SupermarketNews // April 2016

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April 2016 • Vol. 9 No. 4

Paris Laps Up Lewis Road’s Chocolate Milk See page 14

FACTORY SALE The Smith family that operates a number of South Island Mitre 10 hardware stores has bought the earthquake damaged Sanitarium factory in Christchurch’s Papanui and is expected to open a Mega unit there in July. The reported sale price was $8.7 million. The damaged factory produced Weet-Bix and Marmite with production now shifted to Auckland.

GEORGE INTO COLD WATER

George Sutherland, a former senior executive at Foodstuffs Wellington before the North Island merger, is now the global sales manager at Waiwera Water and its sister operation, Waiwera Organic Winery.

BALL FOR COASTGUARD

Scheduled at the Langham Hotel, Auckland, on September 3rd, the Grocery Charity Ball is coming back this year with Coastguard Auckland as beneficiary. Nearly 650 guests are expected and funds raised will be used to support Coastguard’s volunteer crews and rescue vessels.

DATA PROJECT NEARLY READY TO ROLLOUT Foodstuffs is currently cleansing its existing master data of over 100,000 products and launching a new system scheduled to go live on July 25. To introduce the new system, there will be a national moratorium on product and pricing data from July 1 until July 24, because it will take that time to get clean and merged data into the system.

“By introducing this new Hybris One Data project, it will make it easier for Foodstuffs to gather and use the latest product information including master data, nutritional information and product images and make it available right across the national Foodstuffs network,” said Foodstuffs South Island eCommerce manager Ana Connor who is the manager driving the project.

Connor and her team have been working on the project since 2012 and while it was temporarily held over during the North Island merger, it is now back on track since January of last year with the rollout only weeks away.

Suppliers no longer need to submit

ORGANIC SALES RISING Over the past year, Countdown has sold 20 percent more organic products.

As a result, the supermarket chain is expanding its overall offering, now including over 500 organic products; more than 75 stores have dedicated food sections, and the company aims to expand this to 129 stores by 2017.

Ana Connor, eCommerce manager, Foodstuffs South Island

“The project creates a single system for national product information that ensures the master data is clean, up to date and fit for use giving increased visibility of the vendor range, improved order accuracy and reduction in invoice matching errors,” said Connor. n

FOODIES EXPO A HUGE SUCCESS

DAIRY CO-OP ‘TAKES OFF’

Fonterra Brands New Zealand (FBNZ) will consolidate seven warehouses into a single space, as part of a partnership with Auckland Airport. A new 11,000 sqm distribution is to be built at The Landing, Auckland Airport’s worldclass industrial business park. Fonterra will occupy the premises from March 2017, under a long-term lease. Leon Clement, managing director, FBNZ, explained that having a single dispatch point in Auckland for all dairy products, except ice cream, will help them deliver a step change in service to their export and domestic retail and foodservice customers.

the Universal Buying Form (UBF) for barcoded and non-barcoded products when presenting a new or changed product, but instead are being offered two options to keep the system up to date.

Suppliers can use the GS1 ProductFlow service to provide information to the National Product Catalogue as well as barcode and image verification, especially if barcoded products have regular changes made to them. The other option was using the Data eXpress interactive online form within the Foodstuffs eXchange, an easy to use process that lists products nationally and is best for products that hardly ever change.

“The support centres and stores won’t be able to set up products from the UBF and NBF after this project goes live in July,” said Connor, who added there were now processes to handle that data. The existing lead times will remain at eight weeks for new products and six weeks for changes to existing products, but the project team expects this to improve in the future.

Luke Howard

NATIONAL SALES MANAGER APPOINTED

Change in management at Oriental Merchant NZ Ltd. The established Asian food importer has named Luke Howard as its new national sales manager. Howard will now lead the Mainstream & Foodservice sales team and will service all Oriental Merchant’s key account customers. His career started in 1999 as regional sales manager with Fonterra’s Tip Top brand, before becoming national accounts manager of Foodfirst (ex NZARFD) in 2005. He then spent the past 10 years with NZME/APN, working as national retail sales manager and senior key accounts & regional sales manager. n

Chris Quin, chief executive of Foodstuffs NI, and Jerry Prendergast, Market Gardens, winner of Overall Best Foodstuffs Expo 2016 Display

Hundreds of supermarket suppliers showcased their products and technologies at this year’s Foodstuffs New Zealand Trade Expo. Held at Auckland’s ASB Showgrounds on April 6-7, the successful annual event attracted around 1,500 supermarket owners, grocery managers and category department staff, as well as 290 suppliers.

“Expo 2016 was a huge success, the facilities were great and feedback from exhibitors and attendees was overwhelmingly positive,” said

Antoinette Laird, head of external relations, Foodstuffs.

Approximately 750 attendees took part in the Gala Dinner at Sky City for another great networking opportunity.

The Foodstuffs Supplier Awards were the main highlight of the evening.

Awards went to Market Gardens (Best Produce Display), United Fisheries (Best Seafood Display), Food International (Best Deli Display), Farmlands Foods (Best Meat Display), NZ Bakels (Best Bakery Display), Fresh Direct (Best Floral and Garden Display), Caffe L’Affare (Best General Grocery Display), Bauer Media (Best General Merchandise Display), Schwarzkopf (Best Health and Beauty Display), Yealands (Best Liquor Display), Wedderburn (Best Plant and Equipment Display), Market Gardens (Overall Best Foodstuffs Expo 2016 Display). n

editorialcomment TAXING TIME FOR OUR INDUSTRY Peter Mitchell Publisher

How these campaigns start, we just don’t know. But the latest rage by newspapers and financial commentators is on the legal escape clauses on taxation. And heading up the major list of those companies that don’t pay their fair share locally, are leading food industry companies. These multi-nationals are generating quite a few billion dollars in New Zealand and quite legally are paying only nominal amounts of

diarynotes

tax. While there are many who don’t approve of the system that allows this to happen, not much will change unless the pressure on the Government pulls these companies into better contributing mode.

How they get away with it is quite simple – they just get billed for product and promotion ideas that total millions and it is funneled through tax havens.

The problem that has now occurred with the publicity around the issue –and profits being published in the daily newspapers – is that the two retail majors have clicked on to what they are missing out on and the old excuse of no supply margin is being highlighted for what it is.

On the subject of 2016, but more of a retail twist, I think it might have been FSNI’s Chris Quinn who was quoted as saying it was a brave soul who called the SAP changeover Project Lightning.

The changeover is still not effectively over, but it is making progress and it will be a relieved both parties when it is complete inside the next 18 months or so. And at a meeting of around 30 world leading grocery magazine editors in Paris earlier this month where we attended, Nielsen’s Europe made much of New Zealand and the Czech Republic being the leading proponents of grocery levels on promotion. Bit embarrassing to get stick from 28 other major countries for our over-emphasis on pricing.n

JULY 28: State of Industry Breakfast Presentation with Coalface Consulting and Nielsen, Auckland

NOVEMBER 7-9: Yummex Middle East, Dubai

SEPTEMBER 3: Grocery Charity Ball, Auckland

APRIL 12-15: FHA 2016, Singapore APRIL 13-15: SIAL Canada, Montreal

NOVEMBER 10: Convenience Industry Leaders’ Summit, Auckland DECEMBER 5-7: SIAL Middle East, Abu Dhabi

MAY 5-7: SIAL China, Shanghai

OCTOBER 7: Packaging Design and Innovation Awards, Auckland

MAY 20-21: Winetopia, Auckland

OCTOBER 16-20: SIAL Paris

JUNE 15-17: SIAL Asean, Manila, Philippines

NOVEMBER 2-4: FGC’s Annual Conference

------------JAN 29 – FEB 1 2017: ISM, Cologne, Germany

contents

04 News 14 SIAL Paris 12 Global Snapshot 18 Poultry & Eggs feature 26 What’s New

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11 20 25 SupermarketNews is published under license. Please direct all enquiries and correspondence to SupermarketNews. The opinions and material published in this edition of SupermarketNews are not necessarily those of the publishers unless specifically stated. All material in this publication is copyright and may only be reproduced with the consent of the publisher. Copyright 2015

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

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

EDITORIAL DIRECTOR Sarah Mitchell, sarah@reviewmags.com

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

SENIOR DESIGNER Raymund Sarmiento, raymund@reviewmags.com

The NEW ZEALAND BEVERAGE COUNCIL is an industry association whose members cover all aspects of the non-alcoholic beverage market both in New Zealand and the export markets.

The Council members are spread throughout New Zealand and come together annually for an industry conference that covers industry issues and is addressed by international speakers. The organisation monitors product quality and sets standards for the industry and runs national competitions and awards.

THE NEW ZEALAND BEVERAGE COUNCIL (NZBC) P.O. Box 47, AUCKLAND 1140, New Zealand.

Email: info@nzbc.nz Phone: +64 9 309 6100 DDI: +64 9 302 9932

ATTENTION GROCERY SUPPLIERS The Food and Grocery Council is an industry association for grocery suppliers providing members networking, events, industry information and strong advocacy.

Contact us for information on the benefits of membership: Katherine.rich@fgc.org.nz • Networking • Industry Updates • Conference and Events • Education and Training • Advocacy and Law Reform

CIRCULATION & DISTRIBUTION MANAGER Kieran Mitchell, kieran@reviewmags.com

ISSN NO. 1173-3365

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

www.fgc.org.nz

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PRIVATE BRAND REVOLUTION

TIME IS TICKING OUT FOR THE TICK Less than two years after it first started being implemented on a voluntary basis in Australia, the Health Star Rating system is gradually taking over on both sides of the Tasman, sweeping away other front-of-pack labelling schemes. ‘The more stars, the healthier the choice’ is the HSR’s philosophy and strength, which provides a much quicker way to compare similar products on their overall nutritional profiles and know exactly what you are buying.

According to Katherine Rich, chief executive of FGC, the number of SKUs with the HSR label in New Zealand is now approaching 2,000, nearly double the number of products displaying the Heart Foundation Tick logo, currently accounting for 1,000 items in 60 food categories.

Even NZ main supermarket chains have jumped on board by taking up the HSR system across their private labels.

Foodstuffs started incorporating the stars from early 2015, and to date approximately 21 percent of the 1,500 products in the Pams and Budget product ranges have had the Health Star Rating added to the labelling. As for Countdown, the supermarket chain has already added the HSR on over 200 of its own brand products, including Homebrand, Select and Macro.

It seems to a be a swan song for the 25-year-old Heart Foundation Tick, but Deb Sue, Tick manager, Heart Foundation, said the programme is not over yet, because Australia and NZ have different food landscapes. (Full story on supermarketnews.co.nz) n

Homebrand is going to disappear from Countdown’s shelves, but the supermarket chain has something else up its sleeve. Chris Fisher, Countdown’s general manager of merchandise, has confirmed that the chain is going to get rid of its iconic Homebrand private label, as part of a bigger Woolworths Group’s move.

“Customers love our own brands for their quality and low prices, but we want to make them better and make it easier for people to choose the product that best suits them,” said Fisher. The change will be gradual. Starting from May, Countdown will introduce a new Essentials range, a high-value offering including everyday necessities at low prices,

which will replace Homebrand over the next two years. Meanwhile, both Countdown Select and Signature Range brands will be merged into one ‘Countdown’ brand, a quality, mainstream label at highly competitive price. “This is more than just a packaging change. We are reinvigorating our own brand products and reviewing each one over time to ensure we are delivering easily identifiable, quality products that suit our customers’ needs at low prices,” said Fisher.

Currently, over 70 percent of Countdown’s own brand products are locally-sourced, and the company has confirmed that the majority of them will continue to be sourced in New Zealand. n

SMA COMPANY EXPANDS

Leading market expansion services provider DKSH is broadening its reach in New Zealand with a newly opened distribution centre and head office in Palmerston North. Thanks to its location, the new 14,000 sqm facility allows for next-day deliveries for 95 percent of customer orders. It also features a cool store area and the latest voice-pick technology.

The company has achieved significant growth with New Zealand’s FMCG industries, such as Peckish, Lindt, Ferrero, Jack Link’s, Chupa Chups, Mentos, Pfizer and Red Bull. “Our expertise and broad local knowledge, together with our infrastructure, enable us to better understand our clients’ needs and to deliver customised solutions to grow their business,” said Paul Harris, general manager sales and merchandising, DKSH New Zealand Ltd. n

You can’t beat Loscam when it comes to the “Chinese” loading of vehicles, which make them a perfect choice for us.

Corey Apiti, Warehouse Manager Oriental Merchant (NZ) Ltd

www.loscam.com shaun.sievwright@loscam.com

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IMPROVED CASH HANDLING TECHNOLOGY David Gould

The cash technology business is becoming an increasingly critical part of today’s retailing and the development of cash handling and tracking systems is making life less complicated for owners and operators.

At the heart of cash handling recycling and automation is new equipment being offered

by Auckland-based Integrated Technology Solutions (ITS) who are offering a load of security solutions with particular emphasis on cash handling for high volume retailers with the grocery industry high in mind.

“We have the equipment giving retailers the opportunity to re-engineer their cash processes,” said ITS general manager David Gould.

He said the equipment now available offered not only better security around the whole process, but also lowered costs and reduced the level of cash holdings in store.

In-store cash holdings under the older retail regimes required large floats for checkout, but new machines can actually dispense floats at a smaller level and be available for top-ups as required.

This system meant a 20 to 30 percent reduction in cash being available for checkouts and the release of surplus dead money that should have been banked.

The compact equipment also provides cash security as the money can be left safely in the unit meaning banking was required less frequently.

As part of the overall package available, it has been interesting to note that Foodstuffs South Island has used some of the new technology in its cash tracking system.

ITS provides a number of solutions in cash technology and has the experience to back it up. Its parent is Linfox Logistics and part of the Australian Armaguard Group. Its sister company ACM is prominent in the cash in transit business and a leader in the New Zealand market. More information on ITS at 09 448 0223 or david_gould @ itsonline.com. n

FOODSTUFFS BRACES FOR ONLINE DELIVERIES Finally catching up with its competitors, Foodstuffs has announced that it will be launching an online order platform in its North Island stores by year-end, and in the South Island in 2017 or 2018. Rather than using a third-party delivery service, each store will employ its own trucks and staff; items will not be delivered from one main centre, but from individual stores, and click-and-collect will be a significant part of the business.

According to Chris Quin, chief executive of Foodstuffs North Island, the new system has been trialled at two Wellington supermarkets with interesting results. Quin’s counterpart in the South Island, Steve Anderson, denied that rival chain Countdown had benefited of a first-mover advantage, even though it has been offering online deliveries for approximately 16 years. n

BEVERAGE TRADE ANNUAL MEETING The New Zealand Beverage Council has picked Wairakei again as the venue for this year’s annual conference in October. Planning is well advanced with a number of leading speakers being confirmed. Early registrations are being accepted at info@nzbeveragecouncil.org.nz or through executive officer Christine Connon on 09 302 9932. n

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A MATTER OF TRUST “While in Australia and New Zealand QR codes are an emerging trend, driven by millennials, they are huge in Asian countries, and China is our reference market,” said Ryan. Chinese consumers, he added, are particularly concerned about food products being forged. “If they believed that they’re fake, had been copied or could be copied, they just wouldn’t buy them.”

Olive oil, baby formula, Manuka honey, champagne, caviar; any product that gets added value from its provenance or uniqueness is susceptible to counterfeit.

And that is the beauty of QR codes—whilst food labels can be misleading, codes do not lie. What’s more, the information they are linked to can be updated at any time, which comes incredibly handy during product recalls.

“During a food safety scare, companies don’t know how to manage recalls, so people prefer to ‘play safe’ and avoid the brand as a whole. With our codes, consumers scan the product, see it’s safe and buy it. Both brands and consumers win.” In the meantime, the platform collects brilliant analytics, tracking where products are and who is scanning them.

Even though Trust Codes is now mainly working with ‘the big guys’, namely big companies with high volumes, anyone that is looking to protect their brand through consumer engagement should give it a little thought.

Especially now that the company is implementing new options for smaller businesses. n

Counterfeits and recalls can severely undermine a company’s reputation, but Australian and New Zealand food brands have found a technological ally in Trust Codes. The Kiwi company creates unique QR codes that, once displayed on packaging and scanned with a smartphone at the point of sale, allow consumers to verify the authenticity and safety of an item they are purchasing.

“Every time a product is produced, we obviously capture all the data and place a QR code on packaging, which connects directly to a cloud-based platform containing all the big data,” said Paul Ryan, CEO of Trust Codes. Consumers instantly access a landing page containing useful information on the product’s history, identifying whether it is trustworthy or not.

SUCCESSFUL NZACS GOLF TOURNAMENT

The oil channel operators and suppliers turned out in force last month for the annual Auckland golf tournament with the industry this year supporting the charity Foundation For Youth Development (recently renamed as the Graeme Dingle Foundation). There was strong support from industry sponsors for the event at the Maungakiekie course. The winning foursome

taking out the Peter Jowett trophy was Daniel Kim (Epay), David Blyth (Bidvest), Mark Craig (Coalface) and Michael Tutty (The Better Drinks Co). Runners-up were a team of Steve Fielder (Coca-Cola), Peter Mitchell (Supermarket News), Daniel Stacey (Phillip Morris) and Luke Dudman (BAT). n

John Palino

IN-HOUSE COFFEE ROASTING APPEALS The supermarket industry has always created sales by producing product aromas, particularly out of the baking area. An additional way to build sales that may prove popular is in roasting in-house branded coffee beans.

A small batch roaster requiring no skills has come on the local market and has been demonstrated to a number of owner-operators.

Roasting in-house creates theatre especially as this glass-fronted unit shows the beans cooking.

Auckland restaurateur John Palino is the agent for this small commercial unit and can also supply a range of single origin green beans.

Many supermarkets don’t have their own house brands of coffee beans and the best aspect of this machine is its small footprint and lack of manning required. It just has to be filled and emptied and operating takes five minutes training. More details on 021 642 468 or johnpalino@hotmail.com. n

Shoppers at PAK‘nSAVE, New World, The Warehouse and participating Countdown stores across Auckland, and now Hamilton and the Waikato, can drop off their soft plastic food & grocery bags and wrappers.

Over 2.8 million bags have been dropped off already for recycling into valuable new products.

If the plastic wrap can be scrunched up into a ball, drop it in a Love NZ soft plastic recycling bin at participating stores Take a look at what can be recycled at

recycling.kiwi.nz/softplastics

COLLECT! drop! recycle!

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SLICED CHEESE TO FILL THREE BILLION BURGERS Fonterra Eltham plant, in Taranaki, will produce enough sliced cheese this year to fill over three billion burgers worldwide, the dairy giant has announced. Two new lines have recently been installed in the facility, allowing Fonterra to meet over 350 different product specifications and supporting the co-operative’s growth in foodservice.

“We are using more of our farmers’ milk in higher value products, and the production of three and a half tonnes of cheese every hour shows how fast our new plant enables us to do this,” said Robert Spurway, managing director global operations, Fonterra.

Meanwhile, the dairy co-op has decided to shut down its Kaikoura site, due to efficiency reasons. Cheese volumes will be split between other cheese plants, such as Lichfield, Clandeboye, Stirling and Whareroa, where cheese production is up 16 percent more cost effective than at Kaikoura.

SOFT PLASTICS ARE ON A CLOCK

The Love NZ soft plastic packaging recycling scheme has broadened its reach with the addition of Hamilton, and further expansion has been planned to Canterbury in June and Greater Wellington in September. Ninety Countdown, New World, PAK’nSAVE and The Warehouse stores across Auckland and the Waikato currently offer the programme, which allows shoppers to drop off their plastic bags and wrappers for recycling.

According to the Packaging Forum, which has set a target of a ten percent reduction by 2020 through partnerships between industry and local government, around 2.8 million units of packaging have been collected so far. n

CONVENIENT AND COOLER Inter-fridge is launching its new range of cabinets, model LKDR, ideally suited to convenience stores and smaller supermarkets due to their flexibility, outstanding display characteristic and low investment cost. As integral plug-in cabinets, they require no installation whatsoever, providing a rapid floor transformation upon delivery. While not quite matching the available product ‘facings’ of the larger merchandisers featured in big brand supermarkets, they offer considerable storage capacity, because the entire cabinet can be used and not just the first 300mm immediately below the sliding lids.

LKDR is a modular cabinet system, allowing the operator to have extensive back to back plus end on end line-up, including crown ends to suit most small store footprint requirements.

With flexibility being this product’s main benefit, it is possible to have seamless dedicated freezer and dedicated chiller sections in a small or extensive line-up configuration.

Moreover, using static cooling/freezing with

semi-auto defrost and forced air technology, the LKDR offers low operating costs, including maintenance free refrigeration. An additional 25 percent saving is available through electronic speed controlled compressors. LKDR cabinets come in different sizes, 1.85m, 2.10m and 2.50m, with accessories including colour bumpers, product divider systems, interior lighting, and single or double tier dry shelving.

For more information, call 0800 244 553.

Inter-fridge is now located at Unit i/20 Cain Commercial Centre, Penrose, Auckland 1060. n

HERITAGE STORE BACK SOON

New World Milford replacement store will finally open on May 3 at 8.15am, after the finishing touches have been put on. The 2,340sqm outlet will provide an additional 40 percent retail space than the previous one, employing 90 staff. Opened in 1964 as the first New World-branded supermarket in Auckland, the old store was demolished in March 2015; its replacement was scheduled to open in time for Christmas, but construction was delayed five months because of poor ground conditions. n

FOOD. IT’S OUR BUSINESS. Connect with your industry and see the latest food and beverage ranges from here and around the world.

Meet with suppliers and wholesalers, learn about the latest trends and technology in the retail food industry. With over 250 national and international exhibitors, there is no better place to reinvigorate your food business. This major event only happens every two years – can you afford to miss out?

VISIT FREE if you register now at www.finefoodnz.co.nz using code: SUP1

BARISTA

SMACKDOWN Strictly trade only. Retail, foodservice or hospitality business identification may be required. Other persons, including children and prams will not be admitted.

26 – 28 June 2016 ASB SHOWGROUNDS GREENLANE, AUCKLAND NZ www.finefoodnz.co.nz

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A MUST-HAVE FOR COFFEE PURISTS

According to recent research, a third of all coffee drinkers use coffee syrups.

Caffeine habits are rapidly changing in New Zealand, with 33 percent of households now having a coffee machine. Founded in Wellington in 2006, SHOTT Beverages has launched its QuarterPast brand as an aid for consumers wanting to make café-style drinks at home, giving their bodies a well-deserved break.

QuarterPast is a coffee syrup, chai and fruit tea beverage range that markets directly to supermarket shoppers. Catering to real coffee purists and indulgent adventurers, the brand delivers great flavours using fresh ingredients. QuarterPast’s lineup also includes a premium liquid tea range, which offers a completely new way to enjoy fruit teas. n

NEW SHOP HAS NOTHING IMPORTED There is a new grocery player in town, and is all about ‘locally sourced goodness’. That is the slogan of The Good Grocer, a brand new 7-day store that has just opened its doors to a welcoming community at Kohimarama Beach, on Tamaki drive. Launched by successful hospitality company Hipgroup, the store sells only 100 percent NZ-grown or made products; nothing is imported, from freshly baked ciabatta and sourdough to freshlychurned house-made Milse gelato.

The store includes an on-site butchery with mouth-watering meats, a delicatessen section displaying handcrafted cured meats and salami, and

a cheese cabinet with a great selection either made or sourced by their own cheesemaker. The produce section screams freshness too, with fruit and veggies coming from the company’s own farm in Kumeu. According to Scott Brown, founder of Hipgroup, this new concept grocery is set to deliver a radically different shopping experience, where self-service check-outs have been completely edged out in favour of quality face-to-face customer service. “We want to change the way New Zealanders buy their groceries and provide them with the service and familiarity our grandparents once enjoyed at their local market,” said Brown. n

tradetalk

DEXION

How much do you know about shelving? Not as much as you think. To begin with, shelving involves quite a bit of science. Each storage solution has its own benefits, depending on how many items a business deals with, how densely packed they are, how long they are stored for and, not least, what is the actual pallet accessibility. Think of an expensive, cold storage warehouse, and how much that company can save just by optimising the available space and being able to pick the right products at the right time.

Shelving companies like Dexion make this magic possible, and their pallet racking tricks have fascinating names; selective, double deep, drive-in, push back, automatic satellite systems, and so on.

Landed in NZ around 70 years ago, Dexion has massively evolved since the 1940s, when Australian-born Greek genius Demetrius Comino invented the slotted angle steel construction system, to counteract the post-war shortage of wood. Today, the company accounts for 500 employees internationally.

“It doesn’t really matter how small or large you are, we can meet your brief,” said Jeff Darby, country manager, Dexion, adding that, with the new Act coming into effect, health and safety has recently become a hot topic.

“Over the past years, New Zealand has developed a fairly unique set of health and safety, and engineering requirements, as a result of the Christchurch earthquakes,” he said. “People can’t just ignore it, so we help customers through that, working with their own health and safety plans to structure an audit that gives them a comprehensive view of the ongoing condition of their premises.”

Warehouse automation is an important emerging trend, even though, he added, it has never scaled down particularly well in the past. “However, the economics are becoming more favourable all the time and New Zealand is actually starting to see more and more automation-type projects.” n

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TOOL TO DOMINATE THE MARKET With more than 90 staff across their Auckland and Wellington offices, Lab360 is the leading specialist data analytics business behind Fly Buys, NZ’s largest loyalty programme. It is not overstating the case to say that this vibrant startup company can bring insights to life. Over the past six months Lab360 has been focusing on the FMCG sector and, thanks to a partnership with Foodstuffs, is able to provide an understanding of the market that has never been available before.

“It is very hard for an organisation in the FMCG space to link the product on the shelf to who’s actually buying it, and we can do it,” said Nick Hearn, general manager of Lab360. “Essentially, every time someone shops at a Foodstuffs store, and we get a million unique transactions a week, we grab all that information and then we cross-reference it with a unique FlyBuys number, obtaining a thorough understanding of the high-level demographics.”

Lab360 has developed a number of tools to help businesses and FMCGs make informed decisions, providing insights on the uniqueness and loyalty of a product, as well as on sales, volume and frequency of purchase, just to name a few. “We’re actually working on a pilot at the moment, by merging Foodstuffs’ internal tool with ours, and delivering the results out to the FMCG market. We’ll be launching this tool half-way through next year, and I think that moving more into that category and that supply chain is where we have the biggest value today,” said Gabrielle O’Brien, business development manager at Lab360.

The company currently offers a bespoke service that looks into particular questions and aspects, such as the overlap between two specific products or the customer’s pathway into a certain product. In addition to that, Lab360 has a set of six defined reports dealing with the most common questions in the market, for example source of volume, range reviews and performance comparisons within a product category.

The outcome goes beyond Foodstuffs itself; it’s a representation of New

Zealand as a whole. “We also do a lifestyle survey every year involving 80,000 respondents, which makes it the largest lifestyle survey in the country.

Unlike other studies that rely on a much smaller pool of 2,000 participants, our survey can cross-reference the consumers’ attitude towards shopping to their actual behaviour, using data from point-of-sale transactions,” said O’Brien, adding that there is a huge difference between what people do and what they think they are doing.

Nick Hearn, general manager of Lab360

Businesses can use this wealth of analysis to anticipate their competitors’ moves, by measuring the effectiveness of a promotion or understanding what others are doing in terms of pricing and supply. And that becomes even more important when it comes to fresh foods, where the risk of over supplying or under supplying is higher. At the end of the day, it comes down to maximising profits, and this obviously works for new product launches as well.

“We have an exclusive capability that no-one else has. It’s about knowing who your shopper really is. Back in 1920s, store owners knew their customers in person, and knew what they needed and wanted. Thanks to these tools, we can now replicate that intimate understanding on a larger scale, demonstrating where the return of investment is,” said Hearn. And to make things even more dynamic, Lab360 is looking to move further into the cloud. n

SHUT THE DOOR ON FIRE Ulti Group has recently introduced two new ranges of doors to the New Zealand market; GRP (glass reinforced polyester) Doors and Stainless Steel Doors. This has extended their already broad range of door solutions for the supermarket industry, to assist with their challenges of fire compliance, energy saving and hygiene compliance.

Their new Stainless Steel range offers fully stainless steel doors for chillers, freezers and hygiene areas, from -40ºC to +8ºC, in a range of sliding, hinged and swing doors, all constructed robustly with fully welded corners and frames to endure the harsh environments they can be applied in. These can be fitted with automatic openers and closers to improve employee safety and productivity; for any supermarket butchery area, dedication area, freezer or chiller, their stainless steel range of

doors can be custom designed to suit any supermarkets’ specific application.

“Ulti Group truly has you covered when it comes to supermarket door solutions. Our highly qualified team will always make sure you get the perfect solution for your challenges, and that the health and safety of your employees always comes first,” said Trent Simpkin, marketing team leader, Ulti Group.

Fire doors, hygiene doors, hermetic doors. The new GRP range is another story altogether, assisting supermarkets to not only make their store work better for them and their employees, but make it look better for their customers. Doors, as simple and boring as they may seem, can make or break the look of a store. GRP doors are great for any new or existing store, with both hinged and sliding fire doors fully compliant with all fire laws in New Zealand. n

KEEP YOUR TEAM SAFE Health and safety is serious business, but it doesn’t have to be complicated. Opmetrix is helping with best practice Health and Safety for mobile field teams. “The new Health and Safety at Work Act 2015 (HSW Act) has come into force in New Zealand on April 4 and, for managers running field teams, there is further complexity capturing in-field incidents and being proactive with preventative safety measures for remote territory managers and merchandising teams,” said Oliver Huggins, managing director, Opmetrix.

The company has developed a set of guidelines and initiatives allowing field users to capture and share

health and safety information using Opmetrix Surveys, ensuring data is accurately captured and reported on in a timely manner.

“While aimed at Opmetrix New Zealand users, the information will help any field manager put the right steps in place to capture safety requirements for their team,” said Huggins. Managers are encouraged to keep their teams safe and download the Health and Safety Survey white paper from Opmetrix website (www.opmetrix.com/ opmetrix-health-and-safety-surveywhite-paper), allowing them to record accidents and injuries, take notes of ideas and solutions, and save emergency contact details. n

FINAL TOUCHES TO PONSONBY STORE Already packed with boutique fashion stores, chic cafés, bars and restaurants, Auckland’s iconic suburb of Ponsonby will soon have a brand-new 4,000 sqm store to stroll in. Countdown Ponsonby will be part of a prominent 13,200 sqm retail and office building, called Cider.

The new supermarket will bring some innovation in terms of layout and offerings, featuring Countdown’s latest design, fixtures and fittings as well as new product ranges that are specially tailored to Ponsonby’s shoppers. n

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April 2016

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MORE FORMULA OPTIONS

PEANUT BUTTER JUMPS THE DITCH

Another New Zealand’s beloved brand prepares to jump across the Tasman. Pic’s Really Good Peanut Butter has been selected by Woolworths for nationwide retail sale, and will now be stocked in over 900 Woolworths stores throughout Australia.

“Australians love the fact that we Kiwis use their peanuts,” said Pic Picot, owner of Pic’s Peanut Butter. “It’s not as if we are an Australian company loyally using local nuts. We could be buying our nuts from anywhere, but we use hi-oleic Australian nuts because they have an extraordinarily rich flavour, they never go rancid and they have exceptional nutritional properties.”

In the last twelve months, the brand has set up a second factory, increasing its staff members from 17 to 25 full-timers. Pic’s peanut butter has been sold in Coles supermarkets since 2014, and retail stockists can also been found in other countries, such Japan, Hong Kong, Malaysia, Singapore, the US and the UK. n

Pic Picot, owner of Pic’s Peanut Butter

GOOD AS GOLD

A recent winner of the Design Institute of New Zealand’s Best Awards, Foodstuffs’ private brand Pams has once again shone on the international stage. This time, its Brother Design’s packaging has taken home four golds out of 22 awarded at the coveted Vertex Awards, the only international show focused exclusively on packaging design for private brands, including supermarkets, pet stores and DIY chains.

“It’s really rewarding to be acknowledged by our peers internationally. But what really counts is success in our home marketplace,” said Jocelyn McCallum, national private label manager, Foodstuffs. “I’m pleased that our approach is resonating with consumers and continuing to build sales.”

Now on its third edition, this year’s Vertex Awards included over 250 entries from 23 countries and 59 retailers, each one being judged on design, information, architecture, originality, structure and ‘x-factor’. n

Well-established in Asian markets, Fonterra’s $200 million infant nutrition brand Anmum has officially launched in New Zealand.

Although supporting breastfeeding as the number one source of nutrition for babies, the dairy co-op aims to provide Kiwi families with a trusted alternative. “We want Anmum to be one of the top three brands in the $76.9 million formula market in New Zealand,” said Leon Clement, managing director of Fonterra Brands New Zealand, according to whom paediatric nutrition is the fastestgrowing dairy category in the world.

Anmum products are available in 900g cans, and will be manufactured and packed in the Waikato. They contain Bifidobacterium lactis DR10 cultures, with no added sugars.

“Formulas for 0-12 month old babies are subject to very clear regulations.

This includes ensuring that the sugar content, needed for energy, reflects the natural lactose levels found in breast milk. Anmum formulas only use lactose, the sugar naturally present in all milks, in the formulations for this age group,” said Cherry Barker, regulatory and nutrition manager, Fonterra Brands. n

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• 12 x 330ml – Multi-unit retail pack, perfect to have in the fridge, great alternative to sugary drinks in lunches etc.

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• Glass Sparkling 250ml – Premium café and foodservice option. Hugely popular as a mixer.

• Glass Sparkling 750ml – Our premium restaurant and home use bottle. Adds value to any setting.

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• 10L Bag in Box – Excellent value, eco-friendly, and extremely practical to use. Perfect for bulk home use, holidays and boating.

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Products are Foodstuffs host supported. Vendor details Upper North Island (SAP) is 2015569, Lower North Island (JDE) is 501539. Please log into foodstuffs-exchange, call or e-mail for product codes and local rep. details.

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100 Years Just Flashed By

When James Crisp moved from Dunedin to Auckland in 1916 to become a wholesale merchant broker, it was the start of a family dynasty that 100 years later is going stronger than ever.

Not only has the company built a reputation for handling some iconic food brands and ingredients, it has also built one of the smartest new head offices in the city.

James Crisp may have moved only a short distance but the old building in Anzac Avenue that many are familiar with, is a thing of the past. Its new Parnell site is a state of the art property that properly celebrates the company’s food industry history. This refurbishment and rebuilding of the property the company acquired about three years ago is now an open plan design that is delighting the staff.

This leading brand manager has over 100 talented staff many of whom are long term employees with some having a career with the company running back over 30 years. And directors Richard and Henry Hall believe that this has contributed to the company’s stability and success.

Its principals also think the same way. David Keldie, SunRice’s general manager of Global Consumer Markets says James Crisp continues to be a fantastic partner in the New Zealand market.

“They have been incredibly supportive of our brands and have grown our business substantially - a great traditional company with tremendous core values,” he said.

Michael Chee of High Mark Foods holds the same strong opinion. James Crisp has handled the company’s range of grocery products for over 35 years and has built a tremendous relationship with the supplier as well as creating considerable growth with both supermarket groups.

Aravind Cherukuri, Asia Pacific vice president of Ocean Spray was also full of praise for the relationship. He said James Crisp had done a wonderful job representing this popular range of products and creating growing sales in this country.

“Ocean Spray credits James Crisp with helping grow cranberry awareness in New Zealand and establishing Ocean Spray as the category’s premium brand. We consider James Crisp an integral part of our co-operative,” he said.

The company manages a number of other local and international brands and is also a specialist in the supply of quality ingredients such as dried fruits, nuts and grains.

“We feel very privileged to be turning 100 - not many companies are as fortunate,” said Henry Hall. “Our customers, suppliers and consumers are very important to us and we have made a commitment to them to continue to deliver great results. Roll on the next 100 years...” n

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

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

April 2016

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THE ULTIMATE INGREDIENT

Olive oil caviar is the ultimate ingredient for a wide spectrum of cold and hot dishes. Also known as EVOO pearls, they are made of natural, spherical capsules, consisting of a membrane with extra-virgin

olive oil inside. Producing an authentic explosion of flavours, EVOO pearls have a high thermal stability and can be mixed with other foods without damaging the membrane, which makes them an ideal product for modern chefs that are eager to surprise and delight their guests.

Spanish brand Grupo Elayo manufactures the product under its ‘World Flavours Olive Oil’ brand and has already started experimenting with different flavours; salmon, Iberian ham, basil, spicy chile, white truffle, Pedro Ximenez vinegar and even chocolate. n

WOOLWORTHS NEW CEO

Brad Banducci is Woolworth’s new CEO. According to Gordon Cairns, chairman of Woolworth, Banducci was the strongest candidate to rebuild the business. “I want us to take our company back to its best levels of performance,” said Banducci. “My goal as CEO will be to recapture the spirit of innovation and customer focus right across the business, and to grow a culture where our people once again feel a strong ownership of the business.” n

SWITCHED OFF

TRAVELLING SAUCES

Discount retailer Aldi, which is on a worldwide expansion drive, suffered a setback over the past few weeks, when it announced the shutdown of its online liquor store in Australia. Launched in August 2013 as a world-first for the German company, the online store closed last March 24, “to enable Aldi Australia to focus on creating the best possible in-store experience for customers,” an official statement read. Perhaps not coincidentally, Woolworths had reported a sales boost in its liquor category just three days before, with strong double-digit growth in online sales.

Whilst ditching its ecommerce liquor store in Australia, Aldi is currently expanding the range of products available on its British website, now including non-food items such as vacuum cleaners, lawnmowers and cycling gear. n

Specialising in a broad range of Chinese and Asian sauces, Hong Kong-based food company Lee Kum Kee has just set sail with Masterchef NZ winner Brett McGregor and his ‘Taste of a Traveller’ cooking series, which will be aired on TV One every Saturday from April 30 to July 2. Lee Kum Kee produces more than 200 Chinesestyle sauces, and McGregor will use those products to create mouth-watering dishes, whilst exploring Thailand, Malaysia and Singapore, sharing their local flavours and traditions. n

SUPPLY CHAINS SUFFERING

AGAINST CHILD LABOUR

All major Australian chocolate manufacturers, including Mondelez, Nestlé, Mars, Ferrero and Lindt, have announced their commitment to using sustainablysourced cocoa in their locally-produced ranges, in order to fight child labour and give long-term sustainability to the cocoa growing industry.

“Chocolate consumption is growing both in Australia and around the world, and the very best position is for a more efficient and prosperous cocoa growing sector in all nations, especially those in Africa,” said Tim Piper, head of confectionery sector, Australian Industry Group. “The Australian chocolate industry has been transparent and encourages the public to note the extraordinary action the industry has been taking to modernise, improve and support African communities, growers and children.” n

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In the last quarter of 2015, the slowdown in China’s economy caused growing risk for global supply chains. In the meantime, the El Nino effect is threatening dairy output in NZ, with milk exports suffering the most.

“The situation is particularly daunting for New Zealand, with challenges coming from all directions,” said Mark Lamb, general manager, Chartered Institute of Procurement & Supply Asia Pac. “Chinese credit risk, global commodity prices and even unforeseen weather changes all filter through supply chains and onto Australian and New Zealand balance sheets.

Only by thoroughly interrogating supply chains can businesses prepare for and mitigate the impact of these forces upon them, and they should do it now.” n

CHINA PICKS APPLES

State-owned China Resources has become a significant minority shareholder in New Zealand’s biggest apple exporter, after having bought a 15.3 percent stake in Scales Corporation. With this move, Scales hopes to gain support in its ongoing initiatives in China. n

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April 2016

I 13

New Zealand has had a remarkable record over more than 32 years in producing winning products at the major international World Tour by SIAL competition in Paris – and 2016 is no exception. The judging of outstanding products for this year’s show, scheduled for later in the year, took place this month and Lewis Road Creamery’s chocolate milk took our country’s top honours. Within days, the company’s win was recognised locally in the press, online and on television as well as widespread publicity in the 28 judging countries.

PARIS LAPS UP LEWIS ROAD’S CHOCOLATE MILK

Judges from 28 countries gathered to vote for each country’s WORLD TOUR BY SIAL winner from among 84 entries. All country winners are now in the running for the top award to be handed out at the main SIAL event later this year – and our chocolate milk winner is up there with the best of them.

New Zealand submitted six products this year through SupermarketNews, the local representative of the SIAL judging that included a premium range of beverages from The Soda Press Co, a craft sauce from Huffman’s Original Chilli Pepper, a dried feijoa line from Little Beauties, a range of handmade dumplings from The House of Dumplings and the artisan chocolate collection from Whittakers.

The collaboration with another industry supplier in Whittaker’s was one of the keys to Lewis Road’s success.

Word about the NZ chocolate milk frenzy has spread all the way to Europe.

Launched with a very small marketing budget that caused an unpredictable response, this milk continues to shine as a great example of cross pollination between two trusted premium brands.

Always striving to offer consumers the world’s best dairy products, Lewis Road broke into the stagnant flavoured milk category with an ‘all or nothing’ attitude. It was not by chance that, just six weeks after its launch, this product became the market leader in its category, despite a meagre 32 percent national distribution. Smashing the company’s initial goal of 10 percent market share within two years, the milk ended up providing category growth for the first time

in over three years, and today enjoys market share of 55 percent, nationwide distribution in 490 stores and retail sales value of $10.9 million. Production started with just 1,000 litres per week, and has skyrocketed to an outstanding 45,000 litres of chocolate milk per week. Two more flavours, Fresh Coffee Milk and Fresh Vanilla Milk, have also been released.

Sales figures, however, do not tell the whole story, which is a truly fascinating one. If strategy was to generate cultural capital among chocolate-flavoured milk drinkers by stimulating a ‘must try’ desire, it worked more than ‘just fine’ — it became an impressive marketing case study, a phenomenon that blew everyone else away. No one could have predicted (and few will forget) the unprecedented hype, the insane amount of photos getting posted on social media, all those consumers queueing outside supermarkets, watched by security guards, just to bring a bottle home.

The company even used Facebook to communicate out of stocks to customers, offering updates when the product was in store and which stores had stock.

Lewis Road Creamery changed the way Kiwis think about flavoured milk, and continues to innovate. With their finger on the pulse of new trends, they recently launched an artisanal bread, speciality butter and a premium range of ice cream with artisanal ingredients, including a special rosewater ice cream.

was applied, adding only natural and organic fruit, herbs and ingredients, then blended with organic raw cane sugar and organic brown syrup. The result is a soda that requires far less sugar, appeals to a wide range of consumers and can be used in soda drinks, slushies or cocktails.

As for flavours, they are different enough to be interesting yet not polarising, including raspberry and mint, liquorice and lemongrass, amongst others.

Sustainability is another key aspect; 100 percent recyclable, each Soda Press bottle saves approximately 10 plastic bottles from entering waterway and rubbish dumps, whilst the carbon saved by not using pre-carbonated drinks is around 95 percent.

The brand has enjoyed bi-annual exponential growth; sales have doubled over the last six months, and exports outside of Australia and New Zealand have been forecast for late 2016.

On the international judging panel in the French capital was Tania Walters, managing director of Review Publishing and publishers of SupermarketNews. The company has been involved with the French show that attracts over 6000 international food exhibitors since 1986.

LEWIS ROAD

FINALISTS SODA PRESS CO. SODAS Trend: Locally Sourced

Despite being a small start up, through significant research and development The Soda Press Co. has been able to create a premium range of sodas which contain less sugar than traditional syrups and, thanks to their clever packaging, even help protect the environment.

To tell its innovative and authentic artisan brand story, the company has heavily invested in impactful branding and has been very active in multi-industry trade fairs.

Product innovation is perhaps its strongest point of difference. After a 14-month qualitative and quantitative research showed that high sugar content and artificial sweeteners were keeping consumers from buy syrups, Soda Press constantly refined a product that could deliver to these insights. Wanting the product to taste like a delicious homemade syrup, a small batch ‘slow brew’ process over a period of days

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HUFFMAN’S ORIGINAL CHILLI PEPPER NOT-TOO-HOT SAUCE 300ML

Available nationwide, these products are also distributed in Australia, Hong Kong, Singapore and the US, with growth of over 30 percent month-onmonth since the relaunch and release of two new sauces, Huffman’s Spiced Bloody Mary Tomato Ketchup and Huffman’s Thai Sweet Chilli Aromatic Sauce.

Bringing further innovation to the category, they now offer a reusable bespoke bottle with a handy stopper/pourer that makes it easy to get just the right amount of sauce in the pot, on the plate or in the glass. The packaging has been optimised for shelf placement at 230mm, and batch codes on each bottle allows both consumers and retailers to identify every cook and trace the product from the pot to the shelf.

Trend: Artisan

Huffman’s are committed to crafting the very best sauces of their kind in the world. Each recipe has been developed by New Zealand chef Nicholas Huffman, who drew upon his classical training in Paris and years of working in kitchens across the globe, including in the States, South Africa, South East Asia and closer to home as head chef of Huka Lodge.

Huffman’s sauces have been crafted to lift the flavours in a wide variety of foods and beverages. They work as seasonings bringing balance and harmony, and can be used both as an ingredient and as a condiment.

SEMI-FINALISTS LITTLE BEAUTIES DRIED FEIJOA

HOUSE OF DUMPLINGS Trend: Artisan

WHITTAKER’S ARTISAN COLLECTION

Little Beauties started as a small family business.

After developing their farm into a feijoa orchard, Sally and Ian of Rivington Fruit saw a gap in the market and decided to introduce a new feijoa product to the dried fruit industry. Over the years, they have been refining a drying technique that allowed them to capture feijoa’s rare taste, enjoying it for longer that two months.

The feijoa is one of New Zealand’s best kept secrets, a deliciously sweet, aromatic fruit that flourishes in our unique climate. At Little Beauties, the biggest feijoas are hand-picked and air-dried, sealing in feijoa goodness. Their dried feijoa slices have nothing artificial added, and their distinctive and complex flavour cannot be compared to any other food.

Whether they are popped in a kid’s lunchbox, added to a granola mix or consumed as a healthy on-the-go snack, they can be enjoyed all year round.

Name and tagline, ‘Little Beauties - a slice of feijoa heaven’, reflect the quirky nature of the Kiwi attitude and of the intense, aromatic flavour of the fruit itself. The company also worked on the packaging to establish the brand concept, reinforcing it throughout the rest of the marketing and collateral.

Priding themselves in offering honest, guilt-free and nutritious comfort food, House of Dumplings was born in the vibrant food markets of Wellington and is now an institution. They have a range of handmade dumplings, crafted in the traditional Chinese style passed through families for countless generations.

To create the sort of dumplings a grandmother would cook for her grandchildren, they believe in using only real and quality ingredients, with no shortcuts at all. In their Wellington kitchen, everything is made from scratch with the best possible local ingredients and only flavoured with fresh herbs, spices and seasoning. This means no MSG, artificial colouring or flavouring are involved throughout the cooking process.

Environmental sustainability is a priority, so at least 90 percent of their packaging is biodegradable and, wherever possible, they try to reuse. As part of this effort, they source all ingredients as locally as possible.

Their produce only travels an average of 150km to get to their kitchen; pork comes from the Wairarapa, beef from Taupo, free range poultry from Rangitikei, flour from Wellington. In the meantime, they keep building strong relationships with producers to ensure that sustainable and ethical practices are followed at any stage.

Founded in Christchurch in 1896 by James Henry Whittaker and still family-owned and operated by his great grandchildren Matt and Holly, Whittaker’s needs no introduction. With over a hundred products in its range, all of which are made in Whittaker’s factory in Porirua, Wellington, the renowned company continues to keep up with the current trends in chocolate markets around the world, as well as taking into account all customer suggestions.

One of their latest addition is an Artisan Collection that combines their chocolate with the finest ingredients provided by passionate artisan producers, and sourced from New Zealand and the Pacific. The range of 100g blocks, released in 2015, comes in six unique flavours: Marlborough Sea Salt & Caramel, Nelson Pear & Manuka Honey, Kaitaia Fire Chili Spice, Waikato Grown Oolong Tea, Single Origin Samoan Cocoa and Hawke’s Bay Braeburn Apple with Heilala Vanilla.

Featuring a colourful new-look packaging, the collection reflects New Zealand’s iconography as well the company’s commitment to producing only chocolate of the highest quality, without compromising on sustainability. As part of a wider effort to reintroduce more Samoan cocoa to its market, Whittaker’s has improved the quality and quantity of Samoa cocoa supply. n

Trend: Locally Sourced

Trend: Cross Pollination

April 2016

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

P’nS ROYAL OAK - B Tuesday 15th March, 2.20pm

My first stop for this month’s reviews was Pak’nSave at Royal Oak. The carpark was fairly busy, but the wide lanes made it easy to maneuver and find a park. Once outside of the car, walking into the store proved to be difficult as there were no pathways or crossings. I eventually made it to the entrance after dodging car park traffic. The store looked large and modern from the outside but I was slightly disappointed on entering to find that the inside was older.

The entrance was dull and a lot was going on. However, as I headed into the produce department I was pleasantly surprised at the large area. It was clear and easy to move around. Produce was fresh and there was plenty of it. The meat fridges were older and the lighting in these fridges made the meat appear dull and unappealing. Overall this store seemed well stock except for the hot chickens in which they were completely out of. The deli had a good range of salads and the seafood counter had a decent range, although the salmon seemed a bit dull. The layout of this store was confusing and I found it difficult to find my way around it. The instore florist was a nice touch, set up with seedlings and bulbs, making it feel like a gardening centre. The range and tidiness of the magazines and cards was exceptional. I headed to the checkout where I didn’t have to wait long and was served by a friendly staff member. This store was clean and had a great range, once you had figured out the layout.

CD LYNFIELD - B Tuesday 15th March, 3.00pm

Next stop was Countdown out at Lynfield. The carpark was relatively empty and parking was easy. Outside the store there were tidy gardens with seating available. While the outside of the store appeared out of date and was a bright green colour, inside it was modern, although slightly on the dull side. The produce was well stocked and fresh with a great variety.

This was the same with the bakery. The deli was average and the layout was bland. The seafood counter was unattended but was well stocked. There was a good range of meat and all appeared fresh, the fridges were relatively clean as well. Down the aisles, they were fairly wide and clear apart from ground coffee covering the floor down one. The shelves were tidy but had a few low stock in places. A large clothing area in the general merchandise aisle was presented tidily. The beauty aisle was exceptionally tidy. I headed to the checkouts where there was quite a long queue, though the self-service terminal was empty. It seems shoppers still prefer checkout operators. The checkout area was extremely clean and tidy. I was eventually served by a staff member who seemed grumpy and didn’t speak to me until half way through serving me. This spacious store should commend itself on the tidy appearance inside and out.

CD GREENLANE - A Thursday 17th March, 2.45pm

Next up was Countdown Greenlane. The carpark was large and easy to find a park.

Again, this Countdown was the old bright green but had new signage, which seemed odd. The entrance into the store was slightly bland, but clear and spacious. As I headed to the produce department my impressions changed. The wooden floors were a nice touch, as well as the wooden display bins for the produce. There was a fantastic range to choose from and displayed appealingly. The bakery was well stocked and I could smell fresh hot cross buns. There was a great display of fresh ready made gourmet meals available

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STORE EXTERIOR

P’nS CD CD NW Royal Oak Lynfield Greenlane Remuera

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

3

4

3

3

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

4

4

3

4

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

5

1

4

5

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

4

5

5

2

STORE INTERIOR

P’nS CD CD NW Royal Oak Lynfield Greenlane Remuera

• Were your first impressions positive?

(5 pts.)

2

4

4

2

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

4

5

5

4

• Adequately lighting/heating? (5 pts.)

3

3

4

5

• Instore signage clear adequate? (5 pts.)

3

5

5

3

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

5

4

5

3

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

3

4

5

3

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

3

4

5

4

STORE LAYOUT

P’nS CD CD NW Royal Oak Lynfield Greenlane Remuera

• Were the aisles wide enough?

(5 pts.)

4

5

4

3

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

5

5

5

4

• Were all shelves clean, neat and tidy?

(5 pts.)

4

5

5

5

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

5

5

5

5

PRODUCTS

P’nS CD CD NW Royal Oak Lynfield Greenlane Remuera

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

5

5

5

4

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

5

3

5

5

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

5

4

4

5

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

5

4

3

2

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

3

5

5

3

STAFF

P’nS CD CD NW Royal Oak Lynfield Greenlane Remuera

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

4 4 5 4

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

4

3

5

5

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

5

2

5

4

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

5 5 5 4

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

5 3 5 4

and the hot chickens were neatly presented. The deli itself was average when it came to salads, but the staff member walking around the store offering salami samples was a great feature. Over the loud speaker, the butcher was announcing his specials and when I walked by I overheard him giving a great special to a customer complete with instructions on how to cook the meat. Shelves were neatly stacked and the range of products were great. The magazine and cards display was average and didn’t seem to fit in with the rest of the store. I headed to the checkouts where I spotted a sign informing customers of their health and well being to leave heavy objects in the trolley. I was served by a friendly staff member, who apologized to me as the customer before had left a bag of groceries and she left to track them down, while another staff member quickly attended to me. A well presented store, with excellent customer service.

NW REMUERA - C Thursday 17th March, 3.30pm

My last stop was New World in Remuera. It took a while to turn into the carpark due to traffic. Once in, the car parking was horrendous.

It had small lanes and not that many parks. Exiting the car park also proved to be difficult. Heading into the store the entrance was small and cramped. Inside, the store was well lit and was cool. The produce had limited variety, although well stocked. The staff working around the store didn’t seem to give way to the customers. This could be due to the fact that the aisles were on the smaller side and there was not much room to move. The bakery didn’t have much to offer at all. The few fresh baked goods that were there did have the ingredients listed, which I thought was a nice touch. Down the aisles, the shelves were neat and there was a decent range of products, despite the size of the store. The beauty aisle was well lit and the lighting in the wine section was elegant. The deli had a great range of salads and was well stocked. The instore butcher didn’t have much to offer though. There was a large cheese fridge, with a fantastic range of cheeses on display. The checkouts weren’t busy and I was served straight away and was thanked for my transaction. This store was small and felt cramped and hard to access.

FRESH FOOD

P’nS CD CD NW Royal Oak Lynfield Greenlane Remuera

• Did the produce look fresh?

PRODUCE (5 pts.)

5 5 5 3

FISH (5 pts.)

3 4 5 4

MEAT (5 pts.)

2

5

5

4

DELI (5 pts.)

4

3

4

5

BAKERY (5 pts.)

4

5

5

4

• Was there a full range of produce?

PRODUCE (5 pts.)

5 5 5 3

FISH (5 pts.)

5 5 5 5

MEAT (5 pts.)

5

5

5

4

DELI (5 pts.)

4

5

4

5

BAKERY (5 pts.)

4 5 5 2

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

1

5

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

5

5 5

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

5

3 5 5 2

• Overall shopper experience (5 pts.) 3 4 5 3

HOW THEY SCORE?

P’nS CD CD NW Royal Oak Lynfield Greenlane Remuera

Maximum available score: 195 pts 160: B 163: B 182: A 149: C

TOP SCORE

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poultry&eggs WE DARE TO BE EGGCENTRIC

Which came first, the chicken or the egg? We better set aside that age-old dilemma for now and call it a tie. Rather, let’s take stock of where the NZ poultry industry is at, where it is going from here, and what is driving its rapid growth.

FREE TO ROAM

Tegel has introduced free range options to the supermarket. Tegel free range offerings now include free range Butterflied Chickens, Kebabs, Hot Rotisserie Chicken and Tempura Battered Chicken Nuggets. And this is just the beginning of a growing free range offering from Tegel.

Only six months after their launch, these products have already proven to be popular with shoppers. Tegel Free Range Butterflied Chicken in Peri–Peri and Sweet Pepper BBQ flavours, and Tegel Free Range Kebabs in Chilli & Lime and Teriyaki flavours are the #2 and #3 sellers in their respective categories in terms of rate of sale.

The demand for Tegel free range products is only going to increase, and the company is also supporting its exciting new product launches with brand investment, which will include radio, print, and outdoor.

At Tegel, they are proud of the care they put into looking after their chickens. They are 100 percent New Zealand-raised to the highest animal welfare standards, with no added hormones, ever. Brought up in open barns, once they are fully feathered Tegel’s chickens venture outside to roam in the fresh New Zealand air.

For more information, or to order their new free range offering, contact your Tegel representative on 0800 730 850. n

FLAVA-IT FLAVA-IT

Meat lust is best described as that awesome moment when seriously succulent and joyously tender mouthful of meat hits your tastebuds. Flava-it’s ten minute meat marinades create flavours so intense they’ll unleash your inner meat lust like never before.

Available in Piri Piri, Barbecue, Garden Mint and Chinese.

For more information on full sales & marketing brokerage services contact the Topline team at:

Ph: 09 419 4061 / Fax: 09 419 4063 / www.toplinemarketing.co.nz

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DRIVING CATEGORY GROWTH

Waitoa Green Box frozen range has seen a rapid rise in sales of 83 percent over the latest MAT (source: Aztec scan sales to 21/2/16).

This success has been partly driven by the introduction of Waitoa Gluten Free, delivering $792,000 to boxed chicken category since its launch in May 2015.

Following the release of Waitoa Gluten Free tenders, there are a range of new additions to the family, with the most recent being Waitoa Gluten Free Nuggets. The introduction of this popular SKU is positioned to support the growing number of consumers seeking free range and also gluten-free options.

Coated in a crunchy gluten-free crumb, these are the perfect snack or kids’ meal for busy, health-conscious families. n

A LUST FOR FLAVOUR MEAT LUST is all about sharing intense marinades and showing meatlovers how easy it is to add a little ‘flava’.

“We’ve had the tough job of travelling the world to sample and bring back the very best flavours, so that you can turn a bland evening meal into something you’d order at your favourite restaurant,” said Greg BoyceBacon, general manager of Topline Marketing, who represents Flava-it in New Zealand.

MEAT LUST is best described as that awesome moment when seriously succulent and joyously tender mouthful of meat hits your tastebuds. A musthave in the pantry, Flava-it marinades are a delicious way to enhance the chicken’s juiciness and create flavours so intense they’ll unleash your inner meat lust like never before.

The brand sells a range of tasty options.

Piri Piri Marinade — Perfect with poultry, and so good they named it twice. Turn up the heat on your meat of choice with a frenzy of herbs and spices that says you’re serious about what goes in your mouth.

Chinese Marinade — Give your white meat dishes the genuine Chinatown treatment to make a feast from the East with a wonderful tangy and tantalising flavour.

Barbecue Marinade — Get that hickory, hokey-cokey, smoky outdoor-cooked flavour from marinade inspired by the Deep South. Rack ’em and stack ’em.

Garden Mint Marinade — Indulge in a marvellously aromatic and sweet minty-licious flavour that smells so right it can’t be wrong.

Many more flavour to come, watch this space. n

co oven the freezer • • Available in ect for the kids rf • pe

babs Free rangeanke d Chiili & Lime

Available in Teriyaki g • 5 in each pack • 300 • Ready for the grill

Tegel, New Zealand’s favourite Chicken, have introduced free range options to the supermarket.

Consumer demand for free range has leapt in the past few years, so we’re pleased to launch Tegel Free Range Tempura Battered Chicken Nuggets to join Tegel’s other free range options: Tegel free range Butterflied Chicken, Hot Rotisserie Chicken, and Chicken Kebabs. These products are just the beginning of our growing free range offering.

Free range butterflied ch icken

Available in Peri-Peri and Sweet Pepper BB Q • Tender-basted • BB Q and oven ready • Quick and easy • 1.1 kg.

FREE RANGE HOT ROTISSERIE CHICK Available from the Deli section • Hot and ready to eat • Size 16

EN

We are also supporting these exciting new product launches with brand investment including radio, print, and outdoor.

Tegel free range chickens are 100% New Zealand raised to the highest NZ animal welfare standards with no added hormones. Brought up in open barns, once they’re fully feathered they venture outside to roam, forage under trees, and make a nuisance of themselves in our photoshoots.

For more information, or to order our new free range offering, please contact your Tegel representative today or call our Tegel customer services team on 0800 730 850.

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TEG/0020/SN

S KEN NUGGbaET ge CHICfr g Free rman ow fl ee es in 750g ready

poultry&eggs FROM OUR FAMILY TO YOURS Turks’ 50th year as a 100 percent familyowned NZ business has started with the official opening of its newest Free Range farm, consisting of seven sheds and fields to provide more free range chickens to respond to growing demand.

Ensuring their commitment to premium fresh free range chicken, Turks introduced its new Butterfly Chicken range, coming in three flavours; chilli & lime, lemon pepper and tandoori. With a minimum weight of 1400g, this provides great value for the family roast or BBQ. To demonstrate their commitment to free range, they recently changed their smoked chicken and kebab ranges to ‘free range’, with no increase in price.

Their goal is to provide the best care, locally-sourced corn feed, with plenty of access to open space and fresh green grass during the day, ensuring they continue to offer the best quality and tasting free range chickens.

Look out for products that proudly carry the ‘100% NZ Premium Free Range Corn-Fed’ sticker, found at all animal welfareconscious stores. n

LEADER OF THE HENS

Zeagold Foods continues to lead the egg market in New Zealand, with a portfolio of quality and well-known egg brands including the Farmer Brown range of eggs and Woodland free range eggs. Testament to the strength of these brands is their continued market leadership in their relevant segments. In the last 12 months, the Farmer Brown brand has gone from strength to strength, achieving both volume (+10.6 percent) and value (+9.3 percent) growth. Farmer Brown 12 packs contributed the most (35.3 percent) to total eggs growth in the last quarter. Farmer Brown cage size 7 dozen pack is currently ranked the ‘number one’ selling SKU overall.

“Egg demand is growing. This is a worldwide phenomenon as busy consumers seek versatile, convenient, fresh and affordable high protein sources, which will continue to drive up egg consumption year-on-year,” said Julie Williams, marketing manager, Zeagold. As the leader of the enriched colony segment and the first to start transitioning from conventional cage housing, Farmer Brown’s colony laid brand has shown significant growth, up 33.5 percent in value on last year.

Recent additions Farmer Brown barn (cage free) and free range SKUs, which have also shown significant growth in the last 12 months, complete the Farmer Brown portfolio by offering consumer choice across all segments. “From a market perspective, we would expect to see significant growth in the specialty eggs segment at the expense of cage eggs. This will mirror the overseas trends away from cage housing,” said Williams. “We would also expect to see increased market penetration of enriched colony, as the conventional cage housing phase out time-line gets closer. The current cages for layer hens will be completely removed by 2022.”

Woodland free range brand continues to lead the strong, growing, premium free range segment. It is the largest free range brand in supermarkets, up 8.5 percent in value in the last quarter. Woodland free range size 7 10 pack had the largest growth in the entire egg category based on its value sales. New additions to the Woodland range include jumbo 10 and size 7 half dozen packs, which will appear on shelves later on this year.

Demand has increased year-on-year for Zeagold egg white, which is 100 percent pasteurised liquid egg white sold in chilled, convenient ready-to-use pouches.

Based on the last 12 months, sales have grown to an annualised $989,413 at retail value, of +24.9 percent value growth. This is an innovative, high protein, value added product which is sought after by body builders and consumers interested in low GI, high protein diets. It is sold in New Zealand, Australia and Singapore supermarkets.

To find out more, visit their new website www. zeagold.co.nz. For information on cage, colony and cage free eggs, visit www.farmerbrown. co.nz or free range eggs visit the Woodland website www.woodlandeggs.co.nz. n

100 percent family-owned NZ business

CONTACT: Josh Barkman 027 533 9322 or josh@turkspoultry.co.nz www.turkspoultry.com

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e g n a R e e r Waitoa F

. . . s r e h s a R n e k c Chi n o i t p o t o h ling z z i s w e n n a lea

NEW

The latest innovation to our Free Range family.

A hot new lean alternative for your customers trolleys â&#x20AC;Ś no porkies

New lean alternative Category growth and extension Waitoa quality SPCA Blue Tick audited and approved

proudly

Free Range

www.waitoafreerange.co.nz Sales Office: P.O. Box 247, Te Aroha, 624 Waihekau Road, Ngarua R.D. WAITOA. FREE PHONE: 0508 800 785 Fax: (07) 884 6542

ACU_ING_11386

April 2016

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poultry&eggs DESIGNED FOR NUTRITION

Cage category with Morning Harvest eggs and 17 percent volume share of Free Range with New Day eggs (source: Aztec MAT 06/03/16, manufacturer volume sales).

Recently New Day Free Range eggs had a complete brand refresh, with a new pack design and website. The design was based on insights from consumer research which supported New Day’s authentic positioning in the category; www.newdayeggs.co.nz and supporting digital media campaign have been successful at driving traffic and consumer engagement.

In 2015, the new-look Morning Harvest launched to market, with the design rolling out across all carton and tray products. Market research suggested there would be a positive response from consumers to the design

Independent Egg Producers Cooperative Ltd is a national egg supplier made up of regionally based owneroperator farms specialising in the production of quality, fresh eggs at a local and personalised level. IEP farms operate under a registered Risk Management Programme to ensure all food and safety requirements are met and all products comply with current legislation.

IEP offers a complete range of fresh eggs to supermarkets across New Zealand under the national brands Morning Harvest (cage, colony laid and cage-free eggs), New Day Free Range Eggs and Sure As Eggs. IEP is the second largest selling egg producer nationally in key accounts, with 35 percent volume share in the

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together with the category and health cues communicated on pack. The design has been supported with a new-look website, www.morningharvest.co.nz.

“Over the next 12 months, IEP will continue to invest into core brands Morning Harvest and New Day Free Range to drive brand awareness and purchase. Activity will focus on consumer-driven campaigns, leveraging both the brands’ websites,” said Susan Bamfield, general manager, Independent Eggs Co-operative.

“Just launched is the new Kids Zone with content targeted to kids in young families. It’s designed to encourage young kids to get into good nutrition and have fun with eggs.”

In terms of future trends, egg consumption is growing in New

Zealand, which is reflected in the continued volume and value growth.

“Consumers have a positive perception of the egg market, recognising the nutritional benefits of eggs and in particular protein, which is a major food trend globally in healthy eating,” said Bamfield.

The new Animal Welfare (Layer Hens) Code of Welfare 2102 requires a transition of farms from the intensive cage housing systems to less intensive enriched colony housing systems by December 2022. “This will continue to influence our business over the next 12-24 months as significant investment is made by local farms to meet the new requirements, while maintaining supply to our customers.” n

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Blackenbrook Awarded In Germany

Flavour-Dispensing Screw Caps

Tasman-based family vineyard Blackenbrook has taken home a gold medal and ‘Best in Show for New Zealand Red Wine’ at the Mundus Vini Grand International Wine Awards in Germany for its Reserve Pinot Noir 2014.

Judged twice a year, Mundus Vini is one of Europe’s leading wine competitions, with approximately 10,000 entries submitted every year, and it is particularly important for Blackenbrook because Germany is one of its key export markets. n

Blackenbrook’s owners, Ursula and Daniel Schwarzenbach

Tickets On Sale For Winetopia

Joshua and Simon Schmidt with their invention

Justin Dry and Andre Eikmeier

A revolutionary flavour-dispensing screw cap is just one of five finalist ideas competing in an innovation challenge called Winexplorer, a collaboration between Australian venture capitalist company BlueChilli and Marlborough wine company Brancott Estate. Selected amongst a pool of more than a hundred NZ and Australian innovators, the top five ideas range from personalised wine tours to a hi-tech bottle stopper that monitors wine age and levels.

As for the new generation screw cap, invented by brothers Joshua and Simon Schmidt, it allows consumers to ‘change’ the flavour of a wine with the push of a button, to better match their personal tastes or specific dishes.

Final judging will take place in Sydney on April 15. n

Wine E-Tailer Looks To NZ

Founded in 2011, Adelaide-based online wine seller Vinomofo has enjoyed 100 percent year-on-year growth over the past 12 months and has raised $25 million in financing from Blue Sky Venture Capital, to help boost the company’s domestic growth and support operations in new markets, including New Zealand.“We believe that a lot of people all over the world need Vinomofo, wine lovers and makers alike, and this investment is going to help us bring our vision to life,” said Andre Eikmeier, Vinomofo’s co-founder and joint-CEO with Justin Dry. n

Proudly ‘Best In Class’

The Steinlager Pure team has recently scored ‘Best in Class’ at the 2016 New World Beer & Cider Awards. This year, 40 gold medals and 13 ‘Best in Class’ were awarded, out of 458 different beers and ciders entered from 83 brewers across 13 categories. A panel of 15 independent judges assessed each entry on its merits, evaluating qualities such as technical excellence, drinkability and balance.

“We’re immensely proud of taking out such a hotly contested category alongside some great New Zealand and international beers. Our brewers consistently do an incredible job in brewing a premium New Zealand lager and this award is yet another validation of the great work they do,” said Rory Glass, managing director of Lion Beer, Spirits & Wine NZ. All winners are now on New World’s shelves. n

REPUTATION, REPUTATION, REPUTATION Matt Wilson

Corporate Relations Manager DB Breweries Ltd

I spend a fair amount of time meeting with industry representatives, regulators and NGO’s. What strikes me often is the level of abuse in the alcoholsphere directed at supermarkets. This ranges from the more direct such as the labelling of supermarkets as the ‘biggest drug dealers in the country’, to the oftheard ‘we all know who the real culprits are’.

For a place where the vast majority of us do our weekly shop of everything from fresh veggies to toilet paper, emotion seems to run unusually high.

Given a) supermarkets are an extremely normal (some would say near on essential) part of everyday life and b) they have been selling alcohol for coming up three decades (two for beer), this is a bit surprising.

We all know the common complaints

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such as, ‘they sell cheap booze’, ‘they bully suppliers’, ‘they create waste’, and ‘they are only out for profit and not for the community’. Whilst there is no doubt that having effectively a duopoly can create an awful lot of power that means not everyone is always going to get everything that they want, most people understand that if you want to chase the volumes that supermarkets can provide, there will be a value trade-off.

The rest of these common complaints are not even internally consistent – i.e. profit-mongering is not exactly consistent with providing low prices.

This is one area where the overlay of alcohol can create perverse outcomes – for instance the driver of the Commerce Act is to ensure there is competition and free markets to ultimately drive prices down for consumers.

However the objective of the Sale and Supply of Alcohol Act is to prevent alcohol related harm, which very cheap alcohol arguably contributes to (even if people who abuse alcohol do not tend to be price-sensitive). So if the free market is driving fierce competition between OWNED

Tickets are now available for Winetopia.

Attendees of this unique wine tasting event, presented by Singapore Airlines and scheduled on 20-21 May in Auckland, will be able to discover exciting new varietals and food matches, whilst tasting their way through different wine regions. Top winery names already signed up include Elephant Hill, Villa Maria, Left Field, Giesen, Trinity Hill, Mount Michael, Goldie Wines, Summerhouse, Alana Estate, Astrolabe, Nautilus Estate, Craggy Range, Ascension, Ngatarawa, Lawsons Dry Hills, Mount Riley, Hawkesbridge and Otuwhero Estates. n

producers and retailers that drives prices down, public health experts will argue that is actually harmful in the case of alcohol and counter to the object of the Sale and Supply of Alcohol Act. Equally, the complaints levelled against supermarkets for taking a position on local alcohol policies in regard to opening times and other matters seem a bit harsh for simply taking part in a supposedly democratic process. Businesses don’t usually take a stand on issues that are deeply unpopular with their customers, so if the grocers believe there is a case for supermarkets to be open earlier or later than what a territorial authority intends in a draft policy, it is likely because a fair segment of their customers will be adversely affected.

They are a valid stakeholder in the debate and the whole purpose of the process is to weigh countervailing views and decide on an outcome. That’s called proper consultation. To be pilloried for taking a stance in the debate seems a bit rich.

This isn’t a defence of supermarkets.

On the contrary, I think the only thing we can take from this is that supermarkets are losing the reputation battle, particularly with alcohol. They are copping the worst of the vitriol which historically has been reserved for producers and inner city liquor stores.

Whilst it can ordinarily be quite hard to quantify direct costs from a poor reputation, in this case it is manifesting clearly in terms of pressure on liquor licences. Up and down the country, supermarkets’ liquor licences are being objected to and threatened.

They are (often) seen in the eyes of the Police and Medical Officers of Health as irresponsible sellers of alcohol.

That sucks up time and money in fighting objections, delays construction or store openings and, if unresolved, reduces revenue streams. More to the point, it is often unnecessary.

Supermarkets’ reputation when it comes to alcohol is clearly affecting business performance. To date the response has been confined to DLC submissions and ARLA hearings. That may win them the individual battles but it’s not going to affect the outcome of the war unless the reputation issues at the heart of it are addressed. n

SAINT CLAIR

PRIZE RECORD

SAINT CLAIR FAMILY – Neal and Judy Ibbotson with their children and grandchildren TOP – (L-R): Mila Ibbotson, Tony Ibbotson, Neal Ibbotson, Judy Ibbotson, Julie Ibbotson, Dave Grono, Sarina Ibbotson BOTTOM – (L-R): Kate Ibbotson, India Ibbotson, Sam Grono, Harvey Grono, Jack Shaw, Ayla Shaw, Leia Shaw, Mark Shaw

Fuelled by a pioneering spirit since it was first established, Saint Clair Family Estate has deep roots in history and a fresh outlook toward the future.

The story of Saint Clair is inscribed in its name, which originates from the vineyard property that pioneer James Sinclair settled when he built one of the first homes in Blenheim, contributing to the early development of the town.

Today, the company is proudly 100 percent family-owned by Neal and Judy Ibbotson, viticulture pioneers in Marlborough since 1978. They established Saint Clair Family Estate in 1994, out of a desire to extend the quality achieved in the vineyard through to the finished wine, instead of merely supplying grapes to local wine companies.

Their move proved to be successful, and the next Ibbotson’s generation is certainly not sitting back.

Their son Tony owns ‘the Creative Method’, a Sydneybased design consultancy business, and has been taking care of all Saint Clair’s packaging, promotional material and advertising from the start. Daughters Sarina and Julie, on their parts, both work within the business in sales and marketing.

Marlborough’s mix of climate and soils must have played a role, but becoming an award-winning brand essentially remains a team task; Neal’s extensive viticultural expertise, combined with the talent of winemakers Matt Thomson and Hamish Clark, are able to create world-class wines that exceed all expectations.

“We run a highly detailed and focussed operation all geared towards growing the best possible fruit and utilising this quality from the vineyards to produce wines of excellence, suitable for various type of

customers,” said chief winemaker Hamish Clark.

‘Wine enthusiasts’ will find their own favourites among the Reserve range, Saint Clair’s finest release, handcrafted by the brand’s winemaking team to produce a wine of exceptional character. For those seeking a lifestyle range with lots of personality, Saint Clair Vicar’s Choice is a fun, light-hearted selection.

In between these two ranges there is still a broad spectrum of choices, all aimed to exceed Saint Clair’s customers’ expectations.

“We offer a range of varietals, styles and price points, sourcing from around 200 ha of vineyards in the key sub-regions of Marlborough,” said Clark.

Taking approximately 70 percent of production, Sauvignon Blanc is the key varietal, followed by Pinot Noir. The rest forms Chardonnay, Pinot Gris and Riesling, among others. Alongside Matt Thomson, Hamish Clark is a key member of the winemaking team. He started with Saint Clair in 2001 and over the years has held different positions, from laboratory manager and cellar hand to assistant winemaker.

“I grew up in Marlborough and worked a couple of vintages here, then took some time exploring other careers before realising the diversity of role and the job satisfaction cannot be beaten,” Clark said, offering a piece of advice for young winemakers setting out in the industry. “Be happy to start at the bottom and do so.

Be competent at every job in the cellar, sponge all the information you can and ask lots of questions.”

Always looking to taste the next vintage, Clark admitted he hates corks (‘they ruin what would have been a great wine’) as much as he loves terroir-driven wines, ‘where our work as winemakers is to protect the purity of flavours and aroma.’

Expectations are high for the 2016 vintage. “We are aiming to be better than the previous vintages,” said Clark. He does not believe that climate change is affecting the quality of wines as much as the changing

• Most Successful Winery 2015 Sydney International Wine Competition • Trophy Hamish Clark - New Zealand Winemaker of the Year Winestate 2014 and 2012 NZ/Australia • New Zealand Winery of the Year 2014 Winestate NZ/Australia • Best of Nation - New Zealand 2014 San Francisco International Wine Competition • Champion Producer of the Year 2014 Spiegelau International Wine Competition • New Zealand Producer of the Year 2013 AWC Vienna International Wine Challenge 2013 and 2012 • Winery of the Year Wine & Spirits Magazine USA 2013 • Trophy Best Sauvignon Blanc Producer - International Aromatic Wine Competition NZ 2013 • Trophy Champion Producer of the Show - Spiegelau International Wine Competition NZ 2013 • Trophy New World Producer of the Year - Sommelier Wine Awards 2012 UK • New Zealand Sauvignon Blanc Over £10 trophy Saint Clair Wairau Reserve Sauvignon Blanc 2011 - Decanter Wine Awards UK 2012 • Trophy New Zealand Pinot Noir Over £10 trophy Saint Clair Pioneer Block 14 Doctor’s Creek Pinot Noir 2010 Decanter Wine Awards UK 2012 • Trophy New Zealand Wine Company of the Year - Winestate Wine of the Year Awards New Zealand/Australia 2011 and 2010 • Trophy New Zealand Winemaker of the Year Matt Thomson Winestate Wine of the Year Awards New Zealand/Australia 2010 • Trophy Most Successful Entrant of Competition - Sydney International Wine Competition 2012 Australia

weather season to season.

“It’s what differentiates the vintages to a large degree, so we embrace this. The notion that the years are getting warmer is not reflected as dramatically as the swings between El Nino and La Nina.”

Exporting is a large part of Saint Clair’s business, covering approximately 70 worldwide markets. In the near future, the company will be looking for new opportunities overseas whilst continuing to work with its current distributors. n

Hamish Clark, chief winemaker of Saint Clair

April 2016

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Grab-And-Go Snack

Dairyworks is expanding its convenience range to help make life a little bit easier. Available in a variety of flavours, their new 10-pack Cheese & Rice Crackers are the perfect-sized snack to grab and go anytime and anywhere.

Including three delicious mini-cheese slices with three crispy rice crackers, it’s great as a workplace snack or for the family that’s out and about, and it is also a tasty source of calcium, making it an ideal option for the kids’ lunchbox.

Wrap Your Heart Around It

Farrah’s is once again staying ahead of the healthy food curve by adding Sprouted Grain Wraps and Garlic Butter Wraps to its existing line-up of New Zealand-made bread products.

Farrah’s Sprouted Grain Wraps are made using sprouted grain flour, which has a higher content of B vitamins than whole grain flour. Breaking down the starch and protein present in grain, the sprouting process makes for increased digestibility. The wraps also contain ancient grains, such as Quinoa and Amaranth, and are a good source of dietary fibre and protein, whilst being low in sodium.

The brand is also offering a perfect alternative to conventional garlic bread, Farrah’s Garlic Butter Wraps, which define a new way to eat an old favourite, and are made using real garlic and butter. Whether paired with spicy food, shared at a BBQ or simply used for that extra flavour, these wraps are soft and nutritious. Both products are now available at a recommended retail price of $5.99.

Traditional Homemade Quality Created with organic and natural ingredients, Chantal Organics Ginger Zest Grainola uses rice syrup instead of sugar. With large pieces of freeze dried tart plum, a variety of seeds, cashew nuts, a hint of cinnamon and a refreshing ginger flavour, this grainola satisfies every breakfast cereal lover.

Moreover, being made in small batches every week, it is always fresh and maintains its very traditional, homemade quality.

Available in 750g packs at a recommended retail price of $11.99.

Healthy, Sustainable And Fair

Loving Earth products are now available in New Zealand. The three central principles at the core of the Loving Earth business are ‘healthy’, ‘sustainable’ and ‘fair’. The range of cereals and confectionery meets the growing consumer demand for high and gluten-free products. Wherever possible the ingredients are raw and combined with super foods. For more information, contact Chantal Organics on 06 843 2114.

For Waste-Free Lunch-Boxes

A welcome addition to any kids’ lunch-box, Squeezi-Yo is a reusable pouch specially designed for children to enjoy EasiYo yoghurt on-the-go. Ensuring a waste-free meal, these refillable pouches can be popped in the dishwasher and even frozen, to keep the lunch-box cool during the day.

In Love With Japan Famous all around the world, Nissin noodles take instant noodles to a whole new quality level. Nissin Ramen 5pk noodles have a unique flavour profile, meeting the needs of the growing interest in traditional Japanese cuisine. Three flavours are available. Tokyo Shoyu has a distinctive taste of umami as enjoyed in Tokyo ramen bars, with nori seaweed included as a topping. Originating from the island of Kyushu, Kyushu Black features a distinct flavour of black garlic oil and a hint of balsamic. Hokaido Miso is a traditional and filling miso ramen soup with wakame.

For more information, contact Oriental Merchant (NZ) Ltd on 0800 10 33 05.

Tropical Bliss

Sweet coconut meets irresistibly smooth dark chocolate; Lindt’s newly launched variant, Lindor Dark Coconut, lets chocolate lovers melt into a moment of tropical bliss. The product is available in a variety of pack formats to increase purchase frequency and grow everyday consumption (Lindt Boxed growth is 51.6 percent MAT in TKA, Aztec 31.1.16).

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Spice Up Your Life

Founded more than 200 years ago, in 1814, Colman’s has never stopped adding a bit of spice to life with its mustards and sauces. A perfect way to spice up traditional roast dishes, the new Colman’s Mild Mustard is for delicate palates, whilst the hot and fiery Horseradish Sauce satisfies those with a taste for spice. Horseradish is sold at a recommended retail price $4.49, Mild Mustard at $3.59. On Colman’s website, foodies will also find new delicious recipes to create stand out dishes, such as seared beef salad with horseradish cream and Reuben sandwich with mustard pickles.

productwatch

Contact: Your James Crisp representative 09 309 0802 or graeme.newton@jamescrisp.co.nz

productwatch

productwatch

Colmanâ&#x20AC;&#x2122;s is adding a bit of spice to life with its new mustard and sauce. The new Colmanâ&#x20AC;&#x2122;s Mild Mustard is for the delicate palates, while the Horseradish Sauce satisfies those with a taste for spice!

Nissin Ramen Noodles Melt into a moment of tropical bliss with Lindor Dark Coconut, sweet coconut meets irresistibly smooth dark chocolate.

For the connoisseur of Ramen noodles, Nissin have launched 3 new flavours developed from regionalised Japanese cuisine; Tokyo Shoyu; Kyushu Black; Hokkaido Miso.

Available in a 5 pack, each noodle cake is at least 15% larger than the standard Nissin packet noodles.

LINDT BOXED TKA MAT growth 50% Aztec 28.2.16.

Market Expansion Services by www.dksh.com

productwatch

productwatch

Lindor Dark Coconut is available in a variety of pack formats to increase purchase frequency and grow everyday consumption, an on trend flavour.

For more information on Nissin Noodles contact:

DKSH New Limited DKSH NewZealand Zealand Limited 279 Railway Road, Milson,Palmerston Palmerston North 97 Walkers Road, Longburn, North 44774470 Private Bag 11077, Palmerston Private Bag 11047, Palmerston NorthNorth 4442 4442 Phone +646 6356 356 5323, 6 356 Phone +64 5323, FaxFax +64+64 6 356 47264726 customerservice.nz@dksh.com, www.dksh.co.nz www.dksh.co.nz

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

April 2016

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Ice CreamInspired Biscuits

Griffin’s biscuit bakers and Tip Top ice cream makers have joined forces to create two ice cream-inspired, limited edition biscuits. Goody Goody Gumdrops Squiggles celebrate the namesake Kiwi favourite, but in a bikkie format, with a crunchy Squiggles biscuit base topped with lashings of bubblegum-flavoured creme and chewy gum drops, coated in smooth milk chocolate with a finishing touch of green chocolate squiggles. Choc Bar MallowPuffs features the signature MallowPuff shortcake biscuit, with the addition of a solid choc centre and a light fluffy mallow.

Both products are free from artificial colours and flavours.

Pure As Water

Before being bottled direct from source, the water contained in Ō Pure Water has been making its way through the natural filtering process for 250,000 years without being touched by man. This is what gives this product its soft taste and natural blend of minerals. Ō Pure is a 100 percent NZ-owned, natural artesian spring water that comes in different formats to meet all hydration needs. The single serve 330ml and 550ml bottles are great for the on-the-go, whilst the 12 x 330ml multi-unit retail pack is perfect to have in the fridge, and a great alternative to sugary drinks in lunches.

Extremely practical to use, the 10L ‘Bag in Box’ is environmentally friendly, with excellent value and low carbon footprint. Ideal for bulk home use, holidays and boating, it is a superior product to traditional water coolers, due to no tap contamination and air contamination, as Ō Pure Bag in Box remains under vacuum.

To Awaken Your Tastebuds

Crafted for pure, decadent indulgence, Piako yoghurt now welcomes two tempting variants, Spiced Apple and Lime, to complement the brand’s stable of ten.

These flavours are set to awaken the tastebuds.

“We’re excited to introduce another zesty creation with the delicious lime, and we can’t wait to see the reaction to the decadent Spiced Apple flavour,” said Nicola O’Meara from the Piako Marketing Team.

Products are sold at a recommended retail price of $5.99 for 500g.

True Kiwi Jams

Packed full of high quality fruit sourced from across the country, Mother Earth’s new line-up of jams and marmalades is made in small batches, using simple recipes for a truly homemade taste. To be found in the spreads aisle alongside Mother Earth honey and peanut butter, jams and marmalades are delicious on toast and fresh scones, and can also be used in marinades, stir-fries, glazes and smoothies. They come in seven flavours, all available at an RRP of $4.99; Apricot, Blackberry, Strawberry, Plum, Raspberry, Grapefruit and Orange.

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OWNED

For All Floor Types

Selleys manufactures a range of specially formulated floor cleaners, designed to be tough on dirt but safe for floors.

Suitable for ceramic tile, sealed terracotta, walls and floors, Selleys Tiled Floor Cleaner cuts through tough dirt and revitalises tiled surfaces, leaving no streaks or residue. Selleys Timber Floor Cleaner is compatible with sealed wooden floors and suitable for natural timber, bamboo and cork; it restores the floor’s natural shine whilst providing a streak-free finish and no wax build up.

Unlike many other cleaners, Selleys Stone Floor Cleaner is PH neutral and non-abrasive to ensure compatibility with stone surface seals. Anti-bacterial, this cleaner is ideal for natural stone, including marble, granite, travertine, limestone and slate.

Ethical Chocolate

The Alter Eco range of organic chocolate bars and truffles is low in gluten or gluten-free and nonGMO without sacrificing on taste. Their mission is global transformation through ethical relationships with smallscale farmers, and an integral sustainability orientation at every point on the supply chain.

Moreover, their vibrant packaging ensures the range will stand out on the shelf.

For more information, contact Chantal Organics on 06 843 2114.

Autumn Flavours

EasiYo’s broad range of over 30 yogurt flavours have expanded with the addition of two new variants; fresh and creamy Pear, and Lemon & Ginger with Bits, which is ideal for breakfast or dessert, in a smoothie or even on top of pancakes.

“We know our new Pear yogurt will be a tasty morning favourite for the whole family and our Lemon and Ginger with Bits will be popular for those wanting an added zing in the morning. We also expect these flavours to be family winter favourites,” said Simon Grimaldi, brand manager, EasiYo. EasiYo yogurt bases are available from RRP$4.79 and the EasiYo Yogurt Maker is sold at $30.

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

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

TACKLE THE OVEN CLEANING TASK WITH A BREEZE! Selleys Oven Cleaning Wipes meant for everyday use to keep your oven clean and spotless.

• Effectively break down oven grease, grime and food spills • No harsh fumes or chemicals.

• Food Safe • Regular use extends the time between the ‘big clean’ of your oven • Also suitable for BBQ’s,Hobs and Range-hoods / Extractor Fans.

www. selleys .co.nz 0800SELLEYS (735539)

productwatch

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QuarterPast is elevating the fruit tea category with it’s fuller flavours paired with rich fragrances.

A completely PREMIUM SYRUPS new way to enjoy fruit teas.

uarterPast.com

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www.QuarterPast.com For more information E:support@shott.co.nz T:0800 4 SHOTT April 2016

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THE DIFFERENCE BETWEEN THE GOOD AND THE BEST

LIQUID GOLD

A TOUCH OF HEAT

The Damson Collection grew from an evening spent round Tom and Margie Chambers’ dinner table with friends. Tom introduced Margie to damsons after growing up with them in the West Midlands of England, growing his first hedgerow in New Zealand in order to make his family favourite, damson liqueur. Faced with a glut of damson plums from their garden and the deliciousness of damson liqueur on their palates, the desire to introduce everyone to this flavoured fruit was too huge to ignore. Thus the decision to not only grow damsons commercially, but to cook the fruit and sell the final product, was made.

In 2006, Tom planted his first damson orchard.

Since then, The Damson Collection has produced products which won Cuisine Artisan awards in 2010 and 2011, for their Damson Paste and Damson Jam. The whole range is free of additives and preservatives and most items are gluten free.

“Our range is made in our commercial kitchen on the orchard in Hawkes Bay. We are New Zealand’s premium damson brand, available online, through artisan food stores, corporate gift companies, and selected supermarkets throughout New Zealand,” general manager Margie Chambers said. The Damson Collection range includes paste, liqueur, chocolates, jelly, jam, sauce, coulis, vinaigrette, terrine, relish and toffees. “The Damson Plum Relish is sweet, sour and spicy with a touch of heat at the end,” Margie said. Looking ahead, further research and development is being undertaken on another two products, and the company hopes to start exporting in the near future.

For more information contact Margie Chambers on +64 6 211 0931, +64 273 150 700 or email sales@thedamsoncollection.co.nz.

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Well+Good make 100 percent raw cold pressed juices with fresh fruit, vegetables and spices. The juice is entirely raw goodness with nothing else added, no sugars, sweeteners, preservatives or unnecessary fillers. Well+Good’s cold press machine uses six tones of pressure to gently extract the most possible vitamins, minerals and enzymes from the carefully chosen ingredients, creating the cleanest, smoothest, freshest tasting juice out.

In 2015, partners in life and juice, Joss JennerLeuthart and Olivia Scott of the Raw Kitchen Group, founded Well+Good with one goal in mind, to craft and bottle the most nutritious, healthy and tasty 100 per cent raw cold pressed juice in New Zealand.

“Our juicing process uses no heat or oxygen to juice the fruit and veggies meaning none of the important vitamins, minerals or enzymes are lost.

So every drop is super charged juice goodness,” operations manager and nutritionist Annabel Roydhouse said.

“Our juicery is located right in the middle of the horticultural wonderland that is Pukekohe, about 50km south of Auckland, and is home to some of the country’s freshest and best produce. Here our juice team cold press our six nutritionist-designed juices in small batches using the very best and truly local produce. We then bottle this liquid gold, box it up and send it off in chilled transport straight to a fridge near you.”

Well+Good cold pressed juices can be found at a growing number of Auckland’s best cafes, restaurants and food stores.

For more information contact Annabel Roydhouse on 021 405 345 or email annabel@ therawkitchen.co.nz.

MUESLI MADE BRAVE Anne Prescott is a real foodie at heart. Owner of Peggy Daring toasted muesli, she purchased the local artisan business in August last year. “We

previously owned a chilli farm and before that a cafe, so and it was a great fit with my love of natural ingredients utilised at their best. We have a beautiful big kitchen at our premise in Thorn Place in Onekawa, Napier.”

Peggy Daring is sweetened with honey and “made with love and bravery.” It is currently sold at Farro stores in Auckland, locally at The Te Mata Mushroom Shop, Black Barn Kitchen Store, Bellatinos, Hohepa Farm Shop, Gourmet Direct and The Orchard Store, as well as at “the amazing Hastings Farmers Market every Sunday.”

Prescott said she’d like to see “more stores selling our fantastic muesli.” She is looking for more outlets south of Napier and working on a couple currently. Prescott is also working on a low sugar toasted muesli that has no honey, a porridge mix and a Bircher mix. “I really enjoy being in the kitchen making the product, it’s a pleasure to make and never disappoints me.” For more information phone 021 267 0830 or email orders@peggydaring.co.nz.

HAWKES BAY’S HOT STUFF Orcona Chillis ‘N Peppers, located at Pakowhai Road, Hawkes Bay, have been growing chilli and capsicum plants in plastic and glasshouses since 2000. Current owners Alvin and Tricia Watson purchased the company in September 2014 from previous owners Anne Prescott and Kevin Baker.

Orcona grow a wide variety of chillis including jalapeno, cayenne, serrano, poblano, padrons and habaneros, sell fresh produce, and produce a range of chillibased relishes, sauces, pickles, harissa paste, dried chillis and chilli flakes. All Orcona products are made from natural ingredients and are wheat, dairy and gluten free, apart from the Mint ‘N Chilli sauce, which is low gluten. They contain no added tomato, bulking agents, additives, colours, flavourings

or preservatives and are nearly all manufactured on site in Orcona’s own commercial kitchen.

Orcona Chillis ‘N Peppers are the only New Zealand producers of sweet smoked paprika flakes, made using Manuka wood, a renewable native timber with aromatic properties.

“Our Harissa paste won a Cuisine Artisan award in 2011 and we have just won three awards for our sauces at the 2015 Mr Chilli Awards in Australia, first place for our Sweet Thai Chilli and Ginger Sauce in the Sweet category, first place for our Chilli Plum Sauce in the Fruit category, and second place for our Hairy Cactus green Jalapeno sauce in the Jalapeno category,” Tricia said.

Orcona products are available online and at the Hastings farmers market, and sell to Farro Fresh stores, Moore Wilsons, Prenzel and several small selected specialty food stores around New Zealand.

For more information contact Tricia and Alvin Watson at orcona@xtra.co.nz.

health wellbeing No Water, No Worries With the goodness of original Berocca, but without the need for water, Berocca Fizzy Melts can be taken anytime, anywhere, without having to chase after running water.

Ideal for busy people on the run, Fizzy Melts are available in two flavours and are a convenient way to help get daily multivitamins while on the go. Just pop these great little melts in your mouth and your taste buds will start fizzing.

If taken daily, Fizzy Melts are an excellent way to help get the multivitamins your body needs. Each tablet contains a unique combination of B vitamins, vitamin C and essential minerals such as calcium, magnesium, and zinc.

Just two a day will help support your mental sharpness and physical energy, meaning the only thing likely to be dissolving will be the Berocca.

Fizzy Melts are handy to have in handbags, briefcases or desk drawers for when you forget to take your Berocca at home or when an energy pick me up is needed. Available in Berry Burst and Orange Fresh. n

German Engineering For Hair Good news is at hand for Kiwi males concerned about hair loss with the release of the Alpecin shampoo range. Alpecin is the number one top selling men’s shampoo in Germany and contains caffeine, clinically proven to slow down hereditary hair loss, strengthen hair roots and promote hair growth.

The lineup includes Alpecin C1 Caffeine Shampoo, Alpecin Caffeine Liquid (leave-in tonic) and Alpecin Double Effect Caffeine Shampoo, offering gentle dandruff control. Alpecin’s NZ debut is supported by a significant $1 million plus television advertising campaign, together with digital and online presence and full PR support. Contact Endeavour Consumer Health on 0800 104 401 for more information. n

Micellar Mania

An eagerly anticipated beauty sequel, Garnier Micellar Cleansing Water has expanded the family by welcoming a new 125ml format, perfect for travelling or while on the go. Like its big sister, Garnier Micellar Cleansing Water 400ml which was launched to an expectant New Zealand market last year, the new 125ml format contains Micellar technology enriched with active cleansing molecules.

Garnier also introduces Pure Active Micellar Water 400ml, the teenage Micellar Water version specifically formulated for combination-to-oily skin prone to imperfections and enriched with eucalyptus extract and zinc.

Last year’s launch of the Micellar Cleansing Water 400ml was an unqualified success dubbed Micellar Mania, as the product disappeared from shop shelves within a month. Soon it was ranked the number one Micellar water in New Zealand’s market.

Garnier Micellar Cleansing Water was widely anticipated here after huge success among women overseas.

Internationally it has sold 3.5 million units since its launch and achieved number one status in 10 countries including Germany, UK, Spain, Italy, Belgium, Norway, Denmark, Portugal, Greece and Switzerland.

The multi-purpose face cleanser combines Micellar technology enriched with active cleansing molecules for smart and simple cleansing action. It represents a new generation of cleansing that delivers a 3-in-1 solution, removing makeup and impurities from the face, eyes and lips while cleansing and soothing.

In their 400ml formats, Garnier Micellar Cleansing Water and Pure Active Micellar Water deliver the equivalent to 200 applications. It’s a bathroom essential ideal for all women who demand a simple and affordable cleansing solution that is effective yet gentle on the skin. n

MAY THE HEALTH STARS BE WITH YOU It’s star wars – but not as we know it! The Government’s campaign to increase shoppers’ understanding and awareness of the food Health Star Rating system promises to

Katherine Rich

CEO, New Zealand Food & Grocery Council

Put together by the Health Promotion Agency, the Health Ministry, and the Ministry for Primary Industries, the ‘Healthier is easier when you look for Health Stars’ campaign seems to be aimed at all the right areas.

Online videos are being pushed on Facebook, YouTube, and the ondemand channels of TVNZ and TV3.

Supermarkets will play their part, with advertisements in Countdown’s national printed product mailer and in New World’s digital mailer, between them reaching millions of households. There are also posters in bus shelters at 125 locations near supermarkets in Auckland, Wellington, and Christchurch. In-store, there will be banners and large floor decals in the cereal aisles of some supermarkets.

The social media videos are aimed at informing household shoppers that packaged goods with a higher star rating are healthier choices, and I think they do a good job. They combine good information with some classic Kiwi humour, and it would be good to see them “shared” around and even become identified with good food.

If you haven’t seen the ‘Healfy Bits’ talking cereal boxes, they’re worth a look.

This coverage will add to the fast-growing number of stars that are appearing on supermarket shelves – at last count there were more than 1000 products sporting the front-of-pack logos, with more being added every week.

There’s been a lot of talk about HSR since the Government announced it in late 2014, but the beauty of it is that it’s a simple way for shoppers going down the supermarket aisles to tell instantly what’s healthier within a specific category. And that’s a key point. HSR is designed to help shoppers make choices within food

be putting stars in our eyes for some time to come – through to June 2018, in fact. It’s certainly a comprehensive campaign, especially in the first three months.

categories, not across categories. For example, it helps them make a selection when they are deciding between cereals while they’re in the breakfast aisle or deciding which yoghurt is a healthier choice when they’re in the chilled dairy section.

Not everyone understands nutrition panels, so this quick and easy solution will make it easier for them to identify more healthy choices, and I’m confident that once they see how easy it is, they’ll embrace it.

To recap, the scheme works like this: Stars are awarded to packaged foods depending on the balance between the good and bad nutrients they contain.

It’s a complex process, but basically, foods are first split into categories – food, beverages, oils, spreads, and dairy products.

A product’s nutrition information is then put into a calculator that applies different values and awards negative points depending on how

much energy, saturated fat, sodium and total sugars they contain. These were chosen because they are the risk factors for obesity and diet-related chronic disease. Positive points are awarded for good nutrients – protein, fibre, fruit, vegetable, nut or legume content – and the calculator produces a score that is converted to between ½ and 5 stars.

Some people say HSR is flawed because it doesn’t include fresh fruit and vegetables, but if anyone really thinks we should be putting stickers on carrots and apples to tell shoppers they are a healthy choice then even the slickest and most expensive campaign in the world will be a waste of time.

There’s one other benefit of the system: in recent years the food industry has been working hard to make products healthier by removing sugar, salt and fat, and the introduction of HSR is furthering that as companies reformulate at an even greater pace so they can achieve even higher star ratings. And hopefully then we will all benefit from everyone making healthier choices. n April 2016

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FOR a man who wanted to be a policeman when he left school, Dene McKay has come a long way in his relatively short business career. He took over the reins of Premier Beehive NZ Ltd in September last year following the departure of previous part owner and managing director John Kippenberger and now heads up New Zealand’s number one manufacturer and supplier of prepacked bacon and ham.

Through all of this, McKay held firm and has now taken an exploding top role at the local operation, a role that will see much greater expansion into new categories and continue to build a launching pad for export into Asia and beyond.

Dene McKay The company has gone through a few changes since it began as a pig processor in Wairarapa’s Carterton in 1991 but it has seen huge growth with business doubling in the past nine years.

McKay can take much of the credit for this growth in his eight years with the company as its head of national sales and marketing because it now produces over 12,000 tonnes of bacon, ham and smallgoods worth over $100 million annually – and still growing.

The original Premier Bacon company was bought out in 2007 and 12 months later the Beehive brand launched into the New Zealand market. In turn, in 2012, it was sold again to the major Australian player, Primo Smallgoods.

But that wasn’t the end of it. Last year Primo and its New Zealand Premier Beehive subsidiary was sold in a one and a half billion dollar deal to the world’s largest Protein company and second largest food company, the Brazilian food giant JBS. Through all of this, McKay held firm

lastword Peter Mitchell Publisher

Guess who is the spokesman for the anti-food industry sugar tax petition to the Government. It’s our industry friend Prof. Boyd Swinburn of the University of Auckland’s School of Population Health. He and his crew simply won’t listen to the changes being made by many companies in the food and beverage industry in both reduction of sugar levels, new formulations and alternative products. The Government will surely look at this before going down the tax route and seriously forcing up prices. If you were not aware, these University types have an organisation called FIZZ – Fighting Sugar in Soft Drinks New Zealand.

I see they caught the idiot who cost the country millions and almost ruined our infant formula business by threatening to lace product with the deadly 1080 poison. The damage

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and has now taken an exploding top role at the local operation, a role that will see much greater expansion into new categories and continue to build a launching pad for export into Asia and beyond.

McKay has always been in the food industry starting out with Cadbury in the Wellington region undertaking many roles across his twelve years and then a further eight years with Nestle. His first role with Nestle was

in the foodservice sector and with his confectionery experience, moved to head up the impulse channel and later as national sales and snacking manager for the confectionery division.

When he began with Premier Beehive, McKay led a small sales and marketing team that has now grown to 21 strong and Auckland-based, while the Wairarapa manufacturing plant continues to expand its 220 workforce.

After being schooled in Wellington’s

Tawa suburb, he didn’t expect to be groomed for such an industry-leading role. Now married to Deanne and with three children later, he still has time to indulge his passion for soccer. Earlier, he had played football at a senior and national level, but now is content to indulge this passion with coaching at Three Kings United at a senior men’s level along with spreading himself across his children’s grades. n

will take years to repair and his brief jail time is inconsequential. In most other countries they would have just shot him. And all because he wanted 1080 replaced in the market by his own poison brand.

hearing checked – you’re supposed to turn your clock back …”

only one weapon because health claims have to be real and those stars don’t really guarantee proven health benefits

Was at a function the other day when a couple of plonkers behind me were saying they wouldn’t get on a plane if they knew it had a woman pilot. What a pair of sexists – it’s not as if she had to reverse the damned thing.

Went to a farmers’ market the other day and had my eyes opened at both the price and the source of products.

In California authorities are currently fighting fraud at such markets where there is strong proof that much of the product was last seen in a supermarket.

Our retailers should insist on random checks of suppliers and stallholders by council inspectors. We should be able to trust such markets as genuine outlets for small artisan players and not be supermarket suppliers under another guise getting much bigger mark-ups.

The other Sunday when Daylight Savings came in, I had to drop in on an aging friend. He was busy covering his penis with black shoe polish when I walked in. I said: “You better get your OWNED

I have to admit I’m an occasional low alcohol beer drinker especially at functions where I have to drive afterwards. I’m not a beer connoisseur so taste is not quite so important to me as to regular beer drinkers. But I would like to see it more readily available with more taste variety and product range.

The brewers are definitely working on it, I’m told, but it will take a lot to change much of the kiwi attitude towards us “whimps” who do drink it.

This mate of mine reckons he had the shortest prostate exam ever. He was asked by the doctor where he should put his trousers. “Over there by mine” was not the answer he was looking for.

While we are all in favour of the Health Star Rating programme, it’s clear that the algorithm used to determine the rating is not always perfect. There has been quite a heavy take-up of the scheme and if this continues it would prevent it being compulsory as is being pushed in Australia. It is making suppliers have a more serious look at product content and could be a key tool in promoting health issues. MPI is planning strong support for the scheme this year but it is

The voluntary move by our supermarkets to display unit pricing in case the concept was regulated, is not always a success across ours and other industries.

It’s all very well to label a unit price on a loose product, especially produce and meats, but not knowing the total cost of what you are buying is a bummer. It’s all very well to know that a product is $2-44 a kilo but unless you carry scales in your bag, you’d never know precisely what the final price was.

Our liquor supply and retail sector needs to pay a bit more attention to the checkout with the authorities stepping up their sting tactics. To be honest, it’s not an earth shattering crime, but it is disappointing to have licenses curtailed for a week or so and the finger increasingly pointed at supermarkets under stress with staff shortages and under threat from young people, many of whom the operators know. In-house staff training is critical for managers and operators and perhaps the drinks industry could provide a lot more in the relationship with young staff – no-one wants the supermarket industry to lose a very profitable sector. n