SupermarketNews Magazine | June 2023

editor’s note

Are Your Customers Getting the VIP Experience?

The grocery industry is a fast-paced and ever-evolving business where savvy retailers constantly look for innovative ways to enhance their operations and provide better customer experiences. And let's face it, embracing cuttingedge technologies is crucial to achieving these goals. While manufacturers have quickly jumped on the tech bandwagon, retailers have been playing catch-up.

How can technology help personalise customer interactions? With the right tools and data analytics, retailers can gain valuable insights into customer preferences, tailoring their offerings and providing a more personalised shopping experience. It's all about making each customer feel like a VIP.

Personalised recommendations through AI algorithms can analyse customer purchasing behaviour, preferences, and demographics to provide personalised product recommendations. This can be done through mobile apps, websites, or digital signage in the store, improving customer satisfaction and driving sales.

There are also customer service chatbots. These AIpowered chatbots can handle customer inquiries, provide product information, and assist with common issues. Natural Language Processing (NLP) algorithms enable chatbots

ATTENTION GROCERY SUPPLIERS

The Food and Grocery Council is an industry association for grocery suppliers providing members networking, events, industry information and strong advocacy. Contact us for information on the benefits of membership: raewyn.bleakley@fgc.org.nz

• Networking • Industry Updates

• Conference and Events

• Education and Training

• Advocacy and Law Reform

to accurately understand and respond to customer queries, improving response times and customer satisfaction.

It's important to note that while AI can bring numerous benefits, successful implementation requires careful planning, data quality, and ongoing monitoring to ensure optimal performance and alignment with the retailer's business goals.

By embracing these technological advancements, retailers can streamline their day-to-day operations, boost efficiency, and create a shopping experience that's both convenient and tailored to each customer's needs. It's no longer a choice but a necessity to stay current with these technological advancements. After all, in this

fast-paced world, those who fail to adapt will be left behind. So, buckle up and get ready for a tech-driven retail revolution. The future is here, and it's time to embrace it.

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 a conference that covers industry issues and is addressed by international speakers. The organisation monitors product quality, sets standards for the industry and runs national competitions and awards.

PUBLISHER Tania Walters

GENERAL MANAGER Kieran Mitchell

EDITORIAL DIRECTOR Sarah Mitchell

EDITOR Caitlan Mitchell

Caitlan Mitchell | Editor

CONTENT MANAGERS/ SALES Felicity-Anne Flack, Caroline Boe, Bailey Nickel

EDITORIAL ASSOCIATE Annabel Maasdam, Sam Francks

SENIOR DESIGNER Raymund Sarmiento

THE SMART CHOICE IN HEALTHCARE

With cold winter weather settling in, David Acott, sales and marketing manager at Multichem New Zealand Ltd, said the Ethics range continued

to support New Zealanders Winter needs from cold and flu relief, sore throats, chest congestion, blocked nose, headaches, and fever.

“With easy-to-swallow tablets and capsules in our adult’s range, soothing honey and lemon medicated throat lozenges including new Valuepack 32’s, saline nasal spray and a soothing and vaporising chest rub to help you breathe easier for that good night’s rest. Ethics products have New Zealanders covered this Winter,” said Acott.

Acott continued that consumers should look out for the promotional winter combo packs for even better value, including a digital thermometer combo pack to keep that temperature in check.

“Winter nasties can also bring you pain, so Ethics also supports your pain management needs to relieve headaches and fever.”

Ethics has a range of ibuprofen in tablet or liquid capsules and paracetamol tablets in both round-shaped and easier-toswallow capsule-shaped tablets to get fast relief when people need it most.

Now, Ethics has its new Paracetamol & Ibuprofen 20’s combined in one caplet for double-action pain relief.

“Trust Ethics this Winter with a wide range to choose from and value for money, they are perfect to drive sales this Winter Season and all year round.”

Individuals can contact their local Storelink Territory Manager or Multichem on 09 488 0330 for more information. n

IGNITE YOUR BRAND

DRIVING GENDER EQUITY IN HORTICULTURE

Women's vital role in New Zealand's $6 billion horticulture sector has significantly boosted as United Fresh gears up to lead the industry collective, Women in Horticulture (WiH).

United Fresh New Zealand Incorporated is New Zealand's only pan-produce industry organisation with

PLANT-BASED BRAND LAUNCHES CROWDFUNDING RAISE

Angel Food, a New Zealand plantbased food brand, has announced its latest crowdfunding raise, which will launch on PledgeMe on the 19th of June.

Angel Food is looking to raise a minimum of $200,000

(for a share of 4.17 percent of the company) with a maximum raise of $500,000 (for a share of 9.8 percent). The minimum investment is $331.00 (for ten shares at $33.10 per share).

Read more here

a vision to help support a sustainable fresh fruit and vegetable industry in New Zealand.

Paula Dudley, General Manager of United Fresh and Chair of WiH, said the initiative is critical in supporting gender equity.

Read more here

RETURNING TO PREPANDEMIC SPENDING

According to Kantar, consumer spending for the out-of-home (OOH) snacks and beverages market has reached pre-pandemic levels globally. In the first quarter of 2023, spending in the OOH snacks and beverage category had a year-on-year growth of 11 percent, equalling a total spend of 16.4 billion, compared to the 14.4 billion from the first quarter of 2020. This follows a robust consecutive growth for the category over eight

WINNER OF THE AHUWHENUA YOUNG MĀORI GROWER AWARD

On Friday night, Grace Rehu, a Leading Hand at T&G Global in Hawke’s Bay, won the 2023 Ahuwhenua Young Māori Grower Award at the prestigious Awards.

The Ahuwhenua Young Māori Farmer and Grower Award, established in 2012, recognises and celebrates Māori excellence in Aotearoa, New

Zealand’s agricultural sectors. Each year it alternates between dairy, sheep and beef, and horticulture. In 2023 it was for Māori horticultural growers.

Rehu was selected as a finalist in February, competing against two other strong wāhine through several field days and events.

Read more here

quarts following the summer of 2021, with the only signs of slowing appearing in 2022 due to inflationary pressure on consumer budgets, which has since rebounded.

While inflation has continued, it has not deterred this category's growth. Inhome purchasing increased by 10 percent year-on-year in 2023's first quarter, with take-home purchases bearing the brunt of the cost-of-living crisis.

Read more here

HAWKE’S BAY YOUNG VITICULTURIST 2023 CROWNED

Nick Putt from Craggy Range wins Hawke’s Bay Young Viticulturist of the Year 2023. The competition took place in the beautiful winter sunshine at Paritua Estate in Hastings on Thursday, 15th June.

AVOCADO LOVERS CAN REJOICE

After severe weather and a challenging gap between seasons, Foodstuffs, the 100 percent locally owned and operated co-operatives behind PAK’nSAVE, New World and Four Square stores, are happy to report that their supermarkets will soon be packed with affordable, delicious avocados.

Foodstuffs North Island’s Merchandise Manager of Produce, Brigit Corson, said seeing the return of such a well-loved toast topper for Kiwis was great. Read more here

Eight contestants rotated around various viticultural questions and challenges, including pruning, irrigation, trellising, nutrition and an interview. Read more here

NEW GLOBAL APPLE VARIETY LAUNCHED

T&G Global has launched Joli, a new global premium apple variety, which joins the company’s established portfolio of Envy and JAZZ apple brands. Joli, which global consumers will be able to enjoy from 2028 onwards, is the result of over ten years of innovation. Developed in Aotearoa, New Zealand, Joli is a productive, large, fullflavoured bright red juicy apple that appeals to both consumers and growers, with trees producing high-yielding, high-colour fruit.

Read more here

WHEN THE PRESSURE’S ON, ADD VALUE

The pressure of the cost of living crisis and faltering economy brings on significant revenue, margins and investment budgets, often with predictable results, explained the business director of Brother Design, Jenny McMillan.

McMillan continued that the problem with being predictable was that it does nothing to differentiate a business's offering and get

consumers to buy more for more money. The only way for that is to stand out and give a sense of added value to what products businesses are selling.

New product development and technical innovation can yield strong results, but the sums involved can be substantial. And usually, it involves further investment in telling the added-value story. There are different ways to do both, but it comes with different price tags.

One of the most cost-effective ways of standing out and delivering perceived added value is through excellent packaging design. A prime example is the work Brother Design recently completed for Delmaine. High quality and authentic, nothing changed in terms of product. But when the redesigned range hit supermarket shelves, the improvement in sales was dramatic and immediate.

The ROI was off the charts. And this was for a brand that was already doing very well. McMillan added that while today's pressurised business environment could seem complicated to do anything other than hunker down, cut back and prepare for the worst, a cost-effective way to break the negative cycle and steal a march on the competition was to add value by design.

For more information call Jenny McMillan of Brother Design on 021 193 214. n

“LB700DD” FOLDABLE BIN

Strength and Functionality

Specs: 1200 x 1000 x 800mm | Capacity: 710 Litres

Loading: 700kg Dynamic, 2500kg Static | Tare Weight: 44kg Food grade plastic throughout

• Cost Effectiveness: Collapsed when not in use, reducing storage and transportation space requirements.

• Forklift Friendly: Mirrored New Zealand true 4 – way pallet footprint for simple, safe and superior stacking.

• Priceless convenience: Drop gates dramatically enhance ease of access and efficiency in stock control.

• Premium protection: Comprehensively protected in the hottest and coldest days.

• Core flexibility: Ultimate in durability, flexibility and adaptability, ensuring ideal suitability across all categories.

Contact us at Loscam (New Zealand) Limited. Email Customer Service: CS.NZ@loscam.com or call Direct Line 0800 567 226

www.loscam.com

THE COMPETITIVE EDGE OF TECHNOLOGY

The FMCG industry is utilising innovation within the technology sector to its advantage to improve the automation of production processes, enhance customer service experience with personalised marketing campaigns, and improve the safety and security of business, its customers and employees

As technology innovation grows, so does businesses need to embrace the development of new equipment and technologies designed to support business growth, consumer experience, and uptake of what FMCG retailers offer. With new technology and equipment simplifying manual labour such as cleaning, baking or cooking, there is great potential for cost savings, and innovations within the sector are ongoing.

Retailers utilising data analytics to create personalised marketing campaigns and better understand consumer needs is

another significant growth potential area. The growth of eCommerce has meant that consumers have an array of options. Reaching a market value of 3.18 billion USD in 2022, with an expected CAGR (compound annual growth rate) of 12.5 percent over the next decade, eCommerce is an area of particular growth potential and importance. Paying attention to what consumers are interested in and creating specific marketing campaigns catered to these interests across multiple mediums will be necessary for businesses to maintain a competitive edge.

However, this growth in eCommerce and digitalisation has also propelled innovation within the financial technology sector, as the need for simplified and affordable retailer and consumer experiences when purchasing and conducting business through eCommerce platforms has become increasingly important.

Innovation in equipment has also led to the innovation of security solutions. With the recent data reflecting an increase in retail crime, retailers offering commercial security solutions has become an urgent matter of importance. This has propelled the need for preventative security solutions, such as bollards, barriers, security gates, bars, and extra locks. n

THE TOP PICK FOR INDEPENDENT SUPERMARKETS GLOBALLY

In the competitive world of Combi ovens, it's crucial to understand that not all brands offer the same value. Differentiating between various Combi oven manufacturers and what they bring to the table can be challenging. However, Unox prides itself on assisting businesses in making informed decisions.

Unox products can feel confident that the teams using the oven know how to care for and maintain it properly. The Unox-trained chef will continue to provide support throughout the lifespan of the oven, offering a valuable resource for any future inquiries or assistance.

Unox is proud to be the world's fastestgrowing oven company and invites businesses to experience its market-leading ovens firsthand.

If businesses are considering a new oven soon, Unox is committed to demonstrating why its ovens stand out.

Unox can bring its oven to businesses for a personalised cooking experience, showcasing its superior capacity and how each oven is a remarkable return on investment, with the longest commercial warranty available, while showcasing the training support Unox provides.

The dedicated team at Unox is ready to support businesses by offering a free site inspection or providing advice on its models and the significant points of difference it offers. Ensuring that businesses receive the best value, unparalleled support, and a remarkable 60 percent increase in capacity every time customers turn on their ovens.

Unox has been supplying thousands of Combi ovens annually to supermarkets and convenience stores worldwide, and their preference is for the BAKERTOP MIND. Maps PLUS combi oven series is evident. Customers have chosen Unox for various reasons, including for the BAKERTOP MIND.Maps PLUS series boasts a 60 percent greater capacity per cook, allowing it to serve the needs of supermarkets and accommodate more food items than ovens using standard 1/1 GN trays.

The Unox BAKERTOP MIND.Maps PLUS series can cook up to 40 size 13 chickens, compared to a standard combi oven which can only manage up to 25.

Secondly, the series has the longest Combi oven warranty, with Unox offering up to four years on parts and two years on labour per the terms and conditions. Furthermore, Unox’s ovens have built-in Wi-Fi and data-driven cooking capabilities, allowing for convenient connectivity and enhanced cooking control.

Each oven is pre-loaded with supermarket cooking programs, and each oven features an automatic self-cleaning system that eliminates the need for tablets or manual cleaning, saving time and effort.

Unox offers free on-site training. Once a qualified Unox technician installs the oven, a fully trained chef from Unox will visit the store, regardless of location, to provide on-site training. This ensures that buyers of

Not all oven manufacturers are the same, and with Unox, customers can be confident that they are making the best choice for their supermarket's success.

Contact Unox to find out how they can assist your supermarket business today.

Robin Massey: + 64 (0)273 400 404 robin@unox.co.nz

Sam Brotherston: + 64 (0)273 400 404 sb@unox.co.nz

MAXIMISING PRODUCT APPEAL AND VARIABLE LABELLING

The DIGI RGW5600II Banding Machine is setting a new standard in food presentation around the globe. It delivers a highly visual, secure packaging option that meets New Zealand’s growing food labelling regulations.

With a sleek, flexible, graphic banding label, the product is showcased for maximum impact and consumer appeal while offering many label real estate for branding, product information and promotional detail.

Powered by a DIGI 5600II console, the operation couldn’t be more straightforward.

Individuals simply call up the relevant product, position the pack in the tunnel, and the RGW Banding Machine automatically prints a customised label, wraps and tightly seals around the pack in one quick automated step.

DIGI’s firm yet flexible banding tape has been developed for high seal strength, exceptional puncture, and impact resistance

to deter deliberate tampering and reduce the risk of packs opening unexpectedly. Compared to manually applied tape, packs are processed in a fraction of the time with a more secure seal.

Essential features include its single banding label accommodates detailed advertising messages or multiple lines of product information, including use by, packed on, storage instructions, ingredients, weight and price.

Products can be programmed to comply with New Zealand food labelling regulations, including Country of Origin, Nutritional Information Panels, and Plain English Allergen Labelling.

Each banding label is heat sealed ensuring the product is securely packaged without labour-intensive manual taping. Consumers have a clear view of the product for instant appeal that entices purchase.

It has transparent or opaque banding labels with an up-market appearance that gives the product a premium look, and the banding label is available in a choice of colours.

The built-in POP label applicator also enables the application of additional labels as part of the banding process. The new compact footprint is trade approved scale model available.

Wedderburn’s DIGI RWG5600II transformed packing efficiency, and product presentation can be seen for Bunbury Farmers Market.

Available in New Zealand and Australia exclusively through Wedderburn. Email enquiries@wedderburn.co.nz or freephone 0800 800379 for more information. n

UNOX COMBI OVENS

NOT ALL COMBI OVEN BRANDS OFFER YOU THE SAME VALUE

UNOX IS THE FASTEST GROWING OVEN BRAND WORLDWIDE FOR MANY REASONS AND JUST A HANDFUL OF THESE ARE LISTED BELOW.

60% More Capacity Per Cook*

LL4. The Longest Combi Oven Warranty Available

Oven Internet Connectivity with Built in WIFI

Pre-loaded Supermarket Cooking Programmes

Automatic Self-Cleaning System

FREE On-Site Training in Your Store Nationally

The Best Value Combi Oven on the Market

*Compared to equivalent tray capacity from Competitors

IT CAN BE DIFFICULT TO UNDERSTAND THE DIFFERENCES BETWEEN COMBI OVEN BRANDS AND WHAT THEY REALLY OFFER YOU BEYOND A NAME.

NOT ALL COMBI OVEN MANUFACTURERS OFFER YOU THE SAME CAPACITY OR VALUE EVEN IF THE PRICES AND SPECIFICATIONS LOOK VERY SIMILAR ON PAPER.

LET UNOX HELP YOUR BUSINESS MAKE AN INFORMED CHOICE

OUR HELPFUL TEAM IS READY TO ASSIST YOUR BUSINESS WITH A FREE SITE INSPECTION OR ADVICE ON OUR MODELS AND MARKET LEADING POINTS OF DIFFERENCE.

MAKE SURE YOUR BUSINESS GETS THE BEST VALUE, THE BEST SUPPORT AND 60% MORE CAPACITY EVERY TIME YOU TURN ON YOUR OVEN.

UNOX IS ALWAYS BY YOUR SIDE, AT EVERY MOMENT YOU NEED OUR SUPPORT.

40 x size 14 chickens per load 24 x size 14 chickens per load 16 x size 14 chickens per load

equipment technology &security

STREAMLINING TRANSACTIONS AND PROMOTING FINANCIAL INCLUSION

Lake-Johns has worked in technology and finance for many years, his first career role being in politics as a staffer in Australia, after which he founded his start-up.

Since moving back to New Zealand with his partner, Lake-Johns has worked for a technology company reselling software before moving on to a role within a finance company as a currency trader, hedging currency and mitigating business risks.

“My headspace has always been in that arena,” said Lake-Johns, “what inspired me to get into financial technology and payments and subsequently open banking was financial inclusion.”

Financial technology exists on the premise of elevating business and individuals, with a critical area of concern for Lake-Johns and co-founder Deas being the high rate of transaction fees that businesses, charities, and corporations large and small were facing, which has resulted in an equally painful payment experience for customers.

The high transaction rates for businesses were costs that were usually passed onto the consumer or resulted in the hefty transaction fee, which merchants with a smaller margin couldn’t manage, creating cash flow delay and, as Lake-Johns puts it, plenty of other chaos.

Qippay’s role is to resolve these issues for businesses, which is how the co-founder discovered opening banking and got involved with Payments New Zealand, the API (application programming interface) Centre, which has led the start-up to team up with banks.

The bilateral agreement with BNZ has been positive. Being API-ready Lake-Johns commented that these bilateral agreements allowed for collaboration and an environment for Qippay to build its product.

Wayne Deas, the co-founder of Qippay, has a wealth of experience with small business and charity, with an extensive background within the charity sector, allowing a complementary partnership

between Deas and Lake-Johns with a shared passion of streamlining transaction processes to save costs for businesses, charities, and corporations large or small.

Open banking is a financial revolution of transparency of data. Traditional practices with businesses, such as banks, have kept their data, consumer and business-orientated, private. This makes it very difficult for customers and other businesses to access this data to share and compare with other financial service providers or third parties, such as Qippay.

Therefore, open banking gives accessibility to consumer banking data for a consumer to pass on to other financial service providers, another bank or third party, to compare the services of each and either negotiate or choose the options which benefit them best, for example, getting better interest rates on loan.

Secondly, consumers can aggregate all their accounts into one place and manage their subscriptions. In Qippay’s case, the business offers account-to-account transactions, which provide an alternative solution for more affordable card payments.

Europe has had legislation enacted for open banking, which is where the concept was first introduced, which allowed regulators to go to banks and ensure that data was shared with consumers so that all could make more

Ashley Lake-Johns

Co-founder Qippay

Ashley Lake-Johns, a co-founder of Fintech start-up, Qippay with Wayne Deas, have recently signed a bilateral agreement with BNZ, with more agreements with New Zealand banks on the horizon.

informed financial decisions and have access to financial services and products. After being introduced in Europe, the initiative was introduced to the United Kingdom, where it has gained significant momentum.

However, the challenge open banking faced in the United Kingdom was that the speed at which regulators came for data sharing came at a pace that the industry didn’t have time to adapt to or build APIs to manage, which Lake-Johns stated was the glue for banks and third parties to talk to each other.

“It took a while for us to get it as well. In New Zealand, the approach we have here is industry-led.”

Payments New Zealand, owned by the banks of New Zealand and set up through the Reserve Bank in New Zealand, has a subsidiary, the API Centre. The data centre standardises APIs and gets third parties, such as Qippay, into a room with banks where there is back-and-forth conversation about developing the products and APIs.

“We’re waiting for regulation to mandate the banks to come to the table. But in the meantime, Payments New Zealand is pushing forward with this anyway, getting the APIs ready and allowing third parties

like ourselves to work with the banks to get bilateral agreements.”

Lake-Johns said regulation would take time, meaning businesses like Qippay go to banks individually to create bilateral agreements and build a payments network. There are several hoops to get a bilateral agreement with banks, including extensive security due diligence to ensure there’s no risk for banks, businesses or charities that have access to work with Qippay.

Then there is the technical aspect of building a product with API.

However, Lake-Johns stated that BNZ had been great to work with and that New Zealand banks have become more open to bilateral agreements with FinTech start-ups such as Qippay.

Qippay’s service streamlines the payment process of merchants, where traditionally, the merchant must wait approximately four days to receive payment for the goods consumers buy with an additional transaction fee for receiving the payment through their financial service provider, which can be up to three percent. Qippay is designed to reduce this transaction fee significantly through its account-to-account services.

Furthermore, from the consumer

CLEANING STARTS WITH I-MOP

The powerful i-mop industrial floor scrubber-dryer is revolutionising the way Kiwis clean.

perspective, Qippay removes the need to add card details per purchase. This can often lead to merchants losing impulse buyers, making payments quick and easy for consumers and merchants alike.

“So by using open banking, they essentially click on to their bank account, be it BNZ or Westpac, and that directs them to the banking app, and they consent to pay out of there. So that process is a lot easier for the customer.”

To deliver that, Qippay has new QR codes, so you scan a QR code, pay, and purchase online.

As of Tuesday, the 30th of May, implementation dates were released, meaning banks need to provide APIs and access to the parties by May next year.

In the future, Lake-Johns hopes to expand Qippay’s reach and accessibility to multiple industries in New Zealand to simplify and reduce transaction costs. Secondly, Lake-Johns hopes that New Zealand will become a leader in the financial technology industry and have the government be more conscious of the role and importance of industry in promoting financial inclusion and transparency for communities and businesses across New Zealand.

“I’d love to see New Zealand become a beacon of light for the tech industry.” n

Designed for staff to enjoy commercial floor cleaning, the i-mop enables users upright agility and avoids messy cables. The i-mop is flexible, effective, and up to 70 percent faster than traditional mops and 30 percent faster than auto scrubbers. Easy to use and transport, the i-mop also has a dirt removal rating of over 97 percent. Perfect for supermarkets when cleaning during opening hours is required, as it’s battery operated and the floor dries instantly. Switching to an i-mop saves on labour costs and chemicals and is specifically designed to create less fatigue for the user.

To book a demonstration, contact sales@filta.co.nz or call 0800 345 828. n

AFFORDABLE AND ACCESSIBLE SECURITY SOLUTIONS

Clive Green, the manager at Tuff Security, has been with the company for the last five years, having previously worked in sales and business development for another security company prior, which Green described as a real eyeopener to how much crime there was in New Zealand.

Tuff Security ethos was formed around offering residential and commercial properties and companies products that were easily accessible to purchase, with options such as click and collect, but also to provide affordable products.

“Security is not a product that most people want. It’s more a need and an expense that doesn’t offer a return financially (accept cheaper insurance, sometimes) but does offer a return on well-being and stress and feeling comfortable and safe,” said Green.

Allowing customers to feel comfortable and safe is vital to Tuff Security. Green added that it drove the business to get its products into customers’ hands as quickly and efficiently as possible. Having been up and running since the start of 2023, Tuff security and its customers are supply only, feedback of which Green said was at a minimum.

Clive Green Manager, Tuff Security

However, the company has had repeat customers come back for different or more items, leaving positive online reviews.

Tuff Security’s competitive edge comes down to its affordable price point and the availability of unique items such as adjustable window bars.

“We also get our products shipped on the same day 99 percent of the time.”

Green continued that customers were looking for security for a reason, and Tuff Security was committed to catering to customer needs, with the knowledge that people didn’t want to wait a week or month if they could receive a product that worked for their needs and was quickly delivered.

Tuff Security’s best-selling item is its adjustable window bars, followed by its steel gates, which have been imported from South Africa, which Green commented was the number one place for sourcing quality security.

These security solutions are sold with an even split, with 50 percent going to

residential and 50 percent to commercial businesses. Green said the window bars were easy to install, strong, and quickly delivered to customers’ doors. The steel gates are primarily sold to residential properties as an upgrade to traditional aluminium fly screens. However, steel gates have also been popular for small dairies and convenience stores, which use them to protect staff and families.

Tuff Security also has a blog that they regularly update to give customers important information about different products and to keep people informed regarding New Zealand’s crime rates.

“If we had to give advice, it would not rely on one security item only. More than a camera or window bars is required. Layer your security. Cameras and lights can be deterrents, but most burglars and thieves come masked.”

Green also advised adding physical barriers such as bars, grilles, locking systems, bollards, and ram beams. He further advised that if funding allowed, having monitoring from a professional security company that can be at the premises quickly would be beneficial.

For the future, Tuff Security is committed to expanding its range with new and innovative products to offer more security solutions for businesses. The company is searching for an affordable fog cannon to supply to smaller dairies, jewellers, and retail stores.

“We are constantly looking to collaborate with other safety and security companies and supply them with products that we have access to, and they have an online visibility to sell these items to Kiwis who need them installed quickly.” n

THE IMPORTANCE OF PREVENTATIVE SECURITY

Rowan Holmes, the technical sales manager at Xpanda Rowan Holmes, the technical sales manager at Xpanda Security, shared that he moved to the business after 25 years in varying management roles in one of New Zealand's leading electronics retailers and distributors.

report that since we did the job, he has not been hit or even attempted since.”

Holmes continued that Xpanda only makes recommendations that the business believes can meet customer-specific security needs. He acknowledged that quotes may not always be the cheapest, but Xpanda was more concerned with ensuring that it could successfully fulfil a customer’s needs and would rather miss a job than compromise results.

Rowan Holmes Technical Sales Manager Xpanda Security

“Those roles gave me a huge passion for retailers as people. Beyond the business that they operate, foremost they are people with families,” said Holmes.

Holmes continued that he moved to Xpanda following the start of the recent crime wave to transfer his management and technical experience into protecting hardworking retailers.

With an engineering background, Holmes adapted to the new environment well.

Xpanda Security has adopted a holistic approach when working with customers, offering free advice and quotes, with most products being fully customised and made in the business’s Auckland factory.

“However, we still get the greatest kick out of knowing that a business is protected when we are finished.”

Xpanda’s collaboration with customers revolves around answering perceived challenges such as appearance, with Xpanda committed to explaining how different security measures operate when they visit customer sites.

When a job is accepted, Xpanda determines the most suitable install date and makes arrangements to suit customer needs.

Holmes has a significant client story from an owner of a bottle store who came to Xpanda after experiencing four ramraids.

“We worked with them to design and build a range of measures, and we can happily

“We also drop everything right away and deal with any issues that customers might have after we have done the job. Many big retail chains prefer Xpanda for a reason.”

Xpanda specialises in physical barrier security and prides itself on being a one-stop shop.

Holmes stated that there were two different types of security with distinctive and critical differences, being Preventative and Reactive security.

Preventative security solutions, which Xpanda offers, aim to prevent security threats from occurring in the first place. This is achieved by implementing various measures to deter or prevent potential threats, such as installing security gates, bars, bollards, and extra locks.

Preventative security aims to identify and address potential security risks before they become security incidents.

Comparatively, Reactive security solutions are designed to respond to security incidents after they occur. This includes measures such as security alarms, fog cannons, and cameras. Holmes emphasised that Reactive security solutions do not do much to deter criminals from attacking businesses as there is a general belief for criminals that even if caught, nothing will happen to them anyway.

Xpanda offers practical solutions which are custom-made and then installed permanently, and it also offers full training of business teams for items that need to be closed and locked.

“We always follow up with problems immediately if they arise.”

Holmes said that uptake was high, and the past couple of years have shown a rapid increase, with a great sense of urgency

attached. He added that Xpanda never makes recommendations for the sake of sales and that there can be a false economy to ‘save’ money by not doing some things. However, Xpanda knows its products and the urgency and reality businesses face and is passionate about not cutting corners.

Holmes continued that the past few months had been brutal for the retail industry, with nighttime attacks becoming daytime robberies and business owners experiencing expensive damage even with insurance.

“Xpanda thinks that we're making a difference, at least if it’s our customers not getting hit as badly.”

For the future, Holmes hopes to work with more community groups to support local businesses and that Xpanda has product concepts that will roll out soon. Meanwhile, he emphasised the importance of proactivity and getting the right advice for businesses to protect their people, stores, and customers. n

What’s In An Attachment And Why Should You Care?

I wanted to write a ‘What forklift attachment are you?’ article, something similar to those clickbait stories that try to figure out what celebrity you most likely identify as by answering a few mundane personality questions.

attachments may be required to be fitted by an appropriately qualified person. All forklifts must display a data plate revising the rated capacity of the machine, taking into account any attachments fitted when applicable.

When an attachment is fitted to a forklift, its operating characteristics may change, making it necessary to de-rate the forklift capacity and restrict some operating controls. Attachments must have rated capacities matched to the appropriate classification and capacity of the forklift.

you? It’s important to know what your forklift and its attachments are rated to. Just as important are the safety systems implemented when operating such machinery, so as not to injure yourself or others.

Safety systems may be installed at the time of forklift procurement or retrofitted to an existing fleet. Safety systems fall into two categories - passive and active safety systems.

Rodney Grant Chief Executive NZFIA

But that might be a little inappropriate for this platform. Instead, let’s dive into the vast selection of attachments available to be mounted on forklifts and why it is important to be cognisant of each design’s intended purpose.

Each attachment is designed to handle specific materials and reduce the likelihood of causing damage to loads and increase safety and productivity.

The Forklift Good Practice Guidelines has a list, that is by no means exhaustive, but gives readers an idea of the vast majority of attachments available to the industry that either fall within, or are a modification to, nine categories:

• Forks

• Clamps

• Jib attachment

• Push-pull

• Side shift

• Rotators

• Pole attachments

• Trailer push attachment

• Forklift-mounted safety platforms

All attachments must be rated and display this information clearly. Once fitted, attachments become part of the forklift and must be included in the pre-operational inspection. Some

I won’t bore you with the minute details of every category but let’s, at least, talk about the most common – the forks. Often referred to as tynes, the forks of a forklift vary in length, width, thickness, mounting type, tensile strength and profile.

The forklift-rated capacity, load centre, carriage design and role will help determine the correct fork type for a particular machine.

Some fork attachments allow multiple sets of forks to be mounted. Twin and multifork attachments are often fitted with side shift functionality and allow the forklift to handle larger loads, as well as multiple pallets and one time.

Additionally, there are fork extensions that are designed for the occasional use but should not be a permanent substitute for appropriately sized forks. While extensions can increase a forklift’s load centre, by allowing loads to be placed further away from the fulcrum, they cannot carry heavier loads and do not increase the rated capacity of the forklift.

Why am I sharing this with

The wide scope of roles, environments and settings in which forklifts operate determines what safety systems are required. A risk assessment focusing on the role, environment and settings in which the forklift operates will help identify the most appropriate system(s) to fit to the forklift.

Consideration should also be given to integration with any systems that may already be on-site, as well as the level (if any) of modification that will be required.

Systems may be mounted to the forklift, other vehicles, static structures and objects, or worn by pedestrians.

Passive safety systems reduce the chance of serious injury or death in instances is an accident occurs, and can include things like seatbelts, collision measuring devices and alarms, rollover protection structures and speed governors.

An active safety system is slightly different; simply put, they avoid or mitigate an accident pre-impact – so before it happens or contact is made.

Lighting is one (that could include a strobe or the rotating variety), cameras are another and even mirrors.

This may seem all like common sense to the highly trained and competent operator. But due to the complexity of supply chain operations, vehicle traffic in warehouses and factory floors has increased significantly, causing a major risk of forklift-related accidents.

So, it pays to know your stuff and look out for your workmates. n

Showcase a Diverse Range of New Zealand Citrus Right Through to Christmas

The citrus season is now well underway throughout the country with a huge range of brightly coloured tangy fruit in steady supply from now until December.

Citrus New Zealand Chairman, Wayne Hall says the 2023 crop is set to be a good one.

“While damage was sustained on citrus orchards this year following Cyclone Hale and Gabrielle, our growers have worked hard to ensure the crop is available and tasting great. A big shout-out to the citrus growers in Northland, Waikato, Bay of Plenty, Tairāwhiti and Hawkes Bay.”

The easy-peeling Satsuma mandarin harvest started in April and this lunchbox favourite makes up about 25 percent of the country’s overall citrus production of about 31,000 tonnes.

“An industry character once said –‘everybody loves an easy-peeler’, and they couldn’t have been more correct, Satsumas are in high demand right through winter as an on-the-go healthy snack,” said Hall.

Limes are another of the first fruits of the citrus season, available since the start of autumn with supplies lasting through to the end of June. The main variety grown here

is the Tahitian (Bearss) lime with smaller quantities of Mexican (Key) also produced. Imported varieties will be available outside of the New Zealand citrus season.

Picking of our lemon and early Navel orange crops began in May with good supplies forming the mainstay of winter fruit displays this month. New Zealand grows a relatively unique type of lemon, the Meyer cultivar, which is common both here and in the United States, but rare elsewhere.

“The Meyer is the deeper yellow-coloured, rounder lemon that you’ll find on the shelves. It looks like this because it is a natural cross of a lemon and a mandarin/ pomelo hybrid. Amazing flavour and available in the middle of winter,” added Hall.

The firmer and lighter coloured Yen Ben variety are also available, they have a sharper flavour profile to the Meyer.

Citrus New Zealand runs a specific seasonal programme to monitor the quality of our locally grown Navel oranges supplied to Countdown and Foodstuffs. This monitoring measures Navel orange quality against the Citrus NZ BrimA (Brix/ Acid) quality standard. Brix is a measure of natural sweetness and the Brix/Acid ratio is an objective measure that reflects consumer acceptability.

“Consumer acceptability during the 2022 season reached 99 percent which is great for lovers of our fantastic NZ grown Navel

oranges and bodes well for another superb season in 2023,” said Hall.

As winter weather eases and spring begins, growers will be picking grapefruit, tangelos and Afourer mandarins.

“The Afourer variety of mandarin arrive in September as Satsuma volumes begin to taper off. They’re a deeper orange colour to Satsumas with a sweeter taste. This seedless variety are supplied right through to December,” says Hall.

The 2023 Grapefruit crop is grown on just a handful of around 20 orchards. The annual harvest of around 370 tonnes will be available from June through to October.

“While grapefruit are tarter than their other citrus cousins, they’re still a popular breakfast choice for a core group of customers and a steady quantity of fruit should be kept in stock,” said Hall.

“Tangelos are another smaller crop to look out for in spring. They’re a mandarin/ grapefruit hybrid which will provide your customers with a fresh flavour profile and another great source of Vitamin C.” n

Understanding Consumer Trends in Bakery Products

Retailers are staying attuned to consumer preferences and trends as the supermarket industry evolves. With bakery products, several key factors drive consumer choices, and we explore some of the most appealing nutritional, ingredient, and free-from claims that captivate consumers regarding bakery items.

One prominent aspect is the increasing demand for bakery snacks that align with consumers’ preferences. Consumers actively seek popular bakery snacks, allowing retailers to cater to these desires and enhance their offerings accordingly.

Consumer health and well-being are significant considerations in today’s marketplace, with some consumers deliberately avoiding specific foods to improve their digestive health. Understanding these factors can assist retailers in tailoring their offerings to meet the needs of health-conscious consumers. The focus on gut health and prebiotics has also seen a wave of products coming to market in recent years.

Ancient grains have gained considerable attention and are sought after by consumers.

Retailers are choosing to include these grains in their bakery offerings, with the most popular types of ancient grains driving purchasing decisions.

In addition to nutritional aspects, functional and fortified food and drink products have gained popularity among consumers. Exploring different kinds of functional/fortified products that consumers find appealing enables retailers to identify and stock these products to cater to the demand.

Consumer attitudes towards health are vital indicators for retailers. Current consumer views on health and their intentions for the next twelve months are data that can help retailers align their strategies and offerings with the evolving expectations of their customer base.

Understanding consumer attitudes and behaviours around their diets is essential. This knowledge enables retailers to make informed decisions about product selection and marketing strategies.

Consumer concerns about environmental issues related to bakery production mean that retailers can leverage this insight to adopt sustainable practices and promote eco-friendly initiatives, aligning their offerings with consumer values.

By examining the most appealing nutritional, ingredient, and free-from claims, understanding consumer preferences, and addressing consumer concerns, retailers are creating a compelling and tailored selection of bakery products to meet the everchanging needs of their customers. n

Do It Once And Do It Right

Michael Gray, coowner of Total Baking Industries, trained as a baker by trade. Gray holds a level four craft apprenticeship. Alongside his ownership of Total Baking, he also owns and runs his family business of 48 years, Nada Bakery.

“Total Baking was started about ten years ago with my business partner and long-time friend Jason Heaven who used to run Heavens Bakery, a 45-yearold family business,” said Gray.

Gray and Heaven are significantly involved in Baking New Zealand and are on the board, and both have also been presidents of the organisation, with Gray commenting that baking was in his and Heaven’s blood.

making the workload light for the operator, a positive shift that priorities health and safety of the workplace, which Gray added was a vital part of any business in New Zealand.

Ovens have been Total Baking’s most famous equipment, particularly energyefficient options and retarder proofers, as it allows bakers to start later in the day, supporting the retainment of team members by offering better working conditions.

system and have non-bakers trained t divide and bake the bread using a pre-programmed oven and a current divider.”

The cold dough process also means that dough not used one day can be used the next, with excellent results being achieved for doughs being used that are up to 72 hours old, with Gray commenting that the flavour only improves.

Michael Gray Total Baking Industries

Total Baking is committed to only selling equipment that Gray and Heaven would install in their bakeries—selling top-quality equipment, which is often too expensive to buy twice. However, the quality of this equipment has enabled Gray and Heaven to know that their customers will have reliable equipment that delivers the best quality and yield to their bakery customers, resulting in more significant profit for businesses.

There has been an increase in labour-saving tools, reflecting the industry’s difficulty in finding and retaining good labour.

“Our equipment has a focus on easy-to-use with consistent results.”

As well as labour-saving tools, there have been trends into how to create products with greater shelf life, to make and bake produce on demand to reduce waste, and a significant step into cleaner eating, which has driven bakeries to use high-quality ingredients and equipment that deliver consistent results regardless of which baker is onsite.

There have also been trends in

Gray continued that doughnuts have become a significant trend, showcased by Total Baking at the Foodstuffs Expo. This trend has allowed Total Baking to install its IZO doughnut fryer into PAK’nSAVE in Wellington, which has enabled the supermarket to create over 1000 doughnuts per day with one operator.

“It has been a great success, and now other bakery departments are enquiring after their triumphs.”

However, staff retention is a real challenge for the industry. Gray explained that Total Baking has noticed that bakeries with updated equipment have higher staff engagement and excitement, helping productivity and pride in products created for customers.

Total Baking actively searches for energy-efficient baking solutions as well as waste minimisation.

“The cold dough process has shown this to be hugely successful as the bakery can do a face-bake of bread in the morning and then hop up quickly and easily through the day. We have stores that use the

Secondly, Total Baking has specialised extraction systems that condense atop the oven. This means ovens do not require re-extracting but can be used in any location in the bakery.

Organisations such as Baking New Zealand support bakeries nationwide. Total Baking has a strategic partnership with Vanrooy in Australia, which does extensive equipment testing and holds the Woolworths account for Australia. This relationship gives Total Baking confidence in recommending its varied equipment and technology range as it can handle all a supermarket’s needs.

Furthermore, Total Baking and co-owners Gray and Heaven use the equipment they sell.

Clean eating, sustainability, and trendy new foods will impact the industry’s future. Gray commented that businesses must be responsive to market trends to nail core products well and to ensure and capture returning customers.

When it comes to the equipment businesses install and invest in, Gray stated that businesses should do it once and do it right.

“You cannot afford to do it twice.” n

P&K FOUR SQUARE

MARTINBOROUGH

Conor Kershaw, the owner of P&K Four Square Martinborough, and his family have been retailing in the grocery business for 125 years.

ou could say it’s in the blood,” said Kershaw.

The modern speed of the FMCG industry is what Kershaw enjoys, particularly now with the new fit-for-purpose P&K Four Square that the family has recently opened. The previous store needed to be made earthquake safe. However, the Kershaw family purchased three adjacent buildings, all of which were demolished to build the new Four Square, while the previous store building was earthquake-strengthened.

“We recently joined the two of them with my wife’s clothing business and a restaurant cafe under the same roof. It took eight years of planning and 29 months of construction to complete the project. Future-proofed for

the community and the next generation of grocers now.”

The decision-making surrounding the design and layout of the new store revolved around putting the customer first. This is reflected in the store’s easy-to-navigate and open atmosphere. The family celebrate the old store’s heritage and has ensured that the old and new store are seamlessly tied together. With 900m2 of retail floor space, the P&K Four Square is one of New Zealand’s most prominent and aims to serve the community for years.

As a flagship, modern Four Square store, Kershaw said that Foodstuffs had done excellent work reinventing the Four Square brand. At the centre of the new store redesign was the goal to create a Four Square,

Conor & Pip Kershaw P&K Four Sqaure, Martinborough

which the community was proud of, that also reflected the history of the grocer within the Martinborough area.

Much of the timber used for the new store was sourced locally, with an old 1955 Morris Oxford Ute on display in the produce department to reflect the store’s heritage.

Butchery and produce are the two categories Kershaw said had the most growth and innovation opportunity. P&K Four Square has two full-time butchers and has doubled the size of its produce department, as the family has a high standard for the fresh produce it offers customers and has recognised that protein is a top category that significantly impacts a customer’s in-store experience.

With the recent re-design and modern features of the new P&K Four Square, Kershaw hopes that the store will still be fit for purpose in 30 years, allowing the next generation of grocers to continue to drive change for the Martinborough community, adding that he was most proud of how the family were able to exceed customer expectations with the store re-design. With the permanent population of Martinborough aging, P&K Four Square has developed a gold card Tuesday which means retired customers can stay in town to do their regular shopping.

Weekend customers are catered to with an extensive range of specialty cheeses, platter options, and local wines while maintaining affordable prices for the budget-conscious consumer. Kershaw said the store stocks products and produce from

various producers across the Wellington and Wairarapa regions.

“Too many to call out one particular.”

For sustainability, P&K Four Square recycles and processes as much soft plastic as possible from the store and the wider community.

“We have a dedicated bailer to compact it as well. All hot water is preheated by waste refrigeration heat.”

He continued that everything from refrigeration to lighting has been considered for its energy consumption. Currently, the store is running lower electricity usage than before, despite having more than doubled the size of the Four Square.

Kershaw said that the family has invested in the future grocer and customer, stating

that Four Square stores are frequently used as stepping stones to New World, which is great for Foodstuffs members but often leads to under-investment for the Four Square brand and market. n

store spotlight

PAK'nSAVE

WARKWORTH

Anna Carmicheal, the owner-operator of the new PAK’nSAVE Warkworth, has a long history with Foodstuffs, the 100 percent New Zealand-owned co-operative. Joining at 25 as a checkout operator at New World Eastridge near Mission Bay, Carmichael has been with the co-operative for 20 years.

Having worked in various roles within the co-operative, Carmichael entered the trainee owner-operator programme and became the owner-operator of Four Square in Taranaki, moving onto New World Island Bay in Wellington, until finally settling in at New World Warkworth with her family in 2013.

“Seven years after starting my Foodstuffs career, I became the owner-operator of my first store, a Four Square in Taranaki, which was just awesome,” said Carmicheal.

PAK’nSAVE’s ethos is revolved around delivering the lowest prices possible, with the new Warkworth PAK’nSAVE offering the same to its community.

“Our new store will also provide locals with more choices for where to shop and bring more competition to the region.”

Carmichael continued that the grocery sector was a dynamic and great industry to be a part of, with Foodstuffs’ focus

on creating a meaningful and safe work environment for its people and local team in Warkworth of approximately 120. She added that the new store would also open up job opportunities within the community.

The new PAK’nSAVE Warkworth is the latest generation store design aesthetically, with plenty of natural light provided through skylights, a large, glazed front to provide a light and bright shopping environment and upright fridges and freezers which are energy efficient and explicitly chosen to reduce carbon emissions.

Efficiency is a key focus for the new store, with Carmichael determined to work smart to keep the store’s prices as low as possible. The new store will also have a drive-through click-and-collect area where customers can book a collection slot, drive in at the agreed time and have their groceries delivered to their car boot to save everyone time.

A second key focus is the avoidance of waste. Instore, there will be processes to avoid food waste, including sending overripe bananas to the bakery team to create banana bread, and unsold hot cooked chicken will be cooled to use for pizzas and pasta dishes and quiches in the deli.

PAK’nSAVE Warkworth will also work closely with Warkworth Food Rescue to collect products the store can no longer sell. These will be distributed to regional food banks to support the local community.

Anna Carmichael Owner-Operator, PAK'nSAVE Warkworth

Recyclables will also be sorted to ensure composite materials are kept together, such as plastics, tins, and glass, and all cardboard boxes and soft plastics will be bailed up and taken away for recycling.

“We’ll have a soft plastic recycling station for the public too.”

The store will also support local growers, sourcing fresh produce from the positive relationship built with producers nearby, including avocado growers in Tapora, mandarin growers in Matakana, and strawberry growers from Omaha.

Carmichael is most proud of the warmer

atmosphere and plentiful space of the new PAK’nSAVE store, stating that it’s a stateof-the-art grocery location with a natural, warm light that will have excellent quality fresh food offering fresh produce, seafood, and butchery.

The local community will make the PAK’nSAVE Warkworth special, said Carmichael.

“Warkworth’s small town that covers a huge catchment area. You’ve got so many different types of people, from the farming community to urban dwellers, who have moved to Warkworth for a more relaxed

lifestyle, and so what we offer has to reflect those different needs.”

Being on the holiday highway at the end of the motorway will mean that once the store opens, it will be a liberating experience for the public, making transport between Warkworth and Auckland more appealing. n

CATERING TO CONSUMER DEMANDS

The Convenience Growth Manager of bp Australia and New Zealand, Fiona Wakelin, joined the company in March 2020 just as the country entered the first lockdown.

Fiona Wakelin Convenience Growth Manager BP AUS & NZ

“It was a strange time to start a new role with only two weeks in the office before transitioning to working from home,” said Wakelin.

Spending her first year and a half in fuel pricing, Wakelin built a strong foundation of understanding of the market and competitive context of the industry before moving convenience.

Wakelin works with a talented team passionate about improving bp’s retail offer.

“What I love most is seeing our work come to life in-store for our customers and knowing that you have been instrumental in creating positive change.”

Bp serves over 12 million customers daily across Australia and New Zealand, with its convenience business consistently expanding and adapting to cater to consumer demands

and needs. One of the most significant changes for the sector post-pandemic has been an increased appetite for home delivery.

However, there has also been a broader adoption of digital solutions since the pandemic, with applications such as the bpMe pre-order function for coffee and pay-in-car fuel transactions. These digital options allow customers to access convenient services in low-contact ways safely.

Wakelin stated that the company is focused on providing customers with convenient options, whether consumers are on the go or searching to have retail products delivered straight to their door.

Bp has managed these consumer needs through its partnership with Uber Eats, trialling check-out free technology and reimagining ‘food-for-now’ offers.

Most recently, the company has invested in enhancing its retail offering to serve customers better. It includes a rebrand of bp’s Wildbean cafe and a new look and feels to enhance digital and loyalty offers.

On-the-go consumers are increasingly looking for varied options that are both convenient and delicious. Bp’s consumer uptake of food and beverage has remained stable over the last few years with moderate growth across cold drinks, snacking, food, and coffee options in-store.

Wakelin said that the team was proud of its Wildbean cafe coffee, which has continued to perform as the number one coffee brand in New Zealand.

“For those of us behind the wheel or in the passenger’s seat, there’s nothing like a fresh cup of barista-made coffee to start, or finish, the day.”

Customers who have opted for an EV car have driven fuel retailers to adapt. Traditionally customers would visit fuel retailers to purchase fuel. Still, the growing popularity of EV cars has seen consumers seeking more charging options and spending more time in-store while their vehicle charges.

Primary purchases of consumers spending more time in-store have seen the rise of ‘food-for-now’, ‘food-for-later’, and coffee purchasing. This provides significant opportunities for convenience food development, cross-selling, and in-app offers. Bp is committed to supporting customers as the market moves towards a mobility revolution.

With customer needs evolving and technology advancing rapidly, retailers

such as bp need to continue to provide consumers with a seamless experience that results in repeat customers. To do this, Wakelin explained that it was important for bp to understand what products and services customers value, what transaction methods they prefer and what habits they have around loyalty.

“The bar for customer experiences will continue to increase, as convenience is not only being compared with like-for-like, but across all consumer-facing industries.”

By 2025, bp has aimed to increase its customer touchpoints to more than 15 million a day globally, with a distinctive and unique convenience strategy that sets the business apart from competitors. This will be achieved through trialling, testing, and rolling out compelling offers across its network.

With consumer demand for plant-based products growing, bp has begun catering to these needs with an alternative milk, including Coconut, Almond, and Oat.

With decarbonisation increasing across the transport industry, Wakelin said that there is an expectation that more people would embrace Ev cars and would look for charging stations rather than the fuel. Therefore petrol and convenience retailers are at a crossroads to look into and support drivers throughout this transition.

“bp’s ambition is to install more than 100,000 EV chargers globally to help accelerate the transition to zero tailpipe emissions vehicles. In New Zealand, we now have 76 charging points at 36 locations that drivers can easily find through the bp EV charging app.” n

Making Our Industry And People’s Lives Better

the personal challenges that come with leading transformation; and Dr Lucy Hone, who offered guidance on how to thrive through challenge and uncertainty. What a memorable and inspiring day that demonstrated the potential in our leaders of the future.

The FMCG Futures Summer internship programme for 2023-24 has also been launched.

Raewyn Bleakley Chief Executive, New Zealand Food & Grocery Council

June is a month where the New Zealand Food and Grocery Council is delighted to be able to support two key events for those early on in their careers in our industry.

The first is the Kaleidoscope Future Leaders Forum, which took place recently and is aimed at emerging leaders in the fast moving consumer goods sector.

Kaleidoscope is part of the work programme of NZFGC’s Talent and Diversity Working Group and wouldn’t go ahead each year without the incredible commitment of Janine Baldwin, Shane Webby and Kelly Smith, and delivery by Edge Creative.

It offers an unparalleled leadership development experience that is truly exceptional. It has been designed to inspire companies’ top talent with invaluable insights, exclusive access, and meaningful interactions with the most outstanding emerging and established thought leaders and innovative business thinkers in our sector.

Attendees experience all the colours and shapes of FMCG leadership – hence the name Kaleidoscope. Four key themes are covered: building and coaching successful teams, leading transformation, and thriving in times of challenge and adversity.

It was great to attend for the first time and be a table host for two different groups of emerging leaders. The three outstanding guest speakers included Gilbert Enoka, who shared invaluable insights on how leadership begins internally; Ngahihi o te ra Bidois, who used his unique perspective on leading transformation to challenge us all to make the leap of faith and embrace

In a well-attended session, Talent Solutions, BizAdvisor, and NZFGC provided an overview of the programme that has been running for five years. The session covered how FMCG businesses can get involved to attract high-calibre talent to the industry, excite and inspire the next generation of leaders, raise the profile of the industry on campus, deepen participants’ understanding of the world of FMCG, and build a talent pipeline from intern to graduate hire.

These programmes show the benefits of working together to attract and grow the talent in our amazing industry.

I was also reminded of how much more fundamental the effect of a great employer can be on the lives of their employees when I heard a wonderful story of an employee at The Arnott’s Group, who, back in the late 1990s, was supported to learn English as a second language.

This commitment and the loyalty it created was borne out when, on Arnott’s re-opening of an impressive manufacturing operation in Avondale in early June, the same employee had returned to re-join the company with much enthusiasm. The Arnott’s Group continues to support their employees with a government-supported numeracy and literacy programme highlighting their social responsibility and commitment to their most important asset – their people.

This is just one example of many such schemes and community projects NZFGC member companies engage in behind the scenes every day that, along with other industry programmes such as Kaleidoscope and graduate programmes, develop our people and contribute to making our industry and people’s lives better.” n

“The company you work for has a significant impact on you – your health, safety and wellbeing, your earnings and career opportunities, your ability to have purpose and feel rewarded in what you do for a huge chunk of your time on this planet.

JOIN US FOR GOLF

We’re excited to announce the Peter Mitchell Memorial Golf Day, where we’ll be teaming up with the Graeme Dingle Foundation to raise funds for Kiwi Can and the amazing Peter Mitchell Scholarship. This scholarship is perfect for anyone looking to further their knowledge and training in FMCG, fashion, and hospitality. Peter Mitchell was an industry legend who received the FGC Lifetime Achievement Award twice, as well as numerous other awards during his lifetime. He was passionate about supporting and nurturing talented individuals in these fields, and this scholarship is a wonderful way to continue his legacy. By joining us for the Peter Mitchell Memorial Golf Day, you’ll be supporting Kiwi Can and helping to create a brighter future for aspiring professionals in these industries. So come join us for a fun day of golf and giving back!

PETER MITCHELL

Memorial Golf Day &

31 JULY 2023

(*rain day 7 August)

WINDROSSFARM

GOLF COURSE

237 Alfriston-Ardmore Road

Papakura, Ardmore

We’re hosting an awesome end-of-play auction and we’ve got some great spot prizes lined up too. If you’re keen to join us, it’s just $300 plus GST for an individual player (and we’ll put you in a team if you don’t have one), or $1000 plus GST for a team of four. A great day of golf at a world class course while catching up with industry colleagues - we hope you’ll join us.

Ambrose,

shotgun start.

Success And Sustainability

Sustainability has become a common concern across the FMCG industry for consumers, producers, business owners and operators alike. The drive for sustainability has surpassed the notion of being a novelty and has become an integral and necessary part of success and growth within the industry.

To have a competitive edge within the market, being a leader and innovator in sustainability is imperative. Whether it be through creative packaging solutions, community outreach programmes to reduce and address food insecurity and food waste, supporting local producers and communities, or actively measuring carbon footprints to specifically address areas in which individuals and businesses could improve sustainability practices.

Increasingly, consumers are basing their purchasing

decisions on their products’ ethical practices and sustainability features, with organic certifications, plantbased alternatives, and alternative packaging solutions being key areas that consumers pay attention to.

However, as the consumer has grown more knowledgeable about hot topics such as greenwashing and the importance of fact-based claims backed up by trusted certifications by internationally recognised ethics organisations, transparency, accountability, and tangible action have propelled manufacturers and businesses to get on the front foot to cater and keep up with these consumer demands.

To achieve this, rebranding and reaching out to organisations specifically designed to help others improve their sustainability practices and reduce carbon emissions are just some solutions that brands and businesses have turned towards.

New stores opening in the industry have made specific design choices for sustainability, ranging from preheating hot water by waste refrigeration

heat to creating soft plastics collection sites which are then recycled, sending overripe produce to bakeries, monitoring electricity and more.

Another key aspect consumers are looking towards regarding sustainability is the transparency of ingredients within the products they consume, as well as from where ingredients and products are sourced. Brands and businesses sourcing ingredients and products from locals are appealing to the consumer. Not only does it show a business’s commitment to supporting locals, but it reflects and authenticates the brand’s sustainability claims and gives a competitive edge compared to producers and brands importing ingredients or products.

Research collected from the surveying of 80,000 consumers across 19 countries has revealed that 87.5 percent of consumers care about buying products with eco-conscious packaging, and 37 percent felt that manufacturers were the most important stakeholder in limiting environmental damage. n

Business As A Force For Good

Laura Keogh, the founder of Black Doris, started the business after she became a solo mum, the venture being one that brought her freedom for a work-life balance around her four young children. The ethos of the business was borne from her passion for food, people, and the environment.

managing and mitigating the challenges he faced.

Keogh foraged in an abandoned orchard, Black Doris plums being the beginning of many foods she created over the following years, which she crafted recipes with that contained no refined sugars, additives, preservatives, colours, or other nasties.

Next, Keogh developed a variety of desserts and slices made available in cafes and whole food stores. Now, her Award Winning Dessert Bars are available in the grocery sector to reach an even larger audience.

Keogh is passionate about making ethical food mainstream and stated that using organic ingredients gives her confidence in using responsibly grown, ethically procured, and safely processed food with transparent traceability.

plant-based products.”

Black Doris products are crafted from organic and New Zealand-grown ingredients, with plastic-free packaging of compostable wrap that is Forest Stewardship Council (FSC) certified and recyclable boxes. Furthermore, Black Doris is a largely free-from product, meeting a range of dietary requirements while catering to the average consumer.

Keogh said that since starting Black Doris in 2017, she had been surrounded by wonderful people who have helped shape the business, with friends who are illustrators and writers to help design choices, a bookkeeper around the corner from her, and marketing and business advisors accessible down the street, including a community of ‘taste-testers’.

“Food is a genuinely magical industry to be involved in and one whereby people just want to help and see other New Zealand food producers flourish. Business is a force for good, whereby continual growth can lead to a more significant positive impact on the planet and its people, working towards sustainability and regeneration.

“Ilove having a business that can create real change in the world, starting with our commitment to using New Zealand-grown and organic ingredients and no plastic packaging,” said Keogh. She continued that she has always had a passion for unadulterated foods and whole ingredients. Her passion was strengthened following her son’s diagnosis of Autism, as food became an essential tool for

With the increase in consumer interest in plantbased and organic-certified products, Keogh emphasised that plant-based products could protect the planet by producing lower levels of greenhouse gases compared to animal agriculture. She added that consumers had been subjected to high levels of refined sugar, artificially flavoured foods with little to no nutritional value, particularly in the dessert sector.

However, Keough was heartened to see several New Zealand producers offering consumers accessible alternatives and food substitutes in the plant-based market.

“Recently at The Food Show, I was blown away by the diverse range of customers loving the Black Doris products, which highlighted that all ages and dietary requirements enjoy

To become a certified B-corp business, Keogh explained that the environment was at the forefront of decision-making within the business. Working with EKOS has aided Black Doris in understanding its emissions profile and where reductions can be made with the most significant benefit to the environment and business operations.

Black Doris’ Lemon Delicious and Salted Caramel were two products that were winners of People’s Choice at The Food Show in April. While Keogh couldn’t name her favourite, she said her children were fans of Salted Caramel, Peanut and Chocolate, and Raspberry and Hemp. n

Laura Keogh Founder, BLACK DORIS

Rebranded And Looking To The Future

Danielle Barton, the marketing manager of Goodness Kitchen, a brand part of FSL Foods, has been with the company for the past year, where much of her time has been dedicated to rebranding.

The rebrand includes a new logo, representing the rolling hills of Nelson, where the business is based, and bold, bright colour schemes and designs for each of the brand’s ranges, the New Zealand range having a striking blue, Premium Harvest a bold pink, and the Organic range having a bright green.

This rebrand has been rolling out over the past six months to win over market share with a more shopper-friendly approach. Part of this includes differentiation between the brand’s ranges, specifically its Organic and Premium Harvest range, to improve customer understanding and awareness of what to expect with each range.

Barton gave the example that previously, the brand made no mention of its blueberries being sourced from growers in Hawkes Bay, an essential point of the brand’s support of New Zealand growers that Barton said was a great story to tell. Goodness Kitchen’s blackcurrants are also sourced from growers in the Canterbury region.

Barton continued that the rebranding aimed to increase Goodness Kitchen’s market share, share more of the brand’s story, and increase consumer knowledge and awareness about the strengths of its ranges, for example, its organic range, and why having these options is essential.

“We would get a lot of consumer communication asking ‘why don’t you grow your mango here?’” said Barton. New Zealand’s climate has difficulty supporting the growth of mangoes. Barton added that the brand wanted to have greater transparency and education accessible for consumers so that it was clear why Goodness Kitchen sourced some of its products, such as mangoes, from overseas, taking into consideration optimum

Danielle Barton Marketing Manager GOODNESS KITCHEN

conditions and climate so that the brand is offering the best possible mango product to consumers.

Barton has also been working towards launching Goodness Kitchen’s latest innovation teased on its website, the Goodness Kitchen Choc Bites, which are anticipated to be in New World and PAK’nSAVE supermarkets soon.

Barton described the new product and stated that Choc Bites would be the newest innovation to the frozen aisle. Strawberries, cherries, and New Zealand blueberries are snap-frozen and then single-dipped in smooth dark chocolate.

“The Choc Bites packaging is also made from 26 percent recycled material, and all our other packaging is soft plastic recyclable.”

A key aspect coming to the forefront of Barton’s role after the rolling out of Goodness Kitchen’s rebranding is the company’s efforts to become more sustainable. Barton said the company was actively incorporating sustainability into its decision-making and encouraging other businesses and consumers to do the same.

“This year, we’re actively measuring our carbon footprint, putting some actions in place,

taking some courses and upskilling the team on all things sustainability, making more conscious decisions of where we’re getting products from, what products our suppliers are using.”

The Choc Bites packaging, being made from 26 percent recycled material, was an active part of Goodness Kitchen’s motivation for sustainability, with Barton explaining that the focus on being more environmentally conscious was a natural result of Goodness Kitchen wanting to play its part in doing what’s right and to inspire others to do the same.

Goodness Kitchen is currently waiting on its Carbon Footprint measurement and plans to release a public report on the findings of this measurement and what actions the company is committed to taking for sustainability by the end of the year.

The brand will also commit to supporting sustainable charities this year and is currently investigating options, including Sustainable Coastlines and local charities in Nelson, where Goodness Kitchen is based. Furthermore, staff are also given a volunteering day in the year where each can choose an initiative or charity, including beach cleaning, planting trees and more, to encourage further building sustainability awareness.

This is particularly heightened through the global impact of climate change, with extreme weather both locally and globally, which impacts crops and supply.

Barton added that the company would also like to bring Nelson manufacturing companies together this year to brainstorm sustainable solutions and initiatives to tackle issues such as food waste.

Goodness Kitchen takes pride in supporting growers in New Zealand and is consistently

looking to find new growers to work with and support.

Goodness Kitchen’s Certified Organic range includes products sourced internationally, the certifications of which Barton explained are considered some of the highest in the world. “Europe and America have high standards of certification, which tends to be where our food comes from for those ranges. They also have to have the BRC accreditation, the food safety standard we work to.”

The organic range aims to work in harmony with nature, with organic farming practices increasing soil fertility and soil quality from which produce is grown. Produce sourced internationally in alignment with these certifications and values is then sent direct to Nelson to be packaged.

With the current economic climate Barton also said that the brand had experienced an increase in consumer uptake for its frozen produce, as all of the brand’s products are snap frozen at peak ripeness, meaning that the fruits all retain their nutrients and can offer a more affordable price point than fresh produce.

She continued that the brand also tries to offer consumers unique international fruit options, which are not always readily available, to cater to increased consumer interest in trying new flavours and products and to give the brand a competitive edge.

For the future, Goodness Kitchen hopes to export internationally, particularly its up-and-coming Choc Bites innovations, and to cater to growing consumer interest in frozen fruit alternatives to fresh produce; Barton said the brand would potentially look to expand into the frozen vegetable category as well with the growth opportunity available in the market. n

Helping New Zealand Businesses Go Green

The Sustainable Business Network (SBN) is New Zealand’s largest sustainable business organisation comprising hundreds of businesses. The SBN is a purpose-driven social enterprise aiming to make it easy for New Zealand businesses to take action on sustainability.

e do that by running projects on climate, waste and nature; providing training and tools; showcasing best practices and connecting people and organisations,” said Fiona Stephenson, Head of Communications and Marketing at SBN.

The SBN runs public and private partnerships to cocreate tools to help businesses take action on significant sustainability issues, including climate, waste, and nature.

Tools are free and easy to use, ensuring a broad scope of businesses can benefit from them. Some examples include the Climate Action Toolbox, Circular Economy Directory, Nature Pathways, and Docket (sustainable supply chain toolbox). These tools have been created in collaboration with various companies and government departments to pool expertise and create content for these tools.

The Co-Founder of Critical, Rui Peng, stated that SBN’s Circular Economy Directory created a place of belonging for circular economy practitioners

all working towards a common purpose, which would benefit New Zealand’s future generations.

Being on the platform has helped to sharpen our stones by taking inspiration from fellow change-makers and connecting and partnering with forwardthinking businesses looking to innovate,” said Peng.

A case study by SBN to observe the impacts of its workshop series revolved around Taranaki-based microbakery, Garden Cake Kitchen. The owner, Rose Lawrence, participated in SBN’s six-month workshop series in partnership with Venture Taranaki, based around the Climate Action Toolbox.

The workshops helped Lawrence identify action areas where she could significantly reduce emissions. A key area she identified was her imported ingredients. Particularly flowers used as toppings for cakes were significant emissions hotspots for her.

Since identifying the issue, Lawrence has developed relationships with local flower producers, resulting in reduced

transport emissions and freight costs. Buying locally has also helped Lawrence identify a way to reduce waste, with the bi-product of these flower farms often being flowers with shorter stems. Although undesirable for florists, Lawrence found they were perfect for cake-toppings

Lawrence has committed to taking further climate action and is exploring ways to improve her packaging and reduce waste. Currently, she is in the process of completing a total carbon measurement which will help to inform these future action areas.

“This programme was the boost I needed to take meaningful climate action for my small business. I have since explored actions that absolutely wouldn’t have happened without doing this course,” said Lawrence.

From Outward Bound, Rob Dunn shared that he attended several SBN workshops on various topics. He commented that all sessions were wellplanned, engaging and very worthwhile.

“Participating in these sessions has helped our organisation to explore a range

of interesting topics and refine our sustainability strategy,” said Dunn.

SBN’s training programme includes a series of Starting on Sustainability workshops, which are online webinars spread across the year on various topics, including procurement, climate actions, product stewardship, circular economy, communicating sustainability and more. The organisation also runs a Leadership in Sustainable Business Course, a more advanced in-person course with six sessions across three months.

Additionally, SBN has a selection of resources and guides on its website that are free to download. These are aimed at businesses starting on sustainability and cover many topics, such as reducing office waste, saving energy and intelligent purchasing.

Connecting with businesses through various methods, SBN runs networking and connects online and in-person events. Some focus on topical issues, while others are networking breakfasts. These events spark new connections as well as ideas.

These events often lead to SBN being approached by individuals searching for organisations in SBN’s network that could help them with a particular sustainability issue. However, SBN also connected organisations through its Circular Economy Directory, containing profiles of organisations offering sustainability solutions. SBN also runs a ‘Challenge Hub’ platform that connects organisations with a sustainability problem and those with a solution.

A recent example is an organisation looking for a home for waste oils from cafes and restaurants. We managed to connect them with a company offering a solution. We currently have eight challenges listed where people are looking for a sustainability solution.

“Promoting solutions and practices is a crucial part of sustainability, so as many businesses as possible understand the issues and how to take action. We put a lot of focus

on promoting solutions so as many people as possible can take action,” said Stephenson.

She continued that this was how SBN could start to get system change when sustainability starts becoming mainstream.

“We find stories of success inspire people, so they can see what is possible. We run promotional campaigns of some available tools to raise awareness and encourage people to use them.”

Furthermore, SBN runs the Sustainable Business Awards, which recognises and celebrates people and organisations that are seeing success. Some winners are household names, while others are small organisations doing great things. Success in these Awards brings brands and organisations, large or small, recognition.

With sustainability being a global issue, Stephenson explained that it was important that all played their part in being a solution. She gave the example that New Zealand became the first country in the world to mandate the reporting of climate-related risks among around 200 companies. However, New Zealand doesn’t stack up well in other areas.

Placed amongst the mediumperforming countries in the Climate Change Performance Index this year, in 33rd position, with a mixed performance, the Ministry for Environment

acknowledged that while emissions were small globally, they were high per capita.

Stephenson encouraged that starting was the first step to becoming sustainable, adding that while it can feel complicated as a small business, every step counts.

“Look at where you can make the biggest difference and start there. For example, if you do a lot of transporting of goods, look at your fleet and logistics to see what efficiencies you can make.”

An excellent place to start is with Docket, SBN’s sustainable supply chain toolbox. Businesses can quickly assess sustainability across six areas: carbon emissions, waste, nature, keeping workers healthy and safe, workers’ rights, and modern slavery.

Critical questions are given

to help businesses identify what needs improvement and where there’s room for improvement. There is information to help businesses meet minimum standards and develop best practices. Available also is information on how to share individual businesses’ sustainability achievements with customers and networks, helping give a competitive edge when bidding for contracts while also helping to increase sales.

Docket was created to help build sustainable supply chains, so it’s ideally suited to companies like supermarkets and food manufacturers dealing with many other businesses. It contains information to help win bids for suppliers and is designed for procurers to share it with the supply chain to

create a ripple effect.

Sustainability has a vital role to play in the future of New Zealand. The pandemic lockdowns showed how important communities and nature are to New Zealander’s wellbeing.

Stephenson added that over the last decade, SBN had also seen a shift in consumer behaviour, with people increasingly choosing products they perceive to be more sustainable.

Despite the rising cost of living impacting purchasing behaviour this year, sustainability is here to stay. Stephenson explained that all have a role in progressing sustainability in New Zealand, including government, business, community groups, and individuals.

“No one group can do it on their own. Businesses have a vital role in progressing sustainability, and SBN is all about facilitating that. Our role is helping businesses get started and progress along that journey.”

SBN has coined that its purpose was to revolutionise working together, so people and nature could thrive.

At the end of June, SBN is upgrading its Climate Action Toolbox to improve functionality. In July, it’s launching the findings of a study into the role of business in regenerating nature. Finally, SBN will run a practical Masterclass on Communicating Sustainability on September fifth. n

KoKAKO RELEASE

FOURTH BIENNIAL SUSTAINABILITY REPORT

Auckland coffee roasters, Ko¯kako, recently released their fourth biennial sustainability report. This is the third report they have completed to stringent Global Reporting Initiative (GRI) standards, with the help of local consultants, Go Well.

The GRI framework helps businesses and other organisations understand and communicate the impact of their operations on critical sustainability issues. It also means the performance of Kōkako can be compared to other organisations and sectors worldwide.

Kōkako Managing Director, Mike Murphy said that the sustainability reports enable the company to track its impact on people and the planet, hold itself accountable, and be completely transparent. “These reports aren’t just about conveying the impact of our coffee production, most importantly, they’re about advocating for change within our industry and others.”

Covering the period from the first of July 2020 until the 30th of June 2022, this latest sustainability report spans a couple of the toughest years in the business’s history. The effects of the pandemic were vast and enduring, with the hospitality industry taking a particularly hard hit. With a significant loss in revenue, Kōkako walked the thin line between running a sustainable operation and business viability.

Many of the company’s sustainability commitments come at a higher cost to the business, namely offsetting their carbon emissions through the FairClimateFund, packing their coffee and drinking chocolate in home compostable packaging, and purchasing only certified organic, Fairtrade green beans (unroasted coffee) which can cost over 20 percent more than conventional coffee.

“The Kōkako reputation is built on these commitments, so deviating from them was never an option. We focus on sustainability because we believe business is inextricably linked to people and the environment. We’re not perfect by any means, there’s always more we can be doing, but we’re not interested in going backwards,” said Murphy.

Despite the challenges Kōkako faced as a business over the past couple of years, there were several notable achievements. For one, they could keep their entire team employed during the pandemic and even utilise some staff's extra downtime for professional development.

The pandemic also fast-tracked the company’s plans to develop its designated grocery brand, Everybird, which launched in April 2021.

Other highlights from the report include their Fairtrade contributions, the increased uptake of their reusable bucket scheme and continued support of the Rotoehu Ecological Trust (who recently rebranded to Kōkako Ecosanctuary).

The report is also transparent about what hasn’t been achieved. Of the takeaway drinks sold at Kōkako Commercial Bay over the reporting period, just 13 percent were in reusable cups. This may be due to the move back to single-use takeaway cups during the pandemic, which may have undone some good habits. Regardless of the cause, the team at Kōkako is adamant this needs to improve.

In October 2022, Kōkako partnered with Again Again to offer an alternative solution for customers who forgot to bring a reusable cup. While the uptake has been slow, they’re optimistic that this could affect change once customers become more familiar with the system.

With the launch of Everybird and an additional car added to the Kōkako fleet, their carbon emissions have inevitably increased.

Kōkako is actively engaged in a coffee sector decarbonisation project facilitated by EECA and NZSCA.

“I really want to see a coffee roaster of scale that can be powered electrically or with bio-gas and still roast to the same profile and consistency as a natural gaspowered roaster.” n

The Changing Perception Of Health

The health, hygiene and beauty aisle has experienced significant change and growth over the years. As the perception of what is healthy has become synonymous with transparency, sustainability, and ethical practices, products have evolved to cater to these consumer values and ideas.

One segment that has undergone a tremendous amount of change regarding the diversity of products it has available and the attitude with which it is regarded is menstrual products. Traditional items such as disposable tampons, pads, and liners are still the leader of the category for the longevity, trust, and comfort cultivated for customers with these products.

However, the growing push for sustainability and eco-friendliness has driven the growth of sustainabilityconscious options such as menstrual cups and underwear.

While menstrual cups and underwear are reusable and can be crafted with eco-friendly material, disposable options have also opted to cater to the growing consumer desire towards environmentalism

using certified organic cotton and marketing when its products are chlorinebleach and fragrance-free.

In conjunction with the broader range of menstrual products available in supermarkets, the advertising of menstrual products has also changed, evolving from the use of blue dye in advertisements to represent the absorption capabilities of products to some brands opting to use real menstrual blood.

This drive for authenticity and transparency on a social level as well as an environmental level has given the great potential to destigmatise the conversation of menstruation. This is particularly important regarding accessibility to menstrual products across New Zealand. Environmentalism and consumer concern for health have led brands to

change the format of hygiene products to maintain a competitive edge, creating deodorant pastes and balms that are both eco-friendly and without parabens to hair removal products packaged in sugarcane plastic.

Significant challenges in the sector revolve around consumers branching out from the tried and true products to trying eco-friendly alternatives. However, with consumers becoming more knowledgeable and paying close attention to product labels for how brands cater to their environmental, social, and health needs, the health, hygiene, and beauty sector will continue to undergo innovation and change, with a broader range of alternatives to traditional products becoming more readily available. n

Advertising Menstrual Products

Hilary Souter is the chief executive of the Advertising Standards Authority (ASA), an industry regulator supporting responsible advertising. Having been in the position since 2005, Souter oversees code development, the complaints process, and industry education. She provides industry support on code compliance and is a regular guest lecturer on advertising standards.

Hilary Souter Chief Executive, ASA

Regarding menstrual products, Souter said that the ASA frequently received complaints about menstrual care advertisements. When considering these, the Complaints Board’s role is to ensure the advertising reflects community standards. In a 2021 decision regarding Libra’s Period Proof Undies, the Board noted how periods had been portrayed had changed, with the use of blue dye becoming a thing of the past. In the advertisement, real menstrual blood was used.

The Board acknowledged that the advertisement may have been distasteful to some people. Still, it decided it did not reach the threshold to cause serious or widespread offence in light of generally prevailing community standards.

Souter continued, referencing a Board decision on an AWWA period underwear advertisement, which noted that where menstruation had previously been treated as a private matter with limited portrayals of lived experience, there had been a greater openness about menstruation and how companies promoted period products.

In the case of the AWWA period underwear decision, the Board noted that the advertisement did go further than precedent examples when showing the experience of menstruation. However, the Board acknowledged the targeting of the advertisement. It ruled it had been prepared and placed with a due sense of social responsibility as the imagery and wording were suitable for the restricted audience.

“The Advertising Standards Code applies to advertisements in all media, and Principle 1 of the Code states that advertisements must be prepared and placed with a due sense of social responsibility to consumers and society.”

Menstrual care product advertisements are assessed against this Principle and, in particular, are often considered given Rule 1(c), Decency and Offensiveness, which states that advertisements must not contain anything indecent, exploitative, or degrading, or likely to cause harm, or severe or widespread offence, or give rise to hostility, contempt, abuse or ridicule.

When considering a complaint about

an advertisement, the Complaints Board considers several factors, including the generally prevailing community standards (which shift over time), previous precedent decisions, the likely consumer takeout of the ad, and the context, medium, and audience, along with the product or service being offered.

If an advertisement is found to be in breach of the Code, the ASA will contact the advertiser and media platforms to request the removal of the advertisement.

Souter stated that one of the benefits of industry regulation is the principle and rule approach of the Advertising Codes.

“This provides flexibility and allows the application of the Codes despite changing standards. The changes we have seen in society with more open discussions about menstruation have also been reflected in the advertising for related products.”

Souter added that at the ASA, there had been a shift towards more proactive regulation focusing on industry education to support compliance with the Advertising Codes. This includes a range of resources people can access via the ASA’s website, www. asa.co.nz, under the industry guidance menu.

“Supporting the awareness and understanding of rules around socially responsible advertising will ensure the important messaging around menstrual products can reach the intended audience.” n

Creating Period Equity

Dignity New Zealand is a company built on a mission to create period equity in New Zealand, ensuring that no one misses out on education, work, sports, cultural activities, or anything else due to a lack of accessibility for period products.

Lisa Maathuis General Manager, Diginity NZ

General manager of Dignity New Zealand, Lisa Maathuis, explained that Dignity offers a Buy One Give One program, where companies buy period products for the workplace. Dignity gifts the equivalent amount to people without access.

“Since we began in 2016, we have supported over 230 organisations, gifting free period products to people without access,” said Maathuis.

Founded in 2016 by Jacinta Gulasekharam and Miranda Hitchings, the original idea of Dignity was to make the management of periods easier by setting up a business that delivered period products to people every month to eliminate New Zealanders from getting caught short.

“However, the more people they spoke to, the more they realised that getting caught short wasn’t the biggest barrier concerning periods in Aotearoa.”

The most significant barrier the pair noticed was people without access and the unfairness this created. Gulasekharam and Hitchings found that if people didn’t have access, they would have to stay home and miss out on work, education, and anything else.

Dignity New Zealand is proud to be a changemaker for menstrual equity in New Zealand and has thus far partnered with 110 companies to help create more equitable workplaces. Dignity also conducts employee surveys with its corporate partners and runs term impact reports with schools to measure the effect.

These surveys show the positive impact of the initiative, with one ANZ site having 91 percent of respondents reporting back that the access to pads and tampons was valuable, 89 percent felt more personally supported, with a further 93 percent felt having Dignity was important to them.

Maathuis said that regarding Dignity’s social impact, the organisation had now gifted over 780,000 individual period products to people nationwide, with an

estimated impact on 315,000 people through organisations like community and youth groups, women’s refuge centres, food banks, and more.

Maathuis added that Dignity takes pride in being a local New Zealand-owned and operated company and that companies were truly supporting their communities by choosing Dignity.

“We would love to see other FMCG brands consider how they can support a social issue connected to their work and strive to prioritise reinvesting profits for the greater good in a meaningful way.”

Maathuis said that there had been a shift in workplaces where more companies were actively considering how to better create more inclusive environments for employees, with free period products being a simple and powerful step to making employees feel cared for and respected, especially during times when people may unexpectedly need period products.

Adding that this was a positive trend, Maathuis said it allowed the organisation to engage in more conversations with businesses about possibly implementing Dignity in their workplaces.

Pads and tampons are the most popularly used menstrual products used. However, there has been an increase in menstrual cups and reusable underwear, a shift Maathuis primarily attributed to the environmentally conscious mindset of Gen Z, who are often committed to sustainable living.

She continued that reusable products have a lower environmental impact than disposable pads and tampons and could be more cost-effective in the long run. However, there remains to be a significant gap in education regarding the use of reusable products.

“People have concerns about comfort, trust in their effectiveness, and the cleaning process. As education and awareness around reusable products grow, we anticipate they will gain a larger market share.”

As an EKOS-certified business, sustainability encompasses its products and internal business operations. Its range of pads, tampons, and menstrual cups, provided by Organic Initiative, and its reusable underwear, provided by AWWA, are created with organic cotton to ensure eco-friendliness whilst being plastic-free and ethically sourced.

Day-to-day Dignity prioritises sustainability by reusing product boxes for shipping our orders. Additionally, its office and warehouse are within a sustainabilityfocused co-working space established by Kaicycle. This shared space brings together

businesses that align with Dignity’s values and share the organisation’s commitment to making a meaningful and lasting impact on the world.

When discussing the impact of the pandemic, Maathuis said that the main observation was the number of those experiencing period poverty nationwide, which led to Dignity receiving a higher number of organisations reaching out to become Give Partners and receive gifted period products.

The rising cost of living post-pandemic has also significantly contributed to the demand for free-period products to support those without access, which has continued to increase.

Recent years have seen a significant shift in the attitudes towards menstruation, particularly in schools and some workplaces, where the provisions of free period products have become more normalised. A significant step in 2021 contributed to this shift when the Ministry of Education launched its Ikura program, providing free period products in schools.

Dignity has witnessed more workplaces introducing free period products for their teams, treating them as essential office supplies alongside items like toilet paper, tea, and coffee. This approach makes perfect sense since menstruation affects half of the population for a significant portion of their lives, including during working hours. However, Maathuis said there was still a long way to go despite these positive developments.

“Stigma, silence, and misinformation surrounding menstruation remain significant issues. There is a lack of openness and willingness to discuss menstruation, and many people are still unaware of the extent of Period Poverty in our communities and the resulting injustice it creates.”

Period poverty remains the biggest challenge in New Zealand, with The Period Place estimating it affects approximately 70,000 individuals each year. Maathuis stated that this causes instances wherein individuals are forced to stay home for the duration of their period (anywhere between two to seven days) every month, missing work, education, or participation in sports simply due to a lack of access to period products.

“This is the harsh reality faced by many individuals within our communities, and it emphasises the pressing need to address this issue and strive for period equity.” n

Leading The Beauty Category

The senior brand manager for beauty at Marzena BodyCare Australasia Ltd, Emma Clarke, has worked within various categories of the FMCG industry before landing in her current role, including food, household cleaning, and beauty.

Emma Clarke Beauty Senior Brand Manager MARZENA

The proud, 100 percent New Zealandowned company, since 1989, has a strong heritage in hair removal, which started when New Zealander, David Morpeth, met Mari Carmen on a beach in Spain. The pair relocated to New Zealand and discovered that New Zealand did not have a range of at-home hair removal products.

The pair decided to make their own, and after discovering others were interested in their products, the Marzena brand was born.

“Today, we continue to proudly develop and manufacture our hair removal lotions and liquid sugar wax in our Auckland factory,” said Clarke.

Marzena’s ethos is centred around caring for the planet, where the brand is continuously searching for methods to make its products sustainable and has taken proactive measures to reduce plastic from its packaging.

The brand leads in category innovation, being the first to launch Natural Body and Facial Wax Strips within the Australasian market. The formula of the wax strips is sourced from 100 percent ingredients of natural origin and is vegan-friendly.

“Our strips are made from a 100 percent compostable clear cellophane for precision placement and are free from fragrances, preservatives, colours, parabens, and mineral oils.”

The sustainably sourced pine tree resin grips stubborn, short hairs and is enriched with hemp seed oil to help calm skin during the treatment.

Clarke continued that consumers across the board for beauty are embracing ‘green’ beauty, becoming more knowledgeable about what they are putting on their skin and the contribution of their purchasing decisions towards the environment.

Cold wax strips and hair removal lotions

are the most effective and straightforward at-home hair removal solutions and are most often the consumer choice. However, at-home electrical devices are gaining traction, including options that offer painfree temporary facial hair removal.

The pandemic meant more consumers embraced at-home hair removal whilst salons were not open. Clarke added that many learned they could achieve salon quality results from doing hair removal treatments for a fraction of the price at salons. These consumers have since not returned to salon professionals.

Marzena’s latest innovation is designed to help consumers enjoy a salon experience to complete their at-home wax-treatment process. The Marzena Post-Wax Calming Body Oil removes sticky wax residue, protects open follicles, and keeps skin smooth, hydrated, and nourished.

“Not only is this a nutrient-rich blend of 100 percent natural origin oils, but it also includes Manuka Oil to protect with its natural antibacterial properties after waxing. It is enriched with Hemp Seed Oil and Evening Primrose Oil to help calm and soothe post-waxed skin.”

To further its commitment to sustainability, Marzena has transitioned its hair removal lotion tubes to tubes made from 80 percent sugarcane plastic.

“Sugarcane is a renewable source that is a better and more sustainable way to make plastic.”

She continued that it was just one of the many ways Marzena does its bit for the environment. The sugarcane tubes are also 100 percent kerbside recyclable after use.

Other sustainable products in the Marzena range include its Natural Body & Facial Wax Strips and Liquid Sugar Wax, a water-soluble formulation with reusable 100 percent natural cotton strips. n

Better For People And The Planet

Senior brand manager at TOM Organics, Janine Chamley, has worked across a range of marketing, category, and innovation roles for many of New Zealand’s leading brands, including Fonterra, Z Energy, Cerebos Gregg’s, and Goodman Fielder.

Janine Chamley Senior Brand Manager TOM ORGANIC

However, Chamley is now the New Zealand Personal Care for Essity lead, responsible across period and incontinence brands, including Libra, TENA and TOM Organic.

Chamley said shoppers were making more conscious product choices to suit their specific flow and needs.

“Although early habits stick for a long time, life changes like pregnancy and peri-menopause can lead to shoppers reevaluating what is right for them,” said Simultaneously this has created growth opportunities for brands such as TOM Organic and products such as reusable

Period products tend to be habitual purchases, with consumers needing to be well-stocked to avoid the pain and frustration of running out. Chamley continued that disposable formats, such as pads, tampons, and liners, are still preferred by consumers, accounting for over 90 percent of total sales as they are convenient and trusted

performance options that consumers are well-aware of.

“The move to reusable products such as period underwear is a slow evolution as shoppers adapt their behaviour and find out what works best for them.”

The early stages of the pandemic saw shoppers stock up on period products due to anxiety of running out. The pandemic did not overall impact shoppers’ product choices. Innovative new brands, education, and advertising have driven sustainable brands and options. Consumers have become more knowledgeable and have begun looking more closely at what they use for such a constant and intimate need.

“The explosion of non-traditional period products in supermarkets has been a huge shift.”

Retailers’ encouragement and the creation of broadened availability of sustainable products such as cups and period underwear have had a significant impact. TOM Organic has gained national distribution through all supermarkets and pharmacy channels, which has been very positive for the brand and something of which it is proud.

Chamley continued that conversations and attitudes towards women’s health and periods have evolved over the last decade, with more transparent, open conversations being held at the earlier stages of puberty through the introduction of free period products in schools throughout New Zealand.

Emerging conversations regarding conscious choices about the materials and type of products to suit individual flow needs are important and positive changes in attitude towards women’s health and period care.

“We’re also seeing an evolution in the language around the category as we move to be more inclusive and ensure access to period products for all people who have periods. As the population ages, it’s great to see how we’re seeing more conversations around peri-menopause and the impact on overall women’s health and their menstrual cycle.”

TOM Organic offers a broad range, including traditional options such as liners, tampons, and pads to cups, and period underwear, allowing

consumers to make the right choice for their bodies and their flow.

TOM Organic’s ethos revolves around enabling people to make a conscious choice and educate themselves on their total cycle and how they feel about organic and sustainable alternatives.

“Where some brands focus on a particular product type, TOM offers the full scope of period products, which we believe is a great model and one we’re proud of.”

Sustainability is at the core of the TOM Organic brand and the foundation that it was created. The brand is consistently searching for ways to deliver products that are better for people and the planet. That includes offering one-of-a-kind microwave sterilisers so people can choose a reusable menstrual cup, which Chamely added lasts up to five years, or ensuring that the cotton the brand uses is sourced organically.

“Another key factor is our choice around manufacturing. We’ve brought much of our

manufacturing back into Australasia to

The Desire for Natural and Transparent Hygiene Products

B.BOLD began as a hobby for sisters Monica and Hannah Anderson at the kitchen table. Hannah’s background in biochemistry and natural skincare and her passion for attention to detail allowed her to research and refine B.BOLD’s products. Monica’s experience in film production and advertising had her responsible for B.BOLD reaching a broad audience, to have as many people as possible try B.BOLDS products and benefit from the natural products’ quality firsthand.

With many conventional deodorants and antiperspirants available in supermarkets containing harsh chemicals, which Monica shared could harm individuals' overall health, B.BOLD's philosophy was borne from advocacy for clean, healthy, natural products.

“Our natural deodorant is free from ‘nasty’ ingredients such as parabens, antiperspirants, and certain types of aluminium. It does not clog pores and allows the skin to breathe,” said Monica.

B.BOLD prevents the development of odour-causing bacteria by neutralising odour molecules and aids in moisture absorption. This means users can stay fresh and dry throughout the day.

Monica continued that choosing natural doesn’t mean compromising on effectiveness or quality.

Monica and Hannah Anderson B.BOLD

B.BOLD has recognised the shift towards consumers’ interest in natural and clean ingredients, with more consumers inclined to purchase items that align with their desire for products with transparency and clean ingredient lists. This demand has been reflected in products free from harmful chemicals like parabens, sulphates, phthalates, and synthetic fragrances.

“At B.BOLD, we offer beautifully bespoke deodorants that allow you to nourish and care for your skin naturally. We aim to empower you to step out into the world daily with joy and confidence.”

B.BOLD have shaped its work ethic around maintaining high-quality standards, simplicity, and transparency, with each of the brand’s skincare products crafted to be natural and effective.

The deodorants are formulated as a balm with a smooth consistency, preventing

odour and leaving no greasy residue or staining. Each of B.BOLD’s balms combines Arrowroot and Kaolin clay ingredients to absorb moisture, mango butter, and vitamin E to soothe and hydrate.

Monica said each balm lasts two to three months, ensuring value for money.

Sustainability is another key focus for B.BOLD, reflected in Monica and Hannah’s decision-making regarding supplier partners and the packaging of their products.

To ensure sustainability, Monica and Hannah conduct thorough research and take additional measures to ensure that B.BOLD’s choices align with environmental harmony.

As part of the brand’s ongoing efforts, B.BOLD recently implemented a circular jar return program.

This initiative not only reduces waste but also promotes the reuse of resources. “We take pride in our dedication to sustainability.”

All of B.BOLD’s products are packaged in reusable and recyclable glass containers with aluminium lids. With B.BOLD’s circular packaging programme, each product is couriered in home compostable bags, eliminating plastic use.

Simultaneous with B.BOLD's efforts to provide clean, healthy, transparent and sustainable products, the brand also supports research into cystic fibrosis through monthly donations, a cause close to the sisters' hearts as Hannah’s youngest son lives with the condition. B.BOLD also supports Médecins Sans Frontières (Doctors Without Borders). n

LOCAL what’s new

ALL THE TASTE, BUT NONE OF THE GUILT!

Atkins has introduced its new Peanut Butter Cups. Combining rich milk chocolate with creamy peanut butter, each serving has 0.9 grams of carbs, and 0.2 grams of sugar, making it the perfect treat to satisfy sweet cravings while maintaining a healthy, low-sugar lifestyle.

For more information, please contact info@simplygoodfoodsco.com.au

CRUNCHABLE, HIGH PROTEIN SNACKS

Quest has just relaunched its Tortilla Style Protein Chips to help feed customers’ flavour cravings. Packed with at least 18 grams of protein per serving, the Tortilla Style Protein Chips offer a delicious taste like regular tortilla chips without all the sugar and carbs. Available in three delicious flavours, including Nacho Cheese, Loaded Taco, and Ranch.

For retailer enquiries, please contact info@simplygoodfoodsco.com.au

FOR COFFEE LOVERS AND BISCUIT ENTHUSIASTS ALIKE

Nescafé and Arnott’s Tim Tam team up for a can’t-miss mocha range. New Nescafé Café Creations and Arnott’s Tim Tam collaboration are among the besttesting ideas in Nescafé history.

With an iconic collaboration, Nescafé and Tim Tam have set a new benchmark for indulgent coffee experiences. The new range of mochas brings together the irresistible flavours of coffee and Kiwi-loved chocolate biscuits into a delicious experience for coffee lovers and biscuit enthusiasts alike.

The Nescafé Mocha inspired by Tim Tam is available in two indulgent flavours, including Original Choc and Caramel Choc, so every mocha lover can find a flavour they love.

Nestlé New Zealand’s Head of Marketing, Fern Castellanos, said the company was thrilled to announce this new mocha range.

“Tim Tam is a beloved classic biscuit that Kiwis have savoured for years, and what better pairing than coffee and chocolate? Our indulgent Nescafé Mocha range is a rich chocolatey taste sensation that we can’t wait for Kiwis to try,” said Castellanos.

Arnott’s Brand Manager, Tim Tam, Michelle Kitchen, added that Kiwis love a good Tim Tam Slam.

“The Nescafé Mocha pairing takes the iconic experience to the next level,” said Kitchen.

“We’ve worked closely with the Nescafé team to take the delicious taste of two of our classic Tim Tam biscuits and adapt them for a perfectly indulgent

range of mochas. Tim Tam slam with a Tim Tam-inspired mocha. What more could you wish for?”

New Zealanders can get their hands on the new Nescafé Mocha range inspired by Tim Tam at Countdown, New World and Pak’n Save stores nationally from 19 June. Each box contains eight individual sachets.

WARM UP WITH HARRAWAYS BAKED OATS

Harraways Oats’ locally crafted, health-fortified bags are proving to be popular. This range is growing fast within New Zealand oats. Health-giving, good value, supporting locals, exploring new tastes, and respecting the planet, are strong buying motivations and factors consumers consider when making purchasing decisions.

Harraways Immunity Boost Blackcurrant & Spiced Apple Oats Bag, has offered a new baked oat recipe to innovate how consumers warm up and enjoy Harroway’s health-conscious oats this winter.

More information is available at www.harraways.co.nz. Available at supermarkets across New Zealand.

NEW DELICIOUS DAIRY-FREE SOUR CREAM

New Zealand’s number one plant-based food brand, Angel Food, has added a gorgeous dairy-free sour cream to its range of delicious vegan foods.

With the same creamy, ‘dollop-able’ texture of dairy, the new sour cream is made without gluten, nuts or soy, making it allergy-safe and suitable for plantbased diets (including vegan).

Great as a topping for nachos and baked potatoes or as a base for dips, Angel Food’s dairy-free sour cream is the perfect alternative for those avoiding dairy and other animal products.

For more information, contact Angel Food through the website www.angelfood.co.nz

AWARD-WINNING 100 PERCENT PURE CHERRY JUICE

With over two kilograms of cherries in every bottle, Eden Orchard’s awardwinning 100 percent Pure Cherry Juice is packed with anthocyanins. These powerful antioxidants help to combat inflammation and support optimal muscle function. Eden Orchard’s juice is renowned for helping to relieve symptoms of gout and arthritis. Cherries are also a natural melatonin source, promoting deeper, more restful sleep. Eden Orchard is a proud family business that has been passionate about growing the finest fruit for over 30 years. The family’s cherries are hand-picked in the beautiful Central Otago region. Eden Orchard believes that the best flavours are created by nature. Therefore, Eden Orchard juice is 100 percent pure with no added sugars, preservatives, or colours of flavours. Perfect for children and adults alike, the juice can be combined with ice after a workout to relax muscles, drizzled over yoghurt as a tasty treat, or enjoyed as a small glass before bedtime to help with sleep.

Contact Nik Agoli: nik@edenorchards.co.nz or +64 21 045 2044 for more information