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September 2023 • Vol. 16 No. 9 s
CheckOut Local What’s New (see page 42)
TAKE YOUR CLEANING TO NEW HEIGHTS
BAM! AND THE DIRT IS GONE.
editor’snote food& grocery COUNCIL NEW ZEALAND
one category stands out in food trends and consumer: snacking
Tania Walters | Publisher
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nacking has transcended its traditional role as a between-meal indulgence, becoming a pivotal part of our daily lives. We examine how supermarkets are at the forefront of this snacking evolution as today's consumers seek more than just convenience in their snacks. Consumers are enticed to buy with new flavours, healthier options, and ethically sourced ingredients. Supermarkets, keen
PUBLISHER GENERAL MANAGER EDITORIAL DIRECTOR EDITOR CONTENT MANAGERS EDITORIAL ASSOCIATE SENIOR DESIGNER GRAPHIC DESIGNER
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on satisfying these demands, are curating snack aisles that cater to these evolving consumer demands. From artisanal chips crafted from ancient grains to plantbased protein bars that redefine nutrition, there's a snack for every palate and dietary requirement. The rise of local and sustainable snacking options further reflects consumers' growing consciousness about the impact of their food choices on the planet. Moreover, the snacking journey continues beyond the store. We explore how supermarkets engage with consumers through digital platforms and loyalty programs, enhancing the shopping experience and providing snack enthusiasts with personalised recommendations and exclusive deals.
Tania Walters Kieran Mitchell Sarah Mitchell Caitlan Mitchell Felicity-Anne Flack, Caroline Boe, Bailey Nickel, Findlay Murray Annabel Maasdam, Sam Francks Raymund Sarmiento Raymund Santos
This snacking feature celebrates snack producers' creative ingenuity, how supermarket chains meet changing consumer needs, and what's next in this exciting category. Let's savour the delightful and diverse world of snacks, one delicious bite at a time. Currently, our team is in the process of judging the Inspire+ NZ Artisan Awards, where there are over 800 entries, and plenty of innovation and NPD coming through in the snacking category. Stay tuned for the results in our next issue, featuring the latest NPD and announcing the winners. n
ATTENTION GROCERY SUPPLIERS The Food and Grocery Council is an industry association for grocery suppliers providing members networking, events, industry information and strong advocacy. Contact us for information on the benefits of membership: raewyn.bleakley@fgc.org.nz • Networking • Industry Updates • Conference and Events • Education and Training • Advocacy and Law Reform
This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2023
ISSN 1173-3365 (Print) ISSN 2744-595X (Online) Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland PO Box 37140 Parnell, Auckland Phone: (09) 3040142 | Email: edit@reviewmags.com
food& grocery COUNCIL NEW ZEALAND
www.fgc.org.nz
BAM! AND THE DIRT IS GONE.
news THE LINE UP FOR BEVERAGES AT ANUGA 2023
A SUSTAINABLE AND AFFORDABLE CHOICE BY WALMART Walmart is proud to introduce Great Value Compostable Cutlery as part of its ongoing commitment to meet evolving customer needs. This innovative product, proudly manufactured in the United States, is 100 percent commercially compostable, offering an eco-friendly alternative to single-use plastics without compromising quality or convenience. The range includes forks, knives, spoons, and assorted cutlery, all commercially compostable.
Great Value Compostable Cutlery reflects Walmart's commitment to delivering quality products that save customers money. This innovative product aligns with Walmart's dedication to sustainability, being certified by BPI, North America's leading authority on compostable products and packaging. Moreover, this cutlery is proudly produced by beyondGREEN, a certified minorityowned US-based business, contributing to American job growth and inclusive economic opportunities for suppliers.
A BUSINESS OPPORTUNITY!
Wendy Kendall, was fascinated by the qualities of edible herbs and plants, particularly those growing in the wild. In 2005, Kendall bottled a unique selection of wild harvested herbs and flowers with traditional herbs, an olive oil base naturally preserved with apple cider vinegar to create a vegan, plant-based pesto, the Waiheke Island Herb Spread. With several awards to endorse this versatile condiment's popularity and delicious flavour, Waiheke Island Herb Spread is well established in most specialty and organic stores, with new flavours recently added to the range, including Asian and Italian herbs and ingredients. Take your chance to own a piece of Waiheke Herbs' legacy. Email info@waihekeherbs.co.nz or visit www.waihekeherbs.co.nz to seize this exciting business opportunity today!
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The trade fairs Anuga Drinks and Anuga Hot Beverages have a good line-up for this year's Anuga. Around 600 companies are anticipated to participate at Anuga Drinks and 150 exhibitors at Anuga Hot Beverages in October 2023. Both trade fairs are recording a high level of internationality. Thirtyeight pavilions from 31 countries and 14 groups from 14 countries have registered for Anuga Hot Beverages. The following companies are among the most important exhibitors per trade show. For Anuga Drinks, this includes, Hermann Pfanner Getränke GmbH, Medibel NV, Orana A/S, Uludag Icecek Turk A.S., Gan Shmuel Foods Ltd., SA San Miguel Global, Manufri S.L., Gat Foods -IBBL Ltd., Louis Dreyfus Company Suisse S.A., and Austria Juice GmbH. The most important exhibitors for Hot Beverages include Akbar Brothers, Barbera Caffè SpA., CAFEA GmbH, Empire Teas, Taylors of Harrogate, and Ultramar Caffè SRL. The Start-up Area of Anuga Drinks is also fully booked. Primarily, companies from the beverage industry that focus on vegan drinks, alcoholfree alternatives, and trendy beverages such as bubble tea or energy drinks are exhibiting here. In total, 12 exhibitors are represented in Hall 8 and five beverage companies in Hall 7. Read more here
A NEW LOOK FOR FOUR SQUARE WAVERLY A brand new Four Square has opened in Waverley, South Taranaki. Owned and operated by long-time Waverley local Steven Dowman and wife Rosalie, the new and improved Four Square has been designed in the latest "4.0" format of the brand that's been around for 99 years. The 4.0 stores being rolled out nationwide showcase the new Four Square brand identity, a contemporary layout designed for convenience and ease, premium local partnerships, self-service checkouts, and food-to-go options. All new Four Square stores offer the same core items, with specific products tailored to their community. Four Square Waverley will offer all the essential grocery items: barista-made coffee, hot chicken and chips, pies, natural fruit ice cream, and fresh sweets such as doughnuts and slices. In addition to the in-store changes, Dowman is addressing another key issue many locals have voiced concerns over -
parking. With the original Four Square Waverley built in 1934, demolition of the old store will begin immediately, with the space being repurposed into a car park with 14 off-street parking spaces available. Dowman said the extra parking was the most exciting change. Four Square is all about community, superior service and a deep-rooted community mindset. It's what sets the retailer apart and gives it an advantage. Dowman has spent the last ten years growing his store into one of the busiest
Four Squares in the North Island, no small feat for a town with a modest population of 800 people. In 2019, recognising the need for a significant expansion due to the store's growing popularity, Dowman said it was time to invest in building an entirely new supermarket right next door. "What we've got now is a complete and total upgrade that suits the community's needs far better than any renovation could have achieved." Read more here
September 2023
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news COCA-COLA EUROPACIFIC PARTNERS DONATES TO EMPLOYEELED SUPPORT MY CAUSE INITIATIVE Coca-Cola Europacific Partners New Zealand's (CCEP NZ) 2023 Support My Cause campaign saw the company donating $34,000 to local charities in Aotearoa, New Zealand. Now in its second year in New Zealand, Support My Cause is a global initiative to support local charities, community organisations or good causes that resonate with CCEP's employees. This year, employees at CCEP NZ nominated and voted for local charities that strive to make a difference in sustainability, community, inclusion and diversity. The recipients of the 2023 Support My Cause NZ funding round are Heart Kids NZ, nominated by Emma Smith (Coffee Marketing Manager); Pet Refuge, nominated by Lana Vershinina (Safety Advisor); Fair Food, nominated by Dawn
Goodeve (Procurement Category Manager), and Buttabean Motivation nominated by Tinoi Savea (Load Scheduling Specialist). General Manager of Strategy and Brand at CCEP NZ, Wendy Rayner, said that the initiative is an incredible opportunity for CCEP employees to support charities that are meaningful to them. 'Support My Cause' is one of the important initiatives CCEP NZ invests in to support the community. We're delighted we can provide an opportunity for our passionate team to give back to important causes to them and their communities," said Rayner. Heart Kids NZ is an organisation that provides free, lifelong care and support for children and whānau impacted by childhood heart conditions. For 40 years, they have provided ongoing support to
ensure that heart kids and their whānau never feel alone. The donation of $10,000 from CCEP will provide direct practical and emotional support to heart kids and their whānau. "Heart Kids NZ receives no government funding and is reliant on the generosity of kind-hearted supporters and donors to ensure we can continue providing vital support services to heart families, where and when they need it most," said Alanah Gilder, Corporate Relationships Lead at Heart Kids New Zealand. Read more here
THE NZBC UPDATE FOLLOWING LEADER'S DEBATE
SUPERMARKETANCHORED SHOPPING CENTRE ENTERS MARKET A‘last stop’ shopping centre with the only supermarket along a 160km stretch of State Highway 1 in one of the South Island’s fastest-growing towns has entered the market. The 27,000 sqm Brackenfields Shopping Centre in Amberley includes a 3,564 sqm Countdown supermarket with 23 percent revenue growth over the past four years. According to Stats NZ data, the population of Amberley in
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North Canterbury’s Hurunui District increased by 58 percent over 12 years, and last year issued a record number of consents for new houses. A further surge in growth is expected in the coming months as eight new residential subdivisions and a $200m retirement village are completed, offering housing for hundreds of residents. Read more here
The NZBC wants to update members on two notable media stories in the past 24 hours. During the TVNZ Leader's debate last night, the leaders were asked about their response to the oral health situation in New Zealand. Chris Hipkins shared that he supported a ban on "fizzy drinks" in secondary schools. National's Christopher Luxon said that he believed education was more constructive than a ban on soft drinks. Members will be aware of the NZBC's long-held position that members will not sell anything except water and milk to Primary and Intermediate schools. For Secondary schools, the position is only zero-sugar carbonated drinks and energy drinks will be supplied. Read more here
RAISING THE 'STEAKS' WITH LOWER CARBON BEEF Sainsbury's is introducing a groundbreaking addition to its culinary offerings with the launch of the Taste the Difference Aberdeen Angus beef range. This achievement follows a decade of development and five years of meticulous production. What sets this range apart is its potential to revolutionise beef production in the UK, boasting a 25 percent lower carbon footprint compared to industry standards, marking it as the most significant low-carbon beef range ever introduced in the UK. The innovation behind this range involves a strategic integration of Sainsbury's dairy and beef supply chains, designed to minimise carbon emissions through enhanced cattle breeding and meticulous animal management. Rigorous oversight of feed and living conditions ensures the efficient growth of healthy calves, requiring less time and energy while emitting fewer harmful gases. Read more here
NEW SOCIAL SUPERMARKET OPENS IN ONEKAWA Foodstuffs North Island, the 101-year-old, 100 percent New Zealand-owned and operated co-operative of grocers, in partnership with Nourished for Nil, is proud to announce the opening of the Hawke's Bay's first social supermarket, located at 47 Edmundson Street in Onekawa. Social supermarkets are a fresh and dignified approach to food support. Instead of providing pre-filled food parcels to individuals experiencing food insecurity,
they can select the items they need in a supermarket-style environment. This empowers people to make the choices that best align with their family's dietary, cultural, and personal preferences. Food and grocery products are offered at low or no cost, utilising a points system, all within a standard supermarket environment, making healthy and affordable food accessible to everyone in the community. Read more here
PARTNERING WITH ARTISTS TO 'FEED THE LOVE' WITH NEW CONNECTION TABLES Artist-created tables encourage Kiwis to connect over a meal in three destinations across New Zealand. A selfie stand, a Nīkau palm at its centre, and a frame made from rocks and gravel to provide a home for ferns, grasses, and creepy crawlies are just a few of the incredible features that make up a new Hawke's Bay, 'Connection Table'. Installed by Wattie's and designed by local artist Josh Lancaster, the table has been created to encourage Kiwis to connect with their friends and family over a shared meal. Located on the famous coastal cycle trail between Haumoana and Te Awanga, this is the first of three tables installed across the country, with tables soon to arrive in Nelson and Auckland. All are different, but this first table in Hawke's Bay, the home of Wattie's, draws on the natural elements of its surroundings to create a point of connection for the local community. Read more here
September 2023
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snacks
DAILY MOMENTS OF JOY Snacking has undergone many shifts, primarily driven by increased consumer demand for products that align with their values and health needs. Novelty flavours and twists on nostalgic flavours have been popular as snacking has become a form of entertainment and a small daily moment of joy for consumers.
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uring times of inflation, where the cost of living impacts consumers and producers across the sector, snacking becomes an integral form part of consumers' daily lives, with consumers globally snacking more frequently, with a preference for smaller, convenient staple snacks that provide consistent and guaranteed comfort and fulfillments both physically and emotionally. Many consumers face crisis fatigue, with industry players observing consumer needs for time in the day that will alleviate stress as the pandemic, cost-of-living, and everchanging economic and political landscape globally take its toll. This has led to consumers snacking more frequently and for comfort, with nighttime, afternoon and morning snacking occurring more often.
When purchasing snacks, consumers are driven by value first and foremost. However, the ethics of product sourcing and manufacturing, verified through trusted certifications, are increasingly more critical to the sustainability and socially conscious consumer. This has driven the growth of packaging innovation and clean-label, better-for-you snacks. The better-for-you (BFY) category in sweet and savoury snacks is growing. BFY snacks include those with reduced unhealthy ingredients and boosted levels of desirable nutrients. Better-for-you snack product innovations and launches have also grown, with brands creating new products and revamping classic flavours in alignment with consumers' needs for indulgence with guilt. Savoury snacks offering ‘boosted
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nutrition’ are driving growth despite sweet options being preferred by consumers across snacking occasions. Claims such as ‘no added sugar’ and ‘high protein’ continue growing, with skews to ‘reduced sugar’ for sweet snacks and ‘boosted nutrition’ for savoury. Notable industry players have begun adapting their packaging using recyclable soft politics, reusing or utilising compostable material for products to meet consumer and industry concerns for the greater carbon footprint food packaging has on the environment. Aligning these trends is an important point of difference for brands to stand out in their category, as packaging, flavour, and technological innovations are key areas of interest for the ethical consumer. n
www.realfoods.co.nz
+64 9 256 4260
September 2023
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tradetalks
EASY TO OVEREAT AND ADDICTIVE, THE RISKS OF ULTRA-PROCESSED SNACK FOODS During the first Covid-19 lockdown of 2020, there was an overall shift in New Zealander's eating habits towards unhealthy dietary patterns. A survey conducted by researchers from Auckland, Otago, and Massey Universities showed that there were increases in consumption across several categories, including sweet snacks (41 percent), salty snacks (33 percent), alcohol (33 percent) and sugary beverages (20 percent). Dr Sally Mackay
Registered Nutritionist
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egistered nutritionist and senior lecturer at the University of Auckland at the School of Population Health in the Faculty of Medical and Health Sciences, Dr Sally Mackay, said that from the 3000 respondents of the survey, one in five adults reported they had less sweet or salty snacks. But, as seen globally, the popularity of home baking increased dramatically throughout the lockdown. Half of the respondents to the survey reported that they increased the number of baked goods they prepared from scratch. More research and surveys have been
conducted by various sources over the last few years, investigating the relationship consumers have with snacking and how this has shifted with changing economic, social, and political landscapes. The snack food market is anticipated to grow by 5.69 percent between 2023 to 2028, and the driving considerations consumers have when making snacking decisions are price and taste, with snacks becoming a source of comfort for many, particularly during times of hardship. However, Mackay's research is centred on how ultra-processed foods, which many snacks can be, particularly sweet or salty
comfort and nostalgic snacks, are easy to overeat. There has been emerging evidence that these types of snacks are addictive. "Poor diet is a leading cause of illness and early death in New Zealand," said Mackay. She continued that New Zealanders do not eat enough fruits, vegetables, or whole grains but plenty of energy-dense foods high in salt or sugar. Many snack foods are high in energy, salt, or sugar, low in fibre, vitamins, and minerals, and often highly processed with excessive packaging. "Ultra-processed foods are highly processed and often have added sugar, salt, fats, additives and preservatives. They often contain ingredients you wouldn't have at home and have little resemblance to the original foods they are made of." Mackay gave the example of extruded, convenient salty snacks and cereal, explaining that eating high amounts of
ultra-processed foods has been linked to heart disease, cancers and strokes, and there is concern regarding how heavily these foods are marketed, particularly towards children. "They are easy to overeat, and emerging evidence suggests that highly processed foods can be addictive." Mackay conducted research in 2019 (The State of the Food Supply) and found that 69 percent of packaged foods were categorised as ultra-processed, with all foods in the snacks category classified as ultra-processed. Further research was conducted in 2020 on the healthiness of the fast-food supply in New Zealand. Collecting nutrition information from 22 fast-food chains, Mackay found that some of the products that would be considered snacks were incredibly high in energy, sodium, and sugar. For example, some muffins and pastries provided more than a
quarter of the recommended daily energy in one item, half of the savoury pastry items exceeded the United Kingdom (UK) sodium target (New Zealand does not have sodium targets), and half of cakes and muffins contained more than 30 grams of sugar (six teaspoons). Some items often considered healthy, like smoothies, were large, with some over 600ml, high in energy, with some providing at least one-third of the recommended daily energy intake in one drink, and high in total sugar, with half of smoothies providing the maximum recommended amount of sugar for one day. All fries exceeded the UK sodium targets. Mackay added that Otago University had conducted research on ultra-processed food intake in young children, which showed that some snack foods like crackers and muesli bars were among the ten foods making the most significant contribution to the percentage of energy from ultraprocessed foods. Moving forward, Mackay hopes New Zealanders will choose less processed foods with minimal packaging, emphasising that personal and planetary health should be considered when making these decisions. While consumers are more time-poor than ever, she said that a difference can be made by focusing on preparing and sitting down for meals, which has been shown to reduce the need for snacking. "To improve our food environment, I recommend mandatory policies to restrict the marketing of unhealthy food that children see and that only healthy foods and drinks are provided or sold in schools and early learning services." Mackay further called upon manufacturers to display the Health Star Rating on all their packaged products to help consumers choose healthier options, and she recognised that some have already been reformulating their products to reduce salt and sugar. "I recommend the government set targets for maximum salt and sugar levels in packaged foods to encourage other manufacturers to reformulate products." n
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tradetalks
PRIORITISING STAPLES IN THE SNACKING CATEGORY
The snacking category will likely be challenged as disposable income starts to shrink, and consumers will prioritise staples as food prices increase.
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Jolene Ng
Principal Food and Drink Analyst
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lready in March 2022, over half (57 percent) of Malaysians are still eating snacks or sweets but have cut back, according to Mintel Global Consumer research. Snack brands need to prove their value during these challenging times. The meaning of 'value' also changes over time as trends change. Yet what consumers find most valuable about food and drink brands never changes: these building blocks remain high quality and taste at the lowest possible price. As APAC consumers' definition of 'good value' is becoming more fragmented, snack brands must prove invaluable through these three key value drivers, including positioning snacks as affordable nutrition, providing economic value by encouraging upsizing to bigger packs, and committing to sound quality. These key value drivers are supported by consumer research across varying APAC countries. In Vietnam, 79 percent of consumers agree that food and drink products offering health benefits are good value for money. Sixty-five percent of Indonesian consumers use sales to stock up on larger quantities. In the Philippines, 80
percent of consumers think paying more for a higher-quality product is worth it. Snacking habits have been significantly altered during the pandemic, and salty snacks can support consumers' mental wellbeing as they spend more time at home. This has continued through 2023, when inflation, global conflict and adverse climate events have stressed consumers. Snacks can offer comfort and security during these challenging times. Mintel research shows that 77 percent of Thais think snacking on salty snacks is an excellent way to self-treat. Despite the rising costs in food and drink prices, consumers are not slowing down on snacking. In India, eight in 10 consumers snack at least once a day. Mintel's 2023 Global Food and Drink Trend ‘Unguilty Pleasures' outlined how, with consumers carrying a heavy mental load in crisis upon crisis, many will be unwilling to compromise on small moments of pleasure and indulgence. Snacks are currently being positioned as an affordable treat for consumers. Gen Zs habitually snack late at night. In the United Kingdom, nearly two-thirds of them agree that snacks are a must-have for
This is an opportunity for salty snack brands to cater to the latenight occasion and offer products that provide comfort and satisfy their hunger pangs.
a night in. The hyper-nesting trend stays as Gen Zs engage in in-home activities like watching TV and online videos and cooking post-COVID-19. Brands can capitalise on this by encouraging snacking to complement existing in-home activities—for example, 47 percent of Gen Zs in Canada associate chips with late-night snacking. This is an opportunity for salty snack brands to cater to the late-night occasion and offer products that provide comfort and satisfy their hunger pangs. In Thailand, over a third of Gen Zs want comforting snacks in the evening. Throughout their young lives, this demographic has been exposed to a world of flavours via social media and an increasingly diverse food service sector. In China, 72 percent of consumers aged 18-24 said they would love to try exotic-flavoured snacks (e.g. wasabi, pandan, kimchi). To engage Gen Z, brands should create a dynamic range of smaller snacks that embrace exciting, emerging and classic ethnic flavours. Brands are licensed to be creative, break the 'old rules' and crosspollinate culinary concepts and cultures. While many products position themselves
as better-for-you snacks for younger consumers, Millennials and Gen Xs actively seek these alternatives. According to Mintel research, 45 percent of Thai Millennials are interested in trying salty snacks fortified with nutrients. Similarly, one in two Indian Gen X snackers look for healthy snacks all or most of the time. In recent years, protein has become increasingly important to consumers as it plays a crucial role in building bones, muscles, cartilage and skin. Consumers are now actively seeking high protein in their diet. In Indonesia, one-third of consumers aged 25 and older consider high protein content necessary when shopping for food. According to Mintel Global New Products Database, salty snack launches in APAC are bucking this trend, noting a 50 percent growth in launches with high and added protein claims over the last five years leading up to August 2023. Consumers' growing interest in highprotein food and drink presents an opportunity to expand their understanding of protein, including terms related to the quantity and quality of protein in snacks. n
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tradetalks SALTY SNACKS TRENDS MOVING FORWARD
Foodstuffs North Island Category Manager Snack Foods and Condiments James Cooper shared that New Zealanders consumers continued to love classic flavours, including Ready Salted, Chicken, and Salt' n Vinegar. The prevailing popularity of these staple flavours is a testament to how particular simple tastes remain unchanged.
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eady Salted, in particular, continues to reign supreme as the leading flavour across the snacks category for Foodstuffs. Three of the co-operative's highest-selling lines are products with this flavour. However, New Zealanders don't only choose staple flavours. When consumers branch out, it's often for limited edition flavours that regularly change throughout the year. "The rotating Snackachangi limited-time flavour variants like American Hot Dog, Jalapeno Cheese Poppers, and Cheese and Bacon Loaded Fries are always well-received
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and sell out quickly," said Cooper. Cooper anticipates that Sweet and Spicy flavour variations will gain momentum as an emerging trend within Salty Snacks. This blend of flavours brings both novelty and familiarity, and Foodstuffs expects to see product developments along a similar vein in the upcoming year. Cooper continued that for 2024, salty snacks will align more consistently with the on-the-go customer. "We're seeing a continued trend with Kiwis snacking more to tide them over between meals, whether for a midday boost or an after-dinner treat." n
tradetalks KIWI FAVOURITE FLAVOURS
Countdown shared the snacks New Zealanders love. A spokesperson for the supermarket said that when it comes to snacking, it's all about innovation. However, week after week, New Zealanders more often base their purchasing of products on price rather than flavour. Staple flavours include Ready Salted, Salt and Vinegar, Sour Cream and Chives for chips, with the spokesperson explaining that while consumers enjoy novel and unique flavours, flavours with a longstanding category presence are the top sellers.
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or muesli bars, generally, nut bars, including Chocolate Apricot, Peanut Cashew, and Chocolate Cranberry, take the lead, and Salted Caramel is a sought-after flavour for protein bars. Ready-salted cashews and pistachios are leaders in the nuts category. However, innovations are strong in the snacks category with the emergence of flavoured nuts, such as Sriracha Cashews and dill Pickle Cashews, and coated nuts have also become increasingly popular, including raspberry, caramel dusted, and dark chocolate around nuts such as almonds and cashews. There has been a surge of meat-orientated flavours in the chips category, with meatsnacking outside the chips category also becoming a top snacking choice amongst keto consumers. A spokesperson for Coutndown said that predicting what flavours would be the future
for the snacking category was complex, with the supermarket often changing the flavours it stocks every six months. However, the Countdown spokesperson continued that consumers are more likely to switch brands than flavours, depending on supermarkets' promotions. "Consumers are happy to shift between the brands to fulfil the above requirements for the family. Some consumers are more focused on value products with more affordable prices every day," said a Countdown spokesperson. Consumers have begun to embrace snacking as a form of comfort and entertainment, with the supermarket observing that 4 p.m. entertainment is critical to its consumers to be relieved from a day's stress. "It can either be sweet or savoury depending on the age group and gender." n September 2023
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bestofsnacks DELICIOUS AND NUTRITIOUS Frooze believes that delicious can be good for you. Made with only authentic, natural whole foods, no preservatives or artificial, Frooze Balls are naturally delicious. With the unique combination of two different centre fillings, Frooze Balls is a next-level plant-powered energy snack. Perfect for lunchboxes, in the car or in the desk drawer, Frooze Balls are the ultimate feel-good treat.
GOOD FOR KIDS AND THE PLANET Parents can say goodbye to the stress of finding a healthy and delicious snack for their kids’ lunchbox with the launch of these delicious Pure Fruit Swirls from Nibblish, a 100 percent fruit snack with no added sugar, syrups, colourings, preservatives, or other nonsense. Nibblish Pure Fruit Swirls are made from 100 percent fruit and transformed into delicious fruit swirls. Choose from Raspberry, Mango or Strawberry, all deliciously infused with Kiwifruit and Apple. Gluten-free, vegan and sustainably sourced, these Pure Fruit Swirls are good for your kids and the planet. Every packet includes an Explorer collector card that is fun and engaging for children to learn, interact and play with.
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MAKING ETHICAL FOOD MAINSTREAM
Award-winning plant-based, glutenfree, dairy-free Dessert Bars from Black Doris are about to hit the broader grocery market with the first order dispatched to New World St. Martins in Christchurch. Sales are growing for these Dessert Bars in the food service and cafe arena as customers love these eye-catching cabinet offerings. Black Doris Dessert Bars appeal to a wide range of consumers looking for delicious food that is good for the planet. Ingredients are always organic or New Zealand-grown as Black Doris works towards 'making ethical food mainstream'.
MUST BE COOKIE TIME! There’s nothing like an original. From New Zealand’s best selling and most trusted cookies brand, Cookie Time, comes the ever popular The Original Chocolate Chunk Cookie, a best seller for more than 40 years. This was the cookie that famously launched the company back in February 1983. It was the first cookie ever created and marketed for individual sale in the New Zealand market. And it still remains true to the original homestyle recipe, featuring real ingredients and large chunks of real chocolate, batch made and baked in traditional rack ovens. The Original Chocolate Chunk Cookie is an iconic and delicious treat, from a family owned company.
GUARANTEED TO HIT THE SPOT
THE GREATEST JOY IN THE SMALLEST FORM Goldbears are the greatest joy in the smallest form. Whether in Asia, the USA, South America, Europe or New Zealand, Goldbears are now at home worldwide. Around 160 million HARIBO Goldbears are produced across national borders every day. Shape and texture make HARIBO Goldbears unmistakable and the sweetest style icon in the world. They stand for a colourful world, open, peaceful and happy. With flavours ranging from pineapple to lemon, the six colourful Goldbears represent one thing above all else: irresistible joy that’s fun to share. For more information, visit www.haribo.com/en-au
General Mills’ top-selling snacking, the Fibre One Fudge Brownies, has recently launched in a bulk pack. These snack bars are deliciously satisfying and guaranteed to hit the sweet spot while only being 90 calories. Designed as the perfect guilt-free, fudgy snack to curb any sweet tooth, the Fibre One Fudge Brownies are now available in 120-gram and 240gram varieties. For more information, please contact Janine at janine.dench@dksh.com or visit www.fibreone.com.au/.
THE SERIOUSLY FLAVOURFUL, PLASTIC-FREE, ALL-NATURAL GUM ALTERNATIVE Did you know most chewing gum contains plastic? This one is different. Meet True Gum, a seriously flavourful, plastic-free, all-natural alternative to conventional chewing gums. Steering clear of the plastic-filled base found in most gums, True Gum is made with chicle, a natural and sustainable ingredient from the sap of gum trees. Harvested by native ‘chicleros’ in the Central American jungle, using chicle helps support these communities' livelihood and preserve the rainforest's trees. Unlike conventional gums, True Gum is also palm oil free and does not contain aspartame or BHA - a synthetic antioxidant shown to have a hormone-disturbing effect. Instead, True Gum uses lowcalorie, plant-based sweeteners, stevia and xylitol. True Gum is also free from any animal-derived ingredients so it is suitable for vegans, and comes in plastic-free, biodegradable packaging, with each piece carefully crafted in True Gum’s own little eco-friendly gum factory just outside of Copenhagen, Denmark. Available in six delicious flavours, including Mint, Strong Mint, Lemon, Ginger and Turmeric, White Peppermint and Raspberry Vanilla, from distributors Cook and Nelson. RRP $3.99. Contact: rebecca@cookandnelson.com | www.cookandnelson.com.
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sweetsnacks UNCLE TOBYS ROLL UPS Unroll some fruity flavour with Uncle Tobys Roll ups! Back by popular demand, Nestlé have launched two delicious Roll Ups flavours in the market; Rainbow Fruit Salad and Berry Berry. Made from real fruit, and free from artificial colours and flavours, Roll Ups are the balanced treat everyone will love. The snack has recently taken social media by storm, featured in the viral Tik Tok trend rolled in ice cream. Indulge in the nostalgia and bring some joy to your day with Uncle Tobys Roll Ups!
UNITING FRUIT AND CHOCOLATE Whittaker’s is pleased to add two delicious new limited-edition blocks to its 100g range that are perfect for fruit lovers or any chocolate lover who enjoys trying something new from Whittaker’s. Whittaker’s Raspberry and Dark Chocolate features beautifully tart raspberry pieces in decadently rich 50 percent cocoa dark chocolate, and Whittaker’s Orange and Hazelnut in 33 percent Creamy Milk features crunchy roasted hazelnut pieces in orange-infused 33 percent cocoa Creamy Milk Chocolate. As a limited edition release, there is a limited quantity of each flavour, and they will only be available until stocks run out.
PART-TIME COOKIE, PART-TIME MINI-PIE Fruit-filled apple rounds from Delmaine are made from a traditional Dutch recipe, which are scrumptious in any language. Part cookie, part mini-pie, and all-around perfectly sweet.
TONY'S CHOCOLONELY SNACK BARS Introducing Tony’s Chocolonely 100% slave-free chocolate now in mini form. The little sister to Tony’s 180 gram bar, these snack bars are sure to hit the right spot when you’re craving something sweet and are perfect for on the go or slipping into a lunch box or bag. In 50 gram Milk Chocolate and 47 gram Milk Chocolate Caramel Sea Salt and Dark Chocolate Salted Almond, these small bars bring big joy! Available in New Zealand from October 9 from Cook and Nelson. RRP $3.49 - $3.99. Contact: rebecca@cookandnelson.com www.cookandnelson.com
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sweetsnacks
MOMENTS OF HAPPINESS
Jelly confectionery does not usually drive or follow global flavour trends, and Haribo is no exception. However, emerging formats such as extruded products, which HARIBO has launched successfully over the past six to 12 months, with Balla Stixx, Sour S'ghetti and Pasta Frutta, gaining massive momentum in Australia and New Zealand.
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spokesperson for HARIBO shared that variations on sour-based products within the jelly category continued to grow strongly, including a range of innovative product formats such as liquid-filled volcanos, which Haribo has crafted with a super sour filling. With its ethos centred on moments of happiness, HARIBO leads in the global confectionery category, offering various products, from classic and timeless Goldbears to its most successful mix bags like Starmix. "Our product range is meant for everyone, which is also in line with our slogan: 'Kids and grown-ups love it so the Happy World of HARIBO'," said a HARIBO spokesperson. HARIBO has seen and adapted to the increasingly health-conscious consumers, who are more often influenced by their
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purchasing based on product alignments with their environmental and eco-friendly values. This has increased demand for sustainably sourced and eco-friendly snack packaging. Snack companies have an increased focus on implementing sustainable packaging and sourcing ingredients. In Australia, HARIBO has just received the APCO reporting that for 2022, the company achieved an overall performance of 'leading'. The APCO vision incorporates a packaging value chain that collaborates to keep packaging materials out of landfills and retains the maximum value of the materials, energy, and labour within the local economy. HARIBO uses mono-material packaging made solely for polypropylene (PP), which is generally easy to recycle. Composite materials, which are harder to recycle and multiple packaging are the absolute exceptions at
HARIBO. Ninety percent of HARIBO's packaging is recyclable and certified by the renowned Institute cyclos-HTP. "We are constantly striving to improve our packaging. We follow three approaches: Reduced packaging, Further improvements in recyclability (known as design for recycling) and alternative materials." Consumers are also more concerned about making a conscious choice for small snacks rather than the amount of sugar it contains. With HARIBO's products in the confectionery aisle, its sugar content is unsurprising to consumers versus those with hidden sugar. HARIBO maintains that confectionery has its place in all consumers' lives, which contradicts the desire for a healthy diet. "But we all need moments of joy and happiness." n
savourysnacks THE FLOURISHING CHEESE POWDER MARKET
The cheese powder market is in the spotlight, and its growth trajectory is impressive. According to a recent report, the global cheese powder market is set to reach a substantial valuation of USD 895 million by 2028, boasting a remarkable compound annual growth rate (CAGR) of 7.3 percent. This surge in demand for cheese powder underscores its significance in the food industry, prompting us to delve into the driving factors, key players, and emerging trends shaping this market.
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ne of the pivotal drivers behind the cheese powder market's ascent is the surging demand for convenience foods. This encompasses an array of delectable products, from snacks and soups to sauces, frozen delights, and ready-to-eat meals. Snacks, in particular, have emerged as a powerhouse application for cheese powder. Its ease of use, extended shelf life, and versatility in enhancing flavour profiles have made it an indispensable ingredient in the snack industry. Several prominent players are making significant contributions to the cheese powder market. Names like Land O'Lakes, Inc. (US), Kerry Group Plc (Ireland), Fonterra Co-operative Group Limited (New Zealand), ADM (US), and Commercial Creamery Company (US) are leading the charge. These industry giants follow market trends and shape them through strategic moves and innovations. In September 2022, Kerry Group Plc made waves by acquiring The Kraft Heinz Company's powdered cheese business, fortifying its position in the cheese powder market. This acquisition amplifies Kerry's manufacturing capacity and broadens its customer base, particularly in snacking. In March 2023, Kerry Group Plc inaugurated the Southern Europe Innovation Centre in Barcelona, Spain, reflecting its commitment to expanding its regional presence. By leveraging cuttingedge labs and technology expertise, Kerry aims to accelerate the development of novel and tailored cheese powder solutions. In October 2022, Fonterra Co-operative Group Limited initiated a collaborative venture with Land O'Lakes, Inc. This strategic sales and marketing agreement seeks to unlock new opportunities for Fonterra's Foodservice offerings in the vast US market. Within the cheese powder landscape, Cheddar cheese powder takes the lead. This particular variety has gained immense popularity due to its relatively lower calorie, saturated fat, salt, and cholesterol content.
Health-conscious consumers, particularly in North America, increasingly turn to Cheddar cheese powder, appreciating its unique flavours. Processed cheese powder is widely embraced by the foodservice industry, including quick-service restaurants, as its convenience and cost-effectiveness make it a preferred choice for various menu items, including savoury snacks like cheese crackers. The ready meals segment is expected to witness the highest growth in the cheese powder market. The demand for ready meals, driven by busy lifestyles and a penchant for global flavours, has propelled the integration of cheese powder into these offerings. It's not just about adding a specific cheese flavour but creating fusion dishes that tantalise taste buds with a delightful blend of international cuisines. The North American region is poised to experience substantial growth in the cheese
powder market. This is attributed to the extensive use of cheese powder in various food products, including snacks, ready meals, sauces, dips, dressings, and bakery items. The presence of numerous fast-food chains and the diverse range of cheese varieties produced in the region are expected to fuel this growth. The cheese powder market's remarkable expansion is a testament to consumers' evolving tastes and preferences worldwide. It also highlights the industry's adaptability in catering to these changes. With convenience and flavour enhancement at its core, cheese powder plays a pivotal role in the global food industry. In the future, we can anticipate further innovations and deeper integration of cheese powder into a diverse range of product innovations. Information supplied by MarketsandMarkets™ www.marketsandmarkets.com. n
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savourysnacks EAT OUTSIDE THE BOX! UK Foods is committed to bringing the tastes of the UK and Ireland to the sunny shores of New Zealand to give New Zealanders the best of both worlds. Got the case of the munchies? U.K. Foods has it all, ensuring its customers have the broadest possible range of British grocery and household items readily available nationwide. As importers and distributors, UK Foods has been stocking New Zealand’s supermarket shelves and convenience and specialty stores with UK and Ireland’s bestloved products since 2009. With a range of snacking products, including Monster Munch, Choco Leibniz, Quavers, or lighter options such as Proper Snacks or popcorns, each of UK Foods snacking options can be enjoyed over a classic cup of tea, with its range of UK and Irish favourite teas available. Whether customers are craving zingy flavours from lime and coriander chutney to mango chilli poppadoms, UK Foods has every snack for New Zealanders and UK and Irish residents, providing a snacking haven, a home away from home.
UK Foods endeavours to keep all favourites in stock and is open for customers to ask about the stock of their favourites should they not already be on supermarket shelves. For more information, contact ordersukfoods@gmail.com or visit www.ukfoods.co.nz.
HARVEST SNAPS Harvest Snaps have been a popular snack choice among all who don’t want to compromise flavour for health. The brand’s beloved range of pea crisps welcomes new and improved tantalising flavours, recrafted to allow guiltless snacking bliss. The Pea Original Salted boasts a 5 Health Star Rating, with Pea Chilli and the brand new tastes sensation Pea Tomato Chutney crisps containing more fibre, less salt, under 100 calories, and all the flavour.
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Harvest Snaps have also made their bags bigger to accommodate all the inevitable out-stretched hands that reach for a munch on your Pea Crisps. Available in stores in new-look 120g varieties, plus the ever-popular multipacks, there’s a size for every snacking occasion. For enquiries, call 09 410 1066 or email sales@houseff.co.nz or visit www.houseff.co.nz.
BOOTLEG JERKY CO. Born from the spirit of rebellion, Bootleg Jerky Co meat snacks are all beef and no bull. Made from 100 percent grass fed New Zealand Beef and free from artificial ingredients, nitrates, MSG and other BS ingredients. Hand crafted in small batches, Bootleg Jerky is high in protein, low in sugar and is the ultimate portable protein in a pouch. Grab a pack from all good stores before it is outlawed. For more information, visit www.bootlegfood.co.nz
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healthysnacks INNOVATION AND GROWTH OF CHOICE IN HEALTHY SNACKING Ceres Organics has seen an increase in consumer interest in snacks that are beneficial for their health and wellbeing and contain natural ingredients. Simultaneously, consumers still want to enjoy treats without feeling guilty. This drive for guilt-free has seen consumers opting for alternatives to traditional snacks. For example, potato chips are traded in for alternative bases, such as bean and legumebased snacks and seaweed, these options appealing to the better-for-you offering consumers want. Packaging is also of increased concern for consumers. It remains a challenge for the industry, as catering to the ecofriendly packaging demands of consumers is important to align with to maintain a competitive advantage in the market. This is an area that Ceres Organics is increasingly
SNACK SHOPPERS NOW FOLLOWING THE LABEL READING TREND With the rise in snack-type occasions and demand for on-the-go food, consumers still want to feel they are making healthy choices. “The ‘better for you’ trend continues to grow in the snacks category. Claims such as high in protein, gluten-free and natural ingredients, or low in sugar are proving very popular,” said Janine Dench, Senior Client Manager, DKSH New Zealand Limited. “Emerging flavours for our products, such as the Fibre One range, usually closely follow trending baking flavours like cheesecake, funfetti, etc.” Consumers are snacking more frequently, and with food safety awareness being such a focus, individually wrapped snacks are a must. Many snack players have had to adjust their products into single-serve wrapped
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options and adjust product labels and ingredient lists accordingly. As people become label readers, the snack industry must ensure they have ingredients and options across their product range to appeal to different shoppers who want to know they are choosing healthy options with a specific ingredient list. “Keeping the balance between function, taste, and health is vital to stay competitive. Manufacturers should continue to call out their points of difference on packs. Suppliers now rely heavily on data research of consumer needs for ranging; only products that fit these consumer needs will be ranged.” As the snacks industry moves into 2024, Dench’s primary concern is stable pricing across the snack category.
focusing on as a brand. The rise of conscious consumers has significantly impacted the snacking category. Consumers are not only more conscious of their health, with the rise in obesity, allergies, and autoimmune conditions, but they are also concerned with the planet's health. Consequently, consumers are demanding clean-label, transparent products. Specifically, consumers want to know where and how ingredients are sourced, how products are prepared, and their environmental and social implications. Certified organic products address many of these consumer concerns, as consumers avoid ingredients they do not recognise and are looking towards ethical and sustainable brand choices. As a result, there has been a surge of innovation and growth of choice in healthy snacking.
QUICKLY BECOMING A CONSUMER FAVOURITE Ceres Organics Pea Chips are quickly becoming a consumer favourite. Organically grown peas are gently popped into a light and crunchy chip, then sprinkled with seasoning to deliver a delicious snacking masterPEAs. These bags full of hap-PEA-ness have a lot to offer. They have a clean label, with at least 50 percent less fat than regular potato chips, no MSG added, are lower in calories and sugars, and of course, are proudly certified organic. Made right here in New Zealand, these unique chips are small in ingredients but massive in taste.
ENSURING SUPERIOR QUALITY AND TASTE
CREATING DELICIOUS GLUTENFREE TREATS SINCE 1991
Sunreal’s sun-ripened fruit comes from the best suppliers worldwide and is gently dried to lock in that just-picked taste. All fruit is sourced and packaged in their country of origin, ensuring superior quality and freshness, making Sunreal the market leader as a result across several categories in the New Zealand grocery market. Sunreal has the best dried Apricots, Prunes, Mango, and Sultanas in its well-established range, perfect for snacking or baking. Now expanding its range, Sunreal has introduced new sun-ripened fruit products, including Banana, Peach, and Strawberry.
Australian family-owned and leading brand Kez’s Kitchen has created delicious gluten-free treats since 1991. Included in their range are Strawberry Cream Fancy Tops, Choc Peanut Florentines, Fudgy Chocolate Flourless Brownies, Lemon Cream Melting Moments, Chocolate Cream Princetons, and Double Choc Slammers. Each product is gluten-free, with a selection of products that are vegan, free-from-dairy, artificial colours and flavours, ensuring customers can enjoy every bite without guilt. Customers can get their hands on the delectable range through supermarkets nationwide.
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healthysnacks CRISIS FATIGUE, MICRO-DOSING, AND SNACKING
CEO and Co-Founder of Nibblish, Matthew Bennett, gave insights into Millennial and Gen Z shopping habits in the snacking industry, explaining many have opted to make micro-concessions rather than dramatic reductions in spending.
Matthew Bennett
CEO & Founder, Nibblish
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hirty percent of New Zealanders don't have a mortgage and, therefore, aren't experiencing the same pain driven by higher interest rates. Instead, this consumer group has a mindset centred around enjoying life on their terms, seeking moments of happiness to escape other macro stressors. Bennett gave examples, including the economic environment, inflation, uncertainty, fuel and the hangover from COVID. As a result of this crisis fatigue, a pocket of premiumisation among Millennials and Gen Z has developed. Of course, these choices must be made in cohesion with their other concerns, primarily financial, where consumers are proving to be selectively frugal, choosing specifically which occasions they will indulge in and which occasions they make a concession. This has manifested into small everyday indulgences rather than large splurges, providing a moment of escapism from current or ongoing stressors in consumers' lives. For this group of consumers, there is real value in helping them set aside their troubles momentarily and focus on their key drivers: well-being,
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fun and novel experiences, and happiness. "This is a coping mechanism referred to by psychologists as happiness microdosing," said Bennett. Bennett continued that Millennial and Gen Z consumers are thinking hard about what they eat and are making choices based on what they believe will improve the world. This includes favouring natural products, ingredients, and natural sugars, all of which they want to have evidence for. Trust in brands is proving to be a significant driver for this group due to the vulnerabilities they feel from their macro environment. They are seeking safety, authenticity and transparency from brands. "We see a move from a marketing of 'promises' to a marketing of 'proof' when it comes to every aspect of the business including ingredients, respect for the environment, fair pay for farmers and animal welfare." Regarding healthy, organic, sustainable and functional snacks, Bennett emphasised the importance of maintaining flavour excellence, as taste remains the most significant product feature in determining
consumer purchasing decisions. Within this, it is vital to cater to specific dietary needs that are difficult for target consumers to meet, as consumers are more often considering food as an extension of health and medicine, meaning there is great value in keeping products natural and using superfoods where possible. Understanding what premium means to different consumers is also changing, from value perception, experience and packaging design. Nibblish's primary audiences, Millennials and Gen Z, have allowed the brand to innovate towards these changing needs with bold design and clearer messaging. Through consumer testing, a key learning has been to avoid traditional and cliché marketing slogans and instead stick to the facts and genuine, unique selling points. This resonates better with consumers than trendy words and ambiguity, which resulted in low trust. Fun flavour innovation is another significant segment that will grow in the snacking category, with flavour fusions, classic flavours with a twist, multi-sensory innovations, and nostalgic flavours that meet some consumers' needs for reliability and familiarity. The permissible indulgence category continues to expand materially within the snacking industry, where consumers seek
We have great stories to share regarding our farmers and partners and the ingredients we use,
joyful moments through better-for-you snacks. It is an area where price is less of a driver, as consumers consider this an area where they deserve a break. As consumers have become increasingly time-poor, snacking is occurring more frequently at new times of day; early morning and late-night snacking are growing snacking occasions. Nibblish revolves its innovation and brand around its consumers. Setting up processes and programmes to attain crucial insights has been a top priority. "We believe it's critical to be led by our consumers." In conjunction with other research and development initiatives, Nibblish has established its in-house consumer panel, which it utilises to ensure new product developments are hitting the mark for its consumers. With the Nibblish consumer base most often being Millennials and Gen Z, the main concerns and consumer demands the brand can meet are clean ingredients, ethical and sustainable product journeys, sustainable packaging, and satisfaction through healthy, flavourful products. "We have adult snackers seeking more experiential elements to subdue the consumer pain. Value perception and effectively communicating this is crucial. And we have our die-hard Nibblish fans, often parents, as we provide a genuinely clean, no-nasties alternative for them and their families." Nibblish is choosing to focus its new product development on these two groups
and to cater to their needs by giving them better options, staying as close and true to nature as possible while delivering value beyond price, including taste, texture, experience, conscious consumption, and health. While Nibblish emphasises they will always stay true to their values, moving into 2024, a significant challenge for manufacturers in the industry remains the rising cost of doing business, including ingredients, supply chain, and sustainable packaging. Maintaining these values, which consumers desire, does mean that there is a premium price to Nibblish products, which Bennett said the business finds challenging to pass on to consumers who are equally strained by ongoing financial stress. Sustainability is at the core of Nibblish, with their operating values prioritising this from the get-go. Consumers are becoming more knowledgeable and demanding of the sustainability practices from brands they love, creating more opportunities for innovation, transparency and proof in the market. Since its establishment, Nibblish has catered to these needs but always seeks improvements and efficiencies. Many other brands, however, will be incurring significant costs to get their business and brands to the standard consumers are now expecting. "We are lucky that we have always done business this way. We have great stories to share regarding our farmers and partners and the ingredients we use, so we just need
to continue telling our story to get the message out." Nibblish works only to grow fruit where it is natively grown and ensures its packaging is 100 percent recyclable. Suppliers are carefully selected based on how they align with Nibblish values. This includes both environmental and social ethics. Nibblish products are crafted with nature, and their manufacturing processes are powered by nature. The water used by Nibblish is recycled each day. They capture the water and any rainfall, clean it, store it, and reuse it daily. Avoiding water waste as much as possible. They also use solar power to power factories and operations, claiming that the regions where they grow fruit have a lot of sun. Their efforts to reduce waste are clear, with every aspect of the fruit they grow, including the skins and core, going into a biogas plant where methane is given off, stored and used to power their dryers and other machines for production. "Once these have been broken down, the leftovers are returned to the fields to fertilise the next fruit crop." Nibblish also donates 10 percent of the company's profits to charity. Moving into 2024, Nibblish has innovative and delicious snacking plans to continue meeting consumers' ever-growing and changing needs. "We will continue to bring Kiwis more joyful moments through truly good-for-you snacks." n September 2023
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winepairings
THE ART OF PAIRING WINE AND CHIPS
The rise of social media over the past two decades has dramatically changed the social perception of the culinary landscape. Dining experiences that were once considered exclusive or intimate have been virtually shared across the globe to seemingly endless audiences, entire food groups have been villainised and subsequently praised, and the way young people especially purchase food is often influenced directly by the media they are consuming.
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ood sharing trends originally gained traction in 2013, and as a result, Instagram feeds were packed with perfectly square pictures of meals. An estimated 90 photos per minute were being uploaded under the tag #foodporn, and restaurants were prioritising photogenic food with unprecedented enthusiasm. In recent years, the emergence of TikTok as a leading social media platform has seen food trends multiplying like never before. From whipped coffee and banana bread during the global lockdown of 2020 to baked oats and Girl Dinners, TikTok has had no shortage of viral food trends. The end of August saw the arrival of countless new trends, as every month does on short-form content sites, but one new food trend stood out from the rest,
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the art of pairing wine with potato chips. Traditionally, wine pairings have provided a bespoke opportunity to taste your favourite varietal like never before. Often the result of a unique collaboration between chefs and sommeliers to cultivate a culinary match that enhances the flavours of both the wine and dish, usually in a fine dining restaurant. The wine and chip trend, however, is financially accessible and easy to participate in and therefore has quickly gained traction. Whilst many wineries recommend dishes to pair with their wines at home, they often require the consumer to have both time and kitchen skills. Therefore, the convenience of knowing which snack foods go well with their favourite drop had people rushing to participate in the trend. Though the pairing trend has yet to
completely reinvigorate the way consumers purchase either wine or potato chips, and is truly unlikely to ever do so, it offered us the opportunity to open the conversation around Aotearoa’s snacking trends and how the perfect pairing might be found within the country’s beverage industry. Speaking to some of Aotearoa’s favourite potato chip brands revealed that Kiwi’s generally favour the classics. This statement was backed up by data provided by FoodStuffs, which showed the three best selling potato chip products in New World supermarkets over the last six months were sea salt flavoured products from varying brands. In a wine pairing scenario, a salted potato chip would best be paired with a white wine. Both Sophie King from Babydoll
Wines and Church Road Wine Ambassador, Chelsea Abramoff recommend Sauvignon Blancs from their respective brands to pair with the classic flavour. With King acknowledging the fact a Sauvignon Blanc is one of the most flexible and forgivable wines when it comes to food pairings. Abramoff also mentioned the Church Road Grand Reserve Chardonnay or Blanc de Blancs bubbles would create unique and enjoyable tasting experiences when paired with salty foods. For potato chips with a more savoury flavour, such as barbecue, or Proper Crisps Big Cut Smoked Paprika, Abramoff recommended a red wine pairing. According to Abramoff, the best wine pairings are the most memorable ones. She recommends starting with a familiar wine in order to make the matching process less daunting. A good rule of thumb is to choose a wine that is sweeter than the food. King shared similar insights, explaining a good starting point is to find wines with a similar flavour intensity to the food in question. Whilst wine and potato chip pairings might be the newest trend, snack foods, especially chips, have traditionally been paired with beer. According to Andrew Childs of Behemoth Brewing, beer is much better suited to food pairing than wines, as
the lower acidity of beer allows for more flexibility in pairings. Childs recommended focusing on either complementary or contrasting flavours when trying new pairings, a trick that was also mentioned by both Tuatara’s head brewer, Paul Roigard, and Garage Project’s Jos Ruffell. The flexibility of beer pairings Childs spoke of can be seen in the recommendations the brewers gave for their ideal potato chip pairings. Whilst Ruffell recommended the Garage Project Hāpi Daze Pacific Pale Ale to pair with salted potato chips, Tyler Cornes from Heyday Brewing recommended their Mama O'Sour Mango & Passionfruit Sour. There did however seem to be a consensus across the board that salt and vinegar chips are best paired with an IPA, as the bitterness of the beer cuts through the acidity of the chips. While the internet is sure to shortly move on to the next new food craze, as it always does, the wine and chip pairing trend offered a gentle reminder that consumers have a desire to stay up-to-date with the latest food trends and are more than willing to get involved if the products involved are easily accessible and available. n
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beauty
BUILT ON A SUSTAINABILITY ETHOS Founder and CEO of Anihana, Sophie Cooper, worked as a florist for ten years. The most rewarding aspect of her work was the chance to create and make people smile.
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t was a no-brainer for me to purchase the soap manufacturing business. It was a different way to help people feel good,” said Cooper. At the time of purchase, Cooper was eight months pregnant, the two major life events culminating in a hectic time for her. Cooper said that Anihana soaps are unique-smelling products with a gamechanging, non-drying formula, thanks to the moisturising combination of shea butter and coconut oil. Anihana was built on its sustainability ethos, creating soap bars using significantly less water throughout its manufacturing processes, with the products creating a small footprint to ship globally as a result, and almost all of the products are packaged in home-compostable materials. Sustainability is an area where Cooper hopes to inspire other manufacturers in the FMCG industry. Anihana was designed to show that creating joyful and impactful products for consumers does not need to come at a cost to the environment. “There is a world of sustainable options out there.” Anihana has a supportive customer base and audience who have shown time and time again that they are excited about new
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and innovative formulas and products. Anihana’s Mint Refresher and Lavender Love Shower Steamers received exceptional love from customers through social media for the benefits of the oil blends within the products, specifically chosen to relax and soothe users during daily showering routines. However, Cooper said that a significant drive for purchasing was related to increased consumer desire for sustainable, New Zealand-made, high-quality products that are small daily luxuries. “I think we nail that. Bonus: we have a scent for everyone’s personality.” Cooper hopes that sustainability and eco-friendly practices will become the new normal, with this shift already being seen within the health and beauty category, as sustainable packaging has slowly become the only option for numerous manufacturers as more have begun to recognise the importance of reducing negative impacts of production on the planet. The demand for sustainable brands and fun, content-worthy products is driven by consumers recognising the need for carefully crafted items that don’t worsen the planet's health. This has been supported through an influx and rapid growth of video on social media, including unboxings, product
spotlights, and self-care routines. “These are performing well on these social media channels, and creators are always looking for items that are not only functional but look the part too.” She continued that consumers were more frequently spending money prudently due to the current cost of living rates. However, she added that there was still a need for affordable treats for consumers to relax with. Anihana, for example, allows consumers to have a spa-like experience at home for the same price as a takeaway coffee. Consumers and the beauty category are each facing the global cost of living challenges, with Cooper stating the importance of working to remind consumers what benefits brands like Anihana can offer them. “Whether that’s high-quality ingredients or a moment to relax after you’ve put the kids to bed. Make sure consumers see us as a need. We want everyone to still feel the love that comes from self-care.” Anihana has created an everyday line, Feel Good Soaps, specifically for the more affordable grocery channel while still carrying the same personality and characteristics as the Anihana Handcrafted Soaps range. Cooper dubbed the Feel-Good soaps as the true embodiment of Anihana. Cooper’s favourite Anihana product is the Raspberry Marshmallow Bath Bomb, as she loves anything raspberry-scented, and it was one of the first products made under the Anihana brand. “But then I also have favourites that change. Right now, it’s the Mango Passion Feel-Good Soap; it smells like you’re on a tropical holiday.” n
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www.schickfreeyourskin.co.nz
beauty
Tania Te Ata Photography
staying relevant and being inclusive within an evolving category Karmyn Wynyard, creative director of KawaCure, has seen trends, preferences and innovations emerge in the beauty and hygiene category, which she dubbed continually evolving.
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onsumers are more often seeking products with natural and clean ingredients, with sustainability as the core motivation behind this growing consumer consciousness. There has been a particular focus on eco-friendly packaging to reduce the environmental impact of beauty products. This drive for sustainability has resulted in brands adopting minimalist and recyclable packaging to reduce waste and appeal to consumers' demands. Another significant trend amongst consumers is the concept of beauty from within. Nutri-cosmetics, supplements and products that promote inner health for outer beauty have become increasingly popular. With the increased trends of personal
health and hygiene, there has been an increase in men's grooming products, with the market expansion driven primarily by a growth of interest in skincare and self-care amongst men. The global focus on wellness and self-care during the pandemic has also influenced this category and the beauty category as a whole, as these have become part of consumers' daily lives as small indulgences and luxuries during times of stress—products that promote relaxation and stress relief are leaders for this movement. Transparency of products and ingredients sourced to craft them has become essential to consumers as they have become more knowledgeable and interested in the ethics of the products they use and consume. This has led brands
to detail information and ingredients of formulations on product packaging. "The demand for organic, sustainable, and ‘free-from’ beauty products has grown significantly. Consumers have become more discerning and are willing to pay a premium for products aligned with their values," said Wynyard. Ecommerce sales and direct-to-consumer has been pivotal for independent beauty brands such as KawaCure to connect with and sell niche and unique products to consumers. Wynyard said that these trends continue to evolve and are driven by changes in consumer preferences, environmental concerns, technological advancements, and the global economic landscape. KawaCure actively aligns itself with consumer trends, leading by example for areas of concern for consumers, including ingredient transparency, clean product formulation, and sustainability. KawaCure uses native plants and herbs in products and eco-conscious packaging, and it cares about ethical sourcing, consumer education, inclusivity, and diversity.
Wynyard explained that KawaCure uses traditional Māori medicine, also known as Rongoā Māori, that has been passed down through the generations. Inclusivity across the category is something that Wynyard said should be a priority for brands. KawaCure also places its customers at the centre of its operation, aligning itself with consumer needs and preferences and taking on consumer feedback to grow and develop. For the future, Wynyard predicts that the demand for organic, sustainable and 'free-from' products will continue to be a prominent and evolving trend in the beauty industry. Brands that place these values at the heart of their operations with a willingness to evolve with consumers will have an advantage and will continue to succeed within the market. However, sustainability, while being a key area for brands to utilise, will also pose some of the most significant challenges for brands as the pressure to adhere to reducing environmental impacts through product formulation and packaging can be costly and complex.
Secondly, supply chain disruptions through global economic events will also challenge brands as sourcing, transportation, and production could impact product availability and pricing. The saturation of the beauty market is another challenge. Market saturation could make it difficult for new entrants to gain a foothold. In contrast, established brands must innovate to maintain a competitive edge. Finally, while evolving trends provide opportunity, predicting the category's future and what preferences consumers will lean towards can be hard to predict and, therefore, hard to cater to and follow through on. Wynyard said that keeping a close eye on what is happening in the market was key to staying relevant. KawaCure's philosophies and operating methods reflect KawaCure's dedication to Tikanga, principles that also align with evolving consumer values and expectations, making KawaCure and its practices a valuable guide for the beauty industry. n
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beauty
leading by example
According to Ecostore's head of marketing, Angelina Ashcroft, there are several emerging trends and changing preferences within the beauty and hygiene category.
Angelina Ashcroft
Head of Marketing, Ecostore
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ne significant trend has been the growing emphasis on sustainability and environmental consciousness. Enviro Personal Care is growing faster than mainstream brands as customers have become increasingly more knowledgeable and conscious of what they put on their skin and into the world. This indicates that consumers are seeking products that align with their values. "Eco-friendly products, which were once niche, are now in high demand," said Ashcroft. The Body Wash market, including mainstream brands, has grown by 12.2 percent. In contrast, Enviro Body Wash alone has grown by 17.9 percent. Ashcroft also pointed out another example with the Bar Soap market increasing in value by 7.1 percent, while Enviro Bar Soap increased by 12.0 percent in the same period.* The sustainability movement has been integral to ecostore since its inception. It has led the category while proudly ensuring each product is gentle on the environment and free of harmful chemicals. "People have so many decisions to make every day, let alone when they're doing the supermarket shopping. Ecostore aims to make it easy and accessible for customers to make responsible choices." Ecostore has been innovating and building trust with consumers over the last 30 years, making it easy for people to make great product choices that are effective and safe. Ashcroft said that striking a balance between the effectiveness of the product and the well-being of consumers and the planet was of utmost importance. Ecostore uses locally sourced, native New Zealand flax Harakeke. Harakeke is a luxurious botanical moisturiser packed with linoleic acid, which boosts the skin's barrier layer, helping seal in natural moisture. Globally, there has been a trend towards product development centred on better performance and sustainability options. An example of this is the use of oat milk. Oat milk has been adopted across many
categories as a key ingredient due to its environmental benefits and effectiveness, particularly in beauty products. The sustainable cultivation of oat milk and its benefits to the skin contribute to the ingredient's market growth, which is anticipated to be worth US$4.21 billion by 2027. "At ecostore, we're always striving to meet demand and have just launched an oat milk soap range, which includes our Ultra Sensitive Oat Milk Soap and Oat Milk Baby Soap." Regarding sustainability, ecostore recognises that it involves more than the product itself. It also includes its packaging, which is why the brand has developed a range of hair care bars entirely free of plastic packaging. Where plastic is required, ecostore has developed refill options and its own Plastic Return Programme to ensure it takes accountability for recycling these materials. In another sustainable innovation, ecostore has utilised concentrated formulas that remove unnecessary water from the final product. This minimises the need for larger containers and reduces the resources required for shipping. Expanding on their concentrated cleaner refills, ecostore now offer concentrated refills for their new foaming hand wash range. The 50 ml glass bottle of refill concentrate saves on larger bottles and the associated resources required to ship them. "Our concentrated refills reduce plastic waste and promote a more conscious approach to product usage." Ashcroft emphasised that ecostore believes that initiatives like these would soon become the general expectation from consumers. "Consumers are becoming much more aware of how their choices impact the world around them, and we believe they will prefer those who lead in this space." In 2024, sustainability will remain at the forefront of challenges and opportunities for businesses across the category. The heightened environmental awareness
and demand for safer products are driving this shift, with more brands aiming to place sustainability at their core to navigate these challenges effectively. "As one of the primary challenges is the pressure to reduce the environmental impact of products, we are constantly reassessing our supply chains, sourcing practices, and packaging materials." Ashcroft stated that a pivotal aspect of sustainability revolves around the ingredients used to create and craft products. Clean-label products have become increasingly in demand as consumers want to know what is in the product they use and want transparency for every point of its inception, including ethical sourcing. Focusing on using sustainable, ethical, and natural ingredients will be essential for brands to maintain a competitive edge in the market. Hand-in-hand with being sustainable includes the adoption of circular economy practices. Ashcroft concluded small changes added up, and there are opportunities for all to do better, with ecostore being passionate about leading by example, providing information, and sharing knowledge to empower other brands and their customers to make conscious decisions. n *(Source: Circana scan data for NZ Grocery for the 26 weeks to 14/05/2023 vs YA)
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beauty
TRANSPARENCY AND QUALITY EXCELLENCE
Co-founder of B.BOLD Monica Anderson said there had been a rising demand for wellnessfocused, sustainable and clean products within the beauty industry.
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.BOLD is designed as an effective natural beauty brand that prioritises wellness and sustainability, with its deodorant free from harsh chemicals in eco-friendly packaging. Catering to consumer trends and demands for sustainability practices of brands, B.BOLD has also introduced a circular jar return program to reduce its environmental impact. "With B.BOLD, you're choosing clean, eco-conscious beauty that works," said Anderson. The shift towards sustainable products prioritising the health of the planet and customers is a result of consumers' growing awareness and knowledge of their decisions' impacts on themselves and the world around them. This has naturally led to an increase in ingredient transparency. B.BOLD only uses natural ingredients to cater to these needs and has sustainability at the core of everything it does, from sourcing to packaging. "Transparency is our game, building trust with our steadily growing fan base." B.BOLD's cruelty-free commitment is unwavering. Anderson continued that the
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brand was always looking for new ways to make products better and kinder to the planet, proving that natural doesn't mean sacrificing quality. For brands to maintain a competitive edge in the beauty category, Anderson said going green was key. This included making responsible and thoughtful choices around sustainable practices, eco-friendly packaging, and ethical ingredient sourcing. Another challenge is the evolving regulatory landscape. Anderson emphasised that beauty brands must stay vigilant about changing regulations, especially regarding ingredients, labelling, and claims. Being proactive, particularly during tough times, is imperative to ensure and protect brands and products from supply chain disruptions caused by pandemics, global conflict, extreme weather and more. "Our supply chain is resilient; we've got strong supplier bonds. That way, we keep the ride smooth, even when unexpected bumps happen." Anderson concluded that at the heart of B.BOLD was a commitment to transparency and creating excellent quality products. n
L’ORÉAL COMPLETES ACQUISITION OF AESOP L'Oréal has completed the acquisition of the distinctive luxury beauty brand Aesop, per the previously announced terms.
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We are excited to begin this new chapter in the Aesop story.
n behalf of L'Oréal, I am very excited to welcome Aesop to the L'Oréal Groupe family," said Nicolas Hieronimus, Chief Executive Officer, L'Oréal Groupe. "The Aesop brand, with its unique combination of urbanity, hedonism and undeniable luxury, taps into today's ascending currents. We look forward to building on the brand's unique DNA and values as we unleash its massive growth potential in China and beyond." Cyril Chapuy, President of L'Oréal Luxe, said the brand was thrilled to have Aesop join the L'Oréal Luxe Division. "I look forward to welcoming Michael O'Keeffe and his passionate teams to the L'Oréal family as we work together to write the next chapter of this iconic brand," said Chapuy. Chapuy continued that L'Oréal Luxe has great confidence that, in time, Aesop will join the L'Oréal' Billionaire Brands' club and play a significant role in the future growth of the Luxury Division.
"We are excited to begin this new chapter in the Aesop story. I am confident that L'Oréal is the best partner to take Aesop to the next level," said Michael O'Keeffe, Chief Executive Officer of Aesop. O'Keeffe continued that with L'Oréal's support and unparalleled expertise, Aesop will continue to grow and innovate, reaching even more people and expanding its brand globally while staying true to its values, building on its distinctive brand and heritage. "Under the stewardship of Natura and Co, Aesop reached new heights, expanding the brand's presence across the globe," said Fabio Barbosa, Chief Executive Officer of Natura and Co. Aesop's constant striving for excellence has meant that it has also enhanced its sustainability practices. Natura and Co feel immense gratitude and deep respect for its management and teams and will always hold the company close to the team's hearts. "We wish Aesop all the best for the next chapter as part of the L'Oréal Groupe." n
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bestofbeauty KIWI MEN LOVE TWO DUDES DAILY FACE WASH Two Dudes Daily Face Wash is a top seller for men. Infused with native kumerahou extract and activated charcoal, it unclogs pores, removes dead skin, regulates pH, and prepares dudes for moisturising. Kiwi men across the country love it. It’s simple to use and works effectively with natural ingredients. Reviews have shown how much love New Zealanders have for it, particularly that it comes out black due to the activated charcoal. One customer shared that their partner loved using the product with the Two Dudes moisturiser and that it was great to have access to it at their local Dunedin supermarkets. For more information, contact Two Dudes at hello@twodudesproject.com or visit www.twodudesproject.com/.
HELPING SKIN RETAIN ITS NATURAL MOISTURE MEETING GROWING DEMAND WITH NEW OAT MILK SOAPS
Dove’s triple moisturising body combines nutriummoisture with mild cleansers to help skin retain its natural moisture and protect the skin's microbiome. The cruelty-free, gentle and caring formula leaves the skin softer and smoother after just one shower or bath, deeply moisturising and replenishing the skin. Designed and suitable for daily use. For more information, visit www.dove.com/nz/home.html.
NATURAL MOISTURISER FOR GLOWING, HEALTHY SKIN KawaCure Traditional Māori Kawakawa Balm is a soothing, all natural ointment made from wild kawakawa leaves. An excellent natural moisturiser for glowing, healthy skin and can be used as a healing massage oil, a lip balm and in your bath as a relaxing way to soak away aches and pains. Like all KawaCure’s products the kawakawa is harvested in accordance with rongoā principles.
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Ecostore has expanded its portfolio of gentle, plantbased soaps by launching two innovative products, Ultra-Sensitive Oat Milk Soap and Oat Milk Baby Soap. Enriched with the goodness of New Zealand oat milk, fragrance-free, and dermatologically tested for sensitive skin, ecostore’s new Oat Milk Soaps are packed with nature's best ingredients. The new range has been created to meet the growing demand for vegan, plant-based, and crueltyfree cosmetics. Ecostore’s new Oat Milk Soap range is available now from leading retailers nationwide and online at www.ecostore.com.
EFFECTIVE AND GENTLE ON THE SKIN Dove Advanced Care Original Antiperspirant Aerosol Deodorant offers 48-hour underarm protection and care. This gentle spray combines antiperspirant effectiveness with a soothing formula. Dove proudly holds PETA's crueltyfree certification. Enriched with a quarter moisturising cream and caring oils, it's alcohol-free and gentle on the skin.
AN ALLY AGAINST SWEAT Dove Men+Care Antiperspirant Aerosol Deodorant in Clean Comfort is an ally against sweat in the fast-paced world of work, family, and travel. This potent antiperspirant fights sweat and odour, keeping pace with consumers' busy lifestyles. It's a zero percent alcohol, non-irritating deodorant with a subtle, long-lasting scent. This strong antiperspirant provides 48-hour powerful sweat and odour protection and is crafted with Dove's quarter moisturiser technology safeguarding the skin against irritation and perspiration.
A CONSISTENT TOP-SELLER The Lynx Africa aerosol body spray is a fusion of captivating African spices and scents. This timeless fragrance is expertly crafted to keep customers feeling cool, regardless of the heat source. Lynx Africa has consistently remained Lynx’s top-selling scent, meticulously formulated to boost selfconfidence throughout the day.
AMPLIFYING HAIR'S NATURAL SHINE Sunsilk Shampoo Brilliant Shine 700ml is enriched with pearl extract and almond oil, amplifying hair's natural shine. Sunsilk offers simplicity, vibrancy, and an array of delightful scents. With its exclusive formula and eco-friendly bottle, Sunsilk delivers glossy, shiny hair from root to tip, all while being paraben and dye-free.
PROVIDING UNBEATABLE PROTECTION FOR MEN Rexona Men Advanced Protection Deodorant Antiperspirant Sport 220ml antiperspirant deodorant is crafted to provide unbeatable protection for men, keeping sweat and odours at bay for an impressive 72 hours. Rexona products are designed with motion-activated sweat protection, tailored to match consumers' lifestyles. It delivers all-day freshness while being alcohol-free (ethyl alcohol excluded).
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beauty
ENCOURAGING KIWI DUDES TO LOOK AFTER THEMSELVES
Co-founder of Two Dudes, Michael McRae, said there had been an exciting and incredible growth of Kiwi men wanting to take better care of themselves. Two Dudes is dedicated and firmly believes that the men's beauty category in New Zealand is experiencing an uplift that other developed markets have already experienced.
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f you look at Two Dudes entering supermarkets in New Zealand, there has been solid uptake across the country of our locally made men's products, while our online sales have continued to grow," said McRae. Two Dudes' success with its supermarket entry has shown this increasing care and growth for the men's beauty category. The preference for simple, effective male master brand products has driven this success domestically for the New Zealandmade brand, as similar care and growth trajectories for men's beauty brands can also be seen across global markets, including the USA, UK and Australia. Social consciousness emerging as an essential factor in consumers' purchasing decision-making has positively impacted the beauty industry. Challenger brands such as Ethique push other brands in the category to meet consumers' ethical demands of the
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products they purchase. McRae explained that for the male shopper, it was important for Two Dudes to incorporate as many of these consumers demands as possible while simultaneously solving category barriers that exist for most male shoppers first, primarily that skincare is complicated, skincare is feminine, or why is skincare important? "It's a balance, as the female shopper is typically further along their beauty journey than Kiwi male beauty shoppers." Reducing these barriers is important for men and is the key to unlocking category growth. McRae is passionate that with the influence of Two Dudes and other players and brands in the category working on reducing these barriers, the better, as it will lead to more Kiwi dudes looking after themselves. In 2023, like many categories, the beauty category has shifted, noticeably impacted by the cost of living and consumer spending
shifting from online back into retail following the pandemic. Like overseas, there is pressure on products and brands that aren't in the premium or value-for-money categories. During tough economic times, Premium shoppers cut spending on oversized ticket items like holidays and divert their disposable income to other premium purchases, like beauty products. Whereas budget-conscious shoppers cut down spending and buy cheaper alternatives, which grows the value-for-money brands. "So if you're a mainstream brand somewhere in the middle, I'd imagine 2023 has been challenging." McRae said that Two Dudes was fortunate to work with retail partners who believed in what the brand was doing. Two Dudes received support to launch their premium grooming products into supermarkets successfully this year. "We owe huge thanks to stores for supporting Two Dudes as we rolled into supermarkets in 2023." Looking forward to 2024, McRae predicted it would be interesting to see which impacted brands that fell somewhere in the middle can bounce back. He stated that he would love to see other male brands come back stronger in the male category so that the category can grow together exponentially, getting more Kiwi dudes looking after themselves. n
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CHIPS WITH A BACKBONE Heartland Potato Chips continues to inspire with not one but two new chip ranges. With bright, bold packaging that jumps off the shelves, their new Premium Thin Cuts have subtle and zesty flavours such as Lime and Salt, Lemon and Tyme, and Sweet Chilli, plus a new take on the classic salt and Vinegar, which has the addition of a hint of Black pepper. The second is Ultimate Waves, born out of a partnership with the team at Radio Hauraki these ‘chips with BACKBONE’ will launch with special promotional Radio Hauraki Packaging on their Garlic Bread and Korean Fried Chicken Flavours. For more information, please visit www.heartlandchips.co.nz/.
SWEET, SPICY, AND DELICIOUSLY SMOKY New to the Aoraki Salmon family is the BBQ and Horopito Dry Rub Hot Smoked Salmon. It’s sweet, tangy, a little spicy and like all things BBQ’d, it’s deliciously smoky. This time the salmon is smoked using apple wood which is mild and sweet, making it the perfect match with the BBQ flavours. For more information, email info@aorakisalmon.co.nz. Go to www.aorakisalmon.co.nz for stockists.
GIVING YOU THE ENERGY BOOST YOU NEED Avatar Honey is introducing its very first carbonated beverage, the Mānuka Honey Elixir. The Mānuka Honey Elixir is designed to give you a sustained energy boost throughout the day. Crafted with Avatar’s pure New Zealand MGO 500+ Mānuka honey, the new lemon and mixed berry flavoured beverage blends essential vitamins, including B3, B5, B6, B12 and C. For more information, please contact Robbie and Brendon at orders@ avatarhoney.com or visit www.avatarmanukahoney.com/.
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SWEET AS POPCORN'S LIMITED EDITION CHRISTMAS FLAVOUR RETURNS Sweet As Popcorn is the number one premium ‘wet-popped’ batch-made popcorn brand in New Zealand. With an eight percent share of the total popcorn market, and a growth rate of 1.2 per cent, Sweet As is pleased to announce its new packaging, which features wider ‘handful friendly’ bags on selected products. Sweet As Popcorn has also made products easier to fit on shelves by reducing the carton size for selected lines. Due to overwhelming customer demand, Sweet As Popcorn is also bringing back its Christmas limited edition Sweet As Gingerbread popcorn again this year. Get it while you can!
INTRODUCING A BRAND REFRESH AND NEW YOGHURT Plant-based food producer Raglan Food Co has been in full swing for the last few months, bringing customers and suppliers plenty of 'new'. Their packaging has had a bit of a zhuzh, and their new labels (aimed at calling out flavour and provenance) are certainly popping on supermarket shelves! The Climate Positive Certified company has also launched two new coconut yoghurt ranges this year - their 400g Gourmet Range, with five 'fancy' flavours (including their new Luscious Lemon and Dreamy Vanilla Bean) and a much-requested Snackable Range. These 150g paperboard pottles are FSC-Certified and available in four delicious flavours, perfect for lunch boxes, office snacks, and on-the-go goodness. For any order enquiries, email orders@raglanfoodco.com.
THE SEAMLESS FIX FOR WRAPPING The Sellotape® On-Hand Dispenser is an innovative solution from Sellotape allowing customers to more easily wrap gifts. As the name suggests the dispenser sits on the hand, meaning one hand can hold the gift wrapping place, whilst the other can remove and then apply the tape. The tape is high quality, anti-tangle and invisible once applied, ensuring a super clear finish. The Sellotape On-Hand dispenser can also be used for crafting and decorating projects. A must for Christmas, as gifts don’t wrap themselves! For more information contact the team through sales@acme.co.nz or call 0800 226 369, or visit www.acme.co.nz.
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20
minutes with
Jane Carrison
General Marketing Manager KIWICARE
General marketing manager at Kiwicare, Jane McCarrison, has led brand and product teams across Australia and New Zealand, notably including Trilogy Skincare, Bonds and Jockey Underwear, and Westfield International. McCarrison is passionate about building great brands and launching innovative products that solve customers' problems better than anyone else.
S
he was inspired to join Kiwicare, a New Zealand family-owned and operated business with values that aligned with her own. Joining Kiwicare was about being part of something bigger, making New Zealand a better place. "I was also inspired by Kiwicare's involvement in the NZ Predator Free movement and the tangible difference Kiwicare is making to bring bird song back to New Zealand," said McCarrison. Kiwicare's latest product range, NO Flies Super, is an extension of Kiwicare's desire to fill the gap in the market where fly
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sprays and automatic dispensers have often missed the mark in cohesively blending in with surroundings and appearing attractive. Based on this, Kiwicare launched its NO Flies Super Black Automatics Fly Spray Dispenser, intentionally designed to appear both sleek and modern, making it adaptable and able to blend in with any home décor. The NO Flies Super Automatic Dispenser pack includes a refill, which provides up to 30 days of continuous protection from flying and crawling insects. It has three spray timer settings and includes Day or Night options, allowing consumers to
We are also working to use less plastic in our products and remove excessive packaging.
choose the right option for their home. It is designed to provide protection against various flying and crawling insects quickly and efficiently, keeping all at bay from the home. It also comes in both odourless and fragranced options. The odourless option allows the spray to have a discrete presence in the home without leaving a distinctive fly spray smell, and the fragranced option offers a refreshing, sophisticated, woody fragrance in the unique Sage and Cedar scent. Kiwicare also removed the plastic cap from its NO Flies Super multi-insect fly spray design, honouring a commitment to reduce unnecessary plastic and waste. It has furthered this commitment over the last 12 months, moving many of its best-selling products to use post-consumer waste containers. Over the next 12 months, consumers will see more of their favourite Kiwicare NO pest solutions in postconsumer waste containers and recycled packaging. "We are also working to use less plastic in our products and remove excessive packaging."
McCarrison explained that Kiwicare's mission to make New Zealand a better place was encapsulated by its newest product, its design and efficiency in effective fly control, which is clever and better for New Zealand consumers. "It looks great, smells wonderful, offers quality and efficacy, and is made here in New Zealand." For more product information or to learn how to combat insects in and around the home, visit www.kiwicare.co.nz or download Kiwicare's free MY KIWICARE Problem Solver App. n
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RELOVE, REPAIR, AND RECYCLE Vanish has lifted the lid on New Zealanders’ clothing and textile recycling habits.
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ousehold laundry brand Vanish has released new research, revealing a shocking one in four New Zealanders throws their unwanted clothes in the rubbish bin, and 23 percent don’t see anything wrong with it. Released in line with Second Hand September, the nationwide study aims to lift the lid on New Zealanders’ clothing and textile recycling habits. It follows a recent report that discovered around 220,000 tonnes of clothing and textile waste ends up in landfills annually in New Zealand - a fact that nearly a third (31 percent) of participants in the Vanish study claimed they were only a little concerned about, or not concerned about at all. The study found that New Zealanders are getting rid of clothing nearly as quickly as we are acquiring new items, highlighting our ingrained fast-fashion habits. Over half the population (56 percent) discard clothing
at least once every season, and 14 percent do so every three to four weeks. Simply, according to 85 percent of us, because we ‘no longer like them’. Auckland residents were the greatest purgers of pre-loved garments, dispensing clothing items an average of eight times per year - far higher than Wellington and Christchurch dwellers, with both recording five times a year, on average. Additionally, women dispose of clothing more frequently than men, though they were more likely to sell, donate or exchange them - whereas men were more likely to opt for the rubbish bin. Sixty percent of Kiwis said they donate unwanted clothing to charity, family or friends over other less sustainable options. An action that initiatives like Second Hand September hope to encourage more people to get on board with. Second Hand September, an annual initiative coined by charity Oxfam, aims
We are committed to promoting more environmentally friendly practices and helping people to prolong the life of their clothing,
to inspire people to buy only pre-loved clothing for 30 days or more, with the hope of changing attitudes and behaviours around fast fashion and easing the impact of the clothing industry on our environment. “At Vanish, we want to support sustainability-focused initiatives like Second Hand September that help to shine a light on the issue of fashion waste. We are committed to promoting more environmentally friendly practices and helping people to prolong the life of their clothing,” said Rachel Bainbridge, Head of Brand and Trade Marketing for Reckitt Hygiene. Vanish is also a partner of Dress For Success. This not-for-profit organisation aims to empower women to achieve economic independence by providing a network of support, including the supply of professional attire acquired via donations of quality preloved garments by the public. Under the partnership, Vanish provides
complementary products for Dress for Success clients to help them look after and extend the lifespan of their garments. In its study, business clothing was disposed of after just ten wears; interestingly, stains in clothing are a significant factor in clothing disposal decisions. Eighty-four percent of respondents reported removing items due to stubborn stains they could not remove. A problem that Vanish is well-placed to help solve. Casual wear was found to escape the wardrobe cull for longer than business or party wear, with jeans taking the top spot and surviving a lifespan of 52 wears on average before being banished.
“The research has been very enlightening and is just another step in our efforts to help the community think about our environment. We hope it may catalyse others to think and act more sustainably, where possible, for the planet's good.” Vanish is on a mission to help clothes live many lives, from loving them for longer with great care and products to ensuring pre-loved garments get a second chance at life. For more information on Vanish, visit vanish.co.nz. n
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column
A HOT TOPIC FOR THE INDUSTRY On the first of September, the Grocery Supply Code of Conduct was announced at Cookie Time in Otautahi Christchurch by Commerce and Consumers Affairs Minister Duncan Webb. It was a unique opportunity for the New Zealand Food and Grocery Council to stand alongside the Minister at such an important event for the industry. The launch of the Code followed the appointment in July of former NZFGC Chair Pierre van Heerden as the inaugural Grocery Commissioner.
By Raewyn Bleakley
Chief Executive, New Zealand Food & Grocery Council
T
he Code is the final piece of the puzzle to reshape how the grocery sector is regulated. NZFGC is optimistic these changes will herald a new, more positive era for our industry. The Code aims to rebalance the power between retailers and suppliers and give suppliers more confidence to innovate and operate their businesses more confidently. NZFGC sees the Code and the Commissioner as valuable tools to enable the rules of engagement to be understood clearly by retailers and suppliers and for independent, objective mechanisms for resolving disputes. In addition to the Commissioner and his team at the Commerce Commission is the independent Dispute Resolution Scheme, which is expected to be in place by the end of this year. NZFGC has a significant focus on the Code at our Shared Horizons conference in Sydney from the first to the third of November.
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The NZFGC are delighted to have Woolworths NZ and Foodstuffs speaking to delegates and the three emerging independent retailers, Night' n Day, Supie, and Costco. The Grocery Commissioner will also present to members and other industry speakers. There will also be an emphasis on the other substantial legislative changes the Government has already introduced to the sector and what they will mean as we work into the future. (All this will be in addition to discussing and examining the latest developments across other issues our members are confronted with.) NZFGC is also working with NextGen Group and Matthews Law to develop a comprehensive training and accreditation programme for our members and the wider supplier sector to help them know what the Code allows for, what it prohibits and the avenues available for them to raise concerns. It offers open, in-house workshops and
self-paced digital learning that introduces the Grocery Industry Competition Act and all the Grocery Code regulations and requirements, addresses the implications for suppliers, and provides advice on how to work with it and the avenues available to raise concerns. It is heavily case-study based, exploring all the major issues in the supplier and retailer commercial relationship. And it will be relevant to all customer-facing roles, including sales, marketing, category and supply chain. On completion of the programme, participants will be invited to complete an assessment, and on successful completion of that, they will be awarded the NZFGC Code of Conduct certificate. This accreditation is intended to complement suppliers' typical trade practices training. There will be a lot of work for the regulated retailers and suppliers in the six months from the twenty-eighth of September – the period provided in the Code for retailers to update supply agreements to ensure they are consistent with the Code. We hope these processes go smoothly for all concerned and that by April next year, we'll have agreements to provide transparency and greater certainty for everyone across the sector. Suppliers who are not members of NZFGC can get more information about the training and accreditation programme by emailing admin@fgc.org.nz. n
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DATA MAKES THE RECYCLE SYMBOL GO ROUND Data makes the world go round in the modern age, and this couldn’t be truer for glass packaging. That’s true for the Glass Packaging Forum, which operates New Zealand’s only Governmentaccredited voluntary product stewardship scheme for container glass.
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he Glass Packaging Forum’s (GPF) scheme, operated by The Packaging Forum, is currently in the middle of collecting its annual reporting data. It’s clear that if we want to know what percentage of glass packaging we’re recapturing and recycling here in Aotearoa, New Zealand, and for businesses to make better decisions about their glass packaging, we need to know how much is placed on the market. Currently, there is no central reporting of any packaging material placed on the market in New Zealand, which is a challenge. This is unlike Australia, where APCO, a co-regulatory body, keeps tabs on this information. One of the data sources the GPF uses is
the GS1 database, which holds packaging specifications for many products. The GPF can then overlay that with data for products scanned in supermarkets held by Circana (previously IRI). “This provides us with a high-level look at the glass tonnage for non-alcoholic beverages and other glass containers, such as sauce and glass-packaged food. While it doesn’t account for convenience stores, service stations, boutique stores, and online stores, we have a very high level of confidence in it,” said Dominic Salmon, Glass Packaging Forum Scheme Manager. “We can’t use the same system for alcoholic drink packaging, as so much of it is sold outside of supermarkets. To estimate the total glass packaging for
alcoholic drinks, we use the volume of alcohol available for consumption from Statistics NZ. We then work out what percentage is likely to be packaged in glass and use information from our members to understand average bottle weights.” Multiple independent reviews have shown we are using the best data available but highlighted the gaps that regulation can only address. Understanding the flow of material through the supply chain is vital if New Zealand is serious about fixing our poor record of waste. Businesses must be able to make data-informed decisions to grow our circular economy. For more information, visit www.glassforum.org.nz. n
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BUMPER CROP OF SEEKA AVOCADOS IN MARKET
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eeka New Zealand Markets Manager Aaron Leslie said the expected volume of new season avocados was up from last year despite adverse weather events across the country. “Marketable crop volumes are up 30 to 40 percent. This is a significant increase in 2022,” said Leslie. There has also been an improvement in the quality of fruit when compared to last season. As a result, the industry has more class one grade avocados to meet the export grade standard. So, this means much of the volume will go overseas. Locally, there will still be plenty of avocados available in similar volumes to last season. National retailers are offering multi-buy options to capitalise on this. New Zealanders will also see retailers giving options to buy four avocados for a sharp price over buying one. Pricing this season has been soft, with a premium being received for larger fruit. At the beginning of the season in August, smaller fruit was abundant, so the pricing reflected this. The main concern in the export market is the large crop produced in Australia this year and the significant volumes of fruit on
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the global market. “Australia, one of the main countries we export to and get a premium return from, has increased production significantly. This has led to our growers having weaker pricing over there. As a result, the proportion of our fruit going to Australia will be reduced in favour of our Asian markets.” The GEM avocado variety is a new variety of avocados increasing in popularity worldwide. Seeka holds the exclusive rights to market this avocado variety and is developing production in Aotearoa. The GEM availability will grow as production comes on from New Zealand orchards. With a melt-in-your-mouth texture and a creamy, nutty taste, Seeka expects consumers will adore the GEM avocado variety. It matures later in the season, meaning customers can have avocados for more of the year. The fruit grows inside the tree, protecting it from the weather and environment. It can be recognised on the shelf for its unique teardrop shape. Other innovations Seeka provides include growing avocados in New Zealand on leased orchards and a fully integrated supply and marketing service for growers. Seeka manages, leases, and owns 23 orchards
Avocado lovers across Aotearoa will be pleased to hear there will be plenty of superfruit on the shelves in 2023.
across the country. In the domestic market, Seeka also operates a wholesale market and distribution service, SeekaFresh. SeekaFresh is based in Auckland and specialises in fresh fruit, vegetables, and seasonal produce, including avocados. Seeka avocados are also available in Australian supermarkets and wholesale outlets, with markets being further developed in Asia. “Seeka is proud to work with our market partners to deliver a high-quality supply service direct from our supplying orchards, managing product flow to match market conditions.” “If you’re looking for the best-tasting avocado, select a Seeka avocado and select excellence.” n
handee.co.nz I purex.co.nz I sorbent.co.nz
column
WINNING IN AN EXPANDED RETAIL MEDIA LANDSCAPE? Globally, retail media has exploded in options and choices for connecting with shoppers on their journey to purchase. It has become a significant component of the overall media landscape, with forecasts suggesting in many markets, as much as 20 percent of marketing spend could be captured through retail media in the next few years.
Neill Arnold
Arnold Category Consulting
D
eveloping a retail media strategy and solution is key for any retailer looking to build revenue and margin opportunities and any supplier wanting to grow their business and partner effectively with their most important accounts. New Zealand has traditionally had a relatively small number of retail media solutions available, making the choice for Shopper Marketers relatively straightforward but ultimately limited. In the last 24 months, the local landscape has changed. New networks have emerged in non-grocery channels, new players have opened up traditionally unavailable retailers, and current players are rapidly expanding both the tools offered and the breadth and scope of the partnership they are looking to build with their clients. So, what does the landscape in New Zealand look like today?
THE PLAYERS CARTOLOGY – THE ESTABLISHED PLAYER
With the original Hypermedia network and its successor Media Hub at its heart, the Cartology offer within Countdown has been the long-standing and most commonly used retail media for shopper marketers in New Zealand. That said, Cartology has not looked to rest on its laurels. With its Australian sister, it has been developing many new tools. Cartology has the most developed e-commerce
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Cartology's in store leverage of events solutions available through Countdown online, allowing suppliers big and small the chance to engage with shoppers in this key channel, whether for planning a store visit or as a complete shopper journey. Beyond E-commerce, it has looked to develop innovative partnership solutions such as Trading Moments, creating themed activations and seasonal events that allow smaller suppliers to join with a range of partners to benefit from media solutions they could never hope to afford alone. With an established team of client partners in New Zealand and a strong focus on insights from first-party data, Cartology remains a safe initial partner for new businesses looking to retail media for the first time.
HYPER – THE INNOVATOR
Hyper has always been at the forefront of developing retail media solutions in New Zealand, and they have used that position
to build an array of different retailer media solutions, often opening up access to new retailers or shopping occasions. Hyper has pioneered various digital solutions to engage shoppers across the customer journey, including shelf solutions. FMCG suppliers have a range of differentiated channel options with partner networks in Liquorland and Mobil. Hyper has the unique I-pulse and Eyeline network available in convenience stores. Additionally, Hyper's original Prime network continues to provide suppliers with a standout pre-store engagement solution in many malls across New Zealand. Hyper, as a shopper agency, looks to offer more than just access to its retail media network. It could be a great partner for those businesses stepping up from initial activations to looking to build more integrated campaigns.
PRECISION MEDIA – THE SCIENTIST?
In their own words, "Foodstuffs Precision Media, powered by Dunnhumby, is Foodstuffs' new retail media network. We provide media and advertising services for our supplier and agency partners on behalf of the Foodstuffs North Island and Foodstuffs South Island co-operatives". Focused initially on recognisable in-store media solutions, these new channels have offered suppliers the chance to deliver branded messages in New World and, for the first time, PAK'nSAVE. The speed of change and pace of the rollout have been high, with a significant network of media screens appearing instore. Furthermore, with the promise of e-commerce solutions and Foodstuffs' commitment to closing its e-commerce gap, suppliers must build this rapidly emerging solution into their shopper marketing plans.
MARKETMEDIA – THE NEW KID ON THE BLOCK
As The Warehouse Group continues to build and develop its offer, with a particular focus on Grocery expansion in The Warehouse, its new MarketMedia service is beginning to emerge as an option for suppliers to engage with shoppers. Noting this is a complete Warehouse Group offering, access to The Warehouse will be key for FMCG suppliers. With a broader array of shopping missions than core Grocery, this may be one of the more effective media channels for engaging new shoppers. Key seasonal occasions such as Halloween, Christmas or Easter, where The Warehouse has been traditionally strong, could be a key initial focus.
Precision executing core in-store media
SUPPLIER SURVIVAL GUIDE
As the demand for your Retail Marketing investment will rapidly increase, it becomes even more important to have a straightforward approach to prioritising your investment. My thoughts: PLAN, PARTNER, REVIEW Before you engage with any of the potential media partners, you need to understand your own objectives. • Who are the shoppers you seek to influence? • What change of behaviour are you seeking to achieve?
Precision's rapidly delivered digital network • Are you focused on branded outcomes or have a broader goal for the category or retailer? Understand what your potential media partners have to offer and what level of added value insight and shopper understanding they can offer. How can you negotiate to maximise the value of your investment? Like any investment, you must review, review, and review again to understand. If you deliver your objectives and see unexpected outcomes, you must re-apply these learnings to future campaigns.
HAVE YOU ADAPTED TO SUCCEED?
Shopper Marketing is coming of age, and with a rapidly evolving range of media solutions, the demands to make great investment choices have never been greater. Moreover, it fundamentally transforms how consumer brands do business with their retail partners. It presents unique challenges. To do it well, businesses must blur the lines between sales and marketing and understand how it changes your retail partner's assessment of success and partnership. Embedding Shopper Strategy and Planning is key to making the correct choice and delivering the best outcome for your business. I remind you to keep the consumer/shopper at the heart of your decision-making through all those competing challenges. n
Contact Information: Neill Arnold | Arnold Category Consulting Mobile | 027 488 3968 Email | neill@arnoldcategoryconsulting.co.nz Hyper Prime - still winning on path to purchase September 2023
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column How the Drive for Convenience Meals Impacts Manufacturers and Suppliers in the Frozen Food Industry
F Rupert Ashby
Chief Executive, British Frozen Food Federation
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rozen food is a staple of the weekly shop for households across the UK. The category is performing well despite the frozen food industry facing a series of challenges, including the lasting effects of the coronavirus pandemic and the war in Ukraine. Rising ingredients and labour costs continue to drive food inflation, energy prices remain high by historic standards, and the industry is still negotiating issues concerning EU imports and exports due to Brexit. The BFFF expect the frozen food industry to continue facing these immense challenges in 2024. However, frozen food provides a solution to many shoppers looking to stretch their budget during the current costof-living crisis. It is proving itself as a tasty, nutritious and affordable way of stocking our kitchens. Traditionally, frozen food was associated with convenience and affordability, being the go-to choice for busy families and budget-conscious shoppers. However, due to factors such as the current cost-of-living crisis and changing consumer demands, there has been a shift in attitudes towards frozen food. More consumers are searching for food that balances health, sustainability, affordability, and convenience, and the frozen food industry is perfectly positioned to offer this. In today’s challenging economic climate, cost remains a key consideration with shoppers looking for value-for-money, budget-friendly foods. There is a common misconception that frozen food is of poorer quality and taste than fresh alternatives due to its cheaper price tag. One of the key reasons fresh food is generally more expensive is that it is highly perishable and has a short shelf life compared to frozen food. This means that there is more flexibility in the frozen supply chain. Fresh food must be quickly transported to its
end destination, meaning expensive forms of transport, such as air freight, are used. Producers and retailers must also account for fresh produce being damaged or spoiled before selling. As a result, fresh food has a notably higher markup than frozen. Due to increasing bills across the board for consumers, most have less disposable income to spend on luxuries such as restaurant dining. The cost of eating out in Britain has risen by almost 15 percent over the past year. This has brought about the rise of the ‘Big Night In’. Shoppers are trading up to more premium frozen offerings for special occasions and weekend treats. The BFFF also have seen more AB shoppers buying frozen, showing a change in consumer opinions towards frozen food. As a result, the BFFF have observed more premium frozen convenience meals entering the market. For example, Farmyard Frozen has launched its frozen ‘dine in’ meal boxes, which typically offer three courses plus canapes and two sides. This brings the taste and texture of restaurant-quality meals to busy consumers without breaking the bank. Frozen food also offers a solution for consumers looking for great quality products. Fresh foods lose their nutritional value over time, whereas freezing food locks in vital nutrients, vitamins and flavours, preserving the quality and taste of foods for much longer. Frozen food, therefore, offers shoppers excellent value without compromising on quality. Even when it comes to convenience meals, the shift towards healthier eating is undeniable. More consumers are hunting for healthy, nutritious, mouth-watering convenience meal options. Public Health England said approximately 61 percent of people want healthier foods. The BFFF have seen many brands and retailers react to this shift, and there is now a more
comprehensive array of convenience food options that combine health-conscious considerations with vibrant flavours. In January 2023, Myprotein tapped into this trend by launching its first-ever low-calorie, high-protein frozen meal-prep range. Consumer eating habits have also altered, with an increasing number of individuals embracing vegetarian and vegan lifestyles. According to statistics from YouGov, as of 12th July 2023, vegans, vegetarians and flexitarians account for 21 percent of the British public. The growing interest in this type of diet has come from a diverse range of convenience food that makes vegetables and meat alternatives the star.
Delicious vegetable spring rolls, crispy bang bang cauliflower bites and sweet potato falafel balls name just a few of the innovations that allow consumers convenience options that cater to all tastes and requirements. Due to environmental concerns, consumers are calling for a more sustainable supply chain as they become more aware of the impact of their choices on the plant. UK households waste a staggering 4.5m tonnes of food every year. The most common reasons for food waste are fresh foods left in the fridge until they become inedible and excessive cooking. Opting for frozen food offers a solution for
reducing food waste in two ways. Firstly, its longer shelf-life affords consumers more time to consume their food before it spoils. Secondly, frozen produce can be easily portioned, meaning consumers can cook what they need and store the rest. Reducing food waste is estimated to reduce global greenhouse gas emissions by up to 10 percent, and an average family with children could save approximately £720 per year. Consumers can be assured that they receive healthy, sustainable and affordable convenient food by purchasing frozen food. Looking to 2024, the BFFF is optimistic that frozen food will continue to be a much sought-after category. n September 2023
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IMPULSEconvenience Catering to the Time Poor Consumer Consumers are more time-poor than ever, and with busier day-to-day lives, they seek convenience meal options that align with their dietary needs and values. Conscious consumers are knowledgeable and more discerning between the convenience options they purchase. Consumers are concerned primarily with the sourcing and wholefood integrity of ingredients and the social and environmental implications of its preparation and packaging. This has driven the demand and innovation of clean-label, transparent products. Taste is also a significant deciding factor in decisionmaking, as more and more consumers
want convenience options to offer freshness that aligns with their concern for personal nutrition. The taste is also essential with the increased number of plant-based and flexitarian consumers. Convenience options that cater to these dietary preferences must also meet consumer desire for these healthy and environmentally based dietary lifestyles to be uncompromising for flavour. With these growing trends and consumer demands, manufacturers of convenience food options need to innovate and proactively meet these needs to remain relevant. To do so, manufacturers have
The Emergence of Allergen-Free Convenience Foods
Consumers are looking for convenience foods that make their lives easier and to treat themselves with tasty yet healthy snacks, especially after the pandemic. As consumers become more aware of what goes into their foods, another demand that has emerged is for allergen-free products. “Sabato aims to provide options here that are both 'out of the jar' and available as part of our From Our Kitchen pre-prepared range. There is a demand for snacks; our Torres truffle chips are popular,” said Jacqui
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been incorporating easier-touse convenience solutions, from specialised baking kits and premium sauces to gourmet cooked frozen meals and the incorporation of recyclable packaging. n
and Philip Dixon, owners of Sabato. “Consumers are looking for few product additives, and some prefer organic ingredients. We cover these bases with several gluten-free pre-prepared meals and our gluten-free flour. We also stock restaurant-quality freezer meals in our store in Mt Eden for those with busy lifestyles who need a night off.” The brand provides convenience food for consumers with myriad quality ingredients alongside ready-to-use pastes, pestos and sauces so that people can make a healthy meal with just two to three items. They also stock an array of artisanproduced European products such as Rustichella pasta, Salvagno olives, La Chinata paprika, Giusti balsamic vinegar and many more so that customers can enjoy learning about cuisines while also cooking with great ingredients. The Dixons see significant and continuous growth in the snacks and pre-prepared meals category. However, the growing cost of raw materials is a big challenge for the industry as it is tough to balance that with affordable convenience foods that do not skimp on quality. They are also aware of the rise in sustainability. Their Italian Girolomoni range offers some organic choices to consumers through pasta, grains and flour, re-purposing packaging throughout the business for shipping and recycling. n
Pioneering and Innovating the Convenience Category Nathan Fa'avae, Founder of Real Meals, has observed consumers becoming increasingly more adventurous when exploring flavours and meal types. This shift has empowered brands like Real Meals to exercise their creativity and expand their menu offering to include more exotic options. "Traditionally, our meal choices tended to be rather plain and standard. Still, the evolving preferences of our customers have injected a newfound sense of intrigue and engagement into our work, which we greatly appreciate," said Fa'avae. The convenience category is undergoing a significant shift due to consumers seeking healthier alternatives as consumers have become more knowledgeable and mindful of their dietary choices. This has led to a surge in consumers choosing clean-label products with natural ingredients. Real Meals aligns itself with these consumer preferences, positively impacting the brand's growth. Real Meals sources its ingredients locally and takes pride in its commitment to seek out regional produce actively. "This commitment means that our products' proportion of imported ingredients is minimal, limited only to those New Zealand cannot produce locally. This aspect of our business has also become a positive story for us." Traditionally, the freeze-dried meal
category has been the most popular option for convenience meals, where its mixing of pre-dried ingredients creates rehydrated food items. Real Meals has revolutionised this method with its distinctive and unique manufacturing approach. Unlike conventional methods, Real Meals are not produced in a factory. Instead, they are meticulously crafted in a kitchen by a skilled chef. Fa'avae explained how every meal undergoes the expert hands of Real Meals chefs, who ensure that each ingredient and meal is cooked to perfection. "Once the culinary process is complete, the meal undergoes an intensive freeze-drying process, during which great care is taken to preserve all nutritional content, flavours, and taste. This commitment to quality sets us apart in freeze-dried meals." With the increased consumer drive for eco-friendly choices, Real Meals prioritises local ingredient sourcing and recyclable soft plastic packaging and aspires to have 100 percent organic meal options in the future. However, producing 100 percent organic freeze-dried meals costs are prohibitively high. Fa'avae explained that this pricing would likely restrict the brand's audience, meaning that currently, Real Meal does not view it as a viable option. Costs are a barrier to the convenience
categories' growth moving into 2024. Fa'avae said that the aftermath of the pandemic increased the cost of goods, and subsequent supply chain disruptions have had a lingering effect. Coupled with a spike in the cost of living, Real Meals has made an effort to maintain its prices, reducing costs through its management and operational systems to achieve this. Real Meals has formed itself around its innovative and pioneering ethos, both domestically and internationally, with Fa'avae adding that new product launches are on the horizon. n
Supermarkets See Rise in New 'Fakeaway' Trend As shoppers grapple with the pressures of the cost of living, inflation and rising mortgage interests, their focus remains on value. This is not just about price but includes finding products that offer tangible, measurable benefits, versatility and authentic experiences. “Many Kiwis eat out less to make ends meet, offering more opportunities for eat-at-home solutions. The ‘Fakeaway’ trend (make your favourite takeaway food at home) is set to increase with products that provide genuine, tasty solutions and are easy to prepare and reward,” said Mark Roper, Head of Sales and Marketing at Life Health Foods. Although consumers seek flavour experiences that deliver excitement and innovation, unexpected combinations, like chilli chocolate or the explosion of hot sauce, they also want health and wellness benefits from their food and drink choices.
“Products that can deliver to that have the potential to be very successful and deliver value growth within the industry. This puts pressure on supermarket categories that shoppers do not deem ‘essential'.
Convenient foods must remain relevant and offer genuine solutions that shoppers see as offering value, prioritising purchasing rather than leaving off the shopping list.” Naked Cuisine has long been the leader in premium chilled soups and meals, significantly focusing on developing authentic recipes that deliver flavour. Rather than compromising quality in the name of convenience, their products rank highly on the Health Star Rating scheme and are made locally using wholesome ingredients. The heat-and-eat format offers an easy and convenient way to eat better daily. The brand was also an early signatory to the Soft Plastics Recycling Scheme, where shoppers can return used packaging, including pouches, to collection bins. Shoppers and retailers are looking for practical solutions to reduce landfill waste; schemes such as this are essential. n
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IMPULSEconvenience The Return of Old Fashioned Natural Home Baking In the world of convenience foods, there are some exciting trends and innovations, like time-saving convenience, homemade appeal and healthier choices. With increasingly busy lives, people seek foods that save them time in the kitchen. There is a charming return to traditional cooking and baking methods, a growing preference for less processed ingredients and a move away from artificial colours and preservatives. Consumers are looking for products that offer taste and health benefits while craving homemade flavours they remember from childhood. Lots Of is one such brand that recognises people’s craving for convenience and authenticity. Their mission is to bridge the gap by making delicious, old-fashioned, all-natural home baking accessible to everyone with easy access to ingredients and a straightforward way to enjoy fresh, homemade baked goods. “We are committed to simplicity in everything we do. Our products are designed to make baking easy and enjoyable for consumers, ensuring they can create delicious treats without hassle,” said Rachel Dawson from Lots Of. “We foster an optimistic outlook in our company culture. This positivity extends to our products, crafted with care and love, to bring joy to consumers' homes.” In the evolving landscape of the
convenience food category, Dawson sees a significant shift towards more natural options, which is a core strength of Lots Of. “As consumers become more healthconscious and prioritise well-being, there is a growing demand for convenience foods that save time and do not fill our bodies full of chemicals. This aligns perfectly with our commitment to using quality, all-natural ingredients in our products.” By focusing on unprocessed and natural choices and catering to the needs of health-conscious and chemically-sensitive consumers, Lots Of anticipates substantial growth opportunities in the convenience food category moving into 2024. The convenience foods industry also faces several significant challenges regarding cost dynamics, increased awareness of health and nutrition, sustainability and competition. “One of the prominent challenges is navigating the delicate balance between affordability and quality. The convenience foods market sits between fast food and gourmet, which means managing production costs while offering wholesome, quality products can be complex.” Convenience manufacturers and suppliers can stay competitive and adapt to these
trends by focusing on product innovation, clean labelling, sustainability, collaboration and digital marketing. “With increasing environmental concerns, there's a growing demand for sustainable practices and packaging within the industry. Balancing convenience with eco-friendliness is an ongoing challenge.” “Transparency in ingredient sourcing and labelling is crucial. Ensure that product labels communicate the use of natural, wholesome ingredients and the absence of harmful additives. Consumers are increasingly reading labels and seeking cleaner options.” The drive for sustainability, organics, and packaging innovation has profoundly impacted the food industry. Lots Of is still looking to nail it. Dawson said she was finding it challenging to find solutions that are sufficient replacements for the packaging Lots Of currently uses. n
Shoppers Finding Value Alternatives in Freezer Category In recent times, consumers have been looking for good value options for their families, and the freezer section is seeing good growth as shoppers see the value alternatives available in this section of the supermarket or convenience store. People are looking for options that they know are family-friendly as they do not want to see food go to waste. Portioncontrolled, free-flow products such as frozen dumplings from Leanne’s Kitchen fit this trend as consumers only use what they need and can store in the freezer. “An ongoing trend we see is that consumers like to have takeaways. They look to save money by not spending money on expensive takeaway options. Consumers want quick
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and easy solutions without spending hours preparing snacks and meals,” said Graeme Laurence from Leanne’s Kitchen. “Without question, rising costs in every part of the business are causing concerns to manufacturers. Being able to pass these costs on and still maintaining the all-important good value healthy options for shoppers is our industry's number one challenge.” More and more people are choosing a plant-based lifestyle. However, plant-based alternative foods have a perception of being expensive and niche. Leanne’s Kitchen believes developing good quality and good value products will cater for the fastemerging segment that wants to eat plantbased products as part of their diet. n
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IMPULSEconvenience Consumer Reeducation Necessary For Convenience Category Growth Previously operating on a direct-to-consumer model, Jess’ Underground Kitchen did not want to compromise on taste or ingredient integrity by trying to bring a cheaper product into supermarkets. By sticking to this, it entered the category as a premium brand offering contemporary flavours and recipes to keep modern shoppers engaged and pushed through the price ceiling, which has helped introduce new shoppers. “We’ve been seeing a drive for high-protein, low-carb options, which, in a category traditionally offering a lot of pasta and pie dishes, is a great way to engage the more contemporary shopper,” said Jess Daniell, founder of Jess’ Underground Kitchen, whose newest Everyday ProteinTM range came from customer demand for more premium, healthled options. “There is magic in the simplicity. It’s like a friend has made you dinner, frozen it, and you’re reheating it after a busy day. And what is more caring and thoughtful than a homecooked meal when you need it most? We don’t need to be the biggest, but we strive to be the best and for our food to shape experiences, stories and memories.” With low market penetration in New Zealand for convenience foods compared to Australia and the United Kingdom, there are huge opportunities to introduce more Kiwi consumers to the convenience category, but with that comes a necessary re-education.
Daniell thinks it is important for retailers and suppliers to remove consumer doubt and introduce new and innovative convenience options to the market to see a steady increase. Cost of goods and supply chain issues are challenges that every food business faces right now, especially with tight margins at the retail end and the added risk of high-waste products. The flurry of new products and competitors fighting for a small market share has made product integrity more important than ever. “Health and quality are two non-negotiables for us, so luckily, we don’t have to adapt too much to incorporate these trends. But we are always striving to improve and perfect our existing convenience meals and introduce new dishes to keep our customers excited. If I wouldn’t be happy to eat it myself, how can I expect someone else to eat it?” In terms of sustainability, the brand’s packaging is made from 80 percent recycled products and is 100 percent recyclable. It operates a very low-waste kitchen and works with local suppliers. “There is so much potential in the convenience foods category. I think the industry needs to work together to bring new consumers on the journey through the excellence of product, consistency of offer and reeducation on how good a ready meal can be.” n
Shift Towards Healthy Baking Options “I have noticed a big shift towards organic, whole food and healthier options for baking and baking mixes. But, in saying that, people will always lean towards something chocolate and sweet,” said Mare Van Der Berg from Flour & Dough. Flour & Dough caters to various dietary needs while being innovative, creative and delicious. Their mixes are all recipes that Berg has come up with and trialled over many years to be foolproof, quick, and easy to make without the added mess. “People are busy; some work multiple jobs to keep the lights on and the mortgage paid and have less time to prepare meals from scratch. Convenience food has always been convenient, and we all need quick and easy in our lives.” “I think consumers are moving to be healthier, whether here and there or a complete shift. A lot of consumers are trying
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to, within their means, choose what they consume daily. I also noticed a different need for breakfast, lunch and dinner. There seems to be a shift from traditional breakfast or tea-time foods. This is something I am working on now.” Berg is also noticing an increase in the costs of whole foods and organic products and feels that the new labelling laws make specific products even more expensive than they used to be. Both big and small companies are dropping lines as they are not viable anymore, which is sad for consumers. With sustainability on the rise, major companies are also shifting entire lines to make their packaging and supply chain more sustainable. Being a semi-finalist in the Foodstuffs Emerging Supplier Competition, Flour & Dough recognised the need for sustainability in packaging and the back
end. As a small company, Flour & Dough is still a work in progress with recyclable packaging and reduction in emissions. n
Frozen Foods with an Ethnic Twist Consumers are searching for good quality convenience food without sacrificing taste and flavour for speed. In recent years, Cartel Food Co has also seen many new entries into the frozen category, particularly with an ethnic twist. This is driven a lot by consumers' habits changing during and after COVID-19. Supermarkets are observing a new trend of ‘fakeaways’, that is, takeaways you have at home as people become more price-conscious and choose to eat at home, and Cartel Food Co. caters to all of the above with their Mexican offerings at an affordable price. “We have stayed true to our values. We make authentic-tasting frozen Mexican food. We don’t cut corners with our production and ingredients. Our decisions are based on taste and quality,” said CEO Melissa Philips. “We consider the final customer experience with all our production and manufacturing decisions. That is particularly hard to do in a
time of inflationary pressure. It can be very tempting as a producer to lower food costs by buying lesser-quality ingredients, spending less on labour, etc.” The company’s biggest challenge is to get consumers to try the brand. Cartel Food Co continues to focus on educating consumers that there is good quality food in the freezer and find a need to have good supermarket placements and promotions to drive product trials. The subcategories in the supermarket's frozen and chilled sections usually offer similar and boring options like lasagnas and macaroni cheese, unlike those in the US and the UK, which provide good quality, different-tasting ethnic options for the consumer. “I don’t just mean the end-user consumers. Talk to your stores about what trends they are seeing and read industry magazines like yours for valuable insights.” Although listening and talking to customers seems a bit cliche, Philips believes it is essential. Adapting to trends is a balance of timing, resources and sales performance. n
The Quest for Sustainable and Transparent Packaging The lingering effects of the COVID-19 pandemic are still prevalent four years later, with more and more people seeking comfort foods. There has been an increase in demand for indulgent, comforting dishes and beloved Kiwi classics. This rise in demand has helped Get Fed gain popularity, as it saves cooking time by offering pre-prepared meals delivered to customers doorsteps. Get Fed's smaller meal sizes, available in 300-gram portions, and competitive pricing makes Get Fed's meal ranges more accessible and affordable for all customers.
“Our customers have embraced our products because we employ the same cooking methods as a skilled home chef, allowing us to serve a delicious dinner quickly,” said Becky Erwood, director and co-founder of Get Fed. “We make everything by hand using fresh, premium New Zealand ingredients. Our diverse team of chefs draws inspiration from their collective knowledge, culture, and expertise to create innovative and globally inspired dishes.” The convenience food industry's growth potential lies in offering nutritious,
sustainable, and globally-inspired options, embracing e-commerce, and meeting the demands of specialised diets while innovating with technology and personalisation. The industry faces supply chain disruptions, regulatory changes, e-commerce complexities, consumer trust, evolving preferences, labour issues, food safety requirements, and ethical responsibility. To succeed, companies must proactively address these challenges to offer a product and service that meets the varying needs of its customers. In the evolving landscape of ready meals, success hinges on a commitment to innovation, transparency, and health while embracing the convenience consumers crave. Innovation and diversification are essential, and manufacturers must look to continuously create new, healthier, and customisable meal options, including those catering to dietary restrictions. Transparency on food labels is also crucial. Brands need to be transparent about ingredient sourcing and keep products clean. The quest for sustainability, particularly in packaging formats, has significantly impacted the industry. Customers are frequently misled about packaging sustainability, and in New Zealand, infrastructure challenges with compostable and recyclable materials have posed significant obstacles. “While we initially used compostable trays, they proved unsuitable due to moisture absorption and durability issues, similar to concerns faced with aluminium trays. The shift to recyclable CPET trays aligns with product needs, delivery requirements, and roadside recyclability.” n September 2023
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celebrate
a century of supporting industry growth
This year marks a remarkable milestone as Review Publishing Co celebrates a century of existence. Recognised as the oldest privately-owned magazine publishing company still thriving in New Zealand, our journey began in 1921 when the NZ Master Grocers' Federation ventured into publishing with the NZ Bakers' & Grocers' Magazine.
J
ohn Heaton Barker played a pivotal role in the formation of the cooperatives that eventually evolved into Foodstuffs Ltd. The very first magazine published by the Federation, "NZ Bakers' & Grocers' Review," soon split into "NZ Bakers' Review" and "Grocers' Review" in 1923. As the grocery industry evolved, so did the magazine titles, always striving to reflect the industry's dynamics better and cater to our readers' evolving needs. The NZ Master Grocers' Federation later transformed into NARGON (The National Association of Retail Grocers & Supermarkets of NZ), led by another Barker family member, Reg Barker. In 1944, NARGON decided to separate the publishing of magazines from its core business, giving birth to the incorporation of Review Publishing Co as a separate entity. In 1973, Peter Mitchell acquired Review Publishing from NARGON, adding it to his existing publishing house, including the highly successful New Zealand fashion magazine NZ Apparel. This acquisition began an exciting journey as Review expanded into various sectors, from food and beverage to food service, aged care, educatering, hotel and accommodation, and manufacturing and technology over the past five decades. Today, our business-to-business magazines include SupermarketNews, Restaurant & Café, HOTEL, AgedPlus, FB Tech, Educatering, Marae Supplies & Resources, and, of course, NZ Apparel. These publications have become trusted one-stop resources for each business sector, and in 2013, the online b2c magazine Fennec & Friends was launched. Peter Mitchell, an experienced journalist with over 40 years of dedication to the New Zealand food industry, received numerous awards and acknowledgments during his illustrious career. He was among the first recipients of the Food & Grocery Council's Lifetime Achievement Award, recognising his
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invaluable contribution to the industry. Though we sadly lost Peter in 2022, Review Publishing remains a privately owned company under the Mitchell family's stewardship. With five family members among our dedicated team of editorial, sales, marketing, content creation, and production staff, we continue to uphold the legacy he left behind. Review Publishing has consistently delivered excellent curated content, fostering enduring industry partnerships across various sectors. From organising award programs like the Inspire+ NZ Artisan Awards to providing opportunities through PitchMe, our team
of professionals has played a pivotal role in the growth and development of numerous brands over the decades. With a nearly 40-year partnership with SIAL, an international editorial support team spanning 31 countries, and our enduring relationships with ANUGA and FHA for over 25 years make Review Publishing's global reach unmatched. Here's to a century of excellence and many more years of distinction serving our readers and partners to come - thank you for being part of our remarkable journey, we couldn't have done it without you. n
10 YEARS OF FOOD SNOB
Food Snob is celebrating its 10th Birthday. Food Snob has been absolutely honoured to be supplying New Zealand families with delicious, authentic cheese and antipasti from around the globe for the past decade, focused on its brand mission, Good Taste is Everything.
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ood Snob was born from a passion for exceptional food. Its mission is to help consumers create memorable meals and unforgettable occasions. Food Snob loves innovating and discovering delicious new products that New Zealand families will love, bringing people together by appreciating great quality food. Food Snob is proud to deliver authentic products from the country of origin consistently. This is reflected in the quality and taste of the products, which have been
produced for centuries using traditional techniques passed down through the generations. Many producers are proudly family-owned businesses that produce only one or two cheese variants. The passion and care of the cheesemakers really shine through the end product. Food Snob’s birthday will be celebrated with a CHEESE-cake, cheers to 10 more. For more information, visit www.foodsnob.co.nz or email info@foodsnob.co.nz. n
fonterra's edgecumbe site marks a century of dairy excellence
Fonterra's Edgecumbe site, nestled in the heart of New Zealand's dairy landscape, celebrated a century of dairy excellence in a remarkable milestone. This centennial anniversary not only commemorates a rich history but also underscores the resilience and commitment that have characterised Fonterra's operations.
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he Edgecumbe site, founded in 1923, has been integral to Fonterra's journey, contributing significantly to the cooperative's status as a global dairy leader. Over the past 100 years, this facility has witnessed the transformation of the dairy industry, the evolution of technology, and the ever-changing demands of consumers. One of the most noteworthy aspects of the Edgecumbe site's journey has been its ability to adapt to change. The site has undergone numerous expansions and upgrades throughout its history, keeping pace with technological advancements and industry trends. This commitment to innovation has been pivotal in maintaining high-quality dairy production. Fonterra's Edgecumbe site is not just about dairy; it's also an integral part of the local community. Over the decades, the site has provided employment opportunities and supported community initiatives, embodying Fonterra's commitment to being a
responsible and supportive corporate citizen. At the heart of Fonterra's Edgecumbe site's success lies an unwavering dedication to quality and sustainability. From sourcing milk from local farmers to implementing eco-friendly practices, the site has exemplified Fonterra's commitment to producing top-tier dairy products while reducing its environmental footprint. As Fonterra's Edgecumbe site looks back on a century of achievements, it also looks ahead to a future brimming with potential. With a focus on continuous improvement, sustainability, and meeting the evolving needs of consumers, this historic site remains a cornerstone of Fonterra's dairy legacy. In commemoration of its 100th anniversary, Fonterra's Edgecumbe site celebrates its history and reaffirms its dedication to providing the world with highquality dairy products for many more years to come. For more information, visit www.fonterra.com. n
Photo from Fonterra
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ADAPTING AND MANAGING CHANGES, COOKIE TIME ENTREPRENEURIAL DNA
Co-founded by brothers Guy Pope-Mayell and Michael Mayell, iconic New Zealand brand Cookie Time is celebrating 40 years since its inception.
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oming from an entrepreneurial family, Pope-Mayell and his brother shared a desire to start a business. In the 1980s, cookies were famous in the US and not a thing in New Zealand. Seeing this as an opportunity, Cookie Time was launched in 1983. It focused on homestyle cookies made with natural ingredients and generous chunks of chocolate with a softer, chewy texture to create a real moment of leisurely indulgence. Pope-Mayell advised that emerging businesses should prioritise having a valid point of difference, innovate, and act quickly for longevity and success. He emphasised the importance of knowing your customers and building trusted relationships built on quality and value delivered honestly. "Take full advantage of the additional support and attention an emerging business gets from the industry. Everyone loves a great start-up story," said Pope-Mayell. Cookie Time's longstanding position in the fmcg industry has meant that the business has weathered and adapted to what PopeMayell dubs an ever-changing industry. Both pre-post pandemic, businesses have been challenged to remain agile and responsive. However, following the pandemic, consumer value has become even more crucial, followed by provenance, with made-in New Zealand, New Zealand-owned, and family businesses offering a connection and layer of trust consumers seek more often. "Make sure your initiative has sufficient margin to withstand the start-up phase and growth pressures. Listen to those around you, but at the end of the day, back yourself and your vision 100 percent." Throughout its years as a business, Cookie Time has learned that people and culture are at the heart of the business. A business becomes unstoppable when people work towards a common goal and are committed to making a difference. Pope-Mayell said that Cookie Time lives by its values: Big Hearts, Open Minds, and Positive Actions. Cookie Time has invested in its culture, empowering its team to be their best. "As an entrepreneurial business, some of our most important lessons have come from having the courage to fail fast – acting quickly to bring an idea to market but pivoting quickly and moving on if it doesn't succeed."
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This is something that Pope-Mayell said was critical for any business. Being able to pivot, move on and take on the learning and seeking continuous improvement leads to longevity and success. Also important is learning to own if something goes wrong and using it as an opportunity to learn. Reimagining the business and brands over the last five years has been a proud achievement for Cookie Time, which has included 'cracking the code' of the retail and eCommerce channels, mastering social media and setting up for further export growth. "We feel very proud to be in our 41st year of business and remain family-owned, New Zealand and loved, with all the opportunities in the world ahead." 2023 has been a stellar year for Cookie Time, from its 40th birthday through to the Cookie Time Cookie Sandwiches launch, setting a new benchmark for the most successful novelty ice cream category launch ever, and two Trusted Brands Awards
(Cookie Time and OSM). "We're in major growth mode and already exporting to more than 20 markets." Cookie Time Limited has acquired Mrs Higgins, a significant milestone to support its growth strategy further. This provides a second bakery site and will open more food service, frozen product, export and gluten-free opportunities. Pope-Mayell said that challenges in the fmcg industry were constant. However, the largest remained the pandemic, where Cookie Time all pulled together to keep the bakery operating with no significant production issues despite an avalanche of rising costs, ingredient shortages, supply chain issues and labour shortages. Cookie Time's franchised distribution network is an enormous asset, delivering directly to stores, taking orders, and activating merchandising and promotional activity on the spot. Pope-Mayell continued that globally the
fmcg industry continues to grow, especially grocery, driven by population growth and the rising consumption of ready-to-eat food products. Consumer trends towards convenience, responsibly made products, and plant-based alternatives remain strong. Simultaneously, ongoing inflationary pressures mean consumers must make real choices about where they spend their money. Delivering value for money from a trusted brand is more important than ever. Data-driven decision-making and understanding consumer behaviour have become the new normal. Pope-Mayell said that this technology is better to accept, embrace, and let shape business decisions and actions. Online and mobile shopping have also been significantly developed over the past ten years and saw rapid growth during COVID-19. This trend is here to stay due in part to the ongoing push for greater convenience and choice in shopping channels. It is a trend that Cookie Time has also addressed with a specific focus on retail and eCommerce over the past five years. The speed at which the fmcg industry changes is getting faster by the year. This will pave the way for even more start-ups and provide more significant opportunities for nimble medium-sized companies like Cookie Time to grow and thrive. Another consequence will be increased mergers and acquisitions activity, especially for the more prominent players that the speed of change will challenge. Providing true value through pricing and quality trusted brands and products will be more critical than ever. Cookie Time prides itself on using quality pantry ingredients, including butter, chocolate, cocoa, eggs, sugar and grains, which Cookie Time does not compromise on. This has been a key strategic attribute for more than 40 years and something the business is very proud of, so
managing price hikes on ingredients and raw materials is an ongoing challenge. In the production space, AI and automation are huge developments that, as with all industries, are coming for FMCG. Cookie Time is dedicating every effort to streamline its manufacturing through further investment in automation to ensure our value proposition for its consumers is the best it can be without compromising its food safety or quality standards. "Adapting and managing change are part of our entrepreneurial DNA, so something we are not fazed by." The only way to survive and thrive in the fmcg industry is to build trust with all stakeholders and create a culture that puts business teams at cause so that they see opportunity where others see the difficulty. Generally, Pope-Mayell has noticed an increased demand for ethical, socially responsible products on the one hand and an
increased focus on value on the other. In terms of flavour trends, superfoods and exotic flavours have been strong in recent years, but at the same time, Cookie Time has also seen an increasing pull towards solid and nostalgic flavours and Kiwi classics. The challenge is to find the right balance between novelty and familiarity and provide this in suitable product formats through the proper channels to maximise value and convenience. Cookie Time has two key NPD drivers across all its brands: plant-based and valuebased. Quality and a focus on natural ingredients underpin this. "We have a dedicated New Product Innovation team constantly researching, testing and trialling new flavours and formats to keep our portfolio fresh and relevant." For example, recent innovations in the Kiwi classics space include Lolly Cake and Apple Crumble custard cookies, plus the Cookie Time Cookie sandwiches. In terms of developing its plant-based offer, using natural pantry ingredients is integral to Cookie Time's business, so it has brought a vegan lens to that in terms of adjusting recipes and developing plant-based options for new product formats and flavours. Over the past five years, these have included a plant-based version of the famous Original Chocolate Chunk Cookie, a mini version for Air New Zealand, and plant-based Christmas Cookies. The Cookie Time Cookie Sandwiches are an excellent example of this approach. In developing this take on the traditional ice cream sandwich, it was essential to Cookie Time it launched with two flavours, one being plant-based. For businesses looking to maintain a competitive edge, Pope-Mayell said the key was innovation, married with quality and iconic brands and fuelled by entrepreneurial instinct. Discerning between the right opportunities is also important because many may not be the best fit for individuals with differing business core values and capabilities. n
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better coffee for all Supreme Coffee puts its passion and love for coffee at the heart of everything it does. CEO Andrew Low said that Supreme Coffee has a longstanding fascination with the world of coffee that motivates a continuous thirst to learn more and share its knowledge.
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aving built a team of coffee lovers with big dreams, the passion and vision have kept the momentum of Supreme Coffee's success and are the secret sauce to its longevity. After 30 years of business, Low joked that it could be said that the team at Supreme Coffee eats coffee for breakfast. "30 years is a lot of years, and over that time, we've grown up, scaled from our hospo roots, entered retail, entered new markets including Australia and Japan," said Low. Supreme Coffee has maintained its principles and the values that hospitality instils, serving new customers and giving them a unique and memorable experience, which Low emphasised was of utmost importance. "Our success has also come from being open to evolving, staying relevant and ahead of the coffee drinking culture and wider community culture, so we can turn up for our customers in ways that keep them at the top of their game, and consumers enjoying better coffee." Supreme Coffee's ethos pivots around continuous growth and creating better coffee for all, whether by enhancing customer support, improving product quality, or helping create memorable experiences. Quality is a non-negotiable, with the relationships Supreme Coffee has developed with its growers and sourcing quality green
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beans being precious and imperative to the brand. The dedication it commits to how it roasts and the freshness of its coffee is a promise to its customers. Supreme's branding has always been deliberate, focusing on being approachable and injecting fun and irreverence into its marketing for customers to discover and enjoy. This is a direct translation of how Supreme Coffee treats its coffee, sourcing the best coffee from trusted farms and families that invest back into quality, year in and year out. "It then gets presented through blends that show subtle differences by the market as a nod to the fact that coffee styles and preferences differ by region." Supreme Coffee strives to balance educating on what's new or better and
delivering consistency and definitive, unwavering quality that its customers enjoy throughout changing economic landscapes and turbulent times. The brand also actively expands its reach to its customers at the places where they want to buy and consume great coffee, which is why it has reached out into the world of hospitality and to serving at-home needs through eCommerce and the fmcg channel. This ambition to expand has also led Supreme Coffee into International markets, Japan, and Australia, which has been present in Victoria, New South Wales and Queensland for over 20 years. Low said in brutal honesty that for emerging businesses, the time it will take to succeed will always be longer than initially
Andrew Low
CEO, Supreme Coffee
anticipated. Plenty of challenges require commitment and resilience to overcome, with Low adding players should only get involved if they can dedicate ongoing commitment. "And if you can get past that self-check… Always start with the customer, knowing how they shop your category and what they want." Once businesses understand what their customers want, it's about consistently changing and tailoring with customer needs for product and packaging. Distinctiveness of brand and product is also necessary. "Find an attitude for your brand, be clear on what you stand for and how you show it." Finally, delivering on the promises made for taste and quality is equally important, as the ultimate goal is to create a brand and products that customers genuinely enjoy and actively seek out. Operationally, thinking about how the brand and business will handle things as demand scales up is key. A clear, organised and reliable set-up through the supply chain and distribution to keep up with customer demand should be significant focus areas. "Financially, have a plan to reinvest in your growth. Use data and tools to understand your category and performance. Marketing should be a mix of strategic for long-term growth and tactical for sales support, reaching and educating new customers about your brand." While Supreme Coffee's 30-year milestone has come with many exciting innovations and successes, there have also been significant challenges, including the pandemic in recent years. Supreme Coffee rode the wave of lockdowns with its hospitality customers and its devastating impact on many. It pivoted to drive its 'fresh coffee at home' services through eCommerce and fmcg channels in New Zealand. The subsequent inflationary environment has also been brutal for many
in the hospitality industry. Supreme Coffee continues to work as a business partner and to share its knowledge and experience with businesses to help them survive and thrive. "We're seeing the stalwart cafes still shine, as well as some incredible new entrants to the scene over the past few years." When entering the fmcg industry, Supreme Coffee approached with the view that consumers were ready for and seeking out higher quality coffee and was starting to understand the notion of 'fresh' coffee. Since its start in 2018, the specialty roast sub-category has emerged and now is a sizeable chunk of the Pure Coffee category. Following the pandemic, customers have particularly upped their coffee-making skills at home, which has increased interest and demand for high-quality, fresh coffee for a better at-home coffee experience. Supreme Coffee first considers its scalability for consumer needs when designing new products and how it caters to emerging or developing consumer preferences and trends. Next, Supreme Coffee considers how the product will
support its advancement as a business and how it fits with its existing offer. Supreme Coffee is putting itself through B Corp Certification, with its better coffee for all ethos encompassing its passion and commitment to sustainability, which it has built through its network of green coffee producers and building long-lasting relationships with people it knows and trusts, where each can rely on each other, many of this relationship now exceeding 15 years. "These are relationships we are proud of and critical to our business. Sourcing coffee with this amount of care means our team is busy throughout the year communicating with producers, visiting directly with them at their farm, mill or tasting lab to taste what's good and share good coffee." Low said that great things happen over coffee, the beverage bringing people together, with Surpeme Coffee's community involvement focusing on connecting people over a cup of coffee. "We aim to unite people for more supportive neighbourhoods." n
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CELEBRATING 40 YEARS - A LEGACY OF FLAVOUR AND COMMUNITY
In international cuisine, one name stands out as a culinary institution and a cherished community hub: Phoenicia Specialty Foods, Houston, USA. As this beloved Mediterranean superstore marks its 40th anniversary, it's not just a milestone; it's a testament to the enduring power of exceptional food and a dedication to community.
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hoenicia Specialty Foods was founded in 1983 by Arpi and Zohrab Tcholakian, who recognised the need for quality Mediterranean groceries and cuisine. Their journey began with Arpi's Deli but quickly expanded as customers started requesting the hard-to-find spices used in their dishes and other retail goods. Today, Phoenicia offers over 25,000 products from more than 50 countries, reflecting the diverse tapestry of Houston's cosmopolitan culture. This family-owned business has deep roots in the community. Arpi and Zohrab still work every day, but their grown children join them - Raffi, Haig, and Ann-Marie - who grew up in the business and are now integral to the team. Many Phoenicia Foods staff members have been with the Tcholakians for decades, creating a closeknit and dedicated family atmosphere. The legacy of Phoenicia goes beyond the store walls. Thanks to online ordering and nationwide shipping, their delectable offerings are now available to customers
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nationwide, including those in remote areas with limited access to Mediterranean culinary delights. The company has also expanded its wholesale operations, supplying specialty products to more restaurants in the Southwest. Plus, they've made it even easier for their local customers by introducing curbside pickup and local delivery at some stores. The Tcholakians' commitment to community extends to charitable contributions totalling over $1,000,000 to arts and cultural, educational, and humanservices organisations over the 40 years of Phoenicia Specialty Foods' existence. It's not just a grocery store; it's a cultural foodie experience that the Tcholakian family is ready to share with their growing fan base for many years. As they celebrate their 40th anniversary, it's not just a milestone; it's a testament to the enduring power of exceptional food and dedication to the community. Congratulations to Phoenicia Specialty Foods on 40 wonderful years. n
FOCUS ON DOING ONE THING AND DO IT WELL Five years after its launch, Arepa has become a leading brand and beverage company, with its roots firmly planted in creating scalable, accessible, and scientifically backed brainfood. This focus on science utilised for the betterment of those who consume it has been the driving reason behind Arepa's success.
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o-founder of Ārepa, Angus Brown, explained that Ārepa works closely with world-leading neuroscientists on formulations that are put through multiple human clinical trials to prove their effectiveness. Ārepa's commitment to creating better-for-you products, backed by science, has translated into a strong and loyal customer base. "People feel the effect of our brain food and trust that it works," said Brown. Resilience is key to brand success. Brown and his co-founder, Zac Robinson, worked in stealth mode for over five years before launching to the public Ārepa five years ago. "We were doing what we saw as essential research and development to ensure our products were proven by science." Brown emphasised the importance of staying focused and encouraged those trying to break through in the industry to commit to what they believe in. Secondly, engagement with government-funded capabilities providers, including the Food Innovation Network, as these resources are invaluable supports that can also offer opportunities for businesses to gain funding. Raising money and taking the precaution not to undervalue a business or personal capabilities are other key aspects that
Brown advised emerging businesses should consider, as well as investment in science and IP. "Don't rely on others. For example, consultants, to move your business ahead, you've got to put in the hard yards yourself." Brown said he was proud that Ārepa was New Zealand's number one-selling health drink and the only New Zealand-made beverage on the chilled shelves of Coles of Woolworths in Australia. The feeling that has come along with this experience has been surreal, particularly achieving this in just five years since its public launch. Consumers have a heightened awareness of health and well-being and seek healthier products to support their minds and bodies. Ārepa saw this trend coming and strategised to ensure they were catered to it completely. This encompassed investments into human clinical studies and trials to validate with customers that Ārepa products and claims were accurate and could be trusted. This investment has had a ripple effect, resulting in Ārepa's health properties being published in national and international scientific journals. While the fmcg industry often shifts and evolves, maintaining agility through customer communication is key. Brown
adds that this helps Ārepa understand how it can improve its products and packaging. The Ārepa customer base is very engaged, which has influenced the brand's decision to launch Ārepa products into a can as per customer request. "We also saw it as an important move to play and compete in the 'energy drink' space." Ārepa maintains its competitive advantage by focussing on doing one thing well: creating clinically proven brain food and protecting this with IP. "That would be my advice for others: focus on doing one thing, do it well, and ensure you're the only one who can do it by protecting your IP. Become known for your unique offering rather than trying to be all things to everyone." Ārepa aims to be the smartest drink on Earth that helps improve millions of brains across the globe, as helping people is at the heart of everything Ārepa does. Brown concluded that hearing the stories about customers who have consumed Ārepa beverages and felt and seen a meaningful difference in their mental and physical health made everything worth it. n September 2023
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NESTLé AND STARBUCKS CELEBRATE FIVE YEARS OF GLOBAL COFFEE ALLIANCE
Nestlé and Starbucks are celebrating five years of their Global Coffee Alliance, combining the strength and affinity of Starbucks' coffee expertise with Nestlé’s manufacturing know-how and market reach.
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onsumer coffee behaviours in New Zealand have significantly shifted in recent years. At-home coffee consumption increased during the pandemic and has remained high, reflecting the changing habits and preferences of consumers in the country. In New Zealand, the Starbucks at Home range first launched in 2019, offering various formats and flavours across portioned coffee capsules, instant coffee and ready-to-drink formats. With the rise of specialty coffee culture, Kiwis have become more discerning about their coffee choices and are increasingly seeking new formats and flavour profiles.
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“In May 2023, we launched our Starbucks by Nespresso Flavoured capsules, vanilla and caramel. These new flavours are performing well, having already achieved a 3.3 percent market share,” said Nestlé New Zealand Head of Marketing, Fern Castellanos. “We also launched Starbucks for the first time in an on-the-go format, which hit shelves late last year, and is showing strong performance with a 23.6 percent share of Real Cold Coffee RTD.” Starbucks at Home and Freedom have partnered to inspire Kiwis’ to create their perfect at-home coffee experience, with some of the country’s most stylish personalities like Shelley Ferguson, Ron Goh, Evie Kemp and Britt Cunningham helping to showcase Kiwis’ love of coffee and design. “We’re acutely aware of how Kiwis are affected, driving our team to deliver further value for shoppers.” The industry continues to navigate ongoing supply chain pressures. Ensuring efficient and timely distribution of products can be complex. Increasing prices of raw materials, packaging and transporting also continue to be a challenge across the industry. Climate change is another of society’s most significant challenges and the greatest
risks to the future of business. Demand for responsibly sourced and sustainably produced coffee has grown for coffee specifically, and Starbucks by Nespresso capsules are made using 80 percent recycled aluminium. The recycled aluminium comes from various sources, including post-consumer scrap and scrap recovered during production processes. By using 80 percent recycled aluminium, they demonstrate the recyclability of aluminium and aim to educate consumers on how to recycle their Starbucks by Nespresso capsules. “We aim to achieve net zero emissions by 2050 and for more than 95 percent of our plastic packaging to be designed for recycling by 2025, aiming to get to 100 percent recyclable or reusable packaging. We are also reducing our use of virgin plastic by one-third by 2025.” The company also finds it challenging to keep pace with changing consumer preferences but sees this as a significant opportunity for brands to innovate and renovate. Understanding emerging trends and consumer preferences is crucial when developing a new flavour. In coffee, bean varieties, origin, and processing methods contribute to unique flavour characteristics. Exploring flavour pairings and combinations can create exciting and unique coffee experiences. Nestlé and Starbucks partnership aims to elevate and grow the Starbucks brand in consumer-packaged goods and out-of-home channels. n
storeoftheyear
BRIDGET STEVENS & REBECCA EXCELL Night ‘n Day Winton owners and sisters Bridget Stevens and Rebecca Excell won the Franchisee of the Year award for 2023. The sisters said that winning this award has been incredibly rewarding.
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e have a hardworking and dedicated team behind us that helped us to achieve this award,” said Stevens and
Excell. They thanked their supportive and loyal community, adding that the award win was a team and community effort. The Night ‘n Day Winton store is proud of its trained, friendly staff and supportive community. Its ethos of teamwork and caring for one another makes it a model retailer for the industry. Winning store of the year has been the acknowledgment and positive note for a year that has been challenging to navigate for the store and its staff. Stevens and Excell explained that it had been a tough year for the sisters personally, and this result
reflected the true teamwork and care that had kept Night ‘n Day Winton going and maintained its stance in the community, being a friendly and positive environment for all. Excell and Stevens said that this experience had shaped and informed them on how important caring and looking after each other within a team was. “If you look after your staff, provide them with the right training and support because they are your biggest asset.” Night ‘n Day Winton involves itself within the community, doing its best to support all local sports and events. “Giving back to the community is a huge thing for us, as the community are the ones who support us.” When discussing the growth of category
opportunity, the sisters said coffee was a significant expansion area. Night ‘n Day Winton has recently invested in a new Italian coffee machine, which has improved efficiencies in the coffee-making process, allowing multiple coffees to be created simultaneously. Along with their coffee machine, customers who come in-store to order with a reusable cup are offered a discount as part of Night ‘n Day Winton’s effort to improve and encourage sustainable practices within the store and the community. Moving forward, the sisters aim to keep doing what they are doing, only trying to do it a little better. The pair shared that the career of store ownership in the FMCG industry could be challenging and, at other times, offered great work-life balance. n
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Authentic European Delicacies Supplying quality European smallgoods to New Zealand supermarkets, hospitality trade and delicatessen wholesalers. Call us now for authentic quality European smallgoods. Granarolo New Zealand Ltd 6 Farmhouse Lane, St Johns, Auckland 1072, New Zealand
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