SupermarketNews // April 2017

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April 2017 • Vol. 10 No. 4

BAKERY FEATURE: SURE TO RISE – The Global Market Overview (See page 24)

editorialcomment Sarah Mitchell Editorial Director

This could be the year of the shopping experience as both our retailers hunker down to achieve category growth and those other people trying to encroach on our patch. Frankly, we all now agree that the heavy focus on price has not done anyone any real good although by world standards some of the supplier margins still may be a tad too high.

We have repeatedly said that shoppers expect uncluttered stores, a reason to visit a particular supermarket, involvement with customer programmes and an offering that encourages them to spend more.

We have been beaten to the punch by the likes of home delivery meal preparations but there’s still time to get aboard – and think of other ways to get directly involved in the home – we have been stand-offish for many years in just providing a shop.

We don’t believe for a minute that the entry of another retailer is

imminent simply because of the size and nature of our market, but the competition may well come from other bright ideas yet to be seen. And that’s why our two retailers need to become even smarter in their offerings, perhaps even outside of the stores.

Certainly, most suppliers would back any ideas and programmes that will increase their share sand become more consumer-centric. And to do this, one of the changes this year will see a reduction in ranging and increase in product offering so suppliers need to look closely at their variant reduction and offer wide ranging new products. Innovation is certainly the new way forward.

This year we are going to become more clever and find new ways to beat off those trying to make inroads into our business.

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contents

04 News 10 International Aisle 18 Health Feature 24 Bakery Feature 25 What’s New

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10 20 30 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 2017

CHAIRMAN Peter Mitchell, peter@reviewmags.com

EDITORIAL DIRECTOR Sarah Mitchell, sarah@reviewmags.com

PUBLISHER Tania Walters, tania@reviewmags.com

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

GENERAL MANAGER Kieran Mitchell, kieran@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

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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news FISHER TO LEAVE COUNTDOWN

CHRIS FISHER

Countdown has announced that its general manager of merchandise, Chris Fisher, is to leave the business. Fisher has taken up a new role as group manager of merchandise for Mitre10.

“I have loved working for Countdown and I’m really proud of everything the merchandise team has achieved over the last two and a half years,” said Fisher. “However, a role has come up closer to home, which will allow me to spend more time with my family.”

Dave Chambers, Countdown’s managing director, said that Fisher had overseen some impressive accomplishments in his time at Countdown.

“He has empowered our merchandise team to make data driven commercial decisions with suppliers, driven our store segmentation strategy, and made it far easier for smaller suppliers to work with us through a reformed quality assurance process,” said Chambers.

“I am sorry to lose someone of Chris’ quality and commitment from the Countdown leadership team, but he has put in place very strong foundations for our buying team to continue to grow, and relentlessly pursue our business strategy.”

Fisher will see out the next six months in the role in which time Countdown will appoint a successor. n

A ‘SEXIER’ WAY TO PROMOTE YOUR BRAND New product launches, emerging trends, innovative ingredients Tthere’s a lot of noise out there, and it’s so hard to be heard above the hubbub. Companies tend to think that being ‘louder’ would make consumers pay attention to them, and so they turn to traditional advertising.

But what if we told you that, instead of being ‘loud’, you could be clever?

That’s what boutique PR consultancy BlacklandPR strives to do, building a bridge of communication between businesses and audiences. In the words of director Mark Blackham, BlacklandPR is all about surprising the media by doing ‘something out of the ordinary.’

“We help connect a real need the public has with what our client’s products so. The first step is convincing the media by showing how

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MARK BLACKHAM

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EGG FARMERS SUPPORT COUNTDOWN By the end of 2024, Countdown is targeting to be 100 percent cage-free in retail eggs in the North Island, and by the end of 2025 across the rest of New Zealand.

Countdown is the first national retailer to make this move and it extends Countdown’s earlier commitment to transition to free range and barn only in its own brand eggs by the end of 2022.

Over the past two years, the company has been working hard with egg suppliers to increase the supply of free range and barn eggs in New Zealand. Having secured a new commitment from its largest egg supplier, Mainland Poultry, Countdown is now able to provide a considerable increase in the amount of barn eggs they will supply to meet expected future customer demand. This comes on top of the new investments in more free range and barn egg capacity made by Countdown’s Egg Producer Programme members, Wholesome NZ, Otaika Valley, and FRENZ. According to Countdown’s general manager

the products aligned with something important or unique that’s happening in the world,” Blackham said.

For starters, BlacklandPR identifies a hot or latent topic related to the product. It helps generate public debate, which generates interest in a product, proving that’s what the market needs or likes.

“Take lunch boxes, as a random example. What should be in a lunchbox is a discussion real people have regularly. This can lead straight to customers and the media releasing that a client’s products are exactly what they need,” he said. “We can seed a public debate, which can be capitalised on with advertising.”

Traditional advertising seems the safest bet, but it often falls short on effectiveness.

“Marketers like the idea they can say everything they want in an ad,

corporate affairs, James Walker, Countdown is confident it has secured enough future volume from its egg producer partners to set down a pathway to being cagefree in 2025 in the North Island and 2025 in the South Island.

For over 30 years, Countdown has supported FRENZ and the company director Rob Darby said they are delighted to support the company in making the transition.

New Zealand’s largest egg producer Mainland Poultry Limited know that there is an increasing public appetite for cage free eggs.

“For some time now, we’ve been talking to Countdown supermarkets about what it would take to be able to produce cage free eggs in larger volumes,” said Michael Guthrie, managing director of Mainland Poultry Limited. “We’re now in a position to commit to supporting their target of being cage free. We will be bringing on new volumes of free range and barn eggs to do this.” n

but making people think is the sexy thing nowadays. PR has to work with the audience, so is very much in tune with how consumers think. While marketing and advertising tend to shout, PR helps the audience do the shouting.”

BlacklandPR is also the only agency that has a dedicated media specialist.

Additionally, they put a great deal of effort on networking, reaching out to community groups and clubs on behalf of their clients. If this weren’t enough, the agency has been specialising in food recalls and knows how to handle the recall experience.

“Companies can think recalls or product disasters are the worst scenario they can encounter, so they have a tendency to freak out and over respond. We can help them get that response right.” n

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news

DESIGN GONG FOR PAMS Pams have scooped a Gold, Silver and Bronze in the fourth annual Vertex International Design Awards for a range of packaged products.

Brother Design has been working closely with the Foodstuffs Own Brands team for more than ten years creating engaging and appealing new packaging for the multi-million-dollar brand. Pams is one of the largest grocery brands in New Zealand, and also one of the most trusted.

GAME-CHANGING SALES AND MERCHANDISING

Our FMCG landscape is spangled with small and medium-sized brands that are struggling to get on shelves, and ISM (an acronym for Innovative Sales and Merchandising) was established nearly five years ago to ‘make a difference’ for them. The fresh-thinking third-party solution has been growing at a rapid rate ever since, now comprising 43 people.

Among the latest additions was GRANT PEMBERTON Richard Skinner, who joined ISM last year as their customer business manager. Skinner’s 25-year-long career spent with leading brands in the FMCG arena was an ideal fit for the business.

“We want long-serving professionals for our selling and merchandising teams. By employing experienced

“We’ve invested a great deal in the revamp of the Pams brand in recent years and we’re seeing that pay off instore,” said Jocelyn McCullum, procurement and product development manager for Foodstuffs Own Brands. Pams was awarded Gold for a Christmas range, two Silvers for ice-cream and cheesecakes respectively and a Bronze for frozen chips. n staff who have a practical approach and work autonomy, we make sure we deliver. Meanwhile, we are also expanding by putting more people on the road and focusing on technology,” said Grant Pemberton, managing director and owner, ISM. To boost its team’s efficiency, the company has recently invested in sales and automation with Australian software De Data. “That’s why I set the business out in the first place—to help more people.

The principals just want to know what’s happening on shelf, in terms of trade and competitor activity. Having a process that gives you that snapshot without wasting time on spreadsheets, is crucial,” said Pemberton.

Always committed to building strong customerfocused relationships in the FMCG environment, since October last year ISM operates nationwide. “We are dedicated people who want to make a difference for our clients as well as the retailers,” Pemberton said.

“We offer a very transparent approach and genuinely try to treat clients as business partners, getting involved with them as much as we can. We want to win because they want to win, and this means that we all win together.” n

JOHN WEBBER

GLASS PACKAGING FORUM SCHEME MANAGER 1940- 2017

We were very sad to hear of the passing of John Webber this month. John has been a champion of packaging issues and product stewardship in New Zealand and was due to retire last month to spend more time with his family. Unfortunately, this was not to be, and we would like to share some words from John’s family which captures John perfectly. “Dad passed away after an exceedingly long battle with good living, good times and great friends.

He will be sorely missed by yacht chandlers, wine merchants, co-conspirators and enablers.

Dad finally, if somewhat reluctantly, has castoff on the big expedition he so often talked about. Bon voyage, love Hallam, Gretel and family.” We would like to add to that list, John will be missed by the industry and the many friends he made in it. His contribution to the industry was immense and his dedication, passion and knowledge well respected by all who knew and worked with him. n

IME JUST MEALT

AS

GOT IN STORES NOW

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POINT-OFSALE MATERIAL OUTSTANDING Point-of-sale material is reaching new heights, helped by outstanding paper engineering, based on the quality of entries to the 2017 New Zealand Pride in Print Awards.

Judges praised the high level of innovation shown in this year’s entries.

One of the stand-outs was the level to which paper engineering has soared, said Pride in Print Awards manager Sue Archibald. “Many

pieces of point-of-sale material are outstanding and the construction of display stands has become almost an art form,” said Archibald.

“Several displays were motorised, with moving parts to further attract attention, giving retailers really interesting product display opportunities to enhance sales.

This signage and packaging work shows how printers are pushing the boundaries of invention, in order to grab the attention of the buyer.”

This year’s gala awards night is scheduled for Friday May 12 at Wigram’s Air Force Museum of New Zealand. n

STAY ON CONSUMERS’ RADARS

Fragmentation in media is driving packaging to take a front seat, but too often businesses don’t really understand the true value of getting that right.

Building upon their 25 years’ experience with top local and international firms, Andrew Sparrow and Trudy Hunt launched Tried & True just over three years ago, with a vision to help brands stand out on shelves and beyond.

“Nowadays, brands are far more than a logo or piece of packaging. It’s now the way they talk, look, act, interact and react that is part of their appeal,” Hunt said. “First and foremost, companies need to know what makes them unique and why consumers want to purchase them.” To be able to maximise this potential for growth, Tried & True uses a holistic approach to design, bringing in extended partners who are experts in a variety of other fields, such as web developers, digital animators and writers. Aside from packaging design, Tried & True specialises in brand strategy, from developing a whole brand identity to identifying those subtle changes that can make a huge difference.

“Being a small agency, we know what’s like to be a startup. We listen to our customers’ needs and know how to build up,” said Sparrow. “What’s even more important, we have a hands-on approach and like to be involved with

them, becoming a part of their team rather than a mere piecemeal add-on.”

Operating from its state-of-the-art premises in Parnell, Auckland, Tried & True has been working with Fonterra Export on their packaging redesign and point-of-sale for the Pacific markets, as well as with United Fish Co., which needed a more consumer-focused brand for retail and food service globally. T&T’s mixed portfolio also includes Freshmax, Pernod Ricard and Tegel, to name a few.

“As the entry barriers for NZ brands in international markets have reduced, and the costs of supporting a brand internationally through conventional advertising is prohibitive, creating the right look and feel is more crucial than ever.” n

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April 2017

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news DEANE APPOINTED FGC CHAIR

TIM DEANE

Goodman Fielder New Zealand managing director, Tim Deane, is the new Chair of the New Zealand Food and Grocery Council. He replaces Veronique Cremades, the Country Manager of Nestlé NZ, who has completed her term.

Tim Deane has had broad executive experience in the dairy, financial services, pharmaceutical and tourism sectors.

Directly before joining Goodman Fielder, he was Managing Director of Fonterra Brands New Zealand, and before that was Director Global Sales for Fonterra Cooperative Group. He has also held senior positions at Sovereign Assurance, Bank of New Zealand, Merck Sharp & Dohme, and Tourism New Zealand. While on the FGC Board he has chaired the Health and Regulatory Working Group. Deane said he was honoured and humbled to be chosen to chair the industry organisation that

represents the manufacturers and suppliers behind New Zealand’s food, beverage, and grocery brands. “Our members are a vital cog in New Zealand’s economy, accounting for 72 per cent, or more than $31 billion, of total merchandise exports, and employing about 400,000 people, or one in five of the workforce,” said Deane.

“I’m looking forward to building on the work of my predecessors Veronique Cremades and Pierre van Heerden in ensuring our industry delivers for New Zealand. FGC is an extremely hardworking and innovative organisation and I look forward also to working with members in an open and accessible manner to further that work.” Chief executive Katherine Rich said Deane brings his own special knowledge and experience in the food industry to the role.

“FGC has had the benefit of being chaired by industry leaders down the years, and Tim continues that tradition. He has been a big part of FGC and I really look forward to working with him on a new level. It was an honour and a privilege to work with Veronique. She was our first female Chair, and introduced her own unique style to the role. Her emphasis on issues around healthy eating was a standout of her leadership.” n

USA HAS APPLE ENVY

American consumers have picked the New Zealand-born Envy apple as their favourite in a consumer competition run by the U.S Apple Association. A total of 32 apple varieties vied for the top spot in the competition which ran throughout March and called on apple fans across the States to pick their favourite.

Envy was born using natural plant-breeding methods, crossing Braeburn with Royal Gala apples, by Plant and Food Research in New Zealand. T&G Global now owns the trademark for Envy and first planted it in New Zealand nine years ago. A year later T&G planted Envy in the USA and the horticulture company expects to harvest more than two million cartons in the USA alone by 2020.

T&G Global’s executive general manager, pipfruit, Darren Drury is thrilled Envy has been chosen by so many in the US as their favourite apple.

“Envy is selling extremely well in the US but also our other key overseas markets such as Thailand, China and Vietnam,” said Drury.

“We’re intending to increase global production significantly over the next eight years to keep up with the growing demand for this premium apple. New season Envy apples from Hawkes Bay, Nelson and Gisborne are also appearing in New Zealand stores, so Kiwis will be able to enjoy the apple that is the envy of the others around the world again shortly.” n

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FOOD FRAUD COURSE A course on food fraud prevention has been organised to assist New Zealand exporters following 12 people being accused of making and selling fake branded baby milk powder in China. The full day Intentional Adulteration course is being run alongside the 2017 Food Integrity Conference, to help food producers develop strategies to guard against acts intended to cause wide-scale harm to consumers and ruin brand reputation.

In this latest incident, it is claimed that the accused repackaged inferior milk powder as premium infant formula brands. Such international food adulteration, or fraud, has the potential to disrupt food supply and cause illness or even death.

This sort of food safety issue could have detrimental impact on NZ food brands and their reputation.

“New Zealand’s export producers face an increasingly complex food chain,” said Food Integrity director and Food Integrity 2017 conference organiser, Dr Helen Darling. “They are judged on the quality of their food once it reaches the consumer, even though they don’t have total control over the supply chain.

The global experience and insight of speakers at Food Integrity 2017 and the Intentional Adulteration course will assist NZ food exporters to understand the risk and develop strategies to mitigate it.” n

CHINESE CONSUMERS BUYING FOOD ONLINE

Although importing products is hugely popular in China, when it comes to buying food products online, New Zealand is often top of mind for Chinese consumers, in particular baby food and related products.

New research has revealed that more than one in three Chinese consumers who have bought imported products in the past six months have purchased them from Australia or New Zealand.

Sixteen percent of Chinese consumers also bought alcoholic beverages from New Zealand online. With Australia and New Zealand both having reputations for their strong focus on natural ingredients, food and drink companies could see great success by tapping into Chinese

consumers’ healthy lifestyle, particularly within snacking occasions. n

LITTLE YOGHIS RECYCLE

Raglan Coconut Yoghurt has teamed up with TerraCycle to make its youghurt pouches nationally recyclable in New Zealand. This coincides with the brands launch of its new ‘Little Yoghi’ range.

Through the Little Yoghi Recycling Programme, New Zealanders simply collect the pouches and free post them to TerraCycle in any used box. The pouch materials are then pelletised and can be used to make plastic goods such as park benches, watering cans and waste bins.

Although increasingly popular with food manufacturers and consumers alike, most pouch packaging is not yet recyclable through standard New Zealand council services. n

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April 2017

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internationalaisle HEINEKEN DEFENDS ICONIC RED STAR

The Hungarian Fidesz party of right-wing premier Viktor Orban has allegedly proposed a draft law to outlaw ‘totalitarian’ symbols, such as the Nazi swastika or the five-pointed communist star.

However, there are reports that the move is a reaction to Heineken winning a trademark dispute earlier this year over a similar slogan with a Romanian brewery. “Heinekin will always, everywhere and with

all means defend what is at its own core since the early days of the company: the Heineken trademark, including its iconic red star,” said a Heineken spokesperson.

The red star first appeared on the logo in the 1930s. Following World War II, Heineken changed the star from red to white to avoid communist associations – however, it was changed back soon after the dissolution of the Soviet Union in 1991. Heineken maintain that there is ‘no political meaning whatsoever’ behind the image. San Pellegrino is another brand that uses the red star that could also be affected. n

INNOVATION AT SIAL CHINA

SIAL China, Asia’s largest food and beverage exhibition, in cooperation with SIAL’s trends and innovation partner, XTC World Innovation, has released the 2016 annual food innovations and trends analysis report. Specific market insights from the report were discussed with local experts at seven SIAL China press conferences, held across Asia. In 2016, innovations in health and value-added products were leading in Asia and worldwide. Value-added innovations represented in more than one out of two food products, while health focussed products increased from 2015 and accounted for a third of the innovative offerings. This was shown to be largely driven by shifting consumer trends over the last decade. Value-added innovations appear at all levels including sophisticated recipes, use of rare, high-quality ingredients or select ingredients, production processes calling for great know-how, attractive packaging and design reflecting exclusivity. It also includes products that are fun, intriguing, surprising, entertaining or interactive.

In the Chinese market, according to XTC data, value-added innovations accounted for 56.4 percent, while health products represented 24.6 percent, the top two trends compared favourably to physical, convenience, and ethics in 2016. These trends have not gone unnoticed at SIAL China. SIAL Innovation, as one of the most popular events at SIAL China, last year attracted a record-breaking 353 participants and 193 exhibitor submissions. In total, 151 innovative products were selected by a jury, of which ten were selected to be finalists for their contributions to Asia’s food product innovation. For SIAL 2017, SIAL Innovation will be on full display in Hall E3. For more information visit www.sialchina.com. n

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STARS IN OUR AISLES If you thought you were seeing more and more food products with Health Stars appearing on the supermarket aisles, you’d be right. It’s an example of the trend by industry across many countries to give shoppers more at-aglance information about the healthiness of the food they are buying.

It’s a trend that’s continuing. Last year alone, a massive 180,000 consumer food products around the world were reformulated to support healthier diets and lifestyles, and to address public health priorities. That’s an increase of 100,000 products in just 12 months.

In addition, more than 30,000 communities and 386,000 schools were involved in industry-led programmes

that promote healthier diets and lifestyles and educate consumers on health and wellness.

It goes further. In a survey by the global Consumer Goods Forum of its 400 member retailers, manufacturers and industry associations like FGC, some 72 per cent of respondents say they are collaborating with schools, public health institutions, communities, and health and wellness professionals to provide information that supports sensible, balanced diets, good hygiene, and regular physical activity.

Those companies estimate their health and wellness initiatives reached more than 2.2 billion people last year, with programmes on promoting healthy

lifestyles for children being the No 1 topic of engagement. The report also says salt and sugar were most often targeted for removal in reformulation by food and beverage companies, while whole grains and vitamins were the most common nutrients to be added.

They’re impressive numbers, and show clearly that industry is playing a huge part in helping to tackle obesity by developing and reformulating products to make them healthier.

So, what’s New Zealand’s part in this?

We’ve been actively involved, too.

Though our small market is a fraction of those global numbers, we’ve been doing our share – and it’s growing.

Many of our food and beverage companies have been reformulating products where possible for some decades, but following the introduction of the voluntary Health Star Rating system in late 2014 that has ramped up considerably. The first survey of Health Star labels by the Food and Grocery Council showed that by September 2015 some 288 products carried the stars. A number of products had been reformulated to reach as many stars as possible.

From there the total has risen: to 642 products in December 2015, 773 in March 2016, 1010 in June, 1202 in September, and 1520 in the final quarter of last year (the latest period for which numbers are available). When you add 1000 supermarket brands, that means there are right now more than 2500 products on shop shelves sporting the labels. But it doesn’t end there.

Foodstuffs and Progressive are pledging to review and reformulate their home brand products and add them to the system by the end of next year, and that could add a further 1500.

Though shopper recognition and use of the Health Stars is hard to gauge, anecdotal evidence is that shoppers are using them as intended – to compare goods within a category. I wonder if the same will be said of the system France is about to adopt. Later this year they will introduce a five-colour nutrition label, but I’m not convinced. Many see the mix of letters and colours as quite confusing, and I agree.

By comparison, our system – devised by food safety officials, public health representatives, consumer groups, nutritionists, and FGC – is unambiguous and easy to understand.

Perhaps it’s a case of thanking our lucky stars. n

Katherine Rich

Chief Executive NZ Food & Grocery Council

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VAIYASAN ARURAJAH SPACE MANAGER, Countdown

As a child, Vaiyasan Arulrajah had lofty ambitions – not only was he to be the world’s greatest palaeontologist, he would also serve as the CEO of Nintendo.

“Unfortunately my dreams were crushed when my teacher informed me that they had already found all the dinosaurs and Nintendo’s company strategy, at the time, didn’t align well with my growth visions as an eight-year-old,” said Arulrajah.

While completing a degree in accounting finance and economics at Victoria University, Arulrajah moved on from his lofty game-developercum-dinosaur-hunter ambitions and worked as a door-to-door market researcher, before eventually joining the Countdown graduate programme.

He now works as a Space Manager.

Arulrajah said that his time as a door knocker helped develop character. “I was in many situations where I had to develop my methodology and negotiation skills to persuade customers and clients to

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give me a moment of their time. I certainly learnt to be resilient.”

Resilience is the name of the game for Arulrajah. He grew up in Lower Hutt, following a short stint in Zambia after his parents left Sri Lanka in 1991. His parents, sister and girlfriend are still based in the capital.

“My parents are my biggest inspiration. They moved to New Zealand, to give my sister and I, more opportunity and a better life.

We have been able to live in a safe country that has provided us with every opportunity to succeed,” he said.

“Whenever I find myself concerned or worried about my situation or making an important decision, I just think about my parents’ brave decision to move to the other side of the world and start again from the bottom. Life could have been very different.”

Further to his childhood travels, Arulrajah has travelled throughout North America, Europe, Asia and the Pacific Islands. However, despite thoroughly enjoying Vietnam, Italy, Canada and Samoa, his favourite destination is closer to home.

“My favourite place in the

world is the Coast Road near the Wainuiomata Coast in the Wellington region,” he said. “Staring out at the sea, you honestly feel like you’re at the edge of the earth.”

In the future, Arulrajah would like to build on his merchandise and commercial acumen and move into a buying/sales or operations role. For now, though, he is enjoying where he is and the practical, tangible outcomes that result.

“By working closely with our store operations teams we can produce space plans that incorporate our category managers plans, operations needs as well as focusing on customers decision making which improves our overall operational efficiencies,” he said.

“By critically evaluating our decisions and how it impacts our stores, we can ultimately save time at store level. The store teams can then focus their energy on keeping our customers happy.”

In his spare time he likes to explore his creative side – writing, making music and spending “countless hours watching sport, anything from cricket to the World Series of Darts.” n

At our recent Supplier Update, attended by more than 400 of our suppliers, we announced our new Supplier Charter. This document outlines the principles of how we want to conduct our supplier relationships and puts down on paper what we consider to be best practice now and for the future. Importantly it helps us frame the expectations we have of our own team, and of our suppliers as we do business together.

The Charter also talks to our commitment to be open, transparent and data-based in our buying decisions.

It’s really important to us that suppliers have a clear way to raise concerns, and the Supplier Charter puts in place a clear and articulated disputes process.

We’ve consciously highlighted in

DAILY CARE

the Charter how we work with our smaller suppliers. Countdown has a strong history in helping bringing new products to market, but we know that small suppliers are unfamiliar with our processes and need additional support.

Being respectful, friendly and safe; and conducting business fairly,

truthfully and honestly are key principles we stick by. If you would like more information, you can read the full Supplier Charter by visiting our website: www.countdown.co.nz/ supplierinformation/existingsuppliers It was great to see so many of our suppliers at the annual Countdown Suppliers Charity Golf Day at the Titirangi Golf Course. Thank you to all those who attended, especially considering it was an incredibly wet day.

However, we still managed to raise more than $141,000 for Dementia Auckland!

Last month, I visited Parliament along with some of my executive team and our suppliers. Our aim was to continue to foster good relationships and provide ongoing information about our industry to members of Parliament.

In Wellington, we also had the absolute pleasure of announcing our Countdown Food Rescue Partners Contestable Fund recipients. Attended by several Members of Parliament as well as key suppliers and our Countdown leaders, I was proud to award more than $100,000 to seven of our hard-working and deserving food rescue charity partners.

At Countdown, we donate around $3.5 million of surplus food to The Salvation Army and other local foodbanks and food rescue groups each year. An additional $1.2 million of food that is not suitable for people to eat is donated to farmers as food scraps for their animals.

We launched the Contestable Fund in

December 2016 to help support capital expenditure or projects which have a direct impact on growing and building the capacity of Countdown’s food rescue partners.

The inaugural recipients of the 2017 fund include Kaibosh Food Rescue, KiwiHarvest, Good Neighbour, Love Soup Hibiscus Coast, Fair Food NZ, Kaivolution and The Salvation Army.

Lastly, Chris Fisher, our General Manager Merchandise, will be leaving Countdown later this year.

Chris has overseen some impressive accomplishments during his tenure.

He has empowered our merchandise team to make data-driven commercial decisions, driven our store segmentation strategy; and made it far easier for smaller suppliers to work with us through a reformed quality assurance process. I am really sorry to lose someone of Chris’ quality and commitment from my leadership team, but he has put in place very strong foundations for our buying team to continue to grow and relentlessly pursue our business strategy.

We will commence the search for his replacement and in the meantime, it is business as normal. n

Dave Chambers

Managing Director Countdown

quality organic skincare eco certified super affordable no harsh chemicals

Contact Regional Health Ltd info@regional.co.nz | 0508 734 466 | 021 770 155

April 2017

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Born and raised in the UK, Will Brockbank has spent most of his FMCG career focusing on the most important meal of the day, first with Fonterra and now as Kellogg’s commercial director in New Zealand. With a business background spanning four continents, who better to take Kiwis’ breakfast to new

Will Brockbank

heights?

COMMERCIAL DIRECTOR NZ Kellogg’s

It wasn’t always about milk and cereal.

The first job he landed, in 2011, was as brand manager for Hamlet cigars and Camel cigarettes in the UK, followed by national account manager for convenience at Tesco and Sainsbury’s.

Soon, however, the desire to work internationally kicked in, and the chance came with Fonterra Middle East in Dubai, where he remained for three years working as a senior brand manager.

Dubai itself was bound to play a major role in his life and for all good reasons, including meeting his thenfuture Kiwi wife who, at the time, was working at Kraft. Ten years ago, while still in Dubai, an opportunity arose to join Kellogg’s as their marketing director for a broad diversity of markets, from the Middle East to Africa. Brockbank has since moved across a variety of positions within the company.

“This diversity of roles made me realise that, while every country in the world has a snack market, breakfast is very much dominated by local cultures, and that’s where the main challenge lies,” he said. From Kellogg’s European HQ in Dublin, Ireland, he helped build key emerging markets and managed the EU portfolio, while also welcoming his first child. Then, in 2014, Kellogg’s offered him a job as director of breakfast brands in Australia. It was a time of great change there, as they launched a new advertising proposition for Special K, so he and his wife thought that was their final destination—until July 2015.

“Then this role in NZ came up. My wife had always wanted to move back home, so she agreed to it before I even thought about it,” he joked. “It has been a fantastic shift for me.”

The Kellogg’s brand stabilised in 2016 and is on track to meet its growth target for 2017. Brockbank won’t stop there.

“I want to make it the number one brand for breakfast in NZ,” he said.

“The breakfast concept is expanding and is no longer limited to a bowl of cereal, so being able to influence Kiwis’ breakfast habits giving them healthier choices is what I like the most.”

Chances are New Zealanders will soon see new nutritious snacks popping up on shelves. “As the proliferation of premium muesli brands shows, consumers here are putting health first. Kiwis are early adopters of health trends, which is one of the divides between Australia and New Zealand,”

he said. “We are constantly looking to renovate our products. I think that, between government and companies, we can make a difference and the Health Star Rating system goes in this direction. In the snack category, I see increasing opportunities opening up for kids’ snacks and protein bars.”

Kellogg’s is also giving back to the community through its global campaign ‘Breakfast for Better Days’, with a commitment to provide breakfast to people in need until 2025.

The initiative launched late last year in New Zealand with a partnership with the Auckland City Mission.

As a health-conscious person himself, Brockbank is a firm believer that change comes from within, which also involves having a good company culture.

“We’re lucky to have an honest and open environment where everyone can bring their ideas to the table.

Additionally, we encourage them to keep a healthy lifestyle, and with part of the team we even took part in the Auckland half marathon. And yes, we completed it.”

He certainly hasn’t lost his wanderlust yet, and often travels around the world with his two young kids, a five-year-old boy and a two-year-old girl. “I want them to experience different cultures, and I like the fact they have had an international upbringing, being born in Ireland and Australia from a Kiwi mother and a British father.” n

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PHARMACY OWNERSHIP CHANGES ARE COMING Melissa Hodd

Manager, Advocacy Foodstuffs (NZ) Ltd

Changes to pharmacy ownership rules are in the pipeline and the law change is well overdue.

The Medicines Act 1981 is to be repealed and replaced with an entirely new Therapeutic Products Act. This will modernise the rules around the registration, classification, management, and dispensing of medicines.

As part of the changes, Cabinet has approved the removal of current restrictions on pharmacy ownership, allowing other businesses, including supermarkets, the opportunity to own pharmacies outright. The move will improve competition in the sector and encourage greater innovation.

Up until the early 2000s pharmacies could only operate under the full

ownership of a pharmacist. Back then an open ownership model was proposed by the former Labour Government but it backed down in the face of the pharmacy profession’s scaremongering about public safety being jeopardised.

Instead, partial reform occurred in 2003 so that a pharmacist does not have to own all the shares in a pharmacy business, but rather must have a controlling interest of at least 51%. This shared ownership model and other restrictions have made it relatively unattractive for other businesses to enter the pharmacy market.

Foodstuffs has long been an advocate for change. Open ownership will provide better outcomes for consumers. There will be more pharmacies across a wider geographic area; more of them will have extended opening hours; and we will see more competitive pricing for pharmacyonly medicines.

This all adds up to greater and more equitable public access to this important health service. New ownership models and new pharmacy formats will lead to greater efficiency and innovation in the sector. There will be more career options for pharmacists and they will be able to focus on assisting customers with their health needs – freed from the responsibility of shop keeping.

Open ownership will not affect standards of care or the safety of pharmacy services. Pharmacies will continue to be licenced and there will be rules for the regulator to bar unsuitable licensees.

Each pharmacy will operate under the supervision and management of a registered pharmacist. Individual pharmacists will be bound by professional standards and be subject to disciplinary processes for unprofessional conduct. The Ministry of Health will maintain oversight and have appropriate enforcement powers.

Open ownership can and does work.

Developed countries that successfully operate this system include the UK, most of the Canadian territories, and virtually all the states in the USA.

The Australian Productivity Commission recommended a move to open ownership in 2015, however individual States have yet to act on this. By moving to a model of open ownership, New Zealand is only catching up with other similar economies.

While the Government proposal is a big step forward, there is still a long way to go. An exposure draft of legislation is to be released later this year, but lawmaking processes move slowly.

After public consultation, a fine-tuned Bill will be introduced in Parliament where it will go to Select Committee for a further round of public consultation.

These processes take time and there is likely to be opposition along the way, but at last we’re moving in the right direction. n

QUALITY INGREDIENTS MAKE THE BEST TASTING BURGERS

NO. 1 MAYONNAISE* IN NEW ZEALAND James Crisp Ltd Mayonnaise calculation based in part on data reported by Nielsen through its ScanTrack Service for the Mayonnaise Category (Client-defined) for the MAT period ending November 6th, for the New Zealand total grocery market. (Copyright © 2016, The Nielsen Company.)

April 2017

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storecheck

Dunedin

For this month’s Storecheck, we headed down to Dunedin to explore their most popular central supermarkets. The five stores had very unexpected results, some were right on the money, and others missed the mark.

NB: In-store pharmacies are not included in Storecheck.

STORE EXTERIOR (Max 30 pts) INCLUDING: Outside of the building and grounds tidy, well signed, adequate trolley bays; Windows and exterior clean, tidy; Signage well presented and up to date; Car Parking number of spaces well marked; Trolley condition.

SCORE

INCLUDING: First impressions; Flooring, type, upkeep, clean? Lighting/heating, is store heated/cooled?

Lighting adequate and/or task specific? Instore signage; Promo/seasonal products; End of aisle promotions; Condition of fridges, freezers and chilled shelving, condition and layout.

MORNING: Staff were very friendly,

SCORE

had clear signage and an appropriate amount of trolley bays. Walking into this store, you are immediately confronted by a large line of trolleys that was so long you could almost not get into the store. The floor was quite dirty from the entrance to half way into the first aisle. The fruit and vegetable section was fresh and inviting butthe bakery section lacked inspiration. No staff to be seen in the deli section or in the aisles. The only staff visiable on this visit were at the checkouts.

Staff had clean uniforms and name tags. The order of the aisles was not the best layout, and the aisle signage seemed to be on the wrong side. The bread aisle stood out as an extremely long aisle that could be smaller and better merchandised. There were a number of appliances from toasters to heaters to laundry bins, with a disorganised section that featured heaters and blankets which customers had clearly dragged out into the aisle, and no one had put back.

NEW WORLD, GREAT KING ROAD: A

AFTERNOON: The first impression of this store is that it is very clean, however walking in the layout was strange, but

maybe that was because the frozen section was first. The fridges and shelves were spotless with almost no merchandising needed, and where it was, staff were already onto it. The deli food was spectacular featuring a great array of freshly made sandwiches and salads.

A highlight from this store is the incredible amount of thought and energy put into the International aisle. This aisle featured sections for; Paleo Friendly, Organic, Fair Trade, Gluten Free, Gourmet, and No Added Sugar. Another highlight was the alcohol section which was spotless and well-thought out. It had good signage throughout while showcasing a large selection of wines and other beverages. The store overall had good signage, smelt good, was very spacious, clean, and well presented. The layout, however, was a bit mixed up and customers kept crossing paths. Apart from the layout, this store was at the top of its game.

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PnS Hillside Rd 29

INCLUDING: Layout of store, Aisle width; Shelf edge labels/ticketing; State of store, shelving, clean, no damage, neat & tidy; Sufficient number of trolleys/baskets available given shopper numbers.

SCORE

Night & Day CD NW CD Princes St Cumberland St Great King St Mailer St 17 15 18 14

PnS Hillside Rd 20

PRODUCT RANGING, AVAILABILITY, CONDITION, FOR SIZE OF STORE (Max 25 pts) INCLUDING: Range, stock levels, condition of packaging, use by expiry.

SCORE

Night & Day CD NW CD Princes St Cumberland St Great King St Mailer St 21 12 25 20

PnS Hillside Rd 24

GENERAL MERCHANDISE (Max 15 pts) INCLUDING: Range, stock levels, condition of general merchandise, including newspapers, magazines and cards.

SCORE

Night & Day CD NW CD Princes St Cumberland St Great King St Mailer St 15 12 15 11

PnS Hillside Rd 14

STAFF & CHECKOUTS (Max 30 pts) INCLUDING: Staff uniforms and name badges, attitude to customer including acknowledgement, thanks; Adequate checkouts open considering the time of day and number of customers; Speed and efficiency; Checkout area, tidy, merchandised; All counters staffed to levels compatible with customer numbers.

SCORE

Night & Day CD NW CD Princes St Cumberland St Great King St Mailer St 29 25 27 19

PnS Hillside Rd 29

FRESH (Max 30 pts) INCLUDING: Variety and appeal, stock levels/merchandising of fresh products, including produce, meat, fish, deli, bakery.

SCORE

Night & Day CD NW CD Princes St Cumberland St Great King St Mailer St 26 20 28 20

PnS Hillside Rd 30

INTERNATIONAL CUISINE (Max 5 pts) INCLUDING: Range, stock levels/merchandising.

SCORE

16

Night & Day CD NW CD Princes St Cumberland St Great King St Mailer St 28 20 27 15

STORE LAYOUT (Max 20 pts)

COUNTDOWN, CUMBERLAND STREET: C+

AFTERNOON: The parking lot was large,

PnS Hillside Rd 29

STORE INTERIOR (Max 30 pts)

NIGHT ‘n DAY, PRINCES STREET: B

were well-presented and had clean uniforms. Straight away there is an interactive frozen yoghurt and frozen drink machine section which is clean and looks great. The floors are clean, and the store is making effort here and there to upgrade their interior and overall customer experience.

The lighting was good, and the store layout had an easy flow. Some of the fridges were slightly older but were immaculate. Hardly any merchandising needed and the store had a great extended range of products from fresh deli items to baby products and baking to gift wrap. Artisanal products were also featured and there was an excellent range of loose confectionary.

Night & Day CD NW CD Princes St Cumberland St Great King St Mailer St 25 25 24 12

Night & Day CD NW CD Princes St Cumberland St Great King St Mailer St 2 2 5 2

PnS Hillside Rd 4

COUNTDOWN, MAILER STREET: C-

MORNING: This particular Countdown is situated in a very old dirty building that is crying out for a makeover. Rusted corrugated iron on the outside, old lino on the inside. After standing in the parking lot for five minutes, there were a lot of cars struggling to park. The layout of the car park was odd and could use a fresh markings.

Walking in; the flowers are fresh, the baskets are clean, the trolleys... not so much. The dirty giant plastic crate that held watermelons still had mud on it. Merchandising was needed in most aisles, unfortunately, the staff on this day were not too interested. The signage is clear, and aisle widths are good. The fridges were mostly clean and had a good selection of frozen desserts including some local brands. The refrigeration section was very strange; you walked into a room similar to a walk-in pantry that featured an array of products.

ARTISAN/GOURMET/INDULGENCE (Max 5 pts) INCLUDING: Gourmet, Indulgence, Local or Artisan products range and stock levels.

SCORE

PnS Hillside Rd 3

SHOPPER EXPERIENCE (Max 10 pts) INCLUDING: From carpark to entry to exit - overall shopper experience.

SCORE

PAK’nSAVE, HILLSIDE ROAD: A+

MORNING: This is by far the best Pak’n Save, we have seen in a while. This store has the typical Pak’nSave line of checkouts at the entrance but guides its customers to a single entrance. There is a clean and well-designed trolley bay area and trolleys are immaculate. There were in-aisle baskets for shopper convenience. The baskets are a different shape to a standard supermarket basket, these are shaped perfectly to lean against the consumer’s body while shopping. Fruit and vege aisle was first up featuring a trendy wooden decor that carried on throughout the store. This design feature heightened the aesthetic of the store and simply looks great. The fruit display mirrors were clean, and the produce was fresh. The store was very clean throughout and the staff were attentive, knowledgeable and friendly.

Night & Day CD NW CD Princes St Cumberland St Great King St Mailer St 2 3 5 3

Night & Day CD NW CD Princes St Cumberland St Great King St Mailer St 8 3 8 3

PnS Hillside Rd 10

HOW THEY SCORE (Max 200 pts)

SCORE

Night & Day CD NW CD PnS Princes St Cumberland St Great King St Mailer St Hillside Rd 173: B 137: C+ 182: A 119: C- 192: A+

TOP SCORE

A+ Exceeded shopper expectations to provide the gold class of shopper experience A

Meets all shopper expectations across areas rated

B

Meets most of shopper expectations across areas rated

C

Basics covered with some extras but not all shopper expectations met, improvements required

D Attention needed to areas rated, poor overall shopper experience E

Poor level of achievement in shopper expectations across areas rated

April 2017

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healthfeature MAKING WAVES ON SHORE AND OFF

Red Seal fuses scientific research together with naturopathic knowledge to develop natural solutions at an affordable price.

Red Seal is recognisable throughout New Zealand supermarkets for its range of supplements, teas and toothpastes as well as its soaps, blackstrap molasses, sea salt, UMF honey and protein powders.

Red Seal is the No. 1 brand of Natural Toothpastes with NZ sales of $4.8m, up 29 per cent compared to last year.

The range is meeting growing consumer demand for more natural alternatives and is seeing a great success in export

markets, particularly in China and South Korea. While the blackstrap molasses and toothpastes are making waves in overseas markets, Red Seal is a New Zealand brand and has been since 1923. Today, Red Seal is the No. 1 brand in Specialty Teas with 34.0 per cent market share MAT, up on 30.2 per cent last year. The launch of Hot & Cold range with zero sugar in 2015 has been a huge success for Red Seal, but most importantly, it has delivered over $900,000 growth to the category in the last year alone. Red Seal is also

WHOLEFOOD FOCUSSED Matakana SuperFoods was founded

by Dr Kevin Glucina in 2009 and is now a world leader in superfood nutrition. After many years in the health industry as well as personally following an additive-free, chemicalfree and wholefood-focussed life, Dr Glucina began the company with the aim of bringing foods with special nutritional qualities from around the world to New Zealand. Now, after almost a decade, Matakana Superfoods is consistently meeting the growing consumer demand for superfoods and nutritional dietary elements.

“As well as offering people the choice to include a wide range of superfoods in their daily diet, we’re seeking to achieve our mission by providing high-quality, healthy alternatives to everyday food staples,” said Dr Glucina. “Our mission is to improve the habits and health profile of every New Zealander.” Refined sugar, for instance, can be replaced with stevia,

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monk fruit powder, coconut sugar or lucuma. Ease of use is key to the Matakana SuperFoods’ philosophy.

They’ve just released a range of freezedried powders which can be sprinkled over porridge or cereal, or added to baking. This is an easy way for people to get their daily intake of fruit all year round, Dr Glucina explains. Matakana SuperFoods have also recently released a new organic vanilla powder, a premium matcha tea and a range of immune capsules being released in time for winter.

Matakana SuperFoods is currently awaiting construction of a new office facility and warehouse. “This new facility will allow us to increase capacity and keep up with growth, affording us the opportunity to penetrate international markets,” said Dr Glucina. These new facilities will allow Dr Glucina and Matakana SuperFoods to spread their healthy-eating philosophy to a much wider consumer base. n

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the number one driver of growth in the supplements category injecting a whopping $1.2M into the category in the last MAT. As consumers turn to a more natural lifestyle, interest in health and wellness products is expanding more and more.

This is reflected in Red Seal’s success in the health food market. The latest NPDs –the BODY RIGHT ® range and FRUIT LOVERS multipack – launched in October 2016, are already seeing a strong performance. With 1.7 per cent market share, BODY RIGHT ® is already outselling it main competitor, Healtheries Slim. FRUIT LOVERS has become the strongest seller of the Hot & Cold range, with 5.2 UPSPW. The Hot & Cold format is obviously a great platform of innovation which consumers love, so we will soon be expanding it into the Black Teas category – introducing a range of three Hot & Cold Black Teas with top-selling fruit flavours in May. Red Seal’s most recent big success came with the launch of Pharmacy

Strength in November 2015, a range of high-potency supplements designed to give consumers an extra boost on demand. This range alone has contributed to $2M into the category since launch. Last winter, Red Seal launched Vitamin C with NZ Blackcurrant, which also proved to be a big success with consumers. This year the brand is doing it again with another winter classic, Vitamin C 500mg with Lemon and Manuka Honey – all naturally flavoured.

Consumers are also becoming savvy when it comes to making their purchase decisions reading labels and often researching before they buy. They readily share their finds on social media so consumer advocacy is also becoming a big thing. n

COMPETING IN THE HEALTH TREND MARKET Carbonated beverage manufacturers that can adapt to the highly-competitive market look to reverse declining market share by utilising major health trends such as reduced sugar and digestive benefits according to GlobalData.

“It’s imperative that soft drink manufacturers better utilise health trends,” said Melanie Felgate, senior consumer analyst for GlobalData. In a recent report, the company found that 89 percent of consumers find general health and wellbeing claims on food and beverage products appealing and 59 percent of global consumers said they are influenced by how soft drinks impact their health when choosing products.

However, consumers aren’t ditching soft drinks just yet, instead looking towards a more holistic approach and place an importance on sugar reduction and gut health. Carbonated beverage manufacturers are able to respond to consumers seeking healthier beverages by incorporating ‘health enhancing’ ingredients such as cinnamon, ginger and turmeric.

“The sugar backlash, concerns around artificial ingredients, and a desire for a cleaner lifestyle are

driving demand for beverages that are deemed ‘better for you’ than regular soft drinks.”

With a blend of cane sugar and stevia, PepsiCo has made its first move into this ‘next generation’ of carbonated beverages with the launch of IZZE Fusions that the brand describes as a ‘sort of soda, sort of juice, sort of sparkling water’.

Sixty-six percent of global consumers are drawn to labelling credentials such as logos or certifications and popular health claims like ‘pure’ and ‘natural’.

“Effective targeting will help brands remain relevant to consumers’ changing preferences and shopping habits in this highly competitive space.” n

INSTANT GOURMET STYLE KUMARA MASH Consumers are constantly demanding foods that offer high health values and convenience to match their life style, with no compromises.

The freshly released new product Instant Kumara Mash is a healthy instant gourmet dish, a perfect answer to consumers’ demand for healthy products.

Just by adding boiling water and whisking, a smooth gourmet style kumara mash is ready for serving in seconds. Enriched with milk and natural flavour, it can be served by itself or further enhanced with a garnish, or used to create a new dish. Developed by Nutritious Foods Ltd, Instant Kumara Mash is a new addition to their wide kumara product range. “We worked with New Zealand food technology specialists for years. By using Kiwi ingenuity on R&D, we are proud to be first in the market,” said managing director Kenneth Wang.

Instant Kumara Mash is high in dietary fibre, rich in vitamin A, full of nutritional benefits. It is gluten free, with no artificial flavours, colours or preservatives. It is Halal and non-GM. This new product makes it possible that a healthy kumara mash dish can be

made available instantly all year around.

It eliminates the hassles associated with fresh kumara preparation and storage, and solves the problems of kumara availability and price fluctuation in the market.

Instant Kumara Mash comes as dry powder in 50g sachet for single serve. It is stored at room temperature.

For free samples, further information of this and other kumara products, please contact a Topline Marketing representative for sales enquires, or email your enquiry@nutritiousfoods.co.nz. n

to meet customer demand for healthy options

organic��Soy�freE��paleo��gluten�free��sulphite�free Talk to your Topline Rep or contact Matakana SuperFoods today!

Ph: 09 422 9618 or Email: info@matakanasuperfoods.com www.matakansuperfoods.com April 2017

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healthfeature THE MAGIC INGREDIENT

Having previously been a personal trainer with a number of clients becoming more interested in food choices, and as a mother wanting to feed her children the most nutritious food possible, Joanna Nolan began her journey to find healthier eating

answers . After years of study and sifting through lots of conflicting advice, Nolan stumbled upon a book called “Nourishing Traditions” by Sally Fallon. The book was based on the experiences of a dentist who studied diets of traditional cultures around the

Organic. Cultured. Raw. 20

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world in the 1920’s . He was looking for societies where they had perfect teeth, no cavities or health issues, even into old age. What he found was that in all societies where health was good, food grown organically and fermented foods were amongst some of the magic ingredients.

Armed with this knowledge, Nolan started fermenting foods for herself 15 years ago and she’s never looked back.

“At the time, there just weren’t any products available, even if there were they were pasteurised which doesn’t have the same health benefits, it has to be raw,” Nolan said. “So, I started experimenting with different fermented foods and found sauerkraut to be the most beneficial. The results were a revolution. “It’s so tasty and versatile, you can make it in different flavours and is a great condiment to any meal.” Nolan explained. After making sauerkraut for her friends she moved to making and selling her product at a local farmers market. When friends who owned an organic shop asked her to stock some in their store, things took off. The result was Be Nourished, which has now expanded to ten staff members and the product is stocked in most organic and speciality stores in NZ , and a number of New World and Pak’n Save stores.

“

At the time, there just weren’t any products available, even if there were they were pasteurised which doesn’t have the same health benefits, it has to be raw.

”

Organic and sustainable produce is key to the Be Nourished philosophy.

“We try to source our vegetables locally where possible and always organic, we are currently underway with our Bio Gro organic certification and have helped some of our growers to get their certification.

With a healthy gut microbiome making so many waves in health circles at the moment, it’s definitely a product that is on-trend. n

www.benourished.co.nz

SAVE MONEY WITH GENERIC MEDICINES

IAM ALL ABOUT PROTEIN On the back of their amazing success in the UK grocery market, Topline Marketing are excited to introduce the IAM Superfood range to NZ shelves. IAM Superfood create exciting, flavourful, high protein, high fibre meals that are convenient to cook and crammed FULL of taste. The Supergrains range features four grains of the moment including Quinoa, Bulgur Wheat, Spelt and Barley; all within flavoursome pouches that microwave in 60 seconds. Supergrains are a good source of protein, low in saturated fat, have no artificial flavours or colours and are a great source of fibre. The convenient snacks also include gluten free, vegetarian and vegan friendly options and are available to order now.

SOUPER is going to shake up the shelfstable soup category from June, with hearty flavours including Peppered Beef with Superbeans, Pulled Pork with Jalapenos and

Chicken with Super grains. The fresh tasting chunky soups provide customers with quality, high protein, low fat meal options which are additive free. And did we mention they are CHUNKY?!

2017 will see shoppers look for tasty, healthy & convenient options in their supermarkets.

The convenience food category grew last year by 24 percent and The ‘Lifestyles of Health and Sustainability’ (LOHAS) market segment is growing 30 percent per year. (sustainable.org. nz) IAM Superfood’s provide shoppers with EASY, TASTY & HEALTHY meal and snack options that can be enjoyed anytime anywhere.

Plus, our innovative, bold and sustainable packaging will stand out on your shelves and breathe fresh life into this Grocery Category.

For more information please contact your Topline Marketing Representative or phone Topline HQ on 09 419 4061. n

In times of economic uncertainty, the best way to save money on your grocery bill is to buy generic medicines. “Consumers are faced with an extensive range of medicines in supermarkets, with a wide range of prices,” Said Deejay O’Dowd, grocery account manager at Multichem.

“Consumers may feel that the cheaper medicine offerings aren’t as good quality as the more expensive medicines, but this is not correct. This is due to the cheaper medicines being generic medicines.”

For example, a pack of 20 Panadol is sold at a supermarket chain for $4.19, while the equivalent generic medicine is only $2.69. The reason for the price disparity is that company selling the

generic medicine doesn’t have to pay for research, development or marketing of the original brand name product.

However, the Ministry of Health requires that all medicines be ‘bioequivalent’ – that is, they use the same active ingredient, take the same amount of time to work in the body and have the same side effects.

Medsafe, the branch of the Ministry of Health which deals with medicines, tests each product and makes sure that generic medicines have undergone the same quality and safety checks as their branded counterparts.

Examples of generic medicines in New Zealand include Pams in Foodstuffs and Signature Range in Countdown. n

INTRODUCING

OUR CEREALSY GOOD PREMIUM KIDS’ RANGE

Our premium kids’ range of 3 cereals are crammed with real ingredients sourced from our friends at ALL GOOD – organic bananas, OOB – organic berries, and FIX & FOGG – amazing peanut butter!

• NO REFINED SUGAR • LOW SALT • VEGAN NO SULPHITES • NATURAL & ORGANIC INGREDIENTS

Available nationwide | Promotional support and tastings | Contact: hello@bluefrogbreakfast.co.nz Leonie (Vision Trading North Island) | Mob 027 514321 | Email: leonievision@gmail.com Toni (Vision Trading South Island) | Mob 027 5134304 | Email: vision.tonidrake@gmail.com April 2017

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healthfeature CEREAL WORTH CROWING ABOUT Something to Crow About designs their range of breakfast cereals, seed sprinkles and superfoods are designed with health focussed consumers in mind. They are nutritionally dense, often gluten free with some grain-free paleo options as well.

This year, Something to Crow About has made the decision to make all of their products preservative-free, pting for sulphite free coconut and dried

fruits in their cereal range.

“We pride ourselves in offering nutritious and delicious health foods, handcrafted by our team in Whangaparaoa,” said Mike Millar, managing director. “We believe the focus on convenience foods that support health and wellness is here to stay. It’s not just about allergies; it’s about nutrition and the functional health benefits of the food.”

Something to Crow About is a leading innovator in the cereal market, with their new probiotic muesli range a New Zealand first. Gut health is an emerging trend, with consumers looking for new, easy and appealing ways to include gut-friendly products in their diet. Something to Crow About teamed up with US company Ganaden Biotech, producers of cutting edge, allergen free probiotics

PREMIUM CEREAL BRAND ON MARKET As a five-year-old, Scotty Baragwanath had a fascination with food.

Unfortunately, five years old is decidedly too young to start a company, so he waited until he had twenty years of food technology experience under his belt before starting Blue Frog Cereal.

As a parent of four kids, he understands the pressure of parents wanting kids to eat good wholefoods

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but also getting them out of the door for school.

“I felt frustrated and despondent that the choice of great tasting products unfortunately also comes with high sugar and salt, yet consumer awareness and subsequent demand for a healthy alternative is strong,” said Baragwanath.

After much consumer work, Baragwanath developed a healthy and tasty ‘Cocoa-Pop’ style breakfast but

which have a long shelf life.

These probiotic cereals are produced in a traditional muesli blend and a paleo blend, both of which are preservative free. These options are proving to be successful in the market, as consumers respond to the easy methods with which to improve their gut health.

Their Roasted Seed Sprinkles are also designed to appeal to consumers looking to add extra nutrients and texture to meals, catering particularly to vegans or those on a paleo diet. The Roasted Seed Sprinkles are versatile in use and can be used as a topping for salads, soups, meat or muffins.

These products are supported through promotional programs, food shows as well as a heavy social media presence. n

using organic popped buckwheat and boasting less than four grams of sugar per serve – “while still being packed with flavour and uber crunch!” adds Baragwanath.

In developing one of the first premium kids’ cereal brands on the New Zealand market, Blue Frog Cereal have partnered with other wholefood brands such as OOB Berries and Fix and Fogg Peanut Butter. Blue Frog won in the Artisan category in the 2016 New Zealand Food Awards. n

bakeryfeature BAKE BEAUTIFUL WITH BETTY Betty Crocker has been a household name since the early 1920s when the brand was conceived in the USA, and since then has grown into a brand synonymous with helpfulness, trustworthiness and quality. The brand’s mission is to spread happiness and the love of delicious baking across the world. Sold in New Zealand for over a decade, Betty Crocker has creatively helped many Kiwi’s bring their baking passion to life. With

CUSTOMERS FOR LIFE

a range of cake, muffin, brownie, cookie, cupcake, pancake mixes and delicious frostings, the brand exists to help bring more love to the table of families around the country with delicious food which can be shared and enjoyed. Bringing to market exciting innovation helps support the baking passion of many Kiwi’s and is key to keeping the Betty Crocker brand fresh and inspiring.

Higgins have made a move into the frozen baked goods market. The company was formed in 1986 when an opportunity was identified in the New Zealand market for an ‘American Style’ cookie with a soft chewy centre. Two stores were opened in Auckland and Wellington. Since then, the company has expanded with seven franchise stores and over 20 flavours of cookies. The company has also expanded their take-home product range, which includes retail packs of ‘Bake ‘em Fresh’ frozen cookie dough. The packs are described as a “straight from the freezer to the oven ‘no mess, no fuss’ home baking solution.” The packs have been on the market for around five years, but have only recently expanded beyond Auckland and into Wellington and the South Island regions.

Troy Culpitt of Mrs Higgins said that Mrs Higgins Bake ‘em Fresh cookie dough is unique for the New Zealand market. “We are creating a new segment of indulgent moments within the freezer,” he told Supermarket News. “We currently sit next to the desserts within the freezer. However, the product can sit next to sausage rolls and other products in the home catering market.” Culpitt said that the frozen product is very popular as it enables you to capture the aroma of freshly baked cookies at home or work. Available in five flavours to increase freezer sales - white choc macadamia nut, double choc chip, choc chew, raspberry and white choc, wild oaty & fruity. Once someone samples a “Mrs Higgins Cookie”, they become a customer for life. n

In an increasingly busy world, frozen baked goods are becoming a preferred alternative to traditional baking. A report released by Persistence Market Research shows that a growing demand by consumers for foods that last a long time and are easy to prepare has led to a rise in the frozen food market, now accounting for eight per cent of the total food market worldwide.

Europe is the largest market for frozen baked goods, with North America not far behind. A change in food culture, brought about by rising incomes and Western influence, has meant that Asia-Pacific is currently the fastest growing market.

However, Latin America and the Middle East are emerging markets in frozen baked goods and are expected to grow steadily until 2020.

In New Zealand, cookie producers Mrs

Its newest innovation, a Limited Edition Zesty Lemon Coconut Cake mix is another example of how Betty Crocker taps into on-trend flavours to bring a helpful delicious new baking solution to budding bakers around the country. The Betty Crocker Limited Edition Zesty Lemon Coconut Cake mix is available nationally. n

DUNNINGHAMS BROADENS ITS RANGE Dunninghams has announce the launch of its new iKON food service packaging range which is set to shake things up in the NZ packaging arena. A privately owned, fourth generation family business, already famous as a supplier of trays and vacuum bags to supermarkets, Dunninghams now has a full range of food service packaging for supermarkets including for bakery. The new range includes its unique and exclusive i-Cubes - a square alternative to the usual round sho bowls, plus Complete Seal - leak resistant containers with excellent clarity, bakery containers, foam clams, cake domes, round deli containers, portion cups, sandwich wedges and food wraps including cling film, baking paper and foil.

Dunninghams is the New Zealand member of the iKON pack group. This offers Dunninghams the benefit of scale as well as innovation in packaging design given food service packaging ranges are developed by in-house industry experts and sourced directly from suppliers. For information, a free sample and pricing please contact Robyn Gilchrist on Robyn.Gilchrist@ dunninghams. co.nz or visit www. dunninghams.co.nz. n

INTRODUCING NEW ASSORTED BAKERY LINES INCLUDING:

RANGE Rectangle Bulk

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www.dunninghams.co.nz April 2017

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bakeryfeature SURE TO RISE – The Global Market Overview The global packaged bakery market remains largely split between mature Western markets where growth is relatively hard to come by, and fast-evolving markets primarily in Asia, where packaged bakery continues to see strong growth due to lower penetration rates, changing consumer diets and rising disposable incomes. This dynamic is especially pronounced in bread and bread products.

CHRIS BROCKMAN, Research Manager Mintel Food and Drink, EMEA Region

In Western markets, there are a number of issues restricting bread consumption, especially amongst Millennials. These include the poor health perception of bread, the growth of wheat avoidance, and a comparatively weak connection with the on-the-go snacking and variety-seeking lifestyles of Millennials.

Despite mounting health pressures, sweet bakery is faring better in many of the mature Western bakery markets. However, health issues are continuing to bear down on the sweet bakery market with more innovation around added nutritional properties and a focus on sugar reduction likely to continue to shape the sector. Given the fragmented and regionalised nature of the global bakery market, there are great opportunities to bring concepts from one region to another. The industry can benefit from a growing consumer interest in variety of product and in introducing non-traditional formats to excite and engage. A growing focus on quality and artisanship in bakery can also be good news for the industry, creating space for more premium varieties to develop and grow the value of the market.

A focus on sugar content has led to reformulation.

Consumers are turning against sugar in droves with six in ten consumers in Poland, Spain and Italy and five in ten in France and Germany, for example, stated they were actively reducing their consumption of, or avoiding, sugary foods, in Q3 2016. The good news for sweet bakery producers though is that the ‘war on sugar’ is specifically related to refined, white sugar. Less processed sources of sweetness can still provide the taste experiences that consumers crave and are seen in a much more positive light, even when they are still calorific. The sugar concerns also apply to bread. Where obesity and sugar concerns have been heightened in recent years, low/no/reduced sugar launches accounted for one in ten bread introductions in 2016 in Latin American countries, more than double the global average. Over the last year, notable products have

included vegan, raw and grain-free bakery products that have now established a niche. The growth of vegetarianism and veganism in Western markets has had an impact on bakery in 2016. Many of the vegan bakery products coming to the market are using trendy grain-free coconut or almond ingredients and are tapping into free-from and Paleo diet trends, as well as the ‘raw’ food positioning. Three products using this new positioning include Nüco Cinnamon Coconut Wraps (France), Ape Man Food Co. Onion Flatbread (USA) and Boutique Cacao Protein Bites Mix (UK).

Adding sensory appeal to bakery through texture is on the rise with both bread and cake segments suffering from a boring image in many of the established packaged bakery markets, more excitement could be derived from dialling up sensory appeal.

Last year, a significant eight percent of all bread and bread products launched globally featured a glutenfree claim, a share that has edged up in recent years.

However, in the most developed markets, there are signs that gluten-free breads are reaching a limit in terms of penetration. This is certainly the case in NPD terms, with the proportion of launches that are glutenfree falling in North America, Australia and New Zealand in recent years.

In 2017 the industry is likely to see a continued focus on quality and craftsmanship, allowing both established and newer players to offer more premium and value-added products. In bread, especially, consumers are linking rustic style, and natural and unprocessed indicators to a more healthy and high quality/artisan purchase. n

Five Yummy Flavours To Increase Your Freezer Sales.

In just 16 minutes

• White Choc Macadamia • Double Choc Chip • Raspberry & White Choc • Choc Chew • Wild Oaty n Fruity

To order contact your Rothfords representative.

www.mrshiggins.com

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Mutti Simply Sugo Range Muttis new ready-made sauces: Perfectly Simple, Simply Delicious.

When you have nothing but perfectly ripe, just-picked Italian tomatoes, quality ingredients and an authentic recipe, the rest is simple.

For more information, contact Eurodell on 09 836 8595.

Smooth And Spicy Mayo Double The Goodness Lewis Road Creamery has released a new flavour of its premium ice cream – Premium Double Caramel Ice Cream.

The new flavour mixes rich caramels, including a deep golden caramel and old-fashioned butterscotch, in one of its most luxurious ice creams yet. The extra creamy homemade recipe includes a double caramel ribbonette and a double caramel sauce mixed through the base of the freshly churned ice cream.

New from Lee Kum Kee, Sriracha Mayo is a deliciously smooth blend of sriracha chilli and creamy mayonnaise. Sriracha Mayo is perfect as a dipping sauce for potato wedges, chicken nuggets, salt and pepper shrimp or sushi, or try it on a burger, wrap or sandwich, and it’s gluten free! Available in convenient flip-top squeeze bottles in both a 275 ml size and a larger 445 ml size.

For more information visit www.acton.co.nz or phone 0800 699 090.

Refreshing Twist With Speight’s

Hell Has Frozen Over

In a quest to deliver quality pizza to more Kiwis, the founders of HELL Pizza have created BAKED. Handmade and blast frozen in Wellington, with exactly the same quality ingredients as iconic HELL pizzas, the BAKED range is now available in supermarket freezers across the country.

“Every BAKED pizza is handmade with the same ingredients used in a HELL store, then we blast freeze the raw dough.

This helps us retain much of the goodness and means we don’t have to par cook the bases, which rise when backed rather than turn to cardboard. Consumer demand for quality offerings from supermarkets is rising and we’re seeing the popularity of premium artisan products, such as craft beers, dairy and free range meats, in traditionally commoditised categories,” said HELL and BAKED founder Stu McMullin.

BAKED caters to a very different consumer from a HELL customer, those who don’t always want the full takeaway experience, with sides and desserts, but instead a quick feed for one or two adults or kids. For more information, contact 021 843 866.

Speight’s has launched its zestiest brew to date, the Summit Citrus. Building on the foundations laid by the iconic Summit Lager, a dash of natural citrus has been added to create the new and delicious brew. Speight’s Summit Citrus has been skilfully blended with lime, mandarin and lemon resulting in a crisp golden four percent lager with a refreshing twist. “Our brewers have taken a great quality, easy drinking lager and given it a citrus boost,” said Ben Wheeler, category marketing and sponsorship director at Lion. “We launched Speight’s Summit Lime and Apple varieties late last year and we’ve been blown away by the positive reception.

We’re thrilled to add Summit Citrus to the fold, it’s a great example of a refreshing, easy-drinking lager, with an added zingy twist.”

For more information, contact Lion on 09 347 2000.

Sprouted Good

From the masterminds behind Bakeworks comes Home St. – a brand new range of delicious gluten free sprouted seed breads. The unique range of Sprouted Good Seed products includes buns, bread and pizza bases and is opening up a whole new world for the health conscious and gluten intolerant.

Bakeworks’ new Home St. brand pays homage to its founders Kirsten and Dave, who met 22 years ago while living in a flat on none other than Home Street in Auckland’s Grey Lynn. As well as being unbelievably soft and fresh, Home St. bread is baked with sprouted and activated seeds, to make them more bioavailable and easy for the body to absorb. To order, contact Bakeworks on 09 837 5308.

Chupa Chups Innovation

Chupa Chups is the market leader in the lollipops segment in total confectionery with a dominant 62.7 percent share (Aztec TKA Quarter Data to 26/02/17). Chupa Chups is bringing new news to kids’ confectionery to drive incremental category sales, launching Chupa Chups Bubble Gum 16.8g lollipops. These are bubble gum filled and contain two delicious layers of flavours – Watermelon & Pineapple, and Lemonade & Berry. Chupa Chups is brought to you by DKSH New Zealand Limited.

Contact your local rep for further information or 06 356 5323.

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Better For People And The Planet

Nuts About Superseeds

New Mother Earth Nuts About Superseeds are a tasty gluten free nut bar, made with peanuts and almonds, combined with the goodness of sunflower seeds, pumpkin seeds, chia seeds, sesame seeds and linseed. A source of protein and deliciously good.

For more information contact Prolife Foods on 0800 80 80 88 or at www.motherearth.co.nz

Earthwise has always had one simple purpose – to create products that are better for people, and for the world they live in. Their focus is on a healthier family today, and a healthier planet tomorrow. Earthwise has recently released Black Wash laundry liquid – specially designed to keep black and dark coloured laundry looking their best. No more fading, greying or patchy white marks. It’s grey water and septic tank safe and contains biodegradable surfactants. It has the Environmental Choice tick.

For more information, contact Earthwise on 0800 3278 49473.

Detoxification And Relaxation

Whitestone Cheese Gruyere

Whitestone Cheese has launched a new Gruyere style cheese made to a traditional cow’s milk recipe. Matured for a minimum of 18 months, this latest cheese boasts complex nutty, floral and fruity flavours, developing a crunchy texture with age. This cheese adds distinctive flavour to savoury sauces, baking or the perfect melting cheese for fondue. It is perfectly paired with a crisp Pinot Gris, Sauvignon Blanc or wheat beer. Available in a 100g pack.

To order, contact Whitestone Cheese 03 434 8098.

From the ancient waters of the Dead Sea, to the valleys of the Himalayan mountains, Dr. SALTS+ sources unprocessed salts from natural reserves to create a beneficial bath time luxury.

Packed full of minerals including Magnesium, Potassium and Sodium, each unique pouch offers a different benefit, whether relaxation, muscle tension relief, sleep aid or detoxification is needed. Dr Salts+ lets consumers drift into complete tranquillity and experience the therapeutic benefits of these unprocessed, mineral rich salts. Available in Muscle Therapy Eucalyptus, Relax Therapy Rose & Fragrance Free Himalayan. To order, contact Regional Health on info@regional.co.nz or 0508 734 466.

Big Grin For Consumers

Naturally All About Fun

Awesome Naturals are made right here in NZ by Rainbow Confectionery and contain no artificial flavours, colours, or gluten. This new range is packed with fun and surprise, such as “Rattlesnakes” with a sour apple sting in the tail, “Fizzy Bottles” with moreish flavours based on favourite fizzy drinks including a tangy fizz, “Milk Bottles” made with 50 percent real NZ milk, “Nuts n Bolts” shapes that can be eaten by themselves or paired together, and of course all favourite naturally flavoured lollies in a “Party Mix”. To order, contact Rainbow Confectionery 03 437 1847.

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Following the success of Grin 100 percent natural Cool Mint toothpaste, Grin has created New Zealand’s first 100 percent natural tooth gel for kids. Grin has been developed in cooperation with New Zealand Dentists and Chemists and contains three active ingredients, organic calendula, organic aloe vera and organic sea salt to gently clean teeth and soothe gums. Free from toxic nasties, added sugar, artificial flavours and colours. Available in natural strawberry or orange flavour. For more information contact sales@grinnatural.co.nz. www.grinnatural.co.nz

Superbrown Range From Sunrice

SunRice have turned brown rice into SuperBrown, cleverly combining red and brown wholegrain rice to create a simple and versatile addition to the range. The new SuperBrown wholegrain-packed product is a source of protein, fibre, magnesium and niacin while also being versatile and gluten-free. It will suit a variety of taste preferences, cuisines and dietary requirements. SunRice SuperBrown is available in two pack options, microwave Quick Cups, and steamed rice microwave pouches.

To order, contact your James Crisp representative on 09 309 0802.

Dreams Come True With Lindor

Hello Pork Pie

A new limited edition flavour from gourmet pie makers, I Love Pies, marks a first for supermarket pies. Its first Free Range Pork, Apple and Kumara variant is the only pie made with free range pork available in supermarkets. A non-negotiable for I Love Pies in launching this new product was sourcing quality ingredients and using only free range pork. “We worked with free range pork supplier Harmony to ensure that the pork we use comes from pigs that have had the good life,” said co-founder and product developer Jessie Stanley.

Harmony Free Range Pork sources its meat from a select group of farms where animals are grass fed, no cages, no pens and only open paddocks. Granny Smith apples and kumara give the pie a lovely sweet background flavour.

The filling also has a hint o fsage in the delicate sauce. The pie comes in two sizes - a large family-sized pie and a smaller standard pie for individuals. Pies feature the sour cream and butter pastry I Love Pies is famous for and no I Love Pies product has any palm oil, MSG, artificial colours, flavours or preservatives. For more information visit www.ilovepies.com.

The new Lindor Mango & Cream has a smooth Lindt white chocolate outer encasing an irresistibly smooth Lindor Mango filling. Lindor is created by Lindt’s Master Chocolatiers. The brands passion and love for chocolate since 1845 shines through in this new offer that caters to every sweet-toothed consumer. Contact your DKSH representative for more information on 06 356 5323.

Revolutionary Frozen Dessert Range

Naturopath, nutritionist and raw foods chef Lauren Glucina is on a mission to bring plant-based food to the masses with an innovative range of organic, raw and vegan desserts under the LIVELY Desserts banner. “People are simply becoming more conscious of what they put into their bodies, and how what they eat impacts the earth and those we share it with.

The longest-lived people in the world have a predominantly plant-centric diet, so this lifestyle certainly stands us in good stead for the future,” said Glucina. LIVELY Desserts are the first of their kind and Glucina’s carefully curated range features four products: Espresso Zest, Dark Mint, Mango Lassi and Banana Cacao. Somewhere between an ice cream and a cake, they taste purely indulgent, yet are made from natural ingredients. For more information www. ascensionkitchen.com.

Holland House Rollmops And Herrings

The Holland House range of chilled fish and seafood products are sourced from carefully selected European producers. The Holland House fish range includes Matjes Herring Fillets, Rollmops and Bismarck Herrings. They come packed in marinades and sauces that have been especially chosen for the Australasian market. To order, contact Eurodell on 09 836 8595.

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pure innovation April 2017

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CONVENIENCE MATTERS Highlighting Issues and Changes within the C-Store Channel Dave Hooker

Executive Director NZACS

Like global warming, the effects of regulation present a slow, but creeping threat to convenience store businesses across the country.

This is even more the case when it comes to regulation on tobacco products, which it seems, is now being utilised as a case-study in how to regulate other consumer products.

Take the much talked about goal of a Smokefree Aotearoa 2025. Some groups like Smokefree Aotearoa state “it’s not about banning smoking.

It’s about taking action against tobacco use so that by 2025, hardly anyone will smoke”. That hardly anyone will smoke essentially aims to see smoking incidence down to around the 5% of the adult population mark.

Current Smoking rate = Current smokers (have smoked more than 100 cigarettes in lifetime and currently smoke at least once a month)*

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To nudge the country (and its smokers) along, the Government continues to progress a number of tobacco control initiatives, including; • protecting children from exposure to tobacco marketing and promotion • reducing the supply of, and demand for, tobacco • providing the best possible support for quitting.

It is the area of reducing supply and demand that one of the most aggressive measures takes place – the annual 10% excise tax increase introduced in 2010.

This has taken to retail price of a 20 pack of premium cigarettes from around $10 in 2010 to $22.00 in 2017 and around $45.00 per pack by 2025.

It is no wonder talk of a thriving black market is becoming more common.

SO WHAT DOES THIS MEAN TO THE C-STORE INDUSTRY?

Tobacco represents in excess of 50% of sales (excluding Lotto) in many c-store outlets. For the corner dairy that does not have the benefit of other profit centres such as fuel sales, workshops, carwashes, or cafes like many organised fuel chains, the threat is immense.

Add to this the ever increasing cost of working capital and many

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* Annual Update of Key Results 2015/16: New Zealand Health Survey - Ministry of Health

businesses are fighting a rising tide of pressure.

The unintended consequence of this ever increasing excise regime is the well-publicised and ongoing incidence of c-store robberies across New Zealand. A week does not go by without a media report of an aggravated robbery against a small retailer. In one case, a Christchurch store has been robbed eight times in seven weeks with tobacco being the primary target.

It’s not as easy as “stop selling cigarettes”, as many independent dairies would find the business model

without tobacco products to be unsustainable. These retailers need help.

The New Zealand Association of Convenience Stores (NZACS) works with government agencies to represent the interests of both retailer and supplier members.

To join or learn more about NZACS go to www.nzacs.com n

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Marlborough Garlic Pepperoni Italian New York Cut Kaitaia Fire Chorizo

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Contact Regional Health Ltd. info@regional.co.nz | 0508 734 466 | 021 770 155

April 2017

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www.anuga.com

TASTE THE FUTURE

Winemaker Kevin Judd registered the name Greywacke in 1993 with the intention of one day using it on a wine label of his own. In 2009, his desire to do his own thing won out and he decided to start Greywacke. He was met with immediate success. The name ‘Greywacke’ was a nod to the prevalence of rounded greywacke stones found in the soils of Kevin and wife Kimberley’s first Marlborough vineyard in Raupara.

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Judd didn’t particularly start out as a fan of wine itself. “As a young man interested in chemistry and art I was fascinated with the combination of diverse elements in the wine making process,” he said. While Judd was not a wine drinker himself, he chose to pursue a degree in winemaking at Roseworthy Agricultural College in Australia. He still retained his love for art and has developed his career as a photographer alongside his winemaking pursuits.

Greywacke generally aims for riper fruit from lower-yielding vineyards, something which Judd believes sets them apart from other winemakers in the region. “We also use a large amount of wild fermentation,” he explains.

The Greywacke label is based primarily on Sauvignon blanc and Pinot noir, with the Sauvignon blanc being produced in two distinct styles, with a business focus is on the restaurant trade and fine wine retail industry. “In both the on-trade

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Anuga_2017_Anzeige_supermarketnews_NZ_Half_Page_102,5x312mm_GB.indd 1

20.10.16 10:21

and in fine wine retail you have a greater concentration of passionate, knowledgeable individuals who recognise what we’re trying to achieve and can more easily convey this to the end consumer,” said Judd.

Greywacke now exports to over 30 different counties, and has experienced steady growth. “For a small team this keeps us incredibly busy,” said Judd.

“We’re just about at the point where we’ll have to ease back on finding new markets.”

Although winemaking can be the most difficult of professions, Judd enjoys the diversity it offers, and the fact that you follow the wine through the whole cycle.

“You create a product from something that you farm, package it and send it to the market,” he says.

“Then you sit down with the people who are buying your wines, to drink and talk with them about the wine that you have created. It’s a truly unique and satisfying process.” n

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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

April 2017

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The “NEW Lindor Mango & Cream” has a smooth Lindt white chocolate outer encasing an irresistibly smooth Lindor Mango filling.

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