SupermarketNews Magazine | October 2018

Introducing Five Tastes Stir Fry & Curry Shots

Convenience Through Portion Control

No Mess, No Waste

Authentic Asian Flavour

Made with traditional recipes

Clean, Simple ingredients

No Added MSG No Artificial Colours, Flavours or Preservatives

Meal Variety

7 flavour options

Fresh, New and innovative format, limiting wastage & keeping the product fresh for multiple meals for small households or flexibility to cater for larger groups

STIR FRY SHOTS Key Consumer Insight

Growing Asian tastes in NZ and smaller households has produced an opportunity in Cooking Sauces.

Stir Fry is the fifth most popular meal type with 30%* eating once a week.

CONCENTRATED STIR FRY PASTE. NO MESS, NO WASTE. CURRY SHOTS Key Consumer Insight

Vast majority of curry paste products contain 8-12 serves. Smaller households who cook curry less often are left with a ‘carcass’ of half empty jars in their fridge. Wastage is seen as poor value.**

AUTHENTIC CURRY PASTE. NO MESS, NO WASTE. * Latitude Research, Oct 2014, n=76, **Latitude Research, May 2015, n=204

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October 2018 • Vol. 11 No. 10

GOOD FOR THE PLANET

(see page 31)

TAMPER-PROOFING PRODUCE In light of the recent contaminated strawberry saga that made its way from Australia to New Zealand, questions have begun to arise as to how supermarkets, growers and those in the packaging industry ensure that it doesn’t happen again. The saga has already sparked conversations in Australia, with food safety experts calling for the food sector to consider integrating metal detectors and x-ray machines into daily procedures in addition to exploring more tamperproofing options for fresh produce.

The tampering of supermarket items is a growing concern for most consumers. “Tamper-proof packaging is becoming far more important to brands than ever before and suggests

that companies really need to do their research before eliminating packaging from their business,” said Dene Wilson, general manager Custom-Pak. Noticing the change in the ecoconscious consumer has led to the packaging industry already beginning to produce recyclable plastic packaging that is not only tamper-proof but good for the environment. Technology may be able to help future-proof products and protect consumers. Smart packaging is beginning to appear in the industry and has the ability to measure the gas and moisture inside the packaging-alerting retailers or customers to any possible tampering. Increasing the packaging of fresh produce would lead to more plastic being used, but packaging is designed to

protect consumers and alert them to foul play. It is a balancing act manufacturers need packaging to protect and extend

the shelf-life of their produce but need to explore plastic-free alternatives to keep up with growing trends. n

STOPPING LITTLE YOGHI

PANIC OVER DOLLAR MIX

After a long debate, Raglan Coconut Yoghurt has announced that they have decided to stop producing its Little Yoghi range. Raglan Coconut is a big supporter of the environment and so struggled to justify producing a product in a single-use pouch. “We’ve been bothered by the fact that they’re in single-use packaging ever since we launched them,” said co-owner Latesha Randall.

Raglan Coconut had been trying to source a sustainable alternative to the single-use pouch but after searching, the company was not able to find anything biodegradable that

Panic has beset convenience store owners and customers alike as news out of Taupo suggested the iconic Kiwi dollar lolly mix might be illegal. Dairy owner Sarah Saunders was informed that she was breaching labelling laws, and had to label each product in her dollar mixes.

This suggestion is a result of the push to properly label food items in supermarkets.

The law requiring all food products to be clearly labelled has been in place since 2002, and nothing has changed in the 16 years since. “To our knowledge, there

BACK IN ACTION

Riot Food’s Ascot Road factory has climbed back from the brink of destruction. The paleo food company, which owns the CleanPaleo brand, announced last week it was seeking around $1 million in emergency funding from shareholders after “significant challenges” occurred in

was able to withstand chilled, moist environments. Raglan Coconut will continue to manufacture its popular glass product range and is currently working on two new flavours to be released early next year. n

their Ascot Road production factory.

The facility was destroyed by an unnamed fumigation company a week before production was due to commence, dramatically affecting cash flow.

“There was water everywhere and rust pretty much covering every piece of stainless steel in our plant,” said director and cofounder Ryan Kamins.

“For some reason, the gas had turned corrosive.

Every single keyhole, every screw, every rivet had rust on it.” The Ascot Road factory has been rebuilt and is waiting for sign-off by MPI – then it will be back in action. n

have never been any prosecutions resulting from unlabelled mixed lolly bags,” said a spokeswoman for the Ministry of Primary Industries. n

THE LAST STRAW Countdown has announced that it will no longer be selling single-use straws in its supermarkets as part of the company’s continued efforts reduce and remove unnecessary plastics.

The move will see an expected 11.6 million plastic straws removed from circulation and the waste stream each year.

Environmentally friendly alternatives

will be stocked in the supermarket instead. They will include bamboo, metal and paper straws.

“We’re serious about reducing and removing unnecessary plastic as part of our focus on protecting New Zealand’s natural environment. The phasing out of single-use plastic bags and packs of single-use plastic straws are great examples of this,” said Kiri Hannifin, Countdown’s general manager Corporate Affairs and Sustainability.

The declaration of the removal of single-use plastic straws was first announced in June as part of a pledge towards using 100 percent reusable, recyclable or compostable packaging in their own brands by 2025 or earlier. n

editorialcomment IT’S NOT JUST THE PLASTIC Sarah Mitchell Editorial Director

sarah@reviewmags.com

diarynotes

Recent international studies have shown that when it comes to businesses and retailers being sustainable it goes much further than just the plastic bags or packaging. It comes in the form of lighting, refrigeration, heating and cooling systems, building and infrastructure and transport with the use of electric vehicles. Just this handful of ideas can often reduce a business’ energy use by over 50 percent with even possibilities of moving to grid-neutral by adding in renewable energy sources.

So when consumers think about a ‘sustainable’ supermarket, they really need to also look to the inside of the store and outside of the product box.

But is a truly sustainable supermarket a smaller one? With buying food in bulk becoming a rapidly growing trend, this decreases the need for as many SKUs, meaning less aisles, less lighting and less refrigeration, pointing to a decline in energy use. However, it doesn’t end at the store. Buying in bulk means the customer has to find space at home to store the items, resulting in a growing pantry size, or ballooning refrigerator, in turn, increasing the resources spent to keep everything safe to eat or use.

Despite technology in the home

becoming more energy efficient, the size of the appliance is growing dramatically as well as having supplementary storage facilities like wine fridges or chest freezers, all which increase energy use.

Buying in bulk also raises another point, being whether or not it is too much food than consumers can readily use, which could increase food-waste.

Whether it is leftovers that are never eaten or food that sits in its chilled state until it edges past its expiration date.

No matter how efficient the store is when the customer gets there, there still can be a large amount of energy consumed into getting there and back.

A truly sustainable food outlet would most likely be one that customers can walk to. And with rising fuel taxes this looks to be something that is top of consumers’ minds. If basket sizes are smaller, and more trips are made, the less energy efficient and sustainable supermarket shopping would become, irrelevant of whether the customer brought their own reusable bag or not.

Sustainability really needs to be viewed through other lenses and not just plastic and packaging concerns.

November 7-9: FGC Conference, Brisbane

December 10 - 12: SIAL Middle East, Abu Dhabi, United Arab Emirates.

November 13 - 15: FHC China, Shanghai China

ATTENTION GROCERY SUPPLIERS The Food and Grocery Council is an industry association for grocery suppliers providing members networking, events, industry information and strong advocacy.

Contact us for information on the benefits of membership: Katherine.rich@fgc.org.nz • Networking • Industry Updates • Conference and Events • Education and Training • Advocacy and Law Reform

Enjoy the issue.

www.fgc.org.nz

January 2019: ISM, Cologne

departments

01 News 15 Global What’s New 18 Store Of The Month 26 Entertaning Feature 31 Good For The Planet

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

Copyright 2018

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

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

SENIOR DESIGNER Raymund Sarmiento, raymund@reviewmags.com

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

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

ONLINE SALES Georgia Saywell, georgia@reviewmags.com

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

1173-3365

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

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

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

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

The bottle format is the biggest driver of growth within the Gum category* Pure Fresh driving growth +31.6% MAT*

IRi MarketEdge MAT data to 12/08/18

PURE FRESH POCKET BOTTLES Contact your DKSH New Zealand Limited representative for more information.

October 2018

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news

WINNERS REVEALED The winners of the Inspire+ NZ Artisan Awards were recently announced, sharing one of the biggest prize pools yet, with a total value of over $50,000. The awards provide suppliers with the opportunity to be recognised, to grow their business and get in front of both the retail and foodservice markets. The Awards celebrate the best that New Zealand’s artisan producers have to offer, and this year there were an outstanding 397 entries from which the judging panel selected 67 cutting-edge finalists. Natural Abundance took home the overall Supreme Award for its Almond, Flax and Kumara Paleo Crackers.

The winner of the Frozen category went to Little Bo, while Thoroughbread was named as the Fresh category winner. Smoked Beef Brisket and Smoked Pork Belly from Texas BBQ Foods took out the top spot in the Deli/ Chilled category, and Finom Ltd won the Ambient category with its Peanut, Cashew and Macadamia Brittles. Kererū Brewing Company swept up the Alcoholic section, and the Non-Alcoholic winner was Greenleaf Organics with its Pineapple Switchel. New World also sponsored a special prize – the New World PitchMe Special Award which was given to cheese producers ViaVio. n

CHANGES TO LEADERSHIP

Foodstuffs North Island has announced that it will be making changes to its senior leadership structure to serve its 1.3 million customers across New Zealand better.

The announcement includes a newly created GM Membership and Property role, which will combine the previous GM Retail and GM Property roles and teams into one and report directly to the CEO. This change is a strong signal of how essential the customer’s needs have become. Lindsay Rowles, previously FSNI GM Property, has now taken on this role. n

GRINNING SUCCESS Earlier this year Grin Natural announced the start of the company’s Share a Grin initiative and with 50,841 kids smiling from ear to ear it’s safe to say the initiative has been an overwhelming success.

Running for a total of 11 weeks, the effort encouraged shoppers to purchase a grin natural toothbrush from any New World supermarket

and for every product purchased, Grin would donate an eco-friendly toothbrush to a Kiwi kid in need.

The initiative came about as a way for the company to help the current state of New Zealand’s oral health.

The donated toothbrushes will be distributed via local charities and organisations selected by New World. n

PICKLES TO THE RESCUE POWERFUL PARTNERSHIP Leading Asia Pacific market expansion services provider, DKSH has entered into a partnership with PepsiCo Australia and New Zealand. The DKSH Consumer Goods unit, a leading market expansion services provider for fast moving consumer goods, has signed an agreement that will see the company provide

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merchandising services for PepsiCo’s, Bluebird Foods in New Zealand. The deal in New Zealand strengthens DKSH’s commitment to delivering Market Expansion Services for PepsiCo by building on existing relationships in Cambodia, China, Hong Kong, Malaysia, Myanmar, Singapore, Thailand and Vietnam. n

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McClure’s Pickles has announced a more sustainable and environmentally conscious effort when it comes to its packaging.

The American branded pickle company has partnered with premium supermarket chain Farro Fresh to create refill stations for McClure’s Pickles.

The pickles will be delivered to the deli section of the grocery store in bulk and made available to customers to pay by the scoop

so that they can get the exact amount required.

Shoppers will be able to either refill their previous McClure’s pickles glass jar or bring a different container of their own.

“We were excited to be given the opportunity to offer customers a chance to re-use their McClure Pickle jars and get a refill at their local Farro Fresh,” said Nick Brown, from Cook and Nelson. n

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EXPERIENCE LIVE, HOW THE INDUSTRY‘S

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ISM – The world’s largest trade fair for sweets and snacks For further information and assistance with travel and accommodation planning Robert Laing Messe Reps. & Travel 09 5219200 robert@messereps.co.nz October 2018

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techbytes BOTTLE CARE

Diversey has developed two new hygiene solutions as part of the company’s returnable glass BottleCare system. As more businesses turn towards sustainable options, maintaining glass condition is becoming essential for glass return projects. DivoBright Defend is a superior glass protection and cleaning power that goes beyond existing

GOING CASHLESS

corrosive detergents. DivoMask offers a complete bottle maskant system delivering a high shine, quick drying and non-stick maskant. The average number of returns for a bottle is 20 while the DivoMask system can achieve around 50. Using BottleCare systems can increase a company’s sustainability and become a positive and more resourceful solution for businesses. n

SMART PACKAGING Technology is now able to help future-proof products and protect consumers. Intelligent packaging is beginning to appear in the industry. Smart packaging has the ability to measure the gas and moisture inside the packaging. The technology can respond to the changes in the environment both inside and outside of the packet. Using a smartphone, the intelligent packaging communicates the history as well as the products current condition inside the packet to the customer.

This technology can alert manufactures or customers to any changes, and if possible tampering has taken place. n

SECURE YOUR SUPERMARKET RANGING

Food Marketing can help you develop a strong, successful business. We use promotional strategies that integrate brand development, packaging, PR, social media and advertising to increase sales and distribution, secure supermarket ranging and lift company value.

We work with artisan start-ups, through to SME food producers and off-shore brands with local distributors.

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ROBOTS ON THE RISE

A San Francisco based startup has announced that it will open its first International office in Sheffield, US this year. Bossa Nova, who produce robots for supermarkets such as Walmart, have secured a further 70 million dollars in additional funding which will allow them to open the facility. The new office expects rapid growth in the future and plans to have 100 plus staff in the coming three years. Bossa Nova will also be partnering with the UK robotics industry to work together to advance autonomous robot and real-time data services.

Walmart has already adopted the technology in dozens of its stores across the US. The robot can work three times faster and can be twice as accurate as humans when scanning products. It can roam aisles to calculate what items on the shelves need refilling, what’s in stock and which products aren’t selling well. n

NOW AVAILABLE IN GROCERY

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their card on an exit station. Their bank accounts will be automatically deducted 10 minutes after leaving the store. If a customer picks up an item and then changes their mind, they can just tap the tag again to reverse the charge. The technology is set to make it easier for the shopper and get rid of long queues, wait times and cashiers. n

Make sure to get behind Gran’s Remedy in your store.

Food Marketing Ltd 26 Kalmia St, Ellerslie, Auckland. Ph 09 579 1862 www.foodmarketing.co.nz

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Tap-and-go technology is increasing, and more supermarkets chains are implementing the technology into their stores. Amazon Go is a leader in this field with four checkout-less stores already operating in America and more on the way. Dutch retailer, Ahold Delhaize has announced that it will begin using the tap-and-go tech across all of its Albert Heijn stores. The technology will allow customers visiting the stores to pay using either a tap-and-go card or an app. A shopper will search the store choosing the product they wish to buy and will tap their card to the tag below the item. Upon exiting the store, the customer will then tap

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Read the label and use as directed. Independent tests conducted by the Department of Microbiology, University of Otago.

Endeavour Consumer Health, Auckland.

behindthebusiness

LIFT AWAY RISKS

Crown is a specialist material handling solution provider, offering a full line of electric and internal combustion lift trucks ideally suited for supermarket operations.

Ranging from hand pallet trucks, very narrow aisle turret trucks, the Wave Work Assist Vehicle to LPG, petrol and diesel trucks, Crown has a selection of new and refurbished lift trucks capable of moving loads weighing 1,000kg to 25,000kg to heights of up to 17.1 metres. The Wave Work Assist Vehicle (WAV) takes away the risk of traditional ladders, cutting out all the risks of injuries and expenses associated with ladder accidents. It’s a mobile productivity tool that allows one person to do the work that would normally require two.

Moving twice as quickly as the average walking speed, the WAV is manoeuvrable and able to fit through aisles and doorways as narrow as 80cm. Supermarkets can save costs on injuries, damaged goods and labour wastage with safer product handling, which saves time without extra workers needed to hold a ladder steady.

As an extra safety measure, its interlocking gates must be closed for the platform to raise or lower, and sensors disable raising and lowering if something is blocking the path. To further improve the safety of workers and prevent injuries, Crown provides warehouse operations and lift truck operator refresher courses and licensing across the country at Crown facilities. “For Crown, training is more than just ticking competency boxes. All operators are thoroughly evaluated so that constructive feedback can be provided to managers and employees along with recommendations on how to further improve site operations,” said Kieran White, managing director, Crown Equipment. With a network of 120 locally based mobile service vans operated by company trained and certified technicians, Crown is there to help if needed. There’s also the opportunity to take advantage of the large local rental fleet of over 5000 trucks

available to help short or long-term requirements.

All products are designed to last long-term for the benefit of customers and the environment. “Through every step of our product development, we consider the impact of our design on people, our processes and the environment. Our design engineers continually seek new ways to design lift trucks with fewer components that have more end-of-life options while reducing energy consumption and improving safety.”

For more information, please contact Crown on 0800 802 002 or visit crown.com. n

GOING CORDLESS Cordless tools are widely used because they’re convenient, versatile and improve workplace productivity. By operating with only cordless tools, the dodging and careful placement of cords is completely eliminated. With less equipment to carry around, cordless tools are lighter and create less strain on users and cut out all the limitations of corded tools such as movement into hard areas or working in places without a nearby electrical outlet.

The cordless solution removes the power lead from the site, completing removing trip hazards and accidents involving damaged power cords which can leave a tool unusable. While replacing a tool with a damaged power lead can be expensive and time-consuming, with cordless tools the only change you’d ever need to make is simply swapping out a new battery. Makita batteries are high quality and long-lasting, but when the battery does eventually run out there’s no need to fret as Makita provides a one battery solution for over 200 cordless tools, helping users get tools back up and running quickly.

All Makita’s cordless products come with a threeyear warranty.

Factory service centres in Auckland and

DESIGNING AMAZEMENT

Christchurch and a network of authorised service agents throughout New Zealand are ready to help operations get back up and running should you need help.

After over 100 years of manufacturing, Makita is committed to research and development, quality, and after-sales service.

More compact and efficient than ever, to learn more about Makita’s products email sales@makita.co.nz or visit www.makita.co.nz. n

With the continued success of the Amazing Muesli range, the Hubbards team are always looking for ways to innovate and surprise the muesli consumer. The noticeable consumer shift to mueslis that are crispier, chunkier with greater portions of whole ingredients offered the opportunity to grow the Amazing Muesli range. New blends with a crisp, chunky texture were created to expand the Hubbards range. Auckland-based Onfire Design was tasked with creating a pack design that sat comfortably within the existing range but clearly differentiated the new Cluster offer, playing up its unique proposition. The recognisable large product photography of Amazing Muesli was replaced with whimsical and playful illustrations packed with texture and earthy colours to capture the crunch factor of the two new blends. Along with new on-pack messaging and copy, the new Amazing Clusters are an exciting addition to the much-loved Hubbards range.

Want to know more about Onfire Design and how they can help with your packaging project?

Contact Sam Allan on 021 608 204. n

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$95.00 October 2018

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NZ DAIRY INNOVATION As New Zealand continues to be a global leader in dairy production, companies are establishing new and innovative ways of producing premium dairy items. WNS Group brings superior dairy products to New Zealanders with its hormone and chemical free range of New Zealand milk.

across the globe suffer from lactose intolerance; the inability to digest lactose, a common sugar found in dairy products. “People worldwide have various degrees of lactose intolerance.

This deprives them of the nutritional advantages of dairy products. So, creating lactose-free milk seemed like a natural step forward.”

The team at WNS have taken it one step further, refining its process of commercial lactose milk production to produce a milk that has over 99 percent of its lactose converted into glucose and galactose. Currently, the global lactose hydrolysis rate in lactose-free milk ranges between 95 to 99 percent, WNS however, wanted its milk to have a higher reduction rate of lactose. The company used a natural enzyme to remove the lactose – a process which occurs inside the POS packaging without the use of additives or preservatives. The method takes seven days to complete by which date it has achieved a 99.9 percent hydrolysis rate. The entire process sets WNS apart making its product range easily digestible and accessible to a new, global market of milk drinkers.

Not only have they refined this process but WNS is the only manufacturer of long-life lactose-free milk in the country. The new lactosefree milk has similar nutritional values to standard milk, containing good

“As part of our continual efforts to develop a distinctive product range we have decided to improve the quality and availability of lactose-free dairy products,” said Alex Gao, spokesperson of WDairies – a subsidiary of WNS Group New Zealand.

With the free-from market having increased by a staggering 40.1 percent this year it’s no surprise that brands are adapting to meet this growing consumer need. Many people

levels of both protein and calcium. The company also chose to be inclusive to everyone when choosing to market the milk, opting to add the lactose version to its existing WDOM range. “The WDOM brand uses the four words: Wholesome, Delicious, Original and Marvellous to represent its brand.

It is an emotional connotation of the WDOM brand’s heart that demonstrates its almost magical properties by mystical symbology which links the body and soul with full dairy goodness.”

The milk has so far been recognised both nationally and internationally.

This year the drink was named as a finalist in the NZ Food Awards and garnered international attention

when it won the award for Best Children’s Drink at the World Beverage Innovation Awards in 2017. It was named a finalist at the 2018 World Dairy Innovation Awards as well as at the International Beverage Awards 2018. Through its research and innovation, the business has been able to break into the competitive New Zealand dairy industry gaining retailers support for its original products.

“The feedback we have received is a testament to the hard work that has gone into thoroughly researching the category, understanding the consumer and delivering a superior product to the domestic and international market.”

For more information contact Alex at alex.gao@wns.co.nz. n

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For more information email sales@unclejoes.co.nz or call 03 577 9884

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JUICE GETS A FACELIFT

HOP TO IT

Heineken is adding to its already significant alcohol-free range with its Lagunitas-brand Hop Water. The new drink supposedly contains no alcohol, no calories and no carbohydrates, but plenty of hoppy flavours. The drink, described as beer-inspired water, is made with Citra, Equinox, and Centennial hops alongside brewer’s yeast. “You need yeast to liberate the hop flavours,” said Jeremy Marshall, Lagunitas’ head brewmaster. “That’s the most important thing that we know from making IPAs, and we leveraged it in making Hop Water.” Global consumption of alcohol has been on a steady decline over the past five years, but many consumers still like to pair their meals with the taste of an IPA or a lager. n

Premium beverage company E’stel has recently taken ownership of Orchard Gate Juice, a high-quality local juice company. The juice has no added sugar and is made entirely from fruit – no concentrate. It’s also already nationallyranged, making it an excellent addition to E’stel’s portfolio of premium products. Retailers and consumers don’t need to worry – the taste will remain the same. E’stel is retaining the same suppliers Orchard Gate has been using.

In fact, the only thing that’s changing is the branding. “We’re keeping the

beveragenews

name but looking to give it a facelift,” commented Andrew Strang, founder of E’stel. This facelift will come from the combined minds of Orchard Gate’s existing design team, Woolworths, and Monash University in Melbourne.

FAT IS BACK

CHARDONNAY WINS BIG New Zealand’s love affair with Chardonnay has continued at the New World Wine Awards, with the category pleasing the judges more than any other. Five gold medal Chardonnays made it into the New World Wine Awards’ Top 50 section. The art of making Chardonnay has progressed in recent years, with the versatile white wine consistently topping shopping lists. The types of Chardonnay available in New Zealand are more diverse and elegant than ever before. “We have wellmanaged wines that reflect the true quality of the Chardonnay

E’stel aims to be a well-known premium beverage company, and the re-design will bring the top-quality product’s look in line with this. In the future, E’stel will be looking to add functional beverages to its portfolio. n

fruit, with a judicious use of oak, and a fine elegance brought about by considered winemaking,” said Jim Harré, the Chair of Judges. “They are simply a delight to drink, and a must-try even for those who may not typically choose Chardonnay.”

The Wither Hills Marlborough Chardonnay 2017 was chosen as the Champion White Wine, for its great value and for providing evidence that Chardonnay matches nearly anything.

Other gold medal Chardonnays were: Riverby Estate Marlborough Chardonnay 2014, and Sacred Hill Hawke’s Bay Chardonnay 2017, and the Mission Estate Hawke’s Bay Chardonnay 2017. n

Consumers have shown interest in non-dairy alternatives lately, but with a surging interest in A2 milk, things could swing back in dairy’s favour. A new report published in The Lancet discusses a longitudinal study of 130,000 participants in 21 countries, all over nine years.

The study revealed that many of dairy’s good components – such as amino acids and calcium – are available in higher quantities in full-fat milk. This year, Kiwi farmers will earn more from milk fat than milk protein.

“Fat has been a low-value milk component but has seen a steady rise in recent seasons due to consumerdriven market value,” said DairyNZ’s strategy and investment leader Bruce Thorrold. n

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beveragenews BEST IN SHOW Four New Zealand wines received the Platinum Medal at this year’s Decanter Asia Wine Awards (DAWA). Only 39 wines from around the Asia-Pacific won Platinum Medal status.

Rockburn Pinot Noir was one of them, scoring 97 out of a possible 100 points. “We are thrilled to be recognised with this award from one of the most respected wine competitions in an important region for New Zealand wine,” said Rockburn general manager, Rebecca Poynter. “It further cements the reputation

of Rockburn as one of New Zealand’s most consistent quality Pinot Noir producers.”

Judges at DAWA come from all wine-adjacent disciplines, and include buyers, sommeliers, importers, and educators.

More than three thousand wines from 37 countries were judged in the Awards, which are considered Asia’s most prestigious wine competition.

The Rockburn Pinot Noir is a Central Otago production, with the silky notes of cherry and mocha iconic to the region. n

NIPPY’S MAKEOVER

Australian brand Nippy’s is a staple on New Zealand shelves. Its iconic packaging recently got a makeover, and now the flavoured milks are packaged in PET bottles instead of Tetra Pak cartons. The new packaging is stronger than the previous, and better looking. It’s also recyclable – many noticing the change from

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FULL RECALL

Lion has recalled a batch of its Mac’s brand non-alcoholic Ginger Beer after realising the bottles may contain alcoholic beer. Bottles with a best before date of March 20th or March 21st appear to be the ones at risk, and stockists check its supply for these batches if they haven’t already been recalled.

A spokesperson for Lion stated that only two bottles of Mac’s Ginger Beer have been found incorrectly labelled.

“Our investigations indicate it’s highly unlikely that any more product is impacted,” she said. “We take the matter very seriously and have initiated a full recall of the batch as a precautionary measure.” n

cardboard to plastic might be shocked, but PET is one of the most commonlyrecycled materials in the world. There are also no straws with these new, larger bottles. The new Nippy’s milks come in 500ml and 1L bottles across a range of flavours: Iced Chocolate, the classic Iced Coffee, and the iconic Iced Strawberry. n

A HANDFUL OF SMOOTHIES South Taranaki company Kaitahi is revolutionising smoothie making by making blenders unnecessary. The iwi-owned business has created a range of smoothie drops, which are simply added to water and shaken to produce a full-fruit smoothie.

Kaitahi uses indigenous plants alongside smoothie classics to keep its products locally-grown and representative of its clean, green brand. Ingredients include kumara, pūhā, kawakawa, and rewarewa honey. These are blended and fast-frozen in drops, then bagged. Kaitahi is expanding slowly, as it restructures its production centre to allow for more planting. Sustainability of the product is vital to the company’s values. n

IT’S ALWAYS ‘ON’

“It’s going off on Facebook and not in a good way – what happens now?” is one of the most confronting questions facing many of us, daily.

Sue Hamilton

External Relations Manager at Foodstuffs New Zealand Ltd

Despite the best preparation, scenario planning, Q&A drafts, team briefings and media training, the furore which can kick off on social media is noisy, can create a sense of panic and have the comms team reaching for an unhealthy level of wine in the evening after work.

For Foodstuffs with millions of customer interactions each week, tens of thousands of staff and many millions of products purchased – there’s always room for small error, mishaps and misunderstanding.

And, with New Zealanders effectively now their own publishers, ‘Tammy Smith’s News’ - courtesy of Facebook – is potentially more powerful than traditional news channels. But there’s often no need to go to full DEFCON 1 – when the social media team fires through an alert.

Successfully managing our way out of an issue, once it’s taken off, comes down to a few key things: • Do the work ahead of time – imagine everything that could go wrong and prepare, under the assumption it possibly will, despite your best efforts • Have a process in place with agreed tipping points and people to own

the parts • Recruit credible mates to advocate on your behalf • Own it and be authentic when it does kick off. Apologise, explain, fix as best you can, as quickly as you can • And, be fully aware that what happens on social media is absolutely not always what happens in the real world. Threats of boycotts and defamation are just that, threats. In fact, we often find that the customer reaction in store is the total opposite to what happens in the ether.

So, if something does go off on social, our advice is to take a breath, then plan, consult and sort it. But always, always, be prepared.

Social media has certainly changed the communications landscape and not always for the better. Outgoing brand communications on social platforms reach consumers and customers directly

which is terrific – but they can also act as a firestarter for misspelled, ill-informed and often emotional debate.

What’s most concerning is that tone and manner have definitely degraded over the last couple of years.

People don’t seem to realise that there are humans on the other end of their abuse.

Recent reports of social media managers suffering a form of PTSD are not far from the truth. It happens.

Foodstuffs’ policy, like other brands, has always been to address every direct comment or request politely and with positivity, but we do have our limits and increasingly we’re making the call to block and delete. When we do, the sense of relief is palpable. What’s more, when our customers wade in to our defence it’s even more encouraging.

We’ve decided that it’s our page, our platform and we just won’t tolerate bad behaviour – we encourage other brands to do the same. n

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October 2018

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INNOVATE & COMPETE

One of the great things about working in the food and grocery industry is that I get to meet people who are among the best around when it comes to innovation and imagination.

Katherine Rich

Chief Executive NZ Food & Grocery Council

They are the ones on whose skill companies rely if they are to stay ahead of the game in very competitive environments.

It’s often not just about being the first with something that catches the imagination of consumers, it’s also about staying up with their changing demands and constantly putting new ideas in front of them.

A prime example of innovation to meet those changing demands has been the work done by beverage companies

to develop the healthier products consumers want, while retaining the look and taste they want. Talk about a juggling act! Look at what Coke did: reformulated 22 of its products in just two years to meet that changing demand. Others such as Frucor Suntory have done similar work.

Chocolate makers have also been at the forefront of innovation in recent years, but by the very nature of their product they have to have vivid imaginations as well. Mix the two and you get flavours with names such as Mangawhai Sea Salt, Cayenne & Cinnamon, Beekeeper, Nelson Pear & Manuka Honey, Hibiscus Flower & Macadamia Nut, and Sheep Droppings. There’s often complex food science getting some combinations to be successful!

If there’s one sector that rivals chocolate for imagination and innovation, it’s ice cream. Despite concerns around Kiwis’ sugar intake, this indulgent part of the food industry has never been so vibrant, with an explosion of new ranges and products.

Kiwis have always been big consumers of ice cream and other edible ices. Last year we each ate an average of around 23 litres each on average. In doing that, we spent about $2.10 on ice cream for every $100 we spent on food.

The explosion of products has been triggered in part by the arrival of newcomers into the market, including Ben and Jerry’s (Unilever) and HaagenDazs (General Mills), the move by Lewis Road Creamery into ice cream, and the formation of some smaller

boutique brands. They all clearly see opportunities in our busy market.

Long-established brands such as Tip Top, Kapiti, New Zealand Natural and Movenpick have met the challenge with gusto, and that was no more evident than at this year’s Ice Cream Awards.

Among the 385 entries, which included gelato and non-dairy entries, an amazing 91 were eligible for the New to Market Award. And the names were there to match: Green Tea, Twisted Nut Peanut Butter, Greek Yoghurt Lemon Curd, Fig & Manuka Honey, Bad Boys and Berries, IceBQ, Kaffir Lime Coconut Gelato, to name but a few. Every taste catered for, it seems.

An interesting tactic has been the collaboration of brands with companies outside the ice cream industry to create something really different.

First there was Lewis Road Creamery teaming up with Pic’s Peanut Butter to create Peanut Butter ice cream. They then added oob Organic Raspberries to the mix and came up with Peanut Butter & Jelly (watch out the US!).

And just last month, Tip Top got in on the act with Whittaker’s to design three flavours – Vanilla and Cashew Praline, Coffee and Cacao, and Chocolate and Pretzel.

I suspect we’ll be seeing more of these collaborations as our ice cream makers continue to innovate and compete for market share. It’s an exciting time in the ice cream category … all in moderation of course. n

FOCUS ON LOCAL

First, I’d like to thank those of you who came to Countdown’s Trade Show last month. The team and I really enjoyed the opportunity to chat with so many of you in a more informal setting. We listened to your feedback and made a few changes to the format for the awards, ending with a new style gala event which was extremely popular. we’ve been doing to strengthen our direct grower and farmer relationships.

Since taking on this role, I have been impressed with the quality and range of food available in our domestic market.

It’s little wonder when you consider New Zealand’s incredible natural environment, as well as commitment to innovation which we see every day in the local food industry.

Buying New Zealand-made products is always our first preference - especially when it comes to our meat, dairy and produce categories. Over the past year, we have worked with over 1200 local Kiwi farmers to stock our supermarkets with 100 percent of our fresh chicken, lamb and pork and 97 percent of our beef. Currently 96 percent of our seafood is also sourced in New Zealand.

But supporting local New Zealand suppliers is not just important to us here at Countdown, it’s also an

Scott Davidson

General Manager Buying & Merchandise, Countdown

As I said at the Trade Show, I am absolutely committed to having strong and honest relationships with our supplier community. Thanks to all of you who took the time to fill out our recent ‘Voice of the Supplier’ survey at the beginning of October.

I encourage you to keep taking the opportunity to give us your feedback so we can continue to work on making improvements. We are compiling the results from the first survey and will share these with you in the near future.

Countdown is really proud to work with so many Kiwi suppliers. One of my priorities is to continue the work

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increasingly important consideration for our customers. As part of our focus on supporting local, we are now proudly baking our in-store bread and buns from New Zealand wheat, straight off the Canterbury Plains. From this month we’ll also have only fresh New Zealand free farmed pork (also from Canterbury) on our shelves at no additional cost to our customers.

As the weather gets warmer and Kiwis begin to eat outside, you’ll also notice our fresh section stocked high with the best of summer’s fruit and vegetables.

Our direct grower relationships mean our customers can be assured the produce they are taking home has come straight from the farm or orchard.

We’re starting to gear up for Christmas with our first seasonal products already in stores. The next wave will drop at the end of the month and we’ll continue to stagger deliveries over November and

December. The moratorium will start from Monday 12 November 2018 to Sunday 6 January 2019 to ensure that our distribution centres can cope with the increased demands over this period.

Make sure you chat with your category manager to ensure your products are in store in time.

Availability and keeping our shelves well stocked is a priority for all of us over summer. If you supply products that are in-demand over this season, please make sure you are reviewing and making preparations to ensure there is plenty of stock ready to meet high demands. We certainly don’t want another Beeragedon!

Finally, thanks for your wonderful support over the past ten months. The next few are the busiest of the year and if I don’t see you personally, enjoy your summer holidays with your friends and families. n

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internationalaisle NO MORE GUMDROP Swiss food giant Nestlé has stopped the distribution of its Marella Jubes as the company continues to see a decrease in sales from consumers. While Allen’s, who make Snakes Alive, Green Frogs and Spearmint Leaves, have increased production by hiring more staff and changing to a 24-hour, five-day working week, the company has seen a

decline in sales of the gum drop candy as consumers switch their attention to alternatives. “Lolly fans have switched their loyalty to other products in our range,” said Margret Stuart, a spokesperson for Nestlé. This is not the first brand the company has stripped from its portfolio. Earlier in this year, Nestlé Australia halted the production of its chocolate brand violet crumble.

Nestlé Australia has said that it wants to focus on its other brands; Allen’s, KitKat Milkybar and Soothers. n

FAKE SOURDOUGH

In a recent investigation, British watchdog Which? found that four out of five loaves of sourdough sold in British supermarkets do not contain the correct ingredients. The organisation tested 19 loaves and found that only four out of those tested were authentic sourdough.

The watchdog also found that the majority of loaves tested had agents added to speed up the process from several days to mere hours.

Traditionally sourdough only

contains four ingredients – flour, water, salt and starter culture.

Which? has argued that the while the ingredients aren’t unhealthy, the added ingredients could cause problems for consumers trying to avoid certain foods. “If you’re someone who chooses sourdough because it doesn’t contain added yeast, you’ll want to avoid those loaves that contain it,” said a spokesperson for Which?. n

CRAFTY AUSTRALIANS RECYCLING MACHINE Coca-Cola China has developed a vending machine that allows customers to return used bottles and cans. The machine dispenses Coca-Cola products as an incentive to recycle. Facial recognition is also a feature of the machine, and it has an interactive voice system that is believed to make the purchase and recycling of Coca-Cola drinks a more efficient and intelligent experience. When customers return used bottles or cans to the

machine, they receive credit that is sent through mobile devices and can be used in exchange for beverages or items made from the plastic that is recycled. “VenCycling is an innovation for the company to achieve our global vision for sustainable packaging. We will use our business efficiency to contribute to sustainable development in China,” said Jiantao Zhang, CocaCola Greater China and Korea vice president. n

KRISTINA DIAS

Category Manager, Perishables and Deli, Countdown

Always having had a passion for buying, Kristina Dias never had too much trouble finding things to spend her money on, so she thought – why not make a career out of it?

Growing up in West Harbour, Auckland, Dias always thought she wanted to be a police officer – driven by the challenge and interaction the job would bring. However, after deciding to enrol in a Bachelor of Commerce degree at the University of Auckland, majoring in Accounting and Supply Chain Management, her plans changed.

“I enrolled in university before I started out with my original plan,”

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A recent survey has revealed that the Australian craft beer industry has evolved at an increased rate, as now five out of every ten beers purchased by consumers is a new beer.

“This is quite staggering and speaks volumes as to why many breweries have an extensive seasonal and limited release program. Considering the Australian beer landscape prior to 2012 with little access to beers outside of mainstream lines, it is amazing how quickly consumer habits have

evolved,” said the 2018 Australian Craft Beer Survey. The online survey had over 18,000 craft beer drinkers take part. The craft beer segment is the only Australian beer category that has seen increased growth while the country’s overall alcohol consumption has seen a continued decline. In May of this year, the Australian Independent Brewers Association introduced an independence seal so that consumers could distinguish between independently produced beer and those owned by large businesses. n

Dias said. “However, since I started on the uni journey, I never looked back.

Rolling on a few years and I definitely have found a love for working in FMCG. I can tick off the want for a challenging work environment, as well as the people interaction side of things – so it all worked out in the end anyway.”

Gathering valuable experience in the Buying, Logistics and Operations divisions at Countdown in 2015 as part of the Countdown Graduate Programme, Dias developed an understanding for how the three core areas of business work together as well as an appreciation for the hard work that goes on behind the scenes. “I specialised in Merchandise during year two as I loved the buying environment. I am now working as Category Manager within the Perishables and Deli team.”

Dias faced learning curves in coming to understand her category and trends, as well as becoming familiar with the business processes when she first joined the team. “Being a Category Manager requires you to manage a lot of different tasks relating to different areas of the business – Operations, Logistics, Marketing, Commercial Services, Legal, Finance just to name a few – so at the beginning it was quite

challenging to become familiar with all the processes required to manage my day to day role.”

Each day in the role poses a unique challenge and Dias is always thinking of new approaches and solutions to fix things, reflecting on situations to work on how to improve for next time.

With an analytical mind, she is always thinking on the best way to manage things and how to make positive changes where needed.

“One thing I have learnt at my time as a Category Manager would be to always strive for better. The second you get complacent, that’s when you can get behind the game and it will take twice as long to catch up again.”

Having found her niche, Dias is looking forward to further developing in her career and rising up the ranks.

Personally, she would like to crack into the housing market, explore more of the world and spend time doing things she enjoys, with a newfound love of car racing.

“Motorsport isn’t as common for females, although that definitely shouldn’t be a deterrent. I am the only girl in my race series but that definitely hasn’t put me off. I am a real adrenaline seeker, and motorsport is a perfect way to feed into that.” n

M+M’S NOW WITH MORE CHOCOLATE M+M’s new flavour is Hazelnut Spread, inspired by the universal consumer love of Nutella. The hard outer shell and milk chocolate layer is filled with a gooey, creamy chocolate that has hints of hazelnut. “The industry is changing and tastes are evolving,” said M+M’s senior brand director Allison Miazga-Bedrick. “We’re continuing to recognise and anticipate demand.” These are sure to be a favourite, along with other new flavours from the brand: white chocolate, caramel, and white chocolate peanut. Hazelnut Spread M+M’s will come in a teal bag.

BREAK AN EGG Just Egg is the latest plant-based alternative to arrive on the scene.

It’s an alternative to chicken eggs, providing as much protein and contributing less to cholesterol levels. The Silicon Valley food start-up Just, Inc gained popularity from its first product – an egg-free mayonnaise. It’s since expanded its range to include the Just Egg as well as a cookie dough and a salad dressing. Made from mung beans and turmeric for colour, the product is a perfect scrambled egg replacer. In its first week on sale in the US, it outsold all liquid whole eggs.

Suitable for almost any diet, this new product could indicate the future of food.

NUTS FOR COCONUT

SEVEN-LAYER PRINGLES

GoCo’s new Crunchy Coconut Bites in Roasted Chia Seed flavour perfectly hit the health market without compromising taste. At only 210 calories a bag, it’s clear the brand is targeting consumers looking for a snack. With a satisfying crunch and a great flavour, these can be sold as an alternative to less healthy snack foods.

GoCo is determined to find the best snack foods the humble coconut has to offer, in the belief that the plant is the perfect alternative to a candy bar. The Crunchy Coconut Bites are suitable for vegans, gluten free, and low in sodium.

Pringles’ new product takes the mess out of a seven-layer dip. The chips are made with traditional dip ingredients: refried beans, sour cream, guacamole, cheese, salsa, green onions, and olives. Seven-layer dip is a favourite American party food, as are Pringles – combining the two seemed natural. The famous parabolic stacked chips are perfect for dipping in their pre-existing flavours, but this new flavour will allow consumers to double down on flavour and texture, or enjoy the dip flavour without any mess. This is the latest in the brand’s constantly-innovating range of chips, introduced in time for the U.S.’s end-ofsummer party scene. It will have a limited run, unless customer response indicates otherwise.

SPRAY AND STRIDE AWAY Unilever has disrupted home lives around the world with its Day 2 Dry Wash Spray. The revolutionary product acts as a light laundry treatment for clothing: it smooths wrinkles, covers bad odours, and softens fabric. Consumers can’t use Day 2 forever, but by cutting down on how frequently clothes are washed they will save water, electricity, and their garments’ integrity – washing machines can be harsh on some fabrics. Each bottle is equal to a full load of laundry, saving around 60L of water. Unilever places this at 25 uses. Day 2 Dry Wash Spray comes in three variants: Original, Denim, and Delicates.

DUNKIN’ DONUTS RTD

Dunkin’ Donuts is following its first foray into the RTD market with a range of canned coffees. Almost two years ago the brand launched its bottled Iced Coffee products, but its latest line of coffees is targeted at slightly more serious coffee drinkers. The Shot in the Dark cans contain the company’s own coffee, blended with cream, sugar, and espresso. The 240ml can comes in Caramel, Mocha, and Vanilla flavours. Each can is 80 calories – making it a good fit for the functional beverage market, instead of being a treat drink like the brand’s bottled other RTDs. Also released by Dunkin’ Donuts this month is the Pumpkin Spice Bottled Iced Coffee.

IRISH VITAMINS LAND IN OZ

TOP-CRUST PIZZA POTATO DRINK PROVIDES ENERGY The new V8 + Hydrate range from the Campbell Soup Company uses the naturally restorative powers of sweet potato in its drinks. The electrolytes and glucose in the root vegetable blend with water to create an isotonic beverage that quickly replenishes fluid. Despite this, the drinks don’t taste like potato. The three flavours available are strawberry cucumber, coconut watermelon, and orange grapefruit. Each 236ml can contains 45 calories and a full serving of vegetables.

“V8 + Hydrate is a beverage that responds to key consumer demands with a clean, crisp, great taste, and at a more accessible price point,” said Diego Palmieri, chief marketing officer at Campbell Soup. Non-GMO and vegan friendly, this is another addition to the health market that consumers will like the taste of.

No longer for the nutritionally elite, cauliflower crusts are coming to the masses. Green Giant, an American frozen foods brand, has developed a range of pizza crusts made from 80 percent cauliflower. They have half the calorie count of traditional pizza bases, and are vegan-friendly.

“We’re constantly challenging ourselves to find new and convenient ways to add more vegetables to traditional American meals,” said Green Giant’s vice-president Jordan Greenberg.

“Green Giant Cauliflower Pizza Crusts are the natural next step in the evolution of our Veggie Swap-Ins line.” Green Giant’s food products appeal to consumers looking for efficient, cheap meals that are also healthy. The Veggie Swap-Ins line targets a growing market of health-conscious consumers looking for an easy way to get extra vegetables on the table.

Irish functional drink VitHit is set to make its debut in the Asia-Pacific region. Founder Gary Levin has brought the brand – well-known in the US, Europe, and the UK for over a decade – to Australia.

VitHit is a range of six bottled beverages developed as an alternative to sugary drinks.

The brand has secured a deal with Australia retailer Coles. The VitHit beverages that hit Australian shelves will be an improved version of the signature range, made with fruit juice concentrates and tea. The drinks are enriched with antioxidants, amino acids, and 100 percent of the recommended daily allowance of vitamins and minerals in every bottle.

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best of whattostock YALUMBA WINESMITHS Since 1984 Yalumba casks have provided convenience, quality and great tasting wines for consumers to enjoy by the glass. Today, Yalumba continues to offer the widest selection of vintagespecific varietal wine in 2L casks, ensuring there is a Yalumba Winesmiths wine to suit every occasion.

The collection is regionally grown, single varietal, vintage specific and 100 percent vegan. Yalumba’s rebranding of its core 2L range under the Winesmiths label launches on the back of growth in the 2L cask wine category. Re-establishing and emphasising its commitment to quality-focused, single varietal and regionally sourced fruit, Winesmiths provides a premium wine experience at a terrific value in a

sector driven by convenience and utility. The relaunch includes new, vibrant, and eye-catching designs while maintaining quality links to the brand’s reputation as one of Australasia’s finest and best-loved familyowned wine producers. Their 2-litre casks have 13 percent of the carbon footprint of bottled wine and are made from 75 percent recycled materials.

For more information contact Negociants on 0800 634 624 or email us at ordersnz@negociants.com.

GIANNIS A family-owned company, Lahmajou’s is New Zealand’s largest specialised flatbread manufacturer and a major supplier to the New Zealand grocery industry. An honest-to-goodness philosophy and refusal to compromise the integrity of its products is fundamental to the way the business runs. Giannis offers an extensive range of Pita Bread, Wraps, Pizza Bases, Tortilla and Naan bread and have also recently launched a Gluten-Free Pita Bread offering and will continue to bring innovation to the pita bread and flatbread category into 2019.

For more background on the Lahmajou story go to www. giannis.co.nz. For sales, enquiries contact Lahmajou sales and marketing manager Simon Rangihaeata on 021 854 091 or email simon@giannis.co.nz

CHOCOLATE TRADERS Chocolate Traders produces a range of gourmet, artisan chocolate bars - made by hand from scratch using fresh, natural ingredients. The company uses the world’s finest chocolate, Callebaut’s Finest Belgian Chocolate, made from quality, sustainable cocoa beans of West Africa, combined with the freshest locally sourced ingredients including dried apricots from Central Otago, espresso from Vivace, blueberries from Mamaku and hazelnuts from Canterbury. Chocolate Traders boasts 18 mouthwatering flavours across its 45g bar range. With

bright designs and convenient sizes, customers love them. Chocolate Traders is a family owned and operated chocolate manufacturer based in Lincoln Canterbury.

With 18 years’ experience behind its exporting to over 30 countries, Olivado is the world’s largest producer of extra virgin avocado oil. Over time the company have introduced many other healthy oils to the Olivado range. The time felt right to mainstream avocado oil and give consumers the Olivado quality at a more affordable price. Introducing Olivado Natural Avocado Cooking Oil – a naturally refined avocado oil for all cooking needs with the goodness of avocado and the high smoke point customers have grown to love. Available in 500ml glass bottles,

it is the only refined avocado oil in the supermarket with no infused flavours added.

For more information on Chocolate Traders visit www.chocolatetraders.co.nz or email irene@chocolatetraders.co.nz

OLIVADO

For more information, please contact pip@olivado.com or visit www.olivado.com.

REAL PET FOOD COMPANY The Fussy Cat and Natures Goodness ranges are produced by the Real Pet Food Company Ltd, a pet food manufacturer that is passionate about pet health and the bond that owners share with their fur family. Fussy Cat and Natures Goodness offers grain-free, complete and balanced pet foods. Its grain-free products are digested easily, contain meat as the number1 ingredient and are perfect for cats and dogs. The Fussy Cat and Natures Goodness ranges contain affordable dry food offerings, wet products and treats – all grain-free, all delicious.

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For more information visit www.fussycat.co.nz and naturesgoodnesspetfood.co.nz or freephone 0800 PET FOOD

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October 2018

I 17

storeofthemonth COUNTDOWN GREENLANE Ken Lawrence has been part of the FMCG industry for over 40 years. Starting at Foodtown Onehunga as a bag boy at the mere age of 15, he worked after school to raise some extra pocket money.

As a teenager, Lawrence wasn’t sure what he wanted to do in the future and so chose to work full time for a couple of years until he was lucky enough to get into Countdown’s management training scheme, where he spent a further six years honing his skills and gaining more experience. “Back in those days, you had to work from the ground floor up. You worked through every department in the supermarket. So, there are probably not a lot of things that I haven’t done,” said Lawrence.

“It’s been a huge part of my life. I’ve grown up in the business, and the industry has given me opportunities and set me on this career path.”

These days he can be found running one of Woolworth’s largest stores with 168 employees — Countdown Greenlane. “I’ve run a lot of stores, but this is by far the biggest, so I feel a great sense of pride for it.” Running the store has been a family affair for Lawrence as both his wife and kids have all at one point worked in the industry. “I have been fortunate enough to have a lot of my family work in the industry. It has meant that over the years a lot of the dinner table chat has been around what we have done in the store.”

Countdown Greenlane has recently completed an eight-month refurb which started September last year.

The refurb focused on offering a more extensive range of premium products to customers and finding the perfect store segmentation. The idea was to create a one-stop shop for customers. A pharmacy was added, and the fresh foods area has been opened up in order to offer a more quality selection of fresh produce. Another result of the refurb was the addition of The Cellar, which was added so that the team could provide a greater variety of craft and premium alcohols. To ensure that the supermarket is intuitive and flows correctly, Lawrence and his team made an effort to make sure that the segmentation of the store was exactly right and flowed naturally. “We’ve tried to really make sure that we have the range that the customer actually wants.”

Coming out of a refurb does have its challenges as the customer has to adapt to the changes that have been made to the store layout. To help customers adjust to the changes in the store, the team at Greenlane Countdown focus on customer engagement. “When our customers come in store, we want to be able to give them the best experience possible, so the team makes a real effort to help customers who need it.”

Customer focus is a huge part of what makes Countdown Greenlane tick. The store has implemented an online platform allowing customers to give regular feedback on their shopping experience so that the team can make informed decisions and improve the shopping experience. Every few months a customer who has shopped and swiped their One Card will receive an email that gives them the option to provide feedback on their experience. To ensure that their voice is being heard, the team oversees the platform each day to check surveys and read comments that the customers have written. “We talk about improving customer experience every day and about all the little things that can be done differently to improve that experience. If we can, we will go back through the store and fix those issues. We are focused on ensuring that our customers get the best experience they can.”

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Greenlane Countdown not only has a feedback system in place for customers but also has one for staff.

The Voice of Ten platform is another way in which the store stands out. Around four times a year, team members can take a survey that enlightens management to what they feel the store is doing well and what they can improve on. “The platform gives the team members an area where they can voice their concerns or if they think that they are doing things well so that we can help them and ensure that they enjoy coming to work. It’s important that they enjoy their job because that flows to our customers. Happy team, happy customers.”

Online shopping has seen a rapid increase in the industry in recent years. While Greenlane no longer has a full online e-commerce site, the store does have a Click and Collect option which has proven a hit with locals. “After the refurb, we didn’t have enough room to have a full online offering so instead decided to focus on Click and Collect which since being installed has been growing in popularity every week.” Greenlane Countdown has a dedicated section of Click and Collect carparks so that customers are able to stop quickly outside to collect their groceries. Along with these carparks, the supermarket implemented an app that alerts staff when a customer arrives to pick up

their order using a GPS system. Technology is what Lawrence sees as being one of the biggest opportunities and challenges in the grocery industry. “Online applications are growing at some insane rate, so trying to keep up with technology has been a huge focus for the team.”

Another area that has developed over the years is the health food section of supermarkets, as consumers become increasingly conscious of the food that they are buying and consuming. The aisles have increased in size and space to accommodate to large variety of free-from, health and functional foods. The refurb saw this section of Greenlane supermarket expand. “The customer feedback that we have been receiving from the Better For You section has been overwhelmingly positive with customers commenting on their appreciation of the range we have in store.”

With the growing food-to-go trend, the team have made an effort to introduce a range of options for customers. A sushi offering, service deli and bakery section have all been made centre stage of the new refurb. “Customers just don’t have the time to shop like they used to, so any kind of convenience type product that customers are able to pick up and take home has proven to be very popular.”

Local produce is an increasingly popular trend that

Footprint 4,316 sqm

26,000 SKUs

Selling Area 2,963 sqm

Opening Date: 1988

CHECKOUTS: 10 regular

STORE MANAGER:

3 express 11 self-service

KEN LAWRENCE

168 staff

supermarkets are seeing as customers turn towards supporting local growers and wanting to know where their produce comes from. The produce department have made a point to source locally grown fresh food.

“We have a team dedicated growers and meat producers who only grow produce for us,” said Lawrence.

An innovative initiative the team of Countdown Greenlane has adopted is its dedicated food specialists.

“We have two food specialists and a liquor specialist.

The food specialists are normally found at our demo table during peak hours, to provide customers with cooking classes when they come into the store.” The specialists design a menu, then cook it in front of the customer which allows them to see it as it is prepared and taste the end result. They can then take the recipe home with them and pick all the ingredients up in store. The food and liquor specialists also work with the teams in the bakery and deli sections of the supermarket to provide knowledge that they can then pass on to customers. Educated in the art of fine wine, the liquor specialist is there to help customers pick the perfect wine for any occasion. “Keeping ahead of the competitor and trying to find different ways to innovate is a big part of keeping relevant in the grocery industry.”

Sustainability has had a tremendous impact on the

industry this year with supermarkets and even the government getting behind the ousting of singleuse plastic bags. “The store has gone plastic bag free which has been huge for us. We were one of the first to implement the change so prior to going plastic bag free everyone was a little apprehensive as to how it was going to go. But the customers have just been fantastic and have loved the change. This is our fourth week, and I haven’t had any complaints from customers.” The team at Greenlane aren’t just stopping at plastic bags but have also turned their attention towards the types of packaging used in store. They have changed from plastic to brown paper bags in the bakery section of the supermarket and the Click and Collect items are now being packed into paper bags instead of plastic.

“There is still a huge way to go. Plastic packaging is everywhere, and that will be a joint venture between us and manufactures to address that issue in the future.”

Community involvement is important to Ken and his team at Greenlane Countdown. Recently the store teamed up with Cornwall Park Primary School to help set up a worm farm and a garden to educate local kids about how produce is grown. “The team heads down to the school once a fortnight to show the kids how to plant vegetables, turn over the soil and teach them about composting using the worm farm.” Once the

vegetables have grown, the kids get to eat the produce, teaching them about the entire process from garden to plate. “We know how much pressure schools are under, so anything we can do to ease that and educate kids along the way is something we take pride in.” Recently some of the team attended Remuera Intermediate’s Son and Daughters breakfast which saw the staff provide and serve the children and guest speakers some of Countdown Greenlane’s delicious pastries. “Getting that connection with the community is something that is really important to us.”

Lawrence credits his team to the store’s success and the reason the store has flourished for so long.

“I really love the people and the teams that I get to work with.” The team Lawrence has been able to work with and see grow from teenagers to successful adults is one of the highlights of his career. “Being able to help team members’ careers and personal development throughout the years and see them mature and grow gives me a great sense of pride. Having the chance to mentor someone who is a trainee and see them become a store manager is just fantastic. I get a great sense of pride in seeing what we can get out of the supermarket, the standards that we can produce, the development within the team and at our ability to keep customers happy.” n

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Plant-Based Game Changer

Introducing the new dairy-free chilled custards and dessert sauces from Veesey. The thick and creamy vanilla and chocolate custards are loaded with real vanilla and cocoa, perfect for pouring over hot or cold desserts. The chocolate and caramel sauces are rich, silky smooth and the perfect topping for dairy-free ice cream. These delicious sweet treats are dairy free, egg free, gluten free and vegan friendly. Made with Almond Milk and Coconut Milk they are beautifully presented in glass bottles and set to change the dairy chiller and chilled shelf forever.

Contact your Bluerock Sales Representative or call 0800 258 376 for more information.

Shot Of Flavour

Five Tastes Stir Fry Shots are designed to add a flavour boost to any stir-fry dish. Just add protein and vegetables to have an authentic Asian flavoured dish. Available in four flavour varieties: Chinese Hoisin and Garlic, Thai Basil and Chilli, Thai Coriander and Kaffir Lime, and Vietnamese Lemongrass and Kaffir Lime. Five Tastes Curry Shots makes it easy to create an authentic Thai curry with no mess and no waste.

Available in Green Curry, Red Curry and Massaman Curry varieties. Each pack conveniently contains four small tubs of paste designed to serve two.

For more information contact Julian Ng at Julian.Ng@simplot.com.

Splashing Down

Cool Ridge uses flavour extracts from real fruit to give a ‘real’ fruit flavour, without the sugar or aftertaste, to its latest range of flavoured waters. The range is avaliable in 750ml bottles in Lime and Cucumber, Blood Orange and Raspberry. Cool Ridge has also introduced Vitamin Water – a combination of fruit essence, vitamins and minerals offering three great flavours: Immunity, Restore and Revitalise.

For more information contact The Better Drinks Co. on 0800 2427 5437.

Delicious Journey

At Yalumba, they believe that one good wine leads to another. The Y Series was created with that belief in mind. The Y Series represents a collection of iconic classics and exciting new varietals, each authentically crafted from fruit grown in South Australia’s most celebrated wine regions. They hope that each bottle marks the beginning of a delicious journey and look forward to sharing the love of wine with consumers as they explore the Y Series. The vegan-friendly, wild fermented, Yalumba Y Series Tempranillo is a juicy, plush wine full of dark berries and mocha chocolate flavours with a rustic touch.

For more information contact Negociants on 0800 634 624 or email us at ordersnz@negociants.com.

Shred And Serve

The new Beak and Sons slow cooked ‘ready-to-pull’ meats are inspired by authentic Southern American flavours, meat cuts and cooking techniques. The super convenient and easy to prepare meat is already marinated with delicious sauces and slow cooked for convenience, which means they take less than 20 minutes to heat, shred and serve. Available in two variants Ready to Pull Pork in BBQ Apple Sauce and Ready to Pull Louisiana Beef Brisket. The perfect meal solution for easy weeknight dinners or summer entertaining. Available from the butchery chiller.

Contact your local Alliance Marketing representative.

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Popped To Perfection

The team at Serious Popcorn have released a new exciting flavour to its already popular range. Serious Peanut Butter and Almond Popcorn takes New Zealand grown, organic corn and coats it with a smooth, dark blend of peanut and almond flour for a rich nut-butter taste. It’s hand-popped to perfection with organic coconut oil and is the perfect vegan, dairy-free, gluten-free and guilt-free snack with under 100 calories per serving.

Hemp On The Rise

Low Sugar Treat

Customers are chasing plant-based products, and Hemp Seed Oil is a new nutritious and healthy solution. This treat of nature is the perfect addition to any diet. Produced right here in New Zealand from 100 percent cold pressed hemp seed, Hemp Seed Oil is available in a convenient capsule or bottle. The capsule boasts numerous health benefits such as reducing inflammation, supporting heart health, boosting energy and nourishing skin, hair and nails. With a rich, nutty and delicate flavour, the oil guides the palate through a flavour journey, turning any salad, meat or vegetable into a nourishing taste sensation. It is arguably the best plant-based source of essential fatty acids omega 3 and omega 6, and in the perfect ratio fundamental to a balanced diet. For more info contact Kara at info@omega-oils.co.nz

Low sugar and healthy treats are the new craze which is why at WāHiki has reformulated to meet consumer demand. After a painstaking reformulation, WāHiki has significantly dropped its sugar content of some of the brands most desired flavours. The new flavours have fewer calories than a large apple or avocado and are dairy and gluten free. Mango, turmeric latte, vanilla and chocolate make up the new low sugar range. For more information contact Haman at haman@wahiki.co.nz.

Peanut Butter Jelly

Premium peanut butter makers Pic’s have added a new nut-free creation to its range of butters – Pic’s Really Good Boysenberry Jelly. The jelly is made using local boysenberries that are grown just five kilometres away from the factory in Nelson. The jelly contains 55 percent fruit and has a smooth texture due to the removal of all pips. Nelson Tasman grows the most boysenberries in the world, and Tasman Bay Berries’ Glen and Maree grow them just down the road. “We get to eat them fresh off the vine in December, but the rest of the world hardly ever see them, which is a pity because they’re unbelievably nutritious and go really well with peanut butter,” said Pic Picot, owner Pic’s Peanut Butter.

For more information contact orders@picspeanutbutter.com.

Cake Makeover

Allergen-free home baking brand, Love Cake, has been given a modern makeover, complete with all-new packaging and branding for its delicious range of baking mixes and pantry essentials. Love Cake has been providing allergy-friendly home baking since 2006. All products are free from gluten, dairy, nuts, soy, and can also be made vegan and are made using only natural ingredients. For more information contact Alice at alice@kindheartfoods.com.

Natural Goodness

Introducing Uncle Joe’s new gluten-free flour range. Made using 100 percent natural and New Zealand grown seed and nuts, the flour is milled from the pellet remaining after cold pressing Uncle Joe’s Oils. Mix with other flours to add flavour and goodness to smoothies, bread, cakes, biscuits, desserts and meat dishes. For more information contact sales@unclejoes.co.nz.

Purely Fresh Mentos Pure Fresh sugarfree gum has experienced a growth of 31.6 percent driven through the success of the large bottle format which has increased basket spend and investment in the gum category. Mentos Pure Fresh gum is not only sugar-free, but also contains green tea extract for pure fresh breath. Pure Fresh is available in Spearmint and Fresh Mint flavours in the large bottle format. Pure Fresh tins are being replaced with the convenient pocket bottle format and available in two additional flavours: Bubble Fresh and new Strawberry fruit flavour, which will further drive sales and category growth. Mentos sugar-free gum options are great for the health-conscious consumer and ideal when craving a sweet, but sugar free treat.

For more information contact your DKSH representative.

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Pretty In Pink

Local juice company The Apple Press has released a limited edition Pink Lady juice flavour. The business sustainably sources its apples, which are cold-pressed in individual varieties. Already in the pure apple juice range are Jazz, Braeburn, and Royal Gala. The Pink Lady is made from Pink Lady apples, plucked at peak ripeness and cold-pressed once before being bottled. The Apple Press has teamed up with The Pink Star Walks this year. Every participant who crosses the finish line at Pink Star Walks in Auckland, Wellington, and Christchurch will be given a bottle of the company’s Pink Lady in support of the Breast Cancer Foundation.

Gearing Up On Grooming

Nivea has upped its grooming game with the launch of the Nivea Men Deep range. Consisting of six new body, pre and post shave products, the range aims to give the men’s grooming industry the best products yet. The new Nivea Men Deep line covers every step of a man’s grooming routine and includes a shower gel, a shaving gel, a face and beard wash, antiperspirant and an after-shave. What sets these products apart is the use of black carbon. Known for its extraordinary absorption properties, black carbon is an ideal ingredient for products that aim to leave a reliable, clean feeling.

Clean Eating Goodness Simple Supergrains

The new SuperGrains Microwave Cups from SunRice are perfect for timepoor Kiwis. Filled with a premium blend of rice and ancient grains that pack a flavour-filled punch, the easy to use cups are not only great for busy Kiwi’s but are also a healthy choice. Ready in just 40 seconds, the microwave cups are simple to prepare and provide an easy way to include wholegrains, protein and fibre into any diet. The range features four new varieties: Multigrain Blend - brown rice, red rice, red quinoa, buckwheat and chia seed; Active Blend brown rice, millet, red quinoa and buckwheat; Tri-Blend - brown rice, red rice and red quinoa; and Super-Duo - brown rice and red berry rice.

CleanPaleo have launched three new delicious breakfast blends. Gluten free, dairy free, refined sugar free and nutrient dense the breakfast blends make breakfast fun and nutritious all in one serving. Adding to its existing with its new Caramelised Banana, Ginger Nut and Orange Cacao variants. Made from high quality nuts and seeds which are packed full of protein and fibre, the range makes consumers feel fuller for longer.

For more information, please contact David Craig on 021 720 111 or at david@riotfoods.com.

Assorted Chocolates

Whittaker’s has released two assortment packs to add to its already popular permanent range that provides consumers with a local alternative just in time for the festive season. The premium Whittaker’s Artisan Squares assortment contains six of the Artisan Collection flavours in individually wrapped squares, while the MiniMix assortment features five of Whittaker’s most iconic mini slab flavours.

Hot New Flavours Deceivingly Sour

Sour Patch has released a tricky bag of lollies into its deliciously sour range here in New Zealand. “We are excited that Tricksters have joined the Sour Patch Family in New Zealand,” said Anna Jones, senior brand manager, Sour Patch. With six sour fruit jelly flavours and only three colours, consumers are likely to be fooled as to which flavour they get.

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Turk’s Poultry is about to add several new products to its range of corn-fed, free-range chickens. Turk’s has been raising chickens in Horowhenua since 1966, on a diet of corn as is European tradition. The new products that will be added to the range include Garden Herb drumsticks, Lemon Filipino Pinoy Barbeque drumsticks, Sriracha Chilli and Lime Nibbles, Flavours of Mexico Butterflied Chicken and Flavours of India Whole Bird. All flavours and stuffing mixes are hand-packed to ensure quality, and whole ingredients are used wherever possible. Every product is Halal certified and free from hormones.

Zesty Green Peas

Calbee’s is all about making delicious natural snacks using only quality ingredients. It’s latest range – Harvest Snaps is made using 65 percent whole green peas that are baked, not fried. The range of healthy snacks are available in five zesty flavours – Chilli, Salt and Vinegar, Texas BBQ, Wasabi and Original Salted.

Creamy Caramel

For over 75 years, Mars has been filling its M&M’s with delicious and sometimes crazy combinations, from coconut to pretzel. The brands latest flavour has proven to be so popular that Mars has decided to send it across the ditch to New Zealand. M&M’s Caramel contains a creamy caramel centre covered in milk chocolate and topped off with the brands signature hard covered shell. The chocolate treats will be available nationwide in a 130g pack.

Incredible Spreadable

Lewis Road’s latest premium butter release is a velvety, creamy spread for everyday use that tastes incredible. The Creamery Spreadable is the perfect marriage of Lewis Road’s Premium New Zealand butter blended with the finest quality GMO-free sunflower oil. The essential fridge staple comes conveniently packaged in a resealable tub and is available nationwide.

Real Baking Chocolate

New Zealand chocolate company Donovans Chocolates is lining the shelves of a new aisle in your local supermarket – the baking aisle. Brand new Premium Dutch Cocoa Powder, along with three new Real Chocolate Drops are now available for New Zealand bakers. “Home baking never goes out of fashion, and neither does good quality chocolate. Our new baking range is a natural fit for us, as we continue to create delicious New Zealand made chocolate,” said Larissa Arnold, Donovans Chocolates brand manager. The Chocolate Drops come in three varieties – Dark, Milk and White, and are all real chocolate. The Dutch Cocoa Powder is made using the traditional Dutch process, which smooths and mellows the cocoa flavour to create a rich and indulgent taste.

Wrap It Up

Farrah’s wraps were created with busy people in mind. The brand has added two new flavourful variants to the range, introducing Italian Herb and Superbeet. Italian Herb contains a mix of garlic and classic Italian herbs – basil, oregano, rosemary, thyme and sage. This wrap is perfect as a pizza base or when filled with delicious toppings. The Superbeet wrap is packed with 34 percent beetroot. The wrap is balanced with the added ingredient of balsamic vinegar and has a deep pink colour.

Big Flavours

I Love Baking has added three new flavours to its already popular Big Cookie Range. Originally launched earlier this year with one flavour, the range has expanded to include three new flavours – Coconut Choc Chunk, Ginger Ninja and Rainbow Choc-Magic. The Big range of cookies are larger versions of the popular single-serve 50g cookies available in pouches.

Stimulate The Skin

Palmolive’s new Coffee Scrub will stimulate the skin and awaken the senses. The exfoliating scrub is infused with coffee extract and natural seeds that leave the skin feeling smooth and alive. The scrub is available in retailers nationwide.

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ENTERTAINING

2018 has seen some of the biggest changes yet in the entertaining and party food industry. With a switch in generational trends the challenge for

E

ntertaining at home has come a long way since the days of the fruit kebab and fairy bread, with premium food trends, overseas influences and more variety powering the growth of the snack and finger foods aisles. One of the grocery categories that is continuing to see growth across the globe is the snack category. Nielsen data has shown that the snack aisle saw an increase of $5.1 billion globally in 2017. The UK snacking market alone is worth $35 billion and continues to grow at 0.3 percent in value each year.

There are two reasons as to why this category has seen such exponential growth – the increase in premium products and the change in consumer attitude. The growth isn’t because consumers are buying more, it is because they are spending more.

Data has shown that 40 percent of shoppers said they expect to pay a premium for healthy and functional snacks.

Out with the fruit kebabs and fondue party tricks and in with the new. Consumers are seeking more unique premium indulgent products to bring out during a party. Ready salted chips have been swapped for vegetable crisps and homemade slice replaced with chocolate eclairs. Today, quality counts with premium products trending up. New Zealand brands such as I Love Food Co, Sweet as Popcorn and Heartland Potato Chips have all capitalised on this trend opting for quality ingredients and fewer additives.

“Consumers are looking for more than just the traditional sausage rolls and cheesecakes. They want truly indulgent items, and we also see a trend with

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snack and finger food producers is to keep up with the demands of the newer generations who are choosing to stay in, instead of going out.

A sit-down meal with white linens is no longer the trend.

Instead, it’s all about impressing guests with premium local products, unique flavours and Instagram worthy platters.

pre-portioned desserts as this helps with portion control,” said Achsah Stewart, marketing and sales at Emma Jane’s.

To coincide with this premium food trend, shoppers are also seeking and buying more locally made products.

According to Nielsen, 52 percent of New Zealander’s try to buy New Zealand made products as often as possible. In the snacking category, local preference dominates over global brands.

With statistics revealing that 35 percent of Kiwis prefer to purchase locally made crisps while 39 percent prefer locally made confectionery. Local producers have the ability and agility to innovate which often means that they can cater more to local preferences. Globally the percentages increase with 95 percent of American single urban households willing to pay more for local produce.

“We have definitely noticed an increase in sales of both New Zealand cheese and charcuterie for entertaining with our customers choosing moreand-more to go local,” said Janene Draper, co-owner and founder of Farro Fresh. Over the past two years we’ve had a big increase in sales of New Zealand cheeses, especially with the increasing variety in the market. We’ve had a similar trend with New Zealand cured meat and some fantastic small local producers entering the market like the Hungarian Artisan Co, The Lady Butcher and Gathered Game.”

Consumers choosing to stay and entertain at home is another reason the party food category has seen continued growth. A recent survey from Mintel found that 28 percent of those aged 24 to 31 prefer drinking at home while a staggering 55 percent of Americans of all ages feel a similar way.

Millennials’ entertaining and snacking needs have changed from the generation before. They seek unique and vibrant flavour combinations, influenced from overseas, and supermarkets are now having to satisfy this new shopper bringing in more products like frozen dumplings and European desserts. They want to impress their guests and

display Instagram-worthy platters. According to leading research provider the Bharat Book Bureau, the frozen dumpling market is was valued at $3 billion in 2017 and is expected to reach $5.7 billion by the end of 2022.

“Finger foods have become considerably more sophisticated over the past five years. They represent a larger variety of global cuisines and in some cases are focussed on organic and high-quality ingredients.

Finger foods have always been popular with children, so more customers are reading the ingredient lists to ensure the contents are aligned with their knowledge of healthy choices for their families.

“They are also very versatile and can be served as a snack, a meal or as part of a banquet or feast.

We fill our social channels with an array of serving suggestions and ideas to empower our customers with the ability to take their dumpling enjoyment to the next level,” said Sarah Neale, general manager of Very Good Dumplings.

New data from the NPD Group, a global market research company, found that four out of five meals are prepared at home and that consumers are preparing more meals at home today than they did a decade ago. “Last year over 80 percent of meals were prepared and eaten in home. A changing workforce, the ease of online shopping and the boom in streaming entertainment, are a few of the reasons people are opting not to leave the house,” said David Portalatin, NPD Food Industry Advisor. “Even with consumers eating more of their meals at home, there are opportunities for both food companies and foodservice operators. It’s not a matter of where consumers are eating but rather what they’re eating.”

With the increased demand for premium and locally made products, supermarkets are now stocking more variety than ever. Local artisan producers are beginning to be stocked on shelves which leads to a larger range and more unique options for consumers.

With this new diversity, consumers have more choice making it easier for them to pick up something that not only their friends and family will enjoy but something that they may have never tried before. n

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ENTERTAINING PARTY PREP

With studies showing that more consumers are choosing to stay at home and entertain instead of going out, food brands are having to adapt to meet these consumer needs. Farrah’s is one brand that has updated its range and altered its marketing to inform customers of different meal options that are perfect for entertaining. “Consumers are busier than ever, and as a

MEDITERRANEAN INFLUENCE The benefits of the Mediterranean diet are all but gospel. Reduced risk of heart disease, reduced risk of certain cancers, improved brain health and even a lower chance of depression – all this coupled with tasty and visually appealing food. Antipasto platters are on trend as a quick and easy entertainment option where guests can take their time, eat as they choose and have any number of options and combinations – a key tenet of the Italian philosophy of “slow food.”

However, part of what makes the Mediterranean diet so effective is that food producers in Mediterranean countries have had centuries to fine-tune the processes.

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result, there are lots of food options out there that help to cut down the party preparation time. In some ways they’re also more health conscious when it comes to selecting party food as well,” said Jana Macky, Farrah’s marketing manager.

As a way of adapting to these changing trends, Farrah’s recently launched Italian Herb Wraps that contain a mix of roasted garlic and five classic Italian herbs – basil, oregano, rosemary, thyme and sage. The wraps provide customers with an easy and convenient option for party food.

With its thin profile, the wraps crisp up quickly and easily in the oven and are already infused with delicious Italian flavours leaving consumers with the job of just adding their chosen toppings.

“In our latest launch for Farrah’s Italian Herb Wraps, we’ve showcased a pizza occasion on the front of the pack.

Although we’ve been using our website, social media channels and the back of the pack to illustrate the versatility of wraps for some time, this is the first move we’ve made to showcase this on what we consider to be one of our key marketing tools – our front of pack.”

To promote the brand’s new offering,

Farrah’s developed recipes to showcase the multiple ways consumers can use wraps and in turn, help to drive category consumption and grow sales in the grocery market. “We constantly keep on top of changing trends and keep our bank of recipes, and social media content refreshed.

“When it comes to party food, we know consumers are busy day to day, so our recipes are designed to be convenient but also taste amazing.

We give people the choice to pick the healthier alternative. Cutting up Farrah’s Wraps and baking them makes delicious dippers for hummus and guacamole for example.”

For more details contact marketing manager Jana Macky at jana.macky@farrahs.co.nz. n

There is an authenticity in products that come out of Italy and Europe that is difficult to replicate.

European Foods has supplied cured meats, cheeses, olives, grissini and gelato to New Zealand supermarkets under the Ghiotti brand since 2012. The aim was to bring European dining experiences to New Zealand homes, offering consumers authentic European Food from the supermarket shelf.

Paulette Campbell, national account manager at European Foods, said that education is key for consumers. “The products are amazing, so the goal is to get them into the hands of consumers, so they can experience them for themselves,” she explained. “‘It’s like Champagne. There are some things that just haven’t been made in the authentic way, and it’s about making consumers aware of the difference.”

Educating the New Zealand market doesn’t come

without its challenges. Generations of New Zealanders, raised on meat and three veg and sausage rolls, aren’t quite ready to make the shift.

“There are customers who have been around the world and are maybe more open to new things,” Campbell said. “It’s an ongoing process.”

In the era when the concept of “time management” becomes popular, it is a luxury to forget about time.

People should spend some time on carefully selecting food and learning more about what goes into their stomachs. In the six years that Ghiotti has been in the New Zealand market, European Foods remains as passionate as ever about delivering indulgence, authenticity and good taste to the tables of their customers.

For more information contact Paulette at paulette@europeanfood.co.nz. n

PREMIUM PROVIDER

From humble beginnings, Ice-Land Group of Palmerston North, New Zealand has now expanded to become one of the leading European frozen food distributors in the country. Indulgent premium foods are seeing huge growth in the entertainment food

industry as Kiwis choose quality over price and opt to spend more on good snacking options. “Indulgent is the biggest trend at the moment. If consumers are going to spend a little extra to treat themselves they want a truly indulgent experience,” said Shane Hart of Ice-Land Group.

The company imports some of the bestselling European frozen foods direct from the source to ensure customers are receiving quality premium products.

With summer comes the entertaining season as families and friends gather to celebrate the year. Giving consumers convenient yet delicious dessert options is vital to meeting shopper’s needs. “Our favourite product this summer is the all-new Baileys Cream Puffs and Eclairs. We also have a range of five Mini Cream Puffs and Eclairs, including a gluten-free option which is proving really popular, and of course our More4Less six-pack Ice Cream Cones are always a hit over summer.”

As premium continues to increase in popularity, adapting food options and keeping things fresh will be a challenge for businesses that offer consumers entertaining food options. The overseas supermarket industry is seeing an increase in unusual and exciting food pairings with millennials seeking punchier flavours and more overseas influences. “Being able to continue to offer new and existing experiences to keep consumers interested continues to be a challenge facing the industry. Finding products that are different, not just another ‘Salted Caramel’ will be crucial for increased profits.”

Looking towards the future the business will continue to bring Kiwis more entertaining, inspired frozen food options. “The future is bright with some fantastic new European inspired products in the pipeline. We are lucky to have a broad range of partners in Europe who help us keep up with the latest trends and they supply us with the proven bestselling frozen foods in Europe.”

For more information contact Shane Hart at shane@ice-land.co.nz or phone 021 220 1008. n

in Nelson

Made with Natural, Real Ingredients.

We're proud to be one of the most awarded Premium Crisp companies in New Zealand, and have just created our own twist on Onion New Zealand's 3rd biggest selling flavour.

This delicate balance of Gourmet Onions, Chives and Marlborough Sea Salt will definitely tantalise your taste buds..

So let your cravings begin!

Available instore 15 October GMO FREE

V

GMO-FREE

NO MSG

VEGAN-FRIENDLY

NO MSG ADDED ever!

GF GLUTEN FREE

www.propercrisps.co.nz I info @ propercrisps.co.nz October 2018

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ENTERTAINING SNACKING SUCCESS

The entertaining and snack food categories are continuing to see increased growth as consumers opt to entertain at home. SRS has become an influential importer and exporter in Australia bringing in some of the most popular snack foods not only to the Australian market but also to other Asia Pacific countries such as New Zealand, the South Pacific Islands and South East Asia.

SRS attributes a large amount of its success to the company’s innovative marketing, effective integrated distribution system and strict quality control. As part of SRS’s plan to stand out from the competition, the company focuses on a variety of different marketing methods.

“We use an array of different techniques such as; promotional programmes, social media, magazine advertising and in-store demonstrations and tastings,” said Nay Raniga, managing director.

SRS has also started manufacturing and packaging healthy snack food items to meet the increased demand from consumers for more healthy snack options. The company ensures that only high quality and refined ingredients are used in its products to meet flavour and taste expectations.

Its range of Health World snacks such as their Hummus Chips, Quinoa Chips and Brown Rice Sticks are cooked in hi-oleic sunflower oil and

are gluten-free with no artificial flavours or colours. To meet the growing demand for more dietary alternatives, SRS has been focusing on introducing more gluten-free options to its range of healthy snacks. “SRS has been working on its project management to develop more healthy snacking selections for our customers.”

The team at SRS believe that quality is never

an accident and that it is the result of sincere efforts, intelligent direction and skilful execution.

This has helped the business to gain and retain a good reputation in the industry helping it to move numerous products with ease and speed in a competitive market.

For more information contact your DKSH representative. n

Pa ck ed wit h

34 %

BEETROOT

N o ru le re ci pe s s

Talk to your Twin Agencies representative for more information on these two new products.

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CREATIVE FLAVOURINGS

Premium snacking options are continuing to grow in popularity as consumers seek new innovative ways to entertain their guests. Proper Crisps has been a pioneer of the premium crisps industry, introducing New Zealanders to a wide range of unique flavours and products that stand out amongst the ordinary ready salted chips that were once the only option found in the supermarket snack aisle.

Proper Crisps has been producing some of the best tasting chips for over ten years. The company first started with Stuart Franklin who wanted more than just the boring old chips that were stocked on the shelves.

Fed up with the offerings available he decided to start making his own crisps that tasted better. As popularity for good tasting crisps grew, he began selling the premium crisps around Nelson.

In 2007 current owners Ned and Mina Smith took over the business. They liked the idea of producing premium quality snacks but wanted to make the crisps even more unique and so the idea to add delicious, creative natural flavourings into the mix was made.

What started with Rosemary and Thyme and Spanish Smoked Paprika has now grown to include award-winning flavours like Kumara Chipotle and Garlic as well as the addition of other vegetables besides potatoes. “We are always looking to make the best crisps ever, and New Zealanders are increasingly enjoying our bags of crisps. They love not just unique flavours but also unique products. So, we have seen

some fantastic growth over the last year,” said Emma Tuohy, marketing specialist, Proper Crisps.

Last year saw the introduction of two new products, the Garden Medley and Proper Crunch Corn. The company currently has its sights set on overseas markets, and will begin to ship products into Australia, China, Korea and other Asian markets. To make a premium product, companies need to invest in quality ingredients. Recent studies have shown that consumers are prepared to pay more for a good product.

“Brands can no longer sell more by having the lowest price. Thinking about who is eating your product and what they want is important. For many people, this means better ingredients and better flavours.”

While simplicity and flavour are an essential part of producing a premium snack, creating a product that stands out from the crowd is vital especially when regarding the potato chip aisle. “People want a great tasting crisp, and that means different things to different people.

“People don’t want to choose between 12 different types of salted chips; they want variety. We find that our range meets a lot of the things that aren’t in the traditional potato chip. So that means, people who didn’t eat many potato chips before are now enjoying our different range.”

Not only is the snack industry seeing a growing trend in the premium product snack market, but healthy eating is continuing to increase in popularity with consumers’ concerns about what they are putting in their mouths continuing to grow. “Our crisps are

always 100 percent natural, gluten-free, vegan-friendly, GMO-free, and contain no MSG.” This year, Proper Crisps have taken the Kiwi favourite – Onion and given it their own twist creating Onion with Green Chives. This new flavour has only five ingredients – Potato, high oleic sunflower oil, Marlborough Sea Salt, Onion and Chives.

For more information email Duncan at duncan@ propercrisps.co.nz or visit www.propercrisps.co.nz. n

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For more information contact Shane Hart on 021 220 1008 or email shane@ice-land.co.nz October 2018

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ENTERTAINING roundtable With an increase of consumers choosing to entertain at home, what are some of the trends you are seeing come through across the category?

HILARY YOUNG

BARRY O’NEILL

MAREE GLADING

DUNCAN KERR

In the Snack Food category two observations and trends are apparent – the increase in consumers entertaining at home and the move towards more casual occasions. The first trend is driven by the desire to replicate a high quality entertaining experience in their own homes. We’re seeing this through the acceleration of premiumisation.

Consumers want to share and express their tastes with others and are looking to treat themselves, whether that’s through an indulgent or a more permissible snack. Experimentation is evident with innovation through new flavours and products fuelling category growth.

The second trend is the redefining of in-home ‘entertainment’, moving to a more casual, relaxing and informal social occasion – away with the white linen and silver. For these occasions, consumers want a reliable crowd pleaser that they know will be a favourite. We’re seeing this through the continued share gain from iconic brands such as Bluebird and Copper Kettle.

The internationalisation of eating habits continues to intensify with New Zealanders travelling more than ever and wanting the flavours that they have experienced overseas available to them at home. Healthy convenience continues its upward trend as consumers demand products that are less processed, sugar-free, gluten-free and have a good provenance. Entertaining at home is about creating experiences, an opportunity for self-expression through food. It is craft beer meeting craft foods, and paddock to plate stories have become a high-interest point for consumers. Simpler entertaining at home sees consumers preparing large statement plates and sharing platters for a casual food experience which replaces more complicated dinner menus. The antipasti/ sharing platter is an opportunity to spread out starters or snacks in a visually appealing way. New Zealand has an abundance of quality cheese, but we are seeing consumers now adding top quality imported cheeses such as Pecorino Romano to lift the platter from the everyday. Sharing simple, quality products will be on trend this summer as consumers demand authentic food experiences, with handcrafted traditional ingredients and they’re prepared to pay a premium for them.

I Love Food Co is seeing a high level of demand for vegetarian and vegan offerings across both our pies and in our entertainment range of rolls and party pies which are part of the I Love Pies brand.

This demand is coming not only from vegan/vegetarian eaters but also those who are who are becoming more conscious of the number of animal products they consume - people are actively looking for more meat-free options. This is evident in the popularity of our Spinach and Feta Veggie rolls which are our second-best selling flavour against other meat-based options. When entertaining, people want to cater to all guests, especially those with different dietary requirements; however, it is important that taste is never compromised. Another trend we are seeing is that Kiwis are becoming more adventurous and are seeking out spicier food – our Chorizo Sausage Rolls have been a popular flavour which adds good variety to entertainment offerings. Finally, we know that 38 percent of shoppers read ingredients lists and 27 percent read the nutritional information. This is why we are proud to have an ingredients list that includes things that consumers would find in their pantries at home, and no nasties like palm oil or artificial colours, flavours or preservatives.

We are seeing a similar trend that occurred during the GFC, where people entertained at home rather than going out. Higher priced products is a big growth area due to people choosing products they can be proud of when entertaining. Major trends are higher quality products growing by using simple unique flavours or offering products outside the traditional potato chip or nut snack. Proper Crisps as a high-quality product is seeing great growth in the market with unique flavours like our Apple Cider Vinegar or Smoked Paprika crisps. The vegetable range is bringing lapsed consumers back into the category with unique combinations like Kumara Chipotle and Garlic or our latest product, Garden Medley also proving popular. The category is challenging itself to accommodate customers demand for this range of products rather than simply adding to the 12 other salt flavoured potato products. Finding the right combination of offerings has the obvious benefits when higher value products are driving growth, that is margin growth outperforms volume growth.

Hilary Young Bluebird Foods

Barry O’Neill European Foods

Maree Glading I Love Food Co

AMY LAW

What we are noticing is that people are wanting to use their food, including confectionery, in multiple areas rather than just eating it as an individual piece. For example, we get a lot of amazing baking and cake decorating creations shared with us on social media. Also, since food platters and grazing tables are on trend, RJ’s is used in this area as part of their sweet treat offering adding an array of colour, flavour, and texture. Essentially, more consumers are turning to snacks to fulfil a wider range of needs and occasions, presenting opportunities for brands right across the health-indulgence and sweet, savoury spectrums.

Consumers are getting more savvy and are beginning to questions where their food ingredients come from and who made them. Good old sausage rolls will always be a part of Kiwi finger food options, but consumers are looking for healthier and real natural alternatives.

We Kiwis also love to travel and want to experience the same real authentic food that we have experienced overseas, which means there is room for more internationally influenced cuisine.

Amy Law, RJ’s Licorice (NZ) LTD

Vicky Ha, House of Dumplings

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SIMON BERRY

Consumers love to entertain for both themselves or while having guests around, ideally providing an enjoyable and memorable experience. We always see a rise in demand when the warmer weather begins for BBQ’s and al fresco entertaining. People love to tell a story when presenting a cheese board, either on points of interest on how the cheeses came about or why they are serving up a particularly enjoyable experience. Trends are emerging of greater flavour combinations for cheese platters, there is a new understanding of flavour balancing, and a wide variety of speciality crackers are now on the market. Bold cheeses go well with bold flavour accompaniments, mild with mild or get creative by crossing over with mild and bold. There are no hard rules; just lot’s of natural flavours to explore, all of which are now readily available to enjoy together at home.

Simon Berry Whitestone Cheese Co

It’s undeniable that human activity has had a negative impact on the environment. The food and grocery industry, in particular, is often caught in the spotlight surrounding this topic despite continuous efforts by suppliers and retailers.

However, the food and grocery industry is also one of the bestplaced to create environmental change. Individual consumers feel pressure to buy sustainably and retailers can provide solutions to this by sourcing sustainably. An individual’s environmental efforts are a drop in the ocean of damage; but retailers and producers can make waves.

GOOD FOR THE PLANET In 2015, a Nielson poll revealed that consumers around the world are willing to pay a little more for one thing: sustainability. Sixty-six percent of global consumers said they would pay more, and a whopping 73 percent of millennials said it was a priority for them.

This means the financial incentive for providing sustainable products is clear: a premium price can be charged. A large proportion of consumers read the back of pack in-store, and there are some stand-out answers they’re looking for; is this product cruelty free?

Sustainably-sourced? Is the packaging recyclable? By sourcing and stocking products that fit this criteria, retailers can ensure they retain loyal customers.

Producers and retailers should consider re-structuring to more sustainable processes. In 2015, brands who demonstrated a commitment to sustainability saw sales grow more than four percent globally; those with no environmental commitments grew less than one percent.

New Zealand Insurance released research this year showing that sustainable businesses are twice as likely to grow as those not engaged with sustainability issues.

Supermarkets recognise this, as seen in the “Battle of the Bags” – Countdown and New World one-upping each other in reduction of plastic, with both earning the praise and loyalty of customers.

“Being sustainable means that while we grow and deliver value, we also provide rewarding jobs and a supportive workplace, contribute to the prosperity and well-being of our local communities, be responsible in how we use resources and protect Aotearoa’s precious environment,” said Kiri Hannifin, general manager of Corporate Affairs and Sustainability.

Foodstuffs is working with industry partners to create a market for recycled plastics, and is currently trialling BYO containers in some of its stores. For the past two years, its New World North Island stores have offered a five-cent rebate to customers who bring in re-usable bags.

“We actually started the conversation about bags and we’re pleased that other retailers and now the Government have joined us on the journey,” said external relations manager Sue Hamilton. “Right now we are focusing on encouraging New Zealanders to remember their reusable bags, which requires some pretty major behaviour change.”

The popularity of sustainable products could be a combination of consumer demand and forward thinking; green brands are increasingly interconnected with Silicon Valley and other tech hubs, due to the need for more complex innovation – such as developing plastic alternatives and fake meat textures.

The famous plant-based Beyond Burger produces

90 percent fewer greenhouses gases than a quarterpound of beef. It also requires 46 percent less energy and has 99 percent less impact on water scarcity.

For consumers, this makes it an ethical choice; for producers, it’s an efficient choice as well.

In the US, the plant-based meat alternative industry saw sales top $670 million last year – a 24 percent increase from 2016. In New Zealand, the organics market (including exports) is worth about $610 million. That’s expected to increase.

This means a large portion of the sustainability responsibility must fall on producers. An initiative like riparian planting, water recycling, or using alternative fuels to drive processes can make a significant difference in the carbon footprint of a brand.

Retailers continue to make sustainable changes.

Countdown recently removed plastic straws from its shelves. The supermarket chain’s move is part of a global shift away from single-use plastics. “Our 2020 Corporate Social Responsibility Commitments are an integral part of our aim to become one of New Zealand’s most sustainable retailers. Over the past year, we have made significant progress towards achieving these,” said Hannifin. “We have removed 70 tonnes of plastic from our produce sections, phased out singleuse plastic carrier bags and packs of single-use plastic straws, and continued to reduce our carbon emissions.”

The single-use plastic bag ban has caused an outrage here in New Zealand, and violence in Australia – what will people line their bins with? Of course, there are several more sustainable alternatives that consumers can already buy from leading supermarkets, so this is a pointless objection. Biodegradables and bioplastics are already widely available as replacements for bin liners, clingfilm, and takeaway containers.

New Zealanders consume more than 730,000 tons of packaging each year, and recycle only 58 percent of it. This is a much larger problem than straws or singleuse bags. Of the 8.3 billion metric tons of plastic that currently exist, only nine percent is recyclable.

Auckland brand Farro Fresh has reduced the waste it sends to landfills by 75 percent in the past three years. It did this by facilitating customer choices and by working with suppliers to eliminate packaging on products in store. “We have been working on a project specifically around polybins with our suppliers who use them,” said co-founder and owner Janene Draper.

“We’ve also been working with our produce suppliers on a number of different trials specifically – organics for instance, loose instead of packed, mushrooms loose and also cardboard trays for tomatoes.” The

brand has moved to 100 percent compostable bags at the checkout, and customers are adopting the reusable options. “There’s an increasing shift to our consumers using Farro’s reusable shopping bags,” said Draper. The brand also works closely with Fair Food to redistribute food waste – another pressing environmental and social concern.

Retailers can make a difference not just by removing a couple of single-use items from stores, but by suggesting suppliers use recyclable materials. Recycled plastic (rPET) is the most commonly-recycled plastic in the world; it’s strong, lightweight, and already recycled, so producers using it aren’t bringing new plastic into the world. Many suppliers are already repackaging ranges: Lewis Road Creamery has switched to rPET, as has Nippy’s – the iconic Australian brand has recently re-packaged its products in PET instead of tetra pak.

Raglan Coconut Yoghurt, a local dairy-free yoghurt brand, recently discontinued its line of Little Yoghis because they weren’t good enough for the planet.

“We’ve been bothered by the fact that they’re in single-use packaging ever since we launched them,” said founder Latesha Randall. “We set up recycling programs first with Terracycle and then with LoveNZ, but these were both very expensive solutions that we found people didn’t make use of, and we have doubts as to the recycling success rates achieved within these programs even when pouches are collected by them.”

Unable to justify continuing the product, the line was cancelled.

Auckland chain GoodFor has tapped into customer demand for plastic-free shopping by providing a package-free shopping experience. Customers are encouraged to bring their own refillable jars, bags, and containers to the store – or they can purchase containers there. GoodFor opened its first store in Grey Lynn last year, and since then it’s opened three more Auckland stores. “We’ve just scratched the surface,” said founder James Denton of the brand’s role in saving the environment.

It’s these systemic changes that make the biggest difference. Foodstuffs has launched a fleet of electric delivery vans, and has 28 of its New World stores involved in the programme. New World also has electric vehicle charging stations installed at its Warkworth, Te Kuiti, Kumeu and Northwood stores.

There are currently more than eight thousand electric vehicles registered in New Zealand, and the number doubles every year. Supermarket chargers cost around $10 per 100km of charge, given the cost of installing and running the machines. This makes EV charging affordable for both businesses and consumers, and a lifesaver for the environment.

Individual consumers want to make a difference to the earth, but it’s producers and retailers who enable them to do this. Producing, sourcing, and selling sustainably: it’s good for the planet, and it’s good for business. n October 2018

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Restoring the ecosystem

Alpeco is an alternative pest control company, offering non-toxic and good-for-theEarth solutions to traditionally toxic problems. Insects, in particular, are pests often fought with harsh neurotoxins and other chemicals. Alpeco offers much less harmful options: light traps, environmentally-adapted glue traps, and an amorphous silica powder spray are all available for eco-friendly consumers who want to keep a bug-free household – alongside a more traditional electronic “bug zapper”.

Alpeco has a wide range of DIY products available – these are kits that consumers can set up and place in problem areas to catch and kill pests. The D2K Rat Stations product range is the world’s toughest non-toxic trapping solution. No poisons are used – just quick, humane blunt force. To get rats in those traps, Alpeco advises the use of its allergen-free rodent attractants. Its durable Blocs and Lures are highly attractive to rodents, but also stay free from insect infestation. They’re allergenfree, meaning they’re fit for use in the food industry. For commercial purposes, Alpeco provides larger products. The latest in pest removal technology can be employed to protect storerooms, warehouses, or entire factories. Birds are kept at bay with OZONE, a device that takes advantage of birds’ aversion to ozone, a naturally-occurring gas, to keep them at bay. The product releases ozone at a level not detectable by humans – but strong enough to ward off feathered pests. The brand has worked hard to create environmentally-friendly pest control. It teamed up with a wildlife sanctuary at Punakaiki to help improve the ecosystem by removing pests without chemicals. Given the recorded rise in poison-resistant rats, Alpeco’s products are more useful than ever.

The Mink Police stations at Punkaiki – designed for Scottish mink-trapping – are perfect for all rodent pests. They use long-lasting lures, so there’s no bait to go mouldy. Tourists can donate to purchase one, or buy one for the sanctuary outright.

All traps installed at Punakaiki use TrapSensor technology, so DOC volunteers don’t have to spend hours each day checking traps – they’ll text you when they’ve got something using NB-IoT, a low-power wide area network radio technology, so that

the traps have cellular reception even in the darkest cave. Whichever trap solution companies or consumers opt for, Alpeco can provide a 24/7 TrapSensor to send notifications to your phone when a pest is caught. Users can schedule updates on the trap, or ask for immediate notification of something inside – a real time and cost saver. Alpeco wants to help New Zealand’s ecosystem stay unique, and allow people to see the country as it was two hundred years ago.

For more information, contact Heiko Kaiser on 0800 257 326. n

Naturally Beautiful

When it comes to skincare, ingredients matter. They don’t stay surface level – they are absorbed into the body, which is why choosing quality products with natural ingredients is so important. Natural Instinct Skincare is a high-performing range formulated with nutrient rich, plant-derived ingredients, certified organic extracts and pure essential oils, with no hidden nasties. Natural Instinct is free from over 400 man-made synthetic chemicals including sulphates (SLS and SLES), silicones, parabens, and propylene glycol.

It also contains no artificial fragrances or colours, or mineral oils, making the range as safe for the environment as it is for your skin. Fine lines, dark circles, skin hydration, tone and elasticity are all aging skincare concerns targeted by the range, which contains Dark Circle and Wrinkle Correction Eye Crème, Skin Refining Cleansing Oil, Plump and Renew Serum, and Skin Radiance Moisturiser – among other targeted products. The range is proven to deliver skin improvement results in only six weeks – all without cutting corners on environmental safety. As well as being 100 percent free of harmful chemicals, Natural Instinct Skincare is also packaged with recyclable materials and is not tested on animals. It’s grey water safe and vegan-friendly, making it a range that’s good for the planet on many levels. Natural Instinct Skincare is available from leading supermarkets nationwide. For more information contact Endeavour Consumer Health on 0800 104 401 n

Smarter and Greener Waste Handling

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“JOIN US ON OUR SUSTAINABILITY JOURNEY” BEEKIST.CO.NZ

NEW ZEALAND GROWN BEEKIST ® and T&G are registered trade marks of T&G Global Limited

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Efficient Waste Management Last year, China announced it would ban imports of certain waste products due to environmental pollution. Many New Zealand companies were put out by this, as China has historically bought or collected their waste streams. Businesses create 86 percent of waste produced in New Zealand, so this is a massive burden on the environment.

Businesses looking to increase recycling, reduce plastic waste, and improve carbon footprints often believe it’s impossible to do so without increasing costs, but this isn’t true. Companies investing in sustainable waste management systems and products will improve overall efficiency and create long-term sustainable savings, both financially and environmentally.

What many businesses don’t realise is that plastic waste can come from the bin bag itself. Easi-Recycling’s products make waste management more efficient, as well as cleaner and greener. The Longopac waste bagging solution uses the most environmentallyfriendly plastic possible, reducing plastic use in waste management by 70 percent. One hundred percent of the Longopac bag is used, unlike a traditional waste bag where often less than 60 percent is filled.

It’s unrealistic to expect all businesses to stop using plastic bags immediately. However, using Longopac bags can reduce the amount of plastic used in waste collection. The bags are a tube of plastic up to 110 metres long, made from a three-ply polyethylene plastic. They’re half the thickness of a standard waste bag and three times stronger. They also generate a third of the carbon dioxide.

The Longopac bagging system removes the problem of oversized rubbish bags. The bag is tied and cut, using only the plastic necessary to contain the

LONGOPAC V TRADITIONAL WASTE BAG

contents. They come in a variety of colours for easy waste segregation. Many businesses use the same black bin liners for all waste bins, meaning that attempts to recycle and segregate waste are often wasted when the bags get confused.

Although Longopac as been used in Europe since

made from

and still

re-used plastic

recyclable

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For more information contact your Alliance Marketing representative.

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the 1980s, it’s only been available in New Zealand since 2015. New Zealand companies both large and small are embracing this smarter way to bag waste as it saves time, money, and is good for the planet For more information or a free trial, contact Desarae Payne on 0800 342 3177. n

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Large-Scale Sustainability One of New Zealand’s oldest and largest produce companies is also one of the first to make the move out of plastic packaging and into cardboard punnets. T&G Global’s Beekist tomato range is now encased in sustainable packaging, doubling down on the company’s commitment to eco-friendly practices.

T&G Global has set standards in fresh produce for many years, and this latest move could help set an industry standard. The change is considerable in terms of sustainability, removing more than five million plastic punnets from supermarkets, and a hundred fewer tons of plastic taken home by shoppers.

The plastic punnets have been replaced with cardboard, which is 98 percent plastic free. The brand plans to have 100 percent recyclable, renewable packaging material by 2020. “Like any enduring company, it’s innovation that will shape our success,” said executive general manager NZ Andrew Keaney. “We’re looking at developing sustainable solutions across all areas of our business, including packaging.”

The solution produce brands are striving for is sustainable packaging for perishable, easily-damaged goods.

However, T&G Global has made the move to sustainable packaging without compromising product quality or safety.

The Programme for Endorsement of Forest Certification, an international organisation that advocates for sustainable forest management, certifies the cardboard. The Beekist punnets are, therefore, made from material held to the highest ecological and ethical standards. The cardboard is sourced from overseas but the punnets are made here in New Zealand. The Beekist tomato farms capture rain in a water recycling system, ensuring that every part of the production chain is sustainable. This is an impressive and inspiring practice from New Zealand’s largest tomato brand, which currently has around 28.5 hectares of tomatoes growing in New Zealand.

Tomatoes are currently experiencing a surge in popularity due to the increased range available. Beekist has nine items in its range of tomatoes, such as the Angel, the Jellybean, and the new Kumato. These products cater for everyone from professional chefs through to consumers who fancy a snack.

For more information, contact 0508 800 100, info@beekist.co.nz or go to www.beekist.co.nz. n

NEW refreshing fruit sorbet

NEW

STUDENTS GO PLASTIC FREE

A group of Year 12 students from Nelson College for Girls have led the plastic-free charge in their hometown.

They group created reusable shopping bags for their Business Studies Young Enterprise Scheme, with the finished product produced by Auckland company Ecobags NZ. “Nelson has become an artisan food and beverage city and Nelsonians are very proud of what has been achieved here to date, with the likes of Pic’s Peanut Butter and Proper Crisps leading the charge, and then the latest release of Appleby Farms ice cream onto the market,” said student Harriet King. The students’ carrier bags tie in perfectly with the city’s eco-friendly image. “Sales are going well,” said King. “I hear it’s been spotted as far as Christchurch!” n

NEW delicious dairy free non- coconutty taste

certified organic

and organic y it al u q h ig h st ju , umbers

No nasties, no n

ingredients.

freshing Introducing NEW re s n o ti p o e e fr y ir NEW da n desserts to iry free coconut froze my da fruit sorbet’s and crea od. ious 100% organic fo lic de of e ng ra b oo the /OobOrganic

@oob.organic

m www.ooborganic.co

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Eco Alternatives To Plastics Antibiotic Free

A new free-range chicken brand has launched, giving New Zealanders the choice to buy free range chicken that is guaranteed antibiotic free. George & Jo’s is the latest offering from familyowned New Zealand chicken producer, Van Den Brink Poultry, who have undertaken extensive trials over the last year to achieve an antibiotic-free flock. In New Zealand, one registered antibiotic is routinely added to feed for the health and welfare of birds, under veterinary supervision. This antibiotic is not registered in New Zealand for use by humans, and some consumers can feel uncomfortable with this.

However, George & Jo’s free-range chicken is free of antibiotics. That means consumers can now have the assurance and peace-of-mind that the entire food chain and processes used in growing and producing George & Jo’s free-range chicken products are free of antibiotics. The brand’s chickens have been raised by a dedicated collective of New Zealand farming families who care

about the environment, the chickens, sustainability, and good nutrition. All its farms are completely free range, welfare accredited, and are audited regularly to ensure they comply with free range standards. George & Jo’s chickens are free roaming and raised naturally in a healthy outdoor environment.

George & Jo’s replaces the current Brink’s free-range brand. The new brand delivers the same great value and taste, but now has the added bonus of being guaranteed as 100 percent antibiotic free for life. The delicious new range includes an assortment of ready barcoded, fresh and value-added items such as fresh free-range whole chickens, breast fillets, thigh fillets, schnitzels, nibbles, drumsticks, kebabs, ready-to-eat products, and livers. There are also several new products in the pipeline which are currently being trialled and taste-tested. It’s an exciting new development for the poultry industry in New Zealand that Van Den Brink Poultry believe will be a huge hit with consumers. For more information, contact the customer servive team hello@georgeandjos.co.nz. n

WORLD WITHOUT WASTE THE COCA-COLA COMPANY’S PACKAGING VISION To help collect and recycle a bottle or can for every one we sell by 2030

HOW WILL WE DO THIS IN NEW ZEALAND? Continue increasing the amount of recycled plastic in our bottles

Make recycling easy and more accessible across New Zealand

TODAY

100% of our plastic bottles, aluminium cans and glass bottles are recyclable We’re committing to using 100% reusable, recyclable or compostable packaging by 2025 or earlier.

OUR PACKAGING IS LIGHTER THAN EVER

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Ecobags NZ was founded 11 years ago, on the verge of New Zealand’s plastic-free movement. Founders Jas and Simren Kohli observed vast mountains of rubbish piling up on their trip to India, and were stirred to be the change they wanted to see in the world. Inspired by Scandinavian sustainability practices, the Kohlis have built a company that helps others to reduce, re-use, and recycle.

New Zealand uses around 1.6 billion single-use plastic bags every year, most of which head to landfills. This is bad enough, but an increasing amount of plastic bags are being found in vegetation and waterways.

Ecobags NZ aims to do good for the planet by offering alternatives to these plastics. In particular, it offers compostable bags and bin liners for waste disposal.

Each week the company gets more requests for alternatives to plastics as both businesses and consumers become aware of their impact on the environment.

Consumers are looking to transition to a plastic-light (if not plastic-free) way of life, and bin liners are one of the last bastions of home plastics. Now that single-use bags are being phased out, it’s time for sustainable alternatives to bin liners to have stronger placement in stores. Ecobags NZ makes it clear that sending Ecopack bin liners to be composted is the most environmentally-friendly solution, particularily for food and organic waste disposal. If it’s not possible, the next best choice for general rubbish is to use no bag, or a compostable bag – even when the rubbish is destined for the landfill. Composting requires exposure to heat and water, so it can take a little longer for Ecopack bin liners to break down in landfills, which are usually kept dry.

However, they will break down – unlike plastic.

In addition to its compostable offerings, the company sells re-usable tote bags in canvas, cotton, and jute variants. These are available to retailers looking to offer plastic-free bagging options. Ecobags NZ currently supplies its reusable and compostable products to major supermarkets, organic stores nationwide, and the business divisions of Auckland Council (Auckland Zoo, Auckland Libaries, and the Organic Waste Collection bags for Papakura.)

For more information, contact Ecobags on 09 279 9919. n

Organic And Natural Robert and Shannon Auton started oob organic in 2001 with a single blueberry orchard in Omaha. Their mission was to make organic, great quality, incredibly delicious food more accessible and mainstream to everyone. Their motto is no numbers, no nasties, just highquality organic ingredients Kiwis are becoming increasingly conscious of what’s in their food, and the growing demand for clean, organic food means some fruit producers can cut corners. To keep up with the need, oob has partnered with overseas farmers who also live and breathe certified organic disciplines, and today boasts an impressive, delicious and 100 percent certified organic range of fresh and frozen fruit, fruit and vegetable smoothies, ice cream, ice blocks, fruit sorbets, and dairy free desserts available in major supermarkets around New Zealand as well as in specialist stores.

The latest product development for oob organic is their refreshing fruit

sorbets: Blueberry Sorbet, Raspberry Sorbet, and two heavenly, creamy, dairy-free coconut frozen desserts in the flavours Mango Passion and Chocolate.

These were initially inspired by the orchard, with the addition of organic chocolate by popular demand. All are made in time to get ahead of the summer market. As usual, there are no nasty chemicals or unpronounceable ingredients. oob organic is an independent, New Zealand-owned organic food company, certified by Asure Quality. They are committed to 100 percent certified organic in all ingredients sourced and grown. The new range will be available in 470ml tubs, in the brand’s familiar bright colours. n

Sustainable Alternatives Committed to reducing plastic pollution, the number one natural skincare brand in New Zealand – Essano – is proud to announce the launch of its new 100 percent recycled shampoo and conditioner bottles. The new shampoo and conditioner bottles are made from recycled Polyethylene Terephthalate (rPET) – pre-used, recycled material that is also recyclable itself, supporting the circular economy. To reaffirm its commitment, Essano has joined the New Zealand Plastic Packaging Declaration alongside forward-thinking companies who are locally and globally committed to converting to 100 percent reusable, recyclable, or compostable packaging by 2025 or earlier.

Craig Langley, CEO of Essano’s parent company, Mix Limited, said the business is proud to be doing its bit to reduce plastic pollution. “Each year we will repurpose 56 tonnes of pre-used plastic collected from curb side and commercial recycling that may have otherwise ended up in landfill. This is just the first step of many and we will continue to investigate sustainable alternatives.” In addition to this, Essano’s new bottles use 25 percent less plastic than the category average. By reducing the plastic used per bottle, Essano will remove 14 tons of plastic from the environment every year.

Containing salon quality ingredients handpicked by Essano’s co-founder

and hair expert, Shane Young, the plant-based shampoo and conditioner formulas will remain the same, continuing to boast powerful natural ingredients such as argan oil, keratin complex, acai berry and coconut milk for beautiful, healthy hair.

Each product in the range is made from a minimum of 90 percent natural ingredients. Essano also has one of the strongest natural product promises in mass retail channels in the world with no parabens, sulphates, nitrosamines, DEA, MEA, ethoxylates, PEGS, PPGS, phthalates, GMOs, mineral oils or animal testing. The new bottes are created in New Zealand with Alto Limited. For more information, contact Rachelle Outtrim at rachelleo@ mixlimited.com. n

FOOD MILES – DON’T BE MISLED

Buying and selling locally-grown produce is good for the economy – it supports local business and helps create national self-sufficiency. However, the idea that it’s always good for the planet is mistaken. Much less fuel is burned moving produce from the Waikato versus shipping it in from the UK. However, a 2008 study by Carnegie Mellon University found that more greenhouse gases are released during food production than transport.

Although the majority of carbon dioxide is released by energy and transport sectors, agriculture emits higher

proportions of nitrous oxide and methane. The methods producers, shippers, and retailers use all affect the importance of food miles. A 2006 Lincoln University study revealed that New Zealand lamb sold in Britain was four times as energy efficient as locally-grown lamb because of how it was produced. New Zealand has good, energy-efficient production methods so long as the food is in season. Out of season, the greenhouse gas emissions of food grown in hothouses is much higher than buying locally-grown is worth. n

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Conversation On Compostables

Pick any product off a supermarket shelf and there is a good chance its either made from plastic or packaged with it.

In an effort to tackle the growing waste problem, compostable products are now being made that break down readily, leaving no harmful substances.

In order to identify compostable products look for the seedling logo.

To be certified compostable and carry the seedling logo, the product must readily breakdown in an industrial composting plant under controlled conditions such as temperature, moisture and time frame, leaving nothing behind but water, biomass and CO2.

Home composting is the best option for those with a compost bin, just look for the above symbol which will appear alongside the seedling logo. Home composting requires a longer time period, usually up to three months to break down.

Tony Masters

ECP Compostables

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ECP ensures all their compostable bags are purchased with the seedling logo and meet AS4736 (commercial composting) and AS5810 (home composting) standards.

In addition, ECP guarantees the shelf life of all their compostable bags are a minimum of 12 months. Some compostable bags currently in the NZ market have a very limited shelf life and this compromises the strength of the bags.

The conversation on compostable plastics has so far been focused on supermarket shopping bags. However compostable film is being considered to replace all film plastics; for example, the plastic that holds breakfast cereal or the packaging on kids’ toys.

Some compostable products already available in New Zealand include checkout bags, bin liners, cling film, sandwich bags, doggy bags, and courier bags.

In agriculture, mulch films are used for growing strawberries, shrink wrap for wrapping pallets for transportation and there are more products coming out daily.

Given all this work and continued research it is a real shame the New Zealand is looking at banning compostable single use bags, with the single use plastic bag ban now under the microscope by the government.

For more information, contact John Willoughby at john@ecpltd.co.nz.

GOOD FOR THE PLANETroundtable What is the best thing businesses can do for the planet?

ANTOINETTE LAIRD

We were delighted to sign up to the New Zealand Plastic Packaging Declaration - it's a great way for us to cement our commitment to reducing waste throughout our business and communities. We've committed to 100 percent of our own packaging being 100 percent reusable, recyclable, or compostable by 2025 and are well along that path already. Our business is also looking at really creative ways to reduce plastic and packaging in general, for example Project Naked – which is now implemented in the produce departments of several New World stores. This system removes the need to use packaging on shelf, instead keeping fruit and vegetables fresh by misting with water. It results in increased customer satisfaction and reduced waste.

SHARON HUMPHREYS

JAMES YOUNG-DREW

From a packaging point of view, the best thing businesses can do is make sure the packaging at all times prevents wastage. The material is always determined by purpose, so there’s no one material that’s better to use – it just has to prevent wastage.

Businesses can see the opportunities that New Zealand’s transition to a zero emissions economy offers. But the question still remains – how will we seize the opportunities of this new economy without leaving anyone behind? For food producers and retailers, this means being a part of the current discussions, and doing your homework about the upcoming changes.

We’ve seen leadership from the sector on other environmental issues such as banning plastic bags, and we’re confident that business will do the right thing by backing the zero carbon act and work to reduce their emissions and decarbonise their businesses.

Sharon Humphreys, Packaging Council of New Zealand

James Young-Drew, Generation Zero

Antoinette Laird, Foodstuffs JANENE DRAPER

JON EARNSHAW

The best thing the waste removal industry can do for the environment is to offer easier ways for companies to separate waste at source. Once food is mixed with recyclable waste it becomes contaminated and nearly impossible to sort afterwards. Keeping dry mixed recyclable waste separated allows for easier post separation of paper, card and plastics.

We have been working really hard to minimise our waste and believe we have a huge responsibility as a food retailer to do this including process improvements, consumer education and changing our suppliers to produce more sustainable products and packaging. Retailers should be continuing to look at ways that we can reduce waste to landfill throughout their business and supply chain and reduce packaging waste.

Janene Draper, Farro Fresh

I’m not an expert in this but personally, I would say better infrastructure is so important so waste is managed in a more sustainable way.

One example - reduce waste going to landfill by offering more collection services such as food waste/organic collections that gets sent to compost facilities. Secondly – charging higher levies for waste collecting will encourage consumers to think about what they throw away and find ways to reduce waste.

Jas and Simren Kohli, Ecobags NZ

Jon Earnshaw, EasiRecycling

They can do their absolute best to source products that are packaged sustainably and sourced organically and ethically.

James Denton, GoodFor JAMES DENTON

JAS & SIMREN KOHLI

HEIKO KAISER

#Make Pest Control Green Again.

Why? Pesticides are poisons and, unfortunately, they can harm more than just the “pests” at which they are targeted. They are toxic, and exposure to pesticides can not only cause a number of health effects but are linked to a range of serious illnesses and diseases in humans, from respiratory problems to cancer.

There are many alternative solutions that are even more effective than traditional chemical solutions, so a question to ask is: why use chemicals when alternatives exist?

Heiko Kaiser, Alpeco October 2018

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EAT CRAWLERS

We live in an age where we have seen so much change and even destruction caused by humans. It is time to start looking at ways we can make positive changes in our lifestyles and making a change in our diet. To be eating insects is definitely a step in the right direction.

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When Dan Craig and Matt Genefaas went to Thailand for a holiday, they came back with a product no-one in New Zealand had touched.

The duo wanted to immerse themselves in Thai delicacies on their visit, and part of this included eating insects.

Instead of enjoying the novelty and moving on, they realised they could turn creepy-crawlies into tasty crawlers: chocolate-coated locusts, scorpion lollipops, and honeyroasted crickets.

“We live in an age where we have seen so much change and even destruction caused by humans,” said Genefaas. “It is time to start looking at ways we can make positive changes in our lifestyles and making a change in our diet. To be eating insects is definitely a step in the right direction.”

Five years later, Eat Crawlers is the most diversely-ranged edible insect company in the world. Based on the premise that most countries already consume insects as a regular part of their diet, and that consumers are always looking for a better protein source, Eat Crawlers created a range of insectbased foods sourced from Thailand but processed and made palatable for the New Zealand market.

Eat Crawlers’ best-selling bug is the Zebra Tarantula – people like the shock factor. “I think people like being able to open the package and see a real, whole tarantula ready to be eaten,” explained Genefaas. “Especially as we don’t get any spiders like that here in NZ.” Cricket Flour is the product the brand has pushed the most, as it’s the most versatile ingredient in the range.

It can be baked into breads and cakes or added to smoothies for a burst of protein, as a full replacement flour.

Eat Crawlers is convinced that insect farming is the future. They’re high in protein, efficient to farm, and have a comparatively minimal environmental impact. For example, 1 kg of beef protein emits 2.9 kg of greenshouse

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gases; 1kg of cricket protein emits only 1g. The water consumption ratio is even more skewed, with 1kg of beef requiring 22,000 litres of water DAN and 1kg of cricket CRAIG requiring 1 litre.

Currently, Eat Crawlers sources its insects from Thailand. “It’s the edible insect capital of the world,” said Genefaas. “They’ve been growing and consuming insects for hundreds of years.” The Thai producers they work with have the experience and knowledge needed to produce insects that meet the strict standards Eat Crawlers requires – efficiently and sustainably. It’s also impossible to source most of the insects from New Zealand – we just don’t have tarantulas and armour-tailed scorpions.

That being said, the duo is excited to see the future of insect farming in New Zealand. “Given the right opportunity to use locallygrown and harvested insects we would.”

“But not until it can be produced to be as cost effective, efficient and sustainable as what we are currently selling.”

Earlier this year Eat Crawlers, previously known as Crawlers, did a full brand overhaul to become a recognisable food business. The new packaging is the result of some serious design brainstorming: it also needed to make edible insects approachable. “Since we are selling a concept that is not particularly mainstream yet, we needed to be sure that it didn’t scare anyone away.”

An illustrator from Milan was commissioned to draw every insect

in the range. These illustrations are used in place of photographs on the package, making it informative but not intimidating. They’ve also included some tips on how to use their products, as not everyone will know what to do with cricket flour.

Lastly, the new packages are sustainable. The product is aimed at consumers looking to reduce their environmental impact, so the packaging had to be in-line with that ethos. The box is uncoated, fully recyclable card and the inner packaging is 100 percent home compostable material.

“We wanted to maintain a look that was fun and stylish, yet more aligned with the food industry,” said Genefaas.

This included full GS1 barcodes, and being fully compliant with Foodstuffs and other major food outlets’ requirements.

The rebranding procedure has focused a lot on education, and now New Zealand schools are writing alternative, sustainable food and protein sources into their curriculum. Learning about the advantages of eating insects from a young age will change the future MATT marketplace. “They GENEFAAS are the ones who will be facing the reality of extortionate meat prices, and insect proteins are part of the solution,” said Genefaas.

“We will continue our efforts to educate the masses about how consumers can incorporate insects into their diets in a tasty and nutritious alternative.”

The rebrand also means Eat Crawlers is now fully compliant with all large food retailers’ requirements, and they’ll be using that to push their products into supermarkets and health stores nationwide. n

Asian Sauces & Pastes Consumer Insights INNOVATION & ACTIVATION

Strong organic category growth due to the rising popularity of Asian Cooking at home.

Retailers who are winning in market are doing this through innovation and activation.

INCREASE CROSS SHOP

Shoppers enter the category for a specific segment (recipe driven).^ There is an opportunity to harness the high traffic segments (Coconut and Noodles) to increase cross shop and encourage shoppers to expand their repertoire.^ ^Shopper tracker data 2016

ATTRACT NEW CONSUMERS

Five Tastes heavily over-indexes with a younger shopper (Quantium 26 weeks to 02/01/18)

DRIVE CATEGORY GROWTH

• Asian Foods* category valued at $52M, and growing at 7.9%** • Stir Fry is a key driver of growth, at 14.9%** • Most products have a low $/unit, under $3.

Opportunity to drive growth through genuine category innovation *Total Asian Foods Includes Indian Pastes **IRI Express report Qtr to 04/02/18

Five Tastes Stir Fry & Curry Shots

CONCENTRATED STIR FRY PASTE. NO MESS, NO WASTE.

AUTHENTIC CURRY PASTE. NO MESS, NO WASTE. Contact your Simplot Territory Manager for sales enquiries AUCKLAND & NORTHLAND:

CHRISTCHURCH:

BAY OF PLENTY:

DUNEDIN:

Daniel Hunt / 021 477 018 / Daniel.Hunt@simplot.com Joe Pouaka / 021 477 011 / Joe.Pouaka@simplot.com

LOWER NORTH ISLAND:

Kevin Thomson / 021 477 004 / Kevin.Thomson@simplot.com

Justine Gardiner / 021 477 013 / Justine.Gardiner@simplot.com Sharon Mitchell / 021 442 835 / Sharon.Mitchell@simplot.com