SupermarketNews Magazine | May 2021

$

10.95

May 2021 • Vol. 14 • No. 04

key insights (see page 14) #HEREFORNZ Foodstuffs North Island has announced a commitment to its new South Auckland neighbourhood which includes a twoyear financial contribution and monthly product deliveries to local community organisations Buttabean Motivation and Māngere Budgeting Services.

The co-op’s commitment includes a $50,000 financial contribution over two years and monthly product deliveries from Foodstuffs’ Landing Drive DC for both Buttabean Motivation and Māngere Budgeting Services. It also builds on the ongoing support the two community organisations already receive from two Foodstuffs’ South Auckland stores, PAK’nSAVE Manukau and PAK’nSAVE Māngere.

The partnerships were announced at Foodstuffs North Island’s formal official opening of its Landing Drive Support Centre and Distribution Centre campus at Auckland Airport with distinguished guests including Honourable Mayor Phil Goff and Honourable Aupito William Sio, and a performance by Māngere Bridge School.

“Every single New World and PAK’nSAVE store regularly support at least one food bank or food rescue organisation in their local community,” said Chris Quin, CEO of Foodstuffs North Island. “Their ongoing commitment to these organisations ensures the community groups on the ground feeding New Zealanders have surety of support and supply of much needed product.

FSNI Board Chairman Dean Waddell, Mayor Phil Goff, HMP Aupito William Sio, FSNI CEO Chris Quin.

The co-op, and roughly 900 of our DC and support centre team, are now homebased in South Auckland at our new Landing Drive campus, so we felt it was an important responsibility for us to build on stores’ ongoing commitment and support in their communities and to demonstrate our commitment to our new community.”

“We work tirelessly to ensure every individual who asks us for a food parcel is given a food parcel, but sometimes, we have to turn people away because we simply don’t have enough grocery essentials to give them,” said Dave ‘Buttabean’ Letele, CEO of Buttabean

Motivation Foodbank. “Just two months ago, we did a food bank drive with PAK’nSAVE Manukau which saw their generous customers donate what they could to feed their community, which was then matched up to $10,000 by the store. The ongoing support we receive from PAK’nSAVE Manukau, coupled with the long-term support from Foodstuffs North Island, will allow us to feed more people who would otherwise go without – it’s as simple as that.”

“We exist to support South Aucklanders and the wider Māngere community,” said Darryl Evans, CEO of Māngere Budgeting Services. “It’s

incredibly humbling to be one of the beneficiaries of Foodstuffs North Island’s long-term commitment to the Māngere community. Much like our clients who live hand to mouth, we operate in a similar fashion, so to have surety of product and financial support will enable us to scale our services, feed more people and help South Aucklanders who have nowhere else to turn.”

Quin finishes that the partnership is part of the co-op’s #HereforNZ promise which has a strong focus on making sure New Zealanders have access to healthy and affordable food so they can flourish and get more out of life. n

HI-CHEW TO SUPPORT MAJOR RETAIL EXPANSION

The Power of Cash in Perpetual Motion

Hi-Chew has rolled out a new website in both Australia and New Zealand to help drive customers to hundreds of new retail channels. In New Zealand, approximately 140 Countdown stores have begun ranging 100g Original Mix,

100g Tropical Mix, and 90g Sweet & Sour Mix. Foodstuffs has ranged the candy for several years, so Hi-Chew will now be available in most major outlets nationwide.

Based on steadily increased sales in both markets, Hi-Chew parent company Morinaga is planning

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to launch additional flavours and products this year. Sales in FY20 tripled compared to FY17, and are on track to achieve a record jump this year.

“I’ve watched major sales growth for Hi-Chew in various markets, but what we’re seeing here is something new,” said Terry Kawabe, managing director of Morinaga Asia Pacific Co. “Young people in particular are eager to get our products.”

Foodstuffs Expo 2021 Stand 101, Claudelands Event Centre, Hamilton Wednesday 12th May from 8.30am to 4.30pm Thursday 13th May from 9.00am to 2.00pm

Hi-Chew has been supporting retailers with an ever-expanding marketing program, including streaming TV channels as well as YouTube, Facebook and Instagram.

The brand was created in 1975 by Morinaga & Co., Ltd., one of Japan’s “Big 4” confectionery companies. It is the best-selling soft candy in Japan, and has been offered in more than 170 flavours in markets worldwide. n May 2021

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May 2021 • Vol. 14 • No. 04

key insights (see page 14) #HEREFORNZ Foodstuffs North Island has announced a commitment to its new South Auckland neighbourhood which includes a twoyear financial contribution and monthly product deliveries to local community organisations Buttabean Motivation and Māngere Budgeting Services.

The co-op’s commitment includes a $50,000 financial contribution over two years and monthly product deliveries from Foodstuffs’ Landing Drive DC for both Buttabean Motivation and Māngere Budgeting Services. It also builds on the ongoing support the two community organisations already receive from two Foodstuffs’ South Auckland stores, PAK’nSAVE Manukau and PAK’nSAVE Māngere.

The partnerships were announced at Foodstuffs North Island’s formal official opening of its Landing Drive Support Centre and Distribution Centre campus at Auckland Airport with distinguished guests including Honourable Mayor Phil Goff and Honourable Aupito William Sio, and a performance by Māngere Bridge School.

“Every single New World and PAK’nSAVE store regularly support at least one food bank or food rescue organisation in their local community,” said Chris Quin, CEO of Foodstuffs North Island. “Their ongoing commitment to these organisations ensures the community groups on the ground feeding New Zealanders have surety of support and supply of much needed product.

FSNI Board Chairman Dean Waddell, Mayor Phil Goff, HMP Aupito William Sio, FSNI CEO Chris Quin.

The co-op, and roughly 900 of our DC and support centre team, are now homebased in South Auckland at our new Landing Drive campus, so we felt it was an important responsibility for us to build on stores’ ongoing commitment and support in their communities and to demonstrate our commitment to our new community.”

“We work tirelessly to ensure every individual who asks us for a food parcel is given a food parcel, but sometimes, we have to turn people away because we simply don’t have enough grocery essentials to give them,” said Dave ‘Buttabean’ Letele, CEO of Buttabean

Motivation Foodbank. “Just two months ago, we did a food bank drive with PAK’nSAVE Manukau which saw their generous customers donate what they could to feed their community, which was then matched up to $10,000 by the store. The ongoing support we receive from PAK’nSAVE Manukau, coupled with the long-term support from Foodstuffs North Island, will allow us to feed more people who would otherwise go without – it’s as simple as that.”

“We exist to support South Aucklanders and the wider Māngere community,” said Darryl Evans, CEO of Māngere Budgeting Services. “It’s

incredibly humbling to be one of the beneficiaries of Foodstuffs North Island’s long-term commitment to the Māngere community. Much like our clients who live hand to mouth, we operate in a similar fashion, so to have surety of product and financial support will enable us to scale our services, feed more people and help South Aucklanders who have nowhere else to turn.”

Quin finishes that the partnership is part of the co-op’s #HereforNZ promise which has a strong focus on making sure New Zealanders have access to healthy and affordable food so they can flourish and get more out of life. n

HI-CHEW TO SUPPORT MAJOR RETAIL EXPANSION Hi-Chew has rolled out a new website in both Australia and New Zealand to help drive customers to hundreds of new retail channels. In New Zealand, approximately 140 Countdown stores have begun ranging 100g Original Mix,

100g Tropical Mix, and 90g Sweet & Sour Mix. Foodstuffs has ranged the candy for several years, so Hi-Chew will now be available in most major outlets nationwide.

Based on steadily increased sales in both markets, Hi-Chew parent company Morinaga is planning

to launch additional flavours and products this year. Sales in FY20 tripled compared to FY17, and are on track to achieve a record jump this year.

“I’ve watched major sales growth for Hi-Chew in various markets, but what we’re seeing here is something new,” said Terry Kawabe, managing director of Morinaga Asia Pacific Co. “Young people in particular are eager to get our products.”

Hi-Chew has been supporting retailers with an ever-expanding marketing program, including streaming TV channels as well as YouTube, Facebook and Instagram.

The brand was created in 1975 by Morinaga & Co., Ltd., one of Japan’s “Big 4” confectionery companies. It is the best-selling soft candy in Japan, and has been offered in more than 170 flavours in markets worldwide. n May 2021

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For more details, see “W

What’sNew” on page 27.

contents

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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

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food& grocery COUNCIL NEW ZEALAND

www.fgc.org.nz

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This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2021

CHAIRMAN PUBLISHER GENERAL MANAGER EDITORIAL DIRECTOR EDITOR ADVERTISING SALES SENIOR DESIGNER GRAPHIC DESIGNER

ISSN No.

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

1173-3365

Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland. PO Box 37140 Parnell, Auckland Tel (09) 3040142 Fax (09) 3772794

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food& grocery COUNCIL NEW ZEALAND

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

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

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

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

opinion

THE SECRET TO BEING

Chosen

breakthrough isn’t the most obvious.

Take Farrah’s, for example. Their wraps are the product of true passion and commitment, excellent and authentic in every way. As a way to grow sales and share, a taste and authenticity angle seemed tempting.

But what really delivered was inspiration. Our audit discovered consumers didn’t have much of a repertoire when it came to using wraps. So we broke new ground with their packaging, partnering with the photographer, food stylist and the pack producer to deliver something unique.

We identified that consumers love seeing the product within. What we managed to do was pull this off while overlaying mouthwatering food photography, inspiring people to grab the package and recreate the same at home.

It worked. Sales and share got a healthy tick upwards, strengthening the platform to launch successful new ranges. Including Farrah’s Mexican lineup that we’ve just redesigned.

BABIES AND BATHWATER

“Amid ferocious competition, how do some brands get chosen over others? Jenny McMillan of Brother Design shares some insights on achieving success for new and established brands.

Jenny McMillan

Business Development Director, Brother Design

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eaders of this Expo-inspired issue will all share a common goal.

It’s about being chosen, and it’s a relentless challenge. Whether for space on shelf or in a consumer’s shopping basket, the fight to be noticed, deemed attractive and, ultimately, selected defines FMCG brands’ success.

It’s not easy. New Zealanders are innovative and entrepreneurial, existing in a country capable of producing amazing food and beverages in quantity.

The grocery sector is bursting with new products and brands vying for attention.

Getting noticed, let alone chosen,

becomes an enormous task.

It’s tough for established brands, too.

With hordes of innovators snapping at their heels reinvention is essential.

At Brother Design, we are privileged to work with clients big and small to improve their chances of success. And some common themes emerge when it comes to being chosen.

THE BREAKTHROUGH MOMENT Brother’s audit process always reveals interesting insights, but sometimes the

For established brands, it’s essential to identify the elements that are its true signals to consumers before embarking on a design revamp.

Delmaine’s Mediterranean-inspired range is a familiar sight in stores, known for its great pasta and sauces.

As the range expanded, maintaining a cohesive look became harder. So, with significant new investment in plant and products coming up, Delmaine asked us to review and update their design.

Our audit revealed those elements that are instantly recognisable as Delmaine. It’s an iconic brand, so to continue being chosen by consumers it had to retain them.

It’s the same with several other clients where changing a pack’s look has to be instantly still recognisable to customers. Sensitive redesign respects this, understanding that getting chosen isn’t the same as getting noticed.”

Want to know more about the art of getting chosen through design? Contact Jenny McMillan on 021 193 2141 or via jenny@brotherdesign.co.nz. n

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opinion

WORKING AS A

team

There is no doubt the main reason the food and grocery sector was able to ensure New Zealanders were able to get through the COVID-19 lockdowns of the past 12 months or so with very little disruption to vital supplies was due to teamwork.

Katherine Rich

Chief Executive NZ Food & Grocery Council

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hat is, teamwork both inside our food and grocery manufacturing and importing companies and our supermarkets, and teamwork between those companies and the supermarkets.

It was teamwork that ensured all parts of the supply chain – from farmers, packers, manufacturers, suppliers, logistics workers, merchandisers and supermarket staff at all levels – were working efficiently and with enough staff willing and able to work through the lockdowns, often at personal and family cost and risk.

The Food & Grocery Council, Woolworths NZ, Foodstuffs North Island and Foodstuffs South Island and various government organisations formed another team overseeing it all and looking for problems before they arose. It was due to all this that the few issues shoppers seemed to have was with toilet paper and hand sanitiser, and that was due to a rush on those items rather than shortages.

Working in teams is what FGC is good at.

What many people don’t realise is a large part of our success is due to eight working groups made up of members who do a lot of the heavy lifting behind the scenes. These groups form a big part of our engine room.

They are: Industry Relations – works with supermarkets on industry issues and supply chain; Health & Regulatory – comprise technical experts from the membership and oversees legislation and issues of food safety, nutrition, marketing etc; Talent & Diversity – promotes the industry as a great place to work and builds diversity;

Health & Safety – a joint group with retailers, focused on workplace safety; Membership Services – organises education, mentoring and networking events; Sales & Merchandising – represents outsourcing organisations; Export – highlights issues, promotes ideas; Sustainability – focuses on recycling and waste issues across the industry.

They all report to and advise the FGC Executive and the Board as and where required, but most of the time they have their heads down solving issues and coming up with initiatives to make the industry go faster.

The newest of them is the Sustainability Committee. It was formed in 2019 to tackle the many issues across the sector and took an immediate focus on driving packaging sustainability.

Its six sub-committees and their aims are:

PLASTICS: Maximising positive changes away from the use of the most damaging plastic types. Its focus is on identifying how much plastic is used, increasing reuse and recycling, and reducing the amount of virgin plastic by increasing use of recycled content. It’s designing an extended producer responsibility scheme for plastic packaging as part of work towards a priority product scheme, and provides guidance to members on plastic consumption.

COMPOSTABLE: Has assessed the feasibility of introducing compostable products for commercial composting or home composting, and identified the roadblocks and what needs to happen before compostable products

are introduced into households, and recommended this is “Not for Now”. It is working to educate FGC members, collaborating with the supermarket companies, and advocating for government investment.

BEVERAGE CONTAINER (Container Recovery Scheme): Provided input to the Governmentled group tasked with designing a deposit scheme to minimise the cost while maximising the recovery and recycling of containers, though it wasn’t part of the group.

PAPER: Working with paper recyclers and processors to identify the grades of paper being used and to reduce the gap between imported fibre and the use of recovered fibre. Is providing guidance to members about use of paper. Supported the Government’s infrastructure gap analysis work.

METAL RECYCLING: Aiming to maximise kerbside collection of consumer metal packaging and components. Members include supermarkets, the metal recycling industry, and the Sustainable Business Network.

LABELLING: Focusing on the implementation of the Australasian Recycling Label in New Zealand.

This work is being driven at speed by its high-powered leadership, which includes Nestle CEO Christian Abboud, as Chair, and sustainability expert Lyn Mayes, of Mad World, as a special adviser.

It’s a great example of how FGC members are working together to do their bit for the environment. n

opinion

TIME FOR THE GLASS PACKAGING INDUSTRY TO STEP UP “If I were only able to give the glass packaging industry two pieces of advice it would be Government regulation is coming, and, you can play a significant role in how it looks and works, but only if you act soon.

Rob Lanford CEO, The Packaging Forum

N

ew Zealand has the fourth highest per capita level of waste to landfill in the OECD, and it has become increasingly obvious Government sees regulation as the solution to ensure packaging producers play their part in improving the country’s record.

From the single-use plastic bag phase-out, to the regulation of singleuse plastic packaging as a priority product, the proposed phase-out of some plastic types, and a container return scheme currently under

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Typically, well designed schemes also achieve high recovery and recycling rates. Norway for example achieves a 93% recovery rate for container glass through a regulated kerbside system, while operating a container return scheme for some other materials. consideration, the signals are clear Government regulation is inevitable.

The Glass Packaging Forum (GPF), operated by The Packaging Forum, and the industry members it represents recently took steps to front foot the regulation of container glass in New Zealand by requesting a co-design process with Government to transition from a voluntary to a regulated product stewardship scheme under the priority products framework.

We believe this to be a less complex, more effective solution for glass than the proposed container return scheme Government is currently considering.

The GPF, operates the country’s only voluntary, Governmentaccredited product stewardship scheme for glass bottles and jars. And while the scheme achieves an enviable recovery rate of 75% of all glass to market, we know even more can be achieved through regulation.

Regulated schemes see industry take responsibility for the end-of-life solutions for the products it makes, imports or sells. Typically, well designed schemes also achieve high recovery and recycling rates. Norway for example achieves a 93% recovery

rate for container glass through a regulated kerbside system, while operating a container return scheme for some other materials.

This doesn’t however mean industry will or should simply be a passive observer in the process.

Quite the opposite. Its knowledge of the material, its challenges and opportunities, and the supply chain as a whole means industry is best placed to help design regulated stewardship schemes which produce the best environmental outcomes, focus on highest recovery and recycling rates, and are cost effective for all stakeholders.

There really isn’t time to sit on our hands. Under the Act the declaration of a priority product requires the establishment of a regulated product stewardship scheme within three years.

The timeline for reaccrediting existing, voluntary schemes under a regulated framework is just one year.

The time is now for industry to act – to join Government, communities and wider stakeholders in advancing sustainable packaging in New Zealand through regulated stewardship.” n

PROUDLY SUPPORTING

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Lewis Carroll

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insights FAMILY, THE MOST IMPORTANT INGREDIENT

BACK TO when the dining table wasn’t reserved just for special occasions. When Dad jokes were the only deliveries made at dinner. And when conversation and connection were generously served at mealtime.

The team at Farmland reckon the best times are often had around the table, not the telly, and that dining out should simply mean eating on the back deck.

Because deep down, Kiwis don’t want fancy – they want fulfilling.

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Nourishing honesty, best prepared by a loving hand and heart with thanks paid in full via a hug from your littlest.

Let’s get back to what truly matters and remember that eating is made for moments, made better with the most important ingredient: family.

It’s Just Plain Good.

From its humble beginnings in 1964 to where the business is now and going forward as a business, their

mission is bringing family together through their passion for food.

After 57 years in business, they are proud to remain family-owned and with the fourth generation recently joining the company, and remain as passionate as ever about bringing quality smallgoods to the New Zealand public.

Founded by the Davis family, Farmland Foods employs 120 local staff based on the family farm in Bulls, Rangitikei.

Still managed by generations of passionate family members and a loyal and skilled team committed to quality and innovation they take great pride in selecting the best quality meats and preparing them ready for your enjoyment.

Come along and see Farmland Foods at the Foodstuffs Expo. Hall 1, Stand 153.

So, from their family to yours, enjoy! n

KIWI MAMAS SET SIGHTS ON $2b LIQUOR RETAIL MARKET

WEST AUCKLAND’S all-women brewing team, Liv McGregor and Rene Schliebs are creating their own unique shelf in the beverage fridge with their Happy Hour Hard Kombucha, an alcoholic version of traditional kombucha brewed using a double fermentation process.

Happy Hour Hard Kombucha is one of only a few double fermented alcoholic kombuchas made in Aotearoa. With four years of experience brewing their non-alcoholic kombucha, (or fermented black tea), under the Mama’s Brew Shop brand, the team are confident they have the product, the skills, technology, and distribution channels to take on the alcohol market.

Brewed up in response to changes in social drinking patterns amongst their target millennial market. McGregor said the shift towards conscious consumerism has led their product development.

“People are becoming much more aware about what they are putting in their bodies and how their purchases affect themselves and the world around them. These consumers are looking closely at product ingredients - carefully

considering their provenance as well as their relationship to the environment.

We wanted to create an interesting, complex, more conscious alternative for those consumers, and for ourselves!” said McGregor.

The growth of the Hard Kombucha market overseas, led by the US, suggests that this is a trend that is here to stay. Hard kombucha still comprises only a small share of the $1.8 billion kombucha category in the US, according to trade group Kombucha Brewers International, but its sales have grown from USD$1.7 million in 2017 to more than USD$12 million in 2019, and are expected to rise exponentially over the next five years.

“Happy Hour Hard Kombucha delivers great flavour with less than 1g of sugar per can. We’ve found it’s a great option for people who want to make the most of Saturday night AND Sunday morning.”

Unlike RTDs which use a spirit base, the alcohol in Happy Hour naturally occurs during the double fermentation process. Schliebs added Champagne yeast to the Mama’s Brew Shop organic

kombucha formulation of green tea, sugar, premium botanicals and a SCOBY (symbiotic culture of bacteria and yeast). The Champagne yeast turns the sugars in the kombucha into alcohol, with a resulting ABV of 4.5%.

Current flavour combinations include Lemongrass and Ginger, and Lavender and Hibiscus.

“Effectively if you are to put this into wine speak, a kombucha RTD is like having a glass of sparkling grape juice with vodka added, while a hard kombucha is like having a glass of sparkling wine. The double fermentation produces a more natural, refined product,” said Schliebs.

As a brewed product, Happy Hour Hard Kombucha is able to be sold in supermarkets, a distinct advantage over the spirits-based competition.

“We are supplying Farro Fresh stores in Auckland and select New World’s around the country. This is in addition to online sales and our wholesale supply to restaurants and bars, in both cans and kegs,” said McGregor.

Schliebs is a nutritionist and medical herbalist who takes charge of product development while McGregor comes from a background in marketing and

sales. The pair credit their combination of skills and the resilience that they have developed as young parents with their success to date.

“Liv and I approach our work from very different perspectives, but our combined passion for creating high quality kombucha products brings us together and our resilience built up in the face of the day-to-day parenting juggle has helped us build a strong culture within our company.

“Caring for each other and our families is at the heart of everything we do. Whether it’s the way we drink booze, or the way that we don’t, Happy Hour Hard Kombucha and Mama’s Brew Shop Kombucha is our way of sharing our love of fermented beverages with all Kiwis,” said Schliebs. n

N E E R e b G to

A more sustainable range Food Care and Waste Disposal

New Glad to be Green range of authentically sustainable products, created to give better solutions in the home.

Find out more at glad.co.nz/glad-to-be-green/ May 2021

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insights INTRODUCING TOKYO FOOD CO

IF YOU’VE EATEN out at a Japanese Restaurant, bought takeaway Sushi or sent your kids to school with Edamame in their lunchbox, then there’s a good chance Tokyo Food has reached you – we hope the experience was a good one! Japanese Cuisine has been gaining in popularity over the last decade and Tokyo Food has been growing alongside.

General interest in the cuisine (with its healthy image) has created an increased demand and corresponding increase in retail items available for customers.

A quick glance at the international section in supermarkets will reveal as much. At Tokyo Food, we are happy to be riding this “wave of love for Japanese Food”. We feel that the offering of cooking condiments is much better than it used to be, and that the public should now be able to create most of their favourite dishes with the products available in mainstream supermarkets.

Being a part of this process has been exciting and rewarding, but we also feel humbled to be in this position.

There’s a responsibility that comes with

supplying food and we take it seriously.

Let’s be honest though, a diet of seaweed, edamame and soba noodles alone won’t tickle everyone’s fancy. We appreciate that we all need a treat now and then, so we’ve branched out in recent years, to reach the “other” food groups.

Some of our products that you might recognise include the Hi-Chew candy range, Yukimi Ice Cream, Rice Nibbles, Rice Moments, Mogu Mogu, Japanese Beers (such as Orion and The Premium Malts) and Japanese Sake in the Liquor Department.

There are also a few new ranges which will be available soon. One is the Baby Star Noodle Chips which feature in this edition of Supermarket News. We are very excited at the arrival of these, as they’re a loved brand from Japan which we’re hoping to introduce to New Zealanders.

We are huge fans and hope that you will be too! Other items to look out for are our new range of Richy Waffle Cookies and the latest addition to the Rice Nibble family - Black Pepper which will grace shelves soon.

You may have seen a few of our recent product intros in the Supermarket News – examples include Hi-Chew, Takara Sake and the Mogu Mogu drink range. We also hope that you’ll get a chance to try some of our products as we launch into demo campaigns in selected stores.

If you don’t know us yet, but are interested in some of the products mentioned, please feel free to get in touch. We have a friendly team who will be happy to listen to your needs and, hopefully, find the right products for you and your customers.

For all enquiries, please contact order_retail@tokyofood.co.nz and we will be in touch. n

CONFOIL BAKERY PRODUCTS

Confoil offers an extensive range of products to the baking industry including parchment muffin wraps, decorative paper baking moulds, vegetable parchment flan trays and baking paper.

Our muffin wraps are perfect for promoting your muffins and cakes. The stock lines include both plain and printed varieties in white or brown and seasonal prints are also available. These muffin wraps can be customised with your logo and corporate colours, but minimum quantities do apply.

The exquisite Italian-made Novacart decorated paper-baking moulds can be used in either the microwave or oven and they hold their shape during the cooking process. The perforated bases eliminate excess moisture allowing you to bake and serve in the mould.

Manufactured to accredited standards, with all relevant food packaging certifications you can be safe in the knowledge that the packaging is clean and hygienic.

Freephone: 0800 107 620 | Email: info@confoil.co.nz | www.confoil.co.nz I

COPD_Bakery_Products_210x155mm_SupermarketNews.indd 1

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OUR CONNECTION TO THE LAND AND SEA IS AT THE HEART OF OUR IDENTITY AS MĀORI. FOOD AND HOSPITALITY UNDERPIN OUR WAY OF LIFE.

KONO IS THE HOME OF TOHU WINES, HOP FEDERATION, ANNIES AND MORE. WE ARE WINE MAKERS AND BREWERS, FARMERS AND DOERS, HORTICULTURISTS AND TECHNOLOGISTS, SALES AGENTS AND AGENTS OF CHANGE, MARKETERS, AND DREAMERS TOO.

SCAN HERE TO FIND OUT MORE ABOUT THE BRANDS IN OUR KONO

insights DISCOVER WHAT REAL CHOCOLATE TASTES LIKE

THE TEAM at Solomon’s Gold hand select its best organic cacao beans from the pristine Solomon Islands, and handcraft them right here in New Zealand to create its delicious and healthy chocolate range of products.

Packed full of superfood antioxidants and free from dairy, gluten, nuts and soy, Solomon’s Gold chocolate is a decadent taste sensation that will leave consumers discovering joy in every bite.

Its hand-crafted chocolate contains the bare minimum of ingredients, simply premium cacao and sugar sap sugar. For its range of flavoured bars, the team only add natural flavour oils – nothing else.

It’s what they don’t put into their chocolate that makes them stand out from other brands.

Solomon’s Gold chocolate is proudly vegan and paleo as well as

allergen free (free from dairy, gluten, nuts, soy and cane sugar). Made using the finest Single Origin Cacao and proudly hand-crafted in New Zealand, the brand continues to support Solomon Island cacao communities. n

natural beaut y FROM WITHIN

PREMIUM

PURE MARINE COLLAGEN

Sales: Surge SMC 0800 949 333 Manufacturing: Hansells Masterton 0800 467 539

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BEAUTY FROM WITHIN

BEAUTIFUL SKIN on the outside starts with a healthy foundation inside.

SCULPT Pure Marine Collagen is made from 100% pure fish collagen with added Vitamin C and Zinc to aid optimal skin structure and contribute to the maintenance of hair and nails.

Added Magnesium helps to reduce tiredness and fatigue. Designed to fit your daily routine in a convenient re-sealable pouch so you can take it anywhere with no mess, no fuss and no spills.

Horleys is proud to present these 4 delightful new variants of Superior Type 1 Collagen products branded under the SCULPT “intelligent well-being” range.

Flavoured products are known as Chocolate Indulgence, Vanilla Radiance, Forest Berry Glow and the unflavoured is simply, Natural. With between 85-99 grams of pure fish collagen per 100g pouch, these products are the Rolls Royce of collagen and yet very affordable.

Dairy free – Soy Free- Gluten Free - Pescatarian Friendly and Bioavailable which enables optimal absorption.

Manufactured right here in New Zealand by Hansells Masterton (owner of Horleys) Contact your local Surge SMC Territory Sales Manager for further information. n

EARLY DINNER MEANS LATE SNACKS

By Ayisha Koyenikan, Global Food and Drinks Analyst, Mintel “For some consumers, the threat of the virus, and for many, sheer boredom, has prompted a shift to an earlier dinnertime now that evening commutes have been removed and many afterwork/school activities are yet to restart.

This change in behaviour presents an opportunity for cookie and cracker brands as earlier dinners could create more demand for late evening snacks.

COVID-19 accelerated an already growing ‘hyper-nesting’ trend As observed by UK food delivery app Just Eat, Brits have shifted to earlier meal times during lockdown.

Consumers who have been forced to ‘stay at home’ have adapted to making the most of the situation, enjoying ‘big nights in’, hunkering down in the comfort of their homes and finding shared activities such TV marathon sessions to enjoy.

As technology drives ‘hometainment’, and a more anxious generation Z (born between 1995-2007) emerges,

time spent at home keeps rising. A recession will accelerate this pre-existing cocooning trend, heralding the era of ‘hyper-nesting’. Against this backdrop, cookie and cracker brands should not miss the opportunity to position themselves as the ideal snacks for evening sharing and treating, fighting against strong competition for evening/ social snacks from options such as crisps and popcorn.

Help stressed home-workers unwind and rest Mintel wrote about the ‘Bedtime Biscuits’ opportunity at the start of 2019; hectic modern lifestyles were creating a market for nighttime products helping people calm down before bed, sleep better and restore the body whilst at rest. The anxiety and stress unleashed

by COVID-19 make this an even bigger opportunity now.

Stress and sleep claims remain niche, Continued on page 20.

restore.co.nz

The New Zealand Bone Broth revolution starts

here

Growing awareness of health and wellbeing is driving sales of Drinking Bone Broth around the globe. Following in the footsteps of the Kombucha revolution, it’s now a US$3 billion+ market with a CAGR (compound annual growth rate) of more than 4.5%.

Greenlea Premier Meats has developed the Restore range of grass fed beef and free range chicken broths to deliver the tastiest and most beneficial drinking broths for New Zealand consumers.

Join us in leading the Bone Broth revolution in Aotearoa.

May 2021

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insights Continued from page 19.

with less than 1% of global food and drink launches making such claims in 2020. But this is an area that is growing year-on-year from a low base. The pandemic could mean ‘first movers’ amongst established cookie/cracker brands are pushing on an open door.

The ability to make stress and sleep claims varies greatly by region – for example, there is just one EU approved health claim for sleep: melatonin.

Utilising ingredients that consumers link to relaxation is another route, like this Verbena product containing lavender, as well as niacin.

Verbena Mini Biscuits with Lavender and Blueberry Pieces (Hungary). Source: Mintel GNPD

Disrupt packaging and format to position cookies and crackers as evening treats

Although special occasions like birthdays and anniversaries were spent by many in some form of lockdown in the past year, some innovative treat and

snack formats have emerged from this difficult time, helping consumers make the most of in-home sharing occasions with the ones they love.

This M&S “After dinner” mint chocolate box, for example, opens into a mini table and reduces the distance from mouth to box, making it a very convenient and premium treat.

for in-home drinking occasions.

Snacks specifically developed for consumption with alcohol could find favour in the months and years to come.

For example, Glico’s Japanese biscuit brand Pocky’s Ruby Goddess Sticks are to be dunked into red wine and is endorsed by alcohol brand Suntory Wine Ltd. Ruby Goddess ChocolateCoated Biscuit Sticks (Japan). Source: Mintel GNPD

Marks and Spencer After Dinner Mint Chocolates (UK).

Source: Marks and Spencer

Develop snacks for specific evening activities Snack brands could innovate packaging to elevate snacks into premium sharing options in front of the TV, target gamers with products that don’t detract from gameplay, and pair snacks to alcoholic/non alcoholic drinks

With the trend towards alcohol moderation growing, especially amongst younger consumers, snack brands could create snacks that pair specifically with low-/non-alcoholic drinks.

Suggesting pairings with alcohol also makes the categories less reliant on hot drink pairings, which have a seasonal component.

Snacks will play a key role in at-home entertaining occasions post-pandemic

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The premium bag format makes these crackers interesting. This limited-edition product has been hand-baked in small batches by artisan bakers, and is said to be perfect for snacking, sharing or dipping.” n

THREE PACK

Slices of premium, gourmet, "Kiwi As" Custard Squares.

Approx. weight 450g Keep Frozen -18 C or below.

Thaw Before Serving.

See Back for Instructions.

Order direct: 0800 336 432 or visit www.denheath.co.nz

20

Aldi Artisan Baked Somerset Cheddar Crackers.

Source: Mintel GNPD

COVID-19 vaccines are rolling out

SIX PACK

1 Caramel Choc Ripple Cheesecake 1 Summer Fruits Cheesecake 2 Original Custard Squares 1 Zesty Lemon Cheesecake 1 Gourmet Chocolate Custard Square Approx. Weight 280g

globally, heralded as our vehicle back to ‘normality’. It is likely, however, that we will live with the threat of infection and social distancing for some time, and many consumers will still feel nervous to dine out.

Once socialising indoors is allowed, some guests might prefer to host a handful of guests at home than eat out in a group, and when they do host at home, snacks have a huge role to play. Here, premium, shareable cookies and cracker products will come into play.

Come and see us at

Stand #509

LIGHT

DArK

insights Key findings in the report include:

HUGE STRIDES FOR ORGANIC THE ORGANIC sector in Aotearoa New Zealand continues to grow rapidly to meet growing demand from consumers seeking positive health and environmental benefits both in New Zealand and around the world, said Organics Aotearoa New Zealand (OANZ) chief executive, Viv Williams.

Releasing the Organic Sector Market Report 2020/21, Williams said while the growth from 2017 was heartening, the research also identified challenges facing the sector, as well as the fact that even greater gains can be achieved for the New Zealand economy by enabling the sector to grow even faster.

The research showed that OANZ’s co-ordination of a NZ Organic Sector Strategy was timely, as was the Organic

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Products Bill now before Parliament, to help promote a scaling up of the New Zealand organic sector in the coming years.

“What is clear is that the work going on in the organic sector fits well with the government’s July 2020 ‘Fit for a Better World’ strategy to accelerate the economic potential of New Zealand primary sector while meeting our social and environmental aspirations,” said Williams.

“But the organic sector really needs to scale to have an impact.

By developing our industry strategy and by engaging with government, we see an enormous opportunity to play an important part in this value acceleration.”

• The sector is worth around $723 million in 2020 up from $600 million in 2017.

• Organic dairy products are now the largest part of the sector with exports worth $153.8 million, up 55% on 2017.

• Fruit and vegetables (worth $143 million up 6% from 2017) and organic wine (worth $65 million up 40% from 2017) are the second and third largest sector components respectively.

• Consumer demand for organic products continues to grow. In NZ, 81% of consumers surveyed reported buying organic products at least fortnightly.

• Consumers top three reasons for organic purchases are: 1) organics are more natural (74%); 2) Seen to be free of residues and sprays (70%); and 3) to protect and promote family health (68%).

• Supermarkets are the way most Kiwi consumers access organic products (69% of the market worth $209 million), although independent stores (30% of market) also saw strong growth to $91.5 million, an increase

on 2017 of 305% (farmers markets make up the remaining one percent).

“Ours is a diverse sector ranging from the organic operations of corporate leaders like Fonterra and Zespri to community initiatives to promote local food security as well as mental wellness,” said Williams.

“Our environmental contribution to biodiversity, water quality and key climate mitigation indices are measurable and scalable. Our social value serves the entire supply chain by giving farmers and producers more satisfaction as well as providing assurances to consumers through an internationally recognised certification system that is more than four decades old.”

“The future is positive for the organic market in terms of demand.

However, the NZ organic sector requires significant development, in areas of research, technology, policy, skills, and marketing, to capture demand opportunities and reach new customers in NZ and abroad. The sector is Fit for a Better World, but to be really effective for New Zealand, the sector needs to scale. To that end the sector wants to further partner with consumers, government and industry bodies to grow the sector,” said Williams. n

From humble beginnings in 1948 to an iconic commercial and domestic kitchen company, Burns & Ferrall has established a reputation for customer service excellence and product support that is second to none.

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O

wned by E.CF Asia Pacific, the company offers fully automatic lines to in-store bakeries, ensuring the production of quality products. The top of the range machines are imported from across Europe, allowing nonqualified bakers to create artisan quality bread quickly and efficiently.

The company supplies over eight brands, including Bongard, Sveba Dahlen, Ferneto, Koenig and Rondo.

Burns & Ferrall’s machines allow companies to cut costs by replacing manual labour and increasing productivity through programmable automatic systems. There are four sites nationwide – including New Zealands largest hospitality showroom located in Auckland and Burns & Ferrall offer a spare parts division as well as full service technicians.

With a local team of 23 Territory Managers across NZ, their coverage spans over 30 locations and a team of 150 territory managers who are dedicated to serving New Zealand, Australia & the Pacific Islands.

Burns & Ferrall are in the business of selling solutions and working with large and small businesses across the country, utilising space and offering a smaller bakery footprint, which the team can display using their computer assisted design service, allowing you to see the machinery in your bakery before it’s been fitted. Their extensive range is all encompassing and boasts a selection of both world leading and exclusive brands.

“As New Zealand’s leading hospitality supplier, we have the capability to ensure you receive the best price & service in the hospitality industry,” said Burns & Ferrall’s Director, Tony Broome.

“We are the largest B2B commercial supplier to the hospitality industry. We have over 150 reps and key account industry specialists across NZ and Australia who are supported by a dedicated customer service team.”

Their National Key Accounts team are dedicated to providing any business with a national footprint access to a single source supply partner.

The Project Division is a solution focussed team of professionals that can design and fit out any special project.

From catering equipment, kitchen equipment, stainless steel fabrication and refrigeration systems, they can deliver your project from start to finish.

Boasting New Zealand’s largest hospitality showroom in Auckland, Burns & Ferrall also have showrooms in each of the main centres – Hamilton, Wellington and Christchurch. Each location allows you to see, touch and feel the quality of its products.

Each account holder will have access to a mobile Territory Manager, Sales Support, plus access to state-of-the-art national showrooms and a tailored online ordering platform, complete with their own unique basked of goods.

TONY BROOME Director, Burns & Ferrall

Focussed on providing their customers with a comprehensive level of service that is tailored to each of their customers’ individual preferences, Burns & Ferrall ensure its customers can always receive the service they require, when they require it, by offering multiple customer service touch points.

The Burns & Ferrall full-service commitment is the most comprehensive service model in the industry. They pride themselves on providing a very significant value proposition for every one of their customers across both service levels and product offering. Their unique approach strongly positions them as the leading hospitality supplier in New Zealand.

Proudly a part of E.CF Asia Pacific and the global E.CF Group, the business is the leading distributor of cooking equipment, bakery, clean up, and a huge range of food service items making Burns & Ferrall a one stop shop. n

Celebrating the very best in the New Zealand food and beverage industry

Artisanal products are a methodology & not a size of a business, whether you're a large or small manufacturer, produce your product in a small kitchen or a large industrial unit, it's time to enter the Inspire+ New Zealand Artisan Awards.

Simply send an email to artisan@reviewmags.com to receive your free entry pack!

SERIOUSLY ADDICTIVE SNACKS HOW TO BE A ‘WELL’ BEING

Family owned and operated Greenlea Premier Meats has created a range of flavourful drinking broths to satisfy the growing market for nutrientrich gut health and immune system boosting bone broth tonics.

Restore has launched with seven SKUs of free-range New Zealand chicken and grass-fed New Zealand beef broths.

The 24 to 48-hour simmer process creates a nutrient rich broth by extracting all the goodness from the bones including amino acids, such as glutamine, protein and collagen, all of which have amazing power to benefit health and wellbeing. Drink yourself healthy!

All of the broths are hormone and antibiotic free, certified gluten free, dairy free and trans-fat free, paleo and coeliac friendly.

Drinking Bone Broths have taken the USA and Asia by storm with Bone Broth Bars in some places replacing Coffee Bars. It’s a rapidly growing sector and Restore plans to be at the forefront of this categories growth with aggressive marketing and an ongoing new product development programme.

For more information or to order contact restore@greenlea.co.nz or phone: 07 957 8125

A new and exciting range of savoury snacking products for those who are seeking a healthier snacking option that’s addictive and honestly delicious.

Premium, crunchy, lightly roasted and salted, Eat… is available in three varieties including Crispy Corn, Broad Beans, and Chickpeas.

A great alternative to traditional salted snacks like potato chips, corn chips and pretzels, and is super versatile. Perfect just as a snack or for sharing, the product also makes great toppers in salads and additions to platters.

For more information or to order contact 09 839 1060 or email: ivona.bagnall@tasti.co.nz

TUCK INTO LOTATOES

Winter is coming and so is the season of hearty food and if you’re keeping an eye on your carb intake then don’t forget about Lotatoes, available in Countdown.

Lotatoes is a naturally grown, low-carb spud produced right here in New Zealand. With 40% fewer carbs than regular potatoes, these tasty morsels don’t skimp on flavour.

Some very clever growing by the team at T&G Fresh alongside its growing partners saw Lotatoes come to fruition in 2017 and within a few weeks of introduction, they had sold out everywhere. Later that year Baby Lotatoes made their debut adding even more versatility to the range.

There is so much to love about Lotatoes, it works fantastically in a classic Lotatoes salad, baked in the oven or boiled and then mashed, it’s the answer to your low-carb dreams.

LACTOSE-FREE LUXURY

Lactose-intolerant chocolate milk lovers who missed out on the Lewis Road Creamery chocolate milk frenzy now have the opportunity to enjoy the taste sensation as well.

It's been seven years since Lewis Road launched its famous chocolate milk with Whittaker’s, leading to queues at supermarkets across the country, security guards defending the dairy aisle and a roaring black market trade.

Lewis Road Creamery has released Lactose-Free Fresh Chocolate Milk. The chocolate milk is made with the same original recipe combining Lewis Road Creamery’s permeate free white milk and Whittaker’s 5 Rolled Refined Creamy Milk Chocolate. Just without the lactose.

The removal of the lactose from the milk is achieved by the addition of the lactase enzyme that breaks down the lactose without impacting the delicious flavour that helped make the original such a sell-out success.

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SUPERCHARGED PEANUT BUTTER

Fix & Fogg have taken its award-winning peanut butter, dropped the salt and added pea and hemp protein to create its very own Protein Peanut Butter.

That’s it – just three high-quality ingredients carefully blended to create a delicious and healthy crunchy peanut butter supercharged with over 30% plant protein.

Line priced with their 750g range, this is innovation and great value for the customer.

Perfect to add to smoothies or protein shakes, slather on oats or enjoy straight from the spoon for an extra kick of plant protein.

For more information or to order contact orders@fixandfogg.co.nz

ROSES BY BONNIE BROWN

Cadbury is proud to announce its collaboration with Kiwi artist Bonnie Brown – professionally known as Studio Bon – to reimagine the classic Cadbury Roses packaging in her bold, colourful style, creating the perfect gift this Mother’s Day. The Cadbury Roses limited-edition box captures the tones and pallets of the classic Cadbury Roses brand in Bonnies vibrant, illustrative style.

“Being able to collaborate with Cadbury Roses to create a limited-edition version of such an iconic box for Mother’s Day is pretty special,” said artist Bonnie Brown.

The limited-edition packaging design was inspired by Bonnie’s experiences growing up in both Queenstown and Nelson, incorporating the vibrant themes of both regions, and the lush feminine tones that underpin the 26-year-old’s wider portfolio of work.

“Re-imaging the look of one of our most iconic brands was a big decision for us,” said Christel Maurer of Cadbury New Zealand. “We couldn’t be happier with the direction and final design Bonnie has created for all the Kiwi mums out there. We are so thankful to have her talents on-board to bring the limited-edition design to life.”

PLANT-BASED PIE

Introducing the new 200g Vegan Buttery Chick’n pie from The Baker’s Son. Traditional spiced curry with tender chunks of plant-based chick'n enclosed in golden vegan pastry. Made from 100% plant-based ingredients and has been certified Vegan by the New Zealand Vegetarian Society.

The new Vegan Buttery Chick’n pie comes on the back of the highly successful launch of the Vegan Mince & Cheddar pie last year, which is currently the brand’s top-selling pie in the range. The Vegan Buttery Chick’n pie already has a strong following from not only vegans, but also vegetarians and ‘flexitarians’ alike, going viral across many social media pages. This product will complement the Vegan Mince & Cheddar pie and will add to overall sales of its range and the chilled category.

In addition, to meet the demand of a Family size vegan pie, the team at The Baker’s Son have made its Vegan Mince & Cheddar in a 750g Family size pie.

“We have revamped our existing family pies too which are Angus Mince & Cheese and Angus Steak & Cheese pies. The great recipes remain the same but are now in a more convenient 750g size and with a price point that makes them more affordable to families. They offer a more competitive RRP, our previous family pie was $18.99, the new and improved product is $14.99, a saving of $4,” said Ali White, marketing leader at The Baker’s Son. The Baker’s Son range will be available from New World, PAK’nSAVE and Countdown stores nationwide and can be found in the chilled section.

0% BOTANIC GARDEN SPIRITS! Fresh from the UK’s largest independent gin distillery, Warner’s are proud to present not one, but two delicious non-alcoholic gin-inspired spirits.

At 0% ABV, this innovation joins Warner’s range of all-natural gins packed full of real botanicals - grown on their family farm, no less. The family-owned business has produced sustainable crafted beverages since 2012.

With a focus on real ingredients, real flavours, and real moments, it’s no surprise that founder Tom Warner wanted to craft an option for those looking to moderate their alcohol intake - without compromising on quality or taste.

Warner’s 0% Juniper Double Dry offers a herbal, aromatic, zesty option that’s a perfect match for tonic.

Or try the Warner’s 0% Pink Berry for a fragrant, tangy tipple - a delicious non-alcoholic alternative to a fruity pink gin!

Proudly distributed in New Zealand by the Giesen Group. Call 03 344 2270 for more information or to order.

LILO DESSERTS 2.0 Welcome to the future of feel-good snacking.

LILO starts with fruit that some would say is ‘ugly’, but the team at LILO say is perfect for turning into plant-based cheesecakes. LILO is enabling permissible indulgence with better for you and better for the planet desserts. Inject a little melatonin into your me time with LILO's Chilled-out Cherry; a focus boost for the 4pm slump with Brainy Black Currant and a zesty kick from our Go Getter Golden Kiwifruit cheesecakes. LILO is New Zealand made and will be available from September 2021.

CURLY AND TWISTED

Baby Star is a unique range of moreish Noodle Chips (Chicken, Pork, Roasted Garlic & Onion, and Worcester Sauce). It is a funky, curly, twisted, wrapped around and folded over - quite different to everything else on the market. Baby Star is a household name in Japan (where they were launched in 1959) – found in convenience stores, supermarkets and everywhere in between. Most well-known in East and Southeast Asia and recently ranged in Costco USA, they’re gaining in popularity!

Tokyo Food are launching this range initially in the South Island, with a plan to supply the rest of the country later this year. If you’re interested in the product, the team would love to hear from you. No matter what your business, be it distribution, convenience, supermarket or other, Tokyo Food are looking forward to discussing supply options with you.

Happy snacking! Enquiries to order_retail@tokyofood.co.nz.

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SOCIAL IMPACT BISCUIT

Foodstuffs and Griffin’s have partnered to deliver a limited-edition social impact biscuit benefiting Breast Cancer Foundation New Zealand (BCFNZ).

For the month of May, the biscuit, which has a shortbread base and comes in two flavours, pink icing and chocolate, is available exclusively at New World, PAK’nSAVE and Four Square stores nationwide while stocks last. With $1 from every biscuit packet sold going directly to BCFNZ, the goal is to raise $250,000 which will go towards their efforts to raise Kiwis’ overall awareness of breast health and the importance of early detection, as well as providing free support services for breast cancer patients.

The social impact biscuits are available exclusively at New World, PAK’nSAVE and Four Square stores nationwide throughout the month of May or while stocks last.

Griffin’s has been a proud sponsor of BCFNZ since 2019 through a 20 cent per pack donation from limited-edition products sold during Breast Cancer Awareness Month in October including Eta Uppercuts Himalayan Sea Salt & Cracker Pepper chips and Griffin’s Raspberry Mallowpuffs.

DELICIOUS AND CONVENIENT

The team behind Green Meadows Beef are proud to launch NEW ‘Green Meadows Meals’. Drawing inspiration from authentic ‘flavours of the world’ from South Korea, China and Indonesia, these 3 easy to prepare marinated beef stir-fry meals are delicious, bold and unique. Simply brown in the pan, pair with vegetables of your choice and/or rice or noodles, and enjoy! Choose from Korean Gochujang Beef, Chinese Sichuan Pepper Beef or Indonesian Beef Rendang. A complete meal within 5 minutes.

For more information or to order call 0800 632 333 or www.greenmeadows.co.nz

HIGHLY REQUESTED FLAVOUR

Roll out the green carpet, because Cadbury Dairy Milk inspired by Pascall Snifters block is now showing in New Zealand!

Set to star in a leading role during any movie night this winter, this showstopper block combines Cadbury Dairy Milk milk chocolate with chewy Snifters mint flavoured marshmallows.

“Given the positive response we received when Pascall Snifters Lumps launched a year ago, it seemed like a no-brainer to roll out season two,” said Will Papesch, Head of Marketing at Cadbury New Zealand.

“Snifters continues to be one of our most highly requested flavours and we’re delighted to bring it back to Kiwis in another new form. We think Snifters fans will love this new take on their iconic movie treat. Whether Kiwis are sitting down to watch a big budget superhero flick or a classic romcom, we’re excited to hear what they think and are confident this new treat will be a fan favourite among Kiwis.”

TASTY FAVOURITE

Try the new Caesar Chopped Salad Kit prepared with Classic Shredded Roast Chicken Made From 100% Chicken Breast. A mix of fresh veggies, crunchy crouton crumble, and shredded Parmesan cheese come together with creamy Caesar dressing for a tasty favourite!

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KOMBUCHA INSPIRED The Natural Confectionery Co. will add the first ever Kombucha inspired jelly in New Zealand to its muchloved confectionery range.

With no artificial colours, and no artificial flavours, these uniquely delicious lollies with a yummy liquid centre, contain prebiotic fibre, kombucha extract and also contains 25% less sugar*.

Inspired by the global Kombucha trend, these jellies are unlike anything you’ve tried before. With three mouth-watering Kombucha inspired flavours in the mixed bag, including Strawberry Hibiscus, juicy Ginger Peach and the crowd pleaser, Kombucha Original.

“Kombucha has really taken off in New Zealand and it has become a very popular drink. We thought, why not unite two great taste sensations to create a fun and unique offer for everyone to enjoy. The first of its kind in the country, we’re excited for Kiwis to experience the deliciously different taste of these game-changing jellies," said Will Papesch for The Natural Confectionery Co. *25% Less Sugar compared to the average amount of sugar present in leading candy jelly products.

TROPICAL GOODNESS

Introducing Simply Squeezed Tropical fruit juice. Made in the sunny Hawke’s Bay, this latest addition brings out the goodness of tropical fruits while delivering a great and refreshing taste to the chiller. The Simply Squeezed team blend pineapple, mango, and passionfruit juices with freshly pressed Hawkes Bay Apples. With no added colours or sugars, the exotic flavours of Tropical delivers the taste that we all love while also providing a great source of Vitamin C. Available in a 2L bottle, the fresh taste of Tropical is perfect to share for all occasions. Find the new Simply Squeezed Tropical juice in your local supermarket chiller.

THE ULTIMATE COMBINATION

Introducing new M&M's Crunchy Caramel. A Crunchy, Buttery, Caramel centre, covered in delicious milk chocolate, enclosed in a colourful candy shell, offering consumers the ultimate combination of flavours in every BiteSized piece. Delicious!

HANDCRAFTED QUALITY

Potter Brothers Chocolates is a local family run chocolate factory in the Manawatu. With humble beginnings starting with a crockpot and old family recipes, the brand is now selling in 100’s of retail outlets and rapidly growing in the Foodstuffs network and proud to bring consumers an outstanding selection of reimagined Kiwi classics covered in its signature creamy chocolate.

Its range is made up of proven New Zealand favourites made in small batches in the brand’s purpose built chocolate factory. If you want to know more you can contact Joseph Potter at Joe@ potterbrothers.co.nz or 027 519 7785.

SIP ON THAT

OLD-SCHOOL TREATS

Secret Kiwi Kitchen has launched a new range of artisan baking mixes. These oldschool treats are what baking should be: delicious; more-ish and super addictive.

Made from only the finest ingredients, the Triple Fudge Brownie is packed with white and dark chocolate chips, the Blondie is made from sulphate-free coconut and the Chocolate Cake is dark and exquisite. The latest addition to the range is the hugely popular Buttermilk Pancake & Waffle Mix. The mixes come in a range of sizes, sure to please even the most self-proclaimed food connoisseur. For more information call: 027 695 8411 or email info@secretkiwikitchen.com.

Sipper is an exciting new Kiwi beverage brand producing a range of super refreshing sparkling iced teas. The iced tea is made using lightly brewed organic tea, a dash of organic apple juice for a touch of sweetness and natural flavours & extracts.

The 330ml cans are available in three flavours - Earl Grey Lemonade, Black Peach, and Hibiscus & Honeybush. Both the Earl Grey Lemonade and Black Peach are brewed using organic black tea and contain half a cuppa coffee worth of caffeine. Perfect for that afternoon pick me up without the crash. The Hibiscus and Honeybush is caffeine free so a great option for kids. All three flavours are low in natural sugar coming in at 4.6 – 4.9 grams per can. Sipper is available is both single 330ml cans and 6 packs.

For more information please contact Dave Ball on 021 08108048 or dave@enjoyasipper.com. Instagram: @enjoyasipper.

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NEW LOOK RANGE

Bell Tea, the cuppa that Kiwi’s know and love is getting a fresh new look with vibrant illustrations that jump off the pack, you can just about taste what you see.

The spruce up is not the first in the brands 123-year history and, like the times before, Bell Tea drinkers can rest assured that their favourite brew isn’t going anywhere, it just needed a little bit of a visual zhuzh. From the Beehive to the Marae, Bell Tea is found in kitchens, workplaces, on the sideline and in community halls across the country and is perfect for all of those moments that bring kiwis together for a chat.

THE CHERRY ON TOP

For those who struggle with joint pain or even getting a good night’s sleep, Bickford’s 100% Premium Cherry Juice could be just what's needed! Cherries are one of the few sources of melatonin – a hormone that may help to regulate your sleep cycles and can improve your overall sleep quality. Plant foods, like cherries, are also commonly known for their role in helping to combat obesity, diabetes and heart disease, when consumed as part of a balanced diet. Cherries are also a great source Vitamin A and C and are high in antioxidants, zinc, fibre, protein and good fats, great for overall wellbeing.

Bickford’s 100% Cherry Juice is made up of sweet cherries and tart cherries to deliver you a perfectly balanced cherry flavour that's impossible to resist. Bickford’s Cherry Juice is made from 100% natural fruit juice and contains no artificial flavours, colours or preservatives. It’s Australian Made and contains no added sugar. It’s only natural. To boost sales in the juice section contact Chris Bhimy on 021 239 5958 or chris.bhimy@bickfordsgroup.com also brett.hayde @centurionsales.co.nz.

GOURMET CURRY KITS

Everything the team does at Love Thy Curry is based on their core beliefs of loving, nurturing and sharing. Love Thy Curry believe those three principles are best expressed when sharing a meal with others and their beautiful gourmet curry kits are the perfect way to love, nurture and share.

Each kit comes with all the spices you need, as well as a step-by-step recipe and ingredient list. Each spice is pre-measured and bagged, so you get the perfect balance of flavours every time, with no waste. Ideal for even the most amateur of cooks, Love Thy Curry kits make preparing incredible curries easy. From their kitchen to yours.

For more information or to order contact info@lovethycurry.co.nz.

ECO FRESH

AVO-LICIOUS

It’s all you’ve AVO wanted. Taylor Farms combined its delicious avocado ranch salad with Classic Shredded Roast Chicken Made From 100% Chicken Breast! Tossed it with a zesty avocado ranch dressing. This kit is more than a salad but a meal in itself in minutes.

Four exciting new products have been added to the Harpic range.

Harpic Eco Fresh Toilet Gel uses a biodegradable formula for a deep clean. The gel, made with citric acid and vinegar, contains 0% bleach, removing limescale and stains and leaving a clean scent.

Harpic's new Toilet Blocks feature a plant-derived active for an everyday clean. The plant-derived anti-limescale agent is fragrance infused with essential oils. The recyclable blister and hanger is made from 80% recyclable plastic.

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EVERYTHING IS PEACHY Club Setter and Pure Pirana have launched two new mixed six packs both including new delicious peachy variations, alongside current flavours launched late last year.

Pure Pirana Mixed 6 x 330ml - 2x NEW Peach (an effervescent ripe juicy peach flavoured low sugar seltzer) - 2x Lime - 2x Raspberry Club Setter Mixed 6 x 330ml - 2x NEW Peach & Passionfruit (a perfect combination of luscious peach and tropical passionfruit flavours) - 2x Tropical - 2x Watermelon & Strawberry

LOVE JAPANESE GYOZA DUMPLINGS?

Acclaimed Chef Sachie Nomura has launched NZ’s first range of locally-made, Japanese Gyoza dumplings with her secret family recipes. Proud of her Japanese heritage, these are available in three flavours, Pork & Chive; Chicken; and Vegetable. Perfect as a standalone dish or as an accompaniment with her range of Sachie’s Kitchen/Pitango Asian Bone Broths. With dumplings in huge category growth, Sachie has filled the gap with a Japanese style which differs from common Chinese dumplings through a more delicate pastry, different premium ingredients and tastes. Conscious about sustainability, Sachie’s Kitchen Gyoza packaging can be returned to soft plastic collection stations. For more information contact Richard at Eastern Dragon on 09 273 8028, Mobile 021 618028 or richard@easterndragon.co.nz.

DESIGNED FOR VERSATILITY MINI BUT SUPREME

Arnott’s has announced the launch of its next BIG bet in Shapes Mini Bites. Delightfully poppable and utterly delicious, these snacks pack big flavour into a new small, ‘light crunch’ format.

Available in three new flavours to keep ‘3.30-itus’ at bay: Supreme Cheese, Sour Cream & Onion, and Sticky BBQ Wings. #FlavourYouCanSee

Bean Supreme Wholefood Mince is jam packed with real wholefood ingredients such as shiitake mushrooms, cauliflower, puy lentils, buckwheat, chickpeas and plenty more.

Gluten free and with a 4.5 Health Star rating, this mince has been designed for versatility and can be used in a variety of dishes, such as classic spaghetti bolognese, pies, or nachos.

Bean Supreme Wholefood Mince (RRP $7.99 each) will be are now available in supermarkets nationwide from April 26.

Visit the Bean Supreme website for more information www.beansupreme.com.

A MORE CONSCIOUS ALTERNATIVE

SPREAD THE WORD

Tablelands plant seed spreads are now available in New Zealand. The range consists of five great tasting plant-seed spreads designed around health, nutrition and value for money for the whole family. Already Facebook lovers are saying, “Just bought it and it is the best spread in NZ.” Choose from Vegan, Dairy Free or Dairy Blend options. Each spread captures the health needs of the whole family from Reduce Cholesterol and Olive Oil spreads, Dairy Free Buttery suitable for those who are lactose intolerant, vegans and vegetarians, and Dairy Blend Buttery spread which has a delicious buttery taste and is super soft and spreadable straight from the fridge. With no artificial colours and flavours the range is ideal for health-conscious families.

Tablelands spreads - Taste it. Love it. Spread the word For more information go to www.tablelandsspreads.co.nz or contact Anna Rutherford for stocking details at anna@brandchamps.co.nz.

West Auckland’s all-women brewing team, Liv McGregor and Rene Schliebs are creating their own unique shelf in the beverage fridge with their Happy Hour Hard Kombucha, an alcoholic version of traditional kombucha brewed using a double fermentation process.

Happy Hour Hard Kombucha is one of only a few double fermented alcoholic kombuchas made in Aotearoa. With four years of experience brewing their non-alcoholic kombucha, (or fermented black tea), under the Mama’s Brew Shop brand, the team are confident they have the product, the skills, technology, and distribution channels to take on the alcohol market.

Brewed up in response to changes in social drinking patterns amongst their target millennial market. McGregor said the shift towards conscious consumerism has led their product development.

For more information or to order contact Liv@mamasbrewshop.com or your local Red & White Cellar representative.

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TASTES OF TOMORROW

The McCormick Flavour Forecast has been uncovering the trends that transform the way consumers cook, flavour and eat for over two decades. The Flavour Forecast 21st Edition continues to connect consumers and food professionals with the latest global flavours and ingredients to delight the senses and bring eating experiences to the next level.

M

cCormick team members across five global regions connected with notable culinary experts to uncover the latest innovations in flavour.

The research over the past year included a series of virtual, interactive at-home culinary experiences lead by chefs exploring a range of flavours from nutritious to indulgent that offer unique tastes, colours, and textures for both food and drinks.

“The pandemic sizably shifted the way we have lived our lives over the past year, yet food continues to be a way to bring people together, even virtually.

Despite global travel restrictions, lockdowns, and logging in from vastly different time zones, it was moving to see everyone committed to our mission to study emerging trends and identify the flavours that will undoubtedly spark inspiration for both the home cook and professional chef for years to come,” said Kevan Vetter, Executive

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Chef and Director of Culinary Development for McCormick.

This year’s four flavour trends move plants further into the spotlight; invite comforting global flavours to the table in approachable ways; dive deep into the fresh, undiscovered ingredients and textures of the coast; and reignite our health and wellness focus through the re-emergence of mindful eating and intentional ingredients based on ancient philosophy.

Plants Pushing Boundaries represents how the plant-based world is now mainstream and has developed into a culinary trend that uniquely honours vegetables, fruits, and botanicals that deliver indulgence, brilliant colour, hearty texture, and delightful sensation through flora-focused eating.

• Key flavours – ube (purple yam), Szechuan buttons (edible flower buds), and trumpet mushrooms Humble Nosh is inspired by the

Yiddish word “nashn” meaning to nibble on and combines rising global flavours with the means to ‘travel locally’ via our plates. It connects us with food and drinks that people have found comfort and nourishment in while satisfying cravings from around the world.

• Key flavours - chaat masala (Indian spice blend), pandan kaya (Malaysian jam), and crisped chilies Underwater, Under Discovered takes flavours from the coasts to kitchens, delving into less explored ingredients and textures from fresh and salt water like seaweeds and algae for culinary innovation. This trend uproots underwater botanicals that infuse snacks, meals, and beverages with an earthy flavour for a new take on fresh.

• Key flavours – dulse (red sea lettuce flakes), spirulina (blue-green algae), and sea grapes (soft, green algae) Physiological Eating represents the re-emergence of mindfulness and intention, inspired by ancient practices and beliefs for mind-body balance, a sense of harmony, growth, and self-love.

It also focuses on the Ayurvedic practice, which uses six tastes (sweet, sour, salty, bitter, astringent, and pungent) to achieve balance, and warming and cooling techniques to provide comfort to the body. n

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