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June 2019 • Vol. 12 No. 6
manufacturing buyer’s guide
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editorialcomment YEAR OF THE VEGAN? Sarah Mitchell Editorial Director
sarah@reviewmags.com
With a rapid growth in meat-free brands and even private label offerings, veganism could be considered as the biggest food trend among consumers today. According to various reports, the UK now has the highest number of vegan food products launched and publications like The Economist and even Forbes are declaring 2019, the ‘year of the vegan’. Well-established brands have reformulated to cater to vegan and newly launched free-from products are proving to be very popular with consumers. However, despite the ‘meat-free’ and ‘vegetarian’ innovations coming through, they may still contain milk, dairy or other animal based ingredients. The term vegan implies that the products are fully plant-based and free-from animal products. It is even estimated that 92 percent
diarynotes
of plant-based meals were eaten by non-vegans in 2018, but true vegans make up only a small minority of consumers (in the UK just three percent), therefore more and more manufacturers are placing products in the vegetarian category rather than vegan. There is particular consumer demand for plant-based ingredient options in the bakery category. Aquafaba, the leftover water from canned chickpeas, may soon replace egg whites as a plant-based, no-waste alternative. A company in the USA, Little Bean serves dairy-free frozen desserts made from ‘milked’ chickpeas. FabaButter is a plant-based butter that bakes, clarifies and browns similar to dairy butter but has a higher smoke point and is made with aquafaba. The free-from category is the fastest growing category according to Nielsen, with the goal for retailers and food innovators being to help normalise the free-from shopping experience rather than isolating shoppers. It is no longer limited to an aisle or an aisle end. Schar marketing director Bradley
Grimshaw calls the location of freefrom products in supermarkets the ‘$6 billion question’. On one side of the coin, having a dedicated shelf space helps consumers with an easy shopping experience with all products together in one category. However, this creates an isolated shopping experience and one that might not cater to consumers shopping for lifestyle reasons. Most shoppers are purchasing free-from goods to improve general health and are catering to a lifestyle choice rather than a dietary requirement. A study by Mintel suggested that 54 percent of free-from shoppers would stop purchasing free-from products if it were proven they were no better for you than standard offerings. In short, the demand for plantbased food offerings and free-from is increasing and manufacturers are delivering a variety of products to meet consumer needs. As product ranges continue to diversify and innovate, the priority still lies in increasing dietary preferences in the better-for-you category.
June 26 – 28: Malaysian International Food & Beverage Expo
October 01 – 05: World Dairy Expo, USA
July 20: Inspire+ Artisan Awards entries close
October 29 – 31: Gulfood Manufacturing 2019
July 25 - 28: Food Show, Auckland
October 31 – 03: Taste of Auckland
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www.fgc.org.nz
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.
With over nine billion humans expected to be living on the planet by 2050, the demand for food and beverages is only set to grow. New Zealand’s food and beverage market contributes billions of dollars to the economy every year. A 2018 report from the New Zealand Food and Beverage Innovation project revealed that the industry accounts for roughly 43 percent of the country’s goods and services exports. packaged grocery market is delivering an increased dollars growth of 3.1 percent annually and a unit’s growth of 2.7 percent. Technological progression has transformed the manufacturing landscape in recent years. Consumers are demanding more transparency when it comes to the manufacturing of products. Blockchain technology and IRI Market Edge Grocery, New Zealand, Data to MAT 02/06/19
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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 2019
CHAIRMAN Peter Mitchell, peter@reviewmags.com
EDITOR Caitlan Mitchell, caitlan@reviewmags.com
SENIOR DESIGNER Raymund Sarmiento, raymund@reviewmags.comå
PUBLISHER Tania Walters, tania@reviewmags.com
EDITORIAL STAFF Georgina McKimm, georgina@reviewmags.com Ed Scott, ed@reviewmags.com
GRAPHIC DESIGNER Ciaran Carroll, kez@reviewmags.com
ADVERTISING SALES Felicity-Anne Flack, felicity@reviewmags.com
ISSN No.
EDITORIAL DIRECTOR Sarah Mitchell, sarah@reviewmags.com
food& grocery COUNCIL
MANUFACTURERS BUYER’S GUIDE
The report also stated that while the country’s six core categories are honey, infant formula, innovative foods, French cheese, lobster and milk/cream, New Zealand has a number of emerging categories such as; pet food, cherries, avocado, salmon, blueberries, mixed preserved fruit, mixed chocolate, flavoured beverages and prepared chicken. IRI is reporting that the pre-
GENERAL MANAGER Kieran Mitchell, kieran@reviewmags.com
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
October 05 – 09: Anuga 2019
departments
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The Food and Grocery Council is an industry association for grocery suppliers providing members networking, events, industry information and strong advocacy.
NEW ZEALAND
August 15 – 19: Hong Kong Food Expo
02 News 12 Store of the Month 14 What's New 16 Free From Feature 30 F+B Mfg Buyers Guide
ATTENTION GROCERY SUPPLIERS
1173-3365
Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140 Parnell, Auckland Tel (09) 3040142 Fax (09) 3772794
New Zealand’s recent Country of Origin labelling bill are set to have a significant impact on the industry as is AI and robotic technology. In this introductory issue of the Food & Beverage Manufacturing Buyer’s Guide, we feature producers at the forefront of the budding industry showcasing their brand story and services.
20/06/19 2:12 PM
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 2019
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news OPENING NEW DOORS and demonstration divisions of the company. Rachael Harris, AML South Island sales manager, explained that with the growth of both the sales and merchandising team, and the rapid growth of the demonstration division it was time to shift to premises that could accommodate the South Island sales team plus a training room and equipment for the demonstration team. “The team loves the new premises, and their Principals love the fact that when they are in Christchurch, they now have their own space to work from.” Harris added that the separate Countdown focused team and the AML investment in partnering with Foodstuffs SI in their VMI programme, and the AML investment in securing key senior territory managers to drive the business in their regions has been pivotal to the company’s South Island growth. n
RACHAEL HARRIS
In a time when some businesses have chosen to close or relocate their South Island operations to Auckland, Alliance Marketing has bucked the trend and opened a new office in Christchurch to accommodate for the growth in South Island sales
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GIVING FAKE PRODUCE THE BOOT Food investigators from Italy believe that they are doing their nation a service by rigidly scanning the world market for ‘fake’ produce. If Italy had its way, there would be no generic parmesan cheese, for instance, just Parmigiano Reggiano—a region-specific cheese produced in Italy with intense governing rules and methods. Inside Europe, geographical origin is fiercely protected, and the hope is that one day this will be an international trend. However, manufacturers outside of Europe disagree, as food has evolved significantly since the
MOBILE APP
first recorded block of parmesan was created. The argument is that while you need healthy cows and competent workers to make parmesan cheese, you don’t need Italian soil. The Italians, however, believe that the defence of their produce is rooted in a mix of good taste, economics and a sense of upholding culinary commandments. The worry is that not only are they losing money to producers of ‘counterfeit’, but that international markets are becoming accustomed to fake produce, and will no longer desire the original product, or respect its authenticity. n
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news JERSEY COW MILK Lewis Road Creamery has launched a new range of milk sourced solely from Jersey cows, as it unveiled the first single-breed standard milk to go on sale in supermarkets nationwide. The range is available in Homogenised (blue top), NonHomogenised (silver top) and Light (light blue top). “The Jersey cow is rightly famous for her milk. It is richer, creamier, with higher butterfat and a more velvety texture,” said Peter Cullinane. “A single-breed milk really lets those qualities shine.” Cullinane said as a dairy producing nation; New Zealanders deserved to have access to the best possible drinking milk, free from PKE and permeate. As well as a higher
butterfat content, Jersey milk contains less water, less lactose and high levels of calcium. The range is permeate-free, PKE-
free and bottled in the brand’s awardwinning recyclable rPET bottles made from 100 percent recycled plastic. n
ENTRIES OPEN
COSTCO COMES TO NZ American bulk foods retailer Costco has announced that it plans to open a store in West Auckland, pending consents from the Auckland Council. The retailer has already secured its location in West Auckland at the Westgate shopping complex. If successful, the world’s second-
largest retailer could create 350 jobs. The store will include not only supermarket and homeware shopping services but also a petrol station, tyre centre, food court, optometrist and hearing aid service. It is estimated that the construction of the facility will cost around 90 million dollars. n
Entries have opened for this year’s Inspire+ NZ Artisan Awards. The awards search for the best artisanal producers in New Zealand. This year the awards are proudly sponsored by New World, SupermarketNews and Restaurant and Café magazines. With a prize pool valued at over $50,000 in advertising and memberships it's well worth entering this free competition. Entries close on the 20th of July with finalists announced on the 31st of August. n
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HONEYWRAP PARTNERS WITH PROJECT JONAH In honour of the upcoming Plastic Free July, Honeywrap and marine charity Project Jonah have partnered to launch a new sustainable food wrap collaboration. For the month of July, 100 percent of the profits made from the new Moana print will go to Project Jonah in support of the work they do to protect our marine life. The new Moana print was designed by Wellington Artist Cat McKay and depicts marine animals most affected by plastic. With New Zealand home to the fourth largest marine environment in
the world, it is crucial that we protect it. “Our choices directly impact the health of our oceans and the welfare of our marine mammals. We’re privileged to have such diversity of whale and dolphin species in New Zealand, and everybody has a responsibility to care for them,” said Louisa from Project Jonah. Plastic Free July is a global movement now joined by millions of people. The initiative aims to encourage people and businesses to reduce or eliminate their single-use plastic for the month of July. n
TASTE THE FUTURE
ANUGA MEAT ANUGA BREAD & BAKERY ANUGA FINE FOOD ANUGA HOT BEVERAGES ANUGA DAIRY ANUGA ORGANIC ANUGA CHILLED & FRESH FOOD ANUGA FROZEN FOOD ANUGA DRINKS ANUGA CULINARY CONCEPTS
SOUTHERN HEMISPHERE FIRST
New Zealand’s largest organic apple grower, Bostock New Zealand is taking the lead and switching to compostable PLU stickers on its apples – a Southern Hemisphere first. The PLU “price-look-up” stickers are necessary for the fruit to be easily identified by checkout staff, but they add a lot of plastic waste, with about 1 billion PLU stickers being used on New Zealand apples each year. Bostock New Zealand organic supply manager, Heidi Stiefel said the trial has so far been successful and the company will look forward to rolling out more compostable stickers next season. “We are using the compostable stickers for a European customer and on the large Braeburn apples targeted for the USA and the local New Zealand market. The sticker laminate is 100 percent industrial compostable and so is the backing the stickers come on. There are thousands of metres of backing, so it is good that it is now compostable material instead of being plastic,” said Stiefel. She added that it would be the company’s preference to not use PLU stickers, but a lot of customers and retailers require the stickers for identification, especially the US, Asian and New Zealand customers. n
HEILALA LAUNCHES RANGE WITH KICKSTARTER Globally recognised brand, Heilala Vanilla has launched a new range of six decadent flavour extracts exclusively with Kickstarter. The new additions will be available to bakers all over the world, along with a number of one-off experiences that supporters can purchase by pledging on the Kickstarter website. Among the experiences available for purchase, supporters can adopt a vanilla plant, gain a Tongan pen pal or join a four-day tour of the vanilla plant. “Kickstarter harnesses the power of community, so it felt right to launch our new products exclusively on the platform, allowing us to connect with people who believe in our mission and our work,” said Jennifer Boggiss, CEO and co-founder of Heilala Vanilla. The new flavours include a Coffee Vanilla extract, a Berry Vanilla extract, a Cocoa Vanilla extract, a Pumpkin Spice Vanilla extract, a Peppermint Vanilla extract and Oak Aged Vanilla extract. Through the Kickstarter campaign, Heilala Vanilla hope to raise $80,000 to ensure that the flavoured extracts can be produced in a large enough scale to launch. n
YOUR NEXT DATE: COLOGNE, 05.–09.10.2019 Buy admission tickets online now and save up to 43%! www.anuga.com/tickets
For further information and support with travel and accommodation planning: Robert Laing Messe Reps. & Travel 09 5219100 robert@messereps.co.nz
June 2019
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internationalaisle BATTLE IGNITES
A New York City supermarket owner has been arrested and charged with arson after allegedly setting a competitor’s store on fire. Video footage of the incident, shows Mamunar Khan, co-owner of Deshi Bazaar in Queens, pushing a cart filled with an unknown flammable material up and down the aisles of his competitor’s store, Premium
SUPERCENTRE UNVEILED Walmart Canada unveiled its new ‘urban supercentre’ format at a prototype store in Toronto. The 139,000 square foot store in the Stockyard neighbourhood combines an omnichannel shopping experience with a wide range of grocery and food
Supermarkets in Brooklyn. He then lit the material on fire, before escaping into a Mercedes SUV and driving away. Witnesses close to Mr Khan claim he frequently complained about the low prices on offer at his rival’s store. “As alleged in the indictment, Khan set fire to a supermarket while it was open for business, demonstrating a total disregard for the safety of employees, customers and the firefighters who responded to the blaze,” stated US Attorney Donoghue. “Attempting to burn down your competition is an extremely serious and violent crime, and we and our law enforcement partners will ensure that such crimes are punished.” Mr Khan left the US for Bangladesh after the incident and was arrested upon his return to the country. He faces a minimum 5-year jail sentence if convicted. n
Supermarket giant Walmart has unveiled its new delivery service, which takes online grocery shopping to the next level by delivering food straight to the customers’ fridge. Walmart InHome Delivery allows staff to access a customer’s home and stock up their fridge or pantry with their shopping, without the need for the customer to be at home. They can also specify if they would like their groceries delivered elsewhere in the home, such as the garage. Walmart InHome Delivery is a new service designed to help customers save time and offer yet another convenient choice for grocery shopping. The service does so by delivering groceries even when customers can’t be home,” said president and CEO of Walmart eCommerce U.S. in a blog post on Friday. “Customers place a grocery
shopping services, as well as providing a new ‘Fast Lane’ checkout service. Third-party retailers and restaurants are also present in the megastore, including Freshii, Naoki Sushi and a newly renovated McDonald’s, along with The Party Shop, The UPS Store and Chinese variety store retailer Miniso. “With our new urban supercentre concept, we’re continuing to position ourselves as a leader in store design and
retail innovation,” Walmart Canada President and CEO Lee Tappenden said in a statement. “We’re introducing new partners, testing new and innovative technologies, integrating e-commerce with bricks-and-mortar and updating our assortment to improve the customer shopping experience and to appeal more to young families in urban markets.” n
Please contact us on 021-116 8018 for more information, dee@plumagencies.co.nz
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order and then select InHome Delivery and a delivery day at checkout. We take it from there. Customers can then go about their days while a Walmart associate takes care of their grocery shopping for them.” The service is soon to be rolled out to more than 1 million U.S. customers in Kansas City, Missouri; Pittsburgh, Pennsylvania; and Vero Beach, Florida. n
techbytes
RASPBERRY PICKING ROBOT
FOOD TECH TRANSFORMS
Technology is playing an increasingly important role in in-store delis and bakeries, –establishments which have historically lagged behind the rest of the supermarket in terms of innovation. The human touch will not be lost though according to Mike Eardley, president and CEO of the International DairyDeli-Bakery Association, who gave his annual address at the association’s convention. “Everyone has a computer in their pocket,” said Eardley. “Click and collect was up 65 percent in the fourth
quarter compared to a year ago.” Eardley discussed innovations in robotics and automation, which could revolutionise food production and alleviate the need for humans to work repetitive, laborious jobs, freeing them up for more creative, cerebral tasks. Eardley also called attention to services such as
DecoPac’s cake.com platform, which allows customers to order custom cakes online and pick up instore. The data acquired by cake.com allows retailers to develop a relationship with their customers and provides an efficient and streamlined service more appealing to young consumers. n
SAINSBURY'S GOES CHECKOUT-FREE UK supermarket giant Sainsbury’s has launched the UK’s first checkout-free store in central London. The newly refurbished flagship store in Holborn Circus has neither cashiers nor selfcheckouts. Instead, customers scan their groceries using their smartphone as they shop and pay for their purchases via an app. Staff will still be on-hand to help customers with any questions or concerns. In order to circumvent the need for age-checks, no alcohol or tobacco products are on sale in the store. Sainsbury’s is following in the
footsteps of Amazon Go’s checkoutfree stores, the first of which opened in Seattle in 2018. “We know our customers value their time and many want to shop as quickly as possible, and technology is the key to that,” said Clodagh Moriarty, chief digital officer, Sainsbury’s. Moriarty said the company would listen closely to customer feedback before deciding whether to roll the technology out to other stores. Tesco, the Co-Op, and Waitrose all have their own custom payment apps but have not yet announced any plans for checkout-free stores. n
A new robot could help farmers pick up to 25,000 raspberries a day, according to Manufacturers Fieldwork Robotics. The robot was developed by Dr Martin Stoelen, a lecturer in robotics at Plymouth University in the UK and utilises machine learning in conjunction with cameras and sensors to detect “supermarket ripe” raspberries. The technology involved in producing the robot costs in excess of US$900,000 to develop. Currently the robot has only one arm which, once it has detected a ripe raspberry, uses grippers to pick the fruit and deposit it into a basket. The final product will have up to four such ‘arms’, each picking one raspberry every 10 seconds for up to 20 hours at a time. n
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packagingdesign INNOVATIVE DESIGN
For any new brand entering the RTD alcohol market, product innovation and desirability are tricky subjects that need to be addressed to ensure a memorable launch, gain attention from retail channels and create a ‘want’ from the consumer.
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For the team behind Luxerose, a challenger brand in this very crowded marketplace, it meant looking at the actual consumption experience from a fresh perspective before any design considerations. Onfire Design helped guide the process through the visual and tactile audits, coming to the simple premise of creating a product for the next generation of cocktail RTDs for the next generation of drinkers. This was in response to the need of satisfying a growing desire to discover new flavours, mixes and blends among the identified millennial consumer. Instead of a bottle with a single flavour, often purchased in multipacks, Luxerose needed to deliver multiple recipes to create the idea of ‘discovery’ and making the brand an ‘event’. New Zealand mixologists were commissioned to create bespoke, colourful recipes using ingredients from and inspired by New Zealand. Onfire Design proceeded the design process; tall, single serve glass vials were created which could be used to chill and consume from or dispense into a glass, a wow factor, especially in social scenarios.
These are placed in slim keepsake cases – a creation that answered the client's desire for the brand to be ‘giftable’ and also be the foundation for a scalable e-commerce platform. Once the drink was consumed, more of their favourite flavours can then be ordered through their online shopping platform (or purchased through retail) and kept in the case for the next social gathering. Luxerose is a brand that has succeeded by questioning the statusquo of the category and being brave in their beliefs in what this new brand should be – all about surprise, delight, discoverability, desirability but most of all delivering on new taste experiences for the savvy consumer. These convictions have produced strong uptake in New Zealand and Chinese retail, social media buzz, and for Auckland-based brand and packaging agency Onfire Design, a steady stream of design recognition from the design community. Most recently receiving Gold and Bronze in the Dark spirits and Limited edition categories of The Dieline Awards, Chicago – the global packaging awards. If you would like to know more about brand creation and innovation in packaging design, contact Lisa Capel at Onfire Design: Lisa@weareonfire.co.nz n
behindthebusiness SUSTAINABLE PACKAGING WORKSHOP
From business owners to packaging technologists, divisional managers and sustainability managers – everyone needs to be thinking about attending the Introduction to Sustainable Packaging Design workshop on July 17th, run by the Australian Institute of Packaging (AIP) and facilitated by industry veteran Ralph Moyle, FAIP, CPP. The workshop will be held at the Visy Materials Recovery Facility (MRF) in Auckland and kicks off with a tour of the facility, which never fails to impress. The staff are also a highlight – passionate, informative, taking delegates through the do’s and don’ts of recycling. The AIP workshops are designed so that participants actually participate.
No lecturing here – Ralph is a master at drawing out ideas, encouraging debate, working through issues which participants are encouraged to think about ahead of the course and bring along with them. There are no pre-requisites when it comes to industry knowledge; everyone gets to share in the collective experience and expertise. This year Packaging New Zealand members get an extra benefit since Ralph will be a guest speaker at the Annual General Meeting the following day. Ralph will be taking Packaging New Zealand members through an overview of the most popular AIP workshops, ensuring that members are benefiting from the latest educational resources and training courses. Packaging New Zealand partners with the AIP to deliver quality training opportunities to the packaging industry in New Zealand, including management of the annual Packaging Scholarship programme. Jointly they have established the
PROPER TASTE WITH LESS WASTE The Nelson-based company, Proper Crisps, recently launched a New Zealand first for the industry with the introduction of home-compostable chip packets. The innovation is a first not only for NZ but for the snack aisle. Head Cultivator of Proper Crisps, Duncan Kerr, said its part of the Nelson company’s journey towards zero waste. “We’ve introduced home compostable packaging for the new Proper Crisps products because we think it’s the right thing to do. We’re committed to a sustainable and delicious future, and we know Kiwis feel the same,” he said. Kerr is keen to see how Kiwis respond to the Proper Crisps home compostable packaging, as the more customers get behind the change, the more everyone can move towards long-term sustainable options. The new plant-based packaging is made right here in New Zealand from a blend of GMO-free corn
Packaging Innovation and Design Awards (PIDAs) to recognise design creativity and innovation in the Australasian packaging industry. For more information, visit www.aipack.com.au/ event-registration. n
sugars and cellulose. When composted at home, the bag breaks down into natural, non-toxic particles over six -twelve months depending on the season and composting conditions (requires heat, oxygen, light, micro-organisms and water). Proper Crisps has worked closely with New Zealand-based packaging company Convex to help bring home compostability to the snack industry. Owen Embling of Convex is the driving force behind the development of home compostable packaging in New Zealand and is thrilled to be on the journey with Proper Crisps. “I’ve been developing home compostable packaging over 20 years to help reduce the impact on the environment, and I’m thrilled to be on this journey with Proper Crisps,” Owen said. The introduction of the new packaging coincides with the release of two new flavours – Proper Crisps Organic Potatoes with Marlborough Sea Salt, and Proper Crisps Purple & Gold Potatoes with Cracked Pepper. n
STRENGTH AND DURABILITY The Tatua Co-operative Dairy Company was established in 1914. Today, more than a hundred years later, Tatua is the longest-running independent dairy company in New Zealand. The company is owned by 107 farmers - all located within 12kms of the manufacturing facilities. Tatua employs more than 370 people at its factory site and in sales offices in China, Japan and the USA. While the business has been producing its Dairy Whip range for over 40 years and its speciality creams and sauces range since the 80s, Tatua makes a point to stay ahead of both local and global trends constantly updating its lines to include new flavour variations and creations. Earlier this year, the company redesigned its packaging to
stay ahead of trends. “The new packaging has been designed with value, convenience and waste minimisation in mind. They stand up steadily on supermarket shelves and in response to customer demand, packs are also resealable – meaning more convenience and less waste,” said Susanne Rolfe, Tatua GM marketing and sales. In addition to the packaging update, Tatua also revamped its aerosol range with Dairy Whip and Chocolate Mousse both getting a makeover to fit in with the rest of the product family. An essential aspect of the packaging update was the brands focus on sustainability. “Up to 35 percent of the pouch packaging
consists of chalk, which acts as a filler to allow the lightweight packaging to comprise of less plastic while still providing strength and durability. It also means that the packs are made from a thin film, so consumers can squeeze out every last drop and fold the pack flat for minimal waste.” Tatua’s onsite product development team alongside the global sales and marketing team are continually looking at current trends and reviewing product development opportunities for the brand. “Watch this space for more product range extensions, new flavour variations and new dessert options from Tatua in the future.” For more information, please visit www.tatua.com. n June 2019
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WORKING WITH SUPPLIERS TO S URCE RESP NSIBILITY With the passing of the Modern Slavery Act in Australia late last year, Kiwi businesses are starting to turn their minds to the impacts that this new legislation will have here in New Zealand.
Kiri Hannifin
General Manager, Corporate Affairs and Sustainablitiy Countdown
The issue of modern slavery isn’t a new one, but it has largely remained out of the public spotlight. With that lack of attention has come the belief that it’s not an issue in New Zealand, leaving many businesses unprepared for the new reporting requirements they need to undertake. But that perception is
starting to change. Modern slavery affects around 40.3 million people worldwide, according to the Global Slavery Index, and includes an estimated 3,000 people in New Zealand. A number of high-profile cases in New Zealand in the last two years have seen a growing number of consumers demanding to know where the products they are buying are coming from and how the people creating those products are being treated. For retailers like us, who sell thousands of products to almost three million Kiwi customers each week, we want to be able to give them the assurance that anything they buy from us is produced by people who are getting paid and treated fairly. Our team and our suppliers are well prepared to meet the reporting
BETTER TREATMENT OF REPS AND MERCHANDISERS Katherine Rich
Chief Executive NZ Food & Grocery Council
The food and grocery sector puts a lot of emphasis on health and safety. Be it on the farm, in the factory, in the distribution centre, on the road, or in the supermarket – involving everything from farmbike safety and forklifts, to driving skills and stacking shelves – there are always processes and information being upgraded or shared.
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But some areas are more obvious than others. We can see them, and best practice can be updated and improved by a training course or even a poster or diagram on a workplace noticeboard. For the most part, it’s working, with total accidents in the grocery sector on the decline, though there’s still much to do. But what’s been concerning me of late is that which is not so immediately apparent – the mental health part of health and safety. Potential risks to mental health in the grocery sector may be less obvious than forklift accidents but can be just as debilitating, sometimes devastating. Grocery retail today is a high-tech and fast-moving environment where a lot needs to be done in a short time to make the store ready for the customers. So, the pressure is on, particularly for workers such as merchandisers and sales reps. Store culture will vary. Some are excellent, but in some, there are certainly major opportunities to stamp out poor treatment and bad behaviour directed at merchandiser and sales rep employees. I would call some of the behaviour deeply concerning. As an industry, we can do better. We must do better. Over the past ten years, I have received regular reports about the treatment directed at these staff that is OWNED
less than professional. It ranges from plain rudeness, shouting, and swearing, to shaming, bullying and harassment. Leaving reps to wait for hours on end (3.5 hours is the worst reported) is also unprofessional and disrespectfully poor time management. All this is behaviour that should not be acceptable in any modern workplace under any circumstances. It concerns me that a lot of poor treatment is directed at merchandisers, most of whom are women who get up at 2 am to work part-time on low wages for a few hours before their children wake up. When parts of the role are unattractive due to the unsociable hours, adding abuse and poor treatment only adds to the challenge of recruiting people to undertake this important role. Let me be clear: this sort of behaviour isn’t occurring in all stores. Many have a positive culture and actively work to encourage it, but one store allowing such poor treatment is too many. With increased health and safety responsibilities on suppliers and supermarket owners these days, the onus is on them to consider the mental health and wellbeing of everyone in the supermarket workplace. Mostly, suppliers deal with these issues directly, though FGC has also raised specific issues regarding individual
requirements of Australia’s new Act. We’ve had a focus on ethical sourcing for a number of years now, and this has been further galvanised by the introduction of our Responsible Sourcing Policy and Standards in July last year. The Policy outlines our commitment to upholding the human rights of our team and the workers in our upstream supply chain. The Standards are the tools we are using to embed it. Since their introduction, we’ve been working with our suppliers throughout the country to help them understand the Policy and Standards. We’re also starting to carry out baseline auditing. Some suppliers may be concerned about what happens if these audits uncover issues, but this process isn’t about taking a punitive approach. That won’t make things better. It will only end up affecting the same people we want to protect. This process is about finding out where there may be problems and working together to address them. We know that Kiwis are big believers in treating and paying people fairly for their work. Meeting the commitments, we’ve laid out in our policy are the best ways we can make sure that’s happening. All businesses, including ours, have a shared responsibility to assure Kiwi consumers that we’re all doing the right thing when it comes to the worker in our supply chain. We’re proud to be working with our suppliers to achieve that. n
store culture and behaviour when we’re made aware of them. Of course, we would rather things didn’t get to that point, and that stores did more to make sure their staff are getting the message about treating people in a more positive, courteous, and respectful way. We talk a lot about how difficult it is to get people to work at such unsociable hours, but that’s not going to improve if this is the sort of environment they’re being offered. Why would anyone want to get up at 2 am to get shouted at? I believe it’s part of FGC’s role to start talking about a better and more respectful culture because our industry is judged on how our most vulnerable and lowest paid are treated, so that’s what we’re going to do. This was a topic of conversation at our recent annual general meeting, and as a result, a more positive work environment for merchandisers is something we have chosen as one of our themes for the year. We rely on merchandisers and sales reps, and we expect them to be treated with respect and be supported when they call out inappropriate behaviour. We all have a role to play, from the store or company manager to people on the shop floor. Let’s do better for them. n
food& grocery COUNCIL NEW ZEALAND
THE ART OF GIVING THINGS UP
This month Canada announced they were heading toward a ban on single-use plastics by 2021. The list of plastic products mirrors that of proposed EU regulation, targeting single-use shopping bags, cotton buds, straws, stirrers, oxo-degradables, polystyrene, cutlery and plates. What’s next? And where?
Kelly McClean
Sustainable Packaging Project Manager, Foodstuffs NZ
Back here in New Zealand, the Ministry for the Environment has just kicked off their consumer-facing singleuse plastic bag ban awareness campaign ahead of 1 July. Kiwis are incredibly concerned about plastics entering the environment and want to know how they can make a difference. Our team recently met with Auckland Mayor Phil Goff to discuss our direction on packaging, where we shared our 10 Packaging Principles that help guide transition activities towards
MARCO CLAASEN Store Buyer, New World Victoria Park
Marco Claassen was born in South Africa and moved to New Zealand when he was ten. He joined the Orewa branch of New World while still at school and has been involved with the business in some capacity now for 13 years. A lifelong dream of owning his own business led Marco to Albany Massey University, where he completed a Bachelor of Business Studies. During his studies, he worked part-time at New World Victoria Park as a grocery assistant, then under the management of Rob McGregor.
100 percent reusable, recyclable or compostable private label and instore packaging by 2025.
Here’s a quick snapshot: • Removing and reducing unnecessary packaging – our Food in the Nude project is seeing a huge change in produce • Specifying better choices and improved design – for example, using the design stage to reduce resource use and rationalise • Designing for re-use – either at home or instore. Our BYO Container launch has been well received by customers. • Reducing plastics – by transitioning to renewable, natural fibre packaging where possible. • Prioritising easily recyclable one and two plastics – move away from problematic plastic types • Maximising recycled content – we were first to introduce 100 percent recyclable meat trays made from 50 percent RPET back in 2015 • For bioplastics, use only certified home compostable. Avoid oxodegradables and commercially compostable options. We are currently trialling home compostable produce bags with great feedback. • Avoiding hazardous materials, e.g. inks, Phthalates and Bisphenol A (BPA), elemental chlorine • Educating consumers – Support for ‘Bags not’ behaviour change campaign
Unfortunately for Marco, his graduation was slap-bang in the middle of a global recession. “A lot of people were looking for work,” said Claassen, “so I struggled to find employment in my field of expertise.” Thankfully, Marco found a guardian angel in the form of New World Victoria Park’s then-new owner Jason Witehira. Witehira saw potential in the young grocery assistant and offered him a full-time role as second in command of Inwards Goods. From there, Marco quickly progressed to Inwards Goods manager, the first of many promotions that saw him leap-frogging his way towards his current position as Store Buyer. Day-to-day, Marco enjoys a hands-on approach, “working with a team of highly motivated managers, who challenge each other to achieve excellence.” He is focussed on developing promotional packages that encourage growth for the store, as well as theme-oriented sales such as New World’s health and well-being week. In a changing market, Marco relishes the challenge of highlighting NPD launches for customers. He recently coordinated a promotional effort for Phoric natural energy drinks, as well as promoting recently launched hemp products. Marco cites Jason Witehira, who
• Sustainable suppliers – transition to reusable, recyclable and compostable packaging There’s no denying the conversation is moving quickly. It has to. Each store in the community has a role as kaitiaki, and we have the opportunity to help shape how our customer’s shop, carry, preserve and re-use. Creating space for innovation to flourish across the team and supply chain is critical to the 100 percent New Zealand owned and operated supermarket business. Foodstuffs is proud to have started the conversation with New Zealanders on single-use plastic bags through the bag vote and ‘Bags Not’ campaign and successfully phased out single-use plastic bags in 2018. We have led the phase-out of microbead products, plastic applicator tampons, and plastic stemmed cotton buds. We’re working on the reformulation of picnic ware, straws, and we’ve rolled out refilleries with Ecostore in New World Durham Street and New World Long Bay. The Foodies team is committed to leading in this field and will continue to trial new ideas and implement changes – even if that means changing our processes. The fact I can now head into my local New World, PAK’nSAVE or Four Square with my own reusable container is a testament to that. n
changed the direction of his life, as a source of continual inspiration throughout his career, “through both what he has achieved and showing me what I can achieve.” He has clearly taken Witehira’s support to heart, as Marco hopes to own a New World branch within three years and work his way up to an A-grade New World within ten years. He considers problem-solving one of his greatest strengths but notes it can become a weakness “as I enjoy fixing other people’s difficult problems.” A results-driven and goal-oriented individual, Marco admits to sometimes struggling with work-life balance. “As I am so passionate about my work, sometimes I take on too much.” Thankfully, Marco has been happily married to his wife Rebecca for five years, and she is always on hand to keep him grounded. “I rely on my wife to give me a nudge every now and then to get me balanced again.” The couple has two children – four-year-old Rachael and two-year-old Carter. When he’s not spending time with his young family at the zoo or around the park, Marco enjoys playing PlayStation games online with his brother who lives in the UK. He also loves BBQs, beaches in summer, and – on these cold winter nights – a spot of poker with friends. n June 2019
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NEW WORLD DURHAM STREET CHRISTCHURCH
CLAIRE & JUSTIN VAUDREY
Justin Vaudrey began his journey with Foodstuffs in 1989 after he accepted a part-time role with City Centre New World in Dunedin. “Over the coming years I gained experience in several positions and moved up through the business to the role of store manager,” Justin Vaudrey told Supermarket News.
“H
is wife Claire is a qualified primary school teacher, and in 2010, together with their three children, the family made the move to Westport to purchase their first New World store. “This was a fantastic experience, and we learned a lot about running a supermarket in a small isolated town. Being part of a tight-knit community was a lot of fun.” In 2014 the Vaudreys had the opportunity to join the Christchurch rebuild and purchase South City New World. Two years later, the couple learned that Foodstuffs South Island intended to build a new flagship store on the corner of Moorhouse Ave and Durham Street. “We were even more excited when we were given the green light to run the store and take our team on an amazing journey.” Over the last two and a half years, Justin and Claire Vaudrey have been working hard to create a new innovative store – something not yet seen in New Zealand. “Our Vision for the store was to create something that was ‘next level’ from the building to the fitout to the new innovations and the customer experience.” Highlights of the store include; fresh nut butter mills, an ecostore refill station, hot meals from the deli, dry aged beef, an extensive craft beer range, a pineapple machine, naked produce (Food in the Nude), an overhaul of the bulk foods area, a 65seat café, shop and go, electronic shelf labels and electronic signage. “We worked very closely with the Foodstuffs South Island category team to guarantee our relays in grocery are tuned to ensure efficiencies are gained through only touching each product once from truck to shelf,” explained Vaudrey. “Food to go has been a huge focus for us. We have assisted in the development of several initiatives such as the dinner bag, and hot food options fresh from the service deli for breakfast, lunch and tea. We have brought all of our fresh food departments together in one area to make getting all fresh ingredients quick and easy, and installed a chilled displayed unit where everything you need is in one place including the recipe.” Sustainability was another focus for the team. The New World store is the first supermarket in the country to have an ecostore refillery that gives
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consumers, who are looking to reduce the amount of waste or packaging in their lives, the option to use the same ecostore bottle over and over again for their favourite ecostore shampoo, body wash and so much more. In addition, the store also has CO2 natural refrigeration systems, an energy monitoring system (which automatically adjusts airflow, temperature and lighting) electric bike chargers and will soon have electric vehicle chargers. “We recycle all cardboard, plastic balling. We work with City Harvest to rescue all food not sold.” The layout of the store itself is another innovative move from the team at Durham street New World. The fresh food courtyard of the store was inspired by a farmer’s market, with an open and relaxed vibe. “There is a nice feeling in store, some of this is to do with design, and the flow of the store but mostly it is to do with the vibe of the people. Our teams are happy and love coming to work, and in turn, our customers have a great experience, so they are happy too.”
Vaudrey wanted to create a team of passionate workers to enhance the store even further. This was started right at the beginning of the recruitment process, as the shortlisting and interviewing stages took place. “We have invested in training for everyone from the managers down to our newest recruits, we ran sessions where we talked about our vision for the store, our expectations, and what attitudes and behaviours are required, it doesn’t stop after the training session, it’s something we are invested in every day.” This move to invest in staff has paid off as the store has proven popular with the locals in Christchurch. “The thing we are most proud of is that the customers love it as much as we do, and this is very exciting. The buzz in the store is fantastic; it genuinely is a nice place to shop,” said Vaudrey. “A huge part of that is our team. They really are working at the ‘next level’ and making us proud with their customer service. For us, the most important thing is to make a difference; we are able to do this with our teams, our customers and our community.” n
Footprint 3,600 m2
160 Carparks
Selling Area 2,840 m
19,000 SKUs
Checkouts: 6 regular
Opening Date: May 2019
OWNER/OPERATOR:
2
180 staff
15 self-checkouts
CLAIRE & JUSTIN VAUDREY
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Odour Eliminating Technology Dynamo Professional Odour Eliminating – a unique technology for deeply clean and fresh laundry. Try Dynamo Professional with Odour Eliminating Technology that provides the trusted stain removal of Dynamo with the added benefit of Odour Eliminating Technology. This powerful technology helps eliminate bad odours from deep in the fibres of your clothes and prevents new odours from sticking to fibres. Enjoy thoroughly clean and fresh laundry.
Premium Frozen Treat Tip Top and Whittaker’s have mixed things up once again to create two brand new additions to the Tip Top Whittaker’s ice cream range. The new additions include a Tip Top Butterscotch flavoured ice cream covered in Whittaker’s Creamy Milk chocolate and toffee popcorn, and a Roasted Almond ice cream made with Tip Top creamy vanilla ice cream surrounded in Whittaker’s Creamy Milk and roasted almond pieces.
Sweet & Salty The crew at Handcrafted by Loaf have come up with a match made in heaven. They’ve created the perfect combination of salty and sweet by combining caramel popcorn, salted pretzels, peanuts and honeycomb and lathering them in chocolate. The fact that they’re handcrafted from high-quality ingredients provides that homemade goodness without any of the hassle. For stockists’ enquiries contact keith@loaf.co.nz.
Plant Based Adventures Founded in New Zealand in the ’80s, Bean Supreme has spent the last 30 years at the forefront of delicious, nutritious and ohso-sustainable plant-based food adventures. New Zealanders love pies with millions sold every year, but most contain meat and palm oil, which is not so great for the planet. Bean Supreme took up the challenge of creating a vegan and palm oil free pie range that everyone would enjoy. It took two years of hard work trialing and perfecting the pastry, but they finally cracked it. Introducing their plant-based Mexican pie with veggies and black beans in a rich smokey chipotle sauce and the Laksa pie packed full of vegetables in a spiced coconut gravy. Bean Supreme celebrate real food made in a kitchen (not a lab) using ingredients you can recognise. For more information, visit www.beansupreme.com or @beansupremefood.
A Citrus Note
Real Foods Limited has a new range of organic juices. Bottled in Sicily, the realBIO 100% pure Lemon Juice uses freshly squeezed lemons and is free from water, sugar and dyes. While the realBIO 100% pure Lime Juice is pasteurised and made using the finest freshly squeezed Mexican and Brazilian Limes. Each juice is bottled in a convenient 250ml bottle and brings an exotic aroma to the table. For more information contact Real Foods at shaund@realfoods.co.nz or visit www.realfoods.co.nz.
Umami Flavour Meadow Mushrooms have an exciting new extension to their trusted range of fresh mushroom products - New Zealand-grown shiitake mushrooms. Recognised for their quality white button, Portabello and Swiss browns, Meadows have worked hard to develop a premium shiitake, which will be a welcome addition to kiwi kitchens and top restaurants alike. Shiitake have been an essential ingredient in Asian cooking for centuries, with their popularity relating to the earthy, smoky umami flavour it carries through dishes. However, shiitake are not just for Asian cuisine and can be sautéed, added to soups or pasta dishes or used to add a little ‘wow’ to kiwi favourites like pies or mushrooms on toast. No more dried chewy imported mushrooms needed; these amazing new shiitake can be found in chilled produce sections around the country from mid-June, prepacked in 100g punnets. For more information, visit www.meadowmushrooms.co.nz.
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Delicious Oat-Ola
Pure delish have recently launched a brand-new range of cereals, Oat-Ola, available in four delicious flavours, Coconut & Vanilla, Walnut & Maple, Strawberry & Cacao and Apricot & Almond. Made from organic oats, sweetened with date syrup and toasted in New Zealand cold-pressed extra virgin rapeseed oil, the new range sets a new standard for quality in the premium category. Handmade as per all pure delish products and available for consumers at a new lower price point, the company know their new oaty granola range will prove popular. Available in a new-look, modern pouch designed to stand-out from the crowd, but still easily recognisable as a quality pure delish product, the new range is currently rolling out to New World, Pak’n’Save, Fresh Choice and other leading independent grocers. Oat-Ola will be going on-shelf in selected Countdown Supermarkets in July. For more information on Oat-Ola, please contact Amanda Macdonald at pure delish, amanda@puredelish.co.nz or phone 09-574 5701.
All Natural Energy Begin With A Grin
Breakfast provider Jordans have worked their socks off to create a new kid’s cereal with no artificial flavourings, colours and preservatives. A scrumptious way to start the day, Grin-Ola is also high in fibre and contains a blend of four wholegrains complete with your choice of either chocolate or freezedried strawberries. Contact your DKSH representative for more information.
A new drink has come to the market. Phoric is an entirely natural energy drink, without artificial ingredients and refined sugar. It contains the latest discovery in natural plant goodness, Guayusa. A leaf sourced deep in the rainforests of Ecuador, Guayusa is a revered ingredient of tribal tradition. Without added sugar and brewed for a unique fresh taste, Guayusa delivers positivity, confidence and energy. Phoric also donates five cents of every bottle towards mental health Charities in New Zealand, with a goal of reaching 20 cents per unit in four years. The drink is available in three flavours; Original, Ginger & Turmeric and Elderflower & Lime.
Nuts About Snacking
Nutters has released two new flavours to satisfy cravings. Introducing the latest additions to the range – the BBQ Crew and Nut’ n’ Bean Boost. The BBQ crew contains roasted and barbecue flavoured peanuts, cashews and almonds, creating a mouth-watering combination. Nut’ n’ Bean Boost features roasted and salted cashews and peanuts as well as roasted broad beans, chickpeas, and a hint of chipotle. The new flavours will join the rest of the 150g range, which includes the popular Chocoholic Chomp flavour. For more information visit www.nutters.co.nz.
Less Waste
Proper Crisps, known for hand-cooking chips the proper way, has launched two new flavours everyone will love, in new packaging the environment will love, too. Proper Crisps Organic Potatoes with Marlborough Sea Salt is a new twist on their award-winning classic, Marlborough Sea Salt, this time featuring 100 percent New Zealand Ingredients. It’s made using naturally delicious Certified Organic Agria potatoes, High Oleic, cold pressed sunflower oil from Canterbury and Marlborough Sea Salt. The crisp connoisseurs have also cleverly combined Purple and Gold spuds, hand-cooked to perfection and seasoned generously with black, green and pink peppercorns to create Proper Crisps Purple & Gold Potatoes with Cracked Pepper. Both new, limited edition Proper Crisps are available now, in home-compostable packaging. For more information contact emma@propercrisps.co.nz or visit www.propercrisps.co.nz
Wellbeing Plus
Orchard Gold, New Zealand’s number one selling brand of frozen fruit, is launching three new products, targeting the booming smoothie and better-for-you snacking sub-categories. Orchard Gold Kiwi Mix is a 500g blend of locally grown, diced Bay of Plenty Gold Kiwifruit and Nelson Boysenberries and Blackcurrants. All are noted for their high antioxidant and vitamin levels, with NZ Blackcurrants recently being scientifically recognised as a wonder berry. Orchard Gold Kiwi Mix - think tangy, delicious and healthy. The 800g Orchard Gold Well Being+ range is an exciting innovation in the frozen fruit category - fruit blends boosted with nutritional “well being+” drops containing supplements such as turmeric, ginger, and acai. Gone is the hassle and added expense of buying many of the high-profile nutritional supplements individually. There are two Well Being+ SKUs, Super Fruit + Maqui, Chia, and Acai and Super Fruit + Turmeric and Ginger. Maqui is one of the newest hot supplements; it is a South American super berry with a deep purple colour and extremely high in antioxidants. For more information, contact maree@bizadviser.net.nz or jason@ffowcs.co.nz.
Zesty Delight After the successful launch of the premium New Zealand-made Queen Anne Chocolate Fish range, another opportunity was identified for a dark chocolate coated orange marshmallow as a favourite Kiwi flavour. This single-serve impulse item features an eye-catching ‘fishtail’ sleeve design for maximum visual impact. The Queen Anne Dark Chocolate Orange Fish is gluten-free and made using natural flavours and colours. This range extension will increase the profile of these popular consumer products and add great margin to the retailer’s impulse confectionery range at checkouts. For more information visit www.queenanne.co.nz or contact Sarah at sarah@queenanne.co.nz. June 2019
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freefrom Projected global Compound Annual Growth Rates (CAGR) of various free from markets:
GLUTEN-FREE
Projected CAGR of 9.51 percent
MEAT SUBSTITUTES
Projected CAGR of 7.7 percent
DAIRY-FREE
Projected CAGR of 16.7 percent
BIODEGRADABLE PACKAGING
Projected CAGR of 20.8 percent
SUGAR-FREE
Projected CAGR of 10.16 percent
ORGANIC
Projected CAGR of 14.8 percent
NON-GMO
Projected CAGR of 16.23 percent
EGG-FREE
Projected CAGR of 6.5 percent
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Reinventing Our Foods
Recent years have seen the free from food and beverage market grow at an astounding rate. As consumers continue to become more concerned with what they put in their bodies, this increase will only continue. A survey conducted by Nielsen revealed that consumers were going back-to-basics, opting for simple ingredients and less processed foods. This trend isn’t surprising, considering that 64 percent of global consumers say that they follow a diet that limits or prohibits the consumption of certain foods or ingredients. What started with free from food and beverage options for those affected by allergens has now trickled down the grocery aisle, to the health and beauty shelves, and most recently brought about the meat-free movement.
Fantastic Gluten Free Snacking According to Coeliac NZ, it is estimated that between 60,000-70,000 New Zealanders have coeliac disease (1 in 70), however up to 80 percent of those are unaware they have the condition*. There is also a growing number of consumers who are choosing to adopt a gluten-free lifestyle because they believe eliminating gluten from their diet is a better alternative. Regardless of whether consumers are gluten intolerant by necessity or choice, the market for gluten-free products is rapidly increasing. New Zealand consumers are snacking more than ever before and as individuals are becoming time poor, there is an increase in the demand for convenient yet nutritious meal and snack options. The IRI NZ market report, shows that New Zealand consumers consider healthier snack alternatives as a good option for keeping up their daily energy intake without the need to rely on the traditional three meals a day. This is reflected globally, as healthy snacking is recognised as maintaining energy levels and leaving you feeling more full for longer. Fantastic Snacks has long been a supplier of ricebased gluten-free snacks. Fantastic Rice Crackers and Fantastic Delites have been available in supermarkets for many years with New Zealand consumers enjoying the fantastic taste of gluten-free rice crackers and flavoured snacks. These products can be shared or just enjoyed as a tasty treat straight out of the pack. Convenient and delicious, Fantastic snacks are a perfect addition to lunchboxes, as an after school snack or for just relaxing at home. Fantastic has been a market leader in the cup noodle category for many years, and now Fantastic has launched a new gluten-free rice noodle cup to complement its current gluten-free
product portfolio. For years, those who were gluten intolerant were unable to enjoy Fantastic's noodles because the noodles were a wheat-based noodle. Now, consumers (both gluten intolerant or not) have the opportunity to snack on delicious tasting chicken or beef rice noodles. Made using a nest of rice noodles and sachets of vegetables and gluten-free seasoning, these convenient cups are the perfect gluten-free snack alternative for all consumers. New Zealand gluten-free consumers now have a complete range of Fantastic rice-made products that will offer them ongoing snacking options together with a wide range of Fantastic flavours. For more information contact Brennen De Bruin on +64 9 980 1515 or BDeBruin@sanremo.co.nz n *www.coeliac.org.nz/coeliac-disease/what-is-coeliac-disease
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freefrom
Everything Butter
Distributing Health New Zealand owned and operated Natural Things Distribution is passionate about people and organic products. Their goal is to educate and empower New Zealand consumers to lead healthier lives by making simple changes. “We connect emerging health and conscious lifestyle products with likeminded consumers,” said Lucinda Croft, digital marketing executive, Natural Things Distribution. “It’s exciting to see the growth from smaller brands as they are adopted by customers from all over the world and fill a need in the marketplace.” The company distributes an array of organic and free from products across the county. “Our Minor Figures and Rebel Kitchen graband-go chilled drinks ranges are free from dairy, refined sugar and filler ingredients making them perfect for vegans, vegetarians and the healthconscious consumer.” While working in the free from industry can have its challenges, such as gaining certifications and the cost of ingredients, ultimately the team at Natural Things believes it is all worth it. As the industry continues to grow
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Everything that is good and nothing that’s not. Fix and Fogg’s Everything Butter is a nut and seed spread packed full of nourishing hemp, chia, sesame, sunflower, flaxseeds and pumpkin seeds with peanuts and almonds. It’s crunchy, wholesome, non-GMO and free from preservatives. There’s nothing else quite like it. “We’re especially excited to be showcasing hemp seeds, which are super tasty and incredibly nutritious. Hemp seeds are one of the only complete sources of plant protein with a full spectrum of amino acids. They are rich in omega 3 6 & 9 and full of essential vitamins and minerals,” said Thom Brooks, chief operations officer. Everything Butter is also low in sugar, high in omega 3 and 6 and packed full of dietary fibre and plant protein. This healthy spread
so too will Natural Things. “There seems to be a big movement towards consumers choosing plant-based and vegan products and expecting eco-conscious packaging from brands they buy from.” Natural Things Distribution will continue to stay ahead of the trends
is super versatile and it works with either sweet or savoury foods. “We’ve been loving it on toast with sliced tomatoes and balsamic and also stirred through oats with honey and banana.” For more information contact info@fixandfogg.co.nz. n
with the release of new products for both the Minor Figures and Rebel Kitchen brands expected in the next few months – “keep your eyes peeled.” For more information visit www.naturalthingsdistribution.co.nz or phone 0800 organic. n
Tantalising Treats
Cleaning Up Snacking Clean Mixes aims to help consumers curb sugar cravings by offering clean and convenient baking solutions. The company provides an array of DIY treats from bliss ball blends to clean cake mixes. The team at Clean Mixes credits their taste and focus for setting them apart from the crowd. “We are solely focused on creating convenient, clean treat mixes and that’s what we do best. When designing our range, we modelled the flavours off classic flavour combinations, like Salted Caramel and Choc Chip to ensure a pleasurable experience when making and eating Clean Mixes,” said founder, Christine Westbury. The mixes are free from refined sugars and gluten, providing an easy
option for health-conscious consumers. While creating a great taste is a focus for the company, convincing consumers of this has proven to be a challenge. “Exceptional taste and texture are incredibly important to Clean Mixes. Just because our products are healthier and free from doesn’t mean they have to taste like cardboard,” added Westbury. “We pride ourselves on our products tasting sinful but being good for you, too.” The company recently launched its new Superfood Beauty Blend Hemp Protein Bliss Ball Mix and plans on continuing to deliver more convenient mixes in the future. For more information contact Christine at hello@cleanmixes.co. n
Little Bird Organics has been operating since 2009 before the organic, plant-based and wholefood trends had caught on. The company has chosen to focus on taste instead of just creating products to target a specific market. “We aren’t just trying to develop a product that meets the requirements for new diets, like keto, paleo or vegan. But instead choose to focus on taste and quality, ensuring that every product we put out there isn’t just organic and plant-based, but tastes delicious and is made using only real wholefood ingredients too,” explained Megan May, founder of Little Bird Organics. “I believe
that’s what sets us apart from others.” Little Bird Organics products are plant-based and organic as well as being free from gluten, dairy and refined cane sugar. “We only use real whole food ingredients and make everything by hand from scratch. No artificial sweeteners, additives or preservatives, just real food.” Keep an eye out in the near future as Little Bird Organics plans to release some exciting new products, including a snack range due to launch next month. For more information contact their sales rep Carli Eger at carli@littlebirdorganics.co.nz. n
IN FROZEN VEGETARIAN + 16.3% GROWTH VS YA $ SALES*
MADE FROM MYCOPROTEIN NOT SOY GOOD SOURCE OF PROTEIN EXCELLENT SOURCE OF FIBRE
CONTACT YOUR DKSH NEW ZEALAND LIMITED REPRESENTATIVE FOR MORE INFORMATION. * TKA AZTEC SCANNED DATA TO 21/04/2019
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freefrom Premium Pasta
Responding to consumer trends is vital to stay ahead – pasta provides the perfect vehicle to do so. Trends in food come and go, but there’s no denying that consumers are increasingly invested in the ingredients in the food they are eating, and how this impacts their health and wellbeing. Globally, there’s been a shift towards plant-based foods, with 41 percent of consumers actively trying to eat more vegetables. The rise of veganism for health or ethical reasons looks set to continue rising. This brings opportunities to San Remo in the pasta space. Pasta is easy to make, affordable, versatile and easily combined with vegetables in everyday meals. The stats speak for themselves in
terms of the popularity of pasta. eight in ten New Zealand households eat pasta at least once a month, with half of these consuming it weekly*. We know why, it can be a ‘go-to’ dish created with some spare cupboard ingredients after a long day at work, or something more special that takes time and careful curation. The average New Zealander buys the equivalent of two 500g packs of pasta a month*, which means that there is still room to grow pasta consumption. To do so, it’s essential to remain innovative and respond to changing consumer preferences. That’s why San Remo have launched their Pulse Pasta range. Entirely glutenfree, higher in protein and fiber**, the ingredients are plant-based, using chickpeas, peas, borlotti beans and lentils and available in shapes including penne, spaghetti and spirals. This range offers a ‘better for you’ option to pasta lovers, who want to feel good about eating that extra pasta meal a week. Pulse Pasta has shown to be massively popular in Australia. In fact it was voted ‘Product of the Year’ in the pasta and rice category by consumers for 2019. It is the likes of Pulse Pasta, Brown Rice and other Specialty pasta products that
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pure delish have been handmaking premium products in New Zealand for over 20 years. Their delicious range of cereals, snack bars, biscuit/bites and slabs are available throughout New Zealand in the main supermarket chains and leading independent food stores. While much of the range is free from gluten, dairy and egg, they also have products to suit those wanting vegan, grain-free and low carb/low sugar. pure delish promote these things as benefits of their products not their main selling points. “All our products, first and foremost, must be of the best quality and have an amazing taste” said Amanda Macdonald, marketing manager at pure delish. “We don’t sacrifice either of these things to tick an ‘allergenfree or healthier choice’ box”. pure delish’s customer base is diverse because of this, with most of their customers buying their products simply because they taste great and are made from quality ingredients with no added nasties. When developing new products, pure delish don’t reconfigure current are driving the category growth in other markets. For more information contact Brennen De Bruin on +64 9 980 1515 or BDeBruin@sanremo.co.nz n
products, they always try to create something totally new and different. This has resulted in their range being innovative and technical to manufacture, meaning it is difficult for competitors to duplicate. Additionally, over the years pure delish have developed a robust Allergen Management Programme which is regularly independently audited to ensure high standards are being maintained. “No new ingredients are introduced to our production facility without a full risk assessment being completed by our management and food safety team,” added Amanda. With global consumer trends for more premium foods with added health and allergy-free benefits, pure delish has been well positioned to tap into this growing market. However, the company does not rely solely on trends and fads, they also believe innovation, challenging established categories and evolving current offerings to ensure they offer customers what they want is key to success. For more information contact amanda@puredelish.co.nz. n
*Source: IRI Shopper Pulse Survey: Dry Pasta New Zealand 2019 **Compared to San Remo regular pasta
: info@gnsimportsltd.co.nz : www.gnsimportsltd.co.nz : +64 021635414/036690421
• Meat- free Products • Created as simple & natural as possible. • Free from genetically modified ingredients & trans fats.
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freefrom Vegetarian Growth
Quorn maintains its position as market leader within the frozen vegetarian segment, sitting at 29.5 percent dollar sales (TKA market share MAT to 21/04/2019) and growing at 16.3 percent. Frozen vegetarian as a segment is exploding in supermarkets with many new entrants and strong overall growth. Consumers are seeing the benefits of meat reduction in their diets, and this trend is set to continue with consumers being increasingly aware of both the health and environmental benefits of meat reduction. Creating a destination in stores for this segment is key, with this being a top 10 walk out category in the market – if consumers cannot find what they are looking for or a reasonable range. Quorn offers a unique point of difference within the frozen vegetarian category as the only brand made from
Delicious Without Doubt
mycoprotein. Mycoprotein is high in protein, a good source of fibre and is not soy based, making it a great alternative for consumers wanting to either reduce their meat intake, or for vegetarians looking for a good protein source. Quorn has recently freshened up it’s in-freezer presence with bright, vibrant orange packaging to draw the consumer eye in store and reflect the boldness of the brand. Driving innovation and keeping the brand top of mind with consumers, the new Quorn range of Ready to Heat and Eat Frozen Meals launched in March 2019. With great flavours and popular consumer offerings of Lasagne, Cottage Pie and Tikka Masala these are sure to be a success in store. With further exciting NPD planned for 2019, Quorn will continue to drive the frozen vegetarian segment as the market leader and innovator. For more information contact your local DKSH representative. n
Since 2016 the UK has seen a dramatic increase in the number of vegan consumers – a growth of 548 percent. Creative Nature not only caters to this growing market but also caters for the top 14 most common allergens. The entire range is also vegan certified with plans for the company to continue to expand in this segment – “We will continue to expand our range and increase our vegan offering as it is clear that this market is growing exponentially,” said Karen Taylor, general manager, GNS Imports
Ltd. “The new strapline ‘Delicious without Doubt’ expresses that the bars are not only free from the top 14 allergens but are tasty too. They have won multiple Great Taste Awards, proving that the products are full of flavour as well as free from all of the allergens.” The award-winning range includes a variety of snack and protein bars as well as baking mixes. For more information contact Karen Taylor at operations@ gnsimportsltd.co.nz n
Meat-Free Movement
Enliven your senses with the ultimate chocolate luxury, Excellence. With this range you will discover the expertise and craftsmanship of our Lindt Master Chocolatiers in blending the most aromatic cocoa beans with the finest ingredients to create a rich and refined chocolate of intense flavour and elegant texture.
EXCELLENCE 95% COCOA: This luxuriously intense dark chocolate is rich and profound on the palate with a distinct depth of cocoa flavour. To fully appreciate this masterpiece, we recommend you break off a piece and allow it to slowly melt on your palate, to release a decadent and stunning flavour bouquet.
DKSHNew NewZealand Zealand Limited Limited DKSH 279 Road,Longburn, Milson, Palmerston 4470 97Railway Walkers Road, Palmerston North North 4477 Private Bag 11077, Palmerston North4442 4442 Private Bag 11047, Palmerston North Phone +64 6 356 5323, Fax +64 6 356 4726 Phone +64 6 356 5323, Fax +64 6 356 4726 customerservice.nz@dksh.com, www.dksh.co.nz www.dksh.co.nz
Market Expansion Services by www.dksh.com
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Kiwi appetites for plant-based diets are growing. Vegetarianism has increased 27 percent since 2011 in New Zealand, with one in ten Kiwis now claiming to be vegetarian or mostly meat-free. The Linda McCartney range of meals are not only meat-free but free from genetically modified ingredients and trans-fats. The range is also free from dairy, making them vegan-friendly. The company has been a member of the RSPO since 2011 and only uses palm oil that supports certified plantations. “LMC is committed to making high-quality dishes that are suitable for any occasion and that are convenient for everyone. The range includes lots of classic, hearty dishes. LMC makes each of these
with a selection of specifically chosen ingredients,” said Karen Taylor, general manager, GNS Imports. The mostly vegan-friendly range includes: Sausage Rolls, Mushroom & Spinach Burgers, Vegemince, Red Onion & Rosemary Sausages, and Country Pies. “We clearly label our vegan products with “100 percent vegan”, and all our vegetarian products are Vegetarian Society approved.” Even with increased competition, sales of Linda McCartney are continuously growing because their unique range never compromises on taste or quality. For more information contact Karen Taylor at operations@gnsimportsltd. co.nz n
Dr Feelgood’s mission statement is: “Feelgood isn’t just a name it should be the outcome of everything that we do”. It is this mission statement that informs the work and attitude that the team at Dr Feelgood carry. “We believe that everyone we come in contact with from courier drivers to staff, suppliers to customers, retailers to the planet should walk away from any dealings with Dr Feelgood feeling good, and that at the end of the day is our brand’s promise,” said Craig “Jacks” Jackson from Dr Feelgood. The company manufactures a range of popsicles that are big on flavour but free from gluten, nuts, refined sugars, preservatives, colouring, egg and soy. The ice blocks are also wrapped in a sustainably sourced, locally manufactured, recyclable and compostable packaging. Jacks believes the free from industry is only set to grow as consumers continue to become more interested in what they’re eating and demand more transparency. “Consumers are educated and are starting to demand honesty and transparency from producers and manufacturers. Demand will swing the market to free from. It’s that simple. This modern world is giving the power to the consumer, and it’s a power they are starting to wield,” commented Jacks. “More and more categories are embracing the free from philosophy. I
Dr Kevin Glucina MATAKANA SUPERFOODS
Sticking With Rice
think in the future; more categories and large international brands will follow suit and push into the free from space.” The team at Dr Feelgood plans to expand its free from reach into other flavours and categories. The company has plans to launch a tub line in the near future as well as reveal some new flavours this coming summer. “In the long term, we are looking at other products outside the freezer that will sit under the Dr Feelgood Better for you Better for the Planet umbrella and philosophy.” For sales enquiries contact Murray Lithgow at murray@drfeelgood.co.nz or phone 021 535 279, or for general enquiries contact Craig “Jacks” Jackson at jacks@drfeelgood.co.nz or phone 021 727 460. n
Before he was ten years old, Dr Kevin Glucina was driving a tractor or running a forklift helping out at his family’s vineyard and orchard in Oratia, Auckland. “That type of education makes you resilient,” he told Supermarket News, “which we could probably do with a little more of these days.” After graduating, he spent 20 years working in the natural health industry in Brisbane, during which time he and a friend took a trip to the Wudang Mountains in central China. “I had my eyes opened to the concept of superfoods, goji berries, reishi mushrooms, eating according to the season and environment that you find yourself in.”
The overall snack foods category is currently worth approximately $312 million with and growing at 6.7 percent vs. YA. By Nature Food Co has met this demand by introducing a “better for you" snack into the segment – Brown Rice Sticks. Available in three flavours – Honey Soy, Grilled BBQ and Sweet Chilli – the range is gluten-free, made with 55 percent whole grains and cooked in Hi-Oleic sunflower oil. The 3.5 health
Ten years ago, Dr Glucina founded Matakana Superfoods, amongst the very first companies globally to recognise and promote the potential benefit of super-nutrient wholefoods, integrating them into everyday products for health-conscious families. Matakana Superfoods were first to market in New Zealand with many now-ubiquitous superfoods, including chia seeds, goji berries, coconut sugar, and maqui berries. As pioneers in the industry, the business forged early ties with indigenous tribes in the Andes and along the Amazon basin, as much of their produce was wild harvested. These links have been maintained over the decade since the company’s founding, with Peruvian tribes still supplying cacao products from criollo cacao groves near Machu Picchu. “It’s a much higher-grade cacao than the industrialised varieties which have been developed elsewhere around the world,” said Dr Glucina. Matakana Superfoods source most of their ingredients for their Supershake and Acai bowl from another cooperative in Peru, fostering a “sustainable and socially responsible relationship.” By working with and supporting locals, Matakana Superfoods has helped grow their income, encouraging them to preserve and protect their forest from clearing. “The cooperatives that we deal with
star rated snack has no artificial colours or flavours, is non-GMO, has no MSG and is packaged in convenient ultra-attractive re-sealable packs. Brown rice provides natural wholeness which is considered a superfood and worldwide brown rice is a natural stable, healthy eating option that gives customers a tasty “no nasties” option. For more information contact your DKSH NZ Ltd representative. n
train the native farmers and also run excellent ISO/GMP facilities – a huge change from when we first started importing ten years ago.” This year, the company transitioned to a new 2000m² warehouse and office complex in Matakana, launching their first sub-brand Love Organics in the process. The sub-brand produces hemp and ancient grain-based cereals, snacks, powders, and flours, using organic hemp imported from Canada. So far it has been well-received, with all nine of its products lining shelves at PAK‘nSAVE, as well as a smaller, core range on offer at New World. But, Dr Glucina believes that there is room for improvement. “Most certified-organic hemp coming into New Zealand this year is coming from China. We don’t believe that a heavily industrialised country like China would be easily able to produce the quality organic products that most New Zealand consumers would expect.” Instead, Dr Glucina believes that more should be done to encourage and develop organic produce that is New Zealand-grown. “New Zealand is one of the easiest places on planet Earth to grow organic food, but production is very small at the moment.” 40 years into an organic lifestyle, he recently celebrated his 60th birthday, and shows no signs of slowing down. “Turning 60 is a great time to do some reflecting, and a little extra surfing.” n June 2019
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roundtable What are the challenges of producing a successful free from product ?
Alice Shopland Angel Food
Jamie Peters Earthwise Group Ltd
Paul Stokes Grin Natural
Shane Young essano
Sandra Gosling COYO
We’re currently focusing on dairy-free cheese alternatives. The main challenges are recreating the texture and flavour of dairy products without any dairy, keeping the ingredients list as clean as possible without sacrificing the authentic texture and flavour we’re aiming for, while still satisfying as many different dietary requirements as possible. It’s a rapidly evolving market, and consumers are very discerning – there is no time for complacency.
Wellness is an underlying trend across multiple categories now, with consumers looking for more free from and natural based products. However, they are only willing to pay a small premium to mainstream products, so the affordability of free from products is key. Creating natural yet effective products that do what they say they do, without the use of harsh chemicals or nasties can be a challenge. Plantbased ingredients are often less accessible and more expensive versus mainstream ingredients, for example. Earthwise household cleaning products are also certified by Environmental Choice, an independent accreditation, which adds additional requirements to use renewable, biodegradable surfactants, fragrances and other ingredients free from environmentally harmful residues. It’s about delivering a product that meets these criteria, without costing the earth.
The first challenge is to define what natural means. It’s a rather unfounded subject— there isn’t that much research or regulation around it. We need a lot more evidence-based research in this area to give it weight. This will, of course, happen as natural products become more mainstream. The next challenge for those producing free from or natural products is creating formulas that are just as effective as their synthetic counterparts. In fact, one of the first questions consumers usually ask when it comes to natural products is “does it work?”At Grin, we have completed independent studies and tested our formulas to ensure they are effective. For a natural product to carry any weight, this is required. Taste is another challenge. Consumers have become so used to synthetic/ artificial flavours that transitioning to something more natural can take time.
Our challenge is to produce incredible results, without relying on harmful chemicals, while sticking to our strict natural promise, which is one of the strongest in the world. We ensure all products meet the strict Eco-Cert natural standards. Also, our experienced on-site chemists keep us up to date with ever-changing trends and technological developments, and we always rely on the power of plant-based ingredients. Another challenge is our communication; in a world of ever-growing greenwashing, how do we communicate that essano is a genuine natural option? We strongly believe honesty is the best policy and put the percent of ingredients derived from natural ingredients on every single one of essano’s products. We believe it is our responsibility to carefully consider the packaging we use too; we’ve proudly signed the New Zealand Plastic Packaging Declaration.
The main challenge here is overcoming the perception that the experience will somehow be inferior to that delivered by the original product. This is where it is important for the consumer to understand the reason and the benefit of the free from product and have a positive taste and texture experience from the start. Dairyfree, for example, provides options for consumers with intolerances or dietary preferences to partake and is considered by many to be better for the planet. Our coconut milk-based yoghurts have been developed to delight on taste and texture while delivering a high level of beneficial probiotics so that consumers don’t feel this is a yoghurt free from. The cost of free from products can also be higher than the conventional product so the benefits must be well understood and valued by the consumer.
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equipmentfeature ARTEZEN SYNCRO BUN DIVIDER ROUNDER
Italian manufactured and distributed by Moffat, the fully automatic bun divider rounder, Syncro, is an efficient roll plant equipped with a gentle dividing system and double rounding device. Ideal for any size buns or rolls, the Artezen Syncro can easily produce more than 3,000 buns an hour. The unique two-row system offers a larger weight range without the need to change drums or stamps. An optional integrated, compact long moulder provides the flexibility to produce a true range of buns, rolls, hotdogs and baps, while using
minimal floor space. And, it’s easy and quick to change between products thanks to stored recipes – up to 50 recipes/programs can be easily stored. Solid construction and wellconsidered components guarantee maximum reliability. Maintenance and cleaning is simple and fast with all stainless steel doors and panels opening so every part is accessible. Artezen Syncro Automatic Bun Divider Rounder – flexible, accurate and reliable. Call Moffat for more information on 0800 MOFFAT (663328). n
CASHINFINITY GLORY’S CI-100 BACK OFFICE CASH RECYCLER Glory’s CI-100 retail cash management solution automates virtually every part of the instore cash management process. By automating routine cash management tasks, retailers can reduce labour costs and, in many cases, repurpose labour to value generating activities. Automated processing of cash accelerates start and end of day processes as well as shift changes allowing all staff more time to focus on their core roles. The Cashinfinity range reduces cash office labour costs, reduces CIT (cash in transport) costs, reduces idle cash from within the cash supply chain, eliminates discrepancies, tracks shrinkage by the operator and offers comprehensive financial reporting. In addition, the machines also offer increased security
and comprehensive cash float management for medium to high volume cash handling sites. A wellestablished proven performer in New Zealand grocery retailers, the Cashinfinity can be integrated with ERP and Accounting Solutions. Glory CI-100 can also be partnered with Glory front of house cash recyclers to provide a completely closed cash loop. To learn more about the Cashinfinity range, connect with Glory NZ on 0800 172 342, at sales@nz.glory-global.com or visit www.glory-global.com n
Providing product handling and display solutions to NZ industry for 20+ years www.nzretailequipment.co.nz Ph: (09) 262 3044
June 2019
I 25
Take The Crown Lift Truck
DEMO CHALLENGE
BONUS (EX LEASE)
PTH
Test drive a Crown forklift today. Purchase new or rent any late model Crown forklift following the demo and we’ll give you a FREE ex-lease PTH hand pallet truck. See what customers are saying at crown.com. Find out why they believe Crown MHE solutions are New Zealand’s best, delivering application versatility, superior productivity, reliable performance and the lowest business operating cost.
EXPERIENCE THE CROWN DIFFERENCE. DEMO A CROWN TODAY! Call 0800 802 002 or email
contact.newzealand@crown.com to take advantage of this offer. crown.com *Terms and conditions apply: To qualify, contact Crown to schedule a site-inspection and forklift demonstration. To claim a FREE ex-lease PTH hand pallet truck, purchase new or rent any late model Crown forklift. A minimum 36-month rental contract is required. Limit one claim per customer. Forklift RRP applies to the package for bonus offer eligibility. Valid until 31st March 2020 or till stocks last. supermarketnews.co.nz 100% OWNED
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who’swho
The FMCG industry is an ever-evolving juggernaut comprised of equipment manufacturers and food and beverage producers who are always racing to stay ahead of the curve. SupermarketNews magazine spoke to some industry leaders about how they came to be part of the industry and what keeps them here.
KIERAN WHITE Kieran White is the Managing Director of Crown Equipment Ltd. Crown has been bringing innovation to the New Zealand material handling industry for nearly 40 years. The company has 14 branches located across the North and South islands, over 250 local staff, over 130 mobile field service technicians and the largest material handling fleet available to support your short- or long-term requirements. Crown
DEAN BUTCHERS Dean Butchers, Glory’s New Zealand country head and sales director, is an experienced business manager with a depth of commercial knowledge across a wide range of businesses and a strong customer focus. Glory New Zealand is a pioneer in introducing Cash Recycling solutions to the country’s retail market with over 25 years of
Equipment’s customer-centric philosophy is shaping the way the company develops its products as well as how it interacts with its current and prospective customers. Crown built its reputation through great customer service and its increased focus on its customer-centric culture is what the company’s management believe will allow it to be seen as number-one. “At Crown, we don’t take any form of interaction with customers for granted,” White said. “Working with Crown is a collaboration
providing fast, reliable and accurate products. Retailers around the world trust Glory solutions and their expertise to transform cash processes across their stores – reducing shrinkage, improving staff productivity, and a greater focus on the customer experience Glory provided cash technology solutions for the entire retail cash chain: at the point of sale, the cash office, across the store, and to the bank. Cash does more when its moving,
MICHELLE GUILLEMOT
which, to us, begins as soon as we answer an enquiry. We know that customers are expecting and demanding more. We’ve got the technology, infrastructure, products and experience to deliver this, as well as the passion and drive to serve customers better than the rest.” For more information contact phone 0800 802 002 contact.newzealand@crown.com or visit crown.com.
not sitting idle in tills and safes. Like a lean supply chain, Glory technology optimises your retail cash chain, from payment to productivity. Your cash is secure and available where it’s needed, your staff are free to focus on your customers. For more information contact 0800 172 342 or email Dean.Butchers@nz.glory-global.com.
Burns & Ferrall, which she has held for on and a half years. She credits the company’s professionalism, industry knowledge and ability to grow as the reason she has now been with the company for over seven years. “I love to promote the world’s leading brands and customer interaction across all levels from small corner cafes to the largest stadiums.”
Michelle Guillemot grew up in the Hawke’s Bay where she developed a passion for deep sea fishing, something taught to her by her Dad at a young age. “The thrill of catching a big fish until your arms are shaking is an epic feeling,” said Guillemot. After school, she embarked on her supermarket career in the service deli department at New World. Guillemot has since had a number of different roles; as a rest home caregiver, a
rest home kitchen manager, a New World deli manager, and as a deli advisor at the Foodstuffs support office. Guillemot then applied for a chef/sales role with Burns and Ferrall “I remember when my old boss Dave gave my verbal reference, he said to my potential new employer, “you better watch your shoes, Michelle will want to fill them.” Guillemot now holds the position of national brand manager for RATIONAL at
TROY MARSHALL
was based on hours which at that time was 10,000 hours. We had to attend Christchurch polytechnic once a year for one week which involved tests and exams, practical and theory,” said Marshall. These days you will find him working for Burns & Ferrall as their national bakery manager, a role which he has held for over six years. Marshall names having the ability to fulfil both orders for small-
and large-scale businesses, including supermarket fitouts and some of the largest bakeries who focus of export, as some of his major milestones while working at Burns & Ferrall.
Hebrides is currently working at FED, overseeing the day to day operations for New Zealand. A major milestone for Hebrides first six months at FED has been the implementation of changes to the business that help serve their clients better. “It is all about our clients, and as the feedback continues to get better from them, I am impressed by the tireless work that our entire team is putting into the
business.” Her love of food and dining out is what initially attracted Hebrides to the hospitality industry. “To be part of this from an equipment point of view and helping client’s day to day to help their business run smoothly gets me out of bed with pep every morning.”
Troy Marshall grew up with his three sisters and parents in Kimbolton, Manawatu before making the move to Palmerston North for school. At the age of 15, Marshall chose to leave High School to pursue other interests and found himself undergoing an apprenticeship of Bread, Cake and Pastry. “In those days it
RAINIE HEBRIDES Rainie Hebrides was born in Taiwan, but also lived in both China and Japan as a child. “In my mid-teens, I moved to Auckland to study at high school, immersing myself into the Kiwi way of life,” said Hebrides. She later graduated AUT with a Business degree and started her first business.
For more information, contact, Michelle Guillemot at Michelle.Guillemot@burnsferrall.co.nz.
For more information, contact Troy Marshall at troy.marshall@burnsferrall.co.nz.
For more information contact 09 415 6470. June 2019
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guestcontributor BUSINESS WELLBEING WITHOUT THE BIG BUDGETS improve your business culture and the overall wellbeing of your people.
Craig Hudson
Managing Director, Xero New Zealand and Pacific Islands
FOSTER BELONGINGNESS
The conversation around mental health and wellbeing has become a nationwide topic of discussion - and there appears to be an increased willingness to be vulnerable in the workplace. Brene Brown describes vulnerability as being the “core, the heart, the centre of meaningful human experiences”, so it’s about time that the era of ‘hardening up’ in the workplace and leaving your ‘baggage’ at the door is coming to an end. Many companies are now investing in programmes targeted at employee wellbeing, recognising that happy people help drive a business to success. These programmes certainly have their place but investing big money into one-anddone speakers and wellbeing days is not essential to create valuable change in the wellbeing of your people - great news for our SMEs across Aotearoa and the Pacific. Here are some low cost, high impact changes that can make a meaningful difference when it comes to helping
Belonging is a human emotional need and helping your people feel like they belong to something bigger is the perfect place to start supporting employee wellbeing. Connecting with others and feeling like you belong in turn enhances positive emotions and performance at work. Be creative about the ways you can encourage colleagues to get to know each other. Ensure you are providing opportunities that include all your staff - not just the regular Friday night drinks crew. Get to know your people - really know them. Learn who they are as a whole person - including who they are away from the office. Create an open, transparent workplace where people can talk about their problems and feel comfortable to call their colleagues ‘friends’. The better we know each other, the more likely we are to notice when something has changed, allowing us to offer support and help direct them towards helpful resources. This nurtures a collective responsibility for ourselves and each other. Never underestimate the power of culture, remember culture eats strategy for breakfast. If you create a space where people feel valued, they will do valuable work.
ENCOURAGE SELF-CARE Some days you just feel mentally exhausted, and that’s perfectly fine. It’s okay for you and your employees to feel that way. In many situations, you only
have to be at your best when your best is needed. Don’t expect your staff to be perfect. Think of mental health in the same way as physical health. If someone came into work with their arm in a sling, accommodations would be made for them. By the same token, employees need to know there will be no judgment or repercussions if they voice issues with their mental health. If your business model allows, consider the flexibility of letting people work from home occasionally. Assess your meeting culture, set meetings at times that suit your people, and use technology to allow people to dial in. Technology means we aren’t tethered to our desks anymore, and sometimes that little bit of freedom means people can take care of other things in their life that are also important to them. Recognise also, that even when flexible working is offered, there is often a fear around how commitment may be perceived - so model it from the top. The more we talk about and accommodate self-care, the more we allow there to be greater openness and transparency about it. Ultimately, you want to create an environment where if people are struggling, they know they can be open about getting the help they need.
HIGHLIGHT RESOURCES There’s no shortage of online resources that employers (and employees) can draw on to create a workplace that promotes physical, mental and emotional wellbeing. Be the employer who not only
encourages people to seek such knowledge but also helps them find it and use it when they need it. In particular, the Mental Health Foundation has brochures, posters and other assets that promote the importance of maintaining good mental health in the office, highlighting the behaviour and practices that helping wellbeing flourish. Lifeline is a 24/7 helpline for people needing immediate support. Ensure your employees know they can reach out to Lifeline – even when they’re on the job – by calling 0800 543 354 or texting ‘help’ to 4357. The Xero Assistance Programme (XAP) is another initiative currently in pilot and designed to provide Kiwi SMEs with support. Through Xero’s global provider, Benestar, those in the pilot programme have access to face-toface, phone and online counselling.
MONITOR PROGRESS Finally, it’s important to have an understanding of the pulse of your business so that you can track how your people and any new initiatives are going. This needs to be done on a regular basis too. Doing a yearly staff survey isn’t enough to really get a gauge of culture and true belonging. Instead, consider a simple way to poll your team every three months with the same questions - it doesn’t need to be many, just five or so on a scale of one to ten will show you trends over time. Ultimately, it’s not important where you are today; it’s important that you see positive change over time. There are hundreds of ways to build a happier, healthier workplace. Making a conscious decision to implement such changes, however small, is the first step to achieving that goal. You may just make yourself a better leader - and person - too. n
2019
CELEBRATING THE VERY BEST IN THE NEW ZEALAND F&B INDUSTRY
It’s that time of year again as we start the search for the best artisanal producers in New Zealand. We believe that artisanal products are a methodology and not a size of business, so if you are a large or small manufacturer, produce your product in a small kitchen or a large industrial unit, its time to look at entering the inspire+ new zealand artisan awards
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SIAL 2019wrap up
亚洲最大型的食品创新展—— 第20届中国SIAL完满结束。 Asia’s largest food innovation exhibition, SIAL China, successfully concluded its 20th edition in May. Situated at the Shanghai New International Expo Centre (SNIEC), the 2019 show surpassed the 2018 event by size, visitors and exhibitors. The Opening Ceremony hosted ministers, ambassadors, consuls, trade officers, and a variety of honoured guests from Azerbaijan, Belarus, Brazil, Colombia, Czech, Denmark, EU delegation, Finland, France, Greece, Indonesia, Ireland, Japan, Malaysia, the Netherlands, Peru, Russia, Sri Lanka, Sweden, and Thailand.
The exhibition was spread across 17 halls where visitors, exhibitors and media could explore the four dedicated zones; Meat, Wine, Dairy, and Beverage. The event also showcased seven professional events highlighting talent, innovation, and trends. The next edition of SIAL China will be 13-15 May 2020 celebrating SIAL China’s 20th
SIAL INNOVATION
Ten innovative products were hand selected from a pool of 184. These ten were chosen for developments that are important to the Asian and Chinese food industry, but also bring pleasure to the consumer through quality ingredients and design. Finalist products included; vegetable and meat broths in compostable pods for NESPRESSO machines, fish skin snacks salted with egg yolk, a milk mineral light drink, a vegan plant drink, a plant protein vegan burger, a natural spread made from nuts, honey and milk, and organic vegetable pasta.
anniversary. “We have received very positive feedback from both exhibitors and visitors on the expanded dedicated zones, professional events and scale of SIAL China 2019,” said Jim Liu,
CEO of SIAL China. “Expanding the exhibition 23 percent to 199,500 square meters allowed SIAL China to accommodate more exhibitors, which in term attracted more professional visitors than ever before.”
thenumbers
• SIAL China was spread across 199,500sqm at the Shanghai New International Expo Centre. Real Porridge, a product of South Korea, won Bronze for their fourpiece range of porridge vegetable drinks for on-the-go that can replace a meal. Taking home Silver, Soligrano from Poland created the Vege Spelt Burger which boasted a vegan burger made from cereals and vegetables, and its sophisticated packaging. China’s Gemice Sea Salt Avocado ice cream won Gold for their indulgent and healthy product.
• There was a 26 percent increase in exhibitors, totally 4,300 from over 70 regions and countries. • 117,595 buyers visited SIAL China’s 17 halls. • 56 percent of exhibitors were from countries and regions outside of mainland China. • SIAL China has been the gateway to Asia’s food and beverage market for almost 20 years. June 2019
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MANUFACTURERS MANUFACTURING BUYER’S GUIDE
With over nine billion humans expected to be living on the planet by 2050, the demand for food and beverage is only set to grow. New Zealand’s food and beverage market contributes billions of dollars to the economy every year. A 2018 report from the New Zealand Food and Beverage Innovation project revealed that the industry accounts for roughly 43 percent of the country’s goods and services exports. The report also stated that while the country’s six core categories are honey, infant formula, innovative foods, French cheese, lobster and milk/cream, New Zealand has a number of emerging categories such as; pet food, cherries, avocado, salmon, blueberries, mixed preserved fruit, mixed chocolate, flavoured beverages and prepared chicken. IRI is reporting that the pre-
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packaged grocery market is delivering an increased dollars growth of 3.1 percent annually and a unit’s growth of 2.7 percent. Technological progression has transformed the manufacturing landscape in recent years. Consumers are demanding more transparency when it comes to the manufacturing of products. Blockchain technology and IRI Market Edge Grocery, New Zealand, Data to MAT 02/06/19
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New Zealand’s recent Country of Origin labelling bill are set to have a significant impact on the industry as is AI and robotic technology. In this introductory issue of the Food and Beverage Manufacturing Buyer’s Manufacturers Buyer’s Guide, Guide, we we feature featureproducers producersat at the forefront of the budding industry showcasing their brand story and services.
ALLIED PINNACLE Allied Pinnacle are a world-class fully integrated mixing and bakery business. Australasia’s largest end-to-end bakeryingredient supplier, and producer of flour, premixes and prepared bakery products. The business has provided over 25 years of continuous supply for all of its major customers, including major industrial bakers and independent bakeries. The company’s sites have operated for over 100 years, employing around 1400 people across its vast network of manufacturing sites and has distribution centres in every capital city in Australia. When it comes to flour, Allied Pinnacle have state-of-the-art production protection systems that sieves and sterilises the flour to ensure the best quality. Currently they also have a comprehensive range of sweet mixes, pre-mixes, bread improvers and dough conditioners, wet and dry ingredients which helps save on preparation time and labour costs. They also boast a highly qualified team of food technologists, bakers and pastry chefs ready to help you improve recipes and processes. The business is now owned by Nisshin Seifun
Group. Nisshin Seifun was founded in 1900, a Japanese company with expertise in flour milling, noodle manufacturing and a range of ready to eat products. Nisshin’s track record of continually
investing in driving innovation perfectly matches Allied Pinnacle’s strategy of delivering our unique technologies and products to markets around the world.
Contact 09 262 2744, nz.enquiries@alliedpinnacle.com or visit www.alliedpinnacle.com
WICHY COCONUT Premium quality products from the ‘Pearl of the Indian Ocean’, for all your Coconut needs Exporting to more than 15 countries including the UK and the US, Wichy is a family owned business with over 35 years’ experience in crop management, processing and manufacturing quality coconut products. Sri Lanka, a tropical island with unique soil and climate conditions, is home to our plantations and is the perfect location for agriculture of our superior produce. A wide range of fair trade, 100 percent certified organic and non-organic coconut kernel based products are available in foodservice and industrial formats, including Coconut Milk, Coconut Water, Creamed Coconut, Desiccated Coconut, Coconut
Oil, Coconut Syrup, Coconut Flour as well as other native products, such as Ceylon cinnamon powder, chips and oleoresins, Jackfruit, Pineapple and many more. We pride ourselves on a trusted reputation for quality, innovation and industrial excellence. Our products are certified by international bodies such as BCR, ISO, GMP, HACCP, KOSHER and HALAL. Our partner, BPNZ Foods, is a New Zealand owned and operated agency bringing Wichy range for all Kiwis to enjoy. Please call us to discuss how we can help with your product needs.
For more information, call 021608680 or email sales@bpnzfoods.co.nz
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BARKER’S PROFESSIONAL The quality of food ingredients is key when it comes to manufacturing. Barker Fruit Processors manufacture food ingredients for delicious collaborations. Barker’s Professional are the experts at helping you achieve flavour combinations that inspire and excite and are perfect for manufacturers looking for that special ingredient. Our range of New Zealand-made syrups, sauces, fruit fillings and toppings are all available
in bulk and to suit your requirements. Many flavours are vegan friendly suiting flexible, values-based eating. For Barker’s Professional, innovation plays a major role, for this reason we are committed to the development of our knowledge base and our capability for product and process development which will also benefit your business. n
For more information www.barkersprofessional.nz 0800 227 537 ext 818
CONFOIL BAKERY PRODUCTS
Confoil offers an extensive range of products to the baking industry including parchment muffin wraps, decorative paper baking moulds, vegetable parchment flan trays and baking paper. Our muffin wraps are perfect for promoting your muffins and cakes. The stock lines include both plain and printed varieties in white or brown and seasonal prints are also available. These muffin wraps can be customised with your logo and corporate colours, but minimum quantities do apply. The exquisite Italian-made Novacart decorated paper-baking moulds can be used in either the microwave or oven and they hold their shape during the cooking process. The perforated bases eliminate excess moisture allowing you to bake and serve in the mould. New to the range is the vegetable parchment flan trays, their rolled edges make them suitable for production lines and ideal for use with metal detection devices. These trays are great for your sweet or savoury products and as you bake in the tray you don’t have to clean tins and pans. Locally manufactured to accredited standards, with all relevant food packaging certifications you can be safe in the knowledge that the packaging is clean and hygienic.
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DIRECTUS INTERNATIONAL At Directus we have an expert, global knowledge when it comes to the food and beverage industry, and over 40 years of experience backing us. With offices around the Asia-Pacific Rim in Hong Kong, the USA, Australia and New Zealand, we supply ingredients and finished products to numerous great companies around the world. We also have the ability to provide process and pack technologies, along with product innovation and development. Here are some of the key areas we operate in: Food Ingredients This includes supplying fruit and vegetable juice concentrates, natural colours / flavours, fruit extracts, purees, NFC, pastes, frozen and canned products – as well as other ingredients – to a variety of leading food and beverage companies in the Asia-Pacific Rim. If you have a new product you’re looking to launch, talk to us – we may be able to supply you with the best quality ingredients to help you achieve your goal.
Machinery We are representatives for the latest advanced machinery for processing and packing, freezing and drying, foreign matter detection, beverage lines and filling, wastewater recovery systems, and centrifuges for solid removals. Market Knowledge & Innovation
For more information contact Olly Munro on olly@directus.co.nz or 021 611 656
With our global network of offices, suppliers and contacts, we have the ability to provide our customers with timely market information helping you keep that competitive edge. Paired with contract management, inventory services and logistics, there are many ways we can be of service. n
Finished Products We also create a selection of finished, branded products that are supplied directly to the food service and supermarket trade, such as natural fruit snacks, rice crackers and much, much more. We trade in bulk and bottled wine, too.
EASI RECYCLING Depending on the type of products made, the manufacturing industry can generate a wide range of waste, including plastic packaging, cardboard, food, metals and specialist waste, which makes it important to have an effective waste management solution in place. A cheap waste bag is often the most expensive in financial costs and is harmful for the environment. Longopac will save up to 70% in plastic and save you money. Longopac is a continuous waste bagging system purposefully designed for business. Every bag is 100% full, 3 times stronger, 50% lighter than a traditional waste bag, available in 3 sizes and 6 colours to maximise recycling. Here are a few ways Longopac will enhance the way your company manages waste: Efficient New bag always in place – saves time Minimises plastic bag waste – 100% full every time Hygienic Any spillage pulls through to the next bag - no contact with the waste Environmentally Friendly 70% less Plastic 3 layered plastic – 3 times stronger and half the thickness of a traditional waste bag 6 different colours enabling easy segregation of waste at source Reduce waste disposal Continuous compressible bag- reduce waste volumes by upto 50% Less volume results in less bag usage
100% full Every Longopac bag is 100% full- the cost is 0.01 cents per litre waste On average Longopac uses 70% less plastic that a traditional waste bag Easy Bag change The Longopac bag changes in 30 seconds in 4 easy steps Cost Effective Less bag usage results in reduced costs in the long run
To learn more about how Easi Recycling can help with the correct handling of your manufacturing waste, speak to one of our friendly consultants by calling our team on 0800 342 3177 or email us at info@easirecycling.co.nz or visit www.easirecycling.co.nz
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FUNCTIONAL WHOLE FOODS NZ ORGANIC SEEDS, SEED OILS AND MILLED FLOUR OR FIBRES Our current portfolio includes Flaxseed Oil, Golden Flax fibre/flour, Brown Flax fibre/flour, Chia oil & fibre/flour, Pumpkin Oil & fibre/flour, Hemp oil and products (Hemp flour, protein and hearts). Manufactured with honest intent and commitment to producing quality products, without compromise to deliver superior taste and with the same immaculate health properties the seed started out with. Our organic products are independently certified by AsureQuality to international standards and are produced in accordance with environmentally sustainable practices. Our procurement protocol requires all ingredients to be sourced within New Zealand where possible from reputable and approved suppliers. On any imported ingredients, organic equivalency is guaranteed, and the country of origin will be provided. In line with the current thought that you are what you eat, Functional Whole Foods NZ Ltd has introduced their gourmet range of products offering a source of nutrition and nourishment for bulk purchase; bringing Chia, Pumpkin, hemp into the portfolio as well as our existing flaxseed products. n
Contact information service@fwf.co.nz 03 693 9845
GS HALL
ADVANCED FLAVOUR SOLUTIONS GS Hall & Company supply a range of herbs, spices, seasonings, dehydrated vegetables, flavours, colours and functional ingredients. We provide flavour solutions with a focus on natural, clean label and allergen-free products for food manufacturers. On site applications, technical and manufacturing facilities enable us to work closely with customers to develop and deliver unique products to meet their specific criteria. Short lead times and low MOQs ensure our products, services and capabilities are accessible to all in the industry.
Advanced flavour solutions are developed in partnership with Synergy FlavoursÂŽ allowing customers access to global insights and expertise to assist in the improvement of their products. n
For more information please contact Paul Cheater at paul.cheater@gshall.co.nz or 09 270 0725 or visit www.gshall.co.nz
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KIWI SAFFRON Saffron is the world’s most seductive spice, from the mountains of Kashmir to the mountains of Fiordland. Steve and Jo Daley of Kiwi Saffron grow this exotic plant commercially in the far south. Connoisseurs of saffron are always surprised to find that it is grown in New Zealand. Kiwi Saffron is of world-class quality due to high UV light levels and stringent processing procedures. Early April mornings bring floods of purple crocus across the Kiwi Saffron fields. Each flower is carefully handpicked, and the saffron stigmas are removed and processed on the same day to ensure freshness and vitality. Production to packaging all takes place on-site. Fields are tended mostly by hand with lots of hard work – the reward being the esteem in which Kiwi Saffron is held by renowned chefs, health practitioners and international customers. Delicious in summer paella, risotto, creamy seafood sauces or even saffron gin. Gluten-free and vegan friendly. Kiwi Saffron is available in 0.1g, 0.5g, 1g, 2g and 5g packs, either threads or ground. n
For more information email info@kiwisaffron.com or call 027 856 2867
LOSCAM LIMITED To meet the growing need for Loscam’s superior equipment pooling and management services, Loscam entered New Zealand in 2011, the first new market for Loscam since the pallet business was acquired by Hong Kong-based China Merchants Group in July 2010.
For any hire equipment inquiries, please contact Shaun Sievwright on +64 21 346 081 or at shaun.sievwright@loscam.com
Loscam now operates from 15 depots across New Zealand, offering a truly national platform for the country’s grocery, consumer and produce sectors. Loscam developed the new “AdvaNZ” pallet specifically for the New Zealand market. The true four-way-entry pallet has been designed to reduce the risks of pallets tilting and enables Loscam customers to safely load vehicles using the 1m face, providing improvements in truck utilisation of up to 20 percent. The IBC I6 is new to the New Zealand market and has been a welcome addition with its ability to hold a true 1000L and being 15 percent lighter than other units in the market. Our expansion into the Fresh Produce industry has continued our growth and has provided the market with a more stable and ergonomic produce crate, enhancing workplace safety. n
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MATAKANA SUPERFOODS Matakana SuperFoods was founded in 2009 by Dr Kevin Glucina and has become a world leader in superfood nutrition. After many years in the health industry as well as personally following an additive-free, chemical-free and wholefood-focussed life, Dr Glucina began the company with the aim of bringing foods with special nutritional qualities from around the world to New Zealand. “As well as offering people the choice to include a wide range of superfoods in their daily diet, we’re seeking to achieve our mission by providing highquality, healthy alternatives to everyday food staples,” said Dr Glucina. “Our mission is to improve the habits and health profile of every New Zealander.” Ease of use is key to the Matakana SuperFoods’ philosophy. That’s evident in their product range, with a number of certified organic and highly nutritious smoothie bases, freeze-dried fruit and vegetable powders (particularly handy for baking and cooking), sugar and soy alternatives. In February this year, Matakana SuperFoods released a range of certified organic hemp food products including; flour, protein powder, hulled seeds, a chocolate bar and chocolate drink. They’ve also developed a healthy hemp breakfast line under a new brand called Love Organics. Dr Glucina said that the legalisation of hemp as a food product is long overdue and is looking forward to bringing this incredibly nutritious, plant-based
food source to everyday kiwis. “Hemp seed is such a wonderful superfood as it has an ideal ratio of omega 3 and 6 fatty acids along with being one of the only plants sources that provides all the essential amino acids”
For enquiries please contact Lisa Patterson on 09 422 9618 or email sales@matakanasuperfoods.com
Matakana SuperFoods manufactures and supplies a range of health food products (~80 skus) to retailers as well as bulk, single ingredients to the food services and food and drink manufacturing industries. n
Effective packaging design sells product
If you want to make more sales, contact Ryan and the team on 09 418 1854 ryan@marxdesign.co.nz www.marxdesign.co.nz
branding & packaging
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MILLIGANS FOOD GROUP LTD Located in the small South Island town of Oamaru, Milligans Food Group Ltd has been committed to providing high quality food products since 1896. Milligans has a range of products which are sold to manufacturers and distributors across New Zealand. Eclipse Cheese features a variety of hard cheeses, ideal for caterers, bakeries and manufactures. The range includes budget Caterers/Bakery Blends through to more flavoursome Tasty Cheddar. If stretch is desired, then the Eclipse Mozzarella or Pizza Cheese might be what you need. How would you like your Parmesan? Shredded, Shaved, Grated? Fresh or Dry Powdered, the Eclipse range has it all. In 2018 Milligans introduced the Eclipse Natural Cheese Slices, these are great for burgers and other applications. They come in Tasty, Edam, Colby, Swiss and Gouda. If you need powdered product for blending or on-selling, then Eclipse Dairy Products is for you. Instant or Standard Whole Milk Powder, Skim Milk Powder, Whey Protein Concentrates and Isolates, Milk Protein Concentrates and Isolates, Casein’s and Caseinates are all part of the range. As well as Ghee/AMF and Butter. The Granny Faye’s brand is a more traditional brand with a range of unique Sauces, Batter Mix and Pancake Mix. Milligans don’t just limit themselves to the range mentioned, so if there is product you desire that you think they may be able to source, blend or manufacture, don’t hesitate to get in touch. n
For more information please call 03 434 1113 or send an email to kelvin@milligans.co.nz
PURE BOTTLING BRC CERTIFIED Pure Bottling started in 2015 and is a privately owned contract manufacturer. It has quickly become the production partner of choice for many of New Zealand’s leading brands. The company now has three production lines in operation across glass and PET, allowing its capabilities to stretch across soft drinks, juice, kombucha, alcohol, liqueur and more. These capabilities ensure that Pure Bottling is a flexible
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and efficient co-packaging partner. Pure Bottling thrives on working with its customers to create new products and formats which delight beverage consumers. An experienced Senior Leadership team that spans across Production, Quality, Logistics, Commercial and Innovation ensures that each product is given the upmost attention and is handled with care. Growth comes about from our customers selling more beverages and we understand the importance that we play in this journey. We are very proud of the clean green NZ image and sustainability is at the forefront of everything we do – working with customers to add value right across the supply chain. Expansion and increasing our capabilities are a key part of our growth plans to ensure that we remain a world class production partner. n
For more information please contect Andrew Friedlieb on 021 970 610, email andrew@purebottling.co.nz or visit www.purebottling.co.nz
REGAL PACKAGING LTD DATE CODE PRINTERS An evolution in thermal non-porous inkjet printing – Regal Packaging Ltd offers advanced polymer thermal ink technology.
Proudly NZ-owned and operated since 1997, Regal supply the most economic, maintenance free, THERMAL INKJET coding printers and cartridges on the market. Unlike competitor thermal non-porous inks, our inks are unique as they contain polymer resins – this means they are hard to rub and scratch off plastic, glass and most metals. New inks include visible and invisible edible inks for direct fruit application, and invisible for anticounterfeit applications. n
For more information please contact Barney Reid at barney@rpltd.co.nz or 021 677 577 or visit www.regalpackaging.co.nz
SEALED AIR FOOD CARE Sealed Air helps businesses succeed in a world of unprecedented resource challenges. We are a knowledge-based company, delivering outcomes that create outstanding value for our customers. At Sealed Air, we partner with our customers to solve their most pressing resource challenges by delivering new solutions derived from our unmatched industry knowledge and expertise. These solutions create a more efficient, secure and less wasteful global food supply chain and enhance commerce through fulfillment and packaging solutions to protect the worldwide movement of goods. n
Trevor Ingham T: 64 27 440 9101 E: trevor.ingham@sealedair.com W: www.sealedair.com
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SURESTYLE Our mission at Surestyle is to create fixtures and interior spaces that enhances brand presentation, which effectively drives sales and improves the overall customer experience. Established 30 years ago as a family business, the Surestyle team now has over 50 years combined experience in retail fittings , fixtures and displays for interior spaces. We understand the unique needs of interior spaces and demand for maximising the sales potential of any retail space. With this in mind, we have developed our range of retail fixtures and fittings to answer the needs of the industry. We stock over
2,000 display products which includes Signage, Ticketing, SlatPanel, Gridmesh, Showcases, Display Tables, Packaging, Shopping Baskets and retail essentials. In fact it has been a process of continual development over the company's 30 year history.
For more information email sales@surestyle.co.nz or call 0800 474 358 In recent years Surestyle has aligned with global display companies to ensure New Zealand stores have access to world class displays. Visit our showroom in Auckland to discuss your retail requirements. n
WALNUTS NEW ZEALAND Think a walnut is a walnut? Think again. When it comes to nuts, freshness is everything. Once cracked the clock is ticking on flavour, texture and nutritional value. Imported walnuts are cracked many months before they get to New Zealand, meaning that they are well past their prime by the time you use them. Walnuts New Zealand’s walnuts are grown right here in New Zealand, and cracked to order, meaning you get the freshest walnuts around. You can taste the difference – crisp, sweet and flavoursome. Simply delicious and so versatile. Walnuts New Zealand is a co-operative of around 50 passionate growers based in Canterbury, nurturing their orchards over decades and sharing expertise to bring customers the highest quality, freshest walnuts. The orchards limit spray usage, and all nuts are tested to be free of any spray residues. Plus, the trees are great for the environment – they live for hundreds of years absorbing carbon and releasing oxygen every day. As the “king of nuts”, walnuts are renowned for their high omega-3 healthy oils, as well as protein, fibre and minerals. The New Zealand Heart Foundation recommends that everyone eat 30g of nuts every day. Like most foods, freshness is key to optimal nutrition. Walnuts New Zealand supplies whole walnuts, halves, pieces, meal, oil and dukkha in pack sizes to suit every customer. Choosing Walnuts New Zealand means you’re opting for delicious, superior quality walnuts, reducing food miles and being part
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of New Zealand’s local food story. Walnuts New Zealand – closer, fresher, tastier. Call today on 03 3478103 or email orders@crackernut.co.nz for the range list. n
WALNUTS NZ
For more information please contact orders@crackernut.co.nz or call 03 3478 103
rocery Saturday 14 September 2019 New Zealand Room SKYCITY Auckland Convention Centre 6.30pm till 1am
If you’d like to know more or book a table please contact camilla@s2n.co.nz OUR TRUST SPONSORS