Essence of Evolution September 2022 • Vol. 15 No. 09 $ 10.95 bbq (see page 8)
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NEW BEVERAGEZEALANDCOUNCIL(NZBC)
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 P.O. Box 47, AUCKLAND 1140, New Zealand. Email: info@nzbc.nz Phone: +64 9 309 6100 DDI: +64 9 302 9932
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.
contents PUBLISHER Tania Walters GENERAL MANAGER Kieran Mitchell EDITORIAL DIRECTOR Sarah Mitchell EDITOR Caitlan Mitchell ADVERTISING SALES Felicity-Anne Flack, Caroline Boe EDITORIAL ASSOCIATE Sabrina Snoad SENIOR DESIGNER Raymund Sarmiento GRAPHIC DESIGNER 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 ATTENTION www.fgc.org.nz groceryfood & COUNCIL NEW ZEALAND groceryfood & COUNCIL 4 8 22 28 1832 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 5042 48
NEW ZEALAND
The same can be said for the reformulation of many foods and beverages over the past 15 years to reduce salt, sugar and fat, with FGC members working hard to research, develop and launch healthier options. Beverages are the best example of this, and now there are lowor no-sugar options for all the major brands. Consumers have switched to these options, and it’s been all done without the need for punitive taxes, which many in public health
I have been in awe of many FGC members whose work led the way on new approaches to labels on packaging, whether it be the Health Star Rating system to promote healthier choices or the rollout of the Australasian Recycling Label programme.
Finally, a word about changes to competition law, which FGC has been supporting for well over a decade. The suite
I’m particularly proud of the way FGC led an industry group, which included FMCG, hospitality, fast food, supermarkets and advertisers, to look at other improvements for the health of Kiwis. The Food Industry Taskforce made many decisions that resulted in positive changes to advertising rules and the reformulation of foods.
I would like to thank all FGC members for their support and work over the years. It has been my absolute privilege to work alongside and meet thousands within our industry. Thank you to all members, our Chair, and our Board. Thank you also to the mighty
he past decade has been a time of real change in the sector. FGC’s membership has increased by 130 companies to more than 250, a reflection of the pace of change and the need for businesses to stay up to date. We’ve assisted the improvement of laws, including the Food Act, changes to Cosmetics Standards, Hazardous Goods, Fair Trading, and the Commerce Act.
Medsafe agreed those rules were silly, but kept saying it wasn’t on their ‘work programme’ and they had no intention of seeking change. We went to then-Health Minister Tony Ryall, and he also thought our rules were out of step with the world. He took less than a minute of deliberation before saying to officials “let’s put it in the work programme.” Some might say, “groceries, who cares,” but the effect was for the first time, our consumers had access to more choices and the latest products.
The mantra of FGC members is if we are part of the problem, then we’ll work hard to be part of the solution. It makes sense these billion-dollar companies can’t continue to send tonnes of plastic and other packaging here and freeload on sustainability initiatives of their industry colleagues who are working hard to increase recyclability and reduce plastics. The same goes for foods so inextricably linked to discussions about obesity and wellness. It’s my hope companies such as these will return to play their part and see their participation in the industry-wide collaborations through FGC as part of their social licence to operate here.
continue to campaign for.
During 13 years with the New Zealand Food & Grocery Council, it has been my privilege to work alongside so many wonderful people who are so passionate about what they’re doing. Our organisation is small in relation to other industry associations, but it is mighty because of its network of members, who volunteer their time and energy to work on a wide range of issues. That network extends to experts in Australia and further afield, meaning, regardless of the topic, there was always bestpractice advice available to me and local officials.
opinion A REFLECTION ON THE LAST 13 YEARS
September 2022 I 3
By Katherine Rich. The last article as CEO of the NZ Food & Grocery Council
Most multinational companies in New Zealand have played their part in improving our food and grocery environment through participation in FGC projects. But if there is any sadness it would be that companies such as Procter & Gamble and MARS appear to have stepped back from their responsibility of involvement in New Zealand’s big issues.
One of my favourite “improvements” was the removal of over-the-top regulations for new toothpastes and anti-dandruff shampoos. It was bizarre New Zealand was one of few countries to treat these products under medicine-related law instead of a cosmetics standard. This meant consumers often did not get access to new variants available around the world because it was too expensive to get registrations. I recall one member telling me it cost around $100,000 in consultants every time they wanted to launch a new product into our market, so often they didn’t bother, and we missed out on new innovation.
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of changes made by the Government, which include updates to the Fair-Trading Act to prohibit unconscionable conduct, the Commerce Act to strengthen prohibitions of the abuse of market power, and the introduction of a strong mandatory Grocery Code of Conduct and a Grocery Regulator, will make a difference for suppliers. None of these will make our industry a paradise, but they will ensure there are clearer boundaries for conduct and treatment of suppliers. Having a regulator, which will have wide powers, will ensure that scrutiny of behaviour and practice continues.
Animal Rebellion disrupted milk supply in the UK, staging sit-ins at multiple supermarkets and blockading four key dairy distribution centres. The organisation calls for the Government to support farmers in transitioning to plant-based food production.
On Sunday, the 4th of September, supporters climbed on top of delivery trucks, silos and loading bays while others trespassed into the Muller and Arla facilities in Buckinghamshire, Gloucestershire, Somerset and Worcestershire. n
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Mask mandates have been dropped in England since January, and in the USA, they have not been a requirement on public transport since April. Scotland was the last country in the UK to remove mandates around April. Most of Europe no longer requires the use of masks either.
Greg Hartford, Retail NZ Chief Executive told Morning Report on RNZ that the mandate drop was “tremendously good news” for the industry, as a large amount of aggression was building up from customers."Mykey message to everyone really is if you are heading back into the shops, please shop nice, remember to be respectful of othersboth workers and other customers.”
FACE MASK MANDATES LIFTED
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GERMANY CROWNED WINNERS OF WORLD BUTCHER’S CHALLENGE
mostreadon web
ANIMAL REBELLION BLOCKS THE MILK AISLE
On Saturday, the 3rd of September, the animal welfare and climate justice organisation had protestors in Whole Foods and Marks & Spencer's stores in London, Southampton, Birmingham and Manchester, blocking access to the milk aisle.
The winners of the World Butchers challenge have been announced, The Butcher Wolfpack of Germany taking first place, The Makani Australian Butcher Team second, and Hellers Sharp Blacks of New Zealand coming third.
In Australia, masks are no longer required on domestic and international flights, but each state has varying requirements for public transport. n
With the Covid-19 traffic light system gone, customers can now do their grocery shopping without wearing a mask. Prime Minister Jacinda Ardern announced that most restrictions would be removed from 11:59 on September 12.
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"It's hard to describe this feeling. It's the end of a long, hard time training for this event. For us, it was so important to show the world our craft of butchery, and we did just that," said Dirk Freyberger, Team Captain of Germany. n
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FRUCOR APPOINTSSUNTORYFIRSTCMO
Allison Yorston has been appointed the first-ever Chief Marketing Officer at Frucor Suntory as the business responds to increased demand for its range of beverages. Yortson has already led the expansion of V Energy's drink portfolio with the new V-Refresh ad campaign that features the beloved V Bugs. She will also be responsible for growing the range of BOSS Coffee.
Around 100 food and drink businesses, as well as others in categories such as cleaning products and health & beauty, are affected.
A Royal Warrant of Appointment is a document that appoints a company in a trading capacity to the Royal household. Holders are entitled to use the Royal Arms in connection with their business, with many displaying this on packaging and in marketing material.
ROYAL
Huckleberry, the organics grocer, has signed the first wholesale agreement with Woolworths New Zealand. The deal will provide Huckleberry with a greater range of groceries at competitive prices for its customers.
WOOLWORTHS SIGNS
FIRST PARTNERSHIPWHOLESALE
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Huckleberry has grown from a single small specialty shop to four grocery stores on the North Island and a booming e-commerce site. n
"I'm proud to be taking the lead on our business' marketing and creative programs and playing a part in building our portfolio of relevant brands and products that our consumers can enjoy. The launch of V Refresh is a wonderful example of our marketing and innovation teams working together to create a brand-new beverage that delivers enjoyment for our consumers," said Yorston. n
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DEATHVOIDEDWARRANTSFOLLOWINGOFQUEEN
The warrants are void, as of the Queen’s death, and companies have two years to drop the use of the Royal Arms.
Food and drink brands and retailers granted a Royal Warrant from the Queen will have to discontinue use of the Royal Arms in connection with the business, following her death on Thursday.
Scan to view the Modular Stainless products online
The Modular Stainless collection is fully modular and can be customised to suit any individual needs. It includes a comprehensive range of modular benches, sinks, tables, shelves, inlet/outlet benches, glass racks and trolleys.
Modular Stainless is attractive, cost e ective, hygienic, safe and easy to maintain and is ideal for installation in commercial kitchens as well as work areas in the hospitality, hotel and aged care sectors.
There are a number of flavour trends set to take the BBQ season by storm. Bold ones such as Chimichurri, Tandoori and Chipotle are set to be popular, alongside the classic
across all food areas. To have a more sustainable BBQ, consumers are encouraged to purchase meat and fish locally from ethical producers, avoid pre-packaged products, invest in a quality BBQ, keep the lid on as much as possible, include meat-free options and steer clear of single-use cutlery.
The new packaging will roll out across the Beak & Sons slow-cooked meats, including brand ambassador Izzy Dagg's favourite Hickory BBQ Pork Ribs.
n the other side of the world, the past summer season saw steak as the most popular grilled food in the USA, followed by burgers, hot dogs and sausages. Across the pond, chicken retained the top spot, followed by burgers, sausages, kebabs and steak. It is estimated that the UK held 165 million BBQs last year.
"We have made it even easier for our customers to identify our range
As NZ leaves winter behind, it is officially time for Kiwis to start preparing for sunshine and pohutukawa trees. Getting a head start on the BBQ is the way to go. Summer can’t come any quicker, and local google search topics suggest just that. Searches for BBQ have seen a steady increase since May, while patty, rib eye steak, skewer, and BBQ pork belly are all rising related topics. Patty, in particular, is up 110 percent.
by utilising photography, easy-to-read information, clear serving panels, and a dedicated flavour colour palette."
BEAK & SONS UNVEILS NEW PACKAGING THIS SUMMER
BBQ flavour. Consumers are after something bold to delight their taste buds and match the heat from the grill.
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"Our new packaging designs have been specifically tailored to convey the Beak & Sons branding position of fun and playful with a focus on fresh and tasty," commented Beak & Sons Commercial Director Mary Boulton.
The new Beak & Sons creative pays tribute to a brand built on three generations of butchery.
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"The new updates reflect our master butcher credentials and pay homage to our brand's strong family heritage,” continued Mary.
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his summer, Beak & Sons will roll out a new look for their popular range of slow-cooked meats. The new packaging offers an updated modern approach to their long recognised position as family butchers by incorporating a fun and fresh edge to their previous designs.
BACKING THE BBQ
"Our vibrant colour palette and playful illustrations effectively distinguish the different flavour profiles and products in the range. This is accompanied by mouthwatering food photography and recipe ideas for the perfect slow-cooked meal occasion."Thenew packaging will roll onto shelves nationally from November. n
Summer is the time for friends and family, so encourage customers to make the most of a classic BBQ. Nothing can go wrong with some tongs, something to drink and something to chuck on the barbie. n
For non-meat lovers, the BBQ season can now be just as exciting. With vegan and vegetarian options growing by the minute, vege kebabs, cauliflower steaks, portobello mushroom burgers and vegan ribs are all popular. Whether it be for the planet or for personal health, consumers are increasingly turning to plant-based BBQ options Sustainability is becoming the standard
Moving our business from the garage at home to suitable premises in St Johns, Auckland, last year was one of many leaps we have taken. Little things like signing a commercial lease, buying a forklift and pallet racking were all part of the journey.
HAVING A POINT OF DIFFERENCE
FOUR FRIENDS AND A CLASSIC BBQ
Imported rubs and sauces just did not hit the right notes with us. As Team leader, I and, my wife, Sarah, decided to make our rubs and sauces for the first Meatstock Auckland competition in 2017 (2nd Place Ribs). After some great success (Winning First Place Ribs in 2018 and 3rd Place overall from 53 teams). Late in 2018, I was approached to manufacture and sell our Pork Rib Rub at the Auckland Food Show with BBQs and More. We knew very little about the food industry.
I came from an automotive background, and Sarah was in the finance industry. Not knowing how to obtain a bar code, we set sail into an industry full of great people willing to help us along the way. From Chris Cullen (Culley's), artisan butcheries, specialist supermarkets, barbecue stores and now supermarket giants, we are humbled by their willingness to take on our brand.
By Adam Winter, Founder and Sales Director, The Four Saucemen
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We strive to process orders immediately. Pack them well and send them as fast as possible.Welook forward to continuing our journey with our customers and retailers in 2022.”
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SERVICE
judges at the competitions we attended was a fast-track way to test the product. Social media comments will also tell you if the rub or sauce is hitting the right notes. And finally, sales will be the success indicator. Our customers return to buy again and again. They also trust The Four Saucemen brand when we release a new product.Wewill always go with the quality of ingredients over cost. Kiwis are cooking at home more and more. Charcoal Barbecue sales are up 150 percent in NZ this year. But we have also made a product that can be used in the home kitchen, slow cooking, frying some fish, searing a steak to oven-cooked ribs.
WE COULDN’T FIND THE FLAVOURS WE WERE LOOKING FOR
he Four Saucemen Barbecue Team started with four good friends who enjoyed our time around the barbecue. We decided to enter an American-style BBQ competition in 2017. What's the worst that could happen?
New Zealand taste profiles are unique. Our grass-fed beef is some of the best in the world. Going with what we like has always been our target with new products. Learning from the
ast summer, massive growth was seen in the BBQ category, driven by at-home grilling due to level four restrictions – the sausage category saw a 13 percent* increase. This growth has continued throughout Autumn and Winter. Hellers Prepacked Sausages contributed to 55 percent* of the packaged sausage category's total volume growth. Fresh Sausages grow faster than the rest of the category at 44 percent*.Hellers have teamed up with Good George Brewery to bring to shelves for a limited time the Pork & Cider Sausage. This is an exciting collab and will see these sausages on the menu at their restaurants. There are also the new Hellers Craft Bratwursts with flavours that deliver - Caramelised Onion and Smokey Spicy. Cheese is the fastest growing flavour within Prepacked Sausages*, so the Jumbo Cheesy Brat is sure to be on the shopping list too. All these products are ideal for the barbecue being convenient and quick to cook.
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Rum and Que sprung to life at New Zealand's first barbeque competitionMeatstock 2016. A bunch of mates that loved food, flavour and the chance to try their hand at something new.
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products in the international arena. In 2021 Meat Juice took Gold at the Scovie Awards in America for non-spicy BBQ sauce and took Silver for Non-spicy table condiments. The Slap it On Mustard also took Bronze for non-spicy Mustard. In the middle of 2022, they sent the UMAMI Garlic Butter and Slap it On Mustard back to America for the International Flavour Awards. Both products took out Gold in their“Wecategories.hopeyou enjoy our products as much as we do. Please share any cooks or recipes you might create while using them,” said Matt and Tracey, the Rum and Que Team. n
The start of spring marks the start of barbecue season, and Hellers have got some tasty new treats to get consumers dusting off their BBQ and inviting friends and family over. Hellers has a range of new products ready to hit the shelves to grow your sales in their core categories.
this category growth over the last year. This year Hellers are bringing our consumers their favourite flavoured burger - the Angus Beef, Bacon & Cheese Burger. It was the fastest-selling NPD burger on the market last summer, so they know that it will have a welcomed return.
*Iri Scan Data to 21 August 2022
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Finally, Hellers know that families love freshly crumbed products in butchery. Launching a range of crumbed products that are proven family favourites, featuring Crumbed BBQ Rissoles and Crumbed Sausages. Fresh crumbed butchery products are selling with a 40 percent* volume growth YoY. Crumbed Rissoles and Sausages contribute 52 percent* of this growth. Easy to cook and versatile - these will be a winner over summer.Tosupport all these exciting launches, there is a strong media campaign across multiple platforms, including TV, video on demand, in-store demonstrations, social media, and a bus and billboard campaign. Consumers trust Hellers, and with these exciting products, Hellers will be the king of the BBQ once again this season. n
rmed with homemade rubs and sauces, they immersed themselves in a scene like no other. Fast forward to today, Rum and Que have evolved into a family-run business. Staying true to their beginnings, they've hung on to flavours and continued to create and perfect a range of products they are proud to have on shelves and in the hands of competition teams and fellow food lovers to enjoy as much as they do. Together with their products, Matt and Tracey successfully hold the current title of New Zealand National Champions in the BBQ circuit. In the last couple of years, they have tested the metal of their
THE BBQ KING
Burgers have not been missed! The Burger category has had solid growth, too, most recently increasing 17 percent* in the last quarter. Hellers contributed 17 percent* of
TRUE BEGINNINGS AND GREAT FLAVOUR
Fire up the BBQ and lift the lid on summer sales
Burgers and Baxter’s Original BBQ sauce, 100 percent absolutely.
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start, and what a journey it’s been.”
’m proud to have finally been able to launch my NEW Al Brown Prime Beef patties.
It’s been a project we’ve been working on for a while now with the incredible team at Alliance to bring you the highest quality New Zealand beef, lightly seasoned for a seriously good burger patty. Cook ‘em up, then you will understand what I’m talking about,” said Al Brown.
But most of all, it’s about the comradery and pure enjoyment it brings to all involved, and a feed that only cooking with fire can deliver.
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For more information and to order, contact Farmlands Mathias International via email orders@farmlandsmathias.comat or phone 09 303 5820.
For more information, visit their website, Facebook page, Instagram or Upstock
BQ-ing is a kiwi tradition, or ‘Q’ as it is now commonly referred to amongst the ‘Cult of Q’ spreading across the country, with the resurgence of cooking over wood and charcoal, low and slow style.From backyard pits and smoker obsessions with your friends and family, to weekend Master Classes on the subject. Dedicated BBQ stores, restaurants and trailers are popping up all over the show, so it’s here to stay, and in a BIGCompetitionway. BBQ events are also springing up all over the country.
Teams of all ages competing for the silverware and title of best brisket, chicken and much more.
Scott loved to ‘low and slow’ BBQ, however, he couldn't find any decent sauces here to fulfil his culinary desires. Quality ingredients called for quality condiments, so he started making his own and to award-winning critical acclaim.In2016 Scott and his family repatriated back to America to be with family and are now living in Texas, the BBQ capital of the world.Born and bred kiwis Berrin and Mekla took over the business in 2016 and continue growing the Baxter’s legacy to this day.
“The best marketing we have is the product itself. It’s an exceptional product otherwise, we wouldn't have taken on the business from the
At the recent 2022 Wellington on a plate (WOAP) Burger Competition, the sauce featured in eight unique gourmet burger creations by local chefs and enjoyed by thousands of burger aficionados.
‘Get on the Sauce’ with Baxter’s Original sauces, 100 percent NZ Made using all-natural ingredients.
“As well as six of the best Prime Beef Burgers, you will also get a FREE sample of Old Yella Habanero Mustard in each pack, so you’re ready for your next burger night. Look for the black and gold box in your local supermarket. Beware of imitations.”
Baxter’s Original was conceived by Scott Baxter when he and his family arrived in New Zealand from America back in 2013 to work on The Hobbit films.
on, ‘Get on the Sauce’ and enjoy a summer of slip, slop slap on the BB-Q.
GET ON THE SAUCE
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PRIME FORPATTIESBEEFFITTHEBBQ
It’s catching on with chefs, food lovers, and of course, the ‘Q’ community all enjoying the results the sauces bring to their creations with momentum growing fast.
“Find us at the Urban BBQ Festival this November 19th in Hastings, where we’ll be there slinging our sauce and enjoying the Q vibe!”Go
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Harry Rumpler took over as CEO of Lenard’s, the Australian poultry company, in July this year, as founder Lenard Poulter took a step back from his business. The pair worked together on a project when Rumpler worked at Metcash around twenty years ago, and when the planets aligned late last year, he started his journey with Lenard’s in a greater capacity.
Harry Rumpler, CEO OF LENARD’S
Metcash in late 1997 as the National Fresh Food Manager, he held various positions with the company for over ten years until being appointed CEO of IGA Fresh in 2007. A move to Bay Audio
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umpler’s parents immigrated to Australia from Poland in 1958. They raised their four children in the eastern suburbs of Sydney and sent them to school at Randwick. Rumpler and his wife Denise now have four children of their own and nine grandchildren. His first job in FMCG was pushing trolleys at Coles Double Bay in 1977. Moving up through the company, he held multiple positions, from Grocery Manager, Store Manager and State Meat Manager, to State Produce Manager and Regional/Area Manager.Joining
“You can’t afford to stand still. Product development has become a core strategy. We work with retailers and customers to navigate this path together.”
He returned to Aussie soil in 2017, taking on various consulting roles with CSIRO (where he had to note had fantastic people with a level of dedication and passion that should be envied by all). It was around this time Lenard Poulter got in contact.“Imust say that I am very excited by the role. I see fantastic opportunities for Lenard's moving forward. The product and brand we sell are premium quality, unique and offer real differentiation to the retail sector, and this will never change.”
These products all feature at the centre of the plate when it comes to meal preparation, so they can be considered convenience products. As a trend that has taken charge, Lenard’s has a designated internal product development team to ensure the company keeps up with demand.
Rumpler said navigating current global supply and logistics challenges can be extremely difficult. In the short time he has been with the company; chicken supply has been disrupted on multiple occasions. While the company does its best to stay on top of things, it can’t jeopardise making
“The industry seems to be in a very good place, and we must ensure we can take these opportunities on. At Lenard's, we are certainly looking at this. Our service levels are measured weekly, and we always look for the next step to take.” n
“Living in Taiwan and Singapore was a fantastic experience,” said Rumpler.
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The Lenard’s model has changed over the last few years, and as the Franchise focus evolves, Rumpler wants to ensure he supports owners through sales, costs and leases. Lenard’s philosophy is ‘Share the Love’, which Rumpler strongly believes in.
Looking to the future, Rumpler noted that as the poultry industry continues to grow, producers need to ensure processes can keep up with demand.
Having products available in consumer shops has been a critical development area, with pre-packaged, frozen thawback products and delicatessen items now available in supermarkets. Rumpler sees frozen thaw as the way forward for retailers to manage stock, increase margins, decrease waste and provide premium quality products. The strategy is being rolled out to all Metcash warehouses in the country, already in Queensland, Victoria, and South Australia, and it is just about to release in WesternLenard’sAustralia.isalsolooking at the massive opportunities in the food service sector, but this is only something that could be done once the company has further resourced itself.Of all the poultry products, the bestsellers are Lenard’s chicken Kievs, Mignons, Herb and Garlic Schnitzel and Enchiladas.
fresh handmade products. On the franchise front, there have been stock delays where product might be missing for days. Stores remain agile and keep producing the core range. Staffing is also challenging, with sickness making production difficult to manage and an expanding industry that demands more team members.
Hearing meant spending two years in Asia.
“It’s so fantastic for us to be recognised amongst other leading and global brands,” said Eddie Davis, Managing Director.
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Farmland Foods started in a family butcher shop in 1964. Now employing over 180 local staff, including fourthgeneration family members, Farmland continues to be committed to quality and innovation.
summerready
heir mission is to bring families together through their passion for food. This year the company has been proudly nominated for its branding and packaging refresh in the Best Design Awards NZ. It was a finalist for best bone-in ham at the Retail Meats 100 percent NZ Bacon & Ham Awards and the inaugural Foodstuffs Supplier Partnership Awards, nominated for the North Island Members Choice Award.
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“Consumers recognise the quality of our hams so pick ours up first, our brand refresh has come to life across all the categories we are involved in, now consumers can easily identify our brand throughout their shopping journey and know what they are putting into their trolley is high-quality product they can be proud to serve to their loved ones,” said Brand Manager Steven Young.Arecent innovation for the deli is the delicious glazing ham. Now there is an alternative protein in the hot case alongside the hot chook, that comfortably feeds a family of six to eight people, glazed and ready to go. Also sold ready to glaze and
OWNEDFAMILYZEALANDNEW
With the warmer weather on its way, BBQs will be firing up in kiwi backyards across the country. Just in time, Farmland will be introducing new and improved Pigs in Blankets with premium streaky bacon-wrapped sausages to complement the convenient meal solutions in the Grillmaster range, including BBQ Bacon and Burger Bacon. There is also innovation imminent, including a delicious Pork Loin wrapped in Streaky Bacon, and Bacon Twisters, the perfect starter and a delicious alternative to chicken kebabs. n
cook from the deli chiller shelves, this year there is a special limited edition presentation box that beautifully displays the product and includes a glaze sachet, sure to grab shoppers’ attention and increase sales. This is the perfect gift to take to that end-of-year dinner function or get-together. Talk to your rep to get access to these while they last!
Christmas season is on the way, and Farmland is one of the major suppliers of hams with a wide range from whole hams, half hams, third hams, and boneless hams, including New Zealand and Free Farmed options. Farmland has the top-selling branded cooked on-the-bone half ham sold at Christmas. The product is high in demand and always performs well at selling through.
“Every day brings a new challenge, and I love the variety and pace of working in this sector - you certainly don’t get bored!”
A typical day for the manager involves spending quite a bit of time on the shop floor at the moment, getting to know new customers and team members. There is a lot that goes on behind the scenes to keep things running smoothly, but he tries to be out on the floor as much as possible,
"Belfast is seeing impressive growth with plenty of new residential developments in the area. We wanted to ensure we were delivering a sustainable supermarket that could not only meet that growing demand both online and in-store, but also give locals a fresh new grocery shopping option with a modern look and feel," said Matt Grainger, Countdown's Director of Property.
He first joined Countdown as a Store Manager at the Christchurch Airport store and led the Eastgate and Moorhouse teams before taking on the newest role as Store Manager at Belfast.
grew up in India and lived in the United Kingdom, working as a Store Manager at Sainsbury's for 15 years before moving to New Zealand and becoming part of the Countdown team just over five years ago.”
enjoying learning all about our new neighbourhood.Thedevelopment of the Belfast store took a couple of years. The property team spent time carefully planning the development and construction. Chauhan only joined the team a few months ago to kick off recruitment and to start getting ready for the September opening.
“I like the electronic shelf labels and fridge doors because not only are they better for our planet, but they also help to create a nicer shopping experience for our customers
Countdown Belfast in Christchurch is a new state-of-the-art Green Star 3,450sqm supermarket. Located on 755 Main North Road, Belfast, the store features include digital shelf labels, energy-reducing fridge doors, bike parks and EV chargers. We spoke to the store manager Bhavin Chauhan about opening a new store.
He was drawn to the world of grocery because he likes working with people, both customers and teams, and thrives in the ever-changing nature of retail.
With so many new innovations, Chauhan said it was hard to pick a favourite because they are all pretty exciting!
storeofthe COUNTDOWNmonthBELFAST
Bhavin Chauhan, STORE MANAGER
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Another significant feature of the Belfast site is the eStore. Not open to customers, the facility has been designed explicitly for picking online orders, with the team currently reaching around 200 orders per day.“We’re thrilled to be part of the Belfast community, and we hope our customers will love our new, sustainable store as much as we do!” n
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- it’s not as cold browsing through our chilled sections, and it’s easier to see the prices of products. We’ve already had some positive feedback from customers, which is great,” said Chauhan.
Belfast is a growing area of Christchurch, and the Northwood store hadn’t quite been meeting the community's needs. The new store has provided a greater shopping experience for locals and a nicer place for the team to work. There are currently 35 team members that have transitioned over from the Northwood store, and more to come when it shuts its doors in January.
Everything and nothing has changed about the way we shop. Shopping behaviours remain extremely habitual, it’s embedded in our lives. When we think about grocery shopping, we still think it’s about fulfilling basic needs. It’s a simple mental picture which has remained for years, however, is at odds with the complexity of how we interact with supermarkets today.
30 percent of shoppers are now omnichannel, shopping both online and instore at least once a month. These shoppers are more open to the discovery of new products and have higher levels of shopping enjoyment compared to those who shop instore or online only.
Retailmarketingisnolongeraboutin-storeversus online,it'saboutmeetingcustomershowandwhere theychoosetoshop. Arethesechangedshoppingbehavioursheretostay?
We’re now seeing two types of customers: the functional shopper prefers the online shopping environment with its efficient and ordered nature, while the emotional shopper seeks the in-store experience for inspiration, product discovery and ease of navigation from aisle to aisle. These
The store itself plays an important role in our day-to-day lives. It’s a community centre, a theatre for brands and more. Instore is still considered the ‘proper’ way to grocery shop, with 62 percent of shoppers agreeing with this statement. 87 percent of Countdown sales are still being made instore, and one in five love to grocery shop. Almost 74 percent of customers say in-store is still their preferred way to shop.
Digital literacy has also rapidly advanced customers’ expectations of brands. Customers crave convenience and are looking to be able to transact across multiple categories and retailers at once. The explosion of e-commerce has cemented omnichannel as the way forward. It’s no longer about in-store versus online, it’s about meeting customers how and where they choose to shop.
Customers value sensory in-store experiences now more than ever before, such as the ability to select their own produce
Rapid digitisation has dramatically impacted the way we shop for food; there are now multiple ways to plan, order and deliver your grocery shopping. Traditional paths to purchase have merged, and heightened consumer expectations are fuelling the need for a frictionless, seamless and consistent online and offline customer journey and experience. This means that shopping has become a ‘choose your own adventure’ across in-store, online, and click and collect.
HOW CAN MARKETERS BEST REFRAME THEIR IN-STORE ACTIVATIONS?
THE FUTURE OMNI-EVERYTHINGIS
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Regardless of age, gender, affluence or location, everyone must eat, and by inference, everyone must buy food. Its omnipresence means that supermarkets have and always will be a mirror in which societal shifts are reflected. Shifts such as a pandemic, growing climate awareness, financial crises, tech adoption, the list goes on.
By Cartology NZ
20 I supermarketnews.co.nz
opinion
rocery shopping is the one constant in our lives.
Behavioural disruption has triggered new fulfilment methods, with more than three out of four consumers changing the way they grocery shop due to the pandemic. Theyshoppingare faster, at quieter times, and now a staggering 50 percent of online grocery shoppers first grocery shopped online less than a year ago. While many will revert to old habits, enhanced digital literacy and the growing desire for ultra-convenience ensures that new and enduring shopping habits have been formed.
Since the pandemic, we’ve seen grocery shopping become even more important as a source of interaction, inspiration, and in creating a sense of connection and belonging.Omnichannel allows customers to tailor their shopping behaviour to suit their mindset.During the beginning of the pandemic in 2020, 1.36 million Kiwi households made an online purchase for the first time, and we fully expect online shopping frequency to remain 28 percent higher than before the pandemic. Customers have digitally upskilled, with brands and retailers innovating to meet these customer needs.
needs aren’t mutually exclusive, and it is up to brands to show up in the right way, at the right time to meet the customer’s prevailing mindset. Kiwis also miss taking time to enjoy shopping as a social, relaxed and fun occasion, with 28 percent missing people and contact, 18 percent missing feeling relaxed and taking their time to shop, and 15 percent missing browsing and discovering new products.
THERE IS NO MORE PROFOUND THEATRE FOR BRAND INTERACTIONS THAN THE OMNICHANNEL RETAIL ENVIRONMENT. HOW DO MARKETERS BETTER TAP INTO THIS?
Omnichannel demands a continuous cycle of inspiration and exposure. Cultural shifts in the past five years have evolved the customer journey, including changes in personal lifestyles, to increasing environmental consciousness, better technology and more choice. Customers continuously fluctuate between awareness and consideration as they are exposed to more messages across multiple touchpoints. The shopping environment does not exist in a vacuum. Customers are arriving in
Customers are applying the behaviours learned in-store when shopping online posing an opportunity for brands to translate the best of in-store into a digital experience.Infullcontrol of their journey online and offline, customers are seeking what they want, at the moment they want it. Despite the push and pull between online and instore, both experiences hold importance for customers and they want brands to show up in those crucial moments of their journey. Customers are also expecting elements of discovery and inspiration.
The million-dollar question for FMCG marketers is, ‘How do we fulfil brand marketing upper funnel needs when so many decisions are product-first, closer to the point of purchase?’ The answer might surprise you: Theatre. There is no more profound theatre for brand interaction than in the supermarket, and if the theatre translates to purchase, there is no more profound impact on future brand consideration. Customers are keen to explore and lean into sensory experiences where brands stand out. Major in-store activations encourage trial and drive newto-brand customers, while price promotion continues to disrupt established buying
behaviours. Inspiration to purchase now comes from multiple touchpoints that blend online and offline channels. This has given rise to the concept of ROBIS – research online, buy in-store. The omnichannel customer is now a reality, with 61 percent of Countdown online customers researching online and buying in-store within four days. Brand reputation is built through multiple touchpoints, with omnichannel shoppers engaging with more of those touchpoints. Omnichannel shoppers are twice as engaged with brands than shoppers who only shop in-store. Trust in the product is paramount and brand is the ultimate shortcut, with 41 percent of shoppers preferring to stick with supermarket brands they know and trust. Customers need to be guided through the purchase journey now more than ever. Showing up across channels in a continuous, relevant and consistent way is vital to converting customers to purchase. Brands can provide the platform for experimentation and exploration of new products and categories, with 38 percent of shoppers actively wanting to hear from and discover new brands.
3. Cravings Driven Pop-in: “The ‘pop-in’ is normally based on something I have a hankering for – so I will shoot down and get it so that I can have it there and then.”
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retail environments with more information than ever before. Purchase decisions are influenced by everything that occurs before opening a search tab online or walking in-store, as well as what happens in the moment (kids yelling or disappearing down isles included). Effective marketing pre-shop can mean that a simple nudge while shopping is all that it takes to convert to purchase. Shopping is an ongoing journey of discovery, with 30 percent of all customers shopping both online and in-store at least once a month. Each of these channels of discovery contributes to a wellstocked mental pantry of all the products and promotions that a customer is aware of. A shopper continues adding to this mental pantry each time they come across new information. And gaining a place in this mental pantry is key. Lists remain key to the planning and purchasing process for 59 percent of people who made the most recent grocery trip (62 percent in-store and 58 percent online). However, those who like to discover new products are more likely to use a list (61 percent) and are much more likely to buy items not on their list (71 percent). The paper list, however, has had a digital facelift, with shoppers increasingly embracing technologies to curate their lists, such as fitness and meal planning apps and saved lists online or in-app such as our Countdown app. While lists dominate, there are also opportunities to influence purchases, with 28 percent of items purchased driven by push factors (such as promotions or special offers). Discovery also plays a significant role, impacting 26 percent of purchases in-store and 36 percent online. The most salient product at the point of purchase wins. So what will it actually look like in five years? Maybe, we won't be able to tell the difference between in-store and online.”
There are three key missions that punctuate the way we shop:
and to interact with team members. Those who love grocery shopping are much more interested in discovering new products, but they are also more likely to confidently shop online for groceries. Even for those who regularly shop online, half would still prefer to shop in-store, especially for smaller shops. Despite a 53 percent increase in e-commerce, in-store is still the engine that drives the grocery shopping experience.
ARE IN-STORE EXPERIENCES GOING TO BE REPLICATED ONLINE BY SHOPPERS?
WHAT WILL THIS REIMAGINED CUSTOMER JOURNEY LOOK LIKE IN THE NEXT FIVE YEARS?
1.36 million Kiwi households made an online purchase for the first time, and we fully expect online shopping frequency to remain 28 percent higher than before the pandemic. Customers have digitally upskilled, with brands and retailers innovating to meet these customer needs.
1. The Planned Big Shop: “I used to do one big shop with my partner. We would plan all of the meals we wanted to make and write down everything we needed.”
2. The Unplanned Top-up: “I would run in to grab a few things we forgot or ran out of.”
Plastic Pallets are durable, easy to clean, moisture resistant, lightweight, don’t splinter, recyclable and insect free. The initial price of plastic pallets is their biggest con, they can be three times more expensive than wood. However, if you have a closedloop inventory control (where the return of your pallet is guaranteed), then plastic could be an economical choice after all. Other concerns for plastic pallets would be load weights of over 1500 lbs., exposure to heat, or use in dynamic racking systems. While heat exposure would have to be extreme to damage
22 I supermarketnews.co.nz pallets + forklifts
DISTRIBUTION–PALLETSTHEESSENTIALTOOL
ood pallets are affordable, lightweight, customizable, repairable and recyclable. The type of wood and moisture content will vary by pallet manufacturer, but generally, wood pallets are a good universal choice. Where you need to be concerned about using wood pallets is for inventory vulnerable to bacterial or chemical contamination. Because of the moisture inherent in wood, the pallets can harbour bacteria and potentially transmit moisture to exposed inventory causing damage. Wood can also be susceptible to bugs. In addition, wood can splinter and/ or fasteners such as nails or screws can come loose and catch on exposed inventory. Wood pallets are ideal for sealed and/or non-biodegradable materials.
An item no distribution channel can go without is pallets. Grocery products must get off the truck and on the shelf, so selecting the correct pallet is imperative. Wood, plastic and metal are the common warehouse pallets, with plastic or reusable wrap used to secure items on their journey.
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the plastic pallet, it is a concern in certain scenarios of storage and transportation. Plastic pallets are ideal for indoor or outdoor storage, fragile products, food processing and pharmaceutical products. Metal pallets only make up a small portion of the market. They are stiff, strong, sanitary and insect free. The disadvantages of metal pallets are a high initial price, pallet weight and rust susceptibility. Steel metal pallets are ideal for products that would be susceptible to corrosion, so not widely used inWhilegrocery.the pallet itself is important, you can’t forget a trusty forklift to move them around or pallet wrap to protect the goods. Plastic shrink wrap is traditionally used for wrapping pallets, but as sustainability becomes a key concern for businesses, alternatives are entering the market. Reusable or recyclable pallet covers are the most popular. The major concern for business owners is time - how convenient are new wrapping methods compared to traditional plastic? Recyclable plastic wrap is much the same, and reusable wraps can be custom fitted to ensure they correctly fit pallet sizes and can be used with the utmost efficiency. Expense is another factor, often investing in reusable methods comes at a greater outright cost, but in the long run, will save on continual purchases of plastic wrap and of course, saves the environment. n
Loscam are the supply chain go-to. High quality, innovative, sustainable and fit for purpose. n
Loscam's product development team is constantly reviewing evolving customer and market needs. Our solutions can help you manage the storage, handling and movement of raw materials, finished goods and fresh produce throughout the supply chain.
Long-term investment into equipment and infrastructure across the New Zealand market is incredibly important to Loscam. They developed the AdvaNZ pallet specifically for kiwi customers - a true four-way entry pallet that reduces the risks of tilting and safely loads vehicles using the one-metre face, increasing truck utilisation by
Loscam has two major repair depots in New Zealand. The flagship store in Penrose, Auckland, was opened in 2015. Not only is it located within three kilometres of the city’s major produce markets, but it also houses the first Australasian crate wash facility. The second repair depot can be found in Christchurch. These major facilities are supported by 15 other depots nationwidemeaning there is easy access for customers no matter where they areThelocated.company’s mission is to continue to create sustainability by partnering with customers
and consistently being conscious of the environmental impacts logistics can have. They utilise returnable packaging equipment through a pooling network that eases the impacts of waste seen from traditional one-way pallets and other equipment types. Pallet pooling ensures the transfer of goods with minimal handling, all the way from the factory to retail. Customers use an online platform to track the movement of pallets while their condition remains controlled by Loscam. This ensures sustainable quality pallets that can meet fluctuating demand and require no capital investment.
Asia-Pacific's largest pallet pooling and packagingreturnableprovider
centric and result orientated are the five principles of Loscam. The local team on the ground uphold these values and are the essence of the company’s success. There is exceptional support from the teams across the operations and customer service departments.
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Loscam was founded in 1942 by four families in the Port of Melbourne. With a long history in logistics, Loscam New Zealand was re-established in 2012 and has been changing how companies operate ever since.
20 percent. The NZ market also has access to the Loscam Active Lock crate. Introduced in 2014, it is part of the One-Touch Retail Ready packaging solutions family, which is stable under heavy loads and has an ergonomic collapsing system that enhances workplace safety.Passion and commitment, focus, perseverance, customer-
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he company offers a national platform for the grocery, consumer, and produce sectors. Currently holding a great market share within the FMCG network, Loscam works with both Foodstuffs and Woolworths through their distribution channels and directly into stores.
24 I supermarketnews.co.nz pallets + forklifts
BBM runs many incredible community programmes, including their foodbanks, the Kai cooking classes, free fitness classes and gyms, leadership training, the Rangatahi Youth Project and, more recently, their social supermarket concepts. This is where Kiwis can select the food items for their support packages in a supermarket layout to suit their individual family needs.
FORKLIFT HELPS BUTTABEAN MOTIVATION PUNCH ABOVE ITS WEIGHT
With support from Foodstuffs, BBM has taken their plans for the Tokoroa community to the next level, Letele said. Having their retail expertise and support on all the logistics of setting up a supermarket, getting processes sorted to make sure there is always stock on the shelves and training staff has been invaluable.Thechallenge for BBM is keeping up with servicing the demand across all of their community support services.
Dave Letele (AKA the ‘Brown Buttabean’) and the team at BBM (Brown Buttabean Motivation) are unstoppable on their mission to better the lives of New Zealanders. Starting with family health, facilitating access to exercise and better food choices. “Nutrition is the most important determinant of restoring one’s health and wellness as well as the enabler of a healthy mind, body and soul!” Said Letele.
AB Equipment, a NZ owned and operated heavy equipment business, are
fully supportive of these great community initiatives. Market leaders of warehouse equipment and Home of TOYOTA Forklifts, AB Equipment, have been working with the NZ industry since 1878. Also dedicated to keeping NZ business moving, they have donated two hand pallet trucks for the social supermarkets and a fully refurbished, customised TOYOTA electric forklift. David was stoked, “Talk about Pimp my Forklift. This machine is mint!” This Electric Forklift delivers high energy efficiency, outstanding safety and driver comfort, delivering excellent power and performance, all with zero emissions. An ideal solution for a fantastic community initiative.
AB Equipment, the Home of TOYOTA Forklifts, proudly supports BBM in NZ. Check out more www.thebbmprogram.com,here visit www. abequipment.co.nz or call 0800 30 30 90. n
Green Spider is a reusable pallet wrap made from Polyester mesh, high-grade velcro and industrial elastic. New World in Fendalton was the first at Foodstuffs to partner with company Nichol Development. Store owner-operators have said it will save them around three tonnes of pallet wrap each year. The technology is simple but effective. Green Spider has now been rolled out in over 15 South Island stores and three North Island sites, with trials in distribution centres lined up for 2023. The removal of traditional plastic
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Traditional plastic wrap is becoming outdated when protecting products on a pallet as businesses and their customers seek sustainability. Several options replace single-use plastic, including recyclable wrap and reusable wrap.
September 2022 I 25 0800 30 30 90 I abequipment.co.nz Get in touch today. *Limited offer. While stocks last. Move it with ease! Go electric. Grab a BT Tyro Electric Hand Pallet Truck for just $3,995 +gst *
SUSTAINABLE PALLET WRAP
one minute and thirty seconds. Nichol Development distributes the technology in NZ, but Green Spider is a global company that works with over 500 of the world's top enterprises, including Unilever, Walmart, Nestle, Alibaba and Ferrero Rocher. n
anowrap is from Universal Packaging NZ. The technology is 100 percent recyclable Code 4 LLDPE plastic, an ultra-thin plastic wrap that reduces plastic waste and pallet weight by 35 percent. One metre of unstretched Nano Film stretches to four metres of wrap on the pallet. When put under the microscope, regular pallet wrap comprises five to seven layers of stretch film, but Nanowrap has 33. Companies such as NZ Sugar, Nutricia and 30 Seconds are already utilising the product.
wrap saves approximately 14,000 rolls each year.The Wrap stands on its own around the pallet. It simply needs to be unrolled in one motion and secured with the straps. The process can be done in as quickly as
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small factory to a larger and larger facility. Today we employ up to six people and have customers such as Fonterra, Anzco, Talleys, Cedenco, and a raft of others from Whangarei to Timaru, which we cover from our Wellington-based factory.”
revor Burgess, Managing Director of DoubleEco Limited, believes the answer is recyclable cardboard pallets (also known as paperboard pallets) for both domestic and export freight. DoubleEco is a leading designer and manufacturer of cardboard pallets and stackable heavy-duty bins. Its cardboard pallets are made using corrugated cardboard, and honeycomb cardboard, which has a higher strength-to-weight ratio than timber yet are incredibly light by comparison.
There’s a growing awareness in business that there are many downsides to traditional wooden pallets. When searching for pallet supplies, wooden pallets, plastic pallets and standard pallet sizes, companies are increasingly looking for something new. They want a greener, safer, more affordable alternative.
A cardboard pallet consists of a top deck that supports the product and some sort of bearer or foot underneath that holds it off the ground and provides a fork gap. Sheets of corrugated cardboard are laminated together to different thicknesses. By varying thicknesses, pallet strength can be adapted to match the product weight and characteristics.Cardboardpallets are clean and smooth, they don’t have splinters, don’t harbour bugs, and they are considerably drier than kiln-dried wood – which protects against moisture damage such as corrosion or rust.
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pallets forklifts
Burgess’ background is in the corrugated carton business. In 1991 he visited a plant in the United States that had just started manufacturing cardboard pallets. He brought the information back to New Zealand but could not encourage his employers at the time to do the same here.
“After a number of years trying to gauge the acceptability of cardboard pallets in New Zealand, I left the mainstream industry and started DoubleEco Ltd in 2008,” explained Burgess.“Thefirst products were made in my garage, then we progressed from a very
Because they are cardboard, they are a non-notifiable packaging material, meaning they don’t have to be stamped with the ISPM15 codes, and there is no risk of noncompliant materials holding up a shipment.
pallets is they are 100 percent recyclable in any cardboard recycling process anywhere in the world. They are actually made of about 65 percent recycled material as well, so they tick all the boxes for organisations wanting to reduce their carbon footprints. n
- A SMART ALTERNATIVE TO WOOD
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CARDBOARD PALLETS
One of the main advantages of cardboard
Real visitCallbecomesLearnWithinPerformanceReachhowtheESR1000Seriesyourmaterialhandlingpartner.0800802002orcrown.com Crown’s ESR 1000 Series reach truck with Xpress Lower™ technology can double lowering speed to improve cycle time and increase productivity while regenerative lowering reduces energy consumption. The built-in connectivity of the Gena® operating system provides operators, managers and service engineers with a connected, data-rich environment that’s more human, personalised and interactive.
Like all of Pic's Peanut Butters, Smunchy is fresh roasted and packaged in Nelson, with 50 cents from every jar donated to KidsCan.
SPARKLING NEW
MUNCHING ON SMUNCHY
“Kiwis are fanatical about their peanut butter, so I’m sure Smunchy will spark some good old-fashioned debate and possibly cause a few family rifts," said Chief Peanut Butter maker Pic Picot.
With 120 years of taste and style, S.Pellegrino has made a revolution by mixing sparkling water and Mediterranean flavours. The new flavour compliments the existing range, including Lemon & Lemon Zest and Tangerine & Wild Strawberry.
ESSENZA Blood Orange & Black Raspberry is distributed nationwide by Federal Merchants & Co, and available to purchase from New World and Farro Fresh stores.
Coffee breaks just got a whole lot more enjoyable with Nescafé Café's two new coffee flavours inspired by Milkybar chocolate. Customers will have an indulgent coffee creation by adding water to the White Chocolate Mocha Mocha or Gold Chocolate Mocha sachets.
S.Pellegrino, the world's leading sparkling mineral water, presents a brand new flavour - ESSENZA Blood Orange & Black Raspberry.
Pic's has a solution to the smooth vs crunchy debate with its new spread Pic's Smunchy. The perfect blend of Pic's Smooth and Pic's Crunchy.
Made with 100 percent natural ingredients, zero calories and no artificial flavours, Blood Orange & Black Raspberry is completely guilt-free.
NESCAFÉ X MILKYBAR
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The ESSENZA range was born from the need for flavoured sparkling water that provided casual dining occasions with a new and exciting taste.
"These new Nescafé coffee flavours are inspired by Kiwis' love affair with coffee and Milkybar – an iconic chocolate treat adored for its white chocolate and caramel tones. Taking time out of our busy days for ourselves is important, so we hope these new Nescafé coffee flavours remind Kiwis to say, 'Now's Good' for a coffee break," said Monique Koning, Nescafé Marketing Manager Coffee.
Blood Orange & Black Raspberry offers delicate hints of red fruits and citrus, a sweetness that enhances the sparkle while keeping the palate fresh and light. The sparkling drink is paired well with a London dry gin or rich and complex foods.
"We know how passionate Kiwi KitKat lovers are about their favourite treat, but especially about how they like to eat their KitKat. Similarly, MILO fans have their own unique ways of enjoying their hot or cold MILO. We can’t wait to see how Kiwis enjoy their KitKat packed with MILO," said Fern Castellanos, Nestle Head of Marketing.
GOING KETO WITH HUBBARDS
Hubbards is all about helping customers start the day right. Their new keto granolas have been made with this in mind, both healthy and delicious, they are a must-try.
Meanwhile, if you’re a Fix and Fogg Everything Butter lover, they have created the perfect combo in the Crispy Crunchy Fix & Fogg Everything Butter Keto Granola. It is packed full of protein, fibre and the wonderous Everything Butter crunch.
The much-loved V Bug campaign returns with the launch of the new V Energy Drink line - V Refresh. The new drinks are bubbling with a light taste profile, no sugar and low calories.
"We know our consumers love the taste of V Energy, but they are also starting to look for options that are better for them. This led us to develop V Refresh, a lighter and crisp tasting drink that still offers that iconic V burst of energy. The diversified recipe and vibrant contemporary packaging allowed us to work with the team at Clemenger to create a launch campaign that was still connected to the heritage of the V Energy brand but could connect with a new audience," said Allison Yorston, CMO at Frucor Suntory.
V-REFRESH BRINGS BACK THE BUGS
The new flavour comes in three different sizes, a full-sized 165g block, 45g regular bar and 45g chunky bar.
The bars feature the classic crisp wafer, loads of smooth milk chocolate and a MILO Choc-Malt crunch.
September 2022 I 29
The amazing Keto Granola with Cinnamon & Cashew tastes like cinnamon toast with everything needed for a great day (protein, good fats) and nothing that you don’t (carbs).
KitKat MILO is here.
KITKAT TAKES ON ICONIC DRINKING CHOCOLATE
Liberty Brewing has launched a new IPA. The launch doesn't need any auto-tune, inspired by rock music that screams to be experienced live and in a moshpit with heaving masses.
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The Cacao paste is made from beans that are under 30 days old for freshness and optimal potency. They are gently roasted, cracked, have the husks removed and ground for 24 hours. When the paste is smooth enough, it is allowed to set naturally. Available in 200g and 2kg.
The Cacao butter has been extracted from the paste through high pressure. It is rich in vanilla and chocolate fragrances and melts perfectly.
The Cacao Ambassador (TCA) brings its Cacao Butter, Cacao Nibs, and 100 percent Cacao Paste to New Zealand for the KAI PASIFIKA celebration. Sourced from the Solomon Islands and Papua New Guinea, TCA is about creating a connection between chocolate and the farmers that grow cacao.
ROCKING THE TASTEBUDS
Created for this year's Malthouse, Firestarter has a West Coast style that makes the most of Citra, Mosaic and Cryopop“Welcomehops.to the party," said Joseph Wood from Liberty.
COMMUNITY CACAO
September 2022 I 31
For a vegetable considered local, a large number of Kumara products are actually imported. Fieldco is passionate about supporting local and sustainable business practices, producing nutritious crops on their family owned-farm to feed NZ.
STEINLAGER ULTRA LOW CARB
FREEZER FIRST
Kin & Crop by Fieldco is a first for the freezer aisle - kiwi-grown, frozen kumara products. The range currently consists of Kumara Fries, Red Kumara Yummo’s and Orange Kumara Dice. A way to make meal times both convenient and healthy, as there are no added colours, flavours or preservatives in the products.
“There are very few options out there that are New Zealand grown - and none that are kumara. The new range is perfect for families that are pressed for time and want to feed their kids a healthier diet of five+ a day, as well as for busy consumers wanting to improve their nutrition with healthy ingredients that are easy to prepare,” said Rick Simpkin, Kin & Crop Director.
The range was named Kin & Crop to reflect Fieldco’s values of family and caring for their team, and seeing themselves as custodians who are connected to the land and preserving it for future generations.
Steinlager has launched its new Ultra Low Carb drink range. Ultra Low Carb is 99 percent carb-free with no additives or preservatives and contains only 88 calories per"Peoplebottle.still love the taste of beer and the sociability that comes with sharing a drink with friends but are more aware of what they're putting into their bodies. They want an easy-drinking, great-tasting beer that won't compromise their lifestyle," said Lauren Dyke, Steinlager's Brand Manager. Available in a 12x330mL bottle pack, a 6x330mL can pack, and a keg, the beer is ready for all occasions. The 330ml bottles are Steinlager's first foray into clear packaging.
Fiji Fire Chilli Sauce is a blend of hand-picked native bongo chillies, local wild-harvest Tumeric, naturally brewed vinegar, carrots and sea salt. It is a one hundred percent natural sauce that will be available to attendees of the KAI PASIFIKA celebration.
“It’s also a great range of products for those with allergies, as kumara has zero known allergens. They are also packed with energy, vitamins, valuable nutrients and antioxidants.”
FIJI FIRE
For more information, visit www.kinandcrop.co.nz
The producers of Fiji Fire, Down To Earth, are on a mission to provide allnatural, ethically sourced and premium craft batched products. They assist independent farmers, communities and villages year-round with income and provide free chilli seedlings they guarantee to purchase at harvest time.
A low pH level for the sauce means it has a safe extended shelf life. It was also featured on season 11 of the Hot Ones television show.
As consumers continue to focus on healthy but convenient food options following the pandemic, the humble kumara is a nutritious superfood that has now become easy and fast to use.
And despite a recent dip in the market, cryptocurrencies don’t appear to be going anywhere anytime soon. In fact, the Reserve Bank of New Zealand (RBNZ) is considering launching a central bank digital currency (CBDC) to prepare for the possibility of digital dominance. Digital currencies, it seems, are something businesses need to start taking seriously.
THE NEXT STEP IN THE FRICTIONLESS PAYMENT JOURNEY
lready, a number of New Zealand businesses accept payment in the form of cryptocurrency, including the Auckland City Hotel, Freshstore fruit deliveries, and the Hyperion Wines vineyard. Across the Tasman, Australian supermarket chain IGA allows customers to buy their groceries using Bitcoin (BTC), Litecoin (LTC), and Binance Coin (BNB), while Aussie service station chain, On The Run, now accepts cryptocurrency at 175 of its fuel and convenience stores. With the rise of digital payments being accepted across retail stores, should New Zealand’s supermarkets start preparing to accept crypto?
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DIGITAL CURRENCIES
Cryptocurrency is a divisive topic. While some believe Bitcoin and other digital currencies are simply a fad, others tout digital currencies as the future of payments.
By Sej Patel, Country Director, ANZ, Toluna
payment methods is just another way to help reduce those barriers.
Whether online or in-store, customers seek the most frictionless payment experience possible. From tap-and-go payments to digital wallets like Google Pay and Apple Pay, right through to Buy Now, Pay Later options, anything that simplifies payments and improves checkout speed is crucial to minimising barriers to purchase. Being able to accept the widest variety of
As more Kiwis invest in cryptocurrencies, it’s only natural that they’ll start looking for places to spend them. Supermarkets, along with a host of other businesses, will eventually need to start accepting Bitcoin and other digital currencies once the demand for these payment options grows. We’ve already seen from previous research that rising inflation has resulted in decreased loyalty, with consumers shopping around and brand-switching in order to find the lowest prices. It’s not too much of a stretch to imagine similar behaviour would be replicated around payment options; that shoppers would go out of their way to find retailers who accept digital currencies once the demand for these options increases.
32 I supermarketnews.co.nz column
WE’RE NOT THERE YET
Recent Toluna research indicates that digital currencies aren’t something supermarkets need to worry about yet. In a global survey of 10,500 respondents across 19 markets, the study found that despite crypto being the second most well-known form of investment, it's still not yet well understood. As such, many still see crypto as too risky (46 percent), volatile (30 percent),
When should supermarkets start accepting crypto?
As more Kiwis invest in cryptocurrencies, it’s only natural that they’ll start looking for places to spend them. Supermarkets, along with a host of other businesses, will eventually need to start accepting Bitcoin and other digital currencies once the demand for these payment options grows.
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A recent Finder survey found that only nine percent of Kiwi adult internet users own cryptocurrency. Despite sitting below the global average of 15 percent, that figure is already up from seven percent in 2021. If the number of Kiwi investors continues to climb, supermarkets may well be forced to consider accepting crypto payments within the next five years or so.
In fact, market-wise, there’s a stark difference between the attitudes to crypto in emerging markets, where attitudes toward crypto are quite positive and optimistic, compared with developed markets—which demonstrate higher levels of distrust.
MONITORING SENTIMENT
Right now, supermarkets have their hands full dealing with the rising cost of goods and managing supply chain issues. Adding crypto payments to the mix is likely not an immediate priority. However, if the last couple of years has taught us anything, it’s that consumer sentiment can change at the drop of a hat. Major events can greatly influence consumer behaviour, affecting the way consumers feel, their affinity with brands, and ultimately impacting their purchase
Althoughbehaviour.cryptocurrencies are nascent, the number of investors is growing steadily—and all it would take is a single event to cause the popularity of crypto to spike overnight. While no immediate action is required, it’s important that supermarkets stay aware of changing consumer sentiments and behaviours when it comes to digital currencies. At this point in time, it’s likely a matter of when, not if, digital currencies become mainstream.”
and unsecure (27 percent) for investment.
However, despite the recent crypto market crashes, the majority (58 percent) of current investors were unfazed by the market dips. For those who are already crypto converts, the crash hasn’t reduced their interest in the overall market. In fact, amongst the current cohort of crypto investors, almost half (43 percent) plan to place more of their assets into crypto within the next six months— and this is true across both emerging and developed markets.
Taking on the role of General Manager has been a whirlwind. With Covid hitting in early 2020, it presented a unique challenge for Lane. Covid provided a busy and dynamic environment that was, for the most part, positive because grocery and
convenience will always be wanted, but “To sit and complain about the last couple of years would be incredibly naive” compared to friends in the hospitality industry. After many years in the industry, Lane’s interest remains thanks to its fast-moving pace and innovations. Working with friends and, of course, family are also a bonus. He finds that every day isn't just a work day, and as long as that feeling lasts, he will be ready for whatever challenges the days bring.Enjoying what they do is a big part of the company’s success. Something that also plays a role is the ability to make decisions fast. They might not be the biggest in the market or have the deepest pockets, but quick turnarounds make all the difference. If a new site pops up, Lane could be on a plane within 24 hours checking it out. While the calendar might be booked next week, things can change quickly. He finds himself wherever things need to be done, whether meeting suppliers or doing a set of financials. It is about being agile, and if he ever finds himself in a routine or static behaviour, something could be amiss. It was
20minuteswith
Matthew Lane is a born and bred Dunedinite, attending Otago Boys and studying accounting at Otago University. His start at Night ‘n Day was aged 13 or 14, restocking the drinks fridges or working behind the till of his parent's stores after school. But Night ‘n Day has always been an integral part of his life, with the company being founded in 1991 when Lane was just one year old - they have, in a sense, grown up together.
34 I supermarketnews.co.nz IMPULSE convenience
Matt Lane, GENERAL MANAGER, NIGHT ‘N DAY
Lane’s first job outside the company was with Deloitte, which helped sharpen his professionalism and analytical skills. While there, he got his chartered accountancy, and after four great years with the company, he decided it was time to jump back to his roots at Night ‘n Day, taking on a role in business development. After a few years of managing store openings and franchisees, he shifted into the financial department to assist the financial controller. CEO at the time, Tony Allison, became a mentor and showed him the ropes of the business. Allison finished up in 2019, and aside from being cousins, the pair still keep in touch on the runnings of the company. Taking the role of General Manager was “a big step up” for Lane, so founders Denise and Andrew (also known as mum and dad), worked as “caretakers” to ensure Lane was ready to take the reins in late 2019.
SMOKEFREE NZ
what he called controlled chaos.
“I think it should be more like a liquor license. Premises have to prove they are worthy of selling. But we don’t make the rules when it comes to Smokefree. We play the hand we have been dealt and will do our best to Nighteducate.”‘nDayhas had a significant drop in tobacco sales, and that is because you see a black cupboard or product shoot rather than white doors in stores - once again, the removal of accessibility.
“If I do find I am not doing it justice, or the company is going backwards as a result of what I am doing, that will be the time to reassess. But I am just loving it at the moment.”Lanementions several red tapes and antisocial behaviour in the convenience industry in recent times, but Night ‘n Day has always managed to pop back up.
When it comes to vaping regulation, this
Night ‘n Day has explored every possible avenue for wholesale. Like most outside the duopoly, without government intervention, there would be no way for them to compete as it is an industry foundation issue.
After installing the tobacco vault in the Woolston store, there have been no successful robbery attempts since. It is responsibility for the community, staff members and customers that Lane believes can be organised if you want it. This security has been self-funded and implemented across 90 percent of the Night ‘n Day network and has proved successful. The vaults are a serious investment of around $25,000 but are worthwhile in the long run.
“I think the government has done a lot. You get out what you put in, and I have been amongst a large number of conversations. Trying to find solutions by being involved, talking to the right parties and through the right communication channels can contribute to the change.”
Ram raids are a nationwide issue; Night ‘n Day has seen them for the last eight or nine years. Lane believes that recent publicity traction has come from the attacks on Michael Hill and other jewellers. Around seven years ago, the Night ‘n Day in Woolston, Christchurch, was targeted six times in five months, so the team put their heads together to come up with solutions. Safe rooms, panic buttons and fog cannons were all part of the blueprint, but tobacco vaults proved to be the most reliable. Vaults stored out of sight independently dispense tobacco products once they have been paid for and have a shoot that brings products to the“Wecounter.aregetting all these ram raids, but banks aren’t. It is more lucrative to steal cash than what it is tobacco, so why is the industry getting targeted? It is accessibility. They aren't coming in for cash. They are coming in for tobacco, so removing accessibility was our solution.”
New grocery and wholesale measures from the government might give top-up shops the ability to grow into a convenience sector similar to what is seen overseas - one consumers actively rely on daily. The new policies the government is putting in place protect the broader competition market and those outside the duopoly. They are fixing past oversights that perhaps broke the industry and allowed for the loss of independent wholesale.
WHOLESALE AGREEMENTS
As the inevitable draws near, Night ‘n Day have worked incredibly hard to diversify its business structure. Currently, the business model is still reliant on tobacco sales, but the long-term plan is to remove reliance for 2025-2026. Lane suspects smaller retailers are the ones that will suffer the most, and there could be evaporation of stores in the market.Putting measures around the display of tobacco by removing display points or eliminating it from supermarkets and petrol stations makes it less convenient and takes away temptation. There is a framework model that could naturally filter out sales.
aren’t looking for handouts.” Historically Night ‘n Day has relied on Woolworths for wholesale, but the nature of being competition made it a fragile relationship. The same goes for Foodstuffs. If he were in their shoes, of course, you would be hesitant about providing to the competition, but ultimately it is about providing cost-effective products to Kiwis.
RAM RAIDS
September 2022 I 35
Lane said that the security of supply and cost-effective prices will always be a good thing. Still, they aren’t necessarily asking the competition for a level playing field, “we
“There has to be an onus and responsibility on us. We can’t sit back and expect handouts. It is no different than investing in alarms or a security system. Holding retailers' social responsibility is important.”
Thefurther.roadmap
IMPULSE convenience
Being willing to push boundaries is about taking hits on the chin, and embracing success is also part of the company’s success. New initiatives like food-to-go, the milk bar and barista coffee are redefining stand-alone convenience, in some cases providing more sales than tobacco - what typically holds the top spot. Also, having operators instore increases the care factor and provides a greater connection to the community in which the stores are.
for Night ‘n Day is to one day be a competitor for supermarkets, recently purchasing Hampden - a fullblown supermarket offering and currently the largest Night ‘n Day store. The product prices are currently slightly higher than Lane would like, but the company is doing everything it can to give back to that community and hopes it will support them in return. Ex-Four Square stores are proving to be good purchases for businesses; with a base value already existing, it is a great way to transition into more grocery offerings.
“Our stores are quite well known and supportive in their communities.”
is a source of frustration for Lane. Once again, irresponsible retailers are trying to make the most of the rules they are being given. More specialist vape stores are popping up and could be more detrimental to communities than before the regulations were introduced.
There are currently 57 stores nationwide - 21 in the North Island and 36 in the South Island. The Wellington CBD is a thriving area, with four stand-alone stores catering to all convenience needs, including a late-night snack. The North Island, however, has proven to be a hard nut to crack. A partnership with Gull allowed Night ‘n Day to enter the market with the petrol attachment stores, but Lane hopes to strengthen the brand name as crossing the strait has felt a bit like going across the ditch. Because strength is in stand-alone stores, Lane hopes to continue exploring this
The Night ‘n Day difference is that it is smaller by numbers but still a highperforming team. They have one of the few head offices for a national company in Dunedin, as it provides a great work-life balance. While it can provide a hindrance when meeting with other businesses and suppliers, the quality team members it brings in allows for trust across the management board.
“I feel so passionate about Night ‘n Day and am always happy to sit down and have a yarn about it.” n
THE NIGHT ‘N DAY DIFFERENCE
36 I supermarketnews.co.nz
The bill also proposes that general retailers, such as dairies, must notify the DirectorGeneral of Health that they are selling or distributing vape products. The AVCA noted that, at present, a number of dairies and small businesses have separated off part of their premises and registered that space as an SVR.
Aotearoa Vapers Community Advocacy (AVCA) released a response following the first reading of the fullRetailerstime,andvaperetailersregulationsAmendmentProductsEnvironmentsSmokefreeandRegulated(SmokedTobacco)Bill.Currentallowgeneraltoonlystockthreeflavours-mint,mentholtobacco.AtthesamelicensedSpecialistVape(SVR)canstocktherangeofflavours.
AVCA’S SUPPORT FOR THE SMOKEFREE AMENDMENT BILL
"There are far too many dairies now also operating as licenced Specialist Vape Retailers. It makes a mockery of our vaping laws, so we're pleased the Government is going to tidy up this unintended consequence," said Nancy Loucas, Cofounder of AVCA.
September 2022 I 37
“There is no reason anyone should have a plywood box in their dairy and be licenced as a Specialist Vape Retailer. It's illegal for anyone under the age of 18 to be in an SVR, so how come this ‘hybrid’ has become rather rampant all over Aotearoa?”
“I’ve entered one of these ‘hybrid’ places and asked simple questions, but they were unable to assist. Questions like ‘what is the difference between 30mg and 50mg’ and ‘what is the best system for me to use if I smoke two packs of Holiday per day?’ They had no idea. They are not equipped to handle helping people switch to safer nicotine products at all.”
“Despite being key to New Zealand’s smoking rate halving within a decade and saving thousands of lives, vaping continues to get plenty of negative media coverage. Tidying up the 2020 vaping legislation will help reduce access to minors and ensure smokers keen to switch receive better advice.” n
Nancy Loucas, CO-FOUNDER OF AVCA
U
nder the new bill, smoked tobacco products cannot be sold to anyone born in or after 2009, and the number of licensed retailers will be limited. Approval to become an SVR will also become stricter; retail premises seeking the license must be a fixed permanent structure that can operate as a stand-alone business.
38 I supermarketnews.co.nz IMPULSE convenience
ith crime levels going through the roof, Smokefree NZ threatening to debilitate livelihoods and navigating potential new wholesale agreements, there is plenty on Kaushal’s mind.
The government announced the allocations for Crime Prevention Fund back in May, as dairy and small business owners faced crippling security issues with ramraids, theft and abuse. Kaushal’s concerns in May were that the announcement was just that, a media release, and they have been proven true. He believes that instead of listening to what his organisation has been trying to say for the last five years, the government threw a programme together without consultation with local governments or MBIE. Many businesses have lost faith as yet another Police Minister takes“Weover.needed at least $14 million in a contestable fund. Some businesses want roller doors, others fog cannons and bollards. The fund should have been available to offset costs for the 5,000 stores. Instead, the government is chasing the tale of ram-raids, responding to events rather than allowing our people to decide was is best fit for purpose.”
Sunny Kaushal, CHAIR OF THE DAIRY AND BUSINESS OWNERS GROUP
Dairy and small business owners are currently “lying on a bleeding edge,” said Sunny Kaushal, Chair of the Dairy and Business Owners Group. As an industry that generates $1.8 billion annually for the government in tobacco excise and GST, they just “Want a safe shake of the stick in return.”
What would be the ideal way forward? Give businesses up to $2,500 to spend on approved security measures, on the conditions that they are still trading at least 24 months after, and they provide receipts. Permitting bollards on the public footpath would also offer extra help.
W
SMOKEFREE NZ
CRIME
THE CONVENIENCE SECTOR WITH SUNNY KAUSHAL
“It’s no secret our biggest product is tobacco.”Soitis not a question of if but when the impact of Smokefree NZ will hit business owners. Nationals ‘road to zero’ concept has
With the announcement of regulated wholesale and new powers for the Grocery Commissioner, the industry will likely not see any shape or results until the first or second quarter of next year - possibly not until after the 2023 General Election. Kaushal noted that these regulations look good on paper but will still be open to challenges from the courts. He still feels that the government has missed the trick; retail is just a small proportion of wholesale. There is still the supply chain, wet and dry distribution centres and supplier agreements toThereconsider.was also no mention of a ‘cost to serve,’ which parts of Europe have banned as it increases the margin paid for by wholesale
Unlike other organisations, Dairy and Business Owners agree with the Smokefree Generation - it is a good thing for the kids. What Kaushal asks for his members is wholesale and reengineering of the sector.
socialise them just yet.
“It’s a transition time. We need licensing proposals and low nicotine tobacco to start from January 1, 2025, instead of in a few months. This is not unrealistic. Reducing the number of outlets will become a goldmine for lawyers, with licenses like a winning Powerball ticket. A couple of years with marketing freedoms to promote vaping could be in everyone's best interests. Low nicotine tobacco is currently only produced by one American GMO company, so there is plenty of AmendmentSubmissionsopportunities.”fortheSmokefreeBillclosedonAugust 24, with over 2,000 entries from daisies responding to the Dairy and Business Owners Group’s call. Kaushal personally watched the first hearing and joked that it might be 2025 before all the submissions are heard - but the report is due on December third, so it might pass before Christmas.
Dairy and convenience needs an ABT or ‘anything but tobacco’ strategy. With congestion and fuel costs rising, there is an opening. Partnering with bakeries, fruit and vege or butchers to have supermarket offerings at a local level would be ideal. While prices may not be as low as supermarkets, they could be within touching distance.
The issue is scale and access, so the Dairy and Business Owners Group is here to ensure they can level with the big players to make it worth their time. Foodstuffs already have a model in place for their Four Square stores, and Kaushal has ideas on how this might run for other stores but cannot
Dairy and convenience needs an ABT or ‘anything but tobacco’ strategy. With congestion and fuel costs rising, there is an opening. Partnering with bakeries, fruit and vege or butchers to have supermarket offerings at a local level would be ideal. While prices may not be as low as supermarkets, they could be within touching distance. Having fuel and saving on time could mean shoppers using this avenue over supermarkets. But they need the buying power that 82 percent of the market share brings. Think of it as the “Uber Eastisation” of convenience. n
WHOLESALE
September 2022 I 39
been transformed into law, and it feels as though owners cannot complain since they have known about things since 2011.
suppliers. It could have been a “low-hanging fruitWhilehere.”there is still so much to be done, Kaushal notes his industry is giving the duopoly trouble and gives Woolworths a big thumbs up for meeting with them. They are currently meeting with a range of suppliers and wholesalers in an attempt to re-engineer the dairy and convenience sector.
40 I supermarketnews.co.nz IMPULSE convenience
S
NACK is the Low Carb Zone’s key product made predominantly from organic ingredients, it offers sweet or savoury flavours that pack a crunch. Packaged in a 200g glass jar, SNACK is keto, low carb, gluten-free, dairyfree, and vegan while free of additives and preservatives. It also has no added sugar. It comes in four sweet and four savoury flavours; Salted Caramel, Chocolate, Raspberry, Vanilla, Chili & Lime, Sea Salt, Nutritional Yeast and Chicken. Customer favourites are Salted Caramel, and Chili & Lime.Baked to perfection and full of crunch, the healthy treats are supplied to over 100 retailers across New Zealand. Including
OPPORTUNITY WITH LOW CARB ZONE
Interested in finding out more? Contact managing director Bruce Page on 021 946 400. n
Low Carb Zome’s primary goal is to provide organic and sustainable products to customers, their mantra is ‘Every ingredient matters!”
New World, PAK'nSAVE, Farro, Bin Inn and multiple independent stores. Unforeseen circumstances have meant that passionate foodie, Renata Holicova, is no longer able to take the business to the next level. All the hard work is complete, and Holicova is looking for someone to make the business Opportunitiesfly. for a buyer that has the proper infrastructure are everywhere. Lowcarb, organic and gluten-free lifestyles are beginning to take charge globally. SNACK's trans-Tasman market is ready to grow, and demand in the European one is waiting.
E-Goodie bag that contains the event presentation slides, video recording and a special offer from Incite to help you develop your export markets.
For the fourth consecutive year, Incite has surveyed their network of over 1,900 leading food and beverage importers and distributors across Southeast and North Asia to get insights on the state of the industry.
or the fourth consecutive year, Incite has surveyed their network of over 1,900 leading food and beverage importers and distributors across Southeast and North Asia to get insights on the state of the industry.
to help you pivot and improve your export businesses
If you are new to exporting to the region, this event will give you valuable insights into the unique dynamics in each market.
Receivechannelsan
WHO SHOULD ATTEND THIS EVENT
Time: 2pm NZT / 11am AEST (75 mins)
Feel more confident in your export decision-making and developing new sales
You may be already exporting to these markets and will gain qualitative insights
If you have any questions about this event, please getincite@exportincite.comemail
TaiwantheSingapore,toimportersAnnualAsianwithPromoanz-event-27sepwww.exportincite.com/products/Code:ThecodetoaccessafreeticketisNZNEWSGUEST-thiscodeisvaliduntil22September-afterthisdatetheticketpricewillbe$39USD.ThiseventwillbeofvaluetoanyoneaninterestintheSoutheastandNorthF&Bsector.ResultswillbepresentedfromIncitesDistributorSurvey,senttoanddistributorsinAugust2022takethepulseoftheindustryacrossMalaysia,Indonesia,Thailand,Philippines,Vietnam,HongKong,andSouthKorea–you’llfindout:howtheF&Bsectorineachmarketis
Then Cameron Gordon will host a panel of Directors and Senior Executives of leading food and beverage import and distribution businesses from across Southeast and North Asia to discuss these findings and get their on-the-ground insights.Theevent will close with a live Q&A session to answer your burning questions.
This exciting event is designed for decision-makers with responsibility for Asian exports at Australian and New Zealand food & drink brands – the event will cover challenges and opportunities for grocery channels (on and offline) and the food service sector
You’re invited to a special event where they will present the findings and host a lively panel discussion with guest importers and distributors from across the region.
Have clarity around growing your export sales, opportunities and how best to approach importers/distributors
ANZ SUPPORTING PARTNERS
September 2022 I 41
VIRTUAL EVENT: ASIA IMPORTED F&B INSIGHTSSECTOR
whatperformingproduct categories are in demand right preferrednowcommunication methods
This event is hosted by Incite and supported by the ASEAN Food & Drink Exporters Forum, ASEAN New Zealand Business Council, Southeast Asia CAPE, NZTE, ExportNZ, ExporterToday, NZ Business Magazine, NZ Supermarket News, Global Victoria and Austrade.
AFTER THE EVENT
Date: Tuesday, 27 September 2022
the status of in-store marketing activity the perceived reputation of Australian and New Zealand brands responses are also benchmarked against last year’s survey to see the shift in perceptions and performance
By Incite
F
Register:
Know what your Asia export customers/ buyers want and need
DOLLAR GROWTH
TOTAL
DOLLARS 000
% CHANGE Source: IRI Market Edge Grocery MAT to 28/08/22 (Excludes meal fixes)
42 I supermarketnews.co.nz canned
Each can of Australian-made SPC Baked Beans & VEGEMITE comprises
“Whilst we’re drawing upon the iconic taste of VEGEMITE, that classic rich SPC flavour stays true blue, all the way through, creating the ideal Aussie combination which can be enjoyed at breakfast, lunch or tea.”
TOTAL MEALS
TOTAL
an increase in plant-based products and ready meals. Extended shelf life means they can sit at the back of the cupboard with the tins of tuna for as long as needed.
TOTAL
$170,093$283,251$61,069$45,342$3,983$2,764 13%12%8%5%0%1%
FRESH MEALS/SNACKS
BEANS/SPAG/MEALS
SPC announced the launch of the ultimate Aussie-first: VEGEMITE Baked Beans.“Teaming up with VEGEMITE to create the most Australian canned product out there is an exciting milestone in SPC’s long and proud Aussie heritage. We’re expanding the variety of baked beans available, which is sure to give Aussies a reason to fall in love with baked beans all over again,” said George Dimkin, SPC Marketing Manager.
The New Zealand canning industry was not far behind Appert. By 1891 there were a total of 15 canning factories operating across the country. Irvine and Stevenson of Dunedin, Kirkpatrick and Co. of Nelson and Watties from Hastings have been significant players in the market over the years.Compared to dried or frozen packaging, canned food is quick and easy to prepare, is a reliable source of nutrients, maintains a flavour and has minimal concern over spoilage. Pre-pandemic, there was a decline in the industry. But as consumers returned to home cooking and supermarket shopping, the demand has again stuck. Canned goods also fall into the convenience
he almighty can has been around for a long while. Nicolas Appert is called the ‘Father of Canning.’ The French government called for new food preservation methods suitable for their navy and army, so Appert invented canning in 1809. Today, producers and consumers can thank him for the trusty cans that stand the length of time in the back of the pantry.
Within the canned category, meat and seafood currently hold the maximum market share due to high protein content, followed closely by fruit and vegetables, ready meals and then others. Cans are seeing
category, food made for consumers with busy lifestyles - a modern-day issue that seems time is more valuable than money. Furthermore, the sustainability of a metal can outweighs that of plastic or polystyrene.
Reports on the moving annual total for several grocery products in the convenience industry point out that Canned goods might not have the most significant growth value, but it is always one of the most consistent:
TOTAL
FROZEN MEALS
THE ULTIMATE AUSSIE MASHUP
THE TLEGENDSTANDINGLONG-
READY TO GO MEALS
rich cheesy tomato sauce that oozes the bold, fair dinkum flavour of Australia. As a product with a 4-star health rating, each tasty can provides a strong source of protein, is an excellent source of fibre, 99 percent fat-free, contains no artificial flavours and is made from 4.3 servings of veggies.“Weknow that Aussies love eating VEGEMITE with baked beans on toast, so it was a no-brainer to partner with SPC on this exciting new product. Now Aussies can get their much-loved VEGEMITE baked beans hit in a convenient can. Just heat them up and eat for the perfect wholesome snack. We can’t wait to see how Aussies respond to this flavour match made in heaven,” said Jacqui Roth, VEGEMITE Marketing Manager. n
CANNED MEALS
TOTAL
INNOVATION IN BEANS
F
On October 27, 1970, La Morena began operations. Its name, literally translating as ‘the brunette,’ honours the Virgin of Guadalupe, patron saint of Mexico. The originally proposed branding consisted of an image of the Virgin but was vetoed by the local priest. A dark-eyed beauty, reminiscent of a popular movie star at the time, became the face of La Morena instead.
The La Morena team works hard to
Consumers are looking for more modern food experiences, and with this comes the challenge of developing ambient canned products with an increased focus on taste and texture.
O
ne of the challenges for the ambient beans aisle and the category is the perception it needs modern solutions. In response, F Whitlock & Sons® has released its Killer Beans range, taking regular baked beans to the next level. The range uses bold flavours and a combination of beans and legumes to appeal to foodies and younger demographics and inspire usage across a variety of meal occasions outside of the classic beans on toast.The Killer Beans range takes aim at changing taste and texture perceptions of canned products, bringing a modern, unique offering to the category and broadening the traditional beans consumer base beyond families.
meet customer expectations, as well as contributing to social and humanitarian projects, supporting the community and the people of the region, and earning recognition from the general population.
or over 50 years, La Morena has been producing high-quality, canned chillis, salsas and refried beans, using authentic Mexican, traditional recipes.With a strong presence in Mexico, the USA and Europe, La Morena has been distributed throughout New Zealand by Auckland-based company Tio Pablo for over tenLayears.Morena employs 1,800 workers in Mexico and runs two production plants totalling at least 43,000 square meters. It is located in Rafael Lara Grajales, Puebla and Huamantla, Tlaxcala.
La Morena products are available throughout New Zealand and can be found in the Mexican or International section of most Countdowns and New Worlds, as well as many Pak’nSaves, Gilmours and specialty shops. n
The range comes in four flavours, Makhani Style Curry, Fuego Chilli, Smoky Campfire BBQ and Fred’s Ballistic Tomato & Basil – perfect for a variety of meal occasions such as a quick lunch served with rice, used in an oven bake or in your favourite tacos. n
The company’s slogan ‘Quality and Tradition’ portrays the philosophy of its original founder and current managers by preserving the authentic flavour of Mexico.
September 2022 I 43
!VIVA LA MORENA! QUALITY AND TRADITION
drinks and Formulated drinks. The technology is what could be called the Rolls Royce of canning lines.
MEET FREE FLOW
3. Empty cans arrive at the factory.
boxes.
Freebeverage.Flow
T
7. A Fill-Tech x-ray machine checks the liquid level in each can, rejecting any that are underfilled.
Cans are typically 180ml, 250ml, 330ml or 500ml in size, but Free Flow’s equipment can be adjusted to meet any requirements. They also package in four, six, eight or ten packs.Most of its products are for the local market, but they also send cans to Australia, China, the USA, Dubai, Singapore and Malaysia. They have a dedicated team to manage exports and ensure their process runsWhatsmoothly.doescan production look like at Free Flow?
4. Cans are loaded onto the conveyor belt and whisked down the line, filling 18,000 cans per hour.
6. Heat treatment in the tunnel pasteuriser kills pathogens and prolongs the beverage shelf life.
8. Cans are packed into retail-ready paperboard cartons or loose into shipping
he company specialises in aluminium cans because they can be recycled endlessly and have a smaller carbon footprint than glass bottles due to being lighter and more efficient to transport. Canned packaging has seen an increase and is now widely accepted by consumers for premium products.
has seen a significant increase in demand for cans, which has put pressure on packaging manufacturers recently. Lead times are longer, and MOQs are larger than they were a year ago. But good long term planning from the Free Flow procurement and production scheduling team, means these challenges are easily overcome.
To get in touch with Free Flow, contact Scott Day on 09 2184481. n
5. The cans are pressurised with nitrogen to avoid crushing during distribution.
“Take a look at the beer section in a supermarket. The majority is packaged in cans these days. Not only is it a more sustainable option, but you can chill your drinks a whole lot faster than glass!”
44 I supermarketnews.co.nz canned
2. Raw ingredients are delivered and carefully blended and carbonated if needed.
9. That’s it! Customers have a finished
Free Flow company set off to build a manufacturing facility that met all of Vista’s needs; Impeccable quality control and flexibility. Once in-house production of Vista began, Free Flow started working with other beverage brands. Within a few months of opening, they had to double capacity to keep up with the demand from like-minded, trail-blazing beverage brands after reliable manufacturing. The company worked out of an East Tamaki facility for two years until bursting at the seams and moving to a purpose built facility in the outskirts of Glenn Innes.
“Free Flow exists because we wanted a flawless manufacturing experience for our own beverage brand, Vista. Our expectations were pretty damn high,” said David Ball, Free Flow General Manager.
“Our new manufacturing facility has given us space to grow and the resources we need to deliver the slickest, most efficient service possible.”
The company uses a purpose-built Krones system to can a variety of drinks - Alcoholic RTDs, Non-Alcoholic RTDs, Soft drinks, Sparkling Water, Iced Tea, Iced Coffee, Tonic Water, Energy drinks, Pre-Workout
1. It starts with a bright idea for a new beverage.
WATTIE'S STEP BY STEP CANNING PROCESS
September 2022 I 45
To Store Shelf: So you can enjoy cans all year round.
cans are cooled rapidly to stop the cooking process and to maximise the flavour.
Produce Grading: They have strict quality measures, choosing only the best.
Steam Cooking: Steam cooking in the can keeps perishable food fresh without needingFilledpreservatives.andSealed:
Preparing: Produce gets washed and prepared for Cooling:canning.The
Recipe ingredients go into the can, and then it's sealed so that quality is locked in.
Harvesting Crops: They select the finest produce, picked at the season's peak.
3.1. 2.6.5. 4. 7.
In terms of other vegetables, 2021 saw onions as one of the highest fresh vegetable exports, followed by potatoes, peas and beans.There are around 60 registered businesses growing lettuce and salad greens under cover on 50 hectares of land across the country. Covered crops are advantaged in that there is a lower risk of crop failure and
While consumers are after the convenience of a plastic pack, there is also demand for organic, unprocessed salad options that do not have the ‘nasties’ that can come from plastic packaging.
Lettuce was once a weed around the Mediterranean basin. Kiwis consume, on average, around five kilograms of lettuce per year. Iceberg Lettuce was given its name after using packs of ice to help it survive
The Big Leafy Bowl
Fresh salad exports from NZ are relatively low, with the focus being on the domestic market - around 99 percent of the annual lettuce and salad crops are consumed locally.
Thetransport.world’s largest salad was 20,100 kg and was made in Moscow, Russia, in 2016. n
T
Derived from the Latin word for salt ‘sal,’ the French coined ‘salade’ to get the leafy green bowl we know today. A bit of a change from the heavily salted vegetables the Romans once called a salad.
As an excellent source of fibre, vitamins, antioxidants, minerals and proteins, salad produce is easily digestible and undergoes minimal processing.
he global packaged salad market was worth around USD 10.78 billion and is expected to grow at a CAGR of 8.2 percent to 2028.
The ease of consumption of a pre-packaged bag of greens and its health benefits mainly drive the industry's growth.
FUN FACTS ABOUT SALAD:
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often have good staff retention due to better working conditions.
ILLA has become the first food retailer to test vertical farming in Austria. Working in collaboration with Israeli agricultural technology company Vertical Field, herbs and salads are grown in the container and sold directly to the market once harvested.
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New World Little Garden is Back!
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Major Benefits for USAGrocery Chain UsingAfresh AI Technology
season.New World has worked with Egmont Seeds to provide 24 fresh friends customers can meet and collect. For the first time, all the seeds have been propagated in NZ.
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The campaign that has stolen Kiwi hearts is in its fourth year. With 8,00 superfans in dedicated a Facebook community page, seed swaps, and plenty of gardening tips exchanged, fans are ready for the new
CUB is Minnesota's largest grocery store that services millions of customers monthly. Afresh was rolled out in select Cub stores last year, but the retailer has decided to add the technology to more stores after its success.
Vertical Farming forAustrian Food Retailer
The container lies outside of the BILLA Plus store in the 10th district of Vienna, with plans for the construction of a second already underway. Each container can produce between 2,000 and 3,000 units per month, so the market is supplied with fresh produce almost daily.
fresh technology is specifically designed for supermarkets' fresh food departments. Helping them operate more efficiently. The AI-powered technology accesses existing forecasts, inventory and store operations and provides managers with easy-to-use ordering tools and real-time insights. It typically increases sales by an average of three percent and reduces food waste by 25 percent.
ew World Little Garden returns to stores this month with 24 New Zealand-propagated seeds to collect and easily grow at home.
By United Fresh
While New Zealand mushrooms are grown year-round indoors and don’t have a specific season, retailers looking to provide a change to their mushroom displays should explore some of the lesser-knownvarietiesof
NZ AVOCADO INDUSTRY
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SEASONAL NEWS FOR FRUIT AND VEGETABLE RETAILERS
New Zealand is proudly hosting the 10th World Avocado Congress in Auckland from 2-5 April 2023. The World Avocado Congress is the most prestigious international avocado event uniting the global avocado community. The congress will showcase New Zealand’s leadership in avocado growing, sustainable environmental practices, beautiful orchards, ethical work treatment and great-tasting avocados.
UPDATE
MUSHROOM MEDLEYS
fungi available from our local growers. Shiitake mushrooms are commonly used in Japanese cuisine, where they provide a rich, textured and smoky flavour to an array of dishes. They have long been used in traditional tonics and remedies, and research shows they play a role in moderating and boosting the immune system, lowering cholesterol and protecting against heart disease.Oyster mushrooms are recognised for their long stem, delicate flavour, versatility and fruity aroma. Usually eaten whole, oyster mushrooms also support cardiovascular health, and recent research has identified their potential in the treatment and prevention of breast and colonEnokicancer.mushrooms are another Japanese delicacy. Enoki have a sweet, mild flavour and a crisp consistency. Like other mushrooms, they contain a rich variety of nutrients, support cardiovascular health and can support the body’s immune system.
exporters are looking to build on the good volumes that went to Asia last year.
Exporters are getting back into the markets too, seeing customers and assessing supply chains. Export began in late June with small volumes heading up to Asia. Australian retail demand is being filled, and
New season avocados are looking good in retail, and we are expecting good volumes on the New Zealand market for the year ahead.TheNew Zealand market took a record 3.5m trays in 2021-22, over 80 million avocados. Nielsen data reported that 73 percent of NZ households now purchase avocados, up from 68 percent the previous year. The industry will look to increase that percentage and encourage those buying avocados to buy more each week. Of the avocado buyers, only 20 percent are what are called avocado lovers, buying more than two avocados a week.
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“The current shortages in the labour market make it hard for our favourite herb growers to keep those smaller lines going, but their passion is as strong as their
This move means a faster turnaround
between packing and delivery and better control of its cool chain as the new area is now chilled at a constant nine degrees. Overall, they have gained an extra day of shelf life, which is key for this busy operation delivering to supermarkets and green grocers nationwide and exporting to Asia.Their main glasshouses are seas of green basil, mint and coriander, but you can also spot a few lines of purple basil, marjoram, lemon basil, French tarragon, Vietnamese mint and even angelica.
2022 marks a milestone for Superb Herb as the business consolidates its two operations under one roof, moving its packroom and dispatch operations to be on the same site as their growing operation located in Parakai, North-West Auckland.
“Growing 25 different varieties is a labour of love and shows our commitment to all our food lovers out there, big or small, we want you to have access to the freshest, most natural and vibrant flavours nature has given us,” said Brigitte de Cabissole, Sales and Marketing Manager at Superb Herb.
SUPER YEAR FOR SUPERB HERBS
flavours, so we are hopeful they will keep introducing us to more flavours grown in New Zealand but taking us on a taste journey around the world,” she said.
LEFT FIELDS
Jen & Gus Ross,
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he couple maintained a rural lifestyle by running a flock of 100 Texel sheep across three properties in Whitford but decided to escape the big smoke for Waipu when they wanted a different pace of life on the land. The idea for Left Fields didn’t come long after the big move; a smallscale market garden.
Jen and Gus Ross own and operate Left Fields farm in Waipu. As environmentally aware foodies who love to cook, the couple once lived in Auckland. Gus worked in international trade for organic produce and Jen in animal nutrition, where travelling for work meant they often felt like ships passing in the night.
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Meet the GROWER
Left Fields has a number of unique values and operating practices that make its produce extra special. The no-dig farming practice eliminates the use of heavy machinery and preserves soil integrity. Reduced compaction leads to improved soil structure and biodiversity, alongside a healthy soil biome that supports plant immunity and health. The practice also reduces weed pressures over time, as undisturbed soil means that weeds remain dormant and are not lifted to the surface, so they struggle to germinate. No machinery
Check out Left Fields on Instagram or their website www.leftfields.co.nz. n
Jen and Gus keep their hands in the soil and stay connected to the food they produce. Produce on the farm is also grown spray free, and interplanting, crop rotation and cutting flowers allow them to grow intensively on their half an acre of land.
Field's most successful crop and popular with customers would be the ‘Rainbow Carrots,’ which are exactly what
became increasingly cognisant of food security and were happy to source locally where possible. Local produce markets were forced to close during restrictions which created even moreThedemand.produce from Left Feilds is sold exclusively in Bream Bay, Northland. Consumers either purchase directly from the farm or through cafe retail. The future for Jen and Gus means looking at increasing the production of their existing market garden and also expanding into a new plot on the farm. While doing so, their focus will always remain on soil fertility.
To finish, we leave with the couple’s favourite seeds to grow. Gus loves growing a crop of Candy Kumara, and Jen’s favourite cut of flowers are Lisianthus and Dahlias.
means farming by hand, Jen and Gus keep their hands in the soil and stay connected to the food they produce. Produce on the farm is also grown spray free, and interplanting, crop rotation and cutting flowers allow them to grow intensively on their half an acre of land.
Day-to-day life on the farm varies based on the season. In the warmer months, Jen and Gus are up nice and early to harvest and get produce in the chiller before it gets too hot - otherwise, it wilts. Sometimes they would even harvest in the evenings with head torches on. Regardless of the time, a typical day involves irrigating, seeding, harvesting, pricking out seedlings, delivering orders and property maintenance. There is always plenty toLeftdo.
the names suggest, a delightful array of multi-coloured carrots. Their toughest crop would be Garlic, as high humidity levels in Northland are not always ideal growing conditions.Onthetopic of tough growing conditions, climate change is something that has made things more ‘changeable’ and erratic for Left Fields. They just had an unseasonably warm August after one of the wettest Julys on record. They expect to see price increases as farmers all over are met with challenging growing conditions and regulations. Also, water is likely to become more regulated moving forward with it already being so precious.Covid-19, however, bought about a different change for Jen and Gus. With each lockdown announcement, there was an increase in demand for produce. Customers
