SupermarketNews Magazine | May 2024

A Perfect Day on the Green

The Peter Mitchell Memorial Golf Day at Windross Farm Golf Course went off without a hitch, thanks to our awesome sponsors and suppliers. Shoutout to our partners, the Graeme Dingle Foundation Auckland, for helping us raise funds for Kiwi Can and the Peter Mitchell Memorial Scholarship. Last year was epic, and this year was even better. We kicked things off with a brunch BBQ at

11 am, followed by an Ambrose shotgun start tournament. Before tee off, there was some practice on the putting green as golfers tried out the bottle putt - some very happy golfers who picked up a mystery bottle or if they missed the putt getting a Fireball Cinnamon Whisky Mini - a little something to keep the cold out!

A new addition this year was the coffee cart from our friends at Alternative Dairy Co, a welcome addition on the day.

Congratulations to the winning teams:

A special thank you to Stoddart NZ for picking up the bar tab and of course to Ghiotti for sponsoring an excellent buffet dinner.

After the rounds, we met up at the clubhouse bar for a cold one before the prize giving, dinner and auction. Congratulations to our winning golfers - it was a close call with three teams coming in with equal scores, but our MC Scott MacKay sorted out the winners and runners up.

Huge thanks to our golfers, sponsors and suppliers and the team from Windross Farm Golf Course for making it all happen. We couldn't have done it without you.

Caitlan Mitchell | Editor

1st: Remuera New World

Longest Drive: Aaron Lees

3rd: Pave 2nd: Coca-Cola

Nearest to Pin: Scott MacKay

4th: Pak'nSave Botany

Allan’s first run of bacon may not have been a success. But he’s improved his game quite a bit since then. This year marks Farmland Food’s 60th anniversary. The business has come a long way since Alan sold his first batch of corned silverside to the local supermarket, yet it’s still a proud, passionate New Zealand family-owned business run in Bulls in the Rangitikei district, and you can buy corned beef made to that very same recipe, to this day.

To celebrate their 60th birthday Farmland Foods will be touring the country from Invercargill to Kaitaia to say thank you to supermarkets and their shoppers. Farmland Foods National Sales and Marketing Manager Robbie Dale says, “We’re so grateful

Farmland Foods are touring to give back to

Farmland Foods Founder Allan Davis was only 18 when he made Palmerston North. It wasn’t an auspicious start to his smallgoods business. but it was that salty you couldn’t

to be in business after 60 years, thankful that supermarkets continue to support us, and that New Zealanders continue to enjoy our products.”

Look out for the Farmland Foods trailer outside supermarkets this year

The Farmland Foods team will be parking up outside supermarkets and serving up their award-winning hams, bacon, and other savoury treats. They’ll be raising money as they go for the Social Supermarkets initiative in the North Island and the Christchurch City Mission in the South Island.

Farmland Foods have supported the Social Supermarkets movement since its launch in 2021. The Social Supermarkets are a Foodstuffs North Island project that aims to create a dignified experience for families

touring New Zealand to local families

his first batch of bacon out the back of the family butcher shop in business. Allan recalls, “We were so excited when we got the bacon out, couldn’t eat it. We had to start again.”

struggling to afford food, by offering food and groceries in a supermarket environment at low or no cost. The Farmland Foods anniversary tour starts at the opening of the 11th Social Supermarket store in Ōtāhuhu, Auckland on the 11th of April.

Family comes first for Farmland Foods Robbie says, “Farmland Foods is proud to be a New Zealand family-owned business, working with New Zealand family-owned supermarkets. And when we talk about family, we don’t only mean the Davis family, who started the business, but also the whole 200-strong Farmland Foods family.”

“New Zealand shoppers are facing big challenges right now. People are struggling. We believe we’re all in this together as a community, and when things get tough we

take that promise even more seriously. This year, more than ever, we’re looking for ways to offer New Zealand families true value for money and support our supermarket partners to do that too.”

2024 is a year of deep appreciation for Farmland Foods. Robbie says, “We’ve learned so much from supermarket owners and our corporate partners. They’ve helped us evolve, grow, and remain relevant after 60 years. We’re looking forward to visiting stores to say thank you, as much as we’re looking forward to being around for another 60 years.”

Farmland Foods will be in touch with supermarkets in the coming weeks asking if you’d like a visit from the trailer on tour. So be on the lookout and book your slot.

new clubcard challenges

Thanks to new cutting-edge AIpowered Clubcard challenges, millions of Tesco customers will be able to collect up to GBP 50 in Clubcard points.

tuna made sustainable

In commemoration of World Tuna Day, Coles announced a step towards having a more sustainable impact on oceans.

woolworths growing for good 2024 applications open

Woolworths is back with its sixth annual Growing for Good grant programme.

saudi arabia's largest food show

The Saudi Food Show is the largest food and beverage sourcing event in the Kingdom and will be held in Riyadh this month.

Fibres of Purpose

Dole Sunshine Company Turns Banana waste into Fibres of Purpose with Musa Fabric. As part of the Dole Promise towards zero fruit loss and working towards carbon neutrality, Dole and Musa Fabric are collaborating to empower underrepresented groups through training.

Congo Brands Australia Pty Ltd has partnered with Real Foods Limited as the exclusive distributor for PRIME and more.

A fresh approach to sales, merchandising and sampling with innovation at our core and backed by our strong company pillars! We ensure our services are always visible, affordable and flexible to your needs. A responsive service where data is guaranteed, reducing costs.

GAG REBUTS FOODSTUFFS 10 POINTS

Foodstuffs '10 points' fail to show their proposed merger would lower supermarket prices. for the Commerce Commission to allow the merger," said Chetwin.

A10-point list published by Foodstuffs cites value for customers if their North and South Island operations are able to merge flies in the face of research, which shows they are making excessive profits. At the same time, Kiwis pay some of the highest prices for food in the world, according to GAG chair Sue Chetwin.

The Grocery Action Group (GAG) said not one of the "10 things" Foodstuffs has published on a social media site provides any evidence of how its application to merge its North and South Island stores would lower the price of groceries for ordinary consumers.

"The 10-points ignore the fact that between them, Woolworths and Foodstuffs control more than 80 percent of the supermarket trade and that Kiwi consumers are paying well over the odds for food and groceries. The 10-points seem more like an effort to pile on the pressure

GAG strongly opposes it, believing it would significantly reduce competition in a market with little existing competition.

"In Australia, where two supermarkets enjoy 65 percent of the market, a Senate inquiry there recently recommended allowing its regulator to order divestment of stores if that would help competition."

GAG strongly believes the Government should be looking at similar tools here for the regulator.

"The Foodstuffs 10-points on LinkedIn seems designed to get the backing of its 43,000 staff and suppliers while ordinary consumers pay the bill."

https://www.linkedin. com/posts/foodstuffsauckland-limited_10-thingsto-know-about-why-webelieve-merging-activity7198409726953472001-

Rv_w?utm_source=share&utm_ medium=member_desktop

Foodstuffs also claim that the mandatory Grocery Supply Code, which came into force in March this year and provided for the duopolists to deal fairly with suppliers, will lower prices to consumers.

"Foodstuffs don't seem to see the irony of the fact they had to be dragged kicking and screaming to accept the Code, but are now citing it as a way for consumers to get better prices," said Chetwin.

"The 10-points offer nothing new. Consumers will continue to pay high prices if this failed market is not further regulated," concluded Chetwin.

Read more from GAG here.

Authentic Italian Delicacies

Best Japan's Food Purchasing Show

Find and Compare

Discover and compare a variety of Japanese Food & beverages at one place.

Learn and Catch

Learning the latest industry trends and hot topics for your business development.

Grow your Network

Gathering 900 exhibitors from all over Japan. It is the best venue to find suppliers and potential new businesses.

is your brand lost for words?

"Make it simple, but significant." – Don Draper, Mad Men. One of fiction's best copywriters emphasises the power of words, an apt introduction to the undervalued power of a distinctive brand language.

Design attracts, copy connects. Retail environments are busy, so your brand's design' (shelf-facing) needs to attract and shout on the shelf. But beyond that, when the consumer is perusing within your range of products or has picked up your product to investigate further, copy and how you speak come into play and leverage your (hopefully!) distinct personality. There is the chance to explain why your brand is chosen and not the one sitting next to yours. Of course, a retail brand is just as much digital as it is physical, so this tone of voice will probably have already been encountered through other digital channels. This is where a unified approach to tone, style and messaging are essential to build brand recognition and nurture connection with a consumer.

To get to grips with brand language, it is easier to break it down into three levels. The upper level is the overall narrative, providing a sense of the world you want to create, which is essential for your brand. Consider what your brand or product stands for, and why a consumer needs it in their daily life. Next level down, we start to inject a sense of personality: quirky, deadpan, informative, conservative…this is your brand's human traits coming to the fore and connecting

with the consumer. The bottom level is product-centric, highlighting flavour, taste, health and lifestyle identifiers. All three levels are consistent in tone, sentence structure, use of adjectives and turns of phrase. These are not used on pack all at the same time; instead, they are strategically deployed across packaging (short back-of-pack story while the front of the pack has product-specific callouts), website (long-form story), social media and other consumer communications (brand phrases and comments).

While doing this work, it is essential to consider what your product is, does and delivers for the consumer and stay authentic to that, differentiate from your competitors and keep in mind brevity. Shorter is better and twice as engaging.

At Onfire, we become lovers of each project we work on and deep dive to understand each one in detail. This way, we write and create a brand language with heart – if we love it, it is much easier to convince others to love it, too. For example, Hubbards is the definitive Kiwi-made success story. Starting with Dick Hubbard in the late 80s through to today, the brand is famous for its breakfast staples, quirky NPDs and New Zealand community-minded spirit, and above all else is its inventor mindset. The brand language is just as distinctive as

the packaging. Each range has a definitively Kiwi, excitable and imaginative story to tell on the back of pack. Each story aims to get Kiwi-minds ready for each day. This comes through on front-of-pack callouts; simple messages using wordplay and positivity. This tone of voice is deployed cohesively across all consumer touch points.

Living and breathing your mission is a must for any brand owner. But when you are really 'in it', it’s too easy to have tunnel vision. As creative partners, we go the extra mile to understand your brand while keeping a healthy distance. This allows us to not be led by what others are saying. Whatever stage you are at, working with  an experienced brand narrative and copy team is an integral part of the creative process.

Want to know more about how we can help ignite your brand?

Call Sammo on: 021 608 204 email: sam@weareonfire.co.nz www.weareonfire.co.nz

The Associate Minister of Education, Hon David Seymour, in announcing new arrangements to the Ka Ora, Ka Ako Healthy School Lunches programme, deemed these three foods as ‘woke’ and off the menu. I was intrigued. What other food might be part of this binary woke/unwoke food rating system? Thankfully the savvy team at the Spinoff were on the case, developing this test: “Was it available at a Mosgiel cafeteria circa 1981? Has it been photographed being snacked on by a finance minister ahead of presenting the budget? If the answer is no to both of these questions, the food is woke.”

The attention of media and Ministers has also been on another food rating system –the Health Star Rating (HSR). In May the joint Food Ministers from New Zealand and Australia considered a report on HSR uptake. The actual uptake for intended foods fell short of the intended 50% target, at just 30% at November 2023. Our colleagues in Australia were not much closer, at 32%. By November this year the target lifts to 60%. The uptake needs to improve before then.

NZFGC are very pleased that New Zealand Food Safety is planning a consumer-facing campaign to help people better understand how to use HSR when making purchasing decisions. This is something we’ve been advocating for as critical to improving the success of HSR.

what is woke food and does it matter?

Quinoa, hummus, and sushi… there has been much discussion in the media of these three foods, and not because of foodborne illnesses outbreaks (although poor hummus appears as the poster child on the latest MPI 2023 annual recall report).

We know that market-led demand from consumers trumps mandatory regulation every time. It’s a great way of comparing similar foods for their overall healthfulness. Like with like - the number of stars on a yoghurt is designed not to be compared with the number of stars on a soft drink but compared with other yoghurts. This campaign has the opportunity to inform and drive a greater demand for HSR on labels, driving higher uptake and the muchneeded awareness and communication.

We see investing in the HSR as far more useful than continuing to debate adopting other rating systems which weakens industry and consumer confidence. It’s also far more meaningful than another hot media topic: how processed a food is. Many so-called ‘ultra-processed foods’ such as wholegrain breads and baked beans, can provide significant nutritional benefits and receive a decent number of stars – even though these products don’t make the grade as ‘woke’ using either the Seymour or Spinoff rating system. A recent BMJ publication discusses the significant dangers of rating foods on their degree of processing. There is more evidence than ever that, wokeness aside, assessing nutrition is not as simple as running a list of good and bad individual foods, but rather a complicated matrix of considerations, based on overall dietary and activity patterns.

Rating foods for their nutritional content,

as the HSR does, is also in greater demand than ever before. The recently released FSANZ Consumer Insight Tracker Report showed that nearly three quarters of people surveyed across Australia and New Zealand report they put effort into maintaining a healthy diet. While ‘woke’ isn’t on the FSANZ’s list of survey options, nutrition was the most selected food value - by 66% of respondents, after taste and price.

Consumers want trusted, simple and scientifically accurate nutrition information when making food purchasing decisions. While labelling foods woke/unwoke is a good soundbite, it doesn’t do this - so aren’t we lucky to have a way of doing this, at our fingertips, with the HSR?

Raewyn Bleakley Chief Executive, New Zealand Food & Grocery Council

Finger Chicken! Licking

Delicious Kentucky flavour... reminiscent of ever-popular Fried Chicken!

Aligns with existing Hellers Craft Chicken Range, including Sliced Tandoori Chicken 250g, Sliced BBQ Chicken 250g and Sliced & Shredded Roast Chicken 300g

• Convenient 250g pack size

• Replaces Hellers Craft Shredded Chipotle Chicken 250g

GROW YOUR SNACK FOOD SALES WITH BLUEBIRD!

Bluebird is set to deliver one of the biggest consumer promotions of the year, Free the Golden Bird! Bluebird is hiding ten Golden Birds in specially marked packs of Bluebird Originals, Thinly Cut, Thick Cut, Twisties, Cheezels, Rashuns and Burger rings, with each worth $5,000. Plus, every specifically marked pack of Bluebird chips gives consumers a chance to win daily cash prizes.

How will it work and what is in it for you?

Throughout this promotion, Bluebird will be giving consumers clues for each Golden Bird’s location through Bluebird’s social channels to drive traffic to stores. For the location of each Golden Bird, the clues will start wide and then will zero in until a clue of which store it can be found in is shared. Supporting this promotion with displays and boosting in-store visibility provides

opportunities for consumers to get involved! Giving away ten big prizes and daily smaller prizes aims to keep customers engaged and enthusiastic about the promotion and will have them coming back for more. Look out for the eye-catching advertising driving consumers to your stores on both digital and social platforms communicating all the excitement and fun, from 6th May till 30th June 2024!

CHECKOUT local what’s hot

SOLID PLASTIC-FREE TOOTHPASTE AT NEW WORLD

Solid

Solid is committed to tackling the problem of toothpaste tubes ending up in landfills, with sixteen million tubes being discarded yearly. Solid jars are returnable for reuse, encouraging customers to contribute to the product's sustainability.

The company is working on new flavours and formats and plans to send its first major order to Australia soon.

KUMARA CRISPS RETURN

Proper Crisps

Nelson company Proper Crisps is making good on its promise to bring back kūmara crisps after Cyclone Gabrielle tore through the country last year and left the crop hanging by a thread.

Proper Crisps was forced to “temporarily switcheroo” its kūmara to Australian-grown sweet potato in October to keep customers happy and shelves stocked on both sides of the Tasman.

After a limited season of the Aussie variant, Proper Crisps has now placed an order for 700 tonnes of New Zealand-grown kūmara to make into Lightly Salted Hand Cooked Kūmara Crisps for this side of the ditch.

CADBURY COOKIE DOUGH TWIRL

Cadbury

Cadbury released a new, surprising flavour combination with its Breakaway Cookie Dough x Twirl bar.

This delicious treat, expected to hit the shelves in mid-May, features an outer coating of Cadbury Dairy Milk milk chocolate, a crispy wafer filled with delectable cookie dough flavour.

SALTY LIQUORICE EXCELLENCE

Lindt

Lindt Excellence has released a new dark chocolate with a twist of European-style liquorice. The liquorice flavour, with its characteristic fennel and aniseed nuances, perfectly complements the cocoa notes, resulting in a unique recipe. The touch of salt in the liquorice adds a layer of complexity to the flavour profile.

We are delighted to announce Dementia New Zealand as our 2024 charity partner. Funds raised from the Grocery Charity Ball will contribute to their continual research, community engagement and educational programmes.

www.grocerycharityball.nz

CHECKOUT local what’s hot

AS SEEN AT THE INTERNATIONAL SPACE STATION

Fix & Fogg

Fix & Fogg has announced its latest achievement, thanks to NASA. Its flavours are now being enjoyed by astronauts onboard the International Space Station.

This is a landmark moment for the brand that it could not have anticipated when it started at farmers' markets a decade ago.

To commemorate its presence in space, Fix & Fogg has created a limited edition Super Crunchy space jar bundle, to spread the love with its customers and peanut butter aficionados.

NEW ZEALAND'S FIRST HOT PIZZA VENDING MACHINE

Pizza Express

Pizza Express is New Zealand's premiere and exclusive pizza vending machine, delivering steaming hot pizzas in three to five minutes. With an enticing aroma and authentic taste of Italian pizza, these pizzas are crafted with the finest fresh ingredients, available at your fingertips anytime.

The latest opening of the Pizza Express vending machine was announced at Auckland’s Queen Street, expanding the brand's reach to bring delicious pieces conveniently to customers.

The Pizza Express vending machine offers a wide selection of freshly made pizzas prepared with high-quality ingredients. These are perfect for a quick lunch on the go, a late-night snack, or a tasty treat to share with friends.

PASSIONFRUIT CHEESECAKE POPCORN

Dr Bugs

Dr Bugs has launched a limited edition popcorn flavour for all those who like passionfruits and other sweet treats.

A new classic dessert in popcorn form is the Dr Bugs Passionfruit Cheesecake popcorn.

The candied popcorn coating has a tropical, citrusy note, and the Passionfruit Cheesecake popcorn is smothered in a white chocolate drizzle, bringing the sweetness of a cheesecake filling.

COOKIE GOODNESS

Lewis Road Creamery

Lewis Road Creamery has added a new flavour to its lineup of premium ice cream. The Crushed Cookies and Cream flavour is unlike any other.

This smooth, creamy, cookieflavoured base is loaded with chunks of cookie goodness. To further elevate the experience, Lewis Road Creamery has also included a luscious swirl of rich chocolate sauce.

CLIMATE-FRIENDLY BREAKFASTGRANOLA

Yum Granola

Yum Granola and Lake Hāwea Station have created new products with aligned values and a joint mission to help heal the planet.

The Hāwea Honeycomb Granola is a climatefriendly breakfast option that sources 100 percent of all ingredients and packaging from New Zealand. The honey in the granola comes from Lake Hāwea Station’s regenerative multispecies pastures with the honey programme run by Taylor Pass Honey.

Due to its carbon-friendly practices, Yum has offset emissions by 120 percent. It has also eliminated over 80 percent of plastics from its packaging in all three channels and reduced over 10 tonnes of plastic packaging from going to landfills.

Lake Hāwea Station is the world's first B Corp-certified sheep farm and the first carbon farm in Australasia.

COCONUT & MANGO

Whittaker's Whittaker’s introduces its new Mango & Coconut 250g block to their core range, inspired by mango sticky rice dessert. Made with caramelised white chocolate, mango pieces, and toasted coconut, this tropical delight is now a permanent offering.

Chief Marketing Officer Soraya Cottin expresses excitement over this innovative flavor addition, believing it deserves a spot in the 250g range. Cottin hopes customers enjoy this tropical treat as an indulgence year-round.

The Mango & Coconut Block, like all Whittaker’s products, is made from bean-tobar in Porirua, using 100% traceable Ghanaian Cocoa beans, is Rainforest Alliance certified, and Palm Oil-free.

Now available to stores nationwide.

FIG & MANUKA HONEY YOGHURT

Kapiti

Kapiti has introduced a new Fig & Mānuka Honey flavoured yoghurt. This thick, creamy, and velvety yoghurt has been made with authentic Greek culture. It is decadent and has also been infused with generous Fig Mānuka Honey sauce layers.

CHECKOUT local what’s hot

SERIOUSLY GOOD FUNCTIONAL BEVERAGES

No Ugly

Introducing the new slimline 250mL can range by No Ugly. Technically, they’re called Scientifically Formulated Functional Beverages that actually work*. But ordinarily they’re just the best thing your body will ever consume on a daily basis. They’re bloody sexy and taste seriously good. Way better than all those other products claiming a larger brain, smaller feet, amazing biceps or a smile so sweet butter would melt. Nope, these just make your hopes and dreams come true making them worth every mouthful. RRP $5.00 - $6.50.

For more information, call Aaron (+64)21 880 466 or email aaron@nougly.nz. *Low sugar, all general level health claims are pre-approved by FSANZ.

EMBRACE THE STRENGTH

Dilmah

English Breakfast and Earl Grey are the next most popular flavours after Every-day black tea and are outgrowing the category in volume and value. Dilmah is the No.1 Earl Grey brand in NZ and can also claim the fastest growing brand of English Breakfast, making up 90 percent of the actual dollar growth in Grocery over the past six months.

Dilmah has introduced a new member to the family with English Breakfast Extra Strength.

Dilmah English Breakfast Extra Strength is handpicked, unblended and grown in the Dimbula Valley in Sri Lanka. This produces a tea that is intense and majestic, offering body, strength and colour, representing the essence of a fine Ceylon tea. #DoTryIt

*Source: Circana - NZ Grocery, Value Sales 6 months to 21/4/2024

SHREDDED KENTUCKY CHICKEN

Hellers

This mouthwatering offering promises a delicious Kentucky flavour, reminiscent of the ever-popular Fried Chicken. Positioned within the existing Craft Chicken Range, alongside favourites like Sliced Tandoori Chicken 250g, Sliced BBQ Chicken 250g, and Sliced & Shredded Roast Chicken 300g, this new product caters to consumers’ cravings for convenient yet flavoursome meal solutions. With a compact 250g pack size, it aims to meet the demands of modern lifestyles.

Contact your Hellers Rep to order today or call 0800 435 5977.

EXCITING LAUNCH FROM AWARD-WINNING ARTISAN

Secret Kiwi Kitchen

Discover the latest creation by Secret Kiwi Kitchen, the American-Style Chocolate Chip Cookies with Chocolate Buttons and Small Budlets.

Experience double the fun with two sizes of chocolate chips in every bite! Made with all-natural ingredients in New Zealand.

For more information or to order email info@secretkiwikitchen.com

CRAFTY COOKS PIZZA COMBO

Hellers

This innovative offering aims to add both convenience and inspiration to consumers’ home-cooked meals. With a focus on providing ease of use, the Pizza Combo comes in a convenient twin-pack format, catering to the needs of busy households. It features a tantalising combination of essential pizza meats, including beef strips, bacon strips and sliced Chorizo. Craft it right on pizza night with Hellers Crafty Cooks Pizza Combo, the perfect solution for crafting delicious homemade pizzas without the hassle.

Contact your Hellers Rep to order today or call 0800 435 5977.

PREBIOTIC FEIJOA SMOOTHIE

Chia Sisters

Chia Sisters have been working hard to capture this iconic flavour in their new Prebiotic Feijoa Smoothie.

Made with New Zealand feijoas and apples, this new smoothie features an innovative natural supplement, Livaux, a gold kiwifruit prebiotic clinically proven to support gut health. Chia Sisters have sourced Livaux from AuOra, a Nelsonbased māori-whānau business that has combined traditional knowledge and scientific research to harness the health benefits of plant bioactives.

AuOra assisted the Chia Sisters team with providing Livaux application advice to validate the correct dosage and prebiotic activity per serving.

marketing

integration of tiktok in traditional supermarkets

With various trends on TikTok, from fashion and beauty to the rise of #booktok, there has also been a rise in many recipes going viral on the social media platform, especially since the COVID-19 pandemic.

This has also led to the growth of the #chefinfluencer and #cookinglikeNaraSmith, inspiring many consumers to recreate these videos, which has further contributed to the growth.

Many beauty retailers and bookstores have taken inspiration from these TikTok trends and have already begun allocating separate sections and aisles dedicated to products that have grown in consumer purchases due to the app's popularity.

Recently, Carrefour also utilised this approach and had a TikTok aisle in the store, with popular TikTok food brands such as Buldak signalling a shift towards more engaging in-store experiences.

Carrefour also created a "Scan and Dance” campaign that used TikTok’s highly engaging TopView format and collaborated with creator Steffi Mercie to encourage shoppers to scan free wrapping paper in local hypermarkets and discover TikTok’s coolest dances.

Alongside huge user engagement, TopView formats also have the ability to link to internal or external landing pages. This ad led the community to Carrefour’s website, and the campaign drove 3.2 million video views.

In 2021, Carrefour also aimed to

increase brand awareness among younger audiences, especially around the back-toschool season. With the message “School of being yourself,” the supermarket showcased a wide range of products from its offers that complemented students' different styles and personalities.

It also collaborated with several low-, medium-, and high-range influencers to create a video where they personalised selected products from the school starter kit.

The potential integration of TikTok within traditional supermarket settings not only presents a fascinating intersection between Gen Z social media trends and established grocery retail practices but also opens up exciting avenues for

innovation in the industry.

Despite maintaining a clean and organised shelf appearance, integrating TikTok could be beneficial to specific product categories as consumer behaviour changes.

As more retailers start using digital media and leveraging the skills of content curators to maximise the reach of social campaigns, seeing them in physical spaces could create a new experience and opportunity for the brands behind them to attract a younger demographic, leading to higher in-store traffic and sales.

As New World, Woolworths, and Pak ‘n Save are already using TikTok, could similar integrations be expected in regional supermarkets, blending digital engagement with physical shopping experiences?

elesha may bell new world long bay

Elesha May Bell, head baker and donut queen at Long Bay’s New World store, was born in Whakatane, New Zealand, and raised in Orange County, California.

Initially drawn to a bakery job for the experience's fun and novelty, Bell has spent fifteen years in the field. She became a trained baker with level 4 certificates in trade baking, cakes and biscuits.

Her work has been a testament to her passion for baking. Donuts, the heart of her craft, hold a special place in her heart, and she took immense pride in bringing her unique visions and creations to life. She has also crafted a relatively rare treat, the Crookie, adding a touch of novelty to her repertoire.

“The crookie, which is croissant meets cookie, a match made in heaven,” said Bell.

Hybrid foods, such as the Crookie, have been the most recent trend. She also mentioned that customers preferred bigger doughnuts at New World, Long Bay, making them the most popular item. Bell’s approach to baking has been

centred on self-assurance and the capacity to trust in her abilities. She emphasised that confidence was crucial to success in the industry.

“Be confident in knowing what you are doing. Don’t overthink it too much; just enjoy the whole process.”

For individuals considering a career in baking, Bell advised not to be intimidated by the vast amount of knowledge that must be learned. Confidence and skill come with experience.

“You will never learn everything quickly, so don’t let that discourage you. Confidence will naturally follow if you enjoy and stick with what you do.”

She added that although it is a challenging field, it can be gratifying.

In her free time, Bell relaxes by shopping and spending time with her family. She also enjoys travelling to new places and trying new cuisines. Owning a donut truck has always been her goal.

She has also crafted a relatively rare treat, the Crookie, adding a touch of novelty to her repertoire.

Innovation & Adaptation Drives Growth of Spreads

Once defined by basic offerings, the spreads category has been transformed with numerous launches of betterfor-you healthy options and on-the-go convenience.

Spreads are a staple of the shopping basket and post-pandemic, the market has been driven by changing consumer preferences for healthy options and an increased focus on convenience.

Still, due to the high costs associated with producing premium-grade products, brands have been forced to adapt and innovate to accommodate consumer demand without compromising on quality.

With an astonishing array of options, the breakfast table has become a canvas for delectable creations. From the classic comfort of jams to the creamy indulgence of butters and the wholesome goodness of nut butters, New Zealand's spreads market offers a range of flavours and variants of local and imported options.

Spreads are integral to Kiwi culinary culture, whether slathered generously on toast, stirred into porridge, or used as a versatile ingredient - the spreads category is innovative and market-sensitive.

Nutty over Nut Butters

The flood of nut butters coming to market over the last few years has also raised the question of whether all nut butters are created equal.

The short answer is no. With some brands adding oils, sugars, and sweeteners, consumers must check the labels to ensure that what they buy is of the best quality and value.

Nut Butter producer Forty Thieves said larger sizes have become more popular, including 500g, 1kg, and 2kg pails of peanut and almond butter. Forty Thieves also noted

that larger variants were introduced partly due to the cost-of-living crisis, as consumers look for quality and affordability.

“As budgets tighten, Forty Thieves continues prioritising healthier versions of conventional spreads while ensuring they remain affordable to consumers.”

Premium nut butters featuring macadamia nuts and hazelnuts have become an occasional luxury purchase. So, Forty Thieves has gone back to basics, using quality peanuts combined with familiar flavours like chocolate and cinnamon.

“Maintaining health benefits, affordability, and familiarity, we will continue to produce products that shoppers feel good about including in their weekly shopping basket and that are real value for money.”

What’s the buzz about honey?

Globally, honey has seen the strongest growth as brands have challenged private label with a mix of NPD and larger pack sizes.

However, this all-around Kiwi favourite spread has faced some challenges. Beekeepers in the country are hoping for a better honey result this year as extreme weather events dampened last year's harvest.

According to the Ministry for Primary Industries (MPI) Apiculture Monitoring Data, total annual honey production reached only 12,000 tonnes, down from 22,000 tonnes in 2022 and far short of the five-year average of 20,900 tonnes.

Apiculture New Zealand chief executive Karin Kos said the national honey harvest was the weakest performance since 2012 when fewer hives were in operation.

"Last season was very tough for beekeepers in the North Island, with many saying they had never experienced such adverse conditions."

Nationally, the honey yield per hive of 20.1kg was only two-thirds of that achieved in the 2022 season. MPI data shows registered hive numbers have continued to drop, reflecting successive years of modest producer prices and challenging trading conditions.

“The new strategy, Thriving Together: Futureproofing New Zealand Apiculture 2024-2030, has been developed to reset the industry’s ambitions for a strong, sustainable

future, one that reflects the sector's growing maturity and provides a means to access the resources needed to invest in that future,” said Nathan Guy, Chair of Apiculture New Zealand.

“The New Zealand apiculture sector has experienced extraordinary growth since mānuka honey’s antibacterial properties became internationally renowned, and in that time, honey has become a valuable export earner for communities throughout New Zealand. In the ten years to 2020, New Zealand honey export revenue increased fivefold to just over $525m.

“While we have seen the industry contract since then with a fall in export revenue and hive numbers, projected growth in the international honey market makes it clear there are compelling reasons for New Zealand honey producers to be optimistic and ambitious about the future,” said Guy.

According to Sam Pegg from Grafters Honey, nationwide honey stock levels continue to drop, and beehive numbers have also dropped by over 65 percent.

“The number of beekeepers has reduced, and running costs have continued to increase for those beekeepers still operating.

“There is a flood of low-price blended honey being pumped onto the domestic market, which I suspect is far from export compliant. Also, many suppliers have bought honey cheaply from beekeepers going broke, so they are just margin trading while they have the cheap stock.

“We produce a lot of honey as far as a labour unit goes, but when comparing the prices on the shelves, you can't produce real honey for that,” he said.

While beekeepers struggle physically and financially every year, Pegg described the industry's current state as “rock bottom”. With the current hive numbers and beekeepers, Pegg was concerned that the industry was soon heading for a shortfall of “quality” honey.

According to Pegg, labour issues and climate events were pressing problems the industry had to tackle. He added that quality should take priority over producing just another item to stock grocery shelves.

“Our priorities have stayed the same. We sail our own ship and continue to produce premium-grade honey straight from the hive, just as the bees make it,” said Pegg.

New Zealand’s Leading Honey Brand, Arataki

Honey turns 80

Established in 1944, New Zealand’s leading brand of honey this year celebrates 80 years of supplying high quality honey to New Zealanders. .

From a handful of hives producing a few kilograms of honey, to New Zealand’s leading brand of honey with a 32 percent share of the market – Arataki Honey is excited to celebrate 80 years of producing delicious honey for generations of Kiwi’s to enjoy. Supplying quality honey to New Zealand supermarkets sits at the heart of this fifthgeneration family business. From entry level Multi-flora through to the high value Manuka UMF™ 10+ (263+ MGO) – the brand is in the unique position of performing well across all market segments. The high value mono-floral Manuka honey is an area that has achieved considerable growth in the past twelve months. An increased awareness of health and wellness and the significant increase in visitors and overseas students to New Zealand have been key drivers of segment growth. Arataki Honey has the market’s two top performers in this mono-floral Manuka space – Arataki Honey Manuka UMF 10+ 250g (ranked #1) and Arataki Honey UMF 5+ 500g (ranked #2), achieving 65 percent and 67 percent growth in dollar sales year on year. A contributing factor to the sales performance has been

the availability of the new presentation pack. These new packs work to protect retailers from potential stock loss as well as providing the customer with more accessible information at point of purchase.

HOT OFF THE PRESS:

Arataki Honey is excited to announce

they have been awarded Reader’s Digest Most Trusted Honey Brand for 2024. Arataki Honey is proud to be the recipient of this award for the fourth year in a row –since the conception of the honey category in 2021.

The Arataki Honey range is available in supermarkets nationwide.

conveniencedesign

A new convenience format

In collaboration with Schweitzer, the Migros subsidiary Migrolino AG, number one in the Swiss convenience sector, has a trendy shop format: Gooods is all about good taste and healthy living, a fast and convenient solution for busy customers on the move.

This innovative convenience store concept, Gooods, was designed to meet the evolving needs of modern consumers. The first Gooods store is located at the Zurich-Tiefenbrunnen train station and covers a total area of 154 sqm, including a 44 sqm winter garden seating area.

Gooods is tailored for quick and convenient shopping, and the product range mirrors that of Migrolino, emphasising healthier snacks and fresh smoothies.

Housed in a listed building, the store retains historic architectural elements, creating a unique blend of old and new. Differentiated fixtures highlight various product categories, enhancing the shopping experience. A rotating digital board adds to the store's ambience, delivering relevant food-focused messages to shoppers.

The store's focus on fresh food is evident in its enticing bakery selection, which also features a wide range of hot food-to-go options. Additionally, Gooods offers bowls, salads, sandwiches, and evening meal solutions catering to diverse customer needs.

Strategically located in a residential and leisureoriented area, Gooods offers a comprehensive range of products, from sun cream and flowers to organic

coffee dispensed from a bean-to-cup machine. Digital screens provide background stories about the coffee, further enhancing the customer experience. The store features indoor and outdoor seating areas, inviting customers to linger.

Gooods is a haven for health and wellness enthusiasts. It offers an extensive range of organic and vegan products, including vegan ice cream. The company's commitment to sustainability is deeply ingrained, reflecting a dedication to environmentally friendly practices.

At Gooods, technology is at the forefront of the shopping experience. The store-specific app allows customers to scan and pay in-store, offering a seamless and efficient shopping experience. For nearby residents, rapid delivery is within 60 minutes. E-barcodes on shelf-edge labels further facilitate the pay-by-app process, although traditional payment methods are also available.

Gooods' comprehensive approach to convenience shopping makes it suitable for various locations beyond suburban areas, including universities, workplaces, and hospitals. Its potential for broader application is significant and sets a new standard in convenience retailing.

Maximising Profitable Grocery Growth Through Omnichannel Innovation

By Tony Atti, CEO, Phononic

In recent years, the promise of omnichannel for grocers loomed on the horizon – a concept that felt like a future problem, not necessarily a problem that demanded immediate attention. The pandemic changed all of that and forced the need for a functioning omnichannel front and center, placing that need squarely on the shoulders of logistics and store managers. Major grocers answered. In fact, online grocery orders rose 50 percent during the pandemic according to a study by McKinsey. The pandemic changed the trajectory of consumer expectations and now consumers expect -- and have come to rely upon -- an efficient omnichannel experience. Couple that with the strong and growing Millennial preference for curbside pickup of online orders, it is clear the need for efficient omnichannel experience is not going anywhere.

In 2024, we’re witnessing a surge in demand and an undeniable shift towards eGrocery reliance, compelling grocers to rapidly evolve their fulfillment strategies. Relying on outdated technologies and processes is no longer viable, especially as consumer expectations for convenience, food quality, availability, and cold chain compliance continue to rise. To stay ahead, grocers must embrace sustainable modular solutions that not only surpass regulatory requirements but deliver tangible benefit to both the top and bottom line. These solutions should optimise space utilisation and drive order density, seamlessly adapt to fluctuating order volumes, and enable efficient order consolidation across different temperature zones, enhancing speed, accuracy, and overall operational efficiency. Sustainable modular solutions are the cornerstone for grocers to achieve greater efficiency, tap into new revenue streams, and ensure comprehensive cold chain compliance all while driving meaningful improvements in profitability.

By choosing modular solutions that exceed regulatory standards, grocers will

the need to retrofit solutions when new regulations are enacted. Not only that, recent studies confirm that frequent egrocery customers not only value these grocer-led initiatives towards sustainability, such actions will in fact drive consumer preference and drive greater share of wallet. Moreover, expertly chosen modular solutions will grow with you, allowing a business to flex when demand surges, whether that demand is through curbside or delivery. Said differently, it represents a clear opportunity to future proof your omnichannel’s growth potential.

Razor thin margins are a given in the grocery industry. Dependent on consumer demand, employing a strategy that allows for both cost cutting and increasing revenue, provides the best opportunity for profitability and growth. These over-arching business goals can be achieved by making omnichannel-focused improvements that can scale based on consumer preferences and wants.

Implementing sustainable modular cold chain solutions enables grocers to efficiently cool specific portions of orders, reducing energy consumption and streamlining curbside delivery processes. By using temperature-controlled electronic totes, grocers can replace outdated coolers in backrooms, significantly decreasing the overall

more. The modular design of these totes empowers smaller grocers to benefit from cost savings, as they can invest in and deploy only the necessary components as their operations expand, avoiding the need for substantial capital expenditure on a complete overhaul of their omnichannel infrastructure. Further, these same modular cooling have the potential to not only ensure cold chain compliance in-store and curbside, but their ability to transition to in-home delivery vehicles represents yet another vector of top-line growth potential.

A recent study by Market Research Future found that the omnichannel retail commerce platform market is expected to grow from $5.36 billion in 2023 to $21.86 billion by 2032, at a compounded annual growth rate of 19.2 percent, and grocers should

CONVENIENCE&oil

Less Staff = Less Cost

The latest analysis has shown that unstaffed petrol stations offer genuine benefits for New Zealand motorists.

Latest fuel monitoring data from the Commerce Commission has shown that this new wave of petrol stations has offered increased savings and brought down prices.

Areas with at least one unstaffed fuel station within a five-minute drive have prices that are, on average, six cents per litre lower than areas without unstaffed stations.

Despite this, unstaffed stations run by supermarkets have a different effect on competition.

"Our findings reinforce that unstaffed stations are definitely the way to go for cheaper fuel, and anyone who has had one open in their area has probably experienced lower prices," said Brian Chappelle, commissioner at the Commerce Commission.

"New Zealanders spend around $10 billion at the fuel pump every year, so even a small

price reduction can put money back into Kiwis' pockets."

Chapelle stated that local councils should consider the competition benefits of unstaffed sites in the planning processes and when considering consent applications.

"We're seeing competition at work, and it's useful for Kiwi motorists to be aware of. Whether they're driving to work, dropping the kids off at school, or heading on holiday, every dollar counts, and it's a pretty good bet that an unstaffed site will be your cheapest option," said Chappelle.

"This pricing pressure – and motorists choosing to shop wisely also creates an incentive for staffed sites in the local area to reduce their prices."

Although consumers benefit from unstaffed food sites, the broader range of services and food at staffed food sites are unavailable.

The Commission's latest analysis follows the September issuing of a 'please explain' letter to fuel companies asking for further

Future of Service Stations

Q8 celebrated the grand opening of the ground-breaking takeaway concept NOAHS at the service station in Rødovre, Denmark.

The concept has been tailored towards students who need a quick snack, people on the go and families who demand quality and flexibility in everyday life. Q8 invested a double-digit sum into the collaboration with NOAHS and expressed confidence in the business venture.

"At Q8, we have a clear goal of constantly expanding the framework for the quality of our food selection and services, which benefit customers and the local community and create a local gathering point," said Martin

Stilhoff, strategy and innovation manager of food at Q8 Rødovre.

"We are experiencing an increasing demand for takeaway food that does not compromise on quality, which is why we are now embarking on this ambitious takeaway venture, which offers freshly prepared food for the trip and home."

NOAHS has enabled customers to order food a wide variety of cuisines, including burgers, tacos, and fresh salad bowls, all from the same service station.

This business venture arose after Q8 identified how many families struggle to make ends meet due to the busyness of everyday life. This can lead to a lack of creativity and

information to help account for pricing anomalies in the fuel market.

This analysis gathered information from major fuel companies on fuel terminals, trucking, and retail site costs. The Commission also used data from the fuel pricing app Gaspy to assess the effect on local fuel prices when an unstaffed petrol site opened.

Over time, the Commission expects to see the opening of more unstaffed sites, which would push fuel companies to drop prices better to reflect the cost of operating both staffed and unstaffed sites.

This represents the future of the service station industry and the potential it could have to slash fuel prices for New Zealanders.

ingenuity when choosing dinner.

The NOAHS and Q8 collaboration will set new standards for quality and convenience, specifically regarding food within petrol stations. This concept debuted at the station in Rødovre after the grand opening celebration in mid-April.

"To celebrate the opening day, there are great opening offers to pick up," continued Stilhoff.

"We are offering an extra 50 percent off on the smash burger and a side of fries for just DKK 10 all weekend."

NOAHS was designed as a takeaway option that cooperates with existing delivery services. Both parties spoke positively about the future of the collaboration and the opportunities it will bring.

"With Q8, we have a huge opportunity to create synergies between their current operation and the takeaway of the future," said Daniel Baven, CEO at NOAHS.

"With only 10-12 m2, we can build hightech kitchens that produce food at the level of a local restaurant by using the optimal framework and location of a gas station."

Q8 operates 1,000 service stations across nine nations, most prominently Denmark and Sweden.

NOAHS is a gourmet fast-food franchise with a rich history across several international markets in Thailand, Norway and now Denmark. Since its inception in 2012, it has navigated the ever-changing QSR industry and offers various cuisines.

Airex Merchandisers have been specifically crafted to provide an attractive ready-to-serve cold drinks and food display. Featuring an electrostatic finish that helps prevent fingerprints and smudges. Equipped with adjustable temperature control, double glazed glass doors, and energy-e cient LED lighting.

CONVENIENCE&oil

Chargenet Announces 6-Point Hub in Kaikoura

ChargeNet, the only nationwide EV charging network in Aotearoa, New Zealand, has announced its plans to construct an EV charging hub in Kaikōura. This infrastructure is crucial for EV charging on the South Island’s SH1. The construction is expected to commence in September 2024.

With an installed capacity of 450kW, the charging hub is designed to fulfil the increasing demand for EV charging and can charge up to six vehicles concurrently. It comprises a charging bay with an accessible layout and another bay suitable for campervans and vehicles with trailers.

The site is anticipated to be ready by the end of 2024 and will feature the installation of three 150kW chargers. These chargers can add 300km of range within 45 minutes, sufficient to power most EV journeys to Christchurch, Nelson, or beyond.

The charging hub will be powered by 100 percent renewable, climate-positive certified wind, hydro, and solar electricity through Ecotricity, ChargeNet’s energy partner.

According to Martin Miles, ChargeNet's Chief Operating Officer, Kaikōura is a key transit hub and a significant tourist attraction for both local and international travellers.

“The data already suggests that charging

Free EV Charging Day

New Zealand fuel distributor Z has announced a free Electric Vehicle (EV) charging day to celebrate its new app integration.

Z will now include the EV charging feature in the main Z app to provide customers with the best user experience possible.

The EV charging section will complement the money-saving tools that Z app users already receive, such as the pay in-app, payby-plate, coffee pre-orders, and Sharetank.

The integration of EV charging into the main app will allow Z customers to charge their cars while benefitting from the entire network.

To celebrate the merge, Z will provide free EV charging on the 7th of May. This promotion will be available nationwide at any Z charging station and will encourage EV owners to use the free electricity with the Z app.

Alongside in-app promotions, EV drivers will be able to see the progress of other RVs

charging at sites. This will help customers with journey planning, as they can see when a charger is next available.

The 50-dollar pre-authorisation hold for EV charging will also be removed, meaning customers will only be charged for the actual cost of their charging stations.

Multi-car households will also benefit

speed matters, and 39 percent of our customers prioritise high power output when selecting public charging,” said Miles.

“The new charging hub will ideally support charging demand and meet our customer’s needs, providing fast and convenient charging for drivers on the go.”

ChargeNet has expanded its network by adding 52 additional charging points, including installing two 300kW hyper-rapid chargers at Raeward Fresh Harewood near Christchurch airport this year.

The new charging hub in Kaikōura will complement the existing network along the eastern and northern coasts of the South Island, with high-powered charging available in Blenheim, Nelson, and Christchurch.

The Low Emission Transport Fund, administered by EECA (The Energy Efficiency and Conservation Authority), has co-funded the project, receiving an investment of $560,000.

ChargeNet has also started building its largest charging hub ever, a 10-point charger at Tauriko Crossing in Tauranga, which is expected to be operational within the next ten weeks.

"We strive to continuously improve our charging network to meet the needs of all our customers. Three key considerations when building charging hubs like these are location, timing, and providing the right speed.”

from this integration, with petrol, diesel and EV vehicles now able to use the same shared platform.

The merging of the two apps reflects a broader shift in the automotive industry.

Z has conveyed that EVs are no longer a niche market but have become a consumer's mainstream choice.

20

minutes with

Steve Liguori Co-Founder JUXTA

JUXTA, a global autonomous retail technology company, has remained at the forefront of the convenience store industry by adapting to modern consumers' needs.

Focusing on creating fewer contacts within the retail industry, JUXTA has provided a multitude of smallformat, unstaffed convenience stores.

Founded by Steve Liguori, Om Shankar, Matt Clayton, Abby Smeaton and Barak Meiri in 2022, the US-based company has been addressing the demand for contact-free experiences.

"Our mission has been to revolutionise the c-store and micro market industries with turnkey autonomous stores," said Steve Liguori, co-founder and head of marketing and product at JUXTA.

"Autonomous stores and AI play a profitable, transformative, and sustainable role in the future of retail. We believe profound change can happen one small store at a time."

After identifying this demand, JUXTA created two solutions: the Nomad and the Nest. The Nomad is a fully autonomous, prefabricated, micro c-store designed for outdoor spaces.

The Nest is a fully autonomous, micromarket solution for indoor spaces. Each location follows a four-step programme: tap, shop, review, and leave.

JUXTA enables shoppers to enjoy the ultimate quick and convenient retail experience, all while being closer to alternative retail spaces. Shoppers gain instant access to the Nomad or

Nest with the touch of a debit or credit card, whether carried physically or stored digitally on their smartphone's wallet or smartwatch.

Once inside the store, shoppers can select from a range of snacks, beverages, sandwiches, hot drinks, fresh fruit, or select more oversized items for dinner at home later, whatever the retailer chooses to stock depending on the needs of that location.

Customers can verify their purchased items on a large touch screen before they exit the store. If consumers prefer to minimise shopping time, they can walk straight out with their purchases, entrusting JUXTA's technology to record their purchases and charge their credit or debit card accurately.

The birth of JUXTA came after the founders witnessed the challenges the C-store industry faced post-pandemic, such as labour, rising costs, and shifting consumer demands. COVID pushed countless employees in the convenience retail sector to the edge as they struggled to keep stores running to meet community needs.

JUXTA was founded due to these issues, finding a way to help retailers address these challenges while creating a safe environment for consumers to shop efficiently and hasslefree.

"When we talk to consumers, 'less contact' isn't the primary reason they give for where they shop and what they buy. There's a reframing needed around this topic," explained Liguori.

"I think it all comes back to modern life being hard and people are busy. Nobody has

the time for additional challenges or friction in their lives."

Over the last 12 months, JUXTA has seen strong sales growth in stores under 250 square feet. Small format c-stores have seen a 13 percent annual growth rate, which is higher than large c-stores, which have seen a 7 percent increase.

"It is interesting to see almost twice the growth rate for the microformat, which is exactly where the JUXTA Nomad and Nest are aimed," he said.

"It shows that people are keener to shop hyper-local than ever."

However, industry experts have questioned the importance of self-service checkouts, with increasing thefts reported. IGA Greenslopes, a supermarket in Brisbane, has removed all of its self-serve checkouts due to a massive spike in shoplifting.

When asked about this, Liguori stated that most thefts are committed by citizens who have reacted to the incredibly high prices of grocery and convenience stores.

"People are going to take things and not feel like they are hurting anyone," explained Liguori.

"They don't realise that taking something without paying impacts the broader shopping ecosystem and that the shrinkage cost will be baked into the price of goods."

In the JUXTA consumer journey, the consumer can only access products once they have presented a valid form of payment. Upon payment, JUXTA allows consumers to be honest at the checkout screen, with the editing left to a trained reviewer.

If you shop in a JUXTA store, a customer tab opens when you enter, and in virtually every case, you will be charged for precisely what they select.

With an increase in sustainable practices across the convenience store industry, JUXTA has remained nature-focused. Due to its small format, JUXTA uses materials more efficiently than larger format alternatives.

They have also continued to explore new ways to make Nomads and Nests more energy-efficient while producing less waste or unnecessary excess.

CONVENIENCE&oil

20

minutes with

Given the surge in self-service stations and the growing importance of sustainability, the convenience industry must embark on new business ventures to survive.

Matthew Lane, general manager at Night 'n Day, has witnessed the rapidly evolving market. With five years of experience in his current position and thirteen years within the Night 'n Day support centre, he has accumulated a wealth of insider insight into the industry.

Customer experience remains at the forefront of Night 'n Day's core values. The company is motivated to enhance transactions and prides itself on being engaged with each store's local community. Post-pandemic, more establishments offer

self-service alternatives than ever before.

As of 2024, Night 'n Day runs self-service checkouts in over 30 stores, and it plans to increase this further.

Lane identified a growing demand from not just consumers but also from staff to implement more self-service checkouts. By offering these at locations, there is a decrease in customer wait time and minimises the size of a line.

Despite the benefits of self-service, theft is still prevalent in convenience stores and grocery stores nationwide.

To combat this issue, Night 'n Day has

positioned the self-service checkouts next to the main point of sale, with assistance readily available. Staff also control all the sales of higher-value items.

"Convenience is going strong. People value their time a lot more these days than they used to five or ten years ago," said Lane.

"While convenience can't be at the low price level that supermarkets can, they can provide a quick and efficient transaction process."

Lane identified a lift in the general quality of convenience, with Z, BP, and Four Square all investing in improving

the industry. This shift in the landscape has transformed customers' convenience experience to be more efficient and positive.

Regarding sustainability, Night 'n Day has kept up to date with new regulations and ways to improve its waste management.

"Packaging is hard to minimise in the convenience industry because almost all of the food is takeaway," explained Lane.

"That being said, we have reduced the size of what is being used. Instead of having products go out in large bags, we have become more mindful about what size is necessary.

Night 'n Day has also explored the use of solar energy in the stores and what that would mean for the business's structure. They have had several discussions with solar providers, particularly in the petroleum area. This potential initiative will use renewable energy to minimise Night 'n Day's ecological footprint.

Alongside these ventures, Night 'n Day remains a key player within the community, valuing its outreach and personal connection with customers. It is the current sponsor of the Otago Nuggets, a New Zealand basketball team based in Dunedin.

"We are heavily invested with the team," said Lane.

"It's nice to be able to see basketball grow in Dunedin and Otago."

When asked what was vital for the future of the convenience industry, Lane said that staying up to date with technology and innovation was essential. He also said New Zealand will see a reduced convenience landscape, with one store servicing a wider area than it currently does.

The future of the convenience industry is rapidly changing, but Night 'n Day is ready to face any challenges head-on.

CONVENIENCE&oil

Oil Giant Expands

Footprint

USA | ExxonMobil has doubled its Permian Basin footprint through a new acquisition.

The company closed its acquisition of Pioneer Natural Resources Company. This will combine Pioneer’s sizable acreage, entrepreneurial culture and deep industry experience with ExxonMobil’s industry-leading project development capabilities.

The merger of ExxonMobil and Pioneer is set to create an unconventional business partnership with a sizeable high-return development potential, opening up exciting new opportunities for both companies.

The Permian Basin is the highest oilproducing sedimentary basin residing across two states in the south western part of the United States.

ExxonMobil’s Permian production volume will more than double to 1.3 million barrels of oil equivalent daily, and this number is expected to increase by 2027.

The acquisition will transition Pioneer’s 2050 net-zero Permian goal to a 2035 plan. Combining Pioneer’s Permian inventory and basin knowledge with ExxonMobil’s proprietary technologies, financial resources, and industry-leading project execution excellence is expected to

generate double-digit returns.

“This premiere, tier-one asset is a natural fit for our Permian portfolio and gives us a greater opportunity to deploy our technology and deliver operating and capital efficiency for long-term shareholder value,” said Darren Woods, ExxonMobil chairman and CEO.

“The combination of our two companies benefits this country’s energy security and economy and furthers society’s environmental ambitions as we move Pioneer’s 2050 net zero goal to a 2035 plan.”

Kerbside Convenience in New Zealand

BP has set new global goals to reimagine the future of kerbside convenience.

With a steadfast commitment to accessibility, BP’s convenience stores have consistently catered to customers on the move, offering quality food and beverage-led options in easily accessible roadside locations. BP aims to increase customer touchpoints from around 12 million daily to more than 15 million by 2025.

In 2030, BP has set ambitious goals to double its strategic convenience sites from 1,600 to around 3,500. This expansion is projected to double the convenience gross margin from a 2022 base of USD 1.5 billion, with an impressive 10 percent compound annual growth rate.

BP has embarked on a mission in Australia to revamp its larger travel centre sites. The recently reopened Stapylton site in Queensland is a testament to this,

ExxonMobil has set industry-leading plans to achieve net-zero Scope 1 and Scope 2 greenhouse gas emissions from its Permian operations by 2030.

The company will also apply its industryleading technologies to monitor, measure, and address fugitive methane emissions to reduce the emissions of both companies.

Additionally, ExxonMobil will use its combined operating capabilities and infrastructure to increase the amount of recycled water used in its Permian fracturing operations to more than 90 percent by 2030.

being one of the first sites to undergo a significant retail upgrade.

The site is conveniently located off the Pacific Highway between Brisbane and the Gold Coast.

It features a new store layout and a completely new fuel system, which allows for greater product availability. The location will also stock various food products, including Krispy Kreme.

“After months of work to upgrade our site at BP Stapylton, we’re reopening with an offer that will provide our customers with a more convenient place to refuel, pick up snacks, and grab a barista-made coffee on their journeys,” said Paul Auge, vice president of mobility and convenience at BP Australia and New Zealand.

The renovations are part of BP’s vision to reimagine its retail offering across New Zealand and Australia, which will put customers at the heart of its actions. Other new facilities include a truckers’ lounge with showers, washing machines, and toilets.

In addition to these facilities, BP has refreshed its existing Wildbean cafes, optimising store layouts to help customers. They have also trialled an extended menu, providing customers with made-to-order food such as toasties and loaded fries.

Wednesday 2nd October 2024

2024 NEW ZEALAND

18th September 2024

Wednesday 3rd July - 18th September 2024 2024 AWARDS ANNOUNCED Wednesday 6th November 2024

Wednesday 16th October 2024

theessentials Kumara: New Zealand’s Favourite Vegetable

Fieldco is a family-owned and operated business located in sunny Kaipara, near Dargaville, ‘The Kumara Capital of New Zealand.’

Since 1976, three generations of the Simpkin family have supplied Kiwis with some of the best fresh produce in New Zealand.  At Fieldco, they have combined generations of local knowledge of the land with evolving technologies to make sure their produce is as good as it can be.

Involved with every step of the growing process, Fieldco oversees the seed selection and cultivation, plant health and crop care through to harvesting, storing and washing, then cutting and freezing ready for consumers to use.

The core crop grown at Fieldco, and one they have deep industry knowledge of has been the humble kumara.

Often confused with the average potato, kumara is not related to the deadly nightshade family. It has double the amount of Vitamin C and is higher in Vitamin A when compared to a potato. Kumara is also lower on the glycaemic index, and can be

used as an alternative to potatoes, both as a healthier option or as a New Zealand twist to a dish.

Kumara is also a very labour-intensive crop to harvest, unlike other root crops, and are handpicked due to the delicate nature of the skin that scrapes easily in harvest.

xtra care must be taken once the crop is harvested due to the very delicate skin on kumara. This meant all Fieldco kumara available on the shelves last year would’ve been picked off the ground by hand.

Hand-picking has become a reliable option, especially when weather conditions prevent the use of any tractors, as well as a more efficient and better option for storage as well.

In 2023, kumara was very short in supply due to the damaging impacts of Cyclone Gabrielle and the weather events that followed. February is typically when most growers start to harvest, and in 2023,

the cyclone hit before any growers had harvested any kumara out of the ground. This saw the entire industry’s crop be 75 percent as an industry average.

There is a good reason why people say variety is the spice of life, and kumara is no exception. There are, in fact, four varieties of kumara available in New Zealand, each with different flavour and texture profiles.

Owairaka Red:

Traditionally known as the Original Red variety, it’s somewhat a culinary icon of New Zealand Kumara. It’s the primary commercial crop in Kaipara and has remained the most popular kumara type. Featuring a deep red skin and creamy white

flesh with veins in the centre, Owairaka Red has a firm texture.

Beauregard:

Commonly known as ‘sweet potato’ in many countries, its rich orange skin and sweet orange flesh have made it a colourful vegetable and a likely candidate for many consumer preferences. This is softer in texture compared to the Original Red and has a faster cooking time. Its soft texture has meant it is best suited to use for a mash or as a potato or pumpkin substitute in any dish.

Gold:

This is another variety that is a native New Zealand variety. The Tokatoka Gold is indigenous to the Kaipara, named after the iconic TokaToka Peak rising out of the

otherwise flat landscape.Tokatoka Gold kumara has a golden skin and a tender, golden flesh, sharing a texture akin to the Beauregard variety.

Purple Dawn:

Purple Dawn is a newer variety of kumara with purple flesh and skin. Known for its earthy taste and soft texture, it is popular with consumers for roasting and mashing. The vibrant colour has also made it a popular addition to pre-packaged Kumara medleys. As part of the purple vegetable family, Purple Dawn is regarded as superior in terms of additional antioxidants compared to other kumara varieties.

optimal flavour and nutrient content theessentials

OVAVO was established with the focus of harnessing the full potential of avocados, many of which went to waste due to their small size and cosmetic imperfections.

Natalie Vivian Marketing Manager OVĀVO

The company saw an opportunity to transform these "process grade" avocados deemed unsuitable for retail sale into something valuable and versatile.

“OVĀVO freeze-dried avocado powder is our first innovative solution, ensuring that no avocado goes unused while offering consumers a convenient and nutritious super ingredient,” said Natalie Vivian, marketing manager of OVĀVO.

This freeze-dried powder has been designed to overcome the technical challenges of using fresh avocado as an ingredient, retaining the natural goodness of avocados (colour, flavour, aroma, nutrients) in a concentrated, long-lasting 18-month shelf-stable format.

The journey of transforming avocados into OVĀVO freeze-dried powder begins with careful cultivation and selection of "process grade" avocados. These avocados are grown and nurtured with the same attention and care as their retail counterparts, ensuring optimal flavour and nutrient content.

Once harvested, avocados undergo a meticulous process to preserve their natural goodness. The flesh is carefully separated from the skin and pit and then freeze-

dried to remove moisture while retaining the fruit's vibrant colour, rich flavour, and essential nutrients.

After the freeze-drying process, the avocado becomes a powder. This concentrated form allows easy storage, transportation, and incorporation into various food applications.

Quality control measures were implemented to ensure the highest safety, consistency, and flavour standards. Every step, from cultivation to processing, has been expertly executed to deliver a premium product that embodies the essence of fresh avocados.

As a functional alternative to butter and plant-based oils, OVĀVO has superior shelf stability and versatility in culinary applications, allowing food manufacturers to create healthier, tastier offerings without compromise. It is also high in healthy fats, enabling better product development by improving texture, mouthfeel and traceability. Due to its unwavering commitment to quality, innovation, and sustainability, OVĀVO has stood out in the crowded landscape of avocado-based products since, unlike many products that rely on avocados solely for their fruit, it has maximised the

potential of every avocado.

Whether used in savoury or sweet recipes, OVĀVO adds richness, creaminess, and endless culinary opportunities. It can be seamlessly integrated into smoothies, dips, dressings, baked goods, snacking, breakfast foods, and more, enhancing taste and nutritional profile.

Its concentrated form and long shelf life make it convenient for food manufacturers to incorporate it into their new product development.

“With OVĀVO, the possibilities are endless, making it a must-have ingredient for anyone looking to elevate their product portfolio.”

Avocado cultivation requires substantial water resources. Therefore, OVĀVO orchards have implemented

efficient irrigation techniques and water management practices, using only rainwater or the natural, self-replenishing aquifer where the orchard was planted.

OVĀVO has also explored eco-friendly packaging options, striving to minimise plastic usage and adopt recyclable or biodegradable materials wherever feasible. It has adhered to rigorous sustainability certifications and standards, ensuring transparency and accountability.

“We’re currently undergoing the B Corp certification, demonstrating our ongoing commitment to environmental responsibility. By rescuing these perfectly edible avocados, we reduce food waste and minimise environmental impact.”

Vivian also added that the company was actively engaged in research and

development to expand the applications and improve the characteristics of its freeze-dried avocado powder.

Its recent focus has been on producing a finer grind of the powder in response to the specific needs of food manufacturers who have expressed interest in a finer grind for their innovative products.

“It's exciting to have the opportunity to provide tailored solutions to meet the diverse needs of various industries."

As consumers seek healthier alternatives to traditional fats and oils, avocado-based ingredients like OVĀVO will be pivotal in driving the functional ingredient forward.

Sustainability will also remain a key driver of product development, and OVĀVO's commitment has inspired other companies to prioritise environmental stewardship.

The Warehouse Debuts Health & Body Brand

The Warehouse has launched its first private label health and body brand Good One, a new cruelty-free body and hair care range, locally made with natural ingredients and designed for everybody.

Exclusive to The Warehouse, the Good One range delivers value that’s not only kind to skin but also to wallets. All Good One products cost between $6-$8, ensuring Kiwi families can purchase New Zealand-made products made from native ingredients at affordable prices. With a commitment to caring for the planet and the community, the Red Sheds have also partnered with Women’s Refuge to provide Good One product to women and children around New Zealand.

Kiwis who are conscious of making considered, thoughtful choices can purchase Good One knowing the range is approved under the Cruelty Free International Leaping Bunny Programme – the global gold standard for cruelty-free products. The Leaping Bunny is the best assurance that a brand is genuinely committed to removing animal testing from its supply chain.

body wash and more to over 2,000 families seeking assistance from Women’s Refuge every year.

The Warehouse Health and Beauty buyer Phoebe Thomas, who spearheaded the new product range, said the development of Good One has been all about Kiwis and for Kiwis.

“In creating Good One, we wanted this to be for every body and everybody. Good One is super affordable, great quality, New Zealand made, and will look amazing in bathrooms across the motu,” she said. “Offering great, affordable essentials is what we do at The Warehouse, and we wanted to tackle this in the health and beauty category as well. We’ve put in the work to make a fantastic, family-friendly product, that’s gentle on skin, ethically manufactured and cruelty-free. Plus, it’s packed full of natural NZ ingredients like Kawakawa and Mānuka honey, which are known for their healing properties.”

All Good One products are crafted locally in New Zealand, and intentionally made without harmful chemicals like parabens, SLS or SLE, triclosan, formaldehyde, synthetic fragrances, or mineral oils.

The range includes three different scents of body wash, hand cream and hand wash – all of which are quintessentially Kiwi; Day at the Beach (Coconut and Mānuka Honey), Bushwalk Bliss (Cedarwood and Kawakawa) and Garden Sunrise (Mandarin and Jasmine).

There are also two types of shampoo and conditioner pairs (Nourishing or Everyday) and a 2 in 1 (hair and body wash). Bath time also just got even more entertaining for little ones with the Good One Kids 3 in 1 hair, body and bubble wash.

The Warehouse plans to further grow the Good One range with lip balms and travelfriendly hand creams as well as sustainable hand wash refills in the coming months. Until then, Good One can be found in the health and beauty aisle at your local The Warehouse now.

The Warehouse has started an ongoing partnership for Good One with Women’s Refuge, providing product to women and children in its care. With refuge locations from Kaitaia to Invercargill, those in need often leave their homes with only the clothes on their back. When people purchase Good One, they are helping The Warehouse provide essentials like shampoo,

“It was important to us to make sure Good One also gave back to our communities. The Warehouse has a longstanding relationship with Women’s Refuge so when this opportunity came up, we knew the fit was right,” added Thomas. Dr Ang Jury, CEO of Women’s Refuge, said the Good One product is going to help women using their services and will make a real difference. “Body and hair care is the last thing someone is thinking about when they leave an unsafe situation,” Jury explained. “In most cases, women come to us with very little and the more of the small things we can sort out for them the less stress they feel. Not only will this donation of Good One give a little something extra to these extraordinary women who are looking to start over, it will send a message that they are valued and deserving of products that many of us take for granted.”

health&beauty

20

minutes with

With the rise of social media and innovation in the beauty industry, numerous trends have emerged, even if they don’t last long. One of the trends that Jaimee Lupton, founder of MONDAY Haircare, has recently observed is skinification.

Skinification in the haircare industry involves incorporating trends, techniques, and ingredients usually associated with the beauty and skincare industry, and Lupton only sees this continuing to develop in the future.

“Ingredients such as hyaluronic acid and product formats such as scrubs and serums that are popular in skincare are becoming popular in haircare, too,” said Lupton.

“This is born out of a desire to treat hair, root and scalp health with the same importance as skin health.”

When MONDAY first launched, most mass haircare brands simply did not meet consumer expectations around ingredients, explicitly leaving out things such as sulphates and parabens, which consumers were moving away from.

Many brands now incorporate these in their callouts, which shows that the

industry is finally responding. While there has been an increase in performance-driven ingredients such as hyaluronic acid, keratin, and peptides in hair care, there continues to be a demand for natural ingredients like coconut oil, shea butter, and aloe extract.

“At MONDAY, our testing processes are rigorous, and we work to ensure our products meet all relevant regulatory requirements for the regions we’re sold in.”

The brand has an in-house team of chemists and product formulation experts overseeing this, as Lupton believed it was too important to outsource.

With a wide array of brands and offerings and a saturated market, one of the biggest challenges for the brand has been not related to the product but rather to connecting with an engaged audience and converting them to a community.

Attracting customers is one of the biggest

challenges all brands have faced, especially amid rising acquisition costs.

“The brands that manage a point of differentiation and connect with their audience genuinely will always do their best here.”

For MONDAY, the community is central, and the company has always been looking for new ways to engage and excite them, whether online or offline, through events, activations, and in-store.

In the ever-changing world of social media and influencer marketing, it can sometimes be hard to keep up, and the dedicated team of marketing experts has ensured that MONDAY, as a brand, has its finger on the pulse with all the latest trends and strategies.

TikTok remains a key pillar within the brand’s broader digital strategy, with MONDAY Haircare being the number one haircare brand on the platform.

No matter the objective, we ensure that, as a brand, we are speaking to our customers in a relevant way that resonates with them.

“It's a space where our customers spend a lot of their time, so we invest a lot into this channel as we know that over 55 percent of Gen Z's find new brands and products on the app.”

Regarding influencers and hair experts, the brand team has also been aware of the importance of aligning with the right partners who will drive credibility for the brand while reaching its target audience in new ways.

“No matter the objective, we ensure that, as a brand, we are speaking to our customers in a relevant way that resonates with them.”

MONDAY is vertically integrated and has recently completed a nine-floor, 25,000 sqm factory in Zhongshan, China.

Operated by a team of more than 35 experts with extensive operational cosmetic experience covering all areas of functional expertise, this state-of-the-art facility has

complied with the highest global quality standards.

It has end-to-end manufacturing capabilities, including packaging and finished product production. Its initial capacity allows for over

20 million bottles of liquid personal care products to be manufactured, or three Olympic-sized swimming pools’ worth of product every year.

“It will allow us to produce at an even bigger scale to meet product demand.”

MONDAY is now sold in 37 countries and has new products in development.

health&beauty

MAKEUP IN PARIS 2024

MakeUp in Paris has been an essential event for discovering future beauty trends, with over 90 percent of visitors interested in exploring trends and prospects.

To cater to this growing enthusiasm, the organisers have improved and expanded the MakeUp in Paris trends area, a unique platform in the market, by inviting three newcomers for this edition: Spate, Nielsen IQ, and Labelchic.

The presence of these agencies will enhance the insights and perspectives offered by international agencies like Nelly Rodi, Peclers Paris, Beautystreams, Cosmetics Inspiration et Creation, La French Company, Dynvibe, In Trend, WeOutWow, and Asia Cosmelab.

Brands will have the opportunity to participate in workshops and conferences to discuss hot topics such as the significance of make-up, emerging consumer trends, the impact of science on beauty, online beauty, eco-responsibility in cosmetics, and consumers' changing aspirations for beauty and well-being.

The MakeUp in Paris IT Awards are always at the forefront of innovation. For the 2024 edition, the jury of international experts conducted in-depth evaluations of the innovations submitted, revealing several growing trends in the beauty industry.

This revealed an array of innovative products that have been changing the standards of skincare and make-up, such as the increased use of eco-friendly materials

like recycled plastic in mascaras and cellulose refills for lipsticks, which indicated the industry's growing commitment to sustainability.

There has also been a rise in products focused on transforming uses, such as sticks, grinder cleansers, and jelly foundations, illustrating exhibitors'

creativity and innovation.

Another key focus will be technical products that merge skincare and makeup, whether in manufacturing techniques, processes, or formulas.

The 2024 MakeUp in Paris will be held at the end of May at Carrousel du Louvre, Paris.

The team behind MONDAY Haircare has announced the launch of Osana Naturals at Woolworths, New Zealand. Crafted with care to nourish both body and mind, Osana Naturals is a range of skin and haircare formulations featuring six functional fragrances.

Osāna’s gentle formulations, thoughtfully crafted to provide consumers with elevated everyday essentials, have been designed to support skin and hair health with hydrating ingredients and replenishing botanical extracts.

The product range, including body wash, hand and body lotion, shampoo, and conditioners, has used scent technology to reduce stress and improve overall mood.

“I’m a firm believer that everyone should be able to enjoy luxurious beauty products, and an accessible price point or shopping experience shouldn’t equal sacrificing modern values or efficacy,” said Jaimee Lupton, Auckland-based beauty entrepreneur.

“There is a gap in the mass market when it comes to modern, beautiful, and effective personal care, and we’re excited to finally give shoppers the kind of products they crave and deserve with Osāna Naturals.”

health&beauty

warm the winter blues with joico's new masque

No matter how much conditioner or nourishing oil is applied to hair, that longed-for silky softness can be all too fleeting.

The KBOND20 masque's damage-repairing formulation has merged with the protein of Joico’s hair repair line K-PAK, introducing an award-winning Defy Damage collection that overhauls hair without drying it out.

KBOND20 has doubled on technology to deliver remarkable transformative results in a single treatment. This includes five times stronger hair in single-use,

normalising pH, strengthening bonds, and providing rich hydration. It is also coloursafe, paraben-free, and animal-test-free.

Joico has been dedicated to healthy hair since 1975, bringing its heritage of healthy hair and innovations into the future.

“Designed to repair hair strands damaged by colouring or lightening hair, heat and styling, hair bond builders are a step up from regular masks and products that prioritise healing the hair’s surface,” said Duncan Richards, Education Manager at Sabre Haircare, the Australasian distributor of Joico.

“They penetrate deep within the hair shaft to repair the protein bonds that make up your hair's keratin structure.”

While KBOND20 can be used on any hair type, results will be most noticeable on damaged hair.

health&beauty

MIMI Haircare for Kids At Chemist Warehouse

Australian mother Emma Mackenzie has launched MIMI Haircare for kids as a solution to kids’ haircare dramas across Chemist Warehouse stores.

ids’ haircare is stressful. Ask any parent, and I guarantee they will agree,” said Mackenzie.

“Three years ago, on an average Tuesday morning, while cutting a matted mess out of my daughter’s hair, I threw my hands up and proclaimed that I was going to do something about this.”

Mackenzie said that she had exhausted all her options. Baby haircare lacked the enthusiasm to tackle the effects of her children’s active school-aged lifestyles, while adult products contained ingredients unsuitable for their sensitive skin and eyes.

There was an underserved need in the market for children’s haircare products, and parents have become more conscious about the ingredients used in personal care products, seeking those free from harmful chemicals, allergens, and irritants.

The 18-month mission to develop a solution for kids and their families that made haircare safer, more effective, and less stressful started with the science to understand how children’s biology impacted their haircare needs.

Children’s active lifestyles expose them to environmental aggressors, such as swimming pool chemicals and UV rays, which impact hair health. Their hair is denser than their head circumference, has a dryer texture due to reduced oil production triggered

by puberty, and their scalp is 30 percent thinner, allowing ingredients to penetrate their bloodstream more rapidly.

Most shampoos contain sulphates. To address this issue, Mackenzie worked with Australia’s leading chemist formulators to develop a plant-based Hair Wash (not a 2-in1, as these contain surfactants) scientifically formulated with organic extracts to clean and nourish hair with one product.

“Personal care is integral to anyone’s health and well-being, and I didn’t want my kids’ first experience to be negative. By teaching children to care for their hair,

parents have one less task, and kids thrive through independence.”

She also sought Ortolan’s assistance in designing the packaging for MIMI.

MIMI bottles are made with HDPE plastic, which is recognised for its environmental stability and emission of zero harmful fumes. This ensures safety for kids and the planet. HDPE plastic also supports the Australian cosmetic manufacturing industry, upholding stringent quality standards while minimising its carbon footprint and contributing to the local economy.

CONSUMER NZ DEMANDS GREENWASHING LAWS

Consumer NZ recently investigated the green claims on various cosmetics and found that some claims lacked the required evidence.

Gemma Rasmussen, head of research and advocacy at Consumer NZ, said this investigation highlighted one of the many sectors wielding significant influence over eco-conscious consumers.

“Green marketing is powerful because it’s assuring, but it's not okay if it’s inaccurate.”

For example, a skin cleansing wipe by Nivea was claimed to be biodegradable in water. However, non-biodegradable particles could enter the environment since the wipe was used to remove makeup.

Similarly, Garnier sold a Micellar Reusable Eco Pad that could be reused in the washing machine. While this sounded like an eco-friendly approach to skincare, the pads were made from polyester, a fabric that would likely shed microplastics in the wash.

“These wipes will likely end up in landfill.”

An Essano Collagen Boost sheet mask claimed it would biodegrade in 6 months. However, when Consumer NZ looked at this mask last year, it didn’t say what conditions it needed to biodegrade.

After being contacted by Consumer, Essano updated its website and packaging to say its cotton fibres “decompose within six months and can be commercially composted”.

Rasmussen added that this update was another issue since New Zealand’s

commercial compost facilities were limited and inept.

“Despite tweaking the information, the packaging still fails to say what conditions the mask needs to biodegrade, like soil or home compost. We think Essano is failing to meet best practice guidelines.”

Skin Republic's Retinol Hydrogel Under Eye Patch mentioned the packaging and patches were biodegradable. Still, it did not provide information about the conditions or the time it would take for the patches and packaging to biodegrade.

"We want to see more information for shoppers so if they consciously choose a biodegradable product, they are armed with the necessary details to enable that product to meet its claim.”

New Zealanders have been wanting to make earth-friendly choices and have increasingly changed to more sustainable products or brands.

“One in ten have changed their spending habits for environmental reasons, and there's a growing trend towards choosing more sustainable products or brands.”

According to Consumer NZ, over 75 percent of New Zealanders valued a product’s green claims being verified before it’s sold. Despite this, no independent vetting or checking has been required before products with green claims hit shelves.

“Our research found that threequarters of shoppers don't check a product’s green claims to see how accurate those claims are. We think most people don’t dig into the claims on a product’s label because they trust what they see.”

Investigations have continued to find that many green claims are unsubstantiated and risk breaching the Fair Trading Act.

Rasmussen said that it was tough to verify many claims on products marketed as environmentally friendly or ethical choices and that it took hours for the research team to investigate the various ‘green’ claims on packaging.

“It’s unrealistic to expect shoppers to distinguish between a genuine green claim and greenwashing."

The EU has agreed to introduce a new law that bans greenwashing and misleading product information. Generic environmental claims like "natural," "biodegradable,” and “eco” cannot be used without proof.

Sustainability labels will also be regulated and must be based on official certification schemes established by public authorities.

“We want to see similar action here so shoppers can trust what they see on a product’s label. Many New Zealanders are paying a premium for products they believe are better for the environment.”

health&beauty

nature, nurture, new zealand

Only Good's stylish and certified natural hand and body wash range has combined nature, nurture, and New Zealand.

New Zealanders have recognised the value of clean ingredients that are both chic and certified natural, making Only Good's hand and body washes the convenient choice for fashionable homes.

This New Zealand-owned and made range has been dedicated to using certified natural and honest ingredients that effectively do the job. Whether for gifting or personal use, this range is ideal

for those seeking style and functionality daily.

With no palm oil, parabens, or petrochemicals on your kitchen counter or in your shower, these chic, certified natural, and locally made solutions cleanse you and ease your conscience.

All bottles are crafted from sustainable sugar cane and built to be reused, and they are also eligible for curbside recycling at the end of their life cycle.

persimmon renaissance capturing attention this winter

Persimmons are enjoying a ‘renaissance’ in New Zealand with social media and marketing campaigns set to ramp up during their winter supply window from Anzac day through to early June.

First Fresh Sales and Marketing Director and Persimmon Industry Council Export Representative, Grant Walsh, says research found many New Zealanders don’t know what to do with the fruit, despite its popularity in Asia, so the campaign will educate New Zealanders on the versatility of persimmons and the many ways to eat them.

Efforts to raise their profile in the past three years are starting to pay dividends with awareness growing and sales building.

A new branded punnet containing smaller fruit will be available this season to target the school lunchbox market, and a new cartoon character called ‘Persi the Persimmon’ is being rolled out in domestic marketing campaigns.

First Fresh’s digital assets are available for retailers to use, and nationwide competitions will be held to encourage consumers to try the fruit.

“It’s exciting times for persimmons,” Grant says. We are continuing to work hard with our customers and retail partners to educate people about when they’re available, their nutritional value, and how to use them. And it’s working. We’ve seen wider distribution and more people starting to eat them which is great news.”

Gisborne’s Black Ferns rugby star, Renee Holmes, has signed on as First Fresh’s ambassador and will be promoting persimmons on social media along with other citrus fruit this winter. Renee was part of First Fresh’s social media campaign last year, and the company is excited to take the relationship forward.

Persimmons are a niche crop cultivated by around 30 registered commercial growers in New Zealand, mainly based in Tairāwhiti. Approximately 1300 tonnes are exported annually, with a similar amount being supplied to the domestic market.

“There’s no counter-seasonal supply from overseas so we say to our market and consumers ‘fill your boots. It’s a winter

product for New Zealand so get stuck in and make the most of it while you can.’”

Persimmons can be sliced and served with antipasto platters or added to breakfast cereals, smoothies, baking, desserts and even salads. They are technically a berry and are a good source of vitamin A and vitamin C, and also contain dietary fibre, manganese and potassium.

Domestic market grading standards have recently been adjusted to ensure Kiwi consumers get top quality fruit. “We’re actually supplying New Zealanders now, through retail and wholesale, a really good product and it’s worked. In the last few years volume has gone up and we’re increasing the value and return for our growers which is really important.”

In terms of retail price, Grant says the market generally starts quite high due to fruit scarcity. But volume comes on fast in late April/early May and from then on, they represent very good value for money. His advice to retailers is to “find that sweet spot” for retail price where consumers who like persimmons will buy more, and those trying them for the first time won’t see price as a barrier.

Grant says persimmons are a resilient but high value crop because it takes a lot of skill and inputs to grow a good quality, cosmetically clean, good tasting fruit. “I put them up there with high-end IP apple varieties in the sense of the inputs required. So that’s why we need decent returns.”

Persimmons change in colour from yellow to orange as they ripen and should be displayed in store at ambient temperature. Grant suggests retailers offer a mix of colours – similar to bananas – to provide consumers choice about how long they will last post-purchase.

“Persimmons are a sweet and delicious product and we’re excited to see where we can take this fruit category in future.”

functional growing demand for functional beverages

As the demand from health-conscious consumers continues to evolve, so does the beverage industry, with its energy drinks, RTDs, and other dairy alternatives. With significant interest from lifestyle consumers, a new sub-category has developed in the form of functional beverages.

Including fermented, recovery and supplemental beverages, the functional category has been known for its non-alcoholic nature and the incorporation of vitamins and minerals, dietary fibres, pre and probiotics and more.

Most energy drinks contain artificial colours, sweeteners, and caffeine, which can sometimes make people jittery or anxious, while natural energy drinks do not. Probiotics and prebiotics are well known to be associated with good gut health, which is essential for overall well-being.

Reports have shown that these functional beverages are typically consumed by adults in the morning or between meals.

As the sober-curious lifestyle trend gains popularity, consumers have started reducing their alcohol intake, especially among the millennial and Gen Z demographic, leading to a growth in the non- and low-ABV beverages sub-category.

Other trends in the functional beverage industry include CBD and water with functional qualities. Extracted from hemp and cannabis plants, CBD drinks may reduce stress and anxiety and help improve sleep quality.

At the same time, functional water has become a popular substitute for plain water as it is calorie-free, includes health supplements, and tastes well.

While it might be good that

consumers are becoming more aware of their health, delving into this world of new and unexplored ingredients has become a big challenge for brands in this beverage category because of the regulations related to them.

Packaging has also been another challenge, as the concepts of natural, organic, sustainable and clean labels differ from company to company and among consumers.

Consumers' perceptions about nutrition have changed, moving towards a holistic approach to health and wellness. Whether it's enhancing energy levels, supporting immune function, or promoting mental clarity, these functional beverages cater to these demands.

the at-home coffee revolution homebarista

As one of the most popular morning drinks worldwide, the global coffee market has seen constant growth and innovation, with new trend developments based on various consumer preferences.

According to Innova Market

Insights' recent report, between 2018 and 2023, new coffee product development has gradually increased from 40 percent to 45 percent, with Nestlé being the most influential brand for coffee trends between April 2023 and September 2023. Some trends in coffee varieties have included vegan and plant-based versions, blends of nut flavours, free-from ranges, and clean labels.

Caramel has also become one of the most popular flavours, followed by hazelnut, vanilla, milk chocolate, and chicory bean. Indulgent and spice-based flavours have also grown, such as French vanilla, crème brûlée, coconut, cinnamon, and cardamom.

Many of these trends have also been directly influenced by social media, as people take to various platforms to showcase their innovations and the rise of the #chefluencer.

Millennials love their lattes, while Gen Z has been romantically involved with iced coffee since their first encounter with the beverage.

While earlier, this encounter only happened as people reached adolescence and entered their university and work era, the past few years have seen the consumption of coffee starting at a very young age, with kids having fully developed palates and preferences by the time they reach adulthood.

Influencers, brands, and celebrities have

further helped fuel the growth among young people, with many developing their brands, such as Emma Chamberlain’s Chamberlain Coffee, Ralph Lauren’s cafe, and other famous personalities' limited edition drinks in collaboration with Krispy Kreme, Dunkin’ Donuts, Starbucks, and the high-end supermarket Erewhon.

Mintel reported that 68 percent of Gen Z coffee consumers in Thailand agreed that flavour is essential when choosing a coffee product. In contrast, just one-fifth agree that the brewing method is essential.

In terms of brewing methods, the cold brew category has seen significant growth. It is also one of the most familiar methods among Gen Z, who, despite having lower disposable incomes, have strong ambitions

to own coffee machines, especially cold brew.

This was further supported by insights from Arshad Mawla, research analyst at Euromonitor International. Iced coffee has been growing in popularity as a drink in Australia.

RTD coffee, typically iced, has had double-digit growth for the last four years, between 10 to 14 percent. This significant demand has also become apparent in the consumer food service industry.

Additionally, as the pace of life has quickened, so has the demand for convenient coffee solutions. Low-quality “fast” coffee and high-end “fancy” coffee have been replaced by convenient, well-priced coffee that does not compromise taste.

In 2022, research from the National Coffee Association found that specialty coffee consumption in the US increased by 20 percent from January 2021

Europe held the most prominent global specialty coffee market share at approximately 46.2 percent, while the Asia-Pacific specialty coffee market has been projected to grow annually by 15.3 percent until 2030.

Specialty coffee roasters have also adapted to single-serve pods and RTD cold brew options that cater to on-the-go consumers without sacrificing quality, addressing the dual demand for convenience and premium coffee experiences.

Convenience has remained crucial, but no longer as a preference, but rather a necessity,

forcing the industry to elevate and evolve.

"At Nestlé, we leveraged our state-of-theart coffee roasting and brewing technologies across roast and ground, soluble, ready-todrink and portioned coffee formats,” said Damien Tissot, Head of Nestlé R&D for Coffee.

“With the Nescafé Espresso Concentrate, we build on our expertise to create tasty and convenient coffee-at-home experiences for cold consumption."

Specialist tea and coffee shops grew 9.1 percent in 2022 and 3.4 percent in 2023. Cafés also had similar growth rates during this period.

Some chains have been particularly successful, including McCafe, Wild Bean Café, Gloria Jean’s, and Starbucks. Starbucks has posted its first profit in Australia since entering the market, and part of this has been due to the success of its cold beverage offerings, which have resonated with younger consumers.

In addition to its basic range, Starbucks has been doing well with exclusive seasonal drinks, so they always have new products to market to consumers multiple times a year.

Many of these changes have come down to the changing attitudes of younger consumers, who have been more open to trying new things. Older consumers have a much stricter attitude towards the coffee they drink; they are only likely to drink coffee from an independent café and usually only try traditional coffee drinks, like espresso.

Jeff Goldsbury from T Bay Cafe mentioned that in addition to the increasing popularity of oat milk and other alternative milk in New Zealand, drinks like matcha lattes and specialty teas have also gained popularity. Special Mention Cafe highlighted that teenagers in the country preferred iced coffee, whereas older people preferred big and hot beverages.

“We have a consumer coffee machine at home, and it makes adequate black coffee,” said Goldsbury.

Continued on page 68.

homebarista

There is a rising demand for functional teas, with chamomile tea for sleep being an increasingly popular blend, as well as blends containing NZ's native kawakawa, a plant that has been used medicinally for centuries by Maori healers for circulation improvement and easing digestion and bladder problems.

instance, has noticed a growing interest in tea blends infused with medicinal herbs.

“There is a rising demand for functional teas, with chamomile tea for sleep being an increasingly popular blend, as well as blends containing NZ's native kawakawa, a plant that has been used medicinally for centuries by Maori healers for circulation improvement and easing digestion and bladder problems,” said Gill from Charity Tea.

Loose-leaf tea has also gained popularity. According to Gill, this trend indicated the desire to observe the quality and nutritional potency of leaves and herbs, which is better achieved when using looseleaf tea.

The social experience of making a pot of loose-leaf tea has also been a factor driving its popularity, as it enables immersion in a practice based on quality ingredients and taking time to enjoy the experience.

However, despite the growing popularity of loose-leaf tea, tea bags will always have their place due to their convenience.

In Southeast Asia or APAC, the coffee shop market experienced the most dynamic change, recording US $4.4 billion and growing further by an 8 percent CAGR 2023-2028. Pacific countries have also expanded rapidly.

China’s Luckin Coffee has expanded in Singapore by over 20 outlets in less than a year. In comparison, Indonesia’s Kopi Kenangan debuted in Malaysia and Singapore over the last two years with 50 outlets, offering complimentary vouchers and local espresso options.

Thanks to the region’s environment full of unique flavours, local consumers have also been open to trying new flavours and are willing to spend generously for their daily caffeine fix.

“However, we've yet to see any home machine that can stretch milk the way it needs to be stretched for hot, silky coffee, which we can create on the cafe machine.”

At the same time, both T Bay and Special Mention cafes agreed that for consumers to achieve barista-quality coffee at home, getting a high-quality coffee grinder and fresh coffee beans was essential.

The trend towards functional teas has also rapidly gained traction, especially among those seeking quality beverages with health benefits. Tea has emerged as a popular choice in this context due to

its antioxidant-rich leaves and medicinal herbs, which have been used for centuries to soothe various ailments.

The wellness industry has grown, with New Zealanders seeking health benefits from specific foods and beverages. The global at-home tea market was worth US $71.2 billion in 2023 and is projected to surpass the US $100 billion mark by 2030, primarily due to health and wellness trends.

One area of interest in this context has been naturally caffeine-free options such as rooibos red bush tea. Charity Tea, for

Innovation in the region has also led to the development of startups like Prefer, who were inspired by a love for a good cup of coffee and the impact of climate change. Since coffee is a thirsty crop, a warming planet threatens its production, and prices have increased over the years. Prefer aimed to address this gap in the market for a sustainable alternative that wouldn't compromise on taste or functionality while keeping prices and supply stable with its fermentation technology, making bean-free coffee flavours.

Euromonitor International also suggested that to thrive in the long term, regional coffee shops must have robust investor funding and launch innovations while constantly ensuring taste acceptability with affordable pricing to appeal to local consumers. They must also expand into new channels such as vending, drive-thru, and subscription services.

Continued from page 67.

meetthebarista

rachael fuller new world long bay

Born and raised in the Albany region of Auckland, Rachael Fuller moved to Long Bay during the last year of high school. She got a job at New World as a part-time operator and continued studying patisserie at Auckland University of Technology (AUT) in 2021.

Now, Fuller has completed over three years at New World Long Bay, not only as a checkout assistant manager but also as a barista.

“I love creating things for people to enjoy. I have a keen interest in hospitality,” said Fuller.

“Being a barista can be messy sometimes, but it's a lot of fun once you

get the hang of it.”

Fuller said that having skills in the coffee industry has helped people universally, especially for a profession with vast opportunities. She added that she also liked the variation in her day and the fastpaced environment.

The New World Long Bay cafe offers a variety of offerings, such as a selection of sweet treats from the bakery department,

Being a barista can be messy sometimes, but it's a lot of fun once you get the hang of it.

including classic cinnamon donuts and crookies.

“Classic cinnamon donuts are a favourite and only NZ $1.50. The crookie is also a big hit.”

Another offer at the cafe has been free coffee for parents shopping with their children on Mondays. In the past, the cafe also offered free coffee to customers who spent over NZ $60.

She described the great flavour and aroma of the coffee supreme beans song and the silky, smooth milk as the defining features of coffee at New World Long Bay cafe. She also mentioned that her go-to coffee order was a vanilla latte with oat milk.

According to Fuller, the most rewarding aspect of her job has been receiving positive customer feedback, which always makes her day as she continues to improve her skills.

During her free time, she keeps herself busy baking and decorating cakes and cupcakes, which is another passion of hers.

“I also enjoy getting out and about, hiking, travelling and seeing new places.”

what'sbrewing

FELLOW AIDEN PRECISION COFFEE MAKER

Aiden

Fellow’s coffee maker, Aiden, has revolutionised the perception that automatic drip coffee is of inferior quality. Aiden produces pour-over quality coffee that is both precise and controlled.

A brew profile is a recipe for brewing coffee. Built-in brew profiles have been developed for light, medium, and dark roasts and cold brews. With Aiden, one can brew a single serving or a 10-cup batch. Alternatively, one can customise their recipe by adjusting various variables, such as brew temperature, brew ratio, bloom ratio, bloom duration, bloom temperature, number of pulses, time between pulses, and

pulse temperature.

Once connected, Aiden also automatically downloads the latest brew profiles for Fellow Drop's coffees weekly and provides built-in guidance through brewing presets developed by in-house Q Graders.

The Instant Brew Mode allows for a single touch of a button, while the heat-retentive thermal carafe keeps coffee warm for hours. Aiden's sleek silhouette design also occupies less space and can easily fit under most standard cupboards.

The settings can be adjusted, shareable brew profiles can be created, and the brew can be scheduled in advance, all from a phone.

PREFER BEAN-FREE COFFEE

Prefer

Prefer is a sustainable startup that offers a bean-free coffee alternative to help combat climate change in the coffee industry. Using fermentation technology, the company has developed Asia and Singapore’s first bean-free coffee made from upcycled food byproducts.

During their research, the founders discovered that bread, soy, and barley contain similar flavour molecules to those found in coffee. They prefer to source raw ingredients from local companies to reduce operational costs and carbon emissions.

These were blended in a secret ratio, fermented, roasted to bring out the flavour and aroma, and ground to the preferred fineness. The entire process takes only 48 hours, compared to the years it takes trees to bear their first crop.

Fermentation also allows the company to recreate coffee profiles from different countries, such as Ethiopia and Columbia, without import mark-ups, keeping costs low for businesses.

The coffee's texture is medium coarse, making it perfect for drip brewing. Drinkers can also enjoy the scent of malt and nutty aroma, similar to darkroasted coffee or cereal, and hazelnut flavour with a slight bitterness and mellowed acidity, similar to traditional coffee.

The coffee also has a crema, allowing for latte art. It can also be used in other coffee-flavoured drinks, such as the classic Espresso Martini.

NESCAFÉ LAUNCHES PREMIUM

ESPRESSO CONCENTRATE COFFEE

Nescafé

In 2023, 32 percent of the coffee consumed from home was cold. Younger generations, in particular, have embraced this trend. The rise of specialty coffee shops and cafés offering a wide range of cold coffee options has made it accessible and appealing to consumers.

Tapping into the growing cold coffee trend, Nescafé has launched its new Nescafé Espresso Concentrate. Designed to capture the out-of-home cold coffee experience, this premium liquid coffee concentrate brings barista-style personalised iced coffees to consumers’ homes.

Consumers can add a small shot of Espresso Concentrate to milk to make a creamy iced Latte, to water for a robust Americano, or even mix it with lemonade or juice for a refreshing twist. No special equipment or barista skills are needed.

"Young coffee consumers start drinking their coffee cold,” said Philipp Navratil, Head of Nestlé’s Coffee Strategic Business Unit.

“With the Nescafé Espresso Concentrate, we want to capture the growing out-of-home cold coffee trend and bring it in-home, with a quality premium cold coffee, in a convenient, simple, and customisable way."

The Nescafé Espresso Concentrate is available in two flavours: Sweet Vanilla, which adds a touch of flavour to the coffee ritual, and Espresso Black, which is bold and intense.

STARBUCKS COLD COFFEE AT HOME

Nescafé

Starbucks has launched new Starbucks Iced Coffee Blends and Multi-Serve Cold Brew Concentrates to help consumers make cafe-quality cold coffee at home. With the brand’s first at-home blend explicitly developed for cold enjoyment, consumers can enjoy Starbucks in even more ways.

The Starbucks Naturally Flavoured Cold Brew Concentrate in Dark Chocolate Hazelnut and Sweetened Black provides a refreshing pick-me-up that can instantly be enjoyed multiple times from one bottle. It is easy to make: add equal parts water, pour over ice, and stir in creamer, milk, or other flavours as desired. It is also available in Signature Black and Caramel Dolce.

The Starbucks Iced Coffee Blend Naturally Flavoured Vanilla features velvety vanilla notes and is made without artificial

flavours. The vibrant blend, crafted to be cold, brews a smooth, balanced cup that can be enjoyed year-round.

These new at-home cold coffees offer the same rich, smooth taste consumers know and love from their Starbucks café iced coffee favourites. They are also made in a variety of formats for easy home enjoyment.

what'sbrewing

TODDY HOME COLD BREW SYSTEM

Toddy

The Toddy Home Cold Brew System is a coffee maker developed to create a smooth, rich liquid concentrate perfect for cold brews at home. The system's cold water filtration process extracts the coffee beans' authentic flavour by allowing time to replace heat while leaving behind undesirable bitterness.

The concentrate produced using the Toddy Home Cold Brew System can be a base for delicious iced and blended frozen drinks. The BPA-free system can also be used to cold brew artisanal tea.

The Toddy Home Cold Brew System includes a brewing container, brewing container lid, brewing handle, glass decanter, decanter lid, reusable felt filters, silicone stoppers, and paper filter bags.

BEFOOD'S MILKBOK

BeFood

Launched by BeFood in 2019, MILKBOK has become a favourite among Chinese baristas and tea-makers. MILBOK is the perfect selection for coffee, milk tea, chocolate, and other culinary delights.

MILKBOK uses high-quality fresh milk and an innovative filtration technique to "cold-purify" it. This process removes a portion of the milk's water content, resulting in increased nutritional value and a greater concentration of milk.

The method is similar to the one employed in producing German eisbock beer, from which MILBOK derived its name.

The higher milk fat content enhances the milk's natural sweetness, while the higher protein level creates a rich, frothy texture. It contains no thickeners, stabilisers, artificial ingredients, or colouring agents.

A PLANTER'S DAUGHTER CARPE DIEM

A Planter's Daughter

Based in South India, A Planter’s Daughter has channelled the potent power of healing plants, adaptogens and medicinal mushrooms in a safe and sacred alchemy with coffee and coffee products.

Its Carpe Diem Medium Dark Roast is a specialty coffee made from 100 percent Arabica coffee and Cordyceps mushrooms, promising sustained energy, stamina and focus with every sip.

The coffee is roasted upon order, and the grind size can be customised according to consumers’ preferences. Each cup of bold and smooth coffee provides numerous benefits, such as improved athletic performance, sustained stamina, stress management, and increased energy.

The coffee is medium-dark in colour, with moderate bitterness and low acidity. For hot brew, it should be prepared using a French Press, Pour-Over, or Drip Coffee Maker, and for cold brew, it should be refrigerated for 48 hours.

COFFEE DATA IN A PHOTO

Roastpic

Roastpic is a technology company founded by the Coffee Centre at the University of California, Davis. Its scientists had performed numerous measurements of coffee, including size, colour, and defect counts.

This extensive experience made them well aware of current methods' costly and time-consuming nature for quantifying these crucial metrics.

In 2022, two computer science students who were certified by the Q program and passionate about coffee joined the Coffee Centre. They initiated

a project to utilise cell phones and computer vision technology to obtain high-quality data on coffee.

The outcome of this project was Roastpic, an app specifically designed to provide the coffee industry with data on coffee but at a fraction of the cost of current methods.

To obtain data, the beans need to be placed on a Roastpic Photosheet and photographed. This helps make datadriven purchasing decisions, quality control, origin authentication, and more.

CHECKOUTglobal what’s hot

BARBIECUE SAUCE

Mattel x Heinz

Mattel has partnered with Heinz to launch a limited-edition Heinz Classic Barbiecue Sauce. This pink vegan mayo with BBQ sauce follows last year’s continued Barbiecore craze.

Initially a teaser from Heinz about whether this dream condiment concoction should be made a reality; the huge public demand led Mattel and Heinz to launch just in time to celebrate the 65th Anniversary of the Barbie brand.

TAKIS LAUNCH SPICY NEW FLAVOURS

Aldi

Social media erupted with excitement when Aldi first announced the arrival of the viral TikTok snack Takis in its stores, with #takis amassing eight billion views. Now, UK shoppers have another reason to celebrate. Aldi is not only launching the beloved snack in its exclusive Volcano flavour, but it's also the first UK supermarket to introduce the brand-new, never-beforetasted Dragon Sweet Chilli variant.

LIMITED JALAPENO POPPER FLAVOUR PopCorners

This limited-edition flavour offers a mix of jalapeño heat and smooth and savoury cheese, joining the other fan-favourite flavours, White Cheddar, Kettle Corn, and Sea Salt. Kentucky Derby Week attendees had the opportunity to taste this new flavour at the PopCorners Snackbook on the Churchill Downs grounds earlier this month. Guests could "Get Caught with Something Good" by placing free bets on their favourite PopCorners flavours to win delicious prizes.

SALT-N-PEPA COLLABORATION

GRANDMA's Cookies

GRANDMA'S Cookies has baked up memories for more than 110 years. To debut its new look, the brand has partnered with Cheryl "Salt" James and Sandra "Pepa" Denton, attracting all cookie and hip-hop lovers with a remix of the rhyme "Who Stole the Cookie from the Cookie Jar?"

While GRANDMA'S Cookies has a fresh look, it still offers the same quality and fanfavourite flavours, including chocolate chip, peanut butter and mini vanilla crèmes.

WAITROSE CATERS TO FLEXITARIAN EATING HABITS

Waitrose

Flexitarian eating is on the rise, and Waitrose's website has seen a surge in searches for canned lentils, marinated tofu, and vegan salad recipes. To meet these changing dietary needs, Waitrose has introduced 12 new PlantLiving products, including less soya protein and more vegetables, beans and pulses.

New products include PlantLiving: Plant & Veg Mince, PlantLiving: Mediterranean Style Mini Rolls, PlantLiving: Curried Vegetable Mini Rolls, PlantLiving: Plant & Vegballs, and PlantLiving: Organic Firm Tofu.

WILDFARMED BREAD RANGE IN WAITROSE

Waitrose

Waitrose has become the first retailer to partner with Wildfarmed, a regenerative farming and food business, to launch exclusive branded products.

The Wildfarmed range includes bread loaves and flour created using regenerative farming methods that focus on preserving the landscape for future generations and paying farmers fairly. The wheat used in the range of five loaves and rolls is free from palm oil or fat, artificial preservatives or emulsifiers.

The exclusive Wildfarmed range is available in Waitrose, with flour and baguettes following later in June.

COLES KITCHEN INTRODUCES NEW SOUPS FOR WINTER

Waitrose

Coles Kitchen has recently introduced three new heat-and-serve soup flavour variants to tantalise taste buds. These include the Thai Pumpkin Soup, which is mild, smooth, fragrant, and perfect for vegetarians.

On the other hand, the Chicken and Vegetable Noodles Soup is chunky and hearty, appealing to those who prefer a more substantial and filling soup. Lastly, the Smokey Tomato and Cannellini Bean Soup is mild, rich, and warming, perfect for those chilly winter evenings.

CHECKOUTglobal what’s hot

DOG ICE CREAM RETURNS

Aldi

Aldi's Doggy Ice Cream, which sold 30 tubs per minute when it first launched, has returned due to popular demand. Pet owners can choose between two flavours, Pea & Vanilla, and Carrot & Apple. The dog-friendly ice cream is 100 percent plant-based and made with real fruits and vegetables, offering a healthy snack while keeping pets cool during the warm weather.

PLEASURE EXPRESS

Magnum

Magnum’s ice creams have always been designed for pleasure, and the brand has kicked off 2024’s ice cream season with its first moodinspired flavours called Magnum Pleasure Express.

These latest trio of flavours, Euphoria, Wonder, and Chill, have been two years in the making and are designed to deliver multisensorial experiences.

MIO & TAP

DISRUPT ENERGY DRINK INDUSTRY

Kraft Heinz

Energy drinks are the latest accessory infiltrating younger generations, replacing cell phone chains and micro purses. The category has surged since 2017.

Introducing mio’s TAP faucets proves you only need tap water and mio to create an energy drink. This is a welcomed addition in a world of energy drinkers who face adverse effects due to high sugar content, artificial additives, and dehydrating ingredients.

ALDI'S SCANDIINSPIRED MILK FROTHER

Aldi

Aldi has released an all-new stylish look for its sell-out milk frother.

Coffee lovers can enjoy barista-style beverages from the comfort of their homes with Aldi’s Scandi Milk Frother. Ready to froth milk, either hot or cold, with a new chic wooden handle, shoppers can refresh their kitchen style with three colours to choose from white, grey, and sage green.

50 YEARS OF DRAKES SUPERMARKETS

Australian supermarket chain Drakes celebrated its golden anniversary, using the milestone to reflect on the company's past and the industry's future.

Aldi has introduced a new recyclable wrap packaging on two of its ownlabel butter lines in the UK.

coffee giant launches in india

Waitrose has received the Royal Warrant of Appointment to be Grocers and Wine & Spirit Merchants to His Majesty King Charles III.

NESPRESSO, the pioneer of premium coffee, has announced that it will launch in India by the end of 2024.

Weight Management Drugs Shaping NPD

USA | Nestlé is introducing Vital Pursuit, a new line of foods intended to be a companion for GLP-1 weight loss medication users and consumers focused on weight management. The products are high in protein, a good source of fibre, contain essential nutrients, and they are portionaligned to a weight loss medication user’s appetite.

The new product line consists of portion-aligned foods with high protein and essential nutrients.

The new line is also well-suited to support a balanced diet for anyone on a weight management journey. Vital Pursuit is the first food brand from Nestlé intended for GLP-1 users with the goal of complementing the eating habits of millions of Americans who are currently prescribed a weight loss medication or actively working to manage their weight. The emergence of GLP-1

medications is undeniably shaping how Americans approach weight management, and as the world’s largest food and beverage company, Nestlé is at the forefront of this growing market opportunity.

Nearly half (49 percent) of American adults have reported that they have tried to lose weight at some point during a year, according to the National Center of Health Statistics (NCHS).

At Nestlé

we want to be there for every moment in our consumers’ lives— today and in the future. As the use of medications to support weight loss continues to rise, we see an opportunity to serve those consumers. Vital Pursuit provides accessible, great-tasting food options that support the needs of consumers in this emerging category.

One in 60 adults were prescribed a GLP-1 medication in 2023 and the number is expected to jump in 2024 (American Pharmacists Association).

J.P. Morgan Research predicts that total GLP-1 users in the U.S. may reach 30 million by 2030—or around 9 percent of the population.

“At Nestlé we want to be there for every moment in our consumers’ lives—today and in the future. As the use of medications to support weight loss continues to rise, we see an opportunity to serve those consumers. Vital Pursuit provides accessible, great-tasting food options that support the needs of consumers in this emerging category,” said Steve Presley, Chief Executive Officer, Nestlé North America.

“We’re leveraging our deep understanding of consumers and nutritional science to stay ahead of the trends that are shaping consumer behaviors, and innovating across our portfolio to deliver products people will love.

People who are managing their weight may place a sharper focus on portion control and nutrient balance in their eating choices while still seeking great taste and accessibility. Vital Pursuit will help meet this need through a

variety of frozen formats such as bowls with whole grains or protein pasta, sandwich melts, and pizzas, all for a suggested retail price of $4.99 and under (prices may vary by retailer). The products are portion-aligned and include essential nutrients like protein, vitamin A, potassium, calcium or iron. Vital Pursuit also includes gluten-free options, and several air-fryer ready items for added convenience.

“We know that every consumer on a health journey has individualized needs and considerations, and having options to support those needs will continue to play an important role,” said Tom Moe, President, Nestlé USA Meals Division.

“Over the past several years, we have been expanding choices across our meals portfolio to address consumer eating habits, and as the market evolves, we’ll continue to expand Vital Pursuit with more product formats for our consumers.”

As new consumer preferences and needs in this space emerge, Nestlé is continuing to explore opportunities to expand choices across its portfolio and deliver on consumer eating habits.

Vital Pursuit will be available in the market by Q4 with 12 SKUs, hitting shelves at select retailers nationwide.