SupermarketNews // June 2016

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June 2016 • Vol. 9 No. 6

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editorialcomment Peter Mitchell Publisher

IT’S probably a bit of a stretch to think we can get away with a voluntary code of practice because a formal code is creeping up on the political agenda and likely to be supported by most politicians looking to curry consumer favour. Truth is that apart from the Countdown brouhaha a couple of years ago that was more a storm in a teacup, the relationship between both retail groups and the suppliers is certainly not a war zone as it is across the Tasman.

In a SUCDRI market (Sales Up, Costs Down and Reduced Inventories), it has always been recognized that relationships are important. Certainly we have had some jerks on both sides of the fence but they

diarynotes

will always be the ones we can’t legislate for whatever the situation. The FGC has already given support to the Australian framework and the Code now in place there and the Council believes it is inevitable it will roll out here at some stage.

The simple fact is that the entire industry’s focus has been more on issues outside trading relationships, the likes of sugar, health and safety, obesity, child advertising, product recalls, talent retention and many others including health star ratings and labelling. One of the big questions if it does come to pass is who the adjudicator might be. Someone with a knowledge of grocery but with neither a retailer nor supplier background is going to be hard to find. It could well be that this person could not only act on trade relationship issues but also be the catalyst to clear up a number of other matters that need attention common to both parties. It’s interesting that the Australia competition

SEPTEMBER 3: Grocery Charity Ball, Auckland SEPTEMBER 22-24: Annapoorna – World of Food India, Mumbai OCTOBER 4-6: NZ Juice & Beverage Awards

JUNE 15-17: SIAL Asean, Manila, Philippines JULY 28: State of Industry Breakfast Presentation with Coalface Consulting and Nielsen, Auckland AUGUST 2-4: ANUTEC BRAZIL, Curitiba, Brazil

OCTOBER 7: Packaging Design and Innovation Awards, Auckland OCTOBER 16-20: SIAL Paris NOVEMBER 2-4: FGC’s Annual Conference

commissioner recently said that there were now far fewer supplier complaints against retailers in the last couple of years.

On the issue of labelling we surely also must face the country of origin situation.

There’s no doubt that although we are not keen to change the status quo, consumer pressure will out. It is clear than a number of products on our shelves either have no real identification or use the wishy-washy phrase of “made from imported and local ingredients”.

Before we are faced with the restrictive legislation that Australia has introduced, we do need to better identify prime ingredient sources and their percentages. It’s accepted that this will cost but given time it can be worked through. With probably 90% of non-fresh products in our supermarkets now imported, it could well be that identifying the source of major ingredients may not be top of the agenda for suppliers or private label contractors. Keep an eye on this one. n

Gold Coast, Australia NOVEMBER 7-9: Yummex Middle East, Dubai NOVEMBER 10: Convenience Industry Leaders’ Summit, Auckland DECEMBER 5-7: SIAL Middle East Abu Dhabi -------------

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14 25 34 SupermarketNews is published under license. Please direct all enquiries and correspondence to SupermarketNews. The opinions and material published in this edition of SupermarketNews are not necessarily those of the publishers unless specifically stated. All material in this publication is copyright and may only be reproduced with the consent of the publisher. Copyright 2015

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

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

EDITORIAL DIRECTOR Sarah Mitchell, sarah@reviewmags.com

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

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

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

JAN 29 – FEB 1 2017: ISM Cologne, Germany

contents

04 News 14 International Aisle 16 What’s New 22 Free Form Feature 28 The Grape Vine

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

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

SENIOR DESIGNER Raymund Sarmiento, raymund@reviewmags.com Design Assistant: Hannah Sames CIRCULATION & DISTRIBUTION MANAGER Kieran Mitchell, kieran@reviewmags.com

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

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

ISSN NO. 1173-3365

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ORDER OF MERIT

Founder of Whitestone Cheese Company Bob Berry, now semi-retired, has become a member of the New Zealand Order of Merit in the Queen’s Birthday honours. Born on D-Day 1944, Berry started farming in 1972 and, in 1987, decided to diversify into cheesemaking with his wife Sue, setting up a small cheese-making factory in a garage. He was also a founding member (and current life member) of the NZ Specialist Cheesemakers Association. n

DAVE CHAMBERS AND JASON MCQUOID

BOB AND SUE BERRY

FOR A CLEANER PLANET VERONIQUE CREMADES

WEDDERBURN’S HI-TECH SCALE

THE WAIT IS OVER

After weeks of rumours and speculation, Countdown Ponsonby finally opened its doors to public. As highly anticipated, the brand-new store has a different format, with an offering more attuned to the needs of this iconic suburb and its residents, including an expanded fine wine and craft beer range, a broader health foods section, a cheese bar, an instore pharmacy and a much larger category of grab-and-go foods. n (See page 36 for our ‘Rising Star’ profile of Jason McQuoid, store manager of Countdown Ponsonby)

MIKE SAMMONS WITH EUGENIE SAGE MP AND HON MAGGIE BARRY

New Zealand supermarkets lead the way in environmental sustainability. Countdown’s work in increasing energy efficiency and reducing its carbon emissions earned the company a Green Ribbon Award in the Resilience to Climate Change category.

The company was recognised for its 26 percent reduction in carbon emissions per square metre of shop space. As for Foodstuffs, its world-first recyclable butchery trays were named as this year’s top waste minimisation initiative. The kerbsiderecyclable trays are made of 50 percent recycled plastic and, by the end of July, will be used at all NW and Pak’nSave throughout the country. n

ARE YOU AN ARTISAN?

Entries are open for this year’s New Zealand Food Awards. All local food and beverage manufacturers will have time until July 15 to enter the competition, with judging taking place between August 9 and 12. Award categories have undergone a refresh, and SupermarketNews is excited to present its new Artisan Awards: for more details on how to enter this category, call us on 09 304 0142 or email artisan@ reviewmags.com. Finalists will be announced on September 1st, and winning products will be able to feature the ‘Quality Mark’ on their packaging. n

CHAINS FIGHT FOR RICHMOND

Richmond has become a battlefield for retail rivals Foodstuffs and Progressive Enterprises.

Mentioning traffic concerns, Foodstuffs has opposed Countdown’s plans to build a new store in Richmond, calling for the rezoning from residential to commercial to be rejected. In its submission, Foodstuffs claimed that the plan change might cause increased traffic of about 572 vehicle movements an hour, much higher than Progressive’s estimate of 400 vehicle movements. The hearing is likely to be scheduled for mid-July. n

KEY SPEAKER NOW AT GILMOURS

One of the key speakers at the recent Food & Grocery Council’s half year conference has changed direction. Dayne Riddell, who used the conference as a platform to emphasise the Four Square network, is now involved in the Gilmours wholesale training programme. Dayne, a former sales manager for Cerebos, has been the owner-operator of Wellsford Four Square for the past four years and gave an enthusiastic address to the conference on the merits of the convenience sector. n

BEVERAGE CONFERENCE

The NZ Beverage Council’s annual conference will again be held at Wairakei in October with registrations now open at www. nzbeveragecouncil.org.nz. A strong speaker programme has been confirmed, and an enhanced annual awards programme will feature at the conference dinner. n

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WAIROA STORE TO SHUT FOR GOOD TREVOR WONG

MINI WAREHOUSE

The Warehouse chain’s smallest footprint store in Auckland’s CBD is proving a winner as a one-off unit featuring click&collect and about a quarter the size of the usual outlets at 1800 sqm. It replaces the much bigger Downtown operation where the building is being demolished for an office block. It features low racking, low ceilings and miniature pallets with a target audience of the inner city’s 30,000 apartment dwellers, 50,000 plus students and the 100,000 office workers. Key to the store is that its limited range offers different sizes that can be obtained by click&collect. Food, drink and confectionery are among its strong points. n

A Write Price store in Wairoa will close for good on July 3rd after 29 years of business, Foodstuffs North Island has announced. The store’s owner-operator Trevor Wong is planning to retire and, after an extensive review of its offer in the area, Foodstuffs has decided not to sell to another owner and evaluate redevelopment options instead.

Details of the new store are yet to be revealed, but one thing is sure: it will be a New World.

“Yes, we are currently planning to build a New World store on the site of the Write Price store and, in time, this will replace the existing New World store. The details regarding the old New World store will be confirmed later, once plans are finalised,” Doug Cochrane, general manager retail, Foodstuffs North Island, told SupermarketNews.

As for Trevor Wong, he has spent 35 years working in retail and started his career with Foodstuffs in 1987 as the owner-operator of Write Price Wairoa. Over the past 29 years, he has supported the local community by sponsoring a number of schools, clubs and community events, and will now have more time to dedicate to his four grandchildren. n

‘WE NEED TO GET THIS RIGHT’ Foodstuffs is getting ready for the launch of its online service, which is due to happen within months, with trials commencing in more regions from October. Meanwhile, an evaluation process with potential suppliers has already been run, and the company is currently working on its online platform.

“It is clear that there is a large appetite for this service,” Chris Quin, CEO of Foodstuffs North Island, told SupermarketNews. “Food is a paramount aspect of all our lives, so it’s crucial for us to get this service right from the beginning and earn our customers trust.”

Over the past two years, the company has been trialling a click-and-collect service at two of its stores, namely New World Thorndon and

New World Levin, gathering a wealth of knowledge about how customers like to shop in this space. “Our plan is to keep placing stores where our customers need them, and online will enable us to get more out of each store.”

Foodstuffs North Island is leading the project, allowing companies to trial the new service before it is rolled out throughout New Zealand.

“Thanks to our national product information management project, One Data, we now have an accurate representation of each of our stores offering to its customers, which means our online service effectively puts each individual store online rather than simply providing a generic national offering.” (see full story on supermarketnews. co.nz) n

June 2016

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A BRIDGE LINKING TWO WORLDS

JAMES SHI

As the New Zealand Asian population increases, so do the business opportunities both domestically and offshore. If China is your target, you better understand their culture and purchase habits—quite literally, you must speak their language.

At Bananaworks, they know how to do it. A brainchild of Kenneth Wang, Bananaworks specialises in cross-cultural communications and is renowned for having its finger on the pulse of the Asian market.

By using an integrated, multi-channel approach, the Auckland-based marketing consulting firm can transform any campaign into an engaging narrative that resonates with Asian consumers, working as a bridge between these two very distant cultures.

Services range from market research, brand strategy and positioning, packaging design, through to marketing and promotion executions.

“Understanding the overall market is the first step to winning,” said James Shi, account manager, Bananaworks. “With our clients, we usually start from the very beginning, understanding their business and product, assessing their brand position among the

mind of target audiences and creating an authentic Chinese brand name if necessary, and then we help them work out their tonality, their style and their target sectors in the Chinese market context.”

A perfect example comes from a Taranaki-based pure Manuka honey. Bananaworks started from its brand name and came up with ‘Naki’, short for Taranaki, but also meaning ‘contain’, ‘miracle’ and ‘amazing’ in Chinese, as well as ‘shining’ in Maori. Bananaworks also developed Naki brand’s international visual identity, as well as its premium package design for the offshore China market, including a certificate of authenticity featuring a scannable QR code. Everything was then set to launch the product into the Chinese premium market through promotions, events and e-commerce, both in China and New Zealand.

“We know how to get into their hearts because we know what they want,” said Wang. “And China trade opportunities come both ways; we help brands get into Asia, but we also bring buyers to New Zealand.” n

INSPIRATIONAL WIN Success is about “being an individual and believing in yourself,” said Jason Witehira, owner-operator of New World Victoria Park and recent winner of the 2016 Outstanding Māori Business Leaders Award, in his emotional acceptance speech. Proud of his 32 years’ experience in the industry, Witehira hopes that his win will serve as an inspiration for other Maori men and women. As a 16-year-old school leaver, he started working at NW Edmond Road in Rotorua in 1984, and 14 years later he was able to acquire NW Taumarunui, becoming a supermarket owner. Before moving to Victoria Park, Witehira and his wife Kimiora also bought NW Botany Town Centre.

In accepting the prize, he acknowledged other Foodstuffs owners—O’Sullivan (Pak’nSave Petone), Wilkinson (NW Mount Roskill) and Redwood (Pak’nSave Glen Innes)—as his mentors and heartfeltly thanked his family. “It’s whānau that’s the key to my success.” n

CLIFF CURTIS, JASON WITEHIRA AND HEMI ROLLESTON

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TRANS-TASMAN ALLIANCE

ADRIAN BARKLA

REMUERA BREAKS GROUND

As the first supermarket owner to stand up for poultry welfare, New World Remuera owner-operator Adrian Barkla is now selling only cage-free eggs, in the hope that other food retailers will follow suit.

“The whole egg situation has been brought to light in the last year, and people are starting to think more about where their food comes from, and how animals are treated along the way,” said Barkla, whose decision to go cage free was driven by both demographics and ethical reasons. Alongside his commitment to animal welfare and environmental sustainability, Barkla is also a strenuous supporter of small local producers and strives to offer as much organic produce as possible. “Being healthy is 100 percent about what we eat, and fresh organic produce provides all the best nutrients we can get,” Barkla said. n

Hypermedia-owned merchandising network, Infield, has partnered with Australian merchandising and experiential powerhouse Brand Influence Group (BIG). The alliance is set to support consumer brands with a retail presence of both sides of the Tasman, helping them consolidate their field marketing efforts across both countries. The initiative has been planned since mid-2015 and represents an exciting evolution for Hypermedia’s nationwide field marketing business.

“To deliver best-in-class execution, transparency and reporting, we needed to invest in the very best people and tools available,” said Ben Partington, CEO, Hypermedia. “While we’re extremely proud of the skilful team and robust systems we’ve built to date, there’s no denying that this collaboration with BIG Australia will take our offering to an entirely new and significantly elevated level.”

Haala Spiranovic, CEO of BIG Australia, was equally enthused about the transition.

“Many of our clients’ retail operations span both countries, so naturally we sought the means by which to replicate our services in New Zealand with precision and pace,” Spiranovic said. “Partnering with Infield gives our partners access to a community

of local, enthusiastic and experienced talent who embody our agility and performance standards.”

BIG currently employs over 1,000 staff in Australia and its NZ network is now expected to grow rapidly as the business expands its capability from more traditional brand representation and product merchandising to in-depth market research, planogramming, Bookings are closing for our demonstrations and experiential next feature, ‘ALL THINGS marketing.

FROZEN’. Contact felicity@ For more information, contact Ben reviewmags.com to secure a Partington on 02 11900113 or visit spot. n www.brandinfluencegroup.co.nz. n

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LOW, LIGHT, NONE – WHEN CAN YOU CLAIM THIS? When you get all the moving parts right, that’s when. Until recently, claims such as “low sugar” and “light” were largely unregulated, other than the general requirement that they weren’t misleading – so no clear limits.

This meant ambiguity for both manufacturer and consumer. “Low sugar”, but in whose opinion? “Light”, but what is it “lighter” than? A new Food Code Standard (1.2.7, being precise) responded by setting clear criteria applicable for making “low”, “light” and other claims about the nutritional properties of foods (eg “% free”).

But the Fair Trading Act (and the Advertising Standards Codes) overlaps the Food Code, so even if you meet the Food Code criteria you must still make sure claims are not misleading or deceptive or likely to mislead or deceive.

% FREE / LOW Under the Code “% free”, claims can only be made if the criteria for making a “low” claim are also met; so to say “% sugar-free” means the food must also meet the criteria for “low sugar”. This is because consumers can see “% free” as an indication that the food is “low” in whatever property is claimed.

Threshold criteria for making “low” claims differ depending on the property in question (eg fat, sugar, energy, gluten, lactose). The thresholds set an objective benchmark for what consumers can expect. So, to say “low sugar” means that there must be no more than 2.5g of sugar per 100mL

(for liquids) or no more than 5g of sugar per 100g (for solids).

In turn, this means that foods need to be at least 97.5 % sugar-free (for liquids) or at least 95 % sugar-free (for solids) for a “% sugar free” claim to be allowed. But wait, there’s more. “Low” or “% free” could still be misleading if the product contains a lot of some other ‘bad’ property; eg foods which are (genuinely) “low sugar” or “98% sugarfree” but high in fat.

Consumers might think the food is low energy or ‘healthy’ when, owing to the high fat content, it isn’t. For that reason, the Advertising Standards Code specifically prohibits “low fat” claims on high sugar foods and “low sugar” claims on high fat foods.

LIGHT / LITE

You can label something as “light” or “lite” (eg fat, sugar, energy) if it contains at least 25 % less of that property than some equivalent food(s) in the market (eg other products in the range or different brands).

The food doesn’t need to be “low” in that property, but must be substantially ‘lower’ than the equivalent food. You must also spell out what product(s) the food is being compared to, and the actual difference between the claimed food and the equivalent food (eg, “*contains 30% less sugar than our Homestyle range”).

Marketers using “light” to refer to something non-nutritional (eg texture, weight or colour) need to choose their

So, to say “low sugar” means that there must be no more than 2.5g of sugar per 100mL (for liquids) or no more than 5g of sugar per 100g (for solids). words and imagery carefully to make sure that consumers are not left with the impression that the product is “lighter” in sugar/fat/energy or otherwise healthier than other products as that could be misleading. Obviously it would be easier to navigate all this if there was one set of rules, with set limits. But that’s not our world. n

By Charlotte McLoughlin — Special Counsel, Hudson Gavin Martin

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A TOAST TO NEIL

LARA DEVEREUX

THINK OUT OF THE BOX With structural challenges causing the candidate pool to dwindle, New Zealand FMCG businesses need to get creative, according to Lara Devereux, Partner - Sales and Marketing of Convergence Partners.

“The candidate pool is shrinking as candidates move offshore to develop careers with global organisations or to industries outside of FMCG in NZ,” Devereux said. Due to a range of factors, she added, FMCG are currently unable to take on as much entry-level staff as they used to, while several multi-national firms are taking entire functions and management tiers out of their NZ operation, removing career opportunities here.

“FMCG businesses are looking for sales and marketing people from outside the industry to bring fresh thinking, particularly Telco and Banking. However, they are finding

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it equally difficult to attract talent in these sectors for all the same reasons.” To tackle these issues, companies will have to think ‘out of the box’.

“One suggested option is for FMCG companies to align with businesses in other industries to develop talent cross-functionally, where they may not have the resources to do so on their own. In addition, NZ firms that are part of larger global organisations need to become a lot smarter around fostering the talent within their organisations across the Tasman with career plans that include their offshore partners,” said Devereux. “Whatever solution businesses come up with, one thing is clear: doing nothing is not an option. The trends that have created this situation are not going away. We need to use our Kiwi ingenuity to find solutions.” n

The team at Hobson’s Choice would like to acknowledge the significant commitment of their longstanding sales manager Neil Williams, who is celebrating his tenth year working with the meat and bacon company.

Neil has played a key role in growing the sales of the Hobson’s Choice and Grandpa’s brands over the years. Those who have had the pleasure of dealing with Neil will be familiar with his exuberant personality and passion for driving sales.

In his time with the company, Neil has seen it outgrow two processing facilities and expand significantly in both the retail and foodservice sectors, including the 2014 launch of their premium Grandpa’s brand.

Hobson’s Choice has continued to have strong sales in its Hobson’s Choice and Grandpa’s bacon brands this year, and the company is looking forward to sharing at least another ten years of continued growth and success with Neil. n

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AS NICE AS PIE

EDDIE GROOTEN

Silverdale-based company Dad’s Pies has a mission; being the best in the business. With new product launches and expansion plans already underway, the brand is well positioned to succeed.

Adding to a wide range of exotic variants, such as its flagship ‘Butter Chicken’ and traditional winners like ‘Prime Steak’ and ‘Mince and Cheese’, Dad’s Pies has just released a new 900g Family Pie range, coming in seven gourmet flavours.

“We want our Family Pies to be part of spending quality time with your family and friends,” said Eddie Grooten, managing director, Dad’s Pies. Since its inception in 1981, the company’s offering has been resonating with a broad customer base, including shoppers of supermarkets (namely selected Foodstuffs and Progressive stores throughout NZ), school students, cafés, lunch bars and BP service stations. Not even the sky’s the limit, with Dad’s Pies servicing Virgin Australia and soon Jetstar Airlines.

Innovation, consistency and export quality procedures are all part of the Dad’s Pies’ strategy, which helped it become a strong player in the premium pie

category. Frequent in-store tastings and storytellingbased marketing have a huge role too. “It’s essential to us. So much that our marketing team lead by the quote, ‘People think in stories, not statistics, so marketers need to be master storytellers’,” said Grooten.

“We choose our ingredients carefully. All beef and chicken are New Zealand produced.”

To cope with the increasing demand, Dad’s Pies has heavily invested in expansion. The bespoke premises that had been built in 2001 were doubled in size in 2009. In 2005, the company started focusing on heavy duty automation, and this year a second large capacity industrial oven is set to bring overall capacity to a further 14,000 pies per hour. In the meantime, the brand has successfully secured a number of export markets, such as Japan, Singapore, Papua New Guinea, and most Pacific Islands.

Five 200g flavours and 120g Sausage Roll are now available in more than 60 selected Countdown stores throughout New Zealand. n

TWENTY YEARS OF GOODNESS

Specialising in importing a vast range of gourmet foods from Europe and around the world, Eurodell has come a long way since it was established two decades ago. The family-owned company was started in 1996

by Croatian-born Milenko ‘Michael’ Farac and his daughter Anita. After having migrated to Australia in the late ‘50s from the small island of Korcula, the Farac family eventually moved to Auckland a few years later and embarked on winemaking. For the following 45 years Michael and his two brothers worked on their ‘Mother’s Cellar Winery’, but he never gave up the idea of introducing into this part of the globe the Europeanstyle food products he had loved.

NFLAEVW OUR

“Today New Zealanders have developed a global taste, especially for European goods, but twenty years ago there was a lack of those,” said Farac. Having identified a void in the market, he decided to put his lifelong passion to use and founded Eurodell with his then-student daughter. Humbly started in a small warehouse, the company is now a benchmark for premium smallgoods and top-quality, worldwideknown brands such as Vegeta, Olitalia, Maldon Salt, Mutti Tomatoes and Divella Pasta, just to name a few.

“It’s notoriously a tough industry and expanding was the hardest part, but thanks to our fantastic staff and sales people, not to mention the quality of every single brand we work with, our expansion is now complete. Any growth we will push from now on, including new product launches, will be on our side.”

Some of Eurodell’s brands are already available on all supermarket shelves.

“We currently have ten brands in that space, and they are all affordable and good value for money, which is another important market driver. Also, New Zealanders are now more interested in taste rather than being loyal to a provenance,” said Farac. “Our core business is providing trusted supermarket products that consumers can proudly serve their families, knowing that quality is our top priority too.” n

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June 2016

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SMALL SUPPLIERS GET VISIBILITY

Supermarket chain Countdown is the first big retailer to use RangeMe, an innovative online platform that helps suppliers of any size getting their products discovered by buyers. The system will now notify Countdown’s buyers whenever a new product matching their criteria has been uploaded. The move is consistent with Countdown’s commitment to welcome a larger number of smaller suppliers in their stores. In announcing this partnership, the company’s general manager of merchandise, Chris Fisher, confirmed that manufacturers don’t necessarily have to be big to get stocked with Countdown.

Through RangeMe, prospective suppliers will get improved visibility while buyers will be able to identify the latest trends and access a wider offering. Old suppliers can also use RangeMe to communicate new product innovation and development. n

CASEY EDEN

BEST NZ BREAD

Farmers Mill, New Zealand’s only grower-owned flour mill, set out this year to find the best bread in the country. The competition drew accomplished bakers from around the country and finished with a live event, where eight top bakers baked head-to-head for the title of best bread.

Farmers Mill is extremely proud to announce that the winner was from a supermarket. Richard Waite from Melody’s New World in Palmerston North wooed all judges with his Swiss fig and walnut loaf. The loaf had an attractive presentation along with a dense fruitful centre, crusty shell and was produced with the addition of an overnight fermented dough.

Among the sensational entries was Daniel Bank from Pak’nSave Mill Street, Hamilton, who presented the judges with an inventive Villa Maria Pinot Noir with Whitestone vintage blue cheese ciabatta.

For full results or more information visit www.farmersmill.co.nz. n

FRESH START With a new owner and a thorough revamp, Invercargill’s South City New World is entering the second part of the year with a real momentum.

Bradley Patton, 33, has recently purchased the business from his parents Barry and Marie, who have now retired after having been at the helm for 30 years. He said the facelift, which is set to be completed in late September, will include putting in new floors and ceiling, putting up new signage, repainting the building, upgrading the refrigeration units and replacing parts of the roof. n

EXPANDED FAMILY Lion NZ has acquired Panhead Custom Ales. The craft beer company will continue as a standalone business unit, under the direction of its founder Mike Neilson and manager Josh Drake.

“The chance to have Panhead’s future supercharged by a merger with the big boys was too good to pass up.

Anywhere in the country will be able

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GOOD NEIGHBOURS to experience our beer,” said Neilson.

Rory Glass, managing director, Lion New Zealand, emphasised that Lion has no intention of changing Panhead’s winning formula. “It is a phenomenally successful brewery, with a fantastic range of awardwinning beers, and some big growth aspirations. Our investment will free Mike and the Panhead team to do what they do best: brew great beer.” n

AUSSIE & NZ FAVOURITE JAM For the second time, having also won the 2013 Taste Award in Australia, South Island-based Anathoth Farm jam has been named as ‘favourite jam’. The latest Canstar Blue Customer Satisfaction Survey has surveyed more than 1,500 New Zealanders, and Anathoth Jam has beaten six other brands. The brand also won the 2013 Taste Award in Australia. According to marketing manager Danielle Esplin, the company works hard to maintain the ‘nostalgic and simple’ flavour that consumers have come to love over the past 29 years. n 100%

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NZ neighbourhood website Neighbourly.co.nz has welcomed FreshChoice and SuperValue into its family of corporate partnerships. Launched in 2014 to connect neighbours throughout New Zealand, with more than 295,000 households already using it, the location-based social media platform has found in both supermarket brands a like-minded partner.

“These are two Kiwi brands that encapsulate the meaning of local,” said Casey Eden, co-founder of Neighbourly. “We love partnering with businesses which are independently owned and operated.

As well as directly supporting their local communities, FreshChoice and SuperValue by their very nature provide a place for neighbours to connect.”

As a result of this new partnership, Neighbourly has activated an invite-and-win campaign, and will be gifting its members FreshChoice and SuperValue vouchers as they bring

new neighbours on board. Special campaigns will also be launched soon.

“Neighbourly is still a new digital platform, but it’s a great way for companies to get additional exposure and to tell their stories.

It’s not particularly easy to be hyperlocal, and to market yourself at a hyperlocal level, and yet these stores really are,” said Eden.

The original social network, he added, was the neighbourhood, and as we are becoming less connected to our local communities, Neighbourly aims to inspire and get people interacting in the real world. ‘When neighbours connect, good things happen’, the company statement sums it all, and in that space marketing opportunities abound.

“If community is the slightest bit important for a business, Neighbourly is a great place to be,” he said. “Finding unique ways for our members to interact with one another through partner initiatives is something we really value.” n

HOKEY POKEY SCOOPS SUPREME AWARD Tip Top Hokey Pokey Ice Cream and Puhoi Valley Café’s Matakana Roasted Coffee Affogato Ice Cream are supreme winners of the 20th New Zealand Ice Cream Awards. The event has celebrated its platinum anniversary with 334 entries manufactured by 37 companies and individuals.

Judging took the panel of eight judges two full days, and involved awarding points for different criteria, such as appearance, body and texture, and flavour.

For the second year in a row, Tip Top Ice Cream has taken home the ‘Supreme Award for a Large Manufacturer’ with an entry in the Standard Ice Cream category.

Judges defined Tip Top Hokey Pokey Ice Cream as ‘very creamy, excellent body, good flavour with perfect sweetness balance.’ The brand was also awarded Best in Category in the Standard Vanilla Ice Cream category for its Tip Top Vanilla Ice Cream.

It is also the second consecutive year that Puhoi Valley Café has scooped both a ‘Supreme Award for a Boutique Manufacturer’ and a Best in the Premium Ice Cream Category.

The latter attracted the largest number of entries with 65 products, followed

by Sorbet (51 entries) and Gelato (49 entries).

Here is a list of all Best in Category winners: • Standard Vanilla Ice Cream: Tip Top Ice Cream with Tip Top Vanilla Ice Cream • Standard Ice Cream: Tip Top Ice Cream with Tip Top Hokey Pokey • Best of Caramel: Much Moore Ice Cream Co. Ltd with Awesome Salted Caramel Seduction Ice Cream • Premium Vanilla Ice Cream: Talley’s Group Limited with Premium Vanilla • Premium Ice Cream: Puhoi Valley Café with Matakana Roasted Coffee Affogato Ice Cream • Open Creative: Gelissimo Gelato with Lot Eight Yuzu Indulgence Gelato • Kids Choice: New Zealand Natural with New Zealand Natural Rainbow • Export Ice Cream: New Zealand Natural with New Zealand Natural Chocolate Obsession • Gelato: The Bay Treats with Espresso • Sorbet: Carrello del Gelato with Feijoa Sorbet • Low Fat: Much Moore Ice Cream Co. Ltd with Awesome Strawberry Yoghurt • Best New to Market Award: Puhoi Valley Café with Matakana Roasted Coffee Affogato Ice Cream. n

A FAST-MOVING INDUSTRY New Zealand’s biggest companies and brands have recently come together at the Food and Grocery Industry Jobs Expo, organised

by NZ Food & Grocery Council and University of Auckland to showcase a broad range of career options opening up in the industry. Key guests included the likes of Fonterra, Coca-Cola, Whittakers, Heinz Wattie’s, Frucor, Unilever, Tegel, Lion, Mondelez and Bluebird. Both

major supermarket chains were also present.

The event gave students an exciting opportunity to talk with company representatives and get in touch with companies that are running graduate programmes or simply looking for talent to train, and their enthusiasm at the expo was a strong sign that the message had been received. (Full story and photos on our website, supermarketnews.co.nz). n

TIP TOP WINS NEW ZEALAND’S SUPREME ICE CREAM AWARD! Tip Top Hokey Pokey – WINNER + SUPREME ICE CREAM AWARD

Tip Top Vanilla – WINNER + BEST IN CATEGORY

(Best Standard Vanilla Ice Cream in NZ) Tip Top Peaches & Cream - GOLD AWARD Tip Top Cookies & Cream - GOLD AWARD Tip Top Boysenberry - GOLD AWARD

Supreme Cream

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...and 7 Silver Awards!

If you wish to talk to someone about Tip Top ice cream please contact us on 0800 103 778 June 2016

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CHANGING THE WAY WE SHOP

ORIGINAL UNVERPACKT

GROWTH STRATEGY

Woolworths’ food and liquor sales have fallen for four consecutive quarters, but CEO Brad Banducci has long-term growth in mind. The chief executive has unveiled his goals for the future, saying he was planning to increase food and liquor volumes by 2 percent and restore sales growth to 4 percent, thanks to price inflation and fewer new openings. Three months after Woolworths had renounced its Homebrand label, Banducci announced that the company will replace its private brand Select with the Woolworths label, to simplify its private label portfolio and compete on equal terms with Aldi and Coles.

BRAD BANDUCCI, CEO OF WOOLWORTHS

Four stores are revolutionising the whole concept of grocery shopping. Denmark seems to be leading the way with SuperBrugsen and WeFood. The former adapts its offering based on feedback coming from regular customers, who submit forms to store managers indicating what local products they would like to see stocked. The latter sells only expired, yet still edible foods at a low price. The same idea is behind Imperfect, a San Francisco start-up that has teamed up with farmers to home deliver misshapen produce that supermarkets would usually throw away. Perhaps even more innovative is Original Unverpackt, a Berlin-based store launched two years ago that is pioneering the notion of ‘zero waste shopping’ by eliminating all packaging. Customers bring their own containers or bags; each container is weighed, and shoppers just pay for the net weight of their purchases.

Founders said this had also made organic food affordable for people on low incomes.

A DIRTY AFFAIR Supermarket chain Woolworths has been ordered HEADS COME OFF

bytes

In Singapore, a crowdsourcing app is being used to track down abandoned shopping carts. Users can submit the location and photograph of a trolley they have found, helping supermarket staff bring it back to the store. Since this service was launched in April, retail chain FairPrice has been able to retrieve nearly 350 lost trolleys across its whole network of stores, and FairPrice is just one of five supermarket companies involved. Overall, the Municipal Services Office has already received more than 600 notifications.

EXTENDED SHELF LIFE?

In the US, Walmart has just started testing drones to help manage its warehouses, with plans to use them for home deliveries in a not-so-far future. During a high-tech display in Arkansas, reporters watched a drone moving up and down an aisle, capturing 30 photos per second and flagging misplaced items. Walmart’s vice president, Shekar Natarajan, emphasised that the company was still studying how to use drones in different business functions.

supermarketnews.co.nz

to pay AU$9 million (NZ$9,58 million) by the Australian Federal Court for its role in a laundry detergent cartel.

From 2009 onwards Colgate, Cussons and Unilever began supplying ultra concentrates instead of standard concentrates, but savings were not passed onto consumers. Woolworths had reached a settlement with the Australian Competition and Consumer Commission (ACCC), acknowledging that the behaviour of one of its former buyers ‘was not consistent with the high standards of competition law compliance we seek to achieve.’

“This penalty is the largest the ACCC has obtained against a party that was an accessory to competition law breaches by being knowingly concerned in anticompetitive conduct,’ said ACCC chair Rod Sims.

CHASING THE TROLLEY

GAME OF DRONES

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A Shanghai store sells nothing but air. A brainchild of Chinese artist Xu Zhen, who wanted to combine social critique with conceptual art, ShanghART Supermarket looks like a typical convenience store, but containers have been emptied of all content and re-sealed. Shoppers often step in to buy groceries, and it takes them a few seconds to realise they have become part of an art project.

ANDY CLARKE

After having lost its title of Britain’s second biggest supermarket to Sainsbury’s, UK chain Asda is still sailing in troubled waters. Due to a record drop in sales over the past year, chief executive Andy Clarke has now been forced to leave the company, with former Sainsbury’s retail and operations director Roger Burnley replacing him. Clarke was the longest serving boss at any of the four supermarket chains.

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FRESH AIR ON SALE

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Nanotechnology and nanomaterials used in food additives and packaging, such as silicon dioxide added to food as an anti-caking agent, are safe for consumption, two toxicology reports commissioned by Food Standards Australia New Zealand have found. According to some nanoscale scientists, nanomaterials can offer new opportunities in terms of extended shelf-life and reduced food wastage, without any risk for consumers. On the other hand, some critics have played down these findings, pointing out that too little is known about the effects of long-term exposure to such materials.

tradetalk FERNMARK LICENCE PROGRAMME Over the years, New Zealand has built a strong reputation for quality and excellence across the globe, but exporting can be a challenging venture without the right ‘safety net’.

That’s what the FernMark Licence Programme is about. The Programme, launched last September as a part of a government initiative managed by New Zealand Story, is designed to help exporters promote, protect and showcase their products on a global scale, by authenticating them with a FernMark logo.

“Research shows that ‘country of origin’ is an important purchasing factor in foreign markets, especially when your product hails from New Zealand,” said Sarah Morgan, marketing manager of the FernMark Licence Programme. Leveraging our country of origin provides a collective share of voice to increase awareness and help get into international consumer consideration sets.

The logo is currently registered in up to 45 classes across 13 countries reflecting key export markets. To obtain a licence, eligible products need to be made, grown or designed in New Zealand. Further criteria include being compliant with all NZ laws, exporting

for at least 12 months, and having a substantial level of NZ ownership, governance and full-time employees.

The annual fee depends on the company’s annual turnover and covers an unlimited number of products.

“Currently, we have 29 approved licensees with many more applications going through the approval process.

This equates to over 70 different product SKUs and 800 product types across 30 different countries. To give a sense of scale, just one product type from one licensee exports 25 million boxes of products per annum.”

With counterfeiting becoming more prevalent in non-traditional categories, particularly the food industry, augmented reality technology has also been embedded into the logo to help minimise any logo misuse. By scanning the logo at the point of sale, consumers are delivered an ‘in phone’ NZ Story video that reinforces the product’s value proposition, and consumers are also able to validate the license by clicking through to the FernMark Licence website.

“We structure our stories by talking about the values that make us unique, our Integrity, Resourcefulness and Kaitiaki,” Morgan said. “NZ exporters

rely heavily on our country of origin story, national brand and reputation to prosper and generate export dollars.

It’s not something we want to see undermined.”

The NZ Story approach, according to Morgan, has already helped brands like The Better Drinks Co., Zealong and Okains Bay Seafood expand overseas. At the end of the day, it’s all about standing out from the crowd.

“New Zealand products compete particularly well in premium markets.

Credence factors such as food safety, fair trade, provenance and environmental stewardship are key purchasing drivers, as well as product traceability and animal welfare,” she said. “Having the FernMark Licence logo provides an instant connection to our country.” n

AN INDUSTRY WITH LIMITLESS OPPORTUNITIES Katherine Rich

Chief Executive NZ Food & Grocery Council

If the number of graduate students at the Food & Grocery Council’s Jobs Expo at Auckland University late last month is anything to go by, the food and grocery sector is again being seen as a great place to start a career that has lots of potential and variety.

The industry, which starts with manufacturers and suppliers and ends with supermarkets, has struggled in recent years to attract people who see it as a career. But with more than 1000 students turning up to the expo, I’m picking that’s about to change.

The expo, which was held at Auckland University, was hosted by the manufacturers and suppliers of some of our biggest grocery brands – KimberlyClark, Fonterra, Coca-Cola, Mars, Whittakers, Heinz Wattie’s, Unilever, Tegel, L’Oreal, Pernod Ricard, PepsiCo, Frucor, Lion, Goodman Fielder, Mondelez, and Bluebird. Also present were representatives from Progressive and Foodstuffs.

It was aimed at students who have

graduated, are about to graduate, or those who are still studying and have yet to make up their mind about what career path they want to take. The expo gave them the chance to visit company stands, sample products, and talk about job opportunities and how they could get into the industry.

Many left their details with companies that run graduate programmes or were looking to hire graduates. They also listened to presentations where recent graduates shared their stories about working in the industry – no spin, just real stories about the industry and the opportunities it presents.

There was a lot of positivity and excitement from both students and companies as to what the other was offering. The results won’t be seen for a year or so, but I’m picking it’ll be very positive. But as much as the industry needs graduates, it also needs a steady stream of people who prefer to start slowly and work their way up, gathering as they do the sort of handson experience that universities can’t teach but which the industry so vitally relies on.

It’s the sort of experience we saw in two different stories in the news media.

The first was that of Jason Davy, who left school at 16 and became a trolley

wrangler at Pak’nSave New Plymouth.

Within a year he was a deli assistant and two years later deli assistant manager. Three years later he was deli manager in New World Wellington City, before moving to Kapiti Pak’nSave as deli manager. Some 18 years later, after managing the grocery, hardware and liquor departments, he was store manager. This year, 22 years after joining the store, he bought it.

He said he had wanted to run his own store since trolley wrangling, and I just loved his comment, “I guess it shows that young ones just starting out can reach their goals if they work hard.”

The second story was that of New World Victoria Park owner Jason Witehira, who won the 2016 Outstanding Māori Business Leaders Award. Like the earlier Jason (must be something in the name), he started at the bottom, stacking produce as a 16year- old at New World Edmond Road, Rotorua.

Within two years he had been promoted to produce department manager, and in 1998 bought New World Taumarunui. In 2001, he and his wife bought New World Botany Town Centre, and in 2010 they moved to New World Victoria Park. And his success doesn’t stop there – he’s also chairman of the New World North

I’m also hopeful that my win will serve as the inspiration to others of what can be achieved with a bit of focus and the right attitude.

Island supermarket owners’ group.

I also loved his comment, “I’m also hopeful that my win will serve as the inspiration to others of what can be achieved with a bit of focus and the right attitude.”

There are numerous other examples throughout both the supplier and supermarket side of the industry of people starting at the bottom and working their way up, and though these two examples may not be too common, they do serve to show that this is an industry with massive potential for those who want to make a go of it.

As Jobs Expo organiser Kelly Smith said, “Food and grocery offers the greatest breadth of career options of any industry. The options are almost limitless. This sector offers opportunities that most others don’t.” n June 2016

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Pure Breath Confidence

Mentos continues to innovate and drive growth for the everyday fresh breath segment of the gum category. The brand has released its latest sugar-free gum flavour in a convenient tin format, Mentos Pure Fresh Strawberry Mint, which provides a burst of strawberry flavour and contains green tea extract for pure breath confidence. The addition joins the existing Lime Mint, Fresh Mint and Spearmint variants of Mentos’ Pure Fresh Range, while also complementing the Pure White gum range of Bubble Fresh and White Mint flavours.

Mentos’ products are distributed locally by DKSH New Zealand Limited.

Revamped And Extended

Two-thirds of Leggo’s products achieve 4 Stars, and their range of tasty Pasta Sauces and Bakes, now available in a new-look packaging, makes no exception. The company assortment brings the same high quality and taste consumers know and love, with the added value of no artificial colours, flavours or preservatives. Leggo has also extended its line-up with the addition of a new Pasta Bake flavour, Pizza Supreme, and three new Pasta Sauce flavours; Tomato and Basil, Cheesy Tomato and Bolognese & Bacon.

Traditional German Recipe

For Home Cooks Seeking Inspiration

Meadows has introduced playful new ‘inspiration labels’ to its core range, including white buttons, brown buttons, portobello and sliced mushrooms. The new labels feature various themes such as ‘pasta mushrooms’ or ‘stir fry mushrooms’ to inspire users, as well as more advanced tips inviting consumers to try these products with bacon, crab and cream cheese stuffing. The biodegradable packs now include simple recipes plus information on the ample health benefits of Meadows’ mushrooms. Available at supermarkets nationwide, Meadows has been providing farm fresh mushrooms to New Zealand for over 40 years.

Grandpa’s, the premium bacon brand with the bold yellow-and-black packaging, has added frankfurters to its range of high-end meat and bacon products. Cooked to a traditional German recipe, Grandpa’s Delicious European Quality Frankfurters are set to be a mouth-watering lunch favourite across the country. Already widely received, the Grandpa’s brand is building a strong patronage from New Zealanders who enjoy great tasting bacon. “We strive to improve what we do every day while staying true to the original product; Grandpa’s Frankfurters hit the spot every time,” the company said. Watch this space, as more exciting additions to Grandpa’s popular range are in the works.

A Little Luxury

Made with natural fibres that are flushable and biodegradable, Paseo UltraSoft Luxury Cleansing Wipes add a little luxury to consumers’ daily routine. Their gentle formula is PH-balanced and specially developed for sensitive skin, without added soap, alcohol or fragrances. This addition has taken two years in the making and carries the Cottonsoft Hydro Care Trademark, meeting consumers needs without the environmental compromise of many other wipes brands. Wipes are available at a RRP of $4.99 per pack.

Spicy Kick From Mexico

From the family of the world’s number one selling Mexican brand, Herdez, this all-new flavour combines the smooth, rich taste of real avocados with all the classic ingredients of an authentic salsa verde—tomatillos, onions, jalapeño peppers and cilantro. Meeting the consumer trend for all things Mexican, this product will be the salsa that you put over absolutely everything. Shelf stable and available in a 240g jar from Richard at Pioneer Foods 04 237 0870.

Creamy And Buttery

Sweet, mellow and very creamy with a buttery flavour, Yolo Havarti Portion 150g is a great alternative to the traditional NZ camembert or brie due to the similar taste and texture profile. Perfect on a cheese board or just sliced onto crackers, this product comes in a convenient re-sealable 150g packet with a sharp RRP of $4.99.

Al-Dente Noodles

Market leader in Japanese noodles, Hakubaku provides the world with an authentic Japanese experience in the comfort of their own homes. Hakubaku has mastered the combination of healthy noodle with easy but precise cooking instructions, which ensures a perfect al-dente noodle every time.

The new 800g packs for both Udon and Somen noodles offer a convenient way of buying, while still having the easy tear away strap which maintains 100g portioncontrolled bundles. Although popular in the foodservice industry, this pack size will prove successful for larger households or those who enjoy the ease and taste of top-quality Japanese noodles.

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All-In-One

Brewed and roasted in the heart of the Waikato, the limited-release Good George Coffee IPA will make all coffee and beer drinkers happy. A harmonious fusion of coffee and citrus hops, this refreshing brew is a golden, hoppy IPA infused with Ethiopian Biftu Gudina coffee sourced from Ethiopia by Hamilton-based roasters Rocket Coffee. The product is a New Zealand’s first and can be enjoyed at any time.

Healthy Everyday Food

The filling opportunities are endless for Gluten Freedom Everyday Pita Bread. The brand, which is part of the Venerdi group of companies, has just introduced a versatile gluten-free option that is sure to become a must-have for everyone’s pantry, especially those looking for the perfect complement to a healthy diet. Besides being free from gluten, dairy or soy, the secret to these pitas lies in the combination of kumara, coconut and potato flour.

Moreover, they don’t contain additives, preservatives or colouring. “We believe we have created a great tasting, healthy ‘everyday’ food,” said Tim Grainger, founder of Venerdi. Available at a recommended retail price of $6.99.

Pure As Water

Iconic Brands Are Friends

Cadbury has taken its biggest and possibly most exciting innovation to New Zealand. Born of a happy partnership between two iconic brands, Cadbury Dairy Milk with Oreo comes in three mouth-watering variants, Vanilla, Mint and Strawberry. The innovation took around one year in the making and has recently hit our shelves, just in time for cool weather.

Kickstart Your Day

Two breakfast favourites, Nutri-Grain and Ice Break coffee, are teaming up to create new limited-edition coffee-flavoured cereals, developed with millennials in mind.

The product, available until December 2016, contains a small amount f coffee, just enough to boost anyone’s morning routine with a healthy snack. A source of protein and fibre, NutriGrain Ice Break has four health stars and comes in 290g packs, selling at a RRP of $5.19.

More Flavour

Arnott’s biscuit snacks have been a staple in Kiwi pantries for generations, and now the brand has decided to expand its line-up by adding more flavour and tweaking some of the recipes to cater to changing taste preferences.

The new Shapes range includes

Handy Bottles

Edmonds has launched its Deli Style premium dressing in a new 185ml bottle size that is handy to have on hand and ideal for transporting to the office, BBQ and picnics. Crafted using the finest ingredients without artificial colours, the range features delicious variants like Creamy Roasted Garlic, Honey & Dijon Mustard Vinaigrette, French Vinaigrette with Extra Virgin Olive Oil, Avocado & Roasted Garlic, and Balsamic & Roasted Garlic.

T N E A D W BUTCHERS

Cheese & Bacon, Cheddar, Pizza, Barbecue and Crimpy Chicken, as well as new flavours such as Roast Chicken and Nacho Cheese.

Having been extensively tested and trialled all products have also become healthier, as shown by their improved Health Star Ratings.

BUSINESS OPPORTUNITY Earn $200,000 pa

“CHANGE IT UP” BE YOUR OWN BOSS

Doughnut Creation Always pushing the boundaries in the development of delicious products, The Collective has launched its new limitededition doughnut yoghurt, featuring cinnamon, raspberry jam and creamy yoghurt. This yoghurt innovation is packed full of powerful probiotics and contains gluten-free breadcrumbs for the ultimate doughnut texture.

“When I was in London last year, I stumbled upon Crosstown Doughnuts.

They had many incredible doughnut creations, including a raspberry jam and a cinnamon sugar doughnut,” said

Ō Pure is a 100 percent NZowned, natural artesian spring water renowned for its soft taste and natural blend of minerals.

Before being bottled directly from the source, this water has been making its way through the natural filtering process for 250,000 years without being touched by man.

To meet all hydration needs, different formats are available.

The single serve 330ml and 500ml bottles are great for the on-the-go, while the 12 x 330ml multi-unit retail pack is perfect to have in the fridge and a unique alternative to sugary drinks in lunches. Extremely practical to use, the 10L ‘Bag in Box’ is environmentally friendly, with high value and low carbon footprint.

Superior to traditional water coolers, it is ideal for bulk home use, holidays and boating.

Angus Allan, co-founder of Collective.

The new Doughnut yoghurt will be available at a recommended retail price of $5.50 until the end of July 2016.

CALL IN CONFIDENCE

RON STEWART 021 533 432 Own a Mad Butcher Franchise - NZs Favourite Kiwi Butcher Full Franchise Support and Finance Options Available

www.grocerbroker.co.nz

The Grocer Brokers 09 535 1307 Pacific Corporate Realty Ltd Lic. under REAA 2008

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Introducing a

FRESH NEW LOOK Same great taste Introduction of Health Star Rating No artificial colours, flavours or preservatives Improvement in shelf standout VS existing pack design

& GREAT NEW PRODUCTS

NEW

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Pasta Sauces

NEW

NEW

Pasta Bake

Leggo’s Pasta Sauces range - 490g / 500g

Available from mid-June 2016

Total Media Support

Leggo’s Pasta Bakes range - 500g

$600k Rate card value

Marketing Support 2016 JUNE

JULY

AUGUST

SEPTEMBER

New packs on shelf TV Media Digital Print & PR

Contact your Simplot Territory Manager for sales enquiries or Phone: 64 9 916 0522 - www.leggos.co.nz

*Trademark used under licence.

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EUROPE

INTERSPAR HOFLADEN, SILLPARK Innsbruck, Austria Opened in Innsbruck last October, the 11,500 sqm outlet is Interspar Austria’s first crack at hypermarket reinvention in 17 years. Going beyond a conventional supermarket approach, it includes enticing extras such as a 1,000-item spice department. The store’s farm shop carries products from Innsbruck-area vendors.

TESCO ERITH London, England Unlike any other outlet on this list, Tesco Erith is a ‘dark store’, fascinating yet a little terrifying, used by Britain’s biggest chain to fulfil online orders. The only humans on site work in the frozen department.

Robots pick about 4,000 items a day, then whiz them in bags down conveyor belts, making the whole shopping experience similar to a tour of Willy Wonka’s chocolate factory.

MARKTHAL Rotterdam, the Netherlands None of the world’s public markets is as bold as the horseshoe-shaped Markthal. Opened two years ago as part of a 11-storey structure that houses over 200 apartments, this store has been dubbed the ‘Sistine Chapel of produce’. Massive images of fruit tumble across a vaulted ceiling, overlooking 96 food stalls.

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WAITROSE KING’S CROSS London, England Britain’s upscale grocer Waitrose appeals to average customers and royals alike. One of its newest and best additions opened in King’s Cross last September and features a strong foodto-go offer, wine bar and a cooking school that hosts lunchtime cooking classes.

CRU Overijse, Belgium Known for its austere environment and low prices, soft discounter Colruyt has unveiled Cru last year (‘cru’ being French for ‘raw’), a new-concept grocery dedicated to fresh food, coffee, wine and craft food vendors.

The store combines old-school looks and contemporary technology; being a covered market in appearance, with locally-baked bread and seasonal produce, it offers tablets on shopping carts that customers can use to shop and pay.

NORTH AMERICA

WHOLE FOODS LAMAR Austin, Texas It’s like a regular Whole Foods, only on steroids. At 24,000 sqm, it’s more than twice the size of the average Whole Foods, including added departments and wider product assortment. A large tasting area features an extensive offering of craft beers and wines. In addition, customers can sit at a barbeque counter with over two dozen seats, or use the spa area, complete with a personal care technician.

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LOBLAWS MAPLE LEAF GARDENS Toronto, Canada A supermarket inside a hockey rink? Only in Canada. Housed inside the former home of the National Hockey League’s Toronto Maple Leafs, the store remains Loblaws’ masterpiece. It opened in 2011 as a colourful mix of hot food stations, deli, patisserie and tea counters; a bonus is that it doubles as a museum, with painted walls and memorabilia from the Gardens days as a hockey shrine.

IGA DES SOURCES Cap Rouge, Quebec No wonder Cirque du Soleil was on hand for the store’s grand opening in 2009. The store’s imposing façade of grey stone and light-stained pine is meant to blend in with the surrounding forest.

Inside, abstract art hangs on walls and from the ceiling, while stylish light fixtures are customised for each department. Hard to tell if it’s a supermarket or a museum.

WEGMANS PITTSFORD Rochester, New York Legend has it that the US actor Alec Baldwin couldn’t get his mother to leave upstate New York for California because there were no Wegmans there. From the DIY peanut butter to the prepared food stations, the chain combines product assortment with fanatical customer service. While visiting the Pittsford store, don’t miss its restaurant operating right across the street; the Next Door Bar and Grill is just as amazing as the supermarket.

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SOUTH AMERICA MINUTO PAO DE ACUCAR Sao Paulo, Brazil Brazilians looking for quality and convenience are behind the rise of this store, which is a small format from GPA, the Brazilian branch of French grocery Casino. Launched for the first time two years ago, the chain currently accounts for more than 30 supermarkets. Inside is a speciality store fee, with dark decor and wood fixtures punctuated by spotlights and exceptional merchandising.

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LONGO’S LEASIDE Toronto, Canada Family-owned Longo’s has gotten pretty good at putting stores into tight city spaces. Its brilliant basement Maple Leaf Square store opened in 2010 in an old locomotive repair shop, becoming the company’s best attempt at urban accommodation; the retailer made the most of the red-brick building with 12-metre-high ceilings, placing its flagship restaurant on the mezzanine level.

HEB CENTRAL MARKET, PRESTON ROYAL Dallas, Texas With a commitment to quality product and exceptional service, Central Market sells almost as many cheeses as packaged products, focusing as well on fresh produce, meat and seafood, chef-prepared meals and sides. Often cross-merchandised with other categories, the floral and wine sections are a shoppers’ delight, while the Café on the Run has dozens of fresh, convenient meals, including items from its organics line.

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ASIA

CENTRAL FOOD HALL, CHIDLOM Bangkok, Thailand Situated in the centre of Bangkok, Central Food Hall is a delightful mix of international flavours and brands. The store regularly runs international events to promote products and even sports a cheese room, alongside meat counter led by an Australian butcher.

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OLE Shanghai, China With its outstanding store design, colourful decor and eye-catching food photos, CR Vanguard’s Ole caters for China’s growing middle class. The selection focuses on brands from around the world, and new flavours are actively promoted within. The supermarket also houses an in-store bakery, a wine vault and demonstration kitchen used on weekends.

JASON’S ORCHARD Singapore A one-off store by owner Dairy Farm, Jason’s sells a broad range of gourmet products, employing a store manager from the UK for his expertise and often running weekend events for shoppers to try products.

Underneath the store is an impressive liquor cellar, with wines up to $4,000 per bottle.

u

AFRICA

WOOLWORTHS WATERSTONE Somerset West, South Africa Located fifty kilometres from Cape Town, Waterstone won the 2014 best worldwide supermarket design award by the Association of Retail Environments. Among its standout features are a 32-meter entry, store-within-a-store setup and rustic display units of reclaimed wood. Based on shoppers’ preferences, baristas at the coffee stand create bespoke coffee blends that can be purchased, whole bean or ground.

MY BUCKET LIST

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AUSTRALASIA COUNTDOWN QUEENSTOWN Queenstown, New Zealand If there were a prize for the world’s most beautifully located supermarket, Countdown Queenstown would probably win hands down. Sitting at the foot of beautiful, snow-capped mountains, the 4,200 sqm new generation store has more than 600 customer car parks and features energy efficient fittings. Overall, a pleasure to the eye.

COLES COBURG NORTH Melbourne, Australia This store has taken Coles’ energy use to a new low, being the first supermarket in Australia to use 100 percent natural refrigerants as well as the country’s first store to have a solar power system, with 300 solars panels installed. Coburg North was also one of the first Coles outlets to introduce a flatbread machine into its in-store bakery. To top it all, the supermarket includes a market-style fresh produce section, a premium meat counter and a broad gourmet cheese selection.

PAK’NSAVE ORMISTON Auckland, New Zealand Opened in late 2015 with more than 130 staff, Pak’nSave Ormiston offers a level of spaciousness and ease of movement that shoppers have come to expect from modern supermarkets.

The aisles are wide and there is a superior range of products across dairy, liquor, fresh produce and frozen food, including a fresh bakery, butchery, deli and seafood counter. The natural light adds to the overall shopping experience, but the store’s large car park is a further factor that should not be discounted.

THOMAS DUX PADDINGTON Paddington, Australia To translate the identity of the brand into architecture, high-end grocer Thomas Dux presents a rich dark aesthetic with rustic print graphics and selective colours. If you want to visit this New South Wales store, you better hurry up; the Woolworths-owned chain is currently in troubled waters and its future is uncertain.

Best stores to visit before you die Let’s be honest; whenever you travel abroad, you always end up strolling through a local supermarket, making quick mental notes of what you see. There’s nothing to be ashamed of; it’s part of our job.

We have put together this ‘bucket list’, in case you were planning your next overseas trip.

Our thanks to Pete Russell and Ron Margulis of ‘Canadian Grocer’ on their collaboration on this article.

SUPERVALUE WOBURN Wellington, New Zealand Situated a stone’s throw from the train station, this SuperValue was the first one in the Wellington region. What the store lacks in size it makes up for in quality, range and good value for money. Only 18 months old, this SuperValue has built a reputation for having the freshest quality produce in Lower Hutt. Owner-operators Simon and Alex are passionate about their business and it shows in their excellent customer service, range and attention to the small details.

COUNTDOWN PONSONBY Auckland, New Zealand With more than 2,000 new products, shiny counters and wider aisles, including an impressive assortment of health foods, the chain’s first-ever premium store is a standout.

Check out the full story on page 4.

FRESH CHOICE HALF MOON BAY Auckland, New Zealand The only supermarket to be located on at a marina in New Zealand, HMB is famous for its organic, gluten-free and paleo ranges.

Believing in the synergy and value of working together as a community, they are always seeking to discover local artisan suppliers. The store turns four in June and, to include the locals in the celebrations, community groups with four-year-olds have an exclusive chance to apply for FreshChoice HMC community fund programme. It’s perfect timing for a visit.

NEW WORLD VICTORIA PARK Auckland, New Zealand Owned and operated by Jason Witehira, who has recently taken home a Maori Business Leader Awards, NW Vic Park is possibly the most photographed and filmed supermarket in New Zealand, thanks to its convenient location close to the country’s various media outlets. Inside, the focus is on its fresh offering, including an extensive deli range, state-of-the-art bakery, seafood and top quality cuts of meat butchered in-store daily.

FARRO FRESH EPSOM Auckland, New Zealand Farro Fresh was founded by Aucklanders James and Janene Draper ten years ago, out of a desire to create a retail space that could showcase the very best of NZ food.

A visual feast of delights, the Epsom store is the company’s latest addition, featuring a living wall and outstanding juice shack offering freshly pressed juices to order. It’s enough to entice every customer to taste new gourmet products.

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freefromfeature IT’S A ‘FREE FROM’ COUNTRY! ACTIVATED PRODUCTS ON THE RISE Since its inception in 2007, Loving Earth has specialised in a range of raw, vegan, organic, gluten-free and fair-trade products, coming in compostable bags and boxes. The company’s line-up includes chocolate, kale chips, cereals, choc-coated snacks and superfood powders, among others. Its innovations set the brand apart from other big manufacturers, and Loving Earth leads the market in compostability with packaging, ethical trade and traceability. For its cereal ranges, the company is also using activated buckwheat, which has recently become a big buzzword in organic circles. Just as it starts to sprout, the process is stopped and the product is dehydrated again. This removes the inhibiting layer off the seed, delivering more nutrition.

In Loving Earth’s cereals, all the seeds and nuts, except coconut, are activated or raw. The company has trademarked its Buckinis range, containing activated buckwheat-based cereal. Being easier to digest, dehydrated products are catching on, and in this category the Paleo varieties, chocolate buckinis and caramel buckinis are Loving Earth’s best-selling ranges. As for raw chocolate, the market is currently growing overseas, particularly in Australia, Scandinavia, the UK and, to a lesser extent, Asia. Consumers are starting to realise that chocolate made with raw cacao, from bean to bar, is better than traditional roasted cacao or chocolate made from ‘cacao mass’. Within the category, Loving Earth’s Salted Caramel, Creamy Mylk, Mint and Dark 72% are the most popular, both in the 80g and 30g chocolates. n

Gluten-free, dairy-free, non-GMO: these are just a few of the trendiest buzzwords in the food and beverage circles nowadays.

We have touched base with New Zealand manufacturers to discuss their offering for ‘free from’ innovations, or—as someone prefers to call them—‘full of nutrients’ products.

CLASSICS WITHOUT GLUTEN Riding the gluten-free wave, Kellogg’s has introduced a first-ever gluten-free version of its Special K and Corn Flakes products. The move comes in response to recent surveys outlining a gap in the market for coeliac disease sufferers and health-conscious shoppers, and Kellogg’s is now urging consumers to try the new products and have their say on social media.

“The support of brands such as Kellogg’s is vital in not only providing food options for coeliacs, but also as part of a wider awareness programme; the more gluten-free products on supermarket shelves, the wider the awareness of the issue,” said Carl Sunderland, general manager, Coeliac New Zealand.

Available in a 270g pack, Kellogg’s Corn Flakes Gluten Free is a low-in-fat option, made from 91 percent corn, with eight essential nutrients such as iron, zinc and folate. As for Kellogg’s Special K Gluten Free, selling in 330g packs, it features 85 percent brown rice with a very high wholegrain content. n

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fold them. These ones had a lovely taste, and awesome structural integrity. A++++++ . ” David

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June 2016

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freefromfeature

A BLISSFUL SNACK

COMMITTED TO QUALITY they contain barley.

The brand has committed to providing the very best ingredients and recipes, and its salami is prepared the old fashioned way, naturally cured and made from a variation of quality NZ beef, pork and venison. To obtain a unique quality, Blackball uses only Manuka woodsmoke during the smoking process, adding all the finest herbs and spices. The salami is then hung and cured in the company’s humidity/ temp controlled room; once it has reached its maturity, it is packed to production requirements.

Blackball’s products are available in supermarkets, delis or online ordering. Check out their website www.blackballsalami.co.nz for more information. n

Named after the South Island town of Blackball where it is based, Blackball Salami was established in 1992 by Pat Kennedy as a family-run butchery. The company has a range of more than 40 different products, all unique and of high quality, including fresh sausages, bacon, speciality goods, salami and venison patties.

The majority of their products are MSG and gluten-free. This is not new to the company, as Blackball Salami has always produced gluten-free and MSGfree products, with the sole exception of its black and white puddings because

The key to healthy eating, as wise men often say, is to be prepared and have healthy snack options on hand. Handcrafted by Loaf, Bliss Bites are the right, healthy option to blunt those immediate cravings of hunger. Made from nutrientpacked raw ingredients and wellknown superfoods like goji berries, chia seeds, dates, almonds and blueberries, Bliss Bites are free from gluten, dairy and wheat. Moreover, the only sugar content comes from honey and dried fruit.

Available in 8-packs of individually-wrapped 15g servings, this product is perfect for lunch boxes, morning tea, as an on-the-go

sports snack or simply as a sweet hit.

The range includes different flavours, such as ‘Goji Nut Bites’, packed with a powerhouse of superfoods including goji berries, blueberries, chia, sunflower and linseeds combined with delicious raw peanut butter, dates, almonds and honey.

‘Cacao & Orange Bites’ contain a zesty combination of cacao and orange, loaded with dates, almonds, honey, cranberries and coconut with a cacao nib crunch. ‘Apricot & Macadamia Bites’ feature a tangy apricot, macadamia, cashew and coconut bite, mixed with dates and honey. For more information, visit www.loaf.co.nz/stockists. n

YOUR OWN THAI RESTAURANT

Founded in Bangkok and available in 37 countries, deSIAM brings the authentic Thai cuisine almost everywhere in the world, with an assortment of premium products that are free from preservatives, MSG and GMO. The company’s range of Wok Sauces make for easy stir-fries, thanks to step-by-step recipes on the packaging; consumers just need to add meat or vegetables, simmer, stir, serve and enjoy the result. All sauces are made with original Thai herbs and spices, and three variants are on the market, such as Coconut & Tamarind, Chilli & Thai Basil and Chilli & Coconut Sugar. Whatever your spice preference is, deSIAM has what it takes to turn any kitchen into a gourmet Thai restaurant. n

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INDULGENCE WITHOUT COMPROMISE

Leading a healthy lifestyle no longer means having to give up the indulgences that make us feel good.

Developed by and for people that care about their health and wellbeing, 5088261 5088262 5088892 5088891 IsoCream is a premium 5088554 5088853 (SAP) 2015892 protein frozen dessert 5088552 (JDE) 501566 packed full of the New Zealand dairy industry’s high-quality chocolate, vanilla, strawberry, coconut whey protein, and it’s sugar-free. Just like (with desiccated coconut pieces) ordinary ice cream, it tastes decadent and and cookies & cream (with protein delicious with a high quality, rich, tasty cookie chunks). IsoCream has recently texture but, unlike ordinary ice cream, introduced a new product, IsoShake. the protein repairs and enhances damaged IsoShake is the protein powder version of and ageing muscles.

IsoCream. It has a very similar formula IsoCream is made with all natural to IsoCream, replacing the xylitol with ingredients to give back to those who erythritol, keeping it all natural. IsoShake just aren’t prepared to compromise the currently comes in two flavours, chocolate hard work they have done at the gym. and vanilla. Now expanding into New IsoCream comes in five flavours – World and Countdown. n

SOMETHING DIFFERENT

Something to Crow About has evolved from an artisan stall selling roasted seeds at the Dunedin Markets to a manufacturer of a range of premium “free from” healthy foods from their new location in Whangaparaoa (north of Auckland). Their range includes Roasted Seed Sprinkles, Premium Mueslis and Superfoods.

Growth in this category is being driven primarily by strong consumer demand for foods that improve health, wellbeing and vitality. This global trend is clear to see on social media platforms such as Instagram. People “gram” their grain-free (paleo), gluten-free or sugar-free lifestyles, with 22 million posts (at last count) under the hashtag #cleaneating.

“We aim to appeal to these clean eating consumers young and old, who are looking

freefromfeature GROWTH AND INNOVATION

Waitoa Free Range Green Box frozen range continues its popularity contributing $2 million plus of growth to the frozen-boxed chicken category since April 2015 (Aztec Scan sales data). Waitoa’s gluten-free products have proven to be a strong contributor delivering 44 percent of this growth.

Their Waitoa Gluten Free Tenders and Nuggets have proved hugely popular with shoppers, and they are confident that sales of their new Waitoa

Gluten Free Parmesan & Black Pepper Mini Fillets will follow suit.

Convenience in the freezer has never looked so good. n

for something a little different and don’t mind spending a bit extra for artisan, delicious and healthy, handcrafted food, with generous portions of premium ingredients,” said Christine Millar, co-founder, Something to Crow About.

2016 is showing strong growth for the company, with increased space being dedicated in grocery aisles to “free from” or healthy foods, coupled with consumer demand.

This has led to a recent move to larger premises, as they strive to accommodate growth and plan for the future. “We are looking forward to being able to offer new flavours, sizes and innovative new products. So what’s next? The big trends we see at the moment are sugar-free, healthy snacking and digestive/gut health.” n

Looking for dairy-free and vegan options?

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freefromfeature FULL OF NUTRIENTS

Venerdi has been in business since 2002 with an extensive range of certified organic products. The company has two brands in the ‘free from’ category,

namely ‘Venerdi’, which includes a very exciting and quick-selling Paleo bread, and ‘Gluten Freedom’, featuring sandwich bread and small items.

“I am starting to think that the ‘free from’ category is the wrong way to define our products going forward,” Venerdi CEO Tim Grainger said.

“Sure, they are free from gluten and dairy and soy, but in a lot of ways this opens the door to them being filled with really healthy ingredients, so especially with the Paleo range I think we should start a ‘full of nutrients’ category.”

New products are ready to hit the market. Venerdi is launching a retail version of its Gluten Freedom Lebanese

Pita bread this month and, according to Grainger, many more new product development projects are also underway, as well as refinements and reviews of existing lines.

“We visit many food shows and take on board the criticisms and ideas our customers have. Then we have three people and myself in NPD, striving to achieve the impossible.”

Although the gluten-free bread category is seeing a slower growth overall, Grainger said gluten-free small items are increasing.

“Our biggest challenge is shelf-space and distribution in the store. We are often faced with out of stocks and mounting credits while bread sits in the storerooms. I think all the smaller players are feeling this a little, and these out of stocks aren’t helping the category to peak performance.”

Health remains a key driver internationally, with significant trends in fermented foods and slow, cold and

EVER POPULAR RANGE If you are looking for gluten-free, Farmers Mill has an ever popular range of baking premixes. All the mixes are produced in dedicated gluten-free premises to the highest food safety standard, and the mixes are also dairy and nutfree for people with other allergies.

Their Gluten Free Chocolate mudcake mix has an amazing texture and taste, allowing families to bake one box to satisfy the whole family. Farmers Mill is a 100 percent New Zealand-owned business based in the South Island.

For more information, see www.farmersmill.co.nz. n

PLENTY OF DAIRY-FREE ALTERNATIVES

Angel Food’s biggest seller by far in retail and foodservice is their dairy-free mozzarella alternative, designed to melt beautifully on pizzas and available as an option on the cheese menu at Hell Pizza’s stores throughout the country. The company is about to release a cheddar that will be perfect for cheese on crackers.

The dairy-free and vegan markets are growing very quickly at present, in New Zealand and internationally. People are cutting down on animal products, or cutting them out entirely, for their own health as well as for environmental and ethical reasons.

Dairy-free cheese allows consumers to enjoy all their favourite meals, like macaroni cheese, lasagna and pizza. As most customers say, being dairy and gluten-free is no longer a chore of boring cardboard-like foods, and Angel Food also has dairy-free alternatives to parmesan, cheese sauce and sour cream in this space.

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The company is celebrating its 10th birthday this year, being the only New Zealand brand producing dairy-free cheese alternatives for the mainstream market. “When we started out, it was quite difficult for people to grasp the concept of a vegan business. We got a lot of funny looks,” said Alice Shopland, owner of Angel Food. “Now people are much more aware of the reasons for dairy-free and vegan products, and much more open to them.”

Angel Food also exports to Australia and Singapore, and is investigating opportunities in the UK and Europe. Over the last 18 months, the company has expanded its distribution channels from organic stores and specialty grocery to supermarkets, with nearly 300 stockists including 63 Countdowns, 81 New Worlds and 15 Pak’nSaves. “It’s widely acknowledged that the New Zealand economy is too reliant on the dairy industry, and we’re proud to be part of the plant-based future of food,” said Shopland. n

raw processing. “The niches seem to be getting even smaller and smaller, and saying ‘healthy’ or ‘all-natural’ is not enough anymore. You need to have a nutrient profile and artisan process to back this up.”

As for the near future, Grainger believes authentic functional foods made from sparingly processed whole foods will be the ‘next big thing’. “It’s not a race to replace gluten or dairy anymore.

It’s a race to build foods that the human body can thrive on,” Grainger said. n

BREAKFAST REVAMP

At Pure Delish, they are not afraid to innovate and change things up, so they have tweaked the recipe on one of their best selling cereals, Primal Breakfast Mix. Particularly popular with consumers following a paleo or vegan lifestyle, the product has no added grains, sugars, flavours or preservatives. To improve that formulation, the company has now searched around for a different fruit and found in Viberi’s organic freezedried NZ-grown blackcurrants an ideal new ingredient.

Moreover, to lower the natural sugar levels and give customers a less sweet option, Pure Delish has also removed the dates. n

GLUTEN-FREE CONSUMER

The gluten-free phenomenon is a much talked about topic today, and rightly so. According to Nielsen data, in 2015 New Zealanders spent more than $50 million on gluten-free products, with an increase of 13 percent year-on-year; the trend involved around 203,000 Kiwis, mostly women (61 percent).

The average gluten-free consumers live in cities in the North Island, are middle-aged (between 30 and 59 years old) without children living at home, and have a personal income that sits between $100,000 and $200,000, higher than the average New Zealander. Three in five own a smartphone, and search for recipes and meal ideas online, in magazines, newspapers and on TV. As they strive to balance healthy eating with a busy lifestyle, their shopping habits are driven by convenience and special offers. n

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June 2016

I 27

ROCKBURN

Nestled on the 45th parallel and named after the burn-scarred landscape of Central Otago, Rockburn encompasses over 1,000 hectares of grapes growing in unique climate conditions, similar to those found in Burgundy.

The relatively young company was established in the early 1990s

by Dunedin-based surgeon Richard Bunton when he planted a threehectare ‘hobby’ block vineyard at Lake Hayes. Hay’s Lake was also the original label and released its first vintage in 1998. It wasn’t until a new vineyard was established in Parkburn, four years later, that the brand was renamed as Rockburn.

Situated between craggy mountains and a barren, moon-like landscape, Rockburn’s vineyards produce fine wine varietals, among which the most notable is Pinot Noir. Just like

MALCOLM REES-FRANCIS

A STUNNING 2013 PINOT NOIR

• Gold Medal, Global Pinot Noir Masters 2016 • Pure Gold, Bragato 2015 • 5 star, Top 10 (No. 3), Cuisine Magazine May Issue 2015 • Blue-Gold Awards, Sydney International Wine Competition 2015 • Pure Gold, Bragato 2014 • Double-Gold, China Wine & Spirits Awards Best Value 2015 • Silver medal, Easter Show Wine Awards 2015 • Silver Medal, China Wine 7 Spirits Awards 2015 • Silver, Decanter Wine Awards 2016

Burgundy, within Central Otago Pinot Noir goes by different appellations, such as Gibbston Valley, Lowburn and Bannockburn, having distinctive characteristics regarding flavour and colour. The company can fully exploit this potential by having vineyards in different appellations.

“Of course, Pinot Noir is our primary focus, and its stunning quality has earned us some gold medals at New Zealand Wine Society Royal Easter Wine Show, Decanter London, Bragato Awards, Air New Zealand and Winestate Wine of the Year. But we also produce medal-winning Sauvignon Blanc, Pinot Gris and Riesling,” said Rockburn winemaker Malcolm ReesFrancis.

Every Spring, the company launches a limited-edition Stolen Kiss Rosé that, since its inception, has become

a cult favourite around New Zealand and usually sells out within a couple of months of its release. An exciting new product launch is also in the pipeline for this Spring.

“I would describe our style of wines to be authentic,” said Rees-Francis, who has an interest in cosmology and embraced winemaking because of its unique blend of art and science.

Needless to say, his favourite part of the job is making wine; his biggest disappointment, making cheap wine from great fruit. “I try to achieve balance. I have a very ‘hands-off’ approach to making wine and like to let the wine express itself.”

Wines on his bucket list? “Any 1978 Grand Cru Burgundy.”

Before his current job at Rockburn, Rees-Francis had been working several years as an assistant winemaker at the renowned Felton Road winery in Bannockburn, Central Otago. His practical piece of advice for someone starting out in the industry is simply to persevere.

“Winemaking is a delicate mix of good timing, creativity and market strategy; it’s a journey that starts in the vineyard and ends in the glass. And sometimes, what happens in between has little to do with quality. If I could change one thing about the industry, that would be to abolish the race to the bottom instigated by supermarkets and globalisation.”

In the meantime, Rockburn plans to continue to grow the brand here and offshore. Fully accredited with Sustainable Winegrowing New Zealand, Rockburn’s wines are available in New Zealand and Australia, Canada, Germany, Sweden, Japan, USA, South East Asia and the UK. n

FWCMA SEEKS TO CLARIFY POSITION ON GROCERY-COMPLIANT FRUIT WINES As has been discussed in this column in the past, the distinction between fruit ciders that qualify as “fruit wines” and those that fall in to the category of “fruit wine products” has a material bearing on supermarkets and suppliers. To recap, supermarkets are only permitted to sell “fruit wines” by operation of the Sale and Supply of Alcohol Act 2012 (Act), meaning that “fruit wine products” can only be sold in traditional liquor stores.

The distinction between these two categories largely rests on what constitutes “flavourings” and what is in fact a “fruit juice product”. Fruit wines may contain fruit juice products but cannot contain flavourings. In the absence of further guidance on this point from MPI, the Fruit Wine and Cider Makers Association (FWCMA) is this month asking its members to endorse its position on this issue to bring greater clarity for both producers and retailers.

The FWCMA recommends the following definition of fruit juice products: In other words a fruit wine, consisting of a blend of cider and strawberry, can also incorporate a strawberry aroma,

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provided that: (i) the strawberry aroma is extracted solely from strawberry fruit; and (ii) the fruit wine blend already contains strawberry (in the form of juice, concentrate or wine).

The FWCMA believes that ingredients meeting this definition are properly interpreted as “fruit juice products” and not as “flavourings” or otherwise as an additive.

The FWCMA is seeking to address another industry issue at the same meeting – there has been some misinformation recently that many ciders contain added alcohol to artificially boost the alcoholic strength of these products. The fruit wine standard does expressly permit the use of alcohol in making fruit wine and cider however this is predominantly to enable blending of different fruit wines.

To clarify the permitted use of alcohol in formulating fruits wines and ciders, the FWCMA recommends that if alcohol is used to bolster the final product’s alcoholic strength that should be made clear on the product’s label (i.e. by the descriptor “Fortified..” etc). In all other cases, the FWCMA recommends OWNED

that the alcohol content of a cider or fruit wine should be derived exclusively from the fermentation process and not from the addition of added alcohol.

In very different, but related news, Customs has also issued a recommendation to the Customs Minister regarding the excise treatment of fruit wines. The directive stems from the ongoing review of the Customs and Excise Act 1996, during which process Customs officials realised that there was a mismatch between the excise regimes for imported fruit wines versus domestically produced fruit wines.

Officials discovered that the regime for imported products (Part B) contained a paragraph that taxes most fruit wines (that are not ciders or cider equivalents) at the higher grape wine rate and that this paragraph was seemingly accidently omitted from the regime for domestically produced fruit wines (Part A). They have recommended to the Minister that this be corrected to ensure domestically produced fruit wines pay the same excise as imported fruit wines.

Given that under the Food Standards Code all ciders are fruit wines, moving

to tax all fruit wines at the higher grape wine rate looked at first blush like a huge tax increase for the industry. What transpires on closer inspection though is that the Customs classification for what constitutes a “fruit wine” (based on the Customs ‘Gold Pages’ and international and domestic precedent) is quite different to the Food Standards Code definition of a “fruit wine”.

Under Customs’ classification any fruit wine with the alcoholic strength (typically less than 9% abv) and character of a cider, regardless of whether it incorporates other fruits and fruit wines or not, is properly classified as a cider and not as a fruit wine. So there is no change to the tax treatment for the cider and fruit cider category BUT some New Zealand producers of grape-wine style fruit wines will be facing steep increases in excise if the recommendations are adopted. n

Matt Wilson

Corporate Relations Manager DB Breweries Ltd

THE INSPIRATION POURED IN

Recently held in Singapore, ProWine Asia is the latest addition to a world series of international liquor trade fairs. This year’s show attracted a number of New Zealanders, with established and fresh suppliers meeting up to discuss the latest trends in the industry.

ANGEL CHAMPAGNE www.angelchampagne.com BALD HILLS www.baldhills.co.nz

Wine and spirit producers from 30 different countries and over 8,000 trade buyers from 44 countries attended the event. Of keen interest were the seminars and masterclasses that ran along the same lines as the ProWein series, organised by Messe Dusseldorf every second year.

To expand this format further and cater for Asia’s ever-growing demand, with the market expected to reach 1.2 billion 9-litre cases over the next biennium, the first-ever ProWine Asia was introduced alongside Food&Hotel Asia 2016.

Judging by the strong support seen from both international and regional suppliers, future shows are set to extend the visitor attendance far beyond the South East Asia base of the show and will surely involve stronger New Zealand and Australian participation.

Delegates from a number of countries, exporting to the region for the first time, had the chance to attend masterclasses and try Asia’s first Champagne lounge, where an array of over 25 different types of champagnes was introduced.

The exhibition featured a multinational range of wines and spirits on major pavilions, such as Chile, Italy, Australia, Spain, France and Austria, just to name a few.

The show brought out several innovative ideas, including a selection of Fun Wines that offered canned wine as an alternative to beer. Low in calories and alcohol

EMMETTS CROSSING WINES www.emmettscrossingwines.com.au

FISHBONE WINES www.fishbonewines.com.au

(only 6 percent), the flavoured wine drinks came in attractive 250ml recyclable cans that gave two servings. The company named New Zealand as one of the world leaders in low-alcohol products and, among its standout flavours, presented a cabernet coffee blend and a chardonnay coffee cappuccino.

The launch of Angel Champagne, one of the world’s newest and most luxurious brands in the region, caught everyone’s attention as well. The line features a hand-finished Bentley designed bottle that was successfully released at a more accessible price in Europe two years ago, and was now looking to extend its reach to this part of the world.

Straight from Central Otago, Bald Hills Vineyards presented its award-winning Pinot Noir, Pinot Gris and Riesling. Being a Certified Sustainable Vineyard, at Bald Hills almost all work is done by hand, including pruning, bunch and shoot thinning, leaf

plucking and harvesting.

Pete Bartle has been the company’s winemaker since 2011, and his practical yet passionate approach has led his wines to great success in competitions and tastings.

Based in Western Australia, Emmetts Crossing Wines showcased its wide range of whites and reds produced in an easy drinking style, a hit both domestically and internationally.

Also attending was Fishbone Wines, which presented its offering of varied styles reflecting the diversity between the Margaret River, Frankland River and Blackwood regions of Western Australia. Just as a fishbone, the company’s winemaking philosophy is stripped bare of all pretension to produce wines of high quality and style.

Overall, the show was a huge success for the Singaporean/German partnership. Later this year, between November 7 and 9, ProWine China will be staged in Shanghai, while the next edition of the world-leading ProWein in Dusseldorf is scheduled for March 19-21. n

BALD HILLS www.baldhills.co.nz

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THE DIFFERENCE BETWEEN THE GOOD AND THE BEST

HARD TO SAY, EASY TO EAT PALEO PLEASE A chef for 35 years and gluten-free for the past 10 years, Carol Brandon was so sick of the gluten-free bread available in health food stores and supermarkets that she decided to produce her own Kiwi Keto gluten-free, grain-free Paleo rolls. Most are based on rice flour and have to be toasted because they are dry.

“The recipe is not my invention but I have added pumpkin seeds and linseeds, which I grind myself, effectively making them more nutritious, with high levels of magnesium and potassium,” Brandon said.

At the moment, she supplies Farro Fresh and a few health food stores, and recently attended the Gluten Free show in May. For more information contact Carol Brandon at carolbrndn@gmail.com.

It might be hard to say, but no one can deny Line’s Knaekbrod has been a hit since landing on shelves just over 18 months ago. Owner Line has been going from strength to strength after being awarded a Cuisine Artisan Award for her Cumin flavoured Knaekbrod in 2015.

Knaekbrod, a traditional Scandinavian flat cracker bread, has many variations depending on each Scandinavian country. In Denmark, they have a seeded Knaekbrod, which Line has based her cracker bread on.

It was always Line’s dream to do something with food. She’s a passionate foodie and has always loved baking, but with small children and settling into a new country she spent a few years as an administrator before leaving to get her foot back in the door of hospitality.

Her mother came to visit about four years ago and they baked Knaekbrod. Line was reminded how much she missed having moreish bread to eat as an alternative to toast, especially in the morning, and with encouragement from friends who had also fallen in love with the texture and moreishness of the seeded Knaekbrod, she began to play around with the recipe to make new flavours.

Line set to work perfecting her mother’s recipe and created a thin vegan, yeast-free, sugar-free cracker that she rolls and bakes by hand.

Line has four flavours, Original, Cumin, Rye and Rosemary.

She has recently collaborated with Hallertau Brewery to create Danish Beer Crackers.

For more information contact Line on 021 132 4533.

NEW WAY OF TASTING CHIPS Founders of Tartuflanghe Truffle Chips, Domenica Bertolusso and Beppe Montanaro started their experience in the truffle world in 1968 marketing fresh truffle from the Piedmont region.

During that period, their restaurant Da Beppe, located in the heart of Alba, was considered a landmark by truffle and mushrooms lovers and by the Michelin guide. Tartuflanghe was born in 1980.

The company’s name derives from the Italian word for truffle, which was joined with the name of the origin territory of this tuber, the Langhe area.

The first specialties with truffle were created to give the opportunity of tasting the truffle outside the season. In 1990 the first pasta with truffle in the world was created in Tartufissima, an Italian name meaning the best of truffle. In 1992, it was awarded best new product of the year at the Summer Fancy Food Show in New York.

After the Tagliolini with truffle, Risotto, Polenta and Cheese fondue were created. The recipes from the Piedmont traditional cooking prepared by Montanaro have given the company the possibility to enter in the gastronomic market.

Thanks to their thickness, truffle chips are the new way of tasting chips, and are available in 45g.

For more information contact tartuflanghe@tartuflanghe.com.

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PURVEYOR OF SMALLGOODS Made in New Zealand by imported Frenchmen, L’Authentique Charcuterie makes sausages, parfait, rillettes and terrine to traditional standards in small batches using quality ingredients. Most of the range is gluten-free with no fillers, no dairy and no flour, and quality cuts of free farmed meat are used.

Guillaume Desmurs founded the business in 2006, setting out to make food without compromise. He started selling at Pyrenees and La Cigale French Market in Parnell, and now sells in Farro Fresh, Nosh, Moore Wilsons and selected New Worlds around the country.

L’Authentique recently expanded to a new custom site, so are now running two sites in Auckland, one for cooked products and one for raw.

Owner Lisa Lewis said they have many future plans. “We are working on four or five new products.

Our delicious French style nitrate-free salami made with all New Zealand quality free range meat is next.”

For more information contact Lisa Lewis at lisa@lauthentique.co.nz.

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With a growing awareness around Men’s Health Week in June, and Blackmores being one of the corporate sponsors, Blackmores managing director for Australia and New Zealand David Fenlon said it’s really important that men take a proactive approach to health.

“If every Kiwi was to reflect on their own family story [there are] a number of people affected by preventable illness. I urge men to get a health check. If we do it as a group we will feel a lot stronger,” he said.

Fenlon said it’s important to ensure that men will be around for families.

“It’s important that health is at the top of the agenda for men. That healthy life will translate down to a healthier family unit.” He encourages Kiwi men to make sure they eat well, exercise more, have a healthy and balanced diet and live life in moderation.

Fenlon intends to run the half marathon in Sydney in September.

“I try to eat well and exercise to support that healthy lifestyle. I’m taking Vitamin C and fish oil to make sure I’m fit and healthy for the training I’m undertaking at the moment.”

He said prevention is the starting point, and it’s about being brave and stepping up. “[Men’s Health Week] is really about trying to demystify going to the doctor.

You can talk to mates, to your partner, and you should be able to talk through concerns and preventatives.”

Kiwis want to take an active approach to health and wellbeing, Fenlon said.

Men’s Health Week is now in its seventh year. This is Blackmores’ first year being involved. “In previous years, Men’s Health Week has been approached with a bit of tongue and cheek so that Kiwi men can see the brighter side of it.”

For more information visit www. menshealthweek.co.nz. n

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June 2016

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Simon Berry CEO, WHITESTONE CHEESE

It takes a cheese lover to make great cheese, and a marketing expert to place it on the world stage. Since 2003, Whitestone CEO Simon Berry has helped shape his small family business into a flourishing enterprise, leveraging on his extensive overseas experience.

Name a country, or place your finger on an oldfashioned, dusty globe and spin—the odds are high that Simon Berry has been there, at some point.

Always a Southern man, in 1996 he graduated from University of Otago with a Bachelor of Commerce in Marketing Management. “Then I went travelling for five years,” he said. California, Europe, Caribbean, South America, Alaska, South East Asia: Berry jumped from continent to continent, all the while gaining valuable experience and knowledge. In London, he focused more on the financial aspects, including treasury and foreign-exchange, working for some great firms such as PolyGram, Gerrards, BBC and Seagram.

Following his return to New Zealand in the early 2000s, he was employed for 18 months as a financial accountant for a travel firm in Auckland, specialising in bookings for sports teams and musicians.

“At that stage, Whitestone was still in its infancy; it was a very small company still being supported by a farm,” he said. His parents Bob and Sue, at the time sheep and beef farmers, had started a tiny cheese factory in 1987 to have another income stream to support their farm. For more than a decade, however, the opposite occurred and cheese remained a sideline.

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Berry had bigger plans in mind. “I have always thought I was going to go home to Oamaru, and own and operate the family cheese company, putting my skills to use.”

But it wasn’t time to settle yet, so he applied for a Canadian visa and embarked on another adventurous trip, across South and Central America. In Vancouver, he worked for 12 months as a commodity tax analyst and ‘learned GST inside and out’. Then, back to New Zealand, he finally became involved full-time in his family business, which—under the leadership of Simon, his father Bob and cheesemaker Jason Tarrant— boosted its production capacity and developed a significant blue cheese plant. The ‘NZ supreme champion’ award was won only three years later, in 2006, and proved they were on the right path.

Today, with 65 staff members and an upcoming plant expansion, the company is on a roll.

“Marketing is the fun part, and we do as much as we can ourselves, especially photography and design.

It’s cost-effective, and we’re very pleased with the results.”

An important element of this brand strategy was ‘Daisy Dub’, put to rest after 12 rewarding months on the road. Using a 1964 Volkswagen van has its downsides, amid snapped keys and flat batteries.

“Daisy Dub was great, but the worst thing about it was that no-one could drive her,” Berry said, laughing. “We got some good mileage out of Daisy for a 12-month lease, and now we’re back focusing on the domestic market and growing here, adapting our offering to a consumer focus.”

To address a burgeoning demand and understanding of specialty cheese, Berry said that product development is also essential.

“The market growth in the last five years has been spectacular, and we’re always looking at the radar to see what direction to follow. As new world cheese producers, we are constantly adapting to something new. The last two years have been around our new ‘baby’, Lindis Pass, and now we’re working on more blues and that stronger end of the flavour spectrum.”

Speaking of blue cheese, scoring a silver medal

for their Vintage Windsor Blue at the 2016 World Championship Cheese Contest, in the US, was a huge confidence booster. “We’d always planned to go international, to be able to prove that we make world-class cheese against the rest of the world’s cheeses. All of our cheeses achieved a very high score, over 97 percent. And even our Lindis Pass, which is the one we developed ourselves and was downgraded at the NZ Cheese Awards, shone at the World Championships. One renowned judge gave it a 99.5 percent score,” said Berry. “It was the first time that we’ve gone on a global scale, and to come away with such results is significant reassurance for us.”

Crafting world-class cheese is Whitestone’s mission and focusing on such high standards is not enough without a great team to back them up.

“Everyone is important, including those cleaning the floor. Every touch point must be world-class.

We focus on team culture and treat all of our staff as a family, the Whitestone family, and by getting recognised for their job they know they are contributing to the brand’s success.”

When not working, Berry enjoys playing golf, boating, skiing and spending quality time with his family of three kids, two boys and a girl aged between four and 18 months. As for his favourite cheese, one seems to have earned a special spot on his cheeseboard. When asked, he thought about it for one or two seconds: “That would be Lindis Pass,” he said, nodding with a smile. n

JASON MCQUOID

Store Manager, Countdown Ponsonby

At just 28 years of age, Jason McQuoid is now the store manager of the newlyopened Countdown Ponsonby supermarket, which launched on June 2nd in one of Auckland’s most iconic suburbs.

Born and raised in Ranui, West Auckland in 1987, aged 12 he moved with his family to Paraparaumu on the Kapiti Coast, where he also attended college. His first steps in the supermarket industry date back to the same period.

“I never really had a dream job growing up, but I think retail has always been in my blood,” McQuoid told us. “While my mother shopped, I remember going grocery shopping as a kid and re-merchandising toilet paper and bread in stores to make them look more appealing on the shelf.”

As it often happens, McQuoid’s journey at Countdown began as an afterschool job, when the Woolworths Paraparaumu Butchery hired him as a cleaner.

From then on, his career path has been far from ordinary. After college, he worked as nightfill manager, then produce assistant, grocery manager at 19, dry goods manager and assistant manager. At 24, he opened Countdown Newtown as assistant manager under Cameron Black, and just one year later he returned to Auckland as store manager of Countdown Downing Street, followed by managing roles at Grey Lynn Central, Meadowbank and Queenstown. With such an impressive background, McQuoid was the right person to take the reins of Ponsonby.

“I was given the opportunity to work with some very passionate department managers who taught me everything they knew,” he said, crediting his previous store manager, Cameron Black, for providing him support when he took on his first store manager role.

According to McQuoid, employee engagement remains a major challenge in retail, so mentoring and developing his team into future senior managers is his number one focus. “I believe that if you have a happy and engaged staff, they will better serve customers and meet their expectations. Feedback and recognition go a long way to motivate the team, but I also like challenging them day in and day out,” he said.

“As an industry, we should retain talent by empowering staff to grow and develop their career. Our team should be at the forefront of our decision making. In my view, a great store manager is an expert listener, who puts their team and customers first in every decision.”

Always a people person, McQuoid is approaching his new role with a great deal of energy, eager to spend more time talking to customers in store. “I am more passionate than ever before about customer service.”

Tailored to Ponsonby’s needs, the new premium Countdown store won’t

lastword Peter Mitchell Publisher

Couple of lucky young crooks who robbed the Waipu Four Square the other day.

Lucky that the boss was out of the shop at the time because there were a lot of people terrified of him in his playing days. The owner operator is former Warriors rugby league captain Steve Price who just might have taken exception to the young masked bandits who got away with cigarettes and tobacco.

Speaking Of Tobacco, the Government’s decision to go plain pack next year and substantially raise the cost of the product is not a major for the supermarkets whose cigarette sales are less than memorable, but it’s a real kick in the guts for the convenience trade at both dairy and oil channel level. For the convenience operators, tobacco products have been a cornerstone of the business and this move to halt cigarette sales that statistic show are led by only 15 % of the population, may well mean a whole new direction for

this sector. Certainly deli and prepared foods could well be on the agenda once confectionery also gets hit on the head over sugar issues.

I had some words with my wife the other day – and she had some paragraphs with me. I actually can’t complain because we have had a long and successful marriage the secret of which is we take time to go to a restaurant twice a week. A little candlelight dinner, soft music and dancing. She goes Tuesday and I go Friday.

Adding Lotto to the supermarket front end not only attracts more customers but the customer count can even double if the store is deemed “lucky”. Amongst the luckiest few stores in the country are Pak’nSave Riccarton in Christchurch that has sold 30 first division winners and Night’nDay in Nelson that has sold 29 major winners. Top seller of first division prizes is Stortford Lodge Pharmacy in Hastings with 39.

I wish someone could explain to me the huge price differential between icecream brands although it seems consumers continue to head to the top of the premium brands despite the cost. Top of the current ranges is over $30 a litre while down at the bottom end, our traditional brands can be retailed under $4 a litre. The top stuff is admittedly a little creamier

As an industry, we should retain talent by empowering staff to grow and develop their career. Our team should be at the forefront of our decision making. In my view, a great store manager is an expert listener, who puts their team and customers first in every decision. disappoint the local community, thanks to its wide range of new products and superior service, with food specialists and experts assisting customers to choose the best ingredients, wines and meat.

When not there meeting shoppers, McQuoid would spend his leisure time working out at the gym, playing squash or shredding some snow on his snowboard.

Trips to the States and Europe are also on his ‘bucket list’.

As for long-term goals, besides travelling more, McQuoid would like to be in a position that could influence the strategy and direction of the company. Judging from what we’ve heard so far, he’s on the right track to succeed. n

and contains more natural products but it’s a market that’s all over the place. Kiwis love their icecream so perhaps they just don’t care about the cost and frankly they all taste roughly the same.

My accountant and I had a huge row the other day. He called me gullible and irresponsible. I can’t wait to see his face when I tell him I’ve just won the Nigerian lottery.

For those who picked up on our recent comments on the multi-nationals approach to tax, it was no surprise that last month’s Budget said the Government was looking at ways to make it harder for them to artificially lower their tax liabilities. I won’t criticise the local legs of multi-nationals who really can’t argue the approach and demands of their international masters but as New Zealanders, we should agree to play the same game as our local producers whose margins are tight and they can’t run tax avoidance. In fact there were some good Budget moves to help SME’s making it simpler to be compliant.

If all those educators so critical of the grocery industry’s role in the obesity problem could actually see what is going on at supplier and retail level, they would be applauding the moves. So many of our companies are reducing sugars and salts in products and their work is just not being recognized. What’s more, there is an increasing demand for fresh products and healthy ready to eat meal solutions than has even been seen before. The industry making huge inroads in meeting the demand for healthy products and it’s a shame that those leading the obesity claims just can’t see the wood for the trees.

Top marks to the organisers for staging the industry jobs expo at Auckland Uni last month. Around a thousand students crammed in to talk with sales and marketing graduates working in the industry from a couple of dozen grocery supply companies. This was an industry first and hit the nail on the head for those senior students who had never considered the possibilities offered by the food and beverage industry. It’s a programme that has to be repeated at other tertiary sites.

Speaking of “healthy” the allergy and gluten thing in this country is becoming a bit of a bad joke. A recent survey here showed that less than half of those who believed they had food intolerances had actually been medically diagnosed as such. The self diagnosis was mainly hearsay and it is having a negative effect on the industry. For many it is just hype and a talking point that they need glutenfree and are making a big deal out of it.

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