SupermarketNews Magazine | March 2023

Kettybot Was A Winner At Expo

The world of grocery is constantly evolving, and companies must stay ahead of the curve to keep up with the competition. We, too, wanted to stand out from the crowd at the Foodstuffs Expo this year. How do you engage with foot traffic when you have a magazine and not something to put in your pantry, you ask? You get an AI robot, and it proved to be an excellent decision. We utilised the KettyBot from G Robotics, an intelligent AI robot, to disrupt passersby and deliver magazines. The front of the KettyBot can display multiple brand videos, for us, we placed a moving masthead of SupermarketNews.

We have used the KettyBot multiple times across various promotional activities. It has a range of features that make it an ideal choice, including attracting customers in store. Its compact design allows it to navigate complex and crowded environments with ease, while its automatic localisation and navigation system means it can move around without any human assistance. Additionally, the robot can recharge itself automatically, ensuring that it is always ready for use. We charged the KettyBot once across the two days, and it was so easy to use.

ATTENTION GROCERY SUPPLIERS

One of the most impressive features of the KettyBot is its customised advertising capabilities. The ad display can be tailored to the customer's angle of view, providing a more eye-catching approach to marketing. This is a gamechanger for businesses looking to attract more attention at trade shows and expos. We proudly boasted our logo across a video on the front of the KettyBot as it wandered around organically on cruise mode. The robot can cruise in specific areas and provide customers with free snacks and drinks while broadcasting services and promotions. This is an excellent way to engage with customers and provide them with a memorable experience.

We didn’t have a chance to utilise the AI voice interaction, but have used it at other events. The robot can greet and interact with customers intelligently, making it an ideal way to impress potential customers. Its cute and smart design is sure to draw more attention than traditional approaches, making it an effective marketing tool.

The KettyBot's automatic navigation planning is another essential feature. We had a few people visit our stand and were dancing around the KettyBot, not realising the robot had already seen them

and planned its route around them. The laser and visual dual navigation solution helps to detect obstacles more accurately, making the robot safer for customers to be around. Safety is a top priority for any business, and KettyBot ensures that customers are always protected. In the end, the KettyBot was an ideal choice for us for trade shows. It is undoubtedly a game-changer in the world of consumer interaction, and more brands should consider using tech to improve their customer engagement and overall experience. n

The Food and Grocery Council is an industry association for grocery suppliers providing members networking, events, industry information and strong advocacy. Contact us for information on the benefits of membership: raewyn.bleakley@fgc.org.nz

• Networking • Industry Updates

• Conference and Events

• Education and Training

• Advocacy and Law Reform

Caitlan Mitchell | Editor

www.fgc.org.nz

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.

PUBLISHER Tania Walters

GENERAL MANAGER Kieran Mitchell

EDITORIAL DIRECTOR Sarah Mitchell

EDITOR Caitlan Mitchell

CONTENT MANAGERS/ SALES Felicity-Anne Flack, Caroline Boe, Bailey Nickel

EDITORIAL ASSOCIATE Annabel Maasdam, Sam Francks

SENIOR DESIGNER Raymund Sarmiento

GRAPHIC DESIGNER Debby Wei

We’re excited to announce the Peter Mitchell Memorial Golf Day, where we’ll be teaming up with the Graeme Dingle Foundation to raise funds for Kiwi Kids and the amazing Peter Mitchell Scholarship. This scholarship is perfect for anyone looking to further their knowledge and training in FMCG, fashion, and hospitality. Peter Mitchell was an industry legend who received the FGC Lifetime Achievement Award twice, as well as numerous other awards during his lifetime. He was passionate about supporting and nurturing talented individuals in these fields, and this scholarship is a wonderful way to continue his legacy. By joining us for the Peter Mitchell Memorial Golf Day, you’ll be supporting Kiwi Kids and helping to create a brighter future for aspiring professionals in these industries. So come join us for a fun day of golf and giving back!

PETER MITCHELL

Memorial Golf Day &

31 JULY 2023

(*rain day 7 August)

WINDROSSFARM GOLF COURSE

237 Alfriston-Ardmore Road

Papakura, Ardmore

We’re hosting an awesome end-of-play auction and we’ve got some great spot prizes lined up too.

If you’re keen to join us, it’s just $300 plus GST for an individual player (and we’ll put you in a team if you don’t have one), or $1000 plus GST for a team of four. A great day of golf at a world class course while catching up with industry colleagueswe hope you’ll join us.

Ambrose, shotgun start.

NEW WEARABLE TECH TO REDUCE WORKPLACE INJURYZ

A Kiwi company is deploying integrated and wearable robotic solutions and technology that could save Kiwi businesses from losing money to workplace injuries while simultaneously futureproofing workforces worldwide.

Exxovantage combines exoskeletons and exosuits, workplace wearables, AI, data analytics and cutting-edge risk management tools to increase operational efficiencies. This includes companies in logistics, manufacturing, retail, aviation, defence, construction, dairy farming, horticulture, mining and healthcare sectors.

In the current climate of stark skill shortages, lost time to injuries, and a focus on the mental health of the nation's workforce, supporting manual labour tasks with robotics and data analytics may reduce the cost of staff turnover and close the skills gap. n

NEW MANUFACTURING FACILITY FOR PLANTBASED MILK TO BE BUILT

INITIATIVE BY PAK’NSAVE TO SUPPORT CYCLONEAFFECTED COMMUNITIES

PAK’nSAVE has announced today its plans to help communities affected by Cyclone Gabrielle through a new initiative called ‘PAK Your Pantry’. The initiative aims to work with community partners in the worst affected areas to support families displaced or with inundated homes, helping them get back on their feet by providing PAK’nSAVE funds to ‘PAK Your Pantry’.

“Many Kiwi families have lost everything in the aftermath of Cyclone Gabrielle. Packing their pantries full of essentials when they get back home or move into new accommodation is something we can do to help. We know people are doing it tough, and we want to make it as simple and easy as possible for those affected to get back on their feet,” said Andrew Graney, owner and operator of PAK’nSAVE Tamatea in Napier. n

Free Flow Manufacturing, a leading New Zealand beverage manufacturer, announced it would open New Zealand’s first dedicated state-of-the-art plant-based milk manufacturing facility this year. The innovation responds to consumers' increased demand and appetite for alternative milk.

The new facility represents a significant capital expenditure investment for the company and will be capable of producing 50 million litres of the highest quality plant-based milk annually. This will include a partnership to produce plant milk for foundation client New Zealand’s original oat milk brand, Otis, enabling the Otago company to return the manufacturing of its popular oat milk from Sweden to New Zealand.

Free Flow Manufacturing co-founder Scott Day stated

that the demand for plant-based milk alternatives has skyrocketed in recent years, outpacing traditional dairy milk, with no sign of slowing.

“Grocery spending on plantbased milk in New Zealand increased by 44 percent from 2019 to the end of 2022, with sales jumping from $61 million to $88 million,” said Day.

“Despite this, New Zealand has had to rely on mainly imported products or those manufactured overseas to meet this demand. Launching our new plant-based milk facility in East Auckland is an important milestone for the sector, enabling it to reduce its carbon footprint, improve innovation and produce premium products locally for health-conscious consumers worldwide.” n

NEW

COMBINING PARACETAMOL AND IBUPROFEN FOR

COLD & FLU RELIEF THIS SEASON DOUBLE ACTION

NZ FOOD DATA SELECTED FOR GLOBAL HEALTH APP

The New Zealand Food Composition Database (NZFCD) has been selected as a key source of data for a new health and wellness app, the first dataset to be acknowledged with a golden star by the app developers.

My-Nutri-Diary is a new app developed in Germany that aims to help people achieve their nutrition and fitness goals. Products from the NZFCD have been incorporated as an option for users looking for information about their food choices. The dataset from the NZFCD is the first to be marked with a golden star, intended to highlight scientifically-validated data.

Previously, data from the NZFCD has also been used by Xyris Foodworks in their nutritional analysis software and Zubi’s Food Label Calculator for generating nutritional panels for retail foods.

“It’s vital that anyone looking to

understand their nutritional intake is able to access reliable information. We’re excited to know that the New Zealand Food Composition Database is providing this service, both directly through our own website and as a data source for others’ applications,” said Dr Carolyn Lister from Plant & Food Research.

The NZFCD is the most comprehensive collection of nutrition data for over 2,700 commonly-consumed New Zealand foods

and provides reliable data on macronutrients (like carbohydrates, protein, fat and dietary fibre) and micronutrients (like vitamins and minerals). Around 100 new or updated food records are added to the NZFCD every year with food analysis conducted by accredited laboratories in New Zealand and Australia.

The NZFCD data is jointly owned by Plant & Food Research, who manage and maintain the resource, and the New Zealand Ministry of Health, the major funder. n

PALS RECEIVE HIGH INDUSTRY HONOUR

Alcoholic drink brand Pals announce they are New Zealand’s first B Corp-certified RTD label.

The announcement comes after staying true to its ambitious sustainability goals, with the highly sought-after B Corp. certification following the company’s rigorous efforts to make a positive impact on its workers, community, customers, the environment and business governance.

Pals has focussed on improvements in all of the required fields, having propelled the

business to meet the high standards of B Corp. for their social and environmental contributions. And for Pals, landing the certification after operating for only three and a half years is something commendable for the company.

Pals director and co-founder, Mat Croad said that the accolade is a proud milestone for the company.

“Becoming certified was a huge undertaking for our small team and something we're all so proud of.”

Associate director and co-founder of Pals, Nick Marshall said that achieving B Corp. status has provided a benchmark for sustainable business growth and practice framework.

“Although it's fantastic to be the first in our category to achieve this certification, we hope in time that B Corp. certification will become a norm for all businesses.”

The B Corp. recognition is a testament to dedication towards volunteering, implementing a supplier code of conduct, customer service and employee satisfaction. Some notable highlights from their certification journey include their hugelypopular Unsung Pals initiative, which rewards local heroes doing great things in their community, achieving official carbon zero certification (endorsed by Toitū) and implementing enhanced parental policieswhich offers soon-to-be Pals parents up to 80% pay for 16 weeks or 13 weeks at full pay.

Nick Marshall added that this acknowledgement has been something the company has worked hard for since Pals began three and a half years ago.

“These are just a few of the elements that have allowed us to achieve this industry first, and help us go the extra mile for our pals, the planet and the community.” n

onetowatch

Matt Wilson GOOD FORTUNE COFFEE

Matt Wilson’s interest in coffee began when he operated pinball machines at the Midnight Espresso and delivering newspapers to Cafe L’affare.

“Iwas fifteen at this point and the coffee culture had just begun. I knew I wanted to be a part of it,” said Wilson. Aged 16, Wilson left school and opened his first cafe in the red light district of Wellington, Vivian street. Although it was a tough start, with both the banks and roasters failing to take him seriously, Tim Rose and Geoff Marshland from Havana Coffee Roasters saw something in Wilson.

As this relationship blossomed, so did Wilson’s eagerness to get stuck into the world of coffee roasting.

“Havana represented something I love: colourful, eclectic, real people who took an interest in you and your business.”

Wilson was then fortunate to travel to the Americas with Rose, where he spent time meeting coffee farmers and watching the wonders of the industry.

"Seeing the whole process, especially in

Bolivia, Colombia, Panama and Cuba, I felt a real connection to the farmers and cooperatives," added Wilson.

After being an ambassador for Havana for 15 years, Wilson decided to give roasting a shot, purchasing a roaster and experimenting with it in his garage. He was committed to only roasting fair-trade, organic coffee, and developing a great espresso roast to service his cafes.

This eventually led to a new venture with his friend, Freya Atkinson, and Good Fortune Coffee was born at their flagship cafe, Seashore Cabaret, in Petone.

With a 200-seater cafe, and roastery, plus the partnerships with both TradeAid and friends at L'afarre, Wilson developed his first espresso roast, Firecracker.

“It’s insanely balanced, with intense chocolate, peanut and toffee tones,” explained Wilson.

As New Zealand’s first living wage,

organic, and fair trade roastery and cafe, he is proud of his business' impact. But, it has not always been easy.

Having to manually move 800 kg of coffee beans every single week was difficult work, and eventually their small 10kg roaster could not keep up with the demand for their services.

Wilson and Atkinson decided to step up Good Fortune Coffee by purchasing an old villa, which could house their new 25kg Pettrocini roaster.

Even with the roastery's immense success, Wilson has never stopped prioritising and appreciating the coffee industry’s people, from the farmers in Bolivia to the baristas and customers in Wellington.

Moving forward he hopes that roasters both small and large adopt this vision.

“We must protect the workers and their livelihoods and ensure they have fair, sustainable, and beneficial conditions. For everyone, and the planet.” n

foodiesexpo as seen at

EXCELLENCE MANGO & ALMOND

Excellence Mango & Almond is a delightful contrast of fresh, tropical mango and roasted almond slivers in finest smooth dark chocolate.

Excellence Mango & Almond had exceptional consumer research results with high purchase intent and eight out of ten for taste liking.

Consumer comments, “I loved the mango zing, it was full of flavour, along with the delicious taste of dark chocolate”.

For more information, visit www.dksh.co.nz

GROPAK

Gropak’s Sunlite Low Carb Potatoes are naturally grown free from fat and gluten and an excellent source of dietary fibre perfectly paired with any meal. They contain 25 percent fewer carbohydrates than the standard New Zealand Rua potato, with a distinctive creamy yellow colour and a distinctive flavour for all lifestyles.

Available in local New World, PAK’nSave and Four Square supermarkets. For more information, visit www.gropak.co.nz/sunlite-potatoes

BLACKMORES

How much time do you spend looking at screens? Excessive screen time can take a toll on your eyes, your energy and your focus. That’s why Vision Care + Energy is formulated to support eye strain associated with screen usage, while supporting your energy levels helping you to keep focused throughout the day.

WELLS HYGIENE

Wells Hygiene showcased its newly bespoke location identification boards. The innovation is designed for colour-coded cleaning and food product handling for modern, fast-paced supermarkets. The boards have an added “Toolflex” tool for efficient, easy use, helping promote clean and organised workspaces.

For more information, visits wrdwells.com

ICOMBI PRO – THE NEW STANDARD!

With over 1 million RATIONAL Combi Steamers produced globally, we know our stuff.

• Intuitive operating concept

• Cooking intelligence

• ENERGY star partner

• Efficient food production

• Ultrafast cleaning – self cleaning, self de scaling

Our daily motivation is satisfied customers!

For more information, visit, www.rewardhospitality.co.nz

TAYLOR FARMS

Taylor Farms have introduced two new ready-chopped kit flavours for easy, nutritional salads that will have the whole family raving, including Broccoli Crunch and Caesar Salad.

The Broccoli Crunch kit is a collection of the very best of every vegetable garden, containing broccoli florets, cauliflower, red cabbage, and carrots. The flavour also includes delicious sweet and smokey toppings of croutons, tangy dried cranberries, sunflower kernels and family favourite coleslaw dressing.

In the classic Caesar salad kit, Taylor Farms have combined crunchy cos lettuce, parmesan cheesy goodness and golden crouton crumbles, bringing brand new hype to the popular salad choice that pairs perfectly with tasty home-cooked chicken. The two new chopped kits are currently available nationwide at your local supermarket. Pick up a bag and sort out your family meal, making fresh delicious.

TOTAL BAKING INDUSTRIES

Bakery equipment specialists Total Baking Industries has over 55 years of hands-on bakery and equipment experience. With crucial collaboration with Vanrooy, owners Michael and Jason can advise and give access to equipment to help New Zealand bakeries make the most of their business.

For more information, check out their website, www.totalbaking.co.nz.

BARKERS

Barker’s Super Fruit Crush pouches are now available in a handy 4 x 90g multipack, offering a healthy snack to keep lunch boxes filled and kids fuelled. Containing over 90 percent fruit, the multi’s come in two flavours Mixed Berry & Chia and Mango, Kiwifruit and Passionfruit.

Launching nationwide, Monday 27th March. RRP $7.69.

For more information, visit barkers.co.nz

foodiesexpo

A1 SAFETY & PACKAGING

For over 15 years, A1 Safety & Packaging has provided quality and costeffective disposables to New Zealand and the Pacific. With a family-run business at its core, A1's selection of products is carefully curated for retail, industrial, and commercial markets. Sustainability and innovation drive the company's dealings with suppliers worldwide. A1's range of products is always expanding to meet the changing needs of the market and environment, with an easy-to-use online ordering platform and dedicated sales managers ensuring a seamless experience for customers. A1 takes pride in its nationwide logistics network and fast dispatch service, ensuring customers never run out of essential products.

For more information call +64 9 270 0939, email info@qiwi.nz or visit www.a1safetynpackaging.co.nz

INTERFRIDGE

The Gem Metro Twist is now in stock. With customisable colours and optional sliding doors, this Italian-designed cabinet is perfect for displaying a variety of products. Available in two sizes and multiple temperature options, upgrade your supermarket today with this energy efficient cabinet. For more information, visit www.interfridge.co.nz

OFF-PISTE PROVISIONS

The growing demand for healthy, savoury, high-protein snacks has never been so satisfied. Off-Piste Provisions is committed to producing snacks for the health conscious, on-the-go consumer looking for a new snacking option and taking them on an epic journey along the way. Available at leading supermarkets and specialty retailers. For more information, visit www.offpiste.co.nz

FRESHPORK NEW ZEALAND

Freshpork New Zealand proudly creates greattasting pork from the heart of New Zealand, perfect for sharing with family, friends, and communities nationwide.

The team at Freshpork New Zealand, which had an exhibition at the Foodies expo, are a family-owned and operated business that takes pride in sharing quality pork.

For more information, please visit www.heartlandfresh.co.nz

ASEAN’s Confectionery and Snacking Trends Shift Towards Value and Innovation

By Incite

TRENDS

Confectionary and snacking products are very popular across the ASEAN region. At a retail level, they form two very distinct categories with confectionary being divided into chocolate, non-chocolate, gum, mints, and sweets. While snacking encompasses a very broad array of savory items like chips, nuts, and crackers. Some retailers will also include sweet biscuits in their snacking category.

The overarching consumer trend we are seeing across both categories is value. Put simply, consumers are looking for quality products at affordable prices.

With increased competition in these categories from domestic players and imported brands, consumers have more choice. In the past it was widely accepted that imported products from Western countries were of higher quality and had greater shelf appeal. This is no longer the case.

To appeal to an increasingly sophisticated consumer many local brands have really upped their game in terms of quality and the attractiveness of their packaging. Packaging innovation is also driving demand for chocolates which are becoming a popular item for gifting.

Themed, limited time offers for Valentine’s Day and Halloween are on the rise and several confectionary brands are leveraging these events to introduce novelty in what is considered a very mature category. Retailers are also backing these themed occasions with store wide decorations and promotions.

SUB-CATEGORIES

We’ve seen a slight increase in consumer demand for healthy products across the region, but our observation is that this trend is still in its infancy when compared to Western markets. The same is true for organics and sustainability.

In Singapore, buyers are becoming more sensitive to products with high sugar levels as the Singapore government continues its “War on Sugar” to combat rising numbers in diet-based diabetes.

Figure 1 shows the most popular categories in retail according to distributors

in the region. Source: 2022 Annual Incite Distributor Survey.

INNOVATION

As the ASEAN markets develop in sophistication, savvy consumers are much more inclined to purchase products that meet the following key criteria:

1. Good quality (this is a given)

2. Attractive packaging (no longer the niche filled by imported brands)

3. Great pricing (imported brands need to ensure they are closely examining their cost efficiencies to ensure pricing is competitive)

Eureka is a great example. When this quality Malaysian brand revamped their packaging, they instantly gained greater support from retailers, increasing their share of shelf, and driving volume with competitive pricing. The move also opened the door to export opportunities in neighbouring markets including Singapore, Thailand, and Hong Kong, where the brand continues to thrive.

To stimulate sales and drive awareness the brand also looked for ways to make it

easier for consumers to purchase. Branded vending machines such as the one depicted below have been a huge success from this perspective.

Online sales are also on the rise as consumers opt for the convenience of doorto-door delivery. Many brands have shifted gears to support ecommerce sales with aggressive digital marketing campaigns. Need support with your strategy?

Contact getincite@exportincite.com or visit www.exportincite.com

IMPULSE convenience snacks

SIGNIFICANT SHIFT TOWARD HEALTHIER OPTIONS

There has been a significant transformation in consumers' snacking habits. The pandemic has accelerated awareness about health, leading to a more significant shift towards healthier and more natural snack options. The demand for snacks that are not only delicious but also nutritious, ecofriendly, and ethically sourced is rising. The FMCG industry is adapting to these changing preferences and catering to a more health-conscious and environmentally-aware consumer.

In addition, concerns about sustainability and the environment have further fuelled packaging changes and, in some cases, a rise in multi-packs. Individually wrapped bars are being transformed with recyclable and eco-friendly packaging. This trend will likely continue as consumers seek snacks that align with their values and lifestyle choices. They will demand products that are high in quality, offer functional benefits, and have a lower impact on the environment.

The FMCG industry is adapting to these changing preferences. NPD is catering to a more health-conscious and environmentally-aware consumer. As more consumers adopt vegan or vegetarian

diets, they seek snack options free from animal products.

One of the most notable snack trends in recent years has been the rise of plantbased snacks. Plant-based snacks with whole grains, rice cakes and veggie chips have become increasingly popular among vegans and vegetarians, flexitarians, and consumers wanting to make healthier choices.

Another trend that has emerged in the snack market is the growing popularity of protein-packed snacks. Post lockdowns, consumers are embracing fitness and healthy lifestyles and preferring snacks high in protein, such as jerky, protein bars, and nut butters that have gained widespread appeal.

Functional snacks are also becoming more prevalent. These snacks provide a specific health benefit, such as energy, focus, or immunity. Some examples of functional snacks include energy bars, vitamininfused fruit snacks, and probiotic-rich yoghurt bites. As consumers become more interested in the connection between food and wellness, functional snack brands will likely continue gaining more traction.

Ethnic-inspired snacks are another area of growth. Consumers are increasingly curious about international flavours and seeking out alternative flavour options. Snacks that draw inspiration from other cultures are becoming more mainstream.

Finally, healthy indulgences are also experiencing a rise. For example, a change to dark chocolate or fruit-based snacks, baked goods with whole grains and natural sweeteners are good options in this category. These snacks balance indulgence and health, allowing consumers to satisfy their cravings without compromising their nutrition goals.

Snacking trends will likely continue evolving, driven by consumers' changing tastes and preferences. The industry will continue to innovate and develop new snack options that are both delicious and healthy to meet the growing demand for snacks that align with consumers' values and lifestyle choices. n

Snap Out Of It - The Healthy Way

Harvest Snaps have been a popular snack choice among all who don’t want to compromise flavour for health.

The brand’s beloved range of pea crisps welcomes new and improved tantalising flavours, recrafted to allow guiltless snacking bliss.

The Pea Original Salted boasts a 5 Health Star Rating, with Pea Chilli and the brand new taste sensation Pea Tomato Chutney crisps containing more fibre, less salt, under 100 calories, and all the flavour.

Harvest Snaps have also

made their bags bigger to accommodate all the inevitable out-stretched hands that reach for a munch on your Pea Crisps.

Available in stores from March 2023 in new-look 120g varieties, plus the ever-popular multipacks, there’s a size for every snacking occasion.

For enquiries, call 09 410 1066 or email sales@houseff.co.nz or visit www.houseff.co.nz. n

IMPULSE convenience snacks

Beer & Potato Chips - A Match Made In Heaven

In collaboration with Behemoth Brewing Company, Heartland Potato Chips have created a unique and perfectly paired duo of craft chips and a matching IPA.

Designed to be enjoyed together, Heartlands crafted Salt, and Malt Vinegar chips will have you reaching for a refreshment, which is where the Behemoth Brewing Company’s hoppy Simcoe and Nelson

The Prime Jerky On The Market

Savin IPA comes into play. While geography may work against them, the South Canterbury rural farmers from Heartland and the Behemoth Brewing Company lads from the big smoke in Mt Eden have self-described themselves to be the quintessential odd couple. However, both are convinced they have made their tastiest chips and beer yet.

For more information, visit www.heartlandchips.co.nz. n

Founder and Managing Director of Bootleg Jerky Co, Ash Razmi, is proud that Bootleg products contain no artificial ingredients, preservatives, nitrates or MSG while having the highest protein content of any meat snack on the market.

The company handcrafts a range of 100 percent New Zealand prime beef jerky.

“Kiwis are becoming more health-conscious and are looking for snacks that are low in calories, sugar, and fat and are made with natural local ingredients,” stated Razmi. “With everyone's lifestyles becoming busier and busier, consumers are looking for snacks that are convenient, nutritionally dense, and portable to be eaten on the go - Bootleg Jerky ticks all those boxes.”

The brand has a variety of popular flavours of jerky, including The OG, Manukayaki, Hot Shot, and Sweet Heat. Razmi revealed

that he is committed to having Bootleg Jerky become more accessible to consumers, pushing the product to be available in a broader range of supermarkets and stores to match its growing demand.

When reflecting on the success of Bootleg Jerky Co, Razmi emphasised his pride in the leaps the company has made within a short time.

“I am proud of where we have got to in a relatively short time, given that we launched our business and three months later Covid turned up. This is a testament to our amazing production crew, suppliers, consultants and loyal customers.” n

The Number One Pork Crackle Snack

Mr Hamfreys has introduced its latest Pork Crackle flavour, Smokey Bacon, in a new convenient 25g pack size.

The brand has also extended this 25g size range to include its market-leading Himalayan Salt flavour and ever-popular Bacon Bites.

The product is ideal for checkouts and caters to the convenience food-to-go category. This additional pack size on the shelf will further boost sales and profits from the most prominent, fastest-growing brand in this category.

Mr Hamfreys’ 75g Spicy BBQ flavour is getting a flavour boost with more big barbeque flavour added and will hit shelves in the next few weeks.

The success of the brand's delicious Himalayan Salt, Spicy BBQ and its new Bacon Bites

has propelled them to the number one valueselling pork crackle snack across New Zealand supermarkets.

Customers can look forward to seeing Mr Hamfreys Bacon Jerky, Bacon Bites, and Pork Crackle tasting campaigns at food shows and supermarkets nationwide again in 2023.

For more information, talk to your local Alliance Marketing representative or contact Paul Kenny at Alliance Marketing ph 021 986121 or email pkenny@alliancemarketing.co.nz n

Inspiring Goodness

Acorn Group, and their GoodnessMe Brand, have announced their brand new limited edition Banana Berry Fruit Sticks.

The unique flavour was developed to support the charity, KidsCan. For every tasty pack of fruit sticks sold, 10 cents will be donated to KidsCan, to support the charity and its ongoing effort to support New Zealand’s children.

Co-founder of GoodnessMe, James Norris and his wife, Kelly, with their GoodnessMe Mini, will also be involved in the Pork Pie Charity Run from Cape Reinga to Bluff, a campaign that aims to raise awareness and funding for KidsCan.

Designed by GoodnessMe to inspire goodness, the Banana Berry Fruit Sticks are the perfect snack for everyone in the family. Crafted with natural ingredients, they are a healthy, delicious treat with an extended range of organic options.

Not yet on the GoodnessMe Journey? Contact Acorn Group at info@acorngrp.co.nz n

Nutritional Snack That Packs A Crunch

Horleys Intelligent Nutrition has a nutritional snack perfect for an on-the-go lifestyle.

The Carb Less Crunch bars are available in various tasty flavours to curb anyone’s cravings, including Rocky Road, Caramel Deluxe, Peppermint Rough, and Chocolate Peanut.

Each bar is packed with 16 grams of protein and crafted with authentic milk chocolate.

Carb Less Crunch bars are designed for innovative

Big Cut Crisps, Big Snackisfaction

Nelson-Based brand Proper Crisps have announced a new range of Big Cut Crisps, promising great satisfaction and a big crunch.

Available in four mouthwatering flavours in shared or single-serve bags, including Marlborough Sea Salt, Purple & Gold Cracked Pepper, Dill Pickle & Cider Vinegar and Smoked Paprika.

Big Cut Crisps are crafted with unpeeled golden potatoes, generously sliced, and perfectly hand-cooked low and slow to achieve deliciously blistered golden crisps, packed with a serious crunch. Proper Crisps commits to making sure each Big Cut crisp truly is bigger, thicker, and better.

Head Cultivator, Duncan Kerr

stated that Proper Crisps believes in doing things differently. He shared that the brand cooks each batch of Big Cut Crisps for twice as long to deliver a crunchy chip with a subtle fluffy inside, with the Big Cut crisp resembling that of a thrice-cooked restaurant chip.

“For us, every bite matters and gives eaters the most satisfying crunch, no greasy fingers, a 4 Health Star rating and a slice of luxury when we all have to be that little bit more mindful,” said Kerr.

For more information, visit www.propercrisps.com n

healthy eating, containing only seven grams of carbs and made without artificial sweeteners.

They are the perfect sweet snack to keep you feeling full and satisfied, ideally paired with a hot cup of tea or coffee.

For more information, call 0800 949 333 or contact your Surge Sales and Marketing Sales Representative. n

Pringles Limited Edition Pizza Flavours

Introducing two new limited edition Pringles stacked potato chip flavours.

Pringles Sizzling Meat Lovers Pizza Flavour are loaded full of meaty flavour. Just like a classic pizza favourite! Pringles Limited Edition Seriously Cheeesy Garlic Flavour stacked potato chips are loaded full of two all-time great flavours.

Great for sharing, these are an ideal addition to any barbecue, picnic or party. Available from your local supermarket now. For more information, visit www.kelloggs.com n

Pretzels And Chocolate Tie The Knot

Graze has introduced its new and delicious Skinny Dipped Pretzels.

This new Skinny Dipped snack is a match made in heaven with crispy, salty pretzels thinly coated in chocolate.

Available in two moreish flavours, Dark Chocolate and Salted Caramel Dusted Milk Chocolate, they are the perfect treat for the office, lunch boxes, or cosy movie night at home.

As the first nut-free product by the brand, Skinny Dipped Pretzels will ‘knot’ be in the nut aisle. Instead, they can be found beside other pretzels in New World and PAK’nSAVE stores nationwide.

For more information, please visit the brand’s website, www.graze.co.nz or contact James Crisp at 09 309 0802. n

New Peanut Butter Cups

Quest have introduced a guilty pleasure snack minus the guilt.

Designed to satisfy sweet tooth cravings, the Peanut Butter Cups are the new go-to chocolate sensation. Containing less than one gram of sugar and a staggering 11 grams of protein, it's a decadent healthy treat for all.

With less than one carb, crafted with dairy-based protein, unsweetened chocolate, and real peanuts, Quest’s Peanut Butter Cups are sure to be the next best indulgent treat.

For more information, visit www.questnutrition.com.au n

IMPULSE convenience functional snacks

FUNCTIONAL SNACKING IS SMART SNACKING

Functional ingredients and snacking have become popularised due to consumer demand for more nutritious, environmentally conscientious snack options.

Consequently, brands are capitalising on the trend for healthier alternatives by introducing new functional snacking items to the market. The increasing demand for plant-based options has driven industry-superpower ingredients like cocoa into being utilised for vegan chocolate.

However, functional snacking has also exponentially grown and begun to replace classic behaviours of traditional and fixed mealtimes. Therefore the rise of demand from consumers for high-quality, whole fibre, protein, vegetable, and nutritionally rich snacks is of natural consequence.

Latest surveys revealed that over 55 percent of households globally make a meal out of snacks weekly, preferring small plate options rather than one big meal. Households in the Asia Pacific are the most significant examples of this, as an average of 64 percent of households make a meal from snacks.

The sustainability aspect of consumers’ snacking habits is of particular importance. Sixty-nine percent of consumers believed they got more enjoyment from snacking when their snacks were sustainably packaged, and a significant 82 percent desired snacks to come in biodegradable packaging.

With inflation causing strain on grocery shopping, traditional meals are dwindling due to consumers referencing that it is unaffordable. However, 75 percent of consumers continue to maintain a budget for snacking, with 84 percent believing that snacks should meet the differing nutritional needs of differing consumers.

Trending snacking attitudes and growth of the snacking industry will be at the centre of discussion for international snacking events.

Globally renowned snack convention, ISM will be occurring in Japan, and Cologne, on the 14th and 25th of April, and will be addressing snacking and confectionary

trends. Each event is an opportunity for all those involved with the snacking and confectionary industry to come together to exchange ideas, share innovations and understand consumer snacking trends.

There will be a particular focus on the change of consumer eating behaviour, with presentations and exhibitions dedicated to dissecting the breakdown of classic behaviour, which has driven functional snacking. The largest section globally, dedicated to chocolate and confectionary will address growing health awareness of consumers impacting the choices they make when buying indulgent snacks as well as healthier mealtimes replacements.

Functional snacking has outgrown traditional ideas of snacking. Consumers' budgets and desire for more environmentally conscious, healthier snacks that can meet their nutritional needs allowing expansion and opportunity within the snacking industry. n

CHANTAL ORGANICS PROTIEN BAR RANGE

Chantal Organics has introduced its new probiotic protein bar range.

Each small and smart bar is crafted with organic ingredients, packed with 10 grams of protein, and wrapped in a soft recyclable plastic.

The flavour and goodness of these bars are boosted with probiotics for gut health support, and wholefood organic ingredients.

Available in three delicious flavours, including Orange Cacao, Choc Almond, and Coffee Crunch, the protein bars are perfect as an on-the-go breakfast, or tasty snack during the day. n

MOTHER EARTH’S WELLBEING BARS

Mother Earth have innovated two new delicious baked oat bars, crafted with seeds, nuts, and fruit, designed to support holistic health and wellbing.

Available in two flavours, Bliss, a delectable chocolate brownie bar containing magnesium support, and Boost, a sweet and fruity mixed berry bar crafted with a natural source of iron. Each healthy bar is packed with tasty goodness, with no artificial colours or flavours, perfect for everyone in the family.

For more information visit motherearth.co.nz n

PROBIOTIC CORN CAKES

Kiwigarden has launched its brand new tasty probiotic Corn & Quinoa cakes. Available in two scrumptious flavours, blackcurrant and strawberry.

The cakes are made with 100 percent New Zealand-grown quinoa and corn, topped with delicious squiggles of freeze-dried probiotic yoghurt in either the tartly sweet blackcurrant or mouthwatering strawberry flavour.

Corn & Quinoa cakes are a fun and nutritious snack, perfect for on the go and gentle on the stomach. They are suited for kids 12 months and older.

For more information, please visit www.kiwigarden.co.nz n

WHAT'S GLOBAL NEW

THE NEW BAR ON THE BLOCK

Hostess Brands have introduced a brand new snacking innovation: Kazbars.

The new bar is a first of its kind, crafted with multiple mouthwatering layers to satisfy every sweet craving.

Starting with a fluffy chocolate cake, then a generous drizzle of crème and a sprinkling of candy crunch, with a final bow between two flavours, caramel or gooey chocolate fudge. No matter which flavour is chosen, Chocolate Caramel or Triple Chocolate, both are coated in rich chocolate.

"We know that consumers are craving multitextured snacks – and the variety of creamy, crunchy and rich layers in our new Kazbars will make every snacking experience a more joy-filled one," said Christopher Balach, general manager of Hostess Brands.

Hostess Kazbars will hit shelves in mid-March U.S.A.

BITE-SIZED

HI-CHEW has introduced a new dangerously easy-to-eat, bursting-with-fruity flavour candy, HI-Chew Bites.

Until now, the core lineup of HI-CHEW has only contained individually wrapped ‘chewlets’. HICHEW Bites are the perfect grab-and-go option for road trips, at the office or as a quick afternoon pick-me-up.

Tastebuds will be transported through a flavour sensation of tropical, mouthwatering sweetness and tartness. Available in three delicious flavours, including mango, green apple, and strawberry. Each bite will unquestionably have customers reaching for the next handful.

HI-CHEW Bites contains no synthetic sources for colour and is also gluten-free. The new snack is now available at select participating 7-11’s in the U.S.A.

BALLER KINDER EGGS

Kinder Joy has released a new special edition Kinder Joy egg that contains 12 NBA mascots for kids (and adults) to collect after consuming the chocolate’s creamy deliciousness.

Mascots found within the eggs include mascots from Atlanta Hawks, Boston Celtics, Charlotte Hornets, Chicago Bulls, Houston Rockets, Los Angeles Clippers, Miami Heat, Milwaukee Bucks, Orlando Magic, Philadelphia 76ers, San Antonio Spurs, and Toronto Raptors.

"Our variety of mascot toys is a way families can pass down fandom from one generation to the next," said Miguel Zorrilla, Vice President of the Kinder Joy brand.

While the toy is a special prize of the Kinder Joy Egg, it is only the cherry on top of the treat's iconic double layer of chocolate, one rich cocoa and one sweet milk cream sprinkled with crisp wafer bites.

The Kinder Joy NBA Edition Egg is now available across the U.S.A.

HULK UP THE PLANT-BASED WAY

Premier Pro shows off its environmentally conscious side by creating a brand new plant-based range of protein powders.

The plant-based alternative is for all, allowing consumers to go green and try something new. While maintaining their creamy, delicious, and renowned flavour, affordable price point, and transparent, easy-tounderstand nutritional information, the new range is a significant step forward, supporting plant-based preferences.

“With 25g of pea and rice protein, this formula is perfect for shaking, baking and making all your favourite plant-based protein creations,” said Amy Larek, Director of Marketing Premier Protein.

Available for purchase at all major retailers across the U.S.A. in classic chocolate and vanilla flavour.

HERSHEY’S THE PLANT-BASED WAY

Hershey’s has introduced their brand-new plant-based range of sweet treats. Options include their iconic peanut butter cup and almond sea salt chocolate bar.

The Peanut Butter Cups are made with creamy oat chocolate and their iconic mouthwatering gooey peanut swirl in the centre. Hershey’s almond sea salt chocolate is also crafted with oat chocolate, with a unique sweetness to balance the savoury salt and smooth almond flavour.

Each is designed as a tasty snack for all, whether you are vegan, lactose intolerant or just curious to adventure into consuming less dairy.

"We are excited to introduce these delicious, plant-based options," said Teal Liu, Brand Manager of Better For You, The Hershey Company.

"Our purpose is to create more moments of goodness for consumers. Those moments are now more accessible for chocolate lovers looking for plant-based alternatives."

The new products will be available in mid-April across the U.S.A.

WALKING ON AIR, THE NEW CHIP TO TRY

The Chip brand Kettle has unveiled its new range of specially air-fried chips.

Air frying is increasing in popularity, and the leading chip brand is taking the new trend of air frying headon. The flavour range, crafted uniquely for air frying to retain Kettle’s leading and renowned jam-packed flavour reputation, includes Sea Salt and Vinegar, Himalayan Salt, and Jalapeño.

"In addition to the natural promise we make with every batch of Kettle Brand chips, we're proud to be the first air-fried chip," said Janda Lukin, Chief Marketing Officer at Campbell Snacks.

"An air-fried finish is something no one else is offering right now, giving our chips a unique light and crispy crunch to go with their signature bold flavour."

The air-fried chips contain 30 percent less fat than their original fried counterparts.

All are available across the U.S.A now.

THE ICEE SUMMER TREAT

Back by popular demand, the frozen yoghurt brand sweetFrog has collaborated again with ICEE, announcing the best new way to cool off with limited edition Cherry or Blue Raspberry ICEE Swirl Sorbet.

"Warmer weather is finally on the horizon, so it's the perfect time to chill out with our fan-favourite ICEE swirl," said Heather Marini, senior national marketing manager for Kahala Brands, the parent company of sweetFrog.

"These sweet sorbets taste like the longtime favourites and will remind you of a classic ICEE."

The Cherry and Blue Raspberry flavour is bound to stir up nostalgia. The iconic ICEE flavours return as a sweet swirl is the perfect treat as warmer weather approaches North America.

Available in participating U.S.A sweetFrog stores for a limited time until May 9, 2023, to try ICEE sorbet.

The Growth of Functional Snacking in 2023

By Eleanor Johnson, Data analyst at FMCG Gurus

Many consumers are taking a more proactive approach to their health, this can be attributed to the pandemic making consumers more aware of their overall health. FMCG Gurus insights finds that 72 percent of global consumers agree that they have taken a more proactive approach to addressing their health as a result of COVID-19. This proactive approach has led to an increase in the popularity of functional snacking products; these are products which are fortified with ingredients that can offer an added health boost, a popular example being protein.

ATTITUDES AND BEHAVIORS TOWARDS SNACKING

FMCG Gurus research finds consumers snack for a range of reasons, including seeking a moment of indulgence (69 percent) and importantly seeking a nutritional boost (67 percent). Despite indulgent snack products being popular, a large proportion of consumers like to snack on healthier products such as fruit (82 percent), yoghurt (71 percent) and dried fruit (49 percent). Our research finds that consumers are most

likely to snack in the afternoon, a time when energy levels may have dipped, and consumers are seeking a snack to keep them going before their evening meal.

HEALTH GOALS

FMCG Gurus consumer research finds that 66 percent of global consumers are taking steps to address their health in 2023. Our research finds that over the next twelve months 37 percent of consumers who are looking to address their health state they are looking to address their digestive health, making digestive health the top area consumers are addressing in 2023. Following digestive health is mental wellbeing (34 percent) and sleep health (31 percent). Consumers will be seeking out products that align with these health goals.

FUNCTIONAL SNACKING

When looking to address a health issue, 51 percent of consumers are most likely to turn to food and drink first, rather than nutritional supplements or medicine. This means functional snacks are a key

opportunity for brands wishing to position themselves in the ever-expanding health and wellness market. It is important that functional snacks carry a health benefit claim, 48 percent of functional food consumers state this is important. However, these claims must be supported with supporting evidence, as 71 percent of these consumers said clinically proven claims and evidence are important when buying functional foods.

INGREDIENTS AND PRODUCTS

Consumers will seek well known and trusted ingredients that align with their health goals. For example, consumers are looking to address their digestive health, meaning they are likely to seek out products high in or fortified with fiber. Consumers are seeking out snack products that will support and improve their health, the most popular product consumers would like to see aimed at supporting a healthy lifestyle is spoonable yoghurt (63 percent).

Another key ingredient which has gained popularity in recent years is protein. Protein holds benefits such as being able promote

the growth of lean muscle and keep you feeling full. Products such as fruit, energy bars, yoghurt, bread, and soup have all seen an increase in the proportion of consumers seeking out protein since 2019.

PERCEPTIONS OF VALUE

It is important to acknowledge that during the cost-of-living crisis, consumers are more conscious of their spending than ever before. Our research finds that 67 percent of global consumers state they are concerned about rising living costs and 43 percent feel they will need to make changes to their health and wellness routines as a result of these rising costs. The most likely change these consumers will make is to cut down spend on functional food and drink. This means brands will need to focus on how to enhance perceptions of value. Examples of this include the use of multifunctional benefits, scientifically proven claims, natural claims and taste. This demonstrates it is not solely about making a product as cheap as possible but being able to enhance its value so that consumers feel it worthy of the price.

Our research finds that over the next twelve months 37 percent of consumers who are looking to address their health state they are looking to address their digestive health, making digestive health the top area consumers are addressing in 2023.

Significant Year for the Food and Grocery Industry

By Raewyn Bleakley, Chief Executive, NZ Food & Grocery Council

We expected 2023 was going to be a significant year for the food and grocery industry, and unexpected events in January and February confirmed this beyond a shadow of a doubt.

With the change in Prime Minister and the devastating flooding and storms in the north and east of the North Island, both the political and economic environments have been impacted in ways no one could have predicted.

The shutdown for health and safety reasons of Todd Energy’s Kapuni at the end of February and the exacerbating of the already fragile supply of carbon dioxide, along with the egg shortage and further increases to food prices, also thrust our industry into the media and people’s minds.

The weather events wreaked havoc on people and livelihoods in so many ways.

Tragically, lives were lost and people’s homes, businesses, farms, orchards and crops severely damaged, many beyond repair. Some are likely to be removed permanently from their present locations, especially many in the Gisborne and Hawke’s Bay regions.

The effect of all this on New Zealand’s food supply is yet to be fully determined, but you can count on shortages of fresh fruit and vegetables and accompanying higher prices.

The emotional impact of such events can’t be underestimated and it’s been heartening to see our industry pull together so well. That’s a

testament to the type of people who make up the food and grocery sector.

Having worked at Waka Kotahi and Fire and Emergency NZ during other significant events I know the processes that kick in to keep the vital transport network operating and to protect life and property. The interdependencies within our industry are very clear when something like this happens.

We’ve heard stories of people really digging in to get done what needs to be done, including businesses helping each other and showing real compassion. I’ve had many approaches from members of the Food and Grocery Council (FGC) wanting to know how to donate product and money to support those so severely impacted. It’s been great to be able to make connections so our members can contribute without inadvertently overwhelming civil defence groups.

We’ve also been reminded of the importance of leadership and effective timely communications. No doubt many businesses will have learnt lessons from initiating their business continuity plans. The assaults on infrastructure and property in our long, skinny country seem relentless, and the bounds of what we should be prepared for keeps shifting.

To help FMCG leaders through this, FGC – with support from NZ Food Safety at the Ministry for Primary Industries – devised a two-part webinar series to give FMCG business leaders tools and expertise from clinical psychologist Jacqui Maguire on how to lead through these tough times. We received great feedback from these.

This is all part of what living with climate change means, and if we learn nothing else surely it must be the value of being prepared, working together, and making sure we’re all doing everything we can to slow it.

On that note, FGC is communicating more regularly on the substantial work programme of our Sustainability Working Group.

An example of this is a briefing of industry leaders on the Plastic Packing Product Stewardship scheme (PPPS) co-design project, which took place in mid-February and which we are running again in March due to high interest from those who missed it.

Environment Minister David Parker announced last September that FGC and The Packaging Forum were to lead the co-design of a regulated scheme, with funding from the Waste Minimisation Fund, the Forum, and FGC. The briefing provided an update on progress.

The Government’s reforms of the grocery industry have progressed as expected, with the select committee hearing submissions into the Grocery Industry Competition Bill in January so they can meet their reportback date in March. The appointment of Dr Duncan Webb as Minister of Commerce and Consumer Affairs gives us certainty as to who will lead these important changes through the next phase. We also have an election date of October 14 to shape the year further.

FGC has welcomed the reforms and is working on how we support our members and the wider industry to be ready for the new legislation, and in particular the Code of Conduct. We’re considering options for what training, guidance, and legal support our members would benefit from so they can enter the new environment understanding what has changed and what hasn’t in terms of how they interact and negotiate with retailers under the new Code.

This is high priority work to make sure our members and consumers see benefits from the reforms as early as possible.

20 minutes with

Pablo Kraus, GROUP CEO, ECOSTORE

CEO of Ecostore, Pablo Kraus, has always been creatively inclined, with aspirations from a young age to become a film editor. Following his dream, Kraus attended Vancouver Film School after finishing high school in Auckland.

“After graduation, I was fortunate to work with outstanding agencies in New Zealand and Canada, where I developed my skills as an interactive developer and had the chance to bring innovative solutions to consumers,” recounted Kraus.

These skills and experience have informed the position in which Kraus is today. With familial ties in Ecostore since 2003 and has worked within the company for the last decade, Kraus’s familiarity and passion for Ecostore motivated him to take the opportunity as CEO when presented with the chance.

“After five years of working with exceptional leaders and gaining a comprehensive understanding of the company, the opportunity to take on the reigns as CEO presented itself. At first, I was hesitant, but after considering my experience and knowledge of the company, I felt excited and ready to take on the job.”

With a direct team of 120 people and close relationships with branches globally, including Melbourne, Tokyo, and Shanghai, Kraus described communication as the cornerstone of the enterprise's success.

Kraus stated that his team and his passion for empowering others to make positive changes inspire him. The CEO detailed that

he is excited to work with skilled experts and that being able to support and drive creative and positive change with a dedicated and passionate team was the most rewarding aspect of his position.

“I get pretty pumped to be able to work with a team of brilliant experts in their respective roles, and I am honoured to have the chance to support and empower them to make a truly substantial and meaningful impact on a global scale.”

Ecostore’s founding point of difference derives from using safe, natural ingredients in household and personal care products. The brand promotes and prioritises safe and conscious products for consumer use and the environment. The CEO and father proudly stated that his favourite product from Ecostore was its Baby Sleepytime Bath product, fondly recalling it as a product that helped Kraus put his children to sleep.

“We aim to make effective but also responsible and transparent products, with clear labelling and information about the ingredients. By doing so, we can offer consumers a good choice for them and the planet.”

Aligned with their driving sustainability motivation, the company launched a refill site in Vietnam, the consumer response to which was overwhelmingly positive. Kraus stated that the focus on sustainability has

only strengthened due to the success of global refill stations, with over 100 locations in New Zealand.

“As our commitment to sustainability and reducing waste continues to grow, we are actively exploring opportunities to expand our refill station network to new regions with demand.”

Despite inflation and rising costs impacting the industry, Ecostore remains committed to innovative growth for a healthier future.

The brand's future is an expansion of its current motivations, which can be seen through the launch of its new product of concentrated laundry liquids, expected to be released next month. Kraus explained that Ecostore is consistently searching for new and innovative methods of reducing waste and positively impacting the environment, this latest innovation being an example of the company’s commitment.

“With three times the concentration of our traditional formula, we can greatly reduce the amount of plastic we use and the amount of water we transport. This is just one example of how we are pushing the boundaries of sustainability, and I can’t wait for you all to try it.” n

WHAT'S from the cover NEW

COCONUT YOGHURT THE ‘LITE’ WAY

Cathedral Cove Naturals has launched the first category - ‘Lite’ Coconut Yoghurt. This new yoghurt has less than half the calories and fat of its best-selling Natural Coconut Yoghurt and is also lighter in taste whilst still maintaining the creamy texture that its yoghurts are known for.

As with all its products, it’s made with premium, functional ingredients without any additives, preservatives or gums, and it’s packed with probiotics to support good gut health.

It’s perfect for those following a lower-fat or lower-calorie diet. It’s a fantastic addition to post-workout smoothies, in overnight oats, included in baking recipes or delicious on its own with some fresh fruit.

For more information, please visit www.cathedralcovenaturals.nz

THE MAGIC IS IN THE MIXERALCHEMY & TONIC NOW SERVED IN A 600ML GLASS

Since launching in 2020 with their 250ml can range, New Zealand brand Alchemy & Tonic has been leading the wave of new-generation mixers, creating delicious tonics that are wonderful on their own or take centre stage when combined with their spirit counterparts.

And now, in response to market demand, the brand launches its most popular flavours in a creatively designed 600ml glass bottle.

From March, imbibers can enjoy their Indian tonic, Sonic (mix of soda and tonic, low sugar), Rhubarb & Smashed Mandarin tonic and Grapefruit & Thyme tonic in a customised amber recycled glass bottle. Designed by local creatives Brave, the neck of the bottle features embossed elements of the Alchemy & Tonic brand, representing the ‘magic’ that comes with a sound mixer.

For more information, visit alchemyandtonic.com.

NEW POP-TARTS FLAVOURS

Crumbly crust pastry and frosting are what make PopTarts so popular. Loved by generations, Pop-Tarts are just made for the toaster and hungry tummies. They were born in America in 1964 and became an instant hit whenever they have landed in Australia. Available at your local supermarket from April, you can try the delicious Chocotastic Pop-Tarts, Pop-Tarts

Frosted Cookies & Crème, Pop-Tarts Frosted Brown Sugar Cinnamon and Pop-Tarts Frosted Strawberry Flavour.

For more information, visit www.kelloggs.com

BENNETTO’S NEW DARK DRINKING CHOCOLATE

Stock Bennetto dark drinking chocolate and directly support the critically endangered New Zealand Fairy Tern and New Zealand Dotterel.

Bennetto deliciously dark chocolate is now available as drinking chocolate in two flavours- Dark Original and Dark Superfood. High cocoa content, unrefined ‘panela’ sugar and all the benefits of Fairtrade, organic, gluten-free and vegan.

All Bennetto products support a worthy cause, and this one is no exception; 10 percent of profits are donated to the Endangered Species Foundation to directly support two of New Zealand’s most vulnerable species from extinction.

Order now from www.bennetto.co.nz wholesale portal or contact orders@bennetto.co.nz for more information. Available from Foodstuffs from April 1st 2023.

PURE DELISH’S NEW ADDITIONS

Pure Delish is excited to announce the arrival of its two new muesli’s, ‘mighty’ Mixed Berry and ‘spectacular’ Spiced Apple. These delicious handcrafted mueslis have been designed to give consumers more bang for their buck with a generous 500g pack offering ten delicious breakfasts (cost per breakfast only $1.39). The range includes a ‘no added nuts’ option and a healthy 4.5 health star rated muesli. Both mueslis will sit alongside Pure Delish’s Original Chunky Nut Muesli. The first PureDelish muesli launched around 20 years ago and is still one of the top sellers! As per all Pure Delishh muesli and granola, the range is packed with wholesome, real ingredients with no added nasties. RRP$13.99.

For more information, please contact info@puredelish.co.nz.

NEW HOT SMOKE RANGE

WORTH WAKING UP FOR

On the back of the No1 Selling Keto Almond, Peanut and Raspberry Cereal– Blue Frog have just launched not one but two new Keto sku’s. Almond Butter and Vanilla Bean sits in the premium range and celebrates smooth and rich almond butter wrapped in pure vanilla. Crunchy and golden roasted clusters make it the perfect go to snack.

Keto Granola Toasted Superseeds, Vanilla and Sea Salt is their very first low sugar and gluten free granola – super crunchy seeds, vanilla and slightly salty finish. This sits at a lower price point of $9.95 –creating a truly tasty and accessible Keto offering to all. Both are grain free, are greater than 85 percent nuts and seeds and boost high protein and sugar at less than 1gm per serve. All sales enquires please contact sales@bluefrogbreakfast.co.nz or the team at Diplomat NZ.

New Zealand King Salmon has searched the world for the finest Atlantic salmon and found it. Raised in the icy cold waters of the Norwegian Fjords, and have given Epicurean our Regal seal of approval.

These ready-to-eat 125g portions are the perfect addition to any dish. Each aromatic flavour has been designed to pair with specific ingredients unique to a flavour of the world to bring innovative salmon dishes to consumers’ homes.

The brand has four New flavoured Skus; Chinese 5-Spice, seasoned to perfection with a well-balanced combination of mild chilli, star anise, fennel, and cinnamon. Kentucky Bourbon BBQ is seasoned with smoky bourbon and warm signature spices. Mexican, seasoned to perfection with a blend of smoked red chilli & paprika. And lastly, Kung Pao, seasoned with a wellbalanced combination of chilli & ginger for a traditional sweet and sour flavour with a tingle of heat.

To order, contact 0800 725 666.

NEW WAVE OF NPD ON THE BACK OF AIR FRYER POPULARITY

One of the fastest-growing trends over the past ten years has been the use of air fryers in the kitchen. There are so many ways in which an air fryer can be beneficial, and has proven influential when it comes to consumers and the products they choose to buy.

When compared to such appliances like the microwave, an air fryer has become a benchtop staple for all household kitchens, and is already the preferred method of cooking for many who use them. One in five households in New Zealand has purchased an air fryer, according to IRI’s State of the Nation report in 2021, and has seen an increase in the sale of products such as chicken tenders (by 40.2 percent), chicken nuggets (by 5.2 percent), and frozen potatoes (4.6 percent).

Packaging of food products has started to include an air fryer method of cooking on the pack, further cementing the popularity of air fryers as a popular alternative to using a microwave, or in many cases, a skillet or barbeque. With the instructions on how to cook a product in an air fryer highlighted on the product packaging, it will enable consumers to explore other products that they can cook in an air fryer as well.

In a recent survey conducted by Leatherhead Food Research, 64 percent of respondents said that they would cook more with their air fryers if cooking instructions were included on the back of food packaging. The survey also found that 67 percent said they expect to use air fryers more due to increased energy prices.

This looks to be a major game changer in the future, in particular with frozen and ready-made products. Consumers will soon be deciding on what products to buy depending on if they are easily able to be prepared in an air fryer, as easier and quicker alternatives become the preferred cooking method. Air fryers need to be adapted by manufacturers too. There are currently several food products on the market designed specifically for air fryer usage.

Proteins such as pork chops, chicken drumsticks, meatballs, and tofu are all

able to be cooked in an air fryer, as well as being an efficient way to cook things like bread and pastry. Simple snacks like french fries and chicken nuggets are perfect for the air fryer, and it is an alternative way to cook vegetables like broccoli, zucchini, mushrooms and onions. The growth of social media and popular recipe ‘hack’ content has allowed consumers to explore and familiarise themselves with alternative cooking methods. With a heavy promotional focus on air fryers, consumers are actively looking for ingredients and products that they can use in their air fryer. This also is an opportunity for them to branch out and try new flavours and products. Cooking methods in general will only boost the popularity of food products suited to them. Hosting an air fryer week is an opportunity for retailers to call out products, and for consumers to understand how versatile air fryers can be with meal preparation.

Consumers are always looking for convenient and healthy meal options. There are several health benefits to cooking in an air fryer, with the main obvious one being the lack of oil. Almost no oil is ever needed, creating a much healthier meal. Air fryers are also great at cutting down on dishes and preparation time, and have been proven to cut calories down by as much as 70 to 80

percent, meaning a lot less fat in foods. It can also lower acrylamide in certain foods such as potatoes by almost 90 percent. This will be a driving force behind the consumer need of wanting an air fryer in their home, alongside air fryer-compatible food options.

Leatherhead Food Research found that 30 percent of households own an air fryer, and a further 22 percent which to purchase one within the next 12 months. Of those surveyed, 46 percent said that environmental credentials were a factor in their decision to purchase the kitchen appliance, and 53 percent of households who already owned one said it was cheaper than running an oven.

The various functions, including the changeable temperature, and timer, allows the ability for almost anything to be cooked at the best temperature suited. As there is sufficient airflow and space inside an air fryer, it can be relied on to evenly distribute heat, avoiding the risk of undercooking and easier to control the speed at which your meal is cooked. Air fryers do

not emit heat, which is ideal for consumers living in small houses or apartments. Being a relatively small kitchen appliance, quite often the same size as toasters, air fryers are much more compact as well.

They are much more energy efficient too, more than most cooking appliances. They use less electricity than ovens or deep fryers and keep heat from escaping. This provides a faster method of cooking.

An issue with using skillets and ovens is often the cleaning-up process of cooking a meal. Air fryers beat the other cooking methods to the punch, as the simplicity allows for a much faster clean. An air fryer has just one basket, oftentimes being dishwasher safe.

Air fryers have revolutionised the food market. Major food companies are now air frying its shelf products, with brands such as Kettle and Campbell’s Soup choosing ‘Air Fried’ methods of cooking for products on their line. This is a trend now being adopted by other brands as a new addition to its range, and a popular choice of product for consumers. n

AIR

There are no excuses to not use an air fryer! (unless it's ice cream)

PERFECT SEAFOOD TO AIR FRY

United Fish Co. make perfect seafood products for the air fryer, ranging from crumbed Calamari Rings made in New Zealand using tender squid, to Coconut Crumbed Prawns, a delicious, crispy snack. United Fish Co. produces the finest quality product, sourced sustainably and handmade from around the world. From freezer to table in under 10 minutes, United Fish Co. makes cooking easy. n

CHICK*N WITH NO FOWL PLAY INVOLVED

At plan*t the aim is to embrace taste and sustainability through a “field-to-plate” approach. Plan*t products are all about nourishing individuals and nurturing the planet, whilst being delicious. As the rise of the air fryer has continued, consumers have enjoyed the plan*t range cooked in their air fryers. A standout has been the new hemp-based chick*n which delivers a new standard in taste and texture, and is crumbed or coated and then fried in an air fryer, just like the current and very popular Korean fried chick*n. Available nationally at all main retailers. n

winterwarmers

CAMPBELL’S NEW VEGAN-FRIENDLY STOCK

Campbell’s has introduced an exciting innovation. The company revealed its new vegan-friendly Real Stock Mushroom flavour. The plant-based alternative is designed for all, making it the perfect addition to every classic hearty winter warmer dish, including casseroles, soups, pies, and more.

Crafted with 100 percent natural ingredients, the Real Mushroom Stock is jampacked with flavour, adding savoury goodness to every dish.

Campbell’s new Real Stock Mushroom is available in supermarkets nationwide in one-litre packaging.

For more information, please visit www.campbellsanz.com. n

ARTISANO NEW FAMILY MEALS

Artisano’s family meals are all crafted with a combination of international and locally sourced New Zealand ingredients. Each is designed with care, with four delicious flavours to choose from, to curb the craving for fresh, satiating goodness for everyone.

Meals included are the creamy, sweetly spiced Butter Chicken, the hearty and herby Chicken Stroganoff, the hot and jam-packed with flavour Vegetable Chill, and the ultimate mouthwatering comfort Macaroni Cheese.

Every family meal serves four, all are free of preservatives and bar Macaroni and Cheese, and the meals are also gluten-free. The Vegetable Chilli is also vegan-friendly with a mild warning for heat, sure to add a little flush of colour and warm families through winter. n

I LOVE FOOD CO FAMILY PIES

I Love Food Co has a delectable range of family pies with locally sourced ingredients that will go down as a treat for everyone in the family.

Flavours include Angus Beef Mince with Mozerrella, Free Range Butter Chicken, Angus Beef Steak with Caramelised Red Onion, and Free Range Chicken with Leek and Mustard.

Pies are the ultimate comfort meal, with classic flavours sure to stir up warmth and nostalgia and adventurous new taste sensations to broaden pie horizons.

Each ready-made meal becomes a gourmet delight with ethically sourced ingredients, and each pie offers speciality flourishes such as tangy dijon and sweetly caramelised onion. n

BAXTER’S HOT CROSS BUNS

T2 has introduced a brand new, soul-warming flavour. Baxter’s Hot Cross Buns is, as the title suggests, cinnamonspiced goodness in tea form that will indeed become a winter favourite.

Complimented with zesty orange, an aroma of freshly baked buns, and sharp sweetness resembling juicy dried fruits, the new flavour by T2 is the fresh tea to try.

The tea bags are compostable poly bags that specially seal freshness. Twenty tea bags are packed per colourful box to brighten spirits through winter blues.

Baxter’s Hot Cross Buns tea is the perfect comforting drink for the morning or afternoon, with optimum flavour achieved between two to four minutes of brewing. Each box is recyclable, with all ingredients sustainably sourced. n

MŌRENA COFFEE BLEND

Expresso Workshop Coffee Roasters has introduced a brand new coffee blend, Mōrena. The medium roast blend will surely be the best way to kick off cold winter mornings, featuring specialty flavours, including Dark Chocolate, Salted Caramel and Blackberry.

Crafted using Brazil Casveca Vermelha, Columbia Santa Maria, and Tanzania AA beans, the rich blend with wholesome ingredients and flavours is available at Expresso Workshop retailers. n

New. Sea. Land. Flavours.

Every gurnard, green-lipped mussel, tender piece of beef, every last drop of rewarewa honey and down to the last capsicum, is gathered and harvested with a lightness of touch. The preparation of our ready-to-eat meals has been carefully orchestrated to preserve the best ingredients New Zealand has to offer.

PLANT-BASED MILO POWDER

MILO Plant-Based Energy is crafted with the same core ingredients as the original MILO, malt, barley and cocoa. However, it removed the milk powder and added plant-based ingredients from soy, oat and corn fibre to create a delicious dairy alternative.

MILO Plant Based energy contains a unique combination of vitamins and minerals to help support a healthy body. The powder includes vitamins B2, B3 and B12, iron and zinc to support effective energy release in the body.

Three heaped teaspoons added to preferred milk, heated or cooled, will make a nourishing and delicious drink for all to enjoy.

The environmentally conscious and tasty drinks have also reduced sugar content while maintaining the renowned and iconic choc-malt flavour.

Available at supermarkets nationwide. n

2023 Passionfruit Crop Delayed BUT RESILIENT IN THE FACE OF WEATHER CHAOS

By United Fresh

The 2023 passionfruit crop is starting to arrive in stores after a tough season of unprecedented weather.

Grown by a small number of commercial operators based in sub-tropical areas such as Northland, the Bay of Plenty and Taranaki, passionfruit are a sought-after seasonal delicacy for Kiwi consumers.

Passionfruit are a labour-intensive crop that require careful management throughout the growing season. Fruit is grown both indoors and in traditional orchard settings with many growers having other crops planted alongside their passionfruit blocks.

Debbie Baxter, President of the New Zealand Passionfruit Growers Association, said this year has been a particularly challenging one for growers.

“Like many other growers, we faced difficult weather conditions throughout the last six months. Many of our growers were affected by the severe frost in October and the vines have taken some time to bounce back from that,” she said.

“While we didn’t lose a large amount of fruit during this period, the frost has delayed production by as much as four weeks in certain areas. Despite this, the vines have proven to be incredibly resilient, with many still coming into flower.”

Unlike previous seasons, there is unlikely to be a flush of passionfruit at one particular

time. Supply is slow but steady with the indoor growing operations providing fruit to even out the gaps.

“This year's crop has also been impacted by the lack of sunshine hours. Like many fresh produce varieties, passionfruit need concentrated days of sun to produce a high Brix level which is a measure of sweetness,” said Baxter.

“Every stretch of fine weather that we get results in a good burst of growth, particularly as temperatures are still warm. Like growers everywhere, we’re just crossing our fingers that a period of settled weather is around the corner,” she said.

Baxter notes that getting passionfruit to retail outlets is a delicate balance that requires a lot of care and expense.

“Growing passionfruit is a real labour of love. High costs are incurred from pruning and daily picking for months. Passionfruit vines are prone to disease, and, despite careful management, we have a high rate of replacement for plants that have died. In the past year alone, some of our growers lost 100 percent of their vines, while others left the industry altogether,” she said.

Despite the challenging season, Baxter believes growers should be proud of the passionfruit they’ve produced which packs

significant value into a small package.

“Compare two passionfruit to a cup of coffee, both a similarly priced but the passionfruit delivers the nutritional benefits of dietary fibre to keep your gut healthy, and powerful antioxidants such as vitamins C & E to boost your immune system. Plus, their intense sweet and tangy flavour is unbeatable,” she said.

Retailers should maintain a good supply of passionfruit when they’re in season, from now until September. They are particularly popular during the school term as an easy grab-and-go option for lunchboxes.

Passionfruit are at their ripest when the smooth purple skin starts to wrinkle. When securing stock, look for skin that is unblemished and – if it arrives still firm and smooth, allow it to ripen a little more for added sweetness.

Store your passionfruit stock at room temperature, not under refrigeration. The strong outer skin of the fruit keeps its contents fresh for several weeks.

New Forklift Guide

The newly published Forklift Good Practise Guidelines (GPG) provide updated information and guidance for all those involved in operations that require forklifts, including but not limited to suppliers, trainers, employers, fleet managers, asset procurement managers, service providers, health and safety personnel and forklift operators.

Designed to replace outdated and inadequate industry guidelines, known as the Approved Code of Practice of Forklift Training and Operations Practice (ACOP) developed 30 years ago, the GPG provides safe work practices for selecting, maintaining and operating forklifts.

“The current regulations no longer apply to the industry's settings and do not reflect current health and safety legislation. That’s why we took the initiative to develop the new guidelines, which we are confident will help keep our industry safe and professional,” stated New Zealand Forklift Industry Association Chief Executive, Rodney Grant.

However, the GPG helps duty holders meet their obligations under the Health and Safety at Work Act 2015. The current guidelines often refer to defunct government organisations, the Occupational Safety & Health Service and the Department of Labour. Secondly, it refers Health and Safety

work act of 1992, which was superseded in 2015.

Despite the design and principles of a forklift remaining similar throughout the last few decades, how they operate has changed, and the new GPG is created to reflect that.

“Many sectors within the industry called for more information and support around forklift operations. The subject matter they sought guidance on was broader than what the ACOP currently provides.

While the New Zealand Forklift Industry Association attempted to lobby regulators and the government to create further guidance, the changes were not going to be able to happen within a time frame suitable for the industry's safety.

Therefore, the New Zealand Forklift Industry Association made the changes needed to keep their industry safe and created guidelines that better reflect the safety and operational needs of forklift use.

The complete new forklift guide can be found here. n

New Crown Service Support App

One of the world’s largest material handling companies, Crown Equipment, has enhanced its customer support scope by releasing its new mobile application, making forklift service solutions easily accessible.

The application has many request functions available to New Zealand users, including requesting a forklift service, discussing rental needs, or contacting the nearest branch through any IOS, Androidcompatible smartphone or tablet. When submitting service requests, users are directly connected to Crown forklift service experts, where prompt solutions can be arranged which are aligned with the company’s customer service experience standards.

The application aims to provide efficient

Innovative Storage Systems By Leading Storage Company

Storepro prides itself on being small enough to care and yet big enough to deliver. The company has grown significantly since its humble beginnings when founded by Aaron Young 18 years ago. However, it has maintained its honest, friendly, and agile approach to customer service.

and accessible service support to Crown New Zealand service and support networks across the North and South Islands to help operators increase productivity.

Users can submit support questions and enquiries by tapping the ‘Contact Us’ button on the application, where a Crown representative will review the request and make contact accordingly.

For users submitting queries regarding a rental, the ‘Rent Now’ button can be tapped, where a Crown representative would again review the enquiry and reach out to discuss the user's specific rental needs.

The Crown Service Request app is available as a free download on the App Store and Google Play. n

When one of Storepro’s long-standing customers, Auckland’s largest PAK’nSAVE supermarket, was submerged in knee-deep floodwater during the devastating floods on Friday, 27th of January, the Head of Sales reached out to the owner that night to offer their assistance.

The company took on the challenge to get a large number of boards for shelving, cut to size and delivered the next day. What would typically be delivered within a standard three-week timeline was delivered in 24 hours.

Storepro has experienced, professional racking inspectors who can assess existing storage and provide advice and expertise. The company performs annual audits and inspections to ensure safe and compliant customer storage. For businesses looking to maximise their existing real estate, Storepro’s storage systems have infinite flexibility to allow more products on the shelf.

Storepro is committed to finding the most effective and efficient use of business space and products, as highlighted through the company's client PAK'nSAVE. The supermarket's latest stores use new storage systems to enable greater exposure and use of the shelf space, which has given the supermarket and supplier higher visibility, and has also improved the consumer shopping experience.

Find out more about Storepro or contact www.storepro.co.nz or 0800 RACK-UP. n

Marissa Kan INNOVATION MANAGER, ESSANO BEAUTY

International

Women's Day

CELEBRATING WOMEN IN BUSINESS

March 8th marks International Women's Day and we are celebrating women in business across the FMCG industry.

Innovation manager at Essano Beauty, Marissa Kan knew from a young age that she wanted to work in the beauty industry. After observing her mum’s makeup and skincare rituals, Kan was inspired by the power of skincare and beauty products, particularly its ability to make people feel confident in their own skin. She also feels that the beauty industry is constantly evolving with new trends and technological developments, making it an exciting and fastpaced industry to work in.

Kan’s journey to working in beauty and skincare began after graduating university, where she was accepted into a graduate programme with Daymon Worldwide, private consultants for Progressive Enterprises, which is now Woolworths New Zealand. Her experience in the graduate programme was invaluable as it provided Kan insight into all aspects of Woolworths’ business, beginning her love affair for product development.

To further her knowledge about the beauty industry, Kan also completed a makeup artistry course in her evenings after work. This led Kan to obtain a role with leading U.K health and beauty retailer, Superdrug,

combining her passion for product development and beauty.

During her time at Superdrug, she played a key role in launching a brand new beauty brand called B, which boasted over 300 SKUs in over 830 stores. She also worked with a number of cult beauty brands like Liz Earle and Guerlain. Kan’s wealth of experience eventually led her to join Essano Beauty.

Along the way, Kan said that she has been fortunate to be mentored by a number of industry professionals who have all left their mark. Currently, her biggest inspirations are Essano’s two founders, Shane Young and Anthony Gadson, who still play an integral part of the business today.

“They still have the same grit and tenacity as when they first started the brand in their garage. They are constantly challenging the status quo with innovation and never standing still.” n

After spending a decade as a florist, Sophie Cooper remembers that one of her favourite floristry jobs was for a woman who also owned a soap manufacturing business. Seizing the opportunity to also sell soaps and bath bombs alongside flowers, Cooper quickly fell in love with beauty products.

When she was eight months pregnant with her child and about to go on maternity leave, Cooper’s boss decided to sell her soap making business. She jokingly suggested to her husband that they purchase the business, which eventually led her to have a new baby and a new business, a few months later.

“I’ve always loved creating beautiful things and bringing joy to people. I think the simple act of self care is so important for our well-being,” said Cooper.

During the first year and a half of operating the soap business, Cooper was a contract manufacturer. However, she decided to create her own brand, “Ahhh,” which was named after the sound people make when they get in the bath to relax at the end of the day. In 2021, Cooper re-branded “Ahhh” to “anihana”, which was her daughter’s

middle name and her husband’s late mother’s maiden name.

An important motivator for Cooper is bringing joy into the everyday with anihana’s products. She also noted that promoting sustainable processes is another important motivator.

“We will always strive to be as sustainable as possible with our packaging and manufacturing. Especially as my children grow up, I am motivated to help them make better choices. I grew up using soap bars, and so did my parents and grandparents, so I would like them to do the same.”

In terms of role models, Cooper said that she admires anyone in business, but especially women. Although she feels that the entrepreneur world can be lonely, connecting with like-minded business people and sharing your challenges is a great way to feel connected with the community. n

Originally working in property management, Debbie McKay is thankful that she took the leap and moved into the world of FMCG. Currently the territory sales manager at Tip Top, McKay found that her understanding of client needs, ability to find creative solutions to problems and capacity to think on her feet, were all skills that helped her succeed in the FMCG industry.

“By drawing on my experience as a property manager, I was able to anticipate my customers’ needs and tailor my approach to each individual situation. Whether it was finding the right product to solve a problem, or negotiating a deal that worked for everyone, I was able to build trust and rapport with my customers by really listening to them and taking the time to understand their unique situation,” explained McKay.

Making a positive impact on people’s lives, while driving success for her organisations and customers, continues to motivate McKay. She finds great satisfaction in creating win-win solutions and helping her customers solve problems and achieve

their goals.

McKay is also family-oriented and credits her family with providing her a different type of motivation. As a parent, she prioritises being a positive and hardworking role model for those around her.

“I’m motivated to provide for my family and to give them the best possible life, whether that means working long hours to achieve my sales goals, or simply being there for them when they need me.”

She feels that the FMCG industry is her perfect workplace because of the endless possibilities and opportunities that come with a career in sales.

McKay also looks up to Arron Giles, who she previously worked for in another company. She finds his supportive and communicative leadership style inspiring and recommends anyone looking to advance in the sales industry to learn from Giles. n

Debbie McKay

TERRITORY SALES MANAGER, TIP TOP

Sophie Cooper FOUNDER/CEO, ANIHANA

Renata Holicova MANAGING DIRECTOR, LOW CARB ZONE

Jemma Turner is the director of Mylk Made, a company that produces plantbased milk concentrates, or “mylk bases.”

Although she’s always been interested in entrepreneurship and owning her own business, Turner was first inspired to create Mylk Made during an overseas trip to Indonesia, where she resided for some time with her partner Max. After seeing an Indonesian cafe that made plant-based milk by adding water to whole nuts and seeds, the mylk base concept seemed like a cleaner and greener way to consume plant milk.

“I have always been a plant milk drinker, and was so accustomed to buying cartons and throwing them away. As much as I disliked what I was doing, I couldn’t see a better option, as making it myself seemed like too much effort,” explained Turner.

Not only were plant-based milk concentrates the perfect solution to her personal problem, but Turner also felt that New Zealand’s plant-based milk market was ready for a mylk base, especially with sustainability, waste reduction and

convenience being increasingly sought after in food products. Her passion for plantbased foods and sustainability was also key to motivating Turner to take the plunge and create Mylk Made after her trip to Indonesia.

Utilising her background in project coordination and management, Turner and her mother Corinne run the Mylk Made kitchen and business together. The sheer impact of Mylk Made keeps them motivated and dedicated to offering cleaner and greener alternatives to carton plant-based milk.

Turner recently calculated that her company has helped prevent over 110,000 single-use plant-based milk cartons from entering the country’s waste systems and landfills.

“Often when you buy something ‘sustainable’, whether that’s a one-off or a regular purchase, it’s hard to comprehend whether it’s making much of an impact. But when you look at the bigger picture, it really does add up.” n

Renata Holicova has always had a clear mission in mind when creating her business: to create healthy, nutritious food that is packaged in an environmentally conscious manner.

“Food is my love language. I was born passionate about making healthy and nutritious foods,” explained Holicova.

Self-described as a perfectionist, Holicova designed the Low Carb Zone as a space for sharing nutritious and healthy products with an emphasis on integrity and care. Driven by the motto ‘every ingredient matters’, Holicova followed her intuition and ignored the naysayers, who claimed that creating her products without plastic was not a feasible business model.

“It was a forever struggle to convince anybody that this [plastic packaging] is not good enough.”

Holicova's success has strengthened her view on the importance of following gut instinct. Her advice for anyone trying to create their brand and break out into the health and wellness industry is to maintain a

firm sense of self-belief.

“Follow your vision for the product, don’t be swayed by other people's opinions if they don’t resonate with you.”

Inspired by Kaz Staples from Pure Delish, a fellow in the food industry, Holicova admires her for her integrity and determination. Conducting oneself with integrity, she believes, is crucial to success within the industry.

“I can’t stress the importance of integrity enough. Integrity is about honesty, wholeness and being the same person in all situations and with all people.”

Without formal training in cooking, business or marketing, Holicova attributes her success to her proactive attitude and natural aptitude for creativity. She headlined health food workshops and created original recipes for over fifteen years. n

Jemma Turner FOUNDER/DIRECTOR, MYLK MADE

For Tamra Lindsay, marketing in FMCG combines multiple passions of her - people, communicating, creating and food. She first became interested in branding when she worked as a supermarket checkout operator as a student.

“I was so fascinated by the connection people had with their favourite products, and the despair they experienced when they were out of stock,” explained Lindsay.

After graduating from university, Lindsay joined Vodafone, working in corporate account management. However, she felt that she was a marketer at heart, which led her to pursue brand marketing at Dulux, before becoming the brand manager of Whittaker’s.

“I’ve always worked in manufacturing and innovation environments, and I wouldn’t have it any other way. Marketing is a more satisfying job when you can get your head around everything behind getting the end product to the customer.”

At Whittaker’s, Lindsay is able to nurture her ambitious drive through continuously expanding the brand. A key focus of her role

is the development of Whittaker’s Australian market, where she is tasked with the mission of growing the brand and its sales. She also looks after the New Zealand market, which presents a different challenge. Rather than mainly focusing on growth, instead Lindsay needs to constantly draft up new ideas that will continue to surprise and delight Kiwi chocolate lovers.

“It’s a fun task and the work will never be over.”

During Lindsay’s time at Whittaker’s, she said that she greatly admires Megan Sinclair, the product development force behind the brand for the last 15 years. Through working closely with Sinclair, Lindsay has learned the importance of curiosity, creativity and initiative, as well as the magic that occurs in an environment that allows ideas to flow organically. n

With 25 years of brand and marketing management experience in New Zealand and the U.K, Andrea Wilkins began her successful career at Progressive Enterprises and Coca Cola Amatil. She then worked in breweries in both the U.K and New Zealand, before moving to Fonterra where she was responsible for the brand’s global brand portfolio in adult nutrition.

Wilkins had been in the dairy industry for a few years when she first heard about sheep dairying as a concept, and that there were a couple of entrepreneurs working with Pāmu who were set on producing and selling sheep milk in New Zealand.

“I was inspired by their ambition, innovation and their approach to animal welfare and sustainability. I felt this could have huge potential and was keen to get involved.”

Today, she is the chief marketing officer of Spring Sheep Milk Co. For Wilkins, there is never a dull moment in her position as she is passionate about helping the company put New Zealand sheep dairying on the global

stage.

Spring Sheep Milk Co’s co-founders, Nick Hammond and Scottie Chapman remain huge inspirations for Wilkins.

“They saw an opportunity for a sheep dairying industry seven years ago and today, the industry is in a huge growth phase and is scaling up at a rapid pace.”

She is also inspired by the passion and dedication of Cam Ravenwood at Fernglen Farms.

“If you haven’t tried their sheep milk yoghurt, you should. It’s amazing.”

Her biggest takeaway from Hammond, Chapman and Raven, is that successful food and beverage brands all bring some kind of added value to the table. n

Tamra Lindsay BRAND MANAGER, WHITTAKER’S

Andrea Wilkins

CHIEF MARKETING OFFICER, SPRING SHEEP MILK CO.

Nikki Neate MARKETING MANAGER, PROPER CRISPS

Nikki Neate, the marketing manager for Proper Crisps, has always had a passion for food. She transitioned from the TV industry following a 20-year career in London to her first ‘foodie’ role at Pics Peanut Butter when she moved to Nelson, New Zealand.

“I have always loved spending hours in supermarkets, food shops and markets, checking out new food, ingredients and packaging. Add in restaurants, which is my ideal holiday,” said Neate.

Neate graduated from the University of Auckland with a Bachelor of Arts, majoring in History of Art, after which she left for her television career in the United Kingdom.

“I joined ITV at the end of the 90s and the start of reality TV, big dramas and long lunches and finished up at Channel 4 in the age of double screens, the Twitteratti and TV Chefs.”

Neate has been working at Proper Crisps for the last two years, promoting the renowned hand-crafted chips, after leaving her position as Pics Peanut Butter’s Global Marketing Manager.

Throughout her career, Neate has been inspired by many. In particular, Aimee McCammon, the new CEO at Pics Peanut Butter, and her younger sister, Jo Simpson.

She describes her sister as generous with advice and expertise, as she works as a professional specialising in helping leaders discover their creative potential. However, Liz Glazebrook, the Marketing Manager of Whittakers, receives a special mention from Neate, who she describes as a ‘natural-born marketeer’.

While she has been inspired by many hard-working and generous individuals she has worked with, Neate has developed her own set of rules, which she shares as advice for those looking for success within their chosen industries.

“My rule is always to be generous with your expertise, knowledge, encouragement and enthusiasm and never skip on your integrity.” n

Suzie Corser SENIOR COMMERCIAL MANAGER, FRUCOR SUNTORY

Suzie Corser is a senior commercial manager at Frucor Suntory, a distributor of some of Australasia’s most popular brands.

With a background in financial services and infrastructure, transitioning into a new industry that is dynamic, fast-paced and innovative was a highly desirable choice Corser made. Initially appealing to the FMCG industry because of its agile nature, and enjoys the constant opportunities for innovation it can present, despite being testing at times.

Corser is very passionate about women in leadership and is proud of the part her company has played.

“I'm thrilled to see that Frucor Suntory has some phenomenal female leaders, both locally and globally. Makiko Ono's appointment as the incoming CEO of Suntory Food & Beverages is particularly inspiring. It's amazing to see such powerful women making waves in the industry and it drives me to be the best leader I can be.”

She said that the biggest piece of advice she was ever given was when someone told

her to not rest on her laurels.

“Don’t wait for your Oscar. Don’t wait to be praised or validated. Don’t wait for permission to lead. Don’t wait for an invitation to share your voice. Be bold, step into leadership and share your voice.”

Corser spent sixteen years in Scotland, holding finance Business Partner roles in banking and airports. She returned to New Zealand in March 2020, as she was seeking for an organization which would provide a quicker turnaround, and would be more dynamic. Frucor Suntory had a good reputation for its company culture, and so she was drawn to explore the opportunity. Culture for Corser is everything when searching for new roles, and she is happy that Frucor Suntory has lived up to the hype. n

Sherry Cheng TECHNICAL MANAGER, ECOSTORE

Sherry Cheng’s interest in consumer products that prioritise environmental and social responsibility and mission, alongside her goal to make personal contributions to sustainable practices, led her to join Ecostore.

Beginning as an analyst in a microbiological testing laboratory, she joined Ecostore as a quality officer. Within a year of joining the company, she moved into the research and development team, starting with a focus on product compliance and regulations, before transitioning into a development chemist position.

“Product development was a new area for me. I was fortunate to receive valuable guidance and training from my mentors Heena Patel and Huia iti, who equipped me with the necessary tools and opportunities to learn about all areas of personal care and home care.”

For Cheng, the brand’s core values and product line ignited her passion for innovation and creating products that positively contribute to Kiwi homes and the environment. During this time, she also completed a diploma in cosmetic science

with the Institute of Personal Care Science to enhance her knowledge and skill-set. Today, she is the technical manager of Ecostore.

The founders of Ecostore, Malcolm and Melanie Rands, are Cheng’s role models.

“They have shown that it is possible to build a successful business, while prioritising sustainability and environmental responsibility. Their founding of Ecostore proves that an ethical, innovation and valuesbased business can thrive. Despite being in operation for over 30 years, Malcolm and Melanie continue to be committed to sustainability, using their business as a force for good.”

The urgent need to transition to a more sustainable way of living is also a huge motivator for Cheng.

“As we face mounting environmental challenges like climate change and resource depletion, it’s become increasingly clear that we need to change the way we live and consume to preserve the planet for future generations.” n

Co-founder of Raglan Food Co, Tesh Randall, has had a passion for food and all it encompasses, since childhood.

“I've always loved the food. Making it, eating it, admiring the packaging surrounding it ... one of my favourite things is wandering around grocery stores and checking out all the different brands. I can happily do this for hours, and as a teenager living in Auckland, I spent all my extra money trying new products that interested me,” revealed Randall.

This passion informed her future. As a young adult, she approached gourmet yoghurt brands of her liking asking for the opportunity to work for them, her payment request being the products they created themselves.

With her established plant-based gourmet yoghurt brand, Randall will never have to bargain for her beloved treat again. Her entry into the industry was anything but ordinary. Randall was homeschooled and showed her talent for business at the ripe age of 12, buying and selling phones

through Trade Me.

The entrepreneur began working fulltime at 16, with a self-dubbed ‘wiggly’ and diverse career history setting up the foundation of skills that continues to serve her today as co-founder of her sought-after product and brand.

“Before starting Raglan Food Co, I had done many things. Including working at an accounting firm, an event management agency, a radio station, running my own copywriting company, being a travel magazine editor, publishing books, being a professional house-sitter, running glamping accommodation, and many more random projects.”

Randall explains that her chosen industry is a community of the most hard-working, humble and caring people she knows. This propelled in to start a ‘Foodie Friends’ network in 2015. n

Tesh Randall CO-FOUNDER, RAGLAN FOOD CO

womeninbusiness

Lisette Godinez has always been fascinated by what motivates people to do the things that they do - including why they decide to purchase certain products, follow a certain lifestyle, or stay loyal to particular brands.

“Marketing is understanding the psychology behind consumer behaviour and this is what naturally led me to study and pursue a career in marketing.”

Now a marketing chapter member at The Warehouse Group, Godinez remains passionate about contributing to the success and growth of an organisation, understanding customer needs, and formulating marketing strategies to meet those needs.

Her path into marketing began when she worked as a communications coordinator for professional beauty and haircare brand, Zotos International, after graduation. Godinez worked in communications for two years before deciding to change paths. Taking on a new role as the associate international marketing manager, she quickly realised that marketing was her calling.

Alongside working full-time, she enriched her knowledge of the marketing industry

by completing a Master’s in Business Administration. Godinez collaborated closely with international customers, regularly travelling around the world to gain firsthand knowledge about the export business, including to Latin America, Asia and eventually to New Zealand.

Officially moving to Auckland in early 2021, she hoped to contribute the skills she had learned in her previous roles and embrace Kiwi culture. Godinez worked as a marketing manager for Lewis Road Creamery, where she not only gained a broad range of skills, while attaining a better understanding for the New Zealand FMCG market. In November 2022, she began her current role at The Warehouse Group.

“I was thrilled to go from one New Zealand success story to another.” n

Nicola Hallett has been an integral part of the PAK’nSAVE team in Whanganui for the last 12 years. During this time, Nicola has had various roles, including grocery manager and dry goods manager, and will now also be undertaking the Foodstuffs North Island Trainee Owner Operator Programme.

The customer-facing focus of her industry, specifically her current role as the grocery store’s retail buying manager, drives her passion for the industry.

“My career has led me to one place, and I’ve realised I love helping people. I thrive in an FMCG environment, which is all about the customer, it’s fast-paced, competitive, and the thrill of the chase to execute and see it deliver to people,” revealed Hallett.

Hallett began working with Foodstuffs as a student at Four Square and maintained another job at Write Price Barn. After schooling, Hallett journeyed to the United Kingdom and worked in various roles. However, she notes her experiences in IT companies have given her transferable skills

that still serve today, where technology is a regular part of her job.

Before her return to Foodstuffs through PAK’nSAVE, Hallett gained experience on the supplier end of the spectrum, working for Unilever Australasia and Twin Agencies, where her role was as Territory Manager.

Hallett praises her industry for the opportunities it provides but emphasises the importance of actively working towards them and seeking them out, advising anyone coming into the industry to take every challenge they can.

“Take on every challenge, networking opportunity, and learning opportunity, be uncomfortable in heated situations and squash that inner critic. This industry can offer many opportunities, and do not be afraid to seek them out.” n

Nicola Hallett

RETAIL BUYING MANAGER, PAK’NSAVE WHANGANUI

Lisette Godinez

MARKETING CHAPTER MEMBER, THE WAREHOUSE GROUP

Millicent O'Connor BUYER AND DATA MANAGER, NEW WORLD WAIUKU

Butcher apprentice, Jess Hudson from Four Square Port Chalmers, has just celebrated the completion of a gruelling three-year butchery apprenticeship programme, a unique, first-of-its-kind opportunity offered by the enterprise.

Initially, Hudson had no interest in the area. However, as her children grew older, she had the opportunity to consider what she wanted for her career and was driven to up-skill and find what she was passionate about.

Working within the butchery department for the last six years inspired Hudson to obtain an apprenticeship in the area. Hudson began as a packer in the butchery department. Her responsibilities continued to evolve as she grew a foundation of solid knowledge about butchery, leading her to gain her qualification.

“Starting as a packer, I gradually increased my skill set and learned the basics of the butcher trade. I started packing chicken and sausage products before slowly learning the basic knife cuts, mince-making and product orders.”

Hudson praises the owner operator of Port Chalmer’s Four Square as an individual who has been vital to her growth, encouraging Hudson along her journey.

“Aaron Challis has been an amazing mentor and has helped boost my confidence over the last few years. He has inspired me to be the best I can be.”

However, fellow butcher, Greg Egerton, receives a notable mention as well. His expertise and passion for butchery inspired Hudson as she worked through her apprenticeship.

“Greg Egerton has shown how much passion and enthusiasm someone in this trade can have, which is pretty cool. The greatest advice he’s given me is to take your time learning new things and ask for help if you need it.” n

Millicent O'Connor was first inspired to enter the world of supermarket retail after hearing about the abundance of opportunities available.

“It seemed like it would be a challenging and stimulating environment to work in and I wasn’t wrong. Everyday I learn new things and feel challenges to deliver awesome results. It is extremely satisfying,” explained O'Connor.

Utilising her barista skills that she had obtained from working in hospitality for a number of years, she first entered the supermarket and FMCG industry at 28 years old, taking on a barista position at her local New World.

Previously, O'Connor had worked in a management role at McDonald’s, before taking a break from work to raise her two young children.

“I struggled to be taken seriously for any management level position as I was perceived to be unreliable due to having little ones at home. But after discussing with my mother, whose career had been boosted

after working for Foodstuffs, I decided to give the supermarket industry a go,” added O'Connor.

After working hard in as a barista, and taking every opportunity to advance her career in the supermarket industry, O'Connor was promoted to duty manager in grocery, café manager, deli/seafood manager and then store manager - all in the space of four years. Currently, she is the buyer and data manager for New World Waiuku.

O'Connor is grateful that her mother exposed and encouraged her to join the supermarket industry.

“I learnt from her that you could raise a family and still lead an exciting career. In the supermarket retail environment, everything is fast moving and forever changing. But, if you’re focused and driven, you can achieve anything.” n

Jess Hudson BUTCHER APPRENTICE, THE WAREHOUSE GROUP

Anna Subritzky DIRECTOR, ACS CONSULTING

Anna Subritzky has announced the launch of ACS Consulting, of which she is the director. The move follows her obtainment of 17 years of experience within the FMCG industry in varying roles, including general management, sales and marketing roles on both a local and international scale.

The consultancy will specialise in providing commercial planning, sales and marketing expertise to businesses of all sizes. The experience Subritzky has in maximising business growth and development was crucial to her decision to launch her new agency.

ACS Consulting will offer early-stage businesses the chance to access co-funded programmes. These programmes will cover a range of important information, including capability training.

However, ACS consulting will also offer a virtual general manager to help supplement gaps of knowledge and resources essential for

early-business development's success.

CEO and Founder of Angel Food, Alice Shopland, is a client of the agency and makes positive comments on both Anna and the consultancy in their assistance of the company.

“Anna is insightful and thorough, has a wealth of experience and extensive networks. The strategy and plan she has helped us create will play an important part in the success of our next growth phase,” stated Shopland.

Trevor Bolland, founder and CEO of Nuzest, shared Shopland’s sentiment.

“Anna’s detailed knowledge of export value chains was invaluable during our commercial planning. I wouldn’t hesitate to recommend ACS Consulting,” said Bolland.

Subritzky’s stride to launching her own consulting business is an inspiring feat, informed by her years of knowledge and experience. n

Inspired by her father, who worked for a number of large New Zealand exporters, Josette Prince decided to study commerce at Otago University, with a focus in food and export marketing. Over her career Prince has worked with many great companies, tasting many products. Spending ten years at both Mars and Griffin’s, she has amassed a wealth of experience in sales, marketing and general management roles. For the past four years, Prince has been the managing director at Tasti Products.

“I love working for a Kiwi family-owned business that is a market leader in New Zealand and an exporter to international markets. I’m proud that we are also the major source of funding for Kiwi conservation through the Forest Lifeforce Restoration Trust.”

Today, Prince said that being a good role model for her children and working with great people are her most important motivators.

Her best advice for anyone looking to venture into the FMCG industry is to

be resilient and make decisions with an “owner” mindset.

“Think like you are the owner of the business. I would also recommend taking on more responsibility as opportunities arise, even if you don’t think you are ready for it,” noted Prince.

“I was only 26 when I was appointed to run Mars Snackfood for New Zealand, which included full P&L responsibility. I originally said no to the role as I thought I was too young and needed more experience, but my manager convinced me to do it.”

Prince is thankful for her manager’s encouragement as the role turned out to be an incredible learning opportunity, and led her to run Mars Pet Food for New Zealand a few years later. n

Josette Prince

MANAGING DIRECTOR, TASTI PRODUCTS LIMITED

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