SupermarketNews // September 2017

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9.95

September 2017 • Vol. 10 No. 9

RISING STAR . . . James Varcoe, Store Manager, New World Mt Roskill

(See page 20)

Premium Chips get a bold NEW Look

Made from NZ grown spuds Coated with delicious, crunchy Golden Crunch batter Modern and bold new pack designs On shelf from September

editorialcomment PRICE CHECK AISLE 1 Sarah Mitchell Editorial Director

Sales of organic products are increasing rapidly which has grabbed the attention of grocers nationwide. However, this rise also comes with two barriers to many consumers; price and availability.

In a recent study, it was revealed that amongst Millennial parents, organic purchases are expected to double in the next decade. Currently, purchases of organics is targeted towards high-income households.

Organic fresh produce is often referred to as ‘gateway products’ to shoppers becoming organic shoppers.

Since 2014, organic foods have been a ‘must-have’ item on shelves and with this shift to mainstream, many consumers are expecting them to be available everywhere and at all times despite weather and distribution barriers.

On its first day under Amazon’s rule,

Whole Foods drew more shoppers than ever before thanks to a significant price cut. This was the retailers first major move under new ownership, slashing prices on many pantry staples like beef and organic apples, in some cases by more than 40 percent. Change is a clear priority for the retailer in a bid to promise consumers a dramatic change in ways to shop for groceries. “Price was the largest barrier to Whole Foods’ customers,” said Mark Baum, a senior vice president at the Food Marketing Institute. “Amazon has demonstrated that it is willing to invest to dominate the categories that it decides to compete in. Food retailers of all sizes need to look really hard at their pricing strategies, and maybe find some funding sources to build a war chest.”

With Amazon moving closer to our shores, opening operations in Australia, retailers, not just in the grocery industry, should be strategising. Although the effects on grocery supply here are yet to be seen, retailers will be watching the global rollout of Amazon’s services closely according to NZ Food and Grocery Council CEO, Katherine Rich.

“Amazon has already had a big

impact on books, electronics, music, clothing and some personal care goods. I don’t see them currently as a threat to supermarkets here unless Amazon develops a local presence,” said Rich. The growth of Amazon was a topic at the 2017 Consumer Goods Forum. Daniel O’Connor of Harvard told attending retailers and manufacturers about online platforms, “You want to be on the “platform”, not off it, and understand how it works”.

He believes that within the next few years, many platforms will consolidate so there will be 25-50 mega platforms that control 25 per cent of all retail sales.

He said the rise in online retailing will continue to have a dramatic impact on major brands, reminding brand owners that it doesn’t matter how big their brand is online it gets “just one facing” like every other product.

O’Connor also said something quite controversial that some retailers feeling safe globally from the roll-out of Amazon Fresh in many other markets were missing the point about Amazon’s intention with the development of their Amazon Fresh system. He believes their intention is “about building a platform that will be of interest to local retailers”, large or small.”

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

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

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

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

diarynotes SEPTEMBER 11-15 2017: PRO FachHANDEL & drinktec, Munich, Germany

DECEMBER 11-13 2017: SIAL Middle East, Abu Dhabi

APRIL 24-27 2018: Prowine Asia, Singapore

OCTOBER 7-11 2017: ANUGA, Cologne, Germany

MARCH 20-23 2018: Anuga FoodTec, Cologne, Germany

JUNE 13-15 2018: SIAL ASEAN, Manila, Philippines

APRIL 24-27 2018: FHA2018, Singapore

OCTOBER 21-25 2018: SIAL Paris, France

NOVEMBER 22-25 2017: SIAL Interfood, Jakarta, Indonesia

MAY 2-4 2018: SIAL Canada, Montréal

contents

04 News 09 Trade Talks 18 Breakfast Feature 21 Frozen Feature 29 What’s New

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11 18 27 SupermarketNews is published under license. Please direct all enquiries and correspondence to SupermarketNews. The opinions and material published in this edition of SupermarketNews are not necessarily those of the publishers unless specifically stated. All material in this publication is copyright and may only be reproduced with the consent of the publisher.

Copyright 2017

PUBLISHER Tania Walters, tania@reviewmags.com

EDITORIAL STAFF Caitlan Mitchell, caitlan@reviewmags.com Mark Fullerton, mark@reviewmags.com Courtney Macris, courtney@reviewmags.com

GENERAL MANAGER Kieran Mitchell, kieran@reviewmags.com

ADVERTISING SALES Felicity-Anne Flack, felicity@reviewmags.com

EDITORIAL DIRECTOR Sarah Mitchell, sarah@reviewmags.com

SENIOR DESIGNER Raymund Sarmiento, raymund@reviewmags.com

CHAIRMAN Peter Mitchell, peter@reviewmags.com

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

GRAPHIC DESIGNER Tay James Marriott, tjames@reviewmags.com

ISSN NO. 1173-3365

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

www.fgc.org.nz

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New Zealand’s biggest salmon brand* introduces

Regal Manuka Smoked Salmon

A New Zealand favourite Manuka evokes nostalgia for childhood holidays where fresh fish was caught and smoked over Manuka woods. It’s a classic New Zealand wood that gives a delicious smoking result. Regal Marlborough King Salmon is proud to bring you the new Manuka Smoked Salmon range. Our cold smoked product is the finest King salmon, cured with premium sea salt, smoked over Manuka woods and then sliced. Our wood roasted product is glazed with Manuka honey then smoked over Manuka woods, giving it the name, Regal Double Manuka. We also have a delicious fresh Regal salmon offering, Marlborough King Salmon with a Manuka honey & soy glaze.

*Source: IRI Total Supermarkets Value sales to 20/08/17 **Q&A Research Dec 16, Consumer Panel, n=244

regalsalmon.co.nz

97% Purchase Intent** 96% of people surveyed described the smoked range as “appealing” or “very appealing”.

76% said that they were “very likely” to purchase Regal Manuka Smoked Salmon and 21% said they were “likely” to purchase it giving it a 97% purchase intent.

$1,800,000 Marketing Investment (Ratecard) TV Print In-store demonstrations Digital advertising PR/Influencer marketing Website/Social Outdoor

news MEXICAN MEAL KITS SPICE UP

Two sectors that have been growing quickly in New Zealand are Mexican food and meal kits. Joining the dots are these kits from Farrah’s that make delicious at-home Mexican meals easy. It was a natural move for Farrah’s, with the company already producing tortillas alongside their wraps range. The packs for the meal kits have a fresh, ‘modern-Mexican’ look that borrows from the many hand-painted roads signs found around Mexico. Not only are they bright and attractive to stand out on the shelf, but they also feature mouth-watering food shots for inspiration.

“I think the designers have done a cracking job on this,” said Jenny McMillan, Business Director at Brother, Farrah’s packaging design agency. “It stays true to the look we created for the rest of Farrah’s range, with beautiful food photography making the result look both delicious and attainable. At the same time, it adds a rich vibrancy and authentic flavour of Mexico. It looks like food you can’t wait to share. Everyone here is excited about it.” The bright colours, tempting serving suggestions and hand-painted type certainly stand out from the crowd. With Mexican food becoming an increasingly popular choice for Kiwi households, whether eating in or out, these new meal kits seem set to reap the rewards for Farrah’s. n

NEW TRUSTMARK HELPING KIWIS Kiwis will now find it easier to choose to buy pork that has been born and raised in New Zealand, with the introduction of a new ‘trustmark’ from New Zealand Pork. New Zealand Pork general manager Sonya Matthews said Kiwis love the great taste and versatility of New Zealand pork.

“According to our latest research, wherever possible, New Zealand consumers prefer quality home-grown products,” said Matthews.

“They like to know where their food comes from and they trust local farmers to produce the food they buy for their families.” She said there is no shortage of quality fresh produce in New Zealand, making it easy to support the local industry. “Supporting our farmers boosts our economy, and gives local consumers the assurance that their pork has come from pigs that were farmed to New Zealand’s high standards of animal welfare.

However, she added that many people are unaware of just how much pork is imported.

“Although our farmers produce a fantastic and highly versatile product, 58 per cent of pork sold in New Zealand comes from overseas and isn’t required to comply with any of New Zealand’s animal welfare standards.

“Most people assume they are buying New Zealand born and raised pork, and this is because they find some of the package labelling confusing when they’re shopping for local products. “That’s why we’ve developed our new Born and Raised in New Zealand labels – only pork that’s been produced here can carry the label.

“Choosing Born and Raised in New Zealand pork is a great way to support local farmers, local retailers and the broader economy, and promises the freshest and tastiest pork, bacon and ham in New Zealand.” n

PAK’NSAVE GOES MINI Stickman has branched out and dipped his toe into new and uncharted waters with a prototype small format super-‘savey’ store in Levin. The fresh, new concept picks up where the discounter Write Price leaves off with an innovative approach to delivering NZ’s lowest prices. PAK’nSAVE MINI will offer around 2,500 key products in a revamped layout. Compare this to a standard PAK’nSAVE; a big box retailer with around 8,000 SKU’s.

Gwen Bailey, owner-operator, is excited at the prospect of trialling a PAK’nSAVE MINI. “I’ve been in the grocery business since 2006 – it’s a family tradition, but now I’m getting the chance to do something entirely

different.” Grocery retailing is going through an exciting time according to Doug Cochrane, GM Retail at Foodstuffs North Island.

“There’s a real sweet spot out there at the moment where population growth and a change in shopper tastes for products and service at a great value is putting pressure on companies like ours to move and adapt, at speed. We need to try new things and learn quickly.

We’re trialling PAK’nSAVE MINI in Levin which should give us a good indication of how the model might be received elsewhere in the country.”

The PAK’nSAVE MINI product range is carefully selected based on shopper insights and basket analysis

INGHAM’S NZ PLANT RECOGNISED

ADRIAN REVELL, BORAM KEAM, HADEN SHAW, REBECCA OGG

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where new stores, like this one, allow customers to pop in and out quickly as our lives get busier. It’s also a nimble

model which can be tweaked on the fly without incurring additional costs,” adds Cochrane. n

Ingham’s Group Limited, Australia and New Zealand’s leading integrated poultry producer, has been recognised for its outstanding water management by a global leader in sustainable water use.

Ingham’s Te Aroha primary processing plant is the first New Zealand site to achieve certification from the International Alliance for Water Stewardship (AWS) and only the seventh site in the world to be certified.

The Te Aroha plant was recognised for the management of its water life cycle from the collection at the source to the treatment of wastewater. The plant’s certification is the second for Ingham’s with its Somerville processing plant in Australia certified in 2015.

“Our company is continuously listening

to our customers and consumers who want us to be completely authentic in all that we do,” said managing director of Ingham’s New Zealand Adrian Revell. “For the past ten years, we have implemented best practice management of our water life cycle which includes our impact on the local catchment area and how our wastewater is treated.

“We are very proud to have achieved this recognition from AWS and thank our local community for engaging with us and for the constructive feedback they have provided us along our journey.”

Ingham’s utilised the Alliance for Water Stewardship’s stringent standards as the framework to engage and work with the wider community to look after the local water catchment area. n

FRESH APPROACH TO REFRIGERATION

Fresh Collective is already making its mark as the coolest new supermarket in the country, but there is more than just an in-store barista, pizza oven and wine dispenser that makes it especially sophisticated – its state of the art refrigeration.

Known as a ‘water loop’ refrigeration system, it uses a closed circuit of water to cool the refrigerant inside the store’s chillers and freezers. Its key benefit is much lower power consumption – typically 20 percent less than standard supermarket fridges. Commissioned by Foodstuffs North Island specifically for the new Fresh Collective store in Mt Albert, Auckland, it’s the first time such a system has been installed in an NZ supermarket.

Foodstuffs North Island’s general manager of property development, Lindsay Rowles, said

the move underscores the company’s commitment to making its stores more environmentally sustainable.

“The installation of water loop refrigeration at Fresh Collective Alberton is a continuation of our leadership in sustainable refrigeration,” said Rowles. “In 2006 we put the first glycol-cooled fridge system into a NZ supermarket, then the first transcritical carbon dioxide system in 2012.”

“As well as saving on electricity, the new water loop system contains a refrigerant that has less than half the global warming potential of standard synthetic refrigerants. The design also means in future we can transition more easily to a natural refrigerant, which is our preferred option long-term.

Additionally, it means our chillers and freezers are quieter and can more easily be moved around our stores.” n

FOODSTUFFS TEAMS WITH EAT MY LUNCH Eat My Lunch has announced a new partnership with Foodstuffs North Island. The collaboration aims to enable Eat My Lunch to feed more Kiwi kids with support from the supermarket’s chain community reach and distribution channels.

Foodstuffs NI joins Eat My Lunch as a strategic investor to assist them with growing scale and to maximise the proven social benefits the programme provides to children in need.

“Securing a partner like Foodstuffs is exciting for us,” said Eat My Lunch founder Lisa King.

“Their ability to contribute both

financially and in real terms by giving us access to their supply chain and wider community through their network of stores is invaluable, and they will allow us the freedom to grow.”

Chris Quin, CEO for Foodstuffs NI said the supermarket group was drawn to Eat My Lunch due to its innovative business model and the ability to make a scalable and significant impact on a growing social problem.

The investment will be used to scale up the number of GIVE lunches and extend the service throughout the country. n

Mentos brings lots of ways to connect with fun images printed on every candy Targeted social media campaign to create awareness Display in store to drive sales. POS available Available in Mint, Fruit and Spearmint flavours

NEW PRINTED CANDY ROLLS AVAILABLE FOR A LIMITED TIME. Contact your DKSH New Zealand Limited representative for more information.

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news FOUR SQUARE STORE OF THE YEAR then to receive the grand title.

Doug Cochrane, General Manager Retail, Foodstuffs North Island Ltd, said the 200 square metre store at the heart of a popular suburban town centre, was the judges’ clear favourite.

“From the incredibly high standards to its impressive range, all driven by what will help his customers get more out of life, Four Square Ellerslie is a store run by an owner who understands that the culture Lin creates with his team is what will set his store apart,” said Cochrane.

“Lin also knows there is a great opportunity in being part of our cooperative and takes every opportunity to get involved and learn. Despite being involved in lots of training outside his store, he has managed to keep up the high standards that helped him clinch this prestigious award.” n

FOODSTUFF CEO CHRIS QUIN WITH OPERATOR LIN GUO.

A small Four Square store in the Auckland suburb of Ellerslie has pipped its bigger brand brothers to win Foodstuffs North Island’s 2017 Store of the Year.

Four Square Ellerslie won top honours at the cooperative’s annual awards dinner. Lin Guo, Four Square Ellerslie’s owner-operator took to the stage twice, first to accept the award for best Four Square,

MOST LOVED NZ BRAND

Whittaker’s has been named NZ’s Most Loved Brand for the sixth consecutive year, sharing the number one spot with the All Blacks for the first time, in the annual Colmar Brunton ‘Brands I Love’ survey.

“As a proud NZ company, we’re big supporters of the All Blacks and NZ Rugby, and share their passion for the game,” said Holly Whittaker, marketing manager. As an official supporter of the All Blacks, earlier this year Whittaker’s released a limited-edition chocolate block, ‘The Full Eighty’, to show their support for the

team. As well as being named the ‘Most Loved Brand’ Whittaker’s was named ‘Most Trusted Brand’ in the annual Reader’s Digest survey earlier this year – which they have also held for six years in a row. n

KELLOGG’S CAFÉ POP UP

Kellogg’s has launched a pop-up food truck which serves a variety of delicious cereal creations for Aucklanders to enjoy a new twist on breakfast, in aid of the Auckland City Mission. Located in Auckland’s Aotea Square, the proceeds go towards supporting the Auckland City Mission. On top of that, Kellogg’s will also match each purchase at the truck, and every social post made using #KellogsBetterDaysNZ, with a serve of cereal donated back to the Mission, helping provide breakfast for those who need it most.

Kellogg’s has created five cereal-inspired recipes including a hot Scotch Egg, coated in a crumb of Kellogg’s Corn Flakes, Crispy Rice Bubbles French Toast with caramelised peaches and raspberry compote, and a slice of Banana, Coconut and All-Bran loaf.

“Chris and the team at the Mission work incredibly hard to serve the community,” said Nicholas Cheong, Senior Brand Manager from Kellogg’s New Zealand. “We wanted to help by running a pop-up food truck that will not only give people the opportunity to try some delicious brekkie treats but also feel good about making a difference too.

Through Breakfast for Better Days, we’re fighting hunger every day and working with organisations like Auckland City Mission to achieve this shared goal.” n

MOBILE TECH IMPROVING HEALTH & SAFETY The NZ FMCG industry has been a leader in health and safety improvement for many years. The FGC has been at the heart of many new safety initiatives, including the hugely successful Safe In-Store Pass developed jointly by the FGC and Intuto. Having operated for over eight years, the Pass has reached a high level of compliance.

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While wearing the physical Pass in-store is still required, with the latest technology the traditional physical card is being enhanced with the addition of a digital pass integrating with commonly used mobile field solutions and offering even more, benefit to employers, employees and the stores that they service.

Opmetrix software is the first field solution to release the Safe In-Store Pass integrated with their mobile solution. Opmetrix users can register their Safe In-Store Pass directly within the mobile app and can then tap and display a digital copy of the pass. Further enhancements such as reminders to renew the pass (every two years) helps improve compliance.

Employers benefit too. As passes are often paid for and issued to individuals, the Opmetrix reporting system summarises a list of all users in the field including their current Safe In-Store Pass details, ensuring businesses can check all their team are safe to be in-store and have the required credentials including safety and food handling statuses.

Working with Intuto, Opmetrix has released this integrated digital pass in both its full Territory Managers tablet app and the ‘light’ Opmetrix Team App allowing both full-time staff and part time merchandisers to access it. This allows 100 percent visibility of all the field team including digital pass details, and their last known store visit and time.

“Technology initiatives that improve safety for field workers and customers in store demonstrate the FMCG industry at its best,” said FGC CEO Katherine Rich. “The FGC is right behind this new technology.”

With a digital pass, further enhancements are foreseeable. A barcode has been added to the digital pass which can assist with a single validation sign on process for entry into a store. Currently Foodstuffs and Progressive require the physical Pass to be presented in-store, but as digital adoption improves, stores may benefit with a more automated approach at some point in the future.

For more information contact Oliver at Opmetrix, oliver@opmetrix.com. n

NZ FOOD AWARDS FINALISTS The finalists have been announced for the prestigious NZ Food Awards for 2017, recognising Kiwi companies for their outstanding innovations in NZ’s food and beverage industry. Now in its 30th year, the awards, powered by Massey University, celebrate the creative innovations from New Zealand’s artisanal and large-scale food and beverage manufacturers. Finalists have submitted their finest products in the hopes of taking out one of the top awards including the Artisan Food Producer Award in association with SupermarketNews Magazine.

The high-calibre finalist line-up includes a diverse range of food and beverage producers

from across the country.

Finalists in the Artisan Food Producers Award in association with SupermarketNews Magazine include Abel NZ, Bakeworks, Bootleggers, Dr Feelgood, Durello – Traditional Brazilian Foods, Food to Market, Fresh West, Gathered Game, Green Meadows Beef, Hawke’s Bay Brewing Company, Kiwi Kai, Manukee, Maungatapere Berries, No Shortcuts, Carello del gelato, Nutting Better, Otago Locusts, Queen Anne Indulgence, The Caker, The Lucky Taco, Wooden Spoon Boutique Freezery and Woodshed Enterprises.

For the full list of all categories visit www. supermarketnews.co.nz. n

UNITED FRESH NUTRITION PANEL

United Fresh has completed an update of its nutrition information panels (NIPs) for the entire fresh fruit and vegetable sector, providing partners with consumer-friendly detail on serving sizes and health benefits.

NIPs provide information on the average amount of energy (in kilojoules or both in kilojoules and kilocalories), protein, fat, saturated fat, carbohydrate, sugars and

sodium (a component of salt) in food, as well as any claimable vitamins and nutrients.

United Fresh, the organisation that represents the interests of all involved in the fresh fruit and produce sector, worked with crown research institute Plant & Food Research and nutritionists on the NIPs project. They used the most up-to-date information from the latest FOODfiles 2016 to ensure that new regulatory requirements were clear and consistent.

United Fresh General Manager Paula Dudley said the updated information took one year to complete and is an invaluable resource for the pan-produce industry. “It is helping the sector respond more effectively to the new regulatory compliance requirements on making health and nutrient claims for fresh fruit and vegetables.” n

news COUNTDOWN CHECKOUT OPERATOR 2017 antique cash register trophy.

Countdown’s General Manager Operations, Brett Ashley said the Checkout Operator of the Year competition is a great way of recognising and rewarding checkout team members that are going above and beyond for their customers.

“Rachael epitomises the level of service that we want our team to be offering our 2.8 million customers each Te Puke’s Rachael Murray week. It’s fantastic to be able to has out-done hundreds of reward her efforts, and I know nominees to take home the the team at Countdown Te title of Countdown Checkout Puke will be incredibly proud Operator of the Year for 2017. of her.”

Murray’s win was announced “I’d also like to recognise our at Countdown’s Gala Dinner other place winners, Andrew Awards as part of the company’s Wilson from Countdown annual trade show, and the Feilding, and Chelsea Aldertonaward was presented to her by Moss from of Countdown Prime Minister Bill English.

Cable Car Lane, on their As the winner, Murray achievements. has received the coveted The testing all of our Countdown Checkout applicants went through was Operator of the Year title, incredibly intensive, so to make a $2,000 gift card and the final three is no mean feat,” Countdown’s most sought after Ashley said. n

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NZ GEARS UP FOR ANUGA 2017

The stage is set for over 7,200 exhibitors from 100 countries, including New Zealand, for ANUGA 2017.

Over the years the trade show has become widely-known as the friendliest expo for the industry to attend while also being the largest food and beverage trade fair in the world.

After successfully introducing the concept of ‘10 Trade Shows Under One Roof’ in 2003, ANUGA ensures a well-arranged layout to suit the market. This concept has attracted many New Zealand businesses over the years, including Foodstuffs and William Aitken, and has proved to be an invaluable resource.

“My reason for attending ANUGA is to keep up with the latest trends in global food development and to look for NPD opportunities with the thousands of exhibitors,” said Don Graham - William Aitken & Co. “I have attended all the trade fairs over the past 20 years, but I regard ANUGA to be the very best for my company’s wants and needs. To explore all of what ANUGA offers, you need a full four days to visit.”

Taking place every second year, ANUGA will be held this year from 7th - 11th October in Cologne, Germany, showcasing premium beverages, meat products, frozen food, chilled and fresh food, dairy products, bakery and recipe products, along with ingredients increasingly important for nutraceuticals, and various food processing equipment.

Many of these categories showcased, are also highlighted by the recently released Food and Beverage Information Project reports as being categories that NZ competes very well in, and that NZ businesses are winning in, according to Craig Armstrong from NZ Trade and Enterprises.

“Winning in that we are able to capture value from a wide range of ingredients being processed into value added foods. That we have a trusted industry, and we have favourable agreements with many net food importing countries,” said Armstrong.

“There are only a few events globally that attract buyers and investors on the hunt for innovative, premium and quality foods, regardless of the event location. NZTE has long recommended that aside from considering exhibition as part of your marketing mix, these events be used as a source of analysis and benchmarking, as inspiration and motivation, as an opportunity to connect to emerging and global leaders and influencers.”

General manager Foodstuffs Own Brands Ltd, Rod Gibson agrees with ANUGA being a great opportunity for

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the Foodstuffs team to gain insight into upcoming food trends and new product development.

“It also gives us the ability to meet with our current and new international suppliers,” said Gibson. “We are constantly looking for ways to bring better value to our customers here in New Zealand and events like ANUGA bring many products and suppliers together meaning we can make the best use of our time.” n For more information and assistance with travel and accommodation planning, contact the Anuga Representative in New Zealand: Robert Laing Messe Reps. & Travel 09 521 9200 robert@messereps.co.nz

OWNED

tradetalks

Stephen Buckingham SENIOR BRAND MANAGER, WESTGOLD

Westland Milk Products formed just over 80 years ago on the West Coast of the South Island, with 60 suppliers milking 3,129 cows – by hand. Today, Westland is New Zealand’s second largest dairy cooperative collecting milk from over four hundred suppliers on the West Coast and Canterbury, exporting products to over 50 countries.

Westgold has sold millions of blocks of butter to international markets, and now Kiwis are getting the chance to experience New Zealand’s champion butter. Westgold is made using traditional churning methods in the West Coast. The high rain fall and sunshine hours make for excellent conditions to grow grass and the predominately jersey and jersey-cross cows produce a creamier milk that goes into the butter.

Empower your team with Opmetrix Well informed and connected sales people CONTACT US TO FIND OUT MORE

NZ: +64 3 374 6490 sales@opmetrix.com

“We identified a gap in the everyday premium space on supermarket shelves here in New Zealand,” said Westgold senior brand manager Stephen Buckingham. “More importantly New Zealand consumers, particularly those who had tried the product, told us they wanted to see Westgold in stores.”

The move into the New Zealand market has been hugely successful, with over a million blocks of butter sold in the past 12 months – a notable achievement in a highly competitive market. According to Nielsen data, Westgold had the fastest growth rate in the category in the last quarter at 1,085% vs. YA* Westgold had the second highest contribution to butter growth.

This can be attributed in part to the move away from processed spreads back to butter, and a desire for authenticity and quality in food. “The biggest opportunity for the butter category is to listen to the wants and needs of those consumers and provide products,” explained Buckingham.

As a relative newcomer to the New Zealand market, Westgold had to communicate a point of difference.

“We use the gold foil packaging, communication and supermarket point of sale to let consumers know Westgold is an award-winning, crafted, ‘everyday premium’ butter that our consumers tell us tastes

amazing and that we can be proud of!”

The gold foil packaging has been a hit, with consumers communicating via social media and the call centre that it helps to keep Westgold butter fresher for longer than parchment paper.

In 2016, Westgold Unsalted butter won the Gold Medal Butter and Category Champion awards at the prestigious New Zealand Champions of Cheese Awards. The salted variety also took home a bronze. In 2017, both salted and unsalted butters won bronze medals, and were the only retail/ consumer branded butter to win an award.

Westgold is looking to develop; with a number of new products in the pipeline, and not just butter – Westgold UHT Whipping Cream is available in China and is used on many international cruise ships. “The biggest opportunity for Westgold is to continue to innovate and build a range of products built on the traditions and care that goes into Westgold butter,” said Buckingham.

Internationally, Westgold can be found in Azerbaijan, the Pacific Islands, Malaysia, Philippines, Hong Kong, Brunei, Australia, Singapore, China, Japan and South Korea. Westgold is available in Countdown supermarkets nationwide, in all New World North Island supermarkets, selected Pak’nSave and selected New World South Island stores in New Zealand. n

Up-to-date managers

Motivated Employees

Happy Customers

Improved Bottom Line

OPMETRIX WORKS ON AND OFFLINE AND IT’S AVAILABLE ON

opmetrix.com

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FOODSTUFFS EXPANDS ITS SOUTH ISLAND DISTRIBUTION CENTRE Steve Anderson CEO Foodstuffs South Island

Foodstuffs South Island Limited has just begun construction of a new temperature controlled facility at its Hornby Distribution Centre in Christchurch adjacent to the recently expanded ambient distribution centre.

Foodstuffs purchased the site in 2010 to allow for future expansion. We began the planning phase of ‘Project Chilly Bin’ in 2014, as our existing temperature controlled facility was struggling to keep up with demand due to the introduction of fresh produce - particularly in peak trading periods.

We have 14,500m2 of temperature controlled capacity over two sites, 10,500m2 of chiller space and 4,000 m2 of freezer space.

The new expanded facility will increase our chiller capacity by 100 percent, our freezer capacity by 50 percent and will allow us to significantly increase our product

range. For our retail stores that means we’ll be able to offer an expanded range of products from the distribution centre, seven days per week.

Site works began in June and we expect the project to be complete in mid-2018. The new distribution centre, offices and staff facilities will total 28,551m2, so we are increasing the size by a further 14,051m2 - almost double.

It is going to be a logistical challenge to keep the Hornby existing chilled and frozen distribution centre operating efficiently while the construction work goes on. Access will be a little tight at times but when complete, the new distribution centre will be world class. We will be using a leading truck docking system developed in Belgium and widely used in warehouses throughout Europe and the USA. The site will also have its own truck wash, weighbridge, automated pallet wrappers, fast-charging facility for forklift batteries and smart lighting.

To get ‘Project Chilly Bin’ to this point we have completed a detailed review of our current and future business, analysing what our future volumes and capacity requirements are likely to be. We’ve taken guidance from industry consultants and visited

THE SITE WHERE FOODSTUFFS’ NEW TEMPERATURE CONTROLLED FACILITY WILL BE BUILT, AT ITS HORNBY DISTRIBUTION CENTRE IN CHRISTCHURCH. FROM LEFT ARE FOODSTUFFS SOUTH ISLAND’S GENERAL MANAGER SUPPLY CHAIN JOHN MULLINS, CHIEF EXECUTIVE STEVE ANDERSON AND GENERAL MANAGER PROPERTY & RETAIL DEVELOPMENT ROGER DAVIDSON.

other chiller and freezer operations, to understand best practice.

As part of this exercise we are future proofing our Hornby DC meaning we have space for our business to grow. In the short term that means we can offer a logistics service to third parties for 3PL storage.

Our location at Hornby, Christchurch is very much the distribution hub of the South Island due to its proximately to State

Highways North and South, the new Southern Motorway project, plus the port of Lyttelton.

I’m really looking forward to seeing the project come to fruition and ultimately being able to offer an improved working environment to our staff and suppliers – and an expanded product range to our South Island customers serviced by our New World, PAK’nSAVE, Four Square, Raeward Fresh and Trents Brands. n

WE KNOW HOW TO

TURN HEADS AND STEAL HEARTS

For stand out design contact Jenny McMillan 021 193 2141 or 09 970 9892 jenny@brotherdesign.co.nz

www. brotherdesign.co.nz

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THE FIGHT AGAINST OBESITY Katherine Rich

Chief Executive NZ Food & Grocery Council

Everyone agrees New Zealand’s rate of obesity remains a real concern. The New Zealand Health Survey 2015/16 shows that 32 per cent of people over 15, and 11 per cent of children were obese. Of those, 47 per cent of Maori adults, 15 per cent of Maori children, 67 per cent of Pacific adults, and 30 per cent of Pacific children were obese.

Well-known nutritionist Claire Turnbull summed up perfectly one of the main reasons for those figures when she said “the biggest problem in New Zealand is people can’t cook”. What she was saying was that if you’re cooking a meal at home and sitting down and eating it as a family, it’ll more likely be a much healthier meal than picking up some fast-food.

But to get to that point, more of us need to know more about our food – what’s in it and where it comes from.

It’s generally recognised that the key to good health and fighting obesity is

knowing more about our food – food literacy. Because the more we know, the more we’ll be able to make informed choices about what’s good for us.

The Government’s Childhood Obesity Package is the cornerstone of our approach to obesity, and one its initiatives includes working with the industry, which does a lot of work on school education programmes.

There are some great examples out there, including Be Healthy, Be Active and Cook for Life (Nestle), Eat Your Words (Sanitarium), Breakfast Club (Harraways), Project Cook (Heinz Wattie’s), Nourish our Kids (George Weston), Kickstart (Fonterra and Sanitarium), Breakfast for Better Days (Kellogg’s), and Move 60 (Coca-Cola).

But it’s not just industry that’s involved in getting the right messages across. One programme that has impressed me over the years is run by Foodstuffs, and it’s rather cool.

Food for Thought is a programme developed by nutritionists and teachers to help Year 5 and 6 pupils (9 and 10-year-olds) about nutrition and the importance of healthy eating in a fun and interactive setting.

Schools that join get their own nutritionist to work in the classroom,

first launching the theme of nutrition and then helping with understanding during a topic. Lessons can be tailored to suit each class’s requirements.

The programme provides classroom resources in the form of posters on six topics – Food Groups and You, Know what you Eat, Food for a Healthy Body, Understanding Nutrition, Nutrition for Being Active, and Food Labelling for Fun. Pupils can directly access information and refer to them when undertaking an activity or they can be displayed in the classroom But I’m sure the real fun bit for the kids is the visit to their local PAK’nSAVE, New World, or Four Square, where they can apply what they’ve learnt in an interactive setting.

There they learn about product placement, product comparisons (for example, fresh and canned fruits and vegetables), allergy awareness, and how to read labels. And when they return to the classroom, they can plan, budget, purchase, prepare and share a nutritious shared lunch sponsored by the supermarket.

Like many of the projects the industry runs or supports, this gets in where it is likely to have the most effect – handson in schools, where young minds are hungry for knowledge and teaching the right habits can last a lifetime.

I firmly believe that empowering people is where the fight against obesity will be won. n

Frustrated?

If your supermarket representation leaves you frustrated with broken promises try something brand new.

For superior supermarket representation contact Brian Phillimore 0274 419 050, brian@cha.co.nz or Richard Clulee 0275 435 323, richard@cha.co.nz. www.cha.co.nz

September 2017

I 11

BRINGING PEOPLE TOGETHER We were really lucky to have two special guests attend our Suppliers Event - especially so close to the election. In the morning, Jacinda Ardern, leader of the Labour Party, attended our Suppliers Update.

Jacinda and I share something in common - we both had our first jobs with Progressive.

In the evening, Prime Minister Bill English, attended our Gala Dinner.

Many of our winners were delighted that the Prime Minister was able to stay and present them with their winning trophies, including the checkout operator of the year, Rachael Murray from Countdown Te Puke and Forklift Operator of the Year, Sione Latu from the Auckland National Distribution Centre.

We also awarded our other team members including Truck Driver of the Year, Rene Niovara from Mainfreight, Countdown Category Manager of the Year, Louane Grace and Store Manager of the Year, Paul Berney from Countdown Cable Car Lane.

Our annual Gala Dinner is a great chance for us to celebrate greatness and recognise some of our stand-out team members and our suppliers. I

Dave Chambers

Managing Director Countdown

I was delighted to see and chat to so many of you at our annual Trade Expo and Suppliers Update. It’s a really important event for us and a fantastic opportunity to bring our suppliers and our teams together to engage and talk about the direction of both our businesses.

want to acknowledge all the winners of our supplier categories once again.

In our coming year, we are going to continue to invest in our business and our people, to keep evolving our customer experience. We have a major programme of store refurbishments underway; we will also drive ahead with our leadership in loyalty and online; and continue to focus on the quality and freshness of our fruit and vegetables.

I want to remind you about our

supplier training programme that was announced during our Trade Show. We are offering training on our promotion system (SAP) and our master data process. If you would like to attend or would like to know more information please contact your category manager or email: promotions@countdown.co.nz We urge you to get in touch as this is a great initiative to help our organisations win together. n

2 Venues. 1 Mega Show.

24 - 27 April 2018 Singapore Expo

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Asia’s most comprehensive international food and hospitality trade event 119,500 sqm of exhibition area

6 specialised exhibitions

4,000 exhibitors from over 70 countries / regions

68 international group pavilions

78,000

Tens of thousands of products and solutions from across the globe

trade attendees from 100 countries / regions

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Over related competitions, activities and workshops that provide an all-encompassing show experience

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Pre-register your visit online now! foodnhotelasia.com/preregister

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Find us on

Food&HotelAsia

spotlight 360 DEVELOPMENT

360 Development is a Kiwi owned and operated company that provide professional, quality, value added store development and retail installation services. Most racking and shelving companies don’t have retail knowledge, and don’t know how to deal with problems unique to the retail market.

Lee Cheneler, founder of 360 Development, has extensive experience in store development and has intimate knowledge of the processes and requirements of supermarkets and retailers. He prides himself on solution-based thinking and works closely with everyone involved in the project – from the store designers to retail teams, other contractors, merchandisers and everyone in between.

“After 25 plus years in construction I never thought I’d find myself in the retail sector let alone be as passionate as I am about the supermarket industry in

particular,” said Lee. “I’m fascinated by the science behind how a store works and for our part there’s nothing more rewarding than delivering a store on time, fully operational and looking sharp.”

Knowing what’s important to the operators, 360 Development works closely with the management team to always provide the best outcome for the store, whether that be in meticulous planning or making an on the spot call at 4am to ensure trading remains un affected come opening time – “Because nobody wants to be selling baked beans out of supermarket trolleys!”

360 Development works with point of sale signage, display and dispensary items, pallet racking, steel shelving, work benches and packing stations, cool room storage of all sizes, as well as custom made display products. The company also offers a safety audit service as pallet racking and shelving damage can and does frequently occur, which can have a cumulative effect on the structural integrity. “It’s important to us that I remain very much in touch with the day to day operation in a hands-on capacity,” Lee explained. “It makes our clients feel comfortable knowing that I’m never far away keeping a careful eye on the project.”

360 Development guarantees superior customer support with a highly experienced technical liaison team offering professional and friendly advice. The company is not tied to any one supplier and can offer totally unbiased retail and back of house solutions..

This means the process is cost-effective, will maximise space and ensure that operations are quick, efficient and logical.

For any store development or retail installation services, you want someone who understands the unique challenges presented by the retail environment – you want the unparalleled experience of Lee Cheneler and 360 Development. n

• Shop Fitting • Pallet Racking

DEVELOPMENT

0800 720 360 m 027 360 3600 e info@360development.co.nz w www.360development.co.nz

• Roller Shelving • Bollards & Protection Barriers • Cantilever Racking • Shelving Systems • Drive Through Racking • Safety Audits

September 2017

I 13

NZFA FINALISTS ARTISAN

MAUNGATAPERE BERRIES LIMITED – KWANZA FRESH RASPBERRIES

For the full list and how to get your ticket to the gala dinner visit our website www.supermarketnews.co.nz.

BOOTLEGGERS – BLOOD ORANGE TONIC WATER

Bootleggers specialise in handcrafted sodas, using only the finest natural and locally sourced ingredients. Bootleggers’ tonic is fairtrade, an exclusive for bar mixers that marks a new approach from both the brand and the industry at large.

“We are proud to play a supporting role for the communities and cultures we work within, which is why on our bottles you’ll find the words, ‘smuggled for the people’. It’s a statement of the support we give, but also the sentiment we create in our audience, letting them that a local alternative to the bigger players is here,” said Bootleggers’ co-founder James Cooper.

KIWI KAI – STEAM PUDDING

Originating from the English Sticky Date pudding, somewhere on our transition, NZ brand Kiwi Kai took out the fruit, and Maori recipe steam puddings became a must for any hui. Kiwi Kai Steam Puddings have found the perfect blend of both cultures. Using real ingredients (real butter, real milk and real jam) we have successfully created the taste that takes you back to your roots. Kiwi Kai promises a rich experience that will take you back to wonderful memories of mum, aunty and nanny!

For more information visit www.kiwikainz.com or call 07 347 2440.

CARRELLO DEL GELATO – FEIJOA GELATO

Carrello’s expertise allows them to craft unique gelato flavours, successfully creating innovative flavours that may have otherwise remained undiscovered. In this case the goal was to create sorbet that tastes of feijoa and of nothing else, and Carrello has done just that. By using the best quality fruit, along with no colours or flavouring, the distinctive flavour, natural colour and unique texture of the feijoa can shine through. The 125ml tubs have a spoon in the lid and so are ready for consumption upon purchase.

OTAGO LOCUSTS

Otago Locusts are environmentally sustainable and farmed in urban Dunedin. They are fed with fresh handpicked grasses to ensure for

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Grown with care and dedication by the Malley family in the sunshine region of the North Island, nestled just outside of Whangarei underneath Maungatapere mountain. The raspberries are hand-picked at their optimum ripeness and sweetness for you to enjoy. Bursting with flavour and perfect for smoothies, baking or simply eat them fresh! For more information visit www.maungatapereberries.co.nz.

GATHERED GAME – WILD VENISON STICKS, PREMIUM WILD VENISON SALAMI Gathered Game salamis are handcrafted fermented sausage cured with herbs and spices – all perfectly aged for up to 12 weeks to create a delicious old fashion style salami with New Zealand’s remarkable wild game. Gathered Game handcrafts premium wild New Zealand venison salami cured the old fashioned way – dry aged with herbs and spices.

While almost all of New Zealand’s venison smallgoods are cooked or hot smoked to produce larger quantities, Gathered Game Salamis are not heat treated but utilise a traditional dry ageing process that adds a depth of flavour and texture which simply can’t be faked.

THE LUCKY TACO – PINK PICKLE Established in 2013, The Lucky Taco food truck is the spicy brainchild of husband and wife team, Sarah and Otis Frizzell. Besotted with tacos and after a love affair with food trucks during their honeymoon to LA and Mexico in 2011, the pair set about to give keen New Zealanders a taste of the real deal. The pink pickle from the Yucatán region of Mexico is traditionally called escabeche de cebolla (Pink Pickle). A wonderfully vibrant Mexican condiment, it can be used to top burgers, eggs, hot dogs, tacos, even salads.

FOOD TO MARKET LTD – GOURMET GURU LEMON AND PASSIONFRUIT DIPPING SAUCE Sweet dessert sauces typically have a sugar content of 35 to 65 percent – the Gourmet Guru range has just 1.2 percent, with no added sugar. The sauce gives a good even coating while being drip resistant, and as a sauce it is pourable but thick enough to deliver an appealing even coating. The dipping sauces are presented in robust tubs with excellent shelf facing.

FRESH WEST – KING SWEETIES Based in Glenbrook, foodies Gaven and Vanessa Naylor have been working with different varieties of capsicums for over ten years. King Sweeties are known for their red, long conical shape and sweet flavour. Perfect for barbequing, stuffing or adding to a salad, the attractively presented twin pack will appeal to the consumer.

customers consistent quality and flavours. Otago Locusts are a versatile source of protein with dishes that have been created in both sweet and savoury. Their flavours have been likened to pork crackling, chicken skin, popcorn in savoury dishes. These can provide an exciting point of difference in a dish. The locusts arrive alive direct to customers, providing the freshest product. Every one of the locusts is traceable through lineage batches and the feed that they receive.

THE CAKER LTD – COCONUT RASPBERRY CAKE MIX

The majority of cake mixes currently in the market are presented as ‘quick fixes’, sold with processed ingredients, basic packaging and limited flavour variations. The Caker sought to go against the grain, with a focus on the consumer experience when opening the packaging and baking the mix, emphasising the concept of sharing and enjoying the process.

The simple Coconut and Raspberry cake, which requires the addition of only three wet ingredients, has been successful with vegans and nonvegans alike.

Food to Go Market Insight brought to you by XTC. For more information visit www.xtcworldinnovation.com

RIBENA

Strawberry

Delicious Ribena Strawberry with no added sugar.

GREEN GIANT FRESH Cauliflower Crumbles

Cauliflower belongs to the Cabbage family, but most closely resembles broccoli. Green Giant Fresh Cauliflower Crumbles Chopped Cauliflower is an exciting new product that offers great versatility, as well as a healthy ingredient alternative for a variety of dishes. Its patented process maintains freshness, prevents discoloration and ensures delicious cauliflower for a variety of dishes for health conscious, convenience oriented consumers. They are recipe-ready for roasting, baking, sautéing, mashing or steaming right in its package.

Cauliflower is gluten-free, paleo friendly and can be used in everything from side dishes and salads, to pizza crust and even desserts.

J.F RABBIT’S Carrot Water

Carrot and orange blossom infused water enriched with vitamin C and zinc. Made with triple filtered water.

Also available as Cucumber Water and Ginger Water. It contains 100 percent of daily vitamin C and zine with no added sugar and no artificial colours or flavours.

EAT SMART

Cauliflower Rice

Cauliflower Rice is the low-carb, low-calorie alternative to heavier dishes such as mashed potatoes, rice and even pizza. It’s a great source of vitamins C and K. Eat Smart Cauliflower Rice is washed and prepped, making it easier than ever to serve a nutritious side dish for dinner.

MASH DIRECT Chilli Baby Bakes

SAINSBURY’S

Baby potatoes sprinkled with a crunchy crumb and coated in a fiery chilli marinade.

Mash Direct’s Chilli Baby Bakes are a firm favourite and can be placed on the BBQ to add some spice.

This product is suitable for vegetarians.

Be Good to Yourself – Courgetti Bolognese

Spiralised courgette with a tomato and British beef sauce and shredded carrots.

The product is low in calories and one pack counts as three of consumers ‘5-a-Day’.

This product can be microwaved from chilled but can also be oven cooked.

ride-Share S A M P L I N G

RIDE-APPS

P R O G R A M M E

RIDE-SHARE VEHICLES

DISTRIBUTION

Engaging, effective and dynamic, sampling with ride-share provides an ideal platform for everything from hyper-local advertising through wrapped vehicles and sampling to all or targeted prospects.

The sampling campaigns can be geared around an event, area or even time of day.

These targeted campaigns are impactful and fun and can be localised within a city or targeted to main centres.

We provide unique exterior vehicle wraps that are supported with interior sampling opportunities, each ride-share vehicle is equipped with cargo room for samples, giveaways and other promotional materials and can carry ambient or chilled product samples.

For more information contact us on +64 9 304 0142 or sampling@reviewmags.com

September 2017

I 15

storecheck Storecheck this month travels to the far north of Australia, Darwin. While some of the newer stores exceeded customer expectations with presentation and store layout, across the board, stock levels and merchandising let almost all supermarkets down. Whether this is due to being further away from the bigger, more populated cities and DC’s, or if it is down to the merchandising managers is up for debate. Overall, the ranging across the selected stores was great and featured many new products and skus. A new development in the suburb of Palmerston looks to drive up competition and turn up the heat in the supermarket industry, because the heat is just fine outside.

WOOLWORTHS NIGHTCLIFF: A

AFTERNOON: Plenty of parking made the supermarket very accessible, with some also being sheltered. Upon entering the store there is a fantastic fresh produce section with great lighting and layout. Signage is well presented and the trolley bay was well stocked. First impressions of the store are that it is well lit and spacious. Staff were friendly and helpful and it gave a community feel to the store. On the downside, the stock levels weren’t well managed and there were many out of stocks and low shelf stock levels with no signs of it being merchandised again soon. Floors were clean and shelves were tidy, despite the frequent gaps. Overall the look and feel of the store, alongside the easy accessibility makes it a great local store.

STORE EXTERIOR (Max 30 pts) INCLUDING: Outside of the building and grounds tidy, well signed, adequate trolley bays; Windows and exterior clean, tidy; Signage well presented and up to date; Car Parking number of spaces well marked; Trolley condition.

COLES COOLALINGA: B

AFTEROON: Entry to this store is via the shopping complex carpark so there is plenty of parks for customers and easy access with travellators. At first glance the store is well lit and features an open plan layout at the entrance.

Customers are drawn to the extensive fruit and vegetable section. Signage for departments is well designed and gives it a market-type feel in the first section of the store. Specials are well presented and aisle end displays show good merchandising techniques. What lets this store down is the stock levels and ranging. Many shelves are left empty with many out of stocks. The stock that was available was low and not refreshed. Overall the store was a good size with reasonable ranging of everyday and popular products. Staff were friendly and efficient.

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Coolalinga

Coles Coolalinga

Coles Palmerston

Zuccoli Iga

28 28 27 25 27

STORE INTERIOR (Max 30 pts) INCLUDING: First impressions; Flooring, type, upkeep, clean? Lighting/heating, is store heated/cooled?

Lighting adequate and/or task specific? Instore signage; Promo/seasonal products; End of aisle promotions; Condition of fridges, freezers and chilled shelving, condition and layout.

Woolworth Woolworth

Nightcliff

SCORE

Coolalinga

Coles Coolalinga

Coles Palmerston

Zuccoli Iga

28 29 27 24 29

STORE LAYOUT (Max 20 pts) INCLUDING: Layout of store, Aisle width; Shelf edge labels/ticketing; State of store, shelving, clean, no damage, neat & tidy; Sufficient number of trolleys/baskets available given shopper numbers.

Woolworth Woolworth

Nightcliff

SCORE

Coolalinga

Coles Coolalinga

Coles Palmerston

Zuccoli Iga

19 20 18 17 20

PRODUCT RANGING, AVAILABILITY, CONDITION, FOR SIZE OF STORE (Max 25 pts) INCLUDING: Range, stock levels, condition of packaging, use by expiry.

Woolworth Woolworth

Nightcliff

SCORE

Coolalinga

Coles Coolalinga

Coles Palmerston

Zuccoli Iga

20 22 20 18 24

GENERAL MERCHANDISE (Max 15 pts) INCLUDING: Range, stock levels, condition of general merchandise, including newspapers, magazines and cards.

Woolworth Woolworth

Nightcliff

SCORE

Coolalinga

Coles Coolalinga

Coles Palmerston

Zuccoli Iga

13 13 12 13 15

STAFF & CHECKOUTS (Max 30 pts) INCLUDING: Staff uniforms and name badges, attitude to customer including acknowledgement, thanks; Adequate checkouts open considering the time of day and number of customers; Speed and efficiency; Checkout area, tidy, merchandised; All counters staffed to levels compatible with customer numbers.

Woolworth Woolworth

Nightcliff

SCORE

Coolalinga

Coles Coolalinga

Coles Palmerston

Zuccoli Iga

27 28 28 28 30

FRESH (Max 30 pts) INCLUDING: Variety and appeal, stock levels/merchandising of fresh products, including produce, meat, fish, deli, bakery.

Woolworth Woolworth

Nightcliff

SCORE

Coolalinga

Coles Coolalinga

Coles Palmerston

Zuccoli Iga

28 29 28 25 28

INTERNATIONAL CUISINE (Max 5 pts)

COLES PALMERSTON: B

EVENING: Entry to the store is through a shopping mall. Parking outside was relatively easy, and at this time of day there was plenty of parks available for customers. Trolley bay was full and accessible. The store front is expansive and open; all the checkouts can be seen and the store looks open and light. Floor needed a good clean, but this storecheck was carried out in the evening. The ranging left much

Nightcliff

SCORE

WOOLWORTHS COOLALINGA: A

MORNING: Busy morning at Woolworths Coolalinga Shopping Centre but still no shortage of parks for customers. Trolleys were incredibly well stocked also, with a variety of different trolley designs available, the usual, but also one with trolley handle wing-like attachments and a drink/cup holder which proved to be a popular option. Entering the store is a visually very appealing with the fresh produce department well stocked and well-presented, including some barrels to give a more market-feel. Produce and meat chillers were well lit and well maintained.

Majority of the store was well stocked and shelves looked full. However, there were some aisles that were blocked with boxes and stock and some shelves packed with the product in boxes and the front ripped off. Lots of food-to-go options available.

Overall the store is bright and staff were friendly and approachable. Checkout process was efficient.

Woolworth Woolworth

INCLUDING: Range, stock levels/merchandising.

Woolworth Woolworth

Nightcliff

SCORE

Coolalinga

Coles Coolalinga

Coles Palmerston

Zuccoli Iga

5 5 5 4 5

to be desired, with many out of stocks and very low stock on shelves. Household name products were available, but again not well stocked. There was little new or artisan ranging. Checkout area was tidy and staff were helpful and friendly.

Overall, this store requires some attention when it comes to merchandising. Aside from having good lighting and a good fresh produce section and entrance there was little else that the store could offer the customer that was above its competitors.

ZUCCOLI IGA: A+

MORNING: This brand-new store located in a new and upcoming development, Zuccoli, is a little gem. Currently serving as a construction workers go-to for breaks, this store has a little cafĂŠ and a brilliant food-to-go section. The ranging was excellent with many new, artisan and innovative products available. Unlike the other stores, this store had no empty shelves or out of stocks and was well managed. One point that let it down was the store exterior, as the shopper is unable to locate it easily from the street and it is lacking in signage around the complex. Aside from that however, the staff were very friendly and helpful. Layout of the store was well thought out and had general merchandise that was related to products close by rather than having a dedicated aisle. For example, the cake mixes were next to the piping bags, bakeware, and utensils etc. Overall, a great store, and will be well received by locals when the surrounding development is completed.

ARTISAN/GOURMET/INDULGENCE (Max 5 pts) INCLUDING: Gourmet, Indulgence, Local or Artisan products range and stock levels.

Woolworth Woolworth

Nightcliff

SCORE

Coolalinga

Coles Coolalinga

Coles

Zuccoli

Palmerston

Iga

3 4 3 3 5

SHOPPER EXPERIENCE (Max 10 pts) INCLUDING: From carpark to entry to exit - overall shopper experience.

Woolworth Woolworth

Nightcliff

SCORE

Coolalinga

Coles Coolalinga

Coles

Zuccoli

Palmerston

Iga

9 9 8 7 10

HOW THEY SCORE (Max 200 pts) Woolworth Woolworth

Nightcliff

SCORE

Coolalinga

Coles

Coles

Zuccoli

Coolalinga

Palmerston

Iga

180: A 187: A 176: B

164: B

193: A+

TOP SCORE

A+ Exceeded shopper expectations to provide the gold class of shopper experience A

Meets all shopper expectations across areas rated

B

Meets most of shopper expectations across areas rated

C

Basics covered with some extras but not all shopper expectations met, improvements required

D Attention needed to areas rated, poor overall shopper experience E

Poor level of achievement in shopper expectations across areas rated

September 2017

I 17

breakfastfeature LEADER IN PREMIUM BREAKFAST CEREALS

pure delish is the market leader in premium breakfast cereals and is the eighth largest breakfast cereal manufacturer in New Zealand. Its first breakfast cereal was launched over ten years ago and they have since added another nine cereals to the range. pure delish cereals are renowned for being innovative, category challenging and delicious along with offering consumers many health benefits.

The latest cereal to join the range is the Creamy Chia Bircher & Porridge,

a blend of nuts, seeds and fruit with nutritious rolled oats. Packed full of delicious dates, crunchy almonds and organic apricots with a generous sprinkling of chia. This cereal has been designed as a ready-to-eat, one-easy-step option and offers consumers a sustaining and nutritious breakfast that is fast and convenient. pure delish have teamed up with Luekaemia & Blood Cancer NZ to assist with their research fund-raising efforts. For every bag of Creamy Chia Bircher & Porridge sold, pure delish will

Gluten free Completely natural - no preservatives or additives

Made on the

Certified organic

No GMO No added sugar

farm using the freshest milk possible

100% NZ owned and operated

Non homogenised

Beneficial probiotic bacteria

AWARD WINNING CREAM TOP YOGHURTS Clearwater’s Organic Dairy, the dairy farm where Bryan and Jackie Clearwater’s team produce their award winning Cream Top Yoghurts and dairy products, a melt in the mouth delicacy. Milk produced at Bryan and Jackie Clearwater’s organic dairy farm, in Peel Forest, is the raw material for the products they produce in their small factory right next to the milking shed.

The brand believes that good and wholesome products can only be produced donate 50c to this very deserving cause.

There are lots of exciting and innovative ideas on the horizon at pure delish. By continuing to innovate and tweak recipes, the company continue to keep ahead of the constantly evolving food trends. pure delish have noticed the new trends in consumer behaviour, especially in the Health and Well-being sector. Consumers are not only aware of the benefits of making healthier choices but have a higher awareness of foods around lower sugars, grain free, vegan and no gluten, to name a few.

Keeping up with trends is vital as they

from the best possible raw materials.

Producing products from its own organic milk, on the farm will give that assurance. This raw organic milk is collected from its milking herd at 5.15am every morning and processed into its beautiful Cream Top Yoghurt that very same day. The team don’t add any nasties – just organic milk and culture. It leaves the factory the next morning ready to be devoured. The yoghurt is the freshest, most natural yoghurt possible. n

continually change. 10 years ago, the trend was for low fat products, today it’s all about lower sugars and good fats.

Tomorrow will be something else, as a business, pure delish ensures it is well placed to adapt quickly to these trends.

Sales for pure delish are growing at 26.8 percent with the total category growing at just over one percent.

The brand’s raspberry and maple nut nongrain-ola is ranked the number one selling muesli in NZ by $V sales. pure delish’s original chunky nut muesli is ranked at number three selling muesli in NZ by $V. n

pure delish is celebrating 20 years of innovation, pushing the boundaries and providing our customers with a range of quality products we are extremely proud of.

Being in business such a long time isn't due to good luck - it has been 20 years of passion, determination, hard work & focus. pure delish would not be what it is today without you and your support of us on this epic journey.

Here’s to the next 20!

For more info

Contact Clearwaters Organic PHONE 03 6963553 EMAIL info@clearwaters.co.nz WEB www.clearwaters.co.nz Follow us on Facebook

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

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FAMILY MILLERS SINCE 1855 • Crunchy to the last mouthful • Full of whole grain goodness & bursting with flavour • Absolutely nothing artificial

JORDANS CRUNCHY OAT GRANOLA BURSTING WITH BERRIES 4x500g, EAN NUMBER: 5010477346216, JORDANS CRUNCHY SIMPLY OAT GRANOLA 4x750g, EAN NUMBER: 5010477349651, JORDANS CRISPY OAT CLUSTERS CHUNKY NUT 6x500g, EAN NUMBER: 5010477341273, JORDANS CRISPY OAT CLUSTERS STRAWBERRY 6x500g, EAN NUMBER: 5010477341259

from e l b a l i a v a Both 7 r 201

e 18 Septemb

life begins at breakfast

• Up to 50% fruits, nuts and seeds • Only the best quality ingredients • Carefully blended to ensure there’s absolutely no dust

DORSET GRANOLA BERRY 5x550g, EAN NUMBER: 5018357011452, DORSET GRANOLA SIMPLY NUT 5x550g, EAN NUMBER: 5018357011490, DORSET MUESLI REALLY NUTTY 5x560g, EAN NUMBER: 5018357011414, DORSET MUESLI SIMPLY DELICIOUS 5x600g, EAN NUMBER: 5018357011353

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breakfastfeature HARRAWAYS CELEBRATE 150 YEARS

Since 1867, the oats and flaked grain mill that took the Harraways name has been operating from its original site in Green Island, Dunedin.

It remains privately owned. In 1893, Henry Harraway replaced stone grinding with an oat roller milling plant and it processed 1000 tonnes of oatmeal in its first year. This heralded the commencement of breakfast cereal production for Harraways.

Since 2000 the company has focused principally on its oat assortment, having divested from its earlier flour interests. The company values its strong branded heritage in this space and it still processes oats by traditional methods, giving Harraways oats their distinctive nutty flavour, whilst retaining the ‘goodness of nature’ in every pack.

In addition to the distinct flavour, Harraways oats compare well in nutritional terms against imported brands. The grain sourced from the lower South Island yields some of the most nutritious oats in the world with nutritional values comparing extremely favourably against imported brands – typically being lower in sugar and salt and higher in fibre and protein. The company is market leader in oats in New Zealand and exports its fine produce to a number of locations around the world with strong custom in South East Asian markets. Its main brands are Harraways Oats and Nicola’s Organic Mueslis.

For more information contact peter@harraways. co.nz or call 03 488 3073.

NEW FOOD INNOVATION

Kiwi’s cholesterol levels are set to benefit from a new innovation to a breakfast food first introduced almost 90 years ago. It will see the country’s most popular cereal brand introduce a new product containing plant sterols which are clinically proven to reduce LDL (or bad) cholesterol by up to nine percent in four weeks. Sanitarium has launched a NZ-first extension to its iconic Weet-Bix, Weet-Bix Cholesterol Lowering, following a clinical study which showed a significant improvement in the cholesterol levels of adults who consumed it.

“The new breakfast food is the most innovative cholesterol lowering product I’ve seen in 15 years.

Breakfast is an essential part of every diet, so combining the cholesterollowering properties of plant sterols into a cereal product is a clever solution to one of the biggest health challenges we face in our busy, modern lives,” said Professor Peter

Clifton who led the clinical trial.

Plant sterols are known to naturally lower cholesterol by partially reducing the absorption of cholesterol in the digestive system.

They are found in a variety of foods like grains, vegetables, fruit, nuts and seeds but only in very small quantities. Rob Scoines GM of Sanitarium NZ said the company is dedicated to improving Kiwi lives through better nutrition.

“We know that maintaining good heart health is one of the most important considerations for making a significant and positive impact on the long-term wellbeing of New Zealanders,” said Scoines.

“We are committed to investing in innovative food solutions which will make a real difference in the lives of thousands of Kiwis managing their cholesterol. Weet-Bix Cholesterol Lowering is a convenient way for consumers to effectively take charge of their heart health.” n

n

JAMES VARCOE STORE MANAGER New World, Mt Roskill

James Varcoe had a slightly inauspicious start in the FMCG business – despite not getting an interview at PAK’nSAVE Glen Innes, New World Eastridge saw his potential and at age 15, Varcoe got his start in the butchery.

“I was fascinated by the production and retail process,” Varcoe told SupermarketNews. “I loved how you could turn a 120kg side of beef into mince, sausages, and steaks, and how margin was made by managing the process from carcass to trolley.”

By the time he reached university, he had decided that after having worked in the produce, liquor, grocery and seafood departments, all

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he really wanted to do was to own a supermarket. A law clerkship and subsequent job offer meant those plans were put on hold, and after devoting his life to New World for seven years, he left to work at a leading commercial law firm.

However, the pull of the supermarket was too strong to resist.

“I really enjoyed and liked being a lawyer, but I didn’t love it. Then I was given an opportunity with Foodstuffs, which I knew I loved.”

Varcoe ended up back at Eastridge New World as produce manager before heading down the road to PAK’nSAVE Glen Innes (yes, he got the job this time) as deli manager.

After a year in the deli and two as chilled and frozen manager, he was accepted into the Foodstuffs Trainee Operator Programme. He’s now store manager at New World Mt Roskill to finish off his trainee operator training.

There’s a lot to like about supermarkets for Varcoe.

“Supermarkets put the ‘fast’ in FMCG,” he said. “The pace of work and change is incredible.” Also OWNED

appealing is the physicality of moving, unloading and packing stock, and also the constant personal interaction, with staff, suppliers and customers.

“I like how supermarkets are truly a part of people’s community and lives,” he said. “Everyone I’ve met has an opinion on what you do and a passionate favourite supermarket, often referred to as ‘my supermarket’.”

Varcoe describes himself as pragmatic, organised and efficient. “I implement systems and structure to get results and so things can run when I am not there.” No wonder, then, that his favourite place in the world is Germany – “I love the history, and

how everything is so efficient and well ordered!”

At the moment Varcoe’s only goal is to purchase his own New World, but further down the track would like to give back to the Foodstuffs group through committees and helping develop the next generation of grocers.

“I am continually inspired by the people who work in supermarkets,” he explained.

“They’re often working late at night, early in the morning, over Saturday and Sunday, doing hard and physical work. Everyone is so friendly and generous, and really passionate.” n

frozenfeature

The frozen food category is experiencing a renaissance as supplier innovation brings new interest from consumers. The category has come a long way from just frozen vegetables and consumers continued drive for convenience has opened up the field for frozens. With higher quality ingredients supplier innovation in this category continues to develop. Consumers are time​p ​ oor and are increasingly looking for meals that offer time-saving options, as well as​​being value for money.

With more notice being taken by consumers about food waste, frozens is set to have growth as consumers realise that they can have high quality ingredients, convenience and a much longer use by than fresh. Ice cream, gelatos and sorbets are another area within frozens that has enjoyed real development with new ingredients, flavours and dairy free alternatives. Artisanal brands have driven mainstream suppliers to step up and together they provide the category with some real innovation.

SUJON UNLEASHES A SAUCY NEW SMOOTHIE How do we take a strong category and make it a super-champion this summer? Sales in Berry Smoothie Category are strong, and we should expect a seasonal upswing this summer as berries continue to increase in popularity. But what is the real potential of the smoothie market?

NZ’s Original Berry Company, Sujon Berryfruits, are going to find out by adding real innovation to their already popular Berry smoothie mix. The result is their all-new Sujon’s Multi-berry & Spinach Smoothie mix. NZ’s always popular Green-leaf veg-champion, the spinach, added to a winning berry trio!

The result is quite delightful to look at and taste: 50 percent boysenberries and 20 percent spinach (both from Nelson), 20 percent raspberries (from Chile), and 10 percent blueberries (from Canada). All from growers, they have

personally chosen. Each of the four ingredients has been selected, so both flavour and nutritional functionality are enhanced: the boysenberries add a deep rich tingling acidity and colour vibrancy plus folic acid; the raspberries both sharp sweetness and an aromatic boost that sings freshness; the blueberries a rounded sweetness that synergises with the other berries.

And offsetting the sweetness and acidfreshness of the berries is the savoury, almost umami-like note, of the spinach along with its own goodness.

The result is a “grown-ups” smoothie that is also a great way of getting some greens into any veg-adverse children!

But this is more than just a smoothie: the mix makes a truly great sauce perfect with any white or red meat. The team at Sujon are picking it will grace many a BBQ table this summer and go very well

with pork or lamb sausages!

Customers are already finding favourite uses for the innovation including a breakfast smoothie, and as a sauce with roast pork.

This new Category Innovation will be a category winner and spark a whole new range of fruit and vegetable smoothie SKU’s: great for family nutrition and great for retail sales. n

NEW RANGE OF FILO PARCELS Lincoln Bakery is a local manufacturer based in Henderson, Auckland supplying both the retail and foodservice markets in NZ and abroad.

With the acquisition of Timos, a filo pastry manufacturer in 2014, the business has now extended the well-known brand and launched a new range of filo pastry parcels into the local retail segment. These filo parcels come in a range of flavours including; Spinach and Feta, Chicken and Mushroom and Chicken Basil Sundried Tomato. A great basis for a meal, simply bake from frozen and serve with salad/fresh vegetables or have as a snack. A real emphasis has been placed on the filling with thin, crisp layers of filo

wrapped around premium ingredients. These products have been produced with the healthconscious consumer in mind. All the products reach a three to four star on the health star rating scale. Our mission is to provide café style filo pastry products to the retail segment. These items are a high filling to pastry ratio product. Their uniqueness appeals to customers looking for healthier alternatives to traditional filled pastry products. There has been a successful roll out into selected Foodstuff stores. Sweet variations that will be introduced to the market shortly. For more information, contact Lincoln Bakery on (09) 836 2207 or email sales@lincolnbakery.co.nz. n

HOT DIGGITY DOG Howler Hotdogs came about when the owners Jo and Brent Williamson stumbled across a hot dog business for sale in an industrial area of Christchurch. The good old Kiwiana hot dog had been let get pretty dowdy and hadn’t had an injection of life since the 1970s despite the significant changes in food trends over this time. It was well overdue for a makeover to bring it into the 21st century – enter Howler Hotdogs!

The husband and wife duo backed this gut feel up with a consumer validation study done in partnership with The Icehouse. The results showed people still have very fond memories

of hot dogs from going to the A&P shows and the races. Consumers loved that there are no crumbs when they eat a hotdog and you have one hand free while eating.

“We had some interesting suggestions for flavours, but there were definite clusters including a strong interest in a chicken sausage which led to the development of the Peri Peri Chicken

flavour and a mashup of two other classic kiwi flavours – vegemite and cheese,” said Jo. As well as the two varieties, there is the perennially favourite plain in a regular size and a mini for kids.

“We’re fortunate that we have a gluten free processing facility so have been able to incorporate a gluten free hot dog in the range. We’ve had a lot of

INNOVATION FROM VAN DIERMEN

Are you stocking the very best in premium desserts?

It is said that Antonin Carême, chef patisserie to French emperors and Russian tsars, invented the first eclairs around 1820. Using choux, he created an oblong delicacy for his discerning employers. Today, the Van Diermen eclairs and profiteroles are here to please both royals and commoners alike. And please they do!

The need for on trend European desserts in the freezer department has grown significantly over the past few years. Van Diermen has answered the call with a premium range of European style eclairs and profiteroles. Ice-Land Group Ltd is the New Zealand agent for importing the Van Diermen range, delighting all who enjoy quality European desserts.

Made with premium ingredients such as fresh cream and choux pastry, the Van Diermen range does not disappoint. The bite sized profiteroles and eclairs are ideal for portion control and make for a luxurious fuss-free dessert.

The Van Diermen range boasts Chocolate Dipped Profiteroles, Vanilla Cream Profiteroles, Custard Filled Eclairs, Salted Caramel Profiteroles and Gluten Free Vanilla Cream Profiteroles. The full product range is now available in leading independent food stores and supermarkets New Zealand wide!

The Salted Caramel and Gluten Free Profiteroles are a new addition to the outstanding range. These two flavours were developed to meet the demand of the current foodie trends and dietary requirements ever present in the market place.

If you would like further information on ranging, please contact Ice-Land Group, 0800 423 626 or email info@ice-land.co.nz. n

very favourable comments from coeliac and gluten-free consumers excited to be able to have hot dogs back in their lives again, and we’re certainly seeing very strong growth across our gluten-free product categories.” Another element that came through strongly in the research was mums with kids were very keen on a healthier alternative.

“We did a lot of work on the batter, so it gave a nice crispy result when baked and have managed to achieve a fat percentage of less than seven percent, which we were pretty happy with, given its better than a lot of mueslis!

We proud we’ve been able to use locals for the packaging design and manufacture to make it a truly New Zealand offering.” n September 2017

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frozenfeature WHAT’S NEW AT SIMPLOT Following the continued success of the Birds Eye Deli Chips range (now a $2.4 million sub-brand), Simplot is launching a delicious new flavour – Garlic, Herb and a Twist of Lemon to continue to bring news and variety to the segment. This range has been successful in encouraging new shoppers to engage in the category and expanding the occasions for the frozen potato to be served.

Additionally, Birds Eye Golden Crunch chips will be getting a face lift with a complete brand relaunch including new packaging design, product

reformulation, and a significant ATL communications campaign to celebrate the amazing crunch that you can only get from Golden Crunch battered chips. New pack designs will start to appear in-store from September.

Premiumisation continues to be a core driver with consumers wanting more convenience and indulgent experiences from their everyday food purchases.

This will drive higher dollar per unit sales for retailers and hence accelerate category value growth. For more information contact Julian Ng, group brand manager for Simplot NZ, or Janelle Jowsey, category manager for Simplot NZ. n

SIMPLOT’S FROZEN BRANDS REVIEW Simplot participates in Frozen Vegetables / Potato & Frozen Fish with its popular Birds Eye brand, which offers a broad range of products including; Birds Eye Golden Crunch and Birds Eye Deli ranges of premium chips, Birds Eye Oven Bake fish fillets, fish cakes and vegetable snacks.

The combined frozen vegetables and potato category is worth $154 million in total key accounts, and grew by over seven percent, accelerating from just over two percent growth a year ago.

The frozen vegetable segment grew by +9.2 percent. Increased innovation news has helped to drive growth in frozen vegetables.

The entry of the Birds Eye value-added frozen vegetables including Birds Eye SteamFresh and Birds Eye Seasoned Sides has added $1.1 million to the

frozen vegetable segment since its launch in September 2016.

The frozen potato segment grew by $3.3 million or +5.1 percent over the same period.

Within frozen potato, premium chips are one of the fastest growing segments, growing by $743K or +8.3 percent.

It now commands just over 14 percent share of total frozen potato. Simplot’s own Birds Eye Deli range continues to outperform the segment, growing by over 12 percent over the same period.

The frozen fish category is valued at $39.5 million over MAT, growing at just over two percent. The category is dominated by the fillets segment at 69 percent share, which is growing at +7.1 percent. Birds Eye has a 21.7 percent value share of frozen fish. n

STRONG CONTRIBUTOR The frozen vegetarian category is now worth $5.5M $ sales and is showing strong growth at 22.9 percent $ growth vs YA (Aztec Scanned Sales MAT to 13/08/2017) driven by increased numbers of consumers reducing or cutting out meat consumption due to being Flexitarian, Vegetarian or Vegan.

Quorn is a strong contributor in this segment, valued at $2M MAT. Quorn is unique in this segment as it provides a delicious, nutritious, low fat, high fiber, high protein source that is a meat free, soy free meal option for Vegetarians or consumers wanting to reduce their meat intake through the week. Available in both Vegetarian products (Mince, Pieces, Southern Style Burgers, Cheese & Spinach Schnitzel, Sausages, Sausage Rolls and Crispy Fillets) and Vegan products (Nuggets and Schnitzel), there is an offer for everyone. For more information contact your DKSH representative or ph: 06 356 5323 n

NOTEWORTHY COMMERCIAL REFRIGERATION

the constant control of the entire production cycle are in support of the quality of the product, a value that only companies of historical tradition in the field can boast of, companies such as De Rigo.

The commitment to technical development and manufacturing strategy is driven by the best practice and investment in the latest technology. The best proof is the product itself, such as LG Twist chiller

Inter-Fridge has teamed up with De Rigo Refrigeration, a leading Italian manufacturer of high-quality commercial refrigeration solutions to offer a complete range of commercial refrigeration equipment to NZ customers.

High automation, accurate verification of the materials and

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and Fiji freezer. Both products have features focused on efficiency and energy savings, both designed with the purpose of solidity and durability over time.

LG Twist is a vertical, plug-in positive temperature multi deck unit suitable for the display and sale of dairy products, delicatessen, fruit and vegetables, meat and poultry. The Twist is a perfect solution to customise display space practically, with a guarantee of significant energy saving.

FIJI is a refrigerated cabinet suitable for the display and sale of frozen food, ice cream and pre-packed meat. The model is also available with the top sliding glass cover, which guarantees a significant energy saving.

De Rigo Refrigeration signs the quality of its product range with the excellence of a product which is

not only realized but designed and engineered in Italy. With that in mind, passion cannot be dismissed, and passion means creativity. Creativity in the study of specific solutions, design, in the choice of innovative and qualitative materials, which contributes to the creation of De Rigo Refrigeration added value, brought to NZ by the team at Inter-Fridge Ltd. Inter-Fridge imports and distributes quality commercial refrigerated and heated display and storage cabinet solutions from European, Asian, and Australian manufacturers to coffee shops, restaurants, hotels, caterers, convenience stores and supermarkets of New Zealand.

For more information visit www. interfridge.co.nz, call 0800 244 553 or email sales@interfridge.co.nz. n

frozenfeature TIP TOP STAYING TRUE

DECADENT WELLBEING IsoCream is an all-natural, sugar-free frozen dessert with the highest protein content!

Developed for and by people that care about their health and wellbeing, IsoCream is packed full of the New Zealand dairy industry’s high-quality whey protein and is sugar-free. Just like ordinary ice cream, it tastes decadent and delicious with a high quality, rich, tasty texture, but unlike ordinary ice cream, the protein repairs and enhances damaged and ageing muscles.

IsoCream is made with all natural ingredients to give back to those who aren’t prepared to compromise the hard work they have done at the gym!

Leading a healthy lifestyle no longer means having to give up the indulgences that make us feel good. IsoCream comes in five flavours – chocolate, vanilla, strawberry, coconut (with desiccated coconut pieces), and cookies & cream (with protein cookie chunks). For more information ph 021 066 9173 n

Tip Top is a proud, long-standing member of the NZICMA. In 2016, Tip Top celebrated its 80th birthday and congratulated the NZICMA for celebrating 90 years.

Tip Top is New Zealand’s favourite ice cream, and the 4th most loved and trusted brand in New Zealand. Tip Top is staying true to its market leadership position with innovation, and for the 2017/2018 summer season will launch a range of exciting new products that Kiwis will love just as much as the many new products that Tip Top has brought to market over the last 80 years.

Tip Top exports the delicious taste of their products to more than 20 countries including the Pacific Islands, Malaysia and China. The fresh New Zealand milk and cream used in Tip Top ice cream is something many consumers look for in

export markets given the strong reputation of New Zealand dairy, so Tip Top ice cream is well sought after.

Storytelling is important for the Tip Top brand and this summer will see the launch of a fresh new advertising campaign. Tip Top is taking a highly integrated approach through all available media channels including experiential, social and digital, so expect to see a lot more from the Tip Top brand in the coming months. n

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Enjoy our range of 100% certified organic frozen mango, raspberries, blueberries and mixed berries. No mess, no fuss and no waste.

Just great taste, total convenience and always ripe and ready!

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frozenfeature

AWARD-WINNING PURE PHILOSOPHY PURE New Zealand Ice Cream has just launched a new spring flavour, “Mango Coconut Gelato”, and has already been awarded a Silver Medal for it! Richard and Tracey decided to go to market last summer with the “Blackcurrant Coconut Gelato” as an answer to the need for the creamery mouth feel of an ice cream in a dairy free product. So now, both of these Gelatos have a Silver Medal taking their total to 34 medals from NZICMA. PURE is a hand-crafted product from a bespoke ice creamery in Wanaka, the only boutique ice creamery in New Zealand to identify a single source of milk, taking the PURE

philosophy to the next level, by collecting milk daily from a local farm and pasteurising it on site.

The entire range is free from gluten, stabilisers, emulsifiers, preservatives, artificial colours and flavours, and they are also nut free. Their distinct black label, showing a kiwi, is easy to find on the supermarket shelf and comes in a convenient one-litre size tub. They currently offer a core range of 12 flavours, which includes premium ice creams, sorbets and gelatos. For a full list of available flavours and to find a stockist visit their website, www.purenzicecream. com. For more information ph: 03 443 7792 n

BEAUTIFULLY CRAFTED COCONUT ICE CREAM If you were to search for WāHiki in Google, the search engine would ask: “Did you mean Waiheke?” For cofounder and CEO Haman Shahpari, this isn’t good enough. “I want to get to the point where if you search ‘Waiheke’ it asks if you meant ‘WāHiki’.”

Shahpari and co-founder Sergio Figueroa always knew that coconuts were not only delicious but are also very nourishing. A love of good quality, pure food, and a desire to have a delicious tasting ice cream alternative for those unable to consume dairy and gluten saw the pair come together to create WāHiki.

They wanted to appeal to others, like themselves, who enjoyed the taste and excitement of beautifully crafted foods but were still conscious of their health.

WāHiki coconut ice creams are made from natural coconut milk, not powder.

All are certified halal by FIANZ and certified by Coeliac New Zealand as safe. The range currently includes four flavours – Chocolate, Vanilla, Mango, and Matcha. WāHiki Matcha ice cream is unique in that it is the only vegan matcha ice cream available in the New Zealand market.

Special care went into selecting the right matcha – over 30 powders were sourced and sampled from Japan, with the final choice being described by Shahpari as “the Bugatti of matcha.”

Steps were taken to ensure that the matcha didn’t have the bitterness usually associated with the green tea powder. For more information ph: 0800 924 454 n

GROW YOUR PREMIUM DESSERT CATEGORY

CHOCOLATE DIPPED | VANILLA CREAM | MINI ECLAIRS | SALTED CARAMEL | GLUTEN FREE

CONTACT YOUR ICE-LAND REPRESENTATIVE TO ORDER E: info@ice-land.co.nz | W: www.emmajanes.co.nz | P: 0800 423 626

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EXCEPTIONAL STANDARDS AT TALLEY’S When it comes to quality, Talley’s Ice Cream knows a thing or two.

Despite being based in the heart of New Zealand, Talley’s ice cream is predominantly made for export markets, with 75 percent being shipped overseas.

While they’d love to see more of their goodness-filled tubs stay here to stock Kiwi freezers, it’s thanks to the foreign markets, Japan, that Talley’s standards are so high.

Talley’s Ice Cream factory manager Mike Elston says he and the ice cream team pride themselves on their high standards of quality and hygiene.

“The standard we produce our ice

cream to is much higher than the New Zealand standard. We don’t know necessarily where our ice cream is going to go, so it’s all produced to the same high standard,” he said.

“Our factory is independently audited to meet the requirements of our export markets, and our factory team is always chuffed when our auditors and customers comment on the exceptional hygiene standards within the factory.”

New Zealand ice cream standards allow 100 coliform bacteria per 1 millilitre of ice cream, while our biggest ice cream market, Japan, allows none at all.

Each tub of Talley’s ice cream is filtered five times through 1mm filters, before being run through a vacuum extract system, to prevent any foreign matter making its way into the tubs.

Tubs are then individually check weighed and run through a metal detector.

Many ice creams in the supermarket freezer contain 100g/kg, or 10 percent of milk fat, ensuring they meet the minimum standards required under the Joint Australia New Zealand Food Standards Code. However, Talley’s Ice Cream uses more cream in its ice cream, which is why each tub contains at least 11.7 percent milk fat, and some of the super premium ice creams contain up to 17 percent milk fat. Higher milk fat equates to more cream, contributing to the distinctive creaminess of Talley’s Ice Cream.

On top of that, Talley’s uses only genuine milk and cream to achieve that creaminess, unlike some who opt for cheaper fats in the form of vegetable fats and palm oils.

Mike, who has been in the dairy industry since leaving school, and here at Talley’s for the past seven years, is in charge of ensuring the factory runs smoothly for 12 hours a day.

“Standards are tight, particularly because we make ice cream for the Japanese market, and we work hard to maintain those standards,” he says.

Lookout New Zealand as Talley’s Ice Cream rolls into stores in one of Talley’s five new sign written trucks! n

THE FROZEN BOOM The global ice cream market

is on the rise, according to a market report released by global tech research company Technavio, which looked at the growth potential of ice cream, gelato, sorbet and frozen custard. The report predicted at CAGR of between 10 and 15 percent over the next five years.

North America was found to be the second largest gelato market in the world with a revenue share of 35 percent, behind only Italy. The Technavio report examined the potential impact of consumers on the hunt for low-fat ice cream products, concluding that these consumers will be a major driver of the growth between 2017 and 2021, with the market as a whole expected to reach $42.2 billion in that same period. n

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frozenfeature

CHARITABLE ICE CREAM Birthday Cake was inspired by that moment when your mum let you lick the batter off the cake she was making.

It’s a cake batter ice cream (house made batter with no thickeners or additives) with rainbow sprinkles. The two really important points about this ice cream is that 10 percent of the proceeds from the sale of each tub go towards Wellington-based Kaibosh Food Rescue operations. Additionally, Wooden Spoon and Kaibosh have collaborated to create the Hooray Programme. Wooden Spoon will supply Birthday Cake ice cream to Kaibosh to allocate to specific community organisations with whom they work so that these organisations can throw monthly birthday parties for children in need.

The other new release is Spiced Hot Chocolate – a warming mix of Wooden Spoon’s signature dark chocolate ice cream and a spice blend. It’s for those remaining, cosy, chilly late winter or early spring days and evenings sitting by the fire. The spice blend is well rounded with just a touch of heat. This flavour was just announced as a finalist for the NZ Food Awards.

As with all flavours, Wooden Spoon ice cream is made with organic milk, no additives, stabilisers or pre-made mixes. All mix-ins and sauces are made in-house, and where possible, in collaboration with other local food producers like Peoples Coffee, Zany Zeus, Whittaker’s, Garage Project, Fix & Fogg and much more. n

SEASONAL FRUIT AVAILABLE YEARROUND In 2002, oob organic sold its first punnet of blueberries from its Omaha orchard. Fast-forward fifteen years, oob now produces a range of organic fruit and ice cream, distributed both locally and offshore.

Providing New Zealander consumers with the world’s best 100 percent certified organic fruit, oob supplies an extensive range of frozen fruit featuring Mixed Berries, Blueberries and Raspberries.

This month, oob organic will be launching 100 percent certified organic Diced Mango, the newest addition to the frozen fruit range. oob organic is the only brand to offer a 100 percent certified variety in the New Zealand market. The tropical favourite will be a welcome addition into freezers nationwide so consumers can enjoy organic mango all year round.

“Our oob crew is 100 percent committed to organic from start to finish, beginning with sustainable farming practices, honest ingredients and an organic certification,” said Erik Tams, sales and marketing manager of oob organic.

Growth in the frozen fruit

TIMOS FILO PASTRY PARCELS

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category has increased by 4.9 percent. A trend towards wellness and people wanting to purchase products that are portion controlled, environmentally friendly and that deliver on ease has been a part of the success for the oob organic brand.

For oob consumers it’s not where it’s grown but how it’s grown.

Consumer confidence is at the core of everything they do, proving they are a trusted brand. “Fresh seasonal fruit isn’t always an option for New Zealand, and there are also some fruits that need tropical climates. We will continue to provide consumers with only the best certified organic fruit to be enjoyed year-round, whether that’s grown and sourced locally or globally,” added Tams.

The new 100 percent certified organic Diced Mango is available in a convenient resealable 500g bag. To check out oob organic’s full frozen fruit range, visit www.oob.co.nz. n

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Bringing Café style filo pastry products to the retail segment

Contact Lincoln Bakery on (09) 8362207 or sales@lincolnbakery.co.nz

NZICMA CELEBRATES 90 YEARS Popular imagination has the first manufacturer of ice cream taking place on the West Coast of the South Island in 1867 – the time of the pioneering exploration of the glaciers in the Southern Alps. However, when mechanical refrigeration arrived in New Zealand in 1870, the availability of cheaper and more convenient ice cream changed everything.

A number of small ice cream manufacturers popped up around the country but were hampered by distribution issues, changing technology, hygiene standards and archaic legislation preventing vendors from selling ice cream on a Sunday.

In one 1928 prosecution, the judge said: “It would be lawful for [the defendant] to sell ice creams on a Sunday if he put up an awning on his cart, and they were eaten under the awning.” In another, the Magistrate ruled that he “was not prepared to hold that the manufacture of ice cream was a necessity.”

In July 1927, three men met in Wellington to discuss the formation

of a new association of ice cream manufacturing companies. The association would help each other, and present a united voice to the Government. Within a year constitution had been drafted, and the association had convinced the railways to reduce the freight rates.

An article on the annual NZICMA meeting in 1931 appeared in Wellington’s Evening Post. In it, the Association outlines the advances they have made in the four years since foundation and the aims they hope to achieve – most notably, an accepted definition of ice cream. The report shows this motion:

“That the Department of Health is again approached with the request that preparations containing. less than the standard quality of butterfat be designated on sale as ‘water-ices’ instead of ‘ices’ to more fully protecting the public against the possibility of purchasing an inferior article of doubtful nutritious value in the belief that it is a form of ice cream.”

Twenty-five years later, the Association boasted 49 manufacturing members and 30 associate members.

It even had its magazine, published quarterly and named ‘The Frostee Digest’, which would run from 1940 to 1972.

The commitment of the NZICMA to producing top quality ice cream has remained the same over the past nine decades. The ice cream industry played a significant role in setting up its Guidelines for Ice Cream, outlining minimum food safety standards alongside MPI and the Ministry of Health. n

ICE CREAM ON THE RISE IN CHINA

Ice cream remains a popular summertime treat for many, and new Mintel research has revealed that consumption of the sweet indulgence is on the rise. Today, 49 percent of urban Chinese consumers say they eat ice cream at home as a snack, compared to 39 percent who said the same in 2015.

‘Better-for-you’ options are among the more popular premium features; 59 percent of urban Chinese consumers are willing to buy ice cream products that feature a ‘100 percent natural/no additive’ claim, especially among soft-serve ice cream users (68 percent).

“Urban Chinese consumers are paying more attention to their health, while still looking for opportunities for indulgence, which should not be compromised,” said Cheryl Ni, food and drink analyst at Mintel. “There is scope for ice cream to be positioned as ‘mood food’, allowing consumers—especially the younger generations—the ability to soothe life’s stresses away as they indulge in a treat while paying a premium price for it.”

The market has experienced significant growth in online channels, including online brand stores, increasing from 3 percent to 16 percent between 2012 and 2017. Mintel research indicates that this growth is driven by high earners who are more likely to be fans of online channels “Shopping for ice cream products from online retailers is usually more expensive given the cost of cold chain delivery. However, we see a growing number of imported ice cream brands

available in online stores, providing more premium choices for consumers with a higher spending power.” Cheryl continues. It appears that young urban Chinese consumers aged 20-24 are particularly interested in value-added features, such as ‘edible containers that taste good’, ‘customised flavours/shapes’ and ‘innovative packaging’ Products with clean label claims and added nutrition would encourage trading up in this category.

“The shift in consumption occasions redefines the ice cream market which is no longer an alternative to a cooling drink, but an indulgent treat that can bring a sense of enjoyment and happiness. Consumers in tier one cities prefer healthy versions of ice cream, but they don’t want to compromise on enjoyment, and this is why manufacturers should optimise recipes to achieve a balance of both.” Cheryl concluded. n

DELICIOUSLY RICH AND CREAMY

M The South Island of New Zealand, has been home of the Deep South Ice Cream company for over 20 years. Based in the foothills of the Southern Alps, where fertile plains are kept green by melting snow coursing through glacial crevasses. This is how it has always been in this part of the country and this is where the milk Dairyworks’ Deep South ice-cream comes from.

Deep South Ice Cream embodies the spirit of the South - no airs or graces, just good old-fashioned pure ingredients brought together to make delicious rich and creamy ice cream. Past the Great Lakes, in the shadow of the Alps, lies some of the richest dairy farming country in the world. Snow-fed rivers, clean air, sunshine and year-round grazing on the open, rolling pastures that New Zealand is famous for, give our cows the ability to produce the world-class milk and dairy products that go into some of the best ice cream you will ever taste, anywhere!

For more information contact Gabrielle Cross, 03 344 0875 or email Gabrielle.cross@ dairyworks.co.nz. n

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frozentradetalks ICE CREAM INDUSTRY 101 Nathan Meyer – CARRELLO DEL GELATO The NZICMA is a great organisation providing with the latest updates surrounding our industry. Our involvement with the association as introduced us to some new and exciting suppliers. I believe they have been behind an increase in quality of product and massive introduction on new and innovative flavours. I think the

Karl Tiefenbacher – KAFFEEEIS As a member of the NZICMA we have been able to meet and establish good relationships with several suppliers who as a smaller manufacturer we had never heard of before. Not only have we benefited through lower costings of items such as fruit but also through access to a wealth of knowledge from some of the very knowledgeable formula experts. Also we were able to find the right person to help with our FCP development thanks to fellow members of the NZICMA. The awards are also a great way to not only to get some external feedback on what you’re doing but also provide good promotional opportunities if you are fortunate enough to win some. The vast majority of ice cream is sold through the supermarkets and I don’t believe that has been impacted significantly.

However there has been growth in the scoop sector.

As a gelato company we are undoubtedly biased, however we definitely feel that, certainly in Wellington, there has been a significant increase in people that head to our stores for a gelato and stroll. Two of our stores busiest hours between 7pm-11pm , we feel it is unlikely that people would have headed to dairy at that time of night!

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sector has grown considerably with the introduction of the new smaller players popping up all over the country.

We currently export to Singapore and are finding this a great market with lots of potential to be involved in. Next up for us will be Hong Kong, a similar market.

Greg Hall – KOHU ROAD At Kohu Road, we’re not just ice cream makers, we’re also ice cream lovers! So, it’s great to be part of an association that celebrates the history of ice cream in New Zealand and helps its members to ensure the future of the industry is a bright and exciting one.

There have been countless benefits to our membership but we’ve been particularly delighted with the media coverage we’ve received from winning ‘Best in Category’ in Non Dairy at this year’s New Zealand Ice Cream Awards for our Dairy-Free Strawberry Coconut Ice Cream. It just goes to show how well-respected the association is and we’re extremely proud to be a part of it.

Artisanal ice cream and gelato have completely revolutionised the market. By innovating with flavours, ingredients and packaging they have increased awareness, excitement and growth in the category.

We’ve been exporting our ice cream to Australia for a number of years now and we recently started selling our new, dairy-free range in Singapore and Malaysia. We’re delighted with how it’s going so far and hope to, one day, take our ice cream all over the world.

Daniela Burlando – GELATO ROMA Being part of the NZICMA gives visibility and its existence gives a recognition and stronger identity to the sector. Membership has contributed to our NPD and growth, even indirectly. Staying connected with other manufacturer and suppliers contributes to the dynamism and competitiveness of the ice cream and gelato business. Meeting with other producers and suppliers gives a wider perspective and we know better where the market is going.

It even helps to define your own business uniqueness and product identity.

Networking is essential in terms of business development, the results are not directly measurable but, above all in a country such as NZ, are real. The greatest compliment is to hear other manufacturers that your product is the best one!

Artisanal ice cream and gelato are becoming more popular; people look for those specific products. New Zealanders’ tastebuds are getting more sophisticated. They want to eat and enjoy high quality, artisanal made products. That changes the market. New Zealand is one of the world’s biggest consumers of ice cream and a wider choice could only make it bigger!

We strongly believe that NZ is changing very fast. People are getting more aware about what they eat, they are becoming more sophisticated, they travelled and tried different things. They can taste the difference between a good product and an industrial product.

Innovative Flavours Added

New Charcoal-Infused Toothbrushes Made from sustainably sourced 100 percent biodegradable bamboo, Grin’s charcoal-infused toothbrushes look after the environment whilst caring for teeth and gums. The soft bristles have been infused with a premium activated charcoal which has been recognised for its antibacterial and detoxifying properties for thousands of years.

Alongside brushing, activated charcoal helps to restore the natural whiteness of teeth, absorb toxins and keep bacteria at bay. For more information visit www.grinnatural.co.nz or contact sales@grinnatural.co.nz.

Farrah’s, NZ’s number one Wrap Brand, is adding two new exciting and innovative flavours to their range, Caramelised Onion & Hummus. Both on-trenD flavours make for a perfect addition to the range and will allow consumers to continue to explore various recipe ideas through Farrah’s versatile range of Wraps. Caramelised Onion, a flavour as voted by Farrah’s Facebook fans, is packed with sweet and savoury caramelised onion pieces and with a hint of thyme makes for a perfect combination. Hummus, another category first, brings a full flavour to every bite using chickpea, lemon and real garlic pieces. Launching in-store this month. For more information please contact your Twin Agencies Representative.

Sweet Treats From Ruby’s

They say good things come in small packages and Ruby’s Jellybean tomatoes are no exception.

These red, snack-sized, heavenly sweet tomatoes are perfect for lunchboxes or adding to a salad or quick pasta dinner.

There is no doubt tomatoes are nutrient-dense and a super-food that consumers love.

Haagen Dazs Hits Shelves

Regal Manuka Salmon Range

Manuka evokes nostalgia for childhood holidays where freshly caught fish was smoked over Manuka woods and simple, but the delicious food was enjoyed by all. It’s a classic New Zealand wood that gives a fantastic smoking result.

Regal Marlborough King Salmon are proud to bring you its new Manuka Salmon Range.

The brand’s cold smoked product is the finest King salmon, cured with premium sea salt, smoked over Manuka woods then sliced. Its Double Manuka Wood Roasted salmon is glazed with Manuka honey then smoked over Manuka woods. They also have a delicious fresh Regal salmon offering, King Salmon with a Manuka honey and soy glaze that is available now. For more information call 0800 SALMON (725 666).

Now sold in 90 countries worldwide, Haagen-Dazs has made its entrance into the NZ market. Five ice cream flavours are now available in supermarket chillers including Strawberries and Cream, Belgian Chocolate, Macadamia Nut Brittle, Salted Caramel and Vanilla. The brand has been making ice cream since 1961 and the philosophy remains the same to this day, constantly creating new moments of ice cream magic and making the everyday, extraordinary.

“Haagen-Dazs brings with it an ingredients list that abstains from using any artificial flavours or preservatives or stabilisers,” said Haagen-Dazs marketing manager, Keezia Haste.

Range will include five-pint flavours and two Mini Cups collections.

For more information contact General Mills on 09 272 9720

Whole Fruit Toppers Barkers of Geraldine has introduced a delicious new fruit compotes range. The compotes are whole fruit toppers that bring flavour and convenience to your kitchen and are perfect for use in breakfasts, baking and desserts. Made on the original family farm in Geraldine, these compotes are free from preservatives and are made with 65 percent whole fruit. They are available in four sophisticated flavour blends to deliver the best of each season, year-round including: Rhubarb, Strawberry and

Raspberry; Boysenberry & Blackcurrant with Chia; Black Cherry & Vanilla with Apple and Peach, Mango & Passionfruit. Simply use in place of canned, frozen or fresh fruits - no thawing, prepping or chopping required. It’s as easy as pouring and storing thanks to the convenient, reusable, no mess spout pouch.

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Crème De La Cream

Flavour Inspired

By Ice Cream

Kiri has announced the launch of two exciting new cream cheese products, reflecting consumer trends towards snacking.

Deliciously creamy and easy to spread, Kiri delivers a superior experience in taste and texture – fresh, light in the mouth and clean on the palate.

Kiri is releasing a first for New Zealand,

a Greek Style cream cheese made with fresh cream and yoghurt, available in a convenient snacking-sized tub.

Already available in NZ, the Kiri Original Soft Cream Cheese individual pack is now available in a convenient snack-sized tub. For more information contact Maud Chatras, Hutchinsons on 09 529 2850.

Puhoi Valley has added an indulgent new flavour to its range of milk flavours – Belgian Chocolate & Coconut that will be available for a limited time. The new Puhoi Valley Belgian Chocolate & Coconut milk is made with fresh milk from New Zealand farms, Belgian chocolate, and real coconut cream.

It was inspired by the award-winning Chocolate and Toasted Coconut Ice Cream, at the New Zealand Ice Cream Awards this year.

Printed Candy Rolls

For a long time Mentos has been helping turning strangers into friends with the simple act of sharing a Mentos. This year we have decided to take this one step further. Introducing new Mentos printed candy rolls available for a limited time, bringing lots of ways to connect with fun images printed on every candy, available in Mint, Fruit and Spearmint flavours. There is eye catching point of sale available for in store displays to drive sales growth, and also a targeted social media campaign to create awareness. Check out the ad on facebook.com/MentosNewZealand

Ginger Bites Get Spicy

Tasty Frozen Meals

Tot’s Pantry provides healthy, tasty frozen meals for young children aged 1-4 years. It has revealed a gap in the children’s food sector of the market as there are currently no other manufacturers in NZ providing frozen meals for children.

Since starting trading; the market has validated the product and demand is increasing as the brand becomes better known. Tot’s Pantry continue to receive great feedback from their demographic – particularly those parents with fussy eaters or who are working, or families with new additions.

The meal sizes are 180g, and the packages are small in volume. They can be stacked in the freezer and are beautifully packaged

Pure Delish have been busy creating a new addition to their bites range. Its new Spicy Ginger Bite is handmade, packed full of ginger and dangerously crunchy. Recently announced as a finalist in the 2017 NZ Food Awards, Pure Delish are confident the new bite will become a firm favourite with consumers.

While the Pure Delish range is delicious for everyone, the company has made all their bites gluten free meaning they are great for consumers wanting a gluten free option. Spicy Ginger Bites are available in a 180g pack containing 12 bites.

For more information contact Pure Delish, 09 574 5701.

and presented. The price point is reasonable but not over-priced making it an affordable option for many families. Currently four flavours available.

For more information contact Catherine Jackson on Catherine@totspantry.co.nz or visit www.totspantry.co.nz.

Luxurious And Indulgent

Nestlé has released a new KitKat flavour, Chocolate Mousse Deluxe, which joins the recently launched Inspired by KitKat Chocolatory range in New Zealand, with Kiwis loving this new range. The bespoke creations are ‘inspired by’ the popular custom creations made at the bricks and mortar KitKat Chocolatory store in Melbourne, where dessert devotees can create their own custom KitKat, made by a team of specialist chocolatiers.

Perfect for those looking for a luxurious treat, the new indulgent range is designed to stimulate the senses. The four delicious flavors from the Inspired by KitKat Chocolatory range, Chocolate Mousse Deluxe, Mint Cream & Cookie Smash, Caramel Burst & Sea Salt and Espresso Biscuit & Ganache, are available in 140g blocks.

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Moro Goes Max

Moro Max is a more chocolaty version of the original with an extra chocolate flavoured nougat, and chocolate caramel covered in Old Gold dark chocolate. Mondelez consumer research shows Moro lovers are excited by the big-eat of Moro and the extra chocolate adds to this enjoyment. Moro Max is supported by an outdoor and digital campaign.

THE LEMPERT REPORT: TECHNOLOGY IN THE SUPERMARKET Phil Lempert

Supermarket Guru

Phil@SupermarketGuru.com

Grocery retailers in the U.S. are panicking. With Aldi and Lidl on one end of the spectrum and Amazon’s potential acquisition on the other, food retailers of all sizes dig into their warchests to combat what they see as

venerable threats. Many are investing in new technologies with the hope that these tools can help them compete or add sizzle to retain or attract customers.

St. Louis based Schnucks, who operate almost 100 stores in five Midwestern states is starting a test with Tally – a robot that works the aisles at Schnucks grocery stores looking for items that are out of stock and checking on prices.

Tally weighs about 30 pounds

and stands at 38 inches tall and has sensors to avoid bumping into things like shoppers and carts. It scans the shelves and notifies the store personnel when quantities run low.

We talk a lot about robots here at The Lempert Report – the good and the bad and while Tally is cute and will certainly make some headlines, there is little doubt in my mind that Tally might just freak out some shoppers, although it may also encourage kids to join mom on the shopping trip to entertain or even tease Tally. Out of stocks is a major problem and point to significant losses for a supermarket. Using technology to solve the problem is a good idea, and can add profit to the bottom line. Tally can be just in one place in the store and by the time it identifies an out of stock the shopper may already be down another aisle. And I doubt Tally’s program will let it chase the shopper to say that the product is on the way.

The grocery industry has been touting beacons as the wave of the future, with the promise to deliver more relevant messaging based on a customer’s location in the store, but without much success. It looks like it took an airport to show us the way. London’s Gatwick Airport installed 2,000 beacons across its two terminals to enable a reliable ‘blue dot’ on indoor maps along with an augmented reality wayfinding tool, so passengers are shown directions in the camera view

of their smartphone. Just imagine the opportunities for supermarkets.

Offering shoppers a foolproof tool to find products, get special offers, tie into their frequent shopper card and relieve congestion at the service departments by adding staff where needed. The applications are endless and tie the shopper retailer relationship. It’s time the folks that run our supermarkets become the “cool guys”. When it comes to supermarkets, our SupermarketGuru Consumer Panel surveys continue to show decade after decade that one of the most important attributes of a grocery store is the human contact. Who can deny the importance of the fish monger, butcher, chef and baker as they reach out and communicate with the shopper?

The blend of tech and human is what will make the difference. Even though there seems to be some tech glitches up at Amazon Go in Seattle, the concept is right. Eliminate the checkout and offer in-store culinarians making fresh salads, sandwiches and prepared foods. Hi-tech – hi-touch.

As US supermarkets move to the future, and a possible $15 an hour scenario at retail, the urge is to replace employees as quickly as possible. They need to take a breath and figure out where tech and robots can help – and where they can hurt. Starting this issue, Phil Lempert, the SupermarketGuru®, will share his U.S. supermarket trends insights. Phil can be reached at Phil@ SupermarketGuru.com n

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