SupermarketNews Magazine | September 2018 by Review Publishing Ltd

OUR STORY Baby Steps速 Toddler is proudly New Zealand owned and operated by a company that has a pedigree extending more than 35 years of manufacturing and selling dairy based nutritional products, right here in New Zealand. Baby Steps速 Toddler was first established in New Zealand in 2013 with the vision to be a leader in goat milk nutritional products specially formulated for children. Core principles have guided Baby Steps速 Toddler towards this vision and include a dedication to designing, developing and producing products to the highest standard of product quality and food safety; a passion that where our ingredients come from matters to both us and our consumers; a care and respect in how we look after our animals and environment. Baby Steps速 Toddler is now sold worldwide, but home still remains firmly and humbly in New Zealand.

Actual photo of our partner farm in Patumahoe

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breakfastfeature (see page 24) FSNI TURNS FIVE Foodstuffs North Island celebrated five years this month and CEO Chris Quin and the team have been busy making sure New Zealanders get more out of life and driving the business forward. “I looked back at the info memo for the merger that was shared with members in 2013, and it was a strong reminder of the massive step it was, in a journey that we are still on,” said Quin. “The merger had these main drivers – ‘to serve our customers better, to be more competitive, to provide greater opportunities for our people, and to ensure Foodstuffs continues

for future generations’.” Looking back at it now, Quin said the leaders who saw the opportunity to create more customer and member value through a merger worked hard toward those goals and got a great outcome for all stakeholders. Quin believes there is a lot to be proud of from the last five years as more customers choose to shop with the group every day, and it has grown in market share and customer satisfaction. “Our brands have strengthened; our sustainability and community position is leading for customers, and we have a 22,000-strong team committed to making sure New Zealanders are getting more out of life every single day.” n

LIMITED-EDITION LAUNCHED

ecostore has announced the launch of its Vanilla & Coconut Hand Wash and Body Wash in a special limitededition black bottle. For every limited-edition bottle sold, ecostore will give 20 cents to New Zealand

charity Sustainable Coastlines. The company is hoping to raise over $7,500 for Sustainable Coastlines to support the great work they do keeping our coastlines and waterways clean. ecostore’s sponsorship of Sustainable Coastlines, as well as the funds raised through the limitededition bottles, will go towards their highly successful education, clean-up and tree planting work. “We’re excited about the opportunity to work with ecostore to fund our ongoing work and promote bottle refills through this campaign,” said Sustainable Coastlines general manager, Ryley Webster. n

POULTRY FARMER CHARGED The Commerce Commission has charged a West Auckland poultry farm for marketing and selling his caged eggs as free range. Xue (Frank) Chen’s farm has been laid with eight charges, including four charges of obtaining by deception under the Crimes Act 1961 and four charges, in the alternative, of making misleading representations under the FairTrading Act 1986. The Commission claims that Chen produced and sold millions of caged eggs as free range between September 2015 and October 2017. He did this by purchasing caged eggs and re-packaging them into cartons labelled free range. Chen’s farm, Gold Chick Poultry Farm, has allegedly sold these falsely labelled eggs to both individual and wholesale customers.

The customers believed they were receiving free range eggs and therefore paid higher prices. The Egg Producers Federation (EPF) has announced its full support of the Commission’s investigation into Gold Chick Poultry Farm. “The majority of egg producers are extremely good operators, and the poor judgement of a rogue few must not continue to discredit the integrity of the main,” said EPF executive director Michael Brooks. n

FROM MILK TO LAUNDRY

LID ON PLASTIC Farro is helping to reduce plastic packaging by launching BYO containers across its Auckland stores. The initiative will enable customers to bring containers from home into a Farro store and fill them with their favourite foods. “Introducing BYO containers is another step towards reducing plastic waste,” said Janene Draper, co-founder of Farro. “We are always looking for tangible ways to live more sustainably

and are encouraging Farro customers to take this step and try using their own containers.” Farro has also introduced a new approach for tasting events in-store where it uses wooden cutlery, recyclable wine cups and wooden tasting sticks, reducing the number of plastic items that are only used once. Farro has been able to reduce the amount of waste it sends to landfill by 75 percent over the last three years by working with suppliers to produce more sustainable products and packaging. n

Earthwise has announced its new 75 percent recycled plastic bottles across its environmental cleaning range as part of its commitment to the New Zealand Plastic Packaging Declaration. Starting with the 1L laundry liquid bottles, 75 percent of each bottle will be made from plastic sourced from recycled milk, juice and water bottles. The new bottles will be manufactured in New Zealand and will be seen on supermarket shelves from October. Joining other Kiwi-based businesses, Earthwise has pledged to support the New Zealand Plastic Packaging Declaration, committing to have 100 percent of its packaging recyclable, reusable or compostable by 2025 or

earlier. “Making the pledge was easy for us because our bottles are already recyclable but given New Zealand’s current plastic packaging problem we know an effective solution must include more than just recycling,” said Jamie Peters, owner and director of Earthwise. “We’re also working on launching 100 percent recycled bottles across our personal care brands, Earthwise Nourish and Glow Lab.” n

editorialcomment I CAN’T BELIEVE IT’S NOT MEAT! Sarah Mitchell Editorial Director

sarah@reviewmags.com

Following the increased demand for plant-based and vegan products, the discussion surrounding where these alternatives should be placed on supermarket shelves is heating up. The question being – should vegan and plant-based alternatives, particularly when it comes to meat and dairy, be sold right next to the real thing? Traditionally, vegetarian, vegan and alternative products (including freefrom and organic) have been placed in their own specialty aisles. However, the growth in these categories has seen them expand into other aisles and become more commonplace. Brands and suppliers of vegan and plant-based meats have called for retailers to sell their ranges alongside meat products, especially in the frozen section. Founder of Beyond Meat, Ethan Brown, has been a frontrunner in this discussion by not suppling retailers the product unless it was going alongside

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meat. His argument is that consumers shouldn’t have to go to opposite ends of the store to find protein, whether it be meat or a meat substitute. Some states in the USA are now passing laws that prohibit food manufacturers from using the word meat to refer to products that are not directly from animal flesh. France has banned the use of meat terms like burger and sausage on any meat-free or plant-based products. However, this has not been well received by vegetarians and vegans saying that the ban just shows how powerful the meat industry is. On the other hand, meat-eaters are welcoming the ban as they believe consumers should be able at first glance to tell whether a product contains or pertains to that of a meat product or not. Manufacturers and brands in France could face up to $500,000 fine should they fail to comply. Just a short time ago, consumers found it easy to distinguish between the two; animals are meat, and plants are not. In today’s world, it looks a lot more complicated due to the introduction and rapid growth of ‘fake’ meat. Beyond Meat

and Impossible Foods are just two companies that use science to create products that rival traditional meats. The US Cattlemen’s Association wants to draw a final line in the sand to official define the term ‘meat’, more specifically ‘beef ’. “While at this time alternative protein sources are not a direct threat to the beef industry, we do see improper labelling of these products as misleading,” said Lia Biondo, the association’s policy and outreach director. “Our goal is to head off the problem before it becomes a larger issue.” In this issue of Supermarket News, the team take a look at the Organic and Breakfast categories and share insights and trends. Be sure to follow us on Instagram @ supermarketnews to keep up to date with local and international news through our Morning Report daily story. Enjoy the issue.

October 7-10: NACS Show 2018 Las Vegas, NV; Expo October 8-10

October 21-25 2018: SIAL Paris, France

October 11-13 2018: Japan’s Food Export Fair, Makuhari Messe, Japan

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

www.fgc.org.nz

November 7-9: FGC Conference, Brisbane January 2019: ISM, Cologne

departments

01 News 14 Behind The Business 18 What’s New 24 Breakfast Feature 32 Organic Feature

6 24 31 34 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 2018

CHAIRMAN Peter Mitchell, peter@reviewmags.com PUBLISHER Tania Walters, tania@reviewmags.com GENERAL MANAGER Kieran Mitchell, kieran@reviewmags.com EDITORIAL DIRECTOR Sarah Mitchell, sarah@reviewmags.com

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EDITORIAL STAFF Caitlan Mitchell, caitlan@reviewmags.com Georgina McKimm, georgina@reviewmags.com Mark Fullerton, mark@reviewmags.com Sally Marshall, sally@reviewmags.com Josephine Adams, josephine@reviewmags.com

SENIOR DESIGNER Raymund Sarmiento, raymund@reviewmags.com

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

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

ONLINE SALES Georgia Saywell, georgia@reviewmags.com

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GRAPHIC DESIGNER Ciaran Carroll, kez@reviewmags.com ISSN No.

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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

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ALTO BUTCHER OF THE YEAR

JAFFAS STAY

Iconic confectionery brand RJ’s has been working closely with Mondelez International to ensure the future of a Kiwi favourite. Both companies have announced that from October, Jaffas will remain in the New Zealand market as part of RJ’s suite of products. Due to current manufacturing capabilities, initially Jaffas will be made under license by RJ’s sister company, Darrell Lea in Sydney, Australia. RJ’s are hopeful of bringing full production back to NZ and are currently exploring ways to do this as part of its growth plans for the market. This is another very exciting step for RJ’s in the local market and follows the recent brand acquisition of Black Knight, Fabulicious, Heards, Mackintosh and Oddfellows. n

Riki Kerekere from Countdown Meat and Seafood has won the prestigious Alto Butcher of the Year title and Corey White, also from Countdown Meat and Seafood, was crowned ANZCO Foods Butcher Apprentice at the grand finale. Following tightly fought regional competitions in Auckland, Wellington and Christchurch involving over 50 competitors, the 10 finalists in each category went head-to-head in a battle of the butchers before the winners were announced at the awards dinner. “The butchers that enter are being recognised throughout the industry and they are lifting the profile of our trade,” said head judge Matt Grimes. “During my several years’ involvement in the competition the standards have

improved dramatically, there is more of a focus on cookability, saleability and profitability of the product, rather than producing something that just looks good.” n

PROGRAMME CHANGES LIVES A life-changing adult learning programme developed by Upskills and biscuit and snacks maker The Griffin’s Foods Company was a category winner at the Diversity Works Awards in Auckland. The Be Brave programme aims to increase workplace communication, job satisfaction and productivity. “We’ve had the opportunity to come in and work alongside teams at Griffin’s, equipping them with the communication skills they need to thrive,” said Sarah Balfour, director and co-founder of Upskills. “We’ve worked with senior management to create a programme that involves genuine input from employees at operator level. This has given them a chance to really be

heard and make a difference within the company, for themselves and for the business moving forward.” Through their tailored educational programmes, Upskills deliver high

calibre training in the workplace for a range of organisations and businesses, including projects that utilise the Government’s workplace literacy and numeracy fund. n

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Extended range on the way! Your customers’ demand for healthier snacks is on the increase and with New Zealanders identifying nuts as being their favourite healthy snack choice, Mother Earth’s offering is expanding to meet this demand. Our newest “On the Go” products are great tasting, wholesome snacks all with the goodness of nuts and in a convenient single serve format. These palm-sized packs are perfect for checkout or impulse sections in store, inviting your customers to enjoy Nature at its most Delicious anytime, anywhere! For more information please contact your Prolife Foods Sales Representative or call our Customer Services team on 0800 80 80 88.

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TOP TRIPADVISOR TUNNEL A plastic tunnel attached to a supermarket in the Cornish seaside town of Bude has become the top-rated TripAdvisor attraction in the area. The tunnel which was constructed to keep shoppers dry while travelling to the supermarket from the carpark has racked up 160 comments on the tourism rating site. The tunnel is gaining so much traction that postcards depicting it are now being

HONEY FRAUD

Honey fraud may be on the rise in Australia as the country’s largest honey producer and some of Australia’s largest supermarket chains have been caught selling fake honey. According to reports from a leading scientific lab that specialises in honey fraud, almost half of the samples selected from supermarkets were found to be “adulterated,” due to contamination of other substances. Among some of the brands tested was Capilano’s Allowire branded Mixed Blossom Honey, IGA’s Black and Gold private label and Aldi’s Bramwell’s home brand. Out of the 28 samples that were tested, 12 were found to be not pure honey. The tests are causing such a controversy in Australia that now the Federal Government is involved, as well as local and international regulators. Some supermarket chains have already started pulling honey from their shelves to avoid being involved in the controversy. n

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sold online to raise money for the local Bude Sea Pool. Tributes to the tunnel have been flowing in with some users commenting that “It’s been a great talking point in the town, and one that seems to have brought everyone together. That’s fantastic.” Sainsbury’s, the supermarket that owns the tunnel, said in a statement that, “It’s clear that visitors to Bude have seen the light at the end of this tunnel.” n

CAPPING IT OFF Coca-Cola Amatil has created a new cap design for Powerade Australia. The new Sylon Sports closure uses the same high-density polyethene to form the cap improving the recyclability. Previously the cap was made using two types of plastic making it more difficult to recycle. Coca-Cola had been importing bottle closures from Europe however due to short global supply began creating and testing the new cap in Sydney. Not only

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does the cap enhance it recycling capabilities but has also proven to be more cost effective as the company itself can manufacture it. “We believe the closure is an Aussiemanufacturing success story. Our Packaging Services Division team at Eastern Creek took the initiative and designed, tested and prototyped a closure cap which is more cost effective, better for the environment and will be made in Western Sydney,” said Alison Watkins, group managing director, Coca-Cola Amatil. Coca-Cola plans to produce more than 120 million Sylon Sports caps each year to distribute across Australia, New Zealand, Fiji and Papa New Guinea. n

AUSSIE ALCOHOL LOWS The consumption of alcohol in Australia has hit its lowest levels since 1961. A report from the Australian Bureau shows that Australian’s over the age of 15 drunk approximately 185.8 million litres of pure alcohol from 2016-2017. Even with the drop, beer is still the country’s most popular alcoholic beverage equating for 39.2 percent of pure alcohol consumption, followed closely by wine at 38.3 percent. Louise Gates, ABS Director of Health Statistics said that “This is the lowest annual figure since 1962 and it continues the trend which started in 2008.” n

EDIBLE PACKAGING UK sports drink company Lucozade has begun trialling a plastic-free edible alternative to traditional drink packaging. The new edible packaging, known as Ooho, is made from seaweed, meaning that the entire product including the packaging can be eaten. If consumers find digesting the packaging too much, then the natural seaweed product can biodegrade in four to six weeks – the same length of time it takes a piece of fruit or vegetable to break down naturally. Materials engineering startup Skipping Rocks produced the edible packaging. September will see Lucozade trial the packaging at the Richmond Marathon, London for the first time, followed by the West Sussex event in late September. Sample sizes of 25ml

GOING UNDERGROUND More and more supermarket chains are beginning to experiment with driverless delivery options as supermarkets look towards the future. Recent announcements from Kroger and Walmart have seen both of the major supermarket chains start trialling driverless cars. Walmart has adopted driverless cars that will pick up and deliver a customer to retrieve their groceries, while Kroger has been trialling a driverless vehicle that delivers groceries directly to a customer’s door. In what is considered to be the next step in grocery distribution technology, Magway

and 70ml will be given to the hundreds of event participants to gauge the public’s response to plastic-free hydration. The potential for Ooho is vast, as not only an alternative to traditional PET plastic packaging but as a quick and easy, no rubbish hydration option for athletes. “Our sports scientists have told us that during exercise it is better to avoid taking in large amounts of fluid while on the go. By offering both 25ml and 70ml sizes, Ooho gives athletes the ability to drink little and often. Ooho also offers us a hugely exciting opportunity to reduce their impact on the environment, and we’ll use the quality feedback we get from participants to impact our next move.” Skipping Rocks Lab is not only experimenting with seaweed-derived packaging but also other natural plant extracts. The new packaging trial for Lucozade is part of the company’s pledge to eliminate single-use plastics and ensure all future packaging is recyclable and reusable by 2025. n

has started the process of taking its distribution system underground. Mass subterranean linear motorbased distribution systems are set to streamline distribution, allowing for faster deliveries, higher volumes of product and more cost-effectiveness. With the world’s population only set to grow and road congestion set to increase, taking distribution underground seems to be the only viable option. “A mass-subterranean linear motor-based distribution system is something that will transform supply chains for the next 100 years,” said Magway Co-Founder Phill Davies. n

techbytes

SEAL OF APPROVAL

United Caps has expanded its bio portfolio in a collaboration with Brazilian petrochemical company, Braskem. Together the two companies have created and launched new sustainable caps and closures derived from sugar cane. The new caps, made from the fossil fuel alternative, will use a bioplastic resin to form the caps and closures. “Using bio-sourced plastics and developing high-performance lightweight caps and closures are just two of the ways we are pursuing more sustainable operations,” said Astrid Hoffmann-Leist, chief marketing and innovation officer, United Caps. United Caps will initially launch two standard forms of the sustainable caps – a 30/25 screw closure for still drinks and Proflatseal, for dairy products that are both pressurised and non-pressurised. n

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beveragenews SODA GIVES YOU WINGS

Red Bull Organics are a new line of sodas released by the world-famous energy drink company. After featuring in goodie bags at New Zealand Fashion Week, Red Bull Organics can be found in supermarkets and convenience stores this month. The cans are 100 percent recyclable aluminium, and the flavoured sodas are all certified organic by Ecocert, the largest organic certifier in the world. The exciting new range comes in four exceptional flavours; Red Bull Simply Cola, Bitter Lemon, Ginger Ale and Tonic Water. They’re free of artificial colours, flavours, additives, and preservatives – and all bar the Simply Cola are also caffeine-free, a significant diversification for the company. n

LATTES NOW BY COCA-COLA

The beverage giant has purchased UK coffee chain Costa Coffee for US$7.6 billion. This is part of an expansion plan to keep Coca-Cola a market leader in every segment of the beverage landscape – hot beverages are one of the few areas where the company doesn’t have a global brand. Costa Coffee has a strong skillset in supply chain operations, covering vending, distribution, and sourcing systems. It’s also not limited to the UK – purchasing Costa Coffee allows Coca-Cola access to the chain’s platforms in the Middle East, Africa, Asia, and across Europe. “Costa gives CocaCola new capabilities and expertise in coffee, and our system can create opportunities to grow the Costa brand worldwide,” stated Coca-Cola CEO James Quincey. Coca-Cola also owns Georgia Coffee, estimated to be the highest grossing ready-todrink coffee product in the world. n

SAVE THE RHINO Part Time Rangers was set up by the Deane brothers to preserve the rhinoceros. Their ready-to-drink can of gin, lemon, and sparkling water is called the White Rhino, and 10 percent of profits from the cans fund wildlife preservation activities by South African non-profit Saving the Wild. This, the company said, makes everyone who buys one a part-time ranger. The White Rhino contains less than 1g of sugar and only three natural ingredients. Part Time Rangers is reasonably new, and only rolled out their drink two months ago – but it’s already making waves. With three rhinos being killed per day in South Africa, it’s time to drink up. n

THE FORGOTTEN GRAPE

Chenin blanc is one of the most versatile grapes in the world – and vines of it decrease in number every year. The grape can age longer than almost all others – white or red – and can make anything from a dry, creamy white through to a sparkling or a dessert wine. Wine brand Astrolabe is one of a very small number that uses Chenin blanc grapes. Winemaker Simon Waghorn, who works on one of the brand’s Marlborough vineyards, first worked with the miracle grape at Te Kauwhata in the 1980s, when it was grown plentifully and used as one of New Zealand’s workhorse grapes. Today, most Chenin blanc growers target premium winemakers, not ones that make and sell in bulk. n

SUGAR-FREE STILL DELIVERS Soft drink behemoth Pepsi has added to its range with the new Pepsi Max Raspberry. Pepsi Raspberry has been popular for a while, but it’s now available for consumers interested in sugar-free drinks. No-sugar drinks are on the rise as sugar remains diet enemy number one. Influencers in the Australian and New Zealand markets are suggesting consumers limit their sugar intake, and the Pepsi Max range targets those shoppers by allowing them to enjoy Pepsi flavours without any added sugar. “It delivers on taste, and we are pleased to provide even more choice in the no sugar cola category,” commented Brad Van Dijk, PepsiCo senior director ANZ Beverages. The Pepsi Max Raspberry adds to the brand’s existing no-sugar lines, which includes Pepsi Max Ginger and Pepsi Max Vanilla alongside the classic Pepsi Max. n

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RETURN OF THE MEAD One of humanity’s oldest drinks is experiencing a surge in popularity. Mead, a millennium-old honey wine, is one of humanity’s only consistent and widespread traits. Eight thousand-yearold pottery vessels in northern China are lined with mead, and it appears in relics from Europe’s three-thousandyear-old Beaker Culture. One of the earliest descriptions of mead appears in the Rigveda (a pre-Hindu religion), and it was the preferred drink of Ancient Greek scholars. It’s been written about through the ages, being the chosen drink of dwarves, knights, and even wizards on pottery and in popular fiction up until today. Maybe it never died out because we kept writing about it – or perhaps it’s because it still tastes good. Two years ago, mead might have been for consumers on a paleo diet or looking for something a little more epicurean – but now, as it was a thousand years ago, mead is set to be the drink of the masses. New Zealand’s largest brewery, Lion, has recently released their take on the antique beverage: Mac’s Love Buzz has a lower alcohol content than other meads at 5.5 percent ABV, targeting the traditional drink at the beer market instead of spirit-lovers. Mead can be made still, carbonated, or naturally sparkling. It can also be dry, semi-sweet, or sweet. For something using the strong flavour of honey, the drink is remarkably versatile, meaning retailers can stock several different kinds of mead without too much market overlap. Some of the largest mead suppliers in New Zealand are currently Mac’s Brewery, Haewei Meadery, Lone Bee, and Huka Honey Hive. These are all different takes on the age-old beverage, and only the beginning of a wave of suppliers meeting the growing demand. n

KARMA CHAMELEON Karma Cola’s world-saving drink has taken on a new colour for summer. The Summer Orangeade is made with organic Valencia oranges sourced from the San Luis Potosi region of Mexico, juicy femminello lemons from Sicily, and a dash of Fairtrade sugar. The 300ml glass bottle is designed for summer, with the bottle reading Taste the Sunshine and the caps featuring blissful oranges. This should resonate with consumers anticipating a warm Spring, and take off once summer starts. n

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HEALTHIER OFFERINGS

The supermarket aisle has taken on many changes since the world’s first self-service grocery story was opened in 1916. From being just simple lines of basic shelves displaying mostly one- or two-colour packaged products (colour printing was a very expensive process up until not too long ago), and often not a huge choice, there is now an abundance of choice and an explosion of multicolours labels behind sale-price notices. Of course, they’re all part of making supermarket shopping a pleasurable experience: the flowers at the entrance, the array of beautiful fruit and veges, and the milk, bread and eggs down the back – all in a layout that encourages us to move in a clockwise direction (according to consumer behaviour experts, apparently shoppers don’t spend as much time walking anticlockwise! Who knew?). Retail experts say twothirds of what we buy in supermarkets we had no intention of buying when we walked in the door. With the launch of new and improved products and the deletion of poorer performers, there is constant refreshment in the aisle, and this is also seen in the information provided on packaging.

Katherine Rich

Chief Executive NZ Food & Grocery Council

One in very recent years has been the addition of the Health Stars logo on many packaged food labels. The uptake of the stars has been excellent, particularly considering the challenges involved. Since 2014, when the system started, there are now more than 3800 product lines sporting a star. Of those, nearly 2050 are by FGC-member companies, with the remainder the home brands of Countdown and Foodstuffs, and nonFGC members. The number continues to increase but it does take time, particularly if companies have embarked on a reformulation journey. Some changes have to be made incrementally, sometimes over years, with salt or sugar or fat removed slowly so consumers can get used to the change in taste. Another change has been in the soft drink section of the supermarket. Though demonised over the past few years, many may be surprised that carbonation techniques were developed way back in the 1760s. Low sugar variants have been developed and offered by Coca-Cola and PepsiCo since the middle of last century. Many still remember the low-calorie beverage called Tab, followed by PepsiCo’s Diet Pepsi and then Diet Coke. There has since been a steady addition to the offerings as beverage companies strive to offer consumers healthier options. In the past three years there has been an explosion of new low-sugar or no-sugar options. From Diet Coke flavour extensions, Pepsi Max, Coke Zero, Frucor Suntory’s Sparking OH!, and any number of water

and flavoured-water options, to Coke No Sugar Stevia, the beverages section of our supermarkets has never been bigger, more colourful, more varied – or more health-conscious. An example of the work that’s been done in recent years is revealed in Coca-Cola Amatil’s submission this year to Australia’s Select Committee inquiry into obesity. It highlights how it has introduced smaller pack sizes, ensured all ingredients and calories are clearly labelled, reduced sugar content, and adhered to voluntary bans on marketing to children. It was also one of the inaugural signatories to the voluntary pledge to reduce average sugar per 100ml by 20 percent across its portfolio by 2025. It points out that 61 of its beverages are low- or no-kilojoule products, that all its core brands are available in low- or no-kilojoule varieties, and that between 2015 and 2017 it has reformulated 22 of its products. The accompanying graph tells a compelling story of what the company has achieved in sugar reduction in just those two years – from a 4.9 percent reduction in Kirks Creaming Soda to a whopping 44 percent for Coke No Sugar Stevia. It works out at an average reduction in sugars of 23 percent! This is top work by Coke and typical of how hard food and beverage companies are continuing to work on healthier offerings. I just wish sugar tax activists would update their lines about industry doing nothing, because as you can see it’s not true. n

Love your body. Love your mind. Love your planet.

For more information contact Real Foods on 09 256 4280 or www.realfoods.co.nz

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best of whattostock THOROUGHBREAD Thoroughbread is the home of gluten-free. Recognised as manufacturers of cutting-edge handmade gluten-free bread, Thoroughbread won the Bakery of the Year 2018 GOLD medal for Innovation. In 1989 the founder, Rebecca Rolls, baked her very first loaf on an old coal range oven used for their water heating. 29 years of bread baking experience has given Rebecca the ability to master what few can when it comes to a premium loaf. She takes delight in using her skills to bring dietarily restricted individuals back into the fold; having one bread that the whole family can enjoy that is soft nutritious and delicious, that no one would think is gluten, wheat, dairy, grain, soy and

preservative free. Thoroughbread is about quality ingredients, freshly grinding organic seed and rice flours, as well as activating and sprouting organic seeds to maximise the available nutrition and create a gold-winning sandwich experience.

Bennetto Natural Foods Co is a small company based in Christchurch. Their simple goal is to make great chocolate that is planet friendly and a great price. They currently produce Fairtrade, organic and vegan certified chocolate products from single origin cocoa in their own facility and in partnership with a bean to bar, carbon neutral manufacturer in Switzerland. Their 100g and 30g ranges offer rich flavour and a high cocoa percentage chocolate, entirely free from soy, dairy or preservatives. And, as a vegan certified

company, with a strong following, Bennetto is able to fit a growing market niche.

WaterWipes are the world’s purest baby wipes and contain 99.9 percent purified water and a drop of fruit extract. These pure baby wipes offer all the benefits of cotton wool and water, as recommended by midwives. Suitable from birth, they are kind to baby’s skin and may help avoid nappy rash and other skin conditions such as ezcema. WaterWipes have won many awards around the world and in NZ. They are used in many hospitals and are the only baby wipe to ever

be approved by Allergy UK and The National Eczema Association of America.

Angel Bay offer a range of New Zealand made, quality, home-style products that are succulent and packed full of flavour; giving consumers the opportunity to serve restaurant quality food to family and friends at home. Their Gluten Free Beef Patties are independently tested and certified by Coeliac New Zealand, giving gluten-intolerant consumers peace of mind. Angel Bay is about quality and convenience, their products are partcooked to seal in the flavour providing consumers with a solution that is convenient to cook, giving

the same consistent quality every time that is delicious to eat.

For more information visit thoroughbread.nz or email Rebecca at thoroughbread@gmail.com.

BENNETTO

For more information contact Lucy Bennetto on sales@ bennetto.co.nz or visit www.bennetto.co.nz.

WATERWIPES

For more information visit www.waterwipes.com or contact Andrea at waterwipes@marzena.com or 0800 146 279

ANGEL BAY

To find out more visit www.angelbay.co.nz

J.FRIEND AND CO Relocating from Auckland to Christchurch, J. Friend and Co had a desire to create honey that celebrated New Zealand bees. Unlike other squeezy honeys, their products are not heat treated or fine filtered, ensuring all the naturally occurring health benefits and unique flavours remain. J. Friend and Co don’t blend honey from different regions or vintages, so each bottle of their honey is unique to a specific time and place. Their 400g squeezy bottle variety comes in three unique flavours: Wildflower, Manuka with Beechwood and Kamahi, and Beechwood Honeydew.

For more information visit www.nzartisanhoney.co.nz or email sharyn@nzartisanhoney.co.nz.

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RYAN WARD

Head of Design, Property Foodstuffs North Island

Being the eldest of a family of four, Ryan Ward never really had a dream job like other kids. All he knew was that he wanted to do something creative and hands-on, which eventually lead to a career in the design industry. Born and raised in Hawkes Bay, he was exposed to rural life early on. “I grew up in Hawkes Bay on a rural lifestyle block and orchard, where I went to a small rural primary school. Then we moved into town for high school and lived in Taradale,” said Ward. Mixing his passions for art, graphics, design and fashion, Ward ventured

to Wellington to study a Bachelor of Design at Massey University, majoring in Industrial Design. “A career in the design industry was attractive because it meant creating things which inspire people and influence spaces. I thought this would be a cool thing to do for a job because it meant mixing my passion for art, graphics, design and fashion and turning it into a career.” To prepare for busy commercial environments, Ward attended a business coaching course with Icehouse and in 2017 started working for Foodstuffs North Island which gave him the opportunity to create spaces for people to enjoy. “Being able to create things that positively affect people is a cool thing to do. At the end of the day, I love seeing people use and experience my designs.” Foodstuffs has proven to be a rewarding employer as meeting people and overcoming challenges are two large facets of the job. “I love the fact that I get to work with and meet so many cool and interesting people. Being a leader and seeing people thrive from your direction and help is very rewarding, as is getting everyone aligned and achieving the sheer amount of work we need to get through.” Being a good Kiwi is a strength that ensures he succeeds and that his customers and suppliers are happy. “It’s about being approachable, personable,

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creative and forward thinking. It’s important to treat customers as you would like to be treated. Listen to them, give them what they need to succeed. Deliver on time and on budget, communicate about everything and expect respect, mainly because you give it back in spades.” Having a positive influence on others is important to Ward as he continues to grow in his career at Foodstuffs. Personally, he looks forward to going overseas more in the future and spending time with his family. “I don’t take anything for granted, but when it comes to work I hope to have had a positive influence on Foodstuffs’ brands and people – coaching others to develop their skills in design and business. On a personal level, I’d love to travel more and stay fit and healthy for my family.” A passion that drives Ward in his personal life is travel, having visited the UK, Ireland, Spain, Germany, France, Holland, India, China, North America and Hawaii in the past. “I have travelled a little bit. My favourite place I have visited would definitely be New York. I love the hustle and bustle of the big city, with so many things to see and do. I love the people, the fashion and the amazing places to wine and dine, as well as the fact that it drives pop culture.” Ward is happily married to his wife Nicole and has a four-year-old daughter named Scarlet.n

MILLENNIALS’ INFLUENCE ON HEALTH AND WELLNESS

Health and wellness is a megatrend that isn’t slowing down anytime soon. Interestingly, millennials are now one of the largest drivers behind the wellness surge; armed with social media advice and access to endless information, they are leading changes across the food industry. Lisa Conway

Merchandising Manager, Category Development Countdown

We know that millennials are increasingly moderating their alcohol intake, drinking less than their parents and grandparents, and as a rule want to be healthier. This is influencing a range of new product development, particularly in low-alcohol beverages such as DB Export Citrus, the new launch of Heineken 0.0 and a range of lower alcohol wines. Health and wellness means different things for different people, and people are drawn into the category for a whole raft of reasons including concerns about animal welfare, sustainability or environmental drivers as well as general diet or health. You only have to look at Kiwi’s diets 20 or 30 years ago, where meat and three veg was the norm. These days, while still popular, meat is no longer the only protein on our plates. New Zealanders are eating less red meat (our lamb consumption is down

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70 per cent since 1990) and searching out alternatives including vegetarian and vegan, and even flexitarian meal solutions. This is an area where we have seen significant new product growth, with amazing options including falafel, tofu and the rise of new products such as Sunfed chicken meat alternatives and dairy-free cheese. The growth of fermented drinks and products continues to increase in popularity; we’ve seen Kombucha sales quadruple since last year. Millennials are also advocating that beauty is more than skin deep and are increasingly looking for a more holistic approach to their own wellbeing. The lines between beauty, food and health are now intersecting giving rise to new products that deliver beauty from the inside out. The latest superfood trend from overseas, which is about to hit our own shelves, is collagen protein, such as Bioglan Beauty Protein and bone broth. Millennials tend to have smaller meals throughout the day and healthy snacks along the way. Now it’s all about

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the right protein bars, roasted seaweed, chickpea snacks, bliss balls, vegetable chips and nuts and grains – all packaged up into small snackable options. When we asked Kiwis what being healthy means to them, they resoundingly told us it was eating more fruit and vegetables. When buying healthier food, our customers ranked freshness and taste as their most important considerations. Countdown has, for several years now, been working on having more direct relationships with our growers and organics is an area that we continue to look to expand and make more affordable. Customers are also telling us that they see price as one of the biggest barriers to eating healthily. For several years, Countdown has been working hard to make healthier food more accessible and affordable. We have over 140 stores with dedicated health food sections and we now have 59 key products within our health food range which are are part of our low price everyday programme, with more to come. n

SRS QLD PT Y LTD RICEDrive STICKS SWEET CHILI 150gAustralia x5 27 BROWN Technology Augustine H eights Q LD 4300 P: +61 7 3819 7088 | F: +61 7 3819 7016 | E: info@srsqld.com.au

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behindthebusiness STAYING SAFE Supermarkets are responsible for ensuring that workers and visitors are safe at all times. One way to help the flow of people through the behind-thescenes operations of a supermarket is Vanguard’s Pedestrian Walksafe System. The Walksafe System channels people in the right direction to prevent contact between people, moving vehicles and product. With a handrail as well as a knee rail, the fences are assured to keep pedestrians in line and separate personnel from forklifts, keeping visitors from hazardous areas. Supplied in powder coated yellow (or another colour if preferred), the fences make it as visually apparent as possible for pedestrians and drivers alike to know where to go. The mix-andmatch pieces of the system are versatile, allowing operators to have them set-up in almost any configuration. The system can also work in conjunction with a self-closing swing gate with a two-way springloaded hinge which stays closed and only opens when its safe, rather than just allowing pedestrians to walk through. It’s easy to install, requires no welding or bending, is suitable for indoors and outdoors operations and is strong and durable.

“Vanguard specialises in traffic and pedestrian safety. We stand between people and harm,” said Craig McLean, director of Vanguard Group. However, one size doesn’t fit all, and not every supermarket operates the same way. “There are many different ways to create safe walkways and exclusion zones. It’s not always practical to permanently bolt a barrier down, so that’s why we encourage our clients to phone or email us explaining their challenge.” Another intuitive piece in loading operations is the Vanguard Mezzanine Rollover Safety Gate. When pallets are loaded onto a mezzanine floor, operators have to be careful that it stays there and doesn’t fall off. This gate cuts out that risk, by pivoting a rollover gate over the pallet, so the gate always guards the opening. By securing pallets on a mezzanine floor with the safety gate, workers can safely walk on the floor below with no with no risk of the pallet tipping off. Similar to the walkway system, it is available in different sizes to suit different operations. The safety of employees is not only a legal responsibility, but it’s also vital to keep everybody safe to ensure operations are running as effectively as possible. Making loading areas more safe and visible is a good start to keep people away from danger and prevent hazards. n

GIFT OF CHOICE

When thinking about business to business staff incentives, epay has you covered. Epay take all of the admin out of running a staff incentive programme and leaves you with more time to focus on other things. Choosing epay gives your staff access to New Zealand’s largest range and most popular gift cards. Simply select your gift of choice with the desired amount and epay will have them delivered directly to your office. Personalised messages and gift card envelopes can also be provided. Working with epay directly for your staff incentives and competition prizes will save you time and money, not to mention give you an extensive range of cards available to choose from. Epay provides you with a safe and easy process to load cards either online or via their helpful card order team. To reduce the risk of theft or loss, epay can send cards out un-activated so they are only activated once received. The payment process can be customised to suit each company and both credit and direct debit payment methods are accepted. For the full range of gift cards available visit www. giftstation.co.nz and give your staff what they really want. For more information please contact Erick on EManumpil@epayworldwide.co.nz. n

doing good tastes great

As a brand founded on ethical principles, care for the environment matters deeply

For design that will grab attention, steal hearts,

to Trade Aid. That’s why, when we undertook the rebrand and repackaging of their

win sales and be environmentally responsible,

chocolate range, sustainability was at the front of our minds. The end result was something unique, with packaging that incorporates a 100% compostable wrapper. It means Trade Aid’s packs care for the environment as much as they care for their growers. Which is something to savour as much as the delicious taste of real, organic chocolate.

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contact Jenny McMillan at Brother Design. 021 193 2141 or 09 970 9892 jenny@brotherdesign.co.nz www.brotherdesign.co.nz

Paper EcoBowls COMPOSTABLE PACKAGING IS THE ANSWER It’s now clear we cannot recycle our way out of the plastic crisis – the recycling industry in New Zealand is currently broken and not the answer. Consumers are vocal about their issue with plastic – they want more sustainable options for packaging, including deli containers, coffee cups and takeaway cutlery. Compostable packaging is the only proven and viable solution to divert waste from landfill. When done properly, compostable packaging sees “waste” become a valuable resource with environmental benefits, turning packaging and food scraps into nutrient-rich compost, perfect for powering gardens and improving soil health. A growing number of supermarkets around the country are partnering

IMPLICATIONS FOR PACKAGING DESIGN

A fair-trade coffee with organic milk in a biodegradable cup, and two ethically-produced raw sugars, used to be the caption to a cartoon – today it is an everyday request in many cafés. Environmental, social and nutritional concerns are merging to make food and grocery marketing more challenging than ever. Everyone observing its growth over the past few decades know it is only going to get stronger. So, what are the implications for packaging design? Last time, Brother talked about sustainable packs and materials. The other side of the equation is graphic design. “Health foods, specialised nutrition, social issues and other things that used to be niche are now mainstream,” said Brother Design creative head, Paula Bunny.

with New Zealand company Ecoware to provide more sustainable solutions for their customers. Experts in compostable packaging, Ecoware offers a variety of packaging products made from plants, as well as customised composting solutions designed especially for supermarkets to help close the loop. Ecoware products are certified for home and/or commercial composting. Certified compostable packaging is a game-changer for supermarkets. Ecoware’s range for hot and cold food includes coffee cups, deli bowls and containers in various sizes, cutlery packs, paper straws, compostable bags and more. Deli departments can choose to use clear containers made entirely from plants (PLA), and paper bowls lined with PLA. To find out how Ecoware can help your store create a sustainable community, email hello@ecoware. co.nz or visit www.ecoware.co.nz n

“The game has changed, and with it, the communication signals. Previously brands would try to adopt green cues, including the colour, to signal their difference. It’s not as effective anymore because loads of people have been doing it for so long, making it commonplace. And by going mainstream, you’re aiming at a wider audience.” Expectations have risen across the board, so while consumers want to have their fair-trade cake, they like to eat it too – indulgently. “Trying to signal virtue with Spartan design lacks mainstream appeal,” said Jenny McMillan, Brother’s business development director. “You need to incorporate the right design cues with subtlety. For today’s consumers, health, sustainability and luxury are not exclusive concepts. They expect them all, delivered seamlessly.” For more insight into how social concerns are shaping packaging design, call Jenny McMillan on 021 193 2141.

A better option for your deli join the growing number of supermarkets using our compostable packaging.

Sustainably sourced paper

Biodegradable & commercially compostable

Printed using non-toxic inks

For free samples, call 0800 GO 4 ECO ecoware.co.nz

September 2018

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behindthebusiness INSPIRING PEOPLE DOING GREAT THINGS

thankyou is a social enterprise, committing 100 percent of its profits to help end global poverty. To date, they’ve raised over $5.8 million to fund safe water, toilets and healthcare globally, impacting over 785,000 lives. After ten years in Australia achieving what many said was impossible, it was time to take thankyou next door – to New Zealand. Since the original launch in Australia, the competitor landscape has become more sophisticated, adopting a highend homeware aesthetic with strong environmental credentials. Local award-winning agency Marx Design were challenged to retain brand equity for the loyal Australian consumer, leap-frog the imitators, and evolve the packaging to speak to the New Zealand audience. Marx Design developed a solution that’s sophisticated yet accessible and can proudly display in high-end hotels

and consumers’ homes. thankyou’s lifechanging message is complemented by quality print finishes and a soft pastel colour palette. The typography system strikes the perfect balance between tasteful and functional, translating with ease across the large product range. thankyou is available in New World, Pak’nSave and Four Square and on shelves soon in Countdown.

A thankyou purchase is a simple way for New Zealand consumers to incorporate philanthropy into their everyday. The launch saw Kiwis clearing shelves and telling their friends about thankyou through the Tell Two concept (www.telltwo.co.nz), and it’s clear the brand and products have resonated with Kiwis. For more information visit www.marxdesign.co.nz or www. thankyou.co.nz n

Designed for

Uptime.

Built to handle

Anything.

Crown WP Series lift trucks are built to handle anything. Why push a manual hand pallet truck? Crown’s WP Series electric pallet jacks lift and transport up to 2000 kg in any retail setting, from small businesses to large scale operations. It includes an in-built charger for use anywhere there is a 240v outlet. Contact Crown now to trial the WP Series. Call 0800 802 002 or e-mail us at contact.newzealand@crown.com *Terms and conditions apply. Images used for illustration purposes only. 1806.1885

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THE EXPERIENCE ECONOMY

As culture drives performance, improvements in customer experience and satisfaction starts with a better employee experience. To address this, a growing number of PAK’nSAVE and New World owner-operated stores across the North Island are introducing a new ‘vibe’ into their businesses. Labyrinth Solutions has been working with stores that want to amplify its employee communications by introducing a platform called Vibe to solve the challenges of communicating effectively and

consistently to employees. This modern digital workplace solution grabs the attention of all employees and transforms the way the business creates and shares internal communications. Common to many organisations analysing its corporate culture, the PAK’nSAVE Hastings team recognised early on that one of its biggest challenges was ‘communication’. In a digital age where people prefer receiving information in small doses and via screens, it makes sense that this innovative solution would be the answer to PAK’nSAVE’s communication woes and a powerful way to improve the customer experience. “There is so much potential for this tool that after only a few months of using it, it’s already an asset in store. So, I can only imagine that it will continue to demonstrate further benefits over the next few months,” said PAK’nSAVE Hastings customer experience manager, Ben Allen. So, how does PAK’nSAVE Hastings use Vibe? The store uses it for a variety of communication goals, helping the team feel more connected; including encouraging staff to contribute photos and information about things they do

in their spare time, like race speedway cars, or share arrangements for social events. Importantly, it is also connected directly to the Text Radar system so that customer feedback is displayed live to all staff on large screens in the staff room. “The customer comments are totally unfiltered… good and bad, including spelling mistakes,” commented Allen. This instant feedback has resulted in better motivation and ‘buy-in’ to customer service from the staff, and Allen is excited about the initial positive domino effects of using Vibe.

Asked if the store had noticed a difference in customer satisfaction, Ben confirmed that the solution had made a real difference. “It has been perfect and delivered on its promise. I would say that our NPS (net promoter score) scores have improved significantly because of Vibe and other efforts to improve communication. The staff take more pride in their work and this is reflected in the customer comments.” As the saying goes, anything that is measured and watched, improves. For more information contact Steve Pulley at Labyrinth Solutions on 09 415 9301. n

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Cats Out Of The Bag Sour Puss is the next intriguing new brew from the team at Mac’s. The Mac’s brewers started with their take on a classic German sour style ale. The team then added loads of different fruits, but the tart and juicy blueberry beat the rest, resulting in a refreshing Blueberry Sour Ale.

Stepping Into Spring

Hawke’s Bay-based Zeffer Cider Co has introduced its new look Cherry Infused Cider just in time for Spring. This beautifully balanced and fragrant cider is crafted from freshly crushed Hawke’s Bay apples and infused with world-renowned rich red Central Otago cherries. And although it’s what’s on the inside that counts, the team at Zeffer felt new packaging would be fitting for the new season. Zeffer’s Cherry, Crisp Apple and Apple Crumble and their kawakawa infused Alcoholic Ginger Beer are now all available in cans. For more information phone 0800 946 326.

Sweet Sweet Sourdough

After the overwhelming popularity of the Sweet Potato Sourdough Buns, Venerdi has launched the same delicious recipe in loaf form. The loaf is created using time-honoured sourdough fermentation methods along with the addition of a dynamic flavour profile. Sweet Potato Sourdough has a soft and light texture making it perfect for a sandwich or toasted. The new loaf is vegan-friendly and free from gluten, dairy and soy. For more information contact your Rothfords representative or head to www.venerdi.co.nz.

Better Balls

Clean Paleo have launched Better Balls, a gluten-free, dairy-free and lower sugar snacking option for consumers who want a healthy snack they can eat on the run. Packaged in convenient 40g flow wrapped packs, the snack contains 50 percent less sugar than other alternatives. While traditional Bliss Balls are fruitbased, Better Balls are derived from nuts and seeds which means consumers get a healthier snack that contains only 20 percent of the sugar. The range contains three delicious flavours; Manuka, Ginger Turmeric and Cacao, covering everyone’s taste preference. For more information, please contact Tim Holt on 021 873 146 or at tim@riotfoods.com.

Chocolate Covered Cookie

Mondeléz has launched a new, more indulgent version of the much-loved Oreo Cookie – Oreo Cadbury Coated. Off the back of a very successful launch in Australia in 2017, NZ consumers will now be able to get their hands on these delicious biscuits. “We are truly excited to launch Oreo Cadbury Coated into the New Zealand market to drive relevance for Oreo and deliver a truly indulgent biscuit to consumers,” said Stephanie Nilson, senior brand manager at Mondeléz. Available in two flavours – Original and Mint – these cookies bring together the deliciousness of Oreo and Cadbury Chocolate. Mint flavour was chosen for the second SKU due to its broad appeal and to deliver a locally relevant flavour variant. “We know that Mint is a top selling flavour in the chocolate category, so we used these insights when developing the second flavour variant.”

Same Taste, Less Sugar

Premium And Pristine Found hidden 890 metres below the ground and filtered through the southern Alps E’Stel water is as pristine as it comes. The water holds unique properties, creating a great balance within the body, offers an exceptionally subtle taste with a gentle, silky texture on the palate. The New Zealand family-owned company now has premium glass bottles to add to its already extensive range. The range is available for purchase in both 300ml and 750ml glass bottles in both still and sparkling styles. For more information contact Andy Bunny on nzsales@estel.co.nz or 0800 ESTEL NZ.

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The Natural Confectionery Co has released a range of 25 percent less sugar jellies. For the last three years, the team at Natural Confectionery in Victoria, Australia have been working tirelessly to create a jelly that is not only better for consumers, but that still tastes great. “We know that treats play a special role in people’s lives as a moment of indulgence and fun, and we’re all becoming a bit more focused on well-being and our food choices. The new 25 percent less sugar jellies provide a treat which meets the growing demand for reduced sugar options, without compromising on the great taste or quality that people expect from The Natural Confectionery Co,” said Robin Rosman, associate director for candy marketing. The range showcases three variants; Sugar Snakes, Sugar Frogs and Sugar Fruit Basket with no artificial colours, flavours, or sweeteners and 25 percent less sugar.

Raw Snacking

Tasti’s new and improved Raw Snacking packs are the ideal on-the-go snack. Now in handy portion control packs with slow release energy to keep consumers going throughout the day. “With the raw goodness of nuts, seeds, dried fruit and dark choc, Tasti’s Raw Snacking range is jam-packed with good fats and protein, as well as essential vitamins and minerals needed by every age group. They’re perfect for lunch boxes, morning tea, sports snacks or to keep you energised,” said advocate nutritionist and naturopath Jess Blair. The new range includes Superfood Boost, Blueberry and Yoghurt, Energy Trail Mix and Berry and Nut Trio.

Berry Tempting

Australia’s most loved kombucha brand, Remedy has released some new additions to their lineup, Cherry Plum and Ginger Berry, in a bid to give retail drinks fridges a makeover and offer consumers more real, healthy options. Cherry Plum pairs luscious sweet red cherry and native Aussie Kakadu plum to craft a live-cultured, naturally low in sugar drink that is fruity, floral, and refreshing. While Ginger Berry stars blueberry, strawberry and ginger, to create a spicy, delightfully luscious beverage. Cherry Plum contains no sugar, backed by an official tick of approval from I Quit Sugar. Both are packed with live cultures and organic acids that are good for gut health and overall wellbeing. Cherry Plum is 100 percent certified organic, vegan, gluten-free, fructose-free, and paleo friendly.

Nuts For Ice Cream

Häagen-Dazs ice cream made its entrance into the New Zealand market late last year with five delicious flavours. A few more creations have been added to the collection since but arguably the most exciting and indulgent flavour to come to market this year is the new Peanut Butter Crunch. A creamy peanut butter ice cream scattered with crunchy peanuts and swirled with thick peanut butter sauce. To go along with the launch Häagen-Dazs is also releasing Peanut Butter Crunch ice cream sticks which come coated in chocolate, and also its Strawberry Cheesecake range.

Aquamamma

With pregnant women requiring up to 50 percent more fluid intake in the first trimester, leading Australian obstetrician Rob Buist saw patients struggle with the amount of water consumption required, especially when experiencing morning sickness or breastfeeding. Due to not being able to find an alternative to recommend, he decided to develop his own formula, and Aquamamma was born. The beverage is low in sugar, low in sodium, has added folic acid and has no artificial flavours or sweeteners. Available in three unique formats, an on-the-go size bottle, an at home value pack range and convenient sachets that can be added to water. All bottles are BPA free. For more information contact Nitin Patel at nitin@anzpharma.co.nz.

Stirring It Up

Gingernuts have been a staple in nearly every Kiwi’s pantry for generations. Known as being the ultimate dunker for a cup of tea, Gingernuts are not only Griffin’s top-selling biscuit but are also New Zealand’s favourite. Griffin’s are ready to stir things up with the release of its new Gingernut fingers. The perfect shape for stirring in a cup of tea, the biscuit is smothered in creamy milk chocolate and comes in a 180g pack. The sweet biscuits category is currently valued at $249 million and has experienced 1.5 percent growth this year. Gingernuts are the fifth largest Sweet Biscuit subbrand and is currently worth $9.3 million.

Flavoured Coconut Chips

The team at The Green Seed have released naturally flavoured Coconut Chips that provide energy without fillers or refined sugar. For a long time coconuts were thought of as unhealthy – but coconuts contain fibre, vitamins and minerals, to help increase metabolism, reduce cholesterol and aid weight loss. Each pack is vegan and paleo, soy, gluten and dairy free, slow dried by hand in New Zealand from small batches and grown in Sri Lanka. The pure and organic chips come in four flavours Raspberry Beets, Smokin’ BBQ, Coffee and Chocolate.

Sticking With Rice

By Nature Food Co is launching a new healthy snack alternative that's about to hit supermarket shelves called Brown Rice Sticks. Brown rice provides natural wholeness and is considered a superfood and worldwide natural stable, healthy eating option. Based off a “NO Nasties” concept brown rice sticks have no artificial colours or flavours, are gluten-free, non-GMO, and no M.S.G. Made with 55 percent wholegrain and cooked in Hi-Oleic sunflower oil, these are a great treat for any occasion. Ultra-attractive packaging with a resealable closing keeps this product fresh in the pantry. Available in three great flavours, BBQ, Honey Soy and spicy Chilli. For more information contact your DKSH NZ Ltd representative. September 2018

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New Taste Sensation

Introducing the latest member of Something to Crow About’s muesli collection, Cashew Sour Cherry & Chia Muesli. Both delicious and nutritious, shoppers will be rewarded with whole roasted cashew nuts paired with tart cherries on a bed of coconut and vanilla-infused golden flakes. In response to consumer demand, the muesli is gluten-free, preservativefree, dairy-free and vegan-friendly and comes in a 400g resealable pack with a 4-star health rating.

Upgrading The Humble Cone

Love Alkaline

Kapiti Ice Cream has introduced Kiwis to the new and updated taste of the humble ice cream cone, combining the finest ingredients, delicious flavour combinations and crunchy waffle cones to bring divine new offerings. Available in three indulgent flavours Toasted Sesame and Golden Syrup, Cherry Blossom and Strawberry and West African Dark Chocolate with Chocolate and Yuzu.

For optimum health, bodies need to maintain a good level of alkalinity ideally between 7.2 and 7.6pH. Unfortunately, this can be hard to maintain with the amount of acidic foods consumed such as alcohol, meats and processed foods. Drinking Aqualove, which has a high pH of 9-10, will neutralise the pH level in the body helping to maintain energy levels, reduce fatigue, lessen illness, give a healthier night’s sleep, reduce stress and improve digestion. Aqualove’s packaging has a unique additive, Biosphere, which is added to their PET to help break it down in under five years. For more information contact Real Foods on 09 256 4280 or www. realfoods.co.nz

HypoAllergenic

New Sorbent Thick and Large Hypo-allergenic toilet tissue is not only ink, dye and fragrance-free to be suitable for sensitive skin, it has 30 percent larger sheets than the regular Sorbent Hypoallergenic toilet tissue. This king size luxury roll is made from pure white, three-ply paper.

Award Winning Wine

Central Otago-based Mount Michael Wines is launching a new range of affordable, artisan wines, under a new label – The Mountaineer. After more than two decades of making award-winning Pinot Noir. Head winemaker at Mount Michael Wines, Jody Pagey, hand-crafted each wine produced for The Mountaineer, ensuring excellent quality at an everyday price point. The Pinot Noir has been crafted from premium Central Otago fruit, sourced from a single vineyard selected for its bright fruit and balance. The dedicated team behind The Mountaineer is set to expand its portfolio of craft wines further later this year.

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Switching It Up

Absolutely Delicious

Everybody loves a self-saucing sponge pudding, but no one has time to make it anymore. Other mixes aren’t as good as Granny used to make, so, the team at Granny Delicious created a self-saucing Chocolate Pudding Mix that is simple and has a velvety, creamy taste in each spoonful. The 500g pack makes enough to feed eight hungry mouths. Both microwave and oven safe, the puddings take less than 10 minutes to make. Proudly made in New Zealand with no additives, this is a great addition to Granny’s other delicious products. For more information visit www.grannydelicious.com, call Juanita Clearwater on 027 776 6556 or email juanita@grannydelicious.com.

Switchel historically refers to an American heritage beverage that combines Apple Cider Vinegar into a refreshing ready-to-drink elixir. It was famously served to farmhands to rehydrate them as they worked away in the fields during harvest time. Phoenix Organics has revealed a new range called Phoenix Organic Switchel – a delicious new way to incorporate Apple Cider Vinegar into busy lives. Made using organic ingredients such as blueberry juice, ginger and Manuka honey in addition to the invigorating ACV and sparkling water, the range features three flavours; Blueberry, Peach & Ginger and Raspberry & Honey with Apple Cider Vinegar. OWNED

Golden Halo

America’s favourite ice cream brand Halo Top has officially launched in New Zealand. With only 280 – 360 calories per tub, Halo Top provides the perfect treat without any of the guilt. Halo Top will be available in six flavours: Chocolate, Peanut Butter Cup, Chocolate Chip Cookie Dough, Candy Bar, Sea Salt Caramel and Birthday Cake.

Natural & Fresh

Anchor’s new a2 Milk brand is now available in North Island stores. Partnering with the a2 Milk Company (a2MC), Anchor is proud to continue its strong heritage of quality nutrition by offering natural fresh milk with only the A2 beta-casein protein as an additional option to Kiwi households. While most cows carry both A1 and A2 proteins, a2 Milk by Anchor is a great tasting fresh milk from herds that produce milk naturally free of the A1 protein.

Flavour Hit

Prepare to have the cracker category reignited with the latest addition from Doritos – Doritos Crackers. A delicious and satisfying cracker with an intense flavour hit that packs a punch in every bite. These bite-sized crackers are oven baked not fried and then loaded with Doritos flavours to satisfy taste buds and hunger. Available in four bold flavours: Cheese Supreme, Mexicana, Texan BBQ and Sweet Chilli and Sour Cream. For more information contact your local Bluebird representative.

A Gold Standard

Nestlé has released a new limited-edition KitKat onto New Zealand supermarket shelves. The world first KitKat features crisp wafer fingers covered in creamy white chocolate with a unique caramel flavour. Nestlé head of marketing confectionary, Anna Stewart said, “we have a lot of fun exploring different flavour profiles and when we tested this one we knew we were on to a winner.” The chocolate was developed and first released in Australia earlier this month.

Silky Smooth For Tiny Tummies

Danone Nutricia is proud to introduce Aptamil Gold+ Toddler and Karicare+ Toddler Milk Drink in convenient trial pack sachets. Whether parents are looking for an easy solution out of home or want to trial a toddler milk drink, these sachets are fit for purpose. Aptamil Gold+ Toddler is a premium toddler milk drink formulated with nutrients for growth and development, plus zinc for cognitive function and a strong immune system*. Nutricia’s Karicare Toddler Milk Drink is a gentle choice for tiny tummies. It’s made with the goodness of New Zealand milk and packed with 16 vitamins and minerals including Omega-3 DHA**. Aptamil Gold+ Toddler and Karicare+ Toddler Milk Drink Sachets are now available in leading supermarket retailers. For more information contact John Perrett at john.perrett@danone.com or phone +64 21 245 4330. *Zinc necessary for normal cognitive and immune system function when prepared as directed and consumed as part of a healthy varied diet. **When prepared as directed and consumed as part of a healthy varied diet.

Minor Figures has revealed an alternative to those traditional free-from milks with oat milk about to hit grocery shelves. Perfect for latte art the milk has a silky-smooth texture. With no added sugar, stabilisers or preservatives it is a healthy addition to a morning cup of tea or bowl of cereal. The plant-based milk is approved by baristas, non-GMO and suitable for both vegans and vegetarians. Made using only quality ingredients the dairy alternative has the perfect marriage of sweetness, density and balance.

Perfect Pizza Blend

The Veesey plant-based range of products has just got bigger. Bluerock has launched its latest innovation, Veesey Dairy Free Pizza Blend. It’s the perfect mix of grated dairy-free tasty and dairy-free mozzarella in a convenient zip lock bag. Ranged in the chiller with other grated products it’s the ideal dairy-free cheese alternative for pizzas, sauces and wraps. Like all the Veesey family products, its Pizza Blend is dairyfree, gluten-free, soy-free and vegan-friendly. Contact your Bluerock sales representative for more information. September 2018

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storeofthemonth NEW WORLD HOKITIKA

With a population of just 3000, Hokitika is a small town, which means that the staff at the local New World are on a first name basis with their customers. The store is the hub of the community, and customers can sometimes take a great deal of time to complete their shopping while they catch up with people in the aisles.

Marc Brokenshire had only ever worked in the fmcg industry since leaving high school. Starting off at TipTop as a truck salesman, he eventually moved on to a role working for Coca-Cola Amatil, several years later. “Working for TipTop was my first exposure to the route trade and the grocery industry. After several years I joined Coca-Cola Amatil and held various roles from a sales representative, account manager for Foodstuffs SI and regional sales manager in the Central North Island, in addition to a small but delightful time at Villa Maria in Auckland before starting the journey to becoming a potential approved New World/ PAK’nSAVE owner-operator in the South Island,” said Brokenshire. The people were what initially drew Brokenshire to the role of an owner/operator for Foodstuffs. The diversity of the role and the chance to work with people in a fast-paced environment gave him the desire to pursue entry into the industry. “I was fortunate to interact with a number of New World and PAK’nSAVE owners during these roles and thought what a great group of people, they worked hard and were passionate about the industry.” With his interest increasing, he quickly made enquiries as to the possible pathways into the cooperative at both head office and store level and expressed an interest in pursuing this career path. Eventually one of his old customers called to say that they had a potential role for him at PAK’nSAVE Richmond in Nelson. After eight years at PAK’nSAVE Richmond, Marc and his wife Melanie, who was formerly a secondary school teacher, were both approved to become owners of their own. “We spent nearly eight years at PAK’nSAVE Richmond learning the ropes and were well supported by the owners of the store who exposed us to as much as possible to assist us in becoming approved operators,” he said. In May 2015, Marc and Melanie ended up in the small town of Hokitika where they became the proud owner/operators of the local New World and quickly became involved in the local community. For a small town the community is alive and well. As owners, they support a variety of different community initiatives. Among supporting many sports teams, community groups, events and local schools, Marc is also a member of the local ‘Green Tea’, an organisation set up to

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drive more eco solutions in the area, is involved in civil defence and is also a family violence ambassador through the ‘It’s Not Okay’ programme. Melanie is also involved in the community as the board chair of their children’s primary school and runs a SANDS group for supporting bereaved parents with pregnancy loss. “An example of what a great community we live in was a project last Christmas to ‘light up Hokitika’. Tens of thousands of dollars was raised, from donations to sell out fundraising shows at the fantastic theatre in town, to enable the purchase of community Christmas lighting. We were more than happy to contribute to what turned out to be an amazing display of Christmas lights in our town.” As the sole larger format supermarket between Greymouth and Wanaka, Hokitika New World is a seasonal operation bringing in the busy summer tourist trade. Catering to both the tourist trade and local community, Marc and Melanie ensure that they provide for both customer groups. In addition to the traditional New World club card, the team also offer a Tourist Clubcard and always offer local highlights and knowledge for visitors to take with them on their visit. “On a rainy, sunny day, we sell a lot of emergency ponchos and umbrellas to soggy tourists, so we need to think of how best to meet the needs of the traveller

who often have limited cooking facilities in campervans or freedom campers. We have just invested in a turbo oven that can cook our delicious deli-made pizzas in under two minutes and are confident that they will be a real hit this summer as another meal option. Having great tasting easy meal options is a real opportunity for locals as it’s over an hour return drive for a Big Mac and other fast food options.” With such an influx of tourists and customers during the summer, Marc and Melanie have to maximise the use of the store to meet consumer demands. Continually evaluating what is next for the store and looking towards the future, the team at New World Hokitika want to run a store the locals can be proud to call their own. “Our goal is to do the basics well, minimise out-ofstock items, have a great range, inspire with our fresh foods and deliver great customer service. We always say there is no need to over complicate what we need to do. Product available on the shelf, fantastic fresh foods and great service results in happy customers.” Always on the lookout for growth opportunities, Marc and Melanie are passionate about staying ahead of the game and inspiring the consumer. “We are always looking ahead to what is the next area of the store in need of updating. We are particularly interested in the project naked in produce with minimal packaging and a misting system for keeping produce fresh and looking great.” A current growth opportunity is in the fresh produce arena. Marc and the fresh produce team are hoping to encourage the community and make mealtime easier with their fresh food offerings. They want their customers to walk past their offerings; such as their fresh fish, service deli and bakery and not be able to resist purchasing a delicious item. Gluten-free, vegetarian and free-from products are also a huge area for growth. They want to ensure that they have a full offering for their customers that is easy to find in store; just like top growth categories such as craft beer which they hope to be able to offer an extensive range of considering the size of the store. Meeting customer demand in a small town with

Footprint 2219 sqm

17,000 SKUs

Selling Area 980 sqm

Opening Date: 2001

CHECKOUTS:

OWNERS:

4 self, 7 regular

110 staff

big-box retailers means having to stock more general merchandise. “Being on the West Coast we sell a lot of 20kg bags of coal and kindling wood in winter. You would also find just about every day of the week someone at our community raffle table. First prize is typically a trailer load of firewood, which I am sure wouldn’t be a big drawcard in the main centres but is the most sought-after raffle prize in town.” Owning a store on New Zealand’s West Coast can come with its fair share of challenges. “The West Coast tends to get its fair share of rain which means that there isn’t a lot of local produce available.” Locally produced Hokitika Westgold Butter from Westland milk is one of the locally stocked items, as is Mehrt’s locally grown hydroponic lettuce and salad bags and the awardwinning Thomson Bacon which can be found just south of Hokitika in Hari Hari. However, the increasing cost is considered one of the biggest challenges facing the industry. The flow on effect of increasing wage costs from suppliers and retailers, and the impact it has on retail pricing and customer perception. “We are talking more about productivity than ever before and looking more closely at options for better use of technology to assist in this area.” Adapting to meet changing consumer demand is something that has always been important to the Brokenshire’s. Food to go is an increasing trend that the supermarket industry is noticing. The investment of a new turbo oven also means the team can heat up cabinet food, so it’s nice and crispy. “No more soggy pastry items heated up in the microwave.” With a significant lunch trade, the store needs to offer a variety of food to go options, and this year they decided to hire a fully qualified chef to run the deli. The team produce store-made sushi and crispy chicken on rice (which has proven popular), ready to eat seafood salads and for the more traditional local customer base, who are an older demographic. The team also offer a well-made sandwich or deli-made roast meal. A new range of instore made wraps is also currently being perfected by the team in time for summer season.

Packaging is a hot topic this year with consumers seeking more sustainable options, and Marc sees packaging as one of the most significant opportunities for growth in the industry – “It’s an exciting space to be working with endless opportunities and chances to innovate.” Marc is already challenging suppliers to come up with a recyclable tray that can heat up quickly in the store’s turbo oven. “We are in a state of change with packaging from single-use checkout bags through to how we package our own store produced goods, and of course how our suppliers package their products. We have a range of customer views from those that are very passionate about change to those who totally against it. How we deliver a solution for the future that brings everyone along on the journey is going to be interesting.” Even with the deferring options around sustainability within supermarkets, Marc and Melanie were early adopters of the Foodstuffs Waste minimisation programme. They implemented bins to separate the different waste/recycling streams across the store, replaced all of the shop/carpark lighting to LED, introduced hand dryers in the bathrooms, installed an electric vehicle charging station in the carpark, and in a recent rollout, gave customers the choice of whether or not to have a receipt printed at check out. “When we took over the store there was very minimal recycling, so it was great to ramp this up which of course is better for the environment and also saves us a significant amount of money.” In addition to Foodstuffs Waste minimisation programme, a fantastic soft plastic recycling programme was also introduced which saw the installation of two Replas’ park benches. The benches were made using the equivalent of 27,000 plastic bags. The store is also currently a pilot store for New World South Island for potential replacements to the single-use plastic bags. “Customer feedback to date seems very strongly in favour of paper bags and having more boxes available at checkout. We were selling the paper bag as an option for customer’s before the pilot, so it’s a concept that has been well received.”

MARC BROKENSHIRE & MELANIE TARRANT

With summer just around the corner, Marc, Melanie and the team are already implementing new plans for the store. The addition of a chiller to increase the space available for food to go options is already up and running and misting produce to reduce plastic and supply the freshest food possible is a concept Marc is watching with great interest. The threat of subsequent power loss from cyclones, like the one that hit early this year, has lead-to plans to upgrade the store’s backup generator so that’s its capable of running the entire system, including refrigeration. With a population of just 3000 people keeping the locals, and visitors, happy is a goal for the Hokitika team. Last year, Marc and Melanie saw their hard work pay off with positive results from their customer satisfaction survey. “We survey our customer’s satisfaction quarterly and have increased our customer service satisfaction results markedly over the last three years, of which we are very proud. Customer service is at the heart of what we do so to have our customers notice is really great. The team have embraced driving customer satisfaction over the last few years, and we are really proud of the results we have achieved.” What makes the Brokenshires most proud is their great team. Over the last three years Marc and Melanie have worked tirelessly, continually updating systems and processes to create a great work environment for their team. “We feel very proud when we walk into our store and see the high standards and pride the team take in presenting their very best. It’s rewarding to see the team buy into our vision and deliver upon it.” Their biggest achievement to date is still getting the keys (or swipe card) to their very own New World in Hokitika, the culmination of years of toil, personal and family investment all paying off. “It was an amazing feeling to know that we were in control of our own destiny and responsible for the livelihood of a big team of people. We feel privileged to be part of the Foodstuffs South Island Co-operative and proud New World store owners.” n

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Breakfast is the most important meal of the day, but with shoppers’ lives becoming busier is the traditional breakfast set to give way to new more convenient trends? The traditional sit-down breakfast was once the breakfast of choice among baby boomers and families, but with consumers leading busier lives in 2018, the market is seeing a growing number turning towards on-the-go options to meet their breakfast needs.

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According to a report published by Grand View Research, the global breakfast market is expected to reach $81.9 billion by 2025 with growing health awareness among consumers and requirements for onthe-go options said to be the two main contributors. Mintel has revealed that 12 percent of consumers eat breakfast while in transit and that 15 percent eat breakfast at their desk. This new phenomenon has aptly been called ‘deskfast’. A survey from Harris Interactive revealed that the highest number of people choosing to partake in their morning meal at work are those aged 25 to 34 years with 23 percent of them claiming to have breakfast at their desk. Harris Interactive also found that 25 percent of UK consumers claimed that their maximum breakfast prep time was three to four minutes, while just 27 percent said they spent over six minutes on their morning breakfast meal. While coffee shops have been catering to the busy consumer for some time now, supermarket shelves are becoming increasingly filled with convenient on-the-go options. New Zealand-owned company Harraways has noticed the rise of the speed eaters. “We are exploring the trending world of breakfast convenience products and the increasing popularity of breakfast on-the-go items,” said Peter Cox, marketing manager, Harraways. Oat sachets are proving to be a popular choice for speed eaters as they are both convenient and provide nutritional benefits. “We know that consumers’ lives have evolved and that while convenience is important, so is health and taste. As a leader in health and nutrition, we are confident that what we offer from a breakfast convenience perspective means that consumers do not have to compromise on nutrition oats are nature’s superfood,” said Michelle Katz, Uncle Tobys Oats head of marketing. The traditional breakfast landscape is adapting in-line with changes in population demographics and the rise of ‘the millennials’. Consumers now have a barrage of on-the-go food choices. “The challenge for supermarkets is to get the right food format into pantries for on-the-go breakfast solutions. Liquids have dominated the portable breakfast segment in supermarkets for a long time, but liquids as a form of convenience have stagnated through lack of competition and innovation,” said Kellogg’s. Drinkable yoghurt, breakfast bars and biscuits, protein drinks, bottled smoothies and probiotic breakfast food will see the most significant increase in demand. Sanitarium told SupermarketNews that there continues to be product and format innovation for portable and on-the-go products to address the changing consumer needs of the breakfast occasion. In August, Sanitarium launched UP&GO Blends which extends the breadth of consumer options and flavours in this highly successful format. Probiotic cereals are seeing growing popularity with a recent survey revealing that 53 percent of consumers believe

probiotics have a positive impact on their health. New Zealand has recently seen a flurry of probiotic oats and cereal ranges released onto supermarket shelves. “There is merit to the inclusion of probiotics in breakfast cereals and oats,” said Angela Berrill, owner and director of ABC Nutrition. “Probiotics are living beneficial bacteria that provide us with health benefits. There is also emerging evidence which shows that the bacteria in our guts may also affect our brain. However, it is worth noting that the health benefits of probiotics are strain specific and that not all live bacteria have probiotic activity.” Something to Crow About have a range of probiotic and other health-focused selections for consumers. “Listening to what health-conscious consumers want is a key part of our business. Growing consumer interest in gut health led us to develop a probiotic muesli range in 2016,” explained owner Christine Millar. While on-the-go products continue to see an increase in supermarkets, health professionals are warning consumers to still ensure that they are meeting their daily intake needs. “Breakfast is a good opportunity to start the day with a sustaining and long-lasting energy boost. Good options include eggs, loaded oats, unsweetened Greek yoghurts and cottage cheese,” said registered nutritionist, Bek Perry. The majority of boxed cereals available on supermarket shelves have added sugars as its second or third highest ingredient, which means that not only are they contributing a big dose of sugar for consumers intake (can easily exceed World Health Organisation’s daily recommendations just at breakfast), but they are also not filling and sustaining, and at the same time they lead consumers to wanting more sweet and refined foods when consumed regularly.” In 2015 Kellogg’s started reducing the number of sugars found in its breakfast cereals after the media cited that breakfast cereals were a significant contributor to the amount of sugar in diets. Since then, the cereal giant has made an effort to cut down the sugars found in is breakfast cereals. Its Bran Flakes and Frosties cereal both saw a 30 percent sugar reduction, while Special K’s sugar content was reduced by 10 percent. Nestle has also sought to minimise sugar, lowering sugar content by 30 percent across its Nesquik, Chocapic, Honey Cheerios, and Milo ranges. With consumers seeking more straightforward ways to achieve a healthy breakfast, brands are now having to develop nutritious and convenient breakfast options to meet demands. Nestle has a minimum requirement of 8g of whole grains in their breakfast cereals, while Anchor has introduced a new protein heavy, no added sugar, flavoured milk onto the market to meet consumer needs. Globally the breakfast market is seeing an increasing trend in conveniently packaged breakfast options. Pre-packaged smoothie bowls have been launched in the UK as have breakfast packs that contain a separate cereal bowl and carton of milk. The challenge for food manufacturers in the future will be to meet consumers nutritional demands in a convenient way without compromising on taste and quality. n

A NEW LOOK BIGGER AND BETTER Three years ago, three Kiwi mates – dads to three hungry kids each – bought a peanut butter machine. With a little tinkering and a love of good peanut butter, Woody, Grom, and Badey became the Nut Brothers. Today they sell 100 percent natural, New Zealandmade nut butters that go from your basic peanut butter to far beyond. Realising that kids love innovation as much as their parents do, the Nut Brothers have created seven exciting flavours. They started with the classic crunchy and smooth peanut butters, and then made an Almond Butter with Sunflower Seed & Chia Fibre. This was soon followed by their premium Peanut Butter & Dark Chocolate, containing real, 65 percent dark chocolate made right here in New Zealand. They also offer a new plain Almond Butter. More recently they’ve launched Almond Butter Sticky Dates and Peanut Butter Smokin’ Chipotle, which were hugely successful at the Auckland Food

Show and caught the eyes of nationallytreasured chefs Annabel Langbein and Simon Gault. The product is so delicious that families were ploughing through a 300g jar every few days. Recognising that buying multiple jars isn’t that convenient or affordable for everyone, the lads decided to expand their range – literally. A new, bigger 500g jar will be replacing their current 300g jars of Crunchy and Smooth, offering even more crunch and more smoothness. The Nut Brothers think a 500g jar will keep peanut butter around the house for a little longer – 1.66 times longer, to be exact. The Nut Brothers have a saying – “we love our nuts” – and want consumers to appreciate them as much as they do. The peanuts they’ve chosen are the finest Hi-Oleic Argentinian peanuts you can source, roasted in small batches and crushed into the delicious butters the Nut Brothers have made their name with. For more information contact Jono at jono@naturesfoods.co.nz. n

With the New Zealand honey market valued at $37m per annum and making up 36 percent of the total spreads market, honey is demanding a higher than ever share of ‘spread spend’ by the New Zealand consumer. Ranked ahead of jams, peanut butter and other spreads on dollar sales, New Zealand honey has gained a momentum which has seen it increase to higher levels of allocated shelf space than ever before. A true New Zealand grown success story, Arataki Honey started out as a small family business in the early 1940s. Today with three sites across Rotorua, Havelock North and Gore, Arataki Honey can be found on more Kiwi breakfast tables than any other table spread. “We love being a family favourite. We are extremely grateful for the outstanding support from our loyal and growing customers who buy the

range of Arataki Honey products,” said Genevieve Renall, Arataki marketing manager. Arataki Honey continues to lead the way, investing in innovation in a challenging market. The company recently updated its packaging to create a new look which is a standout on the shelf while still respecting the origins of the brand. “It’s an exciting time for the business which continues to thrive in a highly competitive market.” After 74 years Arataki is continuing to see market success with its ongoing popularity. Three of their honeys – the Arataki Squeeze Me Honey, Arataki Multiflora with Manuka and the Arataki Clover Blend are ranked the top three sellers in New Zealand. A new UMF trademark logo and striped colour coding for the Manuka UMF10+ and Manuka UMF10+ will continue the company’s policy of keeping things fresh. For more information contact Genevieve Renall at genevieve@ aratakihoneyhb.co.nz. n

NO NUT RANGE

All products are nut free, gluten free, dairy free & vegan. Made in New Zealand and produced in a 100% nut free facility.

AVAILABLE 27TH SEPTEMBER

For more info contact the team sales@springbrook.co.nz 0800 422 222 September 2018

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breakfasttime TRULY NZ MADE

Having been a staple in the Wellington butcher’s scene since the 90s, Harrington’s have always prided themselves on being transparent with customers. This transparency is still alive and well today as Harrington’s is one of the only pork producers whose bacon is not only made in New Zealand but sourced in New Zealand too.

a product made in New Zealand does not necessarily mean 100 percent of the meat is locally produced. “We think consumers should make informed choices and the packaging needs to make it clear if the meat is from New Zealand or overseas. We know it’s important for consumers and the proposed Bill will make it much clearer for customers to make that choice,” said Mike Kotlyar, marketing manager. With the possibility of the Country of Origin Bill coming to fruition in the near future, the bacon industry could face some challenges as consumers demand to know what is in their products and where their products come from. “Knowing where your meat comes from will mean the industry will need to be prepared and ready to clearly demonstrate this. Consumers are extremely savvy and will vote with their wallet if they feel the information is not clear or animal welfare standards are not being met.” Originally introduced into parliament in 2017, the bill proposed mandatory country of origin labelling on fruits and vegetables however the amendments will see that fresh or frozen fruit, vegetables, meat and seafood will be included. For more information contact Mike Kotlyar at mike@atconsult.co.nz. n

F a m A r i o l y F F k a o v o o u L

e. rit

Ne w

Harrington’s has been producing smallgoods for over 25 years. Colin Harrington Bridge opened his first store in Wellington, and with the help of a Hungarian butcher skilled in the art of making smallgoods, started producing fine European meat products which become an instant hit with locals.

By ensuring that their bacon can be tracked from field to fork, the team is able to reassure customers that their bacon is ethically sourced. Choosing not to use imported pork means that Harrington’s have visibility of process. This visibility gives Harrington’s the capacity to oversee and ensure the animal’s welfare and meat quality. From the very beginning, Harrington’s is able to oversee the entire process. The meat is supplied by Neat Meat, a supplier that maintains tight compliance and audit standards guaranteeing that the farms they purchase meat from are compliant. When the products do arrive at Harrington’s processing plants, they use the company’s inventory tracking and compliance system to ensure they deliver to the consumer what it says on the package. The bacon is crafted the old-fashioned way, starting with premium 100 percent New Zealand pork, certified by Pigcare New Zealand to ensure a high standard for animal welfare. The bacon is drycured, and manuka smoked with no added water, so it’s guaranteed not to shrink when you cook it. As part of this transparency, Harrington’s are proud to support New Zealand’s Country of Origin Food Bill. Under current legislation,

A refreshing new look and feel from New Zealand’s stand out honey. 26

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NEW & CONVENIENT

New Zealand’s leading smallgoods producers, Farmland Foods began its journey in a small family owned butchers’ shop over 50 years ago. While still family run, the company now employs over 100 local staff and harnesses state of the art manufacturing and equipment to ensure customers get the best quality products. The team is committed to innovation and meeting the needs of the busy consumer. With fast paced lifestyles, consumers are looking for a lot more from their food choices. The team at Farmland recently launched a new bacon, conveniently packaged, where portability and portion size was a significant factor in the design process. “We wanted to give our customers the option of purchasing from a range of sizes with separately sealed portion packs, so consumers have the perfect amount ready to go at any time,” explained Anna Gibson, marketing coordinator.

Farmland Foods prides itself on listening to what customers want and need in their food so its new bacon is not only thinly sliced for faster cooking but is gluten-free and 100 percent sugar-free. “With the fast pace of life these days consumers are looking for quick, easy and flexible, healthy food options. We all seem to be short on time but still want to live a healthy lifestyle so a product like our bacon which can be cooked in a matter of minutes, makes it super convenient and versatile for any meal of the day.” The packaging achieves a new level in appeal and convenience to the customer and is the first range of bacon to hit New Zealand supermarket chillers in a box. Each box includes separately sealed portion packs, providing the option for a single serve portion or a larger family sized portion. For more information contact the Farmlands Team info@flf.nz or phone 0800 806 328. n

DRIVING SALES The rise of the health-conscious consumer has seen an increase in the demand for healthy nutritious products and statistics are showing that consumers are willing to pay for premium quality brands. Statistics show that premium mueslis are driving category growth with sales up by 24.6 percent in the first quarter of 2018. Currently, the fastest growing cereal brand in the country, Something to Crow About contributed to almost 50 percent of the premium category growth in the first quarter much to the delight of owners Mike and Christine Millar. “Our category is growing at such a fast rate it’s really exciting to be a part of. We are constantly getting incredible feedback about our mueslis and cereals, and we are super proud to be riding this wave of support,” said Mike. In what was a New Zealand first, Something to Crow About released its first probiotic blend into the grocery market. According to Global Market Insights Inc., the global demand for probiotic supplements, ingredients and foods are set

to reach $64 billion by 2023. As shoppers continue to become more concerned with health, consumers knowledge of probiotics continues to expand. Currently, 76 percent of consumers have some knowledge of probiotics and associate them with gut health. Probiotics are commonly found in fermented products such as sauerkraut, kombucha, kimchi and Kefir. Something to Crow About’s two probiotic cereals, Supreme Trio of Nuts and Berries, and Almond Maple and Cacao, are bursting with probiotics, with over 50 million good bacteria per serve. To achieve this level of gut health, Something to Crow About harnesses the power of GanedenBC30, a vegan strain of beneficial bacteria, that once consumed supports immunity and digestion. Cashew Sour Cherry and Chia is the brands latest addition to their extensive range and is packaged in a desirable pink pack. For more information contact Mike at mike@crowabout.co.nz or Grant at grant@ismpeople.com. n

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breakfasttime PURELY DELICIOUS

Since the launch of its first breakfast cereal 12 years ago, pure delish has continued to be a market leader in New Zealand’s premium breakfast cereal category. The team at pure delish have built their brand around integrity, quality, unique and category-challenging products. What started as humble beginnings for founder Kaz, has now grown to

include a range of ten quality cereals. Still the driving force behind the brand, Kaz will often dream up new product ideas when most are sleeping. Global trends are continuing to see an increasing demand for premium healthy and convenient foods with Nielsen data showing that the muesli category is continuing to grow at 20.2 percent. The breakfast aisle is

set to see further innovation around consumers demands for allergy friendly and dietary products such as vegan, paleo, keto and low-in sugar options. Meeting this growing need, pure delish is gearing up to release an exciting new nograin-ola breakfast cereal to complement the rest of the range. “Our current Raspberry and Maple Nut Nograin-ola is still the number one selling muesli in dollar value in New Zealand, so we know our loyal fans will be super excited with another delicious flavour, with all the same benefits,” said Kaz. What sets pure delish apart from the crowd is its policy to not rely solely on trends or fads. “Increasingly consumers want to know the story behind the brand. They want to know where and how the product is made, be assured they are dealing with a company that has a heart, treats its people well, is ethical, community-focused and sees the environment and sustainability as priorities. They are constantly looking at ways to improve every facet of their business.”

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Recent months have seen a huge shift in New Zealand’s focus on sustainability, with supermarkets across the country opting out of single-use plastic bags and the government announcing a nationwide phase-out. From the beginning, pure delish has always been very concerned about the environment and the impact of its product packaging. For a number of years, the team have been a partner of ‘Soft Plastic Recycling’ to ensure that their packaging can be put into the soft plastic recycling bins found outside many supermarkets. Packaging collected from these bins is then sent to Australia where it is made into decking, park benches and fitness circuits for playgrounds. “Pure delish are investigating and working hard to find solutions and alternative packaging films. It is a real priority for the company and they are committed to finding an option that is suitable for their product and easily disposed of by consumers.” For more information contact Amanda at amanda@puredelish.co.nz or phone 09 574 5701 n

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NUTS ABOUT SEEDS Across the decades, the Springbrook brand has been known for its fresh approach to quality foods. Having started out growing garlic and cherries, the family business has been a huge part of the Johnson family, with current business development Mark Johnson growing up in the family kitchen making flavoursome products. Today, Springbrook now owns a world-class 3000m2 manufacturing facility in the heart of Marlborough where they have created a focus on quality. “This is fundamental to our success and will not be compromised,” said Jana Black, business development.

“From the production team to senior management we have a clear expectation and communication channel to ensure quality is kept to the highest food standard accreditation, which means you can trust Springbrook to deliver on quality, consistency, and compliance.” As part of Springbrook’s launch into supermarkets, the company will be introducing a range of No Nut spreads, pestos and sauces derived from sunflower seeds. This flavoursome range is not only suitable for people with food allergies or intolerances, but it can also be enjoyed by those

wanting a healthier alternative without compromising on flavour. “For those living with food intolerances or allergies, food choices are often limited and a possible source of anxiety. Not only could the wrong food choice cause pain or discomfort but could also negatively impact your quality of life and in some cases, it could be life-threatening.” The No Nut range is also processed in a 100 percent certified nut free facility. To achieve this certification, the team must follow strict guidelines ruled by the BRC Food Safety program. The ingredients and the finished product

are tested by registered labs to validate the nut free claim and the team also internally test every batch of product. “We educate our employees, contractors and suppliers on our allergen policy to ensure they understand how critical it is to the business and our customers.” Sunflower seeds are the main ingredient in the No Nut range. Sunflower Seeds when roasted, give the spread a beautiful taste and aroma as well as having a great creaminess which rivals any nut-based spread, while the seeds add an extra crunch to Springbrook’s pesto and satay. The added health benefits of sunflower seeds include Vitamin E, magnesium, extra dietary fibre and protein. The team are researching ingredients which increase nutrition and enhance flavour with the hope of bringing new and interesting food products to the market. Springbrook will be launching into supermarkets nationwide this month. For more information, please contact the team at Springbrook sales@springbrook.co.nz or phone 0800 422 222. n

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breakfastroundtable

What are shoppers looking for in the breakfast aisle?

Katherine Rich

It’s clear to me that shoppers continue to look for healthy options, so it is no surprise that the take-up of the Health Star Rating system has been the highest in breakfast aisle with 69 percent of products carrying the label. The use of the HSR for breakfast cereals has also driven a lot of reformulation and new product development by upping fibre and reducing sugar. Many manufacturers made enhancements to their products to get a higher star rating which is a positive move. There is constant innovation both from the major firms and start-ups. There has been significant change over the years. While the favourites that have served Kiwi consumers so well remain, there has been a proliferation of different sorts of breakfast cereals both locally produced and imported. Such a wonderful choice today. There’s one cereal that needs to make more of a comeback (and this is my personal opinion and probably due to my Scottish roots), and that’s porridge. While it’s easily found in any supermarket, cafés that serve it in my experience are hard to find. That’s probably showing a little bit of favouritism, but I am proud to say that all major breakfast cereal manufacturers are members of the Food & Grocery Council.

Katherine Rich, NZ Food & Grocery Council

Ben O’Brien

Consumers are increasingly aware of what to look for in their foods to ensure a healthy diet, and in the cereal aisle, this consumer trend is driving Shopper behaviour. They’re continuing to seek healthy breakfast foods, spending more time in the aisle by trying to understand ingredients and functionality, however, will not sacrifice taste. We, as manufacturers of breakfast foods, must help shoppers find this information quickly in-aisle, to ensure we remove any category barriers to purchase. The breakfast aisle is large, and quite often hard to navigate for shoppers. We need to ensure we understand the evolving shopper decision tree and segment the aisle accordingly; a relatively obvious task, yet harder to execute across the market.

Karen Staples

Joanne Reid

Breakfast cereals have evolved a lot over the last decade, cereals are no longer being eaten at breakfast time but are now being used as healthy on-the-go snacks that can be eaten any time of the day or night. So the further development of convenient and on-the breakfast options.

People are busier than ever, and also more and more health conscious. This means they’re looking for quick breakfasts they can consume on the go at a time that suits their lifestyle, while also ensuring they’re fuelling themselves with the right nutrients for the busy day ahead. This is why we’ve introduced our Anchor Protein+ range, which includes flavoured milks, yoghurts, powders and fresh milk. These products have the natural nutritional benefits of dairy and gives people a chance to spread their protein intake more evenly throughout the day. Many traditional breakfast options contain a lot of sugar. We’re always looking for ways we can reduce sugar levels in Fonterra products, such as yoghurts, while retaining great taste. We’re continually listening to what consumers want, and we know at the moment reduced sugar is something they’re asking for. We’re always looking at ways we can provide consumers with what they’re looking for, so watch this space.

Karen Staples, Pure Delish

Julia Blackford

Globally, consumers want to eat in a more healthy, sustainable and ethical way. A plantbased diet is not only kinder to the environment, but with all of those nutrients, vitamins, minerals and ‘good fats’, is great for your health. While consumers who have embraced the vegan, vegetarian, dairy free, flexitarian or reducetarian diet are naturally seeking out plantbased alternatives in the yoghurt aisle, such as our Good Boost Co Almond Yoghurt, everyday shoppers who do not prescribe to any of these diets are also complimenting and frequently substituting their normal dairy based choices with non-dairy based alternatives. Our goal is to make plant-based alternatives which are just as good as their traditional dairy-based products so that people in this camp are not feeling like they are sacrificing taste, flavour or texture but are adding different nutritional elements to their diet. Consumers are becoming more conscious shoppers and actively looking for ways to help minimise the impact we are having on our planet. As such, we believe these trends are set to continue. Our goal is to produce natural, wholefood products that taste great and are kinder to Mother Nature.

Julia Blackford, Good Boost Co

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I believe shoppers are looking for ‘real food’; without additives, E-numbers and ingredients they don’t understand. We’ve come full circle from making our own food to buying highly processed food, to wanting ‘home-made’ again. This applies to all breakfast products, from granola to spreads, yoghurt, and everything in between. I see the biggest opportunity in the breakfast aisle as creating free-from products that still taste amazing, and catering for an increasingly aware customer who wants to eat in a way that has a better impact on their health and the planet.

We’re seeing significant demand and subsequent growth in free-from and protein-packed breakfast options. Breakfast solutions have moved beyond their traditional spot in the aisle and are now found on shelf and in the chiller with brands like Blue Frog, Delish and Pams Finest mueslis combined with Anchor Protein-Plus yoghurt and non-dairy Raglan and Cathedral Cove coconut yoghurt. Even the bread aisle is seeing loads of innovation for morning toast with interesting ingredients like spelt, kumara and rye. Sharon Cavanagh

Latesha Randall

Latesha Randall, Raglan Coconut Yoghurt

Ben O’Brien, Kellogg’s

Joanne Reid, Fonterra Brands New Zealand

Sharon Cavanagh, Merchandise Manager Grocery Edible, Foodstuffs North Island.

Belinda Tumbers Managing Director KELLOGG ANZ

There’s a lot of noise out there about what is and isn’t healthy, it’s not always based on sound scientific evidence.

Belinda Tumbers grew up in Sydney’s northern beaches and was raised on Kellogg’s cereals. Today she’s the ANZ-based Kellogg company’s first female managing director. Starting out as a receptionist at a marketing agency, Tumbers rapidly rose through the ranks until the Kellogg company approached her 20 years ago, and she’s been with them ever since. The FMCG industry is one of the largest industry sectors, so it’s hugely important to the economy. Involved with companies like Kellogg’s are a diverse range of players: retail partners, farmers, manufacturers. It’s this breadth of experience that drew Tumbers to the role. “Tomorrow is never the same as yesterday,” she said. “Any role in this industry is interesting and rewarding to work in.” Kellogg’s has a diverse portfolio, featuring 23 different brands. Its products range in sugar content from a teaspoon or less per serve to two and a half teaspoons per serve in its treat cereals. This variety is integral to the brand, and Tumbers rules out a sugarfree Kellogg’s future. “It’s important that we offer consumers choice,” she explained. “We’re not hiding the fact that there is sugar in our food - upto three places on our packs - front, nutrition information panel and ingredient list.” That being said, Kellogg’s is continuously working toward creating products to meet market demands, which at the moment means reducing sugar and sodium in areas of its portfolio, as well as an aggressive renovation and innovation agenda to push through over the next three years. This includes creating products for FODMAP and vegan diets, which make up a growing section of the market. Tumbers takes food research very seriously, and is sometimes frustrated by nutritional pseudoscience. “There’s a lot of noise out there about what is and isn’t healthy,” she lamented. “It’s not always based on sound scientific evidence.”

This is why the company puts a Health Star rating and a nutritional panel on the pack so people can see what they’re buying. Tumbers believes customers’ informed decisions should be based on every ingredient, not just sugar. When it comes to sustainability, Kellogg’s is leaning all the way in. Its current cartons and cases are recyclable, and many are actually made from recycled cardboard. The cereal giant is a founding member of REDcycle, a recycling organisation founded to combat soft plastics waste, and aims to have all its packaging recyclable, reusable, or compostable by 2025. One obstacle that has Tumbers worried is the disruptive world of start ups. They’re able to react quickly to new trends and have a growing voice in the market. It’s a radically new beast to compete against, and Kellogg’s must take them seriously. “We need to turn existing processes on their head and do things differently, which can be a challenge for companies like ours.” It’s a challenge they’re up to, if Tumbers has anything to do with it. Embedding the soul of a start up into a massive company like Kellogg’s means creating a culture shift. The company

has become more to be more agile, entrepreneurial, and forward-thinking. Another way she’s changing company culture is by committing to a diversity push. Kellogg’s has focused on accelerating gender equity throughout the business, and have instigated a pay equality review. Since Tumbers took charge she’s changed out 70 percent of the leadership team, and now has a 50/50 gender split. “Obviously diversity goes beyond gender,” acknowledged Tumbers. “We’ve introduced an employee resource group to tackle broader diversity and inclusion topics.” The pillars of this resource group include multiculturalism, generational issues, and lifestyle flexibility among other important issues. When discussing the role individuals can play in improving general company culture, Tumbers didn’t mince words. “It’s important for men to recognise the role they can play in driving diversity,” she insisted. “They can ensure they remove any unconscious bias, and be more supportive of the diversity agenda.” At the end of the day, said Tumbers, “it’s really about being human.” n September 2018

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organicfeature

New Zealand prides itself on being clean and green. Our organics sector has grown by 30 percent since 2015 and is now worth more than $600 million. We are primed to be worldfamous and standard-setting for organic food production. A recent submission to the Government could result in official, legal definitions and regulations of “organic” and terms surrounding it. What would that regulation look like?

The Fair Trading Act of 1986 was created to protect consumers from misleading and deceptive conduct in trade. A major part of this is labelling. Food Standards ANZ is responsible for defining these labels as they pertain to food, and they along with the Ministry for Primary Industries enforce their proper use. This means that ingredients, nutritional claims, countries of origin and so on must be truthfully stated. If manufacturers aren’t truthful, they’ve committed criminal fraud. Criminal mislabelling is sometimes clear-cut a product contains a different species of fish than stated, or the alcohol strength by volume is incorrect. Sometimes, it’s a grey area. Free-range famously has no legal definition, but there’s one label that’s a little harder to pin-down: organic. Organic has several definitions, but no single one officially authorised by MPI. A spokesperson for MPI stated that in New Zealand, food for sale labelled as organic must meet obligations under the Fair Trading Act. Claims that a product is organic, they said, must be true and not misleading. However they achknowledged that “New Zealand has no one set of rules for what organic means.” A recent MPI consultation showed that consumers are also frustrated by greenwashing. A discussion paper suggested that changes be made to the way organics are regulated. The majority of public submissions supported the Government’s preferred approach: a single set of rules for organic production. Seventy-six percent were in favour of a mandatory standard for all. What that standard would look like is difficult to say. MPI currently runs an export programme allowing organic products to be exported to markets that require Government assurances. These countries have their own regulations and certifications, and many of New Zealand’s producers match those standards. New Zealand’s organic exports have grown steadily in recent years, particularly in the areas of fresh fruit, vegetables, dairy products and beverages. Horticulture, wine and dairy are the main sectors exporting organic products overseas. If the recent MPI consultation results are anything to go by, relevant businesses may soon have to meet a minimum organic standard. The sheer amount of money to be made in this market sector is a reason for tighter regulation. The definition of

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organic may be bogus, but public perception of the term has high marketability – and a high mark-up. They’re currently a luxury item, but with growing demand that may change. Many consumers and retailers have turned to private certifiers to get some grasp on organic legitimacy. In New Zealand, BioGro and AsureQuality are the largest organic certification organisations. They will visit manufacturers and producers to check every step of the product production. They share general principles and must match international certifiers so they can offer clients international market access. However, they still get to decide what organic means for New Zealand. AsureQuality’s 2018 Organic Standard stated that their mark on a product “guarantees traceability and accountability throughout the food supply chain.” BioGro describes their logo as a “guarantee that a product is made without animal testing, genetic modification and the routine use of synthetic pesticides.” These are somewhat useful certifications as a consumer might be solely concerned about animal testing or product origins. However, neither covers everything the word organic has come to mean. MPI spokesperson said that “while private standards can differ in some technical respects, there are general principles that are common.” One argument against regulation of organics is that the term itself is almost meaningless. Nearly everything we consume is organic, as it just describes an object that is or was living matter. This can be anything from a corn-fed free-range chicken to a pineberry or a single mutant bacterium. MPI itself has said that there is “no conclusive evidence that organic food is more or less safe or nutritious than conventionally produced foods.” Instead of focusing on defining and regulating organics, MPI could be regulating what consumers think organic implies: sustainable, free of genetic modification, pesticide-free, and locally-grown. Outside of sustainability, these criteria are covered under the Fair Trading Act. Producers cannot mislead consumers about the country of origin and some kinds of GMO must be stated on the packaging. Businesses currently operating under certified organic standards are usually pesticide-free, crueltyfree, locally produced, and made without additives. These standards are notably challenging to maintain as a business grows. Julius McGee, of the University of Oregon, explained that “all that machinery necessary to maintain big organic farms – necessitated by the choice to refrain from using synthetic chemicals – essentially cancel out any reduction in carbon emissions that any farm would normally obtain from relying strictly on organic fertilisers and pesticides.” Demand is increasing for organic products, which means the price will come down, farms will get bigger, and the entire point of small-batch, natural, sustainable goods could be dead in the water. Regulation, comments Frenz farmer Rob Darby, is likely to match the standards big players in the industry want. These aren’t ideal – as McGee stated, larger organic farms have practices that aren’t always as organic as the New Zealand Pure image. n

NAVIGATING THE CATEGORY Robert and Shannon Auton started oob organic with a single blueberry orchard in Omaha. Since its origins it hasn’t wavered from organic production methods. Despite plenty of competition in the fruit production industry, oob organic has kept its principles intact whilst growing into a recognisable brand with products encompassing blueberries and more. Kiwis are becoming increasingly conscious of what’s in their food, and the growing demand for clean, organic food means some fruit producers can cut corners. oob organic has stated that it can’t grow fruit all year round, but as a certified organic producer it ensures all partnered overseas

farmers are also certified organic. oob organic believes informed decisions are the key to navigating the increasingly saturated natural foods market. By being certified by Asure Quality and keeping its sources of produce transparent, it’s doing what they can to help consumers in this area. The company has been producing certified organic produce since 2001, and expanded its range to include fresh and frozen fruit, smoothie mixes, sorbet, dairy and dairy free icecream. The latest products from oob organic are frozen desserts: a creamy Mango Passion coconut frozen dessert and a refreshing Raspberry Sorbet, both made in time to get ahead of the summer market. As with all of its products, there are no nasty chemicals or unpronounceable ingredients. The new range will be available in 470ml tubs, in the brand’s familiar bright colours. For more information, contact Jessica Tran on 09 974 3242 or jessica@oob.co.nz. n

organicfeature ORGANIC HERE TO STAY Oriental Merchant New Zealand’s Nic Garelja has noted that there has been a massive rise in products claiming to be free of gluten, genetic modification, and MSG. 15.7 percent of new products launched in 2015 claimed to be non-GMO compared to only 2.8 percent in 2012. “While we may see these trends may die out, one classification that looks to be sticking around is ‘organic,’” said Garelja. “Organic promotes a more sustainable, less processed product that, regardless of current food fads, everyday New Zealanders are prioritising in this health-conscious climate.” The growing awareness of unwanted pesticides and dubious processing techniques means consumers are always looking for some quality guarantee. Oriental Merchant is proud of its organic certified products, including the Hakubaku range of noodles. These are Japanese-style noodles made from high-grade Australian buckwheat, and are Australian Certified Organic and accredited by the International Federation of Organic Agriculture Movement. Founded in 1941, the Hakubaku Company began working with local grains to popularise nutritious and tasty food that is also easy to prepare.

Ever since, Hakubaku has been promoting the healthy Japanese lifestyle to the world. By 1990, Hakubaku had begun searching for the highest quality organic wheat for making the perfect Japanese noodle – a search which lead them to the Rosella wheat found in Australia. For over 20 years, Hakubaku have been bringing the taste of Japan to the Pacific and are a proud contributor to a cuisine that is considered one of the most sophisticated – and healthiest – in the world. There are five types of Hakubaku noodle available, from the classic ramen through to a green tea soba noodle. Oriental Merchant supplies to supermarkets and food service companies throughout the country. For more information about Hakubaku, contact Oriental Merchant at nzenquries@oriental.com.au or 0800 10 33 05. n

KEEPING IT REAL

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organicfeature CLIMATE VS ECONOMY

The Climate versus Economy dichotomy is one both consumers and producers consider when they think about going organic. This is a myth. Investing in a large, healthy economy does not mean sacrificing the environment; and going organic doesn’t mean losing business. Producers and stockists are sometimes afraid to invest in organic certification because the process is lengthy and the production methods are intimidating. They require an overhaul of procedures, which can be labour-intensive and expensive. Those who push through in the organic market do so because their passion for the environment drives them, or because they’re producing luxury items with a higher price tag, like skincare or clothing. However, there are economic benefits to making the change to organic farming. Producers

don’t have to be hippies to reduce carbon emissions – they just need to be interested in long-term profit over short. A recent paper by Penn State Agricultural Economist Edward Jaenicke, PhD, demonstrated that organic food production methods lead to longer-lasting economic opportunities in the region. Organic hotspots actually boost median incomes and reduce poverty in the area by about 1.3 percent. New Zealand consumers are increasingly interested in buying organic, and retailers are wellplaced to cater to this. “The organic market, particularly the food segment, is the fastest growing sector in the world,” said Chair of Organics Aotearoa New Zealand, Doug Voss. “New Zealand is well placed to ride this wave and has the reputation, production and export capabilities to meet demand domestically and internationally for organic food and other products.” It’s up to retailers and producers to not just meet this demand but encourage it. What’s good for planet Earth is good for the consumer. n

TRANSPARENCY IS KEY Karma Cola was founded after a few cola enthusiasts learned that the world drinks a million colas a minute, and none of the money goes back to the people who originally discovered it. Karma Cola was created to fix that. A portion from every bottle sold goes back to a village in Sierra Leone, where the cola nuts are sourced from. The Karma Cola Foundation works to give cola farmers and their families independence through trade and supporting projects to develop infrastructure and education. The nuts they grow are certified organic, as is the process that turns it into cola. Karma Cola prefers to use BioGro, something necessary when sourcing and selling products overseas. Because organic certifications can vary between countries, Karma Cola tries to keep its processes as transparent as possible. Although it’s certified, increasingly informed consumers are looking to draw their own conclusions. By wearing their awards, growers, and certifications on their sleeves, Karma Cola is helping consumers to make the right choice – to give and get some good karma. Ginger, vanilla, and sugar are all sustainably sourced from Sri Lanka and India, from organic and Fairtrade

farmers. The company chooses to invest in organic farming because it believes in treating the planet like people treat their backyard. It takes pride in its transparency of process. The team of 35 people are dedicated to growing and processing organic ingredients into a product that tastes good, looks good, and does good. Five years ago it started with a bag of cola nuts sent as a gift by friends in Sierra Leone. They’re still friends today, and Karma Cola has seven great flavours of Fairtrade fizzy drink and has sold over 12 million bottles. The latest products from Karma Cola are a sugar-free Cola and a Summer Orangeade, both available in 300ml glass bottles. For information, contact Bri Tither on 09 360 9691. n

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organicfeature

FRIENDLY FARMING Frenz Eggs started as a single farm in the 1980s, pioneering genuine freerange eggs, and has stayed organic and free-range since the terms first started in New Zealand. Frenz have chosen to certify organic with BioGro, as it is trusted by consumers and reflects high animal welfare practises. It also works to international standards and can offer global market access. Darby believes free-range is the future – but in practice, this could look very different from what customers expect. “People will always want cheap eggs,” said Darby. “So industrial free-range could be the future. Unfortunately for the hens, that’s not much better than caged eggs.” Frenz farms operate free-range in the way consumers imagine most others do. It has an indoor shed and sustainable pastures where the hens are free to roam all day, every day. There’s nothing Darby knows better than maintaining hen

happiness. “Our humble hens get to the grass early in the morning where they catch a worm or two.” Frenz are an innovative bunch and has remained ahead of the pack by investing in new technology to process eggs from all its farms. The installation of a new Moba grader means that Frenz offers a unique point of difference with kitchen safe eggs – washed and naturally sanitised to the highest standard the United States Department of Agriculture holds. The grader can take images inside eggs and identify the tiniest speck of haemoglobin. Frenz has also been printing their eggs for a year and a half, but unlike some other companies, they use an inkjet printer to avoid bacterial cross-contamination. Printing eggs clearly means consumers know exactly where they come from. Like many other established companies, Frenz relies on transparency to keep consumers trusting the brand. The Frenz website has a Flock Locator app, so consumers can look up the egg’s origin online and find out more about the farmers. Organic, for many consumers, is just jargon. BioGro certification and transparent processes go some way to

solving the problem. Frenz eggs are available in over 250 stores nationwide, and their recently released Frenz Certified Free Range

Mixed Grade 20 Tray is available in 40 Countdown stores and is growing in Foodstuffs stores. For more information, contact Olivia Kelly on 027 536 2324. n

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September 2018

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organicfeature

SUPERFOOD INGREDIENTS New Zealand’s number one natural skincare brand, essano, prides itself on being certified organic by Ecocert – the largest international certification organisation. It’s not a label they take

lightly, and neither should consumers. “There’s a trend of greenwashing,” said research and development director Shane Young. “Brands get to say they are natural and only have 0.01 percent of an organic or natural material in them.” This is why the natural skincare brand makes bold statements about its credentials and third-party certification. essano Superfoods has combined the

• ACO Certified Organic • 98% Fat Free • Certified Halal and Kosher • Made from premium organic wheat • Clear cooking instructions for the perfect noodles every time

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latest scientific technology with everpopular superfood ingredients to create a harmony of skincare. Young said that the gap between both naturals and performance is closing quite rapidly. essano’s combination of certified organic ingredients and cutting-edge technology could be an industryleading perspective on the organic trend – it’s serious, transparent, and premium quality. The essano Superfoods range combines the natural power of raw,

cold-pressed plant extracts – cinnamon, turmeric, and kale – with Liposomal Technology. Liposomal Technology is a technique originally used by medical researchers to keep active ingredients as fresh as possible. In a skincare regimen, this means the active ingredients stay active for much longer, and the product is useful well after its opened. The essano Superfoods Certified Organic range includes cleansers, face oils, masks, and repair creams, all made in New Zealand. “Localisation is the new globalisation,” said Young of the importance of staying locally-made. “Consumers are actively searching out locally sourced, small batch crafted products.” Other natural skincare darlings like shea butter, olive oil, aloe vera, and jojoba feature in the range, all to enhance and complement the core ingredients. essano Superfoods encourages shoppers to feed their skin with the same superfoods they feed their gut. Going natural shouldn’t be hard and super skin has never been more affordable. For more information contact Vanessa Sharpe on 09 256 2270. n

organicfeature

Claire Insley Vegan Society New Zealand “New Zealand has some very clear guidelines around the term organic, with most fruits, vegetables and products being clearly labelled as such in the supermarkets. I guess it is more in smaller shops and grocers that some trouble may arise, with terms such as spray free and transitional being used. Produce grown outside of New Zealand may also be suspect, even if the label says organic, as different countries have different ideas of what can be termed organic. Other countries may even not have much in the way of inspection with regard to organic labelling and the potential for corruption is there.

Katherine Rich New Zealand Food and Grocery Council. “I am aware that there is already effective certification involving Biogro NZ, AssureQuality and others. New Zealand also has the Fair-Trading Act which requires food producers to stand beside and substantiate all their claims. This means that if someone says their product is organic and it isn’t they can already go for a big skate because they are misleading consumers. NZFGC is always interested in better ways of doing things so if the government has ideas about how to improve the management of organics then we’ll certainly be keen to share advice.”

Donald Nordeng BioGro

Consumers in New Zealand expect that if it says “organic” on the label, that it is organic. After 35 years in organic certification BioGro New Zealand welcomes a national regulation for organics that would regulate the use of the word organic for imports, exports and domestic sales.

Shane Young essano

“Yes, absolutely. There is a lot of cost and compliance around being an approved manufacturer to meet an organic or natural third party standard. This is undermined by the fact that currently anyone can use the word “natural” or “organic” and have little to no natural or organic content in the actual product. Given the New Zealand Pure and natural credentials we go to the world with, we should be setting a higher standard and giving customers what we say we are.”

Nic Garelja Oriental Merchant

“We do. It’s becoming a lot bigger, with more products in the market. It’s not beneficial for the consumer unless they know what they’re buying. I like the star ratings system you see on some products.”

Rob Darby Frenz

“What we need is a level playing field. Customers need to know what they’re buying. Regulation so long as it’s realistic – yes. But if we regulate to European standards where it is accepted that hens have to be locked up inside to protect them from snow and extreme weather instead of creating New Zealand standards for New Zealand weather conditions then this will be abused. In this case, we might as well not bother.”

September 2018

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THE UNICORNETTO

KIWI GUAVA DRINK

Cornetto has joined the unicorn-themed trend, releasing the well-named Unicornetto. The ice cream is in the classic Cornetto cone but is topped with a swirl of purple and blue fluffy ice-cream, red berry sauce, and yellow and pink chocolate balls. The cone is wrapped in a sparkling, holographic case. Unicorn-themed foodstuffs have been trending as limited-edition items, but it is uncertain how long the craze will last. Consumers, however, appear to be lapping up Unicornettos. The product is currently only available in Thailand, but international response to the product on social media has been significant.

Celsius Holdings has revealed a new Kiwifruit and Guava flavoured energy drink onto the American market. The company wanted to target the growing Hispanic millennial market, by putting guava flavoured products onto mainstream American supermarket shelves. Celsius has seen rapid expansion following an investment from Li Ka-Shang and an increase in health-conscious consumers seeking reduced sugar alternatives. The brand reported a 60 percent growth in revenue earlier this year.

IT’S CHRISTMAS Nielson data has shown that the European chocolate company Ferrero had a sales increase of more than $10 million over last year’s holiday season, with consecutive seasonal growth over the past five years. The Ferrero Pralines brand encompasses Ferrero Rocher, Ferrero Collection, and Raffaello – all of which have seen increases over the Christmas season. The company has invested $8.6 million into launching a new range of confections designed explicitly for Christmas 2018. “It is important as a leading confectionery manufacturer to offer retailers products and ranges that help them cater to different types of festive shopping needs,” said a Ferrero spokesperson. Joining the traditional Ferrero Christmas line-up will be a Cheeky Elf, four flavours of Christmas Star, a Santa-shaped Kinder Surprise, and seasonal Nutella.

VEGAN MAGNUM RELEASED

COLD PUMPKIN SPICE

Global market leader Magnum has developed plant-based versions of its much-loved treat. Two new vegan flavours of the Unilever ice cream brand are launching this month in Sweden and Finland. Magnum Vegan Classic and Magnum Vegan Almond are made from a pea-protein base and vegan chocolate sourced from Rainforest Alliance-certified cocoa beans. The European Vegetarian Union approves the product as suitable for vegans. The brand has been working on its sustainability efforts, and these ice creams flavours are part of this. The Rainforest-Alliance chocolate has been part of Magnum’s line up for some time, but making entirely plant-based products is a large step. Magnum is possibly the largest ice cream company ever to launch a vegan product. Other ice cream brands have released vegan products to meet consumer demand worldwide, so it’s possible Magnum Vegan will expand out of Sweden and Finland in the future.

As the northern hemisphere enters autumn, pumpkin spice is back on the market. US cold press company La Colombe has released a drink featuring the consumer-beloved flavour as a cold brew. The Pumpkin Spice Draft Latte is made with cold-pressed Nizza espresso and blended with real pumpkin puree, as well as the warming autumn spices. The drink contains much less sugar than traditional pumpkin spice lattes and more caffeine. “Our Pumpkin Spice Draft Latte was designed for pre-and-post Labor Day sipping. We are the first ever frothed, cold pumpkin spice latte so we wanted to come out of the gate early and strong,” explained Todd Carmichael, Co-Founder and CEO of La Colombe. The drink is one of the first pumpkin spice-themed products released this year. It is low in sugar, lactosefree, kosher, and contains 7g of protein – this means it has value not just to the cold brew market, but also to consumers interested in making healthier choices.

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PLANT-BASED MAYO Unilever owned Hellmann’s have launched a new vegan mayonnaise into Tesco supermarkets across the UK. According to Hellmann’s the launch of the mayo is a result of the increased consumer demand for more plant-based products. The new condiment is made using a combination of soyabean oil and maize starch. The mayonnaise is certified vegan and gluten free with no artificial colours and preservatives. The launch into the UK market follows the success of the vegan mayonnaise in the US.

ONE INGREDIENT PASTA

TEMPURA CHIPS

Plant-based and protein diets are continuing to be the talk of the town which is why Barilla has launched a new one-ingredient pasta range. The range features four plant-based kinds of pasta made using just chickpeas and red lentils – red lentil rotini, red lentil penne, chickpea rotini and chickpea casarecce. “At Barilla, we only have one way of doing business: ‘good for you, good for the planet’. This means constantly innovating and improving our products to provide people with high-quality foods that are healthy, sourced from responsible supply chains, and inspired by the Italian lifestyle and Mediterranean diet,” said Jean-Pierre Comte, president of Barilla Americas.

The US is about to receive a range of seaweed tempura chips. Nora, a subsidiary of Taokaenoi Food and Marketing, will first launch the range online followed by a supermarket roll out. Nora will reveal a variety of three flavours including Crispy Original, Original Tempura and Spicy Tempura. In addition to the single serve option, the brand will also be available in a multi-pack which includes seaweed thins in convenient on-the-go packs.

HOPPING GOOD WATER American craft beer company H2OPS has unveiled a new hop infused sparkling water. With over 100 varieties of hops in existence, all with different flavour characteristics it is easy to create unique flavours. H2OPS’ new unsweetened IPA-inspired beverage contains no alcohol or calories. The drink combines hints of mint, lemon, grapefruit, blueberry, pine, earthy spices and lime to create a full flavour. H2OPS was founded by long-time homebrewer Paul Tecker.

HEALTHY VODKA

OCEAN SAFARI

Absolut has added several new items to its range this year, but this one is targeted at consumers with a health-food mindset. The two new flavours – Strawberry and Apple – are made with real fruit and come to only 54 calories per drink. This is another alcoholic beverage released for the summer market, advertised as refreshing and featuring beautifully designed paper labels. Recognising consumers that are health conscious are more likely to recycle, the paper labels come with advice on how to re-use the bottle. “We know that our customers are increasingly health conscious and are keen to enjoy products with natural ingredients, so we’ve created this beautiful range with them in mind,” said Adam Boita, Head of Marketing at Pernod Ricard.

Cheetos India has updated its new crisps to increase the company’s salty snack sales. The PepsiCo owned brand has released its 3D Ocean Safari range which includes a shark, octopus, dolphin and a starfish in a bid to attract more children to the product. The Cheetos will be available for purchase in only the Western and Southern part of India. The puffed shaped animal snacks were created to complete with bundled snack products that have gifts. “We don’t want to put toys in our package, but a healthier product with less than 10 percent of recommended daily allowance of sodium and energy,” said Jagrut Kotecha, VP PepsiCo.

UP ON FLAVOUR, DOWN ON FAT Ritz crackers in the UK have had a flavour makeover with the addition of its new herb and tomato crackers. Not only have the crackers received a new flavour hit but they have also seen a reduction in fat. The updated flavour combination will answer the growing demand for more premium options in the snacking supermarket aisle while a 70 percent reduction in saturated fats will answer consumer need for healthier choices. The release is part of Mondelez‘s global wellbeing strategy which aims to see the company reduce the amount of saturated fat across its brands by 10 percent.

September 2018

I 39

DR IN K S Vista is the brainchild of Adam Sorensen, Scott Day and Russell Hopper, three former schoolmates who are making serious inroads into the competitive New Zealand beverage market. After leaving school the three ended up pursuing different career paths, but stayed in touch. “The idea behind Vista came to us in May 2016 when we were talking about our frustration with the lack of healthy beverage options,” said Sorensen. Although they set to work straight away, it took a while for the project to get going – Sorensen was living in London, Day was spending six months of the year in the USA, meaning that Hopper was the only one permanently in New Zealand. It wasn’t until they were about to begin their first full manufacturing run that Day and Sorensen returned home.They launched Vista in 2017, and were lucky enough to have Countdown come on board as one of their first stockists. “We started Vista with no experience in the FMCG business,” admitted Sorensen. “When we saw that there was a gap in the market for a truly healthy beverage, we figured we’d give it a crack and learn the ropes along the way.” While the journey hasn’t been without its missteps, Sorensen thinks that the trio’s relative inexperience works in their favour as they’re more willing to take risks. “We’re basically learning everything on the fly,” he said. “We’re a little fish in a very big pond and are constantly thinking of ways to stand out and get noticed.” Getting through Vista’s first winter season was the biggest challenge, according to Sorensen. “Having launched at the start of summer, we were still unheard of to many people by the time winter was approaching. Being new, our stockist base wasn’t huge and we were concerned about sales with our existing stockists dropping off significantly through the cooler months.” Fortunately, Foodstuffs came on board at the start of winter, and Vista has bucked the trend by actually increasing their sales over the winter months. The trio are always looking for more opportunities in New Zealand and have also turned their attention

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across the Tasman. Marketing largely takes place on social media, which allows them to accurately measure things like reach and engagement. Vista has also signed up to sponsor an Auckland fitness series that runs weekly throughout summer. “We think this will be a good way to start tapping into other target markets that we haven’t been able to reach through social media.” Vista is packaged in a can, and Sorensen noted a stigma around canned beverages. There is a perception that canned drinks are full of sugar due to so many soft drinks being packaged this way. Vista’s mission is to deliver a healthy, affordable beverage to Kiwis, steering them away from sugary drinks in the process. “Ultimately, our goal is to help New Zealanders reduce their sugar consumption. Consumers are becoming increasingly health conscious, so Vista has mass appeal.” In saying that, Vista’s key target audiences are

18-35-year-olds who are active on social media, parents with young kids and people with an interest in health and fitness. While there are plenty of flavoured waters on the market, many are pumped full of sugar or sweeteners. Vista has no sugar or sweeteners and less than one calorie per can – a first for New Zealand. “We haven’t introduced any innovations as such,” Sorensen said. “We just created a beverage that was as simple and honest as possible, sparkling water with a dash of natural flavour.” There are currently three flavours on the market – Feijoa, Berry and Lemon – but there are some new flavours lined up for release this summer. “We decided to spend the first year focusing on the initial flavours and overall brand awareness for Vista before releasing any new flavours. “We’re also working on growing our range to offer products outside the sparkling water category, so we have a few new things in the pipeline.” n

We started Vista with no experience in the FMCG business,. When we saw that there was a gap in the market for a truly healthy beverage, we figured we’d give it a crack and learn the ropes along the way.

OUR PEOPLE AND PARTNERSMAKE MAKETHE THEDIFFERENCE DIFFERENCE OUR PEOPLE AND PARTNERS ® Toddler is produced right here at our state of the art dairy plant in Paerata just south Today Baby Steps ® Toddler Today Baby Steps is produced right here at our state of the art dairy plant in Paerata just south of Auckland, containing goat milk sourced directly fromour ourpartner partnerfarms farmsnearby. nearby. of Auckland, containing goat milk sourced directly from

It is no mistake that to ensure quality and supply that we have a fully integrated supply chain, from It is no mistake that to ensure quality and supply that we have a fully integrated supply chain, from farms to you. Fair to say that our people and partners take great pride throughout the journey in bringing farms to you. Fair to say that our people and partners take great pride throughout the journey in bringing Baby Steps® Toddler to you. Baby Steps® Toddler to you.

Baby Steps® Toddler is for children from 1 years whose normal intake of energy and nutrients may not be adequate.

TAR S D TV A W NE Major above the line spend including mainstream Television Advertising Campaign, Outdoor Media, Magazines, Social Media.

E N O G I´VE GOAT •

Benefit from the growth in alternative milks, and milk products appealing to hypoallergenic and digestive needs. • #1 ranked SKU in grocery sales for the category is a leading brand of Stage 3 GOAT Toddler milk drink * In store support package available including social media, geo targeted advertising, sampling and merchandising. ONLINE

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* Nielsen MAT to 17 Jun 18.

For all sales enquires please contact our sales and merchandising partner, Crossmark New Zealand: James MacVicar

Country Manager | New Zealand james.macvicar@crossmark.co.nz M. +64 21 242 3140 Published: 6th September 2018

Paula Bowden

National Sales Manager Paula.bowden@crossmark.co.nz M. +64 21 766093

Iris Schleinitz

Senior Key Account Manager iris.schleinitz@crossmark.co.nz M. +64 21 617 416

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