SupermarketNews Magazine | June 2022

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June 2022 • Vol. 15 No. 06

regionalspotlight (see page 40)

Ethics has you covered this winter.

Always read the label and use only as directed. If symptoms persist see your healthcare professional. Incorrect use may be harmful. Refer to the product packaging for information on active ingredient names and quantities, dosage, warnings, precautions, contraindication and side effects. Ibuprofen: do not use if you have stomach ulcers. Vitamins and minerals are supplementary to and not a replacement for a balanced diet.

Multichem NZ Ltd, Auckland. TAPS 2201DZ (22/018)

thelastword GROCERY INDUSTRY STALWART PETER MITCHELL PASSES AWAY

PETER MITCHELL RECEIVING LIFETIME ACHIEVER AWARD WITH YOUNGEST DAUGHTER CAITLAN MITCHELL.

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eter Mitchell, publisher and grocery industry stalwart, passed away on Monday 30th May 2022.

Under the ownership of Peter Mitchell, the company, Review Publishing and its stable of magazines grew from strength to strength cementing its publications’ position in each of its respected industries. This included that of the grocery industry leader, SupermarketNews magazine. In recent years, under the stewardship of Tania Walters and other members of Peter’s family, has continued to establish itself as an authority on all things grocery, expanding its reach with its print and digital offerings.

Throughout his career, Peter gained many

industry accolades including being the only person to be the recipient of two FGC Lifetime Achievement Awards. He was a well-respected, heavily involved member of the grocery community and made everyone feel like they had a seat at the table.

Chief Executive of the New Zealand Food and Grocery Council, Katherine Rich offered condolences to Peter’s family.

“We have worked closely with Peter’s wife, Tania, and daughter Sarah over the years, and we are thinking of them at this time,” said Rich.

“The grocery industry has a penchant for attracting extremely passionate and fascinating characters, and Peter fitted both descriptions. He lived and breathed

groceries and never left you wondering what he thought, which is how we like it.”

A camera or notepad always at hand, Peter ensured that no stone was left unturned and no story was left untold. A fair and honest reporter of industry events and happenings, even if it meant revealing some of the industry’s darkest corners, Peter was passionate about the industry and its people.

His legacy lives on today with several family members involved in the business and at the helm of SupermarketNews.

He will be dearly missed, and he leaves a legacy and body of work to be proud of. n

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 2022

CHAIRMAN PUBLISHER GENERAL MANAGER EDITORIAL DIRECTOR

Peter Mitchell Tania Walters Kieran Mitchell Sarah Mitchell

EDITOR ADVERTISING SALES SENIOR DESIGNER GRAPHIC DESIGNER

Caitlan Mitchell Felicity-Anne Flack, Caroline Boe 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

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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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28 food& grocery COUNCIL NEW ZEALAND

www.fgc.org.nz

Unlike most others, you’ll be pleased to know, our white milks and our 10 Star Export Butter

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are distinctly palm free and Orangutan friendly. Did you know, New Zealand is the largest importer of PKE [PALM KERNEL EXPELLER] in the world? You’d think we didn’t grow grass...

Watch out for the newest addition to our White Milk family- Lactose Free + A2 Protein.

The ultimate in digestive comfort.

100% recycled plastic bottles that are also 100% recyclable

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TO FIND OUT MORE VISIT W W W. LEWISROADCREAM ERY.CO. N Z

TROLLEY GOOD NEWS STRAIGHT TO YOUR INBOX

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

CLICK HERE TO SIGN UP FOR OUR FREE E-NEWSLETTER

June 2022

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BRAND MARKETERS PREPARE FOR THE HOLY GRAIL OF MARKETING Supplied by Cartology NZ

THE RISE OF RETAIL MEDIA, INITIALLY FRAMED AS AN EXTENSION OF PERFORMANCE MEDIA VEHICLES, IS NOW PROVING TO OFFER BRANDS A FULL-FUNNEL SOLUTION - ALL WITH UNRIVALLED MEASUREMENT AND ATTRIBUTION CAPABILITIES

Retail media has gained huge traction into the turf once held by large traditional broadcasters and publishers in the US - and while the retail players in New Zealand are fewer, the outcome may ultimately be the same.

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his emerging retail landscape features a blend of physical and digital shopping and increasingly savvy consumers who traverse both worlds. In fact, 30% of shoppers are now omnichannel. And as a result, with new habits and raised expectations, the consumer relationship with brands is evolving.

It’s no surprise then that this new normal also has major implications for marketers, who must now address changing consumer preferences relating to retail advertising, personalized shopping experiences and loyalty.

The good news is that despite growing concerns about digital privacy, consumers are interested in brand relationships that incorporate advertising. For example, they are generally receptive to targeted ads — particularly from retail brands they like.

71 percent of shoppers say they’d prefer to receive limited, tailored ad experiences instead of paying to avoid ads.

And those brand relationships are now firmly entrenched on retail eCommerce sites. Over half of consumers (53 percent) have said they notice sponsored products or ads on retail sites. Among those that recall seeing these sponsored products or ads, 42 percent claim to frequently or sometimes click to make a purchase. As brands pioneer new approaches to retail marketing, retailers themselves are making more of their valuable shopper data available so that brands can finally make the connection between advertising activity and consumer action, whether online or in-store. With the imminent demise of third-party cookies, we are seeing a surge in interest in leveraging this data in order to finally achieve that holy grail of marketing.

...despite growing concerns about digital privacy, consumers are interested in brand relationships that incorporate advertising. For example, they are generally receptive to targeted ads — particularly from retail brands they like.

RETAIL MEDIA IS POISED TO BECOME ONE OF THE MOST POTENT AND WELL-FUNDED AREAS OF MARKETING INVESTMENT AMONG BRANDS. AND THE ROLE OF RETAIL MEDIA IS EVOLVING. What started as a way for brands to engage shoppers during their in-store experience, has now grown to allow brands to find new ways to engage shoppers throughout their customer journey. Increasingly, marketers are looking to retail media to close the loop between broader campaign activity and consumer purchases.

In fact, retail data is viewed by marketers as effective in both building brands and driving conversions: 39 percent of marketers surveyed in the US said they use it to drive brand equity scores, while 44 percent said they now use retail data to track sales growth.

Why? Because retail data is rooted in valuable sales data — or the data associated with a purchase. This typically includes product information, SKU-data, the time of purchase, payment used, location, among other details. Access to past purchase data helps marketers best predict future purchase behavior or habits. These details enable marketers to understand what media tactics are leading to sales. That’s why 76 percent of marketers say they plan to use loyalty card point-of-sale data either frequently or very frequently over the next year.

As a result, sales data is crucial for brands, especially as the marketers noted their top challenges as measuring business outcomes (32 percent), understanding the increased complexity of the customer journey (32 percent) and optimizing cross-channel campaigns (32 percent). Retail data addresses many of these challenges. This data also opens new avenues for more accurate and actionable attribution tracking across digital

and physical environments. While tracking the impact of search-based ads placed on retailers’ sites is fairly straightforward and immediate, marketers can use shopper data to connect digital ad exposures on the web to real-world, in-store purchases. This is great news for the 43 percent of brands surveyed who noted sales growth as a top KPI of marketing success.

What was once abstract is now possible — consumer packaged goods (CPG)

brands can connect ad exposures to in-store purchases made by specific target audiences.

Additionally, CPGs can work with retailers to advertise specific products to consumers by leveraging SKU-level insights and then measure the sales impact across a wide array of media channels. This levels the playing field for a sector of the industry that is looking to leverage its valuable data, such as insights from loyalty programs, in a privacyconscious manner.”

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MARKET PROFILE: MALAYSIA This Report is intended for food and drink brands looking for export led growth in Malaysia.

MALAYSIA, A DIVERSE AND EMERGING MARKET THAT IS FULL OF POTENTIAL Malaysia offers significant export led growth opportunities for food and drink brands, a cosmopolitan Southeast Asian nation with a population of 32 million. Known for its diversity, Malaysia is made up of three main ethnicities; Malay (67.4 percent), ChineseMalays (24.6 percent), IndiansMalays (7.3 percent) and Others (0.7 percent). This blend of cultures has led to Malaysia having the one of the most diverse cuisines available in the region.

Indeed, food is at the centre of the Malaysian culture. So much so that Malaysians tend to greet people by asking 'Have you eaten?' rather than the traditional "Hello". Malaysia's rich history contributes to its cosmopolitan

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diversity. The country was in the hands of the Dutch in 1641 and then the British in 1824 through the Anglo–Dutch Treaty. British colonisation lasted the longest compared to others and Malaysia still has a strong connection with the United Kingdom.

A member of ASEAN (Association of South East Asian Nations), Malaysia has particularly strong cross border ties with neighbouring Singapore.

It also holds numerous Free Trade Agreements (FTA) with cooperating nations including New Zealand and Australia. The UK and Malaysia are in talks about an FTA in the post Brexit economy.

The Malaysian economy is beginning to normalise in the wake of the pandemic with growth pegged at 5.3 percent to 6.3 percent for the remainder of 2022. This is largely supported by improving domestic demand

as the country opens up again after long periods of Covid-19 containment.

MARKET TRENDS While there is a growing awareness and demand for health focussed products in Malaysia relative to more developed markets in the region, experience tells us there is a greater demand for products with sweeter and saltier taste profiles.

As a result, we are seeing good opportunities in Malaysia for the categories such as snacking, confectionery, desserts and convenience foods.

For western imported food and drink products in Malaysia, the typical consumer is often middle to upper class ChineseMalays and expats, given their taste profiles, spending power and desire for premium, imported products.

Like many other Southeast Asian countries, Malaysia experienced long periods of lockdown which heavily impacted the business community and in particular tourism and food service sectors. Much like Singaporeans, Malaysians enjoy eating out regularly at restaurants, street vendors and food courts.

Therefore Covid restrictions and work from home mandates meant more people were shopping at supermarkets and preparing food from home.

From a grocery perspective, now the country is reopening there is more opportunity to continue in-store tastings and promotions to grow brand awareness and induce product trial.

Digital marketing has become a critical tool for communicating with target consumers and driving them to point of purchase.

DIVERSE GROCERY CHANNELS Malaysia offers an increasingly sophisticated array of domestic and regional grocery groups.

Where once the channel was dominated by regional players such as the Dairy Farm Group and AEON, fierce competition from domestic chains has seen several independent grocery brands claim customer loyalty from the upper end of the consumer market.

These independent retailers are focused on providing a wide variety of imported food and beverage products. This has helped them to gain the upper hand over regional players that were often more focused on securing listing fees from suppliers than offering their consumers a great selection of food and beverage brands.

The strong competition amongst these retailers has also benefited food and drink brands looking to gain their place on the shelves. Listings fees are considerably lower in Malaysia than in other more mature ASEAN markets, such as Singapore, which has only two major offline grocery groups.

ENTRY INTO MALAYSIAN GROCERY CHANNELS There are a number of ways to enter the Malaysian market, however, the two main models are via a consolidator or through partnership with an importer and distributor.

CONSOLIDATOR MODEL Malaysia is somewhat unique versus other ASEAN markets in that there are a number of consolidators working with the retailers to bring in international brands directly. This model is similar to a traditional trader that buys and sells goods for a modest profit margin without adding any services or support along the way. Under this model the brand owner has very little influence over how the brand is managed in market.

DISTRIBUTOR MODEL Partnering with a local distributor often yields the best results as this enables the brand owner to work strategically with the distributor to support sales and ensure the full potential of

the market is realised.

A professional distributor will act as a brand custodian, enabling the brand owner to participate in setting the pricing strategy and how the brand is marketed.

The most capable distributors have strong relationships with the retail buyers and store managers and they will have a dedicated team of merchandisers to ensure that the instore execution is delivered to a high standard.

DOING BUSINESS IN MALAYSIA Whilst the official language of Malaysia is Malay (or Bahasa Malaysia), for business purposes English is widely accepted.

Malaysia is a large country (330,000 km2) and can be accessed overland from Singapore or by air via KLIA, which is a major Southeast Asian air travel hub. Most businesses have their headquarters in the capital Kuala Lumpur, so this should be your first stop when wanting to engage with food and beverage importers and distributors.

Australian and New Zealand residents should consider applying for an APEC Business Travel Card (ABTC). This makes your travel through APEC countries, including Malaysia, much more efficient with preferential fast track lanes at Customs and preapproved visa access. You can apply for an APEC travel card through your government.

HALAL Given 63 percent of Malays are practising Muslims, Halal certification is a major consideration for the Malaysian market.

The local government Halal Authority in Malaysia is called JAKIM (www.halal.gov.my) and they are responsible for approving international Halal certifiers. You can find the current list of JAKIM approved Halal certifiers on their website. Halal certification is not recognised unless it comes from a Jakim approved certifying body.

As approved Halal certifiers can change it can be wise to avoid printing your Halal certifiers logo on your packaging. This mitigates unwanted expense and disruption if your certifier is struck off JAKIM’s approved list. In most cases retailers just require your Halal certificate to confirm your

products Halal status.

Halal certification is critical to achieve volume sales in the mass market retail and food service sector in Malaysia, including QSR (quick service restaurants), however it may not be a conditional requirement for grocery channels. ChineseMalay, Indian-Malay and expat consumers are usually not concerned about halal certification and whether an imported food product is Halal.

Supermarkets have responded to this group by offering a nonhalal section of their supermarket where products such as pork and alcohol are sold.

REGULATION AND COMPLIANCE ANIMAL PRODUCTS For animal products, the Malaysian Department of Veterinary Services (DVS) has regulatory requirements that need to be met. Talk to your importer and distributor about what is required to comply.

LABELING All imported products in Malaysia require distributor details to be printed on the packaging. Malay language is also a requirement for some products.

To comply with this regulation, most brands will work with their distributor to affix an over-sticker upon arrival into Malaysia.

Regulations have recently been revised to stipulate that the products need to have a compliant label before they arrive in Malaysia. While this rule is not strictly enforced, some importers will comply by shipping the goods to a bonded warehouse (inside the Customs area in Malaysia) where stickers can be affixed.

It's worth noting that ten years ago you and your importer may have had challenges clearing your goods across the border into Malaysia, with extra payments required and unexpected delays

(also described as the ‘grey area’), however in recent years clearance procedures have improved significantly. The alcoholic beverages sector continues to have some burdensome procedures in place in Malaysia due to cultural sensitivities.

LOGISTICS Logistics services in Malaysia are sophisticated and straightforward, with the cool chain being trusted and developed. If you are an exporter of chilled or frozen products, Malaysia is a suitable market for your products from a cool chain perspective.

GETTING AROUND For a long time, travelling by taxi in Kuala Lumpur and the wider Klang Valley required the need to haggle with drivers on price and involved frequent stops so the driver could ask for directions. Fortunately, with the introduction of the likes of Uber and its competitors, getting around is much easier.

Bear in mind that the business district of Klang Valley and Selangor covers a vast geographical area. For this reason it is best to group your meetings by location. You should also try to avoid travelling during peak times as traffic can get badly congested.

Travelling one hour or more by car to a meeting is very common in the Klang Valley.

SUMMARY Malaysia is a thriving market with increasing demand for imported food and drink products.

Brands that have achieved success in their domestic market should include Malaysia within their Asia strategy. Malaysia's diversified retail channel means the cost of entry is relatively low and the volume potential is attractive for the right brands who have the right distributor in place.

NEED SUPPORT WITH YOUR STRATEGY? VISIT: WWW.EXPORTINCITE.COM OR CONTACT: GETINCITE@EXPORTINCITE.COM

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PET INDUSTRY

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With a population of pets that nearly exceeds that of humans, it is no wonder the demand for pet-related products is on the rise. There are over 4.35 million pets in New Zealand, varying between cats, dogs, fish, horses, rabbits, rats, mice, guinea pigs and reptiles. Global Market Insights reports that the pet care market is currently seeing an annual growth rate of 6.31 percent, and has a net worth of over NZ$350 billion.

Pet humanisation is a term that gives cause to a large amount of the industry’s growth. Of kiwi cat and dog owners, 74 percent and 78 percent respectively consider their companion animals to be members of the family. Pets are not just an animal around the house, they are cherished family members with owners that want to spoil them. Pandemic restrictions have only enhanced this humanisation - owners have spent more time at home giving their fur babies attention and spending big on their

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needs.

The 2020 Companion Animals New Zealand report highlighted the current numbers of each type of pet in the nation: 850,000 dogs, 1.2 million cats, 120,000 rabbits, 70,000 horses and 1.37 million fish.

It also important to note that three-quarters of higher-income households are likely to own a pet, compared to half of lowerincome households.

It’s safe to say, Kiwis love their pets and pet food is the most obvious product that comes to mind when we think of pets, but the industry is expanding. It now involves treats, supplements, wearables, toys and accessories. With a growing demand for pet services such as grooming, healthcare, daycare and transportation. There is also pet end of life care, cremation and counselling.

The pet industry is growing rapidly and will continue to do so as the shift from pet ownership to pet parenting develops.

then be split into further categories: Dry, wet, veterinary diet, treats and snacks, and organic food. It really comes down to shopper preference, as they look at the nutritional value, ingredient profile, health benefits, customer reviews, veterinary endorsements and research behind each product.

Emerging trends within pet food include vegan, freeze-dried products, alternative proteins, fresh products, and free-range or grass-fed products. Flavour trends are seeing a rise in specialised meat such as venison, rabbit, wild boar and New Zealand salmon.

Among the more unique pet food trends are the variety of treats and snacks available.

There are healthier options of natural treats and then the more decadent options of milk, chocolate, biscuits, ice cream and hot chocolate mixes.

PREMIUMISATION

Google searches for “best dog food” and “best cat food” have spiked in recent years, leaving the title of ‘premium food’ for products that might be natural, of high quality and particularly nutritious. Some pet food products even try to exceed the premium title, by calling themselves ‘Super Premium’. However, premiumisation is not exclusive to pet food, it is occurring throughout the entire industry. Pet boutiques rather than pet stores are popping up both bricks and mortar and online.

Luxury is a keyword being more frequently used in pet product marketing - luxury toys, luxury beds, luxury litter boxes, luxury cages. If you want to go to the extreme end of the scale, brands such as Gucci and Louis Vuitton even have their own range of animal products. There seems to be no limit to how premium the pet industry can go.

TRADE SHOWS PET FOOD

Pet food has the largest part to play in the industry, and the United States alone is projected to spend over US$100 billion on pet food in 2022. New Zealand currently has around 178 animal food manufacturers that contribute to both the export and local market. For the local retail market, supermarkets dominate with an 85 percent share and the remaining 15 percent is split between vets, pet stores and the rural sectors.

Pet food is split into three major categories but it is dog and cat food products that produce the most variety, as pet parents search for food that best fits their pet’s needs. No two pets are the same and age, breed, lifestyle, health conditions and other dietary requirements are all things that are taken into consideration.

Within the specific species requirements, pet food can

As the industry develops, so does the need for tradeshows. Interzoo is the current world leader, organised by German company WZF GmbH. This year it was held from the 24 to 27 of May in Nuremberg and hosted over 1,900 exhibitors and 39,000 trade visitors from 125 countries. North American expo leaders are SuperZoo, Global Pet Expo and the Denver Pet Expo.

New Zealand also has its very own Pet and Animal Expo that visits multiple regions across

the country. In 2022 it visits Auckland from 15 to 16 October, Wellington from 6 to 7 August, Christchurch from 3 to 4 December and the Bay of Plenty from the 4 to 5 of March in 2023.

SUSTAINABILITY

Like many other areas of the grocery industry, there is a call from consumers for pet products to be environmentally sustainable. This means free-range, grass-fed, carbon-neutral, non-artificial production of pet food.

Packaging also is under the microscope and consumers look for recyclable or reusable packaging across all pet products and generally sustainable business practices of each brand.

Animal waste disposal products are of particular interest in this area. Products such as eco-friendly and reusable puppy training pads, compostable and biodegradable dog ‘poop bags,’ eco cat litter box liners and crystals, and chemical-free wood cage chips are emerging in this growing category.

DIGITAL MARKETING

Similarly, digital marketing is important in all areas of the pet product industry.

There are a number of pet retailers and products available exclusively online and an increase in online pet food subscription services. The pet food subscriptions deliver food door-to-door and are popular due to the convenience it provides owners.

Digital marketing is important for pet parents to place trust into the brands they are using. The use of social media provides customers with a place to share opinions, see how the brand gives back and how other pets enjoy the products.

Also in the digital social sphere are pet influencers. Either under a pet’s name and run by their owners or social media influencers that receive more engagement when they share pictures of their pets. n

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Good Noze Good Noze pet food was built on the philosophy that much like us, animals thrive on variety, as well as natural, healthy, and minimally processed food. The brand believes that the closer foods stay to their natural state, the better they are, which is why Good Noze products are based on foods they might find in the wild.

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Our pets are descended from wild animals, and the best diet us humans can provide them is one their bodies are designed for. A natural diet, high in protein from real meat – the diet nature intended for long-term health and wellbeing.

Frank Bellerby gave himself the challenge to produce a premium range of 100 percent natural food for pets, which would mimic the diet they would eat in the wild. Good Noze uses no preservatives or additional taste enhancers, using only the best New Zealand ingredients available. From the farm to the Waikato-based freeze-drying factory, Good Noze has deep New Zealand

roots and makes no compromises on quality.

As beloved members of the family, pets deserve the best possible nutrition for health, happiness, and longevity. At Good Noze Pet Cuisine their philosophy is to manufacture such food. No compromises.

The low moisture content means no pathogens can survive and once the raw freeze-dried meat is placed in a sealed package it can last for years without spoiling.

Good Noze believes in supporting local enterprises. All of their products are made in New Zealand with fresh kiwi ingredients. n

Purina Petcare has launched its newest wet cat food designed especially for the clever and mischievous Kiwi cats - Oscar, which is already flying off the shelves and proving to be hugely popular.

Full of delicious, tender meaty goodness in a succulent jelly and nutritionally complete with a combination of vitamins and minerals, Kiwi cats adore it.

Mark White, Head of Marketing at Purina New Zealand anticipates Oscar will be the most recognised and loved wet cat food brand in the category and as a cat-dad himself, understands just how mischievous cats can be at mealtime.

Mutt Butter Mutt Butter was developed to bring happiness and health to dogs. Simply because dogs delight in peanuts and peanut butter, they’re natural, tasty and good for them. Mutt Butter products are all made in New Zealand in human grade factories with 100 percent natural ingredients.

They aim to use as few ingredients as possible with no preservatives or additives. Mutt Butter is ideal for lick pads, enrichment treats, chew toys and training rewards.

There are five key products in their range. The Peanut Butter Original is made with 100 percent roasted peanuts and nothing else. The Peanut Butter Treat Cookie Original is made from oats, peanut butter, molasses, and canola oil. Dogs cannot eat chocolate as it is toxic and not suitable for them, so Mutt Butter created the Carob Coated Peanut Treat that is sure to make your dog drool with delight.

The Peanut Butter Treat Cookie with Pumpkin & Chia Seed has the added benefits of pumpkin and chia seeds to support normal digestion and bowel function. The Peanut Butter Sunflower & Flaxseed is made with roasted peanuts and is higher in omega 3 and 6 essential fatty acids which is fantastic for a shiny coat.

Mutt Butter is available at all leading supermarkets, pet stores and dog-friendly establishments.

For supermarket inquiries or orders, please contact Hamish Spear at College Hill Agencies.

Call +64 27 222 4883, email hamish@cha.co.nz or visit www.cha.co.nz. n

NEW flavour King Salmon with Chicken

100% New Zealand Made New Zealand King Salmon is the #1 Ingredient Good source of Omega-3 to support your pet’s health!

Available in all good Supermarkets All flavours of our dry cat food now comes in a convenient 1.5kg size omegaplus.co.nz June 2022

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FROM BUYING BULK TO SUPERMARKET SWITCHING

- how the rising cost of living is affecting the weekly shop

By Sej Patel, Country Director, ANZ, Toluna

The rising cost of living is impacting millions of people around the world. From the COVID-19 pandemic and supply chain issues, to the war in Ukraine and resulting energy crisis, this combination of factors is pushing up the price of food, petrol, energy, and everyday household items.

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ith inflation in New Zealand at a 30-year high and rents and mortgages through the roof, the Kiwis who aren’t fleeing the country are having to drastically change their behaviours in order to reduce spending.

New Toluna research shows that Kiwi shoppers are particularly impacted by everincreasing grocery costs, forcing them to make changes to the way they shop. Kiwis are also aiming to reduce spending by cutting back on social activities and eating out, as well as being more cautious about energy consumption.

PRICE HIKES IMPACTING shopping preferences The rising cost of living is having an impact on the way almost three quarters (73

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percent) of Kiwis are spending their money, with the increased cost of groceries causing the most disruption. In fact, the large majority (85 percent) of Kiwis say they’re being impacted by the rising cost of grocery items.

Shoppers have particularly noted the increasing cost of fresh food (84 percent), as well as frozen food (68 percent), dry pantry food such as biscuits and pasta (63 percent), tea and coffee (61 percent), household cleaning items (61 percent), bakery goods (61 percent), health and beauty products (50 percent), soft drinks (43 percent), pet care (42 percent), and alcohol (45 percent).

The skyrocketing price of groceries is severely impacting shopping behaviour, with around a third (31 percent) of shoppers changing the brands they normally buy and instead opting for more generic brands.

Consumers are also buying

more in bulk (30 percent), changing the amount of snacks they purchase (26 percent) and shopping around in search of value (24 percent). In fact, almost one in four (24 percent) are going a step further than just brand switching – they’re switching supermarkets to find a cheaper alternative.

OLD FASHIONED PRICE WARS Our previous research on the impacts of the supply chain showed that, when a shopper’s preferred brand is unavailable, most are willing to substitute for a new brand. Of course, when a customer gets used to an alternative product – or supermarket – there’s no guarantee they’ll ever go back to their original preference.

Retailers who have already been impacted by COVID-19 and supply chain issues, are now facing a situation where

almost all purchasing decisions have come down to price.

In fact, price is by far the most important factor for the majority (84 percent) of Kiwi shoppers right now. Despite the country’s previous trend toward shopping more consciously and more sustainably, health and sustainability have plummeted to the bottom of the list of things that influence purchasing decisions in the current economic climate.

For retailers, this means that communication with customers over the coming months should be largely focused on price and value for money. From measurable discounts for buying in bulk to heavily discounted promo items, supermarkets need to tap into that core desire to hunt down a bargain.

THINKING OUTSIDE THE BOX The country’s skyrocketing living costs are impacting Kiwis on all fronts. Whether they’re eating out, buying clothes and skincare products, or even booking holidays – prices are up across the board. When it comes to cutting back, respondents said the first things they would forgo to save money include eating out (35 percent) and ordering takeaway (29 percent).

This presents an opportunity for supermarkets to promote ready-made meals as a cheaper alternative to home delivery for those still looking for a night off cooking.

Reducing energy bills is another big priority for Kiwis, with six in ten (59 percent)

planning to turn off lights whenever possible; four in ten (40 percent) planning to take shorter showers to reduce water usage; while a third (36 percent) hope to slash energy bills by using eco/cold settings on washing machines and dishwashers (36 percent) and programming laundry during low tariff hours (18 percent). Supermarkets could also capitalise on this trend by promoting energy-saving products, as well as stocking up on blankets, beanies, and other items to keep Kiwis cosy over winter while minimising energy usage.

VALUE FOR MONEY The rising cost of living is one of the biggest issues for

Kiwis right now – and is likely to remain so for many, many months. Shoppers are brand switching and going out of their way to find the lowest prices, with cost the absolute number one factor when it comes to making grocery purchasing decisions.

Understanding the key pain points for shoppers is critical, and supermarkets will do well to ensure that communication with customers over the coming months largely focuses on price and value for money. It’s important that businesses evolve the way they position and market themselves in a way that aligns with current consumer sentiment – and right now, with cost of living through the roof, demonstrating value for money is of the utmost importance.”

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EMPLOYMENT TRENDS IN FMCG Supplied by OCG Consulting

“T

he FMCG industry is changing, with Covid-19 showing its flow-on effect. All trends hitting employment throughout New Zealand are prevalent in the FMCG sector. From candidate shortages, retention challenges, flexibility and hybrid working to external pressures such as poaching and competition for talent.

OPPORTUNITIES AND OBSERVATIONS The widely known skills shortage is affecting the FMCG sector, and although we are seeing high-level talent at the tip of the iceberg stay put, there is a real opportunity for entry-level candidates to get into FMCG and work their way up.

The changing landscape provides more opportunities for businesses to make a shift and encourage entry-level candidates to come in at rep level, quickly develop their skillset, move to analyst level, and then to key account manager. This has the potential to open a more rounded career path that exposes the analytical candidates to field opportunities, them a move into head office.

Key advice to employers is to be open to new ways of doing things. We are seeing candidates come through with a broad set of skills, and not being considered because they don’t have the exact skillset employers

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are looking for. If a commercial marketer wants to look at your category role, there is no harm in talking to them about how their skills and experience can transfer to the category space. Preconceived areas of work cross over more often than we give them credit for.

Be flexible about your ‘ideal candidate’. In a candidate-short market, it’s important to consider all options. If a candidate has fewer years of experience than you were originally looking for, it’s a good idea to consider them if they have the right skills and attitude. Also, remember that in the current candidate-driven market, star candidates move quickly as they amass experience on their way up.

RETENTION, MOVEMENT AND POACHING An issue we’re hearing from businesses is competitors are poaching talent, and to this, we suggest considering your employees’ main drivers. Are competitors offering them more pay, better benefits, more flexibility?

What is convincing them to look elsewhere?

If you can pinpoint this, then you can adjust your strategy and ensure you are offering employees what they really want.

Consider that within the last two years, many employees have played it safe and stayed where they were. Two years later, it is normal to have staff turnover and employees

begin to look for their next opportunity.

Candidates throughout the sector are starting to consider moving overseas. We are seeing not just the graduate or juniorlevel candidates look to move, but mid-level candidates too. Employers will realise very quickly that this means they can no longer rely on having experienced candidates at the ready in their teams. They will need to broaden their expectations of who can be considered for vacancies, looking specifically at transferable skills and ability to be trained.

CANDIDATE DRIVERS Working for a New Zealand manufacturer has never been so attractive. Not only can you receive greater exposure to the full end-to-end business, but you can also get a better understanding of where your goods are and lead times, leading to more certainty in your operations. If you are a New Zealand manufacturer, advertise this to potential candidates.

The desire for flexibility, hybrid, and remote working is growing faster than ever.

Covid-19 has made employees reconsider their work-life balance and has made flexibility the most attractive benefit of employment, new or existing. Employers need to consider that to attract top talent in this candidate-short market, flexibility will be top of candidates’ priority lists.

Consider a hybrid working model where employees can work from home and the office when they need to, flexibility in hours or days, or a remote role if applicable. You will not only widen your talent pool to include candidates not in main centres, but also attract talent looking specifically for this benefit, improving work-life balance and retention of the team moving forward.

WHAT ARE BUSINESSES DOING AS A RESULT? KELLY LEGARTH

NATALIE KENNERLEY

Businesses that are looking to recruit are taking a harder look at their hiring processes and what is needed within the team.

Businesses are looking to futureproof their teams and make sure they have everyone in ideal roles to avoid staff movement.

With poaching going on, businesses are starting to offer top candidates hefty benefits to get them on board. The tricky thing here is that bringing on new talent with shiny remuneration packages can cause unrest with the existing team. Hiring managers need to be careful that they don’t offer too much to new candidates and leave existing team members feeling undervalued and more likely to look elsewhere for businesses that will offer them more.

PREDICTIONS FOR THE FUTURE The FMCG sector has always been one for movement. Things will continue to change as the world recovers from Covid-19.

Our key advice to hiring managers and employers is to make adjustments, continue to research new best practices, and above all else, be open to candidates who may not fit into the typical mould you thought you were looking for. Make sure you are talking to industry professionals who know how the changes are affecting your business, and can help lessen the impact.”

Natalie Kennerley and Kelly Legarth are both Senior Recruitment Consultants with OCG Consulting. With over 30 years’ experience in working in sales & marketing roles in FMCG, and recruitment on top of that, they are experts in the FMCG sector, working with top clients, recruiting contract and permanent candidates across the sales, marketing and category sectors. To get in touch with Natalie or Kelly, visit www.ocg.co.nz

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WINTER VEGETABLE CROP PROVIDES ESSENTIAL IMMUNITY SUPPORT Supplied by United Fresh, New Zealand

Winter crops are arriving in stores just in time for shoppers seeking out foods to boost their immunity during the cold and flu season.

“J

erry Prendergast, President of United Fresh says the COVID-19 pandemic has raised the profile of products which provide natural immunity support.

“We’re fortunate that New Zealand’s mix of climate and soils produces vegetables that provide a huge range of key nutrients that support immunity, such as vitamin C, folate and iron. These nutrients are naturally found in many winter vegetables such as broccoli, carrots, silver beet and kūmara.”

“A strong immune system is our best defence against winter illness and eating at least five servings of vegetables every day is the best, most affordable way to ensure we get all the nutrients we need for immune support.”

Prendergast suggests retailers make the most of shoppers actively seeking out the freshest, most beneficial, in-season crops.

“Winter is a bleak time for us all, but a colourful, attractive

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display of vegetables brightens the front of your store, lifts the mood and inspires consumers to select those healthy options.”

With crockpots and casseroles so popular throughout the cooler months, consider displays of root crops such as kūmara, parsnips, swedes and yams alongside carrots, pumpkin and potatoes for hearty slow-cooker meals with a variety of colours and flavours.

Anthony Blundell, Managing Director of Kaipara Kūmara and Vice President of United Fresh says the 2022 kūmara harvest is near completion, with early indications suggesting the overall crop is down around 5-10 percent from last year.

“The quality of the kūmara harvested stacks up pretty good when compared to previous years.

This was helped by a hot summer with just the right amount of rain at the right times, followed by favourable weather conditions throughout the harvest months.

However, it does look to be another challenging year for

growers,” he notes.

“Demand for kūmara is simply not matching the supply available – leading to low sell prices and poor grower returns. Returns in 2021 were well below the cost of production, and 2022 does not look much better. On the flipside, value for consumers will be very favourable – with affordable kūmara retail prices anticipated right throughout 2022. Quality is good and the eating quality is right up there!”

The majority of our kūmara is grown in Northland in the Northern Wairoa region where soil type and climatic conditions suit this root crop perfectly. Kūmara is harvested from February to May and is then stored in a temperature and humidity-controlled environment. During this important storage period, they undergo a naturally occurring process converting starch to sugar.

Retailers should stock a range of the varieties - Orange

(Beauregard), Red (Owairaka), Gold (Toka Toka) and the newest variety, Purple Dawn as they are popular with consumers. Aim to buy regularly - ideally no more than a week’s supply at a time to ensure freshness.

Fresh green vegetables also make an important part of a winter display and have a big part to play in providing support to the immune system. This month Brussels sprouts, celery, Asian vegetables and leeks will be in good supply, and it’s the best time of year to keep broccoli, cabbage and cauliflower at the forefront of vegetable displays with these Kiwi favourites in high demand.

Leafy greens such as kale, silver beet and spinach will also provide a deeper green tone to the shelves and should be kept refrigerated where possible for optimum freshness.

With budgets stretched for most consumers, make sure your stock of in-season produce is easy to spot and consider multi-buy offerings to provide extra value.”

fromthecover

ETHICS WINTER & PAIN RANGES – Support when you need it most

“The Ethics Winter range continues to support your Winter needs from cold and flu relief, sore throats, chest congestion, blocked nose, headaches and fever. It also includes our Ethics Natural Ills and Chills to support the immune defences naturally day and night,” says David Acott Sales & Marketing Manager at Multichem NZ Ltd.

“With easy to swallow tablets and capsules in our adult’s range, soothing honey and lemon medicated throat lozenges, saline nasal spray and soothing & vaporising chest rub to help you breathe easier for that good night’s rest. Ethics products have you covered this Winter. There’s also some promotional Winter combo packs for even better value including a digital thermometer combo pack to keep that temperature in check”.

“Ethics also supports your pain management needs for relief of headaches and fever. With ibuprofen in tablet or liquid capsules, paracetamol tablets in both round shaped and easier to swallow capsule shaped

tablets to get you fast relief when you need it most”.

“Trust Ethics this Winter with a wide quality range to choose from and value for money, they are perfect to drive sales this Winter Season and all year round,” says Acott.

For more information contact your Storelink Territory Manager or Multichem on 09 488 0330.

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dairycategorycaptain

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Unlike most others, you’ll be pleased to know, our white milks and our 10 Star Export Butter are distinctly palm free and Orangutan friendly. Did you know, New Zealand is the largest importer of PKE [PALM KERNEL EXPELLER] in the world? You’d think we didn’t grow grass...

Watch out for the newest addition to our White Milk family- Lactose Free + A2 Protein.

The ultimate in digestive comfort.

100% recycled plastic bottles that are also 100% recyclable

TO FIND OUT MORE VISIT W W W . LEWISROADCREAM ERY.CO. N Z

column

ANTI-COMPETITIVE BEHAVIOUR ON LEASES REVEALED

By Kathrine Rich - Chief Executive, New Zealand Food & Grocery Council

The Government and Opposition have vowed to clean up the New Zealand supermarket sector.

“I

t’s fair to say that in accepting 12 out of 14 of the Commerce Commission’s recommendations, and taking stronger action on the other two, the Government has gone further than many thought it would.

It will be a major job unravelling the harm caused by our duopoly market structure, but the Government has made the direction very clear, and it will be welcomed by most consumers, suppliers and other retailers.

The Government’s actions are its response to the Commerce Commission’s market study into supermarkets, which found they earn excess profits. It recognises change needs to happen if there is to be genuine competition and an improvement in retailer behaviour.

Among the recommendations the Government says it will introduce are:

• an industry regulator • compulsory unit pricing on groceries • stopping major supermarkets blocking competitors from accessing land for new stores • more transparent loyalty schemes for consumers • consistent pricing displays

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• collective bargaining for suppliers • a mandatory code of conduct for supermarkets in their dealings with suppliers From the Food & Grocery Council’s point of view, the emphasis on a mandatory Code of Conduct – our goal since 2010 – is particularly welcome.

A code will give suppliers greater certainty they will not be subject to some of the behaviours we’ve seen from supermarkets over the years, including transferring costs and risks to suppliers, reducing transparency and certainty over terms of supply, and limiting suppliers’ ability or incentive to provide favourable supply terms to other retailers.

These lessen suppliers’ incentives and ability to innovate and invest in production, capacity, product quality and new offerings that will benefit consumers.

While change is coming, it’s clear some supermarket buyers haven’t got the memo yet, as FGC continues to receive reports about pressure on companies supplying The Warehouse, despite the Commerce Commission being given assurances this would not happen.

The two recommendations the Government

didn’t accept were implementing a voluntary wholesale grocery access regime and a review of competition in three years.

On wholesale access, it’s developing a mandatory backstop for the voluntary scheme recommended by the Commission, and says if Foodstuffs and Woolworths NZ can’t strike good-faith wholesale deals with competitors at fair prices by the end of this year, the backstop will kick in. This is designed to give competitors an incentive to enter the market, because if competitors don’t have proper access to wholesale, there’s no incentive to enter the market and give it the competition it needs.

Three years was too far away for a stateof-competition review, and the Government wishes to maintain scrutiny. So, the new regulator will be required to do them every year, as well as run a resolution scheme to mediate disputes between suppliers and retailers.

In addition, government officials are doing work on requiring the major supermarkets to divest some of their stores or retail banners in case more competition is needed. But that’s complex work and will take some time.

The supermarkets have already agreed to many of these changes, including stopping the use of covenants on land and leases so

competitors can set up shop in certain suburbs and shopping centres.

Legislation to ban this behaviour is already being considered by a parliamentary select committee, but what FGC revealed on the first day of submissions came as a surprise to the members of Parliament present.

We presented excerpts from a supermarket lease for space in and it showed a suite of oppressive clauses designed to block competition.

As I told the committee, this lease, which we understand is typical of supermarket leases in force around New Zealand, showed supermarkets aren’t using their market power to block just fellow grocery retailers – they’re using it to block or constrain almost all retail that comes close to them.

The lease showed this is being done by using incredibly broad definitions of what a supermarket is.

The list is long, but includes everything from clothing, footwear, toys and games,

computers, and tools, to optical ware, carpets, insurance, and appliances. (the full list is on page 3 of our submission on our website: https://www.fgc.org.nz/commerce-grocerysector-covenants-amendment-bill/).

Most people wouldn’t think a supermarket sells all those things, but according to this lease, they do.

Basically, this particular supermarket has defined its business as almost everything that can be sold by anybody.

There are also other areas in these leases that aren’t reasonable.

Supermarkets also give themselves the right to determine things such as who the landlord leases their previous premises to up to 3 years after they have packed up and terminated their lease – for 3 years they get to say who can use the landlord’s property.

But the clause that surprised us most was the requirement for landlords to campaign to block potential supermarket competition.

The lease we quoted to the committee says

the landlord must make submissions to oppose all district plans, developments, new stores, applications for resource consent, or changes to a resource consent that affects the supermarket’s competitive position – and it must do this at the landlord’s own cost. The lawyers just went too far because they could.

These sorts of oppressive clauses add up to major barriers for new entrants.

We suggested the committee use its powers to request copies of other leases to get a wider picture of the sorts of tactics being used to block others from competing in our duopoly market.

As Commerce Minister David Clark said, “The Government and New Zealanders have been very clear that the supermarket industry doesn’t work. It’s not competitive and shoppers aren’t getting a fair deal. The duopoly needs to change, and we are preparing the necessary legislation to do that.”

When you see documents like this you can see why change can’t come soon enough.”

FOOTNOTE “I would like to acknowledge the extraordinary life and times of the publisher of SupermarketNews, Peter Mitchell. He was the only two-time recipient of FGC’s Lifetime Achiever Award for his contributions to the industry, and his no-nonsense contributions to debates across the industry will be missed. My thoughts are with Tania, Sarah, the whole family and the team at Review Publishing.”

The quick, easy alternative to calorie-heavy wheat and rice products

For more information contact your local Alliance Marketing Representative June 2022

I 21

SWEET BBQ PORK DELIGHTS TASTEBUDS The latest headliner of Heartland’s range of 100 percent NZ pork products is the new sweet BBQ pork ribeye roast. Marinated in Heartland’s sweet BBQ sauce, this mouth-watering roast combines quality and great taste.

Like all of Heartland’s roast products, it’s super easy to prepare.

Simply pop the roast in the oven or cook it on the BBQ for 30-35 minutes.

Whatever the occasion, the sweet BBQ pork ribeye roast will be the star of any meal. Serve alongside roast vegetables for a cosy, winter meal, or if you’re having guests over, shred the pork roast for pulled pork burgers, tacos or enchiladas. Sweet as!

Now available at selected North Island Pak’nSave, New World and Four Square supermarkets plus selected Fresh Choice & Supervalue stores nationally.

BOTTLE-FOR-GOOD

NEW LINDT CLASSIC VEGAN BLOCKS The Lindt Master Chocolatiers using oat and almond have created a smooth and creamy chocolate… with no dairy!

One in three people currently follow a restricted diet.

Reasons to buy, Lindt Vegan blocks are better for the environment and better for your health, made with 100 percent recyclable packaging.

Global Vegan chocolate sales are forecasted to grow at a compounding annual growth rate of 14.8 percent through to 2028.

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Kristy Hunter and Stine Smith from Good Change have made a name for themselves for changing the face of cleaning cloths in NZ supermarkets. From a category that hadn’t been disrupted since the 90s, these ladies delivered a range of compostable cloths to the market that were eco-friendly but also looked good.

Now they are making waves in NZ and Australia again by launching the first-ever, NZ-made Refill Benchspray Concentrate tablets. With their custom-designed glass ‘bottle-for-good’, Good Change aims to reduce single-use plastic bottles in Kiwi households.

Developed with some of New Zealand’s leading scientists to ensure the products actually work, there are three varietals: Kitchen, Bathroom and All Purpose. And their eco packaging really pops on shelf too!

The range has gathered immense interest from Australian buyers with a recent trip to the leading Eco show in Sydney.

SUPPORT IMMUNITY THIS WINTER WITH NEW REDOXON IMMUNITY Redoxon Immunity Effervescent Tablets combine high strength vitamin C, together with vitamin D and Zinc to support the body’s daily immune defences and healthy immune function. Its unique scientific triple-action formula provides 3-lines of immune defence to help Kiwis’ immunity all year round and at the first sign of winter ills and chills.

Available in packs of 15s and 30s effervescent tablets, in great tasting fruity orange and blackcurrant flavours.

Always read the label. Use only as directed. Vitamin supplements are not a substitute for a balanced diet. For more information visit www.bayer.co.nz. Bayer New Zealand Limited, Auckland.

SCHICK GETS A NEW MAKEOVER The Schick Women’s Shaving range has had a makeover with all new 100 percent recyclable cardboard packaging and sleek new design.

New to the number 1 selling Hydro Silk Brand is the Hydro Silk Deluxe Care razor featuring a rose gold curved metal handle. It pairs with the already successful Hydro Silk blades for a close, smooth shave and hydrating shave.

For more information, visit www.schickfreeyourskin.co.nz

ALMIGHTY PASSIONFRUIT SPARKLING WATER If we were to put your summer holiday in a can, it would taste like our newest Passionfruit Almighty. Tropical bliss is just a sip away when you crack open this fizz filled classic. With the perfect balance of sweetness and tang, it’s sun-ripened passionfruit from your first whiff to your last sip.

• no sugar • zero plastic packaging • supports little gardeners • vegan For more information contact Libby Bramwell on Libby@drinkalmighty.com or 027 301 4934.

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KONJAC PASTA Be Right Konjac pastas are gluten free, keto friendly, 99 percent fat free and have been rebranded with the new name ‘Plant Based Low Calorie’ to reflect that there’s only 10 calories per 100g and that they’re a vegan friendly option. The new Plant Based Low Calorie Spaghetti and Fettucine will be available in a convenient 6 pack shipper. This exciting new configuration will be available from the 1st of July.

To seize this fantastic opportunity to stock this trending, consumer driven range Contact your Alliance Rep for more details or call Alliance Marketing on 09 280 2926.

DELICIOUS CARB ALTERNATIVE To maximise your ROI 5-star heath rated Be Right Bean Pasta range of Organic spaghetti and fettucine will also be changing from a 12 pack to a 6-pack shelf ready shipper which is available NOW! Based off consumer demand and feedback Be Right have also created an innovative vegan, organic gluten free lasagne in the popular flavours of Edamame and Soybean from the core Plant Based Pasta range. Better yet, this innovation also has a 5-star health rating.

Both Lasagne flavours will also be available in shippers of 6 units from 1st June.

To seize this fantastic opportunity to stock this trending, consumer driven range Contact your Alliance Rep for more details or call Alliance Marketing on 09 280 2926.

NEW ZEALAND'S FIRST BACON JERKY Hot off the success of their Himalayan and Spicy BBQ Microwave Pork Crackle and Ready to Eat Oven Roasted Bags NZ’s fastest growing Meat Snack Brand, Mr Hamfreys have done it again!

With FOUR delicious new creations, perfect to enjoy at home and on the go. With New Zealand’s first Bacon Jerky and the largest pack of Bacon Bites on the market.

Mr Hamfreys Bacon Jerky is available in 2 delicious flavours, Maple Glazed and Nice n Spicy and the Pork Jerky is a mouthwatering Sweet & Sour flavour.

These were all a smash hit at the Wellington Food show this weekend and the Mr Hamfreys pig mascot will be at all Food Shows across the country this year.

These are not to be missed and are available now! Contact your Alliance Rep for more details or call Alliance Marketing on 09 280 2926.

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PIKSTERS – THE BRAND DENTISTS USE

FABULOUS FALAFELS Alamir Bakery has been producing authentic Lebanese food in New Zealand since 1992 and it is proud to announce the newest addition to its product range - Frozen Falafel Bites.

Great in a kebab, sandwich, salad or with a dip (Alamir tarator tahini sauce or Hummus to be precise), the Frozen Falafel Bites are nutritious, convenient and affordable. They are also glutenfree and Vegan.

Falafel has been a staple in the Middle Eastern diet for thousands of years. Alamir Bakery is proud to add another product to its range that is natural and embodies the food that has been made in Lebanon for generations.

Alamir Bakery is owned and operated in Wellington and continues to provide the nation with "delicious Lebanese snacks and baking."

The Piksters Eco Personal Oral Care range was developed in response to strong demand from consumers looking for eco-friendly options. All products in this range are made from biodegradable products and are mostly vegan friendly; the toothbrushes feature plant-based bristles. Taking it one step further, Piksters Eco Range products are packaged in recycled cardboard with soy-based inks and are 100% compostable. Piksters are trusted experts in oral health care - Piksters is the #1 choice of dentists in Australia (92% of dental professionals refer Piksters) and in NZ. The Piksters ECO Personal Oral Care range includes Bamboo Interdental Brushes (a world first), Eco Floss Picks (plant-based handle and infused with activated charcoal), Natural Silk Dental Floss, Bamboo Premium Toothbrush soft or medium (also available in kids twin pack), Classic Bamboo Toothbrushes Value Pack (exceptional value for families at $2.65 per toothbrush) and the new PLA Plastic-Free Toothbrushes made from plant matter.

For enquiries, please contact Lisa Biesheuvel, Tel 0800 800 085 or email lisab@aluro.co.nz

EVERYTHING’S BETTER WITH NZ BACON! Heartland NZ Fresh Foods is giving fans of the Heartland NZ pork fillet wrapped in bacon more of what they love by introducing the new 800g 100 percent NZ pork loin wrapped in bacon.

Its extra-large size means the Heartland pork loin wrapped in bacon is perfect for family dinners and special celebrations – with plenty for leftovers the next day. Think pulled-pork sliders or loaded wedges – or it’s perfect straight off the plate!

Heartland uses only 100 percent NZ pork produced with care by local farmers. Choosing Heartland NZ Fresh Foods means you’re not only supporting Kiwi businesses but also the high standards of quality and care in every product.

If you’re after a tasty meal option that’s versatile, easy to prepare and always guaranteed to impress, the new 800g 100 percent NZ pork loin wrapped in bacon is the one for you.

Now available at selected North Island Pak’nSave, New World and Four Square supermarkets plus selected Fresh Choice & SuperValue stores nationally.

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health

A Heal thy Gut

MEANS A HEALTHY HUMAN

The last few years have provided exciting new evidence about the close link between digestive health and immunity. The gut is often considered the ‘first brain’, so it makes sense to nourish it.

A

s the impact of COVID-19 continues to be felt across the globe, most consumers admit they are now more conscious about their immune health, and as consumers increasingly make this link between gut health and overall health, the global demand for pre- and probiotics has grown significantly.

Even before the pandemic heightened consumer awareness of their personal health and wellbeing, figures from Mintel in 2019 show the number of searches for gut health grew 669 percent that year.

According to market research published by MarketsandMarkets, the global Probiotics market was valued at USD 61.1 billion in 2021 and is projected to reach USD 91.1 billion by 2026.

As consumers become increasingly aware of the foundational role of good gut health, the probiotics category continues to grow, increasing outside of supplements and into new food and beverage formats.

Dr Richard Day, head of medical affairs health & wellness at ADM noted that there are also lots of implications for pre- and probiotics beyond immunity.

“What we are seeing now is an explosion in other fields. The link between the gut

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and the brain is particularly exciting. Skin health is another area that resonates with consumers.”

While the scientific community’s understanding of the microbiome and interventions such as pre- and probiotics is rapidly developing, consumer awareness of the possibilities of functional products is also rising. According to Day, if microbiome interventions are to be successful, however, regular consumption is key.

For this reason, food innovators looking to leverage the wellness benefits of microbiome interventions in their formulations need to think about consumption occasion and how the product format fits into people’s daily routines.

Probiotics are usually found in various types of fermented foods such as yogurt, kombucha, pickles and kimchi. Today, one of the leading contributors to the growing probiotics trend is functional carbonated beverages.

Another functional product that has gained popularity over the last few years is Bone Broth. Thanks to social media, the humble Bone Broth has risen to superfood status, with influencers, celebrities and athletes alike praising it for its health

benefits, and according to Global Market Insights, the Bone Broth market, valued at USD 2.5 billion in 2019, is estimated to grow over 3.5 percent CAGR between 2020 and 2026.

Bone broth is an ancient beverage made from cooking beef and chicken bones (typically), meat and cartilage for 12-48 hours. The long, slow simmer is needed to extract the collagen protein, amino acids and other gut healing compounds from the bones.

One of the most valuable components of bone broth stock is gelatin. Studies show that gelatin is beneficial for restoring strength of the gut lining and fighting food sensitivities (such as to wheat or dairy). It also helps with the growth of probiotics in the gut and supports healthy inflammation levels in the digestive tract.

Consumers want convenience built into their functional products, they want an ease to their health and wellbeing journey and they want affordable and sustainable options. We may soon be coming out the other side of the pandemic, but consumers’ new focus on their overall health, starting from the gut out, is a trend that won’t be going anywhere. n

The New Zealand Bone Broth revolution starts

here

Growing awareness of health and wellbeing is driving sales of Drinking Bone Broth around the globe. Following in the footsteps of the Kombucha revolution, it’s now a US$3 billion+ market with a CAGR (compound annual growth rate) of more than 4.5%.

Greenlea Premier Meats has developed the Restore range of grass fed beef and free range chicken broths to deliver the tastiest and most beneficial drinking broths for New Zealand consumers.

Join us in leading the Bone Broth revolution in Aotearoa.

Email: restore@greenlea.co.nz restore.co.nz

health

Be Nourished Be Nourished’s fermented Kimchi and Sauerkraut are steeped in tradition. The delicious jars are bursting with flavour that can be the perfect complement to any meal. Full of live cultures, they are 100 percent vegan and organic.

The Fiery Kick Kimchi is Asian cabbage with like the name suggests, a fiery kick. No fish sauce is used to create delicious flavours and there are no nasty pesticides.

The Sauerkraut is available in five different flavours. Just Kraut which has the zing of traditional white cabbage. Ruby Perfection has the vibrant taste of red cabbage and caraway. Golden Tumeric provides the delicious flavours of turmeric and Nigella. Dill Pickle, which is infused with cucumber, dill and New Zealand bush peppers. Last but not least is Asian Fusion, traditional Kraut with delicately spicey Asian flavours.

Be Nourished decided that even though Kimchi and Sauerkraut were great on their own, a fusion might just be even better. The KrautChi is a Sauerkraut and Kimchi fusion ready to blow the taste buds away.

Lo Bros Lo Bros uses the magic of fermentation to turn sugar into live cultures that are great for your gut, and seriously tasty drinks. Check out Lo Bros new Orange & Mango Feel Good Kombucha!

For more information visit lobros.co/pages/home-nz

No Ugly Winter’s here and there’s no doubt the ugly lurgy is creeping into the lives of your customers. With the No Ugly range of eight wellness tonics, there’s very few consumer need-states that the range doesn’t meet. They’re great for bundled promotions too; No Ugly Focus in the morning, No Ugly Sleep at night. RRP at $4.00 each or 2 for $7.00 at 40 precent margin.

Contact ORDERS@NOUGLY.NZ if you’d like to stock.

Barker’s of Geraldine Barker’s new Fruit Smoothie Bases are the easy way to make great tasting smoothies for everyone to enjoy!

The range of three family-friendly flavours – Mixed Berry; Mango & Passionfruit; and Kiwifruit & Passionfruit with Spirulina – contain 97% fruit, no refined sugar, plus the benefits of Vitamin C. Combine with milk of your choice or get creative with yoghurt, banana, oats, chia, ice-cream or whatever takes your fancy. They’re also perfect for flavouring your protein shake!

For more information visit barkers.co.nz

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Barker’s of Geraldine Winter is the perfect time to give your immunity a boost with these delicious new daily shots from Barker’s of Geraldine.

This new range comes in three fruit flavours: Orange, Carrot & Ginger; Blackcurrant & Goji; and Kiwifruit, Cucumber & Matcha, containing 7 daily shots per bottle.

Made right here in New Zealand from over 98 percent fruit and vegetables and no refined sugar, Barker’s Immunity Daily Shots are an easy and tasty way to enjoy the benefits of Vitamin C every day.

Chill and enjoy undiluted as a 70ml daily shot. Each shot contains 200 percent of your daily recommended Vitamin C intake (80mg).

For more information visit barkers.co.nz

Be Nourished Be Nourished’s range of delicious Gut Shots are here for ultimate gut health. One shot provides all the probiotics needed to populate and re-balance the gut. Stacked full of vitamin C, the raw sauerkraut juice also boosts the immune system and ensures a happy, healthy day.

The Gut Shots are available in four different flavours Tumeric, Ruby, Kimchi and Carrot Ginger. There is no added sugar and each recipe is Vegan, Paleo and Gluten-Free.

Each bottle provides two weeks' worth of gut health or 14 shots. They can be enjoyed at full strength or in one go.

Better yet, the shots can be added into smoothies or even used in salad dressings and dips.

They have the Bio Gro stamp of approval and are 100 percent certified organic.

Full of billions of live bacteria, the quick and easy sauerkraut juice is the perfect remedy for an unhappy gut.

Living Goondess Living Goodness are huge advocates of a well-balanced and healthy diet. For some that might involve meat, fish, diary, plants, or even all of the above. However, one thing Living Goodness feel is essential, of course, are fermented foods.

Fermented foods contain live bacteria that help build & balance the bacteria in your gut. Studies have shown that the gut nervous system is linked with the central nervous system and together this is called the gut-brain axis. It therefore makes sense that a happy gut makes a happy brain and vice versa. To help you get that good gut feeling add a little fermented food into your diet - the Living Goodness range uses plenty of vegetables from beetroot, to Wakame seaweed, kale, to carrots & heaps in between.

For more information, visit livinggoodness.co.nz

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column

HI! I'M SO BUSY

By Gerry Lynch - Managing Director, The Real Leadership Company

The other day I met someone I hadn’t seen for a while and asked them how they were, the answer was ‘I am so busy, how are you?’ My answer was ‘Well I’m good, not too busy’. I felt a little bad saying I was not busy, as if I was not doing enough.

When you are not ‘soooo busy’ what are you? Lazy? Bored?

Unemployed? The answer should be – productive, in flow, creative, mindful, having time to catch up with people, all very positive things.

“B

usyness has become a badge for people to help them say that they are valued, they are so valued they have all this work. The reality is that if you are so busy you are more than likely to have one of the following problems: 1.You are not very good at organising yourself or your work 2.You are not good at saying no 3.You have a lousy boss who does not help you prioritise 4.You are not very good at delegating Constant busyness leads to poor work/life blend, dissatisfaction in your role and can lead to burnout.

SO AS A LEADER WHAT DO YOU NEED TO DO? Firstly, put your own oxygen mask on – Sort your own workload out. Some key elements: • Work with your leader on the priority areas and ensure you are realistic with the timescales and the resources needed to do the work. Don’t be afraid of saying no – “I have time this week to do 3 of these things but not 5, which are the top 3 priorities” • Timeboxing – It has been shown that timeboxing your work into your calendar improves your productivity rather than just using a to-do list where

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we all feel dissatisfied as the list keeps growing • Put in time for thinking, reflection and catching up with people at work – These things are critical for creativity, productivity and building trust • Identify areas you can delegate that help develop your team and take away areas that are not strengths for you Secondly, help your team do the same: • Help them understand the team priorities and agree them as a team • Individually help them to be clear on their priorities • Coach them to build their capability to stretch them to take on bigger tasks • Make sure that you have regular check ins with them to track progress and support them if needed • Look for signs of where you team might be struggling but not wanting to tell you (missed deadlines, looking stressed or short with people, working through breaks/working late/emailing late) and address this with them from a compassionate point of view ‘I want you to do the work in work time and I am here to support you, lets talk about how I can help you achieve that’.

Finally, if you hear someone say to you ‘They are soooo busy’ you can always say back ‘That is unfortunate, I feel great about having time to plan, build relationships with my team and spend quality time on my priorities’.”

CLICK TO

READ NOW

IMPULSEconvenience

FOG CANNONS Security is at the forefront of many business owners’ minds as ram raids see a drastic increase in Auckland. Attacks are hitting petrol stores and small businesses alike. Larger well-known stores such as Smith & Caughey’s are not exempt either, with its iconic window display being smashed on June 12. High crime rates require high levels of security and one measure that has a proven track record is fog cannons.

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O

nce triggered, the machines release a dense level of fog that limits intruder visibility to an arms-length or less. Fog cannons protect staff while simultaneously preventing vandalism and the loss of goods. The fog itself is completely harmless and provides a nonviolent level of security.

BP Connect on Chapel Road in East Auckland was a ram raid victim on June 14. After smashing down the storefront, the intruders attempted to steal cigarettes that were held behind the counter. The store housed a fog canon which erupted and forced the thieves to flee.

Andre Weibel knows security. He is a Swisstrained electrical engineer and Kiwi by choice for over 30 years. He ran his own security company for twenty years, however, in the last nine has focused solely on importing and distributing the PROTECT FogCannon range.

PROTECT is a Denmark-based company that was established in 2000. It is the World’s fastest-growing manufacturer of fog cannon units, as well as the world's largest manufacturer of fog cannon units for burglary protection. Weibel believes its technology to be the very best in active and immediate crime prevention.

“Imagine yourself going into a shop and

suddenly you cannot see anything…It is the old fight or flight scenario. There is nothing to fight and you definitely do not want to get caught in it.”

PROTECT fog cannons are used by the New Zealand Police in the Anti-Robbery Initiative. They are recommended to feature in stores with valuable stock - Jewellers, dairies, Four-Squares, high-end clothing stores and petrol stations. On the international market, fog cannons are utilised to protect people and are commonly found in banks.

Weibel offers a wide range of cannons to suit any space. His bestseller is the PROTECT600i FogCannon™, which produces 600 cubic metres of fog in 30

seconds when on turbo mode. In addition to the cannons, he recommends the use of security strobe lights and a loud siren or sounder. These features working together make situations unbearable for intruders and forces them off of the premises.

Fog machines are currently funded by the ‘Proceeds of Crime’ account, meaning there is no direct cost to the taxpayer.

Weibel welcomes the decision for subsidised installations as it is protecting Kiwis that need it. He said that the biggest challenge for the government is to get installations done quickly. With the rapid increase in attacks, there is no time to waste when it comes to safety. n

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Meet the ROASTER

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Sam McTavish has been working in hospitality for close to 20 years. Though having always had an interest in coffee, it was while living in Melbourne that he really discovered speciality coffee, and upon returning to New Zealand had a goal to work for a coffee roasting company.

When the opportunity arose to work as a roastery assistant at Kokako, Sam jumped at the chance. From there, he was able to learn a lot from the team, develop his roasting skills and progress from roastery assistant to head roaster.

F

or Sam, working with the roastery team is one of the most rewarding aspects of the job, along with tasting coffees and refining roasting profiles.

“Developing roast profiles for new coffees and hearing from someone who's really enjoyed the coffee we have produced is very rewarding.”

The blend Sam is most proud of right now is the Everyday Blend, created for Kōkako’s new supermarket brand, Everybird. The roast has a bold, chocolatey profile, which the team had fun developing. The new brand appeals to a broad group of people.

“Seeing it in supermarkets and getting good feedback from those who have tried it has been awesome.”

Making a roast great comes in the ability to let the natural characteristics of a given origin shine through, achieving a balanced, delicious cup of coffee. Sam’s favourite origin is Ethiopia, where really unique flavour profiles are found across the different regions.

He finds the best tool in coffee roasting is your palate. Developing this means tasting lots of different coffees, tasting the same

Developing roast profiles for new coffees and hearing from someone who's really enjoyed the coffee we have produced is very rewarding.

coffee in lots of different ways and engaging with other coffee professionals to help grow your coffee knowledge.

“It helps to not be too fixated on what you think coffee "should be" and be open to

different ideas and concepts.”

At Kōkako, sustainability is taken pretty seriously, and the company is proud of its certifications. Kōkako offset their unavoidable carbon emissions through

the Fair Climate Fund and all coffee across Kōkako and Everybird is certified Fairtrade and organic. Kōkako product packaging is compostable and they produce a sustainability report every two years where they share the ways they are endeavouring to do what’s best for people and the planet.

Kōkako has just reached its 20th anniversary, and though Covid-19 got in the way of a big party, the team are proud of the achievement and enjoyed reminiscing on their time. Some pretty cool merchandise was also created - “I’m a sucker for merch!”.

In exciting plans for the future, Kōkako will continue to expand its Everybird brand across New Zealand stores. The two blends currently available are the Everyday Blend and Half-Caf - bold and tasty, with half the caffeine. As the brand builds traction, the team are looking at developing more blends to expand the range.

Kōkako itself has some “awesome” limited release singles coming out in 2022, with one from Honduras launching “real soon”.

Details of the sustainability report and information about Kōkako coffee can be found at kokako.co.nz n

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Creator of Lone Bee Mead, Oren Dalton was raised on a dairy farm in the Far North. As a teenager, Dalton moved to Auckland where he went on to study Commerce at the University of Auckland. After searching all around, Dalton couldn’t find any honey mead and, with no brewing experience, decided to “give it a crack” and brew some himself. Over a number of years, he invested spare time into creating the perfect recipe.

Meet the BREWER

Oren Dalton Owner, Lone Bee Mead 38

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D

alton’s move into honey mead brewing stemmed from one basic idea: If New Zealand creates the best honey in the world, why can’t New Zealand create the best sparkling mead too?

His dream to lead and grow the New Zealand mead industry shapes his approach to the business and mead creation. Dalton hopes to create a healthier and happier New Zealand and planet - “Lofty dream I know however like I said… if we create the best honey in the world!”

Sustainability practices are at the forefront of the mead business. Helping to offset carbon emissions right from production all the way through to consumption, honey mead production requires the planting of more trees, flowers and plants and most importantly more bees to create the honey. More trees, flowers, plants and bees

ultimately create a healthier and happier planet.

Lone Bee creates a Sparkling Mead with no preservatives, additives or flavourings.

The product was recently endorsed by world-famous chef Jamie Oliver, via social media. Dalton hopes that everyone finds the mead amazing, but the celebrity chef endorsement spoke volumes about the product he has created.

“Seeing Jamie Oliver genuinely loving and being amazed by how good Lone Bee is, is a massive achievement and validates all of those years of passion, ups and downs, and hard work.”

Working on, creating, and sharing his passions is the most rewarding part of the job at Lone Bee for Dalton. Tasting his first trial batch, he knew he had created something amazing and he found big achievement in creating the business’ first

4000L commercial batch.

“Offset by the fact that I had only two places lined up to sell it!”

Oren Dalton finds a great mead is “one that is so amazing you actually can’t stop drinking it”, giving his role of creator at Lone Bee its difficulties.

Dreaming big, his future goals for the brewery involve getting Lone Bee mead stocked in every bottle shop, supermarket, bar, and restaurant across the country.

Dreaming bigger, Dalton plans to leverage and build upon the existing export markets across the UK, Hong Kong and Singapore, before making his way into the Chinese market, and the rest of the world.

Lone Bee Sparkling Mead is available throughout New Zealand at supermarkets and liquor stores. Find your local stockist at lonebee.co.nz n

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“An exclusive trade show for importers, wholesalers, and int'l buye Japanese food & beverage products, strongly supported by the Jap varieties of Japanese food & beverage gather under one roof!”

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JUNE 22-24, 2022 WHERE

TOKYO BIG SIGHT / DIGITAL CLICK HERE TO REGISTER NOW!

ers to import/purchase panese government. Wide

regionalspotlight

NORTH

y r u b r e t n a C Located on the east coast of New Zealand’s South Island and on the doorstep of Christchurch city, North Canterbury is internationally renowned for food and beverage production.

The mighty region is an abundant food basket with 90+ vineyards, beef/sheep/ arable farms, forests rich with wild game, market gardens, truffières, apiaries, rivers, and coastlines full of kaimoana.

Meet some of the amazing local producers from North Canterbury...

Owner of Emporium Brewing, Paul Finney has always said that having a brewery was the result of a hobby that spiralled out of control, the brand starting as a contract brewery in Christchurch.

“W

e owned a homebrew shop called Finney’s Homebrew Emporium and as any homebrewer will say, the dream is of brewing professionally. So, we started Emporium Brewing and a year later moved to Kaikoura to set up a permanent base,” explained Finney.

The Finney’s moved to Kaikoura in August 2016. The search for a building in which to house their own brewery led them to stumble upon their current site in Kaikoura. Plenty big enough for the brewery, an existing mini golf course, and lots of potential to add other fun attractions, they couldn’t resist.

The timing wasn’t exactly perfect (opening the doors to the new business just five weeks before the big earthquake) but the couple’s determination to make their dream into reality continues to spur them on.

As a father of two beautiful girls, Hazel (nearly three) and Annabel (ninw weeks), Finney’s morning is spent trying to get them ready for the day. Then, it can be anything from a 12-hour brew day to cooking in the

food van, to serving beer and back to cleaning kegs or bottling the newest beers.

“Oh, and any maintenance that needs doing. Never a dull moment!”

Emporium Brewing focuses on creating highly drinkable beers with lots of variety.

“We are not just focussed on hop forward beers, however, we make a lot of traditional beer styles too.”

Emporium Brewing recently put together a 20-bottle beer pack where all the beers were different, and different styles.

“I get a lot of inspiration from the European beer styles from where I grew up. I love Belgian style beers and would make more of them if they sold better! A lot of brands, and bars, go for the hoppier styles. We do make them, but if you come to our tap room there is always something different on tap for people to try and experience new styles.”

Styles currently on tap are: Pilsner, Dubbel, Belgian blonde, Saison, Imperial IPA, White IPA, Barrel aged Stout, APA, Bright ale, fresh hop pale ale, and probably something new already by time this comes to print.

Finney noted that breweries have a bit of an advantage when it comes to incorporating sustainability into the business.

“We all tend to use kegs which hold 50l at once, they are also reusable. The grain from the brew is always fed to the local goats and cows. At the bar we allow people to reuse their own riggers for takeaways. Our beer labels are mostly made of paper (there are the odd ones that are not) and the backing is also paper.”

Creating something that brings people together is what Finney enjoys most about his job.

“The beers, the site here, the mini golf and escape rooms. All those activities bring joy, and it is very rewarding hearing the laughter.”

When asked what it is people don’t typically know about brewing beer, Finney said he thinks a lot gets made of the hops, but not so much about the grain and certainly not a great deal about the yeast.

“The yeast makes the beer and without it there is no beer. (the saying goes “Brewers make wort, yeast makes beer”) and the variety of yeast is amazing. You could even give two people the same yeast and if they treat it differently, they’ll get different results. The one yeast strain we use here is called Kviek and it comes from the highlands of Norway. Great little yeast that seems to get better the worse you treat it!”

Finney said his experience watching more businesses move to local beer providers has been great, adding that the creativity that the smaller breweries have brought back to beer has made great beer more accessible.

“I would say to anyone, seek out the local breweries. There are many of us around now and most of us are family businesses that will pump any profits back into the community they are situated in. Support these breweries directly if you can too as it makes a difference.” n

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FERNSIDE MICROFARM

Owners and operators of Fernside Microfarm, Hayley and Michael Heron had been living in North Canterbury for six years when they accidentally stumbled on their ‘forever’ home in December 2019 - a lifestyle block of ten acres with a beautiful barn style home.

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“T

he property just captivated us,” they expressed.

“We had already been living as sustainably as we could; growing our own vege’s, fishing, harvesting seafood and preserving our harvests so we always knew where our food was coming from.”

Hayley explained that she has a deep connection to her Māori heritage and grew up eating sustainably from the land and sea. Kai was always grown and shared among the community, and respect for the land and its bounty was always integral to the way of life.

Michael was brought up around commercial greenhouses tucked in below the Port Hills in Christchurch. Michael’s parents grew roses and sold them nationally to markets and wholesalers. He has many childhood memories playing with his brothers and helping his parents among rows and rows of

roses.

“We are both very mindful of our responsibility to respect and protect Papatuanuku / Mother Earth, so vertical farming was a natural step for us due to the reduced amount of water and land required to produce nutrient dense food without chemicals or fertilisers.”

The long-term environmental benefit of vertical farming is what drew the Herons to their current business model. After spending months creating a business plan, preparing a suitable climate controlled indoor growing facility, and getting registered and verified.

“We invested all our spare time learning about the various microgreen varieties, growing processes, marketing, branding and sustainable packaging. We built our website, designed our own logo and labelling, and we print everything in house. Our vision is to produce as much as we can on our property without

needing to outsource.”

In July 2021, Fernside Microfarm launched its products locally, and now supply dozens of restaurants, cafés, and wineries as well as wholesale produce suppliers and farmer’s markets.

“Right from the outset, we wanted to ensure that our products were of impeccable

quality, so we started with a single racking system (grow tower) and spent months perfecting the growing technique of our four main varieties, broccoli, sunflower, three radish varieties and pea. We now grow up to ten varieties of microgreens at any given time.

“We went with coco coir as a medium, growing in shallow trays under varied spectrum LED lights. Microgreens are grown from seed, so it was important to us to find an established and trusted supplier who had a proven track record for quality.

Once planted, our grow trays go into a germination phase – some varieties for a day or two, and others for longer. Once the germination process is complete, the trays go under the lights, and it is absolutely magic watching them propagate. One day it will be a sea of yellow, red and lime green, and the next day those same trays will be beautiful

deep greens, purples, pinks, and maroons.”

Microgreens are an efficient use of resources – land, water, medium – and is a very rapid yield from seed to harvest and the Herons noted that growing vertically is a promising future food source.

Fernside Microfarm have four main varieties (sunflower, broccoli, pea and radish), all with very different taste and texture profiles. They also grow Kohlrabi, Amaranth, Red Cabbage, Kale, Bok Choy, rocket and occasionally do special runs of the more uncommon varieties like Cilantro and Mizuna.

“Our most popular product is our Mixed Blend – it is a combination of all four of our main varieties plus two to three specialty blends (this changes week to week). We package our retail Microgreens in 50g or 100g compostable containers and have a weekly subscription

service where we deliver 240g in a re-usable airtight container.

Live trays are also a popular choice for restaurants and cafés.”

Products are sold at Rangiora Welcome Market on Thursday evenings, Ohoka Farmers Market on Friday mornings, Christchurch Farmers Market and Amberley Farmers Market on Saturday mornings, Oxford Farmers Market on a Sunday morning, Rangiora Produce Market seven days a week, and on their website.

“We are also about to begin supply to two local supermarkets.”

The freedom to innovate is what the Herons find most exciting about what they do.

“Through learning about vertical farming, we have been able to put those skills to use to branch out into things like edible flowers, chillies and herbs; something we are hoping to eventually supply during winter when they are out of season.” n June 2022

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“F Foothills Honey’s beginnings reach back to when its owner and managing director, James Malcolm – a wayward teen at the time – stumbled across hives on the family farm. He was captivated and the early beginnings of Natural New Zealand Honey Ltd was conceived.

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ast forward 15 years, we have a team of 20, eight seasonal staff, and 9000 beehives!”

Laura Malcolm, James’ sister,

expressed.

“I have worked for Natural New Zealand Honey since 2015, the Manuka boom was at its peak and the company was rapidly expanding so James asked if I would come home for the summer to implement better office systems and I jumped at the opportunity! My background in mining and forestry made me well equipped for the highs and lows of the honey Industry.”

Foothills Honey works with farmers across Te Waipounamu – some as far as the West Coast, some as close as next door. Hives are placed on farms where the bees feed and in return, pollinate vegetables and clover, putting vital nitrogen back in the soil.

“Strong, lasting relationships are what makes this happen, without our team, farmers, and contract service providers none of this is possible. Beekeepers keep the bees healthy, healthy bees produce honey which in turn

makes a product we can export and sell.”

Foothills Honey produce premium, single sourced Manuka, Rata, Clover, Kamihi, and Honey Dew. A typical day in the office depends on what curve balls are thrown Laura’s way. For the beekeepers, no two seasons are the same. There’s liaising with farmers, checking for bee disease, and collecting honey.

While there are whispers of new, innovative honey products and continued goals of upping best practice across the company, James and Laura run an organisational community that relies on the health and prosperity of nature – the future of the bees is at the centre of it all.

And so, they take their role as bee-guardians seriously using sustainable and biodegradable equipment in their hives, their new product range is sold in glass jars as opposed to plastic and they educate their community on safe ways to spray and to plant bee-friendly gardens.

“Sustainability is at the forefront of everything we do, from using sustainable and biodegradable equipment in the beehive

to holding an annual river clean-up for our community.”

The company proudly won the Sustainability Award at the North Canterbury Business Awards in 2021.

For chefs and manufacturers wanting honey as an ingredient, Foothills Honey produce 350 tons of honey per season, are compliant with MPI, EU Accredited, Halal and verified by Asure quality.

“Bulk honey production, supply and ensuring quality standards, this is what we do best!”

Did you know: A single bee can only produce roughly one tablespoon of honey in its lifetime and one third of the food we eat is thanks to bee pollination.

Laura’s favourite part about what she does is what the Foothills Honey team calls Apitherapy.

“Being outside with nature, we run hives in some of New Zealand’s most pure and breathtaking scenic areas, all of us have a shared passion for working with and protecting those agricultural champions, the honeybee.” n June 2022

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Diana Hawkins is a food technologist by training, and loves making real food from scratch. It doesn’t matter whether it’s pasta sauce at home from fresh tomatoes, onions and olives or cheese from fresh milk and a culture/fermentation.

F

or Hawkins, it’s about quality and knowing your ingredients. After raising babies, Diana and her husband Alan had the opportunity to buy into Karikaas, and Diana has been with the brand ever since.

Karikaas was started in 1984 by a Dutch couple, who picked Loburn because of the quality of the water. “We took over in January 2004. We are very good at what we do and have the awards to prove it, but we are also very proud of our efforts and achievements – we care, so we can maintain our standards,” expressed Hawkins.

North Canterbury is where it all began.

“We are in North Canterbury – we collect milk from a farm in North Canterbury, all our staff live in North Canterbury, Rangiora New World is our best retail supermarket in the South Island. We are a parochial lot, and supporting our people, as individuals (staff and family), our community and our region is what we Northern Cantabrians do well.”

Karikaas collect milk as and when they

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need it from the farm in Oxford in their own wee tanker. Milk is then pumped into the factory, it’s pasteurised, and then sent through into one of Karikaas’ vats at an appropriate fermentation temperature. (it could be cheese, kwark, yoghurt or buttermilk).

“Culture is added and then we nurture the fermentation until it is ready for the next stage. With cheeses we hoop the curd (put into moulds), press for a few hours, and then they spend three days floating in a saturated brine solution, before heading to the cheese store. Cheeses are lovingly waxed and turned for at least two months – and up to four years, depending on the age of the cheese we are selling.”

Sustainability has been a cornerstone of Karikaas since it first began in 1984. The company use only what it needs and tries to limit waste and recycle anything it can, including heat and chemicals. Even the wastewater is recycled into growing trees.

“My biggest bug bear is the amount of vacuum packing we must use, and even

the offcuts cannot currently be recycled, though our bag manufacturer is working on a recycling programme for that to occur.

“If we could sell cheeses in bigger pieces, we would massively reduce the packaging required – but that is dictated to us by supermarkets. Like many other companies, we are investigating solar as a power contribution to our system, looking at our carbon footprint and how to manage what we can and offset what we can’t while new technology is being developed.”

Karikaas have a range of Dutch style cheeses, and a range of fresh products of European style (Kwark – a fresh spreadable cheese, Yoghurt, Buttermilk, and cultured unsalted butter – a companion product to buttermilk).

The company has a small shop in Loburn and a website. Fresh products are sold in South island Foodstuffs supermarkets, and cheeses are sold in supermarkets all over New Zealand.

A number of wineries and deli’s around the country also stock Karikaas cheeses.

Hawkins explained that if a chef or manufac-turer is wanting quality and flavour in a cheese, then that’s what Karikaas does, but she noted, for them it needs to be functional – do they want to melt it, grill it, serve it fresh, use it as a garnish? You need different cheeses for different purposes.

The philosophy behind Karikaas is that it’s a brand that cares.

“We care about our people firstly, we care about what we do and how we do it, making sure we make the best products from the best ingredients we can source. We care about our community and our customers. Sustainability is about working with everyone to give us all the best we can do ethically, maintaining profitability, and being proud of our achievements collectively – because you can’t do this on your own. It’s a team – every part is dependent on every other part.” n

Jax Lee-May, general manager at King Truffles, holds a degree in Design and a post grad in Marketing, which she admits helps with sales but doesn’t exactly scream out truffle farmer.

“I

had done several holiday stints working in the truffle nursery while I was studying, producing truffle tree seedlings for other growers. But it was when I got back from my OE and trained up a dog for locating truffles for our first harvest season that I became hooked,” Lee-May explained.

“With life skills learnt from growing up on a high-country farm, running around with a team of sheep dogs and a lifelong love of growing things, I found myself taking over the day-to-day running’s of everything at Kings Truffles.”

Kings Truffles is a family owned and operated business based in North Canterbury.

Founded by Bill Lee in 2003 off the back of a passion that led him to research and train with some of the world’s best in Europe and Australia. Joined by Jax, his daughter in 2006 and with the support of an enthusiastic board of Directors, the team constantly seek to innovate and explore the possibilities of supplying stunning fresh Black Truffle to the New Zealand market, and soon beyond.

King Truffles has five different sites, with trees all at different stages, located around Waipara, North Canterbury. It has an ideal weather pattern for growing black truffles that are full of taste and aroma. Long hot growing seasons with the odd decent rainfall (or irrigation which is usually King Truffles’ case), teamed with the dry frosty winters are what the team prefer, and most seasons they get it.

“We are also very fortunate that many of our

sites have a high pH with available calcium and a very friable, well aerated soil which is also ideal for successfully growing quality black truffle.

“It isn’t just the land and climate that is special here though, it is the people also. Well known for its quality wines, there are also many other entrepreneurial growers in the area. It is very easy to draw inspiration on what is being done and I love the fact that many are family businesses that have made the shift to growing organically.”

Lee-May had not actually tried truffles before she got hooked on the idea of being a truffle farmer. It was the opportunity to be able to work on the land, with her family and dogs, in an area that she loves that drew her to the work.

“It just so happens that I also (luckily) love truffle! Its ability to make a simple dish shine, the ultimate Unami, all while bringing people together makes it the ideal winter treat for me.”

Lee-May explained that when the company first started producing truffles many people didn’t even realise there was truffle being grown in New Zealand, so King Truffles added a Truffle Hunt experience to their offering.

“What started as a marketing purpose to teach people that truffle wasn’t just being grown here, but very successfully and with great quality, has turned into a large part of our season and storytelling. It is also an invaluable way to receive feedback, meet people who are passionate about New Zealand food and a reminder of how fortunate we are to be doing what we do.

“Starting in the morning with a hot drink and a sweet truffle treat, we talk about Kings Truffles, growing, truffles and dogs. Then it is onto the hunt and getting people down on their hands and knees smelling the truffle in the ground. After a good hunt we head back to our little shed for a taster of fresh pasta served with truffle butter and fresh shavings.

There is always a chance to purchase some of the mornings finds, and if you are lucky

enough to have booked in for a truffle lunch at Black Estate, they are happy to shave your truffle directly on!”

King Truffles’ core product is fresh black truffle during the months of June - August.

“We sell this direct to chefs all over New Zealand as well as via our website to home cooks. We aim to harvest and package withing 48hours, if not the same day as harvest, and then send on overnight courier. With truffle that hasn’t sold immediately we make a truffle butter with 10 percent fresh truffle. We also have our truffle tours, site consultations for potential growers and truffle tree seedlings.”

Being a family business, sustainability is something that is very important to King Truffles. The company has been chemicalfree at its producing truffiere for over three years, with the next step getting certified with BioGro and making the shift to chemical-free on its other properties. Sustainability is also incorporated into all aspects of the day-to-day running of the company; for example, having two of the farms, family homes and processing kitchen all powered by solar.

Lee-May explained that most people don’t know that there is an actual science behind why truffles are so alluring to so many people.

“Truffles release pheromones, making them deliciously desirable to many, but not all! This is also what attracts truffle-hunting animals such as pigs and dogs also. It is one of my favourite reactions when holding a truffle hunt and watching people smell a fresh truffle for the first time, there is definitely a split between the lovers and haters.” n June 2022

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Mylk Made’s founder and director, Jemma Turner has a background in Project Coordination (in particular the engineering industry) along with other coordination roles. She had always been interested in entrepreneurship and had felt that owning her own business would be a fulfilling lifestyle, but it did feel like a pipe dream.

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“T

he idea of Mylk Made came about in Indonesia during a year long trip with my partner; a café had a similar concept which made so much sense for so many reasons such as sustainability, waste reduction and convenience,” explained Turner.

“My general enthusiasm for plant-based foods and sustainability mixed with the desire to start my own business was exactly the motivation I needed to take the plunge and make Mylk Made happen when we returned home.”

It was a balancing act to begin with; juggling a full-time job and working on Mylk Made after hours. Turner noted she was fortunate to have the guidance of her parents who have been on many small business journeys of their own, which was crucial to setting Mylk Made up with the proper foundations.

“Nearly two years on, my mum Corinne and I run Mylk Made together, along with a small team of kitchen staff and sales reps.”

Mylk Made is your typical ‘start up’ story.

Literally born in a shed, and still in a shed, but it has expanded.

“When I came home from Indonesia, I asked my parents if Max (my partner) could build a small commercial kitchen in their shed. The 6x8m shed was full to the brim with storage; family treasures, bikes, fishing gear and more, but thankfully dad (hesitantly) agreed to let us take over a small section. Fast forward, and we have grown to take over the whole thing and have even had to build more storage outside of it.

“We are so fortunate to be able to run the business from a home-based commercial kitchen. Mylk Made is a family run business and our premises (and staff) reflect that.”

The company’s Mylk Bases have been created using the best spray free or organic ingredients where possible. Best efforts have gone into sourcing New Zealand grown nuts and seeds where available, including Macadamias, Hazelnuts and Hemp. Things that don’t grow here like almonds, Mylk Made make the best decision which aligns with the brand’s values, in this case it’s sourcing almonds from Australia rather than the USA.

The team at Mylk Made start by adding the nuts and seeds separately into one of the large stone grinders, which very slowly grinds the nuts and seeds into a super smooth base. The slow grinding process helps to retain the full nutritional content from the whole nut, and the weight of the black granite stone rollers ensures the smooth, runny consistency.

Stone grinding is a very long, slow process.

It depends on the type of nut or seed and the amount of oil content, for how long it will take to grind into the right consistency for our bases. It can be anywhere from 1-12 hours, and this also depends on how much product you are adding, and the size of the batches.

Once the pure nut/seeds are ready, it is poured into buckets and measured out into batches and any other ingredients, to then put back into the grinder to mix together.

When the final product is ready, it’s hand poured into glass jars, labelled, and put on the shelf.

Mylk Made mylk bases are a cleaner and greener alternative to buying plant milk in a carton. A waste free solution that is both good for you and good for our environment.

“We believe you do not need any unnatural additives or preservatives in your plant milk for it to taste good. In fact, we stand by it tasting better with less.

We are big believers in making the world a better place by living a life with less waste. Swapping out plant milk cartons for reusable glass jars of mylk base is a pretty great way to act on this.”

Mylk Made also has a barista base range which has the addition of organic roasted chicory root.

“We’ve selected the creamiest and smoothest nuts for these flavours, which compliment coffee and other hot drinks. We offer bulk quantities for hospitality, as well as offering our return system for jars and

bulk buckets.

“Our mylks work just like any other plant mylk; you can enjoy it on its own, in baking, smoothies, coffee, cereal, protein shakes and more.”

You can find Mylk Made mylk bases at a range of independent stores and New World’s nationwide. And very soon, the brand will be stocked in select Countdown stores. You can also check out the full range online.

Knowing that other people believe in the ethos of offering a waste free solution to plant-based milk is one of Turner’s favourite aspects about what she does.

“It’s an incredible feeling knowing that our mylk bases are now a staple in many people’s pantries and are a part of their journeys of either reducing their household waste or choosing milk alternatives that don’t contain any nasty ingredients.

“By choosing Mylk Made, you’re supporting a locally run, small business.

You’re choosing a plant mylk option that is helping to reduce the amount of carton waste which is ending up in our landfills. It’s a small change that is contributing towards a larger societal movement of a waste free, plastic free future.” n June 2022

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regionalspotlight

Julia Warren is the owner of Make it Raw, a small business specialising in delicious wholefood options for healthconscious consumers and those on restricted diets.

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S

ince adolescence, health and well-being have always been a big part of Warren’s life as she often competed in athletics representing New Zealand. After high school, she stopped competing and began her journey at the University of Canterbury.

During her time at university, Warren took a course on environmental sustainability, which eventually led her to work in organic store, Huckleberry Farms in Auckland, sparking her passion for wholesome, raw food. From there, she began experimenting, borrowing as many books as she could find from the library, and bought her first dehydrator.

“The connections I made while working at Huckleberry Farms in Auckland were really helpful when I later presented them with my products hoping they would stock Make it Raw,” said Warren.

In 2011, Warren and her partner, Max, relocated to Christchurch, where his parents offered her a stall at the Ohoka farmers market, which they run. It was then Warren identified a gap in the market for nutritious alternatives to the usual crackers, muesli bars and cereals and set about producing her range.

“That was the beginning, and we are still at the Ohoka Market every Friday morning. It has been an invaluable resource

for testing new products and getting realtime feedback on what people like and don’t.”

Starting out as a farmers’ market stall, Make It Raw has since grown into a small team selling its products throughout New Zealand. Each Make it Raw nourishment batch is carefully handcrafted in their kitchen, hidden amongst native bush.

Sustainability is at the core of Make it Raw and incorporated into all facets of the business, including kitchen practices, packaging, organic ingredients, composting and recycling.

Rather than heading offshore, packaging is locally-sourced from Croft Print, a

small business in Christchurch that uses sustainable boards and soy inks.

Make it Raw aims to produce its products from organic ingredients and sources these from Ceres Organics and Chantal, primarily.

“We also use hazelnuts grown on the property using no sprays.”

Currently, Make it Raw has products stocked in stores across New Zealand, including Farros, Huckleberrys, some New Worlds, Moore Wilson and Piko, its website and at the Ohoka Farmers Market on Fridays. Products include a range of crackers, bars and granola.

“We have four flavours of crackers;

Rosemary and Almond, Sundried Tomato and Almond, Kalamata Olive and Almond and Turmeric and Carrot, and three flavours of bars; Triple Nut Banana Bar, Blackcurrant Banana Bar and Fig and Honey Banana Bar. “Our cereal is a Spiced Apple and Buckwheat Grawnola, and we have recently added our range of Nibblies - a combination of nuts and seeds and flavours; Sweet ‘n’ Spicy, Sweet’ n’ Salty and Cinnamon’ n’ Maple.”

Make it Raw also boasts an extensive range of slices, chocolate bars and energy balls, all gluten, dairy and refined sugarfree. n June 2022

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Call Felicity on 021 534 939 or felicity@reviewmags.com