SupermarketNews Magazine | JULY 2021

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July 2021 • Vol. 14 No. 6

Packaging feature (see page 16)

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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

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food& grocery COUNCIL NEW ZEALAND

www.fgc.org.nz

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This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2021

CHAIRMAN PUBLISHER GENERAL MANAGER EDITORIAL DIRECTOR EDITOR ADVERTISING SALES SENIOR DESIGNER GRAPHIC DESIGNER

PETER MITCHELL Tania Walters Kieran Mitchell Sarah Mitchell Caitlan Mitchell Felicity-Anne Flack Raymund Sarmiento Debby Wei

ISSN 1173-3365 (Print) ISSN 2744-595X (Online) Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland. PO Box 37140 Parnell, Auckland Call: (09) 3040142 | Email: edit@reviewmags.com

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food& grocery COUNCIL NEW ZEALAND

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 a conference that covers industry issues and is addressed by international speakers. The organisation monitors product quality, 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

Supplying quality Italian smallgoods to New Zealand supermarkets, hospitality trade and delicatessen wholesalers.

Call us now for authentic quality Italian smallgoods.

Granarolo New Zealand Ltd

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337 High St, Boulcott, Lower Hutt 5010, New Zealand

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supermarketnews.co.nz +64 (0)9 551 7410

news

CITRUS SEASON SWEETER

600 NATIVE TREES PLANTED

The New Zealand navel orange season is well underway as the country’s largest citrus grower, T&G Fresh, harvested the first of the fruit late last month.

Tom Chamberlain, T&G’s Regional Manager in Northland, said great weather conditions have bought an earlier harvest for several crops this season.

“This has been the trend all year up here in the sunny far north. We have seen earlier than usual harvest dates on all our citrus grown in and around Kerikeri. Earlier production on all crops has been the trend for much of New Zealand and harvest planning has changed as a result” T&G Fresh began harvesting the Taipa grown navel oranges on the 20th June, roughly 7-10 days earlier than last year’s harvest. n

READ MORE HERE

Volunteers from Frucor Suntory swapped laptops for spades and set themselves the mammoth task of planting 600 native trees in just two hours.

Informally known as the “Stream Team”, volunteers from Frucor Suntory set out on a bitterly cold Auckland afternoon to plant a section of the stream densely populated by weeds.

Earlier this year, Frucor Suntory agreed a partnership with Auckland Council to help

restore the section of Puhinui stream behind their distribution centre in Wiri for 12 months.

Ben Walkley, Frucor Suntory’s Head of Sustainability is delighted with the company’s commitment to be stewards of the local waterway.

“Planting encourages new wildlife, providing food sources and shelter. It helps prevent erosion of the stream banks and thereby prevents silt build-up downstream.” n

READ MORE HERE

WE PACK MORE IN OUR NEW WRAPS! New Low Carb Everything and Sourdough wraps, packed full of fibre and all things good

A SUPER WRAP FULL OF SEEDS AND GRAINS

50% R 37%

less carbs

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fibre*

*% of daily intake

BIG ON FLAVOUR AND FIBRE

17% fibre*

*% of daily intake

COUNTDOWN INVESTS IN SMALL BUSINESSES ACHIEVING GREATER SCALABILITY Foodstuffs North Island has partnered with Fortinet to replace its legacy network infrastructure and centralise its network configuration as part of a major infrastructure refresh. The decision was reached following a successful nine-month pilot program.

Foodstuffs North Island was looking to refresh its end-of-life network hardware for its 328 stores taking a security-first approach. This approach was important as they are an essential service, with New Zealand’s North Islanders reliant on them to provide essential food and groceries. Additionally, the retailer wanted a modern, reliable and secure network solution to underpin other digital initiatives.

“Foodstuffs North Island provides shared services to a co-operative of 328 stores across New Zealand’s North Island. It’s important to provide a scaled network solution across different store sizes that’s robust and provides the service stores need, so that they can concentrate on supplying their customers.

Foodstuffs North Island wanted to establish a clear vision for its network solutions, looking at what 10 years into the future would look like for the cooperative and wanted to partner with a vendor that would support that vision," said Campbell Mander, head of IT operations and security, Foodstuffs North Island. n

READ MORE HERE

Countdown has launched Kete, a brand-new business accelerator programme that represents more than $1 million of investment into the future of small businesses in Aotearoa.

With just under 1 per cent of Countdown’s current supplier spend with Māori-owned suppliers, the Kete accelerator is focussed on helping encourage a more diverse supplier base in Aotearoa, including business owned by Māori, Pasifika, youth, women, LGBTQIA+ people and people with disabilities.

With Kete, Countdown aims to empower up to five small and diverse businesses to achieve their own version of success through a 12-month programme specially designed to make a meaningful difference to each business. Each of the businesses chosen to be part of Kete will receive a package worth over $250,000 including a $20,000 cash grant, customer marketing support, access to Countdown customer insights, product development and manufacturing support, and mentorship from experts across Countdown. n

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UNIQUE DESIGNS Filta is excited to announce the arrival of its new packaging for the Filta domestic vacuum bags.

Filta has been a trusted supplier of vacuum bags for the New Zealand home since 1977.

With nine new packaging updates, all with unique designs to catch the consumer’s eye.

Each vacuum bag is designed to make it easier for consumer repeat business, with colour coding models for ease of purchase.

Filta’s new range feature 5-layer filtration technology which will trap 99.9% of household dust, leading to a healthier home for all.

The packaging has been designed to align with the bold, modern designs and provide real shelf presence in-store.

Launching this month, for more information please contact sales@filta.co.nz or phone Filta on 0800 345828.

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SUPPORTING COLLABORATION IN THE F&B SECTOR

Have you heard the word ‘collaboration’ a lot recently? It is proving to be more than just the latest buzzword. Increasingly businesses are realising the power of collaboration to help them achieve business growth. You can see this in a myriad of industries and across different sized companies.

But how to go about using collaboration as an ethos in your business can be hard to work out. This is where Incahoots, who are passionate about collaboration, is positioning itself as a catalyst and platform to help businesses work better in collaboration with each other. Co-founded by Maree Glading and Caro Gibson, Incahoots is on a mission to create more collaborative business communities.

Glading is one of the co-founders of I Love Food Co, which grew from a stall at a local farmers market to being ranged nationwide in supermarkets and exported internationally.

Incahoots in running its first workshop specifically for food and beverage businesses who want to get on board with using the concept of collaboration. It is being run in partnership by the Food Innovation Network (The FoodBowl) and is being sponsored by ASB Bank.

Glading said that when we collaborate and share our business challenges, we can be smarter and stronger together.

“In our half-day workshop we aim to show F&B businesses that collaboration can be more than just brand “mash ups”.

We will show you how to utilise a collaborative mindset to solve wider business problems, such as sustainability or creating new export markets, in a strategic, fun and cost effective way,” said Glading.

This workshop will provide an overview of what collaboration can be and what best-in-class collaboration looks like. It includes two breakout sessions where businesses get an opportunity to work on an identified business problem with likeminded people within the food and beverage industry.

Alexandra Allan, CEO of the Food Innovation Network said they’ve noticed that clients who collaborate tend to have more success. “The open mindset to share with and learn from others in the context of solving business problems is one we promote to the companies we work with. One of our key functions is to connect companies working in similar areas so they can collaborate and we are greatly looking forward to this workshop,” said Allan.

ASB’s Executive General Manager for Business Banking Tim Deane said ASB is proud to support the full-day workshop.

“Over the past 18 months we’ve seen many examples of successful collaboration as business owners have adapted their product or service offering to find new revenue streams. At ASB we’re pleased to back this workshop for like-minded business owners to explore opportunities for collaboration, innovation and tap into new potential,” said Deane.

WORKSHOP PROGRAMME: ■ How collaboration creates a learning and growth environment, and can enhance brand values and market positioning ■ Ways of collaborating - from cross-brand innovation and marketing, to growth strategies, export marketing partnerships, and everything in between ■ What to consider when you embark on a collaborative partnership or project, from defining your goals to how to approach a potential partner ■ Examples of world class NZ collaborations from within the F&B sector ■ A case study on how collaboration helped grow I Love Food Co from a stand at a farmers market to a multi-category brand available in supermarkets nationwide and exported to Australia and Asia ■ Breakout workshop groups - you will take part in two group sessions designed to identify potential collaborations that will help solve an issue faced by your business ■ Morning tea is included in the ticket price.

More information can be found here on the Food Innovation Network website.

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IT’S ALL IN THE DEFINITION

By Katherine Rich, Chief Executive, New Zealand Food & Grocery Council

From November, some product and sales tickets in the fresh and deli sections of supermarkets will need to be updated. That’s when the first new regulations on Country of Origin labelling of food products come into force.

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n both the supermarket chains and independents such as Moore Wilson’s, Country of Origin information has already be clear in most places, and New Zealand and Australian manufacturers have been ‘loud and proud’ about their produce for a long time.

Similar changes will be required in the frozen food section from May 2023.

These changes were the subject of considerable time and debate in Parliament and in the media over recent years.

The regulations will apply to food made up of only one type of fruit or vegetable, fish or seafood, or meat (including cured pork) that is fresh – and no more than “minimally processed” – as well as refrigerated, frozen or blanched.

Such foods will be required to reveal the one or more countries or oceans in which they were grown, raised, caught, or harvested, and the regulations are clear about how that happens. The information must be: • in clear and legible English or Māori text • sufficient to enable a shoppers to know how the product is related to the one or more countries or oceans mentioned • on the item or its packaging, or on signs next to the item, or as part of an offer or advertisement (but not audio).

Multiple countries, where the origin changes, can also be listed, as long as a statement is included to make clear not all of the countries may be relevant to that item.

But though the changes may appear to be small, they will come at some time and money cost to suppliers.

To start with, the regulations don’t give a definition of “minimally processed”, leaving it up to suppliers to work out what that means. Uncertainty brings stress and cost if a manufacturer gets something wrong. Examples of processing that does not prevent a food from being minimally processed include cutting, mincing, juicing, filleting, shucking, peeling and washing. Other types of processing may be considered outside the scope of “minimally processed”, though there are no examples of this in the regulations.

There’s also the cost of re-labelling some products.

The Food & Grocery Council has long been a strong supporter of voluntary country of origin labelling for fresh produce. We worked with RetailNZ and the supermarket chains more than a decade ago to achieve the voluntary fruit and vegetable labelling we’re all used to seeing in the fresh produce aisles. This now covers around 70-80% of fresh fruit and vegetables sold in New Zealand.

We didn’t like a lot of what was originally proposed in the Bill that preceded these regulations, and would like to think our opposition to including basic parts of the family food budget in it saw coffee (instant and capsules), tea, sugar, eggs, flour, custard powder, pepper, cooking oils, oats, spices, rice, and breakfast cereals excluded.

That would have inevitably led to price increases and confusion, so it was good to see some common sense prevail.

And though we opposed the inclusion of frozen products (that was where we saw the bulk of the regulatory costs landing), at least our fall-back position of an extended transition period for them was accepted, in part.

So to the upcoming changes.

FGC will be helping members get ready for them with webinars and support.

We have recently been in touch with both the Ministry for Business Innovation and Employment and the Commerce Commission regarding getting clear guidelines for members.

The Commerce Commission say they hope to have them ready soon for distribution, and that’s welcome news because there will be many thousands of labels for companies to change between now and November 12.

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By Fiona Kerr, Head of Shopper, HYPER

ER HYP

SHOPPERS: CREATURES OF (IMMENSE) HABIT

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We’ve all done it. I did it yesterday.

etting the scene: it was a dark, rainy Auckland afternoon; I was driving home, returning a call and needed to grab dinner. I popped into my local store, whipped up and down the aisles selecting products, chatting on my mobile and when I arrived at the checkout, I had managed to grab everything I needed for my weekly top-up. I had completed the shop without really thinking about what products and brands I was choosing – on autopilot.

As shopper specialists, we regularly receive briefs to create campaigns with the key objective to disrupt shoppers and drive sales in channel, and my recent shopping experience got me thinking – if 95% of purchase decision making takes place in the subconscious mind (Gerald Zaltman, 2003) and if consumers tend to regularly buy the same brands and products in the same amount (Vogel, Evanschitzky and Ramaseshan 2008) then I needed to understand how to use this autopilot shopping behaviour to give our clients an advantage.

To start let’s look at how habitual buying behaviours develop.

Habits emerge because our brain is constantly looking for ways to conserve energy and act ‘efficiently’. Coined as System 1 thinking (Daniel Kahnerman, Thinking Fast and Slow, 2003) these decisions are described as rapid, automatic and intuitive and research suggests that about 45% of people’s behaviours are repeated almost daily (Quinn & Wood, 2005).

Charles Duhigg, author of the book “The Power of Habits” summarises that habits form through a sequential threestep process.

Cues are triggers (environment, situations, moods or occasions) that prompt a certain behaviour. Once a behaviour is

rewarded, we are motivated to repeat this behaviour again and again. The reward may be physical, psychological or social but when this repeated cue – routine – reward pattern becomes encoded in procedural memory, we have formed a habit and can complete tasks largely without thinking about them – aka autopilot.

This loop reduces consumers consideration for other products, (Murray & Haubi 2007), instead allowing brands to be selected with less conscious thinking. So, when shoppers are confronted with potential sensory overload, they choose from pre-collated set of options so that they don’t have to rethink the selection process each time.

Great if your brand can become entrenched in a habitual purchase but challenging for brands who need to break the habit to gain market share. With thousands of SKUs on offer (we’ve estimated 26,000 for an average retail store) what tools do we as marketers have to influence this buying behaviour?

Note: For the purpose of brevity, I’m limiting the following discussion specifically to those options available to marketers in a physical store rather than considering digital shopping environments. That’s an entirely different discussion and a much larger article.

THINK OF THE 4 P’S: Price - I won’t dwell on this one, you need to make sure your product is at the right price within your category and provides a compelling value offering to shoppers compared to your competitors or you won’t make it past go.

Product - Having strong pack design heuristics specifically strong branding allows shoppers to easily navigate to you and make their selection. However, with the increased dependence on Trans-Tasman production into New Zealand, this lever isn’t necessarily available to all marketers.

- Creating product innovations to capitalise on new habits or integrate onto existing ones.

Place - Creating space for your product in unexpected locations within the store can assist with getting into the basket. And we already know that Gondola aisle ends cue “deal” to shoppers plus have the added benefit of getting the product off the shelf and way from competition.

Promotion - Strong POP provides brands with the opportunity to influence a sale, even if that POP simple acts as a “decider” for brands within a consideration set.

- Promotional activity that falls into the same purchase rhythm as shoppers can be effective at keeping autopilot engaged and getting product into basket consistently.

- But likely the most effective way to break the autopilot is to deliver messaging that taps into an existing consumer behaviour.

There’s an often-quoted statistic that suggests between 70-80% of purchase decisions are made in-store (McDaniel, Lamb & Hair, 2013), and while I’d like to justify my existence leading a shopper business, I do think this seems like an unlikely figure. For one, it’s not been my personal experience and secondly it is just too generalist across all product categories and shopper missions. However, I do believe that a great campaign, created from a simple human truth supported with the right marketing mix and channel deployment can massively affect autopilot behaviour and switch shoppers to your brand.

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RJ’S REMOVES CONTROVERSIAL INGREDIENT

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alm oil is found in up to 50% of all supermarket products, from food to cleaners to cosmetics, but many people don’t know it because under New Zealand labelling laws it can simply be claimed as “vegetable oil” on the packaging.

The iconic confectionery company, who operate from their factory in Levin, have not only removed palm oil, but it has also worked with its suppliers, to make sure all ingredients being used in RJ’s products are 100% Palm Oil Free.

Jason Clements, RJ’s Confectionery General Manager for New Zealand and International, is proud of the commitment they’re making to the environment.

“Here at RJ’s, our new Mission Statement is “Makes it Better” and going 100% Palm Oil Free is an exciting step in our journey,” said Clements. “Ultimately, we are both manufacturers and consumers and we know that it is our consumption habits that are driving an increasing need for

palm oil. If we can both educate and provide a better alternative – then it will hopefully make a small difference to what has become a large environmental problem”.

“Very few New Zealand companies have made this step with both cost and complexity proving a barrier however we know it is important to our customers with our Kiwi lolly lovers asking us to do more.

We’re excited to share this first step in our sustainability journey with them. When consumers ask for better from businesses like ours, they can affect real change”.

RJ’s is hoping that this accomplishment will encourage other Kiwi companies to follow suit, and truly believe that going Palm Oil Free is a great step towards a better future for the planet.

“Sustainability isn’t just a consumer trend businesses’ need to react to, it’s simply the right thing to do. We’re committed to providing the best product to our customers and we can now show real proof that we’re doing

something better for our lollies, our customers, the planet, the rainforests and endangered animals like the orangutan.”

Removing palm oil and its derivatives from RJ’s range of products was a journey in itself. Over the course of three years, the business reviewed all ingredients across their supply chain, and, after rigorous testing and trialling to ensure that the RJ’s products Kiwi’s know and love remained the same, decided that both coconut and rice bran oil were the best alternatives from an environmental perspective, as well as a quality and flavour one.

To make way for palm oil plantations, rainforests in Southeast Asia are being cleared at an alarming rate, equivalent to around 300 rugby fields every hour, to keep up with the demand. This causes the loss of irreplaceable habitat, wildlife endangerment and enormous CO2 emissions.

From July, every single RJ’s product made will be guaranteed 100% Palm Oil Free. These products will start to hit

supermarket shelves through July, and while it will take a few months to phase out older products, customers can be confident that they are purchasing from a brand that is trying to make a difference.

RJ’s New Zealand’s confectionery is enjoyed all across New Zealand and globally.

They employ over 120 people in Levin and are proud of the contribution they make to the local community.

World famous for its delicious licorice, RJ’s also makes some of New Zealand’s favourite confectionery brands, which were added to their existing range in 2018.

The full RJ’s product lineup includes iconic Kiwi lollies like Mackintosh’s, Oddfellows, Fabulicious and Heards as well as old favourites like Black Knight and RJ’s Licorice Logs, Allsorts, Twists, Balls and Bullets. n

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packaging

SOFT PLASTICS IN HAWKE’S BAY Hawke’s Bay residents will be able to recycle their soft plastic packaging for the first time at participating stores in Hastings, Napier and Waipukurau.

Mayor of Hastings Sandra Hazlehurst and Mayor of Napier Kirsten Wise welcomed members of The Packaging Forum’s Soft Plastic Recycling Scheme to the region today to launch the new collection service. The event was held at The Warehouse in Hastings where shoppers were invited to join the celebration and be the first to recycle their soft plastic bags and wrappers.

The distinctive recycling bins are at The Warehouse stores in Hastings and Napier South, Countdown stores in Hastings, Napier (Munroe Street); Napier South (Carlyle) and Waipukurau as well as at PAK’nSAVE Tamatea, and New World Havelock North and Waipukurau. More locations will join the programme over the coming weeks. n

HEXAGON TO BE ACQUIRED

BY MULTI-COLOR CORPORATION

Multi-Color Corporation ("MCC") and Hexagon Holdings (“Hexagon”) have jointly announced that the parties have signed a binding Sale and Purchase Agreement whereby MCC will acquire 100% of the shares in Hexagon. The acquisition includes Hexagon subsidiaries Hally Labels AU, Label Partners AU, Adhesif Labels NZ, Hally Labels NZ, Kiwi Labels NZ & Rapid Labels NZ.

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The transaction will complete when FIRB (AU) & OIO (NZ) foreign investment regulatory approvals have been confirmed, likely in Q3 2021.

"Bringing these companies together creates an impressive Australasian network and clear market leadership in the region. We are delighted to be welcoming Hexagon’s staff, clients and suppliers to the MCC family,” said Nigel Vinecombe, CEO, Multi-Color Corporation.

“We are proud to have established Hexagon and built its operations over the past eight years to be the leading manufacturer of self-adhesive labels in Australasia. The MCC and Hexagon businesses are highly complementary, and we can see many opportunities for the combined business in the Australian and New Zealand

markets. Today’s announcement is the culmination of the efforts of all of our employees throughout our ownership and we are deeply grateful for their efforts,” said Clark Perkins, Chairman, Hexagon Holdings.

Because the acquisition is by way of a share sale, all existing arrangements with Hexagon employees, clients and suppliers will continue seamlessly.

MCC’s enlarged Australasian group will be led by Daren Hudson, MCC President for Australia and New Zealand.

Hexagon CEO Greg Howell will assist across an agreed transitional period.

The companies would like to thank the advisors who have assisted with this transaction.

For MCC those include Ernst & Young and Minter Ellison.

For Hexagon they are Goldman Sachs, Deloitte and HHL. n

ONE LABEL, THREE TIMES THE IMPACT Kiwi Labels has produced a label that shows how they can work for your brand in many different ways.

The label was created for complimentary bottles of water that were distributed at the recent NZ Health Products Summit in Blenheim. It showcases 3 of their sub-brands – KiwiCycle, KiwiECL and KiwiSecure.

Their KiwiCycle brand offers an award-winning suite of environmental label products and services. The water bottle label includes their KiwiCycle Wash-Off adhesive technology – a Wash-Off adhesive that allows the labels to undergo common PET recycling processes with the labels easily separating from PET containers.

The face of the label includes

which the brand owner can invite consumers to interact with their label and follow the story of their product from development right through to manufacture/origin.

Kiwi Labels has created one label that offers your brand authentication, more space, and helps towards achieving sustainability goals – all whilst also engaging the consumer.

Follow the story of Kiwi Labels’ wash-off label by scanning the QR code and entering the code

P1861k.

For more information about Kiwi Labels’ products, contact info@kiwilabels.co.nz or visit www.kiwilabels.co.nz.

an extended content label – a KiwiECL. It peels open to reveal more information under the first layer of the label. KiwiECLs provide extra space on a label for branding, information or to use as part of a promotion or competition.

Printed on the label is their KiwiSecure Farm to Fork feature.

This innovative feature adds a layer of security and authenticity to brands and products. The KiwiSecure FTF seal can be printed directly onto labels, or it can be used as a separate tamper evident label.

Included in the FTF seal is the ‘Follow my Story’ feature through

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packaging

FROM HOME DELIVERY HAVEN TO HYGIENE HEROICS: Innova Market Insights Reveal the Top Packaging Trends for 2021 Innova Market Insights has revealed its Top Packaging Trends for 2021 in collaboration with PackagingInsights. ‘Home Delivery Haven’ has been identified as the year’s leading trend, spurred by a world that is still persevering with COVID-19 and its restrictions. Also identified was an increasing relevance of packaging’s carbon footprint and innovation in touchfree solutions catering to heightened concerns around hygiene.

HOME DELIVERY HAVEN E-commerce is a long-term trend, exponentially expanded by the COVID-19 pandemic. Home food delivery has especially soared as a consequence of lockdowns and social restrictions.

According to a recent survey by Innova Market Insights, 35 percent of global consumers have increased their home food delivery use since the virus outbreak.

Moreover, the survey indicates 15 percent of global consumers do not expect to return to regular grocery habits post-pandemic. In the UK, Germany and the US, as many as 20 percent of consumers expect to continue with COVID-19 purchasing habits.

A crucial challenge for transit packaging is freshness preservation, intensified by pandemic supply chain disruptions.

Mondi’s corrugated BCoolBox – keeping fresh food chilled below 7°C using thermoinsulation and replacing the need for highenergy cooling trucks – demonstrates the shelf life-enhancement power of packaging innovation.

Exponential e-commerce growth also creates opportunities for enhanced brand recognition and product experience through fit-for-purpose packaging.

THE CARBON CATALYST Getty Images identified climate change and sustainability as the top public issues in 26 countries – above even COVID-19 – using

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its creative insights platform Visual GPS. Climate change fears are encouraging brands to take a holistic approach to packaging’s environmental impact, ushering in an age of Life Cycle Assessments (LCAs) focused on more than just end-of-life disposal.

Recycled plastics accessible via established circular economies are increasingly integral in fighting climate change. A landmark 2017 Alpla study found recycled PET (rPET) produces 79 percent lower CO2 emissions than virgin PET. Garçon Wines’ carbon-neutral rPET wine bottle with Banrock Station demonstrates how supply chain CO2 savings can be achieved through lightweight design, weighing in at 87 percent lighter than the average UK glass wine bottle.

Energy efficiency in production and processing is also crucial to packaging’s total CO2 impact. Renewable energy is increasingly common – ranging from Palsgaard’s carbon-neutral plant-based polymer additives to Crown’s wind-powered North American beverage can plants.

Leading packaging suppliers are lining up to commit to net-zero carbon emissions, including Sealed Air by 2040 and Smurfit Kappa by 2050.

FIBRE-BASED FRENZY Innovation in plastic-replacement fibrebased solutions is booming as brands

explore plastic waste escape routes and new connections with the enlarging ecoconscious consumer base. Even in more technically challenging categories like confectionery bar wrappers and pouches, full-scale paper packaging conversions are occurring, notably Nestlé’s Smarties.

More stringent regulations are driving the transition from single-use plastics to fibre-based alternatives. The EU’s Plastics Strategy requires all packaging to be recyclable or reusable in an economically viable way by 2030, while its recently introduced plastics tax imposes a US$0.97/ kg levy on non-recycled plastic packaging waste.

Likewise, the UK is proposing a £200 (US$282) per ton tax rate for plastic packaging with less than 30 percent recycled content, effective from April 2022.

China’s National Development and Reform Commission has also begun phasing out some single-use plastic items, as has Mexico City.

Interestingly, according to Innova Market Insights, 46 percent of global consumers would accept decreased product shelf life if it meant more sustainable packaging.

HYGIENE HEROICS The COVID-19 pandemic has also heightened consumer hygiene concerns, giving rise to touch-free packaging designs and antimicrobial technologies. In the

Innova Market Insights’ consumer survey, 59 percent of global consumers believe packaging’s protective function is more important since the virus outbreak.

Recent DS Smith research revealed that one in three European consumers wash or disinfect all loose items, including fruit and vegetables, while 12 percent now avoid buying loose, unpacked goods.

In response, the supplier released a host of paperboard boxes and punnets designed to prevent consumers from touching fresh produce before purchase.

DS Smith is also pioneering Touchguard’s antimicrobial technology on cardboard e-commerce packaging, protecting consumers against potentially harmful bacteria. Touchguard boasts a proven 99.5 percent defense rate against feline coronavirus (the same virus family as COVID-19) and other pathogens such as MRSA and E. coli.

Antimicrobial solutions also demonstrate impressive shelf life-extending capabilities, vital in maintaining product hygiene and avoiding food waste. Rotting food produces methane – a gas more potent than CO2.

Consumers are evidently on board with the food waste fight, with global consumers regarding freshness indicators as the most critical packaging feature (44%), slightly more popular than minimal (43%) and flexible packaging (42%).

REUSABLE REVOLUTION Reusable packaging is increasingly recognized as crucial to waste reduction, with wide-ranging support from NGOs, regulatory bodies and consumers.

According to Innova Market Insights, the majority of global consumers (52%) believe reusable packaging is the most sustainable model, followed by recyclable (50%) and recycled (39%), biodegradable (31%) and compostable (24%).

Although many reusable packaging systems remain in trial stages, growing environmental consciousness and big player backing point to short and long-term growth. Prevalent is TerraCycle’s zerowaste, reusable packaging platform Loop, active in the US, Canada, Australia, Japan, Germany, France and the UK. Loop’s rapidly expanding partnerships include McDonald’s, Burger King, Tupperware, Tesco and Open Farm pet food.

Meanwhile, Unilever has launched its largest-ever supermarket refill trial in Europe with UK supermarket Asda for personal care brands Simple and Radox, Persil laundry liquid and Pukka and PG Tips teabags using touchscreen machines.

QR codes are enabling Unilever to track refills, evaluate consumer engagement and expand the scheme. n

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packaging

INTERACTIVE INNOVATION FROM PAKKO At last, the process of ordering custom packaging will be simplified, efficient and user-friendly thanks to Australian owned and operated packaging manufacturer Pakko who are revolutionising the way custom packaging is ordered through their innovative program, the Interactive Design Platform (IDP).

“D

eveloped in Australia, the Interactive Design Platform (IDP) allows users to design, customise and order custom packaging online directly through the Pakko website with efficiency and ease,” explained Nina Nguyen Founder & CEO of Pakko.

“The IDP allows you to customise the size, upload designs and visually view it in a 3D model before making a commitment to ordering. The platform provides an access for all businesses to be in complete creative control of their packaging.”

The IDP simplifies the process of requesting a custom packaging design, quote and order. The platform is accessible on the Pakko website which allows the user to be in complete control in a few simple steps: • Select the box style - Choose from a few different options • Design – the artistic process - add logos, images and text • Select the desired quantity for checkout. - Instant pricing based on a tiered quantity structure • Within 10-12 working days the order is ready for despatch.

Currently in Beta phase, the IDP is limited to invited customers with a full range of support and feedback. During this stage, Pakko will be able to track user engagement, orders and monitor the live functionality. The Beta phase will conclude on June 30th, 2021 and the IDP will be available on the Pakko website to the general public. “We are so

proud to be the first in Australia to have developed this platform for the cardboard manufacturing industry,” commented Nguyen.

“We wanted to develop a platform that focuses on the user-experience, whilst bringing forth innovations and technology to revolutionise the custom packaging process. The IDP will enhance business capabilities across the board by increasing efficiency, generating instant pricing and allowing anyone on the team to create and customise orders, regardless of their graphic or design skills.”

Head to the Pakko website (www.pakko.com.au) to find out more and begin your custom packaging experience. Pakko is an Australian owned and operated packaging company based in Geebung, Queensland. Established by Founder and CEO, Nina Nguyen in 2017, with a vision to create an Australian packaging house that could compete with international standards at every level.

Nina Nguyen is not your average company CEO. Motivated by passion and a can-do attitude, she has established a stellar entrepreneurial business career that spans across fashion, beauty, farming and packaging. Today, she is one of the few, high-profile female leaders of the Australian manufacturing industry.

“My parents taught me to work hard and never give up; like many other refugee arrivals at the time their journey was paved with hardships. We made our home the diverse and culturally aware community of South-West Sydney - it became our extended family; full of energetic and frenetic families managing family businesses; it’s a vision that inspired me then and still does today.” n

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packaging

PACKAGING PROFITS WITH THE RIGHT DESIGN Food packaging trends are ever-changing, and as technology evolves, so do customer demands. Various forms of packaging design have surfaced to meet these demands, ensure products stand out among competing brands, and to better connect with the target market.

Q

R codes have emerged as the number one technology to enable many of these innovations, here’s how they work with some of the top packaging design trends for 2021.

SUSTAINABILITY The Global Sustainability Index Institute reported that 400 of the world’s most prominent business companies found that sustainability goals had more than doubled. Packaging can be utilised to promote sustainability in the long run as well as being sustainable in and of itself. The use of innovative technology on packaging, such as QR codes can cut down on the amount

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of information that needs to be printed, also contributing to sustainability.

Technology-Enabled Solutions Smart packaging solutions are one of the best strategies used today to present and add value to your food packaging.

Not only are they on trend, but technology-enabled solutions that can be accessed using smartphone gadgets leverage the experience of the end-user. QR codes have the ability to interact with the customer and provide them with more information about the product while connecting them to a business online.

STORY-DRIVEN FOOD PACKAGING Customers want to hear a

brand’s personal story, and it couldn’t be more convenient than to access that story with a scan of their smartphone or similar device. With the QR code element, brands can generate video or image galleries that make the packaging interactive and entertaining for customers while telling the brand’s story. More than ever consumers are choosing to spend with companies they can connect with.

PACKAGING THAT DRIVES OFFLINE CONSUMERS ONLINE The world is increasingly becoming contactless, and consumers are looking for contactless ways to shop.

When scanned, a QR code

incorporated into a product’s packaging could display other products available from the same brand, connecting the customer to a platform where they can place their orders from the comfort of their home, or when waiting for the bus.

PACKAGING THAT COLLECTS FEEDBACK Feedback from customers enables and accelerates growth, it also provides a sense of interactivity between brand and end-user. QR innovation can be used for a seamless and contactless way of gathering feedback.

RETRO AND VINTAGE WITH A MODERN TWIST Nostalgia was a key trend to emerge from the global pandemic, this has caused a surge in products that are traditional with a modern twist that still makes them exciting, and packaging is no different.

Adding a modern QR code to a vintage design connects to this trend of nostalgia while

remaining up to date. If a brand is old enough, they can bring back a beloved design from yester-year and have their longrunning brand identification reach new, younger audiences.

ANTI-COUNTERFEIT PACKAGING Counterfeit products are not only a problem in the fashion and retail sector, but

counterfeiting has also become an increasing problem in the food industry. QR codes can help combat this issue by containing information that can be used to track food items and identify counterfeits.

MINIMALIST FOOD PACKAGING Minimalism is still a big trend with many in the packaging industry moving away from extravagant and cluttered designs in favour of simplicity and clear labelling. While flamboyant graphics and artwork may be captivating for some markets, simplicity and minimalism help highlight a product’s value without being overpowering.

A clean and simple look can be a breath of fresh air in a cluttered

world, making the product look elegant and desirable.

PERSONALISED PACKAGING The future of food packaging design promises more customised packaging to bridge the gap between consumer needs and product reality.

Consumers want their food and snacks to meet their unique needs and innovative packaging design that incorporates a personal element can meet that challenge. While the trend for personalised packaging is yet to be affordable for smaller businesses, there are ways around this, for example personalised stickers or gift tags can increase brand recall and appeal. n July 2021

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“T Cindy Chaimowitz General Manager of Wholesale and Customer Service

GILMOURS

A Chartered Accountant by profession, Cindy Chaimowitz, General Manager of Wholesale and Customer Service at Gilmours, immigrated to New Zealand 14 years ago, and in doing so she had to requalify.

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hat’s when I learnt that sometimes you have to take a couple of steps back to go forward,” she expressed.

Chaimowitz wanted to give back to the country she now called home, so she joined the Serious Fraud Office as a Forensic Accountant. While giving evidence in court one day, she was approached by Ernst & Young to be a business consultant, this job took her around the country.

Eventually, Chaimowitz was brought in to work with the Foodstuffs business, and there she fell in love with Foodstuffs.

“And even more so with Gilmours, I loved the family feel of the business being 100 percent New Zealand owned and operated.”

Chaimowitz was made a permanent employee with Foodstuffs after six months of secondment, joining the strategy team. She has worked in varying roles across the business, from Head of Operations, Merchandise Manager and in the national sales space, learning everything there is to know about Gilmours. Then in November 2020, Chaimowitz was made General Manager of Wholesale and Customer Service.

“I believe in making your own opportunities and embracing them when they present themselves,” explained Chaimowitz.

For success, there also needs to be a willingness to not go in a straight line, be curious and courageous, something she hopes to pass on through her leadership style.

“I’m a people person. I like to lead by inspiration, motivation, coaching, and mentoring. It’s about setting a vision, but I don’t believe in setting a vision in isolation. I believe in the wisdom of the crowd, getting people around you to grow that vision into something that feels tangible, something that excites.

It’s all about connection through collaboration, clarity and action to ultimately deliver what our members need.”

As one of New Zealand’s largest suppliers of wholesale food and beverages, Gilmours helps foodservice businesses grow by being the foodservice partner they can trust. Being “in it together” is one of the core values across all Foodstuffs banners and this is a key part of the everyday for

Gilmours.

“Our role is to deliver the best experience for our members within and outside of the Co-op,” noted Chaimowitz.

Being part of the Foodstuffs Co-operative is a huge strength and during the height of Covid-19 the banners were able to work together quickly to help New Zealanders in a time of need when they could not access shop deliveries due to panic buying. A cross functional project team was created and in 13 days a Microsite for ‘New World Essential Boxes powered by Gilmours’ was set up getting the essentials to consumers when they needed them the most.

“We work closely with the Foodstuffs family and retail banners, predominantly the Deli and Bakery Managers in New World and Pak’n’Save, supplying key staple ingredients that they turn into delicious deli and baked goods for sale at their counters.”

Having a core focus on being Gilmours member-driven inspires industry reconised promotions and campaigns, like Meat Madness, which delivers what they need, when they need it, growing brand loyalty.

“Gilmours has gone through a journey and our fresh offering is so much stronger than it used to be. Meat Madness is our annual event that really reminds people that Gilmours is a strong player in meat, poultry and butchery category.”

Chaimowitz has been a mentor her entire life, both in and out of work, including working with the Future Leaders programme at the YWCA. Being a role model and giving back are very important

her.

“I had the privilege of being one of the six founding trustees of the Foodies Foundation back in May 2018 and it has been one of the most rewarding experiences of my career to date,” noted Chaimowitz.

The unique spirit of being “in it together” at Foodstuffs is exactly what the Foodies Foundation is all about.

“It means that we can look after each other when life throws a curveball and times are tough.

We can financially help, we can wrap support around, and we can respond quickly. It could be someone in our team who has fallen seriously ill and needs help with day care costs or a natural disaster that’s caused a Foodies family to lose their home. To date we have helped over 170 families in need.”

Any Foodies family can apply for funds, and donations are made by members and employees.

“We want to back each other in the good times, and the bad. The Foodies Foundation is making a massive difference to the lives of many Foodies in our Co-op. I truly believe that this is the core essence of Foodies, it brings to life why it is so important to believe in and live our values, as people are at the heart of everything we do at Foodstuffs and Gilmours.”

The transformation of the business, talking to members, listening, and adapting are the most rewarding part of the job for Chaimowitz.

“We feel like a family, we’re really passionate about what we do. We love food, and we love foodservice. I love the variety and I love my job!” n

OVAVO, THE NEW SUPER INGREDIENT

OVĀVO is on a journey to harness the goodness of avocado as an ingredient people will want, and story people will want to be part of.

OVĀVO avocados come from the northernmost tip of New Zealand, one of the most pristine and remote growing environments on the planet.

The unique geology is surrounded by forest and idyllic beaches, bathed in sunlight and warm clean air from Ninety Mile Beach to our west and the Pacific Ocean to our east. Soils are rich in nutrients, and the pristine water and micro-climate lends itself to growing the highest quality Hass avocados. n

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GS1 NZ EO,

Dr. Pet er

St

en ev

C s-

HOW IT ALL BEGAN

THE HUMBLE BARCODE IS TURNING 50 And it continues to optimise supermarket stock efficiency, including the COVID-19 era online shopping boom and economic transformation.

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The humble ‘beep’ of a scanner on a GS1 barcode is now so embedded in the social milieu that we don’t often reflect on how it came to be ubiquitous (or indeed who made it happen). The story of how 50 years ago fierce supermarket competitors got together, adopted digital tools and transformed the global economy has not often been told.

Back in 1971 a powerful group of business leaders agreed on the first standards, that have long since become embedded in the global economy. Although the first bar code patent was as early as 1952, the cheap scanners and computers which made installation worthwhile didn’t exist.

It was not until 1974, in Ohio, that the first retail product was sold using a scanner. (It was a packet of chewing gum, now housed in a Smithsonian Museum in Washington DC.) What we now know as the humble GS1 barcode, succeeded because it took into consideration particular and practical needs, and because the group were a sufficiently large part of the industry their decision flowed on to others.

As so often happens with a technology that took years to introduce, its success exceeded expectations. Instead of the

projected 10,000 companies expected to use the barcode when it was introduced – mainly in the US grocery industry, 50 years later there are over two million companies in every country in the world identifying their products with a standardised barcode – 8000 in New Zealand alone.

New Zealand was one of the earliest adopters of scanning globally – and remarkably done without the conflict, fear and industrial strife that bedevilled other countries. Thanks to a remarkable partnership between government agencies, business interests including our supermarkets and consumers. Independent economist Brian Easton estimated the savings from using barcodes in New Zealand in the supermarket sector alone to be over a $1 billion annually - savings to each New Zealander are around $280 per year, or over $20 a week for a family of four and representing a productivity improvement to the whole economy of over 0.5 percent.

SO, WHAT’S NEXT?

COVID-19 and the next generation of digital tools are transforming the global economy again.

TWO TRENDS are now very clear.

1. Product supply chains are going to be made far more resilient New Zealand: Retail stores had product outages through last year and shortages of items saw prices shoot up, in consequence of global shipping bottlenecks and delays, we saw ships queuing for access to Auckland Port at times, and the volume of containers handed at the border nationwide fell 7 percent in 2020.

2. More and more business of every kind is going to shift online New Zealand: NZ Post research showed a 30 percent jump in Kiwis’ online purchasing over the year to last August – and NZ Post expects that trend to continue with online grocery shopping in particular the “new normal” for much of the country. Obviously these two trends are driven by advances in digital technology.

NOW, there is a transformational advance occurring in digital technology in two areas: • a drive to step up the interoperability of computers and information systems – their ability to talk to each other – to enable supply chain visibility, and peoples’ desire and expectation to use digital technologies, especially their smartphones, to ask questions and find information.

• The arrival of COVID and its shock to how we all live, work and engage in the modern economy is rapidly accelerating the use of a new generation of digital tools that can link people more closely with physical goods and services, and form new and vastly expanded links between systems for data capture, storage and exchange across the world.

How are GS1’s Digital Tools Responding?

1. Serving a broader audience Just as you can purchase electronic goods and pharmaceutical goods in a supermarket and grocery items in a DIY store, GS1’s standards and tools are adopted across all sectors. Identification, automatic data capture and data sharing are universal needs.

So too have the users broadened– from predominantly a Business-to- Business (B2B) tool, GS1’s tools are also used by farmers, government agencies and consumers: • The COVID-19 Tracer App – 580,000+ business locations are identified by GS1 Global Location Numbers embedded in the nowfamiliar QR codes, and scanned all day, every day by Kiwi citizens.

• 828,000 Kiwi businesses use the NZ Business Number as their legal entity identifier – again another 13-digit number allocated by GS1 NZ under the NZBN Act (2016) • Consumers are scanning barcodes in stores asking simple questions – what is this?

What is in it? Where can I buy it cheaper?

• Athletes crossing the finishing line… unaware of the link between the RFID chip embedded in their race number and GS1’s Electronic Product Code (EPC) standards invented by the grocery industry to power hands-free automatic identification.

2. Expanding information capture and use cases It is a truism that ‘data is the new oil’.

The way this is playing out in industry is an insatiable desire for information, and GS1’s tools are playing an active (and expanding) role.

• Grocers wanting to capture the batch code or expiry date right at the point-of-sale (to batch trace and /or deliver automatic deductions to the consumer at the till).

• Healthcare workers automatically recording the serial number of a medical device by scanning a 2-D barcode (a GS1 DataMatrix) before implanting it in a patient.

• The invisible ProductRecallnz network between suppliers and individual retail stores that keeps unsafe product from being sold - powered by GS1 Global Trade Item Numbers. A service run by GS1 NZ for industry in collaboration with regulators.

• China Customs officers receiving very detailed electronic information about a specific product from a NZ producer at the border to assist admission decision-making (rather than, as in the recent past, gross tonnages of a generic commodity) • Retailers are enhancing the visibility of their online offer by encoding their website with specific ‘HTML tags’ (the language that programmers use to code web pages) so that Google’s robots can reliably identify the product on page and the offer price to facilitate comparison shopping by consumers (using GS1 SmartSearch standards).

All these use cases are powered by GS1’s standards and services – and the result of engagement by GS1 NZ’s members with new sectors and audiences.

3. Linking to information in a contextsensitive way – the Digital Link tool In essence, rather than barcodes being simply for business-to-business purposes, consumers and patients will be able to use 2D barcodes (such as the QR Codes used in COVID Tracing or those used on healthcare items now) to access standardised, structured information on the webproduct ingredients, use-by dates, expert reviews and so on. And, because the scanning device is your mobile phone, the information can be automatically context sensitive (e.g. directions for use for medicines available in automatically in the language you have set on your cell phone – a ‘digital label’). igital Link has been developed by the global GS1 supply chain management organisation, again, in collaboration with some of the world’s biggest retailers and manufacturers, and transport and logistics firms. This all leads to more informed and efficient shopping decisions and promotes consumer safety and satisfaction.

It all builds on a first generation of digital tools - the humble barcode; standards for identification and data formatting, and scannable barcodes. Leadership by private sector and government agencies led to the successful last 50 years – let’s hope that the next 50 years can drive efficiencies, safety and productivity further. n July 2021

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who'swho MICHELLE WOOD

BRAND MANAGER | BURNS AND FERRALL Michelle grew up in the Hawke’s Bay where she developed a passion for deep sea fishing, something taught to her by her Dad at a young age. “The thrill of catching a big fish until your arms are shaking is an epic feeling,” said Wood. After school, she embarked on her supermarket career in the service deli department at new World. Wood has since had a number of different roles; as a rest home caregiver, a rest home kitchen manager, a New World deli manager, and as a deli advisor at the Foodstuffs support office. Wood then applied for a Chef Sales role at Burns & Ferrall, “I remember when my old boss Dave gave my verbal reference, he said to my potential new employer, ‘you better watch your shoes, Michelle will want to fill them’”. Michelle now holds the position of RATIONAL Brand Manager at Burns & Ferrall, which she has held for over five years. She credits the company’s professionalism, industry knowledge and ability to grow as the reason she has now been with the company for 10 years. “I love to promote the world’s leading brands and customer interaction across all levels from small corner cafes to the largest stadiums.”

For more information contact: michelle.wood@burnsferrall.co.nz

TONY MITCHELL

ACCOUNT DIRECTOR | GLORY GLOBAL Tony Mitchell is a Glory Account Director with a strong focus on the Retail sector with extensive experience but here in New Zealand and the UK. Tony cut his teeth in Retail during his tenure at NCR in the early 1980’s where he installed some of the first Supermarket scanning systems in the Hawkes Bay. Whilst Glory New Zealand has been a pioneer in introducing Cash Recycler’s solutions in many of today’s leading Retail chains and Co- operatives which has transformed their cash processors, reducing shrinkage, improving staff productivity and facilitating a greater focus on the customer experience Covid-19 has changed the business landscape in New Zealand along with consumer behaviours.

One change is the disappearance of Bank Branches in many of our regional towns which demands a different solution and a rethink off how we businesses do their banking. As a consequence, new innovative solutions for cash management is required.

Glory is now engaging with the Retail Sector with cash management software solutions such as “Treasury Managed Service” (TMS) which optimises the working capital needed to support your business with a corresponding reduction in CIT movements and “Same Day Value” which provides a provisional credit into your bank account at the end of each day.

No longer does a retailer have to journey to the bank or have money picked up each day by a CIT organisation.

The response from the Retail sector has been very positive and Glory is very excited about taking the optimisation of cash management here in New Zealand to the next level.

For more information contact: 0800 172 342 or email Tony.Mitchell@glory-global.com

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GREG ROUND

BAKERY EQUIPMENT SPECIALIST | BURNS & FERRALL Born in Thames, Greg Round found a passion for baking early on after securing an apprenticeship working for Clary Irvine (founder of Irvine Foods) who made sure the good old-fashioned basics of baking were well grounded along with strong work ethics.

After starting his first bakery business at the ripe old age of 23, he went on to explore the world and do his big overseas experience in the industry by baking in Australia and then London with Swiss and German bakers.

He later returned to his roots in NZ and gained even more industry experience with NZ Bakels, and further cemented himself as an expert in his field with an outstanding understanding of the bakery industry.

Most recently, Round was enlisted as a bakery equipment specialist for the last eight years covering a vast array of equipment for all retail and commercial bakeries along with supermarket equipment needs alike through Burns & Ferrall.

Burns & Ferrall offer and excellent range of bakery equipment to allow Round to help his customers with his passion for the food industry.

For more information contact: 021 380 034 oe email Greg.round@burnsferrall.co.nz

HAYES TAYLOR

GENERAL MANAGER | SWISSE WELLNESS NZ H& H Group has confirmed the appointment of Hayes Taylor as General Manager of Swisse Wellness NZ. Hayes will be responsible for consolidating the position of Swisse within the New Zealand market, whilst also setting its future strategic path, as it continues to pursue its mission to inspire happiness and health around the world. Of particular focus, will be the expansion into new brand categories and retail channels.

“I’m very excited to be joining the Swisse Wellness NZ team - working with premium quality products that connect the everyday person to everyday wellness. Swisse is one of those rare companies that is truly changing the world through wellness. I couldn’t be more honoured to be chosen to lead the business,” Hayes said.

“The opportunity ahead for Swisse is vast, so our success requires clear focus. We will continue to transform, as we accelerate our ability to bring innovative products to our customers more quickly. A big part of my job is to contemporise the business - to bring strategic thinking and a vision to our partnerships and ensure that we are connecting with our consumers in a more meaningful way.”

Hayes is an experienced General Manager with significant background in Sales, Marketing and Operational Management spanning the depth and breadth of export and FMCG markets. Having worked internationally throughout North Asia, South East Asia, Latin America, Australia and New Zealand, Hayes has a proven track record of delivering growth strategies across a wide range of products and channels. Hayes holds an MBA from AUT and was most recently the Business Manager at The TATUA Co-operative Dairy Company Limited.

“Hayes is absolutely the right person to lead Swisse NZ,” said Nick Mann, Managing Director H&H ANZ. “Hayes is a proven, innovative business leader. His vision for positioning wellness at the front and centre of all of our lives is exactly what Swisse Wellness NZ needs as the company enters its next chapter of growth.”

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PROUDLY SUPPORTING

grocerycharityball.org

When 25 September 2021, 6:30pm–1am

Where Cordis Hotel, Auckland

Dress code Black tie with a touch of wonderland Visit grocerycharityball.org for more info

“It’s no use going back to yesterday, because I was a different person then.”

Lewis Carroll

Our Trust Sponsors

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1. MAKE IT SNAPPY

Snack brand Piranha have introduced a new range to its line-up – Piranha Snaps. Not only are they gluten-free but moreish and tasty too. Made from natural ingredients, the new Snaps never compromise on quality or flavour.

They don’t contain any added MSG, no artificial flavours or colours, are vegan and FODMAP friendly. In addition to being cooked in premium sunflower oil, the new range contains 1 billion live and active probiotic bacteria per serve.

Available in Light & Tangy Salsa, Oregano & Thyme, and Smokehouse BBQ. For more information contact ANZ Pharma on 09 571 2550 or visit www.anzpharma.co.nz.

2. STRONGER HAIR

Just in time for winter, essano has launched some exciting new haircare products that will help protect scalp and hair health, minimise the harsh effects of the cold weather and keep your hair in top shape all winter long.

CLICK TO READ MORE

3. CRAFTED WITH LOVE Spheres of delight. Introducing the newest additional to the Ma Baker range, the Ma Baker Hot Chocolate Bomb.

These Belgian chocolate spheres filled with Ma Bakers’ quality mallows simply melts away in warm milk, creating the perfect winter treat. At Ma Baker, we simply fell in love with this latest winter trend and wanted to offer this in a convenient format for New Zealand consumers Slowly watch as the chocolate melts, revealing little soft mallows inside. A fun experiment for young and old adding excitement to the Hot Chocolate experience.

From stocking fillers to little surprises, they are crafted with love to share and delight.

For more information, please contact sales@houseff.co.nz

4. PACK MORE INTO WRAPS

The team at Rebel Bakehouse pack more in its new wraps! The new Low Carb and Sourdough wraps are packed full of fibre and all things good.

Conquering the Low carb challenge is the new Low Carb wrap with 50% less carbs, full of seeds and healthy fibre, it's chocka full of hemp, poppy, flax and chia seeds. Along with quinoa, wheats and ryes. This mega wrap is ideal for any low carb diet.

And to make it a bit posh every day, its new Sourdough wrap combines European-styled fermented sourdough with bakedin Kiwi ingenuity. Fermented for 48 hours this wrap brings that rebellious, sourdough flavour while delivering a super soft sourdough texture. You can wrap it, stack it, top it, bake it, fry it or have it fresh.

Both the new wraps are big on fibre and all things good.

Take your customers on a taste adventure against the norm, with these latest innovations from Rebel Bakehouse. www.rebelbakehouse.co.nz.

5. BEST CALI-MEX

Tío Pablo’s vegan-friendly Queso cheese sauces are delicious alternatives to traditional cheese sauces. They are gluten and dairy free, contain around five grams of fat per serving and are perfect toppings to your next batch of nachos. Perfect in non-Mexican dishes as well, such as with pasta, on potatoes or in gluten and dairy free meat dishes. There are three spice-varied flavours available including; Mild/ Medium Nacho Queso, Smoky, Medium Chilpotle Queso, and Spicy Red Jalapeño Queso. Serve cold or slightly warmed in the microwave. Refrigerate and eat within one week after opening.

For more information visit www.tiopablo.co.nz or email info@tiopablo.co.nz.

6. WEIRDLY NORMAL

It’s Weirdly Normal because although you may not previously have come across anyone who puts this much love into what they mix with their gin, the team at Good George are very confident that it’s about to become your thing. Unnaturally obsessive about flavour, abnormally particular about quality, and if that all sounds too weird to you well, take a sip and see if you still feel the same way.

Weirdly Normal Tonic is now available in four great flavours.

Classic Dry, Native Kawakawa, Modern Feijoa and Ruby Grapefruit. Get in touch with your local Good George sales manager today to learn more or email freshbrew@goodgeorge.co.nz.

7. GLAD TO BE GREEN

To play its part in helping consumers change the outcome and make more sustainable choices, Glad recently launched its Glad to be Green food care range. The Glad to be Green cling wrap & reseal products are the more sustainable choice for Kiwis looking for better ways to store and plan their meals, protecting and preserving food for longer lasting freshness. The products contain a minimum of 50% plant-based plastic produced from a renewable source of sugar cane and have a smaller carbon footprint. Glad to be Green 50% plant-based products are recyclable through TerraCycle and Soft Plastics Recycling schemes in New Zealand, a perfect option for the 50% who are actively increasing the amount they recycle at home.

CLICK TO READ MORE

8. BIGGER AND BETTER

Introducing Fix & Fogg's award-winning Crunchy Almond Butter, bigger and better than ever in a 500g jar. Made using golden roasted almonds with steel-cut crunchy pieces blended with the finest New Zealand sea salt.

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9. ZERO SUMMIT

Off the back of Speight’s Summit Ultra’s soaring popularity, Lion has launched Speight’s Summit Zero lager, the first zero alcohol beer under the Speight’s brand.

Consumers’ relationship with alcohol is changing and they are seeking out lighter options.

The Speight’s brand is now New Zealand’s number one selling beer by volume.

CLICK TO READ MORE

10. A SUPERMARKET FIRST

Farmland Foods is excited to announce its newest product, 125g streaky bacon, a first for New Zealand supermarkets!

Its already popular European thin-sliced streaky boxed bacon currently available in 875g, 500g and 250g is NOW available in an individual 125g sealed pack.

“We know that NZ bacon lovers have been wanting a smaller size option in the streaky bacon category, our 125g pack is perfect for the small household or consumers who want bacon for a quick convenient single meal,” said Brand Manager Steven Young. The packet will often be used all in one go meaning little or no food waste and the bacon is always fresh in the fridge.

This new product gives retailers the ability to provide their customers a streaky bacon solution with a lower entry cost, driving trial and trading consumers up into the premium streaky bacon category.

Contact the Farmland team to order on 0800 806 328 or email sales@flf.nz

11. TARTEST OF THEM ALL

The Apple Press, Hawke’s Bay’s premium beverage company, announced a limited edition to their range of varietal-led apple juices. Granny Smith, a crowd favourite apple variety, has been much anticipated by early followers of The Apple Press.

The Apple Press apple varietal range includes JAZZ™, Royal Gala, Pink Lady, Braeburn and Envy. The new Granny Smith juice will be the tartest juice on the Sweet-o-Meter with a crisp sharp taste, Granny Smith apples are the last to be picked off the trees each season.

CLICK TO READ MORE

12. CERTIFIED DELICIOUS

New brand on the block LAZY are excited to introduce their line of fuss-free baking mixes designed to cater for most dietary requirements. LAZY offers customers baking mixes that are gluten-free, vegan and nut-free, yet don't compromise on taste or texture and are still considered 'certified delicious' even by those who follow regular diets. Slackers Seeded Crackers, Chillers Choc Chip Cookies and Breezy Muesli Bars are packed in cheeky, bold packaging - you can't miss them down the aisle!

Customers will be excited to have found a new addition to children’s lunchboxes, Friday night platters and morning tea breaks and will be adding LAZY mixes to their regular shop in no time. For more information please contact Elise Batt, 0220396397 or lazymixnz@gmail.com.

13. NO OIL-BASED PLASTICS

Trade Aid plant-based teabags are now completely free of oil-based plastics like polypropylene, which is the plastic that is left behind when normal teabags break down.

Most teabags in New Zealand are made using a filter paper which incorporates a fine mesh of plastic (polypropylene) to strengthen and seal the bag.

Consumers would prefer not to have plastic in their cup of tea, so Trade Aid worked closely with its tea partner in India, Tea Promoters India (TPI), to find a new filter material that does not contain polypropylene, instead using starch-based PLA. TPI have been a pioneer in bringing environmental and social reform to the Indian tea industry, notably in their support of small-scale tea farmer initiatives which provide an alternative to the usual plantation model of tea production.

Trade Aid organic, fair trade tea is perfectly balanced and refreshing, and you can be sure the teabags will completely break down in commercial composting systems, home composts and worm farms.

For more information, visit www.tradeaid.org.nz.

14. NO-FUSS COOKING

Makers of premium breadcrumbs, batters and coatings, Fogdog have reintroduced their entire range in brand-new packaging, ready to hit shelves nationwide. With the introduction of new owners in April 2020, the team have breathed life into the well-loved brand, unifying the range in both colour and style. Aiming for a rejuvenation of the brand, as opposed to a branding overhaul, Fogdog’s recognisable statement colours and fun food icons remain present, but with a fresh new take.

Founded in 2009 and inspired by a love of good food and no-fuss cooking, Fogdog is proud to bring you their range of NZ-made breadcrumbs, batters and coatings in a fresh, new look. With products that are incredibly easy to use, taste great, and require minimal cooking experience, half of Fogdog’s range also caters to a gluten-free market, meaning their products can be enjoyed by the whole family. Right from the beginning, Fogdog has taken joy in providing innovative solutions for people who love great tasting food; guaranteeing a range of products that are crunchy, delicious and easy to use – every time.

15. REAL FOOD. REAL SIMPLE.

Introducing Fieldco’s latest innovation, a super tasty Kumara snack range, packed with the natural sweetness of New Zealands’ culinary vegetable.

Fieldco is a third-generation kumara grower and packhouse and has been growing better tasting kumara since 1976.

Passionate about giving New Zealanders alternative ways to enjoy kumara, they hand-select kumara from their fields in the heart of the Kumara Capital, Dargaville. Sliced thick, cooked briefly in rice bran oil then a light seasoning is added. Consumers can enjoy snacking on two tasty flavours – Sea Salt + Cracked Pepper or Smoked Paprika + Onion. Available now in both a 35g or 100g bag. Naturally Gluten-free and Vegan-friendly, these are a snack you don’t have to feel guilty about. Real food, Real Simple.

For more information, please contact sales@fieldco.co.nz or phone +64 94395545.

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16. TEEVEE TIME

Move over cronuts, cruffins and chounuts – 2021 is the year of the ‘dough-scuit’! The baking masterminds at Arnott’s have joined forces with the gurus of glaze at Krispy Kreme to create a new range of teeVee snacks biscuits inspired by your favourite Krispy Kreme flavours.

Almost too cute to chow down, the mini doughnut-shaped biscuits (or, should we say, ‘dough-scuits’), come in five delectable flavours, including: Original Glaze, Caramel Delight, Choc Iced, Kookies & Kreme and Strawberry Sprinkles.

CLICK TO READ MORE

17. A LIGHTER ALTERNATIVE

Looking for a lighter alternative?

Healthy eaters will love Farrah’s NEW Low Carb Wraps – New Zealand’s favourite wraps now in a super low carb option.

Featuring just 9 grams of carbs and 90 calories per wrap, Farrah’s Low Carb wraps are low in carbs but full in flavour, with no compromises on taste or quality.

Packed full of the good stuff, they also include an impressive 25 percent of your daily fibre needs.

With three tasty flavours for you to try, choose from Original, a lighter take on a firm favourite, Supergrains, with a wholesome blend of chia and quinoa, and Plant-Based Protein, the ultimate powerhouse of wraps with the added benefits of hemp and pea protein.

Created with the perfect portion size in mind, Farrah’s have taken the carbs out so you can put more on! Farrah’s wraps are proudly made in New Zealand and are vegan friendly, halal certified, and yeast and dairy free.

18. NEW FAVOURITE

Odd Company is launching a new vodka mixed pack this week, for those who are keen to share with friends (or who just can’t choose between flavours).

Each new pack will come with 10 x 330ml cans in three flavours, including: 4x Vodka, Peach & Passionfruit with sparkling water 3x Vodka, Lemon, Lime & Yuzu with sparkling water 3x Vodka, Raspberry & Pomegranate with sparkling water

19. REFRESH FOR ROOT RETOUCH Root Retouch has a new colour - Ash Blonde and new packaging arriving in July.

Cover regrowth or pesky greys in an instant with Root Retouch – a temporary root cover spray.

Sweat and rain resistant. Washes out after one shampoo. Up to 40 applications per product.

Colours available: NEW! ASH BLONDE arriving July, Dark Blonde, Brown, Dark Brown, Black.

CLICK TO READ MORE

20. REVITALISING BREAKFAST

Chantal Organics is revitalising the breakfast market with the launch of Probiotic Easy Oats – New Zealand’s first probiotic and organic porridge cups for added health benefits, with more than one billion healthy bacteria in every recyclable cup.

Probiotic Easy Oats contains an organic blend of wholegrain oats, oat bran and hemp seeds and is available in three tantalising allnatural flavour options: Maple & Maca, Spiced Apple & Maca and Plum & Hemp Seeds.

CLICK TO READ MORE

21. DRINKABLE JELLY

Lim Brothers is proud to announce the launch of the much-loved Drinkable Konjac Jelly, JELLY.B. The newly-launched fanfavourite product from South Korea has finally made its way onto New Zealand shores!

These jellies come in spout pouches making it convenient to consume any time and anywhere.

The most appealing part of JellyB is that they taste just like normal jelly snacks, but are all SUGAR FREE, GLUTEN FREE and HALAL. Not only is Jelly.B free of artificial flavouring, dyes and preservatives - Jelly.B product contains only 5-7 calories per pouch. It is the perfect healthy snack for individuals of all ages.

Available in Apple, Green Grape, Peach, Watermelon, Blueberry, Mango, Lychee and Jeju Mandarin.

For more information or to order contact hide.aoki@limbro. com or 021 571 760.

22. KILLER BEANS

Think you know beans? A new real rugged under-dog has arrived, and it promises to make the kitchen come to life.

Whitlock & Sons is crashing the beans party with a new range of flavour-packed Killer Beans, accompanying the brand’s existing range of BBQ, table and killer variety sauces.

Be it a spag bol, stocky pie, or a compadre with sausages - Killer Beans will send Kiwis into next week from the moment they take their first bite.

The new range includes three Killer Beans flavours, all offering a delicious way to bring adventure and flavour into cult favourite meals – and the cheeky fellas are even high in protein and 99% fat free.

CLICK TO READ MORE

23. DELIVERING DELICIOUS

Fleur Foods are injecting a fair amount of yumminess into New Zealand, one poppa at a time, with its new range of Posh Poppa’s finger food. The finger food market needed a shake up, so the team at Fleur Foods introduced posh ingredients and fabulous flavour combinations. There is a Posh Poppa for everyone including vegans. Available in five flavours including Jalapeño Cream Cheese with Corn Chip Crumb, Garlic & Thyme Mushrooms with Parmesan and Truffle Aioli, Cheddar and Craft Beer with Gravy and an Oaty Crumb, Garlic & Parsley Kumara with Smoked Garlic Aioli, and Spring Onion and Turmeric Sweetcorn with Sirracha Mayo.

The new range is vegetarian with a vegan option included too.

Made in Tauranga, they are saucy in the centre and crunchy on the outside, the perfect combination.

Topped off by the fact that they taste incredible, consumers don’t need to be a chef to cook them.

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HOW TO DO ECOMMERCE and start online The Covid pandemic put many artisan businesses under pressure, and the ups and downs of the grocery industry can compound the challenges fledgling businesses face. The benefits of being online beckon, but where does a busy small business owner start with ecommerce and how do you actually “get online”?

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We ask leading website design and digital transformation agency Zeald to share some tips and advice for a food or beverage business owner starting their digital journey.

“My first piece of advice is simply: just start,” says Lisa Maya, Zeald’s Client Services Manager.

“A website is important for any small business - whether you want a simple online presence, or you’re growing your brand, or you want to sell online, or you’re using it to show your pricing and product information,” says Ms Maya.

“The purpose for a website may differ, but you just need to start.”

Lisa Maya Client Services Manager

ZEALD

HOW SHOULD A BUSINESS OWNER APPROACH SETTING UP A WEBSITE? “Keep it simple,” says Lisa Maya. “It’s easy to get overwhelmed by wanting to do everything at once, but that can end up being a blocker because it gets too big.

“Do yourself a favour and start small. Get your products up - aim for your top five to ten, with nice images that can be taken on your phone, and include key information like sizes, basic descriptors and pricing.

“I’d also recommend keeping your shipping options simple.

A flat-rate works well to start, and avoids the complexity of

different costs for different regions - you can build that in later.”

WITH SO MANY PAGES ON A WEBSITE, ARE SOME MORE IMPORTANT THAN OTHERS? “Your homepage is your online shopfront so it needs to look good. You need a beautiful hero image and a clear descriptor of what your business is or does. It should direct your customers to your products, and to where they can find out more about you, including where you’re located and how to contact you.”

“Your About Us page is also really important - it’s where you

establish trust and credibility with your customers. So take the time to tell your story there,” she advises.

WHAT ONE FEATURE WOULD YOU MOST RECOMMEND SETTING UP? “Definitely an ‘email capture’ function so you can start building a customer database - it’s one of the most underutilised online tools. Your customer database is an engaged audience in a non-competitive space, which is a great place to start with your marketing.”

From research we know the biggest barriers to small businesses getting started online are cost, time and know-how.

We ask Lisa Maya about what Zeald is doing to help small businesses in food and beverage overcome these barriers, to get started online.

“Zeald is giving away free ecommerce websites, to help small businesses start their digital journey. Last year when Covid hit, we launched our Get Ecommerce Movement - the GEM initiative - giving away websites to help SMEs trade online through lockdown. The food and beverage website package was the first one we launched,” says Ms Maya.

WHAT ABOUT THOSE WHO ARE NEW TO ECOMMERCE - WILL THEY BE ABLE TO DO IT? “Absolutely. We make it easy by building the GEM website for the business - all they need to do is send us their information and we do the rest.

Our helpdesk support means they’re not on their own, either - help is literally a call away.”

Zeald has given away nearly 1000 free ecommerce websites through its GEM initiative, and is still giving away free websites

CASE STUDY: Saving time online, a buzz for Tirimoana Honey

Introducing Vicky and Ramez of Tirimoana Honey - a deliciously sweet, raw honey family business, based in Auckland’s west.

After years of plentiful honey-making, and doing well at markets, they were keen to getonline. Having created a Facebook page, Vicky was managing orders through that… but it was time consuming.

When she saw the GEM offer, they took the next digital step.

“Having a website saves me time - I point people there now, for all our products and pricing.”

To others thinking about a GEM website, Vicky says: “Definitely do it. If you’ve been thinking about it, just get started. Everyone is digital now.”

to small businesses every week.

TOP TIPS FOR STARTING WITH ECOMMERCE: - Just start - your digital journey begins with a single step - Get help - try a GEM website that is built and loaded for you - Keep it simple - don’t do too much to start, grow as you go - Key website pages homepage, product pages, and About Us - Build a customer database - use an ‘email capture’

function GEM WEBSITES FOR FOOD AND BEVERAGE BUSINESSES: - Free website build and setup, including Google My Business listing - Free hosting for 12 months - Free helpdesk support - After 12 months a hosting fee applies of 2% on sales through your GEM website.

For more information, Ts&Cs, and to apply for a GEM click here.

CASE STUDY: An online hub for artisan sourdough baker Bread Nest Having arrived in New Zealand from Bulgaria in 2013, Svetla Nesterov and her family put their hearts into creating authentic, sourdough bread-making business Bread Nest, using recipes from across Europe and high quality, local ingredients.

Svetla says their website provides a professional and flexible platform for Bread Nest to showcase their specialty breads.

“Our customers are discerning

bread-lovers who appreciate whole foods. Having a website means they can read about our sourdoughs and ingredients online, before purchasing.”

Getting online was easy, too, says Svetla.

“The GEM team was really professional. They listened and understood exactly what we wanted, and got everything done so quickly.”

CLICK TO VIEW WEBSITE

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