SupermarketNews Magazine | June 2018

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June 2018 • Vol. 11 No. 6

freefrom feature (see page 22)

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editorialcomment THE ‘BANNEDWAGON’ Sarah Mitchell Editorial Director

sarah@reviewmags.com

An ever-increasing focus has been put on labels, ingredients and production methods over the last few years with many suppliers now adding a free-from variety to its offering as well as removing certain additives or chemicals.

What was once a very niche market, is now mainstream and claims such as GMO-free, antibiotic-free, sugar-free, dairy-free, vegan, vegetarian, Halal and Koshers are just some that have become more widely accepted.

In some cases, consumers are willing to spend more to buy these products both on the shelf and dining out.

There’s no doubt that consumers are seeking out foods that are less processed, and those that fit into their chosen free-from lifestyle or need, foods that were once adopted for physical or spiritual reasons.

In today’s market consumers continue to see innovation around new product lines or alterations to existing ones to meet this expectation.

These changes have also been seen in pet food. The free-from market is considered the fastest-growing food and drink category worldwide with the end goal to help normalise this shopping experience instead of isolating shoppers.

Alongside this growth, the competition has increased, with brands often discouraging the integration of free-from products next to its ‘normal’ equivalent as its prices will look comparatively higher and harder to promote their health-based value propositions.

Prices look reasonable when comparing apples with apples, not apples with bananas, and free-from aisles and sections in supermarkets is usually the norm. There is also concern that in merging all of the products together, the shopper experience will change dramatically and they may even be discouraged should free-from foods be difficult to locate in-store.

Supermarkets will need to formulate new strategies for the free-from category when new and innovative products are brought to market.

Forecasts have suggested that the free-from category looks to grow 43 percent by 2020.

In this issue of SupermarketNews we take a look at the New Zealand free-from category, new products, innovation and insights.

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

Enjoy the issue.

www.fgc.org.nz

diarynotes

September 1: Grocery Charity Ball September 6-9: Food and Drinks Asia, Philippines OCTOBER 7-10: NACS Show 2018 Las Vegas, NV; Expo October 8-10

OCTOBER 21-25 2018: SIAL Paris, France November 7-9: FGC Conference, Brisbane January 2019: ISM, Cologne

departments

02 News 11 Behind the Business 16 Store of the Month 18 What’s New 22 Free-From feature

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16 32 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 2018

CHAIRMAN Peter Mitchell, peter@reviewmags.com PUBLISHER Tania Walters, tania@reviewmags.com GENERAL MANAGER Kieran Mitchell, kieran@reviewmags.com EDITORIAL DIRECTOR Sarah Mitchell, sarah@reviewmags.com

EDITORIAL STAFF Mark Fullerton, mark@reviewmags.com Caitlan Mitchell, caitlan@reviewmags.com ADVERTISING SALES Felicity-Anne Flack, felicity@reviewmags.com ONLINE SALES Georgina McKimm, georgina@reviewmags.com

SENIOR DESIGNER Raymund Sarmiento, raymund@reviewmags.com GRAPHIC DESIGNER Ciaran Carroll, kez@reviewmags.com ISSN No.

1173-3365

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

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

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

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

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

June 2018

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news NW FEILDING OPENS

DAVIS APPOINTED AT COUNTDOWN Natalie Davis has been announced as the new managing director of Woolworths New Zealand (including Countdown Supermarkets), replacing Dave Chambers who leaves the business at the end of June.

Davis joins Countdown from her current role as chief customer transformation officer for the Woolworths Group. She currently leads the Group’s Voice of Customer programmes, ensuring teams are listening to customers and improving shopping experiences every day. She also has responsibility for developing the ‘Customer First’ strategic priorities and ensuring its delivery.

Brad Banducci, CEO of

Woolworths Group, said that the appointment signals the strategic importance of New Zealand to the Group. “I know that Natalie will build on the strong foundations already established at Countdown,” said Banducci. “The transformation of our New Zealand business is underway, and Natalie is well placed to further build on this with the current leadership team.

Her passion for customers and our team, and the key role she has played in the transformation of our Australian food business over the last few years make her an obvious choice.” Davis starts with Countdown in July. n

The brand new, New World Feilding has opened its doors on the corner of Aorangi and Gladstone Streets, with a bit of celebration and owner-operator Todd Carter, a butcher by trade, couldn’t wait to be back behind the butchery serve-over creating delicious fresh cuts for locals.

“We pride ourselves on freshly cut meats and handmade sausages and look forward to sharing a whole lot of new trends in ready-to-cook products like stirfry dishes and warming winter casseroles,” said Carter.

It’s been a labour of love for Todd and Nicola Carter who have

been running a New World just around the corner, at the same time as setting up a brand-new supermarket which features an improved fresh produce department, light-filled aisles and a new café.

An all-new deli kitchen that will include hot food creations has also been installed, plus an innovative, fresh bakery with a highly qualified team making all the traditional favourites and more.

There’s no news yet on what will happen to the old New World site on Fergusson Street, however. n

QUIN JOINS FSNZ Dominic Quin has joined the Foodstuffs New Zealand team as group general manager – marketing and customer experience, filling a role left in legendary shape by Steve Bayliss, who leaves after seven years.

“We had a lot of interest in the role from exceptionally talented people here in New Zealand and around the world, which reminded us of how highly both our co-operatives are regarded in the industry and how strong our brands are,” said Steve Anderson, managing director Foodstuffs NZ. “Dom is familiar with the co-operative model, having worked in owner-operator businesses in the UK, Australia and New Zealand.

Leveraging the knowledge and know-how of the owneroperators while delivering world-class marketing is an unbeatable formula for building irresistible brands and compelling experiences. It is this that will keep our customers coming back for more.

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We are excited to have him pick up the reins from Steve Bayliss, who after seven years at the helm leaves New World, Pak’nSave and Four Square in fantastic shape.” Quin has more than 25 years’ international business experience and has held a number of senior leadership roles at Fonterra, including Head of Digital Transformation, Director Global Marketing Services, Director of Marketing and Innovation at Fonterra Brands, and GM Marketing and Innovation (Tip Top).

Before Fonterra, he held a number of senior marketing roles in Australia, including the head of Marketing for Yum! Brands, the master KFC franchisor.

Steve Bayliss will finish in late June 2018 after a handover and an outstanding seven years with the two Co-ops. n

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CELEBRATING 70 YEARS

Foodstuffs North Island has launched its Checker of the Year competition. This competition aims to find the top checkout operator from New World, Pak’nSave and Four Square stores across the North Island.

Checker of the Year has been around since 1948 and was formerly called ‘Listing and Adding Competition’ where participants used a pencil and paper to tally up the prices. Competition today is still just as tough despite having moved to barcode scanners and computer screens.

The very first winner of Checker in 1948 was Edna Harris from Bill Miles’ Four Square in Mt Albert, Auckland, and she correctly calculated the total of 12 grocery items in just 31.6 seconds. Edna is joining the competition this year in animated form to help celebrate the 70-year anniversary. n

news LOVE FOR MOTHER EARTH Kiwis have declared their love for Mother Earth, voting the Waikato-based brand New Zealand’s most trusted in the muesli and snack bars category of the 2018 Readers Digest Trusted Brands survey.

The popular range from Mother Earth offers something for everyone, including its most recent

GROCERY GRAB

To raise awareness for the Food Rescue Winter Appeal, Countdown and The Salvation Army teamed up on a grocery grab at five Countdown stores across the country. The grocery grab challenged a representative from The Salvation Army and the Countdown store manager to race around the store, collecting as many much-needed food items as possible in a 90-second time limit.

These food items were then donated to each store’s local Salvation Army foodbank. The aim was to highlight what food items are most needed in each region and encourage Kiwis to donate this winter. The five stores that took part were Countdown Rotorua (Fenton Street), Countdown Timaru (Browne Street), Countdown Te Rapa (Hamilton), Countdown Regent (Whangarei) and Countdown Napier. n

innovation which saw the addition of vegetables such as pumpkin and carrots to snacks to create Vege Fruit Sticks and Vege Fruit Bites. Mother Earth was one of 16 food and beverage brands to be named winners, alongside Tip Top, Dilmah, Villa Maria, Tegel, Healtheries and Fresh’n Fruity. n

BEAT PLASTIC POLLUTION Nestlé New Zealand reaffirmed its commitment to make 100 percent of its packaging recyclable or reusable by 2025 by pledging its support for the New Zealand Plastic Packaging Declaration.

The declaration has been signed by a range of companies in New Zealand, demonstrating strong support on the UN’s World Environment Day, with the 2018 theme of ‘Beat Plastic Pollution’. “Plastic waste is one of the biggest sustainability issues the world is facing today – tackling it requires a collective approach,” said Nestlé New Zealand CEO Christian Abboud.

“We congratulate the Ministry for Environment on introducing the declaration and applaud fellow companies that have made similar commitments on plastic packaging. We join the Ministry in encouraging other companies to look at their plastic packaging and make similar commitments.”

In New Zealand, Nestlé is implementing new labelling to help consumers recycle their packaging correctly, with new labels coming onto Allen’s lollies this year. n

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June 2018

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nwbeer&wine SETTING A GOLD STANDARD

New Zealand brewers and cidermakers have set the gold standard at the 2018 New World Beer and Cider Awards, taking all but one of the 12 Champion trophies available to

hundreds of local and international entries. In an impressive doubleheader result, New Zealand craft companies Parrotdog and Zeffer won a third of the Champion titles

between them, each taking home two trophies.

“Parrotdog now wears the coveted IPA crown, retains its Pilsner trophy from 2017 and added a third Gold medal to boot, while Zeffer won Champion in both cider categories – a competition first,” explained Chair of the independent judges Michael Donaldson.

Other Champions in the golden dozen include well-known names in the Kiwi craft beer scene as well as newcomer Fortune Favours. A further nine New Zealand beers and ciders were awarded Gold medals. All the Champion and Gold medal winners went on sale in New World stores nationwide for a four-week period.

“It was the biggest year ever for the New World Beer and Cider Awards with nearly 600 entries and these winners held their own through an exacting judging process,” said Donaldson. “The rise of more exotic beer styles, like Deep Creek’s Steam

Funk Gose – a salted, sour beer that was nearly lost to the world behind the Berlin Wall, and an increasing number of traditional-style dry ciders is also great news for consumers.

There are perfect examples of the classics, like Hop Federation’s Lager, or you can test your palate on something a bit different, such as 8 Wired’s Cucumber Hippy.” Steve Anderson, managing director, Foodstuffs NZ said New World is delighted to support brewers and cider-makers through the only New Zealand awards programme to offer an instant boost in sales and brand visibility.

“With distribution and support through 135 New World stores nationwide, the New World Beer and Cider Awards puts the Gold medal brews front and centre with a national audience of thirsty beer and cider enthusiasts,” said Anderson.

For the full list of winners visit our website www.supermarketnews.co.nz. n

EDITOR’S PICKS

Hop Federation Brewery is a small craft brewery located in the heart of hop country. Established in September 2013 the business is celebrating their fifth birthday this year and what better way to celebrate this milestone than to take out the Champion Lager category in the 2018 New World Beer & Cider Awards.

Hop Federation’s beers have won several awards over the years but to win this award for bottled beer is just something else. There were over 50 entries in the lager category and they were the only brewery to receive the converted Gold award and ultimate Champion Lager.

Located in Riwaka, near Motueka in the top of the South Island Hop Federation is well known for using local hops in its beers.

“We’re a relatively young brewery so we’re absolutely

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stoked we’ve won against some of the established brewers. We use local Motueka and Nelson Sauvin hops in our Lager so the beer really does celebrate the region we live and work in,” said Simon Nicholas head brewer and owner.

The Hop Federation core range is available in 500ml bottles and 330ml 4packs and available through Quench Collective.

For more information phone 0800 946 326 or email sales@quenchcollective.co.nz. n

Fortune favours the bold. The meek might inherit the Earth, but they don’t reach the summit, blaze new trails, sail over the horizon, take their chances and play their hand.

Fortune Favours is crewed by beer lovers who quit their day jobs, restored an old industrial heritage building and in it built their own brewpub in central Wellington’s Leeds Street precinct. They love beer and want to share that love

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with consumers. Fortune Favours beers are fresh, fun and innovative.

Their recent award-winning beer The Oregonian is a tasty, balanced and highly drinkable beer. The brew is an All-American Amber with pine and citrus aromas and flavours meld with a malt base Be Bold. Be Brave. Be Lucky.

For more information visit www.fortunefavours.beer or email shannon@fortunefavours.beer. n

beveragenews PUBLIC OFFERS WELCOME

SEARCH FOR NEW CHAMPIONS

Winemakers are encouraged to put their best drops forward for the 2018 New World Wine Awards, the only New Zealand wine show that sees an increase in sales for the top wines as a direct result of winning medals. On a mission to connect wine-loving shoppers with the best quality affordable wines, New World rewards the Top 50 medal winners with nationwide distribution and publicity support through 135 stores, where the winning wines are eagerly anticipated by consumers each year. To be eligible, entries must retail for $25 or less and there must be at least 5,000 bottles (3,000 for niche varietals) available to meet consumer demand across the country. n

Innovative wine company Invivo are to open investment opportunities to the public as part of its current capital raising exercise. Invivo aims to raise $6.5 million to fuel further growth. This follows the company’s successful 2015 equity crowdfunding exercise which made records at the time, raising $2 million through the local online investing marketplace, Snowball Effect. The investment will be used for driving further growth of the successful Graham Norton range, expansion into the new USA with a new celebrity collaboration, growth in domestic market with Lion (New Zealand partner), further opportunities in Australia, UK and Ireland and working capital as well as growing the Invivo

team. Its latest innovation is a Graham Norton Prosecco, produced in partnership with an Italian winery has seen Woolworths in Australia order five containers for order and Lion about to launch nationwide in New Zealand. n

SEEKING INVESTMENT New Zealand’s largest independent, dedicated cider producer Zeffer Cider Co. has gone from strength to strength in the wake of a successful round of funding of $1.2 million last year, and is now seeking additional investment to capitalise on plans for 2018 and beyond. Since the raise in March 2017, the company has successfully launched into the Chinese market, achieving an impressive $365,000 in sales within its first full year, and has also established a new state-of-the-art cidery in Hawke’s Bay with the capacity to produce over two million litres of cider per annum.

Overall, the company has grown sales

by 70 percent in the last year – from $1.6 million to $2.8 million, managing to exceed its FY18 forecast by over $140,000. Additional fundraising will be dedicated to help the company further grow its footprint in the domestic market, as well as deliver on three clear strategic opportunities in order to sustainably grow to become an $10 million+ revenue company by 2021. “At a local level, cider is already a $100 million+ category and is growing faster than beer and wine,” said Zeffer CEO Josh Townsend. “We want to support and work with key retailers to help further grow the category while capturing more market share.” n

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APPRECIATING OUR PEOPLE, OUR CUSTOMERS AND OUR COMMUNITIES This year we celebrated the milestone of our 90-year history and the most important part of the reason for our growth and success in feeding the South Island is our people. The growth of Foodstuffs South Island has been extraordinary.

First and foremost, we strive to understand our customers and their needs. Innovation is integral to our success – we Mainlanders are not afraid to try new ideas. We’re seeing fantastic innovations like Project Naked where we are removing plastic and keeping produce even fresher than before. We are rolling out electric vehicle charging stations for all the Tesla lovers across New Zealand and to charge our own electric delivery vehicles.

We are wholly committed to reducing our impact on the environment in terms of waste and excess packaging.

Our stores are increasingly efficient and environmentally friendly; cutting energy and reducing waste going to landfill by up to 90 percent and contributing tonnes of soft plastic recycling every week.

But, it’s the human piece which keeps our customers coming back; one of which is our award-winning service. Year after year New World and PAK’nSAVE receive customer accolades for getting

Steve Anderson

Chief Executive Officer, Foodstuffs South Island

There is no denying that a supermarket is a mini-economy in and of itself. Every store is a place where top notch goods and services are exchanged – and where delivering value to our customers is often dependent on so many parts working in concert; including suppliers, service providers, our Members, leadership team, our Board and our valued employees on the shop floor.

things right and part of this depends on the way we collaborate with our supplier network. Every year the Nielsen report is delivered at the Food and Grocery Council conference. Every year, Foodstuffs South Island is at the top.

We are proud of this distinction – but never let it be said that we rest on our laurels and stop trying to do even better.

Our Pams eggs have been 100 percent cage free since 2008. We’ve committed to going 100 percent cagefree by 2025 – this is both in response to customer demand, and because it’s the right thing to do.

Being ‘my best self ’ is the new lifestyle choice – meaning we’re looking to our suppliers to develop products which help our customers live healthier more active lives. Our customers are excited by new things like the extensive range of organic, sugar-free and gluten-free products which are fulfilling a growing need. These sit alongside inspirational meal solutions like Love Food Box, which tap into New Zealand customers who still like to cook from scratch, but who don’t have the time to gather all the ingredients.

Then there are the ways our shopping experience is changing. Ease without compromise is the new convenience.

Online shopping is on the rise, we’re

used to getting what we want when we want it, and we’re also expecting things to be delivered more quickly than ever.

One of the things that makes us stand out is our strong commitment to our Mainland community. Feeding the South Island is part and parcel of who we are – and Foodstuffs South Island is one of the largest employers, contributing significantly to the health and well-being of communities from Stewart Island to Golden Bay, Hokitika and beyond.

We’ve proven our commitment to the wider community beyond being a great employer. The Foodstuffs South Island Community Trust has dispersed financial support of $1 million in the last two years alone; lifting individuals and community groups up so that they can achieve their potential. By spearheading the growth of the Food for Thought programme, we have seen more than 130,000 children learn about good nutrition and reduce their sugar intake.

With our sister co-op we have committed to eliminating single-use plastic bags at the check-out, we’ve banned microbeads, banned cotton buds, we donate the equivalent of four million meals to foodbanks every year, and we even ask our customers what they want to dance to in the aisles of PAK’nSAVE. We really appreciate our customers and we will continue to make shopping a great, rewarding and fun experience, serving our customers with pride. n

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FAIR FOR SOURCING JAPAN’S FOOD

The second “JAPAN’S FOOD” EXPORT FAIR, an exclusive trade show for importers and international buyers to import Japanese food and beverage products, will be held from 10-12 October in Japan.

In 2016 Japan’s Ministry of Agriculture, Forestry, and Fisheries approached Reed Exhibitions Japan, the Largest Trade Show Organiser in Japan, for help with a trade show promoting the export of Japanese food products. Tad Ishizumi, President of Reed Exhibitions Japan, jumped at the opportunity.

“I was surprised by the proposal as it is the opposite of the current approach, which sees Japanese food suppliers exhibiting at international trade shows,” he said. “However, I was quickly convinced that it would be more effective to attract buyers from around the world to Japan.”

The first edition of “JAPAN’S FOOD” EXPORT FAIR saw 12,863 visitors from 71 countries and regions and 304 Japanese food manufacturers and exporters exhibiting agricultural products, meat, seafood, confectionery,

“I was quickly convinced that it would be more effective to attract buyers from around the world to Japan.” alcoholic and non-alcoholic beverages, seasonings, and processed food products.

To ensure smooth negotiations with international buyers, all exhibitors were required to have English speaking staff as well as pamphlets and product information displays on-site.

Exhibitors were also required to have meeting tables inside the booth to ensure buyers were able to conduct business on site.

The show is designed to enable

international purchasing and importing, and the numbers don’t lie – according to a survey conducted after the exhibition, 18,000 business negotiations were held during the show period, which have produced JPY 13.1 billion in business transactions.

Last year saw a wealth of positive feedback from international buyers “A USD 1 million order was made during the show and we’re looking forward to more Japanese food products next year,” said one, while another found “many

products only available in Japan” and was very excited to import them.

With this in mind, Ishizumi was once again convinced the huge global demand and the significant influence of the exhibition for Japan’s food in the world.

“JAPAN’S FOOD” EXPORT FAIR is looking to become the largest Japanese food exhibition in Asia.

In 2018, the show will double the exhibitor number to 600 exhibitors and attract 15,000 international visitors from 80 countries and regions.

By 2021, it will aim to increase to 1,200 exhibitors along with 21,000 international visitors.

For those who are interested in importing Japanese food, the show is the best platform to visit.

Visitor pre-registration is now available at www.jpfood.jp/en/inv/. n

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techbytes TECH DISRUPTION

An upcoming conference in Auckland on alternative proteins offering consumers new food choices will include a debate on whether new plant-based proteins will disrupt traditional meat producers’ markets or simply bring cheaper food choices to the masses. Recently in Britain, Tesco and Dutch-based plant food company Vivera jointly announced the immediate stocking of 100 percent plant-based steaks on supermarket shelves. “Until Tesco announced its immediate plans to stock the alternatives, most commentators were still talking about meat replacement meals as the future of foods, not the now alternative in your local store,” said technology disruption observer John Stulen of Innovatek.

US-based Eric O’Brien from Fall Line Capital said tomorrow’s plant-based protein consumers will be millennials. So, there’s plenty of private capital chasing new mass-produced options for young people as they become the dominant force in determining food choices at the supermarket. “The speed of the Impossible Burger’s development from lab to supermarket shelves is a sign of today’s technology trends – these developments will just continue to accelerate,” said ProteinTECH conference director John Stulen. ProteinTECH conference runs on 24 July at the Novotel Auckland Airport Hotel. n

GROCERY SHOP THERAPY Customers with eating disorders, who often find themselves overwhelmed and anxious at supermarkets or when surrounded by food, may find refuge in a new form of telemedicine which will see customers video-chatting

nutritional counsellors while at the supermarket. One shopper who has battled with eating disorders has praised the new platform.

“With virtual therapy, I can FaceTime with my dietitian at the

AMAZON GOES DOWNTOWN

Close sources to the company have disclosed that Chicago will soon be home to two Amazon Go stores. The checkoutfree concept from Seattle-based Amazon has leased two spaces downtown, both of which known for their heavy foot traffic.

Job listings for the new sites have also been posted. Ideal candidates for the position were cited as having a “vibrant store culture based on customer obsession, trust, respect, continuous learning and fun”. The applicant must also “thrive in planning and facilitating training for associates and store leaders and be passionate about helping others to be successful in their jobs”. n

store,” she said. Treatment like this is known as exposure therapy and allows patients to face their fears. “The eating disorder treatment world has adapted exposure therapy to help people face their food fears,” said clinical psychologist Kelsey Latimer.

“Grocery store therapy can be

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beneficial by allowing individuals to confront their anxieties with the support of a trusted health-care provider. Providers can virtually accompany clients at the grocery store.” Initial results have shown a significant reduction in eating disorder symptoms. n

internationalaisle LEMON SHORTAGE

Tesco is to prevent a potential lemon shortage by putting a greener version of the fruit on its supermarket shelves.

Despite the skin being slightly green, the fruit is still as crisp and zesty as you’d find as when they completely turn yellow. By lifting the colour quality

N-ICE IDEA!

Sainsbury’s has whipped up another exciting in-store experience for customers looking to keep cool in summer. Working with Unilever, the supermarket has launched five in-store ice-cream parlours, offering customers their favourite premium ice cream brands to-go. The trial is the first time in-store ice cream parlours have opened in a UK supermarket and demonstrates Sainsbury’s commitment to offering customers a distinct and differentiated choice of quality food for every occasion. Customers in London can now quickly and conveniently scoop up some Ben & Jerry’s or Carte D’or. Customers can create their own ice cream combinations, with a range of

specifications for lemons, it will also help offset food waste in the home by adding up to an extra two days’ shelf life to the fruit as it turns yellow. The shortage has been caused by significantly reduced end of season volume in Spain, from where the UK gets the bulk of its lemons until the end of spring, which has reduced availability to UK retailers.

Tesco has committed to making sure no good food goes to waste and works with farmers and suppliers to adjust crop specifications. n

flavours, toppings and sauces available.

The in-store ice cream parlours further strengthen Sainsbury’s mission ot innovate in its stores to bring customers a wide and convenient choice of quality products and premium brands for every occasion. Over the last year, Sainsbury’s has successfully introduced Sushi Gourmet counters, Patisserie Valerie cakes, a Crussh juice counter and a Zizzi pizza counter to its stores. n

NEW FOR NIUE

With the investment of New Zealandowned family company W.H. Grove and Sons (WHG), who purchased Swansons in 2007, Niue locals will welcome its brandnew supermarket in June. In addition to Swansons, Niue will also welcome a brand-new retail and business hub. The opening of the new complex means that island-goers can shop in ultimate style, with Swansons supermarket being the largest and most modern of its kind in Niue. The supermarket was built by WHG to meet the growing business demands in Niue and will finally begin trading after many years of preparation. As one of the first companies to establish trading

relationships with the island in the 1900s, WHG is proud to have journeyed with Niue from sail-boat trading to checkouts and chillers. Swansons supermarket will also become more than a store for locals once it opens, it promises to encourage local employment by sticking to its proud 100 percent Niuean operated slogan. n

SNACKS CHECK OUT A new Government campaign against child obesity in the UK will see the two-for-one junk food deals, and the selling of confectionery around checkouts banned. It is reported that from 2020, foods high in sugar and salt will be removed from the checkouts, a ban put in place by health secretary Jeremy Hunt. The ministers are also seeking to ban cartoons and celebrities from promoting junk food and making it illegal to sell energy drinks to children under 16. n

It is with great pleasure that Real Foods Ltd announces that it will be the importer/distributor for the JC’s Quality Foods range of products within the New Zealand market place. JC’s are passionate about crafting products from quality ingredients sourced from family growers and specialist providers. In a world full of low-quality processed food, JC’s believe that everyone should have access to wholesome, nutritious food, wherever they are.

For more information contact sales@realfoods.co.nz or 09 256 4260

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ARE NZ SUPERMARKETS FACING DISRUPTION? Last month I wrote here about predictions by some food industry experts on the shape of the food industry in 2050.

Katherine Rich

Chief Executive NZ Food & Grocery Council

When some of panelists from our industry were asked at the Food for the Future summit in Singapore what they thought the food world would look like in 30 years’ time, they said there would be no stock farms, no animal ingredients in foods, and no meat section in supermarkets. The commentators were from companies promoting plantbased proteins which no doubt affects their views, but their comments were interesting nonetheless.

Their argument was, that in order to feed the expected 10 billion population sustainably, nutritiously, and affordably, most land would need to be used to grow plant-based nutrients rather than crops for animals. The result, one said, would be much better products than animals could ever produce.

For a country like New Zealand that relies on meat for a big chunk of income and employment, it’s confronting stuff, although I’m confident there will always be a demand for premium non-synthetic nutritious foods.

Now there are predictions of further shake-ups – this time for the supermarket sector, and they’re talking much closer than 30 years. Try just six or seven. The predictions come from world food and grocery expert David “Dr Food” Hughes, Emeritus Professor of Food Marketing at Imperial College, London, who spoke at the Food and Grocery Council’s annual general meeting in Auckland last month.

He said supermarkets, particularly in bigger markets such as the UK, US and Europe, are struggling to hold onto their market share due to the growth of discounters, convenience stores, and companies that sell groceries online.

None of this will come as a great surprise, but the speed and scale of the change Prof. Hughes is talking about might. He predicts that due smart

technologies and an increase in the online offering, by 2025 most products that are shelf-stable and don’t have an emotional connection with consumers – who buy it on a regular basis and know the brand they want – will just arrive.

“It will be auto-replenished, and it will come at a good price”.

He’s backed by international research company Nielsen, which predicts the share of online in the UK could reach 20 percent by 2025 – the equivalent of 3900 grocery stories – with 40 percent of centre store volume moving to an “online shopping experience.”

The downside of all this for supermarkets? “They will shrink because there will be 30 percent of the space in a supermarket that just isn’t needed,” says Prof. Hughes. “That will happen in many markets.”

He says that in the US and Canada, moves by the likes of discounter Aldi, the massive Walmart, and the rapidly growing Amazon (which has 44 percent of the US e-commerce market and is now in the grocery business), are forcing regional supermarket chains out of business by developing online and with their discounting.

In the US, voice-activated technology is having a huge effect on the move to online shopping. About 25 percent of

households there now own a voiceactivated home assistant, which enables consumers to order their groceries, and anything else, online.

When you add Walmart’s trials of grocery deliveries by Uber, Amazon’s growing presence, and Tesco’s trial in the UK of delivery (within an hour!) by robot, it’s not hard to see how Prof.

Hughes reaches his conclusions.

In the UK, these pressures, along with the growing availability of sameday delivery, have seen one in seven consumers buying their food online, numbers doubling in the past two years.

Total online grocery spend is predicted to reach NZ$21 billion this year and $32 billion a year within the next five.

So, are New Zealand supermarkets facing the same disruption? Only time will tell. Our small and concentrated market has so far proved unattractive to discounters, though Aldi admits it reviews our market “from time to time” from its perch in Australia where it holds a 12 percent market share and growing.

Online grocery shopping has been here for 22 years, but its uptake has been relatively slow until recent years.

Countdown first made it available at what was then Foodtown Manurewa, and now processes more than 20,000 orders a week, while New World’s offering is relatively new, having just 20 stores, though with more imminent.

Though we’ve got a vastly different market to many, I wouldn’t be so sure similar disruption won’t happen at some point. n

SIGNING OFF

It’s with mixed emotions that I say goodbye and sign-off with my final column.

It’s hard to believe this month concludes 39 years with Progressive Enterprises. I started at Foodtown pushing trolleys at the age of 16 years old. If you’d have asked me then what I’d been doing in 30 years, I never would have dreamed I’d have ended up running one of New Zealand’s biggest companies with 251 supermarkets across the country and more than 18,000 team members!

I leave with many treasured friendships I have made over the years, including team, past and present. I would particularly like to thank them all, what a fantastic bunch of people I have had the pleasure to have worked with.

As I reflect back on a long and happy career there are many highlights.

Valuing our team and building a great team culture has always been really important to me. I believe that if we take care of our team first, then they will take care of our customers.

I have strived to live and breathe this mantra and our voice of the team results sitting at 84 percent, seem to show this to be true.

Dave Chambers

Managing Director Countdown

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I leave Woolworths New Zealand in a very strong position. We are trading well, we continue to strengthen the core of our business with better prices and a more customer led range of products and we continue to nurture our culture and ways of working.

I am particularly proud of our bold and brave pricing strategy we implemented in 2013, building closer direct relationships with our suppliers in particular our growers and producers, our stores strategy which ensures we have the right stores in the right places, catering for the communities in which they operate as well as our Countdown Food Rescue, which plays a vital role in both reducing food waste and fulfilling a vital social need – to support people in need in communities throughout New Zealand.

I leave immensely proud of our leadership in corporate social responsibility and sustainability. In recent years, we have implemented Family Violence and Transgender Transitioning Policies, announced our intention to phase out single use plastic bags as well as caged eggs.

I have loved the job. I’m a retailer at heart and most of all I enjoy being on the shop floor, seeing and being part of where it all happens, meeting our customers, having strong relationships with our suppliers, and seeing the results of good pricing strategy and of course talking and sharing our success with the team.

Hopefully over the last three months I have been able to say goodbye to you in person. If not, thank you for your business and kind wishes.

I wish you all the very best to each and every one of you throughout the industry and will enjoy visiting the stores as a very engaged customer.

behindthebusiness

COUNT CASH IN UNDER 60 SECONDS When cashing up, there are two ways; the manual way, and the Tellermate Touch way. Which one do you use?

Getting under the skin of a retailer and understanding their culture and process when it comes to handling cash is the key to success, according to loss prevention experts Tellermate. The art of observation and spotting the chinks in a seemingly impenetrable armour is a long-developed skill and demonstrates just how much the team understands what really goes on at the customers’ tills.

Access to this expertise is vital to retailers truly committed to tackling staff fraud, so that they can effectively combine the latest electronic cash counting technology with the people management systems. This ensures that nothing is left to chance and temptation is never an option for staff.

This holistic philosophy runs through the 30-year history of the Tellermate Group and has helped the company to build a customer base that covers more than 250,000 users in over 30 countries, between them counting over $1bn every day in more than 20 currencies.

Based in Newport, South Wales, Tellermate works with retailers large and small and many worldwide organisations such as Burger King, Disney, H&M, McDonald’s and Apple. In New Zealand, all major banks and grocery chains have relied on Tellermate solutions to help manage counting cash accurately.

Tellermate is a provider of cash management solutions to the retail, grocery, foodservice and financial industries, deployed across numerous Fortune 500 companies. The company is the inventor of count-by-weight technology and the intelligent cash drawer, and its technology processes over $1 billion daily across the globe.

Tellermate’s mission is to improve the profitability of its customers by providing next generation end-to-end cash management solutions, from innovative software to connected cash-counting products.

The Tellermate Touch is a smart scale that assists with cashing up and banking preparation. Its touchscreen and wireless capability keep users connected on the go.

The new Tellermate Touch is the most-connected cash counter on the market. Not only does it boast improved functionality, an enhanced user journey and

Tellermate works with retailers large and small and many worldwide organisations such as Burger King, Disney, H&M, McDonald’s and Apple. In New Zealand, all major banks and grocery chains have relied on Tellermate solutions to help manage counting cash accurately.

Quenching Consumers Thirst

an impressive 7.6-inch touchscreen, but the Tellermate Touch can print wirelessly or via a Bluetooth printer.

The addition of the Tellermate Touch App can provide store owners with instant visibility of cash counts across multiple locations. It allows users to check that stores have completed their cash counts from instore, home, or on the move.

Users can even connect to back-office systems using Wi-Fi, Bluetooth, USB or Ethernet connectivity.

Count data can then easily be exported into a file that’s compatible with a company’s back-office PCs or mobile devices. This generates a detailed audit trail of the store’s cash. Imagine having full access to the cash count broken down into notes and coins with date and time stamps of how long each cash count took, and when they were completed.

The Tellermate technology makes it easy to cashout, prepare start-of-day, bank deposits and reduce discrepancies. Its intuitive touchscreen interface makes it easier to enter balances, reference numbers and media items so that users can reconcile their cash drawer in under one minute.

To learn more about the Tellermate Touch, please connect with Glory NZ today.

Glory NZ www.glory-global.com | www.tellermate.com/products/ touchscreen-cash-counter/ sales@nz.glory-global.com 0800 172 342 n

The beverage market has experienced an explosion of new brands and variants over the last few years as manufacturers innovate to cater for the demand for healthy, low sugar options such as flavoured waters, coconut water, sparkling waters and iced teas. The craft beer market has also experienced an explosion in growth with the light beer category growing in value while the alcohol category generally remained flat. For the foodservice sector syrups allowing the creation of signature beverages has been a growing trend with flavours that are engaging consumers and providing novel options for consumers that are now being duplicated at retail.

The Report will be circulated to the subscriber base of SUPERMARKETNEWS, RESTAURANT & CAFÉ and HOTEL magazines. A digital version of the supplement will be available online to both local and international readers. As part of our membership of an international network of business publications THE BEVERAGE REPORT will also be made available to all 32 country members.

For more information call Felicity on (09) 304 0142 ext 704 or email: info@reviewmags.com June 2018

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behindthebusiness ARE WE DOING THE RIGHT THING? Sharon Humphreys Executive Director, Packaging Council of New Zealand

“I have lost count over the years how many times I have asked the question “is ‘doing the right thing’ the ‘right thing to do’ in relation to waste and recycling in New Zealand?”

My basic premise was always quite simply if we aren’t identifying what problems we are trying to address, if we aren’t acknowledging unavoidable limitations due to our size and demographics and if we aren’t looking at how we manage our waste and recycling in the context of long term economic sustainability, then how can we possibly know we are ‘doing the right thing’?

Perhaps the question was too esoteric?

Or maybe just simply ahead of its time?

Regardless, today we now all know that we have a problem – a massive problem. China’s National Sword has seen our waste and recycling practices unravel – spectacularly - in a short period of time relative to the problems which have been years in the making.

So how did we get here?

We have consumed unabated. We have collected ‘recyclables’ and congratulated ourselves on filling up our wheelie bins and participating in the myriad of recovery schemes

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we have introduced under the auspices of product stewardship. And we have exported the impacts of our consumption with out of sight, out of mind abandon. Until now we can’t.

So, are we now ready for a conversation about what ‘the right thing to do’ is? In the New Zealand vernacular “Yeah, nah”.

Yeah because our Government has now recognised the need for a strategically focused plan for waste and recycling in New Zealand and yeah because our businesses are responding with pledges, commitments and activities to drive change. But nah because there still isn’t a lot of evidence that consumers are taking responsibility for their purchasing decisions and/or understanding the downstream impacts.

Nah because we are still far too tolerant on littering behaviour preferring to ‘blame’ the product not the person who discarded it.

Nah because we aren’t putting pressure on those operating recovery infrastructures to collect material in a way which ensures it is fit for purpose as someone’s raw material; and perhaps most frustratingly of all, nah because we are still fixated on blunt instruments and simplistic solutions, choosing to avoid the ‘hard’ conversations when it comes to effective and efficient, economically viable end of life options which are appropriate in the context of New Zealand.

It looks like I am going to be asking the same question for some time yet to come.” n

OWNED

FANTASTIC GIVEAWAY Innovation can be challenging but it can also be exciting, and for the last seventy years Burns & Ferrall has supplied kitchen equipment to businesses throughout New Zealand as the heart of innovation.

To celebrate this milestone, the company wanted to do something different, special and unique to the hospitality industry. In this spirit, Burns & Ferrall has mixed innovation with creativity and developed the Great Container Kitchen Giveaway.

Up for grabs is a fully equipped, fully functional commercial kitchen housed inside a custom built recycled container – an amazing container kitchen worth over $125,000.

Anyone can enter the competition – it’s that easy. Spend $1000 or more

with Burns & Ferrall to automatically go into the draw.

The competition runs from 1 June 2018 to 31 January 2019, with the winner to be announced at the FoodFirst Gala Dinner on 11 March 2019. Sponsors include RATIONAL, BDR Max, Garland, Winterhalter, Turbo Air, Frymaster, Silverchef, CSL Containers, Restaurant & Café Magazine, Project Floors, Food First, Staybrite Stainless Fabricators, T&S, Nuovair and Contract Flooring.

When clever solutions to industry challenges are needed and costs for opening restaurants eye-wateringly high, Burns & Ferrall delivers.

Now they’re offering a lifechanging opportunity for one lucky hospitality professional.

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

TAILORED SOLUTIONS

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Sturdy and practical. Heavy duty steel decks. Pneumatic or moulded castors.

June 2018

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behindthebusiness STILL A BETTER ALTERNATIVE It’s heartening to see increasing numbers of New Zealanders and organisations embracing and implementing sustainable practices as a better way to do business and live life; a trend that is picking up pace across the country and the rest of the world.

Ecobagsnz’s ethos has always been to provide certified sustainable alternatives. Its reusable bags and renewably sourced packaging is available nationwide to organisations and retailers of every size.

Globally, to become more environmentally-friendly, the challenge has become deciphering the conflicting information and assess exactly which products will deliver the best solution right now. Conversation around compostable and biodegradable bags has become muddied. Questions are being raised over their pollution issues, and whether it is a solution to the ever-growing plastic catastrophe. In short, compostable and biodegradable bags are not the solution to the problem of plastic waste, but they are a significant step in the right direction.

In line with its mission, Ecobagsnz is partnering with entities like Auckland Council as part of a solution. Its

certified compostable liners are approved by Auckland Council and the organisation is currently using them for organic waste management trial across parts of Auckland, successfully creating compost at composting facilities.

‘We are a large-scale composting facility at Tuakau that has been receiving commercial and household food-waste in Ecopack compostable bags for a period of more than three years,” said Paul Yearbury from Envirofer Composting Facility. “We have found in the time it takes to make good high-quality compost, the Ecopack compostable bags have completely broken down and become part of the compost within 11 weeks. As plastic bags do not break down in the composting process, we see Ecopack compostable bags as a good replacement option for plastic bags.

Envirofert’s compost is then sold into the Horticulture, Agriculture, and Domestic markets to improve the quality of our soils.”

The advantages of quality compost include improved soil quality and crop yields, better nutrient availability and retention in the soil, lowering soil borne disease pressure and stronger, more resilient plants.

It is critical for the future of the planet that people

take conscious action to shift from using traditional plastic bags and embrace new ways of dealing with waste. As demand for multiple, accessible solutions increases, Ecobagsnz would greatly encourage local and national government action to improve New Zealand’s waste management infrastructure.

The more that New Zealanders are educated and supported to move away from using traditional plastics in waste disposal and embark on composting to reduce the landfill contributions, the better it will be for the future.

Join Ecobagsnz on the journey, and together make a positive change. For more information about Ecobagsnz contact Clancy Simmonds via email on Clancy@ecobags.co.nz. n

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Brendon Furness CEO, Cardinal Logistics

Although he’s reluctant to admit it, Cardinal Logistics CEO Brendon Furness is, in fact, a world-beater. A stellar logistics career has run alongside a stint in professional tennis in Germany, an appearance at the Australian Open, peaking at last years’ World Masters Games, where Furness was crowned champion for his age group.

MADISON TAYLOR

GROUP MANAGER, Group 101

Growing up on Waiheke Island, Madison Taylor’s dream as a child was to become a teacher.

Although that isn’t the career path she took, it shows that inspiring and developing people is something in which she has always been interested.

After leaving high school in fifth form with no formal qualifications or special training, a job with Countdown led to the company developing her and offering on-the-job and formal training.

“Countdown taught me everything I needed to succeed,” she said. Taylor has now worked in the company for 15 years and while she’s held many

“I’m not going to say which age group, but it was at the lower end,” he said.

A trained accountant, Furness stumbled into the supply chain industry while working in South Africa. Working for Walmart Africa, he found that the entirely manual system simply wasn’t up to standard. He later co-founded an IT company with the intention of harnessing technology to improve supply chain processes.

His return to New Zealand could be described as shaky – the main reason being the decision to relocate his young family to Christchurch at the end of 2009 – and compounded by finding similar issues with logistics systems to those he had just left behind.

“New Zealand, as a whole, has a great opportunity to innovate logistics and the technology for better outcomes for everyone,” he said. “The challenge is to integrate and align the various stakeholders and platforms.”

The challenge is particularly daunting in a country like New Zealand, which offers unique logistical hurdles. The small, narrow country is matched by its small, narrow motorways – having the Cook Straight running through the middle doesn’t particularly help either. “There are a lot of players in the supply chain, there are many things that can go wrong, which creates waste along the way in a tight margin environment”.

Waste leads to margin erosion for logistics companies, higher stock costs for customers, which leads to higher

food prices, which leads to frustrated stores and even more frustrated end consumers.

“There are smart people in the whole supply chain, but the motivations can be different,” said Furness. “Technology and the data delivered is a key platform to reduce the emotion and deliver better outcomes. I don’t see Cardinal as a logistics company. I think of us as a data management company that operates warehouses and trucks.”

Although he’s only been in the role since February, Furness wants Cardinal to engage with like-minded organisations to create a more efficient logistics network in New Zealand, ultimately benefiting everyone. “As an accountant, I’m focused on the bottom line,” he said. “We want to achieve our financial targets by operating safely and delivering for our staff, customers and the environment.”

Whilst the Cardinal client base is approximately 60, there is a concentrated core group of leading FMCG customers which allows Furness to interact meaningfully with all of them. With 95 percent of its clients being involved in the sector, food and beverage is Cardinal’s core business – something to which Furness feels an affinity. “Working in Africa, then experiencing the Christchurch earthquakes, you get a good appreciation of the importance of food,” he explained. “With no food or water, things go south very quickly.” n

different positions within the company, Countdown is the only company she’s ever worked for.

It was the countless opportunities in the FMCG industry which attracted her to the career. “The fast-paced environment brings new and exciting day-to-day opportunities and the large FMCG industry means there are endless opportunities to grow and improve.”

Taylor has only been in her current role as group manager for a month, so there are lots of new tasks for her to get her head around and a new team of people to meet.

Luckily, Taylor prides herself on her people skills. “I like to lead collaboratively,” she said. “I encourage input from my team, I encourage challenging the status quo and I encourage working together as a team to achieve goals collectively.”

People development is at the heart of all that Taylor does. Over the next two years she wants to excel in her role alongside her team. Within five years, she wants to have successfully developed her team into even stronger leaders than they are today.

The best way to predict the future, according to Taylor, is to create it.

“What that means to me is staying focused on what you are trying to

achieve professionally so that it will help you excel personally. It means doing the right thing, even when no one is looking and giving everything your best shot.”

In all areas of life, Taylor draws inspiration from her sister, Anna, who was born with one leg. “Absolutely nothing has or will ever hold her back. She is a loving mother of two, a successful business owner and she lives a carefree life with her small family despite what doctors had prescribed for her in the beginning.”

In her spare time, Taylor likes to travel. Bali, Thailand, Malaysia, Hong Kong, Amsterdam, Belgium, France, England, Germany, America, Las Vegas and Fiji are just a few places she has spent time in, as well as extensive local travel. Throughout all this, Taylor has remained grounded.

“When you’re career orientated, it’s often too easy to find ourselves pushing and wanting more,” she explained.

“Although a great trait to have, it is important to me that I stop and reflect and be grateful for where I am, what I have and for everyday life.” n

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storeofthemonth NEW WORLD HOWICK New World Howick completed its finishing touches and officially opened in December 2014. The eagerly anticipated supermarket was extremely well received by the Howick community. Since then, the store has gone from strength to strength, showing innovation and growth from on the shelf, within the team, and in customer experience.

The grocery trade is nothing new for owner-operator Brendon Jones, a third-generation grocer who started off pushing trolleys and filling shelves from a young age. His grandmother owned a local dairy in Whanganui, followed by his father who owned Write Price FoodBarn in Whanganui which then became a Pak’nSave. Some customers have even shopped with the Joneses since the ‘Self Help’ days. Self Help was the name of a chain of cut-price grocery stores that arose in Wellington in the 1920s which operated on a strict cash-and-carry basis while most grocers offered credit and delivery. By 1947, there were around 200 Self Help shops throughout the country. Self Help competed on price by bulk purchasing, and by cutting services such as wrapping goods – something that has come full circle in today’s world with New World Howick now offering customers the choice to bring in their own containers for butchery and seafood serve overs.

Brendon Jones’ first store however, Gonville New World which opened in the late 1970s, was replaced by a Super Value store in 2011 following an unexpected short term lease abrupt expiry, which came as both a surprise and disappointment. He then was the owneroperator for New World Whanganui before moving to Auckland to open New World Howick in late 2014.

Shortly after opening its doors, New World Howick was named the number one supermarket across the country for three months in a row, and revealed an impressive customer satisfaction score of 98.6 percent from over 3,200 individual pieces of feedback through Customer Radar. “We recruit people who have a passion for what they do and then focus on training them well,” said Jones about his team of just over 170 staff. Also during its first year, the store introduced a plastic bag recycling unit, new food line in the butchery and dedicated organic fruit and vegetable sections.

“We’ve put our customer at the heart of everything we do. From the employment interview, through induction and training, every meeting and every review – it’s all about the customer.” And nothing could be more true today. Jones and his team are always reviewing and looking at ways to expand growth category shelf space and increase customer engagement.

“One area that we are seeing huge growth in is coffee, in particular coffee pods, so a recent relay in that aisle was very timely.” Convenience and food-to-go is another growth opportunity for supermarkets, and

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Jones has put a lot of thought into the store layout so that customers who are only making a quick, short trip can grab items quickly without having to go right around the store.

The store also works together with the community in a series of partnerships. It recently teamed up for an ANZAC biscuit promotion where 50 cents of every packet sold was donated to the local Howick RSA raising over $1500. New World Howick also partnered with the Pink Ribbon Foundation and donated 20 cents from every packet of S’mores Cookies sold to the charity.

Eat My Lunch is another example of the store’s commitment to its community. With every Eat My Lunch or Dinner purchase, a child will in turn be gifted a free school lunch. “Our partnership with Eat My Lunch just makes sense for us. To date we have provided over 500 free lunches to children in need and by offering Eat My Lunch meals in our store we can extend the reach of this innovative social enterprise even further. Our customer feedback has been overwhelmingly positive.”

Jones’ vision for the store is simple – to create a world class customer service experience. He and the team continue to look at that on a greater level, with customer expectations always rising, and are always asking themselves ‘what’s next?’. “Our goal has always been to be iconic amongst our customers and the industry. For us, this means that we’re innovative and evolving our customers’ need and developing the best operational practices.”

One of the ways that Jones keeps up with his customers and creates a personalised in-store

experience, is by his weekly walk with the customer where a customer is selected from the store’s Facebook page and either Brendon or his customer service manager, walks around the store with the customer to talk about the store, their experience, and receive valuable feedback. “We want to know all the ways in which we can offer a better in-store experience, whether that be to do with the store layout, customer service, or in our product offering and sometimes it’s just the little things that count. Shoppers are so engaged with their supermarket and often are regular visitors, so you want to know what they think. Sometimes it’s products, and sometimes it’s things that may be out of the realm of possibilities, but it is more about the connection we want to have with our customers and hearing what their thoughts are in the moment. There is always a solution for something. I did receive feedback from a customer after we put in a speed bump at the front of the store to slow cars down. The customer told me how hard it was to push the trolley up and over it to get to their car, so we cut a section of it out that was large enough to fit the trolley through without having to push it over the speed bump.”

When it comes to what his customers think of the store Jones would love them to feel as though it has been created with them in mind, that they are looked after and made welcome. “For us this is our primary focus and we try to ensure that our team is proactive and creating a friendly environment for customers.” A memorable moment for Jones was when a customer came up to him and said, “whenever I am feeling a bit down, I make an effort to come to New World Howick as your staff are so friendly and welcoming

and is a great pick me up”. Jones believes that one of the biggest opportunities in grocery today is in the customer service field. “We do focus a lot on the customer experience and shopper engagement and looking to evolve ideas we see and how we can implement these to create a fabulous experience for shoppers and one of the key areas of interest at the moment is with online and the opportunities it brings.”

As far as store highlights go, for Jones it is the Deli department. “I think in regards to our range and merchandise, there is lots of excitement and always something happening in that department.” Since opening the store however, Jones makes note of how well received the store was, despite it being a highly competitive area. “To grow and expand the store’s offering and customer experience, as well as continuing to be very well received within the community is definitely rewarding. I would have to say that continuing to offer leading customer service both in real time and customer radar and quarterly surveys is what makes me feel most proud of this store and our team. Overall, building this store to the level it is at today, is something that all of our hardworking team should be proud of.”

Challenges can be seen industry-wide with many areas a hot topic with customers, but for New World Howick, it’s all about how they can grow as a team.

“I believe that a key area for us is training the team to a high level, and while there is no shortage of good staff, bringing them all up to the same expectation and standard as well as delivering a consistent message to our customers is always the work.” With the industry moving at an increasingly fast pace, technology has a

Footprint 3484 sqm

170 staff

Selling Area 2700sqm

20,000 skus

161 carparks

Opening Date: December 2 2014

Eight full checkouts, eight

Owner-Operator:

self-checkouts

big role to play in changing the way retailers operate.

“Connecting with customers in ever-changing ways and to ensure that customer expectations are met, making the trip more meaningful is one of our key priorities.”

A focus this year for Jones is to be a preferred employer. “This year, alongside developing our customer service side, is to create a fantastic culture and build the team, creating clear career paths and support for them to achieve their goals, to get there as well as being a great place to work. While it normally is all

BRENDON JONES

about the customer, this year I would like to share that with a priority on our team, because great customer service and innovation comes great people.”

Being an owner-operator is a huge responsibility and Jones believes this is one of the key points of difference.

“I am in the store every day thinking about how to improve it. I am fortunate enough to be able to take a step back and look at the bigger picture and tweak operational or other practices instead of it being just business as usual.” n

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Yalumba Winesmiths

New look, same great taste. Yalumba Winesmiths continues to provide the widest selection of vintage specific varietal wine in two litre casks, ensuring there is a Winesmiths wine to suit every occasion.

The Winesmiths casks are sealed to prolong freshness, even after you have opened the cask. Convenient, quality, eco-friendly and great tasting wines for you to enjoy by the glass. The Winesmiths wines provide bottle quality wines at exceptional value in convenient, lightweight, portable packs. Being 100 percent vegan means our vineyards are always at optimal condition, sustainable practices means more biodiverse vineyards, naturally healthier vines and fruit, better wine. Consumers can be confident that the entire Yalumba Winesmiths collection continues to be Single Vintage, Single Varietal, Single Region, 100 percent vegan and 100 percent family owned. For more information call Negociants on 0800 634 624.

[Seriously] Tasty

Heinz [Seriously] Good has launched four new Simmer Sauces. Made from real ingredients, these superior tasting recipes will help New Zealanders elevate their meals to be seriously tasty. The four new flavours include; Honey Mustard – deliciously creamy simmer sauce made with fresh cream and New Zealand Honey is ideal for pies and casseroles, Creamy Mushroom – made with fresh cream and shiitake mushrooms, Spicy Nachos – with jalapeño peppers for an extra kick, and Beef Casserole – great for slow cookers this winter.

Tastiest Product Yet

This winter the team at Wattie’s SteamFresh have launched its tastiest product yet, Cauliflower with Cheese Sauce. This kiwi favourite is jam packed with real New Zealand tasty cheese, guaranteed to taste just like Mum used to make. Each box contains two serves of snap frozen vegetables. Simply steam and serve for perfect, hassle-free Cauliflower with Cheese Sauce. With an advertisement campaign featuring Olympian Hamish Bond, Wattie’s makes it easy for the even the busiest of kiwis to enjoy their vegetables.

Wattie’s SteamFresh Cauliflower with Cheese Sauce is available nationwide in 235g boxes.

Made Fresh

Bring Hair Back To Life

The first natural hair care brand unveils its biggest advancement to date and the relaunch of its iconic bottle. More than 45 years after launching as the first naturally inspired hair care brand, Herbal Essences is unveiling its debut range of new products. Herbal Essences bio:renew is the brand’s first ever antioxidant haircare range which harnesses the power of nature and revolutionary science.

Histidine, a natural purifier in the body, is the core building block of the bio:renew ingredient blend, which also contains Sea Kelp and Aloe. The combination of these three ingredients helps remove the build-up of free radicals and revive dull, lifeless hair after every wash. The result: hair that appears full of life and feels touchably smooth, just as Mother Nature intended.

The Herbal Essences bio:renew collection is a natural range that delivers more than just a delicious scent. bio:renew is available now.

Performing Pita

After much consumer demand, particularly in recent years, Giannis has added a Gluten-Free Pita bread to its range. A great product that has a very nice texture and taste, and performs as a pita should. Launched in May, retailer and consumer uptake and feedback has been excellent and with the gluten-free segment now a significant piece of the bread category, Giannis are pleased to be able to offer a glutenfree pita option to the market. For ranging enquires contact Simon Rangihaeata on 021 854 091 or email simon@giannis.co.nz.

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Romano’s DeliFresh Pizza’s has added two new skus to join the Romano’s range in a growing market for premium large pizzas. The NZ market of fresh large pizzas is growing at 47.9 percent. The two new flavours were launched to close the market gap on a fresh vegetarian variant, Margherita, and extend chicken variants which continue to grow in on the market. All of the pizzas are made fresh in Christchurch NZ, from a family-owned business. The base is Romano’s premium Tomato & Herb Crispy base with selected toppings to have a great tasting pizza for the family in a matter of minutes. There are 12 serves per pack and can be found in the chiller aisle. For more information contact Romano’s on info@romanos.co.nz or 03 389 2293

Luxury-Inspired

Cleans On The First Wash

Specially formulated for the beauty of your eyes, the new Olay Eyes collection is a luxury-inspired eye care collection for noticeable results at an affordable price. The skin around your eyes is 40 percent thinner and the least elastic compared to the skin on the rest of your face, and it loses moisture up to 50 percent faster. The Olay Eyes collection has been specially formulated with Olay’s most potent ingredients to care for the delicate eye area and offer tailored solutions designed to address the most commonly-cited eye concerns; dark circles, wrinkles and puffiness. The award-winning Olay Eyes collection, highly acclaimed by top editors and beauty experts in the United States, is available now.

For the first time, Procter and Gamble – the number one dish care company in the world* – is bringing its global product technology to New Zealand with the launch of Fairy Dishwashing Tablets.

Fairy’s powerful formula cleans even baked-on food to leave your dishes sparkling clean, from the first wash. Fairy Platinum’s powerful powderliquid capsule breaks down tough-to-clean foods and stuck-on soils, offering superior tough food cleaning, time after time. It even cleans the grease from your filter so there is no need to use anything but the tablets. Fairy is launching with two variants: Original All-In-One and Platinum and both variants are Phosphate Free. * Based on market research data 2011-2016 by the independent market research agency. Dish care definition combines auto and hand dishwashing.

Packed With Yum

Makeover For Anti-Flamme

New Zealand’s favourite herbal relief crème will soon be in a box. This exciting change will help shoppers by providing more information on pack and clearly communicate the key benefits of each variant. Not only will the new recyclable packaging make merchandising much easier, but it will also improve impact on shelf. The good news is there is no change to the Nature’s Kiss Anti-Flamme formulation. The much loved ‘purple pots’ will continue to be jam-packed with nature’s healing ingredients and continue to be proudly made in New Zealand.

To support this exciting packaging change and to help drive sales, Nature’s Kiss Anti-Flamme will be on TV from August with ratecard media support valued over $600,000! In addition to TV, there is strong marketing support planned. To maximise this support and drive your sales, make sure to get behind Nature’s Kiss Anti-Flamme in your store! For more information contact Endeavour Consumer Health on 09 415 3267

To kick off the winter chocolate season, Cadbury is launching a delicious new product, bringing a well-known bar brand into the blocks category.

Winter is a time when families and friends spend more time together at home and, this year, Cadbury will be launching a winter advertising campaign encouraging people to Share the Taste of Cadbury Dairy Milk with their inner circle.

With the block format that’s perfectly designed for sharing and the popular appeal of this iconic Cadbury bar brand, no one will be able to resist the delicious texture and flavour combination that they know and love, delivered to them inside the smooth and creamy taste of Cadbury Dairy Milk, milk chocolate. Cadbury Dairy Milk Packed with Moro Yum is available nationwide in a 180g block.

New Innovations

Nature’s Extracts

New Colgate Nature’s Extracts toothpaste, with selected natural extracts, for healthy teeth and gums with regular brushing.

It was one of the biggest beauty trends of 2017 – and reportedly one of the most Googled. From tissue masks and clay masks to hair masks and home-made masks, masking has dominated the beauty category. Welcome the latest extension to Garnier’s Tissue Mask range – the Garnier SkinActive Pure Charcoal Black Tissue Mask in Mattifying and Pore-tightening variations. Alongside this, Garnier’s all-new Garnier SkinActive Sachet Masks – a range that combines credible, well-known ingredients to offer effective skincare in just a few minutes. Available in three affordable variations – Volcano Mask, Matcha & Kaolin Mask and Juicy Mask, your skin will feel purified, smooth and radiant. These super-light, comfortable, single-dose sachets are ideal for on-the-go facial care and perfect for home or travel.

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Sleep Smarter

SleepDrops takes sleep very seriously. Every product we develop is devoted to fulfilling a deep and specialised need for its customers.

The team meticulously research ingredients and their efficacy in order to develop products that offer something quite spectacular for the user whether it be superior absorption for ultra-fast results, specialised formulations, the flexibility of dosing, the ability to combine products to make your own impactful life-changing sleep programme. The range includes; SleepDrops for Adults, SleepDrops Menopauzzz, SlepDrops Menzzz, Daytrime Revive, SleepDrops for Kids, and SleepDrops for Babies.

Mouth Watering New Flavour

Green Meadows and Michael Van de Elzen have done it again.

Following on from the success of their Beef and Beetroot Burgers and Meatballs, the duo has released a mouth-watering new flavour: Harissa Lamb and Kumara. This flavour comes in both patties and meatballs, and has already been gobbled up around the country as Green Meadows have been visiting various food shows to seek out a range of taste testers.

Michael Van de Elzen partnered with family-owned Green Meadows Beef in 2016, with Michael developing recipes under his Good From Scratch philosophy. This new recipe reflects his mission to create healthy, tasty and easy food; these new products are gluten-free and packed with vegetables. The Harissa Lamb and Kumara burgers and meatballs are made with New Zealand lamb. Its subtle harissa spices, grated kumara and carrot combine to make these healthy and tasty Good From Scratch products a freezer staple.

Simple Goodness Thankyou is a social enterprise that makes great consumer products and commits 100 percent of profit to help end global poverty. To date, thankyou have given over $5.8 million to projects in 20 countries. But this is just the beginning. Having recently launched in NZ, thankyou will fund local and global projects with local NZ project partners. The range includes hand wash, hand lotion, body wash, coffee body scrub, foaming hand wash and sanitiser. The range is made with botanical oils and naturally derived personal care to refresh and nourish skin. It is free from nasties like EDTA, parabens, SLS and SLES. The personal care range funds safe water and toilets to people in need. The range will be available through Foodstuffs.

Kid-Approved

COYO is bringing the joy back to snack time with the launch of its dairy-free and certified organic, coconut milk yoghurt pouch for kids. The new kid-approved recipe has been crafted using COYO’s traditional slow culturing techniques, with each ingredient carefully selected to create a nourishing, allergyfriendly and easily digestible snack for even the most sensitive of little tummies. Free from refined sugars, preservatives and other nasties, these on-the-go snacks provide a great source of all-natural energy to fuel growing bodies and boost brain power.

Designed for busy families, the handy 75g pouches have already met rave reviews with 95 percent of parents recommending them to a friend. Available in three delicious flavours – Strawberry, Banana & Mango and Vanilla.

Goodness Me!

Goodness me that’s crispy as! The team at GoodnessMe have been busy searching the globe for the best ingredients, the newest ideas and the most passionate people to add to its range of great tasting products. The brand is excited to launch a new range of Crispy Rice Rounds made with wholegrain brown rice. Crispy, tasty and packed full of goodness they are delicious alone or with any of your favourite toppings. For further information contact your Acorn Group representative.

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Banana Flour

Woolworths has launched a new Green Banana Flour in response to consumer demand for convenience, quality and sustainability. Banana flour is a resistant starch fibre good for gut health. Potassium helps nerves and muscles work, while manganese guard cells. To create the product, Woolworths teamed up with the Watkins family from Queensland to bring consumers a wholesome, earthy, and gluten-free baking alternative. The Watkins family are pioneers in the Australian production of green banana flour.

They first got the idea when they noticed the number of bananas going to waste due to market specifications or oversupply.

Banana growers now have another market place for their produce.

It’s Magical

Following on from various other suppliers, Nestlé UK has jumped on the unicorn-themed bandwagon releasing a new Unicorn Smarties variant. “Smarties is all about the colour, and if you are a fan of the colourful world of unicorns, then these are your perfectly Instagramable summer accessory for everything from road-trips to creative baking,” said Stephanie Scales, a representative from Nestlé UK. “And even if unicorns aren’t really your thing then that’s OK too because it’s still the same delicious taste of Smarties once you open the bag.”

Plant-Based Mince

Naturli’ Foods will soon be launching its 100 percent plant-based mince in Sainsbury’s stores across the UK. The Denmark-based company claims this is a worldwide first, and will be placed next to meat products rather than in the vegan section. Its characteristics are very similar to that of minced beef. It is made using a variety of ingredients such as soy, wheat and coconuts.

The flavour is produced with the use of almonds, tomatoes and porcini mushrooms, while the red colour is from the beetroot. The product was first introduced in Denmark at the beginning of this year and it has struggled to keep up with the demand. “This is the first time that consuemers can buy a 100 percent plant-based mince product that looks and tastes like minced beef, can replace minced beef in all recipes, and can be found next to traditional beef,” said Naturli’ Foods CEO Henrik Lund.

Growth Of Applelachia Applelachia is a preservative-free sparkling apple cider vinegar made using fresh fruit and herbs. The first shelf-stable product contains less than one percent sugar and is available in three flavour variants – cola, turmeric, ginger and yuzu, and passionfruit. The company also recently expanded its range with its Yuzu superfood lemonade, which is also known as Japanese Citrus.

Yuzu has gained popularity with Australian consumers.

The grapefruit and lemon hybrid is known for its high levels of vitamin C content, anti-inflammatory and antioxidant properties.

Taking On Vegemite

EveryMite was created by Cinnamon Morrissey for her son who suffers from allergies to yeast, soy, gluten, eggs, dairy, nuts, melon and potatoes. It is a nutrient dense, unprocessed, allergy-friendly super-spread that is taking on the likes of the original mite spread. It contains high quality certified organic ingredients which are kept in their raw state to maintain their nutritional value. It is available in three variants including – Original, FODMAPFriendly, and Low Aussie Salt.

New Category Emerges

Australian dentist Angie Lang has launched Swirlit, a new functional beverage to fill a gap in the market for a beverage that doesn’t contribute to dental problems.

The ready-to-drink beverage is made using xylitol and cinnamon and was launched by the Sydney dentist after she saw firsthand the detrimental effect of acidic beverages. Swirlit has no sugar and a neutral pH. “I wanted to create something I could recommend to my patients, but rather than it being just a substitute it became functional,” said Lang. “We have all of these drinks for gut health, mental health and energy.

Swirlit is designed to be a functional drink in the oral health space. People have been on the no sugar bandwagon for a while but there hasn’t been a lot of thought given to the impact of preservatives and acid on oral health. Every single ingredient in Swirlit is there because research shows it helps teeth. While we’re not making therapeutic claims, research has shown 8g of xylitol per day prevents dental decay in children.” Dr Lang has 21 new products in development.

Cookie Sandwiches M&M’s Chocolate Cookie Sandwiches are new to the global freezer aisle and are made with reduced-fat chocolate ice cream, chocolate cookies and M&M’S Minis Milk Chocolate Candies.

According to several reviews, they are more delicious than its original vanilla counterpart.

Foray Into Cereal Clif Bar & Co will launch three new product lines, one of which will be a category first for the brand. “With the introduction of Clif Energy Granola, Clif enters a new category, bringing an easy, nutritious breakfast solution to the cereal aisle,” said the company. It will also launch a Clif Fruit Smoothie Filled Energy Bar range in strawberry, banana, wild blueberry acai and tart cherry berry flavours. The organic bars are filled with a blend of fruit flavours and cashew and sunflower seed butter that mimics smoothie ingredients. Lastly, Clif Bar & Co will release a new Sweet and Salty range which were inspired by homemade cookies. These bars are available in chocolate chunk with sea salt, caramel toffee with sea salt and peanut butter and honey with sea salt.

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freefromfeature SIZEABLE OPPORTUNITY

Commercial quantities of organic vegetables have been a dream for Goodness Kitchen since they launched the brand two years ago. The brand built around honest and ethical supply, has developed its business in frozen fruit so a progression to frozen vegetables was a natural step. The problem being, New Zealand simply doesn’t grow the commercial quantities needed to supply the mainstream market. Goodness Kitchen soon realised it needed close to 200 tonnes annually to meet the growing demand

for synthetic spray free vegetables.

The opportunity for organic vegetables in New Zealand is sizable.

New Zealanders are becoming more and more aware around what they are putting into their bodies and are searching out wholesome artificial spray free options. Total organics are growing at 127 percent in grocery and 9.5 percent of total frozen fruit sales come from organic fruit. In the most developed markets, organic vegetables make up to 10 percent of total frozen vegetable sales and organic produce is

growing at a CAGR of 66 percent over the past 15 years.

“As a nation, we are wanting to make better food choices every day.

We were getting approached time and time again about artificial free spray options in vegetables. It was no longer good enough just to be NZ grown.

Our internal research was showing that consumers were willing to pay for premium quality frozen organics,” said brand manager, Poppy Binning. The range has been independently certified organic in New Zealand to Assure Quality standards and carries their logo on front of pack. Certification means the farming processes are approved and all social and ethical practices have been met through the whole supply chain.

After exhausting local supply options, the team at Goodness Kitchen began the search globally to find good quality certified organics and landed in Europe.

“We looked at the options being sold in global markets and found that places like the Netherlands, Germany and Spain were the leading producers of organic vegetables. We wanted a level of product that our consumers can trust; our big drivers were quality, safety, pricing and taste. We needed to find a

product that didn’t comprise on taste and delivered to our honest sourcing approach,” said Binning.

Goodness Kitchen have launched five new skus into the market –Mixed Garden Vegetables, Garden Peas, Sweet Corn, Green Beans and a Broccoli/ Cauliflower Blend. The range is packed in New Zealand and uses sustainable cardboard packaging and recyclable soft plastics. The new range is supported with extensive print media coverage and a heavy weighted social media plan.

The range is available in the frozen section at New World, Pak n Save, Raeward Fresh and Farro stores nationwide.

For more information call 03 538 0771 or email info@goodnesskitchen.co.nz. n

References:

• Total organic fruit accounts for 9.5% of sales over the last QTR in Foodstuffs 27/05/2018 • Organics growing globally at 66% CAGR over the past 15 years (2000 to 2015) – Organic Monitor • Total organics growing at 127% in Grocery – Organics Aotearoa NZ 2016 Report • Leading overseas markets at 10% of conventional sales – IFOAM EU Group 2016

FREE RANGE WITH A DIFFERENCE

NOTHING BUT SUSTAINABLE Nutritional, natural, ethical and sustainable, The Chia Co. consistently delivers a positive contribution to global health through high quality chia, and the good news? They are now available in New Zealand.

Founded in 2003, and farmed sustainably in the Kimberley region of Western Australia, The Chia Co. is the world’s largest producer of chia. The Chia Co. is passionate about plantbased nutrition and taking care of the planet, using innovative, sustainable farming methods to grow chia. Using a gravity fed irrigation system, all crops receive the perfect dose of water to grow and ripen naturally in the sun, and while consumers benefit from chia’s impressive nutritional profile, The Chia Co. manages a fair value farming model, giving back to chia farming communities so they can reinvest.

To complement The Chia Co.’s sustainability ethos, its supply chain is completely transparent, with the ability to trace all chia seeds from the packet back to the paddock in which they were grown. Of the belief that a wellbalanced diet shouldn’t be complicated, The Chia Co. specialises in delicious ready-to-eat chia products and chia in

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its simplest, purest, sun-ripened form.

Being one of the very few grain-like seeds that can be eaten completely in its natural state, chia is the highest combined plant source of omega-3, fibre and protein.

Boasting a variety of chia products ranging from pure white and black chia seeds, to the coveted cold-pressed chia oil, The Chia Co. products can be incorporated into any meal, adding nothing but absolute nutrition.

For more information contact sales@naturalthings.co.nz or your local Selling Solutions Rep. n

Today’s consumer wants assurance that free-range means what it says and is not just a marketing term.

This real way of farming has been FRENZ philosophy for more than 30 years confirming that its sustainable model of 24/7 free access for all its hens to the great outdoors is truly free range.

Now when you take those added benefits of high natural protein, Omega3 and less saturated fats inside each egg and then use the latest technology to ensure the outside of each egg is ‘Kitchen Safe’ you have the best of both worlds.

Clean and naturally sanitised shells are the most hygienic and preferred method to ensure consumers and their families are not put at risk when handling eggs from the farm in the kitchen. Because FRENZ flocks are on small scale family farm environments the company is able to ensure that each egg is printed with a unique FRENZ message

and each pack receives a unique flock number. Consumers can trace the egg to the family farm using the Flock locator on the FRENZ website, whilst meeting the passionate FRENZ farmers who enjoy producing the best eggs in the world from their farm to the consumer’s plate. Wrap this all up in a FRENZ Free Range or FRENZ BioGro Organic Certification and FRENZ offers consumers the most trusted egg brand on the NZ market. For more information call 09 238 1177 or visit www.frenzeggs.co.nz. n

CHOCK-FULL OF LIVE CULTURES Remedy Kombucha is the real deal! It is naturally fermented and is chockfull of live cultures and organic acids that are good for the gut and overall wellbeing.

Remedy also naturally contains no sugar as it has all been fermented out and it is the only kombucha that has the official tick of approval from ‘I Quit Sugar’ as it contains less than 0.1grams of sugar. Consumers can also OWNED

rest-assured that Remedy Kombucha is 100 percent all natural, raw and unpasteurised, certified organic, vegan, gluten-free, fructose free and paleo friendly. Remedy Organic Kombucha is available in Original, Ginger Lemon, Apple Crisp, Raspberry Lemonade and Hibiscus Kiss.

For more information email gregs@realfoods.co.nz or call 09 256 4280. n

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freefromfeature DELIVERING ON TASTE

GLOBAL PLAYER

Eco-conscious millennial consumers are reshaping demand for alternative sources of protein. Growing concern for the environment is leading this demographic to seek out other options to integrate into their diet, according to the country’s largest manufacturer of vegetarian foods.

A nationwide survey commissioned by the company has found that millennials aged 18-34 are the most likely demographic to adopt a mostly meat-free lifestyle in the next decade.

“Among this age group, factors such as concern for animal welfare and the environment were some of the most important drivers of purchase choice, whereas if you look at older consumers, health considerations and cost of meat were the primary reasons for choosing vegetarian foods,” said Mark Roper, spokesperson for Life Health Foods, which makes plant-based Bean Supreme and recently launched Alternative Meat Co. products. Roper said New Zealand is well positioned to take advantage of this emerging trend – which has seen accelerated growth in the global meat substitute market.

“Our research is showing that

many consumers are not completely replacing meat in their diet – instead they are integrating more meat-free options throughout the week.

This makes development of a plant protein market complementary to our existing agricultural exports,” said Roper.

The new consumer driven trend is something that farmers should not fear, but rather capitalise on.

“As a producer we are looking at this growth as a promising future market. As well as a growth industry, locally there is increasing demand for these products in the more well-established markets of the US and Europe where there are potentially large export opportunities for us.”

Roper said at the same time, New Zealand is well positioned as a producer nation to capitalise on millennial’s demand for plant-based products. “As a country, we have a strong agricultural research base, we are great at growing crops here, and the development of a more environmentally friendly, alternative protein market will potentially enhance the ‘pure NZ’ brand equity. With

Mother Earth is based in the Waikato, producing delicious snacking products that are wholesome, use quality ingredients and deliver on taste.

This is no exception for its Gluten Free Nuts About range.

The Nuts About nut bars are specially formulated to be gluten free, taste delicious, packed full of nuts and are affordable for consumers.

The Nuts About range had a packaging refresh late last year to emphasise the range’s gluten free and source of protein claims, as well as the addition of the Healthy Star Rating to the front of pack, all which increase shelf presence.

demand for meat alternatives expected to grow significantly in the coming years, we are looking at other sources of protein that have similar texture and taste to meat and that can be developed into value products for the domestic and export markets.”

Plants, like pea, soy, mushrooms and even seaweed can be made into products with similar properties to meat and food companies around the world are investing millions of dollars to be at the forefront of this.

The local market for vegetarian food is developing quickly with

In addition, Mother Earth has launched a brand-new flavour – Nuts About Superseeds. This delicious bar combines peanuts and almonds with the goodness of linseed, sunflower, pumpkin, chia and sesame seeds.

This product has lots of ‘plant power’, which is a growing trend in the market and like all Mother Earth bars, there are no artificial colours or flavours.

There are five delicious flavours in the range; Dark Choc, Almond, Cranberry, Yoghurt and the new Superseeds. For more information, contact your Mother Earth Account Representative or visit www.motherearth.co.nz n

category growth exceeding 20 percent per annum. The recently launched Alternative Meat Co. have exceeded initial volume expectations in this market and they have expanded production to accommodate.

“Currently around 80 percent of our added value vegetarian products that are sold in NZ are made here. With increased demand, locally and globally, greater volumes of ingredients will be required from suppliers to meet this opportunity.”

For more information contact LHF on 09 829 5700 or info@lhf.net. n

DELICIOUS DAIRY-FREE When Angel Food started promoting dairy-free and vegan products back in 2006, the market was small and quite challenging, according to Alice Shopland, CEO and founder of Angel Food. Despite the vast majority of customer interactions and feedback having been extremely positive, there were a few times when it wasn’t well received.

“At events we would even have people getting angry at us for being traitors to New Zealand’s tradition of animal agriculture! Many people who are avoiding dairy products, for whatever reason, still want to be able to eat their favourite foods, like macaroni cheese, or lasagne, pizza and toasted sandwiches. When they realise they can have the experience of cheese without the dairy they are delighted.”

The Angel Food range includes dairy-free alternatives to cheddar, mozzarella, grated parmesan and cheese sauce mix – and their

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latest product, a dairy-free feta alternative.

It’s all made in New Zealand to the company’s own recipes, and turnover has doubled every year for the last four years.

“We want to make it easy for people to be dairy-free,” said Shopland. “That means creating products that are as close as possible to a straight swap for the dairy equivalent. It’s challenging – because plant ingredients are very different from animal ingredients – but it’s extremely rewarding.

“Interest in dairy-free is skyrocketing worldwide. We saw great dairy-free options everywhere on our recent visit to Australia, Ireland, the UK and Spain. As a much smaller market, New Zealand has a lot of catching up to do – but the options are far better here than they were a few years ago!”

For more information contact 09 376 4623 or email info@angelfood.co.nz. n

freefromfeature THE RIGHT MIX MARKET-LEADING RANGE Fast-growing sustainable packaging company Ecoware supplies supermarkets, cafés, food trucks, and corporate customers in New Zealand, Australia, Hong Kong, the Pacific Islands and the UK with its marketleading range of compostable packaging.

Ecoware is pioneering the sustainable packaging industry, supplying over 2,500 customers with compostable bowls, containers, coffee cups, pizza boxes, cutlery and napkins made out of renewable materials like corn-starch and bamboo fibre. The company has recently launched its range of paper straws and compostable checkout bags, which are certified to break down in home compost bins, reducing down to non-toxic biomass. Customers include Fisher & Paykel, Farro, SkyCity and New World.

“We’ve seen a real shift in recent months,” said Ecoware co-founder Alex Magaraggia. “Now it’s customers telling their local deli or café or takeaway joint, ‘This isn’t good enough, you need to

offer better options’. The awareness is growing and the number of businesses moving to more sustainable options is happening. Businesses know they have to care about the triple bottom line: environmental, social and commercial.”

Change is happening. Ecoware’s huge strides of progress has seen a positive impact on the entire composting collection space. We Compost said that business is growing by about ten bins a week and reports that they’ve diverted almost four million kilograms of waste from landfill. Multidisciplinary recycling company Reclaim said food waste recycling has been doubling year on year for its business.

“There’s still heaps of progress to be had but we’re excited about where we are at and where we are headed. We’re ready to bring more supermarkets on this journey to sustainability,” said Ecoware co-founder James Calver.

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

The team at AllergyWise have worked hard on developing its products, and after intense investigation and trialling, they know they have found the ‘right mix’. New Zealanders are becoming more aware of what they are eating.

It is estimated that one percent of the population has coeliac disease, also an increasing number of people are deciding to follow a gluten-free diet for other health reasons. This has caused a greater demand for gluten-free products.

Consumers with multiple allergy and dietary requirements are also becoming more common. With AllergyWise products catering for singular and multiple allergy requirements with the same product, there is no need for additional or extra varieties.

AllergyWise products are made in New Zealand in a dedicated allergy-wise production facility with ingredients sourced solely from allergy-wise suppliers.

Its products do not need a disclaimer of ‘processed on or with’ which can give the consumer peace

of mind. The production facility is gluten, egg, dairy, nut and soy free, and vegan friendly. AllergyWise bread loaves are a normal full sized loaf that looks and tastes like normal bread when toasted.

The range includes Bread Loaves, Turkish Pide, Bread Sticks, Bread Rolls, Garlic Bread, Bread Crumbs, Pizza Bases and Hamburger Buns.

AllergyWise are members of the NZ Coeliac Society cross grain logo programme and its products are regularly tested and have been available in supermarkets online since 2014.

For more information contact information@allergywise.co.nz. n

KEEPING IT

REAL cages or barns,

compromises

DISCOVER THE REST

antibiotics or hormones

www.frenzeggs.co.nz

chemical sprays

olivia@frenzeggs.co.nz

Access to pasture 24/7 – Kitchen Safe –

restrictions

nasties

0800 373 697 June 2018

I 25

PALEO FRIENDLY

MAKE SURE YOU ARE IN STOCK OF THE POPULAR TAVENERS RANGE TO KEEP YOUR CUSTOMERS SATISFIED.

pure delish are a leading manufacturer of super premium foods in New Zealand. After creating and establishing the category of high-end breakfast cereals nearly 12 years ago, it is today, still number one in this space. The team behind pure delish believes a big part of their success was being the first to offer a breakfast, that not only tasted amazing but ticked many of the boxes for allergens and health benefits, including grain-free or ‘paleo-friendly’.

The entire range is still handmade in their own production facility under the pure delish brand. While the majority of its products are free from allergens such as gluten, dairy and egg, pure delish never compromise on flavour and taste.

“All our products, first and foremost, must be of the best quality and have the amazing pure delish taste,” said Kaz, owner and managing director of pure delish. “We won’t sacrifice either of these things just to tick an allergenfree box.” The latest new addition to its cookie range is a passion & coconut bite. These delicious morsels are grain, gluten and dairy free, contain six real

ingredients and pack a real flavour punch. This follows the re-release in 2017 of the brand’s bite and biscuit range, offering consumers five variants in new convenient resealable packaging with an improved brand and shelf presence for retailers. Over the years the company have worked hard to make foods that are real, minimally processed, taste amazing and offer health benefits. In addition to being free from allergens, artificial colours, flavours and sulphites, it also uses quality wholesome ingredients like nuts and seeds making many of the products also densely nutritious. Global trends from consumers for more premium foods with health benefits ensure pure delish is well-positioned for future growth. However, the company does not rely solely on trends and fads, they also believe innovation, challenging established categories and evolving current offerings is key to success. Plans are underway for a new and exciting cereal due to launch later in 2018.

Please contact mike@puredelish.co.nz or call the office on 09 574 5701 for more information. n

GLUTEN FREE IS GROWING

For supermarket enquires please contact your local Alliance Rep on Ph 09 2639466 or info@alliance.co.nz and for any wholesale enquiries please contact CHRIS on 021678854 or email chris@tcmarketing.co.nz

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Gluten Free Choice, based in Christchurch, has been baking exclusively gluten-free products since 2006. It sells under its Pavillion brand through New Zealand, and exports to Australia. “We offer the widest range of gluten free baked products in New Zealand including pies and dessert crumbles, slices, bread, flatbreads, biscuits and pizza bases,” said Mike Goodwin, MD of Gluten Free Choice.

Mike and his wife Caroline bought the business in 2016, they saw that the product was great, but felt the brand needed refreshing. Eighteen months later, Pavillion has hit the market with a colourful new look, improvements to the product offerings, and sales are growing steadily. “Our frozen 180g pies were sold in four pie boxes, we have re-sized these to two unit boxes.

Two unit boxes are ideal for gluten free families who often only have one or two gluten free members.

The boxes have a portrait and landscape side to ensure the best presentation. The

products continue to offer the best value 180g gluten free pies in the market and two pack size means less freezer space for the consumer and less presentation space for the supermarket.”

Look out for the new Chocolate Caramel Slice which will be available in the next few weeks and is a delicious product for everyone gluten free or not!

Pavillion is, and will always be, gluten free; so, you and your consumers can be confident that its products will never contain gluten. Its strap line is Feel Good Food which emphases its customers’ desire for food that makes them feel good and tastes great. For a FREE box of samples call 0800 3477 865 or email sales@ pavillionfoods.co.nz. n

PROVI DING OPTIMAL NUTRIENTS At Okana, all of its products are made from fresh, minimally processed natural ingredients with a higher concentration.

The brand’s focus remains on providing optimal nutrients and vitamins for your skin. Okana taps into the goodness of fruit and vegetables, using juices and purees in face and body skincare made with an innovative self-preserving formula. The range follows the ‘no nasties’ natural approach, but stands out in having a greatly reduced ingredient list, omitting common thickeners and stabilisers. Its products really are ‘what you see is what you get’. Originator Vibs Amin wanted to replace the simple home-made recipes she remembers from her childhood in India. The transition from applying tomato juice straight to the skin, to doing this commercially in New Zealand in products with a shelf-life of up to a year, took a lot

of experimentation. Amin likens her approach to the difference between eating a homemade tomato sauce with just a handful of undiluted ingredients, to reading the long list on a bought bottle. The marketing graduate, who long battled problematic, oily skin, had found products she bought might work initially, but in the longer term her breakouts would return. This saw her trying the likes of berries, avocados and sugar on her own skin, sparking the idea of the range with ingredients like something she would eat. Some are familiar antioxidant-rich berry extracts, others less usual combinations, such as the lettuce and cucumber juice in a toner.

A sorbet-style cleanser that contains just four ingredients (three plant and nut oils and mango seed butter).

Okana skincare products are given the same integrity and respect as the healthy food you put inside your body. They are made from fresh, minimally processed natural ingredients that provide the most nutrients and safety for skin. None of its products have thickeners, stabilisers, fragrances or synthetic preservatives.

For Okana, the main belief is that just like the food we eat, the health of our skin is also dependant on the ingredients we put on it. The better the quality, the more nutrients that skin receives.

If you fancy increasing your fruit and vegetable intake, Okana will soon be stocked in New Zealand local supermarkets, making this new approach to skincare affordable. For more information visit www.okana.co.nz. n

freefromfeature

FILLING THE GAP Customers continue to become more educated and knowledgeable about food and are increasingly demanding transparency from food producers.

House of Dumplings has been hand-making dumplings with family recipes since 2012, starting from a humble farmers’ market in Wellington.

Founder and Wellington Queen of Dumplings, Vicky Ha, found that there was a huge difference between commercially available dumplings and her mother’s dumplings that she grew up eating. With other chef friends’ encouragement, she decided to fill that gap, producing the type of dumplings that her mother would approve of.

Dumplings with no nasties, flavour enhancer, fillers or preservatives.

House of Dumplings’ dumplings are the perfect morsels for customers that are both health and environmentally conscious. They pride themselves to only source ethical ingredients, predominately from local food producers. No dodgy bits, only 100 percent natural ingredients.

They have recently reduced the supply price and carton size based on feedback from both Foodstuffs and Progressive.

Both Auckland and Wellington tasting campaigns provide a chance for in-store customers to experience their artisan quality food and hear their sustainable brand values. If you are interested in providing your customers with a premium dumplings brand, then email the Wellington dumpling queen now at vicky@houseofdumplings.co.nz. n

New Zealand’s widest range of GLUTEN FREE products baked in Christchurch since 2007 Pies & Savouries, Dessert Crumbles, Breads & Flat Breads, Pizza Bases, Slices & Biscuits Email us for a free sample box Enquiries: sales@pavillionfoods.co.nz

0800 3477 865

pavillionfoods.co.nz

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freefromfeature NON-TOXIC

With more and more consumers moving towards organic ingredients in the food and their home, it makes sense that they are also moving away from toxic pesticides. ALPECO was founded by Heiko Kaiser and is based around the philosophy of alternative pest control.

ALPECO not only brings worldproven technologies to New Zealand but has also developed its own range of nontoxic solutions. ALPECO aims to remain the leader in the alternative pest control industry in New Zealand by offering environmentally friendly solutions, the latest proven technology, high-quality products and workmanship.

ALPECO’s Designed-2-Kill (D2K) retail range of products provide an alternative pest control solution for bugs, insects and other common pests.

D2K products combine decades of field experience with the cutting edge of non-toxic baits, lures and trapping technology. The D2K – Non-Toxic Fly Trap Bag contains a small watersoluble special bait bag.

The flies are lured by the bait, crawl into the trap and cannot get out.

They drown in the water enzymes solution which digests the fly, adding to the bait. This increases the capacity of the trap attracting more flies and creating a continuous cycle. The D2K IGLU 20 Watt UV Insect Light attracts flies, moths and insects to a special glue trap.

The best thing about the D2K flying insect range is that they are designed for use both indoors and outdoors, meaning that as well as being a reactive measure, they are also a preventative measure. They provide an environment free of irritating flying insects through non-toxic, odourless and transparent solutions.

For more information call 0800 ALPECO. n

IRRESISTIBLE RANGE

Take a trip down memory lane with all the old favourites from Taverners in one irresistible range.

Made with natural colours and flavours this collection combines the tradition of yesteryear with the goodness of today. Taverners products are made using all natural colours and flavours, with no added salt, Great British Sweets are made in the traditional way with classic favourites like Strawberry Bon Bons and Mint Hum Bugs, consumers won’t be disappointed.

The origins of the company date back to 1885 when William Henry Taverner, having completed his apprenticeship as a grocer, set up business in Liverpool where he first manufactured pickles and sauces which he sold to local shopkeepers. By 1889 he was also producing boiled sweets packed in green glass bottles with ground glass stoppers and sold four ounces for a penny. The Taverners brand has been used across the decades for caramels, toffees and fruit based high boil sugar products. The name ‘Taveners’ is synonymous in the confectionery industry for quality products and is still loved by millions of consumers worldwide today.

TC Marketing have been selling the Taverners bags into the market since mid-2016 and the response so far has been fantastic. Consumers are loving that they are made with natural colours and flavours – which of course not only makes them a great tasting product but good for kids and adults to enjoy.

Give your customers the pleasure of enjoying this age-old heritage brand with great tasting good quality sweets at great prices. With the successful launch of the British mix last July, Taverners now have a new delicious chocolate éclair bag made in the traditional British way.

Once you’ve tried one you won’t be able to stop there. The new éclair will be available in stores from July 2018.

For more information contact TC Marketing on 09 478 4842 or your local Alliance Marketing representative. n

Creating delicious, innovative & real products handmade by our awesome team and jam-packed with the very best ingredients.

The true character and flavour of herbs, spices and meats is gently nurtured to create our range of quality gourmet New Zealand meat products.

Available at selected supermarkets throughout NZ or Order online - the modern way:

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Good clean food that tastes beyond amazing!

cereals • bars • biscuits/bites • slabs www.puredelish.co.nz info@puredelish.co.nz | ph. 09 574 5701 | follow us

NZ’S FIRST

New Zealand’s first vegan basil pesto has hit supermarket shelves! Created by leading food brand, SEASONS Gourmet, the new Vegan Basil Pesto is dairy free and made with the freshest, local ingredients. It is perfect eaten as a dip, added to sandwiches, toasties, pasta, pizza or used as a garnish for a burst of flavour. Following on from the success of the company’s vegan chunky dips, SEASONS Gourmet has expanded its vegan options and has listened to the growing consumer demand for plant-based alternatives.

“Veganism is a trend that cannot be ignored by the food trade and we are delighted to be the first company in New Zealand to respond quickly to consumer trends and deliver a pesto dip for vegan menu options,” said SEASONS Gourmet, managing director, Luciell McIlroy.

“We have been making dips for

over 17 years, creating bespoke ranges with flavoursome and creative combinations and are confident that vegan is the right next step for us,” said McIlroy.

“We certainly plan to continue supporting our vegan consumers with more vegan options that do not compromise on taste.”

The new dip is made from fresh basil that is crushed together with garlic, lemon & lime juice, cashew nuts and high-quality olive oil. It is garnished with a cheesy flavour using nutritional yeast sourced from Europe and inhouse roasted pine nuts top it off to deliver a deliciously tasty and enjoyable homemade, high-quality product.

Renowned Chef, Mark Harman has been the mastermind behind SEASONS Gourmet products for six years and was keen to take mainstream vegan food to the next level and create a flavoursome product that is more accessible and will entice non-vegans as well as those who live a plant-based lifestyle.

“We know that health is high on the agenda for a lot of our customers and we want to help Kiwis get dinner on the table easier, faster, knowing that they are serving up a product that is delicious, versatile and nutritionally beneficial,” explained Harman.

Once opened, SEASONS Gourmet Vegan Basil Pesto can be kept in the refrigerator for up to three days with the lid firmly closed after each opening.

For more information contact Brelita Foods on 09 629 0525. n

NEW PREMIUM PACK Kea Cookies have launched its latest gluten, wheat, dairy and egg-free cookie product, the Assortment pack. It is a variety box with five of the brand’s most-loved flavours including Choc Chip, Double Choc Chip, Hokey Pokey, Vanilla and Lemon Coconut. The cookies are all individually wrapped twin-packs.

The idea is to make life easier for

mothers and cookie lovers in general so they can have different cookie flavours in practical individual packs that maintain the cookies’ crunch and freshness.

Kea Cookies are pioneers of the freefrom and vegan food categories in the country, baking traditional homemade style cookies with no gluten, wheat, dairy or egg since 1988. The recipe for their longevity and success is great ingredients, relentless quality control, and amazing flavours that make it hard to believe they are a free-from product.

To provide the best cookies to vegans and those with food allergies and intolerances, Kea Cookies follow a strict safety programme with annual audits, and have all the certifications required.

The range is approved by Coeliac New Zealand and has the Crossed Grain logo on the packaging, the symbol that identifies product with gluten-free certification worldwide. Its new premium pack is very attractive and the range has competitive prices for the free-from category without compromising quality and flavour.

For more information contact info@keacookies.co.nz or visit www.keacookies.co.nz. n June 2018

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freefromfeature FREE-FROM FORMULATIONS

Glow Lab natural skincare is making its mark with its range of natural botanicals, boosted with scientificallyproven cosmeceuticals, to deliver natural skincare that works. But their philosophy of blending the best of nature with scientific smarts doesn’t end there. Glow Lab is committed to using naturally-derived ingredients to avoid unnecessary synthetics in their blends and is proudly microbead and crueltyfree. Its entire skincare range is vegan and silicone-free and uses only natural oils and emulsifiers to keep it gentle on skin, while delivering its naturallyoccurring skin health benefits such as vitamins and essential fatty acids.

Its clinically-tested cosmeceuticals are also naturally derived from ingredients including Ginger Root, Kakadu Plum and Tomato Extract.

This philosophy extends to Glow Lab’s haircare and bodycare ranges, meaning every product has an impressive free-from list. There’s a reassuring absence of hair and skinunfriendly ingredients like parabens, silicones, sulphates, phthalates and more. Creating a totally silicone-free haircare range was a priority for Glow Lab, to meet an increasing demand from consumers for naturally-derived haircare, without unnecessary synthetics.

This includes their silicone-free hair serum, which creates smooth, shiny hair without any silicone build-up – a benefit that’s winning fans fast.

Its haircare range is also boosted with naturally-derived cosmeceuticals, including their hero ingredient across the range – FK Restore Functional Keratin – which uses a unique New

NE W GLUTEN

FREE

DELICIOUSNESS

For more information contact ANDREW HARDIE

0800 532 266 www.keacookies.co.nz

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NATURALLY CURED Established in 1992 by Pat Kennedy as a family-run business, Blackball Salami was named after the South Island town of Blackball where it is based. The company has a range of over 40 different products, all unique and of high quality, including fresh sausages, bacon, speciality goods, salami and venison patties. The majority of its products are MSG and gluten-free.

This is not new to the company, as Blackball Salami has always produced MSG-free and gluten-free products, with the sole exception of its black and white puddings because they contain barley. The brand is committed to providing the very best ingredients and recipes, and its salami is prepared

Zealand technology to extract keratin from the wool of shorn sheep. This ingredient, which is remarkably 91 percent identical to human hair, replaces

the old-fashioned way, naturally cured and made from a variety of quality NZ beef, pork and venison. To obtain a unique quality, Blackball uses only Manuka wood smoke during the smoking process, adding all the finest herbs and spices. The salami is then hung and cured in the company’s humidity/ temperature controlled room. Once it has reached its maturity, it is packed to production requirements.

Blackballs’ products are available in supermarkets, delis or through online ordering.

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

the keratin naturally lost over time to create stronger, healthier hair. For more information contact Earthwise on 0800 327 849. n

nielsenbythenumbers What are Consumers Attitudes about Health and Wellness?

70%

of consumers believe that genetically modified foods should be labelled.

55%

of consumers think food should be additive free.

&

DIET LIFESTYLES

7% follow a low sodium diet.

55% 38%

are concerned about the amount of sugar they consume.

of consumers always read the nutritional analysis of packaged food purchased. An increase of over 10 percentage points in the last five years.

46% 38%

of people are concerned about the effect of artificial sweeteners to their health.

of consumers check to see if food has flavour enhancers or additives.

7% follow a low carbohydrate diet.

8%

Source: Nielsen CMI Q1 117 – Q4 17. Base: All people 15+ total household shoppers (2,943,000) are actively trying to lower their cholesterol.

Health & Wellness’ has varying meanings to consumers today. For some consumers, it’s all about avoiding unhealthy food (Genetically modified foods, food additives, high-calorie foods, etc). For others, it’s about getting more wholesome foods in their diet (fruits, vegetables, superfoods, vitamins, etc). For some, it’s a matter of being more aware of the ingredients in the food they are eating. There is still a gap between consumers’ health aspirations and their actual behaviour. While we see a desire for consumers to claim that they follow a low sugar, fat or cholesterol diet, retail sales don’t necessarily reflect this desire to the same degree. We increasingly see the role of the grocery sector in empowering the consumer to close that gap between aspiration and behaviour”

12% follow a low-fat diet or lifestyle.

21% of consumers follow a low sugar diet or lifestyle.*

Source: Nielsen CMI Q1 17 – Q4 17.

Base: All people 15+ total household shopper (2,943,000). *Based on 2016, data not available prior to that.

Lance Dobson

Director, Retail Analytics, Nielsen

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SIALpost-show

SIAL CHINA CONTINUES TO INSPIRE

SIAL China, Asia’s largest food innovation exhibition, and the fourthlargest in the world, successfully concluded its 19th edition on May 18 in Shanghai at the Shanghai New International Expo Centre.

An established trade fair, SIAL China took yet another step forward in 2018 by surpassing 2017 record-setting figures. SIAL China 2018 expanded to 162,000 square meters (up 8 percent on 2017), 3,400 exhibitors

(up 6 percent on 2017) and welcomed 110,635 professional visitors in 2018, an increase of almost 10 percent on the previous year In 2018, SIAL China grew beyond an international professional and

INNOVATION SHINES

LA CUISINE

SIAL China 2018 marked the fifth year La Cuisine partnered with World Association of Chefs’ and the first with China Cuisine Association to host Top Chef. This year, five domestic and three international teams competed to be named Top Chef. With eight expert judges looking for creativity, presentation skills, uniqueness, and taste, in the end, the team from Yunnan took home the championship.

Endorsed by Café Culture and the Australasian Specialty Tea Association (AASTA), this event honoured traditions with brewing skills and tea innovations during its annual

Wine Innovation Forum

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tea brewing competition. In 2018, following dedicated rounds focused on specialty tea infusion, standard infusion, and signature beverages, Huangtao Xu, Xiaomeng Huang, and Jiaxin Liu were named first, second and third place winners, respectively.

Seafood Fest

With 16 sessions, the 2018 Wine Innovation Forum explored a variety of wines and regions, including Portuguese Vinho Verde, New Zealand Pinot Noir, and wines from Washington State.

Lectures by renowned Master of Sommelier Darius Allyn and Wine Master David Forer brought a high level of professionalism and depth.

The much-anticipated Best Buy Competition announced the 2018 Award winners on May 17 during the SIAL After Party.

This year’s winners include: Cabernet Sauvignon from Ruidengbao Chateau, Best Chinese Wines Award; Asua Crianza Rioja, Best Still Red Wines valued less than 4 Euros; Tawse Winery Chardonnay, Best Still White Wines valued less than 10 Euros; Raggio Syrah Cabernet Sauvignon Gran Reserva, Best Still Red Wine valued between 4-8 Euros; Borsao Berola, Best Still Red Wine valued greater than 8 Euros; and the 2017 Densiho Reserve Rose, Best Sparkling Wines Group.

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commercial exhibition to become an inspiring innovative headstream for the food and beverage industry.

As the Region of Honour for SIAL China 2018, 26 European Union (EU) member country

pavilions housing 70 EU delegates occupied 6,000 square meters of exhibition space. The EU also hosted exciting activities, including cooking demonstrations, innovative EU-Chinese product pairing demonstrations by famous chefs, and informative sessions about EU food quality and safety policies to complement the wide variety of safe and quality agricultural food and beverage products on display at the EU member pavilions. n

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SIAL Innovation, well known as the crown jewel of SIAL Network, once again shined at SIAL China. In 2018 the competition which recognizes the most cutting-edge products in the food and beverage industry received a record number of submissions. In total, more than 600 products were vying for the prestigious award at SIAL China. In the afternoon of May 16, three of the ten finalists were awarded SIAL Innovation Gold, Silver, and Bronze Awards, respectively.

Co-hosted by China Aquatic Products Processing and Marketing Association, the Marine Stewardship Council, and the Norwegian Seafood Council, Seafood Fest’ 2018 offered a host of cooking demonstrations. With sessions dedicated to introducing the ‘right seafood’ associated with the ‘right wines’, Seafood Fest’ was a seafood lovers dream.

displayed multi-indicative products and geographical culture at the Geographical Indications Specialty Event. The event was the perfect combination of geographical agro-food, culture, and art.

Geographical Indication Specialty

Multi-Professional Forum

To reveal the potential value of geographical agricultural products, exhibitors from the Chinese City of Lishui, and Chinese Provinces of Heilongjiang and Gansu

OWNED

SIAL China professional industry forums are a platform to exchange cutting-edge thoughts and industry insights. SIAL China 2018 marked

The Gold Award went to SAFE CATCH from the USA for Elite Wild Seasoned Tuna for their low mercury tuna. Mexico Avocado Honey from CHENGDU MAYALAND TRADING CO., LTD, China, earned the Silver Award for its originality, and NOVELTEA from Great Britain captured the Bronze Award for their innovative cold-brew tea and spirit blends called “The Tale of Tangier and The Tale of Earl Grey”.

the first time SIAL China offered a dedicated forum to discuss the condiment, functional foods, and meat industry.

Through a continued focus on innovation and global food trade, SIAL China has become Asia’s largest food innovation exhibition. n

Fresh/Clean Breath is the #1 driver of Candy/Mint purchase* $120k support package including social media and sampling Impactful floorstand to maximise awareness and sales

*Source: Millward Brown – December 2017

NEW CLEAN BREATH SUGAR FREE MINTS AVAILABLE NOW Contact your DKSH New Zealand Limited representative for more information.

Making it great since 1948.

*Artists impression

BE IN TO WIN this amazing Container Kitchen worth over 125K! Spend over $1000 between 1st June 2018 to 31st January 2019 to go into the draw.

Our proud sponsors:

Terms and conditions: Promotion period ends 31st January 2019. Five finalists will be drawn on 1st February 2019. Winner will be announced on 11th March 2019 at the Food First Gala Dinner. The draw will be made under legal supervision. All entries will be housed electronically and drawn via an electronic system. There will be no return cash value of the prize. The prize will be housed in Auckland and will be transported to one location for the official handover to the new owner. Burns & Ferrall will insure all contents of the prize until it is handed over to the new owner. Standard manufacturer warranties will be dated from the handover date. For full terms & conditions, please visit www.burnsferrall.co.nz