SupermarketNews Magazine | December/January 2018

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Dec/Jan 2018 • Vol. 11 No. 1

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editorialcomment BRICKS TO CLICKS AND SHOP HOPPING This year has seen significant developments in the world of e-commerce and changes in the ways consumers shop. Whether it be online or in-store driving traffic is still the number one priority for retailers. For consumers, it’s all about convenience and choice.

A recent report by Acosta highlighted top influences when it came to driving retailer traffic with the research showing that 76 percent of shoppers visit more than one retailer a week for groceries meaning that shopping and hopping from store to store is the new ‘norm’ for a growing number of consumers. On top of this, the report also found that 67 percent of those shoppers are visiting two to three retailers weekly.

“Shoppers appreciate having options, which is why we are seeing a rise in hoping from store to store for weekly grocery trips,” said Colin Steward, senior vice president at Acosta. “People are motivated by not

Sarah Mitchell Editorial Director

sarah@reviewmags.com

only good deals and fresh products, but also by brand loyalty, which can impact their decisions to either keep returning to a particular store, or hopping to another.” Key motivators include price, quality, availability and convenience.

Both here and overseas, my experience with online shopping has been varied and while it is extremely convenient to order online through apps and sites, and for it to be delivered at a time that suits, product substitution, out of stocks or lack of ranging can make the process, at times, inconvenient and lead to ‘shophopping’.

From our team to yours, thank-you for your support this year and we wish you a happy, safe holiday season.

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

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

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

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

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

APRIL 24-27 2018: Prowine Asia, Singapore

JUNE 13-15 2018: SIAL Manila, Philippines

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

MAY 2-4 2018: SIAL Canada, Montréal

OCTOBER 21-25 2018: SIAL Paris, France

APRIL 24-27 2018: FHA2018, Singapore

MAY 16-18 2018: SIAL Shanghai, China

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

contents 08 Best of What’s New 10 Behind The Business 14 Rising Star 15 Anuga Report

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10 14 15 SupermarketNews is published under license. Please direct all enquiries and correspondence to SupermarketNews. The opinions and material published in this edition of SupermarketNews are not necessarily those of the publishers unless specifically stated. All material in this publication is copyright and may only be reproduced with the consent of the publisher.

Copyright 2017

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

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

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

EDITORIAL DIRECTOR Sarah Mitchell, sarah@reviewmags.com

SENIOR DESIGNER Raymund Sarmiento, raymund@reviewmags.com

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

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

GRAPHIC DESIGNER Tay James Marriott, tjames@reviewmags.com

ISSN NO. 1173-3365

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

www.fgc.org.nz

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EVERYONE COUNTS

As we finish the year, and head into the Christmas period, I wanted to touch on something that’s incredibly important to everyone in our industry, the safety of our people.

At Countdown, we have a focus on safe stores, a safe supply chain and safe plants, properties and offices.

When someone comes to work, either as a Countdown team member, or a supplier, or when customers visit us in store, they leave safe.

We have made a lot of progress as a business on safety. We have reduced our Total Injury Frequency Rate (TRIFR) by 51 per cent since 2013. In the last two years, our lost time injury days has reduced on average by 30 per cent. However, while this is progress,

Dave Chambers

Managing Director Countdown

our ambition remains zero harm.

Safety starts with our leadership team at Countdown. We’re focussed on driving a safety culture in our business. Our General Manager of Logistics, Liz May has personally spearheaded a new Logistics Safety Programme.

Our distribution team members, do a phenomenal amount of work, particularly this time of the year, as they shift incredible volumes to get your products into our stores. Also, it is where we have many interactions with your logistics teams and transport providers.

However, many of the ten critical safety risks in our business exist in our supply chain. These risks include; heavy vehicle loss of control; hit by falling object; falling from height; working in confined spaces; exposure to electricity; and person hit by moving vehicle.

Given these risks, Liz recently conducted research into our teams’ attitudes towards safety. We were confronted by what we found.

Many of our team members had an “it won’t happen to me” approach. We also realised we needed to do more to embed a safety-first culture.

It was time for change. In October, we introduced a “Safe Shift, Every Shift” campaign. Liz May personally presented to all 800 of our logistics team members, across our

four sheds in Auckland, Palmerston North and Christchurch. Liz is keen to share this campaign outside of our business.

We have introduced ‘Everyone Counts’ as a principle for connecting with team, and installed walkway billboards at our DCs containing photos of every member of our site teams. We have also significantly overhauled signage, collateral and eight clear, new safety rules. This includes content in English, Samoan, Tongan, Hindi and Maori.

We have several more phases in this campaign to go. If any of you would like to discuss this with us, please get in contact with Liz. She is extremely passionate about leading a safer workplaces in New Zealand.

I want to wish all you in the FMCG community a very happy and safe Christmas. n

BIG YEAR FOR GROCERY Katherine Rich

Chief Executive NZ Food & Grocery Council

2017 was a particularly busy year for issues that concern our grocery sector.

Again to the fore for the wider food industry were the big recurring themes of sugar content in products, reformulation, and labelling – all of which will at some point involve supermarkets.

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One of the early issues was plastic microbeads in personal-care products, with the Government proposing to ban them by next July. The industry quickly jumped on board, with most companies already having largely eliminated the beads or in the process of doing so. This was another example of companies listening to consumers and reacting swiftly to environmental concerns, just as the supermarkets did with their moves to ban plastic shopping bags – all sensible moves.

Country of original labelling gained a lot of attention, with Parliament studying a Green Party proposal requiring such labels on all singlecomponent foods. The problem is that it could be impossible, if not very costly, to do it on products that have to come from different sources, depending on the season, price, and availability. Origin labelling is relatively straightforward for some ingredients, but not aggregated and blended products such as coffee, tea, sugar, flour, custard powder, pepper, cooking oils, oats, spices and rice. The debate is set to be renewed in 2018.

The issue of a tax on sugar was raised, again, with the Food and Grocery Council again pointing to the failure of food and beverage taxes in Mexico, doing little to curb consumption and reduce obesity levels.

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It’s certainly increased the amount of tax collected from the Mexican people, however. With at least two partners in the new Government keen to explore this, the idea of further food and beverage taxes for New Zealand is not likely to go away.

Industry made it clear it will work with the new Government, as it did with the previous one, to help tackle the obesity issue. Members remain committed to responding to consumer preferences and will continue to build on the work of recent years to reformulate and innovate to offer more and healthier choices by lowering levels of sugar, salt, and fat.

The proof is in the number of products on supermarket shelves that display a Health Star Rating logo.

At the end of September they had climbed to more than 3500, nearly 1800 of them industry labels, and the remainder supermarkets’ own brands and non-FGC brands.

FGC bases everything it says on scientific and nutrition advice, so it was disappointing that late in the year there was an ill-informed call by Consumer NZ and the Dental Association for food labels to show the amount of added sugars.

We pointed out that this wouldn’t help consumers because sugar is sugar and that our bodies metabolise all

sugars in the same way, whether they are naturally present in ingredients or are added. The amount of total sugars has been on packaged foods for many decades, as required by law, and all consumers need to know is how to read the labels.

My award for the silliest subject of the year goes to the Bad Taste Food Awards, which Consumer uses to attack the food industry. They admitted this by saying in their promotions that the motivation behind the awards was to “name and shame” and “to expose” food companies.

The whole thing was disappointing.

Some of their “winners” were the very products they encouraged people to vote for, so it was hardly a subjective vote. And while making claims about misleading labelling they were suggesting the sugar content of most products was hidden – when in fact it’s on the labels, by law.

This all supposes that food companies are not interested in producing healthy food that people want, which couldn’t be further from the truth. It’s disappointing that what was once a fair voice for consumers has turned into an organisation that’s willing to unfairly reflect our food law and the Fair Trading Act in an effort to remain relevant. n

COCA-COLA – MAKING IT EASIER FOR CONSUMERS

SANDHYA PILLAY

Coca-Cola takes its responsibilities to customers and consumers very seriously and recognises its leadership in the nonalcoholic beverage industry. Therefore, when it comes to the fight against New Zealand’s rising obesity rate, a growing concern for all, the company choose to do more, not just say more.

And while sugar in moderation is fine, too much sugar isn’t good for anyone. Given the challenges it places on society as a whole, it is an issue that requires effective, sustainable, and workable solutions.

Coca-Cola and its brands have, and continue to take and demonstrate commitment to helping Kiwis consume less sugar.

The FiZZ Symposium, which was held in Auckland back in June, advocated for a ban on soft drinks by 2025. At the very least, it would like to see the introduction of taxes to encourage Kiwis to drink fewer soft drinks. However, the industry is already seeing Kiwis consuming fewer soft drinks each year. Despite this, obesity rates in New Zealand continue to climb.

Soft drinks are not the sole cause of the obesity problem – in fact, they contribute to just 1.5 percent of the total energy in a New Zealand adult’s diet. It is, therefore, Coca-Cola’s belief that focusing on one particular food or drink is not going to provide the silver bullet that will reverse the growing obesity rate.

“It is our view that you can’t tax or regulate your way to a healthy lifestyle,” said Sandhya Pillay, general manager at Coca-Cola Oceania.

Soft drinks are not the sole cause of the obesity problem – in fact, they contribute to just 1.5 percent of the total energy in a New Zealand adult’s diet.

“Kiwis should have the right to decide what the best drink choice is for them and their families and the evidence shows the majority of people are already doing this. At Coca-Cola, we believe we have an important and undeniable responsibility to provide our consumers with information enabling them to make informed and positive decisions without limiting choice or penalising those who choose to have a treat. We are fully aware that eating and drinking less sugar is important.”

Thirty-five years ago, Coca-Cola started with the launch of Diet Coke, and continue to take action by introducing new low and no sugar drinks and reducing the sugar content of its existing recipes across its entire portfolio.

After the launch of Diet Coke in 1982, its low and no-sugar Coke recipe evolution continued with Coke Zero in 2006, followed

by Coke Life in 2015. And, after years of research and development, the brand launched Coca-Cola No Sugar, another step in the evolution. Today its portfolio in New Zealand consists of over 120 products and 21 brands with all of its top sellers offering a no sugar alternative.

Its range of products is wide-reaching from Organic Juice to Iced Tea, Sports Drinks and Water. It has also launched coconut water and grab-and-go coffee.

However, the company is not just focussed on what goes into the bottle – it’s also about what is outside the bottle.

“We are providing more information to people to help shape better choices for themselves. This includes investing more in raising awareness of

our low and no-sugar options and promoting smaller pack sizes to encourage moderation.

Our vending machines now have nutritious panels, and we voluntarily put clear, easy to find calorie information front-of-pack so people can make informed choices.”

Coca-Cola also has strict policies to ensure its marketing is responsible and appropriate for every possible person and place.

“We have endorsed and are committed to the Ministry of Health’s Healthy Kids Industry Pledge and have committed to complying with the new Advertising Standards Authority Children’s and Young Person’s Code. Through all this, we believe Kiwis are already making positive beverage choices. Today, one-third of our sales are either low or no sugar varieties. This has risen 12 percent in the past year, and we expect to see even more growth as Kiwis make choices about how much sugar they’re consuming.”

Coca-Cola has changed its longterm business model to encourage and enable New Zealanders to control their intake of sugar from its drink portfolio.

In addition to this, water remains the number one drink consumed in New Zealand, and this is mainly tapwater.

“We genuinely recognise that the world is changing. So, we are too.

We are proud of who we are and of our portfolio. And in line with what consumers are telling us, we are now even more focused on producing, and responsibly marketing reduced sugar drinks. Our door is open.” n

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THINKING DIFFERENTLY: WHY WE’RE ABOUT MORE THAN JUST SUPERMARKETS Part of my role as GM Strategy & New Ventures at Foodstuffs North Island (FSNI) is to enable the business to think differently. It’s a privilege to be part of the newest and most exciting things that FSNI is working on.

Catherine Tardif

GM Strategy & New Ventures, Foodstuffs North Island

Why do we need to think differently?

We need to respond to what customer insights are telling us – and that is, that our customers’ needs are changing rapidly. We know that the takeaway food and restaurant market is growing at a much faster rate than grocery.

We also know that there is a trend towards conscious and sustainable consumption. Therefore, we need to become more than just a supermarket company if we are to continue to serve our customers effectively.

One example of how we’re responding to this is our partnership with Eat My Lunch. The Eat My

Celebrating the season the Otaika Valley Free Range Egg brand has been dressed up once more with a special festive label.

Lunch team has created a hugely successful social enterprise which answers two questions for customers: what will I have for lunch/dinner today; and how can I spend my money in a socially responsible way? Their model of giving a free lunch to a child for every lunch sold has so far resulted in more than 600,000 lunches being given to Kiwi kids.

We see many parallels between FSNI and Eat My Lunch. There are so many exciting possibilities for how we can work closely together – watch this space!

One of my goals is to encourage different ways of thinking, not just in my own team, but right across the Foodstuffs network. In November, we held the first ever Foodstuffs Hackathon challenge. It was an amazing time where teams of people from different parts of our business worked together to come up with truly innovative ideas under time pressure.

It was a fantastic event, and we’re now planning the R&D phase for the winning team’s idea.

We’re also focused on inspiring our people with great speakers. This year we’ve had people like Frances Valintine from Tech Futures Lab come and talk to us about the innovations they’re

seeing in other industries – there is much we can learn by looking outside of the FMCG sphere.

Encouraging new talent is one way we can bring fresh ideas into our business, and better understand how the next generation of customers will interact with us. That’s why our intern programme is so important to us. By 2022, half of our revenue will come from millennials. We need to listen and respond to the way they see the world, and the issues that are important to them. The way we use technology will be key, as will our attitude towards sustainability.

One of our core values at FSNI is to be courageous. That means we try new things, we move quickly, and we’re agile. It’s ok to fail, but when we do, we adapt quickly and move on. This encourages creativity and a no-blame culture. It’s an environment where people are not afraid to put forward their ideas.

There’s a host of new and interesting things coming for our business in 2018, which I look forward to sharing with you. This is a hugely exciting time to be in the grocery industry. n

Christmas Muffin Wraps Our Christmas muffin wraps are perfect for promoting your muffins and cakes.

Our stock lines include both plain and printed varieties in either a white or brown, and our new range of funky seasonal prints are also available for this festive season.

Freephone: 0800 107 620 Email: info@confoil.co.nz For futher information contact info@otaikavalleyeggs.co.nz or phone 0800 682 452

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Steaming Hot For 2018

After the hugely successful launch of their steamed dumpling range United Food Co. have just launched a new Prawn Shaomai SKU after it proved to be an absolute winner in the mixed dim sum retail pack.

Paul Stephenson and the team at United Food Co developed this range with multi award winning Christchurch chef Andrew Brown who was briefed to create an authentic, handmade dim sum that was of restaurant quality, delivering a high seafood content and fantastic flavour profile. It’s fair to say they’ve done their job, these dim sum are not to be missed! The range consists of four SKU available in 12 piece / 300g retail boxes: United Food Co. Prawn Shaomai, Prawn Hargow, Ginger Prawn Dumplings and Mixed Prawn Dim Sum. For more information contact 03 343 0587.

YOLO Fever

Tropical Summer

The team at Charlie’s were wondering why they hadn’t thought of it already – the famous taste of the Caribbean without the booze. So, just in time for summer, Charlie’s brings consumers classic flavours that will take them to a tropical place. Just add ice and shake up the good stuff.

They won’t last long!

For more info, checkout their website at www.charlies.co.nz or phone 0800 242 754.

YOLO fever struck again and many are looking for the new range of white cheeses just launched from Food International. The four new stars include FECOTTA cheese, which looks like Feta, tastes like Ricotta, grills, bakes or fries like Halloumi.

The new LABNEH is a creamed yoghurt which is incredibly versatile. It’s ideal for breakfast with berries or fruit salads as a sweet dessert with apple pie or savoury with Olive oil Dukha, Zaater or in jacketed potato. A Cypriot style, the perfect HALLOUMI has a wonderful taste and texture.

Add to summer salads for a real zing. Our FETA is also very versatile - superbly balanced, it is creamy, tangy and firm. For more information +64 9 276 0826 or sales@foodinternational.co.nz

Fruity Toast Food To Go - Crab Cakes

United Food Co. have developed a Pre-Fried Blue Swimmer Crab Cake which is available to order in a 40 piece carton making it the ideal addition to your server over or tray packed offer in-store. Wild caught Blue Swimmer Crabs have a sweet, nutty flavour profile with low oil and a moist texture, which makes it ideal for creating the perfect crab cake. Infused with fresh lemongrass, chili, ginger and lime, United Fish Co. Crab Cakes are all handmade and pre-fried. Get them while they’re hot!

For more information contact 03 343 0587.

Back by popular demand, Fix & Fogg Fruit Toast peanut butter combines F&F Super Crunchy PB with Fresh As New Zealand grown Braeburn apples, cinnamon, and organic raisins and sultanas. Sweet, spiced and butter perfection. The team at Fix & Fogg are really excited to be able to bring this fan favourite back, and just in time for Christmas. For more information contact 021 190 5695 or info@fixandfogg.co.nz

Ultra-Soft Luxury Tissues

Offering an UltraSoft luxury experience, 3-Ply Paseo tissues deliver the UltraSoft strength, thickness and luxury you expect from a premium quality product. The new range of infusions include Aloe Vera and Hypo Allergenic that are fragrance free, plus Frangipani + Vitamin E with subtle fragrances and now with improved dispensing.

For more information contact 0508 COTTON (268 866)

Inspired Seafood

Knowing New Zealander’s love seafood but that they often struggle to get creative with it, United Fish Co’s Paul Stephenson conducted extensive research into global food trends and product development, working closely with Andrew Brown, an award winning chef, to bring innovative new products to market at pace which ensures they remain a market leader. Together they have developed a range of seafood products, which absolutely deliver on taste and convenience.

All of the products in this range are handmade from authentic recipes and designed to go from freezer to table in under 10 minutes. You can taste the freshness of the flavours and better still, they’re available in 4 and 8 piece bag in box packs that merchandise well in-store and cater to the growing number of small households. United Fish Co. Thai Fish Cakes (8pcs), Pre Fried Crab Cakes (4pcs) and Tuna Croquettes (8 pcs) are available to order now from your Foodstuffs DC. For more information contact 03 343 0587.

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Häagen Dazs Hits Shelves

Now sold in 90 countries worldwide, Häagen-Dazs has made its entrance into the NZ market. Five ice cream flavours are now available in supermarket chillers including Strawberries and Cream, Belgian Chocolate, Macadamia Nut Brittle, Salted Caramel and Vanilla.

The brand has been making ice cream since 1961 and the philosophy remains the same to this day, constantly creating new moments of ice cream magic and making the everyday, extraordinary.

“Häagen-Dazs brings with it an ingredients list that abstains from using any artificial flavours or preservatives or stabilisers,” said Häagen-Dazs marketing manager, Keezia Haste. Range will include five-pint flavours and two Mini Cups collections.

For more information contact 0800 235 727.

Shelf Stand-Out Snack World

While New Zealand battles with oils and fats, new healthy snacks are hitting shelves. DKSH is launching a delicious range of both Hummus and Quinoa chips.

Its Hummus chips are made from chick peas and turmeric.

Turmeric is all over the health scene and here is where your customers can join the fun of having chips with benefits.

Quinoa has also been around for generations but its Moroccan spice will give a taste that surprises everyone.

Cooked in Hi Oleic oils, gluten free, no added MSG the benefits of a healthy snack just go on. For queries please contact client manager Allan Cole at DKSH NZ Ltd phone toll free 0508 3565323 ext. 716.

Macy and Tailor product is a shelf stand out in the category that consumers associate with premium quality and a delicious product. This is reflected through the clean, well-designed packaging, and the communications that engage consumers with the brand. Family owned and operated, Macy & Tailor products are free of preservatives and are non-GMO. Macy and Tailor is cute, quirky and humourous but takes quality seriously. The brand name is emotive, catering to a niche market of people who enjoy purchasing products that are tailored to their everyday needs and those who want healthy natural products. The Macy & Tailor customer base is made up of people who want the benefits of something natural and enjoy that the brand doesn’t take itself too seriously, it is approachable fun and friendly.

With wildly delicious variants like Pressed Pretzels in Salt and Pizza flavours and Vege Crisps in Beetroot, Carrot & Parsnip, and Carrot Beetroot & Parsnip consumers will relish the taste of real, honest snacks.

Products are available in 12 packets per carton. For more information contact, hello@maceyandtailor.com or AFM Group on 0800 100 307.

Or visit www.macyandtailor.com.

Regal Manuka Salmon Range

Seaweed And Walnut

Manuka evokes nostalgia for childhood holidays where freshly caught fish was smoked over Manuka wood and simple, but the delicious food was enjoyed by all. It’s a classic New Zealand wood that gives a fantastic smoking result. Regal Marlborough King Salmon are proud to bring you its new Manuka Salmon Range. The brand’s cold smoked product is the finest King salmon, cured with premium sea salt, smoked over Manuka woods then sliced. Its Double Manuka Wood Roasted salmon is glazed with Manuka honey then smoked over Manuka woods. They also have a delicious fresh Regal salmon offering, King Salmon with a Manuka honey and soy glaze that is available now. For more information call 0800 SALMON (725 666).

There’s a new addition to the Bonnie Oatcake family – No.5 Seaweed and Walnut Oatcakes. Balancing subtly sweet Japanese wakame seaweed with creamy NZ walnuts, the flavour is salty, nutty and delicious. Best paired with smoked fish pâté or a pungent washed-rind cheese. The oatcakes are wheat, dairy, GMO and preservative free using NZ oats and walnuts with no added sugar. For more information email morgan@bonniegoods.co.nz or 027 812 5328.

Food That Is Full Of Flavour

TopShelf Foods are delighted to announce its latest range of sauces to extend their successful offering – Tartare, Hollandaise and Béarnaise. The small team at TopShelf Foods are passionate about full-flavoured food with a punch. All of its products are made with the best ingredients, and no corners are cut! This means they chase quality using fresh, natural, tasty, free-range and gluten-free ingredients. The range is rid of nasty preservatives and fillers too. TopShelf food is real, delicious and guilt-free. For more information phone 09 444 4777 or email info@topshelffoods.co.nz.

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Sweet And Salty

Consumers can indulge both sweet and salty snacking cravings with new Fibre One Salted Caramel Squares. Sweet, savoury and delicious, the new squares are soft-baked, caramel flavoured bites packed with a salty zing. A tasty snack that has just 90 calories per square, and is a good source of fibre. For more information contact 0800 235 727

Cheers To Summer

As the weather warms up, consumers can cool down with these refreshing, sparkling, ready to drink Fruit Spritzers by Barker’s of Geraldine. These new, reduced sugar spritzers come in four delicious flavours using real ingredients that are brewed or squeezed to perfection on the Barker’s family farm. Ideal as a non-alcoholic, ready to drink beverage or as a mixer in a summer beverage cocktail, these Fruit Spritzers are convenient for any occasion. Each flavour contains 25 percent less sugar than other leading full sugar carbonated drinks, and with no artificial colours, flavours or preservatives. Flavours available include Redcurrant, Rhubarb & Rosehip; Lemon, Lime, Cucumber & Mint; Ginger Beer with Lime; and Apple Cider with Elderflower.

For more information contact 0800 227 537 or www.barkers.co.nz

‘Cerealsy’ Good Cereal

Blue Frog’s new Crunchy Peanut Butter with Cacao and Zesty Raspberries features lashings of award-winning premium peanut butter from Wellington’s favourite peanut butter makers Fix & Fogg. The grain-free cereal combines the finest protein-packed peanuts, peanut butter, and organic cacao, all baked into deliciously crunchy grain-free clusters, finished with organic coconut and zesty freezedried raspberries. The cereal is free from artificial additives, refined sugar, dairy, grains and with no gluten ingredients, it is also laden with hi-oleic peanuts, known for their high levels of good monounsaturated fats. For more information email hello@bluefrogbreakfast.co.nz

Festive Eggs Just Like Granny Made

Consumers are smart – they know what a good cake should taste like. Packaged cake mixes and icing products can have a lot of unnatural ingredients that have been developed by chemists and food technologists, and that means you get a cake that may look great but it doesn’t taste as it should. Granny Delicious products have all natural ingredients and that’s why they taste just like Granny used to make. Granny Delicious makes baking easier so that home baked treats don’t become a thing of the past. The brand’s six incredible new products are already winning favour with young and old bakers alike, including Chocolate Fudge Cake Mix, White Chocolate Cake Mix, White Chocolate Icing Mix Raspberry, White Chocolate Icing Mix Banana, Chocolate Mouse Mix, and White Chocolate Mouse Mix. Check out their full range at www.grannydelicious.com or call Granny on 0800 GRANNY.

Poultry farming has been in the Sandle family for four generations but they first got into free range farming back in 2007 when they purchased a farm just south of Whangarei called Otaika Valley. Otaika Valley free-range eggs has been in business for 10 years and while the original farm is still operating in Otaika, the company is based in Rotorua where there is a second free-range farm in Kaharoa. Otaika Valley have a full range of sized free-range eggs and is running a limited-edition Christmas carton again this year. The company is continuing to expand in order to cater for growing market demand. For more information contact William Sandle on 0800 682 452.

Nut Butter Delights Two New Flavours

The team at Raglan Coconut Yoghurt have been hard at work creating their two new flavours, Vanilla Bean and Strawberry, to add to the range. The products are always a winner with breakfast, in smoothies, transformed into a dairy-free dip or aioli, used in baking, or just eaten solo as a healthy treat. The brand keeps the ingredients simple and it is 100 percent locally produced in NZ’s little paradise of Raglan on the West Coast.

For more information www.raglancoconutyoghurt.co.nz.

Nut Brothers have been hard at work creating their latest nut butter delights, roasted and milled in NZ, they’re natural and something a bit different. First up – Peanut Butter & Smokin’ Chipotle – a peanut butter with a mature, smoky vibe and a touch of heat. Great as a spread or condiment and perfect for creative cooking at home.

Next – Almond Butter & Sticky Dates – with the natural sweetness and subtle fruit flavour of dates this almond butter is a delicious treat. Perfect on toast, stirred into yoghurt or added to muesli, porridge and smoothies. To get Nut Brothers on your shelves email info@nutbrothers.co.nz.

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behindthebusiness STORAGE OR DISPLAY – YOU CHOOSE

CLASSIC COLOURFUL LOCKERS Dexion Ultima Longspan 2 – Rear Fit is the ideal flexible shelving solution to suit a wide range of storage and display applications. The shelving has no visible holes on front face provides clean aesthetic.

Front beam features a smooth flat finish – perfect for applying labels or ticket stripping. The system clips together easily for fast assembly or disassembly. Its unique connection position allows shelf levels to be

adjusted when against the wall and is easily customised thanks to adjustable shelving at 50mm pitch.

This is the perfect solution for the storage of large or heavy items with strong durable construction. There is a modern colour combination to suit any office or retail environment.

For more information contact Ben King, Dexion Commercial, ben.king@ dexion.co.nz 0800 800 059. n

The Precision Classic locker features an all steel construction with a fully powder coated scratch resistant finish. There are five standard door options and two standard widths available. They feature ventilation slots, and sloping tops are available.

Doors are fully lockable with four locking systems available including cam (key) locks, latch

locks, three point and digital locks with 2000 lock combinations. The lockers have a uniform look when banked together and perforations provide ventilation.

Shelves, coat hooks, coat rails and reinforced doors are available for all sizes. Optional sloping tops and benches are available as well as doors with 180-degree opening angle. Precision lockers come with a ten-year warranty and configurations that include door 1, 2, 3, 4, and 2 Stepped Door. Be as colourful as you like!

For more information contact Ben King, Dexion Commercial, ben.king@dexion.co.nz or call 0800 800 059. n

FOR ALL YOUR REFRIGERATION REQUIREMENTS For expert advice when planning a new cool room, freezer, or production room - large or small - call us first!

• FRIDGES • FREEZERS • ICE MACHINES • C STORE & SUPERMARKET EQUIPMENT • REA SHELVING • BLAST CHILLERS & FREEZERS Honar delivers on time and within budget the latest European supermarket refrigeration.

351 ROSEBANK RD, AVONDALE AUCKLAND PH 828 4180 www.honar.co.nz

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www.longopac.co.nz

Maximise Revenues – Minimise Cost www.orwak.co.nz Ph: 0800 342 3177 info@easirecycling.co.nz December/January 2018

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behindthebusiness USING INNOVATION FOR SMARTER WASTE MANAGEMENT

Increasing recycling, reducing plastic usage, reducing carbon footprint, these are all hot topics both for consumer and CEO’s. Business makes up 86 percent of waste produced.

Today for a company, it’s not only about reporting profits but also what you’re doing to reduce your environmental footprint.

The question is - can these be achieved without increasing expenditure?

The key to increased recycling, increasing the value of recyclable materials and more efficient waste managements is ‘clear segregation of waste produced by the user’ avoiding cross contamination and secondary sorting. China announced in July that it would ban imports of certain waste products by the end of the year because contaminants mixed in with the imported recycling were seriously polluting its environment.

Forty percent of all New Zealand waste has food in it. Separating waste streams once mixed is very difficult.

Segregating at source with colour coded bags not only identifies what waste is in that bag, and it ensures it goes into the right container when it arrives at the back of house. RONZ colour guidelines help with colour coded segregation, however using a colour coded bin with a black bag makes identification nearly impossible once that bag leaves the colour coded bin.

As we know, different waste streams

are often produced in different areas, for example vegetables in produce, bread in bakery, meats in the butchery department. Much of this can be reprocessed for stock feed and possibly bio-energy, however clear identification or colour coding is required to ensure it is stored and collected by the most suited supplier.

Separating food waste from dry waste at source can dramatically avoid contamination and increase recycling, so let’s look at what dry waste is left.

Cardboard - this product has always

been a quick win for recycling, if volumes justify then baling directly into an exportable size bale reduces the need for in-efficient transportation and re-working, therefore maximising the revenue.

Soft clear plastics - although the ban in China has had a knock-on effect on global plastic prices, un-contaminated clear plastic remains valuable and should always be separated from other waste streams. Where possible using clear recyclable bags ensures this waste steam can easily be identified, recycled and

• Shop Fitting • Pallet Racking

DEVELOPMENT

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

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

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inspected for contamination.

Lower grade plastics - these carry less value and identification of plastic type can become difficult for the user.

Cleaning and placing in a co-mingled recycling bag can divert these materials from landfill.

Mini recycling stations in the offices and canteen areas can help divert paper, mixed plastic, glass and cans away from the landfill bins. This also creates good practice in the organisation encouraging disciplined waste segregation when back at the work area. To ensure a recycling plan is maintained it is often necessary to a point an ‘ambassador’. This person will help with on-going training and ensure continues improvements are implemented.

Finally landfill waste - with smarter segregation of waste at source the remaining waste going to landfill is minimal. To reduce vehicle movement and create efficient utilisation of bins

Mike McLeod, Supply Chain Manager Phyllis Smith, Export Coordinator

this can also be compacted in sealed bags, ensuring you are maximising the efficiency of every collection.

Reducing Plastic Usage In-store recycling of carrier bags and moving towards phasing single-use bags next year has also become a hot topic.

Companies often pride themselves on how cheap they purchase plastic bags for, yet have we taken a closer look at what the true cost is both in dollars and to the environment when using a traditional bag?

Often oversized bags are used in bins and these are thrown away containing very little waste. Changing to a system where the bag is full every time, not only reduces costs, it dramatically reduces the volume of un-used plastic thrown to landfill. A system where the bag can be squeezed before tying can double the volume of waste going into each bag, this can equate to using 75 percent less plastic to dispose of your waste. It’s not moving away from using plastic but it will ensure you only use what you need and no more.

Smarter waste should not only reduce your carbon foot print it should reduce your waste disposal costs.

For more information contact Jon Earnshaw at jon@easirecycling.co.nz or call 0800 342 3177. n

Jane Smith, Logistic Coordinator San Remo

SUPER DUPER SHELVING Retail Heavy shelving can be used in situations where heavier merchandise is being displayed, for example supermarkets and DIY stores.

Ideal for heavier or taller

Corey Apiti, Warehouse Manager Oriental Merchant (NZ) Ltd

merchandise whilst still providing an open fronted post free front face.

The system easily clips together with a wide range of accessories including wire fences and shelf dividers, prongs, baskets and bins, centre panels and dress panels, peg panels, slat walls and magazine modules.

Shelves can be angled for specialist display with the use of tilt brackets. Steel, glass or MDF shelves are available, as well as infill panels in stell, grid mesh, MDF and steel perforated panel or as slat wall. Lifetime warranty (conditions apply). For more information contact Ben King, Dexion Commercial, ben.king@dexion.co.nz or call 0800 800 059. n

Stefan Crooks, Managing Director The Natural Food Company

Lift your productivity with a Loscam NZ pallet.

www.loscam.com shaun.sievwright@loscam.com

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behindthebusiness CASH USE ON THE RISE There is a perception within New Zealand that we are, as a whole, moving towards a cashless society. Research by Mastercard done earlier this year claimed that 90 percent of New Zealanders prefer electronic methods of payment.

“New Zealanders are embracing ways to pay that are fast, convenient and secure. Acceptance of card payments, and increasingly contactless payments, means New Zealanders are less reliant on cash for everyday transactions,” said Peter Chisnall, Country Manager for New Zealand and the Pacific Islands, said of the study.

However, this is in stark contrast to recently released figures from the Reserve Bank of New Zealand, which show that the amount of cash in circulation is increasing year on year –

figures which they admit “may come as a surprise”. There is now four times the number of $100 in circulation and five times the number of $100 notes.

The amount of cash has risen from $1.64 billion in 1998 to $5.2 billion.

This can largely be put down to rising levels of immigration. When people move from countries with largely cash economies, such as those in Asia, they bring with them the same cultural attitudes and are much slower to take up electronic methods of payment. The result is more cash

NINA MASSONNE

Nina Massonne is no stranger to the Countdown family. From age 17 she worked as a checkout operator and was soon promoted to supervisor, a position she held while she was still a student at high school.

Massonne was always interested in business, and initially set her sights on becoming an accountant. In her final year of university, a Bachelor of Business Analysis at the University of Waikato, she decided to apply for Countdowns Business Leadership Graduate Programme.

“The Graduate Programme is such a unique experience that opened up so many different career paths that interested me,” she said. “I also felt it was a great environment to work in to achieve my personal growth goals such as developing my leadership and people management skills.”

The experience on the Graduate Programme, in which she rotated through merchandise, logistics and

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and subsequent earthquakes in Wellington and other parts of the country, it seems as though people are heeding the advice of Civil Defence and keeping large amounts of cash on hand in the event of such a crisis.

Also a factor, albeit perhaps not as significant as migration or fear of a natural disaster, is new currency designs. Every country in the past two decades which has changed its currency has seen an increase in cash held by the public immediately after the change. n

At Countdown our goal is to make Kiwis' lives a little better every day and I make sure our customers are looked after by always keeping this at the front of my mind.

STORE MANAGER IN TRAINING Countdown

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in circulation, and as immigration continues to rise the amount of cash being used will continue to rise alongside it.

The events of February 2011 also play a part. When the 6.3 magnitude earthquake struck Christchurch, it knocked out power to much of the city. This meant that all electronic payment systems were unavailable, and overnight New Zealand’s second largest city (at the time) reverted to a cash economy. In response to the earthquakes and ongoing aftershocks,

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operations, helped her understand the flow-on effect of people and their actions within the company.

The fast-paced environment is exciting for Massonne, as it means she’s challenged with something new every day. The strong learning culture at Countdown helps her grow both personally and professionally.

“One of the most important lessons I have had over the last couple years is to always be open to new opportunities when they arise,” she said. “It’s not always easy to jump into something that you haven’t done before but you can really surprise yourself and the experience is invaluable.”

Throughout her career she has interacted with employees from all different levels within the organisation who have inspired her, allowing her the opportunity to see what she was truly passionate about and gain an understanding of the type of leader

that she would like to be.

“The most rewarding aspect of my job is helping my team develop in their roles and seeing the change shine through in their personal confidence and results.” Massonne motivates her team by providing consistent feedback and helping them recognise the impact of their role, which enables them to understand how they contribute to the success of the team.

However, the customer is always first. “At Countdown our goal is to make Kiwis' lives a little better every day and I make sure our customers are looked after by always keeping this at the front of my mind,” she said.

For now, Massonne’s goal is to succeed in the store manager’s role once she is placed. “There are so many incredible opportunities within Countdown so it is hard to say where I will be five or ten years down the track.” n

anugaradar

The Anuga exhibition is a mustsee for New Zealand retailers and suppliers. From finding inspiration through new product development to the networking opportunities available, Anuga continues to provide a fantastic opportunity for doing business.

Mark your diary for the next ANUGA, 5-9 October 2019, and start planning. Beverage NPD continues, and here are some of our favourites.

NEUZELLE MONASTERY BREWERY

The Neuzelle Monastery Brewery is one of the oldest and largest family-owned breweries in East Germany. The speciality manufacturer is recognised worldwide for its exclusive quality beers. Thanks to the traditional art of brewing passed on from the monks, combined with Neuzeller creativity and passion; every single beer becomes something very special. You can bathe in Neuzeller Badebier (bathing beer) or be convinced of the revitalizing taste of anti-ageing beer.

The untreated raw materials and fine craftsmanship are the foundation for monastery brewery’s production. In the open fermenting vats, the beer has seven to ten days to ferment.

During this process, the most important values are continuously monitored and recorded on slates with chalk. Only when the master brewer agrees with the result, the beer does find its way into the storage tank, where it then matures undisturbed for up to six weeks.

The Neuzelle Monastery Brewery is one of Germany’s most innovative breweries

SONATURAL JUICES Sonatural Juices is a Portuguese company who are leaders in the Europe of Cold Pressed and HPP juices. Their juices offer a different approach to the cold pressed and HPP juices as their products are

VAN NAHMEN

Located in Rhine Valley in West Germany, Van Nahmen is a family business in its fourth generation. Both tradition and innovation play a key role in their family history. “Our company was founded as the Rheinische Apfelkraufabrik, a producer of apple butter, in 1917.

“We celebrated our 100th anniversary in September,” explained Maike Möllenbeck. “In 1930, we began the production of apple juice.

Since 2005, we produce single varietal juices, primarily apple juices from old varieties like Rote Sternrenette or Kaiser Wilhem.”

Their Rhubarb Nectar is popular for its versatility and can be consumed pure, as a spritzer or with sparkling wine as an aperitif. “In our Region, it’s also often mixed with vodka and vanilla sugar as a liqueur. Containing 70 percent direct pressed juice, this high quality is possible is because they use a special mild variety of rhubarb which is fully ripe when processed.

“That is very important. The rhubarb comes from a local farmer 20km away from our company.” Van Nahmen has around 60 different products and is targeted at consumers who enjoy quality products and want to treat themselves to something special. The demographic also targets cooks, sommeliers, vegans, and other high-end customers.

For more information, email m.moellenbeck@vannahmen.de.

BELORGANIC

Founded by Natalia Schindler in Vienna in 2014, BELORGANIC’s hero product is their Absolutely Wild BIRCH POWER which was selected as this year’s Top Innovation at ANUGA. As the first company on the market to offer pure organic birch water at an affordable price, their products are lower in calories than coconut water.

Using traditional tapping methods, they obtain birch sap from wild harvests in Northern Europe which makes their products high in minerals. One bottle of Absolutely Wild has enough manganese to satisfy your recommended daily allowance. Available in nine flavours, it is perfect for anyone.

Schindler grew up in Northeast Europe and East Asia, and as a child, she regularly participated in the wild harvests of birch sap and discovered its many benefits.

today. More than 40 beers are developed and every year more innovative flavour combinations are added, which are exported internationally. Nevertheless, the age-old recipes and experience are highly valued and maintained.

Their most popular product is their Schwarzer Abt and is known for its deep dark black appearance with creamy foam and a slightly sweetish taste with a mysterious aura.

Its demographic are beer enthusiasts who are looking for something unique and different.

The Neuzelle Monastery Brewery are looking for distributors in New Zealand, if you are interested or want more information contact Patrick Fabian at patrick.fabian@ klosterbrauerei.com.

produced in Portugal with the best fresh produce from the Mediterranean. Customers are becoming more global and educated, and tend to search for different flavours that allow them to ‘travel’ with taste.

Sonatural doesn’t use concentrates, doesn’t add water, sugar or preservatives to their juices. All products are NON-GMO. Sonatural Juices deliver truly natural flavour and colour due to the all fresh and natural ingredients.

They never heat their juices, and use the highpressure process (HPP) to keep the unique quality of their fresh juices. The HPP stabilises their juices and retains all of the vitamins, colours and flavours inside.

With an 80-day refrigerated shelf life, Sonatural can make its way to your stores with a comfortable shelf life. Currently exporting their juices more than 20 countries worldwide. For more information email josemaria.gilman@glsa.pt or visit www.sonatural.pt.

BELORGANIC brought the centuries-old knowledge and experience of birch sap to Austria, exports throughout Europe and now also to the USA and Asia.

BELORGANIC would be pleased to have a partner in New Zealand who imported Absolutely Wild. If you are interested, please contact Norbert Schindler at sales@belorganic.com.

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WHY: — Handmade — Small convenient pack sizes — Authentic recipes and flavours — Perfect as a snack or as part of a meal — Bake or fry — Ready in only 10 minutes — Opportunity to develop bespoke products — Look for more to come from United in 2018

Available now — from your Foodstuffs DC

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