SupermarketNews Magazine | July 2022

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10.95

July 2022 • Vol. 15 No. 07

categoryreview : bacon (see page 36)

contents

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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

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34 food& grocery COUNCIL NEW ZEALAND

www.fgc.org.nz

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This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2022

PUBLISHER GENERAL MANAGER EDITORIAL DIRECTOR EDITOR ADVERTISING SALES SENIOR DESIGNER GRAPHIC DESIGNER

Tania Walters Kieran Mitchell Sarah Mitchell Caitlan Mitchell Felicity-Anne Flack, Caroline Boe, Diana Ahumada Raymund Sarmiento Debby Wei

ISSN 1173-3365 (Print) ISSN 2744-595X (Online) Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland. PO Box 37140 Parnell, Auckland Call: (09) 3040142 | Email: edit@reviewmags.com

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food& grocery COUNCIL NEW ZEALAND

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

outside. Sa de. Same inside.

NEW LOOK!

NEW LOOK!

NEW LOOK!

Nutritional support in just 1 tablet.

Always read the label. Follow the directions for use.

Vitamin and mineral supplements should not replace a balanced diet.

Trade marks are owned by or licensed to the GSK group of companies © 2022 GSK group of companies or its licensor.

GSK Consumer Healthcare, Auckland, NZ. TAPS BG2306. PM-NZ-CNT-22-00021.

MULTIVITAMIN

news

COCA-COLA EUROPACIFIC PARTNERS NEW ZEALAND

COMMITS TO RENEWABLE ELECTRICITY

Coca-Cola Europacific Partners New Zealand (CCEP NZ) has announced that all of its operations in New Zealand will now be supported by Meridian Energy’s Certified Renewable Electricity product. The pledge is a huge step towards the organisation’s commitment on its sustainability journey, with a goal to reach net zero emissions by 2040.

B

y adopting Meridian Energy’s Certified Renewable Energy product, CCEP NZ is now able to report its market-based Scope Two electricity emissions – the emissions linked to electricity usage – as zero.[1] Meridian is New Zealand’s largest renewable energy generator and generates electricity from 100% renewable sources – wind, water and sun.

100% of CCEP NZ’s electricity is certified under the New Zealand Energy Certificate System (NZECS) since 1 April 2021. Meridian utilises NZECS to provide certifications to certify renewable energy generation corresponding to CCEP NZ consumption, with the energy CCEP NZ consumes being matched yearly with energy generated from renewable sources (Meridian's hydro stations and wind farms that have been certified).

The move confirms CCEP NZ’s commitment to RE100, a global initiative

by The Climate Group, bringing together hundreds of large and ambitious businesses committed to 100% renewable electricity.

CCEP NZ Managing Director, Chris Litchfield, said he's proud the organisation has achieved the RE100 commitment in advance of their original 2025 goal.

“Our investment in Certified Renewable

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Energy is another step in our sustainability journey and demonstrates our commitment to driving change and leading the beverage industry by example,” said Litchfield.

“As a business, we have ambitious goals to reduce our environmental impact – significantly increasing our investment in recycled plastic, and working with Government, industry and environmental partners to help find solutions. Meridian’s Certified Renewable Energy product helps us achieve our sustainability goals and we are proud to partner with them."

CCEP NZ Head of Sustainability, Clarke Truscott confirms the focus is on first reducing their own emissions, rather than offsetting.

"Our ambition is to reach Net Zero by 2040 – 10 years ahead of the Paris Climate agreement - and we're developing decarbonisation roadmaps to provide a view on how this ambition will be achieved," said Truscott.

"Our first focus is on reducing emissions as far as possible and to offset where essential, and then investing in projects which remove carbon from the atmosphere or verified carbon offset projects. Our investment in Meridian’s Certified Renewable Electricity product is evidence of our commitment to reducing our reported emissions and is another step in the

right direction to achieve this."

Meridian Chief Customer Officer, Lisa Hannifin, said that Meridian’s Certified Renewable Energy product has been created for businesses that care about New Zealand’s energy future.

“We’re pleased to be welcoming CCEP NZ into the group of organisations that have adopted Certified Renewable Energy.”

As a leading beverage manufacturer, CCEP NZ is committed to driving change and leading the beverage industry by example through a number of waste-reduction initiatives. This includes ensuring all plastic bottles, aluminum cans and glass bottles used as part of beverage production are recyclable, and all Coca-Cola bottles in New Zealand smaller than 1 litre, and all sizes of water bottles are made from recycled PET plastic.[2] The organisation is also working with Government and industry to support work towards a not-for-profit container return scheme.

[1] Using the market-based reporting methodology as per the GHG Protocol’s Scope 2 Standards.

[2] Our caps and labels are currently not made from recycled content, but we are exploring technical options to help us address this

Jane Allan

FINERY FOUNDER A FINALIST IN RISE UP, FEMALE ENTREPRENEURS COMPETITION

Jane Allan of Finery Cocktails is a finalist in New Zealand's Rise Up competition. Soda's Rise Up was created to encourage and support globally ambitious female founders. Selected from over 60 finalists, Allan will participate in Soda's programme pitching her business to the likes of Anna Mowbray and Maree Glading.

In 2019 Allan launched Finery and was firstto-market in the New Zealand 0% alcohol market. The Finery range is now distributed in New Zealand, Australia and Asia.

For more information, visit www.finerycocktails.co.nz

WANT TO

BE FEATURED? CLICK HERE TO REGISTER FOR 2022

July 2022

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sustainability

LOCAL EARTHSMART INITIATIVES FOR PLASTIC FREE JULY In Plastic Free July, as the world looks to reduce the impact of Plastic waste, the EarthSmart brand is proudly progressing more local initiatives.

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E

arthSmart 360 toilet tissue gets a re-vamp of its industry leading recyclable paper packaging, continuing its 36 percent growth trajectory towards becoming a $4M New Zealand brand.

EarthSmart aqua wipes have a fresh new look, with their plastic free wipes and Pure NZ water, making their on-shelf debut ahead the baby show in August.

EarthSmart facial tissues hit New Zealand Supermarket shelves in July with soft tissues and packaging that features tissue elevators, negating the need for the plastic dispensing sleeves.

As a foundation sponsor of Soft Plastic Recycling, EarthSmart are delivering just over 100 Future Posts to support fencing of a local waterway in July. The waterway is a small stream in a farm catchment behind

Maraetai beach, fencing of which will help protect the stream and some established bush from stock and pests. As farm manager Greg explained, “It’s only a small creek, but any help we get with fencing and protecting these resources can only be good – especially since the plastic could otherwise have ended up as waste in landfill, or litter in our ocean… something we’re pretty protective of in Maraetai.”

Each Future Post is Bio Gro certified and made in Waiuku from about 1,500 pieces of recycled soft plastic, including bread bags, chip packets and toilet tissue packaging.

For more information, email malcolm@cottonsoft.co.nz. EarthSmart is a registered brand of Cottonsoft NZ. n

THE SOFT PLASTIC RECYCLING SCHEME CONTINUES Plastic free July is a great annual reminder for producers and consumers to think about the plastic which they are using and how it can be recycled.

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n 2020 the Food & Grocery Council commissioned Dynata to conduct a survey of its members to identify how much plastic by resin type is consumed annually. The 2021 survey supported by The Packaging Forum shows that consumption of hard to recycle polymers PVC and Polystyrene has reduced to less than 3.5 percent and that clear plastic represents 61 percent of the sector’s plastic consumption compared to 46 percent in 2020.

The Soft Plastic Recycling Scheme specifies materials that can be recycled

through the Scheme. This has encouraged brands to change the composition of their soft plastic bags and pouches to meet these thresholds. For example, the Scheme does not accept any packaging containing PVC or PVDC. More than one in four of Scheme members now use the Australasian Recycling Label (ARL) which is validated through APCO’s Packaging Recyclability Evaluation Portal (PREP). The ARL removes confusion for consumers and optimises end markets for packaging.

In a survey conducted on behalf of The Packaging Forum by Horizon Research in March 2022, 69 percent New Zealanders said that they check the label on packaging most or all of the time before recycling and, encouragingly, 52 percent people already recognise the ARL in New Zealand.

The Soft Plastic Recycling Scheme has always enjoyed low levels of contamination because people make a real effort to collect and store clean and empty bags before dropping them off. The ARL and use of the recycle at store logo underpins this work.

Last year even with the service disruptions caused by Covid-19 lockdowns, The Soft Plastic Recycling Scheme collected 331 tonnes of post-consumer soft plastics which were recycled into around 34,000 Future Post fences – enough to fence 170km of farmland, or the driving distance between Auckland’s CBD and Whangarei.

In 2022 The Soft Plastic Recycling Scheme is targeting over 800 tonnes, so this Plastic Free July make sure you drop off your soft plastic for recycling. There are now over 200 participating stores including the first drop off locations in Thames and expansion across Tauranga, and if people cannot get to a store, they now offer a courier back service in partnership with NZ Post and The Warehouse.

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ASEAN FOOD & DRINK EXPORTERS FORUM

By INCITE

The ASEAN Food & Drink Exporters Forum was created in 2020 to bring together Executives of established food and beverage brands interested in growing sales to ASEAN markets to share strategies and insights about commercial trade in a virtual roundtable format.

“T

he Forum delivers bimonthly Meetings that focus specifically on high growth ASEAN export markets and deep dives into the key issues affecting exports on a market-by-market basis. Issues for discussion include market entry models, product trends, regulations and barriers to entry, success stories, tips and hacks for doing business in the market.

Unlike a webinar or presentation, the Forum Meeting brings together 12 Members in a virtual roundtable format who’ll have the opportunity to validate key aspects of their current export businesses to ASEAN markets with other experienced food and drink exporters. Sessions are not recorded to foster open discussion amongst Members.

Chaired by one of the industry’s leading experts, Cameron Gordon, Incite Founding Partner + Head of Client Growth, with over 10 years of experience launching food

and drink brands into ASEAN markets, the Forum delivers a platform to share strategies and learn from your peers within the industry.

Meetings for Singapore and Malaysia have already taken place earlier in the year where Members found the sessions to be informative and a unique opportunity to interact with other brands in a similar position.

UPCOMING MEETINGS:

• July – Indonesia, an unparalleled population with a growing middle class • September – Thailand, a heavily regulated market that requires strong local partnerships • November - The Philippines, a digitally savvy consumer market hungry for international brands If you are already exporting to these ASEAN markets, attending a meeting can provide you with additional insights

to help optimise your export business.

Additionally, if you are seriously considering entering these markets, attending a meeting will help you assess the opportunity.

To become a member, the company must be an established New Zealand food and beverage exporter with over $200,000 NZD in current annual sales to ASEAN markets (Singapore, Malaysia, Indonesia, Thailand, the Philippines) and the company representative is Senior Management or Executive level.

Apply or learn more visit www.aseanexportersforum.com/home-anz There is no cost to become a member, however, please note that seats at each meeting are limited and the Forum will do its best to allocate seats on a meeting by meeting basis.

Any enquires, please email office@aseanexportersforum.com

The ANZ-ASEAN Food & Drink Exporters Forum is supported by Incite | F&B Export Development, Austrade, NZTE, New Zealand Food & Grocery Council, Export NZ, Exporter Today and NZ Business Magazine.”

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BETTER AND FAIRER DEALS

By Kathrine Rich - Chief Executive, New Zealand Food and Grocery Council

Mark 6 July 2022 down as another significant day in the history of New Zealand’s food & grocery industry.

“T

hat was the day two more steps were taken towards introducing better and fairer deals for supermarket shoppers and suppliers – the establishment of a Grocery Commissioner and the release of a discussion document on a new mandatory Code of Conduct for supermarkets.

The Grocery Commissioner announcement is a perfect example of how serious the Government is about what’s been happening in the industry.

The Commissioner is designed to keep an eye on how the reforms are being implemented and provide annual stateof-competition reviews. Or, as Consumer Affairs Minister David Clark described it, being “a referee of the sector, keeping the supermarket duopoly honest and blowing the whistle where it suspects there is a problem”.

That means it will ensure changes such as the introduction of unit pricing are implemented, and will be a mediator in disputes between suppliers and retailers, and shoppers and retailers. It will be able to issue warnings and put fines in place that could be set as a proportion of supermarkets’ turnover.

And they’ve given it some real grunt by basing it inside the Commerce Commission, whose grocery market study recommended it in its 14 recommendations for change. The Commission has a wealth of information at its fingertips that the Commissioner will be able to call on. As well as having knowledge of economic and competition regulation, fair trading, and consumer protection, the Commission also now has a deep understanding of the grocery sector as a result of its work on the study.

The Government said legislation to establish the Commissioner will be introduced to Parliament later this year, with the first Commissioner likely to be appointed

early next year. The Food & Grocery Council wants that to be a matter of priority.

Whenever it happens, that will be another significant day in grocery history in this country.

Though the decision to appoint a Grocery Commissioner and base it inside the Commission has caught some in the industry by surprise, there was no such reaction surrounding the mandatory Code of Conduct.

This was something FGC has been publicly pushing for since 2010 to protect suppliers from the market power of the supermarket duopoly that has resulted in: • a lack of competition • uncompetitive behaviour and restrictive practices, especially in retailer and supplier relationships • unclear obligations of good faith • a lack of dispute resolution processes • a lack of choice and competitive prices for consumers due to uncompetitive behaviour.

The lack of competition has enabled the duopoly to push excess costs, risks, and uncertainty onto suppliers, with fears of delisting if they do not agree to their terms.

The discussion paper is another big step towards putting in place safeguards to protect suppliers from that market power.

For example, it canvasses a range of options to reduce the risk of supermarkets using the threat of “delisting” products in an underhand way to squeeze suppliers, or from leaning on their suppliers to pay for the cost of promotions that may not be worthwhile for the supplier.

David Clark summed it up perfectly: “Historically, there has been an imbalance in the bargaining power major grocery retailers have over their suppliers. The Grocery Code of Conduct will address this by preventing the major retailers from using their power to

push costs and risks onto those suppliers. It will ensure that this relationship is conducted fairly.”

He said it was especially important for the small, artisan brands and the emerging startups: “We want them to feel empowered …”

It’s true most of the great New Zealand food brands started life in someone’s kitchen or garage, and if the Code does nothing else, it will succeed if it encourages that sort of innovation and ingenuity to give consumers more choice.

The discussion paper was developed with input from an advisory group during many meetings between the major retailers, FGC, and consumer groups.

The deadline for submissions on the Code is August 10 and I encourage everyone in the industry to read the document and have their say.

The Commissioner announcement and the issuing of the Code document add to some great progress we have already seen since the Commission made its recommendations in March.

Already, the Government has legislated to ban restrictive land covenants and lease agreements imposed by supermarkets, and it expects to finalise the shape of new wholesale regulation rules in October. David Clark also expects to report back to Cabinet in October on options for forcing Countdown and Foodstuffs to sell some of their stores or chains to make way for a third supermarket operator, though they have not decided if they will make that very controversial move.

These changes will not solve everything, but they will significantly move the dial.

Everyone benefits from a flourishing food industry where suppliers have a genuine chance to negotiate and receive fair terms, and which ultimately benefits consumers in terms of innovation and range. It’s been a long time coming but we’re getting closer.”

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By Hexis Quadrant

IMPLEMENTING

A PRICE INCREASE

THE RIGHT WAY FOR YOUR BRAND

Implementing a price increase for your brand is a crucial component of doing business and a core skill of every commercial manager.

“T

o avoid costly mistakes, a price increase must follow sound principles to be initiated the right way.

OVERVIEW OF PRICING STRATEGIES AND PRICING INCREASES Implementing price increases can be daunting for brand owners due to the variety of pressures applied on them by customers, competitors, and consumers combined with the time required to analyse, build, implement, and track/measure any such increase.

In this article, we will discuss the importance of implementing a price increase the right way for your business, brand, and consumers. We will also present two price increase strategies.

In our experience, we have identified

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several common factors that can lead to a poorly implemented price increase that hurts your brand. These include: 1. Being reactive rather than proactive 2. A failure to align internally, including misalignment of agreed deliverables and KPI’s 3. A lack of external engagement 4. Price variations post price increase 5. Price architecture becomes a secondary thought 6. Supporting information and

documentation is a last-minute input 7. Lack of understanding around Cost of Goods (COGs) 8. Lack of understanding surrounding other costs (I.e., overhead allocations).

Failure to address these factors properly can quickly lead to a protracted process.

This may result in a ‘trade off’ scenario where you are bargaining with your customers over the price increase you need to make, or worse still, your demand generation team (I.e., your sales team) is distracted from their primary role. Either way you risk: • Loss of momentum for several weeks or months • The need to manage risks and fallout associated with poorly managed increases • In market price gaps if not implemented properly • Failure to recognise other potential related problems in the future

HOW DID OUR INDUSTRY END UP HERE? Fifteen plus years ago it was almost “too easy” for suppliers to push price increases

through.

It was reasonably common for suppliers to implement price increases to boost or improve a brand's financial result often at the detriment of shoppers and consumers.

In recent times our major retailers, have taught their suppliers to believe that price increases are something that should be avoided at all costs and are damaging to business. Price increases and the process as suppliers had previously known it had effectively changed for the foreseeable future!

During this era our industry experienced an immediate change in tack by including: • Immediate pressure on supplier pricing (think ‘everyday low prices’ and ‘price freezes’) • A change in price increase processes and timelines (I.e., 6-8 week notification periods, fixed prices for 12 months or

Net-Net pricing) • Demand for full visibility of supplier costs down to the ingredient and cost composition (risking insight into supplier ingredients or IP) • Buyers were removed from the price increase process to enable a “good cop, bad cop” strategy to unfold in each negotiation.

Price increases were effectively changed from a simple submission to a drawnout process that was often an adversarial negotiation including threats of delisting products, penalties and “dealing back” the full value of the increase taken. In some instances, the retailers have even taken additional margin themselves after reducing a supplier’s price increase through negotiations.

A NZFGC member survey conducted in 2021 revealed some of the concerns surrounding price increases and the difficulties suppliers faced when attempting to make them.

“Price increases to date have been very infrequent and we have absorbed a lot of the additional cost of goods from our suppliers.”(1) This has resulted in many brand owners either delaying pricing discussions to the detriment of their businesses or being forced into a position where they have had to release vast quantities of confidential information about their business operations which may or may not be held in confidence.

“Infrequently. Very difficult to get price increases accepted without threatened deletion.”(2) From a commercial team’s capability perspective this has led to an entire generation of account managers, and in some instances sales directors, who have either (a) never taken a price increase, or (b) are frightened or intimidated to enter a price increase discussion for fear of repercussions by the major customers.

“Haven't had one since being with the company for 3 years.”(3) There clearly needs to be a change where this no longer occurs, and businesses can confidently and competently implement what is rightfully their commercial decision to make.

THE CLOCK IS TICKING FOR YOUR BRAND

The perfect storm has been brewing over the last 12-18 months. While sudden, higher product input costs and inflation were foreseen. This cost is becoming even more significant as retailers now publicly state they are ‘working with suppliers’ to manage the level of increases being continue to page 12.

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The true challenge how to grow and pros environment. Do you increase prices to allo to inve

continue from page 10.

received in this high inflation environment, which could be seen as preconditioning by your customers warning you to not take price increases despite your own business challenges.

As a result, brand owners who are not confident in making pricing decisions and customer management teams who have only had limited pricing negotiations in their careers, are now paying a heavy price.

Reviewing and setting pricing is the fundamental right and responsibility of a brand owner. It is a core commercial decision that brand owners must get right to balance volume throughput and profitability. As such, it needs to be treated with great importance; thus, careful consideration must be given to It. It then needs to be reviewed and adjusted when appropriate for a business.

Before rushing into a price increase decision, it is prudent for your business to conduct a thorough review of its operations to ensure no "fat" has crept in. All departments need to be challenged with the following five questions: 1. Are we investing our funds as effectively and efficiently as we can?

2. Are we achieving an acceptable return on expenditure?

3. Can we restructure internally to create efficiencies (I.e., Do we need a big office post Covid-19?)

4. What other ‘low-hanging fruit’ exists in the business that we are not utilising to create efficiencies?

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PRICE INCREASE STRATEGIES Once you, as the brand owner, have established that a price increase is the correct way to go, what are the next steps?

The true challenge for any brand is how to grow and prosper in this volatile environment. Do you stop investing or increase prices to allow you to continue to invest?

Both strategies have their merit but preplanning the right approach for your brand is critical.

To stop investing, stop all marketing and withdraw trade spend investment means becoming a “dark brand”. Becoming a “dark brand” means you must consider both the pros and cons of such a strategy.

PROS:

• May work in the short term if your brand already has momentum and the rest of the category is going up around you • Low risk in the short term but could be delaying the inevitable • It can be implemented quickly • Reduces other costs to offset price pressures internally.

CONS:

• Long term brand health: your brand may lose relevance with shoppers and customers • Retailer response through loss of trade spend investment (fixed and variable) • Could drive unwanted volume if your brand becomes the cheapest in the category

• Opens the door for competitors to fill the investment void you have created.

Price increase and further investment is another strategy to consider and potentially less risky for your brand as it is more longterm focussed. But akin to being a dark brand, it has both pros and cons.

PROS:

• Long term focus on the health of your brand through continued investment • Allows for a reset of base and promotional pricing strategies if planned out correctly • Can strengthen trade relationships if managed correctly • Understanding and reflecting the ‘real cost’ impacts your business has experienced during this high inflationary period to avoid a “margin grab”

e for any brand is sper in this volatile u stop investing or ow you to continue est?

• Reset your pricing and promotional investment to leverage optimal price elasticities which serves to satisfy your shoppers and consumers.

CONS:

• Takes time to implement • It’s been commonly reported that retailers take additional margin. If so, how much and does this reset your margin targets with your customers?

• How much operational data should you share?

• You need to formulate a clear and considered plan and approach to implement your price increase to offset the anticipated customer push back • If not implemented correctly this could damage your pricing ecosystem.

SUMMARY We have discussed the importance of implementing a price increase for your brand and presented two strategies in which to go about it. They both come with pros and cons and so must be carefully considered before applying.

Regardless of what pricing increase strategy is right for you, a detailed approach to the analysis and planning of any price increase is required before deciding on what is the best approach for your business. There is no one-size-fits-all approach given how businesses, even in the same industry as ours, differ substantially.

You must consider factors such as price analysis, shopper and consumer behaviours, communications, demand, timelines, post implementation measurement and evaluation.

This ensures you have taken a 360-degree approach to your price increase.

For more information and help with implementing a price increase for your brand, Hexis Quadrant can work with your commercial team to develop, implement, and measure the right approach for your business as we've done for so many of our clients.

For more detailed articles, industry news and company updates, follow us on LinkedIn.”

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WHY RETAIL MEDIA NEEDS TO PUT THE CUSTOMER FIRST

By Cartology NZ

VALUE Value – or the perception thereof – has become an increasingly crucial matter for shoppers over the past two years. Changing behaviours in the wake of the pandemic and inflation, has shown a growing trend towards “value seeking” strategies.

While retail media isn’t linked directly to

price, it can still play a key role in helping customers get more value from their shop. As well as highlighting cost saving opportunities more generally, retail media can also be used to deliver personalised offers and discounts tailored specifically to the products that shoppers actually buy on a regular basis.

CONVENIENCE Whether they’re online or in-store, grocery shoppers usually want to get what they came for as quickly and easily as they can. As a result, anything that retailers can do to make the shopping experience as convenient as possible is likely to go a long way towards meeting expectations.

Both online and off, retail media provides abundant opportunities to

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improve the flow of a visit. Smart use of in-store assets can be used to improve navigation and callout deals and offers, ensuring that shoppers can manoeuvre around a store as quickly as they want.

From a digital point of view, personalised recommendations, substitutes, and favourites can all help a customer get to the checkout faster.

INSPIRATION Cooking at home was one of the major trends to emerge during the height of the pandemic, even in countries where eating out is usually a significant cultural norm. As a result, many customers were looking for extra inspiration in their shop, something intensified by the shift to online.

Here too, personalised recommendations

have presented retailers and brands with a way to aid product discovery while simultaneously helping to provide a better service to customers.

Complementary product suggestions, based on what similar shoppers have added to their baskets, offer another opportunity to inspire.

More than anything, a customer first approach to retail media ensures its sustainability over the long term.

The importance of making retail media a customer-centric endeavour can’t be underestimated. While shoppers tend to be more willing to share their data with grocery retailers than others, that doesn’t make them any less conscious that their experience should improve as a result.

More than anything, a customer first approach to retail media ensures its sustainability over the long term. So long as shoppers continue to receive a genuine benefit from the communications they receive – whether in terms of time, money, or anything else – they’re that much more likely to remain receptive to the messages they’re presented with. If that dynamic changes, retailers risk the entire operation coming undone.

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WINTER FRUIT PROVES TO BE NATURE’S PERFECT SNACK

By United Fresh, New Zealand

“W

inter fruit displays are set to be a popular choice for shoppers seeking out healthy snacks to fill the lunchboxes this month says United Fresh President, Jerry Prendergast.

“The high nutrition content of fruit and their easy convenience makes them nature’s perfect snack for busy families, “ he says.

Healthy eating messages are encouraging shoppers to avoid pre-packaged, highly processed snack foods in favour of fresh produce alternatives and fruit is top of the list for its great taste and high vitamin and mineral content.

“Winter flu season will also drive consumers to seek out fruit varieties such as kiwifruit and citrus that are known to provide a good burst of Vitamin C to keep the bugs at bay,” says Prendergast.

July sees a steady supply of the New Zealand’s largest and most famous fresh fruit crop - gold and green kiwifruit. Picking

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is now complete on orchards based predominantly in the Bay of Plenty with a good crop this year ensuring prices remain attractive to consumers.

T&G Fresh, one of United Fresh’s valued members, report that New Zealand’s citrus growers are busy harvesting this year’s crop. Retailers should look out for Satsuma mandarins which will be a highlight of displays this month. This easypeel variety is always soughtafter as a convenient snack and volumes are plentiful.

T&G Fresh began picking the first of this season’s Satsumas in early April in Kerikeri and their third-party growers are now finishing up harvesting the last of the annual crop in Gisborne.

The eating quality has been spectacular this season, with juicy, large fruit and low acidity levels. The T&G Fresh team note that this is an absolute credit to their growers, who have effectively nurtured their crops despite the extreme and often unpredictable weather over the past few months.

T&G Fresh are also ready to

start harvesting the first of this season’s Navel oranges, another winter staple expected in stores this month. These delicious, Vitamin C rich fruit are well loved by consumers during the winter months making frequent appearances at the sports side-line for a healthy halftime energy boost.

Pipfruit are in high demand in July amongst consumers looking for an on-the-go, healthy snacking option. New Zealand apples should be a mainstay of retail displays this month, with delicious crisp flavours available across all varieties this season.

T&G Fresh’s premium apple JAZZ™ is a good quality this season, and with more people looking for healthier snacking options, the unique qualities of this variety make it the perfect choice.

Display apples carefully, storing them in refrigeration where possible and keep a close eye out for discolouration or bruising which consumers dislike. Select firm fruit with bright skin and ensure you have a selection of different varieties

and price points for shoppers to choose from.

Pears provide an excellent complement to apple displays, look for favourite New Zealand pear varieties including Packham, Beurré Bosc, Winter Nelis, Winter Cole, Doyenne du Comice and Williams bon Chrétien – also known as the Bartlett pear.

While apples, citrus and kiwifruit are the largest fruit crops in July, make sure you include smaller quantities of other fruit for consumers to try.

Locally grown persimmons are still available as are red and gold tamarillos. Both these varieties have delicious, sub-tropical flavours that consumers love in the cooler months.”

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opinion

REASONS TO SUPPORT NZ MADE THIS WINTER

By New Zealand Made

30 years of helping Kiwi businesses take flight

PRICE

Once thought to be the major barrier to buying local, great prices are now another great reason to support NZ businesses. With surging shipping costs, and lengthy delays and unfavourable exchange rates, it just makes sense.

TIMES ARE TOUGH

Small businesses have had a tough few years. Some have made the difficult decision to close and many are only just hanging in there. In economically challenging times, every dollar spent locally can make a huge impact.

QUALITY

Attention to detail is what separates locally made items from mass produces ones. NZ made products are much more likely to stand the test of time, making them sustainable, and in many cases are reusable and recyclable.

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IT’S THE KIWI WAY

Kiwis love supporting Kiwis.

Entrepreneurship can be a difficult and lonely journey. When you spend money, you’re casting your vote for the kind of world you want to live in. In fact, research suggests two-thirds of every dollar spent on a small business is kept in the local economy.

THE TIME IS NOW!

NZ Made has seen a resurgence in recent years with both businesses and consumers getting behind the ‘shop local’ movement. More than 85 percent of Kiwis recognise the logo, and more than 60 percent of consumers are actively seeking NZ made brands over imports. It’s time to step up and show our support and back Kiwi made goods and services.

REDUCE WASTE

Waste reduction is a huge motivator for supporting buy local campaigns. Generally speaking, manufacturing close to home ensures greater quality control, reduced waste and significantly reduced logistics emissions.

RANGE

There is an exceptional range of NZ Made products on offer – it blows our minds what small businesses are doing in this country – from establishing and entire tea industry here (Zealong Tea Estate) to a Kiwi take on a classic (Bootleg Jerky). Seek out NZ Made alternatives next time you shop – you may be surprised at what’s on offer!

FAIRNESS

Sourcing goods from factories that don’t stack up ethically and discharge toxic waste isn’t who we are. Kiwi consumers are becoming more aware of the life cycle of what they purchase and are making more ethical purchasing decisions for people and the environment.

TREATING PEOPLE RIGHT

NZ has strict health and safety standards significantly reducing the risk for workers.

Small to medium sized businesses and their workers are the backbone of this country – knowing they are fairly treated for their work is crucial.

ALL OF THE ABOVE

Why pick just one reason? Shopping local is one of the simplest, most effective ways we can reduce waste, emissions and ensure the people who make our products are treated fairly. The time to support local is, and has always been, right now.

Looking for a marketing edge?

70% of licence holders say signing on has positively affected sales.

July 2022

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opinion

By Gerry Lynch - Managing Director, The Real Leadership Company

Have you ever been in the situation where you have someone in your team that you see as not performing but don’t know how to address it? How about someone who keeps asking you how they are doing? You are sure you are telling them pretty often they are doing a ‘good job’, they must be needy!!! What about a person who you give some ‘development feedback’ to and they receive it badly and say ‘do I not do anything right?’

“I

n all situations I have encountered the feeling of giving feedback, feeling I was doing the right thing and it landing badly. I felt I was trying to help them but they didn’t appreciate it – What was I doing wrong?

In most cases there are some common issues: 1. Generic/bland/non-specific feedback.

You think you are recognising people by saying ‘Jane you are doing a great job’. The problem is that doesn’t help Jane – Which areas is she specifically doing a good job in?

What behaviours do you appreciate most?

Which situations did she do a good job in and what was the impact? Answering those questions she can then understand what she can do more of.

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2. Lack of positive feedback. You might think that no news is good news in the feedback department, but no news is generally bad news ‘ Do they not appreciate me? I work my butt off and don’t get any positive feedback’ Generally the rule of thumb is at least 5 to 1 – 5 pieces of positive feedback to 1 piece of development feedback. The problem is the human brain goes to what is wrong 70% of the time so we have to train ourselves to look out for the positives and not take them for granted.

3. Putting off development feedback - I will wait until the half year/end of year review.

Why is that? Generally because the leader is afraid of how the feedback will land and worried the person will be upset. The fear causes them to put it off instead until they can do it all together in a formal setting. All this does is allow the person to continue to repeat the wrong behaviour potentially making the situation worse.

SO WHAT CAN YOU DO?

Firstly, get into the habit of looking out for positives. If you have a 2-weekly meeting with your direct reports make this a part of the meeting.

What if you don’t see them very often?

Well, you can ask them ‘What are you proud of this week?’ ‘What achievements are you most pleased about?’ ‘What have you learnt

this week?’ By getting them to come up with areas they believe they have done well this may give you opportunities to reinforce the positives and identify the impact these things have had on you, the team, or the business.

You can also ask them for areas they could improve to see if they are developing selfawareness.

If you spot good or poor behaviours in a meeting, you can use the SBII framework to give feedback: S- Situation. What was the situation you noticed the behaviour ‘In the team meeting on Monday …

B – Behaviour. What did you observe? ‘I noticed that you were constantly interrupting Barry….

I – Impact. What was the impact on you/ the team? ‘I could see Barry getting frustrated and it derailed the conversation causing tension.

This maybe enough, but you can also ask another I – Intention. What was your intention in that situation? They might say ‘I was so excited to get my view across that I may not have listened’.

This can be used for both positive and developmental feedback.

The more you do it, the more it will come naturally, and someone cannot challenge how something made you feel.”

Good luck with giving more feedback Gerry@realleadershipnz.co.nz

SHOPPER MARKETING COULD SHELF EXECUTION BECOME A KEY COST OF LIVING BATTLE GROUND?

By Neil Arnold, Arnold Category Consulting

As a shopper marketer, I thought the challenges of navigating a global pandemic with shoppers being recommended to shop less, focus their shops and leave key influencers to purchase decisions such as children at home would be one of the hardest challenges we faced.

“C

learly, I was wrong. The emerging cost of living crises we are seeing globally and in New Zealand has the potential to significantly change shopper behaviours again and challenge our ability to influence their decisions.

The pandemic basket was larger and many shoppers were seeking to replace out of home experiences with at home solution so were open to new ideas and being engaged in the shopping journey. Two recent pieces of research suggest shoppers focuses are changing quickly and I believe support my hypothesis that it will be harder to influence in the coming year.

Firstly, a recent UK survey by Green Shoots Research showed 82% of shopper are going to be more planned in their food and grocery shopping and reflecting this planned mindset, 80% reported they will be less likely to buy on impulse.

This challenge was further reinforced

by US insights from the Hartman Group indicating 36% of shopper would be seeking less expensive options in store and 1 in 5 shoppers intend to shop less frequently making winning on each trip more important.

A more planned shopper, shopping less frequently and seeking to avoid impulse

decisions is a hard target to influence.

Actively seeking cheaper products in store changes the focus from inspiration to confirmation of a choice.

So we are clear on the problem, but where am I advising my clients to focus their energies in the coming months?

WIN THE PRE-STORE DECISIONS

Once again, the shopping list is key.

Whatever format the shoppers use to build their list; written, saved on a phone or electronically as part of their online preferences, being on it will be key.

Shoppers are telling us they want to make good choices so you need to help them pre select your offer and commit to the purchase ahead of the shop.

What tools do I think will work pre-store?

Look for deeper engagement solutions such as recipes or meal occasion features, all offer the chance to get the shopper thinking more deeply when in planning mode. If you are using reward mechanisms to connect prestore (Competitions or Gift with Purchase) great creative and a compelling reward have never been so important.

WIN AT SHELF

Planned shoppers will be looking to avoid

aisle ends and display and many will want the re-assurance of comparing products at shelf. As a shopper marketer it is probably time to walk in the shoes of your shopper (in-store and online) and take another look at how your key products are presented on their home shelf.

Do you have strong brand blocking?

Do your products key features and benefits cut through?

Do you have shelf communication in your shopper plan to re-activate those key prestore messages when shopper make that key purchase decision?

Shelf talkers and wobblers are often the last element to be added to any in-store activity but with shoppers more focused than ever on avoiding temptation, executing at the shelf may prove to be a key battle ground for the coming months.

FINAL THOUGHT

Focusing on these two areas does not remove the need for a focused shopper strategy, clear activation plan and great engagement with everyone bring the plan to life.

Whilst the challenges are changing, the potential for great outcomes from shopper engagement remain a worthwhile prize for all businesses.”

July 2022

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opinion

RETAIL DECODED

By John-Daniel Trask, Co-Founder/CEO, Raygun

MEETING IN THE MIDDLE

“Y

ou’ve probably seen dozens of provocative headlines imploring you to embrace technology, making dire predictions about the survival of your business without it. Now, I’m not saying that’s wrong — businesses of all sizes need to make the most of the digital tools they have available. But it’s equally true that technology providers need you.

I’ve been in the software business for 20 years, and e-commerce has been heralded as the “next big thing” for just as long. As early as the 90s, vendors were being warned: the competition is one click away — adapt or die! In some cases, these gloomy ultimatums came true. Plenty of seemingly rock-solid businesses have become casualties of the digital era. It’s undeniable that traditional modes of shopping and selling are no longer standalone solutions.

However, the underlying principle hasn’t changed: meet your customers where they are. If that’s online, you need to be too.

Indulge me for a minute with a personal anecdote. Around this time last year, I ordered a spa pool online. It was chilly, the prices were reasonable, and I decided to splurge. I got that great burst of dopamine when I placed the order — you know the one — and started looking forward to delivery. And looking.

And looking. And looking.

It’s now been an impressive 11 months since I ordered my pool. I got an email the other day that promised delivery next week.

I’m not optimistic. Now, I’m confident

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that there are really good reasons why this has happened. That’s not the issue. We all know that there have been major supply chain disruptions both internationally and domestically, and that people are doing their best in the circumstances. The problem isn’t the delays, it’s the silence.

With a couple of decent software tools plugged in, the supplier could have automated a series of updates, letting me know what progress was or wasn’t happening. This would have helped me to understand the situation, adjust expectations, and avoid disappointment.

Most importantly, it would have saved the time and energy of myself and their support staff following up, creating negative associations with my once-exciting purchase, and turning a pleasure into a cautionary tale.

This is a situation where tech could have easily solved (or at the very least, minimized) a problem and provided a far better experience. I’d like to help you stop thinking about digital spaces as an optional add-on, or an overwhelming sea of acronyms and symbols, and think of them as a utility, another area to welcome customers into.

Tech has long been insulated by its own necessity. The possibilities we provide are so in-demand that we’ve been able to trust that customers will seek us out and play by our rules, so we haven’t needed to focus too much on communicating with or convincing our market. The mountain has always come to Muhammed.

But software has come a long way from a few keen early adopters. It's everywhere, and for tech businesses, the flood of new users has slowed down as the digital migration process nears completion. It’s time for us to get a bit better at talking to the rest of the world, or we’ll lose out to people with better communication skills.

At the other end, as business owners and end-users, you have access to an everbroader and more sophisticated software industry, with more options to become more responsive and engaging to your customers. The way I see it, both sides can benefit from understanding each other better.

So in this column, I’ll aim to dispel some of the fog and fear around software. I won’t use jargon, make assumptions or be dismissive. I’ll attempt to give advice that’s actually practical and plain-spoken. Because technology shouldn’t be a necessary evil, but a solution and an opportunity. Confusion shouldn’t eclipse opportunity, and if we shut the majority out, we’ll miss out on countless opportunities to see how smart people apply our ideas in unexpected and exciting ways.

I’d also like to open the floor for you, the user, to ask your questions. Any topics you’d like an honest take on, I invite you to submit to [spec email address?]. I can’t promise to have all the answers, but I’ll do my best to give clear and useful answers, without patronising or assuming. If you’re open to learning, I’m open to sharing. Let’s meet in the middle.”

The New Zealand Bone Broth revolution starts

here

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Greenlea Premier Meats has developed the Restore range of grass fed beef and free range chicken broths to deliver the tastiest and most beneficial drinking broths for New Zealand consumers.

Join us in leading the Bone Broth revolution in Aotearoa.

Email: restore@greenlea.co.nz restore.co.nz

Riki Kerekere Captain

SHARP BLACKS

The Hellers Sharp Blacks are New Zealand's national butchery side who compete at the World Butchers Challenge (WBC), held every two years. We caught up with the new team captain, Riki Kerekere, ahead of the competition in Sacramento in September.

“I

’m 53 with three adult children and six beautiful Mokos.

I grew up in Otara, Auckland - a place I still call home and a community I love very much. " Kerekere left school at the ripe age of 16, with no qualifications and no idea what he wanted to do. He and his father had agreed that school was not for him and he had to find some sort of employment. Kerekere wound up

working at Rainbows End. "While there, I met my first employer, willing to take me on as a butcher’s apprentice. I’m so grateful to Ray & Judith Barry who took a punt on me."

Kerekere ended up working as a butcher for Foodtown Supermarkets for a number of years before taking up a position with the Mad Butcher.

Eventually, he returned to what is now Countdown as the Boning Room Operations Manager and

has held a number of positions within the meat category ever since. Kerekere considers himself very lucky to have been mentored by some amazing people along his journey.

Team NZ has a strong track record at the WBC, they are the three-time world champions and 2018 silver medalists. With a relatively new team and his first year as captain, Kerekere has one simple hope - "That everyone works to the best they

TROLLEY GOOD NEWS STRAIGHT TO YOUR INBOX Proudly brought to you by Oriental Merchant (NZ) Ltd Your Asian Food Specialist Contact T: 0800 10 33 05 E: nzenquiries @oriental.com.au

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can be. There are no egos, it’s just about commitment, respect and pride. We have already achieved something special and that is to represent our trade, our country, our whanau, and ourselves in something we are passionate about."

Navigating a pandemic-fuelled world has not been easy on the team, already facing some challenges and extenuating circumstances that prevented a number of team members from participating this year. There was a strong pool of contenders for the new additions to the 2022 team, and the Sharp Blacks made sure that the team was formed

on a good balance of skills from different sectors of their trade.

"I believe we have a strong team ready for Sacramento. " "If I had to describe our style, I would liken it to the good old Kiwi number 8 wire. We are very good at taking something and putting our own unique kiwi spin on it."

The meat industry is a huge one, and Kerekere considers the WBC to be hugely important as it is one of the only events that showcase industry skills at an international level. It provides competitors with the opportunity to connect with like-minded people from around the globe

and to learn from one another.

When this happens, new trends are shared and the industry as a whole is furthered.

"As an industry it’s important we continue to address global concerns to stay relevant and sustainable. It will be of no surprise to many that the plantbased movement is of course something we are staying abreast of to ensure that meat consumption is still of high value."

For anyone interested in working in the meat industry, Kerekere wants people to know that while it might appear a tough environment, it really isn't.

There are many different roles within the industry and a scope that allows people to try different positions for size.

"It’s an exciting industry to be a part of and you will meet the most colourful characters so go for it and of course, enjoy the ride. Who knows, you could be travelling the world showcasing your skills with the Hellers NZ Sharp Blacks."

To finish, we had to ask what the national butchery team captain's favourite cut of meat is.

"Easy - a three-inch-thick T BONE Steak. You get the best of both worlds - a fantastic thick sirloin and a tender eye fillet." n

TIPS FOR COOKING MEAT TO PERFECTION

SURE FIRE TIPS FOR SURE FIRE RESULTS. Providing consumers with tips for cooking confidence and delicious results every time.

Find out about Silver Fern Farms’ Sure Fire Tips: www.silverfernfarms.com/nz/en/recipes-and-tips

July 2022

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IMPULSEconvenience

RISING INFLATION

WHY BRANDS MUST RESPOND TO SHIFTS IN CONSUMER BEHAVIOUR

By Sej Patel, Country Director, ANZ, Toluna

One might be forgiven for thinking that, after the Covid-19 pandemic plagued the market for two years, things might start to return to normal. It appears, however, that we won’t be seeing any such return for quite some time. Inflation rates in New Zealand have been steadily increasing, leading to speculation that a recession might be in the cards.

“T

he pandemic, supply chain concerns, and the rising cost of living have already dramatically impacted shopping preferences, with brand switching and trading down on the rise over the past few years. As the global economy continues to feel the effects of inflation, brands must brace themselves for a continued period of frugality for the foreseeable future.

In such an unpredictable economic climate, what can brands do to avoid loss of capital and ensure that their customers remain loyal? It all starts with having the right tools in place to keep pace with trends in pricing, packaging, positioning, and more.

A MORE CAUTIOUS CONSUMER

Over the past two years, the pandemic and rising cost of living have resulted in cautious consumers who think more before

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spending their money. With inflation continuing to rise, Kiwis are understandably concerned about their personal finances. As a result, shoppers are being more strategic about the way they spend and save money.

A behavioural change that results in decisions such as putting off technology/ device upgrades, delaying renovations and home repairs, limiting travel/vacation plans and expenses, decreasing spending on take aways, and reducing credit card payments. Skyrocketing petrol prices have also impacted the way consumers drive, including delaying new car purchases and reducing long commutes.

Indeed, consumer consciousness is greatly affecting leisure spending in 2022. With food costs and service fees on the rise, there has been a decrease in spending on dining out (49%). Other leisure activities, such as attending concerts and sports events, have experienced a decline, as well.

HOW BRANDS CAN ADJUST TO SHIFTINGBEHAVIOUR

As consumer behaviours shift in response to external market factors, it’s imperative that brands adjust in a way that meets consumers’ needs. As inflation rises, consumers are naturally shifting their focus to more cost-efficient brands, creating increased competition around pricing. And we’re in this for the long haul – our research shows again and again that shoppers are happy to trade down to less expensive brands in various product categories such as food, personal care, and alcohol. So how can brands combat the consequences of inflation?

Initially, brands should begin by considering factors such as price tiering, packaging, and any special offerings. Taking into consideration the economic factors that influence spending, one strategy brands can implement is to adjust their price tiers to appeal to different consumer groups.

When it comes to packaging, it is important for brands to alter sizing of goods to adapt to preferences. When times are tough, many consumers prefer to buy in bulk or choose larger sizes for cost effectiveness; however, not all people are able to afford shopping in bulk. To account for this, brands might consider providing smaller, more budget-conscious offerings so that those who are unable to buy in bulk can still maximise value for money.

Brands can also mitigate spending stress and attract consumer attention by offering incentives. As inflation continues to rise, more and more shoppers will trade down, opting for lower brand and house, causing a decrease in demand for premium items.

To protect sale margins, brands should consider offering cost-reducing incentives, rather than lowering the prices of premium products altogether. For example, offering a coupon or discount on a purchase will give customers an incentive to purchase the item

and dissuade them from looking for cheaper alternatives.

MONITORING CONSUMER SENTIMENT

Whether it’s the COVID-19 pandemic, environmental issues, or skyrocketing inflation, consumer sentiment will continue to shift and change in response to major events.

Therefore, it’s crucial for brands to develop an insights-driven approach to fully understand their customers’ wants and needs. They need to get inside their minds, anticipate changes in behaviour, and be agile enough to change course in line with shifting sentiments.

In an unpredictable climate, consumer sentiment can seem like a swinging pendulum that’s impossible to stay on top of. However, through regular monitoring, brands can more easily spot major changes, giving them more time to adapt their products, services, and market strategies to reflect the changing landscape.”

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IMPULSEconvenience

NEWLY FORMED FOOD INDUSTRY ALLIANCE Newly formed Food Industry Alliance (FIA) to work constructively with the Australian Government to find solutions to immediate food related issues.

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n an unprecedented move, the Food Industry Alliance (FIA) has been formed between food industry associations across the food supply chain, from paddock to plate, to address key issues associated with ensuring reliable and affordable access to food for all Australians during this time of supply chain disruption.

Further industry associations have also expressed interest in supporting this alliance.

The FIA includes Independent Food Distributors Australia (IFDA), The National Farmers Federation (NFF), Australian Meat Industry Council, (AMIC), Master Grocers Australia (MGA) and the Australian Association of Convenience Stores (AACS).

The FIA represents, or supplies food to, over 156,000 businesses with a combined revenue of a staggering $220 billion and employing almost 1 million people.

“We need our food supply chains to be firing on all cylinders if we are to ensure food remains on the shelves and available in many of the nation’s food venues without disruption, said IFDA CEO, Richard Forbes.

“Food security is key in these uncertain times, so we need to work together, across all industry sectors, and with government, to overcome the many significant domestic and global challenges the food supply chain faces.”

The FIA represents organisations across the supply chain from farmers, processors, suppliers, and distributors, through to small to medium retailers. The FIA’s aim is to also highlight the national contribution that family and privately-owned independent food businesses make to the Australian economy.

“To fix the current issues within the supply chain, all those operating within it need to be recognised and consulted, not just a select

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few. This includes the massive contribution of independent, family-based food businesses in Australia, who provide billions of tonnes of food annually into the domestic market alone. This includes local grocers and independent retail butchers, independent supermarkets, convenience stores, through to those that supply cafes, restaurants, hotels, and clubs in the $57 billion food service consumer market. The FIA also represents those that provide food to institutional facilities such as hospitals, nursing homes, schools, childcare centres, military bases, and prisons," said CEO of MGA, Jos De Bruin.

Eight billion meals are served throughout food service to almost 100,000 commercial and institutional venues. Ten out of 21 meals a week are now out of home. Many businesses that supply and distribute food to these venues are also family or privately owned.

“Customers rely on a wide supply chain of providers to get their groceries and meals, which includes independents, major supermarkets as well as smaller retailers and hospitality providers,” said Acting CEO of the National Farmers Federation, Ash Salardini.

“Australian farmers need all these pathways to be working effectively so we can get our produce to consumers affordably and reliably.”

According to the CEO of AACS, Theo Foukkare, the Convenience and Service Station sector food services category has grown to $1bn in annual sales, a 50 percent increase in three years. This is a clear indication that the significance of supply chain efficiency has rapidly become more critical for community outlets than ever before.

“We have seen the impact labour shortages have had across the food supply chain, with

periods of empty fresh food shelves across Australia. Thankfully, many family and privately-owned retail businesses, while also impacted, were able to fill that supply gap and help Australia avoid a serious national crisis with food availability," said CEO of AMIC, Patrick Hutchinson.

“These included local butcher and greengrocer stores who have direct supplier relationships, along with convenience stores, petrol stations, cafes and restaurants,” he said.

The FIA looks forward to working constructively with the new Federal Government on: • The labour shortage crisis, which has meant fruit and vegetables have remained unpicked, meat processing remains under capacity, grocery shelves are slow to be restocked, and restaurants and cafes are forced to operate sub-optimal business hours.

• Solutions to the rising costs within the supply chain, which are significantly impacting food businesses. These include fuel and energy.

• Urgent competition reform policy protects small to medium enterprises (SME) from unfair and anti-competitive commercial practices.

• Addressing domestic supply chain inefficiencies to ensure Australia is less vulnerable to international forces and that there is better contingency planning during natural disasters and other events, to ensure ‘all’ those in the food supply chain are considered when there is reduced availability of food supplies.

The group said that if these issues are not addressed as a matter of priority, then there is increased potential to see food price inflation and more disruptions in terms of availability.

GOOD IN THE HOOD IS BACK FOR 2022 Z Energy (Z) is pleased to announce the return of its flagship community programme ‘Good in the Hood’ – which will give away $1 million to local charities and community groups across Aotearoa New Zealand this year.

Z

’s General Manager of Retail, Andy Baird is calling for charitable groups who are working to make a significant contribution to the health and well-being of their local community to apply to be involved.

“The programme has given away almost $8 million to thousands of local charities and organisations doing great things in their local neighborhoods since 2013. This year we want to support even more groups with another $1 million.

“As New Zealand continues to recover from the impacts of COVID-19, we recognise now more than ever the need to support those groups working hard to support and better our communities. Our Good in the Hood initiative allows Z to give back to all the communities in which we live and operate in across Aotearoa”, said Baird.

The charities and community groups selected through the programme are varied in what they are working to achieve, from supporting our vulnerable communities or volunteers, to taking care of our environment.

Through Good in the Hood, each of Z’s 193 service stations will choose four different organisations to support, giving away a total of $4,000 at every site.

Customers who shop instore are given an orange token to pop in one of the four boxes, voting for their favourite local group.

The money is split between all participating groups based on the number of votes each receives.

On top of the $4,000, every Z service station has an additional $1000 to be used by local retailers throughout the year to support other neighbourhood events.

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IMPULSEconvenience

7-ELEVEN LAUNCHES NEW JOHNNY’S DELI RANGE OF HOT DELI SANDWICHES 7-Eleven is continuing to provide customers with more food on the go choices with a new hot deli sandwich range, Johnny’s Deli, only at 7-Eleven. The new range, which is heated to order, is being trialed in selected stores in Melbourne.

A

ccording to 7-Eleven Australia Head of Food, Emma Metcalf-King, the new hot deli sandwich range consisting of eight products, which retail for between $9-$11, is just the start of the company’s latest phase of food evolution.

“Our customers want a convenient range of delicious food choices available fast for every meal and any snack occasion across the day,” said Metcalf-King.

“With Johnny’s Deli, we’ve created a bespoke range of hot sandwiches that are heated on demand in specialist ovens to ensure customers can enjoy a delicious hot sandwich, with gooey melted cheese and toasty bread that’s hot in about 90 seconds.

“The Johnny’s Deli range is handmade from quality ingredients and has something for nearly everyone, with a choice of

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flavours, including vegetarian and red meat free options.

“The range includes delicious versions of classic flavours you’d expect to buy at your local café or sandwich shop, like a Schnitty, Tuna Melt, or Reuben, with a few unexpected flavours like Mac n’ Cheese or Meatball deli sandwich.

“Our products look and taste delicious, have amazing textures, and will provide our customers with a convenient, quick and great value option for an on-the-go meal.”

According to Metcalf-King the 7-Eleven’s team of in-house chefs and food scientists, created the base recipes and flavour profiles for the Johnny’s Deli range in their kitchens at home during COVID lockdowns.

“From there, extensive sensory testing was undertaken; our supplier partners were

tasked with sourcing quality ingredients at scale, the process of building the sandwiches to ensure they could be created consistently and efficiently as part of our handmade sandwich assembly line was perfected, and testing to ensure the products were able to travel through our daily supply chain system was successfully completed."

“We’re proud to have invested in providing our customers with great quality and value choices for convenient food on the go in collaboration with our supplier partners for more than a decade. We are incredibly excited to see customers experience the latest stage in our food evolution, as we roll-out the trial of the Johnny’s Deli range to a number of stores across Victoria in 2022.” concluded MetcalfKing.

CALL FOR GOVERNMENT TO FOCUS ON CIGARETTES OVER VAPES Smokefree 2025 looms and The Coalition of Asia Pacific Tobacco Harm Advocates (CAPHRA) believes that the government needs to worry less about vape culture and more about hitting tobacco hard.

V

ape culture has been key in the dramatic fall of adult smoking rates; helping drop it from 18 percent in 2006/2007 to 9.4 percent in 2020/2021. But the Smokefree Environments and Regulated Products (Vaping) Amendment Act that was passed in 2020, sanctioned vape products as R18, banned advertising, and heavily limited displays and packaging.

“Not one New Zealander has reportedly died from vaping, yet about 5,000 Kiwis die every year from smoking-related illnesses.

We’re asking MPs to keep their eyes on the prize in the coming months.” Said Nancy Loucas, Executive Coordinator of the CAPHRA. New Zealand is considered a leader in the Asia Pacific region for progressive, riskproportionate vaping regulations that were debated to death more than two years ago.

But with Smokefree 2025 getting closer, it remains easier to purchase cigarettes than it does a popular vape flavour.

The Smokefree Environments and Regulated Products (Smoked Tobacco) Amendment Bill is being introduced to parliament shortly, with its first reading expected to be later this month. Also known as the Smokefree 2025 Action plan, it is

being criticised for not utilising vaping as a way to help kiwi smokers quit.

“The Smokefree Aotearoa 2025 Action Plan is almost silent on vaping – incredible when you consider vaping is key component to achieving smokefree and is 95% less harmful than smoking combustible cigarettes. We would’ve liked to have seen more resources and profile going into this incredibly effective smoking cessation tool.”

Said Loucas.

What the bill does promote is limiting the number of retailers allowed to sell smoked tobacco products, prohibits the sale of smoke tobacco products to anyone born on or after the first of January 2009, and aims to make smoked tobacco products less appealing and addictive.

The bill is led by Associate Health Minister, Hon Dr Ayesha Verrall. But the CAPHRA has said that organisations with questionable funding links will do their best to promote submissions on vaping restrictions rather than smoked tobacco restrictions. Outgoing Director-General of Health Dr Ashely Bloomfield was said to be a supporter of vaping as a means to quit smoking and the CAPHRA only hopes that the next Director-General will have a similar attitude. n

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Joseph Stoddart is the Master Roaster at Havana Coffee Works.

S Meet the ROASTER

Joseph Stoddart, HAVANA COFFEE WORKS

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toddart got a start in his coffee career when, aged 19, he needed to pay a power bill. A two day job trial saw that he was up to the job as barista at Redeye café in Whanganui. The café was pouring single-origin Cuban coffee, directly imported from Cuba by founder of Havana Coffee Works, Geoff Marsland.

Coming full circle, in 2010, Marsland tried his luck in hiring Stoddart, who was working in a small Newtown, Wellington cafe and had no roasting experience.

Since then, Stoddart has been lucky enough to travel internationally to more than a dozen countries, deepening his knowledge and understanding of what coffee growers need.

“I have only ever travelled internationally for coffee.”

His most excellent highlight has been sourcing coffee directly from origin, and helping to change the lives of the farmers who produce the great product.

“Being able to garner farmers’ trust and help tangibly change their future for the better is an intensely rewarding and continuously unfolding reality in my day-to-day. Some of them are like brothers and sisters to me.”

With coffee, Stoddart finds he is always learning and deepening his knowledge. With 23 years in the industry, much has changed and stayed the same. The coffee industry’s new focus on sustainability is keeping coffeesourcing honest. At Havana, sustainability is more than just ecological; it must be future based. Havana focuses on sustainable trade and fair recompensation for the coffee farmer with an outlook of long-term financial future.

“We must eliminate slavery in any supply chain. Purchase from people who are caring about our ecological environment around the

world. We must also take care of our people at home and make sure we have a workplace where people can be themselves and share their feelings and love coming to work.”

Maintaining deep diversity of origins and choosing to purchase from sources that care deeply about their environment is critical to shaping a sustainable future with impending climate change.

Havana also focuses on lessening their carbon footprint, using future technology. A truly sustainable machine by Loring reduces a potential 80 percent more emissions than old conventional coffee roasting ovens.

“I hope this technology becomes the benchmark.”

Stoddart’s favourite origin and blend is forever changing. Currently, his favourite blend is “Reunion”, refined and designed by Havana Wellington roaster, Lily Christian. His favourite origin is Uganda, where Stoddart would love to travel to.

“Uganda has an exciting diversity of flavours - caramel, red grapes, dry nectarine, and red berries - some of these coffees even have Turkish delight, raspberry, and peach.”

Stoddart views coffee as science based in art.

Data analysis, replication and being responsive to changes in natural products are constant.

At Havana, the team must always be ready for new ideas and be willing to change.

“The customers decide what they want. And we all must keep listening.”

Looking ahead to an exciting future, Havana have recently launched a state-of-theart second site in Auckland. The site will be able to host exciting immersive educational experiences.

“As roasters, we try to let the coffee tell its truth.” n

To book your table visit: grocerycharityball.org “Who in the world am I? Ah, that’s the great puzzle.”

Lewis Carroll PROUDLY SUPPORTING

categoryreview : bacon It's a real craze that kiwi's definitely don't shy away from.

Whether it be the classic crisp of a long and narrow piece of streaky bacon or the sizzle of a hearty slice of middle cut, the pork flavour is one Kiwis can't get enough of.

In 2021, New Zealand consumed 23kg of pork per capita; of this, 8.8kg was raised on home soil. The nation is home to 93 commercial pig farms to keep up with the hungry demand.

Traditionally, bacon is cut, rubbed with a mixture of salt and spices, and then left to

cure and be smoked. Growing New Zealand bacon industry trends include advertising nitrite-free products, adventurous flavour combinations and promoting homegrown pork over imported pork.

The original red meat flavour is loved so dearly that the alternative bacon market grows rapidly. There is chicken and turkey

BEEHIVE Bacon is in Beehive’s DNA, they are the pioneers of Streaky Bacon in the New Zealand market and after 30 years Streaky Bacon remains the cornerstone segment of its portfolio.

Beehive currently has 15 bacon products in its own branded range and a further 15 in customer own label bacon products. The Beehive range includes the classic Streaky, Shaved Streaky, Sweet and Smokey, Middle, Shoulder and Rindless Bacon. All of the Bacon is naturally wood smoked and cured in natural honey. All the products are gluten, soy and MSG-free.

Beehive is now a part of the world's biggest protein company, the JBS food group, which encourages development

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within the New Zealand food landscape. Beehive continues to invest in its manufacturing capability and its employees. With a focus on Streaky Bacon development, as it currently accounts for over 68 percent of the dollar sales in the bacon category, Beehive hopes to continue meeting the demands of the market.

“Our intention is always to produce “NZ’s Most Delicious” Bacon products.”

Said Matt Harman, Beehive National Sales Manager. n

bacon for those who still enjoy but do not feel like eating pork. Then there is plant-based bacon for those who do not eat meat at all.

Bacon is versatile, has options for everyone, and can be used in just about anything. It is a breakfast staple, salad protein, pizza topping, cake-type, pie filler and sauce flavour. It has become a staple, because who can resist a bacon butty? n

FREEDOM FARMS Freedom Farms bacon is sourced from a small group of independently audited New Zealand farms in South Canterbury. They are committed to supporting farming that is kinder to animals and takes it easy on the environment.

The four bacon styles Freedom provides are, Streaky, Rindless Eye, Middle and Shoulder Bacon. While they know most Kiwis are smitten with big flavours and the crunchy texture of streaky bacon, Freedom serves some gentle reminders of the wonders each other bacon type can provide; Shoulder Bacon is the go-to for soups, stews and pies. Rindless Eye and Middle Bacon are great for burgers and sandwiches.

Freedom Farms stands strong on its position as a sustainable food producer, ensuring all its pig farmers use the deep straw shelter system. It allows pigs to grow

in an environment that lets them express their natural behaviours such as rooting around with their snouts, while protecting the pasture from being overburdened with nitrogen-rich manure.

The company sees a lot of changes in New Zealand pig farming, with world-leading welfare regulations and concerns over cheaper imported products.

“We'd love to see retailers take a strong position on supporting local pork production – everyone has a role to play in building a kinder, more sustainable food future.” Said Hilary Pearson, Freedom Farms General Manager. n

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categoryreview : bacon HELLERS Hellers bacon spoils customers for choice. Using New Zealand Manukau Wood to smoke all of its bacon products, the result is dark, rich, flavours and colours. That is how Hellers have done bacon for over thirty years, and how they will do it for thirty more.

Hellers sees bacon as a traditional product that has an incredible history. “We know how passionate people are when it comes to their bacon so first and foremost we need to ensure that it tastes as great as it can.” Said Brydon Heller, Hellers Marketing Manager.

Streaky bacon is the company’s most popular style of bacon, offering it in three flavours: Ol’ Smokey, Honey Cured and Manuka Smoked. Then there is the Nitrite Free Bacon, Middle Eye Bacon and Shoulder Bacon. Each type of bacon is available in different pack sizes, varying between 250g, 400g, 800g and 1kg.

Watch this space, because Hellers have something new that will stand out on the shelf very soon. n

BERTOCCHI Bertocchi is a 100 percent Australian-owned and operated small goods producer. It is led by three generations of family heritage, with solid foundations in tradition and authenticity.

The production facility still lies on the original Thomastown site from 40 years ago, the only difference being it now covers 10 hectares and is one of Australia’s largest producers of fine hams, bacon and continental small goods.

The company currently has 24 Bacon products under the Bertocchi range, including but not limited to Streaky, Short Cut, Rindless, Thick Cut, Extra Lean, Diced, Cafe and Budget Bacon. It has won the Australian PorkMark’s Best Nationally Available Bacon twice in the last five years “Bertocchi’s goal to be simply the best.” Said Tony Rapone, Marketing and Merchandise Manager. n

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MATAKANA BACON Matakana Bacon proudly keeps its operations boutique, so that owner Steve Charnley can still both live and work in the beautiful village of Matakana. The company was founded in mid-2016, however, it wasn’t until 2018 that they perfected the dry rub mixture of sea salt and herbs. The mixture is so delicious that the company has a loyal following of customers both across the country and internationally.

The Matakana Bacon is 100 percent nitrate and sugar-free. Each small batch of bacon is dry-cured and lightly smoked to give customers a unique flavour and ensure minimal shrinkage. The company only uses pork that is 100 percent New Zealand grown and ethically farmed, allowing freedom to roam for the pigs.

The Matakana Bacon range consists of two products; Middle Loin and Streaky Bacon. Customers lucky enough to visit the Matakana Village Farmers Market can also be treated to house-made sausages and lardon.

But if you can’t make it to the market, Matakana Bacon is currently stocked at select New World, Four Square and Farro stores. n

The Belladotti Bacon Bits range has nine different flavour options: Bacon Bits, Crispy Onions, Tuscan Garden, Caesar Bits, Spicy Mexican Bits, Sundried Tomato & Parmesan Croutons, Garlic & Zucchini Salad Seeds, Seaweed & Soy Salad Seeds and Honey & Goji Berry Breakfast seeds.

All their ingredients are ethically sourced, naturally flavoured and of the highest quality.

The Beladotti business has grown from a small, Sunshine Coast family operation to a medium-sized manufacturer that has over 27 different product lines. Melanie Guidotti and her husband Marco are the co-founders and directors that ensure every product is of the highest quality. They make products for busy home cooks that want gourmetinspired, great-tasting food that saves them time in the kitchen. n

BELLADOTTI Belladotti produces Bacon Bits. Mini croutons, bits or sprinkles that add the delicious bacon crunch and flavour to anything from salads, soups, baked potatoes, pasta, dips, avocado, eggs and pizza. The Bacon Bits are vegan, all-natural and have no nasty colourings or additives.

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categoryreview : bacon TEGEL Tegel has been putting chicken on Kiwi tables since 1961. Tegel Manuka Smoked Chicken Rashers come from its longstanding chicken-loving history and provide a credible alternative to pork bacon.

In 2020 Tegel Chicken Rashers underwent a reformulation to ensure a better replication of traditional bacon flavour.

The resulting product is now almost indiscernible from its pork counterparts. The packaging was also updated to highlight the low fat content compared to pork bacon. With 70% less fat

than pork bacon, Tegel Chicken Rashers are the perfect healthy alternative, meaning it doesn’t just have to be a treat for the weekend.

Tegel Chicken Rashers come in 2 pack sizes, a 200g and larger 350g family size pack. The product is made using 100% NZ raised, cage free chicken with no added hormones. n

HOLLY BACON Claire is the Vogtherr family’s fourth generation in pork butchering. Her family business, Holly Bacon, was founded in 1914 and she has ensured the traditional curing methods have changed very little since.

The Holly Bacon curing process involves airdrying the bacon, ensuring that the finished product has no added water, cooks crisply and doesn’t boil the frypan. They produce rind-on middle bacon, rindless middle bacon, lean (shoulder) bacon, streaky bacon and nitritefree bacon.

The company prides itself on supporting local producers, buying only 100 percent New Zealand-grown pork. They support the recent Country of Origin labelling legislation, as it will help shoppers make informed decisions and accurately identify imported vs

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local products.

Over the last five years, Claire’s daughters Ellie and Lydia have joined Holly Bacon, making it a fifth-generation company and providing a fresh perspective for marketing and product development. The recent lockdowns saw a large increase in online sales, which have then translated into traditional instore sales for Holly Bacon. They are proud to continue producing top-quality, traditionally dry-cured bacon and ham while developing new products such as the Toulouse sausages and nitrite-free bacon. n

WOODY'S Woody’s Bacon hails from Woody’s Free Range, a freerange piggery that was founded in 2013 by Daniel Todd. Since its inception, Woody’s Free Range has developed from a singleman pig farm into a diverse team of caring butchers and apprentices.

FRANK'S Frank’s produces a variety of meat products that are as natural as you can get.

In 2017, Todd contracted out his growing to two truly free-range pig farms and personally funded a brand new butchery in Levin. His team now consists of nine people and the company takes in whole Free Range pigs each week, turning them into meat cuts, small goods, bacon, salami and charcuterie. Woody’s Free Range makes the most diverse range of New Zealand born and breed free-range pork goods.

Woody’s Free Range has a number of exciting bacon products. There is the Nitrite Free Back and Streaky Bacon, which utilises sage in the curing process as a natural preservative. There is the good old-fashioned British style Back Bacon which is cut from the middle eye loin and Chilli Bacon which is

marinated in a chilli salt brine for three days before being Manuka smoked. For restaurants and cafes, Woody’s Scotch Bacon has a proven success rate. It has a round shape, no rind and no intramuscular fat making it perfect for a sandwich or burger. Woody’s also produces Pancetta, it is not cooked, instead, it is dryaged for three months to add superior depth of flavour and colour.

Woody's Free Range champions ethical farming practices. Todd’s vision is proof that even in the difficult pork market, excellent animal welfare and high-quality products can reinvigorate the New Zealand Industry.

Just like Kiwi wine surpassing the old world masters, Todd sees old European meats being replaced with those locally born and bred.

Woody’s Free Range is currently stocked by Moore Wilson, Farro Fresh, Common-sense Organics, Huckleberry, FreshChoice, New World and many other premium retailers. n

The Local Free Range Bacon was developed when Sheryn Cook, one of Frank’s founders and owners, discovered most bacon consumed by Kiwis in restaurants or on supermarket shelves was from imported pork meat. She was horrified by the standards of imported meat that allow high levels of additional chemicals and inhuman production practices. She could not believe the thousands of tonnes of pork meat being allowed into the country when there are plenty of pig farmers trying to make a living

on home soil.

Frank’s produces two bacon products, Streaky and Middle Bacon. It is made from SPCA-certified New Zealand pork and contains no additional nitrates, preservatives or sulphites. Frank’s bacon is just the good stuff.

Frank’s urges retailers and consumers to check product labels and ensure they know where their meat is coming from. If it does not state a product is New Zealand-made, then it probably isn’t! n

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2022 HIGHLIGHTS

Back for the sixth time with an incredible line up of 400 exhibitors, "JAPAN'S FOOD" EXPORT FAIR" was held from the 22-24 June 2022.

Importers and international buyers seeking to import Japanese food and beverage products were treated to an amazing array of products, plus considering the pandemic, there was also a "Remote Sourcing Tour" available online.

Japan’s Food Export Fair 2022 is an exclusive trade show for importers, wholesalers, and international buyers to import/ purchase Japanese food and beverage products, strongly supported by the Japanese government. From confectionery and snacks to Japanese tea and alcohol, there was a huge variety of Japanese food and beverage producers gathered under one roof.

honey

NEW ZEALAND HONEY THE BUZZ ALL

The first Honey Bees were introduced to New Zealand by Mary Bumby in 1839 after a six-month voyage from England. After over 180 years, the nation's honey industry has come an incredibly long way. The 2021/2022 honey season produced an estimated 20,500 tonnes of honey alone and valued pure honey exports at around $462.1 million. In March of 2022, there were 835,619 registered bee hives and 10,509 registered beekeepers. Bumby and her two baskets of bees would be proud.

H

oney can be used in an abundance of ways. The usual use is as a food product, where it can be served as the main ingredient, as a spread, a sauce, or syrup. It is often used as a natural sweetener. It can be used in medicine, supplements, skincare, cosmetics and candles. An increasingly popular honeyrelated product is beeswax food wraps, a sustainable alternative to plastic food wrap.

Across all the honey products, it is the natural and functional benefits that drive its international demand.

There is so much more to honey products than what meets the eye. Monofloral honey is made from one type of nectar, whereas multifloral honey is made from a variety of nectar sources. Raw honey is produced when there is no heat used in the production processes, as pasteurising is believed to reduce natural nutrient and antioxidant levels. Organic honey comes from sustainable hives that do not use harsh chemicals in bee or plant treatment.

The global retail market for honey is valued at USD $9 billion. The United States is currently the largest importer of New Zealand monofloral honey, China is the largest importer of multifloral honey and Canada is the largest importer of nonManuka honey. The market experienced a drop in 2021 due to Covid-19-related supply chain disruptions, but despite this, the industry is forecasted to grow by 32 percent by 2026.

With such a booming industry there are a number of organisations involved in monitoring products. The New Zealand Government has strict regulations for honey, wax propolis, royal jelly, bee venom, bee products and the export of live bees.

Apiculture New Zealand or ApiNZ is a voluntary membership organisation that monitors all sectors of the industry, from beekeepers to exporters. The New Zealand Beekeeping Association is the voice of kiwi

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beekeepers for good ethics and practices.

There is the Southern North Island Beekeeping Group Incorporated and the Manuka Charitable Trust which protect the integrity of the Manuka Honey plant. The Unique Mānuka Factor Honey Association (UMFHA) is an independent incorporated society responsible for UMF quality.

The New Zealand honey industry really took off in the 1980s, when the unique antibacterial properties of Manuka honey were confirmed by Biochemist Dr Peter Molan. The world went crazy for honey from the flower that has been used in traditional Maori medicine for centuries.

The quality of Manuka honey is today measured by the Unique Manuka Factor or UMF - A global scale which identifies the authenticity of Manuka honey, testing for the three signature compounds of DHA, Methylglyoxal (MG/MGO) and Leptosperin.

Recently undertaken research from the UMFHA suggests that consumers are after greater certainty in the Manuka honey aisle. The global survey saw 44 percent of customers overwhelmed by the wide range of grading systems on display, and 73 percent said they would have been more likely to purchase quality Manuka products had they known more about the UMF quality mark.

“It’s clear we need to help shoppers navigate the manuka honey category because they find it cluttered and confusing. That’s why we’re increasing our communications program in key markets and launching a new education hub on the UMFA website.” Said John Rawcliffe, Chief Executive of the UMFHA. The new UMFHA education hub will be available for consumers, retailers and wholesalers, to help them understand what the UMF quality mark means and help drive better purchase decisions.

While Manuka Honey might just

bee New Zealand’s most famous honey, geographical isolation can be thanked for the other unique varieties of honey available. Native flowers and tree species such as Tawari, Rewarewa, Kamahi, Pohutukawa and Rata all produce different types of honey. Flavours differ across honey types as the climate, soils and natural diversity change the growing conditions of each plant species. n

3 Feathers 3 Feathers has sold over 70 tonnes of honey each year for the last five. They are a proudly 100 percent family-owned and operated business located in the heart of King Country, New Zealand.

Run by the Featherstone family, Natasha, Heather, Sally-Kay, Norman and John all have a part to play in their honey-making business.

3 Feathers has eight raw honey varieties available: Creamed Lemon, Creamed Raspberry, Creamed Vanilla, Creamed Wildflower, Manuka Multifloral, Lemon, Bush and Wildflower Honey.

Their honey varieties are bottled and creamed at the family site. Each batch remains isolated once it has been extracted to maintain the distinct colour and flavour of the flora available to their bees.

Wildflower and bush honey are their most common varieties, while Manuka and Rearewa are available seasonally. The Featherstones decided to branch into creamed honey varieties to bring something different to the market as there is already such a high level of wildflower honey production across the country.

3 Feathers also produces a multipurpose Manuka balm that only contains five ingredients: Manuka essential oil, beeswax,

organic coconut oil, grapeseed oil and lemon essential oil. It is a healing balm perfect for a variety of topical ailments.

Sustainability is a key value at 3 Feathers.

Their hives are carefully monitored throughout the year, and artificial feeding is avoided as much as possible. Glass packaging is used as they do not believe in

single-use plastics. They also engage in a Waikato and King Country bring your own container scheme, which has thriving repeat business. n

Sweetree Honey Sweetree is a Waikato-based artisan honey producer. The business focuses on creating nourishing honey that maintains its natural goodness with minimal environmental impact. They are passionate about food that showcases the fantastic quality and diversity of local surroundings.

Sweetree currently boasts a range of six different single-variety honeys that are available in both 250g and 500g glass jars - Hakarimata, Four Brothers Reserve, Ohinewai, Horsham Downs, Kirikiriroa & Ohui.

"Our honey is not pasteurised or finely filtered and is finely granulated to assure a consistent soft texture that’s easily spread."

Said Stephanie Lynch, Sweetree Director. Wax cappings are cut from each wooden honey frame ad placed into a spinner. The honey is then creamed and left for a few days to ensure perfect consistency. The honey is raw and has not been damaged by heating or fine filtering.

Its natural enzymes, antibacterial qualities, and high pollen count remain.

Just as a glass of great wine highlights the terrain of its grapes, Sweetree honey reflects the location and season in which the bees worked their magic. Their selection of honey is a true reflection of the Waikato flora. Rather than focusing on a single flower source, the mutlifloral honey comes from a single area.

The 'taste of a location' connects customers

with Hamilton Gardens, Hamilton Zoo, the Hakarimata ranges and Ohinewai.

Sweetree honey is a consistent award winner, recently winning a silver medal for their Kirikiriroa honey and a bronze medal for their Ohinewai honey at the 2022 Outstanding New Zealand Food Producer Awards.

Over the past five years, the business has emphasised sustainability. Sweetree has a very small carbon footprint and produces minimal waste. They use traditional wooden

beehive frames with recycled beeswax comb foundation rather than cheaper plastic frames.

They have an electric car for transporting products to stores and markets. They are working with the city council to improve the biodiversity of Hamilton - introducing over one million bees into the city at the height of summer. Sweetree also works hard to ensure that only one rubbish sack goes to the landfill every four weeks; everything else is recycled or reused. n

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Hunt & Gather Bee Co.

Hunt and Gather Bee Co. treat their bees like part of the team or even part of the family. Their ethical beekeeping practices go above and beyond to ensure sustainable business practices and great tasting honey. They produce a range of premium, ethical and sustainable raw forest honeys and honey products.

The company was started by Hannah and Rory O’Brien back in 2015 when they wanted to be part of an industry that has a more positive impact on the environment and their family life.

Their honey range consists of five different raw varieties - Mānuka, Kānuka, Rewarewa, Bush Blend and West Coast Blend. The honey is produced in small, traceable batche harvests and uses no heat treatment. This means that even if the honey is creamed, it is 100 percent raw and maintains all of its natural properties and helpful microorganisms.The honey is then finely filtered and commercially packed into glass jars with paper labels.

Hunt and Gather then also offer Beeswax Food Wraps, Rewarewa Honey Powder and Hunt and Gather Beekeping Expereinces to their customers. Honey powder is the newest product, a moisture free flavour bomb that adds the taste of honey wihtought the moisture. It is ideal for making dry cures, meringues, marshmallows, finishin powder,

Sweet Sting

Sweet Sting is not the typical honey business, they make honey based hot sauce. The Sweet Sting Original is a chilli infused honey inspired by the beautiful buzz of sweet and heat. It is a product unlike regular honey and can be used for so much more than a toast topping.

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brulee, panna cotta and confectionary.

In 2020 the beekeeping exerpeinces were launched as a way for people to come and learn more about the world of bees. The tours only take place during summer and bookings are already open for 2023.

The small family business has worked hard over the last few years to build its online presence and develop its range of products that they know customers love and enjoy eating. Their online store has helped develop a large group of loyal customers who believe in the brand.

Some specifcal highlights from Hunt and Gather include the feature in Country Calendar in 2020. Most recently however, they have been put New Zealand products on the world stage at the London International Honey awards. Hunt and Gather’s Kānuka honey was awarded a silver medal at the prestigious honey awards.

Hunt and Gather Bee Co. Honey can currently be found in a number of stockists nationwide. n The business has been in operation for less than a year, but just like their sauce, the journey has been hot. From initial experimentation to get the recipe right, testing on very patient friends and family, to increibly supportive wholesalers, founders Dan and Chris have had to think on their feet and go with their gut.

“It’s been a lot of hard work but we truly believe we’re bringing something fresh and unique to the table.” Said Dan Bycroft, Sales, Marketing and literally anything else that needs doing at Sweet Sting Manager.

Right now Sweet Sting has five core products including the Sweet Sting Original Hot Honey, Hot Honey Mustard and Space Jam. All three of the core condiments are designed to drizzle, dunk, dip or baste flavours to new levels. Sweet Sting also has a limited edition range of The World’s Hottest Honey.

Sweet Sting products are 85 percent natural New Zealand honey, with a flavour profile that compliments an infinite amount of foods - cheese platters, pizza, fried chicken, salads, cocktails and beyond. All the sauces are handmade by Sweet Sting using the best locally sourced ingredients. They are passionate about making the best use of New Zealands abundant non-manuka honey supply.

“We truly believe it's one of the most

versatile condiments ever invented (but we might be a little biased...)”

While Sweet Sting sits naturally in the honey category due to their base ingredients, the see future growth in the condiment/ sauce category. Honey is an amazing base for sauces that don’t need to be full of refined sugar and preservatives but still have rich and flavorsome taste profiles. So look out for many more honey-based sauces to come. n

Kiwi Labels

Kiwi Labels have supplied quality label solutions to the New Zealand Honey Industry since 1976.

As a leading supplier our focus on label innovation and the environment has ensured new sustainable products and processes are continually developed, resulting in exciting new label opportunities for our honey clients and the industry.

At the core of Kiwi Labels is their driven and passionate team of label experts, dedicated to providing quality products and service to every customer.

The Kiwi HIVE label range provides a reliable and effective label solution for any size honey producer, including label materials, adhesives, coatings, embellishments and security features specifically tailored for the honey industry.

Protecting your brand. The Kiwi Secure range offers a secure unique solution for brand protection and product identification.

From encrypted QR codes, variable data, serialisation, anti-counterfeit coatings and embellishments

Extended content labels, Kiwi ECL extends the landscape available to promote your product and brand, without changing the size of the labelling area. ECLs are the perfect way to convey maximum information needed for a variety of languages to reach a wider global audience or to promote a competition by concealing a unique code.

An onsite VIP Variable Information Printing Bureau caters for small to medium clients with experienced printers to take care of all your printing needs. Overprinting can be done on blank or pre-printed labels.

As well as providing the service of Variable Information Printing, Kiwi Labels can supply you with printers, ribbons, consumables, printer expertise and servicing.

Kiwi Labels supplies Godex and Toshiba desktop and commercial printers along with a full range of accessories and optional extras, including external roll holders, internal and external rewinders, dispensers, ribbon-save

modules, cutters, optional interfaces and hand-held applications.

Kiwi Labels is 100% committed to the environment and a sustainable future, embracing a future for everyone by reducing our impact on the environment for the benefit of current and future generations, their Enviroguard brands include Biodegradable, PEFC, and FSC certified products.

As both sponsors and regular attendees of the Annual Apiculture New Zealand Conference, Kiwi Labels stay up-to-date and in-the-know. They understand the very specific requirements of local and international honey labelling and work to the most exacting standards.

So whether yours is a boutique business or a large enterprise, Kiwi Labels can deliver a quality label solution to enhance your brand.

For more information, visit www.kiwilabels.co.nz

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Sweet Global Success for Local Honey Business

Waikato honey business, Haddrell’s, has had sweet success on the world stage picking up two coveted awards at the 2022 London International Honey Awards.

H

addrell’s Mānuka Honey UMF 22+ and Limited Edition Mānuka Honey UMF 25+ have both been awarded silver quality medals at the Awards, which recognise the very best honeys from around the world.

Products entered in the Awards are blind tasted by a panel of international expert judges and assessed on taste, appearance, odour, texture, flavour and mouthfeel.

Renowned for its premium honey that comes from the unique nectar of New Zealand’s native Mānuka tree, Haddrell’s was founded in 1993 by Rick and Moira Haddrell. In 2015, the Haddrell’s business was acquired by fellow Waikato company Prolife Foods Ltd, New Zealand’s largest privately owned FMCG company.

General manager international at Prolife Foods, Mike Sheeran, said Mānuka honey is a complex and unique honey that has remarkable natural qualities, which separate it from other honey varieties. New Zealand Mānuka honey has a unique taste, texture,

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and ability to support health & wellness which places it among the most treasured and revered honeys in the world. Haddrell’s winning honeys are two exceptional examples.

“Haddrell’s UMF22+ and UMF25+ Mānuka Honey are the pinnacle when it comes to Mānuka honey potency. Only a very small amount of Mānuka honey reaches these grades, making these two products very rare and highly sought after,” noted Sheeran.

“Winning these awards is validation of what we already know – Haddrell’s is a producer of premium Mānuka honey. Our customers have been telling us this for years, but it is nice to show we can compete and excel against the world’s best honeys.”

Haddrell’s is ranged in Harrods of London and Sheeran says the London International Honey Awards are a great accolade for their local retail partnership.

Haddrell’s honey range comes direct from the beekeeper and is exported to

more than 20 countries around the world.

Prolife Foods’ honey division is completely vertically integrated with approximately 10,000 hives, an extraction plant and Agriculture and Food Safe Quality Food (SQF) accredited packing plant. With their wealth of knowledge and expertise from beekeeping to the science of Mānuka, the teams ensure the bees and the honey are carefully managed through the entire process.

Haddrell’s is one of the founding members of the Unique Mānuka Factor Honey Association (UMFHA), meaning all its UMF-rated honeys are independently certified guaranteeing product quality.

Later this year Haddrell’s winning honeys will be on display at SIAL Paris 2022. SIAL Paris, held in October, is one of the world’s largest trade shows providing an opportunity for food producers to showcase their products and connect with trade partners.

For more information, visit www.haddrells.co.nz n

New Zealand Manuka honey has a unique taste, texture, and ability to support health & wellness which places it among the most treasured and revered honeys in the world.

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EVERY CAN GIVES A DAMN Does the world need another bloody water? Or another bloody anything? What the world really needs is for brands to give a damn and to give people the choice to make a difference.

E

nter: Another Bloody Water.

According to Didi Lo, Founder and CEO of Soulfresh, back in 2006 when the world was a different place, bottled water was the ‘in thing’.

It wasn’t good enough for water to just be water. It had to come from a glacial mountain stream, an aquifer or better still, a remote and apparently pure pacific island and there was a lot of, let’s say, hyperbole around how these products were marketed.

Disillusioned from trying to sell imported water, Lo started a local brand with a couple of mates. They called it ANOTHER BLOODY WATER (ABW) which cut through the marketing hype with a starkly different approach.

“Much to our delight, it was an instant hit,” said Lo. “Sales grew strongly, but as time went on, we could see that our use of plastic was an issue. Despite trying to stay ahead by using a 30 percent recycled bottle, we could not reconcile the fact that we were selling a product that was messing up the world.”

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So, Lo and his team made the call to discontinue ABW and put the brand into hibernation. Fast-forward to 2022 and as they’ve thought about bringing it back, they have wrestled with the question: Does the world need another bloody brand?

“Our answer to that question is almost certainly no. The only time that answer is yes, is if that brand’s goal is to make a genuine and positive difference. So it is with this backdrop that I am proud to announce the re-birth of ANOTHER BLOODY BRAND – using our catchy (and ever so naughty brand name) to do something more than making great tasting drinks.”

The company is directing 50 percent of its profits to support the fight against youth homelessness and is partnering with some incredible organisations to make it happen: In Australia Rebecca Scott, OAM and her amazing team at STREAT, and in New Zealand Aaron Hendry and the team at Lifewise NZ – both advocates providing support services to homeless youth, to get

them on their feet and provide them the training and confidence needed to take on the world.

“We also have incredible retailers like Foodstuffs New Zealand, who with the support of Sherrelle Smith have rolled ABW into stores to maximise the impact we can achieve together.”

The brand is also proud to announce it will never again use single-use plastic, instead using aluminium cans which are infinitely recyclable (not perfect, but better). First water, with more commodities to follow, ANOTHER BLOODY BRAND will pop up anywhere there is too much choice and reshape the way resources and profits are distributed. They want consumer choices to count and create real change.

There’s no reason purchases as essential as water shouldn’t help to make a difference to our communities.

“I feel stupidly proud of our team and partners we’re collaborating with, and beyond excited for the impact that we will make together. It’s about bloody time!” n

SUPPORTING KIWIS WITH CANCER

! t a h t o t s r e e ch

The world’s leading nonalcoholic spirits brand, Lyre’s, is proud to announce its support of the Dry July NZ Trust, confirming its role as the 2022 Dry July campaign partner. The team are on a mission to help Kiwis go dry, as well as encouraging fundraising for the Trust.

T

he annual Dry July campaign challenges Kiwis to go alcohol-free for the month to raise funds for New Zealanders affected by cancer.

The funds raised by participants of Dry July 2022 will help Look Good Feel Better NZ, PINC & STEEL NZ, and Prostate Cancer Foundation of New Zealand improve the comfort, care and wellbeing of people affected by cancer.

Throughout the month of July, 10 percent of all sales from the Lyre’s website will be donated to Dry July NZ Trust, while also supporting the cause with additional activity, events, and inspiration across the month to encourage greater participation from their very loyal customer base. The Lyre’s New Zealand team is also participating in Dry July to support the cause.

“Lyre’s is absolutely delighted to be partnering with Dry July NZ Trust for this campaign, as they’re undoubtedly an incredible organisation that delivers meaningful charitable contributions to an array of great causes through their monthlong challenge – and enables the discovery of benefits a break from alcohol brings along the way,” expressed Co-Founder and CEO of Lyre’s, Mark Livings.

“We started Lyre’s with a bold mission: to change the way the world drinks. Our

growing, global success has shown that there’s incredible demand for premium non-alcoholic drinks. We believe it is part of our role to educate and showcase the wide range of options available, whether they are moderating, taking a break, or stopping consuming alcohol entirely.”

Lyre’s range of 18 non-alcoholic spirit variants are designed to create 99 percent of the world’s cocktails, meaning you don’t need to sacrifice premium taste to go Dry. Campaign & Fundraising Manager of Dry July Ashleigh Oliver is thrilled to welcome Lyre’s as a campaign partner for 2022, acknowledging that raising funds to improve the comfort and wellbeing of people affected by cancer is what Dry July is all about.

“Dry July is more than just giving up alcohol, by going Dry this July you have the chance to raise important funds for people affected by cancer. Since the first New Zealand Dry July in 2012, the Dry July NZ Trust has raised over $7.8 million, with 54,000 Kiwis having participated to date.”

Customers can sign up for the Lyre's Dry Month program for free and take advantage of a month full of non-alc recipes, sober curious articles and untoxication discounts on the world's most awarded range of un-spirited spirits!

For more information, visit lyres.com.au n

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BENNETTO X FOREST AND BIRD Bennetto Natural Foods have just released the second of the limited edition illustrated ‘Original Dark’ bars. Each year Bennetto work with Forest and Bird Society to honour the reigning “New Zealand Bird of the Year” which the current bird just happened to be a native bat the Pekapeka-tou-roa!

These bars are beautifully illustrated by New Zealand water colour artist Henrietta Harris and are sure to be collectors pieces.

The chocolate itself is a premium quality all dark in 60% cocoa, organic and Fairtrade certified, vegan and gluten free. All profits from this bar go directly to Forest and Bird so they can continue the conservation work in Aotearoa and protect the critically endanger species like native bat.

Available form July 1st 2022.

Contact lucy@bennetto.co.nz

ALMIGHTY, BUT FASTER In a bid to take on traditional energy drinks with a modern healthy alternative, Almighty has launched Almighty Active, a sugar-free sparkling water with added natural caffeine and a hint of natural flavour. Almighty managing director and co-founder Ben Lenart said he was stoked that as a New Zealand owned and operated business they are the first caffeinated water to market here.

“Almighty Active is a functional drink you can feel good about putting in your body that gives you the lift you need. It’s a more hydrating, healthier alternative without the sugar, calories and other artificial ingredients that often go with caffeinated energy beverages,” he said.

Each can of Almighty Active has the naturally flavoured sparkling water that Almighty is already so well-known for, with 80mg of natural caffeine in it - about the same as a cup of coffee - and nothing more.

Available in singles and handy 4 packs.

JIGGLE WITH THE WIGGLES FOR A HEALTHY SMILE! Just in time to coincide with The Wiggles’ upcoming August tour, Piksters introduces a kids’ oral care collection that will help Kiwi children develop healthy habits and make brushing fun.

These habits can set the stage for good

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oral health care throughout their entire life. They can avoid problems that result from poor oral hygiene. Getting kids to brush isn’t always easy and therefore The new Wiggles toothbrush and toothpastes

comes with a QR code so that kids can listen to the fun “Brush Your Teeth” song while they go about their daily brushing routine.

Plus, The Wiggles are a perennial favourite across generations and without a doubt there will be hyped fans including pre-schoolers, school kids and even parents eagerly awaiting the arrival of The Wiggles’ family. Kids of all ages love The Wiggles!

The new Wiggles Toothbrush is designed for little hands, small mouths, and a fantastic way to improve brushing techniques. Plus, The Wiggles sugarfree toothpaste in delicious vanilla and strawberry flavour will help young Kiwi kids’ keep teeth healthy and strong.

There are also product extensions in the pipeline including The Wiggles Kids Floss Picks, Electric Toothbrush and Bubble Bath.

For enquiries, please contact Lisa Biesheuvel, Tel 0800800085, or email lisab@aluro.co.nz.

UPCYCLED GRAIN PROJECT Snacks that are helping to save the planet? Upcycled Grain Projects range is achieving just that. By rescuing ‘spent’ grain’ from the beer brewing process they are helping to reduce food waste and environmental impacts. Their newest range - Grain Crisps are indulgent and innovative. In four flavours – Cranberry & Coconut, Fig & Cardamom, Orange & Sesame and Raisin & Rosemary. Enjoy Grain Crisps solo or add to any platter board.

Follow their journey @upcycledgrainprojectnz or email office@randm.co.nz for more information.

FILL YER BOOTS Brothers Beer, a craft brewery based in Auckland’s leafy Mount Eden, have recently released a new, hoppy and full flavoured IPA… with no alcohol!

Fill Yer Boots is naturally fermented to produce a beer with an alcohol content of just 0.5 percent, whilst retaining all the flavour beer lovers expect in an India Pale Ale. The beer is hazy in style and heavily dosed with Nelson Sauvin and Simcoe hops, with a fun and eyecatching packaging design.

Non-alcoholic beer is the fastest growing category in the beer aisle, and as consumers continue to look for healthier options, Brothers Beer’s Fill Yer Boots is sure to be a hit this summer.

NEW RANGE OF ONLY ORGANIC SOUPS AND MEALS - FOR GROWN-UPS! Only Organic have spent the last 20 years specialising in certified organic meals for little ones right here in West Auckland.

“We’re passionate about making good food, and as busy parents we’re always on the go - so a range of organic and plantbased ready meals for grown-ups made sense,” said CEO Muir McCallum.

The innovative recipes feature three soups and four meals packed with certified organic ingredients. These delicious recipes are super convenient and made with only the best quality ingredients with no artificial flavours, colours or preservatives.

Stored at ambient temperature, these pantry staples are readyto-eat within 90 seconds in the microwave and can be enjoyed on their own, or added to other dishes.

Wholesome Soups (320g) include: Revive, Boost, and Nourish.

Nourishing Bowls (300g) include: Vegetables & Lentil Bolognese, Spring Greens & Ancient Grains Risotto, Creamy Pumpkin & Barley Risotto, and Coconut Quinoa & Vegetable Curry.

Available exclusively in Countdown.

Get in touch with your College Hill Territory Manager for further information.

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MAKING GOOD CHANGES It’s Plastic-Free July and what better way to make a positive change than with the new-to- market Good Change Refill Benchspray Concentrate Tablets – the only cleaning tablets formulated and made in New Zealand.

Europe paved the way with this water-free revolution, removing the 90 percent of water from traditional cleaning solutions, distilling the remaining concentrate down to a powder, and pressing it into a mess-free tablet.

Packed with New Zealand botanicals (Kawakawa and Kanuka) and essential oils, these tablets are leading the way for modern cleaning. Just mix with New Zealand tap water in your custom-designed Good Change Bottle For Good to create an all-natural benchspray that actually works. No more carting unnecessary water around and no more single-use plastic!

Available in All Purpose, Kitchen and Bathroom, these tablets answer the demand for locally made New Zealand products and plant-based sustainable options.

Making Good Changes.

WHITTAKER'S NEW OAT MILK CHOCOLATE After much anticipation and excitement, Whittaker’s is pleased to confirm the release of its Oat Milk 42% cocoa chocolate proudly made with locally sourced Harraways oats. This delicious new addition to Whittaker’s permanent range is the result of nearly two years’ work perfecting the recipe and applying a bit of kiwi ingenuity.

Whittaker’s Product Development Manager, Megan Sinclair, said Whittaker’s Oat Milk will appeal not only to customers who prefer plantbased options or flexitarians, but to anyone who loves to try something new or mix it up.

“We think Whittaker’s Oat Milk has a distinct and moreish flavour that will have broad appeal to Whittaker’s Chocolate Lovers in general. It’s made with the same attention to quality as all of our delicious chocolate,” said Sinclair.

Whittaker’s found a way of using existing factory equipment to grind locally sourced Harraways oats to create Whittaker’s Oat Milk, rather than having to import ground oats.

“We’re delighted to have been able to produce a plant-based chocolate created from the best New Zealand oats, just as our milk chocolate is created with all New Zealand dairy products."

GET IN QUICK, GRANNY SMITH IS BACK The world’s best apple juice The Apple Press® known for its apple juice by variety range, is bringing back the crowd favourite Granny Smith for a limited time only. The tartest of them all, this juice tastes just like a fresh Granny Smith apple. Crack one open and get ready to pucker up - it packs a tangy punch!

For more information, visit theapplepress.co.nz, email hello@theapplepress.co.nz or call 0800 LOVE APPLES

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NEW RANGE, LOCALLY MADE “Coes“ is Aroha Drinks' new range of locally made drinks, and is named in reference to the site, “Coes ford” where the Aroha Drinks bottling factory is located near the Selwyn river in Canterbury.

Aroha Drinks blend, brew, bottle and warehouse drinks at their orchard based factory. Aroha Drinks support locally owned businesses and people the whole way through the production process. Organic sugar and top quality single strength juices are the, not so secret, reason the drinks taste so good. Aroha Drinks seek to prove you can maximise the taste while minimising the footprint.

TUI MEETS MANGO From the good people of Mangatainoka comes a new member of the Tui family.

New Zealand brewed vodka and soda, blended with delicious natural mango flavours by our brew team. Yep, Tui does vodka. Tui does vodka with lime, vodka with passionfruit, vodka with raspberry, and now Tui does vodka with mango too. A popular flavour across the world, mango is a great companion to NZ brewed vodka and soda. Sweet and tangy, natural mango flavours give a tropical aroma when the can is opened, with light bubbles of soda balancing the juicy mango for crisp refreshment.

Available in 12x 250mL pack. 7% ABV

BRAND NEW TO MARKET! SAY 'CIAO' TO PERONI NASTRO AZZURRO 0.0% Introducing Peroni Nastro Azzurro 0.0%. A stylish new, non-alcoholic beer that tastes as good as full strength namesake, Peroni Nastro Azzurro.

The new Peroni Nastro Azzurro 0.0% is crafted with Peroni's superior Italian ingredients including the signature nostrano dell'isola maize, grown exclusively for the brewery in the north of Italy, to create the same refreshing Italian taste of Peroni Nastro Azzurro, now at 0.0% alcohol.

The beer is fully fermented to develop the aroma and refreshing taste profile of Peroni Nastro Azzurro, and then alcohol is gently removed to deliver the same taste experience, with a crisp and delicate balance of bitterness and subtle citrus aromatic flavour.

Live every moment with Peroni Nastro Azzurro 0.0%.

Available in both a 12 pack and 6 pack.

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A Local Solution Local producers can save the day when it comes to filling gaps on shelves left by supply chain issues and the ongoing impacts of Covid-19. Locally produced items also add to your store’s sustainability story, as buying locally is far more eco-friendly.

Recently, a team of researchers at the University of Sydney developed the Foodlab framework which analysed 74 countries (including New Zealand) and 37 economic sectors. Findings revealed that 19 percent of global food system greenhouse gas emissions are caused by transportation. The solution? Buying locally.

According to the research, if the global population only ate locally, a 0.38 gigatons reduction in emissions could be achieved. Of course, this isn’t possible in all parts of the world.

It is in high-income countries like New Zealand that eating locally grown and produced food should be a priority.

This surge in popularity of

Datella When travelling through Dubai, Ola Berezhnaia fell in love with the flavour of dates.

As a healthy and natural way to satisfy those sweet cravings, the Datella Date Spread was born. It is the low-calorie natural dessert story that started right in the heart of the desert.

Datella's Date Spread comes ready in four flavours - Original, Cinnamon, Chocolate and Mixed Spice.

Each jar is vegan, paleo, nut, gluten and dairy-free with no added sugar. They are 100 percent natural and made right here on kiwi soil.

The delicious spreads are great for pancakes, oatmeal, morning cereals, smoothies, raw baking, yoghurt and toast. But, if you are after something cheeky, they work straight off the spoon as well.

To ensure sustainability, Datella promotes reusing and recycling its glass jars and metal lids and opts in for the carbon click initiative.

The spreads RRP at $7.99 per jar, and the company delivers door to door.

For more information, visit www.eatdatella.com. n

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buying local isn’t just a savethe-world impulse, however.

People everywhere are looking for a more locally authentic experience, starting with what they buy at their neighbourhood supermarket, leading to an increased scrutiny on the origin and procurement of their food.

PLENTY OF POSSIBILITIES

From honey to ham, beauty products to better-for-you beverages, New Zealand producers are busy creating local versions of just about everything.

Last year saw a recordbreaking number of 957 entries in our Inspire+ NZ Artisan Awards, reflective of just how many New Zealand-made products are out there, waiting to get snapped up by Kiwi consumers who want to support local businesses.

Keep reading to check out just some of our top picks for local products. n

Insurgent Foods Insurgent foods is dedicated to the desire of making plant-based eating convenient. CEO Krystal Paix spent over a decade of her life as the singular vegan in a family of carnivores and aims to throw a lifeline to people in a similar position.

As a chef by trade, Paix understands the need for a graduated approach to ditching meat without being radical or exclusive. The Eat Kind Slice and Bake Biscuit rage is available in Vanilla & Butterscotch, Cinnamon & Pecan, Lemon & Cranberry and Poppy Seed & Orange.

Sustainability is at the heart of the business, building partnerships with local producers and appreciating the

New Zealand

Artisan Awards

ENTER NOW! Click here

AMBIENT

FRESH/CHILLED to be delivered

SUPREME WINNER ANNOUNCED

24 Aug 2022

7 Sept 2022

19 Oct 2022

to be delivered

11 May - 23 Aug 2022 Entries Open

need for a circular economy.

The current Insurgent Foods range RRP varies between $12.25 and $15. It can be found online, at the Christchurch Vegan Market or Grater Goods vegan eatery.

The business has plans to expand with a tofu pasta sauce range, dessert cakes and multiple other convenience foods.

For more information, visit www.insurgentfoodsnz.com. n

31 Aug 2022

21 Sept 2022

FROZEN

BRONZE, SILVER & GOLD AWARDS ANNOUNCED

to be delivered

Follow along as we discover new products and innovations across New Zealand.

For over a decade the New Zealand Artisan Awards has provided a platform for emerging and established artisan producers to showcase their latest creations.

Secret Kiwi Kitchen Premium baking mixes that have from-scratch bakers converting to buying premix.

The range of baking mixes include the bestselling Triple Fudge Brownie, White Chocolate Blonde, Chocolate Cake & Cup Cake Mix, and Buttermilk Pancake & Waffle Mix. “What makes these products so appealing is they never fail,” said one customer.

“With prices of ingredients rising all the time, it is nice to know when I buy these mixes the family love them and I know the finished product will be perfect.”

“They're super addictive, rich and buttery, with crispy edges-I can never just eat one, they are absolutely divine!”

Since partnering with Hello Fresh the Butter Milk Pancake & Waffle Mix has really taken off, with customers now seeking the product out to include in their weekly shop or buying direct from Hello Fresh.

The entire range is locally produced and ready to stock – contact Claire, info@secretkiwikitchen.com for orders or more information. n

Vutter Meet Vutter - New Zealand's first real butter alternative that is not just another margarine!

Made in Auckland by Feliz Wholefoods, Vutter is natural, non hydrogenated, minimally processed and delicious!

It brings you the full tasty butter experience without the bad cholesterol, the allergens or the negative environmental issues associated with intensive dairy farming!

It's a blend of high quality oils - coconut and sunflower and very few other ingredients that most people have in their

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pantries. No artificial colours, flavours or preservatives, it's also free gluten, nuts and soy. Multi award winning Vutter spreads, melts, browns, bakes and cooks just like butter.

Currently available in 265g tubs in 3 variants - Original, Hemp and Garlic slow roasted.

Vutter in blocks coming soon.

Follow @Vutter.NZ or email sales@felizwholefoods.co.nz to find our more.

Big Ev’s Bring a little spice to everyday life with Big Ev’s highly acclaimed Sauces, Italian Sauces, and Chilli Jams, made locally with natural ingredients. No soy, gluten or dairy products are used, the sauces are Vegan and Vegetarian friendly and have no added preservatives.

Big Ev’s Italian Pasta sauces are a traditional Tomato based style.

The Napoli is a blended, full flavoured sauce for all the family. The Neapolitan sauce is a blended sauce full of flavour and having a mild chilli hit. The Amatriciana sauce is a chunky, herby style Sicilian sauce with a medium chilli hit. While the Chilli Jams are a blended relish type consistency and are a smooth texture, Asian inspired flavours and a chilli hit, but not overpowering.

For more information, visit www.bigevs.co.nz n

Good NoZe Good NoZe pet food is now Up and running in hamilton. We specialise in producing world leading freeze dried petfood for customers who want the best for their animals.

Freeze dried has all the benefits of raw food but also has the advantage of being extremely convenient.

No freezing dethawing or mess involved.

We produce to very stringent mpi export standards.

Animals are sourced predominantly from the Waikato . Meaning the carbon footprint of production is minimal.

The meat is immediately frozen which guarantees the

freshness of priduct. After freezing it is then processed through the freeze drying machine and packed straight into our recyclable and reusable soft plastic bags. We also have facilities for those that choose to sell in a bulk buy bins. This is a new and very popular way of selling.

Couriers collect from out hamilton factory and are easily transported to anywhere in the north and South Island of New Zealand.

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The Organic Dough The Organic Dough Co. has set out to craft the best pizza dough using the finest organic and natural ingredients, so you can recreate perfect pizza at home.

Low Carb Snack Low Carb Snack is the healthy breakfast or superb snacking choice – in a glass jar.

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With easy to follow on pack instructions and QR code video, the flagship 3 x 300g dough ball pouches produce 3 exceptional restaurant quality 12inch pizzas at home. All the time-consuming messy work of dough preparation is removed, simply defrost in the morning for evening preparation. The sugar, preservative and dairy free vegan friendly product is a handy product to have in the freezer for those true to craft pizza moments at home.

The Organic Dough Co. is passionate about improving pizza experiences for all Kiwi’s and has a growing social media presence and is happy to support all enquiries from retail and food service customers providing helpful tips and techniques for great results. For all enquires please email pizza@organicdough.co.nz n

Using sustainable packaging and sustainably sourced organic ingredients.

4 sweet flavours and 4 savoury flavours to choose from.

For more information visit www.lowcarbzone.co.nz

From the pristine Pacific archipelago of the Solomon Islands, Solomons Gold Chocolate hand-select the best cacao beans and handcraft them in New Zealand to create a chocolate that is as pure as the Pacific...

• Organic • Vegan Certified • Handcrafted in Mt Maunganui

Call Felicity on 021 534 939 or felicity@reviewmags.com