SupermarketNews Magazine | April 2022 by Review Publishing Ltd

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April 2022 • Vol. 15 No. 04

IMPULSE RETAILING

(see page 34)

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contents

ATTENTION GROCERY SUPPLIERS The Food and Grocery Council is an industry association for grocery suppliers providing members networking, events, industry information and strong advocacy. Contact us for information on the benefits of membership: katherine.rich@fgc.org.nz • Networking • Industry Updates • Conference and Events • Education and Training • Advocacy and Law Reform

30 food& grocery COUNCIL NEW ZEALAND

www.fgc.org.nz

This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2022

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

Peter Mitchell Tania Walters Kieran Mitchell Sarah Mitchell Caitlan Mitchell Felicity-Anne Flack, Caroline Boe Raymund Sarmiento Debby Wei

food& grocery COUNCIL NEW ZEALAND

The NEW ZEALAND BEVERAGE COUNCIL is an industry association whose members cover all aspects of the non-alcoholic beverage market both in New Zealand and the export markets. The Council members are spread throughout New Zealand and come together annually for a conference that covers industry issues and is addressed by international speakers. The organisation monitors product quality, sets standards for the industry and runs national competitions and awards.

THE NEW ZEALAND BEVERAGE COUNCIL (NZBC) P.O. Box 47, AUCKLAND 1140, New Zealand. Email: info@nzbc.nz Phone: +64 9 309 6100 DDI: +64 9 302 9932

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

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MARKET PROFILE: SINGAPORE This report is designed for New Zealand Food and Drink Exporters considering launching or growing export sales to the Singapore grocery market. SINGAPORE IS THE GATEWAY MARKET FOR FOOD AND BEVERAGE EXPORTERS TO THE SOUTH EAST ASIAN REGION SIGNIFICANT DEMAND FOR IMPORTED NEW ZEALAND FOOD AND DRINK PRODUCTS Singapore is a tiny island nation with a population of about 5.4 million people with much of the nations food and beverage products being imported. The country has more millionaires per capita than almost anywhere else in the world, with one in six homes having a disposable private wealth of at least SGD

$1 million. Many Singaporean students studied in western countries like the United Kingdom, Australia or New Zealand, therefore recognise and understand western products and taste profiles and become fast brand adopters. SOPHISTICATED RETAIL CHANNELS Supermarket channels are sophisticated and store segmentation is well defined. There are two major

supermarket groups and a number of independent retailers. Buyers from other high growth Southeast Asian markets often view Singapore as the benchmark for imported food brands and performing well in Singapore can create downstream export opportunities in the region. COVID IMPACTS Traditionally, Singaporeans enjoy eating out regularly at hawker stalls and food courts,

however due to Covid-19 social restrictions and working from home mandates, the vast majority of people are shopping at supermarkets and preparing food at home. So while the retail sector has seen consistency and growth and offers new opportunities for food and drink grocery brands, the food service sector has been heavily impacted throughout the pandemic.

SINGAPORE IS A RELATIVLY STRAIGHT FORWARD PLACE TO DO BUSINESS ON THE GROUND English is the official language and it's the default language of business. This is a significant advantage when it comes to pitching your products and negotiating a fair deal with your prospective channel partners. At the time of publication, travelling to Singapore for business remains challenging. That said, once on the ground, getting around the city is easy and free from the crippling traffic congestion common in other Southeast Asian markets. Logistics are efficient and the cool chain is expertly managed - a crucial factor for anyone in

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75 percent of ASEAN importers in a recent survey told us they prefer to have contact with their brand Principals on a monthly basis. - Cameron Gordon, Incite Partner

the chilled or frozen category. Like most international markets today, Singapore is experiencing some disruptions with shipping and freight. REGULATIONS ARE CLEAR AND RESPONSIBLE Unlike some other Asian markets, regulations in Singapore are clear and easy to comply with. It's hard to overstate how important this is. In some Southeast Asian markets it can take many months to get your products approved for sale by Government Food and Drug Administration’s (FDA).

SINGAPORE CAN BE AN EXPENSIVE MARKET TO ENTER CHALLENGES FOR EXPORT MANAGERS Singapore is an expensive market to enter with retailer listing fees (based on number of SKUs and stores) and marketing fund allowances that need to be paid to retailers to gain the listings in their respective stores. Physical space on the shelf has high stakes and retailers often follow the ‘one in, one out’ policy, so you need to be able to support your brand with marketing to drive sales and grow brand awareness. Many consumers in Singapore buy on promotion so it’s important to have a well

thought out long-term pricing strategy. In-store product tastings at the time of writing are not currently possible, so a localised and targeted digital marketing strategy can make or break your success. GETTING YOUR MARKET ENTRY MODEL AND PRICE POSITIONING RIGHT IS CRUCIAL Singapore can be an exciting and profitable export market to invest in and offers a launch pad into neighbouring high growth Southeast and North Asian markets.

NEW ZEALAND FOOD AND DRINK PRODUCTS ARE IN DEMAND BY SINGAPOREAN IMPORTERS AND DISTRIBUTORS

OPPORTUNITIES FOR EXPORT MANAGERS There is significant opportunity for grocery brands across all categories in Singapore, however, getting your market entry strategy right the first time will determine your success. IMPORTERS ARE ALWAYS ON THE LOOKOUT FOR NEW AND INNOVATIVE BRANDS They need to know how your brand fits within the current landscape. To be noticed in this highly competitive environment you must have a compelling proposition.

PRODUCT TRENDS We are seeing trends in the health and wellness category, together with alternative proteins and reduced sugar/fat products for both food and beverage categories. We are also continuing to see success for British brands in the following categories; dairy, ready-made meals, meat and seafood, confectionary and snacks, baby food, home baking and dry goods. STAND OUT FROM THE CROWD Unique and creative branding that clearly communicates your unique selling propositions (USPs) will help you be noticed on the shelf and distinguish you from your competitors.

GOOD LUCK!

NEED SUPPORT WITH YOUR STRATEGY? We will help you to quickly determine the right markets and entry model for your products, understand the local regulations and develop the perfect pitch to take your product to market. Then, we will partner you with the right distribution partner and get sales moving. You’ll benefit from our commercial experience and insights gained over a decade of successful food and drink product launches in Asia. Visit www.exportincite.com Contact getincite@exportincite.com

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5 TRAITS OF A SUCCESSFUL LEADER

By Zac de Silva - Strategy and Leadership Coach, Business Changing

Think about a company that failed, and usually, the leader sticks out in your mind.

f you are going to be successful as a business, it will not happen unless you have a good to great leader running the show, with strong team leaders below them," according to Zac de Silva, strategy and leadership coach at Business Changing. How strong is the leadership at your business? If you're a business leader or a team leader, you need to ask yourself whether your business is as successful as it could be – and if not, how much of the reason for not reaching your potential is due to your leadership? Tricky question, but pondering this can be a gamechanger. In my work coaching hundreds of business owners and managers, it's become clear that the best leaders share similar personal traits. "I have a 20-trait checklist that I share in my online or in-person workshops that leaders can rate themselves against – it helps determine your strengths and what you could work on improving," said de Silva.

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Here are five of those traits in effective leaders:

PROACTIVE

The best leaders proactively address what needs addressing now. No sticking your head in the sand and hoping it will resolve itself! Good leaders keep a live list of all the things they are unhappy with and prioritise them, working through each one by one, no matter how challenging that might be. Sadly, people will not always do what you ask them to do, so as a leader, you need to follow up to check that they did it and that the changes have had the expected and desired impact.

ACCOUNTABLE

How many people have a job description and perhaps even key performance indicators but are never held accountable to deliver what they are supposed to? I suggest it's the majority of us. The best leaders know what they are

personally accountable for and their team members' responsibilities. They ensure systems are in place so people understand how they are tracking against expected performance levels. Most importantly, when people are not meeting their accountabilities, something is done about it.

CULTURE FOCUSED

Culture starts at the top. Where are you unhappy about your workplace culture? Do your people enjoy coming to work? Do they feel supported to do the best job they can every day? Having a great culture makes the job of a leader so much easier, particularly when you have to have more challenging conversations. When it's clear what the team culture is; what you will and won't accept; then the person receiving the message will already know they are letting the team down. They'll already be aware that their performance or behaviours are not meeting company expectations or core values, making a correction that much easier.

GOOD COMMUNICATOR

Sharing your vision is perhaps the most crucial skill. Make sure everyone knows where your business is going. Most employees have no idea. When your team knows what you are genuinely trying to achieve, they will likely engage with the goal and try harder week to week to get to that future state. Being included in this vision makes employees feel like they are part of your business's success, rather than just an undervalued cog in the wheel.

SUPPORTIVE

How much effort do you put into developing your managers to be better managers? Fifty percent of people leave their job

because of their team leader. Managers can cause a heap of stress to the team below them. Miscommunication, unrealistic productivity targets, micromanaging, and being unavailable are among many other issues. In many cases, managers are promoted without training, and the expectation is that they will "know", but they need to learn effective management tools. To improve your success as a leader, show your support for your managers and help develop them. How can you tell if your managers need help? Do a leadership 360 feedback or a 'skip 1-on-1', where the manager's manager does a 1-on-1 chat with a team member. Here, you can ask some great questions to ensure the manager is doing well leading their team and

identify potential areas of improvement to help the team's wellbeing and success. Then, show your support and help the manager address these areas through training or other means. If you'd like to develop your leadership skills or that of your managers, check out the upcoming one-day Effective Leadership Workshops on July 28 and November 24. This workshop covers leadership styles and techniques, how to get the best from your people, the importance of good team culture and developing one, the art of prioritising and delegation, improving performance, the 20 traits of a good leader, and much more. For more information, visit www.businesschanging.com/workshops

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THE PIONEERS PUSHING FOR CHANGE FOR THE NEW ZEALAND CONSUMER Supplied by Hexis Quandrant (HQ)

New Zealand has one of the most concentrated grocery retail markets in the world with its duopolistic players Foodstuffs and Woolworths owning 90 percent market share. As a result, New Zealand consumers pay some of the most exorbitant pricing in the world for their groceries. Even now with the New Zealand Commerce Commission’s Final Report on the New Zealand grocery market consumers will still pay high prices for their groceries for a long time to come.

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Not surprisingly this has got many upset. The cry for change has been ringing loud for two decades now. They’ve been some notable voices pushing for change in the New Zealand market for years and they should be applauded. Let’s look at four of these pioneers.

BRIEF OVERVIEW OF COMMISSION’S FINAL REPORT 2022 The NZ Commerce Commission’s Final Report on the New Zealand grocery market handed down on 8th March 2022 made it clear that the current market isn’t working, and so change is needed. To help bring about change they have recommended

things like implementing an Industry Regulator, and eliminating restrictive covenants that have been utilised by the duopoly to protect their local market positions. We need to remember that such changes won’t happen overnight, they will take time, so the New Zealand consumer won’t benefit from them immediately. The Commission’s report has been received with mixed reviews from right across the market. There has been much commentary looking at its strengths, weaknesses, and whether it’s been beneficial for New Zealand or not. Many have argued that the Commerce Commission hasn’t delivered a strong enough stance as the duopoly hasn’t been completely broken.

VOICE ONE: MATTHEW TUKAKI National Māori Authority Chair Matthew Tukaki has come out arguing that the Māori have been let down by the report’s findings. He has been pushing for change to the retail market for years now with wanting to give a voice to Māori retailers and suppliers who he believes have been mostly left out by the two big players - Foodstuffs and Woolworths. I agree that more needs to be done for Māori consumers and business. as they have clearly been at a disadvantage for years

now not properly being represented in the market. The appalling treatment of Sealord being the most recent example. However, long-term change that benefits Māori for many years to come falls outside the Commerce Commissions mandate. Any attempt to influence immediate change by the Commission would only lead to a lengthy taxpayer funded legal battle with the reigning duopoly placing further pressure on the already stretched wallets of New Zealand consumers.

VOICE TWO: KATHERINE RICH NZFGC Chief Executive Katherine Rich has been a strong voice championing the rights of the New Zealand consumer for well over a decade. Sitting on various boards and positions she has had an insider view into the highly concentrated New Zealand retail market. In response to the Commission’s final report, she has come out and said, “there is still a duopoly, and ideally there needs to be two or three more sizeable players in the market for

there to be genuine competition. It remains to be seen if recommendations to improve wholesale distribution and land availability will be enough to encourage new entrants.” Mrs Rich wants to see the entrenched culture and paradigm of such a highly concentrated retail market changed so consumers will finally have the fair prices for groceries they have been wanting for so long now.

VOICE THREE: ERIC CRAMPTON Respected NZ economist Dr. Eric Crampton has been right at the forefront of heralding change to the New Zealand grocery market for several years now. He has been a strong and vocal opponent to the duopoly and has expressed his views many times. His response to the Commission’s final report has been. “The report’s most substantial recommendations focused on removing the

barriers that hinder new entry. It’s about time.” This perfectly encapsulates what Crampton has been arguing all along: that New Zealand must be open for business. I agree wholeheartedly with Dr. Crampton’s viewpoint. Now it seems with the final report that New Zealand being finally open for business is within reach and so is a reality not just a wish.

VOICE FOUR: ERNIE NEWMAN Ernie Newman, a Waikato-based consultant, and strong opponent to the duopoly has been left disappointed with the Commission’s final stance on the market. Newman has come out saying that the duopoly “will be heaving a massive sigh of relief at the Commerce Commission’s 609-page final report on the retail grocery sector.” According to Mr Newman despite some of the changes recommended by the Commission it could have been much worse for the duopoly. Mr Newman is correct, and both Foodstuffs and Woolworths may well have popped the champagne considering the verdict, but let’s

remember that the honeymoon won’t last forever. So, the duopoly eventually will lose the enormous power it’s had for years as scrutiny continues. The above four voices are just some of the opponents advocating the need for change to the New Zealand market. There are many other voices of course but I’ve chosen to highlight these four. What now must happen for change to occur to the market is that the relevant people must come together and come up with a viable and scalable solution that instigates change to the market benefiting the New Zealand consumer once and for all.

WHERE TO FROM HERE? Click to read more April 2022

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MAKING THE MOST OUT OF AUTUMN Supplied by United Fresh, New Zealand

April brings not only the start of cooler weather and welcome rain to most of our growing regions, it’s also a busy month of harvesting for some of New Zealand’s largest fruit and vegetable crops.

“J

erry Prendergast, President of United Fresh says retailers need to make the most of the flush of autumn fruit and vegetables with shoppers actively seeking out the freshest, in season crops to keep to their budgets. “Citrus will be a big deal this month. Our domestically grown Satsuma mandarins go crazy at this time of year with big volumes moving through stores. “They start in early April (about the second week) but look for the really strong market to start after Easter when they are really at their sweetest and sell well with back-to-school lunchbox promotions,” he added. The first crop of Satsuma mandarins for 2022 will be from Northland in April then in May they are supplied from Gisborne. Navel oranges are a little later, they start to be picked in May. Apples are also at their tastiest throughout April notes Prendergast. “It’s important that we all encourage consumers to eat a variety: Ambrosia, SweeTango, NZ Rose/Pacific Rose, Red Braeburn, Eve, Mariri Red – Kiwi growers produce an array of stunning varieties, all

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with uniquely delicious taste profiles and this is the very best time of year to showcase them in your produce section,” he said. The country’s massive kiwifruit harvest is well underway in April, peaking this month with both green and gold in good supply as well as a small quantity of the Ruby Red variety for a splash of colour in your displays. Sub-tropical fruit such as feijoas and passionfruit are still available in good volumes while near the end of April, the country’s persimmon crop will arrive in stores and imported Australian grapes are particularly sweet at this time of year. Autumn vegetables are also proving popular as consumers look for fresh, healthy tastes. “I always think April is the best time of the year for vegetables. We get the first flush of the winter crops with the quality and density and the available fibre of the produce stepping up a level to provide key nutrition. The product hasn’t yet been frosted but the weather has cooled off and it creates beautiful produce,” said Prendergast. “Promote big leafy green meals such as stir fries that make the most of April’s best offerings, broccoli, Brussels sprouts, cabbage,

Asian vegetables, kohlrabi, kale and fennel are all in good supply and are lovely eating.” Also in good supply this month are carrots, silverbeet, cauliflower, courgette and celery while summer favourites New Zealand grown green beans, capsicum and cucumbers provide a fresh burst of flavour to the more wintery dishes appearing on autumn menus. “My top gourmet tip this month would have to be Asian vegetables. April is the best time of year to enjoy the wide variety grown here, with the likes of pak choy, bok choy and gailon delicious, sweet and full of flavour,” said Prendergast. “New Zealand’s root crop harvest will begin in earnest in May with new season carrots, parsnips, yam, beetroot and swede all providing a flush of wintery warmth to produce displays.”

HARRAWAYS

South-east Asian markets. Harraways indeed has market momentum with its’ value-added ranges. These ranges include single sachet boxes and the fortified, Harraways is a local, privately bagged oat mixes. To illustrate the momentum the total NZ oats market has grown just owned oat brand, milled in percent in $’s (total grocery) TY vs. LY the original Dunedin mill. The 0.6 compared to Harraways’ added value segment mill started operation in 1867 which has grown 35.8 percent in dollars. (IRI, MAT to 23/1/22) and over a 155-year journey, “Our plan to tie product and range Harraways has supported development plans to relevant, current consumer and shopper drivers is working,” local Otago and Southland said Peter Cox – Harraways Marketing & farmers who grow the finest Product Development Manager. quality local oats found in “Key drivers of relevance right now are – make it healthier, make it good value, ideally most* of its branded bags or support local, feed my interest in new taste boxes. (*excl. Organic) experiences and ensure each product made respects the planet! We are also seeing within ound in all good Kiwi supermarkets New Zealand right now that consumers are and health food stores, Harraways actively looking to add foods to their diet commands a market leading 45.8 that deliver immune boost properties. This percent dollar share of the $25.1 backs up what is being seen world-wide. million traditional bagged, oats business in ‘FMCG Gurus’ circulated a report recently New Zealand. with a headline that talked to over 50 percent The company also mills private label of European consumers trying to improve for local customers, alongside satisfying a immunity by changing their diets. No doubt flourishing industrial/B2B business - where linked to the Covid pandemic - this represents Harraways oats and flaked grains are core an opportunity. Consumers are also seeking ingredients within other famous local food less sugar in their diet too – driven hard by and beverage brands. medical practitioners – so this is another The company also exports its fine aspect that the company wants to engineer Harraways Supermarket Half Page Ad PressReady.pdf 1 28/02/22 4:22 PM cereal products into Pacific and other into its ranges.”

So anticipating these trends - 2022 sees three exciting new product additions. Less Sugar Strawberry Cream 7-pack Oat Sachets, Less Sugar Raspberry Coconut Oats 850g Bag, Immunity Boost Blackcurrant & Spiced Apple Oats 850g Bag. All come in recyclable packs and are now ranged and available at all good supermarkets throughout New Zealand from April 1st. For more information, email info@harraways.co.nz, call (03) 488 3073, visit www.harraways.co.nz and social media.

STOCK UP ON

DELICIOUS TASTE NOW WITH EVEN BETTER HEALTH BENEFITS!

WHY IT MAKES SENSE? HARRAWAYS DRIVING A VALUE ADDED HOT BREAKFAST SEGMENT THAT’S RIPE FOR MORE CHOICE! DOLLARS GROWTH % PP NZ GROCERY TOTAL OATS ALL PACK FORMATS

HARRAWAYS & SONS LTD. 165 MAIN SOUTH RD GREEN ISLAND, DUNEDIN 9018

MAT TO 23/01/22

PO BOX 13040, GREEN ISLAND DUNEDIN 9052

P +64 3 488 3073 E info@harraways.co.nz

0.6

TOTAL NON TOTAL SACHET SACHET -2.1

6.5

Sum Of Harraways Value Added Paper Bag Range & Value Added 7-Pack Sachet Range 35.8

PLAYS TO KEY CUSTOMER TRENDS Less sugar. Strong market trend in food & beverage plus medical direction to consume less. Immunity boost is a real functional health area in focus & driven strongly by the Covid pandemic.

HARRAWAYS.CO.NZ

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HOW TO MAKE PERFORMANCE MANAGEMENT PERFORM By Gerry Lynch - Managing Director, The Real Leadership Company

“W

A number of years ago while I was at Mars I would get to the annual performance reviews and be dreading it. It would take up a lot of time preparing and filling in forms and then you would have the conversation. Many times the person would walk away feeling devalued as they thought they were ‘above expectations’ and you said they were ‘meets expectations.’ You could argue all you like that ‘meets expectations’ is actually meets most areas and exceeds in some, the person still walked away feeling ‘average’.

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hat’s the point of performance management? To help your employees improve their performance so that the organisation improves its performance and drives towards its vision – That’s it. So, let’s look at it through the employees’ lens, what do they want that will help them improve their performance? 1. I’d like to know some cares about me. If it is all about metrics and profit, then I am just a number, and you don’t care about me. If it is about me then there will be more focus on showing that you care and helping and supporting me. 2. I’d like to know that the things I am working on matter and how these fits into the vision of the company. 3. I’d like to know how I am doing on an ongoing basis (not once a year) so I have a chance to be successful. 4. I want to know that the process and compensation is fair. Which means that if someone is not pulling their weight then there should be consequences and if someone is a star performer, I would expect them to be paid a bit more. Organisations need to focus less on the process and more on the leadership as that is what makes the difference. Some key areas a leader needs to work on are: • Role clarity – Does the person know what is expected of them? This does not mean giving them a 4-page job description, that is a waste of time. This should translate to

‘I know what is expected of me, by when, with whom and what I can decide on my own’. The person’s objectives should reflect the above and if they are clear on the company’s strategy and vision then much of the time, they will be able to craft them. Try asking them ‘Out of five, where five is 100 percent clear, how clear are you on what is expected of you?’ If they are not a ‘five’ you can explore why not and help to clarify. • Performance and development conversations. There then is an ongoing conversation about how the person is tracking, both from a goals and tasks perspective and a behaviours and competencies. The leader’s role is to give regular positive feedback to reinforce the behaviours and practices that you want to see more of and recognise good work and to identify areas where performance could improve. How often? Definitely in your regular monthly or two weekly meeting but also in the moment when you see great behaviours or a learning opportunity. Why don’t leaders do this? • Having a conversation about something someone could do better is fraught with perceived danger (what if they take it badly? What if they disagree? What if I don’t put it across persuasively?). • They might brush it off as a one off • They might not talk about the positives as they think that that is just doing their job.”

CUSTOMERS GIVE BIG TICK FOR SWEEPCART

According to experts, supermarket trolleys are one of the most contaminated surfaces for bacteria and disease. The COVID-19 pandemic has heightened consumer awareness around health and sanitation. This trend will continue post-pandemic with customers choosing to shop where they feel safe and looked after.

esigned with supermarket and airport trolleys in mind, Sweepcart simulates a photocatalytic process that kills 99.99 percent of bacteria, viruses, and a wide range of pathogens. Unlike other sanitisation methods that employ harsh disinfectants, alcohols, detergents, ozone or steam, the patented coating on Sweepcart acts as a megaphone for five UV-A lights. It is creating an environment within the machine that effectively penetrates the membrane of the Covid-19 virus and destroys each cell. In addition to germs and Covid-19, a single 20-second cycle will remove bad odours, bacteria, moulds, and pollution. Reactive Oxygen Species (ROS) convert hazardous organic substances into harmless inorganic molecules (H2O and CO2). Sweepcart is super easy to use; customers push a trolley into the unit, where it automatically starts, indicated by a blue light. Each cycle takes just 20 seconds, enough time to sanitise your hands at the sanitiser station. Once the light turns green,

your trolley is clean and ready to use. Sweepcart sanitises the whole trolley – handle, basket, and wheels. From current installations, customers have given positive feedback on Sweepcart's ease of use and the lack of harmful chemicals. "It's great that the product aligns with our environmental goals, using a natural process rather than detergents," noted one store owner. Unlike using detergents and sanitisation products that can eventually do damage, the sanitising process of Sweepcart prevents the deterioration of chrome, plastic, or painted surfaces. But it's not just trolleys; Sweepcart has proven effectiveness in sanitising any goods in trolleys and baskets. It also has other applications in different sectors, including healthcare, where wheelchairs can be sanitised between users in hospitals. Sweepcart units are coated with WiWell technology on the exterior, sanitising the surrounding environment. One unit provides the equivalent benefit

of five tall trees. Sweepcart is best installed inside, preferably at the entrance. The unit can sanitise its environment and is easy to use by customers as they select a trolley on entering the store. Customers may also choose to sanitise their purchases on departure, or customers' purchases can be sanitised before click and collect or delivery. There is also no need to worry about children crawling into the Sweepcart as motion and heat sensors prevent Sweepcart from operating while living intrusions are present. The life of Sweepcart's internal lamps is 5,000 hours of effective use, which is about five years in a supermarket. Plus, every Sweepcart is sold with a one-year manufacturer's guarantee. Fixwell, New Zealand's exclusive distributor, is currently taking orders from around New Zealand, bringing the technology of Sweepcart to every supermarket. Click here to view video. n

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OVER A THIRD OF KIWIS ARE WORSE OFF FINANCIALLY AS A RESULT OF THE PANDEMIC Supplied by Toluna, New Zealand

Kiwis plan to cut back on discretionary spending in 2022 amid economic uncertainty WHAT Toluna’s Global Consumer Barometer Study is a regular index that taps into a community panel of 36+ million members providing accurate and timely information on the world’s current perceptions. The latest research surveyed 530 respondents in New Zealand between 4-8 January 2022.

KEY FINDINGS

The key findings showed that Kiwis have become increasingly concerned about their finances as a result of the recent Omicron outbreak. Over the Christmas period, almost half (48 percent) of the Kiwis surveyed were concerned about being able to afford the cost of Christmas, with many not having been able to save as much as previous years. This year, spending confidence has gone down, with respondents planning to reduce discretionary spending in 2022 due to the ongoing financial insecurity brought about by the pandemic.

FINANCIAL INSECURITY

Almost half (46 percent) of New Zealanders are concerned about their financial security because of the COVID-19 pandemic, with over a third (38 percent) stating they’re now financially worse off than they were before the pandemic began. Only a third of respondents (32 percent) said they felt secure in their employment, with around the same number (33 percent) stating they didn’t feel confident spending money over the coming months.

SPENDING CONFIDENCE DOWN

Due to the ongoing financial burdens brought about by the pandemic, Kiwis are planning to cut down on discretionary expenses in 2022, while upping spending on insurance, cleaning products, and healthcare. Compared to 2021: • 39 percent of Kiwis expected to spend less money on holidays in 2022 (with 19 percent planning to spend more) • Similarly, 40 percent of respondents expected to spend less eating out this year (with only 15 percent planning to

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spend more) • 30 percent of Kiwi expected to spend less on car purchases • 29 percent expected to spend less on leisure activities • 27 percent expected to spend less on books and magazines • 27 percent expected to spend less on entertainment and subscriptions • 30 percent expected to spend less on casual clothing, with 27 percent expecting to spend less on work clothing • 21 percent expected to spend less on school supplies Conversely, Kiwis expect to spend more on some items in 2022: • 21 percent expected to spend more on car insurance • 21 percent expected to spend more on home insurance • 17 percent expected to spend more on household cleaning • And 20 percent expected to spend more on healthcare

A FRUGAL CHRISTMAS PERIOD

COVID-19 not only put a dampener on Kiwis’ Christmas plans last year, but also affected the way we spent money. Almost half (48 percent) of respondents said they were concerned about being able to afford the cost of the Christmas break, with the financial stress weighing more heavily on women (51 percent) than men (44 percent). For 46 percent of Kiwis, they either were not able to save as much as previous years (18 percent), or didn’t save for Christmas at all (29 percent). As a result, 41 percent used credit options while shopping for Christmas, so they were able to delay the payment and spread the cost over time. Across the board, respondents stated they spent less money at Christmas time: • 37 percent spent less on pre-holiday

festivities and socialising • 22 percent spent less on pre-Christmas and Black Friday sales • 33 percent spent less money on gifts Over half (52 percent) of respondents said they tried to save on spending over the Christmas period due to the current economic uncertainty.

TOLUNA ANALYSIS

“After two years, the pandemic is continuing to have an impact on the way Kiwis spend money. The ongoing economic uncertainty, coupled with the rise of the worst outbreak New Zealand has ever experienced, had a dramatic impact on consumer spending and confidence over the Christmas period, with many Kiwis entering 2022 with an abundance of caution,” said Stephen Walker, Regional Director, Toluna, New Zealand. “We know from previous research that consumers are now more inclined to shop with brands whose values align with their own, with many proactively seeking out brands who are socially and environmentally conscious. Now, with frugality top of mind for shoppers, brands that can clearly communicate their values, while also demonstrating value for money, will have a clear advantage over their competitors.”

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THE HYPER-INFLATIONARY ENVIRONMENT By Kathrine Rich - Chief Executive, New Zealand Food & Grocery Council

Grocery suppliers and retailers are well aware of the impacts of the current hyperinflationary environment. Every single input to the production and supply of food and grocery products is under pressure and this is set to continue.

“O

fficial figures confirm it: food prices in February were 6.8 percent higher than a year earlier – the biggest annual increase for 10 years. Analysis of Stats NZ’s Household Economic Survey shows a family of four in Auckland in 2019 spent an average $395 a week on groceries. The same trolley now costs more than $427. All who work in our industry understand these impacts. And unfortunately, that rate is expected to increase this year for lots of reasons which are being played out every night on our television screens. At times like this, I’m often asked by the media what the main causes are, and my response is mostly the same: our distance from world markets means the cost of transporting imports is high; our small population means goods we produce locally often cost more to make because production runs are shorter compared to mega-factories in Asia and elsewhere; the popularity of our goods overseas means they fetch higher prices and so that impacts the local price for New Zealanders; our supermarket duopoly means there is a lack of genuine competition in the market. None of that has changed, but right now we can add a host of other factors into the mix that mean suppliers and manufacturers – and

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consumers – are facing a perfect storm. Chief among these factors are global issues, but there are also pressures at home, most as result of the pandemic, which is still adding price pressures two years after it started. Globally, the main issue has been a huge increase in freight costs which is affecting New Zealand greatly. Who could have predicted the global meltdown of the shipping network which increased freight costs in excess of 500 percent? With the lockdowns across the world in 2020 came a big shift in consumer spending. Unable to spend their money on travel or other freedoms, consumers started buying other goods, and demand shot up, and suddenly there weren’t enough shipping containers around the world or ships to carry them. Add to that the near collapse of the airfreight industry, virus outbreaks causing congestion and delays at ports, ships being diverted to serve bigger markets, and container shipping charges rocketed. These costs remain high and have to be passed on through the price of a wide range of imported food and groceries, ingredients, and packaging. At home, in addition to port delays, growers and manufacturers are continuing to have difficulty finding enough skilled people to keep up production, and that has put pressure on prices. This is unlikely to get better till our borders are fully re-opened to the world and we can get access to the skills we need. A complicating factor could be a crush at the gate as we also lose our young people going the other way on their OEs. Also domestically is the closedown (temporarily or otherwise) of cafes and hospitality venues, particularly in main city CBDs. Many are still like ghost towns, with lots of closed or empty shops, and this is having a big effect on food service companies. I can’t see how that’s going to change until people are again confident to get out and

about and overseas tourists return. Then there’s the war in Ukraine, which is having a significant effect on the prices of many goods worldwide. For a start, it has pushed petrol prices through the roof, and when that happens the price of everything comes under pressure. But it’s also having a direct effect on the supply of food ingredients. Ukraine is regarded as “the breadbasket” of Europe, with 32 million hectares of land under cultivation on which it grows huge amounts of sunflower seeds, corn, wheat, rapeseed, barley and sunflower meal for export. In 2020 it produced 23 million tonnes of oilseeds, 19 million tonnes of which were sunflower seeds from which it produced and exported 46 percent of the world’s production of oil for cooking. With millions of people fleeing the country, and fighting raging in ports where these seeds are pressed, production has all but stopped and may be lost entirely this season. So, the war is posing a serious threat to the supply of staple foods which much of the world relies on. All these factors combine to add pressure to grocery prices that is unavoidable. Suppliers, try as they may, can’t be expected to absorb the flow of increases for too long, especially when they don’t know what disruption could be just around the corner. Even the best planning in the world didn’t predict the jump in global shipping charges, the mass cancellations of shipping services, or labour shortages. It’s up to suppliers to make sure, as much as possible, that their budgets and forecasts are as accurate as possible – or at least contain a buffer – because there will be things over the horizon none of them have considered. They must reserve the right to seek price increases when appropriate and not simply sign the first dotted line they see – or they will find themselves out of business.”

NEWEST CREATION FROM GRAZE Hot off the heels of the deliciously good Skinny Dipped Almonds, comes the newest creation from Graze, Skinny Dipped Cashews. Yes they’ve gone all out sussing these yummy roasted cashews thinly coated with a milk chocolate caramel blend and a sprinkle of salted caramel dusting OR thinly coated in delicious dark chocolate. Graze has stripped some layers to go skinny on the chocolate, but not on the taste. So, get the skinny and take the plunge. You know you want to. Available at New World and PAK'nSAVE stores. Or on our new online store, www.graze.co.nz/shop.

REBEL BAKEHOUSE BAGELS PACK MORE INTO THE BREAD AISLE Rebel Bakehouse’s master bakers have again shaken up the bread aisle, creating the lowest-carb, lowest-calorie offering on supermarket shelves. Rebel’s brand new Low Carb Max Bagel is 20 percent lower in carbs (per 100g) than any other bagel on the market. It’s also lower in calories, full of fibre and protein, and it packs a real nutritional punch. Rebellious baking for better living, the brand-new bagel range includes Three Cheese, Original and Sesame Seed and the only Sourdough bagel in the market. Destined to take people on an innovative taste adventure, Rebel’s bagels are also pre-sliced for life-on thego – great for brekkie, lunch or dinner. The entire range carries a minimum 4-Star Health Rating, too, thanks to Rebel’s expert bakers, who refuse to compromise on taste, convenience or nutrition and are constantly searching for new and exciting ways to help New Zealand families eat and live well.

GRAZE CRAFTY BLENDS CRUNCHY COATED PEANUTS Hey beer lovers, Graze has got something new to add to the their Crafty Blends range. For these extra tasty little numbers, Graze had you in mind, making the perfect snack to match your perfect beer. They've taken humble peanuts, craftily coated them in a moreish shell and roasted them to perfection for two times the crunch. Then Graze fired up the flavour with either a tangy Woodfired BBQ OR spicy Sweet Chilli seasoning that will make your mouth water, your tastebuds sing and your beersies go down even better. Cheers to that! Available at New World and PAK'nSAVE stores from March.

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FRUITY NEW COLLAB COMBATS FOOD WASTE A shared passion for doing what’s right has resulted in an iconic Kiwi partnership between Cathedral Cove Naturals and Pic’s Peanut Butter. The super limited-edition Coconut Yoghurt infused with Pic’s Boysenberry Jelly is saving 405kg of boysenberries, after Pic’s local Nelson berry processors shut up shop for good, leaving the ripe fruit behind. Pic’s made the decision to bid farewell to the Boysenberry Jelly in late 2021, after the closure. “This is the very last chance to get a taste of Pic’s Boysenberry Jelly,” said Cathedral Cove Naturals product developer Aaron Montier. The limited-edition creamy, fruity, plantbased boysenberry yogurt is concocted from coconut milk, probiotic cultures, Pic’s Boysenberry Jelly and more berry puree to dial up the deliciousness. Cathedral Cove Naturals Coconut Yoghurt with Pic’s Boysenberry Jelly 500g, is available for a limited time only.

NEW PLANT BASED PERSONAL CARE RANGE TERRA has launched an exciting new range of premium quality plant-based nappies and wet wipes. Containing natural ingredients with no nasty harsh chemicals, these nappies and wipes are gentle on babies and kinder to the environment. The ethos of TERRA is gentle on baby and gentle on the Earth. Producing leading personal care products made with some of the finest natural ingredients sourced globally, that are gentle on consumers and those they love the most. To view the full product range visit terra.co.nz or contact Tracey Edilson, National Sales Manager tracey@zetagroup.co.nz

WORLD’S BEST NOW AVAILABLE AT HOME Lewis Road Creamery considers their butter the world’s best, and it’s now available at home. In 2020, the butter became the first, and remains the only, New Zealand dairy product to be stocked US-wide by Whole Foods, at a retail price of over NZD$10. The premium Lewis Road 10 Star Export Butter is made from ethically-produced dairy off parent company Southern Pastures’ own farms. The farms meet stringent and independently audited 10 Star Certified Values which cover grass-fed, free-range, animal welfare, human welfare, PKE and GMO free, environmental sustainability, and climate change mitigation criteria. Southern Pastures’ cows are fed a 99 percent grass and forage-based diet which is GMO and PKE-free, a decision the company has taken to preserve global biodiversity, to reduce its carbon footprint, and also to provide the healthiest dairy possible. In New Zealand, the traditionally churned grass-fed butter will be sold at a price that reflects the butter’s local provenance and the reduced transport costs of selling it here at home. At least 34c of every pat of butter is directly related to environmental sustainability and climate change mitigation costs incurred on far, which are just two of the 10 stars in the 10 Star Certified Values program.

GUILT-FREE BUTTER In a New Zealand first, Forty Thieves have launched an exciting range of Keto Butters. Made without sugar or artificial sweeteners, the guilt-free range offers decadent flavours that would otherwise be forbidden on a Keto diet. The line-up includes three delicious and unique flavours; Keto Original, Keto Caramel, and Keto Raspberry & NZ Macadamia. Not only are the Keto butters made from a combination of healthy nuts and seeds, they also include ingredients like coconut and MCT oil known to kickstart ketosis and support a ketogenic diet. All three flavours are now available in both Countdown and New World supermarkets nationwide.

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Home Coffee Market

All a Froth

s the global pandemic locked Kiwi consumers at home and away from their favourite cafés and coffee spots, the rise of the athome barista began. Kiwi coffee fans were unwilling to give up their morning java even as they changed many other aspects of their daily routines during COVID-19 restrictions. Unlike other changes, this is one that will continue to be a part of our ‘new normal’. Prior to the pandemic, consumers sourced approximately 73 percent of coffee servings from home and 27 percent from foodservice outlets, but that split shifted to 81 percent of coffee servings from home and 19 percent from foodservice outlets once the pandemic hit.

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Sales of espresso machines, French presses and cold brew makers grew by double-digits in the year ending May 2021 compared to the same period one year ago. Coffee accessories, such as temperature-controlled mugs and milk frother wands, also experienced double-digit growth. This growth shouldn’t come as too much of a surprise. With the sheer amount of people who love to drink coffee, it was inevitable that a good number would eventually dabble into brewing at home. But what might have begun as experimenting at home has turned into a full-blown ritual for a lot of home brewers. “The COVID-19 pandemic created a fascinating time for coffee, especially as it saw the reversal of a long-term trend,” said Jonny Forsyth, associate director of food and drink at Mintel. “For years, coffee shops have taken share from retail coffee, but the pandemic forced drinkers to make more coffee at home and replicate the quality of fresh on-premises brews.” The growing diversity and sophistication of at-home coffee products also indicates a deeper shift in the way coffee is

perceived, sold, and consumed globally. “The boom in at-home coffee consumption had its genesis long before the Covid-19 pandemic forced us to cocoon in our homes. It is a trend that has at its core the underlying foundation on which the coffee industry is built: People love their coffee – coffee is often part of a daily ritual and deeply a personal moment,” noted Paul Accornero, Global CCO, De’Longhi Group. “The long-term coffee athome mega-trend is being driven by a combination of consumers’ search for the in-cup quality experience of the thirdwave coupled with new state-ofthe-art at-home machines that allow consumers to replicate beverages previously only available from a professional barista.” Together with the increase in purchasing coffee machines, another growing trend in 2021 was buying small batch roasted coffee. Just as consumers wanted more control over the brewing process, they also wanted more control over where their beans were coming from. Coffee drinkers have become more discerning about the source of their coffee and care more about

the human rights of the people growing their coffee beans. Here in New Zealand, one of the key characteristics of modern specialty coffee culture is a focus on education and awareness. For many coffee brands, the job is no longer about just selling coffee as a drink, but rather engaging the customer in a wider conversation about coffee. This has led to Kiwi consumers being far savvier about their coffee choices, choosing brands based on quality, the sustainability or environmental friendliness of the brand, and aesthetic appeal. "Consumers' palates are more sophisticated now when it comes to coffee. They've invested their time and money in bringing a gourmet coffee experience into their homes," explained Joe Derochowski, home industry advisor at The NPD Group. "Even when they're back to work or school, they'll continue to get a return on their investment. Manufacturers can benefit by offering great taste, which is always key, the ability to adjust the taste, and versatility in enabling consumers to get that coffee house experience at home." n

Available from all leading supermarkets

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product

PROFILE

Jed’s Roast & Ground Range

Jed’s has simplified the complex world of coffee so that whatever coffee you need, whenever you need it, wherever you are, you can find a brew that is right for you. We’ve done all the complicated stuff, like quality sourcing, expert blending and skilled roasting, and we’ve welcomed more and more people into the world of coffee through clever ideas - like our numbering system. The Jed’s fresh coffee range is made with 100 percent Arabica beans, and is available

in whole beans, plunger and espresso grind. If you’re seeking a smooth, relaxed, medium roast – try a Jed’s #2! Or if you’re looking for something that packs more of a punch – Jed’s X will give you what you need. We’re also very proud to support the soft plastics recycling program. Simply drop off your empty Jed's fresh packaging into recycling bins in selected stores. Jed’s fresh coffee is available in leading supermarkets throughout NZ.

Havana Coffee Havana Coffee Works exclusive, premium coffee range is available now at Havana HQ or Havana.co.nz. Included in the range is 4 Brazilians and 1 Ethiopian. These coffees are very limited and use quality, top tiered processing. Included in the range is: Boji - This coffee will delight your tastebuds with sweet milk chocolate, sundried strawberries, and sweet candy. Nectarina - A light soft brew, reminiscent of sweet golden Nectarine pie, smooth caramel, dried apricot, and a hit of lively acidity. Hibisco - Sweet honeysuckle flavour, paired with white honey, soft apricot, washed down with a desert wine and an exciting acidity to finish off. Mel - A deep bodied coffee, with notes of honey, dates, caramel, and subtle sweet acidity. Vinho - Mellow rounded, comforting coffee. With compliments of red grapes, caramel and reminiscent of merlot wine with a touch of acidity. Try the premium range today.

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Moccona Café Style Range Moccona Café Style sachets have been given a refresh with a whole new look and optimised recipes, to ensure the best quality coffee experience and delicious smooth taste. The new range still has that rich flavour and velvety froth that our consumers love, is gluten free, has a new smooth taste, and less calories per serve across the range. What’s more, Moccona Café Style coffees now come in a new slim-line box and streamlined sachet, which uses less packaging so they’re kinder on the environment too. Available in a wide range of café favourites for your perfect coffee moment at home.

Hummingbird Coffee For almost 30 years, Hummingbird Coffee has been a roastery built on the shoulders of committed people, from crop to cup. It’s this commitment and passion that’s led the brand to all four corners of the world, sourcing beans over a handshake and supporting a community of growers it knows and trusts. Hummingbird’s OOMPH! blend is a medium roast suitable for all brewing methods. Amazing body and sweetness with well-balanced acidity. Full flavour with milk chocolate notes and a sweet and clean finish. This is a moreish blend that makes an amazing espresso. Nectar is a gorgeous blend influenced by Central and South American coffee flavours. Nutty and rich with complex deep flavours, great body, and a clean finish. As with all its coffees, Hummingbird chooses the best decaf available each season. Medium body with sweetness with mild malt and chocolate flavours with a soft acidity. Surprisingly, all the flavour minus the caffeine.

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product

PROFILE Jed’s Capsules Range Our Jed’s Aluminium Capsules are designed to be used with Nespresso®* coffee machines. Now packed in aluminium to lock in freshness, and deliver great flavour, they can be recycled through TerraCycle. Aluminium Capsules are an easy win – one capsule equals one delicious shot of coffee. From there, you get to play barista and add milk or water as your taste buds desire. The Jed’s handy numbering system does all the hard work for you - so all you have to do is pick your preferred strength, and pop it in the capsule machine! Pretty clever, right? Jed's aluminium capsules can be used with Nespresso®* Original coffee machines, with the exception of U®*, Umilk®*, Expert®*, Expert&Milk®*, Prodigio®* and Prodigio&Milk®* models bought after 25 July 2016. *Trademark of third party not connected to JACOBS DOUWE EGBERTS

Matakana Coffee Roasters Matakana Coffee Roasters select high-grade Arabica beans from the world’s finest coffee estates across Africa, the Americas, and the Pacific. Each batch is lovingly roasted in the Matakana roastery to the precise moment when the beans attain their optimum flavour and aroma. Matakana has a solution for all coffee-loving Kiwis whether they prefer to grind their own beans, brew a plunger, or use the locally produced coffee pods. All the brand’s coffee is roasted, packed, and delivered fresh for Kiwis to enjoy the richest flavours in their morning cup. Matakana’s multi-award winning ‘Village Market Blend’ has a flavour profile of rich dark chocolate, stone fruit, and hazelnut. While the ‘Fairtrade Organic’ blend has a flavour profile of smooth milk chocolate, caramel, and macadamia. Both are roasted medium dark and available as whole beans or ground for espresso or plunger.

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OAT MILK SALES ON THE RISE IN SUPERMARKETS

In case you haven’t noticed, oat milk is experiencing a huge rise in popularity, with the plantbased milk growing from a niche option into an everyday favourite.

n fact, data from All Good, shows that in the cafés that they stock around the country, oat milk flat whites make up a third of all flat whites ordered. More interestingly, there’s another trend emerging: with people spending more time at home, there has been a massive increase in oat milk sales through supermarkets. Faye MacGregor, GM for All Good, puts this down to the rise of budding home baristas. “We can see from our sales data that more and more people are enjoying oat milk flat whites when they’re out and about – and now that they’re working from home, they want to be able to enjoy an oat milk flat white at home, with the same quality and taste, so we’re seeing a big uplift in supermarkets. Not to mention it tastes pretty damn good on your muesli!” Over the past year, All Good Oat Milk’s popularity has grown by over 400 percent in supermarkets, with the average number of All Good Oat Milk cartons sold per store/ per week doubling, making it now twice as much as other New Zealand-owned oat milks. And perhaps due to the increase in people working from home, All Good’s Barista blend is the most popular premium Oat Milk, growing by nearly 600 percent on last year. Data shows that the total plant milk category has grown annually by 30 percent, but for supermarkets, the rise in oat milk popularity is what matters, with the average

value per unit higher for oat than soy and almond, therefore driving both value and volume growth for supermarkets. The budding home baristas out there should consider this - not all oat milks are created equal. Unlike some of the other oat milks available, All Good Oat Milk is produced using the oat milking process developed at Lund University in Sweden that’s changed

the way the world consumes plant milks. Made with the whole oat, All Good preserves the healthy beta-glucans (one of the key attributes that make oats healthy, helping to lower blood cholesterol) to make a silky, milky liquid that tastes and feels like the creamy milk we’re all so used to drinking. So, here’s to perfecting the oat milk flat white at home. n

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Meet the ROASTER

After spending 10 years in San Francisco and working for multinational advertising agencies, Lindesay Smith, co-founder of Matakana Coffee Roasters was feeling a little disenchanted and was looking for a vocation that he could feel passionate about.

e found it on the North Shore of Oahu, Hawaii. He went for the surf, but fell in love with the coffee, learning his craft as an understudy to a master roaster at the renowned Coffee Gallery in the historic beachside town of Haleiwa. “It was the environment and that idea of creating an experience for customers from roasting right on the premises that drew me to it,” explained Smith. Back home in New Zealand in 1989, Lindesay was one of the pioneers of the New Zealand coffee scene, inviting Kiwis to put down that cup-of-instant and embrace the espresso, long black and flat white. He founded the Sierra chain of cafés with the first branch on Jervois Road, in Ponsonby, Auckland, introducing customers to the fine art of coffee roasting. “We had the roaster right there on the pavement. It was exciting to be a part of evolving Kiwis from a nation of tea-drinkers to coffee lovers.” Smith’s award-winning velvety smooth signature roast went on to win numerous

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awards and inspired the Village Market Blend which they still produce today: a medium-dark roast with flavours of rich dark chocolate, stone fruit, and hazelnut. It is the very core of hospitality - customer satisfaction - that Smith has embraced, noting that developing and maintaining long-standing relationships is the best aspect of the job. At the Matakana Farmers Market, Smith and the team serve about 1000 coffees every Saturday morning from their market stall, plus another 300-400 from their espresso stand at The Roastery in the heart of Matakana village. “Most of these are regulars and repeat customers,” noted Smith. “Coffee fuels connection, it’s amazing to be providing what is such an important aspect of our society.” From its award-winning blends to its single origin and Fair-Trade Organic varieties, Matakana Coffee Roasters has a cup for every palate. “We select our high-grade Arabica beans from the world’s finest coffee estates across

Africa, the Americas and the Pacific. Each batch is lovingly roasted in our Matakana roastery to the precise moment when the beans attain their optimum flavour and aroma.” Smith’s personal favourite origin is Guatemala with its smooth, sweet, and consistent caramel flavour. The country he’d love to visit to learn more about roasting, however, may surprise people. “I’d love to go back to the United States. People don’t think of it as being a place for quality coffee, but it is. They’re incredibly progressive in their coffee-making technology, which isn’t surprising considering that there are still Italian coffee houses that have been running for 100 years.” It’s hard not to talk about the COVID pandemic and its effect on the coffee industry as a whole, both within the hospitality and retail sectors. “During the first lockdown we took our

horse float down to John Burton (coffee bean importers) and filled it with sacks of green beans because we didn’t know how COVID was going to affect the supply chain.” It was a wise move to be prepared. While cafés and restaurants may have been locked down, the pandemic gave rise to the home barista – something Smith and the team at Matakana Coffee Roasters quickly embraced. “At the beginning of 2020 we were in 11 supermarkets, now we’re in 150. I hate to use the word because it’s been so over-repeated, but success during this time has been all about the pivot. It’s about working with the puck wherever it lands, and COVID gave that puck a fair whack!” Ice Hockey analogies aside, embracing the retail customer has meant rapid growth for Matakana Coffee Roasters over the last two years. So much so that they switched from a traditional roasting process to hot air roasting – a greener way to roast with lower

emissions and is sustainable at scale. For Smith though, the ethos of sustainability goes back to developing longterm relationships, from the farmers and coffee growers all the way through, making sure there is a better share of benefits for all those involved in the coffee’s lifecycle. This is also connected to customer education about where their beloved coffee comes from. Luckily, Kiwi consumers are becoming far savvier and more willing to put quality over price. “The at-home barista space is incredibly satisfying because of how increasingly discerning Kiwis are becoming about their coffee choices,” concluded Smith. “Our customers are so excited to talk to us about different blends and becoming their own barista, its so gratifying to pass on this knowledge and spread our love for coffee with Kiwis around the country.” n

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Plant-Based Driving The Bakery Re-Boot Traditionally the last bastion of indulgence, worth the calories and extra workout time for every sweet, flaky bite, bakery products are experiencing a reboot with consumers discovering that even baked goods can experience a healthy reset without compromising taste or texture.

he category owes this turnaround in part to the incorporation of new plant-based ingredients that are taking baked products – including breads, cookies, muffins, and waffles – to new heights. From pea-flour tortilla chips to kale and broccoli-based pizza crust, consumers are accepting a variety of new plant-based ingredients in baked foods, even their sweet baked treats. This is partly due to an increased desire to make their diets healthier, but these plant-based ingredients now also boast more functionality and versatility than ever.

RISING TO THE CHALLENGE

These new plant-based and healthfocussed trends leave bakery product formulators with several challenges: they must create products that are perceived as natural and label-friendly while also using ingredients that are both familiar and functional – and of course they can’t compromise on taste. Plant-based proteins, for example, are

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finding their way into a variety of baked goods. Consumers are not only interested in getting more protein in their diets – with nearly half seeing it as “very important” – they are also increasingly open to products containing plant-based proteins from sources like corn, peas, chickpeas, quinoa, and soy. Both pea and soy protein are now being used to improve the nutritional profile of various bakery products, adding a good protein claim while maintaining a friendly label. Some of these ingredients also adhere to requirements of trendy high-protein diets like Paleo, Keto and gluten-free eating, although meeting some of these standards would also require new plant-based oils and flours from foods like almonds and coconut.

HITTING THE SWEET SPOT

New plant-based ingredients are also replacing or reducing sugar in bakery items. Consumers still like their sweet indulgent bakery treats, but they are also increasingly looking for treats that are healthier, made with ingredients they perceive as natural,

sweeteners that contain less sugar, and fewer artificial ingredients – giving consumers permission to indulge. Of course, the taste and mouthfeel have to be right, and mimicking both taste and texture of sugar without it is no easy task. Again, suppliers have pushed the envelope to learn how plant-based sweeteners fulfil these requirements. There are a growing number of ingredient combinations that can replace sugar’s varied functions. Replicating sweetness is one of the easier objectives. For example, next-generation stevia sweeteners can now provide as much as 50 percent sugar reduction, as well as both improved sweet taste and flavour in bakery applications, as compared to earlier extracts made from the stevia compound Reb A. The result is new bakery foods that offer a better nutritional profile and a great taste that meets consumer expectations for mouthfeel and texture. And that’s a win for the bakery category on all fronts. n

Growth Drivers For Category During the pandemic, global food production, retail, and consumption patterns came into sharp focus, with companies throughout the supply chain grappling with unprecedented challenges.

he pandemic not only brought with it challenges in the supply chain but also a significant change in consumer tastes. The healthier eating trend is well established but has accelerated quickly over the past two years of the pandemic, as consumers increasingly seek more holistic lifestyles. Buying behaviours, retail demands and bakery production have had a real driver in

consumers looking to improve their health and wellbeing. The consumer demand for products that enhance wellbeing has impacted the NPD in the bread and baked goods category. The perceived health advantages underpin consumer demand for more organic, locally produced and sustainable products. Food waste and sustainable packaging continue to impact the category. Consumers show

a strong interest in zero-waste claims and sustainable packaging. Bakers' inspiration continues as they extend plant-based offerings to include more power ingredients, such as fibre, grains, fruits and nuts. At the same time, the cut back on fat and sugar continues. From paddock to plate, the demand from consumers is for supply chain transparency. n

Flocking Good Gluten

Dairy

Soy

Vegan Friendly

HEMP & ROSEMARY SOURDOUGH BUNS Unrecognisably gluten free. Available at Pak’nSave, New World & premium retailers nationwide. www.venerdi.co.nz

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The Organic Dough Co. The Organic Dough Co. has set out to craft the best pizza dough using the finest organic and natural ingredients, so you can recreate perfect pizza at home or in a foodservice environment.

There are two products in the range, the flagship 300g dough ball which produces exceptional restaurant quality pizza and the par-baked 315g passata sauced pizza for ease of preparation and convenience. Both products are frozen, vegan friendly, dairy, sugar and preservative free and are available for retail and foodservice. The unbleached organic flour affords a naturally high enzyme content, coupled with a slow fermentation time this results in an exceptional moreish pizza crust, which is full of flavour with a great bite and ease of digestibility, everything you would expect of an authentic pizza.

The Organic Dough Co. has removed the time consuming and messy work of dough preparation. Simply defrost in a covered bowl in the morning for evening preparation and consumption, or better still in the fridge overnight. The par-baked pizzas are ready to top and bake 20 minutes from frozen. The Organic Dough Co. is passionate about improving pizza experiences for all Kiwi’s and has a growing social media presence. They are happy to support all enquiries from retail and food service customers providing helpful tips and techniques for great results. For all enquires please email pizza@organicdough.co.nz

Now that’s a Wrap!

Made fresh and shipped daily from a brand-new facility in Auckland, Remarkable Tortillas are made using the most traditional Mexican recipes for both its flour and corn tortillas. As a result, the hand-crafted tortilla is of unparalleled quality and freshness with a distinctly delicious, authentic Mexican flavour.

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Remarkable Tortillas use only the finest white, yellow, and blue corn masa, brought in directly from Mexico. All other ingredients are proudly sourced locally in New Zealand. The wraps use the finest wheat flour ground from wheat grown on the Canterbury Plains, in the South Island. Not only are they absolutely delicious and ideal in all Mexican food recipes, both the corn and flour tortillas are vegan friendly. Part of the popularity is due to their versatility as they can be used to wrap any favourite recipe, from entrees like oven-baked chicken taquitos to desserts like blueberry cheesecake tacos! For these recipes and more, visit www.remarkabletortillas.co.nz n

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IMPULSE RETAILING

In the past two years, convenience has become the buzzword for shoppers as working from home, staying local and buying local are trending.

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onvenience retailers should feel bolder; after two years of lockdowns, a more precise picture is emerging of consumer buying behaviours. The sales spikes that characterised the first lockdown in March 2020 may have subsided. However, consumers are still looking for the convenience of shopping local. Over the past two years, many smaller retailers have converted their customers into loyal shoppers at their stores. Convenience stores had held on to many customers who turned to them in desperation at the beginning of the pandemic when supermarket shelves were empty. There was also consumer reluctance to visit big stores. The pandemic has crystallised what many

have been saying for years. Convenience stores need to offer more fresh, chilled and food-to-go options; however, frozen has been added to the mix as consumers ensure that they are ready for any contingency. Food-to-go, frozen meals, frozen drinks and milkshakes or smoothies, and coffee offerings are all growing categories in newer convenience retail formats. In the oil channel, food to go, beverage stations and basic grocery offerings continue to evolve with excitement around the brands in discussions to enter this retail segment. Franchise food outlets partnering with oil channels are also expanding as customers are encouraged to spend beyond fuel purchases. The rise inw pay at the pump options does reduce the opportunity for impulse sales. n

For your premium Chocolate confectionery contact your local Wilson Consumer Products representative 0800-651 044

IMPULSE equipment

ISA SMARTFLEX

Introducing the revolutionary touchless solution: Smartflex is ISA's exclusive touchless technology which, thanks to its revolutionary system of automatically opening mobile flaps, introduces a new concept in display units to the world of professional refrigeration.

cabinets, increasing the sense of security and trust on the part of customers. This is the ideal solution for stores with a smaller footprint or narrow aisles. Smartflex makes it possible to have a perfectly optimized layout in terms of footprint and to offer customers an exceptional shopping experience.

HYGIENE:

Smartflex reduces the risk of spreading viruses and bacteria by eliminating the need to touch handles to open refrigerated cabinets, increasing customers' sense of security and trust. The "hands free" system also requires less time for sanitizing, time that can instead be spent organising sales.

SALES:

utomatic opening glass door vertical chillers' with the Smartflex door system for contactless shopping. Fitted with an environmentally friendly plug-in R290 refrigeration system for the display of dairy products, beverages, meat, fresh and

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pre-packed products. The exclusive ISA patented technology that enhances product visibility and significantly reduces energy consumption. Smartflex reduces the risk of spreading viruses and bacteria by eliminating the need to touch the handles to open refrigerated

Smartflex encompasses the advantages of both systems and simultaneously surpasses them: by opening quickly, efficiently and quietly, it enhances the shopping experience, attracts the consumer and increases their natural predisposition to buy. Glass display fronts provide greater product visibility and customer appeal.

BENEFITS:

• Energy Saving: Smartflex combines the advantages of quick and easy accessibility of doorless display units with the reduction of energy consumption and environmental impact provided by the doors. Laboratory tests show that Smartflex displays consume 40 percent less energy than equivalent open displays • Quiet: The use of state-of-the-art technology and the latest generation of linear mechanics allow the Smartflex system to operate automatic doors in complete silence. The absolute acoustic comfort makes the shopping experience extremely pleasant • Versatility: Thanks to the possible adjustments of the presence sensor, the Smartflex system proves to be versatile by adapting to different variables, such as the width of the aisles, the average frequency of activations (for example during peak hours), and the position of the display unit itself (in relation to the walls or in relation to other Smartflex displays). Some cabinets are also multiplexable which creates a seamless and visually appealing in store display

TECHNOLOGY:

• A revolutionary system of automatically opening mobile flaps using sensors • Easy set up (a simple 5 button system on the control panel) and adjustable automatic operation area • Easy loading and equipped with a safety system which prevents the doors from closing when an obstacle comes between two glass door panels. Available only through McAlpine

Hussmann Ltd. We provide comprehensive climate control solutions with a special focus on energy efficiency, sustainability, innovation and quality. With a dedicated account management team and 12 branches nationwide equipped for project management, installation and ongoing service and maintenance. For all enquiries or sales contact commercial nz@hussmann.com or www.mcalpinehussmann.co.nz

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April 2022

I 37

IMPULSE expo

UK FOOD & DRINK CONVENIENCE SHOW BACK THIS MONTH The UK Food & Drink Shows are back and a whole host of fantastic new products are set to be on show when they return to the NEC, Birmingham, later in April (25th – 27th). With expertise spanning 160 years, William Reed is the multiaward winning brand behind the UK Food & Drink Shows. Encompassing four key sectors across the industry, the shows are unrivalled in their ability to bring people together, build and foster better relationships, discover business-building insight and celebrate innovation.

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“The number of new products, innovative thinking and original ideas set to be on show at the UK Food & Drink Shows later this month is staggering. Come with an open mind about what you might find because there’s bound to be something new, exciting and different around every corner,” commented Andrew Reed, Managing Director of Events & Exhibitions.

NATIONAL CONVENIENCE SHOW America’s No.1 selling iced tea and juice brand AriZona Beverages (Stand M50) is unveiling a new flavour for the UK market at this year’s show. It is celebrating its 30th anniversary and launching an African Rooibos Red Tea – the brand’s first. This new Red Tea has been created with the help of Nelson Mandela’s Long Walk to Freedom Foundation. Creating an interactive customer process in an intuitive way has been the focus for Pan Oston B.V (Stand K60) which will be exhibiting its highly customisable

ESSENCE Self-service Solutions. With a modular and component-based design that can be tailored to align with customers’ needs, the ESSENCE is the most flexible self-service solution on the market, ready for checking out, self-order, registration and much more. “Chicago Town Pizza (Stand G51) has created a product with a vital role in unlocking more day parts and driving meal deals with their new self-serve quarter slice holder. With a perforated bag allowing the pizza to breathe while still retaining freshness, it can be displayed flat

SMART SODA ON-THE-GO HEALTHIER DRINKS STATION

or upright and achieve up to three hours of hold in leading heating merchandisers.” With 100 percent recyclable packaging and carbon-neutral credentials, Candy Can (Stand M50) is debuting its sparkling candy flavoured drinks. Containing zero sugar, preservative-free, and available in a range of six fun flavours, the range includes Marshmallow, Bubble Gum, Sour Apple, Birthday Cake, Rocket Ice Lolly and Cotton Candy. Coming to 300 Sainsbury’s stores this May – stop by the stand to be the first to try these out! HL Display will be showcasing its Sigma Shelving for Fresh Produce (Stand L110), a modular merchandising system tailored to create stunning visual displays and abundant presentations to showcase more variety of produce without the need for a large inventory that can be lost through shrink. Key for driving sales, it showed up to 30 percent sales increase in test stores. Charlie’s Organics (Stand M50) is a carbon-neutral, healthy soft drinks brand that launched in 2021 in the Netherlands and will be making its debut in the UK at

the National Convenience Show. By using aluminium cans, instead of plastic bottles, each container is endlessly recyclable, and Charlie’s Organics has partnered with the charity Trees for All which plants forests around the world to counter climate change and offset carbon emissions. Epicurium (Stand G119) has added multiple innovative new brands to their range, adding to the 150 specialist brands already available for Independent Retailers. Nuud is a pioneering plant-based chewing gum that is 100 percent plastic-free. Using a sustainably harvested tree sap, only plant-based ingredients, containing no plastic wrapping and with its compostable and biodegradable wrapping, the gum looks to support retailers by offering a more sustainable range. After taking Denmark by storm, Food Union (UK) (Stand M98) is bringing its low-calorie ice cream – Underground – to the UK. With natural, high-quality ingredients and bold, full flavours, this tasty dessert allow consumers to satisfy their cravings without compromise. Bounce Back (Stand A59) has created

a little boost to help you bounce right back from the stresses of everyday life. Formulated by a leading British Life Sciences Company, and incorporating the latest advances in nutrition, Bounce Back is a range of scientifically formulated health and well-being drinks that work in harmony with your body’s restorative processes while you sleep. They’re all enriched with tailored nutrients, including vitamins, minerals, and amino acids. Smart Soda UK Ltd (Stand D20) will be showcasing its On-the-Go Healthier Drinks Station, offering the world’s first in-store, on-the-go healthier drinks touch screen dispensers. Delivering vitamininfused, flavoured sparkling alkaline waters and sodas made with reduced British beet sugar or no sugar at all. All drinks are vegan, antioxidant-rich, gluten-free and can be boosted with unique functional shots – energy, immunity, and relaxation. For more information, www.foodanddrinkexpo.co.uk.

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IMPULSE company profile

STODDART REINFORCES COMMITMENT WITH BRANDS ENGINEERED FOR NEW ZEALAND

Stoddart entered the New Zealand market directly in 2018 and as Australia’s premier supplier of food service equipment and metal fabrication, their approach then, and continues today, is the ability to combine high level customer service with the complexities and technological demands of commercial kitchens in the New Zealand marketplace.

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toddart is family owned and managed, and for three generations Stoddart has walked the talk. From simple beginnings over 60 years ago with two brothers, Tom and Albert, Stoddart is Australia’s one stop shop for exclusively manufactured and distributed brands. Employing over 500 people in the Karawatha facility in Brisbane where over 100 employees have been with the company for more than 10 years – that’s quite an achievement with workforce disruption inherent in manufacturing today. Stoddart has continued to invest in innovation and manufacturing in the Karawatha facility with significant investments in new technology for local manufacturing, which is at the forefront of the Stoddart philosophy. One of the latest innovations is the new Airex Refrigeration brand. The Airex range of refrigerated products has been developed to cover both front and back of house requirements as well as hot and cold food displays. Airex is quickly becoming the must-have brand for hospitality venues

in New Zealand and Australia - with features for improved performance and consistent temperature control, as well as food safety and quality. The design of Airex continues the innovation from a manufacturing base that Stoddart has always focused on - pushing the boundaries to deliver the results in the kitchen with patented technologies bringing cost, time, and space savings. Stoddart NZ has continued to invest and has recently moved into a much larger warehouse and showroom facility to demonstrate the range of products more effectively. This has allowed for a

much larger range of products to be stocked, with increased stock levels and improved supply chain management with facility to accommodate larger containers. Additionally, Stoddart NZ has increased investment with the employment of Adam Dickson as Chef/Sales Specialist to support the new showroom and facilitate with training and demonstration of equipment. Dickson brings 28 years’ experience in the hospitality industry, having worked throughout the world in kitchens from hot dog stands to fine dining establishments. His more recent background has been teaching up-and-coming Chefs at MIT in Auckland to Level 3 and 4 students, and was involved with the Restaurant Association mentoring apprentice chefs in mid to end of apprenticeship assessments as he firmly believes in encouragement of on-the-job training. With all the Covid lockdowns and restrictions that have affected the entire country also impacting the hospitality sector greatly, Stoddart NZ along with others have been assisting through Hands up for Hospo auctions to fundraise money to assist struggling hospitality businesses. While this is only a drop in the bucket and nowhere enough to benefit the entire hospitality sector, it has gone someway in alleviating the stress to some. With more new products to come into the market over the next months, it shows that Stoddart has been working on innovation and development despite the Covid situation. The Stoddart factory has not closed during the entire time and has been adapting and shifting to suit the market, changing capacity to suit. n

IMPULSE confectionery & snacks

product

PROFILE

Tony’s Chocolonely Tony’s Chocolonely have a bold mission to make 100 percent slave free the norm in chocolate. Launched in New Zealand in late 2020, the B-corp certified ethical Fair-trade chocolate has been embraced by Kiwis and Tony’s Chocolonely can now be found on the shelves at Farro Fresh and select New World, Four Square and Countdown stores around the country as well as smaller gift and boutique stores. The Tony’s Chocolonely Festive (Christmas) bars were introduced in 2021 and sold out within weeks, as did the Eggstra Special Chocolate Eggs. Keep an eye out for more exciting seasonal ranges including Halloween and Christmas 2022. The Tony’s Chocolonely core range includes seven 180g bars: Milk chocolate caramel sea salt 32 percent, Milk chocolate 32 percent, Milk chocolate hazelnut 32 percent, White chocolate raspberry popping candy 28 percent, Dark Milk Pretzel Toffee 42 percent, Extra dark chocolate 70 percent (dairy free) and Dark chocolate almond sea salt 51 percent (dairy free). Tony’s Chocolonely is distributed by Nick Brown and Becs Caughey from Cook & Nelson. For trade enquiries please contact Becs Caughey on Rebecca@cookandnelson.com or 021886024. Minimum Order Quantity: six cases of 15 x 180g bars - whole cases can be mixed across SKUs. Order details: Order by 10am weekdays for delivery next weekday Auckland, 1-2 days North Island, 2-3 days South Island. For more information, visit www.cookandnelson.com or wwwtonyschocolonely.com.

The Remarkable Chocolate Co. The Remarkable Chocolate Co. create award-winning, high quality, artisan chocolate right here in New Zealand, using sustainable, beautiful and delicious local and imported ingredients. You can find Remarkable Chocolate scattered throughout New Zealand on the shelves of good food stores, gourmet grocery and selected gift stores, as well as online. Remarkable Chocolate means matching high-quality chocolate with real ingredients in delicious combinations for every season, occasion, and dietary requirement. It’s Remarkably Good. This Easter try the premium 56 percent dark chocolate bunnies using organic, sustainable and award-winning, single-origin Peruvian chocolate. With three different flavours available, Smooth Dark Chocolate, Dark Chocolate with Raspberries and Dark Chocolate with Ginger & Salted Caramel, there is something for everyone. For wholesale enquiries and orders please contact the small but mighty team at hello@remarkablechocolate.com.

Guylian Chocolates Guylian Chocolates was established by Belgian chocolatier Guy Foubert in 1958 and, according to company legend, “when Guy married his lover, Liliane, the two immortalised their passion for life’s sweetest pleasures, love and chocolate, by joining their names to one: Chocolaterie Guy-lian”. The tale continues. “In celebration of love and chocolate, the couple created for the ﬁrst time the Guylian Sea Shell Chocolates.” Sixty-odd years later, the chocolate and praline sea shells remain the company’s signature product. Guylian are proud to continue Guy and Liliane’s passion for Chocolate. Incorporating their values, Guylian has focused on their environmental footprint and are proud that Guylian is Belgians number one Fairtrade chocolate brand. This comes from continual improvements, including their 100 percent recyclable packaging and chocolate which is not only palm oil free, and Soy free, but also 100 percent CO2 neutral. From a humble love storey, Guylian has continued to produce Belgian Chocolate Seashells for everyone to enjoy around the world.

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We've grown our Veggie Range High loyalty, unique offering with low substitution

New Zealand grown & produced On trend with consumers demand for vegetable led snacking

sales@propercrisps.co.nz

IMPULSE confectionery & snacks

what's

new

MENTOS SUGAR FREE Did you know Mentos have launched a new Sugar Free range within their classic candy chews? These Sugar Free treats are made with no artificial sweeteners and popped into a recycle-friendly cardboard box. Available in 2 classic Mentos Candy flavours: Mint and Fruit. Look out for Mentos Sugar Free as a little pick-me-up in a convenient pocket size flip-top box.

Potter Brothers Potter Brothers Chocolates is a local family run chocolate factory in the Manawatu. With humble beginnings starting with a crockpot and old family recipes, we are now selling throughout New Zealand. Our brand is rapidly growing in independent stores and in Foodstuffs and Farro Fresh supermarkets. Our range is made up of proven New Zealand favourites which are small batch made in our purpose built chocolate factory in Levin. Dark peppermint creams, chewy caramel and Peanut clusters are just a few of the flavors that we have brought back to the New Zealand market. Now In 2022 we are into our fifth year as a chocolate company and business has never been better. If you would like to know more about Potter Brothers Chocolates you can contact Joseph Potter at Joe@potterbrothers.co.nz. You can also check out our story at Potterbrothers.co.nz.

CANDY CUTIQUE

At Candy Cutique we produce gourmet, ready to eat candy floss that is made from 100 percent natural ingredients. All our products are handmade with love in Wellington from organic and fair-trade ingredients where possible. The best thing about our candy floss is the wide range of flavours which are full of texture, have a one year shelf life and actually taste like the flavour mentioned on the bag. For more information, visit www.candycutique.com or email hello@candycutique.com.

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EGG-CITING SCORCHED ALMONDS

Get hopping this easter with the new Scorched Almonds Easter Box. Put a surprise in the Easter egg hunt with the milk chocolate easter egg filled with Scorched Almonds. There is no need to wait until Christmas for the iconic kiwi treat. The Scorched Almonds Easter Box is part of Allen's Lollies Easter gifting range. It is in a recyclable cardboard box that avoids the traditional clunky plastic Easter packaging. This Egg-cellent treat is available now.

Allens Dark Choc Coated Raspberries KitKat Inspired by Byron Bay Cookies Range KitKat Inspired by Byron Bay Cookies – Milk Choc Chunk will delight the biggest cookie lovers, with crisp wafer fingers covered in white choc, topped with cookie pieces on a milk chocolate base. For those looking for an extra chocolatey hit, KitKat Inspired by Byron Bay Cookies – Triple Choc has you sorted with milk chocolate-covered chocolate wafer fingers topped with crunchy cookie pieces. Both creations are available in a 170g block (RRP $3.69) with KitKat Inspired by Byron Bay Cookies – Milk Choc Chunk also available in a 45g bar (RRP $1.89) and KitKat inspired by Byron Bay Cookies - Triple Choc available in a 65g bar (RRP $3.39). The two new flavours are available to purchase in supermarkets and petrol stations nationally.

Joining the wildly successful milk and white chocolate bites, the ALLEN’S team is adding dark chocolate to the range with ALLEN’S Bites Mini Dark Chocolate Raspberries – delicious ALLEN’S raspberry flavoured lollies covered in decadent dark chocolate. • ALLEN'S has been a little bit of fun since 1891. • Recycle me! Return your wrappers in store. • No artificial colours or flavours.

Nestle Rolo Bites Due to popular demand the delicious ROLO will now be joining the range. ROLO Bites with runny, gooey caramel inside a mini cup of creamy milk chocolate is sure to be a new fan favourite. Savour a piece of the delicious Rolo Bites. Decadent milk chocolate cups filled with oozing, gooey caramel make for an indulgent treat sure to leave you satisfied.

Allens Choc Coconut Bites Inspired by Golden Rough, ALLEN’S Bites Chocolate Coconut Rough features roasted coconut pieces covered in irresistibly smooth milk chocolate.

• Made with 100 percent certified sustainable cocoa, supplied through the Nestle Cocoa Plan. • Recycle me! Return your wrappers in store. • No artificial colours or flavours.

• ALLEN'S has been a little bit of fun since 1891. • Recycle me! Return your wrappers in store. • No artificial colours.

April 2022

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exponews AFTER TWO TUMULTUOUS YEARS TRADE SHOWS ARE BACK Over the last two years, trade shows and expos have had to pivot to online offerings after COVID prevented face-to-face interactions. With COVID and travel restrictions starting to lift, trade shows and expos are back.

THE HISTORY OF TRADE SHOWS

Trade shows have been a crucial sales and marketing tool for centuries. They allow businesses to showcase their goods, disperse knowledge, and talk about industry trends in a tailored environment.

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To understand the importance and impact of trade shows, we need to examine the heritage and history behind the events. ‘Trade fairs’ became popular in medieval Europe, particularly in the Champagne region of France. Local merchants would gather in towns for two to three weeks and exchange goods such as spices, fur, leather, and other agricultural commodities. These fairs were instrumental in the development of merchant capitalism and revived the economic landscape of the medieval times. They also spread culture influences throughout Europe. In the 18th-century, large industrial trade

fairs were common as the industrial revolution boomed, and new manufacturing tools and processes were developed. In the 19th-century, industry-specific trade shows became popular, and in the 20th century exhibition venues were built. Event management companies emerged to help exhibitors get the best from these events. In the 21st-century, trade shows are popular throughout the world, and there is a huge calendar of events that remains on rotation every year, and the impact of the COVID-19 pandemic has meant that many trade shows now offer an online, virtual version of their event.

WHY EXHIBIT AT A TRADE SHOW?

Exhibiting at a trade show provides visibility and credibility to your company. It allows you to establish and build a presence in your target market. Additionally, it allows you to make new leads, attract new customers, and eventually build a more established and renowned brand. Brand Awareness and Credibility • Your presence at a trade show builds brand awareness and gives credibility to your brand. Your prospective customers will want to know they can trust you. If they see your business at trade shows on a regular basis, they will gradually build up awareness and understand that you are an established business that can be trusted.

Lead Generation • It is very easy to fall into the trap in thinking that you know all the major players in your field and that you won’t meet anyone new. New businesses are starting up all the time, and sadly some cease trading. Trade shows help you keep across anyone new coming into your market, giving you a potential new customer. Industry Knowledge • Trade shows are a good forum to find out the latest news from within your own industry. You will learn of what changes are happening with other players in the market, as well as keeping across your competitors’ products and service offerings.

NEW ZEALAND ON THE WORLD STAGE

Expo 2020 Dubai kicked off at the end of last year, bringing the international community together, both physically and virtually, and presenting a chance to build on Aotearoa’s brand. When visitors step into the New Zealand pavilion, they experience the story of the Whanganui River, and learn about kaitiakitanga – the mutual reliance and connection between people and the environment. “The ethos of kaitiakitanga can be a guide to tackling universal problems like climate change, population growth and social challenges,” explained Dale Stephens, NZTE’s

Director of Māori Partnership. “It can help us see ways to do business ethically and live authentic, balanced lives.” New Zealand’s participation at Expo 2020 Dubai will be an important one. The sixmonth event, which ran from 1 October 2021 until 31 March 2022, was an opportunity for the international community to come together again for one of the first times since the COVID-19 pandemic to exchange ideas and lead discussions on many critical and important global issues. New Zealand’s pavilion was located in the Sustainability District of Expo Park. The theme, ‘Care for People and Place’, was derived from the Indigenous environmental ethos of kaitiakitanga, reflecting our role as guardians across all we do and create. New Zealand’s presence at Expo 2002 Dubai, underpinned by Indigenous values, provided an opportunity to connect with the world at a cultural level – developed affinity and relationships, built trust, and showed our commitment to long-term growth and prosperity. New Zealand’s participation in Expo 2020 Dubai showed the international community that we are a country that has embedded Indigenous values. It also showed that we take a long-term view of the world to form partnerships and take actions that have lasting effect, not just for New Zealanders, but for all people, not just for now but for future generations. n

FIRSTEVER SIAL AMERICA INNOVATION AWARD WINNERS The winners of the first ever SIAL Innovation Awards at SIAL America have been announced after an intensive round of jury deliberations. Judges with a wide variety of backgrounds and expertise chose the winners of the prestigious awards after being presented with an impressive set of innovative foods to consider. The Gold award in the SIAL Innovation Awards was presented to The Fresh Chile Company for its Freeze Dried Hatch Chile, which is billed as the only freeze-dried chile in the world, making the product a perfect recipient of a SIAL Innovation Award. “Our

chile is always fire-roasted, cleaned, and chopped within hours of being harvested. Then we freeze-dry it, perfectly preserving that one-of-a-kind chile flavour that you can only get from Hatch Chiles.” The Fresh Chile Company – which remains a family-run firm – states on its website. The freeze-dried chile rehydrates in minutes and is said by the company to be just like freshly roasted chile. It has no preservatives, calcium chloride or salt and is available in two flavours – green chile, and a combination of green and red chile. For the silver award in the SIAL Innovation Awards, judges selected

Grilled pumpkin with virgin olive oil from Tipi Cilentani, a brand owned by R & M S.r.l.s, which is run by two members of the same family, Rosa and Marco Orlando. The company states that it is bringing back the flavours of the Mediterranean diet with a modern twist in what it describes as “curious and attractive packaging”. The winning product is made up of 64 percent pumpkin along with sunflower oil, 12 percent virgin olive oil, salt, white wine vinegar, garlic and mint. n