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July 2020 • Vol. 13 No. 7
Working from home - the new normal? (see page 8)
*Nielsen Scan Data MAT Market Share 07/06/2020
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NEW ZEALAND’S FIRST CARBONZERO MILK LAUNCHED
14 STORE OF THE MONTH NEW WORLD WARKWORTH
CHECK OUT WHAT'S NEWS
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JARGON-FREE, STRAIGHT-UP AND HONEST
DOING GOOD IS GOOD BUSINESS: ˉ ENVIROCARE TOITU MAKES ITS (PRODUCT CERTIFICATION) MARK
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KIWI LABELS – LEADING THE PACK
26 SMARTER PACKAGING OPTIONS NOW AVAILABLE
DO MORE WITH WEDDERBURN AUTOMATED WEIGH PACKAGING SOLUTIONS YOUR WAY
PREMIUM PACKAGING FOR PREMIUM QUALITY
5+ A DAY BREAKFAST CAMPAIGN
Make breakfast count with 5+A Day There has never been a more important time for Kiwis to eat 5+ A Day to boost immunity. Adding fresh fruit and vegetables to breakfast makes a great start. A new nationwide survey of 1,000 people shows 82% of us eat breakfast on weekdays, rising to 85% on the weekend, however only 44% of Kiwis include fresh fruit and vegetables with their breakfast. The 5+ A Day Charitable Trust sees this as an opportunity to raise consumption by providing inspirational breakfast ideas and recipes which you will find on our social media platforms @5adaynz and our website www.5aday.co.nz
Follow us on social media @5adaynz
To learn more about the 5+ A Day Charitable Trust visit www.5aday.co.nz. We also have a dedicated website for teachers and educators www.5adayeducation.org.nz
editorialcomment WHAT EXACTLY DOES IT MEAN TO SUPPORT LOCAL? Sarah Mitchell Editorial Director
sarah@reviewmags.com
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upport local campaigns have seen huge growth since the COVID-19 lockdown and alert levels. Businesses and brands promoting themselves as locals and asking for consumer support. But what exactly does it mean to support local? • Is it that the company is locally owned, but may be selling local or imported products? • Is it a local producer but using imported ingredients? • Is it a local supermarket that employs local but is owned offshore? From advertisements on social media platforms to branded marketing campaigns, it’s hard for consumers not to know about the ‘Support Local’ movement. It would seem to be a simple concept but in actual fact, there is confusion surrounding what shopping and buying locally actually means and why it is important. Consider a consumer purchasing an orange from a locally owned grocery store, now the orange is imported but the local grocer is wholly New Zealand owned. Is the consumer therefore supporting local? Should a consumer choose to eat at a McDonald’s owned by a local business owner, but McDonald's is an international corporation or should they shop at a local corner independent burger bar? Does a shopper support Kmart to purchase a product because they employ New Zealanders or should they shop at an independently New Zealand owned store that also employs locals? Arguments can be made for all sides but supporting local businesses and the benefits that come with that don’t have to be black and white all or nothing choices. In the grocery world, supporting local can mean supporting local business owners that import product from overseas for supermarket shelves. It could mean supporting a NZ brand that is made using local ingredients but is sold in an overseas-owned supermarket. Or it could even mean supporting a brand that is NZ-owned that uses only local ingredients but perhaps is using imported packaging. Lots of locally owned brands had a boost during lockdown when supermarkets were unable to replenish stock fast enough with their usual imported brands and looked locally for stock. Unfortunately, following lockdown, most of these brands were then discontinued when the former brands were able to continue supply. Some made the transition however, so COVID-19 had a positive impact on their business. In the same vein during lockdown consumers turned to local companies that had pivoted to supply grocery items direct to consumers, but following lockdown, these consumers went back to their usual brands and buying patterns through supermarkets. There were also instances where consumers who were happy to continue to purchase from local suppliers but were turned away when the company ‘pivoted’ back to supplying the trade and commercial accounts. Regardless of what you consider #supportlocal to mean, the one vital takeout is simply that brands need to be very conscious of walking the talk - don't say you are local when your brand is 90% imported, say you are employing locals yes, but don't pretend that you are made here when you are not. For example, locally included salt, water or packaging doesn't make a local brand, you may be employing New Zealander’s but your product is not made in New Zealand, nor are you wholly New Zealand owned. Perhaps what we really mean is don’t buy from offshore e-commerce sites. Enjoy the issue.
SupermarketNews is published under license. Please direct all enquiries and correspondence to SupermarketNews. The opinions and material published in this edition of SupermarketNews are not necessarily those of the publishers unless specifically stated. All material in this publication is copyright and may only be reproduced with the consent of the publisher. Copyright 2020
CHAIRMAN PUBLISHER GENERAL MANAGER EDITORIAL DIRECTOR EDITOR ADVERTISING SALES SENIOR DESIGNER GRAPHIC DESIGNER
ISSN No.
PETER MITCHELL Tania Walters, tania@reviewmags.com Kieran Mitchell, kieran@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell, caitlan@reviewmags.com Felicity-Anne Flack, felicity@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com Debby Wei, debby@reviewmags.com
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Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140 Parnell, Auckland Tel (09) 3040142 Fax (09) 3772794
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food& grocery COUNCIL NEW ZEALAND
ATTENTION GROCERY SUPPLIERS The Food and Grocery Council is an industry association for grocery suppliers providing members networking, events, industry information and strong advocacy. Contact us for information on the benefits of membership: katherine.rich@fgc.org.nz • Networking • Industry Updates • Conference and Events • Education and Training • Advocacy and Law Reform
food& grocery COUNCIL NEW ZEALAND
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.
THE NEW ZEALAND BEVERAGE COUNCIL (NZBC) P.O. Box 47, AUCKLAND 1140, New Zealand. Email: info@nzbc.nz Phone: +64 9 309 6100 DDI: +64 9 302 9932
Guy Pope-Mayell Managing Director & Co-founder
COOKIE TIME GROUP
Born in Christchurch, Guy Pope-Mayell was at the end of his second year of a business degree at Massey University when the Cookie Time opportunity presented itself.
“I
had gone to Massey with the intention of going into business, so leaving to get into business was an easy decision,” Pope-Mayell told SupermarketNews. Pope-Mayell started his Cookie Time Journey when he was only 19. While he was never focused on one industry the opportunity knocked and Pope-Mayell quickly answered, 37 years later the food industry is one he loves. “I’ve always been an entrepreneur and an opportunist. I never doubted that I would own and lead a business.” It was 1983 when Cookie Time launched its original 85g Chocolate Chunk cookie and it remains the absolute go-to flavour and best seller to this day. The 50-van strong franchisee network means that they are stocked by more than 5000 outlets across New Zealand. Reimagining the business and brands over the last five years has been a particular career highlight for PopeMayell, this has included cracking
the code of the retail and e-commerce channels, as well as bringing the Cookie Time brands to life across social media and other touchpoints. Pope-Mayell also helped establish the Cookie Time Charitable Trust in 2003 to help New Zealand children discover their gifts. Since then, more than $2 million has been raised to support initiatives across three target areas including innovation in learning, thinking differently and physical pursuits. The Trust makes a variety of grants to individuals and organisations; these have included support for antibullying initiatives as well as funding for physical pursuits from music and dance to ice skating, karate and motocross. The success of the Cookie Time Queenstown Cookie Bar has been another milestone Pope-Mayell. “It’s an amazing retail space which brings together cookies and their perfect food partners. It allows us to deliver the full Cookie Time brand experience in a vibrant, colourful and fun environment.” The company has two key NPD drivers across all of its brands – plant-based and value. Quality and a focus on real ingredients underpin this. The Cookie Bake 400g pouches are a value plat and OSM Everyday Nutrition is an innovation that builds the Cookie Time patent portfolio and is 100 percent plant based. Cookie Time is also actively investigating new packaging solutions, including
compostable and alternate materials. “Food safety and protecting the quality an integrity of products is critical given our focus on producing products free of preservatives and artificial colours and flavours,” noted Pope-Mayell. “Due to this, alternate packaging needs to be thoroughly tested throughout the supply chain and this is an ongoing process at present.” Pope-Mayell is very proud of how the Cookie Time family pulled together over the COVID-19 lockdown with impressive teamwork supporting its retailers in a time of need. “Understanding exactly how we can best partner with our customers such that we grow together and continue to deliver proudly New Zealand made products and great value,” he explained. “The industry is always changing and even pre-COVID it was challenging to innovate and do so quickly. PostCOVID this hasn’t changed however I feel that we will see consumer value becoming more important.” Pope-Mayell also knows that quality and provenance is important going forward and that being made in New Zealand and being a New Zealand owned family business will hold a greater place in people’s hearts. This year marks 37 years of Cookie Time and 35 years of Christmas Cookies. “We feel incredibly proud to meet this milestone and remain family owned, Kiwi made and loved with plenty of opportunities ahead.” n
• Family owned business based on Auckland’s North Shore • Instore Demonstrators, Sales Reps, Brand Ambassadors & Merchandisers • Event staff (Food Shows, Markets, Street & Office Sampling) • Farro Fresh preferred in store demonstration company • Staff in key regions nationally
022 476 4458
hello@swasgroup.co.nz
www.swasgroup.co.nz
SWAS Group Ltd
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SWAS Group Ltd
MADELEINE TAPLEY Product Manager Foodstuffs Own Brands
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As a child aged 11, I spent 3 months travelling Europe with my family and was carted around watching olive oil being pressed and visited numerous food markets. I guess you could say food is somthing that brings my family together.
INTEGRATION
apley studied a Bachelor of Agribusiness and Food Marketing at Lincoln University, the degree focussed on food innovation, supply chain, logistics and food marketing within the food industry. “It definitely prepared me for my career,” Tapley told SupermarketNews. “I couldn’t recommend this degree more. I loved it so much I would happily do it again.” Tapley has always been an absolute foodie, so it seemed natural for her to veer towards the food industry when choosing her University study. “Food is a big part of my life and my entire family have a huge passion for good food and cooking. It’s something I have been immersed in from a young age. I guess you could say food is what brings us together as a family.” Prior to her position at Foodstuffs Own Brands, Tapley started her first job out of University on the floor of a small, but very busy fruit and veg shop where she pulled around pallets of fresh produce and learned the ins and outs of quality,
HQ MANAGEMENT
presentation, and customer service. After a year at the veg shop, Tapley made her first step into the corporate world as a promotions and merchandising coordinator for the Raeward Fresh banner for Foodstuffs South Island – an excellent role with what Tapley described as an awesome team. After a year in her role at Foodstuffs South Island, she landed the position she is in today, product manager for Foodstuffs Own Brands in December 2018. “It was a big step up in my career path and an opportunity I couldn’t have turned down, I am grateful for this opportunity every day.” Tapley is proud to be part of a team that is able to provide New Zealanders with quality products at affordable prices, but it was working through the COVID-19 lockdown period that she found particularly rewarding. “Knowing we were feeding the nation and that Kiwis were putting their trust in our company to feed their families at the time of a global pandemic was incredibly gratifying. I felt so privileged to be working with
such an amazing team and company.” For Tapley, communication and trust are key to ensuring customers and stakeholders feel good. As the youngest member of her team, being from the millennial generation has given Tapley a fresh approach to the job, she is social media savvy and likes to focus on innovation and keeping up to date with the latest trends. Many people have inspired Tapley along her journey so far, someone who stood out was a Pigeon Bay local, an entrepreneur and successful owner of multiple businesses within the New Zealand FMCG industry. “His passion and drive for success in this industry is something I will never forget and always be inspired by,” expressed Tapley. Her main goal for the future is to simply grasp every opportunity that comes her way. “I never want to stop learning or lose my passion for good food. In the next ten years I would like to experience supermarket retail abroad, and one day I would love to own my own business within the industry.” n
MOBILE APP
July 2020
I 7
WORKING FROM HOME – THE NEW NORMAL?
“Before Covid-19 there were a number of businesses regularly allowing working from home and many thinking about it and some who didn’t believe in it – Covid-19 forced us all to confront it and now the genie is out of the lamp some leaders feel like they are being pressured to allow their staff to work from home and don’t have a say in it. Some leaders believe that working from home allows people to take it easy and not work as much. What does the research say? Harvard Business Review has written many articles on the subject and the data suggests that working from home, a percentage of the time, in many cases leads to stronger engagement and stronger productivity. But it is not for everyone, some roles it does not work for, but most can do at least one to two days a week at home.
What do the doubters say? 1. I can’t see what people are doing and they will not do as much work. • You also can’t see what people do in the office unless you are micromanaging them. • If you have clear expectations of
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your team then the work output will tell you what your team are doing and if work is not being done you can have a conversation. • The issue is your trust of your people, so this is something you need to confront in yourself. 2. We will lose creativity and team interaction by not being in the office • To ensure you still get the interaction ensure that you have time at the beginning of virtual team meetings for people to ‘check-in’ with each other about non-work subjects. • If people are only doing a maximum of 2 days from home then there are 3 other days, so make sure
there are times you get together, maybe have lunch together or morning tea. 3. The office will be dead • Maybe think about having one or two common days when it is mandatory to work from the office. Generally, there are many more upsides than downsides to working from home, but it must work for both the company and the individual. You also do not have to have a one size fits all. You can have a general policy, but it can then be tailored for the individual and this can be trialled for a period of time. If at the end of the trial either one of you believes it is not
working then change it. Not everyone wants to work at home, some of your team might want to start earlier and finish earlier to pick up kids. The key is to understand your team’s needs to try to accommodate as much as possible – An engaged employee will generally give back more to you and the company than a disengaged one working in the office 5 days a week. If anyone wants help on building a highly engaged, high performance culture, one on one leadership coaching or help with your business strategy, don’t hesitate to contact me at gerry@ realleadershipNZ.co.nz” n
Our trust sponsors
NEW ZEALAND’S FIRST CARBONZERO MILK LAUNCHED
New Zealand’s first carbonzero milk, Simply Milk, hits supermarket shelves this month, meaning Kiwi consumers can now enjoy their milk and have the satisfaction of helping the environment. As well as a first for New Zealand, Simply Milk is also the first carbonzero milk in the southern hemisphere, and one of just a handful in the world. Available in New World, PAK’nSAVE and Four Squares in the North Island, the carbonzero milk is
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a collaboration between New Zealand co-operatives - Fonterra and Foodstuffs North Island. Carolyn Mortland, Director Global Sustainability at Fonterra, said Simply Milk is a good example of how Fonterra’s strategy is putting sustainability at the heart of everything it does. “New Zealanders are proud of our country’s reputation and we recognise that a healthy environment is a big part of this. With Simply Milk we have a practical way to demonstrate their support for the environment,” said Mortland. “Simply Milk will enable us to support the regeneration of 7.5 square kilometres of native forest near Kaikoura, as well as renewable energy programmes in overseas markets where Fonterra sells its products.” Chris Anderson, merchandise manager for chilled beverages at
Foodstuffs North Island, said it’s becoming increasingly important to customers to know where their food comes from and that it’s being produced sustainably. “It’s really exciting to be bringing this first to New Zealand. Simply Milk offers customers the opportunity to purchase their everyday milk and know their choice is making a difference to something that’s really important to them,” said Anderson. Simply Milk has been certified carbonzero through the purchase of carbon credits from Toitū Envirocare, which is a wholly-owned subsidiary of Manaaki Whenua – Landcare Research, a Government-owned Crown Research Institute. The carbon credits relate to projects undertaken both here in New Zealand and overseas, and have been used to offset the carbon emissions of making Simply Milk. “First, we evaluate the carbon emissions of making Simply Milk,
right from the farm via store fridge to the customer’s home – the footprint includes farming, production, distribution as well as eventual consumption and disposal”, said Becky Lloyd, Chief Executive Toitū Envirocare. “Fonterra and Foodstuffs North Island then worked with Toitū to identify projects to offset the emissions. “We apply a thorough set of principles to determine if a given carbon credit project is real, reliable and meets our quality standards.” “Reaching net zero by 2050 requires all New Zealand businesses to start measuring and reducing their emissions now. Developing low carbon technologies is vital but will take time, and Fonterra and Foodstuffs North Island are demonstrating that in the meantime it’s possible to take meaningful action”. n
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Dare To Bite?
Ingham’s new American Bites range is the ultimate party food that will be sure to impress your mates. With three big and bold flavours your tastebuds won’t know what’s hit them! Sink your teeth into the American Burger Chicken Drumettes. It may be mild but it’s still packed with mouth-watering and juicy flavours inspired by the classic burger. If you can handle it, Nashville Hot Chicken Chips take your tastebuds on a journey to the spiceloving South, where it cranks up the heat. Or take a bite out of the New York Buffalo Chicken Bites, filled with fiery hot flavours. Y’all love em.
Best Of Both Worlds
The Milkybar team has unveiled a new offering, which is the creamy Milkybar people know and love, but now with milk chocolate. The Milkybar Whirl is made with the same real milk goodness as the classic Milkybar, with no artificial colours or flavours. However, fans will be treated to a swirl of smooth milk chocolate throughout the bar, making it the perfect treat for adult tastebuds looking for something new, but with a taste of nostalgia. The Milkybar Whirl is made from a bespoke chocolate mould for the block and bar, bringing the delicious swirls to life. “We believe Milkybar Whirl is set to become a firm favourite. Milkybar fans will recognise the classic taste, but the addition of delicious swirls of milk chocolate make it something a bit different,” said Nestlé Head of Marketing Fraser Shrimpton.
Hearty Breakfast
The perfect combination of streaky bacon and tasty pork sausages will have your customers coming back for more of the new Heartland NZ Fresh Foods Breakfast Pack. Made from 100 percent NZ pork, in a convenient combo pack, it’s the ideal way to put a hearty breakfast on the table in minutes. Find out more online at www.heartlandfresh.co.nz and on Facebook and Instagram: @heartlandnzfreshfoods.
Vetta Comes To NZ Locking In The Freshness
Jed’s Coffee capsules are now available in new, recyclable aluminium – great for locking in freshness and delivering great flavour. Available in four blends – 3, Strong; 4, Very Strong; 5, Extra Strong and X, Extreme. Pat Russell, Master Blender and Coffee Expert at Jed’s, said the new aluminum capsules are all about taking the fuss out of coffee, making it easy for everyone to have a great tasting brew, every day. “Over the last few months Kiwis have shown us how important it is to have great coffee at home, for us, it just makes sense to get Jed’s into aluminium caps; they’re easy to use, the coffee tastes better, and the capsules can be recycled”, said Russell. Jed’s aluminum capsules contain the same Jed’s coffees that Kiwis have come to know and love over the years and are designed to be used with Nespresso coffee machines and can be recycled through TerraCycle.
Ready-To-Eat
Theresa’s Kitchen offers vegetarian ready meals to suit busy lives and encourage healthy eating habits. Each wrap, burrito and quesadilla is individually handmade with great-care and made to the highest quality, created with all natural ingredients and filled with exceptional herbs and vegetables. The products are perfect for food shoppers with different dietary needs such as flexitarians or vegetarians who often have limited options. With six different flavours to choose from; Mexican Burrito, Indian Wrap, Falafel Wrap, Greek Wrap, Cuban Quesadilla and Mediterranean Quesadilla, there is something for everyone. In addition to the delicious current range, plans to introduce more exciting new vegetarian products to the market are underway.
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Rinoldi is excited to be launching its awardwinning range of Vetta Pasta in New Zealand. As one of Australia’s oldest pasta manufacturers (est. 1878), Rinoldi is proudly family owned. Made according to traditional pasta making techniques, Vetta is crafted from 100% premium Australian durum wheat. Rated best dried pasta in Australia by Canstar Blue, Vetta cooks perfectly and doesn’t stick, delivering the perfect texture every time. Available in popular shapes Spaghetti, Penne and Spirals, Vetta Pasta is now available in Foodstuffs supermarkets nationally. The range is low GI and boasts a 4-star health rating. Discover why Vetta is simply better pasta by visiting www.vettapasta.com.au.
Guilt-Free Brew
A guilt-free coffee pod? Meet the completely compostable answer to your caffeine fix. Maggio’s, artisanal coffee maker from Sydney, is now available in New Zealand with the most environmentally friendly, biodegradable and compostable coffee pod, taking only 84 days to decompose! Many coffee pods on the market are made from plastic or aluminium. Maggio’s coffee pods are the cleanest and most biodegradable on the market. The whole pod can be composted in an industrial facility breaking down in just 84 days. A vast improvement on the reported 500 years it takes for a plastic or aluminium pod to do the same. With its Italian heritage, Maggio’s crafted artisan blends of coffee for espresso’s or café lattes will give you that great coffee experience in your home and are Nespresso compatible. Maggio’s stylish pastel packaging portrays its rich Italian heritage, setting itself apart from other coffee brands on shelf.
Bombshell Of A Nut Butter
It’s A Cookie Party
Celebrate any occasion with Cookie Time’s new Limited Edition cookie flavour – Confetti Sprinkles & Chocolate. Old-school sprinkles – an iconic Kiwi party favourite – are given an update with all natural colours and flavours. And combined with real chocolate in this fun new flavour. Confetti Sprinkles & Chocolate is the latest addition to the Cookie Time multipack range – seven individually wrapped 25g rookie cookies perfectly sized for lunchboxes, handbags and coat pockets. A moment of magic for each day of the week, or to share with family and friends. Other flavours include Original Chocolate Chunk, Triple Chocolate and Dark Chocolate. Proud to be New Zealand owned, made and loved, from a family owned business since 1983. Get in behind a New Zealand baked, family owned business and let the team at Cookie Time deliver growth to your cookie aisles. Call now on 0800 COOKIE (266 543).
Unique Pairing
Fix and Fogg have added a new nut butter to its delicious lineup. The new Cashew Butter is a creamy, smooth, bombshell of a nut butter made using only dry roasted cashew nuts and a sprinkling of sea salt. Legally blonde and naturally sweet its new Cashew butter is perfect for spreading, dolloping, drizzling, baking, homemade cashew milk, sauces or just eating straight off the spoon.
Two Icons Come Together
The Apple Press, Hawke’s Bay’s premium beverage company, have released another exciting new juice to its already extensive range of Apple, Apple &, and Wellness juices. The Apple Press Gold Kiwifruit and Cold Pressed JAZZ Apple is the latest flavour released within the ‘Wellness’ range and is expected to be a Kiwi favourite thanks to its unique pairing of two of New Zealand’s favourite fruits. Gold Kiwifruit is a superfruit known for having three times the amount of Vitamin C found in an Orange and, is great for boosting the body’s natural defences. Ross Beaton, Founder and CEO of The Apple Press said its new Gold Kiwifruit and Cold Pressed JAZZ Apple juice is a source of fibre and has the recommended daily allowance of Vitamin C. “As with all juices we make at The Apple Press, our Gold Kiwifruit & JAZZ™ has no added sugar or preservatives so customers can be confident they are getting a juice that is deliciously good for them” said Beaton.
The wait is over. Cadbury Caramilk Hokey Pokey is now available in New Zealand. This special-edition block brings together two iconic Kiwi treats – a golden blend of caramelised white chocolate and hokey pokey pieces which will transport you on a New Zealand flavour journey. “After the overwhelming response we received following the permanent return of Cadbury Caramilk, our chocolate makers began working on developing a new flavour pairing for loyal Cadbury Caramilk fans in New Zealand. When we found that the crunch of hokey pokey worked perfectly with the smooth caramelised white chocolate of Cadbury Caramilk, we knew it would be a winning combination,” said Jo Turner from Cadbury New Zealand.
Jackfruit Meets Pies ILove Pies has launched a new vegetarian pie, Mexican Pulled Jackfruit & Cheddar to add to its lineup. Made with the delicious sour cream pastry that has become synonymous with the brand, it features tender pulled jackfruit pieces folded through a delicately spiced Mexican smoky chipotle sauce, topped with cheddar cheese. Because vegetarians get pie cravings too!
Premium Indulgent Spreads
Chantal Organics is all about premium, indulgent, delicious-healthy spreads, packed full of plant-based protein and the unrivalled goodness only nature can provide. These new superfood spreads come in two charming flavours; Organic Salted Caramel Peanut Butter and Organic Cinnamon Spiced Almond Butter with Chia and Hemp. Made with a blend of the best natural ingredients, it is almost guaranteed, not a drop will be left in the jar! Enticing flavours that are also paleo and vegan friendly are guaranteed to lure people into the spreads aisle. Enjoy a generous dollop on overnight oats, rice cakes, toast or eaten by the spoonful, as a treat. A combination of adaptogenic maca and creamy cashews makes the Salted Caramel Peanut Butter an unforgettable experience. While a great source of Omega-3 can be found from the chia and hemp seeds in the Cinnamon Spiced Almond Butter. Chantal Organics are very conscious about sustainability and the environment; the new spreads labels are printed on a tree free mineral paper manufactured from milled quarry waste using no water and minimal energy–Non-toxic and low GHG emissions. A truly sustainable paper that turns waste from other industries into the world’s most environmentally friendly paper.
Wellness Tonic
The delicious new No Ugly SKIN wellness tonic contains 10,000mg of ethically sourced French marine collagen, which significantly increases skin elasticity and firmness when consumed regularly. No Ugly’s existing hero ingredient, Enzogenol, New Zealand’s very own super anti-oxidant, and 22.5mg dose of Vitamin C, combine to create a great tasting pineapple flavoured drink. This is a first of its kind combination and has a global patent pending. The Enzogenol / collagen / vitamin C combo is a winner, helping collagen formation, synthesis and firmness of your skin. The new product comes 250ml bottles and can be bought as a single bottle, four pack or via subscription in a 12 pack, allowing you to make it part of your daily skin routine, by drinking one per day at the same price as your morning coffee. “Since the launch of our wellness tonics in 2017, we’ve seen impressive demand from customers who want to look after themselves inside and out,” said co-founder Jo Taylor of No Ugly. July 2020
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NEW WORLD WARKWORTH
ANNA CARMICHAEL
Located just 40 minutes north of Auckland, New World Warkworth has been serving the local community for 22 years. The store features ten full-service checkouts, four self-service checkouts, a team of approximately 185 staff members and in 2013 was purchased by Anna Carmichael.
“M
y family have been involved in supermarkets for a long time,” Carmichael told SupermarketNews. “Growing up the family outings often involved new store openings and while on holidays, the daily activity would often involve visits to the local supermarkets – something the whole family was interested in.” After working in the commercial interior design industry for a few years, Carmichael decided she would make the leap into supermarkets. “I started my formal supermarket training at what was my local store, New World Eastridge, when I was 25. I worked in quite a few departments during my three years there and eventually, under the advice from those at Foodstuffs, took a position in a smaller store.” Carmichael went on to be grocery manager at Birkenhead New World where she learnt the intricacies of running a small team and delivering high standards at a smaller site. Carmichael wanted to do some training in a Pak N’ Save and so moved to Pak N’ Save Glen Innes where she was grocery manager and then delicatessen manager. “At some point I decided it was time to try my hand at business ownership and in 2007 I purchased 4 Square Oakura in Taranaki,” explained Carmichael. “My time in Taranaki was excellent, learnt a lot about the strength of localness and how food businesses are truly part of their local community.” After being at Oakura for two years Carmichael was fortunate enough to purchase Island Bay New World at the southern tip of Wellington City. While there she completed a minor refurbishment of the store with the aim of protecting it from increased competitor activity. It was in Island Bay New World where Carmichael discovered and started developing a Craft Beer section in the liquor department. This continued when she purchased Warkworth New World and has grown over the years, supported by local breweries, Sawmill and 8 Wired who help educate consumers on Kiwi craft beers.
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“The past year has been focused on challenging ourselves to make customer-centric decisions, not just what’s good for the business,” noted Carmichael. “An example of this was installing food cabinets out in our coffee/lotto area which has increased customer count by making it easier for customers to quickly pop in and get lunch without having to come into the store.” Creating meal solution displays through departments collaborating has been another success. “For example, the butchery may have chicken on special and we team up Mexican meal kits with all the fresh trimmings together, creating meal inspiration in one location,” Carmichael explained. “More than ever, consumers want easy inspiration for meals, whether it be a ready-to-heat meal or the Simply Dinner kits with everything you need to produce a nice wholesome dinner in one bag. Our deli has always had a reputation for producing meals which have grown in sales year upon year. Over the last six months, we have seen all meal solutions increase in sales, especially the Simply Dinner meal kits.” The team at New World Warkworth pride themselves on carrying a wide variety of products, its vision statement is “Passionate about bringing you great food.” The store supports local producers as much as possible, especially fresh, in-season produce such as Omaha organic blueberries, Omaha strawberries, kumara from Dargaville, and Avocados from Tapora, and is always looking for new products which is how it started selling Daily Organics Kombucha. Carmichael also makes sure the store is constantly keeping ahead of emerging trends such as hemp products, vegan and plant-forward options, and ecofriendly brands. “Our responsiveness to trends is part of our vision and business plan. Knowing our customers with the use of customer insights data, as well as being on the shop floor all enhances customer service and experience.”
New World Warkworth likes to innovate and push the boundaries with what it can create and sell. Its deli makes thirteen different salads which offer unique flavour profiles. The deli has entered the Bakels Pie Awards for the last three years and for two of those years has taken out bronze awards in the café gourmet category. The store made sausages and meat also have a good reputation, in the Foodstuffs sausage competition they achieved a silver award for their Italian Casalinga. Sustainability and overall environmental concerns are a hot topic. Carmichael has always ensured that her businesses participate in recycling processes. Keeping up to date with and participating in sustainable practices is part of doing business in today’s world. “We supply Warkworth Food Rescue with products that may be on the verge of being non-saleable but still edible. It’s a good cause and a good use of products at this point in the food cycle. We have recently installed LED lighting and new freezers which help save energy.” There is a great deal of loyalty to New World in Warkworth. Ove the years the Foodstuffs Cooperative has had a presence in the area with a Four Square, a small New World, and then the current New World which was built in 1998. “We are very involved in supporting the community, whether it’s through the Food Rescue, sporting and cultural groups and clubs, and educational facilities. New World is part of the community; we have locals serving locals,” expressed Carmichael. “We also pride ourselves on great, friendly customer service, which is measurable through our in-store customer surveys and feedback forms.” Most importantly, Carmichael is passionate about food and finding new, weird, and wonderful products. “Researching emerging trends is something that fascinates me. I feel lucky that the supermarket industry allows me to express my interest in food with the wider community.” n
Footprint 1400 m2
185 staff
Checkouts: 10 regular
Opening Date: 1998
4 self-checkouts
Owner/Operator: Anna Carmichael
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packaging WORLD FIRST FOR HAWKE’S BAY ORGANIC APPLE COMPANY A world-first home compostable apple zip lock pouch bag, has just been launched by New Zealand’s largest organic apple producer.
Bostock New Zealand has spent over 12 months developing what it believes to be, the world’s first certified home compostable zip-lock pouch bag for apples. Owner, John Bostock said it’s very exciting to be launching the home compostable pouch bag in New Zealand and around the world. “We are trialling our new pouch bags in Countdown stores around
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the North Island and some Foodstuff supermarkets. We have also launched a trial in Russia and have been receiving some very positive feedback,” said Bostock. The bag is made from rice, potatoes and corn derivatives blended together and took 12 months to develop a bag that was strong enough to hold a kilogram of apples. “One of the major challenges was the zip lock on the bag. We worked with a New Zealand company to find a converting facility in Germany that could accommodate the zip lock, macro-perforations and gusset with a monolayer home compostable film.” The packaging is certified to the Australasian, European and American compostability standards. However, currently in New Zealand there is no official home compostable standard. In order to achieve international home composting accreditation, the bag must disintegrate in 90 days,
and biodegrade within 180 days in a home compost environment. “Finding sustainable packaging solutions is a real focus for our company as we move to reduce plastic where we can.” Last year Bostock New Zealand was the first apple exporter in the southern hemisphere to start using compostable fruit stickers on some of its apples. Bostock New Zealand has also been trialling other sustainable and compostable packaging options
across its products, including home compostable wood fibre netting for its organic onions. “We are moving to use less plastic across our company and are continually looking for more sustainable packaging options. However, this comes at a price as the compostable packaging is a lot more expensive.” The new home compostable apple pouch bag is at least three times more expensive than a plastic apple pouch bag. “We need to make compostable packaging solutions more affordable, so they are financially sustainable for our business and others following the same path. This will also enable us to roll out more environmentally focused packaging.” As part of Bostock New Zealand’s drive to reduce plastic across the company it has set up a dedicated internal team, called “Project Green” to help achieve this. The initial goal was to reduce waste sent to landfill by 50 percent within three years and the company has reduced the waste by 43 percent in the last 12 months. This has also led to responsible sourcing initiatives to phase out waste across every part of the business. This includes using less plastic which could remain in the orchards. For example, using hessian strings on the apple trees, rather than plastic string. n
COMMITMENT TO REDUCING PACKAGING POLLUTION
Katherine Rich
Chief Executive NZ Food & Grocery Council
New Zealand grocery shoppers are the most promotion-driven in the world. The latest data I’ve seen showed almost $6 in every $10 spent on groceries were sold on promotion (compared with $4 in Australia and $3 in the UK). Countdown and Foodstuffs have acknowledged “price, price, price” is the No 1 thing consumers expect when they’re shopping. That trend seems to have increased since the Covid-19 lockdown as the pressure went on jobs and incomes, and it’s likely to continue into the foreseeable future as more jobs are forecast to be lost, putting further pressure on household budgets. You would think, then, that this isn’t a great time to be talking about hiking prices. But that’s what will happen to the sales tickets of beverages sold in supermarkets if the Government introduces an unnecessarily large tax to pay for its proposed beverage container return scheme (CRS) and this is passed on through to shelf prices. As I write this, a CRS Design Working Group appointed by the Government is racing to finalise a report on a design for a scheme that has good intentions: greater container
recovery, a reduction in packaging pollution, and a step closer to a circular economy. That report was due to be sent to the Minister for the Environment in July, with the aim of making an announcement before the election. Most people will like the idea of such a scheme, and it’s certainly right in line with the aims of the Food & Grocery Council and its members, who recognise New Zealand needs to be doing more to encourage recycling, reusing and composting packaging, and are keen to play a big part in that. Our Sustainability Committee, which is looking at a whole range of initiatives along those lines, has a group dedicated to investigating the best form of container return scheme. Despite the Food & Grocery Council being left off the local councildominated CRS Design Working Group, some of our members have provided input via representatives from the wider beverage industry, who were finally added to it. And rightly so, because industry has the expertise and experience after working with similar schemes around the world, including Australia. The problem with the scheme as proposed so far is its design and the size of the redemption the councils want. The industry is facing an uphill battle as the council representatives push for control of the scheme that will give them a bigger piece of the revenue pie. A current proposal being discussed is for consumers to get a redemption of 20 cents - double that collected across Australia. When you add around 10c for processing costs and bureaucracy, and plonk GST on top of that, it’s
Most people will like the idea of such a scheme, and it’s certainly right in line with the aims of the Food & Grocery Council and its members, who recognise New Zealand needs to be doing more to encourage recycling, reusing and composting packaging, and are keen to play a big part in that. not hard to work out that the cost of the scheme to the industry and to consumers will very high – probably more than 35c per container. It’s a cost that will have to be passed on and borne by consumers. For example, by my calculation that means the retail price of a 24-pack of beer would increase by more than $8. At an estimated total cost of $600 million, the scheme would collect much more revenue than it needs to run it. The working group can’t even claim the redemption must be 20c to incentivise consumers to return enough containers to make a difference, because in other countries 10c works perfectly fine: South Australia’s collection rate is 80%, while Sweden’s is 85% - exactly the return rate our
Government wants to achieve. The beverage industry is committed to playing a major part in container recovery to reduce packaging pollution and work towards a circular economy, but it wants it done in an effective, accessible, and user-friendly way that is not a money-making exercise for councils. In Australia, where several states have had these schemes for many years, costs are met by the industry and profits are held in trust and put back into the community. That seems like a perfectly adequate method, but right now it seems the industry is the only one not wanting an expensive scheme that unnecessarily boosts the price of everything from beer, to water, to wine, to milk. n July 2020
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NEW CONVERSATIONS AROUND SUSTAINABILITY Sharon Humphreys Executive Director, Packaging Council of New Zealand
Part two, the new normal, post-Covid – however you characterise it we’re in a new space with new behaviours and new expectations.
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here have been no end of recent articles and reports written about how this ‘new era’ will impact what we eat, what we drink, how we shop, where we shop, what products we trust, what products we value and what items we consider essential. Regardless - what is obvious is that packaging is likely to be a necessary feature of whatever the choice. Time will tell just how much comes to pass in terms of paradigm shifts driven by the pandemic, but what we do know is that for many businesses, changes, which were in their medium to long term strategies, have become actions for the here and now. One of the outcomes of measures to contain the virus, widespread lockdowns, has been the positive effect it has had on many environmental indicators. Importantly, the desire across the board, is to see these positive outcomes continuing. That means issues such as tackling plastics pollution, transitioning to circular economy concepts and generally addressing the scale of waste generated
by society, are now being escalated in the context of “building back better”. Given the critical importance of the packaging industry, it has a big part to play in delivering this new reality. Our privileged position of touching everybody, every day comes with a pricetag of maintaining the social license to operate. Covid-19 elevated the positive role packaging plays in society. Arbitrary tags such as “good” or “bad” packaging gave way to a deeper understanding of what packaging does, not what packaging is. We need to build on this; Amplify the role packaging plays in delivering goods, safely, effectively and hygienically, protecting the goods and extending shelf life to prevent waste and providing important information for consumers; Accelerate our ability to re-use and recycle packaging and; Be ambitious in our transition towards circular systems. This isn’t new, but a renewed sense of urgency is necessary. For many, sustainability initiatives took a hiatus during the crisis – immediate considerations, resource
availability and capacity constraints all, rightly, took precedence. But as businesses resume more normal patterns of working a new zeitgeist is taking shape: people are focusing on issues that matter to them. This is manifesting in new conversations around sustainability – through the lens of the ‘social’ pillar. For Packaging New Zealand this is all welcome news. Our long-held beliefs are that there is a shared responsibility for behaviour change if we are to unlock solutions which recognise and celebrate the goodness of packaging. Our industry is creative and innovative, but by itself this is not enough. A fully functioning system requires collaboration to shape the right policy landscape, education to make good consumer choices, development of appropriate recovery infrastructure and nurturing local markets to create demand. This is our bold vision for the future and we’re feeling optimistic that government, industry and community will want this vision of ‘new normal’ too. n
KIWI LABELS – leading the pack
Since 1976, Kiwi Labels has been printing self-adhesive labels and creating a national presence, starting out with a large focus on the New Zealand FMCG market.
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ot forgetting its humble beginnings, the team has worked hard on broadening its market verticals over the last six years with the business’ offer now including everything from highly embellished labels to plain labels and tags via its digital and flexo printing presses. A results-driven company, Kiwi Labels is proud to supply the New Zealand client base from its manufacturing plant in Christchurch. Its sustainable brand KiwiCycle offers a range of sustainable label options. These options are continuously growing as new products are released by suppliers. KiwiCycle products help to reduce the impact of waste through the use of eco-friendly biodegradable and compostable label materials, FSC and PEFC materials, and wash-off technology that uses an innovative wash-off adhesive. “We are leading the pack under our KiwiCycle brand with our environmental, award-winning, suite of products available,” said Guy Phillips, general manager at Kiwi Labels. “Everything from wash-away labels, biodegradable labels, commercially compostable labels and labels accredited for home composting. We are very conscious of our downstream effects on the environment and are always looking to do better for the planet.” With continued research and development into more sustainable label products, there are options now that look and feel the same as previously, commonlyused label papers, white, transparent or more natural looking papers. KiwiCycle offers labels that can be applied direct to food, which is resistant to oil and grease with adhesive that is certified for direct to food applications. There are wood-free options where the label paper is made from grass fibre or bagasse pulp and reclaimed burlap coffee bean bags. They also offer the first wood-based PP film material. Usually transparent film label substrates are made from plastic polymer pellets. The KiwiCycle Wash-Off labels are ideal for labelling PET containers in the food, beverage, home care and personal categories. The Wash-Off adhesives allow the labels to undergo common PET and rPET recycling processes without contaminating any of the PET flake by-products. During the caustic washing process, the polypropylene labels easily separate from PET containers and float, allowing more high-value clean PET flakes to be recovered. These clean flakes are then converted back into PET containers, promoting a circular economy. Not only are the company seeing growth in trends towards environmentally friendly label options, but
also an increased demand for sustainable label options made locally. “Highly embellished labels stand out ahead of the competition, your product has on average 2.6 seconds to grab the attention of the consumer, you need your label to stand out.” KiwiLabels has a growing portfolio of sustainable label options in its KiwiCycle range. Having worked closely with their suppliers, they are sustainable front runners in the NZ market. A member of The Packaging Forum, the team offer their innovative and sustainable ideas and expertise across the label sector, working towards the goal of Waste Free Packaging by 2025 in NZ. Alongside these key priorities for brands are also security labels and labels that cannot be counterfeited, labels that feature multiple languages, variable data and promotional labels that incorporate QR codes or unique designs to entice the customer. Kiwi Labels is fully equipped to handle small, medium and large runs under tight deadlines. Using the latest equipment in the New Zealand label industry, the team understand that you need to keep up to date and keep ahead of the pack in this hyper-competitive market. Along with the largest narrow web label press in New Zealand that the company recently installed,
the team have also commissioned the latest multipart label press or extended content labels (ECL). With Mark-It labels having joined the company in 2017, the business has been able to grow its thermal printer offering now to include hardware and maintenance. In 2020, Kiwi Labels has won multiple awards for two of its key products. The Yalumba KiwiECL won best of the best in the Booklet Category at the World Label Awards. The Hellers Crusaders collection cards KiwiECL won double gold at the 2020 NZ Pride in Print Awards in June, taking gold in the Promotional Print Category. The Rinse and Recycle label produced for Pams using the KiwiCycle Wash-Off label technology was awarded a Bronze medal at the PIDA (Australasian Packaging Innovation and Design) Awards earlier this year and in June it went on to win two golds at the 2020 NZ Pride in Print Awards. One of these was gold in the Industry Development and Creativity category. These category wins across the World Label Awards and Pride in Print shows that Kiwi Labels are leaders in innovative and sustainable label solutions with its KiwiCycle and KiwiECL portfolios. “Along with the large investment in best in class machinery and winning multiple awards, we have been pulling up our sleeves to have one of the fastest lead times to market available and depending on your needs, have the availability to store products under our KiwiAccelerate option.” With over 40 years supplying labels for the FMCG industry, Kiwi Labels has a wealth of print knowledge and their approach to labels is case-by-case, individually focussed around application, end of use environment, product characteristics, life cycle, logistics, handling, storage, and end use consumer requirements. Kiwi Labels’ dedicated and knowledgeable team are ready to help with all your label design and technicality needs. For more information contact 03 384 2903, email info@kiwilabels.co.nz or visit www.kiwilabels.co.nz. n July 2020
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SUSTAINABLE PACKAGING DESIGN SPECIAL AWARD - RETAIL PACK BRONZE WINNER
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JARGON-FREE, STRAIGHT-UP AND HONEST
Established by Sam Allan in 2005, and having just celebrated its 15th birthday, Onfire Design has continued to be a fullservice provider for its clients with a methodology that is as much about substance as it is about style with a commitment to jargon-free, straight-up relationships and honest opinions.
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t all started from building a reputation in the luxury boat and bike industries for brand refreshes and transformations, then Allen went on to partner with what he likes to call ‘people who make stuff’, being brands, manufacturers, and distributors. Matt Grantham, Onfire’s company director came on board three years ago, which pushed the business more into the packaging category. Today, the business has a team of ten with a mix of clients from FMCG stalwarts, smaller owner-operated brands through to clients in various manufacturing areas. And even 15 years later, the company still works on boats and bikes. Brands continue to look to honesty, minimalism, and storytelling when it comes to packaging but in a very simplistic and engaging form. Eco-friendly packaging has emerged as a true front-runner recently, alongside packaging that is user centric, e-commerce friendly (largely in part to the Covid-19 lockdown). According to Allen, brands are looking to simplify to amplify. “There are now massive questions being asked of our industry around sustainability, usage and end-use of what we create,” said Allen. “These issues, that a few years ago were on the fringe of consumer decision making, are now firmly in the mainstream and affecting what brands across the price brackets are now doing for a physical packaging/ material front of view. There are a number of packaging options for brands of various sizes to either dive head first into this, or make small meaningful steps towards the bigger goal.” Onfire’s company director, Matt Grantham said the modern consumer is looking for new experiences. “There may well be a repertoire of brands they buy
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into and won’t budge from, but there are opportunities for brands, new and existing, to turn heads and entice with a well thought out brand and product story,” said Grantham. “A disruptive, compelling and ‘easyto-shop’ front of pack on shelf can do wondrous things for the consumers’ wondering eye.” Post-Covid, there is also opportunities that have arisen where the brand can become much more than something to pop into the supermarket for. Its digital presence is now more important than it ever has been. “How the brand story pulls the consumer through this space is integral, through to the opportunities of other channels to get to the consumer without the retail shelf. These opportunities, although not new, has, over lockdown, highlighted the possibilities here and is something we are actively working on with a number of brand owners now.” Creating engaging and cutting-edge packaging comes with many challenges along the way, walk down a retail aisle and it’s easy to see the big (and ever growing) issue – the amount of brands and visual clutter. “Supermarkets are doing a great job in bringing a sense of uniformity, ease-of-shopping and clarity to the shelves, but this is still a visibly intense environment and something both new and existing brands have to consider when they are refreshing or developing new pack designs,” said Grantham. Different categories offer up various challenges for brand owners, marketing managers and, subsequently, designers that include colour blocking, food photography, information hierarchy, all leading to ease of shopability. Each has to be carefully considered to ensure it is ‘best in class’. “Within each category there will also be a set of conventions which dictate the
overall look and feel of the majority of the packaging – especially the longestablished incumbents. Dairy, milk, household cleaners or mainstream sliced bread are examples of this,” said Allen. For the savvy brand, with some gumption, belief in the brand and sound strategic insight, the challenge is to identify these conventions and consider what ones need to be adhered to, ones that can be bent, or ones that can be completely broken. Lewis Road Creamery is a great example of the impact this planning can have on the dairy aisle and leveraging up milk into the premium area. “Our recent work with the Culture team in developing a new premium category in the DIY yoghurt space – eschewing exciting design language for a modern, bold and punchy brand which highlighted the elevated flavours,” said Grantham. Grantham also oversaw Hubbards reinvigorating the muesli aisle back in 2012 by challenging the breakfast cereal box shape resulting in a smaller, slimmer pack that changed the perception of the brand and product. Great examples of brands that had the insight, knowledge and impulse to break those rules. The team at Onfire Design work with brands, taking out complications and work through opportunities or challenges a client may have in an accessible, open, easy (and even, fun) process. “We look at the opportunity each project opens for us as a team, and tailor our process to that specific project. We cover everything from position, articulation and tone-ofvoice, through to design, art direction, production and brand communication. We also help out with innovation and bluesy thinking before we get stuck in. We know that empathy is key, and it is important that we have experienced where a client is now. Over time, we have spotted opportunities that are open for discovery and have developed our own brands to these, this is our entrepreneurial experience that we can bring to the table.” Brands looking to refresh or
incorporate more sustainable materials into their packaging often find that although there are many pro’s to switching, there are also many challenges that have to be overcome – something that Onfire can help with. The cost of eco-friendly materials has become more achievable for brands and businesses. This is equally true for the different production methods that are needed. “What brands need to be careful about is how to weave any new sustainable innovations into their packaging. Asking questions like – does it tick all the boxes from an ease of production, protection, logistics, retail shelf suitability point of view? There are some great options for substrates, each of the previous issues need to be considered and also print production may need to be addressed. This often is a domino effect, as if the print production needs to change, then how does that impact the overall look and feel, is it a soft shift (for loyal consumers) or a radical shift (a sign that the brand is innovating and improving its eco credentials). All these things lead back to the overall brand strategy, brand pillars and story.” The team put great importance on the core idea and also where it will live when it comes to the design of the packaging and ensuring that it stands out on shelf. “The former will entice and compel a consumer to investigate the proposition (from a brand and product point of view), the latter will ensure that as we go through our design process we understand what is out there, how the category works, and how we can ensure that this new packaging will stand out and disrupt on shelf.” Onfire has built a reputation of challenging category conventions. That comes from fully understanding each category and helping clients to identify their own brands tory, how this is visually articulated and finding the opportunities in the retail environment to stand out. For more information and to kick start your shelf disruption, contact Lisa Capel at Onfire Design on 09 480 2036, or Sam Allen on 021 608 204. n
New Zealand’s most internationally awarded design agency in 2019 is ready to roll. Onfire’s history catalogues a range of clients who changed, not for the sake of change, but to drive action. We aim to make brands more visible, more differentiated, more competitive — on time, on budget and on fire. To ignite your brand, call Sammo 021 608 204 or sam@weareonfire.co.nz.
DOING GOOD IS GOOD BUSINESS: Toituˉ Envirocare Makes Its (Product Certification) Mark
Environmental certification company Toitū Envirocare believes the next few months will bring a tipping point in consumer demand for carbonzero certified products.
Becky Lloyd
Chief Executive, Toitu Envirocare
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holly owned by Manaaki Whenua – Landcare Research, a Crown Research Institute, Toitū has been quietly certifying New Zealand organisations and their products for more than 15 years. Leading brands including Yealands, Lion Nathan and now Fonterra have partnered with the company to gain
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carbonzero product certification, and Chief Executive Becky Lloyd believes this is a significant trend. “Consumers are wanting to buy products and support brands that are taking their environmental impact seriously”, she says. “The 2020 Colmar Brunton Better Futures report showed that 48 percent of Kiwis have switched brands for a more sustainable alternative, and we can only expect that number to keep growing”. Toitū’s carbonzero product certification calculates the carbon emissions of the full lifecycle of a product. In the case of Fonterra’s Simply Milk, which hit Foodstuffs
North Island’s shelves this July, the carbon footprint included emissions from the cows that produced the milk, through to processing, transport, and distribution of the finished product to the supermarket. Simply Milk’s carbon footprint also factored in refrigeration in-store and at home, and the consumer disposing of the milk bottle. Toitū Technical Account Manager Nick Watts says this level of detail is essential to create a thorough carbon footprint, which Toitū then audits and certifies to the internationally recognised standard PAS2050. It’s also a science-led, businessfriendly approach which the company prides itself on. “Our focus is to help New Zealand companies measure their footprint in a robust way, enabling them to identify opportunities to take meaningful climate action by reducing emissions”, Nick says. “You can’t manage what you don’t measure, and a verified baseline allows organisations to not only pursue opportunities to reduce impacts, but also track the success of their reduction initiatives over time”. Reducing carbon emissions can also mean increased efficiency or cost reduction, as companies look for innovative solutions or identify areas of waste. As part of Toitū carbonzero certification, businesses must commit to a programme of emissions reduction, and offset their unavoidable emissions using high-quality carbon credits, giving them a net zero carbon footprint. Carbon offsetting is a valid way for
organisations to take immediate climate action, while they develop strategies for emissions reduction or research new low-carbon technology solutions. “In some cases, an alternative low-carbon technology is still in development or might not exist yet”, Becky says. “Buying high quality carbon credits supports local and international projects which are already reducing emissions, like solar panels, or taking carbon out of the atmosphere, like forestry. “These projects wouldn’t exist without carbon credits, so it’s a valid way for companies to make a difference and really contribute to immediate climate action”. Becky is hopeful that as New Zealand continues its leadership stance on climate change, New Zealand businesses capitalise on the consumer sustainability trends here and internationally. “Certifying your product Toitū carbonzero is a very public statement of what your business stands for and the action you are taking”, she says. “New Zealand businesses have a proud history of showing environmental leadership, and this is a fantastic opportunity to show consumers and the world that we are taking our responsibilities seriously, while benefiting from the increased interest in carbon certified products. I’m really excited for what the next year brings”. Toitū Envirocare is New Zealand’s leading provider of environmental certification. For more information, visit: www.toitu.co.nz n
DESIGN HAS TO SELL, OR ELSE.
“Over the years, we’ve picked up more than our fair share of awards at Brother Design. But winning them means nothing unless the design achieves what it was meant to do: succeed in the marketplace.
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t’s a binding philosophy and approach we all share at Brother, and something we’ve consistently delivered on for a wide range of clients. That’s almost certainly why some of those clients have been with us for year upon year, some more than a decade. It’s very easy to be drawn into admiring a style of design and wanting to emulate. Or to be driven by noble aims of originality and design purity. So ensuring the commercial imperatives of a design project are met requires discipline.
WINNING SALES BY DESIGN
BEYOND THE ORDINARY
At Brother we achieve this through a structured process that puts the interaction between the customer and the design at the heart of everything we do. This involves building up a detailed picture of the environment where the design does its work, as well as divining crucial customer insights. Does this result in formulaic, ‘safe’ design? Quite the opposite. As it turns out, bold and inventive design nearly always beats the predictable. The key is understanding which creative direction will work. A systemised approach doesn’t stifle the designers’ creativity, it feeds it. Inspiration can come from anywhere, so we cast the net wide. But, ultimately, a deep understanding of the interaction between the design and the customer at the point of purchase guides everything.
A rigorous design process doesn’t just lead to more effective and creative design. It also helps to get great work adopted. Being able to explain how and why a design is right reassures stakeholders, ultimately allowing more freedom. Sometimes the results will be quite unexpected, even challenging. But having the backing of in-depth knowledge means what could be seen as ‘risky’ becomes the only rational choice. It can also ensure that trickier-toexecute designs get the go-ahead in the knowledge that the return will be very much worth the investment. One example is the work we undertook for Farrah’s wraps. Combining exquisite food styling and photography with a see-through window took a real team effort, including the packaging printers. Driven by insights about the drivers
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of trust and consumers’ search for inspiration, the packaging didn’t just wow award judges. Farrah’s sales saw an immediate increase, achieving the highest loyalty and repeat purchase scores in the category.
SUCCESS BECOMES A HABIT
Our approach to design has been built through experience, in an iterative process. Every project is a chance to learn and to hone how we do things. Success, as they say, breeds success. Which is why we continue to roll out winning designs for long-term clients like Foodstuffs’ Pams, Dairyworks and Trade Aid. If you’d like to know more about the Brother Design approach and gauge whether it could help your brand win more sales, feel free to get in touch – jenny@brotherdesign.co.nz , 021 1932141 or visit brotherdesign.co.nz for details.” n
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Winning sales by design For us, the only measure of successful design is that it works in the marketplace. That it grabs attention, steals hearts and wins sales. It’s what we’re known for, here at Brother Design. If you want to know how we do it, consistently, for all our different clients, get in touch. And let us design a way to win more sales for you.
Jenny McMillan, Business Development Director Ph: 021 193 2141 jenny@brotherdesign.co.nz
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SMARTER PACKAGING OPTIONS NOW AVAILABLE BJ Ball may not be a name familiar to many brand owners when it comes to sourcing packaging materials for retail products. However, the company has a long-established reputation for innovation and environmental excellence and continues to work closely with the sector having recently increased its range of unique packaging products and launched a new specialist website.
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he connection between BJ Ball and the packaging sector is nothing new as Brett Keen, divisional general manager for BJ Ball explained. “We’ve been supplying to the paper and packaging industry for over 100 years,” said Keen. BJ Ball is the largest and longest-established paper merchant in New Zealand, and because the business is so closely aligned to the raw material source, the team are able to provide guidance on the best solution in terms of both performance, and environmental credentials. “Currently, we are seeing a large number of businesses looking for alternative packaging solutions to strengthen the environmental side of their brand story. In some cases, this means converting to paper and board-based platforms due to the fact they are manufactured using renewable and sustainable raw materials, and because paper is recycled more than any other commodity it is an obvious product choice for many businesses deciding on their sustainable packaging strategy.” “Navigating through this also exposed us to many new and innovative products. Therefore, we see the current shift towards more environmentally sustainable packaging solutions as an opportune time to bring these products into New Zealand. We want to help brand owners achieve greener, smarter packaging solutions that make a difference.”
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And it’s clear that BJ Ball mean business. The company has significantly expanded its portfolio of packaging substrates. This includes food grade papers and boards, a host of roll and sheet label products, plus the recent addition of home compostable film which is certified under the ABA AS5810 standard. “We’re really excited about the potential for Home Compostable Film (HCF). We’ve tested this product and found it is suitable for a whole host of uses including replacing non-biodegradable plastic film in many FMCG & food packaging applications.” BJ Ball also stock one of the largest ranges of specialist wine, spirit and beverage roll label products in the country. These truly unique facestocks open a whole new world of possibilities when it comes to creating ‘off-the-shelf ’ impact. And finally, BJ Ball has introduced into the local market the world’s first fully certified compostable label, EnviroTac. “EnviroTac is unique as both the facestock and adhesive are certified compostable (OK Compost / EN13432). Plus, EnviroTac is also safe for direct contact with food (EC 1935/2004 & FDA). At BJ Ball, we believe the future of the packaging sector is green.” For more information about BJ Ball Packaging visit, www.bjballpackaging.co.nz. n
BRAVE DESIGN IS A VISION OF THE FUTURE Want great brand identity and packaging? Marx Design have the ingredients. Brave leaders who share a vision of the future (it starts from the top), and brave briefs that tell a story of the future (the vision gets embedded in the brief). Then find the right creative partner to bring your vision of the future to life. Easy, right?
Marx Design is an independent strategic brand and packaging agency in Auckland. Founded in 2008 by Ryan and Prudence Marx, the company was born from a love of food and beverage and a desire to do things differently, to deliver innovative and effective work. The team at Marx Design live in the future – trying new ways to imagine it and bring it back to the present. So, it makes sense that its partners are like-minded disruptors too. Working across FMCG packaging, brand, identity and digital communications, they
gravitate towards innovators, entrepreneurs, challengers, manufacturers and corporates that think big. “We use a unique approach for every client,” said Janine Bickerton, general manager at Marx Design. “Dialling in to what each project needs, our work seeks to identify and define the methodology that makes our client’s offering unique and distinctive. Standing out in the crowd and communicating in an appropriately engaging way is the only way to earn loyalty and drive success,” said Bickerton. Success begins with sustainability. Marx Design are committed to helping its clients make the most environmentally sustainable decisions for their packaging. The business is an active member of both Sustainable Business Network and Packaging Council of New Zealand and are assisting brands to be 100 percent recyclable, compostable or reusable by 2025. Following the trends and developments in branding and packaging in the sector closely, Marx Design have identified several key priorities in 2020. These include the rising importance of pack visuals in online shopping, which is driving simplicity of messaging and cutthrough design. Also, the move towards master brand strategies for larger brands to aid recognition within
and across categories. Brands need to differentiate from private and ‘fantasy’ brands who are increasingly nimble and are commanding more shelf space. In turn, the speed required for new product concepts to present to retailers, something that brands can turn to Marx Design for. Lastly, the requirement for packaging to work across multiple markets. New Zealand may be the ‘shop window’ and while important, the big prize is export and understanding how to win in offshore markets is key. “Our view is that in 2020 the drivers of change in category demand will affect all players more or less equally. Therefore, it is the investment in your brand relative to other category competitors that will determine how you perform during any downturn and its trajectory during the recovery.” “We are fortunate to work in food and beverage across multiple categories and with so many talented founders and marketers. New Zealand is the best place to be right now, we produce some of the world’s best products and we lead the world in packaging design. We are always seeking interesting projects and partnerships.” For more information and a no obligation chat contact, Ryan Marx on 021 683 040 or Janine Bickerton on 021 934 295. n
The opposite of ordinary
For brave design, contact Ryan Marx on 021 683 040 ryan@marxdesign.co.nz marxdesign.co.nz
branding & packaging
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REFLECT, RECONNECT, AND REJUVENATE.
CH’I Drinks have been handcrafting herbal rejuvenation since 1987. Back in the 80s, soft drinks and fruit juices were the best the mainstream drinks industry had to offer. The idea of simply bottling water was still unheard of, and drinks like squeezed juices, energy drinks, plant milks and kombucha’s were futuristic ideas.
TAMA MOKE, DISTRIBUTION MANAGER SHOWING THE OLD AND NEW CH'I PACKAGING.
The founders of CH’I were convinced a sparkling drink based on an ancient Chinese medicinal blend would be a welcome contrast. They developed and
launched the Original Sparkling Herbal Blend first to New Zealand in 1987 and then to Australia in 1988. The company has built from this
start over 30 years ago. In 2019 it established the CH’I Drinks Workshop in Riverhead where the team work hard on an evolving range of drinks ideas that have hand crafted herbal extracts at their heart and which capture and build on the concept of CH’I: the ancient breath of life. CH’I Drinks has recently refreshed its packaging after a fantastic export opportunity to Japan fell through when its green PET bottle was rejected as green PET has no recycling pathway in Japan. “This made us pause and rethink bottle options,” explained CH’I Drinks CEO Ray Nicholls. “Our research found that clear PET is inherently recyclable.” If gathered and reprocessed, a new clear PET bottle can be made with 100 percent recycled clear PET and the PET can be remade into a bottle repeatedly without any degradation of the plastic’s ability to do its job. “We decided the best option for ensuring bottle PET goes around again is to keep it clear.”
CH’I Drinks has made a custom bottle that follows the same footprint and height of its previous bottle. The wasted air space has been occupied by product and now gives 10 percent improvement on returns for the same distribution and shelf space. “It also is a reminder of our traditional single portion bottle which consumers recall and fondly reminisce over,” noted Nicholls. The business team at CH’I Drinks used the COVID-19 Lockdown period as an opportunity to reconsider if the company was in the best shape to thrive post-pandemic. “With no interruptions we challenged our previous ideas and whether we had seen all the opportunities clearly. As a result of this rethink we got on with exciting NPD which will reach the market for this summer.” Starting in August CH’I Drinks will have two completely original ideas on the shelf: Sparkling Herbal Yin and Sparkling Herbal Yang, a pairing of complimentary drink ideas inspired by the ancient eastern ideas of Yin and Yang. “We’ve all seen the symbol and we wanted to bring this idea of a calmer, inward-focused feminine energy of Yin, complimented by the outgoing, strong male energy of Yang.” CH’I Drinks has reflected, reconnected and continues to rejuvenate Kiwis throughout the country with the beloved drink that knows its own name. n
2020MEANS MEANS CLEAR CLEAR VISION VISION 2020 This year the CH’I Drinks range moves to all clear bottles.
This year the CH’I Drinks range moves to all clear bottles.
ORIGINAL HERBAL SUGAR SUGAR ORIGINAL HERBAL FREE FREE
CH’ICH’I YINYIN
CH’I YANG YANG CH’I
• Clear bottles are better for recycling.
• Clear bottles are better for recycling. • Clear bottles let shoppers see what’s inside – we have nothing to hide. • Clear• bottles let shoppers see what’s inside – we from havethe nothing to hide. New 1.125 litre bottle improves value and margin same retail space. • New 1.125 litre bottle improves value and margin from the same retail space.
CH’I SOURCE CH’I SOURCE ALKALINE WATER
ALKALINE WATER
NEW ZEALAND OWNED AND PRODUCED NEW ZEALAND OWNED AND PRODUCED
www.chidrinks.com www.chidrinks.com
For information more information contact yourNeill, Neill, Cropper Cropper &&Co For more contact your CoRepresentative Representative
D RI N K S WORK S H OP
RIVERHEAD
NEW ZEAL AND
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PREMIUM PACKAGING FOR PREMIUM QUALITY
Having started out as a family butcher shop in 1964, Farmland Foods has continued to be a proudly New Zealand family-owned business. Three generations later, the business is now one of New Zealand’s leading smallgoods producers and still passionately run by the Davis family in Bulls in the Rangitikei district.
F
armland Foods employs over 100 local staff and has invested in state-of-the-art manufacturing and equipment to produce quality meats. From humble beginnings to today and beyond, the company has always been committed to quality and innovation and always proud of its heritage and the way they do things with the utmost love, care and attention. With consumer demand growing for environmentally sustainable products and packaging, and plastic being a hot topic, creating a circular economy is high on the list of priorities for the brand to help save our planet. “Consumer demand for environmentally sustainable products and packaging is growing rapidly,” said Steven Young, brand manager at Farmland Foods. “Farmland Foods recently introduced new recyclable trays made from NZ recycled number one plastic, diverting over a million packets per year from landfill, making a true step towards a circular economy in our country, where resources can be used again and again. Farmland Foods plans to expand the use of NZ number one rPET to its other pre-packaged meats range in the coming future. Supporting New Zealand’s economic and environmental performance has always been at the forefront for the brand and the decision to work with Flight Plastics came about after the
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team saw most of NZ’s number one PET available on the market being 100 percent imported material. Some of them virgin material, some of them recycled in other countries, but most of them are an addition to New Zealand’s imported plastic volumes. “We knew we had to do our part in saving the need for more imports, more carbon and more freight. It’s great to know that Kiwis will now know that their recycling efforts have a local use and most importantly supporting New Zealand’s economic and environmental performance.” According to Young, the decision to partner with Flight Plastics was a no-brainer. Flight Plastics is the only company in New Zealand to have a built-in integrated rPET processing plant where they actively capture NZ waste stream plastic from kerbside collection, reprocessing it through its wash plant and transforming it into food grade material. As soft plastic recycling is not currently widespread throughout New Zealand, this limits the ability to recycle the packaging in its entirety. Improvements in recycling infrastructure will significantly improve this and ensure recycled material is food grade is of utmost importance. Packaging design is also a key priority for the business. It is the only brand of bacon in New Zealand that is packaged in a box.
“We focus on premium looking packaging which represents the premium quality of our products. All of our product packaging is designed by our very own in-house industrial designer and marketing team where factors such as portability, appeal, portion sizing and convenience for the customer are major factors in our design process.” For the last three years, and throughout Covid-19 particularly, Farmland Foods have been proud supporters of Eat My Lunch with its Food Pack. A weekly food pack for hungry Kiwi kids who were no longer able to receive a free lunch at school, instead were gifted a weekly food pack that contained enough ingredients to
create their own lunches for the week. “Each pack included our Lunch Club Shaved Ham along with other supplies from New Zealand businesses such as milk, bread, fruit, vegetables and snacks. Farmlands are always glad to be part of helping our NZ children to be able to learn, whether at school or at home.” Covid-19 also saw Farmland Foods donate its Country Pride Ham & Chicken Luncheon to Just Zilch a local foodbank in Palmerston North who distribute food parcels through the Manawatu, and also to the Whanganui City Mission to help families in need in the local community. For more information contact 0800 806 328 or visit www.farmlandfoods.nz. n
DO MORE WITH
WEDDERBURN AUTOMATED WEIGH PACKAGING SOLUTIONS YOUR WAY Tucked away in warehouses around New Zealand, there are food manufacturers hiding a secret weapon.
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hat secret weapon is Wedderburn. And it’s not just the quality machinery that’s helping New Zealand companies scale up production, it’s the continued after-sale care. Down a quiet industrial cul-de-sac in Waihi lies a New Zealand premier manufacturer of pet treats and meals – Best Mates. Last year the company made the decision to invest in a customised automated weigh packaging system from Wedderburn that also facilitates manual packaging and it turned out to be a gamechanger for them. Best Mates Petfood now has the ability to reliably pack 8-10 bags of pet treats per minute compared to the 1-2 bags per minute they had been processing manually. It wasn’t as simple as installing shiny new machinery though. It took time, expertise and cooperation - something Wedderburn’s National Sales Manager Stewart Gibbs says is their point of difference. When Best Mates approached Wedderburn with a new brand of air-dried cat and dog treats Tu Meke Friend, Stewart and his team undertook thorough consultation to truly understand the customer’s operation and goals before advising on what packaging type would best suit the product. “Once we had established what the correct packaging was for this customer’s products, we were able to specify machinery to suit. That’s where working with the customer, going from a business requirement and no packaging machinery to a complete turn-key solution, was paramount,” Stewart says. “Our main goal is to supply quality equipment and local service tuned to the customer’s needs. It’s not a case of dropping it off and leaving them to sort it out. I was there at the first conversation
Specialists in Weighing Scales, Packaging and Labelling Systems, Labels, Food Equipment, POS Systems.
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and we’re there right through until the system is operating correctly.” Despite some inevitable challenges at the beginning of the process due to the number of products and variations Best Mates produce – the Wedderburn team designed a solution. “Our team will work on it until we get to a place where we are happy and believe we are providing our customers with the best machinery and packaging solution available.”
As with many small to medium New Zealand food manufacturers, Best Mates at first envisioned a machine that could process their entire range of products. Due to the dramatic differences in size, shape and weight of the dried pet food range, it was decided that focusing on the main products, and doing them well, was a better, more efficient solution. This decision turned out to be the right one says Best Mates general manager Sam Leathem. “The process has been great. It’s been a real eye opener because [the weigh packaging system] was a significant investment. There was some skepticism about whether it would be worthwhile because only a certain number of our products can go through the machine. But it has 100% been the right thing to do. It’s been really satisfying watching the staff knocking that product out.” The Wedderburn team also ensured the installation process went as smoothly as possible by introducing it slowly. “Instead of installing the whole solution all at once, which puts stress on staff and
management, we installed it in stages. Installing entire systems in one go would mean production would stop completely during the installation, typically 4 – 6 days, which can cause significant disruption that would be very detrimental for any small to medium sized business.” says Stewart. From this it’s clear customers can rely on Wedderburn to provide the whole package from start to finish. Dedicated to providing solutions that deliver on productivity, they have a system set up at Wedderburn Christchurch so customers can test using their actual product. “Best Mates sent their products down earlier and we ran them through the system for a couple of days before they came down to visit. We picked them up from the airport, carried out operational testing and exhibited what we were proposing and how it was going to work for them. This allowed them to see the machinery and feel confident about it,” says Stewart. “We have a really good bunch of technicians around New Zealand that we train, and they offer that interaction with the customer. It’s all
“From this it’s clear customers can rely on Wedderburn to provide the whole package from start to finish.”
This Wedderburn customised weigh packaging system has opened new doors for premier pet food company Best Mates
This Wedderburn system allows for automated and manual packaging
Best Mates general manager Sam Leathem and Wedderburn national sales manager Stewart Gibbs
about cooperation, support and providing on-site maintenance as required.” Not only was the installation process smooth but having an automated weigh packaging system means the product can be packed with more accuracy compared to manual packing, which saves money from the onset. The Tu Meke Friend cat and dog snacks are packaged in 120g re-sealable pouches. The Wedderburn weigh packaging system reduces the giveaway and ensures each bag weighs in-line with the customer’s target weights. “If you’re packing it manually, 124g soon becomes 126g, which can soon become 130g. By the time you do that at 400 bags an hour and you give away 10g per unit, your kilo rate on this product becomes very high. ROI is definitely there
The knowledgeable Wedderburn team were able to advise what packaing suited for the product and in turn, specify the machine
This customised packaging machine means Best Mates can optimise production
[with the automated system],” says Stewart. Managing expectations is important in this industry he says. Some customers want a solution that simply isn’t possible as New Zealand companies are usually wanting their machines to process too many variations of products, which complicates things in the long run. Wedderburn reps understand the limitations and communicate them clearly to their clients from the beginning says Stewart. “We don’t like doing a deal based on promising everything. We want to show you when things are going to be difficult or explain why something won’t work, so we don’t have customers expecting more than we can deliver”. This is clear from the great relationship between Best Mates and Wedderburn. “We need to manage the customer’s expectations.
The system reduces the giveaway and ensures each bag weighs in-line with the customer's target weights.
Many companies really struggle with that as a business. Customers come to Wedderburn wanting solutions and we don’t want to tell them it’s too hard or not possible, but we are realistic with what we can provide. We have many solutions, but because New Zealand is based around small to medium businesses not everyone can afford a half a million-dollar machine. We provide affordable solutions that move production from hand packing to an automated solution that grows productivity and profitability.” For Sam, the after-sale service has been “absolutely fantastic.” “It’s brilliant. They are really nice guys and easy to deal with. If there’s a problem they just figure it out.”
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If it needs Weighing, you’ll want WEDDERBURN Weigh, Packaging & Labelling Solutions
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supportlocal
A post-Covid change to New Zealand’s food labelling is needed to support local producers and manufacturers of food. Currently, local rules are voluntary around displaying health stars and country of origin, meaning New Zealanders are consuming large quantities of imported food, and not supporting the local market. Recently pork came under the spotlight with bacon identified as being imported from China and Canada, despite pork being produced in New Zealand. House of Dumplings owner, Vicky Ha, said New Zealand should look at the Australian market where stricter rules are in place around labelling. “Whether the food is grown, produced, made, or packed in Australia or another country, this information is written on the label, and consumers can see where their food is coming from,” said Ha. “I think Kiwis would be shocked at how much food they think is locally produced has been shipped in from overseas.” Since coming out of lockdown, a surge of support for local businesses and locally made products has swept the
nation. Implementing a clearer system around food labelling would further support the consumption of local products, leading to a boost in locally owned businesses. “Kiwis need to know where their food is coming from, this is important information that they are missing out on. All local businesses need the support of our country during this time, and this is one small change that could have a huge impact” Ha said the benefits could be huge not only to the economy, but also the environment as well as encouraging Kiwis to eat fresher ingredients that is produced right here in New Zealand. At what point will Kiwis stop shopping only by price and realise locally owned businesses are key to our economy? In an attempt to challenge the status quo, House of Dumplings has launched New Zealand’s first range of plantbased dumplings using as much locally produced ingredients as possible, and
she says other businesses need to do the same. “We have to think outside the box during this time, we’re learning to adjust and change the way we live and operate.” For more information visit www. houseofdumplings.co.nz. n
BEST OF NEW ZEALAND
There’s a history of goodness at Talley’s…… and it isn’t just about its nutritious and delicious food. What began as a small local fishing business over 80 years ago is now one of New Zealand’s largest food production and supply group. Its mission has always been “Bringing you the best of New Zealand.” The impact of COVID-19 on its local businesses has only increased its wcommitment to that mission. New Zealanders across the country are consciously looking for locally grown and produced foods – and you can’t get more local than Talley’s. Talley’s is 100 percent homegrown, just like its products and their headquarters are still based in Motueka at the Top of The South Island, where it all began. The single significant point of difference for all Talley’s products, beyond impeccable quality, is that they are all grown, harvested and processed in New Zealand. The business also control its distribution from New Zealand. This means every product has a reassuringly traceable provenance back to the clean, natural seas and fields of New Zealand. Fished from their natural habitat, New Zealand’s unspoilt marine wilderness, its wild caught fish are free-range and super fresh. And thanks to the company’s vertically integrated supply chain, the team get its catch to shore faster and fresher, guaranteeing consumers quality and availability. Talley’s vegetables are grown in the clean, fertile soils of the South Island and are some of the best tasting, nutritious vegetables in the world. The brand’s rapid harvest to freezer processing ensures anyone eating Talley’s vegetables gets that ‘just-picked’ experience. And finally, if there’s one thing the team love almost as much as ice cream at Talleys, it’s the fresh New Zealand milk and cream they use to make it. Crafted in its Motueka Creamery it is no secret that its range of ice cream is a smooth and creamery delight. The team at Talley’s are truly, very proud to be able to bring the best New Zealand seafood, vegetables, chips and ice cream to the world. For more information email Vicky.carroll@talleys.co.nz or visit www.talleys.co.nz. n
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COMBINING HERITAGE AND HEALTH
Within the Kiwi-owned and trusted Horleys portfolio of products is Plant Pro. Available in Vanilla and Cacao the plant-based, high protein powder is made using pea and rice protein. Consumers can use Plant Pro to build, repair and sustain muscle tissue. Horleys’ Plant Pro is a dairy-free, high protein powder which is vegan friendly. Complete amino acid profile blend of pea and brown rice proteins with a low sugar formulations and natural flavor and sweetener. Blend Horleys’ Plant Pro with Covet Unsweetened Almond or Macadamia Milk. Covet is a delicious range of nut milks made from 100 percent natural ingredients that taste divine. It is also available in sweetened Chocolate. Made in New Zealand and part of the Horleys portfolio. Plant Pro is available at local supermarkets in either Cacao or Vanilla in a
340gm tub format. Both Plant Pro and Covet product ranges combine Horleys’ heritage and health, and is proudly owned by Hansells Masterton Limited. For more information please contact Paula Bowden, Horleys brand manager on 021 766 093. n
A WORLD OF FLAVOURS Newly Weds Foods New Zealand are proud to produce products that bring a “world of flavours to the New Zealand consumer” under the Global Cuisine brand. The range specialises in Simmer and Burger sauces that offer a variety to every palate. Its simmer sauces range is available in Thai Yellow, Thai Red, Massaman Curry sauces, Spaghetti Bolognese, Tuscany Sauce, Cottage Pie, Moroccan, Butter Chicken, Sweet n Sour, and Devilled Sausages; covering various tastes and cuisine preferences. Global Cuisine was the original
Burger Sauce in the New Zealand market and remains popular to this day. The brand has further added to this range with a Memphis BBQ Sauce (delightfully smoky and sweet) and for the more adventurous, included a spicy Sriracha Burger sauce that is sure to kick the consumer to life. The Global Cuisine range continues to bring innovative and quality products to the NZ consumer. For more information contact nzsales@newlywedsfoods.co.nz or phone Fiona or Hayden on 09 213 9880. n
CREATING A MEANINGFUL BUSINESS
Fix & Fogg are delighted to announce that the brand is now B Corp certified. The brand is the first New Zealand owned food manufacturer to be awarded this certification and joins a global community of over 3000 likeminded businesses that deeply care about people, community and the environment, not just profit. Fix & Fogg follow in the footsteps of great organisations like Patagonia, Allbirds, Peoples Coffee and so many more. “As part of our B Corporation certification, we were rigorously assessed across five categories: governance, workers, environmental impacts, community engagement and customers,” said Roman Jewell, CEO and founder. Fix & Fogg is about embarking
on a great journey and creating a business that is meaningful, sustainable and delicious – and the team always want it to be a force for good. “The certification process made us take a good long hard look at everything we do. As part of our review, we made a bunch of decisions and changes to keep steering us in the right direction, and we’re committed to continuing to make more improvements as we grow. “The B Corp certification is a huge milestone for us. It shows we deeply care about what we do, and we’re willing to bend over backwards to make sure we look after the things that really matter.” For more information visit www.fixandfogg.com. n July 2020
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A FEW PIVOTS THAT REFLECT A POST-COVID WORLD Antoinette Laird Head of Corporate Affairs and CSR, Foodstuffs NZ
We’re about to enter a post Covid-world where no one knows what the future holds. The economic impact of Covid-19 is now being felt as we grapple with increased health concerns, insecurities tied to our jobs and households, and unprecedented demand on our social agencies as they continue to support our communities.
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Now that the playbook has been torn up and we’re in unchartered territory, we are focused on delivering for our customers and all New Zealanders – taking what we’ve learned from Covid and what we’re seeing across our communities because of Covid to retain our social license and have New Zealanders’ backs.
Our communities
The uncertainty that lies ahead is unsettling and we are committed to looking after our communities to ensure they are food secure. During lockdown, we pledged more than $1 million dollars to support charities who have seen an increase in demand due to Covid-19. This donation was given to more than 50 New Zealand charities who are responsible for feeding and looking after our vulnerable communities and families. We had the privileged ability to trade during lockdown and we believe that healthy and affordable food shouldn’t be able to be enjoyed by the few; it’s a right for every single New Zealander. We were pleased to be able to support charities and organisations such as the three City Missions, KiwiHarvest, Kaibosh and so many other regional food banks and food rescue organisations. Now as we head into winter, we have an important role to play in feeding and taking care of our communities. New World extended its ‘Feed the
Foodbank’ campaign, which was for more than 10 years a South Island only initiative, and took it national, inviting all New Zealanders who could help, to join us so we could look after New Zealand communities together. Every New World ‘buddied’ up with their local food bank so customers could support and have a positive impact on their local community first-hand. No one knows a local community better than a New World owner and their generous customers.
Our customers
Customers’ shopping habits changed during lockdown with New Zealanders shopping less frequently but doing bigger shops, switching to online shopping, and baking/cooking to pass the time and since, well, there were no other options but to cook and eat at home! For the past 16 weeks we’ve been monitoring customer sentiment and behaviours to gauge what customers expect and want to see from us in a post-Covid world. Week 16 of our research reveals that 66% of our customers now make sure they plan ahead and bring a list of what they plan to buy to the store. Fifty
percent say they will continue to shop less frequently and buy more items each time. Our customers are also keen to keep supporting New Zealand brands with 48% of people surveyed keen to keep up with focusing on buying NZ brands/products, which is set to become one of the most enduring behaviours post lockdown. In New World’s recent Buy NZ campaign, New Zealand local producers and brands were highlighted throughout the campaign. Our stores are 100% NZ owned and operated and always supporting local brands, but a special, nationwide promotion saw sales for promoted products nearly double compared to a non-promoted week. We’ve also learned that scratch cooking and baking are here to stay with 39% of customers still scratch cooking at during-lockdown levels, and 31% of customers still baking at during-lockdown levels. Now comes the next part – what are our brands going to do to keep up with customers’ evolving habits? We’re looking forward to delivering next-level solutions that inspire our customers in the kitchen and keep our communities fed. n
Supplying quality Italian smallgoods to New Zealand supermarkets, hospitality trade and delicatessen wholesalers. Call us now for authentic quality Italian smallgoods. www.ghiotti.co.nz
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