slogan ‘nourish your body, indulge your soul’ sums up the company ethos that consumers should all be able to eat delicious and indulgent foods whilst simultaneously giving their bodies all the nourishment it needs. Nouri brings consumers health and indulgence combined. n

AST Popcorn

AST Popcorn was established in 1996 and has sinced developed to include a noumber of new and unique flavours and products.

AST Popcorn offeres a wide variety of flavoured microwave popcorn. The brand also produces an innovative Popcorn Bar made from expanded popcorn and caramalised sugar with no oil used for the popping of the corn.

While the brand’s point of difference is the many flavours it offers, it is the classic Salt flavoured Microwave Popcorn which is by far its biggest seller, popular in courntiues all over the world. n

Petits Grecs Petits Grecs is a Greek brand with an international approach and a vision to introduce the traditional Greek pastry-making and baking art to the world at large. Starting from age-old recipes from all over the country and with the help of renowned Greek chefs, Petits Grecs treats are made from top quality natural Greek ingredients carefully selected in order to represent today’s nutriment trends. The brand’s Almyra (savory Greek feta biscuits) and Kourabies (Traditional Greek shortbread cookie with nuts) are its most popular products in a diverse range.

Through the ingredients within the kourabies, biskota, koulouraki, rosedes, and tou koutaliou products, with so many others yet to come, Petits Grecs gives to the international consumer the chance to get to meet the various places of Greece and the nutritional habits of its people throughout time. Taking as an example the biskota range, the recipes were inspired from the high nutritional value products of the island of Crete, the so-called “birthplace” of the Mediterranean Diet. Super food ingredients, such as tahini, black raisin or almonds become the basic ingredients of the Petits Grecs recipes, in order to produce typical Greek and simultaneously highly nutritional treats. n

Byron Bay Cookie Company

Eat Natural

Eat Natural, started by cofounders to provide a delicious snack, which they felt was missing from the marketplace, is 22 years young.

Eat Natural make delicious, tasty cereal bars full of fruit and nuts and sometimes finished off with an indulgent layer of yoghurt or chocolate. The bars are made in small batches in the brand’s Makery in Essex, UK. The brand recently launched two breakfast bars, seeing a gap in the market for a great tasting breakfast on the go. Oat based, they provide protein and fibre to set consumers up for the day ahead. The company also make a lovely range of slow roasted granolas.

Eat Natural’s Almond & Apricot Bar with a coating of yoghurt and its Protein Packed Bar with Peanuts & Chocolate are two of the brand’s best sellers out of a great and diverse range which includes snack bars, breakfast granolas and breakfast bars.

Eat Natural’s bars and breakfasts are all about taste and texture, its unique process means the brand is able to offer bars that are crunchy, chewy and showcase the ingredients within them. n

Crafted in Byron Bay, Australia’s own slice of paradise made of picturesque beaches, open seas and lush tropical rainforests, Byron Bay Cookies only use quality ingredients sourced from Australia and beyond.

Baked to perfection in Byron Bay since 1990, and found in cafes around Australia and the UK, the brand’s soft textured cafe cookies are full of ingredients that deliver a taste of Byron in each bite.

Known as Australia’s Original Café Cookie, Byron Bay Cookies have a wide foodservice range of cookies and cookie bites that cater for cafés and delis, as well as portion control options for airlines, hotels and other hospitality applications.

Byron Bay Cookies are also sought after by department stores in Australia and the UK for their premium gift range and seasonal cookie gifts which includes luxe gift boxes and elegant keepsake tins featuring prints inspired by the subtropical flora of Byron Bay. Byron Bay Cookie Company delivers delicious indulgence with each and every bite. The company’s most iconic flavour is its White Chocolate Macadamia and its range of individually wrapped café cookies are being relaunched this year for the 30th anniversary of the brand. n March 2020

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REALLY SQUEEZED

COLD BREW MACAROONS

Spindrift is America’s first sparkling water made with just real squeezed fruit. It all started in 2010 in founder Bill’s kitchen as he wanted to create a beverage he could feel good about serving to his whole family. Spindrift debuted in artisan Bostonarea shops and eateries where it caught the eye of local foodies and craft beverage fans. Today it is available throughout the US in national retailers, grocery stores, and restaurants. It is available in eleven flavour variants including Raspberry Lime, Orange Mango, Lemon, Cucumber, Blackberry, Half Tea and Half Sparkling Water, Strawberry, Grapefruit, Pineapple, Lime and Cranberry Raspberry.

Celebrating 130 years of crafting kosher foods, Manischewitz has launched cold-brew macaroons. The goal for the business has always been to provide the highest quality kosher products to families and the team are proud to offer wholesome, traditional foods made from simple ingredients. The Cold-Brew Coffee macaroons and Cold Brew Earl Grey macaroons are examples of taking two trends to produce a modern take on a classic confection. The new additions are made using real coffee and tea that gives a real authentic flavour and have a shelf life of nine months – if they aren’t eaten all at once!

GOT BEEF? Wahlburgers gourmet beef is available at grocery stores throughout the USA. Only the very best cuts are selected for colour, quality and marbling.

The product is tender, juicy and packed with rich flavour. Dress them up into the gourmet burger of your dreams or use it as a base for your secret Chili recipe – either way this is a decadent product for your family’s next meal. The line has expanded to include Certified Angus Beef blends, frozen patties and new patty blends.

PERFECT PAIR

A PIONEER

Theo Chocolate, the number one chocolate bar in the natural and grocery channel, has debuted two new products to join its line-up of organic, fair trade chocolate bars and candies.

Peanut Butter & Jelly Cups and Coffee & Cream Cups offer a delicious, unique take on two beloved combinations and showcase fun and thoughtful flavour pairings that customers have come to love from Theo. A delicious twist on a classic duo, Theo’s award-winning Peanut Butter & Jelly Cups are filled with creamy peanut butter and a sweet layer of raspberry jelly in a 55 percent dark chocolate shell. This combo offers a familiar, flavourfilled bite that takes you back to a favourite childhood staple.

Inspired by Ree’s homestyle recipes, The Pioneer Woman Dog Treats and Chews are proof that tasty doesn’t have to be complicated. Ree’s dogs absolutely love them.

The range of treats are grain free and include real beef and chicken as the number one ingredients. The range, from parent company Purina, features eight variants including Apple & Maple Waffles, Beef & Brisket BBQ, Beef and Veggie, Chicken and Apple, Chicken and Blueberry, Chicken Cranapple, Chicken and Sweet Taters, and Chicken Tots.

IN THE KITCHEN WITH SOPHIE California-based vegan gourmet seafood manufacturer Sophie’s Kitchen developed the first plant-based seafood alternatives widely available to consumers in supermarkets. Founder Eugene Wang became interested in seafood alternatives after discovering that his daughter was allergic to fish. His company stands alone in its sole focus of creating high-quality seafood alternative meals which conform to the clean ingredient movement and the ideals of transparency, marine life conservation, and environmental responsibility. Sophie’s Kitchen offers gourmet vegan seafood products such as crab meat, shrimp, scallops, ‘toona’, and smoked salmon. The brand is currently available across the USA and also in Coles in Australia.

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CAULI-POWER Caulipower is reinventing favourite foods, one healthy meal hack at a time. The team believe that everyone deserves access to tasty, affordable and nutritious alternatives to highly-processed foods.

With Caulipower, everyone at the table can love what they eat, and finally be able to share from the same plate. The plant-based brand has added a new riced cauliflower range in three variants; Baja Style, Curried, and Seasame Citrus. The vegan, ketocertified range contains 35-60 calories, depending on the product, and only three to five grams of net carbs per serving. It is available in the frozen aisle in a microwavable cup that is convenient, reusable, recyclable and dishwasher safe.

Upton’s Naturals is an independently owned natural foods company with a focus on meat alternatives and vegan values since opening in 2006. Dedicated to simplicity and the use of real, recognizable ingredients, the Upton’s team takes foods that have been around for thousands of years and offers them to consumers worldwide. The company’s founder, Daniel Staackmann, pioneered flavoured, wheat-based seitan and has now launched the firstto-market seasoned and ready-to-eat jackfruit in the United States. It has recently launched a new Vegan Hot Dog made from versatile wheat-gluten seitan and simple, quality ingredients, including yellow mustard seed and onion powder. The new frank delivers the taste and texture of an iconic street food delicacy.

SO BUZZY

With 100 percent juice and premium ingredients, BuzzBallz cocktails are the life of the party and perfect way to turn up with your best friends.

Plus, the beverages have less sugar than other major brands and contain no high fructose corn syrup with 100 percent recyclable containers.

Its new range of BuzzTallz takes the fuss out of making cocktails. They’re ready to drink while you relax and refresh. Made with natural, high quality juices and creams it is available in six bold flavours – Lime ‘Rita, Chocolate Tease, Horchata, Stiff Lemonade, Ruby Red Grapefruit and Lotta Colada.

TRADITIONS OF THE MEDITERRANEAN

NATURALLY UPLIFTING GOJAI, creator of deliciously refreshing caffeinated beverages, has announced the launch of its cornerstone line, GOJAI Organic. Launching at Natural Products Expo West, the new beverages are one of the USA’s first organic, gently caffeinated, sparkling waters made from simple and clean ingredients, including real fruit oils and organic unroasted coffee beans. GOJAI Organic is available in three light and refreshing flavours: Orange, Lemon, and Grapefruit. Each flavour has zero calories, sugar or preservatives.

Steve’s Mediterranean range of products are delicious, fresh and healthy using recipes derived from the best traditions of Mediterranean culinary excellence. The range includes Grape Leaves, Baba Gannouj, Tabouli, Fattoush, Mujadra, Lebanese Salad, Lentils and Rice, Garlic Sauce and Falafal. The brand has recently expanded to include a range of Hummus which are available in four flavours; Original, Roasted Red Pepper, Garlic and Jalapeno. Its new offering is gluten free and based on a time-honoured Lebanese recipe from the family of company founder and CEO Pierre Chammas.

COLD-CRAFTED Jack Link’s Cold Crafted brings butcher-shop delicacies together – smoked 100 percent beef snack sticks, real Wisconsin cheese, and quality smoked salami – across multiple delicious snack offerings. All of its refrigerated snacks are portable with protein from only the best meat and cheese to keep you and your family going to your next activity. The new range is a good source of protein, has less than two grams of sugar and carbs and no added MSG.

GOING PRIMAL

GOOD BEANS

After achieving new heights of wellness and vitality through real-food eating, Mark Sisson set out to create the world’s best-tasting, real-food pantry staples, starting with a mayonnaise made with avocado oil. Today, Primal Kitchen delivers on its promise of uncompromisingly delicious condiments, dressings/marinades, avocado oils, protein bars, collagen protein powder and bars, and whey protein that focus on fats we love, clean ingredients, and uncompromisingly delicious flavour. Primal Kitchen products are unlike any others that you’ll find in the grocery store. The entire collection aims to satiate exquisitely with real, simple, exceptional ingredients—like avocado oil, collagen, oil of oregano and apple cider vinegar— that contain no dairy, gluten, grain, refined sugar or soy. The range now includes Bowl and Skillet Meals to bring quality and premium real-ingredient meals to the frozen aisle.

The Good Bean, leader in legume-based snacking and maker of delicious better-for-you chickpea snacks, has launched a decadent new line of whole-bean snacks, Chocolate Covered Chickpeas. The wildly delicious treats add to The Good Bean’s expansive portfolio of wholebean snacks with its three varieties, Dark Chocolate, Milk Chocolate and Mocha Chocolate. This expansion into the world of confection is a first for The Good Bean as the brand continues to make plant-based snacking accessible and affordable for all. Unapologetically indulgent, but with strong health benefits, The Good Bean Chocolate Covered Chickpeas start with a lightly roasted and crunchy whole chickpea, enrobed in chocolate and finished with a crispy candy shell. Similar to a malted-milk ball, the experience is rich, chocolatey and satisfyingly crunchy. It is everything a premium confection should be.

March 2020

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